I call dibs on this :-)
Staying in Framingham MA at a not so pleasant hotel (last second res by a colleague). So, had today off and went to 3 different markets in Boston Area. In one of the markets I picked up some cheese and Einkorn sourdough. At another I picked up a couple beers (Don't worry Rob, wine was already chilling), and had a tamale and picked up some wild mushroom ravioli. At the last one I picked up some atlantic halibut. So, after my workout (I started brining the halibut before :-)..), I broke out joule, heated one vessel to 90C (with a small bag of organic chicken stock in it) and then quickly heated another small one (ice bucket) to 45C. Cooked the halibut for 25min in the ice bucket then put the butter and the last of my home made pesto (we need a sauce right?) in a bag and put the lid on for the last few min. The other vessel (garbage can with 2 gal ziploc I brought) water had dropped to ~80C, so I threw the ravioli in and brought the temp up t 90C for 8 minutes (took ~3min to come to temp). So, ended up with butter poached halibut served over wild mushroom ravioli in a pesto sauce and a piece of the sourdough to soak up the sauce. For a hotel room cooked meal was pretty awesome!
