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I pursued my interest in electronics applied R&D for some thirty years until my retirement in June of 1998.

My wife, who was still employed at the time, came into the living room one evening with a wry smile on her face and holding, in outstretched arms, a very colorful apron. My life changed that night; with no training whatsoever, I had been "promoted" to . . . cook. After some weeks of trial and error, followed by a few TV dinners (chemical abominations), I had acquired a new vocabulary: raw, burnt and crispy, spices ?, overcooked and undercooked; and my favorite: boil-in-a-bag (and the usual expletives).

Then, a miracle: THE CROCK POT! I came across all manner of recipes to try. It was then that I stumbled across an article extolling the virtues of the sous vide cooking technique. We already owned a clamp style vacuum machine. That, plus the slow cooker and a digital thermometer, turned me into an enthusiastic supporter of sous vide cooking.