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dcarch

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Everything posted by dcarch

  1. Do you cook with a "360" vision?

    I break every rule there is, except one : French fries need ketchup !. Following cooking rules is like painting by numbers. Confusion leads to amazing fusion. dcarch
  2. Silky Smooth Chicken Breast

    You could be right. All I know is that the chickens served in Chinese restaurants don't look like supermarket chickens. For sure, the Chinese chicken farming practices are not like in France. Poulet de Bresse, amazing chickens. Poulet de Bresse farming is strictly controlled by the government. I do remember when I was traveling in China having seen chickens force fed just like force feeding ducks for foie gras. If you go to a Chinese store, you will see more than one kind of chicken being sold. dcarch
  3. A Japanese cabinet maker's saw will make a perfect bread knife. It's much sharper than any serrated knife, it's very uniformly thin, and it cuts with pulling strokes, there is no need for downward pressure or pushing force. It work especially well with hard crust bread. https://www.amazon.com/Tajima-JPR-265ST-Precision-Woodworking-Elastomer/dp/B00ID1PKD0/ref=sr_1_3?ie=UTF8&qid=1516287537&sr=8-3&keywords=japanese+wood+saw dcarch
  4. Silky Smooth Chicken Breast

    I was told that only a special kind of free range chickens are used. dcarch
  5. One Click Butter Cutter

    Looks like a perfect butter slicer. dcarch
  6. Countertop Rotisseries

    It really depends on what you are cooking. You will have splatter if you are cooking oily and fatty stuff. If oil or fat is heated at over 300F, it will create a little explosion when it meets water. dcarch
  7. I theory the heat pipe sounds great, but in reality no. I have been playing with heat pipes for cooking for many years and have found that there are issues. The heat collecting end is too small to collect heat, and the contact surface between the pipe and the meat is also not big enough to be of any significance. The biggest problem is without the heat pipe, you always insert your thermometer into the center to check temperature, but if you cook with the heat pipe, where do you insert the thermometer to make sure that you have reached safe temperature? Heat pipes have been in use for many years, in practically every laptop computer to evacuate CPU heat. They are very inexpensive. dcarch
  8. One Click Butter Cutter

    In General Physics 101, to illustrate the theory of inverse square law, they use the butter gun to show how butter gets sprayed thinner on toasts as distance increases. It would be so wonderful if they actually have a butter gun that can spray butter. dcarch
  9. Countertop Rotisseries

    Make your own? I made mine. dcarch
  10. "You. Need. That. Suction."

    Finally, cordless vacuums are useful now with rechargeable lithium batteries. Also very good for sucking up ants and spiders in the kitchen. dcarch
  11. Dinner 2018 (Part 1)

    Goosenoodles? dcarch
  12. Dinner 2018 (Part 1)

    I did not SV with the sauce. The vegetables were cooked in the sauce. dcarch
  13. Dinner 2018 (Part 1)

    Fire And Curry Fire And Curry, sounds like Michael Wolff's explosive new book. No, I am talking about Cold Weather Food. Made SV chicken thighs with Thai green curry, prairie fire pepper, coconut milk, lime juice. Hot, hot, hot! Good, good, good! dcarch
  14. Sharpening stones

    Unless you are a sushi chef or a knife hobbyist, there is no need to spend a great deal of money for kitchen knives. It's not practical to have "scary sharp" knives in the kitchen, It's good to have "very sharp" knives in the kitchen. It's expensive, time consuming and lots skills to achieve "scary sharp knives. Anyone can sharpen very sharp knives. It should not be expensive and requires a minimal amount of skills. A $10 aluminum oxide two-sided stone, and a few sheets of fine grit wet/dry silicone carbide sand paper for $5.00 will get you knives sharp enough to shave paper. dcarch
  15. I have not follow this thread until now. I wish I had earlier. I could have given you some unique suggestions, which may or may not be of any use. There is a place in NYC called Tiro A Segno (77 Macdougal St, New York, NY 10012). It's an upscale private lunch/dinner club, frequented by many top business and political figures. As a magazine article called it, "The privatiest of all private clubs". They are always looking for great pastries vendors with an Italian connection. Many political functions look for interesting pastry suppliers. Two weeks ago I was in one with Bill De Blasio complaining how lousy the pastries were. And he was being kind. But you will be moving to Florida. dcarch
  16. Persimmon as a fruit is not a very strong tasting fruit. unlike apples, bananas, strawberries, oranges, mangoes, pineapples etc., any spice can easily mask it's taste. I would not use any strong flavored spice, and certainly very sparingly used if you must. I do like to buy dehydrated persimmons from an Asian store, chop them up and add to my persimmon recipes, kind of like raisins. dcarch
  17. Cooking! cooking! cooking! Everyone expects me to cook dinner for them for the holidays. Well, enough! You come to my place, you gonna have to cook your own food. Had a hot pot dinner. Everyone cooked their own food. dcarch
  18. Dinner 2017 (Part 6)

    taro roots. dcarch
  19. Dinner 2017 (Part 6)

    No. That's the right side up. That's how the hen walks. . I like to roast birds this way. Breast meat gets less overcooked. dcarch
  20. Dinner 2017 (Part 6)

    Dishes cooked before the holidays, just to test out various combinations of seasonings for the main meals. dcarch La Vie En Rosemary (Roasted Cornish hen, rosemary, 5 spices) Rosemary & a little lamb (rosemary, black garlic sauce)
  21. The Food Photography Topic

    I have often said, "Great cooks are bad photographers, and great photographers are bad cooks." I will, however, make an exception in your case. dcarch
  22. Dungeness crab

    I have no idea. I don't remember not seeing live crabs in the Korean store near me and other Asian stores. Of course every time I travel to Canada, winter or summer, it's carbs and crabs as often as I can fit in my schedule. dcarch
  23. Dungeness crab

    All Asian stores in Canada and USA have live Dungeness crabs year round. dcarch
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