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IndyRob

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  1. Apparently, the Gerber baby food company ran into a problem in Africa when they started selling their products there. Due to multiple languages and general illiteracy, people were used to pictures that represented the contents of the container. Needless to say, a picture of a cute, smiling baby on the jar did not evoke the intended response. Edit: Okay, maybe not. Debunked. (saw it on QI, I think)
  2. I just binge watched seasons 1 & 2 and feel like I have a love/hate relationship with the show. I love how it's made, how it's acted, how it brings in some of the realities. But the story? I'm not always so sure. The setup is good. Great chef comes in to save a long standing and well loved (albeit dysfunctional) family business. But he can't. Next step? Fine dining, of course. And that walk-in door. Okay, yeah, they set up how it went unaddressed until too late (despite the fact that every other element of the place is pristine - except maybe that pesky toilet). But they clearly figured out how to get stock into the walk-in without a handle since the first failure. They needed a plasma cutter (or whatever it was) to get their chef out?
  3. https://cheesemaking.com/products/cream-cheese-recipe Dead easy. The trick is in the draining. As the culture works it produces more acid. If you don't drain it enough, it keeps working and makes the cheese too acidic. Note that the draining time is 10-20 hours.
  4. It's readily available here, but is more expensive, along with butter. Not sure why, as milk is about the same price as always.
  5. I think they know you have the buying power. But also know that that (experienced) buying power is not exploitable.
  6. I just saw the first self checkout lanes in an ALDI a couple of days before the news reports that Walmart, et. al., are scaling them back.
  7. IndyRob

    Lidl

    For anyone wondering like I was, in the U.S., it looks like they're blanketing the east coast from New Jersey down to just above Savannah, GA. The western-most stores seem to be in and around Atlanta.
  8. I have some grill gloves I got at WalMart. They're almost like welding gloves. These are similar... (Edit: no, wait, these are them)
  9. When this happens, you just need to walk away for 15 minutes.
  10. You've just posted pictures of two different types of Walmart panko crumbs. I don't see how that has anything to do with so called shake n' bake products.
  11. You could indeed do that. And, you'd be right. But you'd have missed the point entirely.
  12. No, they don't. They use the normal industrial ingredients. We can choose panko crumbs, but they can't.
  13. Or, just supply your own bag and spice/flour mix for 29 cents.
  14. The gold standard seems to be 90 seconds in an Old World oven that was started in the morning for service later in the day. This, along with 12 hours of dough development produces a product that is light and airy, but with a wafer thin char and the requisite 'leoparding'. But with three days of cold dough development and 4 minutes of bake, our home oven pizza can get pretty damn close.
  15. I still think the baking steel in a home oven can't be beat for indoor use. I'm addicted to YouTube pizza oven videos. I love the possibilities. I love the outdoor oven builds, I love the new tech. But I can do a better Neapolitan style in my oven on the steel than I've ever seen come out of one of these ovens. That's not to say that they couldn't beat mine, they could easily, but they generally don't. And what I want now is to do an 18" NYC style. I can't do that in my oven. 14" max. And that's bigger than pretty much all of these.
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