Margaret Pilgrim

I'll see your dog and raise you a dime. I also add or request lettuce, red onion, chopped tomato, dill chips and jalapeno slices. in fact, several times at my Sunday market hot dog stand I have ordered it dogless as you suggest. Very little difference!

I grew up on MW and always hated Best Foods (aka hellmann's). So did DH. As adults we somehow switched and now very much dislike MW, which tastes quite sweet to me. Catsup is also sweet. DH likes catsup on fries; I like mayo.

As something that has to be made hours in advance in an airline caterer's kitchen, transported and reheated, an airburger defies credibility. Ah...Cathay Airlines. Will listen for your review.

Will Jamie Oliver do?

Plum time again...

Papusas at the Laney Flea Market, Oakland. New people (located parallel to street, between Freda Kahlo booth and coffee stand). Cheese, bean and cheese or cheese and "flor de loroco", a pickled green flower. Served with traditional cabbage salad and tomato sauce or spicy sauce. I chose bean and cheese with hot sauce DH had cheese and loroco and an horchata. $8 total I think these were some of the best papusas I've had. Thin crusts, almost flaky, not greasy, not heavy. Will return.

I don't know why one would choose this at a high end place. If for dietary reasons, there should be many more inventeve house-made options. For me, this sandwich is a good option at a fast food place since I don't eat ground beef out.

I have a saw-horse type model that sits on the table, It has maybe a dozen rods that hang about 18inches off the table top, allowing decent length strands. There is almost no shedding of pasta bits, so only a fast wipe down is necessary. eta, norm's looks fine to me. Again, just a fast sweep and all's clean again.

Surely you jest?

Beets "two ways' Starter of beets with horseradish cream and their greens Pasta tubes with lamb "sugo"

IMHO it's just another dining and dietary option. Like chicken, fish or beans. As I see it, it is being honestly labeled and marketed. Think of it as an option for other people like many other food items that don't appeal to you... or me.

We like to serve black cherry compote with a cheese platter. Missing our local season, I snagged a couple of pounds of Bings from Washington state. Pitted Done

We seem to be living in a world of artificial products. Whether for reasons of diet, ecology, cost, other philosophical reasons, there are many traditional products that have fallen out of favor with specific groups. And as rotuts suggests, there are economic opportunities with these new offerings. As in all new ideas, their economic success will depend on many factors that have little to do with your or my opinion of the product. As opportunity, faux meat will probably have great potential. It's a question of whether or not it's THIS faux meat.

I think this is a very important and qualifying comment. I have never craved a burger. A burger is something that is of the moment, usually the feature at a party or a stop. I make them for family when requested, at which times I usually just make myself a big hockey puck that I cook rare and slather with a few condiments, no bun, totally knife and fork. So since I don't eat ground meat away from home and am confronted with a road-trip menu, I can easily find comfort in a once or twice yearly Beyond Burger. As I wrote, even at that low end of the scale, eg, Carl's Jr. they are quite decent.

A rather frivolous starter, channeling the same ingredients we enjoyed at a favorite restaurant: strawberries and peas with basil oil and balsamic. FWIW, it traveled. Spaghetti with black truffle infused goat cheese, with, well why not, a little cream. Because GO had these adorable little jars of cold-case truffled goat cheese. Result, pretty WOW. I'd serve this to guests.

We are talking a huge range of distribution here, from fast food to upscale franchises and stand-alone restaurants. I'd say lots of opportunity as long as they fit the dietary and budget mark for each level's customer and the profit needs of the house.

I had a Beyond Meat at Carl's Jr several months ago. I liked it. I don't order hamburger at fast food places. Accompanying DH on cross country drives, I am satisfied with veggie burger (I swear that I have ordered the only veggie burger in stock at many of these places, certainly in France on a Monday when everything else in the village was locked up tight,) or a fish"burger". To me, it's mostly in the quality of the bun, condiments and veggies. That said, the Beyond Meat was very good IMHO. I would order it again in the same circumstances. My only complaint was that it was BIG! AIR, it was around or under $5. ETA, as someone who is not risk averse, I wouldn't be above picking up a token amount of the stock.

You have a food processor, you can make it very easily. Adapt recipe to use on hand need-to-use-up cheese, adapt for other flavors, pickles, peppers, etc.

This sounds marvelous. It is a cousin of a delicious if lethal drink from my very distant past called a Bootlegger: 1 part gin or vodka 1 part grapefruit juice 1 part fresh mint 1 part crushed ice Mix in blender and pour.

Rather meager 4th celebration Grapefruit Giant Chinese pancakes (actually have no idea how the usual recipe resulted in these big guys) Pan-grilled marinated chicken breast with green garnish A cold, foggy, normal SF 4th of July. Warm, happy indoor barbeque.

I'll add that i also was not successful in making desirable (read: texture and deliciousness) yogurt using a traditional yogurt maker. It was only in trying the descending heat method, brought to my attention by a French food writer, that I have had consistent success. As mentioned upthread, the richness of the milk will contribute to the texture and mouth-feel. Adding dry milk to non-fat milk should/might mitigate this. I just use whole milk and am delighted with the results. As good as I've been served in Europe. At very little cost. When I grow up, I will make a batch using local Saint Benoit all jersey milk. The whole milk, at around $6/qt, is cream colored. I can only imagine the yogurt it would make! Compared to store-bought organic, it would not be expensive. Perhaps soon...

Essentially, straining is part of its definition. hat is your objection? It's terribly simple. No special equipment needed. Any strainer, a dish-towel and a bowl + several hours.

For future reference, you can fly into mid-coast maine (Owl's Head airport outside of Rockland, Me) on a handful of airlines. Rockland, Camden and Rockport are, to us, the heart of Coastal Maine.

Usual greens Cranberry beans with sausage; sweet corn Berries, later laced with cream

Anna, I think you would. So I don't lead you astray, Here is closer to the real deal. I personally don't like to poach the egg in wine. I prefer to taste a good egg in the good sauce. Enjoy!