Last Thursday was Thanksgiving, and in the words of Arlo Guthrie, we had “a Thansgivin’ dinner that couldn’t be beat.”  Along with all the traditional Thanksgiving fare at Casa Eades, we had dueling turkeys: one cooked the traditional way and one cooked sous vide.  And let me tell you, there was no comparison.  I’m not saying this just because we’ve got a sous vide cooker for sale, either.  I’ve never had turkey that tasted so good.  Because I’m not really a big fan of turkey, I eat turkey on Thanksgiving, and Thanksgiving only.  I found our sous vide turkey to be so good, because it didn’t really taste like turkey.  At least not turkey cooked in the traditional way that I’m used to tasting.  It was like a different meat entirely.

MD has posted on how she cooked both turkeys on her blog and on the Sous Vide Supreme blog, giving precise recipes for both.  As you can see when you read the posts, cooking a turkey the traditional way is a major pain (both figuratively and literally).  It’s just not worth it when the taste and texture outcome is so much better using sous vide.  Especially since the sous vide method is so much easier and less time consuming. Vastly easier, in fact.

Lest you think this is another post cleverly designed to promote and sell the Sous Vide Supreme, let me disabuse you of that notion.  I’m going to show you how you can try the sous vide method at home without having to purchase a machine to see if it’s really for you.

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When we were in London a few weeks ago we met for an hour or so with Heston Blumenthal, who treated us to a four hour lunch at his famous restaurant, the Fat Duck. The meal was unlike anything we had ever had anywhere, and it shows why the Fat Duck has won the Best Restaurant in the World honors for a couple of years running.

I’ve intended to post on this fabulous meal, but haven’t yet because of the time it would take to describe everything.  I took photographs of every course, and if I included them all in one post, it would probably take a half an hour just to download it.

An article in the Telegraph, the UK’s most widely read newspaper, last week gave me an idea as to how to do the post on the meal.  I’ll divide it into multiple posts whenever something comes up that inspires a description of one of the courses.  Since all of the courses at the Fat Duck are of a theme, this won’t be too difficult.

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After our meeting at the factory we’re working with, the president of said factory treated us all to a feast at our restaurant.  As Chinese tradition dictates, such feasts are accompanied with many, many toasts.  The toast works this way:  the person making the toast picks out a specific person to toast, walks over to that person, raises his/her glass and gives the toast.  The translator translates.  The person receiving the toast answers back.  The translator translates back.  Then both toaster and toastee down drinks in one swallow.  After this, the glasses are immediately refilled by one of the servers.

In our case, the liquor used for toasting purposes was either red wine or bai jiu, a Chinese white wine that is actually more of a distilled liquor.  The Chinese love bai jiu, which has a distinctive flavor.  It’s about 50 percent alcohol and has a front end taste that is kind of like the essence of an infusion of dirty socks in some sort of floral alcohol and a back end like lighter fluid.  It’s an acquired taste, and one that I had sort of acquired after a zillion toasts.

As the meal progressed, the toasting evolved into each toast requiring the downing of both a glass of red wine and a glass of bai jiu.  Thank God we ran out of red wine and baiu jiu before I ran out of consciousness.  The photo above shows me just before downing a glass of each after a toast from the head of operations at the factory.

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Your faithful correspondent slaving away

As those who follow me on Twitter know, MD and I made it safely to Hong Kong.  We have in enormously busy schedule while we’re here, so I’ll put up smaller posts as we go along interspersed with some larger ones as I have time.  As you can see from the above photo, I’m hard at it, ensconced in our hotel room overlooking the harbor with the Hong Kong skyline in the background.  Below is another photo from our hotel room window.  Our hotel (for one night) is on Kowloon across from Hong Kong Island, which is the skyline you see.  Actually, it’s only a small part of the skyline.  Hong Kong is New York on steroids.  An amazing place.

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MD loves to sing and does so every chance she gets.  Our trip to Mexico has really given her something to sing about.  She is joyous because even here it’s possible to stay on a low-carb diet.   Not only possible, but pretty easy.  And a good low-carb diet at that.

Since everyone seems to enjoy photos of good low-carb food, I decided to put up our day’s worth of eating today so that everyone can see the kinds of low-carb foods available in Mexico for not much money.

The only real problem we encountered was that at almost every restaurant we were presented with chips, salsa and guacamole when we sat down.  It’s tough not to dip a few chips and eat them, especially since they’re the greasy tortilla strips cooked in lard.  When we first got here, we ate a few just to quench our lust for them.  But then were able to simply let them sit there.

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