Apparently, you have never tasted meat cooked to succulent perfection until you've been fed tenderloin that's been vacuum-sealed and hot-water-bathed for five hours.

WSJ: Keeping Up With the Vikings | Free Decorator

You had merely to lead them to the plate-glass porch door and point out a squirrel or a cat running on the railing, or the automatic pool vacuum flipping its tail in the water as it carried on, side to side, end to end.

NEWYORKER: Soldier��s Joy

And then at his restaurant, Tremont 647, he turns around and serves tasting menus of dishes like "smoke-vide" beef ribs a preparation that combines smoking with the sous-vide method of cooking vacuum-sealed food in a low-temperature water bath and smoked duck-confit po'boys.

WSJ: The New Barbecue