rotuts

@MelissaH yes . surprising for that caliber of a store. and at those prices. ive decided that most people in this area think fish always is ' aromatique '

Im looking for The True Unadulterated Experience of BB. I decided to have one Burger Plain now. the opened package there is Sizzle ! flipped @ 3 min. package says 4 minutes a side. note : some brown bits ! the spatula after the flip. ' drippings ' not bad. no pea flavor so far On the lightly toasted i.e. warmed up plain biroche bun. note the ' cracklings ' the cut burger. no red beet juice bleeding. 3 min a side. package says 4. I was surprised that this tasted a lot more like beef than the IF @ BK. granted that's a FF version. the burger was not juicy , was a bit dry , but not overly so. it tasted like beef much more than IF. and the browned bits were tasty. this still is not going to be a threat to BigBeef. the back of the package says many interesting things , and a note from the Founder : "we hope our plant based meats [sic] allow you and your family to eat more , not less of the traditional dishes you love.while feeling great about the health , sustainability and animal welfare benefits of plant protein. " my italics this burger costs $ 11 / lbs. at a high end supermarket chain very near me , RocheBros. Family owned with a fine meat service counter: has 85 % ground beef ( chuck ) ground regularly though out the day , that has real beef flavor, Its $ 7.00 a pound . If I want a beef burger , Im happy to cook their meat rare . the extra 4 $ a lbs for BMt I feel is a waste of $ 4 with still a big sacrifice of flavor. very very very few people, these days, would have that extra $ 4 , so that they can purchase some ' feeling good " food. but there is a crowd that can afford to go out to eat and order an egg white omelette in a restaurant. This Beef is for You ! none the less , hype aside , Im pleased I tried this. Full Burger Treatment for the remaining puck later today. and there are minimal lingering flavors on the palate w this puck , and those that linger are not offensive. no Hoponius Uninon Ice Cold right now. after Eperiment # 2 : for sure.

later two hits for the Team : went to Wagmans early this AM went up stairs to the Meat Dept. BMt is downstairs in the Fz , in a section called " Meatless " the brioche buns were fresh. walked by the Fish section , the ammonia odors were impressive ! LTM on the burgers , once they thaw. no bacon. why sacrifice fine bacon ?

in the past the VP112S has had some issues in getting the top set just right for the Vac its mull hinged. take some time to look into getting the top to sit just right and make sure your settings for the seal are appropriate to the thickness of your bags good luck note the hinge system it might be your problem as it needs to set ' just right ' BTW others on this thread in the past has had trouble w this model i think due to the complex hinges and setting the top just right before the Vac does its Vac'ing

@Kim Shook when I Sturdy FastFood Im able to go just after they change from Breakfast [sic] to lunch maybe give them 30 minuts to get all the gears In Motion so what I have had , is FF that is hot , and just made. there is not Taco Bell near me there was one near th N.H. border , wehen I went up there to get some very fine wood for WoodWorking TB is not TexMex but it served it purpose : they had hot sauce in packets and I did enjoy their Tacos and Ect. then , well there was PInkMeat. no mater Im still here but that Taco , for 1 USD will get people in the Franchise. for FastFood its Traffic.

there is a Wegmans neat me. with the two story Plan and Cart escalators. they seem to have ByMt , its not at expensive as I thought. I get over their soon and try a Pack Improved w more SatFat !

wonderful trip thanks for taking the time to share

this food ' sector ' might have big problems w BeyondM and IF : https://finance.yahoo.com/news/legacy-veggie-burgers-fight-stay-110000252.html Big Beef won't , once instant gratification satisfies itself. I wonder if McD is going to be compelled to join in Im guessing they have long contracts w BegFreshBeef they don't want to disturb , and way to many items for the Franchise's to deal with properly as it is.

over here I tried a IF Wopper : https://forums.egullet.org/topic/29330-burger-king/page/11/?tab=comments#comment-2211422 impossible foods , or impossible meat and you get a zillions hits. these new foods are very trendy , and want your clicks. FB , Instant this and instant that after the curiosity and hype fade , they will for sure be around just not newsworthy . as they are more expensive than beef , the price is going to be the Achilles Heel in the long run.

A P.S.: an outstanding FastFood Palate Cleanser.

