Food Thread: You Know What's Really Going To Leave A Mark On All Of Those $15/hr Minimum Wage Workers? Robotic Pizza Making [CBD]

There are already functional and efficient hamburger makers, not to mention robotic ordering systems. So the writing is on the wall, but these guys are expanding the horizon to a traditionally hand-made product, and they think they can do it better, not just more efficiently. Inside Silicon Valley's Robot Pizzeria

I absolutely love the idea that these pizzas will be cooked to order and arrive at the customers' doors straight out of the oven. Of course the government doesn't approve, because IT'S NEVER BEEN DONE BEFORE! and they can't have innovation happening without government oversight.

In August, Zume wants to start cooking its pizzas in the startup's patented delivery trucks. Each truck has 56 ovens that can be turned on and off remotely. Garden can barely contain his excitement for what comes next: "The robots will load all these individual ovens with different menu items. Then the truck will circle the neighborhood. At precisely 3 minutes and 15 seconds before arriving at the customer's location, the cloud commands the oven to turn on and--" Garden made the symbol of a large explosion emanating from his brain-- "BOOM, the customer gets a fresh, out-the-oven pizza delivered to their door."
Nobody has ever done this before, he said. The Santa Clara County Health Department is reviewing Zume's mobile food permit application now, and the startup's truck plan depends on its approval. Although laws vary from state to state, traditional food trucks generally aren't allowed to cook food while in motion.

Why can't they cook while in motion? Probably because the unelected bureaucrats who have the power to stifle creativity imagine big fryers sloshing flammable oil around. Their pinheads can't imagine what the market can create, and if it doesn't fit into their pigeon-holes...BAN IT!

I was in the Bronx a few days ago. No, it wasn't burning. There is an old Italian neighborhood called Arthur Ave. that has held on to a lot of the charm it once had. And it also held on to a few superb stores, one of which sells fresh pasta, cut to order. Borgatti's is the best place in NYC for fresh pasta, and they didn't disappoint this week. If you have never tried fresh, then I suggest you go out of your way to buy it. Don't get me wrong; I think that dried pasta is fantastic too, but there is something about the texture of the fresh version that I have never found in even the fanciest and most expensive dried pastas.

I also bought a pound of fresh mozzarella, and that too is a taste sensation. Firm but soft, with an incredible mouth feel. Good stuff, especially with a chunk of Italian peasant bread (Pane di Casa).

Here is the lamb marinade I mentioned last week. Play around with the proportions a bit if you feel like it. More garlic wouldn't hurt.

Lamb Marinade

4 ounces chopped parsley
3 garlic cloves
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon oregano
1 ounce fresh lemon juice
2 ounces olive oil

In a small food processor or with a hand-held blender blend all but the olive oil into a paste.

While blending, slowly drizzle olive oil into mixture until emulsified.

Posted by: Open Blogger at 04:10 PM

Comments

(Jump to bottom of comments)

1 Now I want that burger!

Posted by: Duke Lowell at June 26, 2016 04:05 PM (kTF2Z)

2 Or a stomboli

Posted by: Skip at June 26, 2016 04:08 PM (d9qXV)

3 Now that's a monster burger. It might even fill me up for lunch.

Posted by: Vic We Have No Party at June 26, 2016 04:08 PM (mpXpK)

4 Try again ..
Or a stomboli

Posted by: Skip at June 26, 2016 04:08 PM (d9qXV)

5 So, I was telling y'all that the Duchess was trying to control her cholesterol through diet. I've been doing a lot of low fat cooking and it worked! She reduced bad cholesterol 40 points and is now in the normal range.

Posted by: Duke Lowell at June 26, 2016 04:08 PM (kTF2Z)

6 >>1 Now I want that burger!

Me, too! Mr and I are dieting so things like that are a rare treat these days. I had a terrific skirt steak at the Grand Old Opry hotel yesterday, so that kind of met the craving. No bread, though.

Posted by: Y-not (@moxiemom) at June 26, 2016 04:10 PM (t5zYU)

7 Someday I will be shocked if there isn't a marinade or sauce without mustard. Shocked I say!

Posted by: Misanthropic Humanitarian at June 26, 2016 04:10 PM (voOPb)

8 I can't get this right or the machine keeps changing it.

Or a Stromboli

Posted by: Skip at June 26, 2016 04:10 PM (d9qXV)

9 Hugs burgers and good but not practical, my mouth isn't that big.

Posted by: Skip at June 26, 2016 04:11 PM (d9qXV)

10 Terminator Tacos are fresh.

Posted by: eman at June 26, 2016 04:11 PM (MQEz6)

11 5 So, I was telling y'all that the Duchess was trying to control her cholesterol through diet. I've been doing a lot of low fat cooking and it worked!
---

Congrats!

I'm curious - did she lose weight as well? IIRC losing 10% of your weight seems to be linked to improved blood profiles.

