dcarch

Dry ice? dcarch

If I have a really good way to lose weight, I would be wealthier than Bill Gates. In general, I am in agreement with prasantrin. Since this is not a thread about the science of dieting, I will try to stay on topic. Go to any Asian ethnic food store, Chinese, Japanese, India, Korean ----- and buy up lots of stuff to try out. Things you don't know what they are, just cook and eat. You will like many of them, and those you don't like, you will after trying a few times. dcarch

Tea is not cheap. That will use a lot of tea. dcarch

"----1. The starting temperature of your ice doesn't matter that much.---" ​I agree. I mentioned ice cube temperature because I am not a drinker. I have no idea about the alcohol contain of the drink. Alcohol can lower the freezing temperature, or melt the ice faster. dcarch

To be able to understand the situation, you must also measure the temperature of the ice first. Ice can be any temperature from 0C to - almost absolute zero. With a given mixture composition of alcohol + water, the temperature will be the same regardless of methods of stirring or shaking, if the ice temperature is the same. dcarch

Keith, nice plating. 1. Do me a favour. Get a single clear light bulb, not a frosted light bulb, and put one of your beautiful glass plates directly under the bulb and see if you can get a very dramatic shadow. Even better, do it with a single LED light. Try lifting the plate up a little. 2. Regarding ice water; as long as you still have ice cubes not yet melt, you cannot get the water to be colder than 0 degree C. In other words, you are wasting all the other ice cubes. dcarch

Small watermelons are called Personal Watermelons. Personal cake? dcarch

Radiant heat is also dependent on the color/ reflectivity of the vessel, (black body radiation) and the color of the contain. dcarch

"---no doubt so the stronger strands help support the weaker ones. ---" I think it is more than that because the weaker ones go weaker progressively faster than the slightly stronger ones, so the mixture needs to be 100% uniform in strength. The fact that only a few strands break first indicates uniformity has not been achieved, otherwise every stand will break at the same time. I also think there are similarities in the physics in other similar operations, such as cotton candy making, and "Dragon's Hair" candy making. dcarch

Mushy meat typically is a result of excess tenderizer use. Try marinating meat with fresh pineapple and you will see literally meat paste. dcarch

Thank you for trying out the options. I have not been able to get too far with this. Just thinking out loud: I think the process before pulling is very important. The "Weakest Link" theory also determines how many times you can pull without breaking. By doubling up many times again and again when you prepare the dough, you basically even out the weakest part of the dough so there will be no weak points in the noodle when you pull. dcarch

Kim, Wow! what a feast for Easter! Regarding my potato "cakes", I have a few molds that I use to compress them into square or round shapes. It takes a few seconds to make. dcarch

constant temperature and humidity control is the key. Rice cooker does not sound like it will work. dcarch

Thank you Plantes Vertes. The first dish - prime rib on horizontally thin sliced portabella mushrooms and white asparagus. Tarragon sauce. The second dish - bok choy, micro bell peppers and compressed multi-color potatoes. Rosemary sauce. In general, I don't normally decorate food, carve food or garnish with unrelated ingredients, unless I get silly and try to be funny (for instance, Halloween dishes). dcarch

Here is the variable density cold smoke generator being tested: And the finished generator: dcarch

Mm84321 – outrageous! with or without truffles. C. sapidus – Very nice Crab and spinach quiche. Patrickamory – Life would be very good if I can have some of those roasted chicken with clementines. Simon Lewinson – I say your first sous vide confit chicken thighs is a success. SobaAddict70 – Very nice presentation, all the dishes. Emily R – what a beautiful bowl of risotto! Dejah – Incredible orchestration of flavors on your short ribs dish. Ann_t – perfection in Halibut cooking. Keith – great presentation of your calamari. Jason Perlow – I can really sink my teeth into that smoked beef on whole wheat matzos. Weinoo - Matzo ball ramen, very creative... Sapidus - garlicky oven-roasted chicken is my favorite way of making chicken. Kim – I have been waiting for you to post some more of your wonderful cooking and I was not disappointed. FrogPrincesse – impressive photography! ------------------------------------------------------- Prime ribs was on sale for Easter. So I made sous vided prime ribs rare and medium rare. For fussy eaters. dcarch

Not exactly what you are looking for, but it is a DIY smoker. I have a very complicated smoker which I built. It cold/hot smokes from 32F to 180F, PID controlled, moisture controlled, convection smokes, a 4.5 cu. ft. smoker smokes indoors. Yes, I can cold smoke salmon, cheese etc. on a hot summer day. Yes, I can smoke big time in the winter indoors without driving people out of the house and smoke alarms going off. dcarch Part of the system:

One more thing, I forgot: Labeling the bags is easy, and can be done the following ways: 1. For labels to go inside the bags, you can use aluminum foil and a Sharpie/marker to label. 2. For labels to go inside the bags, you can use Sharpie/marker to write on wax paper. 3. Or my preferred way is to print out adhesive labels to go on the outside of the bags. Very convenient. You can color code the years, so at a glance, you can immediately find the very old packages. Similarly, you can color code the kinds of meat. dcarch

Just reuse the ones come with the fruits and veggies when you shop. Save the gasoline not having to return them to the stores. They are not dirty and you are going to cook the food anyway from the freezer. Or buy them on eBay or Amazon. dcarch The bag in the video appeared to be new and unused. Which means only one thing: You steal produce bags Now you have done it! Just for that, I am not going to show you how I can convert Diet Coke into 2005 Chateau Petrus in three easy steps. dcarch

Just reuse the ones come with the fruits and veggies when you shop. Save the gasoline not having to return them to the stores. They are not dirty and you are going to cook the food anyway from the freezer. Or buy them on eBay or Amazon. dcarch

Thanks, DDF. I have no idea how long this ancient piece of flanks steak has been in the freezer. dcarch

No problem at all. Here is one Tenderloin 8 months old in the freezer. dcarch

Many of you have food vacuum machines. I am sharing with you on how to vacuum seal food for freezing for free. While you can save money buying food on sale, but the freezer bags such as Foodsaver bags are not cheap. So you can re-use them by cutting them shorter and shorter, but the time in washing them, drying them and store them each time is a pain. The video is self-explanatory. Feel free to ask questions if there is anything not clear. I hope you will find this method useful. BTW, I have searched the Internet and have not found anything similar. If you have, please let me know so that I don’t take credit for having invented this. Thanks. Dcarch Video:

I make corned pork sometimes. After the corned beef is cooked, I use all the salty seasoned liquid from the corned beef to marinate pork and cook the pork in. dcarch

I am not sure. Bricks have no ability to reflect heat. All bricks do is to absorb heat from the fire by conduction, than re-radiate the heat (IR radiation). Perhaps a flat roofed oven will give better even baking? dcarch