dcarch

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

I am impressed with the contestants' plating skills. I can't believe they are all just home-cooks. dcarch

I did make it a few times, but that was such a long time ago. I am not sure what recipe I used. I also made another strange flavor, taro ice cream. It actually tasted pretty good. dcarch

Red bean ice cream is a popular ice cream for the Chinese. dcarch

Thank you everyone for your extravagant compliments. The mold for the Jello was made by me. I found a plaque with that floral pattern. I thought it could make a wonderful mold for the kitchen. I got some food-grade silicone rubber compound and cast the mold. dcarch

It's nice to always have plenty of dry clean towels in the kitchen. I got from HD (Costco also has) 100 shop cotton towels. They are about 12" x 12" and very long lasting and absorbent. They come in two colors. I have them folded in a nice pile in a cabinet. One color for clean use and one for dirty general use. When the towels get a little soiled, I just rinse them with a little soap in the sink and microwave dry them for about two minutes. The heat basically sanitizes them. When they get really soiled, they go into the clothes washer. I seldom need paper towels. dcarch

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

LOL! Thank you. Wonderful looking cheesy, stringy, yummy meal. 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

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

I made jello. dcarch

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

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

You get chicken soup? dcarch

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. - - - - - - - - - - - - -- - - - - - - - For Father’s Day, I made BBQ spare ribs and Jell-O. dcarch

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

Best use of tomatoes. dcarch

Just went to a birthday party a few days ago. One of courses served: dcarch

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

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

The very faint reflection on the glass looks like some bay area. Vancouver? dcarch

Philadelphia. dcarch

That's the Metlife Clock tower in NYC dcarch

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

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

Moisture will not be a problem. Get a stainless stell splatter screen. You can clean them with "Easy-Off". dcarch