You've probably heard of Sous Vide cooking. Or maybe not. The basic idea is vacuum pack your food, and put it under low heat in a temperature controlled water bath for a long time. This slow cooks the food, but keeps it very tender and moist.

You can buy a Sous Vide Supreme but that's about $400. Which I don't have.

There seems to perpetually be some discussion regarding filters, no filters, expensive filters, cheap filters, on and on. Well, I personally believe in using filters, and going with branded, but cheap.

Well, maybe not anymore.

I've personally used a 67mm Tiffen UV protection filter for about 4 years. I recently purchased a EF-S 17-85 IS USM, and decided that instead of just buying another 67mm Tiffen, I'd invest in a B+W MRC filter and see what all the hype is about.

Spinach Farfalle Topped with Pork Loin

Recipe:

1) Begin boiling water, once water boils cook pasta (3 servings of pasta)
2) Dice half an onion
3) In a pan, heat olive oil and saute onions with 2-3 cloves of garlic finely chopped. Saute until caramelized.
4) Take pork tenderloin slices and sprinkle with salt and pepper.