Many a cottage industry will pop up: airport saunas to help passengers cut weight before check-in.

My go-to: Chick-Fil-A spicy chicken sandwich, side salad, ranch dressing. The ranch is great on the sandwich, and Chick-Fil-A's waffle fries aren't worth the calories.

You DO have to make a sauce separately, as you won't have the braising liquid to work with. 

I make a red wine glaze for my sous-vide short ribs.  I start by browning ground beef in the base of a pressure cooker. Remove, then saute aromatics (onions, leeks, carrots, maybe some garlic), add back the ground beef, some beef knuckle bones, a bottle of red wine, a bouquet garni (bay leaf, thyme, parsley) some peppercorns, and enough water to get to the fill line of the pressure cooker.  Cook at full pressure for 1½-2 hours, strain and reduce until syrupy, then season to taste (season aggressively, since the meat itself will be un-salted).  This usually yields about 1 cup of glaze, which I use to baste the short ribs after they come out of the vacuum bags.

• Achieving textures not possible with traditional cooking: Tough cuts like short ribs, pork belly, lamb shank, etc., are usually braised to an internal temperature close to 200F so that the collagen breaks down into gelatin.  This reaction occurs at lower temperatures, but takes much longer.  By cooking sous vide, you can acheive medium-rare short ribs that are meltingly tender: completely unlike anything you can achieve by braising; it just takes 48-72 hours.

Sous vide is also useful for foods other than meats and fish.  You can pasteurize eggs or egg yolks, which makes your hollandaise less finicky and your homemade mayo last longer.  Or try sous-vide carrots or pearl onions. It also works to gelatinize the starches in potatoes so they're crispier when roasted.

I've been doing sous vide for a couple of years now, using an improvised setup in which a PID and thermocouple control a crock pot.  It's not as precise as a proper immersion circulator, but the whole set-up cost less than $100.

For proteins, there's essentially three reasons to sous-vide:

• Temperature control: for tender cuts like steaks or chicken breasts, you can get the meat to temperature without risk of over-cooking.  Additionally, since pasteurization is a function of time AND temperature, you can cook poultry to lower internal temperatures and still be safe as long as the hold time is long enough.  I do chicken breasts at 140 to 145F before finishing in a hot cost iron skillet, and the result is almost moist, never overcooked.
• Convenience: You can do duck confit in the same amount of time as the traditional method, but you need much less duck fat to do it.  Also works with turkey legs/thighs (delicious!).

(cont'd)

OK, here's another reason to be concerned: 

By all accounts, the RNC ground game/GOTV effort got absolutely walloped by the DNC/OFA.  Not even close. Compared to OFA, the RNC might as well have been using stone tablets and an abacus.  

It is therefore vital that the RNC and Republican campaigns develop the ability to recruit/enlist top IT and data analysis talent to its cause. Does Rubio's answer (and, the larger point, the fact that it's the answer he felt he had to give), make this recruitment effort more difficult or less difficult?

What's saddening about this is that Rubio is such a deft communicator on conservative economic issues, and this gives exactly the people who most need to hear these arguments an excuse to dismiss Rubio out of hand.

For every vote this gains in the primary, it loses two in the general.

The basis of human knowledge about the world around us is the result of the scientific method.  The process of formulating a hypothesis, testing it, and accepting the evidence of that test as either supporting or disproving that hypothesis, is the cornerstone of human technological development.

Matters of faith, by their very nature, are not subject to the laws of evidence, and absence of evidence is not evidence of absence. But when a theological belief directly contradicts physical evidence to the contrary, one wonders what other facts the believer might ignore. 

We no longer expect Christians to believe the earth is flat or the sun revolves around the earth, because of the overwhelming physical evidence to the contrary. While perhaps less well understood, evidence of the age of the earth is similarly clear.

Sure, the question is a little unfair.  And, sure, we won't soon be hearing Democrats asked if vaccines cause autism or if Guam may capsize.

That said, complaining about media bias is like complaining about gravity.  It's not going away anytime soon, and Republican candidates will have to learn to deal with it.

Touché.

^^^^This is the right answer.  It's about incentives.

Remember it's not just about working more/fewer hours.  It can be trading income-generating work for cost-reducing work (e.g. painting your own house vs. hiring a painter).  

Also, it affects whether or not the spouse works outside the home. At the (soon to be new) top marginal rate, the spouse of a high-income worker only keeps about 50 cents for every dollar earned, which may not be enough to offset the additional child-care costs, etc.

I guess I'm one of those folks that believe we can probably trim military spending a little bit.  I cringed every time Romney pivoted from "we need to get the deficit under control" to "we need to increase military spending"; from "the stimulus didn't work" to "we need military spending to create jobs".

If one argues that the federal government is a massive bureaucracy rampant with wasteful spending on misguided priorities, why do we assume the Pentagon is immune to this?

The buck pauses here.

If you're willing to make a proper mojito, you might also want to try a gin gin mule. A very refreshing summer tipple. Similar procedure and proportions: muddle mint with simple syrup, add gin and lime juice, stir with crushed ice, top with good quality (or homemade) ginger beer.

The Friday cocktail is a tradition at our house. In Houston, late spring really means summer, and summer calls for gin and citrus.Today, the choice was a Pegu Club:1.5 oz Old Tom gin (Ransom is a good choice)3/4 oz lime juice3/4 oz CointreauDash Angostura Dash orange bitters