dcarch

More importantly, what do you do with the Chalaza after you crack the egg?? Wasn't there a thread showing various silly egg crackers? dcarch

rarerollingobject, grilled mackerel, gin and tonic Great pairing! Broccoli soup sure look healthy. Blether, leek gratin & grilled beef, great for a snowy day! MiFi, Lemon Roasted Chicken w/sauted mushrooms, nice presentation. Cass, good looking pie. Expertly done. Ann_t, With such incredible looking Baked halibut, you will sure cause halibut to be endangered. Dejah, wonderful Greek burgers. Very creative. Beautiful Lemongrass beef. robirdstx, A big WOW for your St. Louis-style pork spare ribs! Pilori, I have never used kimchi for soup. Thanks for the idea. ------------------------------------------------------------------- I made Gumbo with whatever I had on hand for Fat Tuesday. Probably not very authentic. I was told that it tasted very good. Dcarch

Remember gypsy moths? Killer bees? Asian carps? Whenever a foriegn life form is artificially introduced in a new environment, you never know what the outcome is going to be. I have this horrifying (but delicious) nightmare. Every garden is infected with truffles, we are drowning in truffles, truffles everywhere ----- all the wooded areas have this overwhelming truffle smell--------- dcarch :-)

I Made this for Valentine's Day dcarch

Grow some indoors. They can look nice too. dcarch

“----My centrifuge was clean inside, and with a wipe down with a bleach soaked rag and soaking the buckets in the same, it's been fine. Your food will most likely be in test tubes, plastic containers you've bought (like me) or heat sealed bags (like Cooking Issues), so contamination will be highly unlikely.---“ My comment was responding to the above. I was very concerned that is not good enough. I guess I was a little too breif in my response. The materials, such as high corrosion resistant stainless steel, while cannot be easily contaminated by normal agents and can be cleaned by the above method, however, if the equipment was used for radioactive material, that would be highly questionable. I was involved with the Rockefeller University Department of Comparative Pathology. There they have many ultra centrifuges in use for radioactive type of materials for research. I just visited Regeneron’s brand new major research laboratory here in NY. I have seen what they are using some of their centrifuges. I would be very careful in using some of these equipment for food. dcarch

"--I would never assume that! I've used lab centrifuges, cleaned up dirty rotors, and after a spill of a radioactive liquid in one--usually from a failure of a tube or bottle placed into the rotor--that cleaning is really instructive, because it may feel clean and look clean but the geiger counter tells you there's still stuff left on it. These were not rotors being used with stuff that would make the rotor radioactive, just biological samples with very low-level radioactivity in them that would sometimes be very very hard to clean off.--" Isn't that what I said? dcarch

You have a very colorful and rich childhood and life. dcarch

With Lab centrifuges, I would assume the materials used cannot not be contaminated by normal chemicals or biological agents. However, if they had been used for radioactive material, that can be very different. I don't think there is an easy way to clean radioactive contamination. dcarch

I would dare say ice cream for most people. If you can remember the totally amazing sensation of sweet, creamy texture of ice cold smoothness, slowly melting, no chewing, no swallowing ---------!!!!! It was a hot summer night, "fish were jumping, and the cotton's high"---- and I was about 3 years old, -------- A treat that once was served only to sovereign emperors. How many people have you met who is not interested in ice cream? Do you remember your first taste of ice cream? dcarch

"---The silicone gloves would work very well in this application. " Can we verify that? Silicone rubber is about from -55°C to +300°C while still maintaining its useful properties. At LN temperature would silicone become very brittle? dcarch

I meant odd shaped. Not irregular shaped. LOL! dcarch

"--Hey dcarch, you didn't mention how well the naan turned out. On a scale from the worst to the best naan you have made, where does this rank? Specifically I'm looking for comments on the Naan, not the naan-pizza, thanks, rg" The shapes of the naans didn't turn out as well. They were all odd shaped. That's because I like my naans soft, so I made the dough very wet, and I did not use a peel to transfer the dough to the pan. However, the taste and texture were top notch. dcarch

