blue_dolphin

It’s important to note that any potentially negative consequences in your “DNA edited baby” example will almost certainly accrue to the baby, not to whatever monster eats the baby. Especially if well-cooked 🙃 It’s also fine to take a cautious approach. I perceive the risks of eating CRISPR-modified foods as no higher than eating any other plant hybrid. You need more certainty than I do, asking above for evidence that CRISPR-modified foods are 100% safe. That's fine but it’s also asking for proof of a negative hypothesis, which is almost impossible. As a scientist, I never wrote a report saying that X-gene or protein or whatever was 100% absent in whatever tissue was under study. I could only say that it was undectable with the methods used in the samples tested.

With CRISPR and similar techniques, scientists can weak a specific section of DNA in a plant or animal, or replace it with genetic material from a sexually compatible species and the changes are passed down to the next generations, just like traditional hybridization. Pretty much anything that CRISPR can do to plant foods could be done by hybridization. This is just enormously more efficient. Do you have similar concerns about all hybrid fruits and vegetables? This is really no different. I'm not completely sure what you mean by side effects. I've heard that some bitter greens grow well because the bitterness is unpleasant to insects and pesticides are unnecessary so I suppose that a side effect of a CRISPR mustard green is that it wouldn't be as resistant as the unmodified version. That wouldn't be harmful anyone eating it, though. It wouldn't be any more likely to cause cancer or other ill effects.

Rummaging in the freezer for a veggie burger, I encountered a crab cake blocking my access so I took care of it. With kimchi mayo and a few onion rings, also lurking in the freezer.

I'm not a chili head and wouldn't down the extra spicy gochujang by the spoonful but I do enjoy using the regular version in cooking. I'd encourage Jessica to go ahead and prepare a small portion of something simple with the mild gochujang that you guys can taste with care as a pilot project. A little gochujang mixed in mayo makes a tasty dip for tater tots or french fries and would be easy to mix up. Eric Kim's Gochujang Buttered Noodles are dead simple and he gives instructions for making a single serving which Jessica could cook up and you could try.

In general, the use of technology to modify food plants to taste better is interesting to me, as it's a potential benefit to the consumer in comparison to benefits on the production side - farmers and agribusiness, including shippers and retail. I agree that it seems like there are already lots of taste options to pick and choose from to assemble a healthy diet. I can't imagine someone with a Doritos habit switching to non-bitter mustard greens! The coffee that @Mjx mentions is an interesting one though. If the caffeine was knocked out via CRISPR, it might well be possible to produce a much better tasting decaf coffee bean that didn't have to be processed with solvents or steam to remove the caffeine and there's clearly a market for decaf already. Edited to add that allergen-free peanuts could be a good thing, too, though that's not a taste thing. Here's an article on the CRISPR mustard greens, headed to restaurants now and perhaps coming to a store near us later this year! Pairwise Rolls Out First CRISPR-Edited Produce to U.S. Restaurants

I've already posted these over in the breakfast thread but thought I'd add them here as well in case anyone is looking for a savory waffle. The NYT cooking section featured a few waffle recipes recently. I made these Toasted Sesame Scallion Waffles and have enjoyed using the leftovers, re-heated from frozen, to make breakfast sandwiches. I will make these again. The other two recipes in the feature are on the sweeter side, Buckwheat Blueberry Waffles and Chocolate Waffles. Commenters described the chocolate waffles as being cake-like so they might be fun in a dessert. Here's the Toasted Sesame Scallion Waffle, topped with a fried egg: And the sandwiches, this one with egg, country ham and pepper jack: and another with egg, sautéed greens, sharp cheddar and sriracha

Thanks! I find most waffles reheat and re-crisp nicely so I make a batch and freeze. In this case, I made a half batch of this recipe, Toasted Sesame and Scallion Waffles, which made 3 waffles. Kinda wish I'd made the full batch as they work quite nicely for egg sandwiches like this!

Another egg sando on a scallion waffle: This one has sharp cheddar, sautéed greens and sriracha.

Where was Zeus?

Eric Kim's Gochujang Buttered Noodles are becoming habit-forming. I had these for breakfast yesterday and again today!

Ah, I thought the flood was contained within the unit. If it's flowing throughout the whole kitchen, I can see why you'd want to call them before repeating that part!

If it were me, I'd sponge out the water, refill the tank to that 1/4 level, plug it back in and see what happens. But it's my nature to repeat experiments🙃

Maybe they want one that’s available for purchase?

An odd breakfast, even by my standards. Lukas Volger's Peanut Butter and Greens Sandwich made with the Toasted Chili-Nut Butter Spread that I made from his book, Snacks for Dinner, using toasted ancho chilies and cashew butter. The ancho-cashew spread is quite good, though I think the combo with a cooked green veg might be better with with broccoli and noodles rather than sautéed greens and bread but sometimes ya just gotta try it to see!

Going down the canned ravioli rabbit hole, I learned that canned ravioli was pioneered by the Italian army during the WWI. Ettore Boiardi and his company probably started cranking out canned ravioli here in the US in the 1930s but it was the rations contracts during WWII that really grew the Chef Boyardee company.

Trinidad & Tobago? Telephone & Telegraph? Taste & Technique? Tanqueray & Tonic? Travel & Transportation?

Seared tuna with a preserved lemon, olive and avocado relish from Diana Henry's Simple over Trader Joe's Harvest Grains blend. I added a coriander crust to the tuna. Sugar snaps, micro-steamed and tossed with Gabrielle Hamilton's preserved lemon butter from Prune.

Good idea! I bought some 4-inch springform pans and I bet I could try that with them, too!

Thanks! These were snipped off the tree in my yard yesterday but they were pretty much dry and tasted the same as the dry ones. There are some pictures of the trees in this article, Peruvian Pink Peppercorns: A Surprising Backyard Forage

This week's fish is ahi tuna again. Checking Eat Your Books for recipes, I decided on this Tuna Carpaccio with Pink Peppercorns from Polpo for a quick lunch. In addition to the pink peppercorns, the dressing/sauce contains olive oil, lime zest and juice garlic, red chili and fennel fronds and was quite zippy.

Ham, egg & cheese on one of those Toasted Sesame and Scallion Waffles that I made the other day.

If you are looking for videos of Vivian Howard, you can find 5 seasons of her PBS TV series A Chef's Life here and six episodes of her second series, Somewhere South, here. If you want a YouTube link to someone else making Vivian's rice-crusted catfish recipe that I mentioned, you can find one, with the recipe here.

If I had that bread, every meal would include toast! Tuna salad in a toasted brioche bun with veg & pickles: Takes me back to when I was a kid. Our school cafeteria called tuna salad in a hot dog bun a "tuna boat" and they were on the menu at least once a month.

What a fun trip, @Kim Shook - thanks for taking us along! If you and Mr. Kim ever decide to lead food tours, sign me up!

What types of fried food are you injecting? Olives? Donuts? Are you injecting before frying, then chilling well to solidify the cheese before frying? Or injecting after frying? Have you consulted the Melty Cheese Calculator and if so, what texture are you targeting? You should be able to get a smooth texture with almost any cheese with that.