What's for lunch/dinner today?
There are 933 replies in this Thread which has previously been viewed 106,492 times. The latest Post () was by UK Man.
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Cannoli kits and prime aged steaks: Here’s how the pandemic has revolutionized vending machines
The pandemic has rocketed vending machines into new territory. Light-years beyond dispensers of Funyuns and Snickers, vending machines, robotic kiosks and other grab-and-go technology now broadly called “unattended retail” are putting artisanal pizza, hot bowls of ramen and prime cuts of beef into the hands of consumers 24/7.
Deglin Kenealy, chief executive of gourmet pizza vending machine start-up Basil Street, has seen both additional challenges and successes due to the pandemic. Raising $10 million in an initial round of funding, the business started with a pilot program of five machines early in 2020 with a focus on university dorms and airports.
After those two markets saw massive contraction because of the pandemic, the company pivoted to what Kenealy called “closed environments” such as manufacturing plants or military sites. He said Basil Street will have 50 units by midsummer and 200 by end of year, mostly in Texas and California.
He called his units “automated pizza kitchens” and said that they represent an evolution in consumer thinking.
Customers are given three choices for pizza on the touch screen, and swipe a credit card to pay. Pizzas take about three minutes to cook from frozen, exiting the machine in a box. A 10-inch pizza costs about $8.50. According to Kenealy, this concept is ideal for college dorms, taking less time than traditional delivery and obviating the need for a stranger to show up at students’ rooms.
For the complete article, go to
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serafina , in general do you like pizza à la parrilla , but still thought this looked unappealing? Or do you prefer pizza al molde to thin crust?
I had pizza a la parrilla a couple of times in Buenos Aires. I have never seen this concept in Italy so it is new to me. I found it delicious.
I am personally more a thin crust girl, but I came to like (and dare I say crave) even the spongy "al molde" of the traditional pizzerias on Av. Corrientes.
In fact, I even beg my husband to take me to this or that place. 70% for the pizza and 30% for the atmosphere. At Pizza Imperio in Chacarita, the gloom days are gone and they are back to business again. They only have indoor seating and the pizza at the countertop is now being aten is a sort of plexiglass booth separing a customer to the next.
Another favorite of us is Las Cuartetas, three blocks from the Obelisk.
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Asado with all the usual suspects on the grill tonight.
Two friends are coming over, ie a friend with his new girlfriend.
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Asado with all the usual suspects on the grill tonight.
Two friends are coming over, ie a friend with his new girlfriend.
Funny, I was thinking of doing the same but decided it was too hot. Especially after helping the missus wash the dogs under the hot sun. Roast chicken done in the cooker instead with a nice salad. Just as well as I'm not that hungry to be honest.
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Fried shrimp Po-boy sandwich.
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Fried shrimp Po-boy sandwich.
Interesting....wonder if it's possible to make that here? Apart from shrimp what exactly is it?
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Baguette (actual French bread, with good crust but soft inside) sliced horizontally and loaded with large, breaded, shrimp hot out of the fryer, “dressed” with mayo, shredded lettuce, thin-sliced tomatoes, dill pickle slices. More authentic if the shrimp’s batter includes hot spices, but should be tailored to your own taste.
If you don’t have a deep fat fryer or air fryer, you could also broil large shrimps in butter with Worcestershire sauce (sold in Chinatown). Broiled shrimp Po-boys are also delicious, and healthier, but less traditional.
Here’s where we had ours yesterday. Spice choices are normal (very spicy), Yankee (blanded down), or the very hottest, Cursing Murray In The Morning.
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I'm going to attempt deep fried stuffed mushrooms tonight. Stuffing will be pate, cream cheese (separately) and whatever else that comes to mind. I may use batter, but probably breadcrumbs.
Results to follow.
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What kind of mushroom? We eat stir fried mushroom every week, usually oyster mushroom and sometimes portobello. However, we slice / break it (depending on the kind of mushroom) to cook them thoroughly.
We once came across a tray of 'hongos parilleros' which were simply portobello, just the top part and large enough to be able to fill in some cheese. They were a real treat on the bbq!
I have never seen deep fried mushroom as a whole, but if they are small enough, why not?
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They are the biggest I could find and I simply asked for the largest in the shop. Not cheap either - $430 for ten!
Two peso coin for scale
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They look pretty big!! Last time we went to the countryside, I didn't find bbq mushrooms, so I bought the normal ones (like yours), removed the stem and filled in the top part. The stems we did them on the bbq using a skewer. The stem is not very tasty per se, but you can put sauces on top.
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Progress so far. I'll update and let you know if the stuffing stays in
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What did you use to stuff the mushed cap, serafina ?
We dice vegan cheese and savory them with a spice blend when plated. We cook them directly stuffed - i.e. we don't precook the side that get stuffed. Mushroom are quite watery and when we grill them, they don't dry up fully as when I cook them on the stove. As a result, they are rather bland in taste. When I stir fry them on the stove, I want them almost crispy, so they do really shrink a lot.
Mushrooms in Argentina are all cultivated and not as tasty as those that grow in the wild. It is a surprise to me that in Patagonia they don't collect mushrooms.
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I’m reading a novel set in Venice. The protagonist often stops at a bar for a coffee and a tramezzino, which I took to be a small sandwich. Wondering if our delicious miga sandwich had its roots in Italy, I looked in Wikipedia, which confirmed my suspicions. I wonder why the name didn’t remain tramezzino when it traveled to Argentina?
https://en.m.wikipedia.org/wiki/Tramezzino
And now I have made myself VERY hungry for a plate of miga sandwiches. Tramezzini. -
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Toasted migas are even tastier!
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Be still, my heart! I’ve never thought of toasting them! Can just imagine the ham & cheese, tomato & cheese, the bleu cheese & nuts & celery…. Oooh!
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Asado tonight with mollejas, chori, morcillas and whatever else I can find to throw on the grill!
Also, it's a very warm day before tomorrow's thunderstorms and a return to winter.
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