dcarch

An electronic zapper is the most "elegant" way to un-invite them. A blinking light shows you just got one which just had the last meal. I think you can find many youtube videos. dcarch

Whether you sous vide or not, that's a great tool in the kitchen to pan fry a steak both sides at the same time, or to re-crispy up leftover chicken, char to remove bell pepper skin, etc. I would not be surprised if it can also be the best paint remover ever, serious. dcarch

Just curious, how do you keep things from bouncing around, falling off the shelves, cream turning into butter? Wonderful topic. by the way. dcarch

Kitchenaid stand mixer models KSM6573, KSM7581, KSM7586 and KSM7990 all use the same motor and transmission. Transmission is basically motor driven planetary reduction gearing to a 90 degree Spiral bevel gears, then planetary gear drive for the main shaft. All gears are metal. The motor is a magnetic DC motor. Kitchenaid needs to use a magnetic motor so that the unit’s design will not be bigger. A magnetic DC motor runs at high speed, and more powerful per given size, and can be controlled by PWM speed control to maintain high torque at low speeds. I cannot tell from the pictures if that is a brushed or brushless DC motor. When you buy a new car, they always instruct you to go slow the first 500 miles. Same should be done with a stand mixer, especially if it uses a brushed DC motor. There is a method called seating the brushes for DC motors to make it last much longer. I would run a new stand mixer at low speed with no load for a few hours to allow all moving parts to be smoothed out. dcarch

Franci'"---Dcarch, beautiful. May I ask you how do you cook the chrysanthemum? I cook all stalks, love them, but these stalks look very woody to me, even for PC. Do you keep them for decoration, do you have a trick or like them no natter what?---" You are correct that the chrysanthemum stems can be tough. The basic trick: 1. selected the ones that looks tender. 2. Bundle them and tie with a rubber band. 3. Boil them vertically in shallow pot of water until they are tender. Don't boil the leafy part. 4. After the stem are tenderized, stir fry the whole thing. dcarch

"----For me, the biggest challenge, aside from the strength issues, is the loss of fine dexterity control in my hands due to the joint damage. Picking up things that are not big and bulky is a real PITA. Thin, skinny things.....fuhgedaboudit. Skewers, toothpicks, that sort of thing. ----" For entertainment, go on youtube and search for "Japanese robots". It is amazing what they are doing with robots. I believe at some point there will be versions of mechanical intelligent home assistants that will help people with various physical needs, or for people like me, just plain lazy. :-) dcarch http://www.youtube.com/watch?v=klzSN2giygY

Paper making uses more water than all other manufacturing. I buy unbleached napkins and paper towels. dcarch ( I am holier than thou, LOL!!!) BTW, It's not that easy to find unbleached paper :-(

In the past many years, I only found some once in Goodwill here in NYC. Apparently people just don't part with them. I don't see cast iron cookware either. dcarch

Panaderia – Wow! Wow! Wowwww! I am speechless, except “wow!” Mm – I think that is a historic dish. First time anyone has paired Jerusalem artichokes with black truffles. Ann_t – great ribs. Rotuts – very healthy 15 minute dinner. Sapidus – you have done good with those wings. Gfweb – turkey porchetta, what a great idea for the holidays. Anna N – that is a perfect Sous vide chuck tender . Now everyone will run out and get a sous vide cooker. Stephen129 – nice dishes to introduce yourself to this forum. Welcome! Okanagancook – That is a very sophisticated stuffed chicken leg dish. Basquecook – Delicious ravioli. Huiray – your Tagliarelle with gorgonzola & walnuts is convincing me to go look for a recipe. Nickrey – very delightful venison dish. Franci – You will make Brooklyn famous with your fine cooking. Shelby – Lucky you! I had pintail duck only one time. - - - - - - - - - - - - - - - - - Yuzu oranges and calamondin oranges from my trees, and chrysanthemum greens from my yard. dcarch beef tenden chrysanthemum greens roast pork with cracklin skin, yuzu flavored

Don't know how good it would be for my hands, never having used one, but it will sure come in handy every now and then. Several times a year I encounter difficult to remove jar tops ... Thanks! Kerry gave me one and it is one of my most useful gadgets. Hope it works as well for you.I've also got one of those and use it so often!! I think that gadget is meant for opening new jars which is under vacuum. It is not for jars which the lid is stock with dried food. dcarch

Why "expensive" knives? What is an expensive knife? Can you provide examples? How does using such a knife reduce pain and discomfort in my hands? Good questions. A thin blade knife creates less drag, but a thin blade knife needs to be made with very good steel so that it has the proper flexibility and toughness. By "expensive" I actually meant "not cheap". Good steel will keep a sharp edge longer. If you watch closely the videos on youtube how the Japanese sushi chefs use their knives to slice, you will notices that the edge hardly touches the cutting board. I can't give you examples to buy because I make all my knives. Slicing is less stressful to the joins, and by having the knife edge only slice food, a good knife almost never need sharpening. Here is another inexpensive super tool that is great for opening jars, especially large ones, better than any you can find in a kitchen gadget store. You can get one in an auto parts store. It is a oil filter wrench. dcarch

I am sure you already know, two most important considerations before you spend big money for special knives. You must have good knife techniques and a good cutting board, and you must be very good in sharpening skills and expensive set of stones. Otherwise for a regular home cook who makes sushi a few times a year, there is no need for any special knife. A relatively sharp chef's knife will be fine. I have a 330 mm sujihiki, and I don't feel it is too long. dcarch

Hehee! We both have very good visual memory. Got to be a couple of years ago I saw that plate. dcarch

I remember having seen that plate before. dcarch

My store no longer sells store ground beef... This is store ground beef: http://www.komu.com/images/news/ground-beef.jpg This is not: http://www.filipino-food-lovers.com/site-images/beef_giniling/ground_beef.jpg The bottom photo is representative of what my store is now selling, but not the actual package. Its packaged at some factory elsewhere, Stamped with a expiration date and heat sealed in the plastic tub. Im just creeped out I think the second way allows them to inject the package with carbon monoxide, which makes the meat pink. dcarch

I have a feeling you are not going to be a vegetarian soon. :-) You should have asked for the blood also. Good for many recipes. dcarch

Get a few expensive thin blade knives and keep them razor sharp. Get in the habit of slicing food, not chop. Watch a few sushi cutting videos. dcarch

Pre-seasoning cast iron cookware is not for your benefit. They do that to prevent rusting. Rough surface helps non-stick-ness. The food is lifted off some of the cooking surface, and the seasoning in the depressed areas will not get scraped off as easily. You see many Teflon cookware have rough surfaces. dcarch

They do sell long blades with carbide tips. dcarch

Yes, very easy with a carbide blade. Or do this, my way of halving a big frozen turkey. http://www.youtube.com/watch?v=TdqR9ZV-8_4 dcarch

Yes off-topic. You can also consider a fun and interesting way to salt your food. Get a nice block of Himalayan pink salt block, either drag you food over it or scrape some with a knife over your food. dcarch

For large bones, I frequently freeze them, wrap them in plastic and cut them to pieces on my table saw. It goes very easy and quick. For marrow and soup bones. dcarch

Really? http://www.mrmrslink.com//pics/2010/0811/081110_FlatheadLake_01.jpg dcarch :-)

Liuzhou, is it true that in a New Year's feast, there has to be at least one vegetarian dish? dcarch

Takes a long time to clean that handle. dcarch