dcarch

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

Absolutely wonderful meals everyone! Totally spectacular! I made scallops with bacon powder and sous vide cooked pork chops. dcarch

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

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

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

I do strange things with my forks: dcarch

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

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

Interesting topic. They used to feed their truffles to pigs in China. Now they export them. dcarch

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

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

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

Have a plating contest. Make sure that everyone wins a price. Cooking is also a great way to teach children sciences. Heat transfer, thermodynamics, chemistry, microwave, ------- dcarch

Two. Still have not succeeded yet. Still trying: 1. How to make Chinese pulled noodles. 2. Crystal clear ice cubes. dcarch

You need to be specific I think. Farm raised does not always mean non-organic. dcarch

How is it made? Thanks! How is it made? Thanks! I would also like to know because it is very expensive and not always available where I shop. I don't want to hi-jack this thread. I will have to do it another time in another thread. dcarch

Black garlic is made from regular garlic, with nothing added, no salt, no sugar, no nothing. It transforms into something that's magical. Completely unlike regular garlic. It's is not cheap. I make my own black garlic because I use a lot of it. dcarch

In a small coffee grinder. The sauce is delicious as well as dramatic: Half related question: what temp and cooking duration did you use for the steak? Cooked at 139.5 degrees F for 24 hours dcarch

Here is one, sous vide chuck steak with black garlic sauce. Black garlic sauce: Black garlic, balsamic, EVOO. dcarch

I don't peel sunchokes. The skin is very thin, and doesn't effect the taste. I peel sunchokes when I invite friends. It is easy to use a stainless steel wool to rub the skin off. My new ingredient is black garlic. dcarch

A dehydrator still uses heat to dry. I don't know how that would change the protein. The best way I think would be to use a vacuum pump to extract all the moisture. I know this is theoretical, not too many people have a vacuum pump. This is how freeze dry works. Or you can try this out: leave the egg white out in the freezer, at some point, all the moisture will be gone by sublimation (like freezer burn). dcarch

rarerollingobject, You have an amazing ability to combine unique ingredients and come up with incredible dishes. Kim, as usual, every meal in your household is a feast. Shelby, love your home-made pasta. Goose and noodles, how interesting! SobaAddict70, beautifully presented dish. ChrisTaylor, I need to make some of your wings for a party. aschall, you are good! The stuff pablano peppers are inviting. C. sapidus, what a rainbow of colors and flavors, your truot dish! --------------------------------------- I made: Real wild rice with fresh peanuts and mushrooms. Sous vide chuck steak with black garlic sauce Asparagus mushroom soup dcarch

Hi, I have a couple of chuck steaks in the 61 degree C bath now. How long should I keep them there? Thanks. dcarch

Truly amazing dishes! Looks like everyone is having fun. Including the ones captured by cell phone cameras. Just a simple shrimp and bok choy dish for tonight: dcarch

Some very fine cooking and photographs these past few days. Very impressed. Made braised liver. dcarch