dcarch

I was in the NYC Sub-Zero/Wolf showroom. I asked the salesman, "Do these expensive appliances really last long?" He answered, "Yes sure. They really last and last, because people who buy them don't cook with them." dcarch

Yes, it's cold and snow, snow, snow --------------. Lot's of smoking, smoking, smoking. smoking ------. Makes no difference. My smoker is an indoor smoker. dcarch

Hehe, I came up with another reason: My youngest brother has been hassling me to "lend" him one of my good knives for cooking class (he's studying to be a nutritionist - don't get me started) for a few months now. In conversation I determined he's not just interested in the functional qualities of the knife (the school issues them Forschners), but he wants something "special." I wasn't about to part with one of my flashy damascus jobs so I got him an inexpensive carbon steel nakiri instead, as a Xmas gift. I figure he'll get to brag a bit to the girls in class about his "special" knife and maybe learn some proper knife care in the process, CS being more or less ideal for learning how to sharpen. I just finished the hot vinegar treatment and started sharpening the thing - I think I'll put a 70/30 back bevel at 15 degrees and a 20 degree microbevel. Show us the picture. Please? dcarch

Do they charge for parking? White Plains WF charges $3.00 for one hour parking. dcarch

Yesterday I was at WF. I think dry scallops were $29.00 a lb. Shoprite today is $19.00 a lb. Shoprite today Tyson chicken leg quarters $0.59 a lb. I forgot what I saw at WF, $1.95 a lb? dcarch

The are two WFs not far from me. I seldom shop there. Just don't feel like paying their prices. Tomorrow, I will be going to Shoprite for Prime rib roast, $4.99 a lb. I think it's $15.00 at WF. dcarch

An amp clamp. A recording chart amp meter. dcarch

My smoker is a converted 4.5 cubic foot refrigerator, PID controlled. The smoker is capable of maintaining down to 35F on a hot summer day for cold smoke. External motorized adjustable cold smoke generator for cold and hot smoke. A motorized blower for smoke evacuation because the smoker is an indoor smoker. This is to clear out smoke when the door is open. A 500 watt halogen bulb inside to get temperature up to 200 F for hot smoke. Interior fan to circulate smoke and even out heat. Interior ultrasonic humidifier for long hot/cold smokes. Just smoked a few pounds of salmon and cheese yesterday. dcarch

Exactly my feeling. It will taste good, but it will taste like bacon. dcarch

Buy a duck. Skin the duck. Cover the goose in duck skin and cook. Clever right? dcarch

Anna N, indeed those are broccoli stems. I pan fried them in oyster sauce and some beet juice. I am puzzled why people often discard broccoli stems. They are so delicious. I guess they are the same people who throw away beet greens. dcarch

Huiray – wonderful meals of diverse menus. Ann_t – your short ribs definitely are not short of flavor. ChrisTaylor – Nothing like crab cake made with fresh crab meat. Sapidus – very beautiful picture! Patrickamory – No, your bean dishes are never boring. Baselerd – Beautiful plating, as usual. Basquecook – Wow, those Cornish hens sure look great. robirdstx – You are like me. I enjoy both dark meat and white meat. Adam George – Very artistic scallops. Dejah – Love that Thai Curry Seafood stew:. Franci – gorgeous confit duck legs. Anna N - Pickled herring, roast beef on pumpernickel , I got to try that combination sometime. Sounds yummy. Steve lrby – Those are perfect roasted chickens. ------ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A few recent meals dcarch Sous vided chicken, farro Pulled pork, black bean sauce Calamondin orange pork on purple asparagus

Here is my suggestion: Get a used hairdryer from Goodwill for $2 to $4.00, take out the fan and motor and run it with a few (4?) batteries. or a cheap ($3.00?) battery personal fan. This way the cold air will recirculate inside the box. You don't want to move air into or out of the box. Keep your cool. :-) dcarch

Vodka will freeze with dry ice. Plastic can get very brittle at extreme low temperature. dcarch

Most vintage hair driers use induction motors for the blower, and those run on 120vac and the hair dryer can have a cold setting. I think it is an interesting idea to build a quick deep freeze box. I make a lot of cold smoked salmon and sushi. I think a deep freeze box can increase food safety. I would not use a computer "muffin" fan for the cold box. Those are very good fans, but they are the brushless type, which has built-in electronics (Hall effect device). The electronics can be damage by the extreme cold produced by dry ice. dcarch

Carbon monoxide does react with meat. I don't know about CO2. dcarch

Actually, most hair drier blow warm air on "cold" setting. That is because the blower motor is a small low voltage DC motor. They generally wire the motor thru one of the hot resistance elements to reduce the voltage then thru a bridge rectifier to turn the voltage to DC to run the motor. In other words one of the heating elements will always be burning to run the blower motor. dcarch

To get window glass totally spotless clear, window cleaners use a rubber squeegee to do the final wipe off of all cleaning solutions. That's what you need to get the surface squeaky clean. dcarch

Canned tuna = Chicken of the sea Canned chicken = Tuna of the land? dcarch

I am agreeing with you, Ader. I have tried everything, high gluten, low gluten, cake flour, soda, lye water, knead for hours, knead with machine, -------------. Nothing worked so far. dcarch

Sometimes you can go to an Asian store and get great deal, 1/2 price, on crippled crabs and lobsters. They are just as fresh, but with one claw or a couple of legs missing. dcarch

I feel the same. dcarch

Not a bad solution. However, as I said, if you need 2,000 watts to maintain temperature, you are really having a different kind of problem. Also, for extra circulation, an extra sous vide circulator is $XXX,00, whereas an extra circulating pump is $20.00. dcarch

Yes and no. I don't know how many kitchens have two circuits both protected by GFP outlets. I would not really want to plug in any water related appliance in regular outlets, especially something like a sous vide circulator. The reason why you might need two heaters is to get the water up to temperature as quickly as possible. If you need two heaters to maintain cooking temperature, you have a very serious insulation issue to consider. dcarch

Depends on the chicken also. Chickens have different color skin. dcarch