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Confirmed: sous vide is an effective alternate way to cook corned beef. [Not pastrami, as I incorrectly wrote yesterday, but I am sure it would work there too.] The downside is that it took 26 hours (at 170 F). It is tender but still has some structure - perfect for sandwiches.

(no subject)

I took yesterday off work for the wife's birthday. We had a relaxing day, punctuated by a drive down to a local open space preserve for a hike. It was a glorious day for it. I would have been happier with redwoods, but what we got was still nice - chaparral and a lake with ducks and geese.