Jump to content

dcarch

participating member
  • Posts

    4,673
  • Joined

  • Last visited

Everything posted by dcarch

  1. Huge pretentiousness and elitism in the wine world, not so much in the food world. Just my perception. dcarch
  2. Very simple. Same problem as bacon wrapped anything. Just make the bacon separate. dcarch
  3. dcarch

    Dinner! 2011

    Very nice. I can finish the whole thing, even I am not hungry. Amazing meal. Good looking potatoes. plain potatoes glamourized. I like it. ----------------------------------------- I had sous vide razor clams. A friend was gluten sensitive, so I had tapioca pearls. dcarch
  4. Styro foam boxes. They come in different sizes and all have tight fitting covers. They are wonderful for my homemade sous vide cookers. If you have something cooking for 48 hours or longer. These boxes will save you huge energy costs. dcarch
  5. dcarch

    Dinner! 2011

    Wonderful looking. Did you make the chutney? If so, please share the recipe? I hope weather calmed down in your area. dcarch
  6. dcarch

    Dinner! 2011

    How? I made it al dente. I bought it from a store. dcarch
  7. dcarch

    30 Hr Short Ribs

    140 F, 48 hours dcarch
  8. It is upside down because in Chinese, upside down sounds the same as "Arriving" So it is " Blessings Arriving". Also, Check out this amazing video on youtube while you are enjoying your New Year's meal: dcarch
  9. dcarch

    Dinner! 2011

    robirdstx, Your Cajun Spiced Grilled Shrimp and Steamed Multi-Grain Rice sure will hit the spot in this kind of wintry weather, and Smothered Pork Steak with Green Beans and Crash Hot Potatoes, mouth watering indeed! C. sapidus , really great looking Baked fish fillets with salsa de jitomate cocida. I am testing some recipes for a Super Bowl party. Pasta with black garlic sauce. Wings, two flavors. dcarch
  10. There is also this factor perhaps: Skillful chefs most likely have sharp knives and therefore you will find that they don't cut themselves as often as those who are not as skillful and use dull knives. dcarch
  11. There are many cut-resistant gloves you can buy. They are made with special materials. They are not very expensive. dcarch
  12. dcarch

    Dinner! 2011

    That looks great. I have to try that sometime. The surf looks perfectly grilled. Bacon Jam! yummm. Can I have your oven fries? dcarch
  13. dcarch

    Dinner! 2011

    Thank you very much. That's pomegranate sauce. dcarch
  14. dcarch

    Dinner! 2011

    Nice plating. They are beet green stems. Nice and tender. dcarch
  15. dcarch

    Dinner! 2011

    Absolutely wonderful meals everyone! Totally spectacular! I made scallops with bacon powder and sous vide cooked pork chops. dcarch
  16. I know this may sound stupid to some. I use white plates because I print my photos. Color inks cost a lot of money. Using white plates use much less color ink. dcarch
  17. Cereal makers? I never eat breakfast. Just lunch, dinner and a big snack before bed. I have been in perfect health all my life. No weight issues and very energetic. We are all different. dcarch
  18. dcarch

    Dinner! 2011

    Great looking. I have not seen goat meat here in NY. Just lamb. Any difference? Sounds delicious. Very complicated (complex?). You need a new plate dcarch
  19. I do strange things with my forks: dcarch
  20. dcarch

    Dinner! 2011

    Those are simple caramalized bok choy tops(bottoms?) I demand to see pictures when they are done! dcarch
  21. dcarch

    Dinner! 2011

    Truly dazzling display of cooking flair, presentation, sophistication,------ everyone! ScottyBoy, thanks for the demonstration of dumpling making. --------------------------------------------------------------- OK, I had fun with short ribs also. Sous vide 60 degrees C for 48 hours. Dcarch
  22. Interesting topic. They used to feed their truffles to pigs in China. Now they export them. dcarch
  23. Hm. Anything else have a similar texture? I don't think mushy/pasty would put me off, in and of itself (unless it was in something that wasn't supposed to be mushy and pasty, e.g. a cut of meat). But I'm not great with the sort of scent I've heard attributed to jackfruit (I can't even deal with that of ripe bananas, and have to either breathe through my mouth or leave the room if someone is eating one nearby), so I've avoided trying it, although I've also heard the texture described more flatteringly as 'custardy'. Yes, it can be called "custardy" but is is more like the kind of texture when something is about to go spoiled. The smell( stench)? To give you an idea, there are many places with law against the eating of durian in public. dcarch
  24. There are many brands: Great stuff. http://www.google.com/images?hl=en&source=imghp&biw=1053&bih=609&q=%E8%8A%B1%E6%A4%92%E6%B2%B9&btnG=Search+Images&gbv=2&aq=f&aqi=&aql=&oq= dcarch
  25. Here is an interesting question to all you non-texture selective eaters: Have you tried durian fruit? Besides having a stinky aroma, it has this mushy pasty texture. dcarch
×
×
  • Create New...