dcarch

In a way, Fried Rice is like Stir Fry, there is no one stir fried recipe. Definitely fried rice has nothing to do with leftovers. You can stir fry leftovers too. If you go to a fancy banquet, there is always a fried rice dish near the end. Leftovers? No way. dcarch

dcarch .. did you use wooden skewers to keep those wings so straight? .. they are really tasty looking. Thanks, this is how it's done: dcarch

Fried crispy wings for Super Bowl. dcarch

Shop towels are cheap from Home Depot. They are 12" x 12" cotton, durable (15 years?) and very absorbent. I bought 50 pink ones for dirty wipes, 50 white ones for clean wipes. It is a pleasure to have lots and lots of towels in the kitchen. When they get dirty just throw them in with the laundries. Or, quick rinse in the sink and microwave to dry/sanitize. dcarch

Scubadoo – You have done some amazing photos of delicious dishes lately. Dejah – I like the way you enjoy the chicken with your Hubby. Robirdstx - Chicken Marsala looks beautiful and appetizing. Liuzhou – Nice Thai style red duck curry. Is that how you are supposed to enjoy the dish, with a wrapper? Kerry Beal – Very pretty plated roasted chicken. C. sapidus – The best coconut rice I haver seen in a while. pastameshugana – I lives not far from NYC’s Katz Deli, I know a good Pastrami, and yours is a good Pastrami. FrogPrincesse – luscious rack of lamb. Kim – I will work as a helper in your kitchen and may be I will learn to make wonderful simple food. Scottyboy – extraordinary swordfish! --------------------------------------------------------- Practicing a few dishes for Valentine’s Day. dcarch Sous Vide Pork Chops Sous Vide Pork Loin Fried Rice

Chinese eats at home? Eats at home, yes, Chinese? Questionable. :-) dcarch Paper thin Chinese sausages fried in sweet vinegar and rice wine, on tofu White and red fried rice, Meyer lemon flavored. (trying out some Valentine dishes)

The exact condiction is this: If you touch the metal cover, it will be much hotter, because it is giving up more heat, but to the steam inside, it is extracting more BTU therefore it cools down the steam quicker. Here is something you may like to try out: Steamed fish - If you steam fish in a bamboo steamer it will be less watery with the fish than if you steam the fish in a metal pot. In a metal pot, the steam condenses under the cover and drops down on the fish. dcarch

Where does this clay pot get the liquid it adds? To varying degrees. Sorry, I'm not trying to be a smartass. I really don't understand. Suppose you have two pots, one clay and one metal with identical food to be cooked. Further, assuming you adjust the fire to supply the same BTUs to the pots to compensate difference in thermal conductivity. Steam from cooking will escape out more from the clay pot than the metal pot because steam from cooking will condense more under the metal pot's cover and return back to the food. The metal cover is cooler because of higher conductivity. dcarch

If the flavor is good, don't change. Just add starch to thicken. Clay pot with the cover on adds less liquid to the sauce because of low conductivity. Moisture of a metal cover tends to condense more steam back into water and returns to the sauce. dcarch

Neither way can tenderize the meat. Meat Tenderizer - typical meat tenderizer makes the meat mushy soft, too much and too long with tenderizer can turn the meat into a nasty pasty texture. Jaccard - the meat never gets tender. The fiber gets shorter and the meat becomes more chewable, and swallowable. Be careful with jaccard if you are sous viding meat. dcarch

Thank you everyone. Vegetarian cooking can be fun. The design on the tofu is silly simple. I like silken tofu. I like them a little firmer. I just let the tofu rest on a surface that had a design to drain off some water. In a few hours, the tofu took on the design of the surface. Scotty, the black garlic sauce is black garlic blended with olive oil. dcarch

So many amazing dishes. Too many to comment each one on. But still------- Scottyboy – You really know how to cook beef. Chris Taylor - a very gorgeous plate of The Zuni Cafe roast chicken Jason Perlow – incredible scallops. SobaAddict70 - Crostini di bietoline, WOW! Panaderia Canadiense, Very nice tenderloin. Kim – You are the queen of pan cakes. Prawncrackers – very nice photos. Dejah – that is one good looking crispy chicken! Liuzhou - Mixed Seafood and Mushroom Stew, I like! Nickrey - duck breast with pineapple, I got to try that, orange duck is getting boring. Kayb – Amazing Germanic pork shoulder roast. ------------------------------------------------------------ Meat! Meat! Meat! Had too much meat. A few vegetarian dishes. dcarch Steamed tofu on sesame noodles Steamed tofu with truffle oil and black garlic sauce Wild rice salad

I have this one. Baked wild rice. dcarch

Thanks again everyone. Scottyboy, "---Haha well mine plating is always for one or two.---" Exactly what I do. I do the same even if I am microwaving leftovers eating alone. I don't really call it plating per se because most of the time it does not take any longer or any thinking. Just pile the food on a plate. After a while you feel that each ingredient tells you where it wants to be on a plate. dcarch

Thanks guys, you are very kind. Tofu was braised in thick highly condensed chicken stock on very low fire for a couple of hours. The chicken was sous vided at 150F, with skin on, 3 hours. Then quick chill in freezer for about 40 minutes before browning in ultra hot cast iron pan on two sides. Those scallops were large dry scallops. At $15.00 a lb is not cheap, but no fat and no bones, all lean meat. Sous vided at 120F for 30 minutes, no lost in weight either. dcarch

It took me a while to go thru all the fantastic meals I have missed, because I read them several times; they are so amazing! I have been traveling and not much time to post. Here are a few recent ones: dcarch Plain braised tofu with black garlic sauce Sous vide chicken thighs Sous vide brisket, latkes Sous vide scallops on wild rice soup

Sorry going off topic: Why flight attendents do not get tips? They do the same or more than a restaurant server. dcarch

The power rating is important for a stick blender, equally, the max RPM for the motor. They don't generally give you that information. Get a cheap digital tachometer to check RPM when you shop. You can have a 100 HP motor blender which will do nothing for you if it goes to only 100 RPM. The difference in blade tip speed as it encounters the food is what makes chopping effectiveness, Here is a technique I use: I let the blender reach full speed and plunge into the food, pull out to let the motor reach full speed and plunge again and again. I use a tall container to avboid splashing. dcarch

Very glad that you are eating/cooking again. A very sure sign that you have won the battle. dcarch

For those of you who is not planning to get a Vitamix, a low end blender can be very useful if you: 1. Sharpen the blades. The blades are normally extremely dull for your typical home blender. 2. Lower powered blender gets over heated from heavy use. Take away the jar and let the motor run free-wheel to cool the motor down once in a while. 3. Most blenders achieve low speed by using fewer magnetic field coils or a diode to cut down voltage. Those schemes can be stressful for the motor to do heavy duty low speed grinding. Get a PWM motor speed control to control the speed of the blender. A Paulsed Width Modulated speed controller can operate the motor at much high power at low speed. dcarch

The science of adhesion is very complex and there are many reasons why two dissimilar material adhere to each other beside mechanical stickiness as stated by Keith above. An adhesive tape can stick to an optically flat glass very well, two flat surface with a drop of water in between will require more than 14 lbs / sq. in. of force to pull apart, one metal can be electrically plated (bond) to another metal -----------. Just use lot's of oil, a non-stick cookware and enjoy your dinner. LOL! dcarch

I have done risotto with all kinds of rice, including couscous. dcarch couscous risotto Regular rice risotto

Not sealing the bag has the benefit of testing to see if the cooking needs more time. You can also reuse the bag many times. dcarch

What wine pairs well with McRib? dcarch

Sous vide does not mean vacuum in reality. It means airless. dcarch