1. Charles Craft Bread Maker Manual Bk 1
2. Bread Maker Recipes

We have just been handed down this breadmaker and are very keen to get making some bread 🙂 Thanks! Sheena August 17th, 2010 at 9:22 pm; I really need a manual for the Charles Craft for my mom 😀 Would you be able to help? Natic October 30th, 2010 at 2:18 pm; Is there anywhere where we can find digital copies of these bread maker manuals.

Saccharomyces cerevisiae S. Cerevisiae, Kingdom: Phylum: Subphylum: Order: Family: Genus: Species: S. cerevisiae Saccharomyces cerevisiae ex Saccharomyces cerevisiae ( ) is a species of. It has been instrumental to, and since ancient times. It is believed to have been originally isolated from the skin of (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the of the ). It is one of the most intensively studied in and, much like as the model.

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It is the microorganism behind the most common type of. S. cerevisiae cells are round to ovoid, 5–10 in diameter. It reproduces by a division process known as. Many important in human biology were first discovered by studying their in yeast; these proteins include proteins, and protein-processing. Cerevisiae is currently the only yeast cell known to have present, which are involved in particular secretory pathways. Against S. cerevisiae are found in 60–70% of patients with and 10–15% of patients with (and 8% of healthy ).

Contents. Etymology ' Saccharomyces' derives from and means 'sugar-mold' or 'sugar-fungus', saccharon (σάκχαρον) being the combining form 'sugar' and myces (μύκης, genitive μύκητος) being 'fungus'.

Cerevisiae comes from Latin and means 'of beer'. Other names for the organism are:., though other species are also used in brewing. Ale yeast.

Top-fermenting yeast. Ragi yeast, in connection to making. Budding yeast This species is also the main source of and.

History In the 19th century, bread bakers obtained their yeast from beer brewers, and this led to sweet-fermented breads such as the Imperial ' roll, which in general lacked the sourness created by the acidification typical of. However, beer brewers slowly switched from top-fermenting ( S. Cerevisiae) to bottom-fermenting ( ) yeast and this created a shortage of yeast for making bread, so the was developed in 1846. While the innovation is often popularly credited for using steam in baking ovens, leading to a different crust characteristic, it is notable for including procedures for high milling of grains (see Vienna grits ), cracking them incrementally instead of mashing them with one pass; as well as better processes for growing and harvesting top-fermenting yeasts, known as press-yeast. Refinements in microbiology following the work of led to more advanced methods of culturing pure strains.

In 1879, Great Britain introduced specialized growing vats for the production of S. Cerevisiae, and in the United States around the turn of the century centrifuges were used for concentrating the yeast, making modern commercial yeast possible, and turning yeast production into a major industrial endeavor. The slurry yeast made by small bakers and grocery shops became cream yeast, a suspension of live yeast cells in growth medium, and then compressed yeast, the fresh cake yeast that became the standard leaven for bread bakers in much of the Westernized world during the early 20th century.

During, developed a active dry yeast for the United States armed forces, which did not require refrigeration and had a longer shelf-life and better temperature tolerance than fresh yeast; it is still the standard yeast for US military recipes. The company created yeast that would rise twice as fast, cutting down on baking time. Would later create instant yeast in the 1970s, which has gained considerable use and market share at the expense of both fresh and dry yeast in their various applications. Yeast colonies on an agar plate. Ecology In nature, yeast cells are found primarily on ripe fruits such as grapes (before maturation, grapes are almost free of yeasts).

Cerevisiae is not airborne, it requires a vector to move. Queens of social wasps overwintering as adults ( and spp.) can harbor yeast cells from autumn to spring and transmit them to their progeny. The intestine of, a social wasp, hosts S. Cerevisiae strains as well as S.

Cerevisiae × hybrids. Stefanini et al. (2016) showed that the intestine of Polistes dominula favors the mating of S. Cerevisiae strains, both among themselves and with S. Paradoxus cells by providing environmental conditions prompting cell and spores germination. The optimum temperature for growth of S.

Cerevisiae is 30–35 °C (86–95 °F). Life cycle Two forms of yeast cells can survive and grow: and. The haploid cells undergo a simple of and growth, and under conditions of high stress will, in general, die.

This is the form of the fungus. The diploid cells (the preferential 'form' of yeast) similarly undergo a simple lifecycle of mitosis and. The rate at which the mitotic cell cycle progresses often differs substantially between haploid and diploid cells. Under conditions of, diploid cells can undergo, entering and producing four haploid, which can subsequently mate. This is the form of the fungus. Under optimal conditions, yeast cells can double their population every 100 minutes.

