2/3rds of dinner tonight. Carpaccio with a little argula and sauce. Then a ribsteak, sous vide'd at 125F with rosemary, garlic, lemon and drizzled with melted herb butter. It was seared on the hottest range I've ever used, a commercial Jade that my friend keeps on the back patio for when her commercial Wolf is too wimpy. The rest, not pictured, was broccoli with truffle oil and parmesan, anchovies, escargot and red wine.