dcarch

I was invited to the grand opening a little while ago. Just for reference: Eatly - 50,000 sq. ft. New World Mall - 200,000 sq. ft. I will post some pictures later. dcarch

If mixing is the purpose, I am wondering if an ultrasonic machine can do a better job. An ultrasonic machine can even mix oil and water. dcarch

I use mine regularly for Naan and Napolitan Pizzas. Set it on the oven floor and the temperature at the highest. The "Plancha" will reach to extreme temperature. Paul Bacino, that stainless steel thing must weigh a ton. dcarch

Chinese stores have both in a bottle and as a powder. dcarch

Sous vided meats. You can sous vide heat them up again at the same temperature. Good as new texture-wise and flavor-wise. dcarch

Are you saying they taste O.K. but not to die for? They look so good. dcarch

For all of you with square/retangular tubs: Hanging the bag diagonally gives you more room. dcarch

I agree with all is said. Best to get an inexpensive IR remote thermometer, solves all problems. dcarch

"---It's worth checking with the airline. Most have their policies available on-line. United's says: ---" Alcohol fume is explosive. dcarch

Tempered glass is extremely durable, and unlikely to self-destruct. All modern high-rise building curtain walls are clad in tempered glass. Trillions and trillions of acres of glass, subjected to heat, cold, wind ----. You seldom hear about glass shattering in a building. Glass, being technically a liquid, heating in an oven can eventually de-temper or create uneven internal stresses. dcarch

Is cargo compartment of an airplane pressurized? If not, stress can be created to a capped bottle. dcarch

I think it might be maguro. I think you are right, toro of maguro. dcarch There's some chicken to the right of the catfish in the pic about halfway down... Thighs for $3.99? Japanese have chicken sushi. A gifferent kind of chicken. dcarch

I think it might be maguro. I think you are right, toro of maguro. dcarch

I noticed that Chilean Seabass is $21.00 a lb. Here in NYC, it's $29.99 a lb. The last picture of the Tokyo fish store does not look like fish to me. dcarch

May be you can flash/deep-freeze the roe with dry ice first? dcarch

Yeah? We call that Bay scallop here. --------------- I feel sorry for whoever will be doing a blog after you. dcarch

It is my understanding that the former believed you seal in the juices by searing the steaks, (wrong wrong wrong) and the latter say nothing of the sort. Perhaps I'm wrong though, which new scientists are you referring to? Surely Modernist Cuisine has an answer for us. Would someone open their book to the "grilling" chapter and let us know? 1. The "Osmosis" interaction will apply in this situation. 2. The salted meat will be cooked at a slightly higher temperature because of the salt water has a higher boiling point. dcarch

Question: Is that red stuff roe? When I was in Paris, that was the first time I saw scallops with the red stuff. But every scallop had the red stuff, what happened to the male scallops? dcarch

A student asks the teacher, " How do I become a great artist?" Teacher, " Keep this in mind, to draw a tree, you have to think like a tree." There is a style about your cooking that is unique, ScottyBoy, your personality seem to become part of the dish. A superb juxtaposition of taste and aesthetics. Your blog will be a great treat. Thanking you in advance. dcarch

Get a few sieves with different size mesh openings: Use a mixer (not a blender) to turn tomato into puree. Use a mesh with large openings to screen out the skin Then use a finer mesh to screen out the seeds. I have been doing this for many years. dcarch

Percyn - Very nice Korean Style BBQ Chicken on Fried Rice. I also made sous vide ribs. Kim - I agree, I am too ready for fall. I too made a lamb stew, actually sous vide lamb stew. You should try sous vide. I think you will have a great time. You can make lamb stew tastes like rack of lamb. EatNopales - Mrs. Nopales did very well with the roasted chicken. Jmahl - lovely quails. David Ross - Oysters and Grits with Fresh Corn, very artistic plating. Dejah - Burgers made from a combination of ground pork, beef, and venison, that’s an incredible burger! Dakki – Thank you. C. sapidus – Very juicy looking pulled pork. PopsicleToze – thanks. Those are nice size blue crabs. Bigger than what we can find here in NYC. Paul Bacino - marinated wild Morning Dove, a devine looking dove indeed! Keith_W – What a Spanish themes dinner party you had. ScottyBoy - Gorgeous Gnocchi made with potatoes, parmesan and Jidori egg yolks Kayb – The sauces on the Pollock were Honey mustard, black garlic and Vodka sauce. Wonderful German food you made. Brings back good memories. I use to live around German Town here in NYC. Mgaretz - “who knows what fried rice “ would make an interesting item on a menu. - - - - - - - - - - - - - - - Meals made the past few days. dcarch Pan fried skate wings, with Simiji mushrooms and squash blossoms in bacon jam. Bought some pre-rubbed ribs. I just sous vide the ribs in the same package. Golden squash Celery home-grown tomato salad

Thank you all. Sharing ideas is always fun. I eat a lot of mangoes, I also like making mango ice cream and dehydrated mango leather. I had to find a good way to peel and cut a mango. Prawncrackers, we (NYC) don't have the kinds of mangoes that you have. You are lucky. The mangoes we have here are all picked very green and after they are ripe, they are not perfumy at all. dcarch

Disclaimer: Please do not view the following as correct information. I am not an expert concerning the topic of anaerobic environment and botulism. You will need to do your own research. I believe (for myself only) botulism poisoning is a very serious condition, but a very rare condition. The peeled garlic is made by machine and cleaned. In making the paste, lots of salt is added. The whipping/chopping/blending of the garlic into a paste introduces a lot of air in the mixture, it is far from being anaerobic. The paste is immediately frozen. Overall, there are unlikely opportunities for the botulism microbes to grow. When I cook with garlic, I fry the garlic paste to brown it first, and that it normmally much high than 212 F degrees. I think (for myself) it is 100% safe. dcarch

As have been said, mangoes come in different sizes and shapes. Some are very ripe and some are not. I have not found a tool that can work for all. Also, the way the tools work, you waste a lot of good mango. Mangoes in many areas are expensive. I have searched the internet, youtube, etc., there are many demonstrations on how to cut and peel a mango. I have not found a way that I like. So I have developed my own way to cut and peel a mango. It works with all kind of mangoes, and this method will get the last drop of mango meat without any waste, and no messy hands either. Please, don't mangle your mango. :-) dcarch Sliced mango with mango ice cream

Thanks. It comes with an air-tight cap. No smell at all. I wish friends would stop giving me garlic presses. None of them work. dcarch