dcarch
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Posts posted by dcarch
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13 hours ago, Shelby said:A few more radishes were ready yesterday. I think I'm going to plant some more in a a week or two....if it doesn't get too hot.
More pak choi and asparagus and a nice bunch of peonies
You call those asparagus?
Let me show you what real asparagus look like.
Found these in the garden this morning.
dcarch
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Happy Mother's Day to all!
Made sushi for MD. Didn't have sake, so made do with Corona beer. :-)
dcarch
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This troublesome pandemic has forced many to have to stock up food. Not many have a freezer, and not many have the extra room for a freezer. Besides, you will soon find out it is impossible to find a freezer to buy. Anyway, what would you do with that extra freezer when the pandemic is over?
So you try to pack your freezer. Then you realize you have to deal with an universal freezer packing problem - most of the packages in the front will fall out when you open the freezer door.
I spent a couple of hours in my shop and came up with this idea, which I think increased the freezer capacity by at lease 1/4. Cost? $20
Anyone has other ideas?
dcarch
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Some kind of cocktail strainer?
dcarch
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NYT:
The Reclusive Food Celebrity Li Ziqi Is My Quarantine Queen
https://www.nytimes.com/2020/04/22/dining/li-ziqi-chinese-food.html
dcarch
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22 hours ago, TdeV said:Lovely looking dinner, dcarch. I also have plenty of hosta. Please say again how you cook them. Are there any hosta varieties to avoid?
Thank you! All varieties are edible. You can cooking or eat them just like endive.
On 4/16/2020 at 9:13 PM, Margaret Pilgrim said:I am gobsmacked! I don't know your product, am enthralled by its natural availability for you, and your stunningly beautiful plates. Thanks much for this enlightenment!
Thank you!
On 4/16/2020 at 8:57 PM, gfweb said:I was looking at my hostas and thinking of you today @dcarch.
Thanks!
Thank you!
dcarch
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Hosta La Vista, with pastaSo Happy that I had grown a ton of hostas from seeds. Every year early spring when nothing in the garden is ready for may be another couple of months, hosta shoots are already popping up everywhere.Wonderful! It mean fewer trips are needed to the stores to buy possibly contaminated produce.dcarchTender and delicious and the price is right.
Sliced meat balls on Hosta shoots, (pasta side not shown).
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My analysis:
Some time before this happened, there was a small quantity of fatty material that got splattered and stuck at that spot.
Afterwards, someone used the MV to cook. Since oil smoking point is very high (can be 572F), the temperature reached the plastic's melting point. At the same time part of the oil continue to heat up until it carbonized. Since carbon is a good electric conductor, a small arc started a small fire.
you can use silicone glue to patch that hole, or have that round thing replaced.
dcarch
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On Page 62, I posted my new way of winterizing fig tree using foam insulation borads.
Today, moment of truth. I opened the insulation to find out what's going on inside.
Very nice! not only the branches didn't die off like all the other winters, tthey actually starting to sprout.
So I did the second phase of my experiment, turn the insulation foam boards into a vertical temporary green house , using also insulating clear Twinwall panels.
Hoping for early figs.
dcarch
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If you can eat it, you can beat it?
Corona! Corona! Corona!
Found a Corona pulled pork recipe for dinner.
Corona pulled pork with home grown Royal Corona beans, Washed down with Corona beer.
Yes, forsythia is already blooming in my garden. Good days are coming!
According to folk medicine: Forsythia is used for swelling of small air passages in the lung (bronchiolitis),tonsillitis, sore throat, fever, vomiting, heart disease, -------.
Interesting.
dcarch
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I grow my own salad indoors.
What do you guys do? I don't know how you can sanitize salad greens from the store.
dcarch
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On 2/19/2020 at 10:18 AM, lindag said:ETA: I have been reading reviews online about Sub-Zero fridges
Isn't it true that some S Z appliances need special floor framing support because of heavy weight?
dcarch
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V dinner, pan fried shrimps and largemouth bass fillet.
Largemouth bass is monogamous, so are a few shrimps. Happy Valentines Day!
dcarch
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1 hour ago, haresfur said:I'm thinking of seeing how they do as a ground cover out front. I have an unused raised bed, too.
That should work.
Insects, rabbits don't seem to like them.
dcarch
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17 hours ago, Okanagancook said:I grow that plant here under the name New Zealand Spinach.
i Eat it raw in salads...the small tips. The larger leaves I use like regular spinach. It seems to like very rich soil. Last year a rogue plant started in the compost bin and it was the best plant ever.
Warning!
They will take over your garden. Don't plant too many.
dcarch
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I like to cook chickens well dressed.
dcarch
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The day will be here soon. No more local stores or traditional supermarkets.
Amazon will takeover all food and grocery shopping.
dcarch
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8 hours ago, sartoric said:The netting is to prevent the critters from getting the fruit before we do. -------!
Good source of off-grid protein? :-)
dcarch
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We can laugh at Paris Hilton all we want. She is laughing all the way to the bank.
She earns $10 Million dollars every year. In addition, she raises hundreds thousands of $$$$ for children's causes.
P.H. salad dressing, P.H. frying pans, P.H. cook books ------------------- $$$$$$$$
P.H. kitchen gloves? P.H. high heels for the kitchen? People will buy anything.
dcarch
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7 hours ago, heidih said:Oh yes I do recall. I had a Mexican woman working for me who was perplexed by home ovens - they do not have them either. What I really want is a wood fired outdoor one - a girl can dream. This city is riddled with restaurant ones like Nancy's Pizzeria Mozza https://la.pizzeriamozza.com/
How about this?
dcarch
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1 hour ago, kayb said:I prefer to think of it as revenge of the gastropods.
Yes, that's a good way it can slug back in revenge.
dcarch
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This is possible:
Boiling point of water is 212F
Smoking point of fat(butter) can be from 300F to 400F.
If fat is collected in one place and water in another in food, and both get cooked at the same time in high heat (oven, microwave), and if by chance the water is mixed into fat, explosion will happen.
You see this all the time when you fry food.
dcarch
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7 hours ago, kitchen_muse said:True.
But as Anna already mentioned, you have better control when you're using a sharp knife. With a dull knife you have to apply more pressure and force to get the result, so if it slips... for me it sounds like a potential disaster. Also - especially if you're an unskilled person - you'll be more careful while working with it as you know that it could be dangerous.
Just me and my two coins.That's another common one I can't figure out.
Try this with a butter knife and cut something with force until it slips. You will find that the knife edge always slip away from your fingers.
It seems to me most knife accidents happen because of carelessness, like, having a conversation while cutting or watching TV. A very sharp knife can be a disaster in careless accidents .
Dull knife cuts can be fixed with bandage.
Sharp knife cuts need stitches.
dcarch
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40 minutes ago, lindag said:Are YOU left-handed?
No. I am not.
But at times I feel like I have two left hands. :-)
dcarch
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Repainting my kitchen cabinets
in Kitchen Consumer
Posted
Blue, a perfect color for a kitchen.
It is well known in science that the color blue is an appetite suppressant. You really don't want to be hungry every time you are in the kitchen and start raiding the refrigerator.
On the other hand, red is the complementary afterimage of blue. So food looks more delicious cooked in a blue kitchen.
Best of both worlds. Well done.
dcarch