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- Beep Beep: Domino’s Is Testing a Self-Driving Delivery Car
- A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker
- Restaurant Owners Get Candid About What ‘Reopening’ Really Takes
- Turn Your Grocery Lists Into a Creative Ritual
| Beep Beep: Domino’s Is Testing a Self-Driving Delivery Car Posted: 13 Apr 2021 12:53 PM PDT  Customers in Houston could receive their pizza via an autonomous vehicle made by Silicon Valley robotics company Nuro Domino's is piloting pizza delivery via self-driving car in Houston, the chain announced on Monday. Starting this week, select customers who place a prepaid online order from a Domino's location in the Woodland Heights neighborhood can opt to have their orders delivered by an autonomous vehicle made by Silicon Valley robotics company Nuro. Customers will be able to track where the delivery robot is on its route via text alerts and GPS tracking. When the vehicle — which sort of resembles a miniature van with no driver — arrives, customers input a PIN that unlocks the robot's doors, revealing hot pizza for the taking. In 2016, Domino's Australia tested robotic delivery carts that traversed sidewalks rather than roads. Stateside, Domino's tested self-driving delivery cars in 2017, but those cars were actually still manned by Ford engineers and researchers. This latest launch with Nuro marks a step forward, as Nuro's R2 vehicle is the first completely autonomous, occupantless car to receive regulatory approval from the U.S. Department of Transportation to operate on real roads. The company has previously partnered with other chains such as Kroger, Walmart, and CVS to deliver orders to customers. While we're still a ways off from replacing all delivery drivers with self-driving robots, that seems to be the long, long, long-term plan. Of course, that's assuming humans don't rise up and take it upon themselves to collectively kick robotic ass.
Domino's Pizza pilots driverless delivery with Nuro autonomous car in Houston [CNBC]  |
| A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker Posted: 13 Apr 2021 09:52 AM PDT  Chef Jenny Dorsey's recipe is a testament to the trotter's versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn't exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that "organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy." And, Adams added, there's the "socioeconomic stigma…that had a racial component too," which is only exacerbated by "travelogue shows [like] Bizarre Foods." Despite being maligned by the mainstream, trotters have found their own way and hold a beloved place in many cuisines (and in the process have become a slightly competitive dish for aunties to make for potlucks). They are a staple at plenty of restaurants, such as New York's Hakata Tonton, where (before the pandemic), they were present in the vast majority of the dishes — servers often boasted that the place was all about its tonsoku (pig feet) as soon as customers sat down. And outside of restaurants, pig feet are not hard to find if you know where to look and ask for them by name: Even when I lived in a small town with a population of only 15,000, they were a staple in my kitchen, sourced from the local butcher who happily sawed them lengthwise for easier braising. Perhaps this is my romantic way of defending something that others view as gross or unclean, given the nostalgia and warm feelings pig feet offer me. Before pressure cooking was hip or common, my mother would use our dated Cuisinart to coax glossy, supple gelatin from pig feet, smothering them with soy, ginger, and star anise. I purposefully still reserve those flavors of pig feet for use in her kitchen, so it feels like a big hug for when I'm able to visit. These days, my go-to version of pig feet has been an accumulation of ingredients I've found pair well together, generally through the process of refrigerator clean-outs. I suppose this is fitting for pig feet, which have a personality and profile strong enough to accommodate many different flavors. Since moving to a new place with a Meyer lemon tree, my most recent additions to the pot are black (or dried) lemons. Interestingly enough, their refreshing bitterness gives needed backbone to the tingle of green Sichuan peppercorn, bright lemongrass, and subtly sweet gochugaru. I like to use split trotters, as it shortens the cook time somewhat and makes them a bit easier to eat — if you're able, ask your butcher to split them for you. I have no doubt this recipe will keep evolving, changing as it needs to based on what's available that day. And even if you don't have a pressure cooker, you can still get a satisfyingly tender result after a few hours on the stovetop. I think that's the beauty of pig feet: No matter what time, whose kitchen, and what ingredients are lying around, they will always be able to manifest something special. Braised Pig FeetServes 3-4 Ingredients: 2 tablespoons neutral oil Instructions: Step 1: In a 6-quart or larger pressure cooker, heat the oil on the saute setting until slick and shiny. Add the fennel seed, Sichuan peppercorn, gochugaru, and dried lemon and saute for 1 minute until fragrant. Step 2: Add the onion, garlic, chiles, lemongrass, and culantro with a dash of salt and sauté 3 to 5 minutes or until the onions are translucent. Step 3: Deglaze the pot with the Yondu and Shaoxing wine and reduce until the sauce is almost dry and has a syrupy consistency. Step 4: Add