too many “people” saying that they have done similar, or “can vibe with this”

spent a few mins going through posts and every single one is of something disgusting and the comments are just “oof ngl i would eat that”

>You can't keep eating like this

Decided to eat here after the so-so quality of Moab Diner, glad we did. This place is awesome, one of the best breakfast places I've eaten at.

I ordered the Traditional Breakfast with eggs over medium and pancakes (to make up for the lame ones at Moab Diner). The pancakes had actual flavor and were quite nice, the bacon and sausage were packed with flavor and really good, the hashbrowns were great, and the eggs were cooked perfectly.

The other two people ordered omelettes, one bacon and one ham, with English muffins. They were amazing, it's rare that an omelette of this style isn't dry or wet, and this was the rare exception. English muffins were really nice, good flavor. Coffee was really good, they use a custom coffee blend from a place down the street called Luckman Coffee Company.

I'll pin more photos, forgot to take them before we got back to the hotel, so sorry for low quality.

Overall this place was great, a touch expensive but absolutely worth the money. Would recommend to anyone stopping in woodland or in the area.

Why do brits invent the worst foods

Starches frick up my stomach and make me feel bloated. I might have a slight gluten allergy but nothing like having IBS. Anyhow, just wanted to keep everyone in the loop. Cheers!

Edit: This means no beer but I'm allowing myself to drink tequila in small glasses served by a bartender.

Edit: "How can you be so starchless!" -

Looks pretty good ngl

I like fried rice, but this is unironically my best attempt. Rice, tumeric, curry powder, olive (and then seasame because I ran out) oil, diced chicken breast, white mushrooms, lots of peas, couple eggs, oyster sauce, and soy sauce

Alt-seafood startup Pearlita announces the company recently held its first tasting of plant-based oyster. Taking place on Nov. 8 in the Bay Area, the tasting was part of a fundraising effort for Pearlita, which plans to launch its first alternative oyster into restaurants and retail in 2023.

"This is a huge milestone for a company this young"

Oyster favorites

Pearlita staged the tasting at Wild Earth's headquarters near San Francisco, where guests were offered a full menu showcasing the oyster in a fried po' boy sandwich, raw vegan oyster ceviche and raw oysters on the half-shell. Though the company is leveraging both plant-based and cultivated technologies to develop the product, Pearlita says it is first releasing a plant-based prototype while it works on scaling its cell lines.

The plant-based prototype is made from a proprietary base of mushrooms and seaweed, along with a flavor cocktail the company says imparts a "delicate and authentic ocean flavor."

Attendees commented the oysters had the "same texture" as real oysters and that they "tasted great" and "delicious," with some even deeming them "restaurant quality."

"There was a lot of enthusiasm and excitement from the attendees," said Kassy Hickey, Head of Science at Pearlita. "This is a huge milestone for a company this young."

Improving seafood

Conventional oysters are known to carry risks of foodborne illness and are currently threatened by overharvesting and pollution. In early 2022, Pearlita opened its first research lab near North Carolina's famed Triangle Park to focus on cultivating oysters' prized flesh using cellular agriculture and plant-based techniques.

Backed by CULT Foods, Big Idea Ventures and Sustainable Food Ventures, Pearlita's future plans also include alternative squid and scallops.

More to come

"We are thrilled to have such positive feedback about our products and we can't wait to continue to blow people away with our many delicious oyster & seafood alternatives," shared Nikita Michelsen, founder and CEO of Pearlita. "We just had a tasting in Raleigh to test out our vegan California roll which was a huge success, and are currently perfecting a vegan clam chowder we can't wait to have people taste."

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Any other meal prep Sunday dramatards? Made enough pasta for the week, at least to last until Thanksgiving.