dcarch
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Posts posted by dcarch
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"---It’s a little like being mooned by an extremely pale person (such as myself). --"
Ha-Haa! You got my visual imagination going highgear.
Everyone's dinner is wonderful and romantic. Two thumps up!
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Amazing gifts my dear friend sent me. Yesterday, I made the Venison Backstrap (tenderloin equivalent on a deer). The cut was from a young deer. I decided that the best way to enjoy it would be to do a Venison Wellington with morel mushroom sauce.
The venison was first sous vided at 125F for an hour, then put into the freezer for 30 minutes. After that, the Wellington process was put on the venison and immediately baked in the oven at 400F.
OK, the Venison was magnificently done to perfection, but part of the puff pastry was slightly undercooked. Which was not too bad. I didn’t want the venison to be over cooked.
The best venison I have ever had, extraordinary tender and flavorful with the morel mushroom sauce. Thank you my wonderful friend for this unique gastronomic extravaganza.
The Venison was served with another incredible gift from another generous friend; real wild rice (not farmed wild rice). The rice was cooked with duck liver and flavor with sauce from the venison. Need I tell you how wonderful it tasted? Thank you my generous friend, again and again!
I had “I Will Always Love You” playing in the background while dinner was served. Thank you Whitney for your wonderful gifts of music. You will always be my sweet heart.
dcarch
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Why? PID controllers are cheap.
Instead of having only one to control all, I would get more than one just in case one breaks, I can have immediate back up units.
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Some pumps last not too long at higher temperature. They are all intended for fountain/aquarium uses.
Althought I think the unit is safe for general use, it will not be legal unless it is electrically grounded or double insulated for UL approval.
dcarch
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Just a big thank you!!
dcarch
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Kind of messy. You need to do it in the sink or outside.
dcarch
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I don't peel ginger, the skin is very thin and will not effect taste.
However, if you must peel, try these:
1. Use a st. steel wool pad to crub the skin off.
or
2. Freeze the ginger and scrape the skin off with a knife.
or
3. using a high speed drill with a 6" diameter st. steel wheel brush to brush the skin off.
dcarch
OK guys,I just tried all three methods. All three worked very well. Quick and not much waste.
The third method works better with a wheel with softer bristles.
dcarch
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I don't peel ginger, the skin is very thin and will not effect taste.
However, if you must peel, try these:
1. Use a st. steel wool pad to crub the skin off.
or
2. Freeze the ginger and scrap the skin off with a knife.
or
3. using a high speed drill with a 6" diameter st. steel wheel brush to brush the skin off.
dcarch
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I use my PC to make rice.
Perfect every time.
dcarch
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Then you may want to check this out: You will need an volt/ohm meter (Radio Shack, not very expensive).
If there is some electrical leakage inside the housing, which is very possible with inexpensive immersion heaters, and how it is connected to the other components inside, the electric power can start dicomposing the water (electrolysis) and make bubbling noise.
Set the meter at the lowest AC voltage range, with one probe in the water near the unit, and the other probe in the ground hole of the electric outlet. If you measure any voltage then you should not be using the unit at all.
dcarch
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It sounds to me possibly the following:
When you cut Styrofoam, static electricity makes many small pieces sticking every where.
When you put the foam board in the water, the water drains away the static electricity, and small pieces of foam got dislodged and got stuck inside the pump impeller turbine housing and made that noise you heard.
Yes could also be due to the star constellations misalignment.
dcarch
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O.K., strangest use of a pressure cooker.
The kitchen sink plastic brush bristles all get bent out of shape after a while and get disgusting yellowish brown.
1. Soak the brush in bleach overnight to whiten it.
2. Tie a rubber band around the bristles to straighten them.
3. Cook the brush in the PC full pressure for a couple of minutes.
4. Release pressure and take the brush out immediately and run it under cold water.
Your brush will have a new life.
dcarch
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You guys with it in hand, do you think a small round cooler would be a way to go with it? Depth to place the items and let the circulator work on the top with lid placed on top although ajar?
Look carefully at Chris Hennes' cooler setup. You can see the water is covered with a piece of Styrofoam.
That's the way to do it. It sholudn't take you more than a couple of minutes to make one.
dcarch
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It's a 220vac unit.
dcarch
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Ok, OT, but where'd ya get the lamp?
Made it myself.
Bent some forks and had some conch shells.
dcarch
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Lots of delicious, fancy and complicated recipes!
How about one with no recipe and no cooking?
dcarch
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Here is an idea for SideKIC to consider:
The temperature sensor, the pump and the 300 watt heater all together are very light in weight.
