dcarch

"--------Excreting is not detoxifying----" Excretion has been the source of food (fertilizer) for all living organisms since the "Big Bang". Toxic? dcarch

"-------it'll make one explosively farty.-----" As I said, some may not be able to handle artichoke very well. That's is why it is also known as "Fartichoke". dcarch

This is not happening! I can't believe my eyes. Tell me this is not true! So very sorry! dcarch

Few animals have toxic skin. Cane toad is one of them. dcarch

No I am not. I use the wok for frying eggs for breakfast, make lunch and dinner, hence 9 to 5. A chef would be 8 to 11 p.m. :-) dcarch

I agree with you only if you are talking about sushi. Otherwise you would be saying 100% of Chinese ways of cooking fish are wrong, or fish stew or deep fried fish & chips or poached fish recipes or -----------. dcarch

Woking 9 to 5. :-) for me. Why are you using a wok for uncooked rice? What are you making? dcarch

The incredible geometry of a wok was "invented" by accident long time ago, I think. If you take a sheet of steel and keep hammering it, you will end up with a wok. Not much skill is required. That's what I saw how woks were made in villages when I was in China long time ago. You can't make a skillet, or a frying pan with just a hammer. Yes, you can do some of the things with a flat bottom wok, but there is no substitute for some of the functionality of a round bottom wok. I fail to understand all the talk about how careful you need to be to protect the seasoned surface of a wok. I wash, scrub, burn, boil, steam ----- with my wok, the seasoning just keeps on building up better and better. dcarch

Not to disagree with the concept of resting, it seems to me that fish meat is very different than all other meats. Beef, chicken, pork, etc., if you keep them in the refrigerator for a few days, they will still be the same after cooking. Fish, on the other hand, must be absolutely fresh. As a matter of fact, if you go to a Chinese restaurant and order a fish from the tank, there is a big difference on how much better it tastes than one that is previously frozen. To me fish tastes better very hot, not warm fish after resting. dcarch

Why only pumpkins? There are other possibilities. Speaking of wild rice, they make realistic looking maggots. dcarch

It will all depends on what are on sale the week before. 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