gfweb

My guess is that they'll all be out of business. I love the concept, but they have given me stuff I can't use. How many softball -sized red onions does one need in a week? Or golf ball sized lemons? They sell the idea that is ugly but perfectly usable stuff. I haven't found that to be the case. I marvel at the pretty food you all get.

I thought I had cancelled Imperfect but a box just arrived a day late, covered in some crystallized liquid. Wilted veg and questionably refrigerated pork and salmon. Giant red onion, tiny potatoes, cukes, mandarin oranges, jurassic sweet potato, cherry tomatoes rolling around in the box.. Who knows what the liquid was.

NAFTA turned Jack Daniels into bourbon even though its <51% sour mash. Still tastes like bananas to me

Bourbon is way undervalued, I think. Lots of varieties. And you don't have to spend a zillion on Pappy, which is nice, but not that nice. I agree with @Tri2Cook, the less expensive stuff is pretty good. I like Woodford, Knob Ck, Basil Hayden, Booker's. BTW, I've found that a glass of Pappy is pretty cheap in Canadian bars.

Chicken fried steak and greens

Nice! You must be up North. My hostas are way past this stage.

Flat iron steak, broccoli, twice baked potatoes

Huh. Ours are still small

I like Bell and Evans. Just the right size, not too big.

We have a large market nearby. Not part of a chain. I'm disgusted by the sanitation in the fish and meat depts and cannot imagine how it passes inspection. I'll only buy stuff sealed in jars in that place.

I misread you r post

Trademarks have been around much longer than that, I think.

Might be a mistake to think of the clientele at EMP being vegan now. Normal people might just be eating vegan to try EMP.

@JoNorvelleWalker@heidih You miss my point

V8 tastes like celery.

How did it go?

If cow burps are t he problem then harvest the cows when they are younger. Eat more veal

Anova is simple and sturdy. Not too pricey either. Unless you have a refrigerated bath I'd be worried about bugs growing with a delayed start

This will be an interesting experiment. I have my doubts, but I hope it goes well for them. If their business is all expense accounts/business entertaining then I bet they'll be fine. I'd certainly eat there on someone else's credit card.

That makes decision making a lot easier.

A bit of mayo. Not too much. salt. a splash of jalapeno vinegar (don't go crazy). Turkey is cold smoked and cooked sous vide. Use way more grapes than seems necessary. You need one or two per forkful

https://www.nbcnewyork.com/news/local/one-of-nycs-and-the-worlds-top-restaurants-to-go-totally-meat-free/3032729/ Can they survive with this? They dare not charge the same for vegetables as top-of-the-line proteins. Would their margin be the same...who knows? Its a less attractive destination for me now.

How thick were the steaks?

I make a smoked turkey salad with slivered red grapes that is excellent. Crumbled candied bacon on top and pickled onions

That bastard