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dcarch

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  1. dcarch

    Dinner! 2011

    Paul Bacino, great idea, baking outside. You have shown that it is possible to bake stuffed Egg plant and basil potato Gnudi in a Weber. C. sapidus, I have not made Beef rendang for years. Yours look wonderful. I will have to remember star anise for wings the next time I make mine. Kayb, yellow squash is in season now, it goes so well grilled with steak. I highly recommend GWR green tomatoes. Panaderia Canadiense, Nice place setting with the placemat matching the dishes. I agree, the burger looks great. SobaAddict70, thanks for the step-by-step photos of ricotta gnocchi and Pasta with sardines, fava beans and tomatoes both are beautifully photographed. Norm Matthews, Nice corned beef. I am not sure why I have corned beef only once every year. Scottyboy, that’s a very fancy pork chop dish. Truffle flavored polenta and garden squash blossoms and beans. rarerollingobject, “non-artistically drizzled with worcestershire sauce and olive oil.”? It’s in the eye of the beholder. This beholder disagrees with you. I also think your tuna tartare and octopus sausage artistically plated. FrogPrincesse, a dish does not have to be photogenic to be delicious. Kim, sandwiches, salad and corn can be very satisfying for a quick meal. Genkinaonna , nicely shaped and baked ricotta calzones. -------------------------------------------- I made sous vide 7-bonme steak with Isreali couscous on pickled napa cabbage. Dcarch
  2. Yes, I have 10 food-grade Stretch-to-Fit Food Covers made by CoverMate. Very useful in the refrigerator and to keep bugs away outside. dcarch
  3. A good large sharpening stone can break your piggy bank. Slate tiles can make acceptable sharpening stones. If you have a friend or if you have a diamond cutting saw, it is very quick and easy to cut a few blocks and sand paper the surfaces flat. Before you do, use a magnifying glass to examine the grain structure first. There are many different types of slate tiles. dcarch
  4. I made my silicone mold. dcarch
  5. dcarch

    Dinner! 2011

    Try this also: Fry green green tomatoes. There are many GWR (Green When Ripe) tomatoes. There are green even after they have ripen. They are delicious. Green ketchup, green pizza. Some green tomatoes: Lime Green Salad Aunt Ruby's German Green Green Giant Cheroke Green Green Pineapple Green Zebra dcarch
  6. Drunken chicken is served cold. In the old days, Spam is considered classy and served cold. dcarch
  7. And perhaps Irene Kuo, from The Key to Chinese Cooking: We probably are talking about the same thing. Yes, cold cut appetizers (including smoked fish) are very acceptable. I often precook dumplings, then fry them for pot stickers and serve hot. Same with eggrolls. I sous vide pork first in advance, and make roasted pork (char siu) and serve hot from the grill. dcarch
  8. Washing rice is also to wash away talc. Talc in rice is banned in many countries. dcarch
  9. Somehow I think the entire concept of Chinese cooking is to have food served fresh made. Anything pre-made and reheat will always be just eating leftovers. However, having all ingredients prepared ahead of time is different. Or having the food partially cooked. Maybe cold sesame noodles is an exception, and cold cut appetizer platter? dcarch.
  10. dcarch

