dcarch

There are those who feel scotch should be enjoyed at room temperature. dcarch

And there is the white kind of wood ears, "cloud ears" dcarch

A very popular mushroom you see in stores is eringi mushroom. It has a very very thick stem. dcarch http://farm5.static.flickr.com/4089/5051966697_e3b8837c87.jpg

What about Chinese truffles? dcarch

It depends on many things. Suppose you roast one in an oven for 1 1/2 housrs, shut off the oven, and let the bird inside the oven rest for 1 1/2 hours, that can make a lot of sense. dcarch

Activated charcoal: Pet stores which has aquarium supplies. dcarch

Looking forward very much to share your food experience. Thanks. Just saw a program here a day ago in NYC public TV channel about kangaroo problems there. They are moving into urban areas. dcarch

"---How do you explain crushed ice melting faster than cubed ice based on the above?---" The ice may melt faster, but the total melted ice will be the same at the end. It depends on heat of phase change, which is a constant. dcarch

There are many recipes which call for pouring very hot oil on food, after the food is cooked. dcarch

Thanks, nothing special, except I added wild rice flour. dcarch

Nothing complicated. I have this dwarf orange tree which makes a lot of small sour oranges. I used the orange rind and a few leaves to put in the SV bag. Very nice infusion of orange citrus flavor into the chicken. dcarch

Someone from Greece. dcarch

He never said what specie his roommate is. :-) Wonderful dish! dcarch

A Korean person in California who does not own a lawnmower. :-) dcarch

The purpose is not to have all the oil smoke. The purpose is to heat up the cooking vessel to the hotest possible temperature to retain maximumn heat. When the oil starts to smoke that means you should not go further heating up the oil, you should start cooking. dcarch

rarerollingobject; everytime I look at your dishes I would go and copy yours. I made 5 lbs of mussels. robirdstx, simple but elegant dishes. Kayb, I will try to make okonomiyaki as soon as I can pronounce it. SobaAddict70, beautiful plating! mm84321, parade of artistic displays. C. sapidus, great photos. Franci, It seem to me that you enjoy cooking, and I enjoy the way you cook. Scottyboy, only you can make leftover chewed over food look good. ChrisTaylor, Sexed up Ma Po? That’s perverted. You know what Ma Po means? Freckled old lady! LoL!!! Paul Bacino, I share you feet fetish. patrickamory, nice looking thighs from "Bitches On A Budget" ------------ - - - - - - - - - - - - - -- - - A few things for dinner. dcarch Sous Vide Eye of Round Sous Vide Orange Chicken Pizza using popover dough. I did not shape the dough in a dish. It came out that way by itself Sous Vide Beef Ribs with Daikon

Once a week, sushi. It is not easy to make your own. dcarch

I don't care what other people eat. I love to be invited to a vegan dinner. I do meatless days regularly. I am curious: Do you think it is OK for children to have no food choice in a vegan family? dcarch

Like this: dcarch http://peachbun.blogspot.com/2007/02/peach-buns.html

Don't have an answer for you. But I think the bun should be in the shape of a peach. dcarch

The hole helps to prevent bubbling over when boiling. Otherwise it makes no difference. dcarch

Post a picture will help. dcarch

1. Cavitation in ultrasonics is the collapsing of the bubbles, not the bursting of bubbles. 2. I am not sure how deep the nitrogen can actually penetrate the meat (food), and if nitrogen can indeed penetrate can it bring other flavors into the meat (food). 3. If bursting of the molecules is what is happening, would this make the food completely musshy? In one of the link above showing the disappearance of soy sauce. It seems to me that the soy sauce had not disappeared into the meat. The soy sauce was coating on all the chicken pieces. I can see disolving gas into liquid (carbonation), but I cannot see forcing liquid into meat. I am just curious if all the above successes of infusion are due to another mechanism. dcarch

I have not read the whole thread. Sorry if this has been mentioned already. I don't understand why so many of them use their bare hands to mix things. Kneading dough, yes. Salad? No! What's under those finger nails! dcarch

What is Nitrogen cavitation? I have heard about ultrasonic cavitation and I can understand how that works. But I cannot understand how Nitrogen can cause cavitation. I don't think you can compress most foods. dcarch