Posted by: Y-not (@moxiemom) at June 26, 2016 04:12 PM (t5zYU)

12 The only thing good about NYC is the small delicatessens and restaurants.

Posted by: Vic We Have No Party at June 26, 2016 04:12 PM (mpXpK)

13 SF is loaded with good hole-in-the-wall joints.

Posted by: eman at June 26, 2016 04:14 PM (MQEz6)

14 Posted by: Y-not (@moxiemom) at June 26, 2016 04:12 PM (t5zYU)

---------------

I think she lost about 15 pounds, but I value my life too much to ask.

Posted by: Duke Lowell at June 26, 2016 04:14 PM (kTF2Z)

15 LOL, Duke!

Posted by: Y-not (@moxiemom) at June 26, 2016 04:15 PM (t5zYU)

16 Taking a break from yardwork earlier, I found "The Great Polar Bear Feast" starting on my local PBS station.
I was quite disappointed to learn that it wasn't a cooking show.
Food Thread Wil work, though.

Posted by: Chi at June 26, 2016 04:18 PM (O/85K)

17 My son wants to try these. Of course

http://preview.tinyurl.com/h5s4t8o

Posted by: Lizzy at June 26, 2016 04:19 PM (NOIQH)

18 "More garlic wouldn't hurt."

I plan to have this on my tombstone.

Posted by: Y-not (@moxiemom) at June 26, 2016 04:20 PM (t5zYU)

19 Going to eat at a place that started as a food truck and is now a brick and mortar restaurant. I've been hearing about this place for years and finally get to go. Called the Odd Duck.

Posted by: lindafell de spair in TEXIT at June 26, 2016 04:25 PM (xVgrA)

20 Lizzy, those look disgusting!

My favorite part of the article is where it says if you're looking for a quick snack after soccer practice and you hate your kids, these are for you.

Posted by: bluebell at June 26, 2016 04:28 PM (805dc)

21 >>My favorite part of the article is where it says if you're looking for a
quick snack after soccer practice and you hate your kids, these are for
you.

These are such kid-bait, though - I love Cheetos! I love mac'n cheese! Oooooh put 'em together!!!!!
(blech)

Posted by: Lizzy at June 26, 2016 04:30 PM (NOIQH)

22 These are such kid-bait, though - I love Cheetos! I love mac'n cheese! Oooooh put 'em together!!!!!
(blech)
Posted by: Lizzy at June 26, 2016 04:30 PM (NOIQH)
-------------

Oh, I could totally see my boys going nuts for these.

And my girls going "gross." Actually, one of them would probably like them. The other two are lactose intolerant.

Posted by: bluebell at June 26, 2016 04:32 PM (805dc)

23 Been reading Robert Crais novels and he's always got his people cooking.

Now I've got a taste for cottage cheese pancakes. Never even heard of them until now.

The Whole Foods recipe says for a treat top them with fig spread, so it's off to WFM (where we've never been) to get some.

Posted by: the littl shyning man at June 26, 2016 04:32 PM (U6f54)

24 Posted by: Y-not (@moxiemom) at June 26, 2016 04:20 PM (t5zYU)

And....we're done here folks.

Thread winner in the first 10 minutes.....

Posted by: CharlieBrown'sDildo -- Am Yisrael Chai at June 26, 2016 04:32 PM (Zu3d9)

25 With huge capital expenditures, our semi-autonomous (read require human labor) pizza machine can shave times off the things that take barely any time.

Posted by: Montana Biggs at June 26, 2016 04:33 PM (svFmG)

26 Posted by: the littl shyning man at June 26, 2016 04:32 PM (U6f54)

You should be able to find recipes for ricotta pancakes too. Those are pretty damned good.

Posted by: CharlieBrown'sDildo -- Am Yisrael Chai at June 26, 2016 04:33 PM (Zu3d9)

27 Called the Odd Duck.

Posted by: lindafell de spair in TEXIT at June 26, 2016 04:25 PM (xVgrA)

Looks like a good place (I'm assuming Austin, not Milwaukee).

Try the pork belly for me please.

Posted by: CharlieBrown'sDildo -- Am Yisrael Chai at June 26, 2016 04:35 PM (Zu3d9)

28 That bun looks burned. Perhaps a software problem.

Posted by: RioBravo at June 26, 2016 04:35 PM (NUqwG)

29 Who will provide me with fresh squid ink pasta as black as the Styx?

Who?!

Posted by: Peruvia at June 26, 2016 04:36 PM (jR7Wy)

30 Have a boneless leg of lamb in oven now. Did a similar rub like you show above. Read at serious eats where he cooked at 275 for 3 hours. I started at 250 and it's been in for 2 hours with a temp of 110. I think 225 is the correct temp for 3 -3.5 hours. Dialed current temp down to 225. I have a friend that is a chef who specializes in game and is one of the few chefs to beat Bobby Fley. He was over yesterday and I told him about the low and slow then sear. Shockingly he said to pan sear then roast. I agreed but doing the low and slow method anyway. (Fingers crossed). Thanks for your posts CBD.

