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@gulfporter, I can't imagine any place in the continental US allowing that to happen with animals being allowed in the dining area. They'd be shut down immediately by the health department. Especially with the prevalence of bird flu. But those edamame brought back a memory of having what looks like the same when we were at a business dinner somewhere and I can't recall where it was. Might have been a Roy's restaurant when he still had US locations. They were so addictive!!

Well, what does opensource bring? I think there are many levels in which this question can be answered. I will try a few: For the functionality : Open source will allow additional functionality that is either not economical or easy for the manufacturer to do. For example, custom programs for recipes (brewing, fermentation), support for custom accessories (heaters, stirrers, mixers), integration with other hardware or software (e.g. home automation, third party thermometers like Combustion inc). To do this in a closed source environment would require tremendous investment and a large sales volume to justify that investment. We do not foresee such large volumes for a niche device like this. For long term user value : This allows for repairs and spare parts. More importantly, it helps user retain the control on the product they purchased. While these are not the first considerations for a normal consumer during purchase decision, they come back and bite later when the money is already gone (just a couple of examples, one, two). Personally, I consider this extremely unethical, being a consumer myself. Even with all good intentions, there is always a possibility that the businesses die. What happens to the products you purchased if you can not get spare parts or troubleshoot? We want the user to have that freedom independent of commercial success of our company. Philosophical: Finally, we do not think everything should be around maximizing profit. There is a place in a society for that, but also space for something that is given to humanity as a collective gift to enrich the knowledge and life of other people and future generations. This is the philosophy of most open source projects like Linux. You can always agree or disagree with this philosophy, but in this case, we have chosen that path. Hope I have summarized at least the high level drivers towards open source. P.S.: About on-off control; while that is sufficient to achieve a crude control (simmer, mid, high etc.) it is pretty ineffective to control the temperature within a degree. While the control itself is on-off, we use advanced control algorithms like PID control which allow for very precise control. While we do use on-off, in reality, we can control that to the millisecond, giving us about 5000 power levels theoretically compared to 10 or so in a typical induction

Yes, magnetic stirrer would be possible in theory, but I would think it would be of limited use to stir thick sauces or stews. As an alternative, we are providing an 'auxilliary' onboard DC power jack that can be used to attach a sour-vide style water circulator for thin liquids or a 'StirMate' kind of stirrer for thick sauces or other solids.

To be honest, there is no definite timeline. We are a small company and we do realize this will be a significant financial endeavor for us. It would take around 100k for the tooling and first batch production, which is a large sum at our scale. The uncertainties around international trade are not helping either. Currently, we are working on building interest while we are busy using our prototype at home. Do sign up for our mailing list if you haven't already. That is one place where we will share progress as/when it happens.

Lentils with Tofu and Lemony Sauce - De Puy lentils are cooked with Suppengruen (the German mirepoix of diced celery, carrots, celeriac and leek - normally parsley roots are also included but are often hard to find in the US), garlic, tomato paste and vegetable broth. In parallel, you pan-sear pressed extra firm tofu until it gets some color. The sauce consists of yoghurt, lemon juice and zest, a little bit of honey and cayenne pepper. Once the lentils are cooked, the sauce and tofu are added

Chinese chefs and cooks are so accustomed to using soy sauce that they offten seem to forget to season any food that doesn't contain their usual go to. This particularly applies to any non-Chinese food. Your fries come salt free. Of course, you can request some 盐 (yán), salt 🧂. Note the rising tone. Screw up and use a flat tone,烟 (yān) and they'll be surprised but will probably manage to bring you the cigarette you have just asked for. Alternatively, use a falling tone, 宴 (yàn) and they will be delighted and rush off to the kitchen to start organizing the feast you just demanded. Try a falling then rising tone , 琰 (yǎn) and they'll think you're demented. Restaurants don't sell gemstones 💎 . Even getting the tone right can be problematic. Use 蜒 (yán) with correct rising and you've just called your server a slug 盐！

The things in bowls series continues, this chicken has a lime, maple syrup and garlic sauce although you can barely see it. I served it on a bed of rice, simmered baby pak choy and white beech mushrooms, then topped with bean sprouts, herbs and fresh chilli. Next night, same bowl different content. This is poached chicken drumsticks in bone broth with smoked paprika, garlic, onions and herbs then deboned and served on rice. A separate salad with fennel, mango, blue cheese, baby Roma tomatoes, avocado and rocket.

I’m also dealing with an embarrassment of mangoes. This is what 5 dehydrator trays of sliced mango look like.

I've never been & and they opened the year I was born! LA sure has some cool old restaurants. Just looked up their banana pudding and it looks fun Love that they serve it with a shot of sherry!

