dcarch

There is a very simple trick. When hachiyas gets very soft (but still astringent), all you have to do is freeze it for 24 hours, thaw and enjoy. dcarch

I was wondering the last time I saw her posts, there were misspellings, etc. Shock is all I can say. dcarch

What I don't understand,is the following what they say, "--------a single squirt of water to coffee beans before grinding can significantly reduce the static electric charge on the resulting grounds. This, in turn, reduces clumping during brewing, yielding less waste and the strong, consistent flow needed to produce a tasty cup of espresso----" Isn't it basic physics that similar static charges repel each other therefore less clumping? as in the famous physic 101 experiment of your hair rising if you get yourself charged by static electricity? dcarch

LOL! Actually, I told people there will be crabs. Lucky I didn't tell them I had planned softshell. Couldn't find softshell last minute, so everyone got crispy crab skin. dcarch

Thanksgiving=Thanksgorging Lot's of cooking and nonstop eating. dcarch Smoked pork shoulder, crispy pork skin Roasted duck on chestnut stuffing, Crispy duck skin Grilled prime rib Crabs Some veggies Some sweets, home made tiramisu

Imagine my panic! I promised everyone to make tiramisu for TG dinner and found empty shelves. Lot's of Half&Halfs, no whipping cream. After visited many stores buying many cans of cream-in-a-spray can, I found a few boxes of real heavy cream. Now what should I do with all those spray cans? 🤫 dcarch

Yes, weight + gravity + speed = total force of impact. My four tools for bone cutting: Top cleaver, good enough for chicken bones. The saw, I don't use. Bottom, good enough for pork ribs. Notice the front edge has extra metal for added weight, and the extra length of the handle which will give you lots of speed when you swing the cleaver down. The fourth? My table saw in my shop for large bones like in pork butts. It takes 5 seconds without effort. dcarch

Agree. That's why all wood rots, sooner or later. dcarch

I don't have a bone to pick with your argument. dcarch 😁

One large whole tail sectioned to about 1 3/4" thick. Frozen solid for vacuum packing. 90 hours at 129.5F 5 hours at 141F 5 hours at 145F Final torching a few minutes to brown Gravy done separately with juice from bag at 95 hours. dcarch

Research is good, or you can follow the many posts here in this forum, you will find crazy people like me, who recently posted an oxtail dish that was sous vide cooked 100 hours. People who shared the meal exclaimed, "No way! oxtails can't be this tender and flavorful." BTY, oxtail is very expensive here in the US, especially If you factor in bones and fat layer, Most expensive cut of beef. dcarch

When a curve meets another curve, the point of contact is very small, as a result the force of impact (PSI) increases significantly, which is what you need to split a bone. dcarch

LOL, That is very cleaver. dcarch

Happy Halloween! Black pasta (squid ink), 100-hour oxtail with ginkgo nuts from our own garden. dcarch

Amazing setup. Congratulations. He is a keeper for sure. Another option for other DIYs who do not have a KA to try - Today's 1/2" cordless brushless electric drills are extremely powerful and the battery long lasting per charge. A much smaller power source that is reversible, with variable speed control. The installation/detachment of the rotating pan is easy without the need for using tools. dcarch