Posted by: Jindle at June 26, 2016 04:36 PM (mjQoU)

31
Hugs burgers and good but not practical

I need a burger to hug and kiss.

Posted by: Moe Sizlack at June 26, 2016 04:36 PM (IqV8l)

32 Huh - something I would never think to microwave:

http://preview.tinyurl.com/j9ww8la

Posted by: Lizzy at June 26, 2016 04:37 PM (NOIQH)

33

Not a whole lot going on in the arti household as we've just returned from a trip away.

But we did grill some trout this weekend, basting it with a simple butter-lemon-based sauce.

Whisk in a small saucepan over med-lo heat:

1 stick unsalted butter (1/ 2 cup)
fresh lemon juice (1/ 4 cup)
2 Tbls fresh mint, chopped (from the garden!)
2 tsps grated lemon zest
1 garlic clove minced

4 6 oz skin-on trout fillets
salt and pepper

2/ 3 cup toasted sliced almonds

Brush grill with oil.
Brush flesh-side of trout with some lemon butter and season with salt and pepper. Grill flesh side down 1.5 to 2 mins, until beginning to brown, flip, grill brushing with more lemon butter, another 2 mins or so.

Boil remaining lemon butter, then drizzle over trout with almonds.

Delicious.
Easy.

Posted by: artisanal 'ette at June 26, 2016 04:38 PM (qCMvj)

34 >>Posted by: CharlieBrown'sDildo -- Am Yisrael Chai at June 26, 2016 04:32 PM

I think the reason I like you is that you have a similar philosophy vis a vis garlic.

I've been cooking with wild leek bulbs this week (got them from a place called Earthy Delights). They're nice. Kind of like a crisp "grassy" leek.

Posted by: Y-not (@moxiemom) at June 26, 2016 04:39 PM (t5zYU)

35 The R&D test kitchens that make some of these fast food "innovations" must be run by stoners!

"Bro! Let's like deep-fry a bacon-wrapped mac-n-cheezerito and roll it in Flamin' Cheeto crumbs!"

"Awesome!" *takes bong hit*

Posted by: Peruvia at June 26, 2016 04:40 PM (jR7Wy)

36 I think 6 of my last 7 comments have typo errors, but blaming it on my tablet.

Posted by: Skip at June 26, 2016 04:41 PM (d9qXV)

37 Pizzas have to be the easiest thing to have a machine do

Posted by: Skip at June 26, 2016 04:42 PM (d9qXV)

38 I imagine the ban on cooking while in motion has no relevance to anything real i.e. frying oil but was rather just an arbitrary way to help brick and mortars and.further impede food trucks, without having to make it explicit. Standard fare for the pols

Posted by: mst3k at June 26, 2016 04:44 PM (Z53PH)

39 Ah! The garden is starting to produce. It seems a long way from planting the seeds under grow lights last March. In a few minutes I'll go out to pick some Lebanese/Magda summer squash and cukes. There is also an heirloom squash that is one of the best I ever tasted. Delicious raw or gently saut�ed and mixed with rice, beans and a splash of Braggs cider vinegar. Great as a side dish or the main meal with some pieces of ham added in.

By next week we should start getting tomatoes and I have visions of tomato salads and tomato, onion, and herb omelets.

Hmmm. When's supper?

Posted by: JTB at June 26, 2016 04:44 PM (V+03K)

40 Made another flank steak with jerk rub, this time using my Le Creuset to scorch it up, then placed it in the oven. Not bad, not bad. I like the chewy fight you get with lean cuts but I think I prefer the more tender and submissive pieces of meat. I'm not a good enough cook to wrassle with these hipster steaks.

Posted by: Peruvia at June 26, 2016 04:44 PM (jR7Wy)

41 Based on my somewhat limited exposure, the self-serve drink dispensers which allow one to select flavor additions (lime, cherry, vanilla, etc.) to soft drinks are out-of-service quite a bit with regard to the flavor additions. I am sure the automated kitchens will work much better. But a least there are no expenses for soda jerks.

Posted by: RioBravo at June 26, 2016 04:45 PM (NUqwG)

42 Robot Pizza Delivery: $500,000 worth of crap and still need humans Driving $250,000 truck that has a maintenance schedule and fuel use like an aircraft carrier
Pizza Joint: 4 Hobart Ovens, and a dough mixer.
3 kids with their own cheap cars. Total fuel and energy used per pie, 1$

Robot Pizza Delivery: Three illegal aliens manage the dough, the cheese and the toppings. $250,000 Robot spreads the fuckin sauce. period.
Pizza Joint: $11 an hour Kid tosses the dough spreads the fuckin sauce and tops it 3X faster than the stupid robot crew

Posted by: Mr. Wizard at June 26, 2016 04:47 PM (hCdMd)

43 Re: robotic burger. If there is no need for illegals to make burgers, is that a tragedy for them? Not necessarily. There is still a source of limitless free shit: the sun, which for now gives us all free energy: hear me out. If there is no demand for migrant workers, they can sustain themselves. We can take the money used for their entitlements and buy them farms in their countries of origin and pay them to return.

