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Years ago one of the professors at UNL went to work at Apple. They gave him a block of stock in part so that he was worth more than his secretary.
When our younger son moved to SF to work at Youtube, he got some Google stock options, a portion of which vests every month. I gather not all new hires get them, though.
Our older son is currently with a company that (I think) is still pre-IPO and maybe eventually he'll cash in on that. The last time he changed jobs (a year ago) he had offers from Oracle, Disney and Slack.
One of the reasons for employee-ownership plans is to try to prevent a sale to a large corporation, as it complicates the process. That has downsides, too.
I've been contemplating buying another bag of the ruby cacao chips, if I can think of something to bake them into. They'd make for an interesting variant on 'blondies', or maybe in a red velvet cake, or perhaps as a surprise ingredient in the cream cheese frosting?
I had a sample of one at the store, one was more than enough.
Your recipe seems much more like the sort of thing my mother would have made. Ground beef, pasta, baked?? None of that sounds like 'chop suey' to me!
Wikipedia says 'chop suey' is made with eggs, aside from egg foo yung and fried rice, and a few soups, I've not seen much egg in Asian-American cooking.
I'm not sure how much of it is due to changes at Bob's (or KAF) and how much of it is changes in the food distribution industry and consumer preferences. KAF has to compete with Amazon and other web retailing giants, I suspect that impacts Bob's as well.
It's getting harder to find some products on the shelves, and there are some product on Bob's website that I've never seen in stores. Think about how often there's a thread here about where to find something. But there always seems to be room on the shelves at the grocery stores we shop at for another flavor of Oreos. :sigh: (The latest one is 'carrot cake', or at least that's what flavor the package says it is.)
The only unbleached cake flour I've ever used was from King Arthur, and I wasn't all that impressed with it. I don't use much cake flour, but I'll stick with the bleached type.
I think walmart.com and jet.com are likely to remain somewhat independent channels, even though Walmart owns them both. I have noticed that the walmart.com back end seems to be getting better, probably by using some of the jet.com technology, but I think Amazon still has the edge.
I may have bought one or two things through jet.com, I have bought a few things through walmart.com, some delivered directly to home, others delivered to a nearby Walmart store.
Portions of I-29 between Omaha and Kansas City are closed again. It's difficult to get to KC from Lincoln right now, at least two of the bridges across the Missouri are inaccessible because access roads or on-ramps are flooded if not washed out.
And this may be the new normal.
I wouldn't use them for this. I don't think they'd do anything dangerous or harmful, but I suspect it would affect the appearance making them somewhat unappetizing.
Egg rings might work as well, but that's not something many people would have, much less several of them.
There's little question that sourdough does something that affect the glycemic index of bread, though I'm not sure if they've identified what the agent is or what it does, but I think that would affect the starch, not the gluten proteins. There are a number of journal articles on sourdough, but I've not tried to read more than a couple of them. I'm not sure if anyone at UNL, where my wife works, is doing research on breads at the moment.
Jet.com appears to have BRM cake flour in 3 pound bags in stock. You may have to order a lot of it to get free shipping though.
And it appears walmart.com has purasnow cake flour available in various quantities from a twin pack of 5 pound bags to a 50 pound bag.
I'd like the article better if it cited sources for a number of the facts it claims, like the one about sourdough 'predigesting 97%' of the gluten.
Looks like it's just out of stock, that's not unusual this year because the winter wheat harvest isn't in yet, and most white wheat is a winter wheat. BRM's cake flour is made primarily from a soft white winter wheat.
I was keeping a notebook for a while on the 'net weight after draining' of browned ground beef, I find that the 80% often seems to produce a lot more fat than 85% does. 93% is a bit more consistent, you can almost get it to a dry state, not that I think that's a good texture for food, and 93% makes for dry and almost tasteless burgers.
My point on today's question was in part to note that if you're careful shopping you get pretty much the same 'per net pound' cost regardless of what fat level you buy, so other considerations may be more important. If I'm making a meat loaf, I will usually go with 85% lean, because 93% won't hold together, even with other binders in it. For something I"m going to drain anyway, I usually stick with 80%.
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