The story behind Basque burnt cheesecake
It’s taken social media by storm in recent years, but the restaurant where this dessert was created has been serving it up since the 1980s.
Blob AT-URIs - at:// pizza thoughts
mini-proposal for referencing atproto blobs in AT-URIs
cheese.community/cheese-community-lexicon
Lexicons for cheese types, and a cheese log to track them
Reinventing the wheel: milk, microbes, and the fight for real cheese
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Big Indexing - at:// pizza thoughts
The saga of 'Pizzagate': The fake story that shows how conspiracy theories spread
Thousands of people are spreading a false rumour about a Washington pizza restaurant and a child sex ring. But why?
Cheeseburger Database
A community-built record of the world's cheeseburgers. Posted to Bluesky, indexed here. No endless scrolling. No ads.
Williams Sonoma Garlic Peeler
We designed our efficient silicone roller to make peeling fresh garlic quicker and easier than ever. Just roll whole cloves inside the tube until you hear the peels snap—your perfectly peeled cloves will roll right out.
Panzanella
Panzanella, which sounds as though it should be the name of the beautiful heroine in a ballet or a fairy tale, is the word for a damp and tomatoey bread salad from Italy. Not only is it a good way of using bread past its bouncy best, but it is also a jubilant end for a handful of tomatoes so old they're moving beyond ripeness and towards skin-splitting, fuzzy-fleshed maturity.
The AI-slop menu is disgusting and, sadly, makes perfect sense
Horrifying Reubens and nauseating circle shrimp are hot new menu items.
Giving Labels More Context - at:// pizza thoughts
A small tweak to the labeling system to allow richer context and annotations
The Unique Horrors of A.I. Food Slop
Why does it feel so unsettling when restaurants use generative A.I. to create their menus and promotional materials?
more pizza for your consideration
Lexicon Service Docs
bnewbold.leaflet.pub"remove friction" is how you get slop
KJ Charles
There's an infuriating AI article in the Society of Authors magazine. "Bec Evans searches for principles that could guide authors' use of generative AI." A bunch of authors who all say they wouldn't use it to write but will to 'research', 'remove friction', 'fact check and propose rewrites'.
Btw y'all cheeseburger.world might be the coolest new Atproto app 😎
Cheeseburger Database
cheeseburger.world
Brittany Ellich
Burgerville Vancouver, WA ⭐ $ The Northwest Cheeseburger from Burgerville, with Tillamook cheddar cheese, as well as mayo, ketchup, pickles, tomato, and lettuce. The only fast food burgers I'll eat. Decent value. The sides are often better than the burgers but it tastes like nostalgia. #CBDB