I used the right side of a 12" cast iron pan. The "Pizza" was just a test of tomato suace, M. cheese and dough with that method. I didn't have basil and other stuff. dcarch

Here is a quote from some place: "Avoid cooking foods that froth. The frothing can block the steam valves and the pressure release vents. Foods that froth include pasta, rhubarb, split peas, oatmeal, applesauce and cranberries. If you do want to cook these foods, follow a trusted recipe and make sure that the quantity in the pot is well below the recommended maximum fill line. " What is curious to me is how infrequently advices were given without the mentioning of another very important factor, namely the heat applied. It is good that lots of liquid and not filling the cooker to the top is followed, but if you set the fire high, it is a guaranteed problem situation. It is easy to forget that you have set the fire high to get the pressure going sooner and not turning the fire down. dcarch

I made naan and pizza using the follow method: 1. First I set the oven to maximum temperature. 2. Then I put a heavy thick cast iron frying pan on the stove to heat it up to red hot. 3. Place the shaped dough on the hot cast iron pan and immediately place the pan with the dough into the oven. 4. In about a minute or two, the naan or pizza is done. 5. Do the next one. dcarch

Cooking starchy and thick sauce in a pressure cooker is asking for trouble. I assume you know why. I had to spend a few thoudsand dollars to refinish the kitchen ceiling and cabinets. dcarch

I don't understand. How do you use your head to store LN? dcarch

One of the biggest dangers with microwave oven is dropping it on your big toes when you are carrying it. Serious: It is unfortunate that "radiation" is used for two un-related situations. Radiation as in radioactive emissions - extremely dangerous (nuclear bombs). Radiation as in electromagnetic waves - not very dangerous in reasonable quantities (not talking about X-rays and UV lights). Microwave is an electromagnetic waves device with insignificant effects to humans. However, do read about the dangers about super heated water in a microwave oven. A different kind of danger. dcarch

I am wondering if you fill your refrigerator with Nitrogen, how much longer your food would stay fresher. dcarch

Just one liter of liquid produces around 700 liters of gas at atmospheric pressure, displacing significant quantities of breathable air if the gas is released in a confined space. You can kill (suffocate) many people inside an elevator cab if your nitrogen container is broken inside an elevator. The lack of oxygen in a confined space with a fire burning can also create CO. dcarch

So, choose good flour... long rise... and whatever flavour of oven jiggery-pokery lights your candle. I see. Actually, the thing that's important about that thread is the dough behavior under extreme heat and heat capacity of the oven. Once that's understood, you can make the dough do different things. Let's talk about your shrimps, mizuna salad and yuzu-natsumikan curd sauce. Actually, there is nothing to talk about. If you have not had the pleasure of enjoying these exotic heavenly goodies, you just don't know what you have been missing. Great photos. And thanks also for introducing interesting cooking ideas. dcarch

Thanks. Yes, I bent some more forks. I had conch and didn't want to waste the shells. dcarch

Thanks Blether. There is a thread about "Authentic Neapolitan Pizzas" I just used some of the techniques from there. dcarch

Kim, I agree with you. You certainly redeemed yourself with that Rib eyes with sautéed mushrooms. judiu, Very artistic lamb shank dish. rarerollingobject, What do you mean not photogenic? That Spicy Goan Prawn Curry looks super. The sous vide lamb fillet, as everyone can see, was done to perfection. deensiebat, Kale pizza! Very dramatic looking. Dejah, Very nice brown sauce for your Chicken Marsala. Great for the mashed taters. Djyee100, as I remember, Ham, Cheese, and Spinach Strata is very labor intensive, obviously looking at yours, it was worth the effort. Ann_t, great looking baked chicken pulao. Come on, leave the skin on! (Just kidding. I always remove the skin myself). Make some sous vide razor clams on bean sprouts, served with naan bread to mop up the juice. I don’t know why I don’t make naan more often. So easy. Dcarch