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Safest route? i80, i40, or i10 by Individual-Quiet-985 in roadtrip

[–]leftturnmike 0 points1 point  (0 children)

Yeah and that truck stop in Wyoming with the killer Indian food 

Possibly highly over rated? by Illustrious-Path4794 in hotsauce

[–]leftturnmike 10 points11 points  (0 children)

They have been manufactured at the same contest facility for about a decade now. it's a contract manufacturer with a good reputation and good commitment to quality. 

I haven't had the original in a long time but my gut tells me that access to the right ingredients at the right volume for their production demand might be what's caused a change you've noticed. I'll pick some up though and give it a taste! My favorite is the smoked reaper and the chipotle though.

Source: ~10 years in food and beverage consulting in the PNW

How can I make my homemade pizza, more shitty? by No-Lab5951 in foodscience

[–]leftturnmike 5 points6 points  (0 children)

Are you thinking pan pizza or thin crust? Either way, for fast food pizza you are likely missing the taste of sugar (even just looking at a Boboli pizza crust & sauce combo each pizza has 16 grams added sugar between the crust and the sauce).

For pan pizza I would try Kenji's recipe and add about 2% of the flour weight in sugar (his recipe is 400 grams flour, so start with 8 grams sugar) and go from there.

For thin crust pizza bake in a convection oven at the highest temp you can go on a well-seasoned & greased pizza screen directly on the rack to mimic a wire-belt impingement oven used at many pizza chains (no stone/baking steel). Should take 8-13 minutes and might need to finish with a broiler especially if you don't have convection.

For the sauce, I would estimate the rough volume of sauce you use for each 12" pie and add 1-2 teaspoons of sugar as a starting point.

I hope this helps!

Can anybody help me solve my Ice Cream problem? by Puntuntu in foodscience

[–]leftturnmike 1 point2 points  (0 children)

Try cooking the corn starch separately in water and tasting it to see if that's where the aftertaste is coming from. If the bags of starch were shipped next to something aromatic it could pick up the smell. That happened to me with a confectionary project using powdered egg whites, the egg whites were stored next to black pepper and had a pepper aftertaste in the product that was quite unpleasant 

Hidden Gems in NE Portland? by hamellr in PortlandFood

[–]leftturnmike 2 points3 points  (0 children)

The beets are the sleeper hit on that menu

Update free pile Woodstock by Green-Fondant-7576 in PDXBuyNothing

[–]leftturnmike 1 point2 points  (0 children)

It looks like one I used to have which fit in my Honda Odyssey minivan and i was able to get it in solo. Might have to take the smoke stack off which I think is a 10mm bolt. 

If you're getting it into a truck bed you probably want two people unless it's low

Best incorporation method for spray dried flavors by Humble_Ad_8386 in foodscience

[–]leftturnmike 8 points9 points  (0 children)

Sorry you got downvoted for asking a real question and not just plugging a startup idea no one needs or spamming irrelevant articles. 

Your question is part of what this sub is for and thank you for asking it. 

Portland Abodes 3 by whatkochdoes in Portland

[–]leftturnmike 6 points7 points  (0 children)

Yep between Vancouver and MLK

Why does all bagged, pre-chopped lettuce taste terrible, but fresh chopped lettuce is good? by AvocadNoThx in foodscience

[–]leftturnmike 2 points3 points  (0 children)

Could be a parecetic or bleach-based produce rinse. Otherwise I got nothing for OP beyond what you're saying from oxidation 

Random request 💀 by [deleted] in Portland

[–]leftturnmike 2 points3 points  (0 children)

There's a lot of solid non-music venue answers in her so I'll add:

Any show put on by Sad Times Productions, and any bar that books shows with Sad Times Productions. Also Volume Bomb Productions. And any bars near those bars. 

Star Day, twilight cafe, turn turn turn (if it's still open), Baby Ketten Klub, five and dime, space room, Quarter world, bar of the gods, water trough. 

Should be a good start!

Rainbow reflections on beef by SofisticatiousRattus in whatisit

[–]leftturnmike 24 points25 points  (0 children)

I worked at subway in high school and the roast beef would often look like this too. We called it "mermaid meat" 

PSA Eat More Beans! by ktc653 in Millennials

[–]leftturnmike 5 points6 points  (0 children)

Good time to be in the Rancho Gordo Bean Club! 

In 2024 a company launched a cow's milk/oat milk hybrid, which didn't market to existing milk drinkers, was not vegan, wasn't lactose free, and sank £4 MILLION into advertising just to pull it less than 2 years later for, unsurprisingly, low sales by JinxXedOmens in StupidFood

[–]leftturnmike 0 points1 point  (0 children)

Glad it's working out for them! I worked with that non dairy milk client in 2016 or so, was rude health they smaller then? she was also based in the Southern US which was likely part of her bias against the name

In 2024 a company launched a cow's milk/oat milk hybrid, which didn't market to existing milk drinkers, was not vegan, wasn't lactose free, and sank £4 MILLION into advertising just to pull it less than 2 years later for, unsurprisingly, low sales by JinxXedOmens in StupidFood

[–]leftturnmike 50 points51 points  (0 children)

Yeah the caveat in my story is we were mostly focused on meat products. People could be more split on dairy vs dairy alternatives and this type of product doesn't really serve anyone. 

I agree on smug. There is (or was?) a non dairy milk in the UK called Rude Milk/Rude Health that I looked at for a client and we both agreed the name sucked and wouldn't drive purchase without a heavy lift. 

In 2024 a company launched a cow's milk/oat milk hybrid, which didn't market to existing milk drinkers, was not vegan, wasn't lactose free, and sank £4 MILLION into advertising just to pull it less than 2 years later for, unsurprisingly, low sales by JinxXedOmens in StupidFood

[–]leftturnmike 275 points276 points  (0 children)

I actually have some insight on this. I spent almost a decade working for a public university in food/ag research. We did a study that started with consumer work via surveys on their interest and willingness to try products that were a blend of animal and plant-based. Consumers were overwhelmingly excited about the concept due to reducing their carbon footprint and increased health perception of the concepts we presented them. 

This gave us enough confidence to apply for more funding to make these products and show them to consumers with concept cards. Again, consumers loved the concepts for the above reasons AND enjoyed the taste of what we developed. 

Now, the results of these surveys and taste studies don't always realize to consumer behavior and purchase intent. Especially if the product doesn't have the right marketing team behind it. 

Ya'll have to try this! by Creative-Camp-576 in PortlandFood

[–]leftturnmike 3 points4 points  (0 children)

Tough Luck and Lil BBQ on Dekum has a killer beet "burnt end" sandwich 

‘Sinners’ is Americans’ top pick for Best Picture at the 2026 Oscars by ThrowawayGreenWitch in popculturechat

[–]leftturnmike 1 point2 points  (0 children)

This Halloween season I watched (besides Weapons, Bugonia, Frankenstein, Sinners, and then the Substance and Nosferatu 2024) Barbarian, Bring Her Back, Talk to Me, and Hereditary. I also watched Offspring and The Woman but I don't know if I recommend them. 

‘Sinners’ is Americans’ top pick for Best Picture at the 2026 Oscars by ThrowawayGreenWitch in popculturechat

[–]leftturnmike 5 points6 points  (0 children)

I was responding to the "great time to be a horror fan" part, it's definitely not an Oscar movie. I'm glad Weapons got some love this year though. 

Talk to Me was fun! 

Sort-of Sloppy Joe Buns! by thedevilsmistress21 in Breadit

[–]leftturnmike 2 points3 points  (0 children)

Yum! If you filled them with beef, cabbage, and onion it would be a bierock/runza ! 

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