 The sous vide revolution, how do you feel about that? Well, I've been working with it a long time. I worked with American Airlines in the 90s. I worked with Cuisine Solutions, one of the... It is an amazing technique, and it tends to be overused by chefs who believe that a perfect texture is preferable to a more complex uneven. Now, the brain, actually it's wrong though, because the brain doesn't know what it is, it knows what it's not. So, teaching flavor is not teaching what that ingredient is, it's teaching what it's not. So, if I have a sous vide piece of lamb, and it's not crusted, and it's not browned, and there's no myard, and then it's not... When you look at lamb, and it has a rosé 50%, it will start darker, it'll be more myarded, it'll be cooked. What the brain then has four or five different perceptional zones to actually understand, and appreciate, and differentiate. A sous vide piece of lamb that's pink all the way through, with one texture with no myarding, and no flavor of the lamb developed, because it never went high enough, will actually won't be lamby enough, and it'll taste like a lamb piece of bubblegum, or a sponge. Now, I use interruptive sous vide, so I do a Chinese squab that I put an intensity. I used to brine it for 48 hours, with 14 spices, mainly cumin and chilies, to get it all the way through the squab, then roast it, and then deep fry it, like the Chinese. I found that by sous vide-ing it, they went in by 24 hours, so the fresh squab was very... Then I cook it sous vide, at a different higher temperature, even after it's in brine, and then I fry it, deep fry it, so I find that, what I call interruptive sous vide, as a technique, which takes the... You get intensity without preserving some freshness. So let's say that I did scallops, and I do them sous vide. My scallops are cooked for exactly 18 minutes, and with a wine dinner, I wanna match the chamomile in a sauvignon blanc. Well, how do I do that? Actually, I actually put in some fresh chamomile with the scallops, cook it sous vide, and the aromatic profile goes through. I made a little tostada, do this and that, and that sauvignon blanc, that is amazing. Ha, ha, ha, ha, ha, ha, ha.