rotuts

and BTW , once the curiosity is satisfied its back to counting those Beans. FF is a very low margin business , and very sensitive to both price and traffic flows in the ' restaurants ' McD is testing this , I think , w an eye to keeping traffic in its establishments as high as possible.

""" We read that BM costs more than fast food beef "" BM costs more that mighty fine 85 % fresh ground beef , that's both delicious and of the quality that Im comfortable to cook rare at home : $ 11 USD // lb vs $ 7.50 // lbs. RocheBro's meat service counter , almost ground to order Beef is cut to order. this is the Achilles heel of processed plant fake beef. its cost. this is my personal data , collected over on the Beyond Meat thread.

does the box broil ?

no one has suggested that you couldn't get those calamari after the single bite of PLT apiece , w photo documentation to cleanse the palate. an Ice Cold Beer would be included w the calamari and perhaps fome jasmine or herbal tea.

Id look at it this way : if the LunchLadies go w a ' very sharp knife " cut the PLT in 1/2 , that's only 1/2 of a hit for each LL. of course , they would be given full credit each for a full hit. why not ?

my thinking that these are fresh , then added to the dish. they are not pickled. and have a crunch to them. and are very peppery. that's different than Hot as in chili peppers , such as thai birds. a few at a time are delicious and very noticeable

@kayb cured meats are going to cause problems consider making a salad , even potato salad. add an avocado ?

""" McDonald’s will test a new plant-based burger from Beyond Meat in 28 restaurants in Southwestern Ontario on Sept. 30, according to Reuters. The burger has a clever name: the P.L.T. (plant, lettuce and tomato). """ that's the GTA , right ? maybe the LunchLadies will take a hit for The Team ?

my though it that you pre-heat the CSO on " steam " temp = ? then so many minutes RoomTemp eggs vs refrigerator eggs \ then remove , possible in a shallow basket and then plunge into cold water. avoiding burning yourself.

this is a good article. and I believe in its fundamental premise : Obesity is a result of simply eating more calories than one needs . One eats more than one needs , because fundamental pathways from the tongue to your brain are interfered with by higher levels of NaCl and sugar in the food you are used to eating unless you only eat food you cook from scratch . I take HCTZ. not important as to what this is , but it provides for the excretion of NaCl thus lowering ones blood volume , and thus the work of circulating that larger blood volume from here to there. I though then Id , within reason , reduce my NaCl intake. after a few months I noticed that I had a heightened sense of taste. I also noticed that a bag of Fritos had an exceptional " burn " on the tongue. I think one gets used to high levels of NaCL and Sugar in commercial foods, and thus high levels of NaCl and sugar are added to these foods , or no one would buy them. Catch - 22. high levels of NaCl and sugar do not signal your brain that you are full but make you eat more NaCl and Sugar as the set-point has been raised to a very high level by over use of these ingredients via a commercial diet. try decreasing NaCl intake , with in reason , for a few months your tongue and brain will reset its information pathways. also of note : I use a different table salt , but that's not a topic for consideration here other than to say , I can season my food w this different salt to any " salt level " I like so Im not missing out on the Salt Buzz. just no more fritos a tragedy right there. and food will have more taste.

not at all ! its the " trashy guests " that fooled me I doubt yoy have trashy guests , that all it you like the coffee in front of you that's all that counts.

@Kim Shook PD aside can you pst your version of the Rx ? I like the idea of easy to make , as above. thanks ! I wont even use Cook Whip Ill use Market Basket's generic version !

there is new Thai restaurant in my town exceptionally fine odd for the 'burbs Ive gotten the Duck w broad rice noodles and lime leaf and green-peppercorns three times. they must think I like GPC's I do but todays dish had these : I carefully dissected out single pepper corns and eat them that way. plenty hot for me then I though , it be unfortunate if someone didn't know what these are and bit into a full cluster they'd be in the ER in no time. does any one buy GPC in clusters like this ? mighty hot they are.

a friend sled me about steaming eggs in the CSO after reign the NYTimes article e.g. Kenji's has anyone down this ? times and temps ? for various results ? thabnks

its possible that Anova has changed some of the conditions for the blue tooth : https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4 if you use the app , they now require an account based on the comments on AMZN and AMZN doesnt seem to carry it themselves it seems that the bluetooth modle might be discontinutes forcing you to get the WiFi odd and pretty foolish of Anova.

of note for chamber vac's : do your best to get the ' oil pump ' moisture from vac'ing bags wont damage it Id say use displacement for you initial SV work , then move on depending on usage . if you get the smaller Anova , look into the width limitations of the clamp.

barnacles are delicious. you peel them after steaming and eat the ' muscle ' which is more or less the neck. and that's a Pain in the Neck for sure.

roasting , grinding , extracting and enjoying coffee all can be easily done at home. Selecting the beans , not so much. is you enjoy coffee , why not pay attention to these variables , which you can easily do ? thus have your own Personal Perfect Cup ? nothing snobbish about it. on the other hand , if you buy by price , not result , that's a different matter. good luck making your own wine.

@!Kim Shook are those TJ's Fz items the sort you proof at home then bake ?

P.S.: chicken meat just to complete my thesis is a completely different matter.

yolk color is diet dependent and possible breed dependent. there is a flavor dependent component that Ive encounter a few times even is supermarket eggs and neighborhood eggs , that's a bit rare the egg i.e. the yolk has a super eggy taste that's exceptional.. but Ive never been able to track what this flair is called , and what causes it. its rare , and can be in a supermarket egg , from a genetically similar set of chickens fed the same food. when I taste , its like being in heaven. however briefly. however @Margaret Pilgrim Im pleased you like your eggs.

my favorite part of the article , from the NYTime : "" (Taste tests also showed that most folks could not tell the difference between backyard eggs and supermarket eggs, and those who could were split on which were better.) "" I , of course , have known this for quite some time based an studies done by " FoodUnwrapped " a British food show on British 4 I just couldn't let this infer pass on by !

well he recommended a Sichuan restaurant NW-ish of BOS I went there and ordered two of the dishes recommended they were superb. how he ever found this rest. in a plain vanilla town Ill never know so I cut him some slack.

in about what ? 50 - 60 years from now ? you would be able to get an Amazon gene transplant kit ( home version ) to fix up that soapy gene. Im sure of it.

don't recall ....