IndyRob

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.

It seems like it's a plausible approach if your goal is maximum browning. The grease will trickle down, leaving dryer meat available to the direct heat. This would be awful if you used the meat at that point, but if you then dump it into a sauce and slow cook the heck out of it, it might give you what you're looking for.

Isn't EYB just for cookbooks you own?

It sounds like a good idea. The proof will be in the results. I'd definitely be interested in looking at it.

An on-line survey of prices in my area... (cheapest dozen large eggs) Kroger $5.99 Target $2.49 (out of stock) Walmart $5.97 Trader Joe's $4.99 ALDI $6.59 Meijer $5.49 Fresh Thyme $4.49

For instance, one thing I just ran across for the first time is lactonesa. A milk mayonnaise? The version I first saw in an Italian sandwich video had garlic.

Of course we all want to complain about the price of eggs, but how can we fight back short of creating our own personal armies of domestic hens? The idea of egg substitutions is hardly new, but which have been vetted? It seems like this community should be well suited to aid the cause. How do the vegans do it? Which substitutions actually work, and for what applications? Are there any substitutions that actually improve on the original?

OMG! How'd you get those layers?

I saw this referenced in a ChefSteps video. I guess Joule has been taken over by Breville. Anyway, apparently the idea is that if the Joule sous vide machine/app knows what you're cooking, it can bring the water up to a higher temperature in the beginning to kickstart the heating process, and then back it off to finish cooking. It seems like a valid strategy but I'm not so sure how far I'd trust it.

Well, sure I guess. What do you have to add?

I happened across a review of the Cosori 26-quart Ceramic Air Fryer Oven. It's one of these products that offers just about every cooking mode option you could think of (except steam). 13 of them, they say. The best review I could find confirmed my suspicions that it doesn't really excel at any of them. Still, there are a couple that are quite interesting and perhaps unique. The first is 'air sous vide'. Now I think this is a real thing, but I always thought it was done in something like a combi-oven with steam. I did some googling and can't quite come to a conclusion. But this was brought to mind after reading the recent Helen Rennie sous vide video topic. Many people in the Youtube comment section objected to sous vide on the basis that plastic was in contact with their food, or that it meant more disposable plastic. This could be a selling point. The other thing is that it's lower heating element is a burner. Yeah, you can put a pan in the bottom and, say, fry an egg or sear a steak. This is probably most useful only to people who live in hotel rooms, but I wonder what else you could do with it. You could certainly introduce some steam into baking (the one feature it lacks). I just wonder if, with some refinement, they might stumble on to something.

She's very knowledgeable and I enjoy her videos, but it's hard to react to this one since she says in the title that she doesn't sous vide, but admits in the video that she does use it for certain applications. I think she's really saying that she doesn't have the same level of enthusiasm that others do. In my case, I can say that I don't use it as much as I used to, but it still remains an important tool that I have at my disposal. Not so much different from what she's saying. I wonder if it's just a response to people asking her to do more SV content.

Vito Iacopelli for more pizza content than any one channel should probably have. cuoredicioccolato for cured meats. Pasta Grannies. For well, that. Genaro Contaldo. Vincenzo's Plate (Italian traditionalist foodie in Oz - kinda' hit and miss) Chef Jean Pierre - Yeah he's French, but he knew enough to troll Italians by flashing a container of cream in a carbonara recipe. That was kinda' funny. Edit: Just discovered, but looks promising... AcadèmiaTV

Bastard!

No, I haven't tried it. I first found it referenced on another YouTube channel - Two Guys and a Cooler. Incidentally, for those in the US who might be seeking the real thing, the folks at Pasta Grammar recommend ndujaUSA.com.

Chef John did a similar thing on his Food Wishes channel...https://foodwishes.blogspot.com/2018/11/spicy-salami-spread-nduja-almost.html