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dcarch

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About dcarch

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  1. dcarch

    Dinner 2019

    First class sophisticated simple cooking, made even more appetizing by First class plating . dcarch
  2. But did you see that the casters are lockable casters? ( I have an eye for details )? A very important consideration even for 100 % level floors. dcarch
  3. dcarch

    Dinner 2019

    Garlic scapes are a gourmet early summer treat. But I have been disappointed buying them from farmers markets. Because the scapes are sold buy weight, so the sellers tend to pick them late and the scapes can get fibery; unless you grow your own. dcarch Shrimps on garlic scapes from my garden.
  4. dcarch

    Dinner 2019

    You will go gaga over peri peri mahi mahi on couscous recipes. dcarch
  5. Are you sure you are talking about soot? I am not sure your can get soot from burning gas. I could be wrong. What you may be getting is grease/fat dripping down on the fire and vaporizes. The vapor gets condensed on the bottom of your cookware and gets carbonized. I don't know soot can get caked on bottom of cookware. If it is soot, you can wipe it off with a paper tower. What you are describing sound more like carbonized accumulation of cooking oil/fat. To tell if your gas burner is adjusted properly: if the flame is blue, you are OK. If the flame is orange, it needs to be re-adjusted. Soot and smoke are airborne microscopic particles. If they create problems for you indoors, you may be able to get your doctor to write you a prescription to buy an electrostatic sir cleaner. dcarch
  6. dcarch

    Dinner 2019

    Thanks! I used pork belly, with fat and skin removed. dcarch
  7. dcarch

    Dinner 2019

    Roasts are red, Violets are blue, Authentic recipe, Without Red Dye #2. Made Chinese Char Siu. Used beet juice for the red color. dcarch
  8. Happy Memorial Day! Happy indeed! Succeeded in Zone 6 to have ripe tomatoes before Memorial Day! Last year's goal was to have tomatoes before July 4th. With my DIY high power LED lights, Memorial Day is the objective for this year. Next year Mother's Day? :-) dcarch
  9. Exactly What I was trying to say. Except for sushi preparation, which requires the right kind of knife used the right way for a specific kind of meat. dcarch
  10. Only if you are a sushi chef. dcarch
  11. dcarch

    Dinner 2019

    Thank you! The green stuff is wasabi squeezed from a tube. The white wafers are ultra thin, thinner than paper slices of Jicama. Also finely julienned jicama is in the crab rolls. I like that better than cucumber. dcarch
  12. dcarch

    Dinner 2019

    I hope you all had an enjoyable Mother's Day. I don't believe in fighting the crowd going to a restaurant for MD. So I made sushi. Tuna rolls and crab meat rolls. dcarch
  13. dcarch

    Dinner 2019

    Goji plant is super easy to grow. Go to a Chinese store, buy some goji greens on branches. Eat the greens, and stick the branches in soil. The branches root quickly and you will have goji greens year round from now on, every year. I think they will grow in climate zones much colder than zone 6. Make sure you re-do your retirement planning. Because you will live to at least 145 years old. dcarch
  14. dcarch

    Dinner 2019

    This is about cooking, but also about gardening, and a little about medicinal food. Its always a challenge to plan your garden for early harvest, if you are in a cold zone. I am happy that I have been able to enjoy a steady supply of fresh goodies from my garden (zone 6). First, I got asparagus, then hosta shoots, now I am enjoying goji plant greens. Goji comes early in cold weather. It is a perennial that gives you a supply of delicious early greens and goji berries every year. Goji greens and berries are a common vegetable in Asian countries. They are believed to have very beneficial medicinal effects. It may not be acceptable for me to discuss anything medicinal on this forum. But you can Google if you are interested in this "super food". dcarch SV crispy salmon on goji greens.
  15. dcarch

    Dinner 2019

    Yes, hosta is a vegetable in many Asian countries, like in Japan. where it is known as giboshi. From my garden. two months before my other vegetables. Thank you very much! dcarch
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