dcarch

Dazzling, spectacular, delicious, ------------------------- and fattening!! LOL. Looking at all the amazing creations is like a kid in a toy store!! --------------------------------------------------------------------- Playing with simple carrots. Dcarch Roasted duck with carats (carrots) Shrimps with carrot hearts (cores) Tilapia, carrot hearts (cores) and risotto made from plain rice.

Those are Enokitake mushrooms to be eaten raw. The black "dust" sprinkle is chopped black olives. dcarch

The method I use is for low fat cracklings. Low fat because I like to eat a lot. 1. Boil pork rind to render fat. 2. After boiling, cool and scrape off still more fat. 3. Set dehydrator at high heat, with fat side of pork rind down on paper towels and dry for at leeast 12 hours. 4. Using a convection toaster oven preheated at 380F and bake the rinds with fat side down. In just a few minutes, the cracklings will be ready. Practically fatless! dcarch

You are probably doing stoneware plates. Some of them can get hot in a microwave. The wet towel method, I can stack 12 plates 5 minutes in the microwave. dcarch

How about Risotto made with regular rice? 10x cheaper. Real Native American (not farmed) wild rice dcarch

It's good for the ecosystem. Cheap fishes are more plentiful or farm raised. They are doing it to save the environment. dcarch :-)

I bought workshop cotton towels from Home Depot, 50 white ones and 50 pink ones. They are about 12" x 12" each. Put one wet one in between every two dishes and microwave. You will have a pile of hot hot hot dishes. The pile stays hot for over and hour until you put them out. The towels are for general kitchen use, White for clean, and pink for dirty. When they get soiled, they go in the washing machine. It is very convenient to have lots of towels in the kitchen and not have to use paper towels. For large serving platters, I use a table top butane stove under the platter. It keeps the platter and the food hot the entire dinner. Never cracked a platter. For some recipes, I have a large block of Himalayan salt that I heat up in the oven to serve food on. I refrigerate the salt block to keep sushi cool the entire meal. dcarch

I went to a restaurant in NYC, where they serve only congee. http://3.bp.blogspot.com/-lzhtTXZHQk4/TgyjY9rlsSI/AAAAAAAAAmc/ijMg9abGfI0/s1600/Congee+Village+Exterior.JPG I learned from them the making of thousand year old egg congee. dcarch

Very curious to hear how this is resolved! Very simple solution: Use a separate container inside the PC. Essentially you are steaming inside the PC, what is inside the container never boils. dcarch

You have to be very careful using a PC for starchy type of cooking. Read the PC directions. You may end up repainting the kitchen ceiling. dcarch

patrickamory, "--- dcarch those little meatballs are to die for.-----" Thanks. I thought grilled meatballs might be great. They were. dcarch

I enjoy making and eating cracklin. dcarch

Thank you Rotuts. The meatballs were made with regular meatball recipes. I used an ice cream scoop to keep the size uniform. They were first steamed so that the shape got firmed up then there were quick grilled on a smoking hot cast iron griddle. Thank you Kim. The asparagus were so thick. It would be diffeicult to roast without drying them out. So I steam cooked them first and then roasted on very high heat. I like batter fried shrimps. Your shrimps look perfect. dcarch

It took me a while to go thru all the posts since I last posted. Toooo many amazing creative delicious dishes for me comment. ------------------------------------------------------ A few recent kitchen concoctions. dcarch Sous Vide Pork Tenderloin on Giant Asparagus Sous Vide Beef Tenderloin Fried Plantain Grilled Meatballs, Asparagus Stems and Beet Stems

"----Been a while since I plated and took a nice picture.---" It has been said, "Practice makes perfect". Except in your case. You don't practice often, everything still comes out perfect. Very nice dish, Scottyboy! dcarch

Nonsense! Yours looks better to me! Exactly. Art used to be, very long time ago, one single style. If you did't create the same way, then you didn't have art. Have you been to an art museum nowadays? There is no such thing anymore. On the walls, you have keith haring, Andy Warhol, Norman Rockwell, Grandma Moses, Henri Matisse, Picasso, Rembrandt, Josef Albers --------. I see art in all posts here by everyone. Different styles, but art just the same. dcarch

If you are handy, you can buy the steel and make your own. dcarch

The first thing to do is to study a little what are the best metal in steel and stainless steel for kitchen knives. If you have good metal, you are half way there for a good knife. The other half is to select a style that you are comfortable with. dcarch

When life gets nerve-racking, the last thing you should be doing is cooking and washing dishes. Go get some sushi and warm sake, and let some soothing music reset you tense rhythm. Sushi, it’s so simple, elegant and calming just like a Japanese garden. Zen. dcarch

Wonderful tamales ScottyBoy. The slight irregularity in shapes makes it that much better, otherwise people will think you bought them from Trader Joe's. dcarch

rarerollingobject, thanks. You know, after you have done enough cooking for a while, you can basically tell if a recipe is worth your time to try out. I definitely can see your lamb dish is a keeper. All the dishes were sous vide cooked, using two cookers. The scallops were done at 120F then seared. The red leaves were probably a cross of Japanese maples. There are many Japanese maple trees in my neighborhood. Maple leaves are edible when they are young. For my scallop dish they were very tough, just for seasonal decoration. dcarch

Thanks everyone. The turkey was solidly frozen. I indeed used a roasting bag in the bath. They are plenty big for a turkey. I seldom vaccum the bags when I sous vide. I typically weigh the bags deep and let the water pressure to remove air from the bags. This way it makes it east to check internal temperature and sometimes reuse bags. I set the water at 150F, I think it took 10 hours. The dark meat came out very good at 150F. I thought I needed to cook it further at 170F. To roast, I had the turkey in the refrigerator for a while, then into the 500F preheat oven to brown the skin. BTW, when turkeys were on a big sale last year, I got a couple extra ones and I sous vided them right in the plastic bag they came in. Since those were for meat only, the skin were throw out in case the plastic was not completely food safe at 150F. dcarch

Actually I don't know. It sprouted from a seed in my front yard. beautiful bright red leaves. dcarch

Fantastic TG dinner everyone! I sous vided a whole frozen turkey. Also many other dishes which I posted on the Dinner Thread. dcarch sous vbided turkey before roasting turkey wings

Franci – amazing looking duck breast and oxtail. So perfect! patrickamory – the Orzo with sausage and peas is so elegant and enticing. rarerollingobject – Lovely steak tartare, with endive. Stunning Scotch eggs. SobaAddict70 – very nice photos of Cannellini beans and lobster pasta. And that Crosnes and turnip green salad is out of this world. C. sapidus - Maple mustard pork chops looks very apetizing. Mm84321 – award winning recipes. liuzhoub – Your dish of coriander pork coninces me to want to try that recipe. robirdstx – that is one expertly done Pan-Seared Magret Duck Breast. Kim – even you dull dinner is festive, especially the Garlic-cheese bread, grilled meatloaf, slaw and onion rings. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- So, I had some friends over for Thanksgiving. I did sous vided a 16 lb frozen whole turky. Since no one really like turkey, I just served the turkey wings. (pictures posted on the other Thanksgiving thread). Instead, we had all kings of other meats. dcarch pork tenderloin with roasted peppers scallops with white and green asparagus, shiitahi mushrooms. London broil romaine lamb shoulder chops. beets