However, growth rates vary enormously both between strains and between environments. Mean lifespan is about 26 cell divisions. In the wild, recessive deleterious mutations accumulate during long periods of of diploids, and are purged during selfing: this purging has been termed 'genome renewal'.

Nutritional requirements. See also: All of S. cerevisiae can grow on, and and fail to grow on and.

However, growth on other is variable. Galactose and fructose are shown to be two of the best fermenting sugars. The ability of yeasts to use different sugars can differ depending on whether they are grown aerobically or anaerobically. Some strains cannot grow anaerobically on and trehalose. All strains can use and as the sole source, but cannot use, since they lack the ability to reduce them to. They can also use most, small, and nitrogen bases as nitrogen sources., and are, however, not readily used.

S. cerevisiae does not excrete, so extracellular protein cannot be metabolized. Also have a requirement for, which is assimilated as a dihydrogen phosphate ion, and, which can be assimilated as a ion or as organic sulfur compounds such as the methionine and cysteine. Some metals, like, and, are also required for good growth of the yeast. Concerning organic requirements, most strains of S.

Cerevisiae require. Cerevisiae-based growth assay laid the foundation for the isolation, crystallisation, and later structural determination of biotin. Most strains also require for full growth. In general, S. Cerevisiae is prototrophic for vitamins.

Main article: Yeast has two mating types, a and α ( alpha), which show primitive aspects of sex differentiation. As in many other eukaryotes, mating leads to, i.e. Production of novel combinations of chromosomes. Two yeast cells of opposite mating type can mate to form cells that can either to form another generation of haploid cells or continue to exist as diploid cells. Mating has been exploited by biologists as a tool to combine genes, plasmids, or proteins at will.

The mating pathway employs a, and three-tiered signaling cascade that is homologous to those found in humans. This feature has been exploited by biologists to investigate basic mechanisms of and. Cell cycle Growth in yeast is synchronised with the growth of the, which reaches the size of the mature cell by the time it separates from the parent cell. In well nourished, rapidly growing yeast, all the cells can be seen to have buds, since bud formation occupies the whole. Both mother and daughter cells can initiate bud formation before cell separation has occurred.

In yeast cultures growing more slowly, cells lacking buds can be seen, and bud formation only occupies a part of the cell cycle. Cytokinesis Cytokinesis enables budding yeast Saccharomyces cerevisiae to divide into two daughter cells. Cerevisiae forms a bud which can grow throughout its cell cycle and later leaves its mother cell when mitosis has completed. Cerevisiae is relevant to cell cycle studies because it divides asymmetrically by using a polarized cell to make two daughters with different fates and sizes. Similarly, stem cells use asymmetric division for self-renewal and differentiation. Timing For many cells, M phase does not happen until S phase is complete. However, for entry into mitosis in S.

Cerevisiae this is not true. Cytokinesis begins with the budding process in late G1 and is not completed until about halfway through the next cycle. The assembly of the spindle can happen before S phase has finished duplicating the chromosomes. Additionally, there is a lack of clearly defined G2 in between M and S. Thus, there is a lack of extensive regulation present in higher eukaryotes. When the daughter emerges, the daughter is two-thirds the size of the mother.

Throughout the process, the mother displays little to no change in size. The RAM pathway is activated in the daughter cell immediately after cytokinesis is complete. This pathway makes sure that the daughter has separated properly. Actomyosin Ring and Primary Septum Formation Two interdependent events drive cytokinesis in S. The first event is contractile actomyosin ring (AMR) constriction and the second event is formation of the primary septum (PS), a chitinous cell wall structure that can only be formed during cytokinesis. The PS resembles in animals the process of extracellular matrix remodeling. When the AMR constricts, the PS begins to grow.

Disrupting AMR misorients the PS, suggesting that both have a dependent role. Additionally, disrupting the PS also leads to disruptions in the AMR, suggesting both the actomyosin ring and primary septum have an interdependent relationship. The AMR, which is attached to the cell membrane facing the cytosol, consists of actin and myosin II molecules that coordinate the cells to split. The ring is thought to play an important role in ingression of the plasma membrane as a contractile force. Proper coordination and correct positional assembly of the contractile ring depends on septins, which is the precursor to the septum ring. These GTPases assemble complexes with other proteins. The septins form a ring at the site where the bud will be created during late G1.

