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

How about one ingredient? If you go to a Chinese restaurant and order live shrimps. This is how they serve the shrimps: Steamed shrimps. No salt, no oil, no anything. As a matter of fact, how many ingredients do you think is in sashimi? dcarch

Chinese "white chopped chicken". Basically plain boiled to perfection, free-range chickens. Dip in a little pepper salt mix. If you have not tried it, there is no way I can tell you how good it is. dcarch

Water inside an oven creates the following situation: (Normal atmospheric pressure) Initially, water will be heated up at the rate of one BTU per degree F per lb. Since the temperature inside an oven is governed by the thermostat, the absorption of BTUs by the water will not change oven temperature significantly. While the temperature of the water is increasing, the rate of evaporation increases, the latent heat of vaporization will be supplied by the oven, and the oven will still maintain the air temperature at what is set by the thermostat. The water will continue to be heated until it boils at 212 F. As the water vapor increases inside the oven, “vapor pressure” (not atmospheric pressure) also increases. This will slow down the evaporation of what is being cooked by the oven. In other words, what you are cooking will be slower in drying out. If you preheat an oven until the water boils, then you put a cold chicken inside to be baked, at first water will condense on the chicken and drip down until the chicken reaches 212 degrees. The container of water will completely block IR radiation above 212 F where it is placed. This will impact how the food will be baked in the direction of the blockage. Water vapor/steam cannot prevent oil from splattering. Splattering is mainly caused by violent water boiling under the fat. dcarch

Send for their printed catalog. Amazing! dcarch

You cannot char food with electric, for instance, with peppers and tomatoes to remove the skin. Electric does not work as well with those double cast iron griddles. It can't heat up as evenly. dcarch

Air temperature in an oven is obviously important becuase it cooks by conduction (as in a convection oven). I think the discussions so far have under-estimated the effects of radiant heat inside an oven. You can have ice cold air inside an oven, and still burn your food if you have a source of high radiant heat. Think an open-top toaster. A stone oven has stone surfaces all around at very hot temperature, and that gives a different quality of cooking of food. The other factor is the environment of an enclosed home oven, moisture is trapped inside, v.s. an ventilated open hearth stone oven. Again, which one will make a tastier pizza is completely subjective. dcarch

If you go to Home Depot hardware department, you will find many kinds of self-adhesive hooks and clips. They are made to be easily removeable without messing up surfaces. dcarch