Comments on: Press http://www.cookingissues.com The French Culinary Institute's Tech'N Stuff Blog Mon, 17 Oct 2011 18:22:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: foodsaver2240 http://www.cookingissues.com/press/#comment-116573 foodsaver2240 Sat, 15 Oct 2011 16:08:41 +0000 http://www.cookingissues.com/?page_id=257#comment-116573 they specificallly forbid things just like the foodsaver,I noticed Ziploc carried a product the referred to as “Sous Vide” luggage that came with a hand pump to “vacuum seal” them. they specificallly forbid things just like the foodsaver,I noticed Ziploc carried a product the referred to as “Sous Vide” luggage that came with a hand pump to “vacuum seal” them.

]]> By: davearnold http://www.cookingissues.com/press/#comment-96051 davearnold Mon, 19 Sep 2011 11:26:01 +0000 http://www.cookingissues.com/?page_id=257#comment-96051 Howdy Doctor, Sure thing. Search on this website for Dragon's beard. I have a post and video with instructions. Howdy Doctor,
Sure thing. Search on this website for Dragon’s beard. I have a post and video with instructions.

]]> By: Peter Schur http://www.cookingissues.com/press/#comment-86862 Peter Schur Wed, 07 Sep 2011 14:19:49 +0000 http://www.cookingissues.com/?page_id=257#comment-86862 My wife and I greatly enjoyed your "lecture" at Harvard, 7PM, Sept 6--we would like to get more details about one item--where you took a circular strand and made more and more strands (over 8000)--it was wonderful--can you provide us with a printed or web site source Thank you Peter Schur MD Harvard Med School My wife and I greatly enjoyed your “lecture” at Harvard, 7PM, Sept 6–we would like to get more details about one item–where you took a circular strand and made more and more strands (over 8000)–it was wonderful–can you provide us with a printed or web site source

Thank you

Peter Schur MD
Harvard Med School

]]> By: davearnold http://www.cookingissues.com/press/#comment-48904 davearnold Fri, 17 Jun 2011 22:51:33 +0000 http://www.cookingissues.com/?page_id=257#comment-48904 Cool, thanks. Cool, thanks.

]]> By: Keith http://www.cookingissues.com/press/#comment-48847 Keith Fri, 17 Jun 2011 20:46:08 +0000 http://www.cookingissues.com/?page_id=257#comment-48847 You guys got a shout on on your french fry technique from Scientific American. :) http://www.scientificamerican.com/article.cfm?id=ultrasonic-french-fries You guys got a shout on on your french fry technique from Scientific American. :)

http://www.scientificamerican.com/article.cfm?id=ultrasonic-french-fries

]]> By: davearnold http://www.cookingissues.com/press/#comment-6968 davearnold Thu, 26 Aug 2010 20:02:19 +0000 http://www.cookingissues.com/?page_id=257#comment-6968 Hi Peter, We'll talk to our web guy. Thanks for reading! Hi Peter,

We’ll talk to our web guy. Thanks for reading!

]]> By: peter black http://www.cookingissues.com/press/#comment-6953 peter black Thu, 26 Aug 2010 05:49:10 +0000 http://www.cookingissues.com/?page_id=257#comment-6953 Hi Dave, your RSS feed is still broken. The last entry I can see is the article on the "New Buchi" on June 28. I have tried different browsers and both macs and PC's but get the same result. Is there any chance you can fix it? I find that using RSS feeds is the best way to keep up with dozens of information sources and although I can go directly to your site - that requires manual intervention on my part. I really enjoy reading your posts and look forward to the next instalment of the Low Temperature & Sous Vide Primer. Keep up the good work and I hope it is possible for you to fix the RSS problem. Regards, Peter. Hi Dave, your RSS feed is still broken. The last entry I can see is the article on the “New Buchi” on June 28. I have tried different browsers and both macs and PC’s but get the same result.

Is there any chance you can fix it? I find that using RSS feeds is the best way to keep up with dozens of information sources and although I can go directly to your site – that requires manual intervention on my part.

I really enjoy reading your posts and look forward to the next instalment of the Low Temperature & Sous Vide Primer.

Keep up the good work and I hope it is possible for you to fix the RSS problem.

Regards,

Peter.

]]> By: Ben Bennett http://www.cookingissues.com/press/#comment-3669 Ben Bennett Tue, 13 Apr 2010 23:33:53 +0000 http://www.cookingissues.com/?page_id=257#comment-3669 No... thanks for living such an awesome life and then taking the time to write such impressive articles about it. No… thanks for living such an awesome life and then taking the time to write such impressive articles about it.

]]> By: davearnold http://www.cookingissues.com/press/#comment-3663 davearnold Tue, 13 Apr 2010 15:22:21 +0000 http://www.cookingissues.com/?page_id=257#comment-3663 Thanks Ben Thanks Ben

]]> By: Ben Bennett http://www.cookingissues.com/press/#comment-3657 Ben Bennett Tue, 13 Apr 2010 00:00:49 +0000 http://www.cookingissues.com/?page_id=257#comment-3657 (Different Ben from the above... same issue) Your RSS problem seems to be some trailing junk. Specifically there is some wordpress javascript being added at the end. http://beta.feedvalidator.org/check.cgi?url=http%3A%2F%2Fwww.cookingissues.com%2Ffeed%2F (Different Ben from the above… same issue)

Your RSS problem seems to be some trailing junk. Specifically there is some wordpress javascript being added at the end.

http://beta.feedvalidator.org/check.cgi?url=http%3A%2F%2Fwww.cookingissues.com%2Ffeed%2F

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