dcarch

Franci - Wow! Very beautiful dishes, especially the Homemade orecchiette with mushrooms. C. sapidus - Spaghetti carbonara, yummy! rarerollingobject - Grilled asparagus wrapped in wagyu, with spring onions and enoki mushrooms. Amazing recipe, and superbly done. FrogPrincesse - Lovely asparagus wrapped in crispy Parma ham, poached egg, and crostini with homemade whole-milk ricotta! Asparagus! Asparagus! I want some asparagus! patrickamory – Thank you very much. Dejah – Your shitaki mushroom, ground pork balls, and tofu in chicken stock soup is my favorite kind of soup. I like mine with a few drops of seasme oil. ---------------- - - - - - - - - - - - - - - OK, I got myself some asparagus also. Just plain sauted. and Roasted pork, roasted stuffed mini belt peppers and pan fried skin-on potatoes. dcarch

I have done ribs many times. I have even done a whole 18-lb frozen turkey that way. Worked great. dcarch

It will be possible. Start out with a tire pump, which is also a vacuum pump, that's about $20.00. A heat sealer, $20.00? A box with seal and a clear top, $30.00? Switches, valves, etc. $15.00? dcarch

Try using a cleaver to chop the beef, not grind with a grinder. You will get a different texture. dcarch

Panaderia Canadiense - Tilapia poached in sweet and sour Reina Claudia sauce, what a delicious recipe! FrogPrincesse - Salmon fillet wrapped in Parma ham, Another way of doing surf & turf. SobaAddict70 – All those are fine-looking and healthy dishes. Mm84321 – very pretty. C. sapidus – Perfectly done grilled chicken and beautifuilly photographed, everything. Shelby – I agree, nice bread for St. Pat’s Day. Kayb – nice comfort food. Paul Bacino – You made my favorite food, cold smoked salmon! patrickamory – I can smell the wonderful aroma of your chicken with preserved lemons. kryptos1 – congratulation on you first sous vide. ChrisTaylor - The foie gras hamburger? You mean The foie gras BURGER, I think. :-) David Ross – Your Grilled Prawns with Shrimp Toast, Sweet and Sour Vinaigrette is restaurant ready. Your Duck Pastrami is magazine ready. ScottyBoy – Absolutely perfect Mac & Cheese. robirdstx - Stacked Green Chile Chicken Enchiladas looks amazing. - - - - - - - - - - - - - - - - - - - - - My St Pat’s Day dishes. I recommend you try sous vided corned beef. It will make you want to celebrate St. Pat’s Day everyday. Dessert is blue berries with pistachio cream. Dcarch

You spent a lot of time to come up with a truly great design, the next day, everyone will have a copy of your design. How do you protect your work? There are not too many knife design ideas which can be patentable. dcarch

For sure you will need to find out how you can sharpen it, if you don't have a special tool. I would re-grind the edge and make it into a paring knife. It is good steel Shun uses. dcarch

I don't see much need to design the shape of the handles of knives. billions of dollars of design time have already been spent by knife companies. One thing that no one seemed to have dealt with: Kitchen counters are basically one standard height, but people come in all lengths. The angle of the blades may be should be variable for tall or short people. dcarch

Thanks. Not as much work as Coffee jelly and sauce with yuzu whipped cream. dcarch

I have been traveling for a few days. There have been a ton of great cooking by everyone. I feel selfish looking for inspiration from everyone's good work and not letting you know how impressed I am. Back in the kitchen. Birshire pork ravioli in chanterelle mushroom gravy. Real wild rice (harvested the traditional way) with chestnuts. Strawberries with cream cheese. dcarch

Chicken gizzards and turkey necks make very flavorful stock, and they are inexpensive. My secrete for making chicken stock: 1. Go to Chinatown and buy a free-range old (senior citizen) whole chicken. It comes with head and feet. Old chickens are what they use to make stock. 2. Add a couple of turkey necks and put all in a pot. 3. Put pot inside a pressure cooker. ADD NO WATER in the chicken pot. 4. Cook for about an hour. You will get about two cups of what I call “super stock”. Absolute amazing pure flavor liquid gold. After that, you add water to the pot and cook again and you will get your regular chicken stock. dcarch

Beautiful board! Are you using one side only? I use oneside for meats and one side for veggies. For those of you who have wood cutting boards, you can get a carbide wood planer blade/knife as a scraper. makes cleaning and flattening the surface much easier. dcarch

I am traveling and using someone's computer. Can't write much. Nice kitchen. How did you take that picture? On a helicopter? dcarch

