dcarch

Amazing cooking by everyone, as usual. Great photos too. dcarch Salmon in pesto sauce, Quails with real wild rice, pomegranate sauce.

If you are in the USA, some Whole Foods have it. Amazon.com has it, and on eBay also. There are many others if you google it. wonderful new ingredient to give drama and taste to your recipes. dcarch

What ingredients are in that sauce? Is there a taste to which it is akin? I assume you know what is black garlic (aged garlic). I use EVOO, balsamic, a little red wine, a little soy sauce and a lot of black garlic, all pureed into a thick sauce. The taste is very interestingly sweet, It's not like anything I can compare it with. Black garlic does not taste like garlic at all. dcarch

Thanks kayb. That's black garlic sauce. dcarch

"Wonderful cooking by everyone" is such an understatment! And the diversity is amazing! I just want everyonhe to know that many of the decorative holiday squashes are delicious. Don't throw them away. Mini-pumpkins with baked scallops and shrimps. Black garlic sauce. dcarch http://i73.photobucket.com/albums/i240/dcarch/PUMKINSCALLOPS3S.jpg[/img

Wow, everyone is showing off with fantastic meat dishes. Great plating as well as yummy looking. I made a very quick and simple meat dish also. Pepper tenderloin steak. dcarch

Such great meals everyone! Very international. I made roasted pork with crackling rind. dcarch

Steak looks perfect. How was it cooked? Sous vide? dcarch

Way too early to teach a kid to cook. Just my opinion. Good job! dcarch

Thank you NathanM. I have a laboratory vacuum pump which I have been using in my shop for many things. It never occured to me to use it in the kitchen to reduce food. Reducing food, sauce, stock by cooking changes the taste, but using vacuum does not. This is worth $1,000 to me that I can make sauces, juices, better than anyone else can. dcarch

What a glorious display of cookery mastery everyone! -------------------------------------------------------------------------- I was told, to Native Americans, wild rice is a sacred gift. And, "DO IT RIGHT OR DON'T DO IT! " I got some real wild rice from a friend whose background is Native American. The first thing I decided that the rice should not be a side dish. It was going to play the leading role. The plating design was to subtly and abstractly recall some Native American symbolism and motifs of the hawk and the circle of life. Some extra rice was used to indulge in a little seasonal fun with a butternut squash and cauliflower. I know what you are thinking. The rice does look like maggots. In real life it really doesn't. That's the way it photographs. Happy Halloween to everyone. I urge you all to try and to learn about real wild rice, not the so-called wild rice in the stores. I assure you it will be worth your while. dcarch

Rico, inviting taco, great cod and succulent shrimps. All are tasty in flavor, and tasteful in plating. Kim, the roast pork looks amazing! And the potato looks beyond amazing! Just a simple salad with fresh mozarella cheese and tomatoes, letuce from the garden. Black garlic salad dressing. dcarch

Dcarch, I was serious about the book. Every dish you post is so fantastic in every way - technique, application, concept, presentation and portrayal. Thank you so much. You are very kind. Oh yeah? my pizza is bigger than yours! HeeHeeee I'll second that. Thank you. Coming from you, makes me feel real good. dcarch

The temperature inside a dehydrator is not very uniform, in addition, the thermostat is most likely a bi-metal type and is highly inaccurate (+- 10 degrees or more). In any case, it is to dehydrate, so you may be making jerkies if you cook meat long enough inside. Moving air is a very good thermal conductor, I think. dcarch

As usual, delishciously inspiring food display by everyone. Nothing special, just a pizza. Focaccia dough recipe, Fresh tomatoes from the garden, home made sauce, warm mozzarella cheese from the store, a baked onion in the center and accentuated with black garlic. dcarch

Because you don't use chopsticks for soup. Yes. Very nice blog dcarch

I know it's just me. I still think the George Forman grill is a waste. dcarch

Wow, the shrimps! the pot roast, the sandwaich, the leftover pot roast ----- all are so fabulously done!. Figs are on sale, so was pork tenderloin. Therefore, time for me to dig pigs in figs. dcarch

I like thick cuts also. One slice, one mouth full. Great meals everyone. dcarch

What kind of potato do you prefer to use? dcarch

Hello, Has anyone been to Palate, 31 S. State St. Newtown PA? Opinions? Thanks dcarch

Bogus Chicken ------ Buddha’s delight . There have been too many meat dishes posted. Here is one using mock chicken, which I think even fanatical carnivores can enjoy. Recipe is basic and not complicated. Mock chicken is available from Chinese stores. Sliced and browned in oyster sauce cooked with rosemary and a tea spoon of liquid smoke. Gravy is veggie stock with fish sauce added, cook with mushroom and diced tomato and ¼ cup of red wine. Sprinkle with ground pepper and sesame oil. dcarch

Come on. That's art, and art actually requires materials. Unless you'd be upset about the trees cut down to make the paper for a watercolor painting, or all the hay it took to feed the sheep that made the wool used in a tapestry, I don't see why you're raining on her parade. Dcarch -- I personally think those photos are amazing, beautiful, and inspiring. One of the interesting about food, sometimes you cut sometime in a different way, it opens up amazing possiblities for new recipes. I think many of you immediate can think of unique dishes now that you have seen oranges, carrots, cucumbers cut that way. After all, much about Japanese cooking is about cutting. dcarch BTW, how often I need to say this? totally great cooking, everyone!

Kim Shook: "dDcarch – that blueberry lime jello was just incredible. And how’d you cut the pineapple so thin in the beef dish?" Thanks Kim. How? Practice? dcarch

Thank you very much. I feel really good coming from you! WOW. Do you have a chapter on black garlic? Very interesting stuff for cooking. Lot's of unknown science to me. dcarch