They help promote the formation of the actin-myosin ring, although this mechanism is unknown. It is suggested they help provide structural support for other necessary cytokinesis processes. After a bud emerges, the septin ring forms an hourglass.

The septin hourglass and the myosin ring together are the beginning of the future division site. The septin and AMR complex progress to form the primary septum consisting of glucans and other chitinous molecules sent by vesicles from the Golgi body.

After AMR constriction is complete, two secondary septums are formed by glucans. How the AMR ring dissembles remains poorly unknown.

Microtubules do not play as significant a role in cytokinesis compared to the AMR and septum. Disruption of microtubules did not significantly impair polarized growth. Thus, the AMR and septum formation are the major drivers of cytokinesis.

Differences from Fission Yeast. Budding yeast form a bud from the mother cell. This bud grows during the cell cycle and detaches; fission yeast divide by forming a cell wall. Cytokinesis begins at G1 for budding yeast, while cytokinesis begins at G2 for fission yeast. Fission yeast “select” the midpoint, whereas budding yeast “select” a bud site.

During early anaphase the actomyosin ring and septum continues to develop in budding yeast, in fission yeast during metaphase-anaphase the actomyosin ring begins to develop In biological research Model organism. Saccharomyces cerevisiae Numbered ticks are 11 micrometers apart. When researchers look for an organism to use in their studies, they look for several traits. Among these are size, generation time, accessibility, manipulation, genetics, conservation of mechanisms, and potential economic benefit. The yeast species and S.

Cerevisiae are both well studied; these two species diverged approximately, and are significant tools in the study of and. Cerevisiae has developed as a because it scores favorably on a number of these criteria. As a single-cell organism, S. Cerevisiae is small with a short generation time (doubling time 1.25–2 hours at 30 °C or 86 °F) and can be easily.

These are all positive characteristics in that they allow for the swift production and maintenance of multiple specimen lines at low cost. Cerevisiae divides with meiosis, allowing it to be a candidate for sexual genetics research.

Cerevisiae can be allowing for either the addition of new genes or deletion through. Furthermore, the ability to grow S. cerevisiae as a haploid simplifies the creation of strains. As a, S. cerevisiae shares the complex internal cell structure of plants and animals without the high percentage of non-coding DNA that can confound research in higher.

S. cerevisiae research is a strong economic driver, at least initially, as a result of its established use in industry. In the study of aging S. Cerevisiae has been highly studied as a model organism to better understand aging for more than five decades and has contributed to the identification of more mammalian genes affecting aging than any other model organism. Some of the topics studied using yeast are, as well as in genes and cellular pathways involved in.

The two most common methods of measuring aging in yeast are Replicative Life Span, which measures the number of times a cell divides, and Chronological Life Span, which measures how long a cell can survive in a non-dividing stasis state. Limiting the amount of glucose or amino acids in the has been shown to increase RLS and CLS in yeast as well as other organisms. At first, this was thought to increase RLS by up-regulating the sir2 enzyme, however it was later discovered that this effect is independent of.

Over-expression of the genes sir2 and fob1 has been shown to increase RLS by preventing the accumulation of, which are thought to be one of the causes of senescence in yeast. The effects of dietary restriction may be the result of a decreased signaling in the TOR cellular pathway. This pathway modulates the cell's response to nutrients, and mutations that decrease TOR activity were found to increase CLS and RLS. This has also been shown to be the case in other animals.

A yeast mutant lacking the genes sch9 and ras2 has recently been shown to have a tenfold increase in chronological lifespan under conditions of calorie restriction and is the largest increase achieved in any organism. Mother cells give rise to progeny buds by mitotic divisions, but undergo replicative over successive generations and ultimately die. However, when a mother cell undergoes and, is reset.

The replicative potential of formed by aged cells is the same as gametes formed by young cells, indicating that age-associated damage is removed by meiosis from aged mother cells. This observation suggests that during meiosis removal of age-associated damages leads to. However, the nature of these damages remains to be established. Meiosis, recombination and DNA repair S.

Charles Craft Bread Maker Manual Bk 1

Cerevisiae reproduces by mitosis as diploid cells when nutrients are abundant. However, when starved, these cells undergo meiosis to form haploid spores. Evidence from studies of S. Cerevisiae bear on the adaptive function of meiosis and.

Defective in genes essential for meiotic and mitotic recombination in S. Cerevisiae cause increased sensitivity to. For instance, gene is required for both meiotic recombination and mitotic recombination. Rad52 mutants have increased sensitivity to killing by, and the DNA cross-linking agent, and show reduced meiotic recombination. These findings suggest that during meiosis and mitosis is needed for repair of the different damages caused by these agents. Ruderfer et al. (2006) analyzed the ancestry of natural S.

