The Better Chancery Practice Blog

• For map freaks and Mississippi River afficianados: Spectacular Corps of Engineers map of the ancient courses of the Mississippi River.
• SOPA (Stop Offshore Piracy ACT) and PIPA (Protect IP Act) have generated a lot of controversy recently. If you’re a user of the internet — and you are if you’re reading this — you should be vitally interested in how these laws might affect your access to and use of internet content if they are adopted. CBS (which backs the laws, by the way) has a piece on what you need to know about SOPA and PIPA. Forbes offers its take, asking What are SOPA and PIPA and Why All the Fuss? Yielding to pressure encouraged by sites such as Google and Wikipedia, Congress has delayed taking up the matter, and President Obama has stated he opposes it, probably dooming it; you can read about it here. Unless you’re happy with the idea of the government playing a bigger role in the internet, this is a law that you need to be vigilant about.
• Sous-Vide cooking.
• Before you spend that extra $$$ to buy some really special olive oil, you might want to read this NPR piece on Tom Mueller’s book about olive oil scams.
• Some powerful ways to use LinkedIn for law firm marketing.
• Tantalizing cooking ideas from New Orleans’ June Yamagishi.

§ 2 Responses to DICTA

• NMissC (Tom Freeland) says:

  January 24, 2012 at 12:57 pm

  Have you tried sous vide yet? I’ve been circling around trying it for over a year. I’ve about decided I want this particular equipment.

  In a perfect world, I’d want a chamber sealer, but that doesn’t seem likely when the most reasonable ones are still so pricey. And I really don’t have anywhere to put something like that.

  Reply
  • Larry says:

    January 28, 2012 at 10:24 pm

    No, I haven’t done sous vide, although I am intrigued. I would have to be satisfied that the results are superior to anything else to justify the investment.

    Here’s the equipment I have been looking at: http://www.sousvidesupreme.com/default.aspx?&utm_source=bing&utm_medium=cpc&utm_term=sous%20vide%20supreme&campaign=Bing_General_Search

    And already have and use Foodsaver equipment: http://www.foodsaver.com/Index.aspx?kwid=ba163da246464f6792e90e261b67cec8e

    I wonder whether FoodSaver would work with sous-vide, It vacuum seals.

    My bottom line is that if it produces a superior result, I’m for it. If it’s just another gimmick, I’m not a fan. AND i wonder with you where I would find a place in my kitchen to put the equipment!

    Reply