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There's no way to do this in email with a "stop watching this thread" like is common in phpBB. Even in the user control under "Track", an unsubscribe button would be nice. Anything?

Dear Chef and Crew,
 
I've been reading a few articles and having a few conversations with folks in the industry on this subject, and I was hoping to bring the conversation here. Where do you see restaurants going? A few factors the convos tend to consider: casualization (Momofuku, etc), Farm 2 Table/Localization, and those Post-Modernist culinary establishments ran by folks like Achatz, Blumenthal, and Adria?
 

Tonight I made a meatloaf with onion soup mix, ketchup,water, italian bread crumbs and two beaten eggs @350* for 1.15 hrs.
Wow actually rested to 162 degrees. We had heated leftover scalloped potatoes and I had mixed vec. (carrot,cauliflower and brussel sprouts) steamed,came out perfect. When I drained and buttered the veg then plated, I salt and peppered the plates. End result was oversalted veg!!!! Other than that I was pleased with meatloaf. The veg was steamed in salted water, should that have been sufficient.

I won't list the entire contents but we found three soups in baggies (medium bags).
Judy suggested I combine the three with about a cup and a half of corn.
Split pea w/ ham,cream of cauliflower and leek and cheese.
Wow !!! Talk about a velvety texture on the tongue. We will be having store bought
sourdough bread with this tonight.
I finally clarified a lb of butter and mixed with canola oil with mediocre results..
Next on the agenda is a casserole of scalloped potatoes and a creamy macaroni.
Only two of us so always have leftovers.