DisabledHarrier419

So, I was prepping my salads for the week in the Thermomix TM6, right? After 2 hours, it's all soggy. I thought the TM6's 10‑minute warm‑up would keep it crisp, but no. Does anyone else see this? I used the 2.5L bowl, 2% fat lettuce, 1 tbsp olive oil, 5g salt. I also used the "Sauté" function at 120°C for 5 min. After 2 hours, it’s like a wet paper. I tried the "Keep Warm" at 50°C but still soggy. Is it a TM6 issue? Or do I need to pre‑blanch? Also, I switched to the Thermomix 6th gen, same problem. Anyone else? ...

so i was trying to prep my lunches for the week... and i managed to spill rice all over the counter... and the floor... i mean i know its not a big deal but its just so annoying?? i had everything laid out and ready to go and then boom rice everywhere... does anyone else have days like this??

Sat through this public speaking comp last week and couldn't stop thinking about the split in tactics.. Like literally half the speakers had index cards taped to their wrists while the other half just winged it??? The judges kept saying 'adaptability is key' but the card-people had such tight messaging... Hmm. One guy with a 500yr-old teleprompter setup (yea that's a thing) nailed every stat about healthcare costs... But the girl who just...chatted? Her energy got the crowd on her side... So why does formal training always stress structure if loose delivery makes better connections?? I'm prepping for my own event next month and now I'm confused... Any debaters here have strong opinions?

Last week I was on stage at a public speaking contest and had to defend the "Meal Prep for All" initiative. Everyone just laughed and moved on.

The problem is the USDA is basically turning the Instant Pot Duo Evo Plus 6‑quart into a political icon.

• USDA 2025: $1B subsidy for manufacturers of the Instant Pot Duo Evo Plus 6‑quart.
• FDA labeling guidelines: "Nutrient Density Index (NDI)" is a vague, math‑heavy metric that can be gamed.
• EPA 2025 regulations: push for 3.0 "Nutrient Density Index" compliance, but the actual food content is barely checked.
• Politicians: "Convenience for the masses" – sounds great until you see the big agribusiness contracts.
• The trend: 3D‑printed meal prep containers, ThermoPro TP‑02 digital thermometer, and the new Sous Vide 3.0 immersion circulator. They’re all sold as health solutions, but the reality is a marketing circus.

Why does the government keep promoting this? Is it really about nutrition or just about sales?

People keep asking: "Does this actually help people eat better?" I keep seeing the same tired answer: "Because it’s convenient."

I’m exhausted from trying to explain this at every speech. The political narrative is so flat that it feels like a bad joke – one that never ends.

Does anyone else see this as a cynical marketing ploy wrapped in policy? Or am I the only one who notices the disconnect between the big ads and the actual food quality?

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