dcarch
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Posts posted by dcarch
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Fiddlehead fern is around for only a few days from farmers market..
Made drum sticks with fiddlehead on asparagus from the garden, Morel mushroom sauce
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Spring is happy time. One of the very early harvests from the garden is hosta. Tender, delicious shoots, with shrimps.
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On 5/6/2025 at 10:45 PM, JoNorvelleWalker said:
"Minimum order is four (4) plants." Though I really enjoyed reading about the varieties.
I am growing 66 tomato plants this year. two plants per variety. I feel bad that I had may be 20 extra seedlings leftover which I composted. Those were big 10 to 14 inch tall seedling I started under LED lights. A few were already blossoming.
I wish there is an efficient way I could ship some to you from NY.
I am way behind in getting my garden in shape. Unexpected things happened, like the rototiller not working
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4 hours ago, Tan Can Cook said:
This is creative and well done.
Thanks Tan Can Cook.
dcarch
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1 hour ago, TdeV said:
Gorgeous, dcarch!
How do you sous vide your shrimps?
Thanks TdeV!
After the shrimps were shelled and cleaned, I dried them with paper towel so I could vacuum bag them. I sous vide'd them at 150F for about 20 minutes then quickly pan fried them with fish sauce.
dcarch
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5 hours ago, Smithy said:
Clever plating! How did you get those heart-shaped sear marks on the steak?
Thanks Smithy! I came across a heart-shaped piece of thick metal, so I turn it into a branding iron.
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After I made Valentine's Day Dinner, a comment was made, "Why can't Valentine's Day be everyday?"
So I had to made another one. Sous vide/grilled porterhouse, and sous vide shrimps. Kind of surf & turf.
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Not a good thing that Valentine is only one day. Why can't it be everyday?
White clam sauce on linguini, with popovers side.
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53 minutes ago, gfweb said:
Not plantain?
Yes, plantain also.
dcarch
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Love Me Tendon
By Elvis Parsley
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Love it tendon, love it sweet
Never let it go
You have made my life complete
And I love you so---------------------------
Beef Tendon in parsley / jack fruit sauce, with jack fruit seeds. Yes, jack fruit seeds are very delicious.
Sweet, Healthy and delicious for Valentine’s Day.
Happy Valentine to all!
dcarch 😁
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As of today, at least 25,446,444 people have viewed this video since Jun 16, 2024.
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I have not posted for a while. Have been very busy to upgrade my garden to deal with climate change.
Made this:
Mahi Mahi on couscous with peri peri seasoning.
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5 hours ago, liuzhou said:
Snake* and vegetable stir fry. Also, jiaozi and more.
Good thing you didn't have apple in the stir fry.
You know what happened when the snake had suggested to Adam and Eve to eat😉
dcarch
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In many desktop computers, the CPU heat ejection is done using heat pipe design which is a very efficient heat distribution method requiring less metal. I wonder if this has been done or has been considered. As we all know, copper is kind of expensive today.
dcarch
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Didn't get a chance to read this whole thread.
If you don't want to spend some money (actually not that expensive), in many Chinese markets, they sell special old chickens for making broth. They also sell whole chicken carcasses with some meat on them for broth making.
I like to make pork broth using pork neck bones. Also plenty in Chinese markets.
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I don't think so.
1. Your pots and pans are round, this thing is square. A lot of heat will be wasted.
2. Unless the bottom of your pots/pans are perfectly flat to make perfect metal to metal contact, you may create a different uneven temperature situation.
3. Do you mind to have another thing in the kitchen to clean and store and may be special pliers to handle it because it will always be too hot to handle?
4. This square plate may be distorted and become not flat some time in the future because of subjecting to high heat and expansion and contraction of uneven shape and temperature.
5. Depending on the design of your oven, this thing can trap heat below and cause major electrical damages.
6. Use the $95 to buy better cookware.
Just MHO.
dcarch
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7 hours ago, scubadoo97 said:
Just another big ass family Thanksgiving. The family just gets bigger
It Looks like many in the picture are still young enough to bear more children. 🤪😁
Soon you can start a new country.
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I don't see any electronic parts end up in you kitchen black spatulas.
dcarch
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The black plastic used for food related items are so black, 100 % black, I don't see any black color in any electronic plastic components.
Why would manufacturers recycle electronic components to make cheap kitchen tools when carbon black is so much cheaper, easier to incorporate into plastics and safe to use?
dcarch
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16 hours ago, JoNorvelleWalker said:
Any guesses as to what this is? There are no wrong answers because I have no idea. Actually I have some idea, it is a kind of press. It was sold as a citrus press. A citrus press it clearly is not. There is no place for juice to drain. Height is 15 inches in the lowered position. It is heavy. It works as a nut smasher if you are fond of shell fragments.
The asking price was $158. The device has since been removed from Amazon. The fact remains someone designed it for something.
I have seen that used as a pomegranate juice press. Very effective.
dcarch
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9 minutes ago, gfweb said:
I have two and a seedling.
Animals got my crop this year :-((
Would you like to have my recipes for squirrels?
dcarch 😆
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😄 This is how I cut my carats.
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14 hours ago, Neely said:
I do understand people like to sous vide and I have had pork done this way… very melt in the mouth,( slightly mushy though I thought ) BUT I HAVE to say … that is an awful lot of trouble to cook a piece of pork when you could slow roast in the oven straight from the shopping basket. I truely don’t know why you would do all that to a beautiful piece of meat. Apologies for critical speak out, but couldn’t hold it in.
Reasonable comments, no apologies needed.
Not to disagree with your views, just my own idiosyncrasies
1. Check weather report for next 10 days, and day of party.
You don’t need do this step if you are not planning for a big party.
2. Deep cuts into pork and brush seasoning into cuts, and marinate for 48 hours.
Standard for any cooking practice, not just for sous vide, if you want deeper flavor.
3. Freeze pork for 48 hours.
You put your pork in the refrigerator, don’t you? I put it in the freezer. Takes about the same amount of time.
4. Vacuum bag pork.
10 minutes of work for me to start cooking the pork. A lot less work than most other cooking with pots and pans methods. No dish washing and scrubbing for me after cooking.
5. Sous vide pork at 141 F for 12 hours, 145 F for 8 hours and finish at 151 F for 8 hours. Refrigerate.
Each temperature adjustment took me 10 seconds. Eliminating the need for sticking a thermometer many times to find (hopefully) the centers of a large cold pork with a big bone in the center and thick fat layers. Each time sticking the thermometer takes how long? How much microbes do you introduce into the uncooked center of the meat? How much temperature change each time you open the oven to check? As they say, “If you are looking, you are not cooking.”
6. Night time outside temperature was 51 F, cold smoke pork for 6 hours.
I used a smoke tube. No work for 6 hours.
7. Day of party, low temperature pork in BBQ with smoke tube 175 F? 6 hours. 200 F for 4 hours, finally 500F 15 minutes.
Since I knew the sous vide process garanteed me that the meat had been perfectly cooked inside and out. This final step really required no attention to do.
8. Pour boiling water over large ceramic platter to make platter hot, then plating and serve pork.
I understand perfectly the descriptions above sound laborious, but in reality, I spent most of the time entertaining the guests while the huge pork was well timed and perfectly cooked.
Basically, I am not a good cook like many of you are. To me sous vide is a tool for dummy cooks like me. No skill needed to avoid embarrassments of a failed big party.
Thanks.
dcarch
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Dinner 2025
in Cooking
Posted
A quick SV steak dinner.
dcarch