IndyRob

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.

I love robotics, and I love cooking. The egg cracking is top-notch. It looks like you have a winner in that little niche. The cooking? Not so much. The first, one-egg example is not very well cooked. The two-egg test wasn't followed to completion. But back to the cracking, check this out and consider trying to do this test (maybe after egg prices come down a bit)

I was watching some Youtube channel, maybe 'Alex French Guy Cooking' and, while I suspect there was some pre-planning, he seemed to be bemused by the the fact an omelet was what someone wanted him to do. Of all the things he's created in his life. People keep wanting him do an omelet. Well, he says that his test for a new cook is to make an omelet. And that's really it, isn't it? I think that everyone wants to pass that test.

I guess it was this.... https://www.kickstarter.com/projects/mastersous/mastersous-the-8-in-1-smart-cooker Well, I'm informed that my link couldn't be included because kickstarter doesn't allow that sort of link (?). So, in case that doesn't work try https://duckduckgo.com/?q=master+sous&ia=web. The second link.

Recipes are not copyrightable unless the instructions are particularly creative. And even then, the list of ingredients isn't covered by the copyright.

I think the implication is that you would get a synthesized answer based on the chef's previous writings. I don't think the AI aspect would be particularly useful (and would probably be lawsuit bait). But if you had a database of recipes (which are not copyrightable) from only reputable sources, that could be valuable - even if some may disagree about who is reputable.