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 :-)

Keith – Bao Wow! Thanks for the pictorial and recipe. Also thanks for the tip regarding the salmon white coating. Mm84321 – a very elegant composition of a salmon dish. Kim – I need to have your fried chicken right away! Cookalong – fine looking risotto and sous vided salmon. Weinoo – Perfect scallops with vegetables fricassée . Huiray – I will kill for those morels. Franci – Oh My Goodness! What a gorgeous white asparagus risotto dish! Ashen – Very good first Weber creation. Sapidus – I like the way you season your food. Black bean seasoned yard long beans. I know that is very tasty. SobaAddict – You continue to amaze me with your veggie magic. Ann-t – Very dramatic picture of Escargot in Mushroom Caps. Baselerd – Nice plating. - - - - - - - - - - - - - - - - - - - - - - - - Couple of dishes from my kitchen: dcarch Ground turkey on Home made pasta Wild rice stuffed boneless cornish hen

What about Egg Foo Young? What about Khagine ? What about Boerenomele? dcarch

Chickens have white meat and dark meat, each requires a different cooking time. Beer can vs conventional horizontal can make a difference in end results. With or without liquid in the can, likewise, will make a difference. Another thing, horizontal roasting will result in a 1/4 cup of nice juice inside the cavity. Vertical will have none. dcarch

Make sure the paint on the cans are food grade under high heat. dcarch

Still trying to understand how you can turn out such incredible meals from your very compact kitchen. dcarch

Thanks. Interesting gnocchi that you ask about. Store bought. I bought it because I was curious. The package said good for one year, yet it was not refrigerated! Then I got a chance to read the label when I got home. Long list of chemicals. Tasted good actually. No I will not buy it again. Those were pan fried squash covered by scallion ginger sauce. dcarch

Er? They were deveined. You did a good job. Not obvious from the photo.

Rotuts – Wonderful idea of a Bulgur Salad for a 90 weather. Franci – The most delicious tagliatelle al ragu I have ever seen. Ann_t – Who can resist that roast chicken? Weinoo – I have never seen such fat white asparagus in NYC. FrogPrincesse – That the way I like my eggs and asparagus done. Nice looking Asparagus Milanese . TinaYuan – “Sweet and sour pork spareribs for dinner”, I can have that for breakfast, lunch and dinner!. Sapidus – I do a lot of ribs. I think I will have to try your recipe. Sounds so good. Keith – As usual, you make the most interesting dishes. Nice plating too. Kim – It’s never boring eating in your household. Very lovely slow cooker BBQ brisket. Mm84321 – As expected, more master creations from you. Liuzhou – When I make shrimps for myself, I don’t devein either. Nice photo. Basquecook – Always beautiful presentations. - - - - - - - - - - - - - - - - - - A few unimaginative dishes for Memorial Day Holiday. dcarch BBQ ribs Smoked chicken Souis vided salmon

I have not read the entire thread. I apologize if this idea has already been presented: Always turn the bag upside down when opening a bag of chips and eat from the bottom up. This way you eat the broken chips first and get to enjoy the whole ones at the end. dcarch

I think the only problem I have with this is the brine. The scallops I get are so sweet and delicate that I can't see wanting to muck that real flavor up with a brine. Scallops come from the salty ocean, therefore they are already brined. No? dcarch

Wensi Tofu soup, soup for an Emperor. dcarch

Just wait until I start marketing my wireless solar powered sous vide cooker. dcarch

Wonderful Hainanese Chicken rice, everyone! I believe the single most important element for this dish (also for White Cut Chicken) is to use true free range chickens, (not so called cage-free chickens). That's why a lot of times you wonder why your version just can't match that you have tasted in a good restaurant. dcarch

"-----This Foodblog is dedicated to anyone who's marveled at the beauty of life, as reflected in the passage of time and in the procession of the seasons, and in the love we share with each other in community and at the table.----" Thank you! Thank you!!. That's why all your creations are works of art. dcarch