Let me hear……
It is indeed a shame, and is the reason why I’ve only made it a few times. I was once at a (now closed) restaurant in Encinitas, California, called “La Bonne Bouffe”, where, after ordering our meals I noticed a small card on the table stating that they always have their cassoulet available. It was too late to change my order, but I asked the waiter if I could have a small taste of their cassoulet. He said he’d check with the chef, then came out with a full portion, compliments of the chef. Fortunately I was much younger then, and able to eat a lot. I really enjoyed the cassoulet and what I had ordered.
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While this doesn’t constitute a real innovation, I admire this company’s efforts to not only obtain the raw materials necessary to produce this pan, but also to raise money for a worthwhile charity: https://www.netherton-foundry.co.uk/Ukrainan-carbon-steel?product_id=607
NB: Claus, that pan looks to be completely up your alley.
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How about an adaptable-surface cooktop that conforms to pans of any size or shape, and self-levels?
Integrated oven turntables and elevators?
Food processors/mixers that can load vacuum/SV bags?
Scales and scanners that can readout apparent fat/protein % and content? Caloric extrapolations?
Pour-through wine chillers calibrated for specific varietals and blends?
Self-healing utensils?
How about a drip that allows you to switch between gin and bourbon?
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Was ist das drip?
I have a few of those Brit booze dispensers that hold inverted bottles. Do those count?
Bourbon and mezcal and I’m in!
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Sure.
