# Sous Vide on The No Agenda Show Sous Vide comes up in 6 chapters across 6 episodes of The No Agenda Show, from May 2009 to July 2025. - **Chapters:** 6 - **Episodes:** 6 - **Discussed:** May 2009 – July 2025 - **Related topics:** [Gordon Ramsay](https://search.noagendashow.net/topic/gordon-ramsay.md), [Berlin](https://search.noagendashow.net/topic/berlin.md), [Botulism](https://search.noagendashow.net/topic/botulism.md), [Celebrity Chef](https://search.noagendashow.net/topic/celebrity-chef.md), [Connecticut](https://search.noagendashow.net/topic/connecticut.md), [Fibonacci](https://search.noagendashow.net/topic/fibonacci.md), [Foie Gras](https://search.noagendashow.net/topic/foie-gras.md), [Food Poisoning](https://search.noagendashow.net/topic/food-poisoning.md), [Fredericksburg](https://search.noagendashow.net/topic/fredericksburg.md), [Gratitude](https://search.noagendashow.net/topic/gratitude.md) ## Chapters 1–6 of 6 ### Fredericksburg Dining, Cabernet Grill and Backwoods BBQ - **Episode:** [1784: Yakcasting](https://search.noagendashow.net/episode/1784-yakcasting.md) - **Published:** 2025-07-24 - **Time:** 1:55:32–2:01:38 - **Transcript:** https://search.noagendashow.net/episode/1784-yakcasting/chapter/fredericksburg-dining-cabernet-grill-and-backwoods-bbq.md The local dining scene in Fredericksburg, Texas, is criticized for high prices that rival New York City, driven by a surge in tourism. Recommendations for value include Cabernet Grill, known for its 1800-degree steak preparation and sous-vide chicken, and Backwoods BBQ for Friday steak nights. The discussion highlights the "drinking barn" culture of local wineries and the rising cost of living in the Hill Country. Keywords: [fredericksburg](https://search.noagendashow.net/topic/fredericksburg.md), cabernet grill, backwoods bbq, [sous vide](https://search.noagendashow.net/topic/sous-vide.md), [tourism](https://search.noagendashow.net/topic/tourism.md) ### Sir Robert of Sous Vide, Rick Carlotta, Value for Value Model - **Episode:** [1306: Antigenic Drift](https://search.noagendashow.net/episode/1306-antigenic-drift.md) - **Published:** 2020-12-27 - **Time:** 3:53:39–3:57:30 - **Transcript:** https://search.noagendashow.net/episode/1306-antigenic-drift/chapter/sir-robert-of-sous-vide-rick-carlotta-value-for-value-model.md The final list of donors includes Sir Robert of Sous Vide and a gift for Rick Carlotta from his daughter. The hosts reiterate the "Value for Value" model, thanking everyone who contributed time, talent, or treasure to the program, regardless of the amount. Keywords: [sous vide](https://search.noagendashow.net/topic/sous-vide.md), [connecticut](https://search.noagendashow.net/topic/connecticut.md), [value for value](https://search.noagendashow.net/topic/value-for-value.md), [treasury](https://search.noagendashow.net/topic/treasury.md), [gratitude](https://search.noagendashow.net/topic/gratitude.md) ### Producer Credits, Fibonacci Donation - **Episode:** [764: Can You See That Juice?](https://search.noagendashow.net/episode/764-can-you-see-that-juice.md) - **Published:** 2015-10-11 - **Time:** 2:07:03–2:11:58 - **Transcript:** https://search.noagendashow.net/episode/764-can-you-see-that-juice/chapter/producer-credits-fibonacci-donation.md The hosts read a list of donations from producers across the globe, including a "Fibonacci donation" of $61.80 from David Groff. Robert Smiley is knighted as Sir Robert of Sous Vide after a $1,000 contribution. The segment includes birthday wishes for listeners and a discussion of the value-for-value model's sustainability. Keywords: [robert smiley](https://search.noagendashow.net/topic/robert-smiley.md), [sous vide](https://search.noagendashow.net/topic/sous-vide.md), [fibonacci](https://search.noagendashow.net/topic/fibonacci.md), [berlin](https://search.noagendashow.net/topic/berlin.md), [netherlands](https://search.noagendashow.net/topic/netherlands.md) ### San Francisco Dining, 5th Floor Restaurant Review - **Episode:** [341: Selling the Monet](https://search.noagendashow.net/episode/341-selling-the-monet.md) - **Published:** 2011-09-22 - **Time:** 30:04–42:30 - **Transcript:** https://search.noagendashow.net/episode/341-selling-the-monet/chapter/san-francisco-dining-5th-floor-restaurant-review.md A recent dinner at the 5th Floor restaurant in San Francisco resulted in a negative experience involving a dismissive sommelier and potential food poisoning. The meal included a Pommard wine, oysters, and foie gras, with one participant becoming ill shortly after. The discussion critiques the "sous vide" cooking method and the decline in quality at high-end establishments following chef changes. Keywords: [san francisco](https://search.noagendashow.net/topic/san-francisco.md), 5th floor, [sommelier](https://search.noagendashow.net/topic/sommelier.md), [sous vide](https://search.noagendashow.net/topic/sous-vide.md), [foie gras](https://search.noagendashow.net/topic/foie-gras.md), [food poisoning](https://search.noagendashow.net/topic/food-poisoning.md), pommard ### Gordon Ramsay, Financial Troubles and Sous-Vide Controversy - **Episode:** [101: Lightning Strikes](https://search.noagendashow.net/episode/101-lightning-strikes.md) - **Published:** 2009-06-03 - **Time:** 23:55–27:28 - **Transcript:** https://search.noagendashow.net/episode/101-lightning-strikes/chapter/gordon-ramsay-financial-troubles-and-sous-vide-controversy.md Chef Gordon Ramsay faces significant financial difficulties, including seven million pounds in back taxes and the potential closure of several international operations. The hosts discuss Ramsay's use of "cooking bags" and central kitchens, which critics claim contradicts his televised advocacy for fresh, on-the-spot cooking. Keywords: [gordon ramsay](https://search.noagendashow.net/topic/gordon-ramsay.md), [sunday times](https://search.noagendashow.net/topic/sunday-times.md), sous-vide, back taxes, [celebrity chef](https://search.noagendashow.net/topic/celebrity-chef.md), [restaurant industry](https://search.noagendashow.net/topic/restaurant-industry.md) ### Sous Vide Cooking Dangers, Nathan Myhrvold and Botulism - **Episode:** [98: Health Code Violation](https://search.noagendashow.net/episode/98-health-code-violation.md) - **Published:** 2009-05-17 - **Time:** 59:57–1:08:26 - **Transcript:** https://search.noagendashow.net/episode/98-health-code-violation/chapter/sous-vide-cooking-dangers-nathan-myhrvold-and-botulism.md The hosts discuss the risks associated with sous vide cooking, a method involving vacuum-sealed bags and low-temperature water baths. They criticize Nathan Myhrvold's advice to use rice cookers for this technique, warning that cooking fish at 102 degrees Fahrenheit poses a significant risk of botulism. Keywords: [sous vide](https://search.noagendashow.net/topic/sous-vide.md), [nathan myhrvold](https://search.noagendashow.net/topic/nathan-myhrvold.md), [gordon ramsay](https://search.noagendashow.net/topic/gordon-ramsay.md), fat duck, [botulism](https://search.noagendashow.net/topic/botulism.md) --- This is the markdown version of a page on The No Agenda Show for AI agents. 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