Unit is freshly arrived from UPS.
Canteloupe and Watermelon:
Into the chamber for evacuation
Hard peach spritzer for liquid:
Hard lemonade spritzer:
Marlbourough Savignon Blanc:
Berry flavored Ciroc:
Farmed Atlantic Salmon, fresh dill, lemon rounds, and cultured butter:
107F for 30 minutes. I think I'd go around 125F next time:
Work station, with some local art from a friend:
Fresh out of cool water bath:
Lots of EVOO, and I tried to spoon the oil back onto the top...not impressed with the results:
I'd definitely do this differently next time. I'd leave out the dill and lemon, then make a Meunière sauce with lemon and dill to go on top. This would allow me to brown the top, and control the acidity, herbs, and richness with much more precision. Still, not a bad trip about the block for kicking the tyres on the VP112.