dcarch

I mostly put the core in the blender and make smoothies. dcarch

Spinning off from the other mango thread. Mangoes are heavenly. Except opening one can be messy and slippery, especially ripe ones. How do you do it? dcarch

Bacon is fun. dcarch

No sous vide bacon? dcarch

This is what I do if I have a large main dish that I have to keep hot (not just warm) for the entire meal: I have my main dish on a ceramic platter, and the platter on my cast iron griddle, and the griddle on a table-top butane stove. The cast iron griddle is to help the heat distribution to be more even. I have done this many times. I have never cracked a platter or plate. dcarch

dcarch :-)

How do you eat your grapefruit? I basically use a small tea spoon to scoop out the segments. dcarch

I have one. For me, it is a useless tool. I don't get the serrated edge on both edges. Does anyone cut counterclockwise? dcarch

Ann_T, I have not seen rhubarb in our area yet. I will have to give Rhubarb Galette a try. C. sapidus, the Jalapeno-baked haddock with simmered tomato-jalapeno sauce, lookes great. Shelby, what are you doing!? So many great dishes, especially the Puff pastry stuffed with prosciutto, asparagus and baby Swiss. Corinna, must be great to work for a winery. robirdstx, Spaghetti and Meatballs may be simple, but the photo shows the Spaghetti is expertly done. Kim, I don’t make Beef Stroganoff often, Please invite me the next time. You might as well invite me for the shrimp tacos too. :-). Pam Brunning, wonderful plating. Dakki, your Cochinita pibil is like the sun shining. rarerollingobject, without a doubt, you are the salad diva. SobaAddict70, Yumyum Tagliatelle with broccoli "pesto". Prawncrackers, thank you for the picture tutorial of the making of the dover sole. Dejah, that is a magnificent Steak and Kidney Pie. ChrisTaylor, I have done a few pork belly with crackling skin. I can tell yours is scrumptious. -------------------------- I made sous vide ginger scallion chicken breasts, sprinkled with coconut and pecan powder, on stir fried daikon. dcarch

You can easily have a lot of hot plates for a dinner party. I have a lot of small shop towels whcih I got from Home Depot. I just wet them and place them in between each plate and stack the plates. I put the stack of plates inside the microwave. Soon I will have hot plates for everyone to enjoy their food. dcarch

Yes I built the green house. I have been using it for many years now. It went thru many snow and wind storms. Looks like it will be good for many more years. After the removal, it does not take up much room for storing. The video is an old video. I will be planting my seedlings in it in a day or so. By the time I remove it come 5/1 or 5/10, my tomato plant will be fruiting already. dcarch

There needs to be a rule here: If you don't grow your own heirloom tomatoes, you cannot joint as a eGullet member. I have a removable/re-installble insulated greenhouse, which takes about 15 minutes to take down and install every year. I never have to worry about frost or need to harden the plants. I get about two more months of growing in NY zone. dcarch

Thank you. Aebleskiver is very easy to make. You do need to have a special pan for it. It will be great to make them with the kids. They will have a lot of fun making them. Thanks. It is rediculously easy to make pork skin crackling. Pork skin dried with paper towel, and score the skin with a very sharp knife. Rub with salt and pepper. Bake in a 450 degree F preheated oven. Keep an eye on it to make sure you don't burn it. dcarch

A very interesting thread indeed. Food Psychology/Sociology in action. I wonder about the reactions to blue cheese when it first came out. The most disgusting, and vile looking, tasting, smelling substance ever to appear on the face of the earth. dcarch

Food is expensive. I don't know where you are located. I would run out to the supermarket and get a digital probe thermometer. You can get one for less than $20.00. dcarch

My tomato seedling chamber. I will have may be 80 plants. dcarch

Ground lean turkey can be chewy. I added topioca flour to smooth the texture a little. I do enjoy the nice bitter taste of mustard greens. For most leafy vegetables the leaves and the stems are like two different vegetables. So I often cook them separate in different dishes. BTW, Very nice stuffed hairy squash. I have done it with bitter mellon. Have I told you I like bitter taste? :-) dcarch

Kim, Thanks. You should teach McDonalds how to make Egg McMuffins. I love the Mona Lisa cup. The soup will put a smile on my face too. Shelby, Wow, what a parade of fine meals! Especially the bagels and the Venison corned beef on rye. menuinprogress , beautiful Sea Bass al Pil-Pil. rarerollingobject, you always have the most diversified dishes. You must have some very good shopping in your area. What a wonderful looking five-spice roast duck you made!. ------------------------------------------------------------- Made this Friday dinner to get the weekend off to a good start. Sous vide pork on brown rice and roasted carrots Crackling pork skin I made a mistake making the dough too thin, so I made Aebleskiver instead of bread. Have a wonderful weekend everyone. dcarch

Jenni, picnic is such a good excuse for those wonderful salads. Rebecca, the snap pea salad is so elegant looking. rarerollingobject, I admire your incredible ability to orchestrate meat and vegetables into harmonious and delicious salads. Something I have been hesitating to try. - - - - - - - - - - Buffalo Mozzarella and home-grown Great White and Green Zebra tomatoes dcarch

Does organic/natural mean it's harmless? dcarch

Using the presusre cooker as a presure steamer. In other words, put carrots in a container and the container in the presure cooker. dcarch

You have discribed the exact purpose of my post for the heat pipe idea. I have been using heat pipes for a while with a great deal of success, including using them for baking big cold turkeys. I only decided to post the idea mostly because one poster was asking what would be a best designed sous vide cooker. I thought may be makers of kitchen gadgets and sous vide cookers can see this post and perhaps would be interested in looking into this high-tech device and realize that they can be made inexpensively for kitchen use. dcarch

“Get meat a bit faster versus a whole heap of unknowns that could very well be toxic ... We've all tried to warn you subtly but let me be a bit more forceful: Don't do it, it is not worth it.” Very good advices to be careful when it comes to food stuff. Don’t hunt for mushrooms if you are not a 200% expert in the area of mycology. You will be suicidal to eat Fugu if you do not have years in training in the preparation. However, I am not entirely convinced that rendering the small copper pins food-safe can be so imposible. I am not convinced that for a few experienced sous vide cooking practitioners, to maintain sanitary conditions for a few pins is so overwhelming. I am not convinced that it is meaningless to take advantage of the incredible thermal transfer capability of heat pipes, for instance, in the situation when you have to cook an ice cold chunk of 4” thick roast to raise the temperature of the interior of the meat as quickly as possible to control and optimize the cooking time.. I do agree that safety in any kind of cooking is important, and I appreciate the advices for caution. We have come a long way to convince people that sous vide cooking should not be made illegal. No doubt driving a car is extremely dangerous and I don’t blame those people who will not drive a car. dcarch

Yes, eggplants were steamed separate. The ground turkey was very lean, I mixed in some tapioca, and some finely chopped pickled turnip. Seasoned with light soy sauce, pepper, seasme oil, and Shaoxing wine. ---------------------------- Lovely pork balls and mixed mushrooms. ---------------------------------------------- Roasted pork with crackling skin, on mustard green. dcarch

Depending on the shape of the IR heat source. IR goes by the point source or lineal source of radiation pattern. 6" may be a little close and you may get uneven heating. dcarch