http://disqus.com/by/johngl/enFri, 16 Dec 2016 11:20:06 -0000http://sousvideresources.com/2016/12/15/sans-vide/#comment-3055318016<p>I'm giving this a whirl with some beans. We'll see if she flies.</p>johnglFri, 16 Dec 2016 11:20:06 -0000http://www.gastronomicfightclub.com/blog/food/2010/03/sous-vide-for-home-cook.cfm#comment-40010943<p>Good comments all around. Different cooking styles suit different needs. For instance, I love real barbeque brisket, but rarely have 12 hours to do it properly.</p><p>Sous vide equipment (regardless of the cost or type) is just more weaponry to add to our cooking arsenal of grills, smokers, stove tops, and ovens.</p><p>Used correctly, any of these weapons can be used to make a good meal, which is the whole point, isn't it? :-)</p>johnglTue, 16 Mar 2010 08:49:14 -0000http://www.foodvu.com/content/top-10-cheeseball-recipes#comment-4209487<p>Some of these sound interesting, others sound just a little odd. But since this is the cheezey season, all are probably acceptable party fodder.</p><p>How about an oyster and caviar cheese ball for New Years?</p>johnglFri, 05 Dec 2008 15:32:58 -0000