IndyRob

Affecting. Yes, it still matters. AI says a lot of wrong stuff. And maggots in your food are generally not good (unless you're in Sardinia, but even then....c'mon).

It might be more interesting if any of the quotes weren't from employees of the company.

Leoparding refers to small dots of char over the outside of the crust (Cornicione). Like leopard spots. It is a desirable trait in a Neapolitan pizza, but a big spot of char would not be. (as I understand it)

I respect them for trying to protect Neapolitan Pizza, but not Pizza in general. Looking at the menu Weinoo posted, I suspect that many Italians would object to them claiming that their pizza represents the whole of Italy based on the toppings (e.g. speck in the north, nduja in the south). I think proponents of Roman pizza would have quite a bit to say about the idea of adding guanciale and pecorino and calling it a Roman pizza.

They address this in the article.... "More than a decade after the world’s first cultured hamburger was announced, the hype has virtually disappeared." But the thing here seems to be that niche players are producing a higher quality product. Not a replacement for burgers, but Foie Gras. But not that fois gras... "Rather than trying to perfectly replicate a chicken wing or rib-eye steak—products that traditional animal agriculture already produces and consumers are accustomed to—companies that are finding success are creating entirely new culinary experiences that excite chefs and diners alike."

I'm always worried about searing after sous vide. You've spent so much time coaxing it to the perfect temp, and then you blast it with heat. I think that's why blowtorches are so popular. In my experience with SV chuck, the meat gets to the perfect texture, but somehow lacks character.

I don't have an answer, but for anyone interested, Gavin Webber just posted a rather interesting video on how PH affects cheese texture - from gooey to stretchy to hard....

I was wandering around the meat section of my local Meijer and stumbled across a pile of cryovac'd pork bellies. I never see pork bellies (outside of bacon) at any mainstream grocery. I didn't know why they were there. I wondered if there was something going on I didn't know about. Anyways, the cuts were large (like 5lbs) and not suitable for an impulse buy. Then two days later I was in a Kroger. Again, the pork bellies. These were smaller so I picked one up. What's going on? Is there some sort of pork belly holiday I'm not aware of?

I've never had one, but I've seen youtube vids of enthusiasts introducing them to others. The general reaction is "too many layers of bread folding over itself". Which is sort of what I thought. For the record I like a lot of Taco Bell items.

I want to know how one cleans it.

These were a great find at Walmart. It's not often that the cheapest option on the shelf is the best by far. But these 'Authentic Mexican Style' taco shells were thin and light and crispy. And a revelation. But apparently, also too good to be true. They soon went out of stock. Their place on the shelf stayed empty for a time, and the walmart.com entry remained accessible. For a time. Then nothing. Fans on social media were looking for answers. There's a Facebook group dedicated to the subject. Apparently, it was a local Kansas City company that recognized it's success but tried to grow too hard and too fast. Reportedly, they ended up with $5M in debt they couldn't repay. So, I guess the courts stepped in and after some preliminary steps, today is the day that a live auction between the three highest bidders will be (or has been) conducted. Let's hope for the best. Edit: Meant to provide a link.... https://www.kmbc.com/article/la-tiara-taco-shells-could-return-summer-court-auction/64625858

No change yet from Kroger Private Selection Thick Spaghetti (bronze cut from Italy). $1.99/lb. But 10% might not be very noticeable.

Pinconning cheese from Pinconning, MI, is the one cheese that has left a lifelong memory for me. I believe it's cheddar made in the colby fashion, or vice versa. I recall the curds just wanting to crumble off the wheel, but when melted in a sandwich would give a cheese pull that could span a room.

I wanna see the carrot. Please? Can I see the £32 carrot?

Money returned? You won.