The entire assembly can constructed to be floating on water. This way it will not matter what size vessel you are using, and how deep the water is. This will not increase manufacturing cost.
Having only the sensor cable and a small power line, it will be much easy to put a cover on to prevent evaporation for long cooking time. The way now it is designed to be hanging, it is difficult to cover the water bath.
dcarch
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I had no idea that a good cutting board can be such a nice thing in the kitchen until I got one.
It automatically elevates you to "famous chef" status to your friends.
Get both.
dcarch
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Let me stressed that this is a well-designed item (for the price you pay). I didn't mean to critize. Just asking questions.
One good thing as a result of asking questions; I mentioned the possible need for electric grounding, and possible relay contact wearing out.
The use of a non-ZC triac device to control the heater I believe eliminates the contact issue as well as giving a much better isolation of power to ground leak problem. Not bad!
dcarch
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Peaking thru the screened housing, I think I see the outline of a typical inexpensive coffee cup immersion heater. I hope not. Those heaters don't last very long.
You should check the temperature setting. Typically PID temperature controllers suggest you not to get the thermalcouple wiring too close to the power line because of possible interferences.
dcarch
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A 300 watt heater can do a lot in an insulated vessel.
I started out with a 300 watt heat in a beer cooler, (I don't know how many quarts) and it worked fine.
Many pumps use a brushless rotor design, and the rotor/impeller is always lubricated by water. They can last a long time.
The one thing that can be worn out perhaps are relay contacts from cycling on and off, unless it is a solid state relay.
I noticed that the unit is not electrically grounded. I think it may be a good idea to advise users to use a GFP electric outlet. Just a suggestion.
dcarch.
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dcarch - where is the market in above photo? I don't recognize it...
That's the New World Mall in Flushing, Queens.
dcarch
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I have a somewhat different view.
The most important thing to consider is that most Chinatown stores and fish markets are very high volume in sales. They have very large turnover, and most of their goods are very fresh because of high turnover.
Yes, if you sell a lot of stuff, you will also end up with a lot of leftover, picked over stuff, but you don’t have to buy those if you are a smart shopper.
They have tanks and tanks of all kinds of live fish, not just illegal black fish. Lobsters, shrimps, crabs -------. Yes you will find almost-dead fish floating upside-down in the tanks, but you are allowed to pick what you want to buy, just don’t pick those dead looking ones.
Chinese shoppers are very fussy. They demand fresh seafood and good prices, or they go some place else.
They have such incredible varieties that you cannot find anyplace else and such good prices. Razor clams at $5.00 a lb, comparing to $11.00 a lb in Eataly. I am willing to put up with messy Chinatown fish markets for their varieties and great prices.
dcarch
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It is easy to make your own custom mold.
Just get food grade silicone molding rubber.
dcarch
Dinner! 2012
in Cooking
Posted
SobaAddict70, beautiful scallops with endive and leeks.
C. sapidus, I like the way you made the carrots, and the steak is not bad either.
Anna N, are you talking about those dishes? I guess not, because I think those dishes look outstanding.
Franci, as always, delicious veal tongue.
Dejah, Don’t invite Kurt next time. But I can’t blame him for have a big second helping of the great roast.
Kim, yoummy Escarole and Bean Soup w/ Italian Sausage!
patrickamory, thanks for the step-by-step making of the Pozole rojo.
Prawncrackers, great display of fine meals. Especially the mutton shoulder.
Paul Bacino, fascinating Pimenton Infusion on a sous vide egg.
Keith_W, you inspired me to make a Valentine’s meal.
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Amazing gifts a dear friend sent me. Yesterday, I made the Venison Backstrap (tenderloin equivalent on a deer). The cut was from a young deer. I decided that the best way to enjoy it would be to do a Venison Wellington with morel mushroom sauce.
The venison was first sous vided at 125F for an hour, then put into the freezer for 30 minutes. After that, the Wellington process was put on the venison and immediately baked in the oven at 400F.
OK, the Venison was magnificently done to perfection, but part of the puff pastry was slightly undercooked. Which was not too bad. I didn’t want the venison to be over cooked.
The best venison I have ever had, extraordinary tender and flavorful with the morel mushroom sauce. Thank you my wonderful friend for this unique gastronomic extravaganza.
The Venison was served with another incredible gift from another generous friend; real wild rice (not farmed wild rice). The rice was cooked with duck liver and flavor with sauce from the venison. Need I tell you how wonderful it tasted? Thank you my generous friend, again and again!
I had “I Will Always Love You” playing in the background while dinner was served. Thank you Whitney for your wonderful gifts of music. You will always be my sweet heart.
dcarch