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I read the EUDR, they're required to show materials are not sourced from deforested areas. Thanks to the already in place sourcing requirements from food regulations, they already know the country of origin, farm name, etc. So now their regulatory department emails their supplier for a guarantee...

It takes a long time and a lot of people to remove all the microaggressions they had coded into WoW

Correct, we all know the real reason the reporter was shaking like that is because Trump grabbed him by the pussy

Good stuff, great news. Also, you should hop on over to the Fuck Cancer thread for Lumi's latest treatment option

You forgot the most important reason, "culture". Because living a decent life pales in comparison to being able to get an ethnically authentic taco at the food stand on the corner.

Dude, you asked a question where two of the three things listed were food, and related to traceability. I told you food companies already do this, and EU has had more stringent requirements and for much longer than any US based entity and would therefore have little to no impact on them. It's...

Yes, I understand the difference, and I understand there are people who simply buy them just to sell else where. However, at the end of the day, the government still classifies it as food, and will regulate it as such. For example, I process food, so I would fall under primary processor: Food...

Just a little melamine to fudge some protein tests, what could go wrong

What the fuck is cattle and soy? Even if you don't process them - if you handle, store, transport, or import/export them, you'd fall under food regulations covered by GFSI which already has requirements in place for traceability, recalls, etc.

Most mid to large sized food companies are already under a GFSI scheme which would already require this type of traceability, so it's mostly a non issue. Regulations like these are also known about for years to give companies time to get compliant. It took over 8 years for all the regulations in...

only cuz you had a giant mom! oh snap!

The true test when the woman makes it to the bed is when she asks you if you can beat the game without spirit summons

Expense ratio on TRBCX is way too high, even QQQ is lower by 0.51%. You can split your portfolio between FXAIX and QQQ which I do, though a little heavier towards the SP500

@Lanx I found your final form

The old adage is to get a friend with a boat. Helping him clean it once in awhile beats owning. There's a reason this saying exists "The best 2 days of a boat owners life are the day he buys it and the day he sells it."

By the time Lanx dies his house is going to be one giant Amazon Rube Goldberg machine that literally does every task for him without him having to leave bed.

Yeah but how many Stanley's does your wife have!?

Most of the breaded items you see in the freezer section are par-fried. And most of the ones you'll get served in a restaurant will be fried. Our appetizers are usually about 3-5% absorption based on weight. Donuts absorb about 20-25% of their weight in oil/shortening, something to keep in mind...

It's going to depend on what you're frying. Foods with low oil absorption should be fine. Once you start frying things like breaded items, pastries, etc, you'll taste the difference real quick.

https://www.aei.org/carpe-diem/new-chart-illustrates-graphically-racial-preferences-for-blacks-and-hispanics-being-admitted-to-us-medical-schools/

Olive oil has a smoke point of around 400, so while you can fry most foods between 350-400, you have a thin margin to work with. I think the biggest issue with frying with olive oil would be the flavor profile, not the smoke point. For reference, most other oils are usually 450+

We have posters that debate going to popeyes over CFA, like a slightly better chicken sandwich is worth getting shanked or salmonella over

Basically you'll only want to use oils that are extracted from simple pressing, not processing, Olive oil and Avocado oil was already mentioned. Peanut and sesame oils are other good and popular pressed oils.

How about this for a restructuring option, don't make your business model about flying joggers around. Or at least do a pay per view for the fights that break out in the terminal.

There's a chick? I couldn't tell with all that sexy Elden Ring gameplay

This needs some cartoon sound effects

I'd only use baker's percentages for bread, and if you bake a lot of it in different batch sizes. That's really its only advantage is being able to adjust your batch size on the fly

Boeing getting destroyed today, already down to 202. I wouldn't feel comfortable buying unless it bounced off 180, otherwise the previous low is 120.

Cooking is an art, baking is a science

Their pie crust is another example. Really good, but who has time to cut in butter, than cut in shortening, then add in chilled water, and then add in chilled vodka. I like a good crust as the next guy but I'm not making a pie for the king of a country who will behead me if he hates it FFS.

Chocolate chip cookies - America's Test Kitchen recipe is burned in my brain, down to the fact that I know you need to add 2 extra tablespoons of flour. I can knock out a batch and have it baked in 30 minutes, and most of that time is spooning it out and 20 minutes bake time. If you like your...

He's also got a special rice only grill grate for when him and his hispanic buddies want to have a BBQ

Mr. Miyagi has fallen on hard times and had to pick up a part time job

New rankings are up

You need Uncle Roger in your life