Spork

The book “Feed Zone Portables”.

Clay is good.

Cell walls , therefore structure, changes with the phase changes. Time in/on/through will also have an affect.

I’m not going to pretend to know all on this but; The first link deals with an atmospheric condition. I would think all of the proposed/discussed would share the same, as well as the same consequences. The last three do not include terra firma as a control.

Omega balance of farmed Tilapia, the majority it seems?

I question the micro nutrient value of such.

I don't know if these will 'stick to the wall', but here goes; One way glass? Digital monitors in the floor? Both could still have the perception of the original concern/concerns though.

Who cares if we boil the miso? I had MW bacon and eggs this morning too. The eggs, they are magnificent. The bacon, I consider so so, Maillard has to be rolling in his grave. But, it was O dark thirty, I didn't take time to take a pic, and I had to move quick.

I have to post twice, it's a digital handicap at the moment.Damn the torpedoes, let's cook. I'm deer hunting this week, out of sync with the better half. The MW has a lot of benefits in this situation. Cream of tomato soup MW, the Italian slices were toasted but that marvelous sharp white cheddar was gooyed in the MW. Never mind that that cheese can separate.

Spinach and shrooms, polenta, and turkey scraps.

I would first request a detailed explanation of the current technique, sourcing control, ingredient amounts, cooking times/temps, and packaging/storage/shipping details.

Fries with sour cream and scallion, venison tartare, and a salad.

An FLS Reuben. That'd be Forkish, Lagasse, and Spork.

I'm not here to give the elite an excuse. But, I see it many times over in film. I certainly don't condone it. I would not eat Keller's leftovers.

I like the way this has turned. Wiping an apron could add the colony. I prefer upfront prevention.

I like this. The Thermopen thread inspired some thought. I'll post there later, but for me and my family, I see things a bit different than the industrial/professional setting. Keller has a "clerk" following behind him. He knows it, and has become loose in hygiene. That doesn't mean the meal is unsafe. Did he cook thoroughly, and serve timely? My home environment is certainly different than a Keller establishment. Not the least, he has a mop crew(figuritively and literally). He has a turnover greater than I. The greater concern that I frontload, the safer and longer "unlived" are my leftovers.

We only protect the local?

Iffin' you serve in a reasonable time.

I'm a 131 kinda guy. We gotta be careful.

Before, during, and after?

How do you store this seasonal wipe? In a sanitizer?

I'm new. Please, let me have it.

I've never helt, felt, or smelt, anRt600C. But, in a brief review, its only a segregated closure?

I thought I was anal, now I know. I'll say again, I swipe and store. But, I will add, multiple insertions during an episode is not conducient to soap/surfactant.

I alcohol wipe before insertion, with a sip of vino delay. I alcohol wipe on close. How do you clean/keep clean this tool?