this is a real company apparently https://www.chudsbbq.com/

they sell grills called the chudpit and the chudbox

they arent accepting new grill orders

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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My time trying them this rare, wish me luck

The aforementioned Le Creuset

I will share with you all a secret.

Today I had some pretty good tendies today after cashing in my GBP, and while enjoying my crisp delights I realized some of you may be ignorant to the best tendie dipping sauce ever devised.

THANKFULLY it is easy to make.

HONEY DILL SAUCE

1/2 cup mayo

1/2 cup honey (nuke it if its solid or use the liquid kind in the bear bottle)

1 or 2 tbsp of dry dill (add to taste, some dill is more potent than others)

Combine well and enjoy.

!leafs

I'm sure some of u can vouch for this

!grillers !food

I have a confession to make. I watch cooking youtubers. I'm sorry, I understand if you block me after having admitted that. I made the thing from this video:

I like Sam the Cooking Guy. He's funny. He posts almost every day because he's a sperg (also because I believe he's the #1 cooking youtube guy right now). You have to take his reactions with a grain of salt. He will make a salisbury steak or something and act like he's jizzing in his pants on camera because it's so good. It probably isn't really that good. This recipe is pretty good, though.

I did everything as described in his recipe link, except for two things. I followed the directions for my rice cooker instead of whatever he said, and I omitted his sauce, because it seemed unnecessary. There were already green onions, garlic, and ginger in the rice. I didn't see a good reason to put a sauce made out of mostly just those same 3 ingredients on top. I just squirted this (awesome) crap all over it instead:

This was a good recipe. It was extremely low effort, and it was very good. I barely spent any time in the kitchen at all. Highly recommended.

PS: sorry about the weird blur, I guess Samsung was feeling artsy today.

ingredients:

parsley and thyme rice, pan-fried marinaded chicken, black beans, salsa, lettuce, mozzarella, and sour cream

!grillers

crema, charred corn (with lime juice, chili powder, smoked paprika), steak, pickled onions, queso fresco, salsa verde

delicioso

Ate at this place today as the weather was a bit cold and we were feeling soup, here's what we got:

3 Gyros (2 lamb and beef, 1 chicken) ($11.75 each for 1 gyro, 1 soup, 1 drink, and either salad or fries)

2 Avgolemono Soup

2 Greek Salad

1 Serving of Fries

1 Fakes (lentil) Soup

1 Side of rice pilaf to-go ($4)

1 Almond cookie ($2.25)

1 Galaktoboureko ($4)

2 Iced Tea

1 Tea

Overall it was pretty good depening on what you order, 11.75 for a gyro, fries (or salad), soup, and drink isn't too bad. The salads were pretty good, the tea was quite nice, the soups were excellent, and the meat in the gyros were awesome.

However some of the other stuff is overpriced. The rice pilaf was a pretty small portion, the Galaktoboureko was subpar for the price, fries were underseasoned, the pita was merely ok and the almond cookie was dry and kinda bland.

Overall I would prob eat here again, but I wouldn't get dessert, the fries, or the pilaf again. I would recommend getting one of the plates that has a lot of meat as that was by far the best part.

I'm sorry if the meat looks weird, but I cannot figure out how to make cooked pork look appealing under fluorescent lighting

Hand-smoked Longhorn Colby cheese included.

Inspiration:

Nailed it

I hope Uncle Roger approves

Blech!

Since it came up in that gook girl complaining about cultural miscegenation post, I present to you the conceptually and visually cursed but secretly delicious Filipino favorite: sweet potato and cheese ice cream with cashews. Enjoy, @X.

We enjoyed this one in the hotel after a day spent swimming/paddling through a cave river and having barbecue at an outdoor karaoke venue. The singers were mostly doing

We’re lucky turkeys would never do this to us—you don’t have to do it to them, either.

Art by @freebison pic.twitter.com/StSJlbxgte

— PETA (@peta) November 22, 2023

IN THIS THREAD, WE BAKE BREAD

Other baked stuff is also cool. Pizza-posting is highly appreciated

Bread resources:

• https://wikipedia.org/wiki/Bread

• https://based.cooking/tags/bread/

• https://search.brave.com/search?q=bread

Bread recipe:

• wheat flour

• water

Pizza resources:

• https://wikipedia.org/wiki/Pizza

• https://based.cooking/tags/pizza/

• https://search.brave.com/search?q=pizza

Dont lie to me, you know pizza comes in many forms. Its like the Satan of foods.

Nobody doubts its greatness and many people ban certain ingredients cause they think its not healthyt, but whats better than indulging every now and yhen? Im no martyr, but id die for you to be able to put whatever you wish in/on pozza

I need your advice.

None of the above, you fat frick - 7 votes

These are not as tall as the last 2 times, no idea why lol. Will add cross section photos when it's cool enough to cut.

These are made for a trip cross country, I'll be stopping at a few restaurants on the way, plan to post pictures of what I order.