cdh

Add some smokey scotch like laphroaig or lagavulin?

I'm a huge fan of mine for reheating leftover fried stuff... come home with a half eaten order of fries or onion rings, pop it in the air fryer in reheat mode and they're almost as good as new the next day...

I think that if you react that stuff with baking soda you'll get the molecule you need after all the fizzing subsides. Sodium citrate is a precipitate of sodium bicarbonate and citric acid...

Does this mean that they've gotten UV LEDs that work as sterilizers going? Or is there a fluorescent tube in the machine that is going to have a limited viable lifespan?

Thanks for the pointer to SoPo Seafood... popped in there after grabbing some stuff at Harbor Fish and grabbed a representative sample of the daily oysters and a spicy shrimp roll... excellent experience!

Bubbles last longer when it stays cold. A bottle of fizzy wine lasts at least 2 days when kept in the fridge before opening, and kept in the fridge after pouring what you want to consume. If keeping it longer than overnight and desirous of keeping the bubbles bubbly, you're going to need to decant it into a not-glass bottle and apply CO2 pressure to it, while keeping it as cold as you can. Perhaps the Methode Rotuts device... or one of the other zillion non-standardized technologies that let you inject gaseous CO2 into a liquid... OR, if you _really_ want to put it away for a while and come back to it fizzy, you could employ the yeast left in the beer to recarb it... dose a little sugar in there and seal it up (keeping it warm enough for the yeast to function, then cooling it down before opening it...)

What state are you in? California all but outlaws noncompetes... Some states love them and enforce them vigorously. Where you are will determine what that clause means... but it tells you what your new bosses would _like_ to be the case. If I wanted the job but not the restriction I'd cross out that line, initial and date by it, sign the paper and send it back. If you're still hired, the problem is solved.

Is there a way to manually set the oven to do stuff, or do you need to have bought an ingredient kit with a code to scan to make it do anything? If so, I wonder whether there is a community devoted to reverse engineering the codes so you can tell it specific stuff to do...

Given that linguistic perspective, I'd say Chang is in even worse shape... the doctrine of foreign equivalents would make his Chili Crunch choice a literal copy of the generic descriptive. That's bad for building trademark rights.

Hmmm... the original Lao Gan Ma product is "chili crisp", and Chang is laying claim to "Chili Crunch? He's got the dough to make a go at it... but I'd not bet he's winner if somebody with equal dough fights back. How deep are LGM's pockets?

low salt crackers?

It's shad season!

Gotta game the scales somehow...

https://finance.yahoo.com/news/cocoa-more-expensive-copper-tops-111128755.html?guce_referrer=aHR0cHM6Ly90LmNvLw&guce_referrer_sig=AQAAAMORxbxZNIV6ozg5ZrXEjiad5nxCakIjWHACy7PcdIv-zYhO2CXXHAO2aeB7nBQvBxwqqCXX9vh-h95XPvptMsduhcUrh_vIWqmdMR9N4cRy5ivJMSz8zgCcTwd5H3DMzOuV-t5Q9tMgNlOWsdmpTtnEWTZd5tPJHzf7s0Qtm4az People noticing chocolate prices going up haven't seen anything yet...

For pull-apart, you want the collagen connective tissue to decompose into gelatin, which is not as good a glue. As I recall, 140F is where collagen starts to fall apart, so 140+ and a good long time should get you there... Read more here: https://www.chefsteps.com/forum/posts/collagen-conversion-what-is-the-threshold-temperature-3