If Christine were here, I would have made this into sushi, but containing hurricane Milo while preparing dinner requires some compromise. I did get a chance to play with my new (used) water bath, which is all that matters. Trimmed grass-fed organic ribeye cooked sous-vide at 130˚ for a bit over an hour, then seared in a skillet to get a nice brown on the top and bottom. Sliced thin over Thai black rice with a rich mash of endive, ume plum, garlic, and oil, it covered a lot of ground with a few ingredients. To celebrate my return to meat and wine, I opened a 2004 Mongeard-Mugneret Savigny-les-Beaune "Les Narbantons" which is slowly opening up but needs quite a bit more time to show its stuff; if it lives up to its nose it will be a good value.