From Newsgroup: alt.food.fast-food

On Mon, 23 Feb 2026 19:32:22 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Mike Duffy <mxduffy@bell.net> posted:

On 2026-02-23, jmquown wrote:

On 2/22/2026 5:37 PM, Cindy Hamilton wrote:

I was trying to not overcook it. Soft broccoli isn't for me.

Then maybe broccoli quiche isn't for you. It should not be
tender-crisp.

I suggest to both of you that you are using subjective
descriptors instead of the obvious objective ones.

If one of you could express the optimal 'done-ness' of broccolli
as a time integral of the inner product of the temperature
gradient and the water vapour partial pressure gradients normal to
the mean broccoli-surface, then none would be able to feign poor comprehension of broccoli descriptors like 'overcooked', 'soft', 'tender-crisp', or the old favourites I've seen on multitudinous
occaisions in the past. (i.e. 'lightly steamed', &c.)

And don't forget to use absolute temperature or I may become
needlessly supercilious.

Good cooks have always relied on imagination, intuition, and
experience. What you describe is how cooking will be done in the
future i.e., with robots/machines and instrumentation/sensors. Food
in the future will be modular and served in standardized units. My
guess is that would be right up your alley.

https://www.youtube.com/watch?v=GqdvpHIpnbY

Wow...Trek time:

"...a 3D printing food solution that combines the use of graphene
heaters and starch-based printing material with generative AI..."

Oh Guinan!

--- Synchronet 3.21b-Linux NewsLink 1.2

From Newsgroup: alt.food.fast-food


Mars Sellus <zed@is.dead> posted:

On Mon, 23 Feb 2026 19:32:22 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Mike Duffy <mxduffy@bell.net> posted:

On 2026-02-23, jmquown wrote:

On 2/22/2026 5:37 PM, Cindy Hamilton wrote:

I was trying to not overcook it. Soft broccoli isn't for me.

Then maybe broccoli quiche isn't for you. It should not be tender-crisp.

I suggest to both of you that you are using subjective
descriptors instead of the obvious objective ones.

If one of you could express the optimal 'done-ness' of broccolli
as a time integral of the inner product of the temperature
gradient and the water vapour partial pressure gradients normal to
the mean broccoli-surface, then none would be able to feign poor comprehension of broccoli descriptors like 'overcooked', 'soft', 'tender-crisp', or the old favourites I've seen on multitudinous occaisions in the past. (i.e. 'lightly steamed', &c.)

And don't forget to use absolute temperature or I may become
needlessly supercilious.

Good cooks have always relied on imagination, intuition, and
experience. What you describe is how cooking will be done in the
future i.e., with robots/machines and instrumentation/sensors. Food
in the future will be modular and served in standardized units. My
guess is that would be right up your alley.

https://www.youtube.com/watch?v=GqdvpHIpnbY

Wow...Trek time:

"...a 3D printing food solution that combines the use of graphene
heaters and starch-based printing material with generative AI..."

Oh Guinan!

I just love starch-based materials!

https://photos.app.goo.gl/LuUy7iERw47sN83b7



--- Synchronet 3.21b-Linux NewsLink 1.2

From Newsgroup: alt.food.fast-food

On Mon, 23 Feb 2026 20:14:43 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Mars Sellus <zed@is.dead> posted:

On Mon, 23 Feb 2026 19:32:22 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Mike Duffy <mxduffy@bell.net> posted:

On 2026-02-23, jmquown wrote:

On 2/22/2026 5:37 PM, Cindy Hamilton wrote:

I was trying to not overcook it. Soft broccoli isn't for
me.

Then maybe broccoli quiche isn't for you. It should not be tender-crisp.

I suggest to both of you that you are using subjective
descriptors instead of the obvious objective ones.

If one of you could express the optimal 'done-ness' of broccolli
as a time integral of the inner product of the temperature
gradient and the water vapour partial pressure gradients normal
to the mean broccoli-surface, then none would be able to feign
poor comprehension of broccoli descriptors like 'overcooked',
'soft', 'tender-crisp', or the old favourites I've seen on multitudinous occaisions in the past. (i.e. 'lightly steamed',
&c.)

