gfweb

QR menus solve a problem that doesn't exist

no ramps?

https://www.nytimes.com/2023/05/22/dining/restaurant-qr-code-menu.html And not a minute too soon. I won't use one. I like to see the breadth of a menu in a glance...go up and down comparing stuff...perhaps ask a waiter about things.

Looks like a great unit. Damn-it, I wish I had a use for this thing.

Do you sell them?

@Kerry Beal how did the syrup come out?

@liamsaunt I've had a couple tough chicken breasts over the years. IIRC they had whitish stripes on them before cooking

Mother's Day is the local time for planting tomatoes. Interestingly, Mother's Day was when several volunteer tomatoes popped up. Its like t hey knew

Its not as unknown as you imagine. Firstly, the testing occurs before it gets to the public...so its not "unknown". Really rare adverse effects might not show up in testing, but they are really rare. RE CRISPR Remember, CRISPR removes genes. If anything a CRISPR plant ought to be safer... one less gene to worry about, right?

Blue apron is fading https://www.winsightgrocerybusiness.com/retail-foodservice/blue-apron-sell-its-operational-assets-freshrealm-50m?LID=35857737

Glad you are back at it! There are two imperfect peas though

I agree with @C. sapidus and @Senior Sea Kayaker. Peppers without heat are Bell peppers, sweet grapefruit are just big oranges and kale that's not bitter is a weed

No reason to think an plant with a gene added or removed would cause cancer in someone who ate it. We aren't afraid to eat hybrid corn etc etc. But we haven't got this cleared up with GMO in the public mind so ...

How about injecting cheese, breading/battering, then freezing. When you fry the outside will cook and seal like a mozzarella stick or a popper

A while back I posted a gratin with cheese that was melted but retained its shape. It was pregrated extra sharp cheddar from Wegmans. I had wondered if the starch they coat it with interfered with melting and flowing. Turns out there was a lot of starch, it turned the washing water milky. Below is washed cheese on the left and unwashed on the right after broiling. Washed melted much better.

The chamber is smallish. 3" deep X roughly 1 ft square. That 3" seems limiting. I'm not sure a roast would fit etc. Anybody have one?

That would annoy me. I've had several orders, always without skin, so I can't address that. Never any bones. Really no complaints. Its not sushi grade salmon but better than supermarket by an order of magnitude. I'm happy with their cod, halibut, scallops. Tuna was ok not great.

Steam oven Wild Fork salmon, cranberry risotto(carnaroli), salad.

There are cheeses made for inclusion in sausages that don't melt. They are chunky, though , and wouldn't inject. How about cheese powder?

Broccoli was meant to be roasted and charred a little (after blanching of course)!

@liamsaunt which golf course was it?

LOL.

NY Strip, broccoli rabe, cauliflower gratin (with a new brand of grated cheese that melted but retained its shape...I blame the starch it was coated with. Anybody ever try washing it off?)

Italian sausage/peppers/tomatoes

Yup. Evaporated milk. Thanks @kayb