my sous vide experience

i've been curious about sous vide cooking, and when i saw some vacuum sealed, pre-seasoned turbot at trader joe's last week, i decided to buy some and make good use of the lab water baths. since it looked to be 15mm thick, i cooked it at 61 degrees for 40 minutes. i was happy/excited until the smell of yumminess started wafting throughout the lab and i thought the bag had exploded or melted. i couldn't smell it in the water bath though, and nothing seemed to have leaked. the juices in the pack was turbid but the bath water was still clear. meh.

the fish turned out quite delicious, despite having cooled during my trek home. my stomach hurt right after i ate it and at first i thought i had accidentally poisoned myself, but it turned out to just be gas. if i were to try again, i might use a lower temp with a longer cooking time.

milk

back in march, shaw's/star market did a promotion where if you bought 6 gallons of milk within a month, you can get one gallon free. since i have a secret love for garelick farms' chocolate milk, i decided to partake. i barely managed to eke by when the promotion ended, and i was so garelicked out by then that i held off on redeeming my free gallon. plus, there was no apparent expiration date on the vouchers, or so i thought. i recently decided to come out of my milk coma and was about to redeem my vouchers when i noticed in the blurry 0.5pt font print that they had expired a week after the promotion ended. what!! i guess that's what i get for drinking 6 gallons of milk and not reading the fine print...

ET

I lost a slice of pizza today because of the wind. Just blew it right off my plate.