Cerevisiae strains and concluded that occurs only about once every 50,000 cell divisions. Thus, it appears that in nature, mating is likely most often between closely related yeast cells. Mating occurs when haploid cells of MATa and MATα come into contact. Ruderfer et al. Pointed out that such contacts are frequent between closely related yeast cells for two reasons.

The first is that cells of opposite mating type are present together in the same, the sac that contains the cells directly produced by a single meiosis, and these cells can mate with each other. The second reason is that haploid cells of one mating type, upon cell division, often produce cells of the opposite mating type with which they can mate. The relative rarity in nature of meiotic events that result from is inconsistent with the idea that production of is the main selective force maintaining meiosis in this organism. However, this finding is consistent with the alternative idea that the main selective force maintaining meiosis is enhanced recombinational repair of DNA damage, since this benefit is realized during each meiosis, whether or not out-crossing occurs.

Genome sequencing S. Cerevisiae was the first eukaryotic to be completely sequenced. The genome sequence was released to the on April 24, 1996. Since then, regular updates have been maintained at the. This is a highly annotated and cross-referenced database for yeast researchers.

Another important S. cerevisiae database is maintained by the Munich Information Center for Protein Sequences (MIPS). Cerevisiae genome is composed of about 12,156,677 and 6,275, compactly organized on 16 chromosomes. Only about 5,800 of these genes are believed to be functional. It is estimated at least 31% of yeast genes have in the human genome. Yeast genes are classified using gene symbols (such as sch9) or systematic names. In the latter case the 16 chromosomes of yeast are represented by the letters A to P, then the gene is further classified by a sequence number on the left or right arm of the chromosome, and a letter showing which of the two DNA strands contains its coding sequence. Systematic gene names for Baker's yeast Example gene name YGL118W Y the Y to show this is a yeast gene G chromosome on which the gene is located L left or right arm of the chromosome 118 sequence number of the gene/ORF on this arm, starting at the centromere W whether the coding sequence is on the Watson or Crick strand.

Examples YBR134C (aka SUP45 encoding, a translation termination factor) is located on the right arm of chromosome 2 and is the 134th open reading frame (ORF) on that arm, starting from the centromere. The coding sequence is on the Crick strand of the DNA. YDL102W (aka POL3 encoding a subunit of ) is located on the left arm of chromosome 4; it is the 102nd ORF from the centromere and codes from the Watson strand of the DNA. Gene function and interactions The availability of the S. cerevisiae genome sequence and a set of deletion mutants covering 90% of the yeast genome has further enhanced the power of S. cerevisiae as a model for understanding the regulation of eukaryotic cells. A project underway to analyze the genetic interactions of all double-deletion mutants through analysis will take this research one step further.

The goal is to form a functional map of the cell's processes. As of 2010 a model of genetic interactions is most comprehensive yet to be constructed, containing 'the interaction profiles for 75% of all genes in the Budding yeast'. This model was made from 5.4 million two-gene comparisons in which a double for each combination of the genes studied was performed. The effect of the double knockout on the of the cell was compared to the expected fitness. Expected fitness is determined from the sum of the results on fitness of single-gene knockouts for each compared gene.

When there is a change in fitness from what is expected, the genes are presumed to interact with each other. This was tested by comparing the results to what was previously known. For example, the genes Par32, Ecm30, and Ubp15 had similar interaction profiles to genes involved in the Gap1-sorting module cellular process. Consistent with the results, these genes, when knocked out, disrupted that process, confirming that they are part of it. From this, 170,000 gene interactions were found and genes with similar interaction patterns were grouped together. Genes with similar genetic interaction profiles tend to be part of the same pathway or biological process.

This information was used to construct a global network of gene interactions organized by function. This network can be used to predict the function of uncharacterized genes based on the functions of genes they are grouped with. Other tools in yeast research Approaches that can be applied in many different fields of biological and medicinal science have been developed by yeast scientists. These include for studying and.

Other resources, include a gene deletion library including 4,700 viable haploid single gene deletion strains. A used to study protein localisation and a used to purify protein from yeast cell extracts. Synthetic yeast genome project The international Synthetic Yeast Genome Project (Sc2.0 or Saccharomyces cerevisiae version 2.0) aims to build an entirely designer, customizable, synthetic S.

