Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Anchorage, KY

Recent Profile Visitors

2,695 profile views
  1. We don't have any nor do I see an advantage to having them. It seems like they just have a place where the materials intersect each other for various (possibly harmful) food items build up over time. We certainly use a variety of silicone/metal/other material utensils but we don't have any that have 2 materials in one tool. That being said, maybe some of the plastic/silicone utensils we have may have some type of reinforcing internally but they certainly don't have an interface surface visible.
  2. MSRadell

    Burger King

    That's hysterical! Maybe they should sell him in Vegas since people are used to gambling there anyway. I'm surprised they can get away with that, especially in Europe. Seems like many of the standards are even higher there than they are in that states. I can't see how it would attract customers, only how it could run them off.
  3. The other day it wouldn't let me thru to read the article. However this evening I was able to get to the article without a problem. Not sure what the problem was since I hadn't been to their site in quite a while but anyway I got to the article today and it was very interesting. Thanks for the reminder about free articles or I wouldn't have tried again.
  4. Too bad that the article is behind a pay wall, it sounds interesting.
  5. MSRadell


    We normally use 1 of these: Lodge L8CB3 Cast Iron Cornbread Wedge Pan, Pre-Seasoned ...lots of surfaces for the darkened texture. If we are in a hurry we 1 of these: Proctor Silex 25408Y Sandwich Toaster it makes it very quick and again you get lots of good surfaces. I do agree that having a little sugar in the mix at least in our opinion makes for better cornbread.
  6. We bought 1 of these: Kuhn-Rikon-5-in-1-Jar-and-Bottle-Opener a few years ago and it's the best tool we have in the kitchen! We've actually ended up buying them for my wife's sister and mother because we like them so much.
  7. I'm guessing that it's a time factor. They only want to pull the items and he them when a customer wants it. It would take too long to heat something up using Sous vide
  8. 112 We have 1 of their Opal icemakers and really love it! If you like nugget ice they are definitely something to look into.
  9. 139 The other thing they can do while adding a service charge instead of increasing the price of the items themselves is advertise at a lower price. They may run a special that says something to the effect of "large pizza $9.99" which will probably draw more customers than advertising "large pizza $10.99" many people probably don't even notice that they add a service fee. The other thing that's frustrating is the outrageous price they charge for delivery. In our area Domino's just went up to $3.99 for delivery. They say that none of that goes to the drivers so you need to tip them . If that fee doesn't go to the drivers that what is it for? There is really no other reason to charge that much for pizza delivery.
  10. 83 Why are you concerned about how it looks? Food preparation devices need to be extremely functional, not beautiful. At least in my opinion you look for functionality and reliability 1st, followed by price. Looks/beauty comes in at a distant last-place. Unless you are running a "show kitchen" who cares about what it looks like as long as it does what it's designed for.
  11. 241 When determining this price point are you looking to price the device for maximum market penetration or maximum return on investment or somewhere in between? At least in my mind the middle-of-the-road choice is probably the best. I obviously would love to see you price the device for maximum market penetration because it would be cheaper to consumers but that route would lean to rapid failure if the market didn't appreciate the capabilities of the device. Maximizing return on investment is I have is a good thing but it's certainly going to minimize the market available to you.
  12. 358 Overall I agree with most of the list with only 2 major exception process. The fries from Chick-fil-A, since they are not really a French fry you can't really compare the texture. I really like them for what they are especially when you have them with a sandwich. Obvious I haven't had fries from all the places on the list but it's pretty well put together. Maybe it's just the stores in this area but at least the fries at Five Guys are greasy and quite disgusting. Actually, here in Louisville I think the overall best fries are at a breakfast restaurant. It's called Wild Eggs and almost every they have is great. They make the best biscuits and gravy, 2 types of gravy, chorizo and bacon, I nearly get my order with half-and-half was a couple of fried eggs on top!
  13. 209 I personally think that it can get to sleep in a big hurry. If it's too sweet you don't taste chocolate, all you taste is the sweet. I would much rather have it under sweetened than over sweetened.
  14. MSRadell

    Breakfast 2019

    530 Thank You!
  15. MSRadell

    Breakfast 2019

    526 That looks fantastic, would you mind sharing the recipe?
  • Create New...