dcarch

Dark, Cold and snowy outside. Time to do some BBQ to brighten and warn things up. BBQ ribs and black garlic hummus dcarch

Chicken Wing! Great topic for the Cook-off. I think it will fly. dcarch

Not very difficult: 1. your freezer should be around 0 degrees F (-19 C). You should take the frozen block of food out and let it slowly get up to slightly below 32 F in the refrigerator compartment. 2. At this temperature below 32F, the food will still be frozen, but not rock-hard. Now use your hammer to break the icy block into pieces. dcarch

I think cleaning before recycling is for insect/rat control. dcarch

and hopefully tastier also. Goodbye crappy 2021 and Happy New Year to the whole world!!! ❤️❤️❤️ dcarch Crabs

I envy folks born in another few generations. I have no doubt that most of the house work will be done by domestic robots. dcarch

I don't consider this off topic. It's completely work related to the kitchen. I hhhattttttttte shopping for food. waste of my time!!! I refuse to pay what I can get cheaper, so I do it even it wastes a lot of my time comparative shopping. All those coupons on-line, coupons on flyers, and digital coupons, "This sale is only for two days, only in NYC"--------------, "Sale! Buy one get one free! (never tell you how much is one" --------, "Sale!!! $10.00 off regular price. One per customer plus if you buy $1,000 other items" dcarch

Once the pressure is reached (when there is steam coming out the jigger valve), you have the maximum temperature achievable. It does not matter how hot the fire is. You can vary the temperature a little: 1. Instead of pure water, salt water can change the temperature higher. 2. You can lower the temperature if you live in a high altitude area. dcarch

The garden is in pathetic shape. So this is going to be the last BLT for 2021. dcarch

Beauty may be skin deep, but ugliness goes all the way to the core. Have you seen anything as ugly as this nightmarish, monstrous marine life Lophius piscatorius, otherwise also known as monkfish? Well looks to the eyes and taste to the palate are two different things. Many say monkfish tastes better than lobsters. I had it not too long ago in an upscale restaurant. Amazingly good. So I made (sous vided) filet of monkfish with asparagus. Monkfish is shaped strange. It has more head than body, not a lot of meat. dcarch EmailSaveComment9EditDelete

Thank you very much. You are very kind. Just trying to have a little fun while cooking. It's free fun. dcarch

For all you gardeners, how are things growing? Here in NY the end of the season is here. dcarch Last of the squashes and other goodies from the garden with pork chops A friend sent me this poem by Robert Francis Squash In Blossom How lush, how loose, the uninhibited squash is. If ever hearts (and these immoderate leaves Are vegetable hearts) were worn on sleeves, The squash's are. In green the squash vine gushes. The flowers are cornucopias of summer, Briefly exuberant and cheaply golden. And if they make a show of being hidden, Are open promiscuously to every comer. Let the squash be what it was doomed to be By the old Gardener with the shrewd green thumb. Let it expand and sprawl, defenceless, dumb. But let me be the fiber-disciplined tree Whose leaf (with something to say in wind) is small, Reduced to the ingenuity of a green splinter Sharp to defy or fraternize with winter, Or if not that, prepared in fall to fall.

Amazing! I don't know if the food tastes good or not, but the plating design is amazing, amazing in a simple way; how the colors and the graphics on the plate just work so well with the colors of the ingredients. dcarch .

Here is the one that survived. Very domineering, arrogant, self-important ------- Doesn't seem like a maw maw to me. dcarch

I am trying to grow paw paw trees. Paw paw requires male and female trees for pollination and fruiting. One of my paw paw trees died. So I need to buy another one. Not sure which sex is my surviving one. Anyone know how to tell a paw paw tree and a maw maw tree? dcarch

I have a dehydrator. For my taste, I like to slice the tomatoes 3/8" thick and dry them for about one hour. dcarch

Is it possible to get fed up from feeding on too many BLTs? May be possible, but not if you take your BLT ingredients up a notch. 1. Best bacon baked uniformly crispy with minimal fat so you can eat lots without having to worry about your LDL. 2. Garden fresh ripe heirloom tomatoes, dehydrated halfway to concentrate flavor and to avoid watery soggy bread. 3. Garden fresh picked delicate organic lettuces (no iceberg allowed). No washing. Wet limpy lettuces are for making soup dcarch

What's for dinner? Garbage ! 50 lbs of tomatoes from my garden donated. All from kitchen scraps to compost to soil to delicious tomatoes. Many families will have carbon-neutral heirloom tomatoes to enjoy for dinner without spending farmers market $$$. dcarch

The first step is to use low heat (220F) to render most of the fat without carbonizing the lean meat. At this temperature, the bacon juice (and fat) drips down without evaporated away because it's under the rendered fat. As you can understand, this bacon juice is very bacon-ly flavorful, together with semi-dehydrated tomatoes, there is no need for mayo. Boar's Head is what works best for my taste for a BLT. dcarch

It’s time for BBLTs! Please don’t criticize me for doing things different. For me, a BLT has to have the following qualities; otherwise it’s just a plain ordinary sandwich. B – Bread! A BLT is a special summer celebration, you can’t just use plain store white bread. B – Bacon, I have my favorite brand of bacon, and I like to render all the fat out crispy, in this rendering process, I can harvest about two table spoons of pure bacon juice. This juice is what I call liquid gold. I sprinkle this amazing juice on the tomato slices. The fat goes to the compost. I don’t feel like eating bacon fat all summer long. L – I never buy iceberg. I only eat garden special lettuces. T – Fresh pick garden ripe tomatoes. Why would I put watery tomato slices to mess up crispy bacon and end up with soggy bread? I dehydrate the tomato slices partially. Wow! Concentrate tomato goodness! Enjoy a safe summer to you all. dcarch

Are those farm grown morels? dcarch

I always like hanger steak. Why? WiKi basically tells why: "A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut ofbeefsteak prized for its flavour. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", becausebutchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one of the most tender." Tender, flavorful, and fat-less. I might also add, not too expensive. What’s not to like? dcarch Mushroom sauce on hanger steak

Everything in the above discussion changes relative to temperature, depending on where you live. Altitude effects boiling point. dcarch

just a quick mushroom, egg, shrimps fried rice. dcarch

Happy Bastille Day! As I was thinking of cooking something appropriate for today and have the music playing in the background. I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow. Anyone have ideas? dcarch