I’m throwing up a quick post just so you all won’t think I’ve been captured and sold into slavery.  MD and I are on the coast-to-coast Sous Vide Supreme introduction tour, which  ends today.  I thought I would have plenty of time to blog and Tweet on this tour, but it has ended up being a huge time gobbler.  What with getting all the stuff set up, checking in and out of hotels, running for flights and flying all over heck and gone, there has been barely any time to keep up with emails let alone fiddling with the blog.

As I type these words, we’re at 37,000 feet somewhere between Chicago and New York.  After all the complaining I’ve done in previous posts about my disastrous experiences with a multitude of airlines, I’ve got to say that this tour has gone without a hitch.  We’ve flown U.S. Air, American, Alaskan Airlines, and now Delta, and all flights have been on time on both ends.  We’re traveling with a crew of nine, so I am thankful for all the airlines we’ve flown and the weather gods for allowing all this to come off on schedule.

I planned to post about the different venues as we went from city to city, but as I said, the time constraints have been such that I really couldn’t do it.  I’ve got a zillion photos that I’ll post in due course and a lot of info about cooking that I’ve learned from the best.

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The long-awaited announcement of what MD and I have been working on for the past couple of years is at hand.  We have developed (along with a team of engineers, designers, manufacturers, business people and a host of others) the first stand-alone sous vide unit made specifically for the home kitchen.  It’s called the Sous Vide Supreme and is pictured at left, getting ready to ship.  The Sous Vide Supreme is the first new category of kitchen appliance since the microwave, so we’re incredibly excited about our role in what we think is a world-changing event.  At least world changing in the same way the microwave was world changing.

For those of you unfamiliar with sous vide, it is a French term meaning ‘under vacuum’ and refers to a method of cooking in which vacuum-packed foods are cooked in a water bath creating a taste and flavor that can’t be replicated any other way.  Though many of you may never have heard of the term ‘sous vide,’ it’s a good bet that you have tasted food prepared using the ‘sous vide’ method, especially if you have eaten at a fine restaurant.

Why on earth would two physicians who made their reputations caring for overweight patients and writing books about diet and nutrition veer off in the direction of manufacturing a kitchen appliance?  As is always said in situations such as this one, it’s a long story.  But not really that long, so I’ll tell it.

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