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

Nice Arundale Mandarin Squirrel Proof bird feeder. dcarch

Detergent may leave a soapy taste even the surface is sealed, and leftover fat/oils can get rancid. Very easy if you just get a large silicone bake sheet to work on. dcarch

In the USA, by law, all balustrade spacing cannot be wider than 4 inches. I don't know about other countries. The "hole" in part of the balustrades and the tracks in the snow, a dog owner? dcarch

I am happy that we have seedless bananas. :-) I need GMO companies to do some research and come up with seedless pomegranates. dcarch

It is not the temperature, and it is not the detergent which can damage the coating. It is the possible of banging and abrasion from other items when agitated by high speed water jets which can scratch the non-stick surface. dcarch

Based on reviews, clearly you should not buy the first one. dcarch

BTW, for some reason The title "Beef Short Ribs" showed up in the original post, but the picture disappeared. Here it is: dcarch

Thanks Kayb. The black eyed pea pate was based roughly on a recipe from Southernliving as follows: 1 1/2 cups frozen black-eyed peas 1/2 jalapeño pepper, seeded 3/4 cup chopped country ham 1 (3.5-oz.) package fresh shiitake mushrooms, sliced (or 4 oz. sliced button mushrooms) 3 garlic cloves, chopped 1/2 cup olive oil, divided 1/4 cup dry white wine 1/2 cup finely chopped toasted walnuts 1/2 cup finely chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme I fancy-ed it up a little by filling the pate in crispy bacon squares and on puffed pastries. Supposedly black eyed peas for New Year good luck is a Southern tradition, then I found out the tradition was started by the Jewish people. As to reheating the meats, it really is not very critical as long as the temperature is not higher than the cooked temperature, and timing is not that critical either. The prime rib was in the water for 5 hours because of guest arrival delays, Thanks Scubadoo. Paper plates I got were very nice. Not your typical supermarket variety. Every thing was paper and disposable, all except wine glasses. That can never be plastic. Typical way for nice sit-down dinners is to have your best silverware and china and table cloth out, but that was not possible under the circumstances. Instead, I made the whole atmosphere relaxing and fun, but not cheap. It was hilarious when I came out from the kitchen with food, dressed in a chef's uniform, which I bought for $14.00 on ebay. dcarch

Madness? While everything was going on trying to put food on the table, I opened the refrigerator door too quickly, one doz eggs from the egg compartment all fell on the floor! !!! xxx***&1?###@*!!!! dcarch

"------those OR's w the lights? no different infection rate ---" Those labs in the Rockefeller U are research labs where extremely expensive experiments are conducted with extremely expensive germ-free animals. dcarch

There are spray sanitizers which claim to be 99 % kill effectiveness on contact . That may be true. However, the atomization only covers may be 50% of the area. UV light covers 100% of the area, except in shadowed areas. UV light is totally non-toxic. I use UV light mostly when I prepare food for guests who I don't know how healthy they are, and I use UV light sometimes when I dry-age beef or when I have to store food for a long time. I got the idea of using UV light when I was visiting friends who work in the Rockefeller University research labs, where there are many germ free facilities. 55 watts is a lot of UV light. dcarch

Effectiveness of UV light is based on intensity and exposure time. The more intense and the longer you expose the area, the more germs killed. I basically mount the light on a camera tripod and move it around the kitchen to avoid shadow areas and to improve intensity. I expose each area for about 10 minutes. Besides germs, UV light can also kill micro insects such as dust mites. dcarch

Your comment is correct for a point source in an open space. In the case of this 55w bulb, it is a lineal source plus a focused reflector, the intensity of the light can reach quite a distance. Even a point source if backed by a reflector can focus the light to reach long distance, such as a flashlight. dcarch

Very good question. Germicidal UV light is very effective for sanitizing use in the medical industries. But you have to be careful in it's use. 1. Make sure there are no one in the room when it is on. I use an extension cord to plug in the light from another room sp that I don't have to be in the same room. 2. UV light can bleach color. If you have wood floor or wood cabinets, after a while you can bleach the wood color. Also, remove all artwork on the walls. 3. Have some ventilation because UV light can generate some ozone. 4. Read the label of UV bulbs for disposal because they may have mercury metal. A 55 watt four pin UV light bulb will operate in a 55 watt four pin fluorescent fixture. Make sure the four pins are the same configuration. There are two kinds. Or you can get an adapter. Many fixtures have more than one tube in design. Just remove one and substitute with a UV bulb. Light fixtures using High Output 55 watt bulbs for aquariums would be what you should be looking for. dcarch