1.0 link 152842 http://www.huffingtonpost.com/sophie-brickman/when-you-introduce-sous-v_b_152842.html I recently attended a demonstration at culinary school on sous-vide cooking, or cooking food "under pressure." I try to go to as many demonstrations as possible because I often learn odd tidbits of culinary information, perfectly suitable for cocktail conversation. For example, ye olde pubs used to heat up alcoholic beverages with an iron poker -- a "loggerhead" -- but sometimes the man in charge of the loggerhead would become drunk on glug and a bit sloppy, suddenly you'd have...

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