A few months ago I got an email from Dr. Michael Eades announcing “The New York Times wants you!”
What the hell?
Turns out one of their reporters wanted to do a piece on the Sous Vide Supreme and had missed out on the NYC stopover of the SVS team press tour that I had blogged about. She had somehow found my blog and decided she wanted to get my take on sous viding and on the Sous Vide Supreme itself. She also wanted to hear about Heston Blumenthal’s outrageous story about cooking an entire pig in a hot tub .
So she called, we chatted a bit on things sous vide, she seemed very pleasant. When were about finished, I wanted to ask her what the hell was wrong with her NY Time colleague Jane Brody (described by Tom Naughton, the Fat Head movie guy, here and Michael Eades here) , but I bit my tongue.
My rather paranoid and cynical friend Albert warned me that she would make me out to be a fanatic. I wasn’t too worried about that, I was more worried she wouldn’t mention me at all.(She did fail to mention this blog, which I was kinda bummed about. Oh well).
Here’s the juicy bits:
And last month, Fritz Cloninger [that's me, Mr. Beef and Whiskey!], a technical writer in Jersey City, joined that elite company with a pork chop and a SousVide Supreme, the first self-contained sous-vide machine for home cooks, which has just come on the market priced at $449.
“My wife thought I was crazy to get this thing, but already she doesn’t want to eat anything else,” Mr. Cloninger said last week. “I even made a hamburger in it this morning.”
My friend may have been right, eating a hamburger for breakfast might make me seem a bit fanatical-ish. In my defense, my breakfast didn’t actually come till about 2 in the afternoon, since I’m kinda sorta doing an intermittent fasting thing these days. Hmmmm, maybe I am a fanatic…
Here’s the burger getting started in the SVS:
I did like how she sorta used me to show that even an ordinary Joe Schmoe like me can cook up great stuff with this cool new fangled piece of kitchen machinery. Which is all true and good. Awesome actually.
You can read the full article here:
http://www.nytimes.com/2009/12/09/dining/09sous.html?_r=4
