dcarch

I think there is a hint given? That's a restaurant on top of the hill. dcarch

Typically not for urban commercial buildings. Also this city probably has not much rain fall, based on the size of the drians (also the balcony drain) nand the low sidewalk height. dcarch

Note: 1. the security cameras on the lamp post. 2. exterior roof drains on buildings - no winters? 3. roll-down sun shades - brutal summers? dcarch

White asparagus is very popular in Germany. They even have white asparagus museums. I don't know if anyone would grow asparagus inside a greenhouse. Judging from the squash blossoms, they look like home-grown. If I have a greenhouse, I would grow early red tomatoes, not black ones, which are generally mid to late-season, I think. dcarch

Wrong! I hate white asparagus. dcarch

I don't think anyone can verbalize the taste of morel mushrooms. I can only say they don't taste like chickens. Buy some and try them out. dcarch

The only veggie thing (for me) that really adds umami to meat stock is mushrooms. I don't use carrots, onion, and celery. dcarch

mm84321 and avaserfi –Very innovative food designs. FrogPrincesse – Very nice grilled corvina seabass. SobaAddict70 – That’s one perfect combination of calamari, with herbs and polenta. Kim - teriyaki pork burger with pineapple souinds great and looks fantastic. I have to give uyour recipe a try for sure. Also, tell Mr. Kim that he is almost as good a cook as you are. :-) Shelby – Those beautiful strawberries would go so well with the asparqagus pizza. Kouign Aman – I admire your great repurposed customized frittatas. Fine looking jiaozi. What’s in the filling? Hassouni – Very nice dinner you had there. EnriqueB – "Pularda” with Heston Blumenthal's "Pommes Purée", just perfect. rarerollingobject – I always look forward to you great dishes. The Vietnamese lemongrass pork neck and nem nuong have not disappointed me. ---------------------------------------------------------------------- - - - - - - - - Nothing fancy, plain chicken dishes. dcarch Stir fried chicken with black garlic Chicken with Lime sauce

They also roast chestnuts in sand. I would consider this if I was going to use sand for food: Using a sieve to filter out all the smaller grains of sand, and then have a jeweler’s tumbler with very fine grades of silicone carbide powder to tumble the larger grains of sand. The sand will be polished smooth and all sharp points rounded off. We don’t have gizzards and have no use for sand in our system. dcarch

Meh. It's a pretty traditional method that has been used for quite a while now. If it was hugely contributing to cancer, then I would have thought there would be high levels of lung cancer that someone might look into and find the link? I could easily be wrong, I am no scientist. And traditional does not equal automatically good for you, it is true. And of course, everyone is welcome to consume what they wish, so it's up to you if you'd like to use a different method. I was merely sharing about how puffing is done here I should have underlined "any" in "any sand". The sand they use will have no sharp edges and no microscopic particles. After many uses, the sand grains more or less are round from abrasion and all microscopic particles have been used up in many uses. I don't know if there is danger in having sharp particles in you digestive system. dcarch

I will not use any sand. Sand is almost like glass and may have very sharp edges. There may be many other impurities as well. Microscopic sand particles can cause cancer in your lungs (silicosis). I have never puffed rice, but I have puffed pork skin a lot (cracklings). I get perfect puffing of pork skin in a high heat oven. No frying in oil at all. I will try puffing rice in a hot oven and see if that works. dcarch

Kim – I agree. Those are fabulous looking NC shrimps. ChrisTaylor – that’s one incredible Escoffier-themed dinner. C. sapidus – Monk fish is expensive in NYC, $29.00 a lb. After seeing your dish, I will just have to splurge. SobaAddict70 – I like your recipe for sardines. robirdstx – perfect Grilled Beef Ribeye. rarerollingobject – keep posting such delicious looking scallops, you will be responsible for making them an endangered species. percyn – For some reason, I have never made lamb burger. Your lamb burger convinces me to try that sometime. Paul Bacino – Very nice Pistachio Crusted Halibut/Scallops/ Braised ramps. Your ramps inspired my dish. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Sous Vide leg of lamb with ramps. dcarch

There are woods which can take incredible abuses, such as Black Locust and Greenheart and there are adhesives whch can take repeated water and heat treatment. I just can't see the need to put a general cutting board in a dish washer. dcarch

The accurate way to find out RPM is by using a tachometer. John, the 222,000 RPM is not possible with electric motors. What you are seeing was most likely harmonics of the blade(s) made with the number of holes around the blade housing. Shalmanese, 21,000 RPM on low and 30,000 RPM on high are possible with counter top blenders (Universal motors). Perminent magnet motors (common with immersion blenders) are difficult to be made for high power and high RPM because few have internal ventilation holes to evacuate the heat generated. dcarch

