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

Tina, I am not sure if there is a way to make wet food not stick to the blade, certainly not a thinner blade. When two smooth surfaces are closely put together with a very thin layer of water in between, there will be about 14 lbs per sq. inch of atmospheric pressure pushing them together. Dimpled blades (granton edge) may help a little for thick cuts, but not much for thin cuts. dcarch

1) That's the same as vegetarian trying to mimick "fake" bacon - If you decide not to eat the real thing why do you want to eat just a bad imitation (and imitation crab taste really awful) 2) These are pretty common stories who hear quite often but as a chemists I am very confident that it will be nearly impossible also in the future to replicate flavor foods, especially whole dishes. Of course these reporters want to sell their story and claim some powders/liquids taste like stew/chicken/whatever but actually they don't, not even close. It's the same as claiming truffle oils taste like real when it is just some thioether whith some related flavor. Very interesting discuss this has turned into. 1. No, no one is proposing to use this technology to only make fake food. The new technology has the capability of making food for many special needs. I don't eat fake bacon or fake crab, but that does not make them go away. Obviously plenty of people enjoy them. 2. Artificial flavoring will not disappear because you and I don't approve, truffle oil will not disappear either because the purists sneer on it. Talk to Gordon Ramsay and Heston Blumental about truffle oil. Besides, that has nothing to do with this topic. dcarch

On the one hand, yes, definitely. On the other hand, we're human, we're emotional creatures, and make strong associations between process and product, so for a lot of people, the amazing aspect is pretty much overshadowed (I think) by a sense of potential loss. Absolutely. I agree. However, the main point is this, this technology is not what big food conglomeration can do to harm the public and make big money, the whole excitement is as the title of this thread says "Next Kitchen Appliance", this technology has come to a point now soon it will be well within the general home cooks' budget. What wonderful creative recipes can you come up with is what I like to know, including all those of you with sous vide phobias. Forget about sphericfication, the machine can print out square bubbles. I would love to print out an ice cream using square bubbles of incredible color complexity and each bite with a different flavor. dcarch

"This is exactly right however. I have no desire to eat a "printed" or "replicated" rack of ribs. That is simply begging the food industry to add even more undiferentiated excess crap or "bulking agents" to our food. Ever had a microwave dinner with "ribs" in it? Ground pork trimmings mixed with flour msg and God knows what else, then formed into the shape of riblets.....! NO THANK YOU." 1. I saw a program sometime ago. A reporter was reporting a fancy Jewish event. The reporter was shocked to see shrimp cocktail served. Then he found out those were intimation shrimps. There are people because for one reason or another, have to have some food flexibility. 2. I saw a documentary of a corporation's flavor lab. The flavor scientist, using various flavor chemicals and made a mixture for the reporter to taste. The reporter said, "This tastes exactly like roasted chicken." The scientist added a few more drops of something, "Now this tastes like beef stew my mom makes." The point has nothing to do with whether you like it or not, the point is this technology is amazing, and may have many revolutionary food related implications. dcarch

Back to 3-D printing: For those people who for some reason cannot eat lobster, it is possible to "print" out a lobster using texturized fish meat, which look like a lobster in all its details, furthermore, the fake lobster can actually have shells that is made from food material which has the same hardness as real lobster shells. It is possible to "print" out fake chickens with bones which look the same as real bones. Imagine fake ribs which you cannot tell it's fake by looking. dcarch

As you know, you can scale up or down printing with a printer. Whatever you are "printing" out using this technology/appliance, you can make it any size you want. Think baking and confectionery making. Think infinite possibilities of making desserts. Think how amazing to print out a chicken that looks like a real chicken in every way, using tofu. And just think, you can print you own sous vide machine. LOL! dcarch

Take a look at 3-D printing. Check out on youtube 3-D printing. That will be the next greatest kitchen appliance. dcarch

Add a cheap small aquarium fountain pump (eBay) you may find the temperature stay fairly accurate. dcarch

Thanks for the feedback. My hunch was that it wouldn't be very accurate for the price but I'm disappointed that it appears to be so inaccurate. I didn't expect it would have a PID controller but even a bang-bang thermostat can be much more accurate than that. I'm guessing that the heating component of the unit is an existing slow-cooker and they've just re-packaged it for sous vide, without the accuracy that we associate with the technique.It would be nice to think you have a defective unit and that they're normally much more accurate, but my bets are that they're all the same. Would love to hear from more users or customers, especially those with the equipment to measure the long-term accuracy of the unit. If it does not have a water circulator, a PID will do it no good. PID is not that expensive to incorporate, a circulator is difficult to be worked into a slow cooker. dcarch

Does it circulate water? dcarch

Can this be right? No difference between water and air? The specific heat of each is different. I would think that over short cooking times it would matter a lot. You are correct, the specific heat is very different. But with convection, a lot of air moves over the food to replenish BTUs needed to bring food up to set temperature (think your hair dryer). Yes, moving air is not the same as moving water, that's why I said for long cooking time, it will not be much difference, after the set temperature has been reached. dcarch