SousVide Supreme

Our experiments with the French slow-cooker reinvented for home kitchens

Most people already familiar with boil-in-bag cooking—where you plop a bag of frozen or pre-cooked food into a pot of boiling water—will easily grasp the concept of Sous-vide. Literally translated in French, the term means “under vacuum,” and the method refines the simple concept by slowly cooking seasoned, vacuum-sealed foods in warm water at very precise temperatures. Therein lies the art and science of sous-vide; …

Link About It: This Week’s Picks

IPad porn, gelato popsicles, bad Obama paintings and more in our weekly link list

1. Popbar Wallpaper Magazine alerted us to the guaranteed summer hotspot Popbar, a beautifully-designed popsicle stand peddling fresh frozen gelato made with ingredients shipped directly from Italy. 2. Girl Talk Visualizer For budding DJs or simply anyone who’s ever wondered what that addictive 10-second sample is in one of Girl Talk’s catchy mash-ups, Edd Hannay created a clever visualizer to sort out what tracks he …

Komforte Chockolates Tortilla Lime + Salt Bar

Artisan chocolates meet savory south-of-the-border tang

Subtly crunchy and with its palate-challenging mix of salty, sweet and sour flavors, one of our office-mates put it best when she called Komforte Chockolates‘ Tortilla Lime + Salt bar a “super stoner snack.” The treat expertly balances a difficult combo of tangy lime, small bits of tortilla chips and a rich milk chocolate base, all nicely punctuated by a hit of salt, even pleasing …