dcarch

A crazy idea I had which didn't work. Have you heard of Pop Rock candy? It's a candy make with compressed CO2 gas. When you put one in your mouth, the candy will go "POP' "POP" "Pop" in your mouth. I thought if I incorporate that in the dough, i would end up with very airy bread. Not really. dcarch

No! IMHO, 18" x 24" that is too big and too heavy for a cutting board for you. Consider 12" x 18" Why? You can use a regular super market plastic bag to fit over a 12" x 18" board, when you are preparing chicken, pork and other "dirty" tasks you don't have to wash a very heavy board. Also make sure the board has finger grooves on the sides for lifting. dcarch

You are lying. No such animal. Canada goose yes. Canadian, no. dcarch. (LOL! Fantastic meals!)

And if you sun dry tomatoes, you will have tomatoes in the danger zone for many hours, days. dcarch

That's nonsense!!! Reference??? I keep my ketchup out without refrigeration for months. dcarch

Also, you may not be creating vacuum. It may just be mostly airless. A Foodsaver type of machine can't create very high vacuum. dcarch

Most practical whisk I have. A rechargeable pencil eraser married to a mini whisk. Whip one egg, one serving of whipped cream, stir one tea spoon of starch for thickener, One cup of hot chocolate -------- or whatever. dcarch

It will be totally personal opinions. However, if you are talking about USA, I would go further than 1900 to present. Thomas Jefferson change the direction of cooking in the USA, and that is a fact, not an opinion. A few weeks ago, even President Obama took French president Hollande thru Monticello to show Jefferson's kitchen/farm. dcarch

try using elephant garlic. dcarch

Posted my Valentine's Day dinner here: http://forums.egullet.org/topic/147014-valentines-day-dinner-and-festivities/ dcarch

Happy Valentine's Day. A few dishes to warm the heart in this nasty cold weather. dcarch Home smoked salmon on home made baguette White clam pizza Sous vide prime rib with pomegranate sauce

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