Like..

You certainly travel in some interesting circles! While it sounds and looks fantastic, I think you could hold your own amongst those chefs.

What a neat experience to have. I don't know what video you're talking about, and until I get a new computer, I will probably not get to see it, anyway, but your dish is stunning.

Sally

"I wish I could have shared the incredible food and totally stunning plating presentations with you here."

"While it sounds and looks fantastic, I think you could hold your own amongst those chefs."

That's what I was thinking, Mustangs!

Jim

I will second/third that Mustangs/jimster.

Teresa

Beautiful!

And I totally agree with mustangs and jimter!

Your cod dish is a LOT more appetizing and appealing
than the picture of the one from the video.
More interesting, too.
Definitely something to please the eye
And the tummy!

Rusty

That must have been an awesome experience!
I too like your version of the cod and risotto better!

my mouth is watering!

Sounds like you had a great time; it's always nice to get a break from cooking too.

Is it just me, or does that blue Gatorade bottle really stick put in those elegant surroundings? :)

Thank you everyone. I was lucky to be invited. Lucky because I am not wealthy, not famous, and no one special. Just right place, right time.

The Cod dish I made was my way of learning the most essential aspect of cooking, namely the study of food texture behavior.

The Cod was no big deal with sous vide. It was a guaranteed success in ideal outcome in texture. The deep infusion of mushroom taste into the fish was very nice with this method.

The Risotto was done with a (crazy) method that I am developing. No stirring needed, and with independent variable control of creaminess and al dente-ness of the rice based on your preference. I will share this MAD method with you here someday.

The reason for the asparagus to be cut that way was not for looks. Those were gigantic thick stalks (you can compare with the slices of lime) which would make it difficult to cook the stalks uniformly from the tip to the base. By cutting them that way the entire stalk was cooked to the same degree of firmness.

Sally, the video can also be viewed on youtube linked below.

dcarch

Here is a link that might be useful: Eat it, Don't Tweet It

The fancy dinner sounds awesome, but your dish is much more delicious looking. I don't particularly like food towers-seems to me to be a chef's affectation.

I love, love, love, what you do and you are much too modest, mssr. dcarch, you are brilliant and a sous-vide pioneer. I think sous vide is the wave of the future. You make perfectly cooked food, esp., using cheaper cuts of meat-which turn out like prime tenderloin.

I understand caramelization and searing, but think that high btu cooking is more about the love of flame, rather than good taste. Your cooking looks as if it tastes delicious.

Thank you very much for your kind words westsider40.
I said this before, it is unfortunate that the fancy name "sous vide" has given many sous vide phobia.

The conventional cooking methods (excluding microwave);

1. Convection oven � cooking by circulating hot air.
2. Regular oven � cooking by hot air by natural convection of hot air (mostly).
3. Steaming � cooking by 212F water vapor.
4. boiling � cooking by natural covection of 212F hot water.
5. Toasting - cooking by infrared radiation (mostly).

The sous vide method � cooking by hot water, nothing more, and nothing complicated in theory. All the conventional (#1 to #5) cooking methods require a lot of experience to master, and very difficult to have repeatable results. This is because the inherent characteristics of all cooking appliances can have temperature inaccuracies as much as 30F to 50F.

On the other hand, a sous vide appliance can give you cooking temperature as accurate as 0.1F and that makes it enirely possible to cook food at very low temperature, just a little over safe cooking temperature. There is no skill required, it is all modern digital electronics.

Again, I will say this, there is no appliance that will make you an instant great chef. You still need other skills in cooking to create delicious and memorable food.

dcarch