And don't forget to use absolute temperature or I may become
needlessly supercilious.

Good cooks have always relied on imagination, intuition, and
experience. What you describe is how cooking will be done in the
future i.e., with robots/machines and instrumentation/sensors.
Food in the future will be modular and served in standardized
units. My guess is that would be right up your alley.

https://www.youtube.com/watch?v=GqdvpHIpnbY

Wow...Trek time:

"...a 3D printing food solution that combines the use of graphene
heaters and starch-based printing material with generative AI..."

Oh Guinan!

I just love starch-based materials!

https://photos.app.goo.gl/LuUy7iERw47sN83b7

Betcha AI didn't extrude those ramens, I hope...

Soon to come:

https://live.staticflickr.com/7023/6592295085_bbdae47dd0_b.jpg

--- Synchronet 3.21b-Linux NewsLink 1.2

From Newsgroup: alt.food.fast-food

On 2/23/2026 1:14 PM, dsi1 wrote:

I just love starch-based materials!

https://photos.app.goo.gl/LuUy7iERw47sN83b7

That looks like gook food.
--
Help me get Kenty to support Rev. Larson. Earth's only hope for Salvation!
--- Synchronet 3.21b-Linux NewsLink 1.2

From Newsgroup: alt.food.fast-food

On Mon, 23 Feb 2026 17:03:58 -0700, marston shores <kp@of.fire> wrote:

On 2/23/2026 1:14 PM, dsi1 wrote:

I just love starch-based materials!

https://photos.app.goo.gl/LuUy7iERw47sN83b7

That looks like gook food.

Troll, troll, troll your boat...

--

Since hells has openly and freely admitted the conviction isn't
mine

I know it's not yours. I don't care. So long as retards will help me
expose you for the scum you are, I will post it and they will accept
it as true. It's your reward for abandoning Rev. Bob Larson, fiend.
-- Marston Shores (aka Ken Smith is Awesome, Citizen Winston Smith and
others), mentally ill racist and Bob Larson supporter.
Message-ID: <vq7u2t$22d3c$8@dont-email.me>

"Rev, Bob Larson can rid you of your demons. Will you make the call
and allow him to save your soul?"
-- Marston Shores (aka hells bells, Citizen Winston Smith and others),
mentally ill racist and Bob Larson supporter.
Message-ID: <r0igl8$1qdk$3@gioia.aioe.org>

"USA is a WHITE CHRISTIAN nation ONLY! Kill the muds. Jesus will be
happy with you."
-- Marston Shores (aka hells bells, Citizen Winston Smith and others),
mentally ill racist and Bob Larson supporter.
Message-ID: <vp5u2q$2h0gi$9@dont-email.me>

"Jesus was WHITE. You need to get to Rev. Larson to have him remove
your demons. They make you lie about Jesus and his race."
-- Marston Shores (aka hells bells, Citizen Winston Smith and others),
mentally ill racist and Bob Larson supporter.
Message-ID: <vpjkdn$1orb0$3@dont-email.me>

"Your demons are terrified of my spiritual authority. They make you
run away from me. More proof that Rev. Larson is the _only_ way to
Salvation during these end days."
-- Marston Shores (aka hells bells, Citizen Winston Smith and others),
mentally ill racist and Bob Larson supporter.
Message-ID: <vul3f7$m2uu$3@dont-email.me>

Only JESUS can offer salvation.

"LIAR! You will spend eternity in Hell for that!"
-- Marston Shores (aka hells bells, Citizen Winston Smith and others),
mentally ill racist and Bob Larson supporter.
Message-ID: <r14vi4$i14$4@gioia.aioe.org>

"Now only Rev. Larson can save souls!"
-- Marston Shores (aka hells bells, Citizen Winston Smith and others),
mentally ill racist and Bob Larson supporter.
Message-ID: <r17362$1u7t$2@gioia.aioe.org>

"You can't be saved. You have dark skin. The mark of Cain. All
creatures that aren't white have Cain's curse of damnation."
-- Marston Shores, posting as hells bells, mentally ill racist and Bob
Larson supporter.
Message-ID: <vhb2l8$7ait$1@dont-email.me>
--- Synchronet 3.21d-Linux NewsLink 1.2