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

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

There are many restaurants in NYC with sidewalk seating. Right next to trucks, cabs, buses, ambulances, pedestrians ----- dcarch

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

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

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

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. ----------------------------------------------- Corrected color, made roes more translucent, made crab meat show up better, added more green sprinkles. --------------------------------------------- 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.

You had to ask? Mamma mia!! They tasted good! ??? Mamma mia??? I had one Italian pork sausage left in the fridge, so I mixed it into the filling also. Very nice! But please don't tell anyone. LOL! dcarch

Instead of making meatballs, I decided to make soup buns. dcarch

SobaAddict70, that is one amazing Roast poussin. Nice strawberry dissert to round up the meal. Prawncrackers, Very nice smoked brisket. Mouth-watering sausages. Nothing wrong with enjoying BBQ with chopsticks. Mr Holloway, Home ground burger is the best, always. ChrisTaylor, I am very impressed with your silkie meal. It is copied to my reference file. I will have to play with making silkie in the near future. percyn, Nice plating, your Grilled Chicken w/King Trumpet Mushrooms. Dakki, Nice tablecloth indeed. Goes well with the plate. :-) Genkinaonna, Cola and Jam Baby Back Ribs sound like a delicious recipe. Dejah, beautifully photographed grilled veggies. Kim, I can’t believe you can turn out such quantiy and quality dishes. If I cook like you, I will need a month to clean up afterwards. rarerollingobject, You have inspired me with many of my dishes. ---------- - - - - - - - - - - - - - - - - - rarerollingobject inspired me to make this. dcarch

It is much harder to cut a rock hard Kabocha squash. Especially if you want to cut it in a particular way. Here was one I did, using my shop pneumatic reciprocating saw. dcarch

Ya mean toothpicks? Are you trying to gross me out! I have bamboo ones. They last longer and you can reuse them (Not for interdental applications). dcarch

Blades for surgical scalpel are cheap. I use a scalpel to score tough skins like pork rind. Works great. Pliers works better than tweezers for pulling fish bones, and to hold on to a slipery fish tail to scale a fresh fish. dcarch

I can be very interesting rotating the same picture 45 degrees. In this picture (which is very artistic chromatically and texturally), by rotating it 45 degrees, somehow all the ingredients becomes equaly important to the eyes. dcarch Before After