Cerevisiae genome from scratch that is more stable than the wild type. In the synthetic genome all, and many are removed, all UAG are replaced with UAA, and genes are moved to a novel. March 2017 6 of the 16 chromosomes have been synthesized and tested. No significant fitness defects have been found.

Astrobiology Among other microorganisms, a sample of living S. cerevisiae was included in the, which would have completed a three-year interplanetary round-trip in a small capsule aboard the Russian spacecraft, launched in late 2011. The goal was to test whether selected could survive a few years in by flying them through interplanetary space. The experiment would have tested one aspect of, the hypothesis that could survive space travel, if protected inside rocks blasted by impact off one planet to land on another. Fobos-Grunt's mission ended unsuccessfully, however, when it failed to escape low Earth orbit. The spacecraft along with its instruments fell into the Pacific Ocean in an uncontrolled re-entry on January 15, 2012. The next planned exposure mission in deep space using S.

Cerevisiae is. (see: ) In commercial applications.

Further information: Brewing Saccharomyces cerevisiae is used in brewing beer, when it is sometimes called a or top-cropping yeast. It is so called because during the fermentation process its hydrophobic surface causes the flocs to adhere to CO 2 and rise to the top of the fermentation vessel. Top-fermenting yeasts are fermented at higher temperatures than the lager yeast, and the resulting beers have a different flavor than the same beverage fermented with a lager yeast.

'Fruity esters' may be formed if the yeast undergoes temperatures near 21 °C (70 °F), or if the fermentation temperature of the beverage fluctuates during the process. Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F), where Saccharomyces cerevisiae becomes dormant. In May 2013, the legislature made S. Cerevisiae the in recognition of the impact craft beer brewing has had on the state economy and the state's identity as the craft beer-brewing capital of the United States. Main article: S. Cerevisiae is used in; the carbon dioxide generated by the fermentation is used as a in and other baked goods.

Historically, this use was closely linked to the brewing industry's use of yeast, as bakers took or bought the or yeast-filled foam from brewing from the brewers (producing the ); today, brewing and baking yeast strains are somewhat different. Uses in aquaria Owing to the high cost of commercial CO 2 cylinder systems, by yeast is one of the most popular approaches followed by aquaculturists for providing CO 2 to underwater aquatic plants. The yeast culture is, in general, maintained in plastic bottles, and typical systems provide one bubble every 3–7 seconds. Various approaches have been devised to allow proper absorption of the gas into the water.

See also. Saccharomyces cerevisiae extracts:,. Saccharomyces cerevisiae boulardii ( ) References.

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I've been wanting to try this place after reading some good reviews on Yelp. Finally came here with my brother on Wednesday late morning. I didn't expect this place to be situated next to a gas station and liquor store for some reason.

It's a good thing tho if you want good food rather than munching on gas station snacks. This small cafe is quite cute and has a rustic feel. The staff were nice. The food was pretty dang tasty and so were our drinks. I was quite surprised.

The prices were reasonable as well. You can see them prepare your food which is a plus to me. Would I come back here? Probably if it's one of those on-the-go picking up quick meal moments. This place genuinely surprised me! I had low expectations for a burger joint owned by a gas station, but my snobbery was quickly dashed when I had one of the best turkey burgers I have eaten in a long time! Urban Counter has a large selection of burger options, including vegetarian/turkey alternatives (which are actually hard to find in Geneva), as well as tasty sides, including French fries, sweet potato fries and onion rings.

The burgers are cooked very well, and I can honestly say the last two I devoured - yes, I scarfed them down - were delicious. True, the prices are a little high, but the food is well worth the extra price.

The interior also surprised me, as the restaurant (which is more of a fast-casual place) is outfitted in industrial eclectic decor. The floor-to-ceiling windows offer nice light if you decide to eat-in, although I also just recently learned they deliver! I would recommend Urban Counter - it is a great new addition to Geneva! I was excited to see a new burger joint in town with low prices, but I guess you get what you pay for, and when the side of hidden valley ranch is extra, you get less than what you pay for. Food - I ordered a simple bacon cheeseburger with onion rings.

Bread Maker Recipes

Burger was dry to the bone, bacon was fatty, once you added all the toppings it really wasn't as cheap as they advertised. Ranch wasn't homemade and the chicken fingers came with a variety of sauces, one which was advertised as something Asian but was actually just sesame oil and i kind of just laughed.

Won't be returning, Five guys and smash burger are great alternatives. What a nice, clean restaurant. Excellent customer service and my food was delicious. I stopped in after collecting coupon after coupon from the Cougars games.

