dcarch

Haha! very interesting reaction to my plate. As it was said, "it's in the eye of the beholder". I of course will not tell you the hidden subliminal symbolism which I schemed to play games with your subconsciousness. I suppose, If you were an astrophysicist, you might behold that that circle represents the Black Hole in which it sucks in all matter with a relentless force, so powerful that no electromagnetic energies can escape. No electromagnetic waves means the absence of color and the absence of color equals black. However, the mystery of this Black Hole, dark matter and anti-matter could be explained by the new String Theory, which is represented by the stringy scallions. dcarch

Heidih, I am glad you are asking the questions. Yes, Those are paper-thin Chinese sausages. Reason for that is to give a little more taste to what's just under that, which is Cod. I forgot the Cod. :-) The artichokes seem to be a different variety. They are very large globe shaped, not heart shaped. Come with very long stems and the stems are very tender. dcarch

Kim – Wow! Those are perfect pork chops. The cabbage makes them even more perfect. Chris Taylor – Tagliatelle and ceps, makes it very attractive to be a vegetarian. SobaAddict – That bread looks like professionally made. Very pretty artichoke dish. Beautiful plating on the others. Mm84321 – you are the cirque du soleil of the food world. Percyn – burger making require more skill than many fancy recipes. Scottyboy – the smoked pork belly looks heavenly. Prawncracker – Mango lobster, sounds like a great pairing. Panaderia Canadiense – While your Beef Stroganstuff may not be authentic, but it looks like it tastes better than the real thing. Anna N – That simple shrimp salad is simply divine. Jayt90 – that chicken ballotine is amazing! C. sapidus – With perfect steak like that, who needs sous vide? Patrickamory – your Boston-style baked beans sure looks appetizing. -------------------------------------------------------------------------- A few ordinary everyday dishes. dcarch Gulf Shrimps with Black Trumpet Mushrooms, Black Garlic, & Black Potatoes. Drumsticks with Artichoke Stems Roasted Pork on Jicama Tofu with Ginger/Scallion Sauce

To get max flavor and no soaking time, I often use a coffee grinder to turn dried muchrooms into mushroom powder. This will also allow you to use the tough stems. dcarch

I posted mine on the "Dinner" thread. http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27870 dcarch

Some stunningly beautiful creations! Just amazing! For Memorial Day (USA): A fine gentleman generously sent me some special rub (Mad Hunky). This is experimentations in: Trying out the rub in various ways in three dishes, country style pork ribs, St. Louis pork ribs, and a crawfish dish. Finding out, side by side which rib of the two is my preference. Also, I am on a pork cracklings kick. Baked crackling is not fatty. The salad is lily bulbs with jicama. The MH Rub worked beautifully in all three dishes. And, to all those brave men and women who protected our freedom, I honor you on this Memorial Day. dcarch ------------------------------------------------------------------------------------------------------------ Baked Pork Cracklings Country Style Ribs on Watermelon Rind Crawfish, My Style St. Louis Ribs on Pineapple and Beets Lily Bulb Petal, Jicama Salad

Nothing wrong with your Pork, Chris. Your camera is not the smartest. It couldn't tell that it was reading the reflection from the flash and underexposed the pork. dcarch

Mangoes come in different shapes, sizes, hard and soft. Some mangoes have lots of fiber. I hate waste. In many areas (here in NYC) mangoes are not cheap. After looking at all methods and gadgets of peeling AND cutting a mango, I have not found one that works in all the following of my needs: Peel all the skin and remove all the meat from the pit with MINIMUM waste. Accomplish the above and serve the mango with NO TOUCHING by human hands. I know people who will not eat anything that comes from messy hands. Less slippery messy fingers, cutting board and whatever other apparatus you have to use. I would be very pleased if you can link me to youtube of a method that you feel is better. I have looked around and have not found one. Or better yet show me one that you have been using that I can learn from. Thanks. dcarch