the pig feet to the pot with salt and sugar. Add the chicken stock and stir to combine the ingredients to ensure the pig feet are loosely covered by the vegetables. The amount of stock should come roughly halfway up the pig feet, so add more stock or water as needed. Step 5: Cook on high pressure for 90 minutes. Release the pressure using natural release. Step 6: Restart the pressure cooker's saute function to let the pork jus cook down to your desired level of saltiness. Step 7: Remove the pig feet carefully from the pressure cooker and strain the jus through a fine-mesh strainer or colander lined with cheesecloth. Serve the pig feet with the strained jus and a julienned perilla leaf for garnish, if desired. Jenny Dorsey is a professional chef, author, and speaker specializing in interdisciplinary storytelling fusing food with social good. She leads a nonprofit community think tank called Studio ATAO and runs her own culinary consulting business. Louiie Victa is a chef, recipe developer, food photographer, and stylist living in Las Vegas.  |
| Restaurant Owners Get Candid About What ‘Reopening’ Really Takes Posted: 13 Apr 2021 08:30 AM PDT  On April 20, restaurant owners from Texas, Boston, and New York discuss the impossible choices they face in returning to dining rooms Eater Talks: What a Full Restaurant Reopening Really TakesApril 20 — 1 p.m. ET / 10 a.m. PT/cdn.vox-cdn.com/uploads/chorus_asset/file/22440884/EaterTALKS_IGStory__2_.png) Throughout the pandemic, the fate of restaurants has often seemed to rest in the hands of policymakers, who've spelled out capacity percentages and indoor dining regulations from press conference tables. But in reality, navigating those policies — and making a million other small yet crucial decisions, about everything from mask wearing to paper menus — has fallen on the shoulders of restaurant owners. And as the country opens up more and more, thanks to vaccines, the question of how to fully reopen safely weighs heavily on anyone running a restaurant. On Tuesday, April 20, at 1 p.m. ET, three restaurant owners from across the U.S. join in a frank discussion on the different approaches they've taken to reopening, particularly indoor dining, and the challenges they face. Join Tiffany Derry of Roots Chicken Shak in Dallas and Austin, Boston's Mida chef and owner Douglass Williams, and Michael Schall, the owner of Locanda Vini e Olii in Brooklyn for a conversation moderated by Eater editor-in-chief Amanda Kludt. The panel and Q+A will take place over Zoom. Register below to secure a spot, receive a Zoom link prior to the event, and add the event to your calendar.  |
| Turn Your Grocery Lists Into a Creative Ritual Posted: 13 Apr 2021 07:44 AM PDT  During the pandemic, hand-writing lists has emerged as a form of stress relief This post originally appeared in the April 12, 2021 edition of The Move, a place for Eater's editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone's go-to move. Subscribe now. Over the course of the pandemic, I have watched so many people discover new hobbies, from baking and decorating elaborate cakes to crafting ring dishes shaped like my favorite foods. Unfortunately, I'm not nearly as talented as these folks, so I did something much easier: I fell back in love with writing things by hand, specifically shopping lists. Because my job requires me to look at screens for most of the day, I wanted to take any opportunity I had to unplug, and handwriting shopping lists — instead of relying on an app in my phone — seemed like a step in the right direction. Writing lists, especially by hand, is a very tedious thing to do, but this ritual gives me a level of satisfaction, representing a bite-size project that I actually complete consistently. Sure, it's not a novel or a screenplay, but when I have the opportunity to say to myself, "Hey, you did something from start to finish," it means a lot. I've found particular comfort in getting creative with how I write my lists, from using glitter gel pens to adding food-shaped stickers next to each item, which makes me feel like a creative genius. (If you need help getting started, I recommend hitting up NYC's Yoseka Stationery for supplies: There, to get started on this list-making journey, I purchased my first ever planner, the glorious Hobonichi Techo, where I'm able to keep track of ingredients I need for recipes — like this birthday cake butter mochi — which I bookmark so I can refer to them later if I want to make the same thing again.) I understand that it's easier to create a shopping list on my phone. After all, I carry it with me everywhere I go. But it's been nice having to depend on my Hobonichi when I'm at the grocery store. And because there are a couple of days in between writing out these lists and going shopping, it feels great to open up to a brightly colored page after some long days at work. I've come to think of the book as a little friend. There's something absolutely delightful about stepping into a grocery store, whipping out my planner, and opening to a handwritten and decorated shopping list. Not only is my notebook a reminder that I supported one of my favorite local businesses, but the reminder of the time I spent lovingly writing and stickering those pages also adds a touch of joy to my shopping. Not to mention it keeps me from buying things I don't need. Have you ever gone to Target without a list? It's a dangerous game to play!  |
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