Point is, even if no one needs you, resources exist so that you can provide for yourself. No needs for Luddites to agonize over these machines, fearing that they will somehow harm illegals' livelihood. Does that make sense or have I drunk the kool aid?

Posted by: Yuimetal at June 26, 2016 04:47 PM (qVItN)

44 26
Posted by: the littl shyning man at June 26, 2016 04:32 PM (U6f54)

You should be able to find recipes for ricotta pancakes too. Those are pretty damned good.

Posted by: CharlieBrown'sDildo -- Am Yisrael Chai at June 26, 2016 04:33 PM (Zu3d9)

I gotta ask -- why the self-identification as Israeli iced-tea?

Posted by: cthulhu at June 26, 2016 04:48 PM (EzgxV)

45 Will the pizza delivery robot expect a tip?

Posted by: eman at June 26, 2016 04:52 PM (MQEz6)

46
The burger image reminded me of a restaurant we tried in Toronto a while back. The Richmond Station Restaurant.

For the burger.

http://richmondstation.ca/#!/our-menu

If there was ever a burger to try... hard to explain how fantastic.

We also tried the Duck Confit Hushpuppies, omg.

see tripadvisor.com

We were on our way to see A GENTLEMAN'S GUIDE TO LOVE & MURDER!

http://www.agentlemansguidebroadway.com/index.php

It's traveling the states, so if you can grab some tickets, you'll love it. Surprise your loved one.

Posted by: artisanal 'ette at June 26, 2016 04:52 PM (qCMvj)

47 Will the pizza delivery robot expect a tip?
Posted by: eman at June 26, 2016 04:52 PM (MQEz6)
--------
A lube job.

Posted by: RioBravo at June 26, 2016 04:56 PM (NUqwG)

48 I have a pile of shredded zucchini "pasta" and didn't want to waste it, so I found this zucchini fritter recipe that sounds damnably delish:

http://damndelicious.net/2014/04/02/zucchini-fritters/

I was going to make them today but I filled up on flank steak and now all I have room for is more gin and tonics.

Posted by: Peruvia at June 26, 2016 04:56 PM (jR7Wy)

49 Somebody needed a good BBQ sauce recipe last night. Can't remember who.

Posted by: JROD at June 26, 2016 04:59 PM (wnwJC)

50 I like the "spiralized" zucchini noodles in place of pasta. I usually eat them raw and put whatever sauce I'm using on them and it warms them up.

Posted by: lindafell de spair in TEXIT at June 26, 2016 05:00 PM (xVgrA)

51 Robotic hamburger makers? Pfft. Old technology.

Behold, the robotic burrito buyer.

http://tinyurl.com/z998cyq

Posted by: Cicero (@cicero) at June 26, 2016 05:06 PM (sl+zA)

52 #46 The burger image reminded me of a restaurant we tried in Toronto....

I grind my own...struck upon the best cuts by happenstance...
By weight...half Brisket, half Short Ribs
...about 75/25 lean...
fat cooks off but leaves the juiciest patties...

Posted by: Mr. Wizard at June 26, 2016 05:07 PM (hCdMd)

53 Skirt and flank steak used to be dirt cheap til people outside of the southwest discovered fajitas. Still relatively cheap though and easy to prepare. Both need to be tenderized and marinated. Then on to a screaming hot girl for a couple minutes per side depending on thickness. Cook it much past medium rare and you need a good hole punch for the shoe laces.

Posted by: Duke Lowell at June 26, 2016 05:07 PM (kTF2Z)

54 50 I like the "spiralized" zucchini noodles in place of pasta. I usually eat them raw and put whatever sauce I'm using on them and it warms them up.
Posted by: lindafell de spair in TEXIT at June 26, 2016 05:00 PM (xVgrA)
---
Yeah, that's what I have. Maybe I'll try it raw-ish next time.

Posted by: Peruvia at June 26, 2016 05:08 PM (jR7Wy)

55 Lord have mercy

Senator Lindsey Graham at the GSP airport fussing about flight delays with his black boyfriend in tow

Posted by: ThunderB at June 26, 2016 05:09 PM (JXXgj)

56 49
Somebody needed a good BBQ sauce recipe last night. Can't remember who.

Posted by: JROD at June 26, 2016 04:59 PM (wnwJC)

qdpsteve.

Posted by: cthulhu at June 26, 2016 05:09 PM (EzgxV)

57 "...Then on to a screaming hot girl for a couple minutes .."
----

Well there's where I went wrong!

Do you put the flank on her flank?

