dcarch

Fish? What kind of fish you would cook in a PC? dcarch

Just eat sushi and salads. No cooking. Just kidding. It is very important to consider energy/resources use in everything, not just cooking. I have a small hole drilled just above the trap under the sink, and silicone glued a vinyl tubing to direct water to a big bucket. I collect the sink water to water my garden. It takes about 10 minutes to do this. When I don't need water from the sink (after heavy rain falls) I just use a little clamp and bend the tube. It stops the collection of water. dcarch

No one carves. Everyone slices. dcarch

I don't think that is true that ultrasonic waves makes the cooking even. It is the opposite. Ultrasonic waves inside a container creates what is known as "standing wave" pattern, depending on the wave length, geometry of the container, and the viscosity of the liquid. Intensity of the wave energy is very uneven inside. It doesn't not talk about cavitation of ultrasonic energy and what that would do to the rice. Charcoal-coated bowl, 3.5mm thick , Why? Do they mean charcoal colored or real carbon is deposited on the cooking surface? dcarch

People who drive a $500,000 car normally do not have to go any place, and people who wear a $100,000 watch do not have to be at work on time, dcarch

Simple, I cook them in the microwave with only the carrot part covered. I am sorry, I don't understand. If you cover the carrot part only - won't the uncovered part cook quicker? What do you use to cover it? The carrots were covered with a plastic container without covering the greens. When they were microwaved, the heat was retained inside the container and steam cooked the carrots while the greens were relatively un-cooked. dcarch

Thank you everyone. I appreciate all your kind words. Simple, I cook them in the microwave with only the carrot part covered. There is a personal meaning for me for the meal, not a really religious one. The six carrots symbolize the Six Day War, in which a friend of my fought front line. Survived the war without a scratch, but was killed by a drunken driver in NYC on his birthday, which was on the sixth day of the sixth month of the year. dcarch

I saw on eBay those Teflon chef knives. I was curious. I ordered one, it was only $10.00 just to see if Teflon would do anything for non-stick. I should have known. Food sticks to a knife is not because of adhesion, it is because of atmospheric pressure. The Teflon coating didn't do any good. However, I was pleasantly surprised that a $10.00 knife have been able to keep a very sharp edge for a very long time. I hate all those demonstrations of paper cutting and tomato slicing. Any knife and any metal can do that when it is new. I can sharpen an aluminum knife to slice tomato just the same. dcarch

Kim – You are so magical with simple food. Beautiful ribs, colorful salad, and magnifiscent Mac & Cheese. Emily_R – Wow is right for that Gnocchi a la Romana. Scottyboy – Thanks for the step-by-step making of those wonderful gnocchis. The dried speck chips can be habit forming. robirdstx – The shrimps look gorgeous. Keith_W – Beautifully photographed beef ribs. ChrisTaylor – Paella is my favorite.Wish I had a Paella pan. Panaderia Canadiense – yummy beef version of Seco de Chivo. Dejah – That sure is a fine looking dish of lamb, Good after Thanksgiving turkey. ------------------------------- It doesn't matter what your background is, it is always interesting to prepare a meal based on a theme. Dishes I made for Rosh Hashanah a week ago. Not your typical gedempte fleisch. Sous vided brisket (flat cut), very slow and low medium rare, with tamarind sauce. Came out tender like tenderloin. Very different tenderness than traditional braised brisket in texture and mouth-feel. Heart tomato and pickled green tomato with sweet black garlic sauce/dressing. Honey glazed Beets, carrots and fried apple slices with Pomegranate sauce. Bread, typical Challah recipe, but with crashed sesame seeds and cranberries. Brisket was on potato leeks Latkes/pancake. dcarch -------------------------------------------------------------------

My system: Aquarium temperature controller - $20.00 Fountain pump - $10.00 Emersion heater - $10.00 I have been using mine almost everyday for many months now. Going to build another system dcarch

I enjoy taking a completely frozen solid block of meat and go directly into the sous vide cooker without hours or days of thawing. I enjoy reheating in the sous vide cooker leftover meat without overcooking. I am not aware of other cooking methods that can do that. dcarch

I seems to me that you cannot see thru metal. Go to a glass store and ask them to cut you a piece of wire glass of the right size. You can get glass with a "chicken wire mesh" inside the glass. If the glass shatters, you are still OK. dcarch

I always want to look into buying one of those bar code scanners to scan the food before it goes into the freezer. Have not had the time to do it yet. dcarch

If the grates are left out doors, in the night time the temperature drops and the grates get very cold. During the day moisture will condense on the cold grate and cause them to rust. Try keeping the grates in plastic trash bags. dcarch

"---What am I missing? " An open mind? (just kidding ) A sous vide cooker is an appliance, just like an oven, a grill, a toaster, a microwave----. It does not guarantee the food will taste good. It cooks meat with a different texture. Whether you like it or not is a personal preference. Sous vide cooked brisket has nothing to do with stewed or braised brisket. Which one tastes better, apples or oranges? Besides, "high tech" cooking provides a lot of visual drama, theatrics, in addition to unique flavors. dcarch

I think it is a crime to eat yogurt with tofu. dcarch

It is not easy for gas to stay on at low fire settings without having the flames going out. It is not easy for electric ovens to stay very low. Most heating elements either go full on or full off. The thermostat will cycle on-off too often. dcarch

Degrees F or C? Put it inside a covered Dutch oven with liquid, but not submerged in the liquid. that will give you 100% relative humidity. But if you are talking about degrees C, you will be steaming the meat in only 100 degrees C (boiling temperature of water). dcarch

I find it interesting that nutrition is such a big concern for many people. We are (in USA) so overwhelmingly over-nurished. Everything is vitamine fortified with 100% MDR. I think as long as your main diet is not junk food, there should never be any concerned that you will be deprived with essentials if you decide to peel some vegetables. dcarch

"---Immersion heaters (SVP, FMM or simple bucket heater) --" Some high wattage heaters can wear out your mechanical relay contacts. Wire a high wattage diode in series with the heater can cut the wattage in half. dcarch

It would not be difficult to electrically heat up the wires. I would think that could be great for some kind of cutting. That's what they use to cut Styroform. dcarch

I am another lucky one. I hope people don't start cooking cantalopes. dcarch

I don't know if that peels all the cloves big and small ones. He never showed the end result. I don't know if that peels all kinds of garlics, fresh ones and well cured ones. I have to give that a try. My method is even simpler, I buy the ones already peeled. LOL! Thanks for the interesting link. dcarch

One word: supercalifragilisticexpialidelecioussrumptiousfabulous!!! dcarch

Steam can get to extreme high temperatures under pressure. There is a much better way to conduct heat without going to very high pressure, that is using the principle of "heat pipe" design. Heat pipe technology is used a lot in geothermal applications to extract and conduct heat. It is also used inside your laptop to remove heat generated by the CPU. dcarch