Mango season is starting. Let me share with you my way of peeling/cutting a mango. What do you think? [media=] dcarch

Very interesting programs. Too bad there are no English subtitles. dcarch

Thanks FrogPrincesse. That home cured pancetta looks amazing. Thanks Scottyboy. That makes me feel very good, coming from you, a true professional. Kim, Thanks. Interesting, I never had frozen pizza. I alway re-heat them first. dcarch

C. sapidus – that’s the way I like my seared tuna steaks done. Beautiful! rarerollingobject – We can’t get samphire here in NYC. I guess I will have to go to your house to try some. :-) Kim – Very impressed by variety of dishes that you can come up with. Nice perffectly done prime rib. Scottyboy – you have shown there is art in chicken soup making. Avaserfi – Very elegant Geoduck risotto FrogPrincesse – lovely roasted chicken. deensiebat – I will have to try your salad with beets, rhubarb and blue cheese. Sounds like a nice recipe. SobaAddict – You are a master in using nature’s greens. Kayb – Very respectable sous vide ribs and chicken tenders. EnriqueB – You got some fancy seafood dishes there. --------------------------------------------------------------------------------------------------- Nothing fancy; Come on, it’s only Mother’s Day. :-) Puffed wild rice soup Deep fried pork tenderloin with puffed wild rice Gulf shrimps with ramps on black garlic risotto dcarch

Thanks Janeer. Hosta is a vegetable in Japan. It taste like endive except not bitter. dcarch the leaves look identical to the hosta plants that are popular suburban bedding plants/flowers. Are they the same? Never thought of eating them I hope so. I have been eating them for many years and I am still here. dcarch

Thanks. Lemon chicken recipe, except I used lime. dcarch

Sorry, the "F" key is right next to the "G" key. I meant "guys"! Thanks Janeer. Hosta is a vegetable in Japan. It taste like endive except not bitter. dcarch

Thank you fuys. Forage may be free, but it does not mean “salvage”, “rummage” or “scavenge” dcarch

Thanks Shelby and Rod Rock. They are baked and not deep fried, so they are not greasy unhealthy. dcarch

Home made pork rind cracklins. Wonderful snack! dcarch

A few dishes with foraged Mother Nature's gifts. dcarch Ramps and shrimps Wild chive scapes and tilapia Hosta shoots and shrimps Ramps omelette Lambsquarters and lambburger fiddlehead fern and chicken

It tastes like WD-40. dcarch

This is the place? Very north indeed :-) dcarch

That's it ! The Eiffel tower in the background! and the River Seine! LOL! Some guys here use the ultrasonic thing for mixing drinks. (infusion) dcarch

There is no sure "rule of thumb" way of cooking rice. Too many variables. The same cup of rice if you shake it a little, the volume decreases. The "knuckle" method, whose knuckle? What is the diameter of the vessel? This is a more or less sure way of making rice, any rice, if you don't have other "sure ways" that consistently work. 1. Put rice in a small pot that fits in your pressure cooker. 2. Add water to rice; use less water than you think it needs. 3. Pressure steam the rice for about 20 minutes and take a taste of the rice. 4. It the rice comes out good, you are done. If the rice is too tough, add a little more water and pressure steam again. 5. Keep doing it until the rice is cooked to the exact consistency you like. This works with any rice, except this method will not give you any crispy browned bottom crust. dcarch

OK, I can understand why you are such a good cook because you had training, but how did you also become such a great photographer? dcarch

Thanks Darienne. Chicharrones making: 1. Get pork skin and trim off as much fat as possible. 2. Marinate in flavor of your preference overnight. 3. Cook in boiling water fro many hours until skin is very soft. 4. Scrape off any fat you find, and cut into small pieces. 5. Use a dehydrator to completely dry out the skin. Must be absolutely dry. 6. Pre-heat oven to 400 F. 7. Bake and keep watching while skin is being baked. It only takes a few minutes. dcarch