Posted by: Peruvia at June 26, 2016 05:10 PM (jR7Wy)

58

On his phone. "I JUST EAT CONFLICT. I LIE. I PROBABLY SHOULDN'T HAVE DONE THAT"

Posted by: ThunderB at June 26, 2016 05:11 PM (JXXgj)

59 Oops, Peruvian sock off.

Posted by: All Hail Eris, Literate Savage at June 26, 2016 05:11 PM (jR7Wy)

60 "Then on to a screaming hot girl for a couple minutes per side depending on thickness. "
- Duke Lowell
--------------------
Is it Rapey Tuesday already?

Posted by: Chi at June 26, 2016 05:14 PM (O/85K)

61 And does it depend on the thickness of her flank, or your flank?

Posted by: All Hail Eris, Literate Savage at June 26, 2016 05:16 PM (jR7Wy)

62 Is it Rapey Tuesday already?
Posted by: Chi at June 26, 2016 05:14 PM (O/85K)
---
It's gotta be Rapey Tuesday somewhere.

Posted by: All Hail Eris, Literate Savage at June 26, 2016 05:17 PM (jR7Wy)

63 Skirt and flank steak used to be dirt cheap til people outside of the southwest discovered fajitas. Still relatively cheap though and easy to prepare. Both need to be tenderized and marinated. Then on to a screaming hot girl for a couple minutes per side depending on thickness. Cook it much past medium rare and you need a good hole punch for the shoe laces.

Posted by: Duke Lowell
****

Kinky

Posted by: Tilikum Killer Assault Whale at June 26, 2016 05:18 PM (hVdx9)

64 I don't see any cheese on that burger. Robots don't do cheese?

Posted by: Ben Had at June 26, 2016 05:18 PM (y/f5I)

65 @ #35 Peruvia:

Dude, bacon-wrap a chili dog, dunk it in corn dog batter and fry it, then wrap it in a burrito with cheese.

Most excellent, Ted!!

I'd be shocked to find that this is a new idea.

Posted by: Captain Ned at June 26, 2016 05:19 PM (WI6nT)

66 I don't see any cheese on that burger. Robots don't do cheese?

Not the Jewish ones.

Posted by: Cicero (@cicero) at June 26, 2016 05:19 PM (sl+zA)

67 65 @ #35 Peruvia:

Dude, bacon-wrap a chili dog, dunk it in corn dog batter and fry it, then wrap it in a burrito with cheese.

Most excellent, Ted!!

I'd be shocked to find that this is a new idea.
Posted by: Captain Ned at June 26, 2016 05:19 PM (WI6nT)
----
Dude.

DUDE.

Posted by: All Hail Eris, Literate Savage at June 26, 2016 05:22 PM (jR7Wy)

68 Made homemade pizza last night. Two 12 inch pies. Three cloves of garlic. Roll out dough, paint on garlic/olive oil all over dough, then add fresh pan fried mushrooms, sauce, fresh spinach from the garden, cheese.

The cool thing about using a pastry brush to 'paint' on the garlic and olive oil is that you can modify the shape of the dough very easily. I made the wifes pizza square, while mine was round. I've even made heart shaped pizza on Valentine's day with this method.

I've been cutting back on bread pretty thoroughly recently, but felt a desire for pizza. The cheese and sauce covered cardboard they sell in my area doesn't cut it.

Now, if I can just sell the wife on letting me build the outdoor combination pizza oven and fireplace I'll be in my glory. The 1, 000 degree temperatures in a brick oven imparts something to the taste.

Posted by: Jiminy Cricket - let your conscience be your guide at June 26, 2016 05:22 PM (ZnIt3)

69 For our Jewish Robot readers:

https://www.youtube.com/watch?v=XtTL0A5nhfk

Posted by: All Hail Eris, Literate Savage at June 26, 2016 05:23 PM (jR7Wy)

70 Shouldn't the Jewish robots only be used for hotdogs?

Posted by: Tilikum Killer Assault Whale at June 26, 2016 05:24 PM (hVdx9)

71 I've seen so many "How It's Made" episodes on prepared food companies - pizza, cinnamon buns, whatever - that It seems a no brainer to do the same thing for *fresh* food automation.

Posted by: Lizzy at June 26, 2016 05:25 PM (NOIQH)

72 >>Posted by: Jiminy Cricket

Sounds tasty!

I have completely converted to pizza on the stone in our grill. So much better.

Posted by: Y-not (@moxiemom) at June 26, 2016 05:26 PM (t5zYU)

73 1) Eliminate entry-level jobs.
2) ???
3) Economic growth!

Posted by: Insomniac at June 26, 2016 05:30 PM (0mRoj)

74 Jewish robots will do the jobs Americans and illegals won't do and the only ones that will expect a tip are the auto-mohels.

Posted by: Cicero (@cicero) at June 26, 2016 05:31 PM (sl+zA)

75
I also bought a pound of fresh mozzarella, and that too is a taste sensation. Firm but soft, with an incredible mouth feel. Good stuff, especially with a chunk of Italian peasant bread (Pane di Casa).

Friggin' LOVE fresh mozzarella.

