Great show, much fun. Regarding your Sous-vide lamb shank, what you describe as 'meat foam' would sound much more palatable if you called it lamb shank mousse since mousse (French 'foam') is a prepared food that incorporates air bubbles to give it a light and airy texture.

Perhaps you could conduct a series of Sous-vide recipes of other meat foams http://ifood.tv/mousse/meat-mousse

I'm interested in finding out more about the hand drying article and hoped to find a link in the show notes. could you please either add it or send me a link to the article?

Great podcast as always, especially enjoyed the song this time.

I like to use air dryers to make sure my immune system is still paying attention. Then I'll double dip your salsa.

Whoops. Forget to put them in. All fixed now. Happy reading.

You're the kind of person who keeps Dan up at nights. I approve.

Ha! Jokes on you. I had my mouth and stomach laminated and nothing's getting in or out.

...

I'm hungry.