jmcquown wrote:
> Margaret Suran wrote:
>> NEW YORK REGION | March 9, 2006
>> Chefs Looking for Tenderness Meet Tough New York Rules
>> By DANA BOWEN
>> New York City's health department is cracking down on a French
>> cooking
>> method that the city says has not been approved for restaurants.
>>
>
http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1
>
> Okay, if I'm reading this correctly, Sous Vide basically means they
> are
> packaging and then cooking the food in sealed "boil'n bags".
>
> I see no reason to think this is upscale or gourmet cooking since the
> Jolly
> Green Giant has been doing this with frozen food for years As for
> food
> safety, why wouldn't it be?
>
> Jill

Doesn't anyone recognize when I'm joking? Sheesh!

Jill