Cooking Goddess
Chef Extraordinaire
"My toast's not burnt, it's Cajun Style"
"My toast's not burnt, it's Cajun Style"
"My toast's not burnt, it's Cajun Style"
"Char" is great on meat, dragn. Or grilled corn. And some other foods. Just not on toast.
dragn, you just go ahead eating the stuff you like. After all, there is only so much "char" to go around. Glad to hear there is more for the rest of us to enjoy.Yes, I do!
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"For Pete's Sake". Who is Pete?
That's an interesting thought. We're getting closer to that with 3D printers. Companies are working on some really amazing applications combining 3D printing and biomedical engineering to produce organs, etc. I'd guess that replicating ingredients would come first, since it's less complex than an entire dish.Over in the "What are you doing?" thread, blissful said they were doing very gouda and JustCooking wrote "Email me some???" Which got me thinking about replicators, like in Star Trek.
If we had them, what would this forum be like? Would we post the recipe and the formula-code? How often would we actually cook? Would we mostly replicate recipes or would we often replicate the ingredients? Wouldn't that be handy when you were missing an exotic ingredient! You could just look up the ingredient's recipe and replicate your own.
... Which got me thinking about replicators, like in Star Trek.
If we had them, what would this forum be like? ....
..We're getting closer to that with 3D printers. ...]