dcarch

if indeed knife skills are not important for the general public, why are expensive Japanese knives so popular nowadays? dcrch

No. No welding gloves. Just pliers and your gas stove flame. About 10 minutes of work. save you half of a day of driving and looking around. Another important thing about HD hooks: Never use galvanized items in a high heat environment. Zinc fume is toxic. dcarch

You can make heavy duty stainless steel hooks/skewers easily. Stainless steel wire/rod bends easily, just heat it up red hot. dcarch

I have 300 years supply of sponges. :-) I was trying to throw away a foam rubber cushion. It occurred to me that the foam would be perfect for the kitchen. So with an electric knife (yes, that's what they use to cut foam rubber) I cut the cushion into various small blocks. Using the vacuum (Foodsaver type) bags, the foam blocks were reduced to 5% size for storage. dcarch

I X2 But I get totally turned off by the knife skill circus acts performed in a Japanese Hibachi grill. May be I am the only one. dcarch

But if you are cheap like me: A D-2 steel blank for $20.00 With a few hand tools and a grinder, shaped it to look like a knife. Sent it out to be hardened and cryo tempered for $20.00 Sharpened it on a belt sander and stones to razor sharp and glued some scales for the handle. I got myself a 330mm yanagiba for $40.00. As you know, D-2 makes a very nice knife and keeps a razor edge for a long time. dcarch

Thank you everyone. I figured this would be a worthwhile project, because this thing can be used basically anywhere, including with a camp fire. Would be interesting for a fishing trip and roast some fresh catches. "Nice! How long did it take to cook the chicken? How well did the chicken cook compared to a conventional rotisserie?" Actually a little tricky there. About 20 minutes. First the chciken was perfectly sous vided at 150F to make sure it was 100% cooked and still moist and tender, then it was put in a dehydrator to dry up the skin. Finally rotisseried to crispy up the skin, which took less than 20 minutes. dcarch

Enjoying you blogg so far. Thanks. I like the center island in your kitchen. It has plenty of electric outlets. Good planning. dcarch

I made popover dough, poured in a 14" frying pan and baked. The flat dough started to "climb" the curved side of the pan as it was being baked and formed the interesting shape in the picture. Then I put all the stuff on it and baked until the cheese melted. dcarch

Until they make a transparent stainless steel one, I am sticking with glass. dcarch

And this is what you'll get, using popover dough to make pizza. Not bad actually. Interesting the dish shape happened naturally. dcarch

I posted my dinner here: http://forums.egullet.org/topic/146796-diy-rotisserie/?p=1949321 Inspired by Franci's thread on fireplace cooking. dcarch

LOL! I like the rodent idea. A rotisserie does the best roasting, but a good oven with rotisserie can be very expensive, besides, all rotisseries are not adjustable in their distance to the fire, which makes it less than ideal. So I made my own. This rotisserie is portable. It can be used on a grill also. Or vertically for Shawarma. A fireplace hearth roasted chicken with wild rice, wild rice stems and golden cauliflower. dcarch

Don't forget to look into under cabinet lights. Lot's of LED lights to pick from. Lot's of bright light without heating up the food stuff you stored in the cabinets. dcarch

Inspired by a member here, Franci about cooking in a fireplace and the recent thread on Shawarma, I decided to make this gadget which can be used to roast in front of a fire place, inside my oven's broiler and also can be used for Shawarma. The parts are from my workshop's junck pile, and the video is just cellphone video. I will have some photos at some point. I have some issues with Photobucket currrently. dcarch

There is a Goodwill store not far from me. On the shelves, so many bread makers. But there are ten times more coffee machines than bread makers. I wonder why. dcarch

Convection and rotisserie in an oven are what I have found to be very nice. dcarch

95% (may not be mathematically correct) about making sushi is knife skills. Otherwise, who many recipes are there for making sushi/sashimi? Always interesting to go to youtube to check out Japanese knife skills. dcarch

It's all show biz. Just like any other "competition" shows, X Factor, Amer Idol, etc. they always pick a few stupid contestants to make the show more interesting. dcarch

I have not been reading this thread, but did come across the topic about what to do if you drop the unit in water: I have not tried these two methods, in theory it should work: If you dropped your unit in water: Method #1 1. Shake off the water as much as possible. 2. Put the unit in a big pressure cooker. 3. Duct tape the pressure safety valve. 4. Connect a tube from your vacuum machine to draw a vacuum in the pressure cooker. In vacuum, water boils and evaporates at room temperature or lower, and will dry out. Method #2 1. Wrap the unit in heavy towel. 2. Put in your clothes washer. 3. Balance the load in the washer. 4. use the spin cycle. 5. Spin the unit in various positions to avoid dead pockets. Good luck. Perhaps Anova should verify if they recommend these two methods. dcarch

If you have food processor, slicer, blender, mixer, peeler ------------ why do you need skills? I don't use any machines except a bread machine sometimes. dcarch

Thank you ! I apologize the pictures disappeared. Apparently the viewings have caused the allowed Photobucket bandwidth to be exceeded for this month. But the pictures will be back in a few days. dcarch

I bought some heavy cream. Was intending to make butter, but ended up making clotted cream instead. Very nice, but not much yield. dcarch

That needs to be done very carefully, otherwise the smooth stone surface can pop. The rough up stone surface using "fire hone" method. dcarch

Could be Vermont? Could be done by previous owner? dcarch