Profile_bird

Hey there! ideasinfood is using Twitter.

Twitter is a free service that lets you keep in touch with people through the exchange of quick, frequent answers to one simple question: What are you doing? Join today to start receiving ideasinfood's tweets.

Already using Twitter
from your phone? Click here.

ideasinfood

  1. what does season to taste really mean?
  2. @deensie Low is hard high is soft
  3. would and could a dish washer be smaller if it was ten times as fast? what would that do to energy use?
  4. Have you thought about how much space a dishwasher and ovens take up in the kitchen and how little time they are actually in use.
  5. there are more cleaning products out there and less products designed for functional cleaning.
  6. How come there is not an oven that gets rid of grease while the food is cooking?
  7. sourdough spaetzle, check, next up sourdough udon
  8. hummus gnocchi revisited with activa driving the boat
  9. freeze dried pineapple pasta dough
  10. xo sauce and chestnuts
  11. cooking is often like magic, once you know the trick it appears simple; before knowing your brain is frantic trying to figure out how
  12. @MaywaMontenegro yes, we did, still working on an angle
  13. @RichardBlais 69 bucks, really?
  14. veal flat iron connective tissue is more luxurious than bone marrow, and the resulting broth is not too shabby either, now to refine
  15. Cornbread spaetzle
  16. Why do oatmeal cookies taste so good and stuff with oat flour just fall flat?
  17. Imagine a soft-serve machine of scrambled eggs.
  18. To dance with ideas versus getting in bed with them; in bed is an investment of sorts, there are more complicated issues if things go wrong.
  19. @tmaws you are on and you actually have to serve the whole bird not just a few dainty slices
  20. Imagine a great Greasy spoon with an incredible market attached