Posted by: Insomniac at June 26, 2016 05:32 PM (0mRoj)

76 That was an interesting typo. Hey, at least my typo didn't kill anyone.

Posted by: Duke Lowell at June 26, 2016 05:34 PM (kTF2Z)

77 Cicero- But what about not working on Friday nights and Saturdays?

Posted by: Ben Had at June 26, 2016 05:34 PM (y/f5I)

78 >>>>Now, if I can just sell the wife on letting me build the outdoor combination pizza oven and fireplace I'll be in my glory. The 1, 000 degree temperatures in a brick oven imparts something to the taste.
Posted by: Jiminy Cricket - let your conscience be your guide at June 26, 2016 05:22 PM (ZnIt3)

Start your sentence like this, "Honey, just hear me out......."

It worked for me and my boat acquisition

Posted by: Misanthropic Humanitarian at June 26, 2016 05:38 PM (voOPb)

79 I ate at a Dave and Buster's for the fist time ever last night, and the teriyaki steak, cheesy mashed potatoes and onion strings were actually delicious. I say "actually" because I was highly skeptical going in (but also famished, and the D&B was right around the corner from the hotel).

Posted by: Lincolntf at June 26, 2016 05:39 PM (2cS/G)

80 79 I ate at a Dave and Buster's for the fist time ever last night, and the teriyaki steak, cheesy mashed potatoes and onion strings were actually delicious. I say "actually" because I was highly skeptical going in (but also famished, and the D&B was right around the corner from the hotel).
Posted by: Lincolntf at June 26, 2016 05:39 PM (2cS/G)

They also have some fantastic cocktails.

Posted by: Insomniac at June 26, 2016 05:40 PM (0mRoj)

81 First time, not fist time. Um, that's what she said?

Posted by: Lincolntf at June 26, 2016 05:41 PM (2cS/G)

82 75
Friggin' LOVE fresh mozzarella.
Posted by: Insomniac at June 26, 2016 05:32 PM (0mRoj)

Yeah fresh mozzarella sure beats the spongy other over processed stuff that's being sold as mozzarella. The fresh mozzarella wasn't that expensive until it caught on. Now it's getting more & more expensive - it's a crime- cheese mafia!

Posted by: Bebe Dahl at June 26, 2016 05:43 PM (yNyJy)

83 We saw bunch of people ordering some kind of cocktail that was an electric green in color, with gummi worms hanging off the rim of the glass. I stuck to beer.

Posted by: Lincolntf at June 26, 2016 05:45 PM (2cS/G)

84 The typos are flying in the food thread! If Fen shows up, don body armor.

Posted by: Duke Lowell at June 26, 2016 05:45 PM (kTF2Z)

85 83 We saw bunch of people ordering some kind of cocktail that was an electric green in color, with gummi worms hanging off the rim of the glass. I stuck to beer.
Posted by: Lincolntf at June 26, 2016 05:45 PM (2cS/G)

Don't know about that. The one I had involved strawberry moonshine. I could have drunk those things all night.

Posted by: Insomniac at June 26, 2016 05:48 PM (0mRoj)

86 78 >>>>Now, if I can just sell the wife on letting me build the outdoor combination pizza oven and fireplace I'll be in my glory. The 1, 000 degree temperatures in a brick oven imparts something to the taste.
Posted by: Jiminy Cricket - let your conscience be your guide at June 26, 2016 05:22 PM (ZnIt3)
I would love to have an outside oven & fireplace combo, sure beats a chiminea (spelling?)

Posted by: BEBE DAHL at June 26, 2016 05:49 PM (yNyJy)

87 Borgatti's is the best place in NYC for fresh pasta, and they didn't disappoint this week.

Louie's Restaurant in the Bronx is the best in the city, just don't hang around for the dessert.

Posted by: Virgil Sollozo at June 26, 2016 05:49 PM (sl+zA)

88 I keep thinking about CBD's fresh mozzarella, thick tomato slices and basil, with an olive oil drizzle on a crusty bread. Lunch tomorrow.

Posted by: Ben Had at June 26, 2016 05:49 PM (y/f5I)

89 I was at a baseball event for 5 days, each day the hospitality/press room was catered/sponsored by either Jersey Mike's Subs, Chick-Fil-A or (for morning games) Dunkin Donuts. I like all of those things, but really needed a steak. D&B came through in the clutch. And I expensed it, so free to me.

Posted by: Lincolntf at June 26, 2016 05:50 PM (2cS/G)

90 Will the pizza delivery robot expect a tip?

Posted by: eman at June 26, 2016 04:52 PM

No, but I could set it with a date with my toaster

Posted by: Skip at June 26, 2016 05:52 PM (d9qXV)

91 (attempting to stir up some shit)

Fresh mozzarella: Buffalo or cow?

Posted by: stace...TEXIT at June 26, 2016 05:55 PM (ozZau)

92 nood chess/open

Posted by: OregonMuse at June 26, 2016 05:56 PM (XrN31)

93 stace- Go bold-Yak

Posted by: Ben Had at June 26, 2016 05:59 PM (y/f5I)

94 Never had buffalo cheese or any kind of buffalo. Seen at the market it's expensive but it sounds gamey, is buffalo good?

