dcarch

Kim, chicken marinated in Soy Vay, very elegant dish to go with the banana bread. Kayb, Lasagna and garlic bread are my favorite combination. Yours look wonderful Blether, One tiny yuzu, size of half of a golf ball is $2.00 here in NYC. That sponge pudding must be incrediblly perfumy. Menuinprogress, your Smoked turkey enchiladas with chili gravy, rice, beans and salsa fresca is such an amazzzzzing looking dish!. Dejah, I would be glad to kill any diet plan for those crustaceans. Robirdstx, Red Snapper and Broccoli, so simple and graceful, and the same with the Flank Steak, Onion, Tomato and Tzatziki on Homemade Pita Ann, Some can cook well but can’t take pictures well, and some the other way. You have master the art for both. ------------------------------------------- I tried to make something simple also: Stuffed tilapia and steamed Chinese broccoli. Dcarch

Washing machine has a low HP induction motor. They are less than one horse power and very slow speed (less than 3,600 rpm). Also, you can't change the direction of rotation. To get any usefulness, I think you will need may be a two HP router universal motor (more than 20,000 rpm) At that speed, you will need high stength material, and a very well balancing system. You can get killed if it breaks. dcarch

RPM is an important factor. The other equally important factor is the diameter of the rotating device. dcarch

A 30" x 30" steel plate would be about 200 lbs. I don't see how steel plate can be a substitude for brick. They have completely different thermal properties. dcarch

Try this: Use a coffee grinder to grind up fermented black beans and use it instead of salt in your dishes. dcarch

All fish, chickens, ducks are to be served with the heads, as well as the tails. Everything must have a good begining, and a good end. Without the heads means without good beginings. dcarch

I saw fresh yuzu for sale in a Japanese store here in NYC area. Rounder and slightly bigger than a kumquat, $2.00 each. dcarch

Thanks Shelby. You are too kind. Yes, I feel honored to be in the company of so many gastronomic masters, such as and especially Prawncracker, Ann_t, etc. -------------------------------------- For Valentine's Day, much lower budget than percyn's surf & turf. Sous vide drum sticks on home make pasta. And salad: Artichoke hearts, palm hearts, napa hearts with rose petals dcarch

"---This is definitely not right. If your oven was humid then everything you put in it would be braised.--" I am not sure I understand your definition of "braised". Are you talking about steamed? In a small volume such as an oven, a boiling container of water (or sauce) can easily create a 100% humid environment. In such an environment, dry bulb and wet bulb temperature will be the same. When you cover a pot you trap the vapor, creating a more humid environment to retard evaporation therefore you need less heat to reach boiling point. Less evaporation means the food will dry out less. If evaporation lowers temperature of the food to less than boiling point inside an oven that is above 212 degrees than a convection oven can never work. dcarch

"----I don't think that's quite true. The surface temperature of the meat -- the wet-bulb temperature -- is affected by evaporation, which is a cooling process that is affected by the humidity in the oven. So you can have wet-bulb temperatures that are lower. Again quoting MC (2-103): ----" In an oven that is above 212 degrees, water in the sauce as well as in the meat will be boiling away constantly based on the BTUs and latent heat of water. In an enclosed environment inside an oven, relative humidity will be very close to 100 %, which makes evaporation impossible. However, vaporization will be continuing from boiling, and at boiling, the temperature will be at 212 degrees. I think. dcarch

1. Surface temperature of meat is about 212 degrees F (disregarding salt raises boiling point some what) as long as the oven temperature is above 212 degrees. You cannot raise this meat temperature even the oven temperature is 500 degrees, basting or no basting. 2. Thermal conductivity of meat is a constant physical property dependiong on moisture and fat composition, etc., basting cannot make BTUs travel faster or slower into the meat center. 3. The only difference is when the meat is below 212 degrees, basting, by conduction, will heat up the meat faster, until 212 degrees, then nothing much can change anything. Basting for flavor? I just turn the meat over at some point, no basting. The above are just my superstitions, may not be scientific. dcarch

Shelby, very delicious looking pizzas, and the Super Bowl goodies are so good! Ann, an incredible display of cooking skills, from baking to roasting to ---well, everything. djyee100, the tapioca pearls were cooked in clam juice. Delicious and fun. I love the way you prepared the chicken. Your beef stew is a reminder to me to make my own soon. Dakki, your cornish hen caught my eye, not only because it looks super, I think I also have the same plate. Kayb, the “sort-of pissaladiere“ is nothing short of amazing, and what a great idea to recycle shrimp cocktail. I made an early Valentine’s Day dinner. Trying to stay healthy, so no cream, butter, egg yolks, fat, etc. Sashimi and egg plants with lean ground turkey. Happy Valentine, everyone! Dcarch

Huge pretentiousness and elitism in the wine world, not so much in the food world. Just my perception. dcarch

Very simple. Same problem as bacon wrapped anything. Just make the bacon separate. dcarch

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

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

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

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

140 F, 48 hours dcarch

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

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

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

There are many cut-resistant gloves you can buy. They are made with special materials. They are not very expensive. dcarch

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

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