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This week I am extremely excited about a new cooking technique called <dfn>sous vide</dfn>. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, <cite>Cooking for Geeks</cite>, Jeff Porter describes it <q>as ultra-low-temperature poaching.</q></p>
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Next month we will be serving <b>Sous Vide Salmon with Dill Hollandise</b>. To reserve a seat at the chef table, contact us before <time>November 30</time>.</p>
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<em>blackgoose@example.com</em><br />
555-336-1800</p>
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<small><i><b>Warnnig: Sous vide cooked salmon is not pasteurized. Avoid it if you are preganat or have immunity issues.</b></i></small></p>