dem beats

I dont know anything about Omaha steaks other than it's pretty large. Large enough I know the name but not what they do.

Really puts the feeling... right into.... my heart.

Ryan you are one unlucky guy. I wish we could fix some of this shit for you.

Just create a pipeline. TURO and Uber along with FB marketplacw proved we can just connect consumers to sellers. Millions of pigs just got euthanized. It costs a small fortune to deal with that biomass safely. All of that could have re-entered the market by getting it into the hands of butchers who dont need to worry about the animals being too big or too small. The euthanized animals mostly die because there is a blockage in processing and the inability to get the people with the pigs to the people who would gladly custom butcher.

Negative interest rates at the highest level will certainly allow for some crazy good spending to happen. If you have chunk of money in equity right now, it's worth more than it has been in a loooooooooooong time.

That's my point. If I was at a place that had the levers to throw I could reroute that without the current problems that we have right now. There is an open market opportunity that's just not happening for some reason. My guess is that there is no desire to go into agriculture if you have a high acumen for business or information sharing technology. The federal guidelines that keep us safe make it look like we have handcuffs. You just have to open up a new marketplace. I would do 3-4 at the same time so that I could self compete and gain data on 2 different demographics along the vertical chain. The whole point of this grid of information is to leverage the existing supply chains. The farmers need some dorks in suits.

I just wish I was somewhere I could take advantage of all this stuff. The whole meat "shortage" drives me nuts. If I was at even a medium to small pig/beef farmer I could get bigger than any international meat company in 5-10 years. I suppose if your not in the industry it's easier to see the dots and how to connect them, but good lord I could rake in billions and clean up the industry and pull control back into the private sector.

I'm going to try raw tomato this week. If that works then I'm going to move into some fermented fiber.

Yeah! It's like there is something to these bacteria and yeast/fungi around us.... Sean sent me down a pickle path that lead me to a while bunch of fermented foods... it's all this same kind of critter. Likes salty acidic humid environment that gets a lot of agitation and thrives at pretty close to the mid 90s for temperature. I try my very best to never connect those dots.

Boy, if you connect those dots you have a billion dollar near infrastructure level company idea... Shift an entire industry to catch up with what you have going on and then advertise like jiffy lube or the shampoo advertising geniuses.

I've been digging deep. The OG kings of bread, the Egyptians perfected bread making by using used grain that was used to make beer. That fiber makes for super fuel in a bread setting. Your starter would go bonkers. Also adding in constant refresher of yeasts that only survive in super high hydration and malted sugary liquids would act more like fresh yeast but not comercial kind of active. Nitrogen and more CO2 for sure. Anyway, they knew how to overcome all problems by individually packaging bread so that the cooking environment forced a perfect product assuming the ratios were close to right. The "dough" would be put into clay vessels before being fired. Makes sense that then they would break the clay on the spot and then have the product, or maybe the clay was also used in transport for the people buying it. Then bring it back to "recycle" and keep you loyal to that bakery. No wonder bread is hard. Old time bakers had bespoke cooking vessels for every bake. Also customers heat transfer as you pack coals all around at your discretion much like a Dutch oven would be Written recipes get real sketchy from before those days but the data is complete. I Need to master beer making.

Here is a "micro bakery ". I think we can do better. Lol

The random awesomeness of this place always amazes me. Just because I wanted some subwoofers and the old forum I was on died. Glad I stumbled into this squad.

Dream come true right there buddy! A lot of the comercial wood fired kitchens thermocouple the floor and the doom and maybe the air? I'll post a video of s One that I dont want you will see how it works in a big oven. I dont want to fire for 2 days, so I figured smaller with some way to heat the floor like in those other 2oven videos would be ideal. Wood for the roof, small wood in the oven for multiple pizzas but the floor would need reheating. Right now with my garbage oven I was trying to crank out 8 loaves on baking days....... I could could do a lot of good with a little bit more horsepower.

I've overcome almost every single issue other than me wanting to find a way to heat the floor of a large hearth style oven. I am also absolutely sure that you get better results I a large mass oven than anything else. Because its art. You move it while it cooks in an active process. This allows you to correct for all other issues on the fly. Its art too and you get to be a part of it. Large mass ovens are also way more stable in heat. Even if you have great electronics, a ton of radiant energy is going to overcome whatever you think your all about in this life. I didnt get it before but nothing produced a more stable tool for heating. I could also easily add in a hearth and my wok burner and a flattop if I'm building a structure already. I've been thinking about rocket stove options for heating it all. Building a semi outdoor kitchen behind my garage sounds pretty sweet. I'm fine with the entire investment, but I feel that a smaller, controlled electric option will allow me to exparament and reproduce things over and over. Something like that rofco with steam blasted in it would really let me scratch that engineering itch. Absolute repetitive results.