dcarch

In many desktop computers, the CPU heat ejection is done using heat pipe design which is a very efficient heat distribution method requiring less metal. I wonder if this has been done or has been considered. As we all know, copper is kind of expensive today. dcarch

Didn't get a chance to read this whole thread. If you don't want to spend some money (actually not that expensive), in many Chinese markets, they sell special old chickens for making broth. They also sell whole chicken carcasses with some meat on them for broth making. I like to make pork broth using pork neck bones. Also plenty in Chinese markets. dcarch

I don't think so. 1. Your pots and pans are round, this thing is square. A lot of heat will be wasted. 2. Unless the bottom of your pots/pans are perfectly flat to make perfect metal to metal contact, you may create a different uneven temperature situation. 3. Do you mind to have another thing in the kitchen to clean and store and may be special pliers to handle it because it will always be too hot to handle? 4. This square plate may be distorted and become not flat some time in the future because of subjecting to high heat and expansion and contraction of uneven shape and temperature. 5. Depending on the design of your oven, this thing can trap heat below and cause major electrical damages. 6. Use the $95 to buy better cookware. Just MHO. dcarch

It Looks like many in the picture are still young enough to bear more children. 🤪😁 Soon you can start a new country. dcarch

I don't see any electronic parts end up in you kitchen black spatulas. dcarch

The black plastic used for food related items are so black, 100 % black, I don't see any black color in any electronic plastic components. Why would manufacturers recycle electronic components to make cheap kitchen tools when carbon black is so much cheaper, easier to incorporate into plastics and safe to use? dcarch

I have seen that used as a pomegranate juice press. Very effective. dcarch

Would you like to have my recipes for squirrels? dcarch 😆

😄 This is how I cut my carats. dcarch

Reasonable comments, no apologies needed. Not to disagree with your views, just my own idiosyncrasies 1. Check weather report for next 10 days, and day of party. You don’t need do this step if you are not planning for a big party. 2. Deep cuts into pork and brush seasoning into cuts, and marinate for 48 hours. Standard for any cooking practice, not just for sous vide, if you want deeper flavor. 3. Freeze pork for 48 hours. You put your pork in the refrigerator, don’t you? I put it in the freezer. Takes about the same amount of time. 4. Vacuum bag pork. 10 minutes of work for me to start cooking the pork. A lot less work than most other cooking with pots and pans methods. No dish washing and scrubbing for me after cooking. 5. Sous vide pork at 141 F for 12 hours, 145 F for 8 hours and finish at 151 F for 8 hours. Refrigerate. Each temperature adjustment took me 10 seconds. Eliminating the need for sticking a thermometer many times to find (hopefully) the centers of a large cold pork with a big bone in the center and thick fat layers. Each time sticking the thermometer takes how long? How much microbes do you introduce into the uncooked center of the meat? How much temperature change each time you open the oven to check? As they say, “If you are looking, you are not cooking.” 6. Night time outside temperature was 51 F, cold smoke pork for 6 hours. I used a smoke tube. No work for 6 hours. 7. Day of party, low temperature pork in BBQ with smoke tube 175 F? 6 hours. 200 F for 4 hours, finally 500F 15 minutes. Since I knew the sous vide process garanteed me that the meat had been perfectly cooked inside and out. This final step really required no attention to do. 8. Pour boiling water over large ceramic platter to make platter hot, then plating and serve pork. I understand perfectly the descriptions above sound laborious, but in reality, I spent most of the time entertaining the guests while the huge pork was well timed and perfectly cooked. Basically, I am not a good cook like many of you are. To me sous vide is a tool for dummy cooks like me. No skill needed to avoid embarrassments of a failed big party. Thanks. dcarch

Very difficult to vacuum/bag/seal large wet meat without freezing first. dcarch

It was not very sophisticated, but carefully planned. 1. Check weather report for next 10 days, and day of party. 2. Deep cuts into pork and brush seasoning into cuts, and marinate for 48 hours. 3. Freeze pork for 48 hours. 4. Vacuum bag pork. 5. Sous vide pork at 141 F for 12 hours, 145 F for 8 hours and finish at 151 F for 8 hours. Refrigerate. 6. Night time outside temperature was 51 F, cold smoke pork for 6 hours. 7. Day of party, low temperature pork in BBQ with smoke tube 175 F? 6 hours. 200 F for 4 hours, finally 500F 15 minutes. 8. Pour boiling water over large ceramic platter to make platter hot, then plating and serve pork. dcarch

There was a discussion about not being able to vacuum seal a large bag using a regular home machine. I do it all the time. The picture shows how to bag a whole big pork shoulder. There is a discuss about sous vide being not a good cooking method. I sous vide the whole pork shoulder, butt, picnic directly from frozen all the time. I don't know any other way to do it, absolutely no overcooked meat or undercooked meat. I also do whole frozen (small) turkey. dcarch Sous vided and smoked

According to my confirmed scientific experiments and medical research, based on the AI calculations of the quantity and types of indoor plants you have shown, the annual cumulative CO2 absorbed and O2 generated indoors by the plants may add 7.239 years more to you life span. I advise you to adjust your retirement financial plan accordingly. dcarch 😁 😁 😁

How many pawpaw trees do you have? Years ago, I planted two pawpaw trees because pawpaws are not self-fertile. Just when they were about old enough to set fruit, one tree died!😒 So I am planting four more. I am not taking any chances.😋 dcarch