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

I have never had problems with bone framents. I have never heard anyone else (When I was in the Far East) had problems with bone fragments. dcarch May be off topic: I saw this sign in a supermarket, which I thought was crazy: "disclaimer - The unpitted olivers have stones, please be careful eating them"

A Chinese cleaver will do all kinds of cutting, chopping and slicing. It can crash garlic, it can scoop up stuff from your cutting board. Use the handle end and a cup and you have a pestle and mortar. With two cleavers, one in each hand, you can chop meat faster than any food proccessor. The only thing it cannot do is what a paring knife can do. dcarch

Oy, good luck cleaning that thing haha Cleaning a drum pump is not that problematic. There are no valves and pistons. It's like a centrifugal pump, except centrifugal pump is not self-priming. Inside drum pump: http://www.globalspec.com/ImageRepository/LearnMore/201112/T0218E185969b7d3d6aa463cb35390eaf4c9186e.png A peristaltic pump is ideal, but difficult to find one with high capacity. dcarch

Someting like this may work: http://www.ebay.com/itm/Aluminum-Rotary-Drum-Pump-4-ethylene-glycol-non-corrosive-liquids-gasoline-gas-/390366034363?pt=BI_Pumps&hash=item5ae3a0f9bb Also, I remember there is another kind of pump which can work. It is basically a round tube squeezed continually by two motorized wheels rotating in one direction. It is self-priming (poitive displacement pump without a piston.) dcarch

Siphonig thick liquid does not work very well. Also most tubing gets soft if used for hot liquid and tends to collapse. dcarch

I think Hostess Twinkie was at one time a division of International Telephone & Telegraph. dcarch

This will not work, if it is based on the Venturi effect, which I think it is. dcarch

You may have seen the video of Heston's sous vide whole pig in a hot tub. What is the largest piece of meat you have ever cooked sous vide? How did you do it? I have sous vided an 18 lb turkey. I have done whole racks of spare ribs a few times. I use oven baking bags for large size items and a beer cooler. dcarch.