dcarch

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

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

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

Interesting fellow with a crazy mind. Thanks. dcarch

Thank you! dcarch

Thank you! dcarch

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

Made some wings for dinner to try out how to make skin crispy for Super Bowl. dcarch

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

"popsicle style" chicken wings. Sous vide, dehydrate and finally broiled for crispy skin. dcarch

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

What gross me more is that your milk looks like orange juice. dcarch

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

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

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

Interesting. The salted duck eggs here in NY I bought are not as colorful as yours, and the home made chicken eggs are some what different than the one you show. A few youtube videos of salted chicken eggs. I think it probably has to do with length of fermentation and density of salt solution. https://www.youtube.com/watch?v=lURgkXnz9bk https://www.youtube.com/watch?v=Gu1BFMeLVyw https://www.youtube.com/watch?v=UHn3IGsfOl0 dcarch

Whenever eggs are on sale, I make salted eggs. For salted eggs, chicken eggs are no different than duck eggs, just smaller and much cheaper. Recipe making salted eggs: eggs, salt and water. If you Google "Golden sand" you can find interesting recipes using salted egg yolks. Golden sand prawns

There are many youtube videos on how to debone. I don't remember if I follow anyone completely. Most of the time I am just winging it. dcarch (sorry)

Just to get some ideas going. Wings I have done before. dcarch I like to make wings straight, for eating lollipop style, a lot less messy for a party. Boneless wings Stuffed wings Bacon fat fried wings (pigs have wings )

I posted sometime ago that there is a huge ginkgo tree in my garden. This year it made a ton of ginkgo nuts, enough to supply all the Chinese, Japanese, Korean population in NY. I have been enjoying another very popular congee recipe, Tofu Skin & Gingko nut Congee 腐皮白果粥. dcarch

A typical porridge breakfast. (for me) Preserved eggs, shredded pork, you taio. 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