dcarch

"-----No. The blue is unburned, therefore cold. The hottest part is just ABOVE THE TIP of the cone. ---" I see what you are talking about. I think we are talking about the same thing. The diagram you linked to is missing some information. The typical well burnt flame has three parts, not two as shown. I am talking about the bright blue cone and you are talking about the dark blue cone. http://en.wikipedia.org/wiki/File:Bunsen_burner_flame_types_.jpg -------------------- BTW, the torch can burn way beyond the flame. it can melt plastic, burn your kitchen towel, scorch your kitchen walls up to 12" to 18" away from the flame. Make sure you are not near anything that you don't want to BBQ. dcarch

rarerollingobject, I just bought a pamelo. You dish of pamelo with prawns, etc. is very interesting. I think I will copy you. I may add an idea of my own. I may add sautéed pamelo rind. Kim, thanks. The sauce for the duck was honey mustard. Many well made dishes. In particular the omelets. I was following the “Best Scrambled Eggs” thread. I think yours is the best. robirdstx, lovely grill marks on the rib eye steak. SobaAddict70, thanks. Beautifully photographed delicious flounder and asparagus. I just used up my ramps. I will have to get some more to try out your Spring vegetable risotto. ------------------------ Duck breast, sous vide cooked to medium. Black garlic flavored. Wild rice (real wild, not farmed) with crab meat. On Daylily stems sauté in duck fat. dcarch

Are you sure about that? High pressure gas exits the orifice thru a Venturi cavity that draws in air and mixes in the torch head. The gas/air mixture burns completely, which is indicated by the blue flame. The blue cone is where the burning temperature at the hottest. I use a propane shop blow torch, I have never experienced propane taste or smell on the food. In any case propane and butane are highly volatile; they will evaporate immediately even if they somehow are deposited on the food. dcarch

Kim, Have you gotten a new camera? I have noticed a significant improvement in your picture qualities. (the dishes are not bad either ) dcarch

Here is an idea you can try out. After you have played with your pictures, then use your graphics program to do a horizontal flip, left to right, right to left. Immediately you may see the kind of things you do that you like looks very different the other way. dcarch

It taste like endive, without the bitter note. Really nice and tender. dcarch

Do you have a town recycling center where you live? See if you can find a throw-away large screen rear-projection TV. The front thin plastic is what is known as a Fresnel lens. It can be used to make a very powerful solar furnace. It costs a few hundred dollars to buy one of those lens on ebay. Make sure you wear sun glasses if you make one. the foucused ray is very bright. It is many time more powerful than a solar cooker. Here is one that I have made. It will set a log on fire in a few seconds. dcarch

Kim, What a great way to celebrate Cico De Mayo with chicken enchiladas. toolprincess, I like your classy beer/ margarita glass. ChrisTaylor, Too poor to buy whole, live lobsters? You have been eating too many lobsters too often. That’s why you are poor. LOL! menuinprogress, Did you make that Sicilian sausage? That’s amazing! Borgstrom, 3 days brine, 4H smoke, 3 days sous vide for a Reuben sandwich which can be eaten in 5 minutes! I will have to tell someone about this!!!!! LOL!! rarerollingobject, ugly looking horse radish made into a sauce for fine-looking Beef carpaccio. And I say your garam masala grilled chicken shows you got your cooking mojo back. Prawncrackers, that’s a parade of beautiful dishes. Kayb, good looking brisket. It is not an easy cut of meat to use. Jenni, thanks for posting all the wonderful vegetarian dishes. They keep everyone eating healthier. - - - - - - - - - - - - - - - - - - - - I am on a real (not farmed) wild rice kick. dcarch Sous vide duck leg on wild rice and hosta shoots, crispy duck skin on the side. Sous vide rack of lamb for Mother’s Day on wild rice with ramps and shitake mushrooms.

Go to Zabar's and get a whole bunch of stuff to make your own lunch, than walk over to Central Park and have a nice picnic. Have you been to Zabar's? If not, you have to. Children's Museum is not far from Museum of Natural History. dcarch

OK, just MHO: dcarch I corrected color, and cropped a little. The definition of the cookies are not clear, looks like just one cookie. I delineated the cookies more. I changed the perspective. The original picture lookes like the coffee is going to spill. The picture is off center for no reason.

If you like, I can enhance your photos to show my ideas. dcarch

A simple tomato salad dcarch

I didn't know hostas were edible! I'll have to give mine a try. How do you prepare them? Stir fry is great. I use the young shoots for salads. Hosta flowers are also edible. So are daylily flowers. dcarch

Wonderful spring veggies. Some are even free. dcarch Daylily stems are tender and mild Hosta shoots are better than endive, Ramps are getting to be glamorous. Fiddlehead fern season is only a few days.

Two kinds of celery leaves on the same plant actually. The tougher ones on the top,I use these for cooking, and the very tender yellowish young ones in the center. I use these for salads. dcarch

That's why once you have used a Chinese cleaver, you will never use any other knife again. dcarch

It took me a little while; I finally was able to get a whole duck. I mean WHOLE duck (everything minus feathers). Duck is delicious the many ways you make it. There are many classic recipes for making ducks. I have done most typical duck recipes. Duck a l'Orange, Peking duck --------. However, to me, duck has many parts, each part require a different way of cooking to make the best of it. The skin, the breast meat, the legs, feet, wings, liver, guts, bones --------. For the many dishes I will be making, here is how I completely deconstructed the duck. dcarch

Something for you to consider: I have a water distiller which I use to make 100% pure water. Very interesting that when I serve pure water to friends, I often get the same reaction, "Hey, do you realize that your water has gone bad? it tastes funny." dcarch

Can you be a little more specific? Not suitable in what way? Taste? tenderness? etc? dcarch

I just bought a duck. I mean A whole duck! The only missing part were the feathers. I will be using every part of it. dcarch

Not exactly food. I had a case of large bottles of soda inside my car. The car was parked under the sun on a hot hot summer day. A few bottle exploded. A sticky syrupy coating was on everything, and into all the seat covers, carpets ----etc. dcarch

There may be some truth in this. Microwaved water, just like boiled water, has no air in it. It could have stifled the roots. dcarch

A lot of the fear comes from the the confusion between radiation and radioactivity. That's why you hear "nuking" your food used. dcarch

I have ways of making small quantities of: 1. Beating one egg. 2. One serving of whipped cream. 3. Chopping very small quantities of anything. I will post when I have a little more time this weekend. dcarch

Jenni, the idiyappam and (kerala) vegetable stew is so great looking. I am thankful of all the creative vegetable dishes you post. ChrisTaylor, very impressive Alinea inspired dinner. So elegant!. Nothing wrong with your rack of lamb either. Blether, lovely lamb shoulder. Dejah, both vegetarian and carnivore lasagna look delicious. robirdstx, Wow! Nice duck breast with incredible skin treatment. David Ross, nice plating for the pork chop dish. Kim, very delectable PopsicleToze’s Steak. menuinprogress, your pork tenderloin looks perfectly done. C. sapidus, you can make a simple chicken wing dish look , Kayb, Is it time for BLT? I just planted my tomatoes a few days ago. I will check later and see how many ripe tomatoes I have. :-) . rarerollingobject, Mushroom foraged saffron milkcaps, You are truly amazing. Thai salad, I will say it again, no one can out do you in the art of salad making. Ann_t, Happy Easter! Very tempting chocolate eggs. ------------------------------------------- Made seafood salad, crab meat, squid and shrimps, on jicama and home-grown lettuce. Black rice on the side. dcarch