How to use Sous Vide TODAY
Don protégé
People have been asking me about the progress of "the book," lately, it's a good time for an update. I feel so grateful for all the interest and contributions so far, I really can't put it into words.
Even though contributions to the gofundme effort have tailed off, work on the book and other projects continues.
The Facebook Group at https://www.facebook.com/groups/272128179509149/
continues to grow. We how have almost 7K members. We have added admins to keep up with the traffic. It seems like only yesterday that we were eagerly approaching a hundred!
Meanwhile, our new website
www.sousvideresources.com,
is a Sous Vide demonstration and mentoring website, with detailed recipes, instructions, and pictures. We also offer one on one, mentoring, where, for a modest fee, you can converse directly with Norm King, and ask any question on any food related topic. Results may vary, and we cannot guarantee that you will like the answers, but we do our best to provide accurate and helpful information. Just go to the website and express interest in a comment section, and we will help you schedule the session.
This has become a full time job, and we are hopeful that people will take advantage of the opportunity to contribute to our ongoing efforts via dedicated links on the site.
Once again, I cannot thank you all enough. I will continue to contribute to the Facebook group, of course, although it may take me 24 hours to respond in some cases.
Happy Cooking!
Even though contributions to the gofundme effort have tailed off, work on the book and other projects continues.
The Facebook Group at https://www.facebook.com/groups/272128179509149/
continues to grow. We how have almost 7K members. We have added admins to keep up with the traffic. It seems like only yesterday that we were eagerly approaching a hundred!
Meanwhile, our new website
www.sousvideresources.com,
is a Sous Vide demonstration and mentoring website, with detailed recipes, instructions, and pictures. We also offer one on one, mentoring, where, for a modest fee, you can converse directly with Norm King, and ask any question on any food related topic. Results may vary, and we cannot guarantee that you will like the answers, but we do our best to provide accurate and helpful information. Just go to the website and express interest in a comment section, and we will help you schedule the session.
This has become a full time job, and we are hopeful that people will take advantage of the opportunity to contribute to our ongoing efforts via dedicated links on the site.
Once again, I cannot thank you all enough. I will continue to contribute to the Facebook group, of course, although it may take me 24 hours to respond in some cases.
Happy Cooking!
Organisateur
Norm King
Organisateur
Clackamas, OR
