I'm quite baffled at how this is supposed to be better than just ordering a pizza and getting it delivered normally.

Robot-powered Zume Pizza, which was recently said to be valued at close to $4 billion, is no more—at least not as a pizza-making operation.

The 5-year-old Mountain View, Calif.-based company this week said it will cut 172 jobs there, 80 jobs in San Francisco and 78 positions in Seattle, according to documents filed with state labor agencies.

In laying off 53% of its workforce, Zume is shutting down its pizza delivery business and is shifting its focus to food packaging, production and delivery systems. The focus shift will require the company to add 100 new jobs, which the laid-off employees could apply for, according to a Zume spokesperson.

The company was reportedly burning through $10 million a day last summer, with that figure rising significantly by the end of the year, according to Bloomberg news service.

more details from wikipedia

Zume was founded in 2015 as Zume Pizza[4] by Chairman and CEO Alex Garden[5] and Julia Collins.[6][7] In 2016, it raised $6 million in Series A investment funding from Jerry Yang[8] and SignalFire, a venture capital firm.[9]

Zume's initial business proposition was the automated production and delivery of pizza, which would largely be made by robots and cooked en route to customers.[10][9] In September 2016, it delivered its first pizzas. They were cooked in a van equipped with 56 GPS-equipped automated ovens, timed to be ready shortly before arrival at the address, and then sliced by a self-cleaning robot cutter.[6][7][11] The pizza preparation process was partly automated by November 2016.[12]

The company secured a patent on cooking during delivery,[8][13] which included algorithms to predict customer choices, and planned to partner with businesses to provide other robot-prepared meal components, such as salads and desserts.[13] In fall 2017, Zume raised $48 million in Series B funding.[14]

Baking pizzas in a moving vehicle proved to be impractical, and customers complained about quality problems with the robot-made pizzas; the idea was eventually shelved.[15]

I’m a burger and obviously we make plenty of sandwiches for lunch n such but I’m curious what the goto lunch food is for non-Westerners?

the pancakes were just a premade mix, kodiak, because i was feeling lazy

first time i've done potatoes in the air fryer they were amazing

sorry about the lighting

THE LIST:

Chickpeas

Rice

Pickled red onions

Chipotle seasonings

Peri peri sauce

Frozen spinach

corriander seeds (grinded in mortar and pestle)

Smoked Paprika

Sour Creme

THE METHOD:

-empty canned chickpeas and rinse with water.

-place in microwave on a plate for 5 minutes (will dry out surface moisture and make for even crisper results)

-toss in medium heat pan with olive oil

-mix spices and salt/fresh cracked pepper

-toast spices until fragrant

-add peri peri sauce and mix

-add frozen spinach and water

-cook until thick and spinach cooked

-mix a 1/2 tablespoon of sour creme

-sit for a minute

-assemble burrito and enjoy!

Lmao

I recently killed and ate a large snapping turtle.

I'd go into detail about the mess of butchering but there is no butchering hole so I'm just going to talk about the cooking.

I fully deboned the meat and sliced it into chunks. There were two notable types of meat on the turtle, the body meat and the neck meat. The meat on the legs, tail, shoulders, etc. was dark, while the neck and jowls were white. I cooked a small piece of each without seasoning in butter. The white meat tasted like a sweet, tougher version of alligator. The dark meat also had a sweet flavor with a somewhat tough, stringy texture.

Though I hadn't tasted it in the small pieces I cooked, I had heard of the meat having a muddy taste to it, so I soaked it in sprite for two hours to remove any bad flavors. Once it was done soaking, I drained the sprite and dried the meat. I generously seasoned the meat with salt, pepper, paprika, chili powder, garlic powder, onion powder, and MSG. I put the meat in a bag and let it sit in the spices overnight. The next day I deep fried the meat. I went flour to egg to panko for the breading and fried some of the meat in lard and the rest in vegetable oil.

The fried turtle had a great taste, the naturally sweet flavor was noticeable even after the seasoning and frying. The texture was far too tough though. Small pieces were fine, but anything larger than bite-size was too tough to eat and had to be cut up. The white meat ended up much tougher than the dark meat.

I think next time I'll fry it again, but cut it up into much smaller chunks. I like the sweet flavor the meet has and I think it would be lost in a soup or stew.

very yummy yummy in my tummy tummy

For a long time I thought they were a meme but it's surprisingly useful. It's like a turbo charged toaster oven. It can cook chicken breast in like 12 minutes, frozen pizza in 8. And it's really easy to clean.

Thank you for coming to my ted talk

Whatever they put in those sauces is magic

Got my hands on this thicc butt ribeye. People that pay for things are stupid

!grillers !food

I eat it 3× a week

I've mostly bought it out of morbid curiosity as ever since I learned of the existence of this thing back in school while reading Macbeth, I was wondering whether the conditions were really so bad in Scotland that a mince of grain and animal organs was considered a delicacy.

Well, it turns out it's actually alright. It's way milder and more neutral than I expected, the most prominent aroma is the spice of the onion and black pepper. The second most prominent taste is liver, which I kind of like. So really it's just a spicy, granulated pâté, which I ended up enjoying by the end.

It's by no means high cuisine, but for something that I expected to have a taste and then throw away, it really surprised me

Slightly disappointing, should have just used orange juice concentrate instead of fresh shit.

White women dont belong in the kitchen.