Posted by: Bebe Dahl at June 26, 2016 05:59 PM (yNyJy)

95 Buffalo meat is terrific.

Posted by: Y-not (@moxiemom) at June 26, 2016 06:00 PM (t5zYU)

96 We have a pizza place here that has a wood burning oven imported from Italy, makes their own mozzarella, and even makes its own pastrami. They make Neapolitan style pizzas. Truely, a great pizza place. I like the pizza with crushed tomato, basil, garlic, and mozzarella. The pizzas are all around 10" and the crust has an outstanding bite quality to it. Damn, I'm going there next week, it's been too long. They also have great desserts, the blueberry pie cheesecake....

Posted by: lindafell de spair in TEXIT at June 26, 2016 06:02 PM (xVgrA)

97 The best part about Louie's in the Bronx is that it's a little family place, and everybody minds their own business.

Bathrooms are kind of archaic, though.

Posted by: retropox at June 26, 2016 06:02 PM (Qx/ZU)

98 Garlic has some properties that are associated with denying cancer the ability to get a foothold on the immune system, from some article I read years ago.

If some physician ever holds up an xray of mine and starts talking chemo I intend to become a garlic guinea pig and skip chemo and consume garlic morning, noon, and night. Might end up being a closed casket funeral, because breath.

But... hand on bible placed... I had a mole on my shoulder for decades. Which suddenly went nasty. Image search confirmed bad. Cut half a clove of garlic, bandaided over mole, went to sleep, smelling kinda funky.

Woke up next day, mole didn't look so nasty. Within a week no evidence I ever had a mole there. It completely disappeared.

Now don't try this at home. But just sayin'.

Posted by: Jiminy Cricket - let your conscience be your guide at June 26, 2016 06:03 PM (ZnIt3)

99 I have been using Buffalo in my chili for a while now. I like it better than beef.

Posted by: Ben Had at June 26, 2016 06:03 PM (y/f5I)

100 Oh, the place is called Pieous. They also have a coffee/tea and breakfast pastry shop in the same parking lot called Pie-e-tea. It's also excellent.

Posted by: lindafell de spair in TEXIT at June 26, 2016 06:04 PM (xVgrA)

101 93 stace- Go bold-Yak
Posted by: Ben Had at June 26, 2016 05:59 PM (y/f5I)

Good idea!
I do like the bufala milk mozzarella though, but I bet it's more expensive.

Posted by: stace...TEXIT at June 26, 2016 06:07 PM (ozZau)

102 @98- Was this just a one time application?

Posted by: Ben Had at June 26, 2016 06:07 PM (y/f5I)

103
95 Buffalo meat is terrific.
Posted by: Y-not (@moxiemom) at June 26, 2016 06

I will mark that down then, thanks. Buffalo meat is terrific whereas Mark Ruffalo is a meat-head left-wing horrific dufus.

Posted by: Bebe Dahl at June 26, 2016 06:08 PM (yNyJy)

104 Jiminy Cricket had a vampire mole?

Posted by: Duke Lowell at June 26, 2016 06:09 PM (kTF2Z)

105 Buffalo is great. Higher protein & less fat than beef. Very lean. Not gamy at all.
If you want to just go halfway to try it, look for Beefalo - a cross, obviously.

Posted by: Chi at June 26, 2016 06:11 PM (O/85K)

106 102�@98- Was this just a one time application?Posted by: Ben Had at June

Yeah. Eight to ten hours.

Now garlic has some sulfuric and acidic qualities that could explain the effect.

Posted by: Jiminy Cricket - let your conscience be your guide at June 26, 2016 06:15 PM (ZnIt3)

107
If you want to just go halfway to try it, look for Beefalo - a cross, obviously.
Posted by: Chi at June 26, 2016 06:11 PM (O/85K)
Well I have never been known to go halfway;-) so I will try buffalo, I am sold, thanks! Wish I had known this earlier today, grocery had some on sale, but I was leery.

Posted by: Bebe Dahl at June 26, 2016 06:18 PM (yNyJy)

108 Bebe,
Just remember that it's really lean, and can dry out easily if overcooked.
Most people try buffalo burgers first, and that closes the sale.
Hope you enjoy!

Posted by: Chi at June 26, 2016 06:24 PM (O/85K)

109 Wish I had known this earlier today, grocery had some on sale, but I was leery.
Posted by: Bebe Dahl at June 26, 2016 06:18 PM (yNyJy)

Yeah it's good. I haven't used it in awhile, but if you buy some you might Bing for a site about cooking it. Since it's lower fat it's better to cook it a little different from beef for some cuts.

I know a guy whose cousin raises them for meat. One thing he likes about his method is it's very humane. He never ships them anywhere alive, even to the slaughterhouse. He just drives up to them out in the pasture and shoots them in the head. Done-zo, and the other ones are so dumb they don't even react.