    Dinner! 2011

    mgaretz, A vert interesting ratatouille with all those different circles. C. sapidus, I saw that show on how the slipper burgers were made. Yours is just as good. Norm Matthews, what a perfect pizza. Looks like you used a compass to make it, and your seafood dinner is quite a feast. ScottyBoy, is that mongo on your fish tacos? Nice plating on your dishes. I can’t add anymore to what has been said about the pig! David A. Goldfarb, I wish we have shrimps that fresh here. harrysnapperorgans, your wife looks happy not because of what you made is tasty. Any wife would be happy if the husband cooks. (Just kidding!) rarerollingobject, I visit this thread mostly to see what you are up to and I am not disappointed. Wonderful tuna sashimi. Kayb, bunless burger is a great meal to wash down with a cold ginger mojito. --------------------------------------------------------------- I made Chinese roasted pork sous vide then grilled. Very interest eating experience, TENDER and moist char siu! While I was marinating BBQ chicken wings, a couple of friends called to join the day. I had to go back to the supermarket for two more packs of wings. I was very surprised. Wings bought two weeks ago and two more packs of wings, all had only left wings! Whatever happened to the right wings! Anyway, BBQ wings on grilled pineapple turned out well. dcarch
  11. Posted by Florida:" ----Actually, I think the Chinese take-out box is quite flawed. First of all there is the metal “holder” which prevents the use of the box in the microwave. Second, it is paper and the contents cannot be seen without opening the box. Third, they are neither recyclable nor reusable. Fourth, they cannot hold liquids (such as soup) well so the restaurant needs to have another type of container on hand anyway. ------" First, I am not aware of many food containers which ended up in a museum. Yes, it can be microwaved with that metal strap. Yes, it can hold soup, just don't turn them over. No, you cannot see what is inside, but why is that a problem? Yes, they are not reusable. That is true for 99% of food container. Yes, Many are made recycleable. No, they are not perfect fo all other uses, just for Chinese take outs. dcarch
  12. You can in fact get some very decent stir frying done using normal home stove and wok. Here are my techniques: 1. Have your wok with oil smoking hot on your stove. Meanwhile, microwave your ingredients very hot (but not cooked). 2. Dump the hot ingredients in the hot wok. IMPORTANT, DO NOT STIR! DO NOT STIR! Until the food almost start to burn, and then just stir a little, and then again. Stirring encourages evaporation and evaporation loses a lot of heat. Stirring also gets the cold food to make contact with the wok before the wok has a chance to catch up. Resist the temptation to stir! For foods which generates lots of liquid, such as seafood and bean sprouts, I also have a cast iron frying pan going at the same time. Just when the wok is getting behind, I dump everything into the smoking hot frying pan, and let the wok get hot again. That’s right, try not to stir when stir frying. dcarch
  13. The ubiquitous Chinese take-out box. It's in NYC's Museum Of Modern Art's permanent exhibition. dcarch http://3.bp.blogspot.com/_hPqlNACc-u0/S7y1uV5bxqI/AAAAAAAAAJ4/KnWZjFeuLKU/s1600/Photo0368.jpg
  14. An exhaust fan will remove smoke, oil fume and oil mist, but it cannot remove oil droplets/splatters. dcarch
  15. When I have to do a lot of messy frying, cooking, I cover my stove with silicone bake sheets. Silicone bake sheets are not that expensive. You can cut them to fit your stove and burners. They can take very high temperature. I just wash them in soapy water after they get greasy. Works great. dcarch
  16. I have been dumping boiling water in my PVC drain system for over 30 years. dcarch
  17. I disagree. Pot racks and wall mounting really waste a huge amount of volumne. You save a lot of space by stacking the pots into each other. Spatulas, stirrers, use up a lot less space in drawers. Cabinets with shelves stores the most. dcarch
  18. Just crank up you PID controller when your meat is half done. dcarch
  19. I never do. Fat, grease, scum, growth, slime------ tend to collect in the sink's plumbing line. Pouring boiling hot water down the drain can help melt the nasty stuff away. dcarch
  20. I think only activated charcoal filters can filter out the smell of smoke. I don't think any other filter can filter out the smell of smoke. dcarch
  21. I read that. Interesting opinion. I respect his opinion, after all, he is a Pulizer price writer. But you can't argue about taste. I don't feel the same way is all I can say. As I am writing this, I am having a bowl of ice cream. Damn! every spoon is exactly the same as the next. And the wine I had with my dinner, borrrrrring! dcarch
  22. dcarch

    Dinner! 2011

    Panaderia Canadiense – thank you for your tilapia filets baked in banana. I am running out of ideas for tilapia. percyn – Elegant plating for a delicious Surn 'n Turf dish. robirdstx – Lovely Chicken Fajitas. Amazing Fried Crawfish Tails rarerollingobject – After seeing your Chinese style risotto with flowering chives, I ran out to the farmer’s market and got some garlic scapes. I didn’t run out to get kobe beef. Too expensive. I will have to save up for it. :-). Kayb – Aftyer seeing that beautiful sliced tomato, I went out to my garden to check on my tomato plants. I should have a few ripe ones in another three to four days. Kim – Nice fresh, green, healthy, interesting chef’s salad. I like those cute fancy cocktail picks. The lamb chops looks superb. SobaAddict70 – Beauiful rainbow trout, served over rotini. avaserfi – I am a big fan of black garlic, duck breast and duck skin. - - - - - - - - - - - - - - - - I had sous vide strip steak with garlic scapes, Israeli couscous and Kabocha squash for dinner. dcarch
  23. Saw this: "--Tomato eggs is a popular Chinese recipe–a humble dish that is often served at home. Called 蕃茄炒蛋 or 西红柿炒蛋 in China, tomato eggs is basically egg omelet with tomatoes. As simple as it sounds, tomato eggs is hard to master. I have seen many tomato eggs that are not properly cooked–too runny, watery, or simply overcooked.--" dcarch
  24. dcarch

    Egg cutter

    That is a very simple machine. I think it has a set of blades which look like an electric fan. The blades are driven by gears by a slow RPM motor. The motor also turns the tray. dcarch
  25. I am impressed with the contestants' plating skills. I can't believe they are all just home-cooks. dcarch
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