dcarch
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Posts posted by dcarch
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------dcarch, thank you. This was my first time using watermelon rind for anything and it was inspired by one of your posts. I'll use it again when I can figure out what to do with all that nasty red stuff that comes with it.
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LOL!
dcarch - Thank you. Your Father's Day spread is gorgeous!
We had a very cheesy meal for dinner tonight.
Thank you. Wonderful looking cheesy, stringy, yummy meal.
Dcarch, I've spent a lot of time staring at an oblong of jello. Gorgeous! Of course I pondered my usual question, How did he do that??
---------So how did you do this?
There is no magic in making that. Just one layer at a time. However, because of the design of the mold, I didn't want the layers to be very distinct. So I time the setting of each layer to kind of melt into each other, not on top of each other.
dcarch
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I have not cooked a whole pig before. I have seen it once done in Canada by a Chinese place, and many times on youtube.
It seems to me there is never any problem in cooking a pig until the meat is done. It take time, a big enough fire pit and a lot of muscle. The biggest challege is in how do you cook the meat and have perfectly crispy skin on the entire pig.
You will agree the Chinese really have perfected the making of roasted pig for centuries.
dcarch
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I made jello.
dcarch
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But what happens to the chicken?
Actually you get very delicious simple poached chicken, similar to what you can get from a Chinese store, plain poached chicken done to perfection, with dipping sauce.
dcarch
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How big is that rotisserie? Must have the motor of champions.
Don't know, haven't seen it in person yet.
The motor doesn't need to be that big to maintain speed.
A 5 cu ft cement mixer only uses 0.5 HP motor.
A heavy duty clothes washer also uses around 0.5 hp motor.
A 1/4 hp motor is plenty to rotate a pig.
dcarch
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What happens to a whole bird if it gets SVed right in the bath, i.e. direct contact with the water?
You get chicken soup?
dcarch
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David Ross – Nice plate, and nice plating for your Steamed Copper River Salmon.
rarerollingobject – Disagree! The quesadillas will win first price. I will take a dozen please. The pork shoulder is gorgeous!
SobaAddict70 – Impressive free range chicken breast in 15 minutes. The scallops look perfectly done with the spaghetti, and again perfectly done with the lettuce.
Kim – What’s going on here! Wow! Very beautiful pictures for all those delicious dishes, especially the BBQ shrimps. Those sweet corns are bursting with freshness. The spinach salad can be on a magazine cover.
robirdstx - Duck Breast, Morel Mushroom and Water Chestnut Risotto, topped with Duck Cracklins, that is so satisfying and so luxurious. Linguine with Hot Italian Sausage looks marvelous.
Shelby – Love that picture of your cat so intensely studying the crawfish.
Mr Holloway - Perfect pizza!
Dakki – A very nice combination, your Stir-fried pork, broccoli, watermelon rind and celery.
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For Father’s Day, I made BBQ spare ribs and Jell-O.
dcarch
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Not I. I don't like glass lids.
They are heavy, breakable and you must keep them spotless all the time.
Most of the time they are steamed up and you have to lift them up to see what's going on anyway.
dcarch
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Best use of tomatoes.
dcarch
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Just went to a birthday party a few days ago.
One of courses served:
dcarch
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To test circulation:
Put a few drops of ink, or food coloring in the tank and see how quickly the ink gets evenly distributed.
dcarch
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The paint on the beer can, and the plastic coating inside the can, are they food-grade? and can they be subjected to high heat?
Just curious.
dcarch
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The very faint reflection on the glass looks like some bay area.
Vancouver?
dcarch
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Philadelphia.
dcarch
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Close? Not quite, but these should help:
That's the Metlife Clock tower in NYC
dcarch
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an added benefit to the Magic system is that once you get the PID controller you can built smaller set-ups using smaller coleman coolers:
I have a 16 QT and 9 QT cooler system and use
2 - 3 of these:
http://www.amazon.com/NORPRO-559-Immersion-Warming-Liquids/dp/B000I8VE68/ref=pd_cp_hi_0
they hang from a stiff foam board cut to fit the inner lip of the coolers.
the 9 qt is great for 2 doz SV eggs, and the 16 qt for smaller batches of SV.