Posted by: stace...TEXIT at June 26, 2016 06:25 PM (ozZau)

110 "I was in the Bronx a few days ago. No, it wasn't burning. There is an old Italian neighborhood called Arthur Ave. that has held on to a lot of the charm it once had."

Some great restaurants too. It's close to the Bronx Zoo, so the combo makes a nice day trip.

Posted by: Ignoramus at June 26, 2016 06:26 PM (bQxkN)

111 Got it Chi, really lean, like that sound of that actually. Thanks for the heads up on cooking & the tip.

Posted by: Bebe Dahl at June 26, 2016 06:29 PM (yNyJy)

112 Love Arthur Ave. Not as much as Mott Street, but still.

Posted by: San Franpsycho at June 26, 2016 06:36 PM (EZebt)

113 The interesting thing about the hamburger made by the robot is that it actually looks like something that would be depicted on the menu. I wouldn't know what to do if a burger wasn't mushed together, didn't have finger-shaped indents, and wasn't oozing mustard, ketchup, mayonnaise and God knows what else out of its sides.

Posted by: Manolo at June 26, 2016 06:36 PM (LpNVi)

114 Done-zo, and the other ones are so dumb they don't even react.
Posted by: stace...TEXIT at June 26, 2016 06:25 PM (ozZau)

Thanks stace for the cooking tip. I agree that is more humane than a slaughterhouse's method. And apparently, buffalo ARE almost as dumb as anti-gun activist Mark Ruffalo:-)

Posted by: Bebe Dahl at June 26, 2016 06:38 PM (yNyJy)

115 Start your sentence like this, "Honey, just hear me out......."

It worked for me and my boat acquisition
Posted by: Misanthropic Humanitarian at June 26, 2016 05:38 PM (voOPb)
-----------------

Taking notes here. Does it work if a wife asks her husband using your method? Asking for a friend.

Posted by: bluebell at June 26, 2016 06:43 PM (805dc)

116 93 stace- Go bold-Yak
--------

Go bolder: Cat!

Posted by: Manolo at June 26, 2016 06:47 PM (LpNVi)

117 93 stace- Go bold-Yak

--------

Go bolder: Cat!

Posted by: Manolo at June 26, 2016 06:47 PM (LpNVi)

Go bolder: Taun-taun!

Posted by: Han Solo at June 26, 2016 06:48 PM (JO9+V)

118 Go bolder: Cat!

With the right kind of sauce, cat is sublime. But plain ain't bad.

Posted by: Gordon Shumway at June 26, 2016 06:51 PM (T/cxb)

119 I once a kit....

...kat.

Heh heh heh....

Posted by: Manolo at June 26, 2016 07:04 PM (LpNVi)

120 I had a couple of different yak dishes in Nepal a few years ago. The "yaks" that you can eat are actually hybrids of yak and cattle, called "dzho." They're quite a bit smaller than real yaks. I don't think I actually saw any real yaks on the trip but I saw a lot of dzho.

And that's my fun fact for the day.

Posted by: Cicero (@cicero) at June 26, 2016 07:13 PM (sl+zA)

121 You went to Nepal. Are you an architect too?

Posted by: Mary at June 26, 2016 07:17 PM (27EZa)

122 You went to Nepal. Are you an architect too?

Lawyer, but the trip to Nepal was just for fun, not work. I wanted to see Everest.

Why architect?

Posted by: Cicero (@cicero) at June 26, 2016 07:22 PM (sl+zA)

123 I grew up in the Bronx, and always love to visit Arthur Ave when back in the NY area (NB: parking at a very high premium).

If you like fresh pasta, why not try making it yourself? All you need is some semolina and a couple of eggs.

Posted by: sestamibi at June 26, 2016 07:51 PM (KQmvN)

124 I bet a robot can do a better job making burgers. I hate it when they stack all the pickles in one place on the burger.

Posted by: f'd at June 26, 2016 07:54 PM (BO/km)

125 As long as you aren't making really fine cuisine or inventing, a robot can make food just fine. Its all a matter of timing and placement of ingredients. Some of the technique would require special equipment but fast food and stuff like pizza, no problem. A little assembly line and an oven on a belt and you're set. Someone there to maintain the system and someone to deal with customers who come in person and you're gold.

Posted by: Christopher Taylor at June 26, 2016 08:17 PM (39g3+)

126 122 You went to Nepal. Are you an architect too?
Lawyer, but the trip to Nepal was just for fun, not work. I wanted to see Everest.
Why architect?
---------
***snort***
It's from the movie "Someting about Mary." It just happened to be on the other night. Damn, I forgot how F'ing funny it was.

Posted by: lindafell de spair in TEXIT at June 26, 2016 11:00 PM (xVgrA)

127 So higher wages drive innovation? That's your argument?

Not a genius are you.

Posted by: The GOP gets dumber at June 26, 2016 11:22 PM (CJfe7)

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