I decided to take two Hits for the Team. with no coupon ! not to worry . a awarded myself extra Kudos. 1 ) the $ 1 Taco : mine was crispy , not greasy . contents were minimal , but tasted OK. nice crunch on the shell , that had some oil-flavor. very little cumin flavor , just a hint . the sauce was not hot , which would have been nice. conclusion : at my BK , OK for a Buck. 2 ) IF Whopper if you had an App , you could get a IFW and a BeefW for $ 7. I feel apps are like an insidious disease , like the Great Masquerader Itself. the Tertiary Version is a bummer , the books suggest. Al Capone found out HimSelf they did their best to hunt around on the cash register for the $ 7 , but no-go . two whoppers at one sitting would have been problematic ,and after that Delicious Taco , ............ I always order extra tomatoes , and pickles. some nice char-flavor , but not as much as the beef W. condiments make the items at BK for me this was a decent ' burger ' the beef W would have been beefier, duh ! near the end of the burger [sic] there developed some vegetable flavors : dried green peas as in split ( green ) pea soup , but w no ham flavor whatsoever. all FastFood has a pronounced lingering aftertaste foe me. this after-taste was not unpleasant unless you can't stand split green pea soup , with no ham nor any other flavors in the soup. over all , not bad at all . this burger costs $ 1.00 more that the beef version. Id say , after the curiosity for something like this gets sated , its going to be a minor item on the menu at the same price , possible a different result. the CattleMen's Assoc. and AgraCon have nothing to worry about here at BK. in a few minutes I going to have an icy cold Hoponius Union , in a frozen glass as a personal reward : and I am looking forward to it !

@Kerry Beal the butter chicken looks exactly like TJ's it does the job from time to time.

based on your observations above its possible that the initial graph-line shows you what the program is going to do and the bar-graph shows you the progress for that program. a nice feature but probably neither is a reflection of measured tempature inside the pot ? still nice to know when one wonders what's going on and an approximation until the end of the program.

when is the NATIONAL SNEAK SOME EGGPLANT INTO YOUR NEIGHBOR’S PORCH DAY ? that one is going to be very popular.

I think that's a feature only w this newer model and beyond. the current top model is the 15 psi model https://www.amazon.com/Instant-Pot-60-Max-Electric/dp/B077T9YGRM/ref=sr_1_10?keywords=ipot+pressure+cooker&qid=1565268940&s=gateway&sr=8-10

Nice I dont understand the difference between just the line-graph and the line-graph w the bars underneath it did you do something to get the bar graphs ? and what do they add to the information ?

Ill look into them then

nice review thanks. Ill await some coupons and then look into this.

don't forget the GTA and the LunchLadies !

Subway jumps on The Wagon : https://www.theverge.com/2019/8/7/20758429/subway-beyond-meatball-marinara-sub-meatless-restaurant-testing-us-canada are these chains terrified of something ? a week or so ago the WSJ had an article on BYND. it for some reason didn't make it to the On-Line versions. if you read the WSJ , aside from the Murdock #@%)Y_#)%Y@#&^% , somewhere in the middle of articles their is a line or two that's worth thinking about. in the article , they quoted the CEO/Etc. essentially they or he said every thing is Sooooo Rosy. etc then they quoted a restaurant chain CEO that serves the Burgers. I am not quoting exactly , but it said , more or less traffic in the restaurants was way up , because people were curious about the burgers. the boil italics is mine. as the burgers are more expensive than beef , a pocket-book issue that a trump card I see penetration in the Markets having a limit , at some point. interesting to see when that is.

I love trying prepared curries , such as the above too bad , they all seem to have way too much NsCl

The Week isn't over yet But Im very pleased you will both plan to be back next year. as always thank your for including Us on your Trips

yes indeed. Id like to try some Old Beef Blade Roast ? Outside skits ? sirloin flap meat ? Im in no hurry , as its not likely to happen , any time soon.

this isn't really new , but it made it to the WSJ https://www.wsj.com/articles/the-new-trend-in-steak-old-beef-11564997401?mod=searchresults&page=1&pos=4 or , due to pay-wall ; google The New Trend in Steak: Old Beef for review purposes : "'Steakhouses looking for the next big thing are hoping to lure diners with a new hook: old beef. Traditionally, U.S. restaurants have served meat from cattle that are no older than two years; older animals can be tougher and more susceptible to disease. But the meat tends to have a richer flavor. Taking a cue from restaurants in Spain, especially the Basque region, where “vaca vieja” is a tradition, more U.S. restaurants are putting old beef on the menu.'' ""Bazaar Meat in Las Vegas was one of the first U.S. restaurants to offer older cows when it opened in 2014. Most diners still order the younger steak, says executive chef Alex Pitts, but interest in the older offerings has grown, now comprising about 15% of steak orders, says Mr. Pitts. "" "'At Corrida in Boulder, chef and co-owner Amos Watts started selling older beef last year. The 8- to 12-year-old angus tomahawk ribeye sells for $110 a pound. To make it more tender, the steak is dry aged, a process which helps break down the meat."" "" Because older cattle is at higher risk for disease, U.S. government regulations require meat processors to remove the spine, brain and other tissues when slaughtering cattle older than 30 months. That can make it difficult to find plants willing to process older cows, says Jordan Beeman, who runs HeartBrand Beef, a ranch in Flatonia, Texas. "" has anyone tried Older Meat ? or has a place where it can be purchased and cooked at home ? Pretty Pricey it seems the usual more flavorful cuts on an older steer or cow , shoulder , etc would ideally lend themselves to SV as at least an initial part to the cooking.

https://www.foxnews.com/food-drink/vegetarians-beware-burger-king-impossible-whopper-asterisk