dcarch
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Everything posted by dcarch
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Accommodating/combating housekeeping differences in the kitchen
dcarch replied to a topic in Food Traditions & Culture
I don't understand why you guys have problems finding things. My solution is simple. I have at least three of everything I own. That immediately increases your chance of finding missing things three times faster. dcarch -
I took a few weeks travelling. I am still behind trying to catch up. This was what I had done for Mother's Day. dcarch Perfect timing from the garden for Mother's Day Also from the garden, hostas are coming up So I made stir fried hostas Also Blanched white hostas shoots salad with asparagus, also from the garden. Main dish was SV short ribs, but no pictures. People took bites while I was cooking. Happy very late Mother's Day to you all. dcarch
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Best way to deal with supply chain and inflation problems. dcarch
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I have been doing some travelling the pass few weeks. Let me tell you, international travelling during this pandemic was a huge mess. Rules, rules rules, mask, no mask, vaccinations, quarantines, tests tests test -----. I had been tested 8 times, all negative. Lots of eating and cooking. I was in charge of one Passover dinner for 12 people. Main dish was brisket. Wow, not cheap! Happy Easter, Passover to you all. May you all tested negative. dcarch 72 hour SV brisket, Fork-tender, not "falling apart" tender. Not "slice thin" tender. With Pearls and 24 Karots , and veggies.
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Battery failed for Kitchenaid KHB3581 immersion blender: Now what??
dcarch replied to a topic in Kitchen Consumer
You can make your own spot welder using broken microwave oven transformers or go for hooking up a bunch of super capacitors. Check out youtube on DIY. dcarch -
Yes, crisp pork rind from another dish I made. Great for dipping into Louisiana Cajun sauce. dcarch
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I have been very busy with many tasks. I made a few things for Mardi Gras. Something I have made before. They say, "Leave a little sparkle wherever you go." Late Mardi Gras greetings to all. Here's my little sparkles. dcarch
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Totally off-topic. If you have no life, and you are a maker and fixer of things like me, you can get glue that sets instantly with UV light. The kind of glue a dentist uses. dcarch
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UV germicidal light may be affordable. My setup is about $50, not including extension cord and a tripod to move the light around different parts of the house. dcarch
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For ballast powered Mercury bulb UV light yes. And if you turn the light off, you have wait 5 to 10 minutes cool off time before they can be turned on again. But there are ones that work like a regular florescent tube, on and off just flip a switch. UV kills germs in air with 100% coverage. I don't trust LED UV lights. dcarch
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The UV killing of microbes is not with heat. The high energy UV light waves destroy. break apart biological molecules, making them not functional. Chemical sanitizers claim to be 99% effective. May be. But it will require 100% contact. When you spray, the droplets will not give you 100% contact with germs. dcarch
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I can only tell you that UV light is very powerful at 50w that I am using. When I put a bag of bananas under the light for 15 minutes, the bananas will get a suntan even they are in a thick plastic bag. I cannot tell you exactly about my setup because I don't want to endanger anyone if somehow the details are not properly considered. dcarch
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I have been using UV light to sanitize everything during the entire pandemic. I also us UV light to generate ozone to sanitize fruits and vegetables which I don't want them to be watery or soapy. Please read up on UV light before using. There are many kinds of UV light and some dangers if used improperly. dcarch
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Interesting fellow with a crazy mind. Thanks. dcarch
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Thank you! dcarch
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Thank you! dcarch
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One of the many dishes made for Chinese New Year, year of the tiger. Tiger Shrimps, with heads and tails, as per tradition for New Year good luck, also lots of good luck red. Although plating design was nothing special, but after the food was "deconstructed" the dirty dish was interesting dcarch
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Made some wings for dinner to try out how to make skin crispy for Super Bowl. dcarch
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The dehydrating part serves two purposes, both are good for making crispy skin. I set the temperature high so it also renders the fat while drying. It sounds laborious, but all it involves is just turning the machine to "ON". I got those wings from Shoprite here in NY. dcarch
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"popsicle style" chicken wings. Sous vide, dehydrate and finally broiled for crispy skin. dcarch
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yes. The fire water treatment would have been faster. I was trying to yell for help, but I couldn't pronounce the "P" in "help" without the use of my tongue, I was only able to yell "Hell Helll Hellll". dcarch
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What gross me more is that your milk looks like orange juice. dcarch
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I was eating ice cream, a phone call came in. Knowing that it would be a long call, I put the ice cream back in the freezer. Finally the call ended. I took the ice cream out to finish. My tongue got stuck to the spoon. It took a few drinks of hot water to get the spoon off. dcarch
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For those who have not tried salted eggs. The eggs do not taste like eggs seasoned with salt. They have a very different flavor and texture. Chop it up, great for fried rice. dcarch
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That is beyond "wok hei"! I have a knife making furnace using charcoal and an electric fan. If I am not careful, not only it can melt steel, it actually can turn bricks into glass. Nice food photos. dcarch
