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dcarch

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Everything posted by dcarch

  1. dcarch

    Dinner! 2010

    "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
  2. dcarch

    Dinner! 2010

    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
  3. dcarch

    Dinner! 2010

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

    Dinner! 2010

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

    Dinner! 2010

    Way too early to teach a kid to cook. Just my opinion. Good job! dcarch
  6. 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
  7. dcarch

    Dinner! 2010

    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
  8. dcarch

    Dinner! 2010

    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
  9. dcarch

    Dinner! 2010

    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
  10. 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
  11. dcarch

    Dinner! 2010

    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
  12. Because you don't use chopsticks for soup. Yes. Very nice blog dcarch
  13. I know it's just me. I still think the George Forman grill is a waste. dcarch
  14. dcarch

    Dinner! 2010

    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
  15. dcarch

    Dinner! 2010

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

    Dinner! 2010

    What kind of potato do you prefer to use? dcarch
  17. Hello, Has anyone been to Palate, 31 S. State St. Newtown PA? Opinions? Thanks dcarch
  18. dcarch

    Dinner! 2010

    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
  19. dcarch

    Dinner! 2010

    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!
  20. dcarch

    Dinner! 2010

    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
  21. 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
  22. 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
  23. Much better. What do you think? Need more green for the pea shoots? less red for the fish? whiter background? dcarch
  24. I use Corel to do this: dcarch
  25. What's the black stuff? BTW, beautiful! dcarch
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