dcarch

Where are you sourcing good meat for those prices? PM is OK if you rather not post. Shoprite supermarket, (NY area) for their store card members. Trimmed lamb loin chops, $5.99 a lb. dcarch

If some one wants to treat me to a Kobe dinner, I would really enjoy it. Meanwhile I have been overloading (in NYC) on: Porter House $3.99 a lb. Rib eye steak $5.99 a lb. T-bone $4.99 a lb. dcarch

"Heh. Cute fella. That was spaghetti squash, yes? The squash blossom pizza looks fantastic. No stuffing in the blossoms, I think? What was the cheese on it and how long did you "finish it off" at to melt the cheese in?" Yes, spaghetti squash, which is off-topic, not summer squash, which I apologized already. :-) Yes, I had stuffing in the blossoms. Blue cheese nuggets. Moz. cheese on top, which is not that much flavor. The blue cheese inside the blossoms gives that little surprise flavor when you bite into it. dcarch.

"---Well, I for one would be interested in your recipes - whether already published or not. ---" Hahaaa! You asked for it!! I know, a little off-topic (sorry). Just to get everyone in a good mood. :-) dcarch Spaghetti & Meatballs Squash blossom pizza

Thanks. Yes, I couldn't find zuc flowers that day, and I have Cucumber flowers. The green strings are zuc skin shredded because they take longer to cook. The green sprinkles are powdered wasabi peas. Thanks. Fairly simple minded dish. Quick and easy. dcarch

Great idea of a thread! There will be an over supply of squash, we need an over supply of ideas! Farmers market Zucchini made into frittata di zucchini. dcarch

For a long time, the Chinese thought truffles tasted like mud. They fed the truffles to pigs. Now they feed their truffles to the Europeans. dcarch

Love red bean ice cream, and red bean ice. dcarch

Many of these foods are just everyday inexpensive meals to keep you from going hungry. They are not supposed to be three star gourmet treats. How about Boxty, Colcannon, Black pudding, shepherd's pie? Do you go nuts for them? dcarch

Thanks, PC. I was able to source some frozen Pandan leaves. Rice crispy shells; Really nice to make, great for snacking too. 1. Cook rice in flavored water, like chicken stock or beef stock. 2. Let rice cool down, then sandwich rice in between two sheets of produce bag plastic. 3. Use a rolling pin and roll rice into a thin sheet about two grains of rice thick. 4. Completely dehydrate the sheets of rice. 5. Deep fry the sheets. The rice puff up very quickly in hot oil. 6. Remove the rice sheets, careful not to make them too brown. Drain the sheets on paper towel. 7. while the sheet are still very hot, you can bent and form them into shapes. dcarch

Anna and Kerry, I could be wrong. In reading thru this thread, I seem to think that you guys really like cooking, eating and drinking. LOL! Thanks a million for this fantastic, educational and delicious thread so far. I really appreciate it. dcarch

Do not worry about food! You can get good French food everywhere. You can only sight-see Paris in Paris. dcarch

Lousy dinner party. Bad food. That's why I decided not to go. dcarch (Hahaa! two thumbs up!)

cookalong – Beautiful photos. Sapidus – The Keema with greens looks like a very delicious and healthy dish Panaderia Canadiense – Your roast spring lamb is also giving me a craving. Robirdstx – Two recent dinners, two decent dinners. Franci – I have noticed your mastery of using eggplants. Ann_t – Chicken is so ordinary, except if it comes out from your kitchen. David Ross – Very artistic pea soup. Ashen – that smoked ribs can win any competition. ------------------------- Got hold of some pandan leaves. Made filet of sole in pandan sauce. Cherries are in season, and shrimps are on sale. I made shrimps with cherries and cherry sauce, on deep fried puffed rice shells. dcarch

It's a myth perpetrated by cork makers. You can't reuse octopus flavored cork for wine. :-) If it works on octopus, why not on beef? dcarch

If a cork has chemical in it that can tenderize octopus, imagine what that can do to wine. dcarch

In a test by the American Test Kitchen, it made no difference. dcarch

I think the word shinny is a misleading term. In fact the reflectivity of the base material, aluminum is just as shinny even the finish is matt, and not mirror like. I cannot use the term coherent light because that means a different light wave behavior. The light reflected by a mirror-like surface is more organized directionally, while a matt surface reflects light in many directions, but the quantity of reflected light remains the same. For instance, if you take a mirror and break that into many small pieces, with each piece aiming at a slightly different direction, you will no longer see a "shinny" reflection, but the reflected light is still the same quantity. dcarch

"----then perhaps the added reflectivity of the shiny side would better on the outside. ---" Reflectivity will be the same, shiny or matt will make no difference in energy reflected. The difference is in the pattern of reflected energy. One is directional the other is more random. dcarch

Inside. Nothing flying around like using a pop corn popper. dcarch

I have a convection rotisserie roaster oven, so I use two inexpensive sieves and make myself a very nice green bean roaster. Can roast up to a pound. dcarch

Steve Irby – The salmon looks great. Regarding my okra, they were grilled with bacon fat. Jmahl – figs and goat cheese pizza, I like that combination. Scottyboy – That is a fine looking bacon cheese burger. Ann_t - totally gorgeous Roasted whole turkey breast. Mm84321 - Very artistic, as usual. Franci – The stuffed eggplant looks yummy, but I am more impressed by the French fries. Basquecook – You can’t be serious! That was an amazing meal! Sapidus - the Tequila shrimp and pasta looks very tempting. - - - - - - - - - - - - - - - - - - -- - - - - - - - - Sous vide Porter House steak, 128F. Seared each side at 570F on CI pan. I didn't want to cook (residual heat) on one side more than the other if I lay the steak on the plate, so I plated the steak vertically. Shrimps with Lobster sauce on bacon ( I know, but I had to use up the bacon ) dcarch

All blenders use very soft steel for the blades. If you are a frequent smoothie maker, it may be a good idea to get an extra jar and use that exclusively for making smoothies. The first time you use the blender to chop hard food like nuts, ice cubes, the blades would be dulled. dcarch

Ann_t – Amazing shepherds pie. robirdstx - Sichuan Boneless Chicken is my favorite too. Franci – I always look forward to your diversity in recipes. Scottyboy – We miss your wonderful cooking. Glad you are back. Jayt90 – great looking beef ribs Patrickamory – Very nice plating. Ashen – a 3 minute pizza? Not bad at all! Nickrey – very nice duck dish for Bastille Day. basquecook – Monumental porchetta! Baselerd – gorgeous salmon. Rico – delicious spaghetti! Rod rock – Another yummy spaghetti dish! Sapidus – Very nice photo of the Lamb pilaf . Kim – I am always happy to see your demonstrations of delicious food without complicated recipes. - - - - - - - - - - - - - - - - - - - - - - -- - - - - A whole bunch of stuff to stuff a few friends last July 4th Holiday. Smoke/grilled wings in two flavors, sous vide porter house steaks and sir loin steaks. dcarch

There are very few ways to keep noise down. 1. Tell everyone to shut the F up - You can give this a try. :-) 2. Distance between noise source and receiver - real estate, real estate, real estate ------- 3. Barrier of noise sources - get yourself a private room. In addition: hard reflective surfaces are good for maintenance. The louder the noise, the louder people talk. dcarch .