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

I think it is free one hour if you buy more than $30.00 Check out picture #7, food court, lobster, fried rice and salad, all for $11.00 dcarch

I was invited to the Grand opening. Here are some pictures of New World Mall. Not in logical order. Incredible swimming fresh fish in tanks. Razor claims in Eataly $9.00 a lb, NWM $4.50 a lb. Lot's of interesting fruits and vegies. Ducks, freerange chickens, quails, rabbits, frogs, turtles ----- Huge food court Endless isles Parking in basement dcarch

Just curious as to what pressure you think would be generate? Is this something, like a flat top pressure cooker, let say 15 PSI. Could achieve? Oh no, you would want to go much higher than that. Water at 15 PSI over atmospheric is only getting up to around 250F. You'd want to get a griddle up to, say, 350f to 400F. You're talking about maybe 200 PSI over atmospheric. It will be very difficult. Assuming a 2' x 3' cook top, with 30 psi pressure, it comes to 25,920 lbs of pressure. You may need 2 inch thick metal top and bottom to prevent bulging. 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