The upstairs (ie, rest-of-house) can opener broke a couple of months ago, so I took my OXO up there to be the main can opener in the house. A few weeks back I bought a very ordinary Swing-Away, which I've had before and considered solidly workmanlike. I got mine at Canadian Tire, though I believe it's the same model Walmart sells. While I was away, my GF used it to open the cans of soft food for our kittens. Much to my surprise, it works both as a conventional and as a side-cut opener. I never would have thought to try it that way - I loathe side-cutters - but I know many of you like them, so I'm throwing this out there as a potentially useful data point for someone.

Our last night in Kailua HI (Oahu) we returned to Roy Yamaguchi's newer eatery, Goen Dining and Bar. We liked the atmosphere, food and service, a younger hipper crowd with decent live (but mellow) Hawaiian music. We shared 4 items; Ahi Tataki, Roasted Eggplant (why can't ALL eggplant be cooked to silk in every restaurant?); Hamachi roll. And for dessert, a Basque cheesecake. Free table treat was a well-spiced bowl of cold edamame. The free entertainment was a rooster who would not stop bolting in from the sidewalk. The staff said that they let chickens/roosters walk thru their place, as do all HI eateries where the fowl show up, however this rooster was simply a bundle of chaos. He insisted on roosting on a service area, which the staff had to clear and disinfect and leave empty the rest of the evening, as well as the large table and chairs across from us. The staff (in good humor) had to go thru this drill literally every 5 minutes for the entire hour we were there. All they could do to try to discourage it was spray it with water, which did not in any way deter it. While he was an interesting dining companion his table manners were abhorant.....it was if he was raised in a barn.

Shrimp curry with chayote: Brown fry onion, then add garlic and black mustard seed. When the mustard seeds pop, mix in chayote, turmeric, and water and cover. When chayote is nearly tender mix in shrimp, bay leaves (sub for curry leaves) and cayenne. Finish with chopped cilantro. Recipe called for asafoetida but I reverse-engineered it with onion and garlic. 🙄 Basadi dal: Simmer red lentils (masoor dal) with water until soft. Fry thinly-sliced onion until translucent, stir in panch foran, then fry with crushed tomato, cumin, paprika, cayenne, and turmeric. Mix with lentils and enjoy. My favorite lentils recipe, very easy and very tasty.

annnnd, Arrowroot biscuits are being recalled for foreign matter (paper, soft plastic). https://recalls-rappels.canada.ca/en/alert-recall/gerber-brand-arrowroot-biscuits-recalled-due-possible-presence-pieces-soft-plastic-and

When I get those huge sandwiches, I usually take 3/4 of the stuff off, eat the sandwich and have fixings for another 3 sandwiches.

I don't remember having banana pudding outside our house in Burnaby because the only time we eat out was in China Town but my mom would make them very occasionally, not because we didn't like banana pudding we did, but my mom made Hungarian desserts.

I see you're in Los Angeles and when I lived there, I used to go to a restaurant called Garden's of Taxco and they have the Very Best Banana Pudding. I tried to get the recipe from them and came up empty. I even tried to get the LA newspaper to see if they could get it and put it in their food section. It is so good I wouldn't mind paying for the recipe, it's that good.

Spaghetti and meat balls with lugancea sauage. The beef and pork meatball is hiding under the under the parmesan cloud.

A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important. I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.

Easy and delicious is a great combination.

When I've seen this type of sandwich, I always wonder if one actually eats them like a sandwich or are they dismantled and eaten with a knife and fork?

I freeze homemade quiche fairly often. I use evaporated milk and have never had a problem with seepage.

. . . .aaahh . . ooops . . . . "what" precisely is the "thing" that "open source" enables? for a induction source - one can control on-off, temperature ramp/up down rate, prolly a few more parameters. for the proposed hot-coil design, there is absolutely nothing but "on" or "off" - unless the device has 'heat level control via binary on/off - or at max control . . . voltage applied at the 'on-off' cycle. which, btw, is the same technology/approach used in induction "control" - seconds on, seconds off. uhmmm, sorta' many induction plates incorporate 'wattage' control,,, so . . ' low' is a less 'aggressive' setting . . . . given that 'none of the above' is governed by any standard , , , it is strictly a "in my experience" issue.

Too bad about the liquid seeping out. I was afraid that might happen. I wonder if the custard in commercial frozen quiches is stabilized with starch to keep it from separating.

the ueber-mongus sandwich is nothing new. a search on "NYC corned beef / pastrami style sandwich" turns up hundreds of 6-8-10 inch "thick" examples . . .

Another door prize, at the last holiday party of the season (that I'll be attending, anyway). There's a bottle of Pinot Grigio in there. I complimented the member who'd crocheted this and a number of other door prizes. Check out the base! She figured out how to do that so the bottle would sit squarely on the counter. Darned clever, I think!