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dcarch

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Everything posted by dcarch

  1. It does not matter how cold it gets, as long as the water is deep enough, it can't ever get colder than 32F. dcarch
  2. I was studying the science of non-sticky-ness, and came across the scientific term "the lotus effect". Basically the water repellent property of some materials is similar to the waterlily (lotus) leaves. You will notice that in Buddhism, deities often sit on lotus leaves.because lotus symbolizes purity. It rises in muddy waters and in dirt and can still remain elegant, pure and clean, Lotus is high respected. Lotus seeds can be viable for hundreds of years. Some one grew a lotus plant from a 1,400 year old seed. I had grown an old seed in a bucket and it germinated and gave me a nice beautiful flower. dcrch
  3. A lot of corn's sweetness is dependent on when the corn is picked. Young corn eaten right after picking can be sweeter than the same corn eaten much later after picking. dcarch
  4. I understand that in China (it used to be) sweet potatoes and corn were low class food, mostly fed to pigs. So was truffle (the mushroom) were fed to pigs. BTW, everything, every vegetable eaten in China is for medicinal purposes. Every mother is a herbal doctor. dcarch
  5. When I happen to be near Chinatown, I like to get a couple of scoops of taro ice cream. Mott Street? dcarch
  6. dcarch

    Dinner 2018

    Tentacle Spectacle, (not the musical) Liuzhou posted chayote in the amazing Chinese vegetable post "--Perhaps less well known is that the leaves and young shoots of the chayote vine are also edible and a popular vegetable in southern China. Often described as 龙须菜/龍須菜" By coincidence, I harvested a bunch of chayote greens from my garden, and made some squids with them for dinner. Squid and veggie, both with tentacles. dcarch
  7. I grown both the green and the purple in my garden They taste the same. Very decorative plant. Every year, they self-seed. dcarch
  8. As I remember, sweet potato belongs to the Morning Glory family botanically. They taste pleasantly interesting. Mild and with a hint of fragrance. Always tender and not fiber-y. I grow them in my garden. A creeper and a climber. Massive supply of greens for stir fries. Can't eat them fast enough. dcarch
  9. Speaking of spinach, the Chinese stores here in NYC has Malabar spinach. I also enjoy sweet potato greens ans snow pea shoots. These three vegetables are not that cheap. dcarch
  10. dcarch

    Dinner 2018

    Puff The Magic Calvatia Gigantea I was doing some work in the garden, found this giant puffball. It seemed to have magically appeared. It wasn't there a day ago. Made SV beef tenderloin on sauteed giant puffball steaks. dcarch
  11. Sorry, steam is liquid water. Water vapor (moisture in air) is invisible. If you can see cloud (steam), it is water vapor already condensed into liquid water droplets. Haha! I am in a nitpicking mood. dcarch
  12. That is a very small sink. Is that the only sink? Is this considered normal size sink in your area? Interesting picture. What kind of lens/camera? Doesn't look like a fish eye lens. dcarch
  13. This is what I do. I also work from the stem end, but I dump the cabbage in boiling water first to soften the leaves first. This way they will not crack. Or, I use napa cabbage, much much easier. dcarch
  14. Pawpaw can survive to zone 8. I am growing two in my garden. You need at least two for pollination. dcarch
  15. Regular sandpaper will not work very well. Use silicone carbide paper, or lapidary silicone grits, or diamond grinding plate. Polishing stone requires a lot of material and work. Send it to a stone shop instead. dcarch
  16. What are those? Look like the ones I have in my garden. dcarch
  17. dcarch

    Dinner 2018

    4 hours at 142F. It was very good. dcarch
  18. dcarch

    Dinner 2018

    SV Rainbow trout with vegetables from the garden. dcarch
  19. dcarch

    Dinner 2018

    We missed your cooking. dcarch
  20. Simple. Weigh the options before and after cooking, do a percentage calculation. dcarch
  21. A few years back I thought it would be nice to grow some shiitake mushrooms. I did this plug in logs thing. I followed instructions, maintained the logs regularly. A few years went by, nothing. Wasted all this time watering the logs. I basically gave up and pilled fire wood on top. This morning I took a few pieces of wood for my fire pit. I was shocked to find these on my inoculated logs. A few small ones and a couple of overgrown ones. What are these? they look like shiitakes and smell like shiitakes, and they are on the logs I inoculated with shiitake plugs. I came across this Cornell U article: https://blogs.cornell.edu/mushrooms/id/ Basically the picture they show is identical to the ones I found. Good news is that, according to that article, "---Shiitake will ONLY be found growing from hardwood logs that have been inoculated. There have been no occurrences of other species with a similar form emerging from an inoculated log, ---" And the one poisonous look alike does not look much like shiitake to me. I did a spore print, the print shows white, which is what a shiitake should show. Should I find a recipe to enjoy my surprise find? dcarch
  22. dcarch

    Dinner 2018

    I was going to make squid with Calamondin orange sauce, but no one was too excited about it. So instead, I made Calamari con sugo d' Calamondin arancia. It got much better reception. dcarch
  23. I am assuming the inventor must have worked out all details before spending a few thousand dollars to hire a patent attorney to file for this patent. But I don't understand: If the cooking vessel is induction capable, wouldn't it block all magnetic field to the rotating stirrer? From the diagram, I don't see how the induction coil is shield from the magnetic motor, wouldn't the motor be fried in a few seconds? The whole concept of sous vide is that it makes no difference what the cooking heat source is, why the complicated expensive wifi induction system? dcarch
  24. Interesting. As I understand it. The way to demagnetize a magnet is to use an induction magnetic field. dcarch
  25. Perhaps this is happening? When you have a very hot metal plate under the wet pizza dough, immediately water evaporates and in fact, a vapor layer separates the metal and the dough, making it unimportant the metal conductivity, because I would assume the temperature in that steam zone can't get above 212F. However, the infrared radiation from the hot metal plate can penetrate the steam zone and heat up the dough at any temperature, not limited to 212F. If the above is true, the thickness and conductivity of the metal may not be as simple as to how the dough is cooked/baked. dcarch
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