Dinner at a young Chef’s steakhouse in Dublin, I think he’ll do well.

oh interesting, in vancouver, i see a lot of empty restaurants

Eric Bauza has sadly passed away at the age of 46, his family confirms in new Instagram post.

Michelin first came to Vancouver in 2022, and now lists 75 restaurants. ⭐️ = One Star 😋 = Bib Gourmand 👍 = Recommended These are the ones I’ve been to: ⭐️ 𝐢𝐃𝐞𝐧 & 𝐐𝐮𝐚𝐧𝐉𝐮𝐃𝐞 𝐁𝐞𝐢𝐣𝐢𝐧𝐠 𝐃𝐮𝐜𝐤 𝐇𝐨𝐮𝐬𝐞 ⭐️ 𝐏𝐮𝐛𝐥𝐢𝐬𝐡𝐞𝐝 𝐨𝐧 𝐌𝐚𝐢𝐧 😋 𝐊𝐚𝐫𝐦𝐚 𝐈𝐧𝐝𝐢𝐚𝐧 𝐁𝐢𝐬𝐭𝐫𝐨 😋 𝐒𝐮𝐬𝐡𝐢 𝐇𝐢𝐥 😋 𝐅𝐚𝐫𝐦𝐞𝐫’𝐬 𝐀𝐩𝐩𝐫𝐞𝐧𝐭𝐢𝐜𝐞 😋 𝐕𝐢𝐣’𝐬 😋 𝐏𝐡𝐧𝐨𝐦 𝐏𝐞𝐧𝐡 😋 𝐋𝐢𝐭𝐭𝐥𝐞 𝐁𝐢𝐫𝐝 𝐃𝐢𝐦 𝐒𝐮𝐦 + 𝐂𝐫𝐚𝐟𝐭 𝐁𝐞𝐞𝐫 😋 𝐀𝐧𝐡 𝐚𝐧𝐝 𝐂𝐡𝐢 😋 𝐒𝐨𝐧𝐠 (𝐛𝐲 𝐊𝐢𝐧 𝐊𝐚𝐨) 😋 𝐒𝐞𝐚𝐩𝐨𝐫𝐭 𝐂𝐢𝐭𝐲 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 😋 𝐅𝐚𝐛𝐥𝐞 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 😋 𝐋𝐮𝐧𝐜𝐡 𝐋𝐚𝐝𝐲 😋 𝐌𝐨𝐭𝐨𝐧𝐨𝐛𝐮 𝐔𝐝𝐨𝐧 👍 𝐇𝐚𝐰𝐤𝐬𝐰𝐨𝐫𝐭𝐡 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 👍 𝐇𝐨𝐦𝐞𝐫 𝐒𝐭. 𝐂𝐚𝐟𝐞 👍 𝐍𝐚𝐦𝐦𝐨𝐬 𝐄𝐬𝐭𝐢𝐚𝐭𝐨𝐫𝐢𝐨 👍 𝐁𝐨𝐮𝐥𝐞𝐯𝐚𝐫𝐝 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 & 𝐎𝐲𝐬𝐭𝐞𝐫 𝐁𝐚𝐫 👍 𝐏𝐢𝐃𝐆𝐢𝐍 👍 𝐑𝐢𝐥𝐞𝐲’𝐬 𝐅𝐢𝐬𝐡 & 𝐒𝐭𝐞𝐚𝐤 👍 𝐅𝐚𝐧𝐧𝐲 𝐁𝐚𝐲 𝐎𝐲𝐬𝐭𝐞𝐫 𝐁𝐚𝐫 👍 𝐩𝐞𝐫 𝐬𝐞 𝐒𝐨𝐜𝐢𝐚𝐥 𝐂𝐨𝐫𝐧𝐞𝐫 👍 𝐀𝐬𝐤 𝐟𝐨𝐫 𝐋𝐮𝐢𝐠𝐢 👍 𝐎𝐜𝐭𝐨𝐩𝐮𝐬 𝐆𝐚𝐫𝐝𝐞𝐧 👍 𝐌𝐨𝐥𝐭𝐚𝐪𝐚 👍 𝐌𝐢𝐤𝐮 👍 𝐋’𝐀𝐛𝐚𝐭𝐭𝐨𝐢𝐫 Do you chase Michelin Guide dining too?

The scrambled eggs at a hotel breakfast are 19% water, and they're dyed. A lot of hotels and cafeterias pour them from a carton of Papetti's Breakfast Blend. The spec sheet reads whole eggs, 19% water, then under 2% of salt, xanthan gum, citric acid, annatto color and natural butter flavor. Papetti's is part of Michael Foods, one of the biggest egg processors in the country. Every ingredient has a job on a steam table. Xanthan gum holds the added water in the egg so it doesn't weep into the pan. Citric acid keeps the eggs from turning gray or green under a heat lamp. Annatto puts back the yolk color the water washed out. The butter flavor is there because nobody is going to add butter. The carton keeps for 98 days in the cooler. The plain version from the same company is whole eggs, whey, skim milk, xanthan and citric acid, with almost no added water and half the sodium.

Anyone who gamed between 1995-2010 What's the one game you still think about?