dcarch

Check these out: http://www.reuters.com/article/2013/05/22/us-space-food-idUSBRE94L1B420130522 http://www.washingtonpost.com/business/technology/nasa-asks-could-3-d-printed-food-fuel-a-mission-to-mars/2013/05/21/76fc3668-c224-11e2-914f-a7aba60512a7_story.html http://www.foxnews.com/tech/2013/05/22/nasa-to-fund-worlds-first-3d-food-printer/ dcarch

David Ross – What a beautiful plate of Wahoo. I have not seen that fish in stores recently. Mm84321 – I agree, a work of art. Ann_t – you never fail in making the perfect steak. Shane – That’s a nice mix of beef cuts for burgers. Liuzhou – Pink champagne for pink salmon, nice! Keith - Like a surgeon, the two poussins, tunnel boned and sutured. Like a great chef, you did good! (I think it was me who completely boned a chicken without opening up the bird). Ashen – Very inviting grilled lamb shoulder chops. Sapidus – I have to still your green rice idea. It looks so fantastic. Franci – Please post more! Your dishes are always very sophisticated. RRO – Amazing grilled wagyu karubi . SobaAddict70 – I will do anything to have a taste of that Rainbow carrots, with golden morels dish. Patrickamory – Not too many people can make a meatloaf as good as yours. ---------------------------------------------------------- First, let me apologize. Chicken was on sale, and I like chicken a lot. So all are chicken dishes. dcarch Hickory smoked chicken with yellow squash White cut chicken on rice noodles with oyster mushrooms, bok choy Sous vide chicken with ramps

What's wrong with the camera? Colors are way off in every picture. dcarch

Whoever is a good cook but has a lousy camera. :-) dcarch

McNugget? dcarch

I was there on Wednesday. Nothing too exciting. I was hoping to see morel mushrooms. dcarch

Just my very silly idea "Butterflied" Chicken representation. My guess is that butterflying provides a more even thickness meaning all parts get cooked at the same pace. Besides, knowing how to spatchcock a chicken ups your "cool" factor. In addition to even thickness, you can brown most of the skin better. You can also apply dry rub better. dcarch Are you sure about that? The skin looks flabby in parts and burnt in others, but brown nowhere. Am I sure? Sometimes. That was grilled on charcoal, which is difficult to control. Most of the time I do it on cast iron pan, which is more predictable, with an IR remote thermometer. As you can see: dcarch

Just my very silly idea "Butterflied" Chicken representation. My guess is that butterflying provides a more even thickness meaning all parts get cooked at the same pace. Besides, knowing how to spatchcock a chicken ups your "cool" factor. In addition to even thickness, you can brown most of the skin better. You can also apply dry rub better. dcarch

The rub is leftover rubs combined. A little of this and a little of that. The thigh bones were later removed as well. Actually I have done stuffed chickens. When I stuff chickens, all bones will be removed. Yes I mean ALL. I don't see having to carve out the stuffing after cooking to enjoy the stuffing and chicken separate. We all have seen J. Pepin's legendary way of boning a chicken. I decided that it is possible to remove every single bone, including the wing bones without opening the chicken. A better (ultimate?) way to stuff a chicken, IMHO. dcarch

No Brining No stuffing Rubbed No trussing - I don't get the idea of trussing, leaving large areas of under cooked skin. But I have been criticized that my roasted whole chicken looks too gynecological. LOL!. Low & slow smoked and roasted is my favorite way (convection smoked 150F - sous vide by hot air). Butterflied boneless, which makes it easier to serve in four sections. dcarch

Could you say a little more about this? Is the friction from the blades heating the soup up (above the warm tapwater temperature)?Yes, friction or motion, creates heat. dcarch

Franci – heavenly seafood! Sapidus - Chuu chii shrimp looks inviting. FrogPrincesse – Delicious dishes beautifully photographed. Mm84321 – Very artistic composition. SobaAddict70 – You can really make simple vegetables look festive. Rarerollingobject - "complicated salad" , great textural and flavor complexity for a salad. Nickrey – Agree with RRO, nice buns. - - - - - - - - - - - - - - - - - - - - - - Recent meals: Home smoked salmon on puff pastry sandwiches BBQ smoked ribs marinated in smoked Roasted Red Pepper Coulis dcarch

Skate. If you prepare it right, amazing. If not, it is the most disgusting ammonia fumed piece of garbage. dcarch

Perhaps we can talk about what is the worst tasting fish also? dcarch

The next one. dcarch :-)

I don't remember at this point the store exactly where. I bought my trees from Fourwinds. Very nice. Just bought them in pots and starting to blossom already. dcarch

I have seen Yuzu in a Japanese store. $2.50 each golf ball size. I bought 2 yuzu trees. Starting to flower. dcarch

percyn – You have been eating very well. Plantes Vertes – Nive photos. Mm84321 – Very sophisticated recipes. SobaAddict70 – Gourmet leftovers. Very lovely green salad. Keith – you are doing fantastic with plating. C. sapidus – delicious Pescado al mojo de ajo. patrickamory - Chicken Chettinad looks very flavorful. basquecook – I say the plating is great and the photography ain’t bad! Panaderia Canadiense – Shrimp pizza! How unfair! It is not easy to get untreated shrimps here. ChrisTaylor – You have nice shrimps too! TinaYuan – that sourdough veggie pizza can turn anyone into a vegetarian. ---------------------------------------------- I am in a foraging kick. I posted a couple of dishes using Hostas: http://forums.egullet.org/topic/144918-hosta/?hl=%2Bhosta#entry1917155 These two use Daylily stems. Dcarch

This is a product that gets daily use in our house. It is clearly not half and half. It is non-fat milk processed in a way that gives the same mouth feel that half and half does. My wife uses it every day in her coffee.------------------------ but still like the mouth feel of half and half it is not hat bad of a thing" I think I am turned off by the name "Fat-less Half & Half". I sometimes do use non-dairy creamer. I sometimes buy Imitation Crab Legs and Chinese Mock Chicken, but I am not buying Crab-less Crab Legs or No-Chicken Chicken. dcarch

I grow the plain and cheap kind. dcarch

Toxic? Ha! People cannot grow them if they are in an area with a deer population. Deer love to eat hostas. You harvest them like asparagus, cut close to the roots, but leave the roots alone. I cut about 25% from a cluster. dcarch

So many of you are having a terrible winter. Here in New York Spring has arrived. While you are just getting seeds started, I am harvesting delicious tender hosta shoots. Not exactly foraging because I grow hostas as a vegetable. Hosta is grown in Japan as a vegetable, it is considered a delicacy. It is probably the most amazing vegetable you can grow in your garden. It needs no sun, no fertilizer, no watering, no trimmimg and it is a decorative perennial that comes up every year before anything else. It will be many more weeks before you can have anything edible from your garden. Hosta shoots are like asparagus and endive without the bitterness, very mild and tender. Have you tried hosta? If so, how do you make yours? dcarch Hosta tofu soup Deep Fried pork on braised hosta

How about if the turntable itself does the stirring in relation to a fixed paddle? http://tinyurl.com/bmbv7wt Or a microwave with two beams (magnetron) located in a different aiming area. dcarch

Tina, I think what Keith is trying to clarify is the dimension between the cutting edge and the spine (top edge). BTW, do not get one of those Teflon coated knives either. Food sticking just the same. I like the fact that food sticks to the blade. Check out how Martin Yang's cutting techniques take advantage of that. dcarch

Simply amazing. The reason why I post this is because I saw in another article, which I can't seem to locate, that some systems are less than $2,000. which makes than affordable to many people. dcarch