dcarch

Interesting. The salted duck eggs here in NY I bought are not as colorful as yours, and the home made chicken eggs are some what different than the one you show. A few youtube videos of salted chicken eggs. I think it probably has to do with length of fermentation and density of salt solution. https://www.youtube.com/watch?v=lURgkXnz9bk https://www.youtube.com/watch?v=Gu1BFMeLVyw https://www.youtube.com/watch?v=UHn3IGsfOl0 dcarch

Whenever eggs are on sale, I make salted eggs. For salted eggs, chicken eggs are no different than duck eggs, just smaller and much cheaper. Recipe making salted eggs: eggs, salt and water. If you Google "Golden sand" you can find interesting recipes using salted egg yolks. Golden sand prawns

There are many youtube videos on how to debone. I don't remember if I follow anyone completely. Most of the time I am just winging it. dcarch (sorry)

Just to get some ideas going. Wings I have done before. dcarch I like to make wings straight, for eating lollipop style, a lot less messy for a party. Boneless wings Stuffed wings Bacon fat fried wings (pigs have wings )

I posted sometime ago that there is a huge ginkgo tree in my garden. This year it made a ton of ginkgo nuts, enough to supply all the Chinese, Japanese, Korean population in NY. I have been enjoying another very popular congee recipe, Tofu Skin & Gingko nut Congee 腐皮白果粥. dcarch

A typical porridge breakfast. (for me) Preserved eggs, shredded pork, you taio. dcarch

Dark, Cold and snowy outside. Time to do some BBQ to brighten and warn things up. BBQ ribs and black garlic hummus dcarch

Chicken Wing! Great topic for the Cook-off. I think it will fly. dcarch

Not very difficult: 1. your freezer should be around 0 degrees F (-19 C). You should take the frozen block of food out and let it slowly get up to slightly below 32 F in the refrigerator compartment. 2. At this temperature below 32F, the food will still be frozen, but not rock-hard. Now use your hammer to break the icy block into pieces. dcarch

I think cleaning before recycling is for insect/rat control. dcarch

and hopefully tastier also. Goodbye crappy 2021 and Happy New Year to the whole world!!! ❤️❤️❤️ dcarch Crabs

I envy folks born in another few generations. I have no doubt that most of the house work will be done by domestic robots. dcarch

I don't consider this off topic. It's completely work related to the kitchen. I hhhattttttttte shopping for food. waste of my time!!! I refuse to pay what I can get cheaper, so I do it even it wastes a lot of my time comparative shopping. All those coupons on-line, coupons on flyers, and digital coupons, "This sale is only for two days, only in NYC"--------------, "Sale! Buy one get one free! (never tell you how much is one" --------, "Sale!!! $10.00 off regular price. One per customer plus if you buy $1,000 other items" dcarch

Once the pressure is reached (when there is steam coming out the jigger valve), you have the maximum temperature achievable. It does not matter how hot the fire is. You can vary the temperature a little: 1. Instead of pure water, salt water can change the temperature higher. 2. You can lower the temperature if you live in a high altitude area. dcarch

The garden is in pathetic shape. So this is going to be the last BLT for 2021. dcarch

Beauty may be skin deep, but ugliness goes all the way to the core. Have you seen anything as ugly as this nightmarish, monstrous marine life Lophius piscatorius, otherwise also known as monkfish? Well looks to the eyes and taste to the palate are two different things. Many say monkfish tastes better than lobsters. I had it not too long ago in an upscale restaurant. Amazingly good. So I made (sous vided) filet of monkfish with asparagus. Monkfish is shaped strange. It has more head than body, not a lot of meat. dcarch EmailSaveComment9EditDelete

Thank you very much. You are very kind. Just trying to have a little fun while cooking. It's free fun. dcarch

For all you gardeners, how are things growing? Here in NY the end of the season is here. dcarch Last of the squashes and other goodies from the garden with pork chops A friend sent me this poem by Robert Francis Squash In Blossom How lush, how loose, the uninhibited squash is. If ever hearts (and these immoderate leaves Are vegetable hearts) were worn on sleeves, The squash's are. In green the squash vine gushes. The flowers are cornucopias of summer, Briefly exuberant and cheaply golden. And if they make a show of being hidden, Are open promiscuously to every comer. Let the squash be what it was doomed to be By the old Gardener with the shrewd green thumb. Let it expand and sprawl, defenceless, dumb. But let me be the fiber-disciplined tree Whose leaf (with something to say in wind) is small, Reduced to the ingenuity of a green splinter Sharp to defy or fraternize with winter, Or if not that, prepared in fall to fall.

Amazing! I don't know if the food tastes good or not, but the plating design is amazing, amazing in a simple way; how the colors and the graphics on the plate just work so well with the colors of the ingredients. dcarch .

Here is the one that survived. Very domineering, arrogant, self-important ------- Doesn't seem like a maw maw to me. dcarch

I am trying to grow paw paw trees. Paw paw requires male and female trees for pollination and fruiting. One of my paw paw trees died. So I need to buy another one. Not sure which sex is my surviving one. Anyone know how to tell a paw paw tree and a maw maw tree? dcarch

I have a dehydrator. For my taste, I like to slice the tomatoes 3/8" thick and dry them for about one hour. dcarch

Is it possible to get fed up from feeding on too many BLTs? May be possible, but not if you take your BLT ingredients up a notch. 1. Best bacon baked uniformly crispy with minimal fat so you can eat lots without having to worry about your LDL. 2. Garden fresh ripe heirloom tomatoes, dehydrated halfway to concentrate flavor and to avoid watery soggy bread. 3. Garden fresh picked delicate organic lettuces (no iceberg allowed). No washing. Wet limpy lettuces are for making soup dcarch

What's for dinner? Garbage ! 50 lbs of tomatoes from my garden donated. All from kitchen scraps to compost to soil to delicious tomatoes. Many families will have carbon-neutral heirloom tomatoes to enjoy for dinner without spending farmers market $$$. dcarch

The first step is to use low heat (220F) to render most of the fat without carbonizing the lean meat. At this temperature, the bacon juice (and fat) drips down without evaporated away because it's under the rendered fat. As you can understand, this bacon juice is very bacon-ly flavorful, together with semi-dehydrated tomatoes, there is no need for mayo. Boar's Head is what works best for my taste for a BLT. dcarch