dcarch

Building Code, fire safety regulations may dictate occupancy load of a space which is considered as a "Public Assembly". Exits, distances of travel, width of egresses, etc. are all to be considered for a dinning space. dcarch

I would go to an Asian store and get a glass cover. The Asian stores here (NY) have a selection of glass covers, many sizes. dcarch

Very good! You succeeded in making one noodle! LOL! dcarch (Looks promising)

Ann_t - Tres bon! “The Closer to the Bone the Sweeter the Meat” Mm84321 – the venison looks so good! Blether – I don’t remember when was the last time I saw a chicken pie that looked so yummy. Basquecook – You are very good in making seafood dishes. They are always well plated too. Ashen – I think that cast iron pot does something wonderful to the dish. Kayb – Yes you need to get a bigger pot, so that you can invited me to taste that Poule au pot.. Patrickamory – I love Chinese chives; the green kind, the yellow kind and the chive scapes. Kim – So nice to have you back cooking.. Franci – are those soup buns? Or just meat buns? Very skillful pleading. - - - - - - - - - - - - - - - - - - - - A few nothing-fancy recent cooks: dcarch Vegetarian Sous vide hanger steak Trout

With computers, when something goes terribly wrong, you can wipe clean your hard drive, go to your back up file and do a restore, everything will be 100% good. Can that be done with GMO if something goes very wrong? dcarch

How did you attach the handles? Those are quite spiffy by the way! Thanks. I have some high temperature epoxy. It seems to have worked for a few years. dcarch

I am not sure what is the difference taste-wise. Pasta dough mixed with soy sauce, vs. pasta in soy sauce. dcarch

Apparently there are durians with much less aroma, which are what you find in stores outside the Far East. I was in Hongkong, bought one durian. After enjoyed part of it. I put the leftover in a plastic bag, in the freezer. Even with the refrigerator door closed, you can still smell the durian. dcarch

Try fermented shrimp paste with cabbage. dcarch

Thank you Dejah. The fish was amazing, but I messed up. The skin came off. So I used Lapcheung to hide the imperfections. I also messed up the pot stickers. None of them stuck to the pot, They came right off. LOL! dcarch

Two things: 1. the act of folding is very important based on the law of the "weakest link" theory to even out weakness in any strand of noodle. You want to end up with noodles with identical strength, end-to-end. 2. Protein may not be a factor. Considering the "Dragon's Beard" candy, which has zero protein. dcarch

I have a Thermapen which I won in a cooking competition, and it is very good. Previous to that, I bought a $3.00 digital probe thermometer on ebay. It is accurate for general cooking, not as fast as a Thermapen, but fast enough. http://www.ebay.com/itm/Digital-LCD-Cooking-Food-Probe-Meat-Kitchen-BBQ-Selectable-Sensor-Thermometer-/221349794803?pt=LH_DefaultDomain_0&hash=item338979d3f3 It has been 5? 6? 7? years, I am still using it, when I am smoking in the basement, In general, the thinner the tip, the faster the reading. dcarch

Stupid is good. A little while ago, the local supermarket advertised lobster tails on sale. What was supposed to be $6.99 each for the very small ones, instead, they made a mistake and marked them for $6.99 a lb. I bought 12 lbs. :-). Regular price were around $16.00 a lb. dcarch

Whatever in the soup is food, good food. (except fat, which I remove after refrigerated the soup). I use a stick blender to give the soup a uniform look. No scum floating around dcarch

"-----Gung Hai Fat Choy, Everyone!----" Yes, good luck to all! Year Of The Horse apparently not too good for the Broncos. :-) I was responsible for a few items for a Chinese New Year Super Bowl afternoon. For dinner I understand a whole fish, head to tail is a must have. So I got a live tilapia from a Korean store, and made a poached fish dish. It is also traditional to have pot stickers for New Year. So I made pan fried beef pot stickers. Since it is the year of the Horse (Broncos?), I made smoked pineapple pork spareribs. What?! Pork? Horse? Oh, relax. I used a recipe from the Galloping Gourmet. LOL! dcarch

Some one is eating them. I find them in the (NYC) stores all the time. dcarch

You see this everywhere if you Google, "Americans to Eat 1.25 Billion Chicken Wings for Super Bowl XLVIII" So that works out to be 337 wings per person, new borne babies included? May be my abacus needs new batteries. dcarch

I visited a friend who worked for a hospital. I passed thru the autopsy room and medical workers were eating their lunch right next to stinky open up corpses. There is a term called " Olfactory Fatigue". After a little while your sense of smell will get used to odors. People who work in cheese shops and perfume shops know. However, there are three ways you can deal with odor: 1. Neutralize it - there are not too many ways to accomplish this. 2. Mask it - as have suggested, use a stronger scent to cover it up. 3. Remove it - A good exhaust system, or an indoor activated charcoal air filter are both effective. dcarch

I guess this may be a liability/lawyer thing in case a little kid gets choked. . A sign above cured olives, something like this: "Olives have pits, for adults only" dcarch

Would you siphon much like gas from a car's gas tank via hose ?You don't need to use your mouth. Similar to the video, but you don't need to submerge the entire length into liquid. Use a long enough tube, submerge most of the tube, then use your thumb to close off the dry end and lower the dry end to the other container. This way you can siphon boiling liquid, any liqid or gasoline. dcarch

If you get a length of nylon tube, you can siphon stock from the bottom up. You can get 100% fat free stock. dcarch

An 80 Qt pot will hold 150 lbs of contain. +20 lbs of the weight of the pot. Which comes to about 170 lbs to 180 lbs on the burner. dcarch You need this :-) http://www.youtube.com/watch?v=CjFu7x8NpCg&list=PLs-EFwMFjlXLu_QSLIlO-fBb3QmKJ06Ly

All 50 lbs at once? With water, the pot can weigh 150 lbs. Can your stove support that? dcarch

Lets say you are setting the temperature at 225 F, and the oven is capable of 16000 BTU/hr. output It may not make perceivable difference in time for the temperature in the oven to reach 225 F whether you have one or two or three pieces of meat inside. dcarch

What kind of oven do you have? Convection takes a lot shorter. dcarch