Wow, I totally thought this comment thread would be crammed! I guess I hadn’t commented yet, either, so fair enough but this is a quality show.

That’s funny- basted eggs are probably our most common egg technique too but for different reasons than you and mfusion.

Hah, diet Dr. Pepper is like the shibboleth of craft services. It’s always full up on cola (always Coke for some reason), lemon lime, gatorade, and water but if you see diet Dr. Pepper in the cooler you know you got something special.

Hmm, that’s pretty smart and accessible. I think potato flakes would be gelatinized and thicken a mixture without clumping. It’s like Wondra flour but you can use it for more than just gravy. Man, Jacques Pepin is great.

I swear if Costco doesn’t bring back combo pizza I will probably still keep shopping there and appreciating them like the public service they practically are. But I will be sad.

That’s a good question! If you increased the surface area (eg, using riced cauliflower) then it would likely evaporate even more evenly and efficiently and decrease the chance of browning. That may be a twofer if you’re already committed to putting your riced cauliflower in the oven. Worth a try!

It’s a pain in the ass because it seems to work best when you squeeze it right after steaming when it’s scalding hot. Plus it has a relatively short shelf life with the the cauliflower smelling more potent day by day so those are some pretty stiff drawbacks.

The trick with cauliflower rice is drying it out

But I imagine there’s just no easy way to cook cauliflower on this scale; it will simply continue to cook while it’s being held on a steam table for service.

If you want to make cauliflower rice, just chop some up, pulse it in a food processor until it’s in small pieces, and that’s it

While it’s important to not to diminish the appalling truth of trafficking and attempts to stop it it’s also critical to distinguish between genuine attempts to combat it vs malicious conspiracy theories. Regarding the restaurant industry specifically, KCRW had an excellent series about abuses in the restaurant…

How about the Jungle Cruise ride? That’s my favorite ride (because it takes so much work on the part of the operators or cast members or whatever) but woof...

Black Star Burger in Moscow

wandering into Sylvain

Johnny Applestone appeared on Heritage Radio’s “Cooking Issues” podcast a while back. He was definitely pitching the idea of the meat vending machine but he made some very compelling points as to why it’s a good idea for all occasions.

Michael Moore

No worries, I figured as much. I usually wouldn’t post a comment that’s so “Well, actually...”, I just love Philippe’s from here to the moon and back.

a French Dip, which features a boulder of a roll, a chewier texture, and a dainty saucer of polite dipping jus

No problem, happy birthday to your wife!

You might want to check out these articles about Chinese food near campuses with Chinese students (UCLA and USC in this case):