Thank you and best of luck with the book!
Mahaa, the answer, straight from the source:
I recommend the thickness to be 1/2-inch for cutting. The dimensions do not matter if the thickness is correct.
One thing that is unclear in the instructions. Approximately what dimensions should the dough be after the multiple folding process when the dough is cut into biscuits? Approximately what thickness?
Really glad to see this happening in the Triangle! I've been uncooking since around 1992 when I spent several years visiting Optimum Health Institute in San Diego, once a year for 4 years. I went back around 1998, and each time, a different uncooking trainer was there to teach you how to make your own raw meals at home. I no longer attempt to eat all raw or all vegan, but raw restaurants and the raw foods movement are a beacon of good health and creativity no matter how you normally eat. I hope everyone tries this food and discovers how awesome salad can be. Youtube has some great videos for how to make raw food, even raw pad thai in several versions. Yum!
Good luck to Freddie! Zeus seems like a bitter vendor and he's playing dirty pool. I wish I could message Freddie and let him know I'm sending him good vibes and wish him the best of luck in his entrepreneurial venture.
Hey, Triangle, please open a raw vegan restaurant near me in Boynton Beach, Florida!
If you haven't tried Triangle Raw Foods, you are missing out. Looking forward to the opening.
I have eaten quite a few of the offerings of Triangle Raw Foods and every one of them was delicious and satisfying. The food made me feel really good. It is difficult to find good vegan food already prepared, especially raw. I'm really looking forward to LOVE!
This is wonderful news! Congratulations, Neal!
Hey Josh! Any chance of recreating that yummy Oktoberfest menu from Milltown in time for the Oktober 26 Motorco fest!? Enquiring musicians and dancers want to know! :-)
May your taste buds shrivel and your fingers go lame so that neither restaurant nor reader suffer your tyranny again.
My wife and I were hiking in the White Mountains of New Hampshire in August. During one of the forays into one of the towns in the area (walking downstreet is hiking too!) we stumbled upon a little candy emporium named Chutters, "World's Longest Candy Counter". Beemans gum, Boston Baked Beans, Sugar Babies, Mary Jane's, Hot Tomales ... the list is endless. We bought a small piece of maple candy and split it. But boy o boy if you want to get a good dose of sugar shock...
Dear Cowbell, the reporter did not lose sight of anything. Given that Vivian Howard clearly states, "I spent my whole adolescent life wanting to get out of here," the word 'escape' is entirely appropriate.
If Vivian Howard loves her hometown--and it's clear that she does--then why does she "escape" from it in the fifth paragraph? I understand that in writing lengthy articles a reporter may loose sight of the big picture, but please recall that Howard says her town is "worth a second look" in the preceding sentence. The word "escape" has the wrong connotation. Please change it.
Congratulations to Hill and Miller for allowing reality TV to be compelling again (sry Duck Dynasty et. al.)
Oops, the chocolate cake scene was in "Matilda," the wonderful rendition of Roald Dahl's children's story.
"...got caught using the N-word in a legal deposition about harassment of a black employee..." Actually the case was about harassment of a white employee. Delicate white woman was injured just having to hear the N-word spoken in her presence.
I am a former military brat from Fayetteville/Fort Bragg (when not overseas as a military dependent). Went to college down there then left N.C.
The best restaurant back then was the "Hotel Europa" (now the Sheraton Chapel Hill of all things) restaurant; I went there a few times with friends when it first opened back in 1981. I was easily impressed by the pretension of the hotel and its restaurant, which was a glorified steak-house with linens. But what did I know when I was 19.
To learn that the Triangle has an authentic kaiseki restaurant - - owned and operated by actual Japanese (as opposed to other Asian groups, which is very common with "Japanese" restaurants) - - is a surprise. It's really something, as even NYC / LA / SF have at most 2 or 3 places that do kaiseki (sushi bars all over the place, of course; but kaiseki isn't that common).
If you can get authentic kaiseki for $90 a head (organically-sourced ingredients, ingredients flown in from Japan, etc.), prepared by an authentic and trained Japanese chef, then you are fortunate. Again, you'll find kaiseki in NYC / LA / SF, but you'll be paying around $200 to $250 per, maybe more.
And no, it won't be a meal to "fill you up". As can be read in just about any description of Japanese food, it is food meant to be eaten with the eyes (something like that - ambiance, presentation, and the highest quality ... as opposed to mere "quantity" ... are all key).
The other commentators did a great job of disabusing the whole "if there's no meat then what's the point" thing. Kaiseki is an outgrowth of Japanese-style Buddhism and if you want to know how 19th-century (pre-Meiji Era) Japan felt about animal slaughter you can google "buraku-min". Not taking a position as to whether kaiseki ryori "should" or "should not" contain, e.g., fish; the chef's interpretation of kaiseki is going to differ from chef to chef (and Buddhist priest to Buddhist priest, if you go to Japan). In any event, one takes the culture and the food that goes with it, and the chef preparing the food, for what they are. I look forward to eating at "Yamazushi" when I get down that way.
Charles I dont think that could be further from the truth. There are whole sections of Japanese cooking that are meat free. Many in Japan wouldnt specifically call it "vegan" but they are definitely vegan by English standards. You've been spending too much time at teppanyaki restaurants...
This was a great short. I can tell all of those men are proud of the changes they're making in their lives. Great reporting, Indy Week.
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