This location just recently opened up and it's the nearest to me. I got gas at the gas station, checked out the liquor store and then bought my lunch.

The menu has apps, sides, wings,burgers, sandwiches and salads. My coupon was buy a main and make it a meal for free. After much thought taking in the menu, I settled on the BLT. It has avocado on it, which caught my eye. I got it on wheat bread, which they toasted just right and plenty of fresh lettuce and tomato plus a gentle amount of mayo, the avocado and the main star of the sandwich, the bacon!

It was perfectly done, just thick enough and in between crispy and chewy. The sandwich was top notch. I chose tater tots as my side, who doesn't love tater tots!?!?!? These were crunchy and potatoey.

Finally, I got a diet coke. It rivals McDonald's quality. It came from a small version of those computerized soda machines, and it had the exact amount of carbonation needed for a quality pop. I loved my experience. I will go back, I just hope I can try something new, but the BLT is calling my name. Tried this place out because I've heard it's pretty good and have been driving past it for a few months. We took the family of five there for a dinner that might ordinarily have been been purchased at Portillo's.

Our order consisted of burgers, mini burgers, Chicago dogs, a Reuben, a BLT, fries, tater tots, and some shakes. Every single one of us were more than pleased with our meals.

Burgers.top notch, quality beef, flame grilled, great buns, big pickles. The mini burgers (3 for 4.99) were a great way to split food between a couple of lighter eaters. My ten year old devoured a 1/2 pound bacon burger and said he loved it (obviously). Reuben.My 15 yr old finished it in about 5 bites and loved it. Said the meat was very good and the bread (rye) was much to his liking.

It was a good sized sandwich. Chicago Dogs.Same 15 yr old loved the dogs and raved about how good the pickles were that were served on the dogs as condiments.

Fries and Tots.everyone really liked both. BLT.my wife raved about it and noted that she loved that it came with avocado on it. The bacon looked like that really thick cut stuff that's almost like a slab of meat. Shakes.holy hell. My kids loved them.

I loved them. They reminded me of the quality of what you get at Oberweis. Everyone wants to go back again soon, especially to try out their breakfast sandwiches, which look sensational.

A couple of notes: The prices are fair. Not expensive.

I'd say expect to pay about the same as what you'll pay to eat at Portillo's, but you're probably getting a bit better quality and a little less grease. The place was dang near empty at 7 pm. Not sure if their odd location is why they don't appear to be drawing many customers. It's a cute joint that's a tad small, but with plenty of seating.

The cashier taking our order appeared to be having a difficult time with putting the order into the system. I got the impression it was because they'd just changed the software on the computer or something. It took a good five mins of standing there giving him our order before we were done and could go sit. Considering the variety in our order and the fact that they make everything fresh, to order, I expected a 15 min wait for our food. Surprisingly, it seemed to take about 5-6 mins and came out hot and tasty. The menu has a decent variety, with several salads, sandwiches, and a handful of craft beers if you want an adult beverage.

We really liked it if you can't tell. We hope it gets busier because it's a nice addition to the town if it can hang in there and draw customers. I suggest you go in there and order something.anything.just to get a feel for the quality.

After that, maybe you'll want to return with the family. Stopped in here today to give it a try - their business model is a bit different adding 'cooked to order food options' either adjacent or in gas stations (4 locations) with this one also serving 4 craft beers on tap and 2 wine options. I ordered the blue cheese burger cooked medium rare and that's exactly how it was delivered - on a nice char/grilled brioche bun along with a bacon spread (very good) and arugula. Was completely wowed by the quality of ingredients of this $6.49 burger. Hubby had a hot dog and a chili dog and we shared a large order of fresh cut fries.

He said the dogs were good flavor and good sized. Right next door (same owners) is Pride liquors which has craft beers on tap where you can fill growlers. This is the 4th Urban Counter location and this time they were able to build out next to the BP gas station vs. Being in the gas station building itself. First time in today as I had to stop in at Binny's first. Read the Yelp reviews and figured I'd give it a try. Ordered the bacon bbq cheeseburger meal with tater tots.

They asked me how I wanted it cooked, and I said 'really?, I can get it cooked medium rare?' She said yes, so I ordered it medium rare. Of course it came out very well done.

I was was disappointed. The burger was tasty and somewhat juicy regardless. Good bun too. They also forgot to drop my tater tots that arrived at my table perfectly cooked a few minutes later. I'll give them another chance and make sure I reinforce med rare when I order next time.