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dcarch

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Everything posted by dcarch

  1. What are those? Look like the ones I have in my garden. dcarch
  2. dcarch

    Dinner 2018

    4 hours at 142F. It was very good. dcarch
  3. dcarch

    Dinner 2018

    SV Rainbow trout with vegetables from the garden. dcarch
  4. dcarch

    Dinner 2018

    We missed your cooking. dcarch
  5. Simple. Weigh the options before and after cooking, do a percentage calculation. dcarch
  6. A few years back I thought it would be nice to grow some shiitake mushrooms. I did this plug in logs thing. I followed instructions, maintained the logs regularly. A few years went by, nothing. Wasted all this time watering the logs. I basically gave up and pilled fire wood on top. This morning I took a few pieces of wood for my fire pit. I was shocked to find these on my inoculated logs. A few small ones and a couple of overgrown ones. What are these? they look like shiitakes and smell like shiitakes, and they are on the logs I inoculated with shiitake plugs. I came across this Cornell U article: https://blogs.cornell.edu/mushrooms/id/ Basically the picture they show is identical to the ones I found. Good news is that, according to that article, "---Shiitake will ONLY be found growing from hardwood logs that have been inoculated. There have been no occurrences of other species with a similar form emerging from an inoculated log, ---" And the one poisonous look alike does not look much like shiitake to me. I did a spore print, the print shows white, which is what a shiitake should show. Should I find a recipe to enjoy my surprise find? dcarch
  7. dcarch

    Dinner 2018

    I was going to make squid with Calamondin orange sauce, but no one was too excited about it. So instead, I made Calamari con sugo d' Calamondin arancia. It got much better reception. dcarch
  8. I am assuming the inventor must have worked out all details before spending a few thousand dollars to hire a patent attorney to file for this patent. But I don't understand: If the cooking vessel is induction capable, wouldn't it block all magnetic field to the rotating stirrer? From the diagram, I don't see how the induction coil is shield from the magnetic motor, wouldn't the motor be fried in a few seconds? The whole concept of sous vide is that it makes no difference what the cooking heat source is, why the complicated expensive wifi induction system? dcarch
  9. Interesting. As I understand it. The way to demagnetize a magnet is to use an induction magnetic field. dcarch
  10. Perhaps this is happening? When you have a very hot metal plate under the wet pizza dough, immediately water evaporates and in fact, a vapor layer separates the metal and the dough, making it unimportant the metal conductivity, because I would assume the temperature in that steam zone can't get above 212F. However, the infrared radiation from the hot metal plate can penetrate the steam zone and heat up the dough at any temperature, not limited to 212F. If the above is true, the thickness and conductivity of the metal may not be as simple as to how the dough is cooked/baked. dcarch
  11. "Officer, I only had one drink!" dcarch
  12. "Qu'ils mangent de la brioche" dcarch
  13. "You are what you eat" dcarch
  14. That papaya is not ripe. It should be orange/red all the way to the rind when ripe. When it is ripe, it will have lots more flavor. dcarch
  15. This just happened a minute ago. I was gardening outside, taking advantage that it was cloudy. All of a sudden, a big flash and an instantaneous gigantic blast. Based on the blast happened at the same time as the flash, I was probably not far from the thunder/lightning. I could have been deep fried with my tomatoes. When you are gardening, you are in a place where lightning strike happens most likely there. Warning! Google "lighting/thunder" and learn about the dangers and safety considerations. This year, 17 people have been killed already, not counting injuries. dcarch
  16. This: https://www.google.com/search?hl=en&tbm=isch&source=hp&biw=1136&bih=632&ei=mG6MW8FWip79BvjiuTA&q=korean+melon&oq=korean+melon&gs_l=img.3..0l10.1595.7742..8488...0.0..0.65.603.12......2....1..gws-wiz-img.....0.nTmgx5FyNPI dcarch
  17. That's not a papaya. It is some kind of Asian melon. dcarch
  18. dcarch

    Dinner 2018

    Thank you. I can get silly playing with food. dcarch
  19. dcarch

    Dinner 2018

    Labor Day dishes. dcarch Portuguese chicken with squash from the garden, on brown rice and beans. Shrimps with rainbow peppers from the garden
  20. May not even be covered by the insurance. dcarch
  21. I would consult a liability lawyer first, if someone gets sick from using one. You are talking about very low temperature cooking. dcarch
  22. A very lucky guy. With the imbalance of males/females in China, with her looks she could have married to any billionaire. Did anyone asked you why you were taking food pictures? Thanks for sharing. dcarch
  23. I use the pressure cooker to pressure steam rice. I can do any quantity from one teaspoon rice to whatever size pot that will fit inside the PC. No burned bottoms. With a non-stick pot, clean up is easy. dcarch
  24. dcarch

    Dinner 2018

    Lot's of tomatoes from the garden. Made clams on mini conchiglie pasta with tomato sauce made with white tomatoes. dcarch
  25. If you had used the self-clean cycle, yes, it is possible that you had generated lots and lots of microscopic particles as well as many unknown fumes. dcarch
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