Well after the sea bass last night I threw on some pork loin ribs. Tonight when I got home I seasoned some boneless and put them in the bath. I haven't read much in the way of methods or recipies but I'm batting a thousand so far. Really impressed. One thing I did learn is not to add as much garlic to the spinach and swiss chard as you would if you were steaming or sauteeing...whew!