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

That looks like corrosion damage. And I don't think that piece of metal is supposed to be there. dcarch

I just looked at a few tea kettles about the same design as yours on youtube. It appears that the whistling comes form the top, not from the spout. Are you sure? dcarch

OK. I am not 100% sure, but this may be the problem. In order for the whistle to work, there has to be some kind of a valve to shut off the steam from going out the spout. If the valve is stuck, (by a tea leaf?) the steam will escape from the spout instead of blowing the whistle. Check that out with a flashlight. Just guessing. dcarch

can you show a picture of your Simplex kettle ? dcarch

It's not a crepe pan. It's a crepe souffle pan, kind of like a breakfast skillet. But if you really want to make crepes with it, how about turning it over and use the back side, dcarch

It's a PAUL REVERE WARE Limited Edition crepe souffle flat bottom pan. dcarch

Not the same art as Campbell Soup. Different style. Still food related. dcarch

Heat conductivity is a function of two factors, i.e. conductivity of the materials in contact and the surface area in direct contact. 1. What is the total area of the heat pipe in direct contact with meat? four square inches? How fast can you cook a turkey if your frying pan is only four square inches big? 2. The heat pipe indeed can conduct heat fast, however, speed of conductivity being a constant (assuming that the meat is not moving), how fast can meat conduct heat where is in contact with the heat pipe even the pipe can conduct heat super fast? Also, thermal specific heat of air is extremely small for the heat pipe to collect with such a small heat collecting area. One cubic foot of air weights 0.0807 lbs, and one lb of air has only 0.24 BTU per degree. Just my unscientific mind trying to reason this one out. dcarch

Santa Claws Arrived Wishing all a Merry Christmas, Happy and healthy Holidays, everyone! dcarch Dungeness Crabs, steamed Sous vide Lobster thermidor Everyone was hungry. Platter was emptied in seconds Popover And rice pasta for a gluten sensitive

I had posted in this Egullet sometime ago (not sure if I can find the post) my DIY LED lights, 300 watts each, 4 of them. You ask, doesn't that use a lot of electricity? Yes, 1,200 watts of electricity. But I power them with my 2,000 watt solar panels. I grows all kind of greens and a couple of tomato plants. In my basement, year round. dcarch

I visited a good size rooftop greenhouse operation downtown west side NYC. They also grow mostly for restaurants. Rooftop farming is very difficult: 1. Liability issue for building owners. 2. Roof structural load is not designed for heavy weight. 3. Air conditioning cooling tower vapor is not good for plants. 4. No bathrooms for workers. 5. Water proofing for roofs is always a problem. 6. Very very few buildings have elevators or freight elevators to the roof. dcarch

The pandemic has taught me this: Every home should be growing something, even without an outdoor garden. So nice I don't have to sanitize my salad greens. So nice I don't have to go to stores for many vegetables. dcarch

For you Kim Shook: Cooking environment for pork meat and making crackling pork rind are very different. All optimizing methods tend to end up compromising methods. Much simpler just cook them separate. dcarch Sous vide/ roasted pork and dehydrated and baked pork rind

Try this? dcarch

Well the physics says, a 12 inch lid has 144 square inch of surface area. Boiling water can easily give you more than a lb/sq in of pressure ( a pressure cooker cooks at 15 ibs /sq. in.) So if the boiling water gives you 1 lb/sq in of vapor pressure, your 12 inch lid will need to be at least 144 lbs heavy to keep the steam inside. dcarch

I am not sure if this makes sense. Condensation is pure water. So if water gets evaporated and not condensed back into the pot, why not just add more water? dcarch

Simple: Remove skin, make crackling skin. Sous vide pork. Put skin back on pork. dcarch

Good questions. The duck skin was removed so that the duck can be marinated (48 hours) better. Also, duck fat was removed. The duck was wrapped in foil completely and "air sous vide'd" in the oven at 150F for 10 hours. Duck skin was baked to perfect crispiness and enjoyed Peking duck style. Not sure where the asparagus came from. They were thick and tender. I when back and bought some more. dcarch

Pardoned the turkey, made duck (skinless) with pineapple sauce for Thanksgiving. dcarch

I actually met one of the original Nom Wah waitresses. Interestingly a German Lady, Betty Hess. Went to her funeral a few years back. dcarch

Oh of course! EAT LOTS OF CORONA BEANS EVERYONE! IT WILL HELP MAINTAINING SOCIAL DISTANCING PROTOCOL! dcarch

Someone had to give up their espresso machine on Freecycle because fixing it could come to $500. I took a chance and picked it up. Spent 1/2 a day and got it fixed. Interesting that I couldn't find any fix-it video on youtube. It's a Pasquini Livietta T2. Adding shipping and tax, the thing could come to $1,200 buying new. It costed me $0.00. dcarch

The shape of wok worked well with old technique of thin cast iron making as well as hand making. Long time ago when I was visiting China, I have seen how steel wok making with using only one tool, a hammer. workers could shape a round disk of steel into a wok quickly without years of experience. Interestingly, the wok shape also worked perfectly with old irregular shaped clay wood fired stoves or any shaped coal, charcoal stoves. It always stayed level for cooking. Truly "Form Follows Function." (FFF), "Less Is More". dcarch