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

To Nathanm, I am very much looking forward to have a copy of your book. While not being a professional chef, I have alway believed in the importance of science in cooking. I have alway enjoyed fooling around with new ways of doing things. Here is what came out from my playing with the physics of making bacon: Here is another one I just did with scallops. You will notice that I have some black stuff on top. I have succeeded in making my own black garlic with a machine I made. I would love to have an opportunity to visit you and talk to you in person. dcarch

Much better. What do you think? Need more green for the pea shoots? less red for the fish? whiter background? dcarch

I use Corel to do this: dcarch

What's the black stuff? BTW, beautiful! dcarch

There is an even better reason to use white blackground. If you print your photos, a dark background probably uses 100 times more ink. You know how expensive inks can be. dcarch

New to this SV cooking concept. I am trying to build myself a setup. I apologize for asking stupid questions: Is it correct to call it ” Vacuum packed” ? Water boils in room temperature under vacuum. Shouldn’t it be called “airless” instead? I don’t remember this, but I think there will be 14 lbs/ sq. in. of pressure on the food if it is under vacuum. Wouldn’t that squeeze all the juice out of food? Thanks for your patience. dcarch

Hey guys! Are we having fun or what? Beef tenderloin with pineapple. dcarch

Here are my thoughts, ideas for a home refrigerator: Fundamentally: 1. Since the compressor and condenser are on the bottom and they generate lots of heat, the freezer should be on the top. 2. Since the dividing wall between the refrigerator and freezer material should be as little as possible to give you more interior room, double door gives you less storage space. 3. By the definition of geometry, a sphere give you the most volume with the least surface area, the next would be a perfect cube; therefore a long rectangular double-door design gives you the least storage space. Otherwise, depending on your cooking requirements, physical conditions, family makeup, etc. there is no one single arrangement of doors and drawers which will work for all. My cool [yes, pun :-) ] ideas for improving refrigerator designs: 1. LED lights in the freezer, and refrigerator. Have you tried to replace those lights? And why many have no lights in the freezer? 2. A small motor drive that can move the refrigerator forward and back so that you can clean the coils and all the nasty crap under and behind. When was the last time you did that? Once the coils get dirty, all the Energy Star ratings go out the window. 3. A digital display to show temperatures and much better temperature adjustment controls. 4. Split design for the compressor and condenser so that you can install the condenser outside. You get almost free cooling in the winter and less air conditioning cost in the summer for your home, also a lot more room inside the refrigerator and no more impossible cleaning of the coils behind or under the refrigerator. 5. For families with lots of kids, glass doors so that you can see inside. I would say that 50% of the time you open the doors just to look. 6. A compartment for activated charcoal air filter and a big sign that says, “ No! Baking soda does not absorb odor. It’s a scam!” dcarch

"dcarch, I don't know what you do for a living, but you need to set up shop with Prawncrackers as professional food stylists and photographers. I'm contemplating making a collections of y'all's photographs to post on my kitchen bulletin board to inspire me. Beautiful, beautiful meals!" That's quite a compliment, kayB. Thanks. I am just so overwhelmed by all the amazing display of food art here! I make BBQ ribs with mango sauce and a blur berry lime jello. dcarch

In that linked article, "---I sampled the shaved ice and found it had a soft taste and quickly melted in my mouth. It definitely wins a gold medal in my book.---" Have you tasted the purest water? distilled water? It really tastes funny. It is what you are used to tasting. dcarch

BLT B = Beef Steak tomato L = Lime Green Salad tomato T = Tangerine tomato dcarch :-)