dcarch

Those are farmed. Real wild rice look very different. dcarch

I have a contact for real (not farmed) wild rice. I get my wild rice for many years from them. Wild rice gathered and prepared the traditional way on thier own property. Let me find out if they have enough to sell to more people. If you are interested. dcarch

Amazon.com has many. " Pumpkin carving tools" Otherwise use an Exacto blade. A Dremel (rotary tool) with a side cutting router bit works very well, but messy. dcarch

"-------According to Cook's Thesaurus, substitutes can be artichoke hearts ----" I find that very hard to believe, especially coming from Cook's Thesaurus. Artichoke hearts has not a thing in common with J. artichokes. It like saying ananas is a good substitute for bananas, they kind of sound alike. dcarch

Be careful how you cook your food using a fireplace. You have to know where you wood is from. Many wood come from places where they use a lot of chemical sprays. Roasting in front of a fireplace is done all by infrared radiation and it can take many hours depending on what is being roasted. I would think if you use shiny aluminum foil on a board to serve as a reflector, you can get much better roasting and faster. Aluminum reflects 95% of radiation. dcarch

Go to Fairway Supermarket. They have an area in the store to fresh make any nut butter you want. dcarch

I seem to remember that for many people, they have problems digesting J. artichokes. Perhaps that is the problem? J. artichokes used to be sold everywhere, and they are very easy to grow, but no more to be found any where for many years. dcarch

The issue of pasteurisation is an interesting one. Using sous vide long and slow pasteurisation is likely to give a different outcome to the high temperature, short time pasteurisation that is typically used. Obviously I am talking about pasteurizing for small quantities for home use. Like using raw eggs for making ice cream. dcarch

Then try yucca roots. Shoprite has fresh as well as frozen ones. dcarch

To me, sunchokes taste like under cooked potatoes with the same texture. Substitude, try Chinese arrowhead. http://veganlogy.com/wp-content/uploads/2012/01/407755_307212969316842_100000844237407_818755_1180714711_n-1.jpg dcarch

"-------A manicure will be needed before any recipe! -----" Pedicure. ----------- ! I have seen deep fried, Very good also. dcarch

Sous vide cooker is good for pasteurizing raw milk and eggs. dcarch

I don't remember having seen them before. Are you sure they are not just regular pumpkins renamed so they can charge more money? :-) dcarch

Obviously it depends on what kind of stain on what type of fabric. If I can't get the stain off using laundry detergents, I use HD's carpet cleaner and garage floor de-greaser. dcarch

I know this is OT, but sometimes OT can be very interesting. Liuzhou, speaking of strange squashes, demons and pumpkins, Halloween is upon in the USA. I remember when I was in China sometime ago, it happened to be in the "Ghost Festival" holiday. Can you tell us something about that festival tradition? Food? dcarch

I can see this method can achieve interesting results that you can't get the normal way. Various stuffed tofu recipes. For instance, seafood stuffed tofu. You don't get totally overcooked seafood stuffing. Medium rare beef tenderloin with truffles, stuffed tofu---WOW! dcarch

I am not sure why you want to take the trouble of doing that. What end result are you trying to get? Medium, medium rare, rare tofu? What kind of tofu? silken, soft? firm? extra firm? dcarch

What's wrong with cloudy stock? Does clear stock taste better? dcarch

"Heat retention" is kind of a confusing term. Not very scientific IMHO. 1. Good heat retention can mean poor conductivity, not a very good quality for a cookware. It means slow heat recovery and uneven heat distribution. 2. Good heat retention can mean high specific heat. It mean it can store a lot of heat. Very good quality for a cookware. For instance, Aluminum is a better heat retention metal than cast iron. Cast iron is a good "heat retention" cookware because it is very heavy. It is heavy because cast iron has to be made thick otherwise it will fall apart. It makes no sense to me to have a light cast iron wok. Why would you want a cookware that can crack and has less heat retention capability? dcarch

A 12" flat bottom wok is what I called a regular skillet. LOL! dcarch

Made a block of clear ice. I tried to wash away the frost on the surface and ended up with a crack inside. dcarch

"------- with a flat bottom.----" Why? dcarch

Where would I buy this? You can use regular pure silicone glue to try out. All silicone compounds can take very high temperature (450F?) I would use at least 1/8" high speed drill bit. It will give you better control. 1/16" may break on you. Go very slow and use oil to lubricate. Best if you have a drill press. Best if you can use a solid carbide drill bit. dcarch

Here is what I think will be the most popular appliance in the home kitchen ever: A cooker that can be PID thermally controlled and which can actually circulate water and oil. It comes with a lid that can make it a pressure cooker. The electric heater can get it to roaster oven temperature (450F) It would be a pressure cooker, slow cooker, crock pot, deep fryer (the best), rice maker, roaster oven, candy maker, and a sous vide cooker. I believe such a cooker can be made around $120.00, if a roaster oven can be made under $60.00 and a digital pressure cooker can be made around $100.00. dcarch

Sorry!!! The turkey, I don't remember exactly. I think all day. I did check with a probe thermometer just in case. dcarch