dcarch

The "V" word! I don't find vegans annoying. There are a few others, "Gluten Free", "Macrobiotics", “Wheat belly” followers who will give you a lecture every time. dcarch

The Chew http://beta.abc.go.com/shows/the-chew/blogs/Food-News/Food-News-6262013 dcarch

May not be, they may get cooked differently. different time and different water amount. dcarch

Do a research here on the "Dinner!" thread, you will find many plated scallop dishes. dcarch

My question about food pairing is that pairing food mostly does not work without adding a few other seasonings. dcarch

Sorry if this has been posted already: http://www.esquire.com/blogs/food-for-men/why-tipping-should-be-illegal-15603180 dcarch

That's basically the yin/yan food pairing in Chinese cooking. dcarch

I am not completely a believer of food pairing. A lot of food preferences are acquired food tastes. Pork/Apple, duck/orange, lamb/mint, chicken/lemon ------------. I have done them with various other fruits, kiwi, mango, pineapple, etc, they all taste just as good, if seasoned and cooked well. dcarch

Human civilization is very advanced because we have the ability to generalize. Science is all about generalization. When generalization becomes prejudice, stereo typing perhaps is the question. Is it racist to say African Americans generally have darker skin? Koreans operate many green groceries? Indians dominate newsstand businesses? Was it right that Jimmy The Greek was fired (1998?) by CBS for what he said, in private? And Paula Deen used the N word in her bedroom with her husband in 2013? Those are my questions, not my opinions. dcarch

"-------Cleaning pasta dies is nearly impossible. A garden hose works, eventually. A several thousand dollar ultrasound device is said to work, the $100 version doesn't. A half hour with a toothpick works. Many people simply soak the dies and use them frequently. ---" Use a dental waterjet. Also cleans garlic press and micro-plane. dcarch

Here is a spectacular and delicious idea for you. There are three parts in a watermelon. The very sweet red center, the not so sweet pink layer just before the white rind and the white rind. The pink layer makes a wonderful salad, that little sweetness balances out the sharpness of the radish. Use that and watermelon radish to make a watermelon, watermelon radish salad. dcarch

I agree with Liuhou. Consider these also: 1. you can never get service or parts for this machine easily. Shipping is free when you buy. But will cost you $100 or more if you have to ship back to China for repairs. 2. Extra rollers for making other shapes will cost you even more. Not sure if they make more than two different shaped rollers. Rollers are a pain to change in this machine. 3. The part on which the rolled dough drapes down may not fit under your kitchen cabinet. 4. Seems like an extremely heavy and noisy machine. It has all cast metal parts. Anyway, if motorized pasta/noodle machine is what you are looking for, there are many other models which are designed for your needs. dcarch

Good reason. In NYC every store has them. Here is a tip: When you roll them out, use plenty of flour so that the dough would not stick. When the sheet is thin enough, fold and roll again, more flour, fold and roll again ----- You can get the wrappers as thin as you like that way. dcarch

Why? What's the reason? dcarch

Keith, that's not wok cooking! This is wok cooking: LOL! Rustem, I am at work now. I will share some of my techniques with you later. Don't give up yet. dcarch

My philosophy is the opposite. Eat the best things first for maximum appreciation. Then you can let your dog eat the broken bits of whatever on the bottom, because you are already deeply satisfied. But consider this also: The current epidemic obesity problem is mostly caused by " I will just eat the broken ones". So if you deplete the broken ones from the start, you will have no more excuses to over-eat. dcarch :-)

You can also get potato flavored potato chips. dcarch :-) http://www.contemporarynomad.com/wp-content/uploads/2007/10/blog_potato_flavor.jpg

Ann_t – I wish I had those Carnitas with homemade corn tortillas for a hot rainy day dinner yesterday. Ranz - very nice looking pork belly. Keith – You always can make a very decent roasted chicken. SobaAddit – I look forward to your fantastic use of vegetables. Mm84321 – obviously my dishes on this post is inspired by your Pea cromesquis. David Ross – You can really make a common everyday Caesar Salad look special. Patrickamory – A very attractive Malloreddus with pork, sage and hyssop display. FrogPrincesse – I love the way you plate your food. Baselerd – Nice photo. Kim – T-bone looks great. Nothing wrong with Rice-a-Roni. I enjoy it once in a while. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Playing with making perfectly round and perfectly sized stuffed meatballs and Arancini (cromesquis? Whatever.) dcarch

Interesting video. Thank you for your efforts so far. Here is what I think possibly may be some of the important factors: 1. I am wondering if the pull action must be very quick. Possibly this may be some kind of "Non-Newtonian" property of the dough. 2. The initial folding and twisting must be done many many many times. This may not have much to do with glutton development, It allows the evening out of any defects in the dough therefore minimizing the "Weakest link in the Chain" problem. dcarch

Trader Joe's and a few places always have free coffee and free food samples, go and eat for free. LOL! Serious now. Watermelon rind is delicious. dcarch Chilled Watermelon soup. Don't throw away the tough ends of asparagus and leeks. Blend them into the soup. Sauteed watermelon rind. Don't throw away the tough part of beet stems. They get tender, just cook them longer.

Looks very promising. dcarch

" -- The sun will come out, tomorrow, tomorrow---" But you can't count on that. It takes more than a day to sun dry. If you don't have a dehydrator, get one. If you don't want to get a dehydrator, you can make nice "sun dried" tomatoes using your oven. dcarch

I have modifier a 4.5 cubic feet working refrigerator to be a smoker. I can smoke (PID controlled) from 32F to 200F, which makes it possible to cold/hot smoke year round. Also, it is an indoor smoker. dcarch

Forage in your own garden. Many edible "weeds". Sous vide cooking can give you many options of enjoying low cost cuts of meat. Also, sous vide give you more meat for the money. I did a side-by-side test. Sous vide corned beef has 6.5 % less shrinkage. That is 6.5% savings right there. dcarch

I like inexpensive. I don't like cheap. dcarch :-)