Long before Modernist and Molecular Gastronomy, as little kids, we succeeded in a high-tech sausage cooking method: We inserted a nail at each end of a sausage, wired the nails to an electrical cord and plug the sausage into an outlet. In no time, the sausage was done. dcarch

"---But I've tried them and just don't like 'em. --" I take it you don't like chicken either. dcarch

Mind boggling blog! Thanks for taking the time. dcarch

In NYC, food quality from China has been going down hill gradually the past few years, and prices are going up. As living standard is rising in China, the quality stuff is being demanded by the Chinese population. I saw a report on ABC a couple of days ago, showing a massive high-tech factory making quality items for Apple Computer. China will be focusing less and less into low-tech industries. I met a fellow from China here in NYC, he was in the USA to negotiate to buy up the entire supply of Wagyu beef to import into China. dcarch

amkr, welcome. Looks like you have done some cooking before, :-). Scottyboy, sous vide fried wings, very interesting concept. SobaAddict70, beautiful plating! Kim, I agree, those onion rings (and the shrimps) look positively additive. Those Sausage rolls and mini quiche Lorraine will get you back to good health in no time. BTW, the sauce on my lamb chop dish is mushroom sauce. robirdstx , beautiful photos of Petite Crab Cakes and Grilled Asparagus and bean soup. C. sapidus, Filetes de pescado a la Campechana looks delicious and healthy. Franci, I am always amazed by your gastronomic diversity. FrogPrincesse, lovely tagliatelle. Paul Bacino, Paully's Ceviche with Pomegranates makes me think of spring is coming. Keith_W, Thank you. Your Chicken Tikka Masala looks better than what I have been making. I will have to try your way some time. rarerollingobject, Grilled asparagus on snapper with pistachio aillade, what a nice combination! -------------------------------------------- For Mardi Gras, not having enough ingredients for Gumbo or Jambalaya, so I made Gumbolaya. ;-) Blackened catfish Dirty Rice dcarch

"---Thanks for the podcast. He brings up a very good point that I didn't think about with the ice balls being very wet when taken from the press. --" Not really. The pressure from the weight heats and melts the ice. The moment the pressure is removed the ice re-freezes. That's whole reason/physics why you can skate on ice. Remember Physisc 101? The wire goes thru the block of ice without breaking the ice? dcarch

"----and there's a MOV on there which should shunt surges, ---" That's a good power supply circuit design. dcarch

To Blues_Cookin, Which electric outlet did you plug in the SideKIC? Some refrigerators can send a big electric surge/spike when the compressor kicks in because of the motor is an inductive load. That can kill some sensitive electronics. dcarch

I don't suppose you have an “amp clamp” electric meter to measure how much power the unit is drawing. Typically a resistive electric heating element is either working or not working. In this case, if the water temperature actually was rising in the two-quart sauce pan meant the heater was functional. What could be the problem? Possibly the solid state “relay”, which is, as I understand it, a non-ZC triac. The digital control from the electronic logic circuit may not be delivering the correct signal to the triac, causing the heater to underperform. dcarch

kayb, I find those dishes very exciting. Especially the Sweet potato and pulled pork hash. Scottyboy, You are very lucky to have a roommate/cookmate who can cook so well. Amazing and sinful looking chocolate desert. robirdstx, Nice corned beef. Which I will have to remember that can be enjoyed even it is not on St. Patrick’s Day. Pollo alla Calabrese for Valentine. I will copy you recipe for next year. Dakki, Thnaks. That the most luscious Mac & Cheese I have ever seen. FrogPrincesse, lobster ravioli with a saffron white wine cream sauce, Wow! Dave Hatfield, Very nice blog. Thanks. SobaAddict70, Thanks. That Tagliatelle, with Marcella Hazan's Bolognese sauce looks restaurant-ready. Shelby, That is one unbelievable pizza! Anna N, shrimp, hearts of palm and radishes - light and refreshing. There would be no leftovers if it were put in front of me. patrickamory, Thanks. The beef pad prik king look so good, I will have to make it soon. Franci, Thanks. Stunning fennel, tarragon salad. -------------------------- Still more Valentine’s Prties to go to. dcarch Sous vide Rack of Lamb with wild rice stuffed fennel A friend gave me some Berkshire Pork shoulder, also sous vided.

Agreed. The crosshatch makes it look like a damn Applebees commercial. I agree. I don't get the aesthetics of retangular grill marks. dcarch

I have two. I bake flat bread in between them. Makes nice sandwich bread. dcarch