It occurred to me that I can share this with you: What makes a blender work is the difference between the speed of the blades’ tip and what you are trying to blend. The bigger the difference, the better the end result. An expensive counter top blender can achieve over 30,000 RPM. A hand stick blender cannot go very fast because of portability and low power. Most of them are about 15,000 RPM. A stick blender goes much slower inside liquid, especially thick liquid, probably less than 8,000 RPM. You can get much better end results for blending if you try this technique, even with blending thick liquids: With the blender turned on, insert the blender in and out of the liquid. When the blender is out of the liquid, it achieves max blade speed immediately. When you plunge the blender at max speed into the liquid, the liquid is at 0 speed, maximum blending occurs. Very quickly, the blade slows down by the liquid, then you lift the blender out of the liquid again. In and out, in and out, keep repeating. dcarch

Personally I don't see the need to DW a wood cutting board. I have a home-made end-grain board that I use both sides, one side for clean the other side for not so clean. I use a high carbon steel scraper to clean the surfaces once in a while. For making salads, fruits and foods that require no cooking, I have a plastic board which can go into the DW. Bamboo and many woods are water-proof naturally. They make boats using wood. If I want a wood board to go into dish washer all the time, I would make one using stainless steel rod to tie the wood pieces together. No glue. Still, it will taste like DW detergent. dcarch

A pain to peel quail eggs. If you need hard-boiled quail eggs, you can get them in a Chinese store in a can, alread peeled. dcarch

FrogPrincesse – Tart art. EnriqueB – fine-looking dishes, especially the Cream of cauliflower with red beet chips. C. sapidus – Very good combination of ingredients, your Parsi chicken curry. Pasta primavera – Very sophisticated plating. The swirl design of the plate echoes the shape of the shrimps. SobaAddict70 – mine Pasta primavera never can look as good as yours. avaserfi – Nothing fancy, simple and good. The only way to enjoy dry-aged hanger steak. robirdstx – I keep looking at your Chicken Marsala. I think I am going to make that next week. patrickamory – WOW! Nice Persian recipes. mm84321 – Very well thoughtout and beautiful dishes. Kim – that is a very pretty salad, and well–balanced health-wise. Sinfully good NY Times burger. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A few dishes: Pot stickers with pickles cucumber and radish. The red is not coloring. Poached salmon Stir fried Hosta shoots from my garden. dcarch

Why spend the money for a full set of knives ? dcarch

" dcarch – your strawberries are especially amazing, my friend! Are they completely sliced through and then stuffed or only partially sliced? And what is sprinkled over?" Kim, that's very easy. Stick a tooth pick or skewer thru the strawberry, and you can do a spiral cut without the strawberry falling apart. I admire your ability in the leftover makeovers. It is an art form. dcarch

rarerollingobject - thank you for the secret of making perfect squid; get your self slightly inebriated first. LOL. Amazing BBQ'd king prawns, doused with yuzu tobasco. I have been trying to buy a yuzu tree. A gulf ball size yuzu is $3.00 here, if you can find it. Panaderia Canadiense – the fuzzy picture cannot hide the fact that your Valencia orange and ginger soup is beautifully plated. mm84321 – pictures of the unknown weed and it’s flowers. dcarch

Those are from my lawn. No they are not chives. I had found out that they are edible a few years back, but have since forgotten the name. The flowers open during the day and close during the night. May be someone can tell the name. dcarch Check out Oxalis, aka Shamrock plants. They're a common garden weed over much of the western hemisphere, and have edible flowers that look just like those. No, the flowers look the same, but the leaves are different. I will take a picture tomorrow. dcarch

I set the temp at 132F I had it in the bath for 24 hours. Then torched Came out good, dcarch

Those are from my lawn. No they are not chives. I had found out that they are edible a few years back, but have since forgotten the name. The flowers open during the day and close during the night. May be someone can tell the name. rarerollingobject, those of us who have tried to cook squid can instantly tell that your squid is a dish of beauty. Totally amazing in the exact timing in cooking. There is a very narrow window between overcooking and raw squid. Beautifully photographed too. dcarch

That sounds like a nice different contrast. How did you treat the tapioca pearls - boiled in a seasoned broth and folded into the rice or?? In deed, I wanted to add some complexity to a simple wild rice dish by giving it a contrasting texture. The tapioca was simmered in clam juicy then folded into the wild rice. The clam taste makes it appropriate to serve the dish in a sea shell. dcarch