dcarch

page 50, Gardening dcarch

Welcome to the Forum. Totally impressed by your cooking on youtube dcarch

Important tip for induction cook top consideration. Do a little research on your own on " induction cook top and heart pacemaker" dcarch

Splatter and boil over happen in my kitchen everyday. I multi-task. I set the cooktop at high power, then run to the workshop to work on a project, ------ and the phone rings ----- and a friend rings the doorbell. Not only that I need to prevent splatter, I also have a cover taped permanently to the smoke detector ! dcarch

I should have said that you can get a type of silicon mats which are not grippy. I think they are called oven liners. They are kind of thin and slippery. dcarch

Welcome to the Forum! You will get many tips. Here is mine: Get a sheet of cheap silicone bake mat, cut to size and put on top of the cooking area and cook right on top of it. You will need a lot less cleaning of your cooker. dcarch

My kitchen will have no "hostile projections", like: Sharp counter corners are right at kids' eye level when they are running around. Drawer pulls that catch your clothing when you are carrying a heavy pot of boiling soup. dcarch

Silken Tofu. dcarch

Another (late) Valentine dish for a non-meat eater. Also to celebrate Ash Wednesday, and Canjun shrimps for Fat Tuesday. dcarch

Thanks! My "farm to mouth" setup. No sanitizing needed.. That happens to be a volunteer tomato plant. I have no idea what it is. I never have grown dwarf tomatoes before. It seems to stay short. No staking. Relatively productive. Nice flavor. I must have had 30 fruits already. There are at least another 15/20 on the vine. I just bought some dwarf seeds. Now that I know I can do well with tomatoes using my LED lights. dcarch

My DIY high power LED system has been very rewarding during this pandemic and bad weather season. I can't keep up with the output. Have not had the need to go out to shop for veggies much. dcarch

There are two kinds, one can be plug into a wall outlet. Another requires recharging. Don't get this kind. dcarch

Lot's of good thinking here. I just want to add one thing. I don't know what is your age and how long you intend to stay in your dream kitchen. Do look into incorporating features/considerations friendly to physical conditions for advanced age. You know, time flies. Such as drawer dishwashers so you don't have to bend down? Such as light color counter tops so you can find things easier with eyesight deterioration? --------------------------------------------------- Off topic: Sometime ago, I was in the Calgary airport waiting area going thru some cooking pictures on my laptop. A fellow next to me saw the pictures and started a conversation with me. A very pleasant fellow. At the end, we asked each other what professions we were in. He told me that he was at the time unemployed. He was Al Duerr, your former mayor of Calgary. We traded email addresses. We are still in touch once in a while. Got a New Year's greeting from him and his wife last December. dcarch

Roasts are red Alas she wants hers "bleu", SV mistake I said, Too late for re-do. Happy Valentine to all! dcarch ❤️ ❤️ SV/grilled Rib Roast

An air fryer? dcarch

Two things I have found with all my non-stick pots and pans: 1. There is always more oil in the center because the center always gets dished. I think this is because the center is much hotter and the metal expands. Yet the outside ring of metal restricts expansion because the metal is colder. It's like a bottle with 3 inch thick wall. The center in time gets deformed into dish shaped. 2. The center becomes non-stick because high heat eventually destroys the non-stick coating material. Regarding wine glass "legs". It may also be that many people wash their wine glasses separately and not in the dishwasher. The dish washing detergent generally has "sheeting" chemicals which allows water to drain down faster. dcarch

14" white stuff is foretasted in my area for tomorrow. And with high wind, I may be dealing with 24" in my particular spot. Time to plan (eat) ahead! Need plenty of calories. Made bone-in pork butt with home-grow scarlet emperor beans. For those of you in areas which will be hit harder, good luck and please be careful. dcarch

Try this: dcarch

You forgot, happy stomachs!!! Sous vide and BBQed lamb breast ribs. dcarch

Entirely possible. There is always electric connections in all ovens, the light, the convection fan, and we have electric ovens. A 500 Watt pin will give you 1,700 BTUs. But still a problem because meat is a very poor heat conductor. Thank goodness meat is a poor heat conductor, otherwise browning meat will be a disaster. very good comment. But no. I have not. All heat for phase changing heat still have to come from the size of the available heat collecting surface. The surface area of the "heat Pipe" shown will be able to collect no more than a few BTUs. dcarch

"Wear shoes while cooking!!!!" Wear (proper)shoes while cooking !!!!!! Not these shoes!!! dcarch

May be this can explain things in a different way: If a very hot pin (or rod) of limited surface area can be effective in getting sufficient heat into a large piece of cold meat to make cooking better, would n't it be easier to have a pin (a rod) that is electrically heated? Wouldn't a cooking pin like that be widely available and already in everyone's kitchen? Another consideration, a heat pipe conducts heat both ways. Imagine what that will do to your timing concept of resting meat for carryover heat to work? dcarch

An international dinner. Korean garak-guksu noodles, Argintina red shrimps, Americaan carrots, Chinese cauliflower, garnished with Japanese Okahijiki. dcarch

$20 solution, no chemicals used: Ozone generation UV light, plastic bag over plants. Done in a couple of hours. dcarch

That is a correct suggestion. But before you do that, you may want to soak the spout and the whistle into a cleaner such as URNEX TABZ to clean out old stuff inside and the ball valve. dcarch