dcarch

Thanks. The mold was made using food-grade high temperature (500 degrees F) silicone rubber. dcarch

If you put those shrimps in front of me, they would be gone in 1.26 seconds. Nice photo Very respectable preparation. Invite me next time. :-) ------------------------------------- Too much meat recently. Made stuffed tofu and whole wheat bread. dcarch

I am happy that I am not the food judge here. I will have a difficult time to make up my mind who is the best! Great show everyone! dcarch

I like ox tails. :-) First pressure cooked, then roasted. dcarch

Thanks, coming from you. I have seen your excellent work. I actually don't normally spend much time to pile food on plates. Yes, I have fresh dill in the pesto sauce, which is walnut pesto. The quails are indeed fried to have crispy skin. Thanks kayb. I enjoy quails. I will be making a few more quail dishes for the Holidays. Lot's of super pork dishes! I think I will also try to joy the fun. 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