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

First, let me thank all of you who are so generous in your kind words for my last post here. I don’t feel I deserve them. I don’t think what I do is anything special, different? Yes. Better? No. We are in an age in which multiplicity of ideas in creativity is the reality. If you go to a museum today, you will find art styles from Salvador Dalí to Norman Rockwell, from Keith Haring to Grandma Mosses, from Jackson Polack to Paul Cézanne ------ There is no one style that is better than the other. You all have different styles and they are all have meaningful stories to tell. I enjoy viewing all your creations and discover diverse inspirations from all of them. Keep cooking and keep making your dishes in your own style. There are plenty of people who appreciate your creations. Anyway, I just came back from a business trip and can't tell you all the good things I see in all your wonderful dishes. I did manage to cook up a few things which I have posted in this thread: http://forums.egulle...yo/page__st__30 Thanks again. dcarch

Although these were made on 05/05. Since I never tried to be authentic, I can’t really call this a Cinco De Mayo dinner. Nopales – Fun and interesting taste, with Tilapia and gulf shrimps. Sea Scallops ceviche – You can’t make bad ceviche if you start with super fresh quality scallops. Chicharron – Pork skin cracklings. Actually a very healthy snack. No fat, and baked only, not deep fried. Cherimoya – heavenly tropical fruit, which tastes like bananas +strawberries + pineapples dcarch

"---we are an American/Chinese/Italian family---" Do you have big fights about who invented noodles/spaghetti first? Who invented ravioli/wonton first? dcarch

Looking forward to be in your kitchen. Do you have a garden? dcarch

There are many sites where they will pronounce many foreign words and sentences for you electronically. They seem to be pretty good. Google Translate for instance. dcarch

I did find out at one point that picture was Boulevard des Moulins in Monaco dcarch Hotel on top of the hill Store on bottom of the hill

I think you nailed it, Monaco fits. dcarch