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

Chinese were not so smart.. :-) They used to feed truffle to their pigs. They should have sold "Truffle fed Pork" at $1,000 a lb. dcarch

"waterless, greaseless" cooking = baking in a roaster oven. dcarch

I make thin crusty bread for making sandwiches. dcarch

I wonder if there is choking hazard with spherical ice. To increase thermal capacity of a steel sphere, the inside of the sphere can be filled with phase-change gel. dcarch

The thinking should also take into consideration that only part of the ice is submerged, regardless of the shape. By definition, the total BTUs(latent heat) in a given weight of ice counts. How fast will the ice cool your drink? depends also on if you stir your drink or not. Spherical ice does not give you the option of quantity of ice like crashed ice. dcarch

That is actually a very clever and useful thing. dcarch

Yes, pretty good. I don't normally do partial shots, but in this case I agree with Goldfarb. Also slightly enhanced the garnishes. dcarch

If you're talking about how much ice gets melted, yes. But that doesn't depend on the shape or surface area of the ice, only the temperature differential. -------- Also, ice balls are very nice for presentation I think that's the only reason. Otherwise a chilled glass ball dilutes your drink the least. dcarch

Can you elaborate? I've never heard of doing that. I have a gas range with heavy cast iron removable grates that cover the entire stove-top (rather than just squares around the burner). How would that work? Thanks. You need a stove with separate grates for each of the burners. dcarch

If your stove has removable grates, all you have to do is stack one on the other, and simmer away. dcarch

Sure sure sure you guys can cook, but can you make leftovers? --------------------------------------- Holiday cooking can be exhausting (mentally). No cooking, just leftover meals. Leftover Hanukah meal - Frozen brisket sous vided back to medium rare on rejuvenated wild rice bread. Leftover Christmas meal – Frozen rib roast sous vide back to medium rare with muchroom sauce. dcarch

Peking duck is hung to dry overnight. dcarch

As you know, many places outside of the USA the meat markets have their meats hanging in hot weather for the entire day with no refrigeration. I think that's one of the reasons for some cultures which use heavy spices; to cover up stinky meat. dcarch

"----Instead of using gaussian blur on the background, I'd just try to find an uncluttered space, or create an uncluttered space within the view of the camera.----- " I agree 100%. Also, a different color bowl (or white) may make the pasta standout more. I rotated the picture 3 degrees counterclockwise. Yummy looking dish! dcarch