I believe those are very unreliable heaters. They burn out quickly and they are not very will insulated electrically.
I use a high wattage 220 vac water tank heater running it at 110 vac. It will last forever.
You can also consider running a 220vac heater thru a diode to reduce 1/2 the current. That too will make the heater last forever.
dcarch
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One of the nice thing of a portable sous vide set up is the ability to cook one or two eggs to any degree of runny-ness you desire that morning. You don't have to heat up a huge tub of water to do that. A small container, heater and a temperature controller does not take much longer time to cook the eggs.
I have a chart with photos showing eggs cooked at various temperature that I refer to.
dcarch
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I have been using the larger heavy bottomed pot in this post. I wonder if the sides are too high for shallow frying- perhaps creating a moisture trap?
I have never used those spatter screens because there is not dishwasher and I fear they would be a mess to deal with. Thoughts on those?
Moisture will not be a problem.
Get a stainless stell splatter screen. You can clean them with "Easy-Off".
dcarch
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----As far as acoustics, I recently had a really "different" experience while dining at Marcel's in Washington DC. It's a pretty quiet, high-end restaurant, but depending on where you're sitting on one far side of the dining room there is the most impressive echo that makes conversations in one area on the other side of the room sound like they are right inside your ear. -------------
There are many different types of echoes. Some curve-shaped walls will cause the sound to follow the curvature of the geometry and travel some distance with great clarity. Some acoustic engineers call this “Creeping echo”.
dcarch
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There are many restaurants in NYC with sidewalk seating.
Right next to trucks, cabs, buses, ambulances, pedestrians -----
dcarch
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Assume nothing. Is the soup frozen? Powdered?
So sorry honorable gfweb. I am afraid I can't disclose to you. It is a thousand year old secret recipe bequeathed to me by an inscrutable supreme Chinese culinary master, who was a direct descendent, from a royal master chef of Emperor’s Forbidden kitchen.
Make soup stock with gelatin. After gelatin is set, chop it up to mix with filling to make bun. After the buns are steamed, the gelatin/stock is melt and becomes the soup.
dcarch
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!!! Dcarch! I've tried multiple times times to make XLB but the soup always leaks out of my dough. Did you make the dough yourself? And if so, could you share your recipe?
Drooling here...
Yes, I made the dough. I assume you know the dough is made with boiling water, and I assume you know you don't actually use liquid soup.
dcarch
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rarerollingobject, You have inspired me with many of my dishes.
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rarerollingobject inspired me to make this.
I don't know how I did that, but it's such a huge compliment, I'll take it!
Those XLB look great. Were they bursting fat with soup and very gingery by any chance (I love them very gingery!), or am I just projecting my delirious hunger?
Long time ago in another thread you made these. That picture stuck in my mind all this time.
Oh yes! bursting with soup! I alway freeze my ginger. When you cut frozen ginger, it break up and crumbles and that gives it more giner flavor. A little duck fat in the filling also.
dcarch
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Prawncrackers, those are excellent photos and plating. Since aesthetics is subjective, I would have done things slightly differently, but that does not mean what I have done is better than yours.
dcarch
Changed the perspective to remove edges of sink to have less distraction. Made crabs a tiny bit lighter so they can standout more.
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Corrected color, made roes more translucent, made crab meat show up better, added more green sprinkles.
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Rotated picture 2 degrees clockwise. Took out bread in the back because it is unindentifiable, Made roes more translucent. Made greens fresher, and remove some brown at upper left hand corner. Also, made crab meat show up better.
Tweezers in the Kitchen
in Kitchen Consumer
Posted
For those of you who prepare whole fresh fish, stainless steel locking hemostats are IDEAL for clamping on to the tail while you scale the fish.
dcarch