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

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