Introductions, I’m Mike Conkle with SousVide Supreme. I was researching sous-vide recipes and ran across your review of the SVS in December of ’09 Great review and your food looked simply delicious
My reason for contacting you is that I’ve recently began putting together a small group of sites like yours as affiliates . A couple of links from your review to our site could be very profitable for you.
Our Affiliate Program is easy to register for, we pay a great commission on a high ticket product and I’ll personally be here to provide you with all of the support you might need.
Please visit our site (www.sousvidesupreme.com) for information on our company and great products.
Email or call if you have any questions. I’d love to have you as part of our group.
Thank you for your time to consider this!
Luiz @ The London Foodie]]>
I found out about it here:
Note: I cooked the remaining eggs for another half hour at 150 F and though the whites had set, the yolk had become solid. I may try 148 F next time.]]>