dcarch

Fun thread! My attempt in genetic engineering: dcarch

You're messing with all of us. I have never seen bacon curled up like that, like flower petals or a bowl. Fabulous presentation. So tell us how... (Kim, love the cannelloni.) OK. I will tell you. But promise you will not tell Kim. :-) Basically I like eating bacon. Lots of bacon. Obviously bacon fat can be an issue. I developed different ways to make bacon so that most of the fat can be drianed off and the bacon strips would be uniformly crispy. The straight bacons were baked stretched out, away from the fat, and the curved ones were baked on a curved surface so that all the fat would drain off. The bacon strips were never fried in the fat. dcarch

Kim, I am not done playing with bacon yet :-) More BLT with M. cheese, and Magic Puff bread. dcarch

You can stir liquid in a container using a motorized magnet to drive another magnet. Laboratories do that all the time. dcarch

IMHO, that will not work. Just before water starts to freeze, it expands and becomes lighter. It floats to the top and freezes from the top down just the same. dcarch

Lot's of tomatoes from the garden. Made BLT using Chinese spring roll wrap. That's Green Giant tomato. dcarch

Several points: 1. A normal refrigerator compressor is either on or off. There is no adjustment for temperature. An automobile compressor can, by varying the speed of rotation. A solid state (peltier junction thermoelectric heat pump) device can by varying electric current. Thermostatic control in a freezer is not accurate. It can vary by more than 10 to 20 degrees. 2. As long as there is ice in water, it does not matter how big the ice chunk is, the temperature of the water will always be the same. 3. Cooling pure water slowly can result in super cooled water. The super cooled water can freeze instantly, resulting in a very cloudy block of ice. 4. I am not sure about this: Water never chrystalizes when going from water to ice. It only chrystalizes by scintilation, as in snow flakes, as in ice forming on the freezer walls, i.e. from vapor to solid without the liquid phase. dcarch

WWWWWoWWWWoWWW! I can't believe the dishes you guys are making. Amazing creativities and skills! dcarch

I have been to a chip making factory and have seen “zone refining” and doping of semi-conductors. I didn’t think that would apply to ice making in water. But you are correct, “fractional freezing” is a way to isolate impurities in water. It appears to me that impurities in water, if concentrated by fraction freezing, would not appear as white bubbles in the ice. Yes, pure water is a very poor electrical conductor. Interestingly, molten glass is an excellent electrical conductor. Maxh, you have a very good engineering/science mind! dcarch

I am not sure that freezing water can selectively concentrate impurities. Also, it seems to me that the actions of "zone refining" in chip making is different than water freezing. Zone refining uses progressive thawing and refreezing to move impurities in a chrystaline structure. The cloudy center of an ice block could be: Water expands as it freezes. Once ice has formed outside a cube and the inside is still liquid, any dissolved air in the water will have no way of escaping. when the interior of the cube is expending, the remaining air bubbles will get bigger and bigger. May be this will explain why icicles do not have a cloudy center? Just a unproven theory. dcarch

The way fiber glass (fiber-optics)for tele-communication is made with extraordinary clarity is by first subject the molten glass to vacuum to draw out most of the air bubbles, then a very high pressure is applied to compress any remaining bubbles to very tiny size. dcarch

Pure water without impurities may not freeze at normal freezing temperature. A condition known as "super cooling". Super cooled water will freeze instantly if disturbed, which may not give you chrystal clear transparency. dcarch

I will be making a video of how I manage a mango without mess. Give me a couple of days. dcarch

Thank you guys. I was trying to address the frustrations of eating crustaceans. I used a cordless rotary tool with a cutting wheel to "undress" the lobster. Be careful if you are going to use a plug-in tool. Plug in a GFP outlet to avoid electric shock. You could possibly use vinegar to melt away the shells; but then you end up having a pickled lobster. Have fun. dcarch

The food may be finger-licking good, but you just can’t served them when you have guests all dressed up for a sit-down candle light dinner. Boiled, broiled Lobsters in the shell are great, but you will need to have scoops/picks lobster crackers, mallets, finger bowls, wipes, bibs ---- Or you can serve the lobster shelled this way: dcarch

The repertoire and everyone's cooking skills!!! Simply amazing! I made blueberry crepes for dessert. dcarch

Pictures should be back in a few days. They said I used up my band width this month and they want money. Sorry. You can't critizing my cooking yet! Looking at all the wonderful meals by everyone here the past few days, I can't understand all these TV personalities who are on the air. They are nowhere as good as you guys. dcarch

It's really too hot to cook. So I made sashimi. dcarch

Watermelon rind can be a good substitute for winter melon. dcarch

I have found the following: 1. Pressure cooker makes the best and fastest stock. 2. Turkey necks make great "chicken" styock. 3. Chicken hearts, gizzards (spell?) make great stock. 4. Don't laugh, I would sometimes put a few beef bones in. 5. Free range chicken. dcarch

Thanks. In the first picture you can see the knife that I make which is razor sharp to cut the pork. I noticed that you have a way to orchestrate a meal with all compatible dishes that compliment each other. I just used vegetable oil, I am not sure how hot it was. I never measure when I deep fry. I made a tomato mozzarella cheese salad tonight. Tomatoes were from my garden, called Lime Green Salad (and some cherry tomatoes. dcarch

Thanks KayB. Your pork loin chop inspired me to make pork tenderloin. Thin sliced deep fried pork tenderloin with mint/plum dipping sauce. Chinese brocoli and crispy fried spinach. dcarch

There is something funny about the fact that the Chinese used to feed their truffles to pigs. They can't stand the awful look and muddy smell. Now they export them for good money. dcarch

Thanks. I couldn't find any recipes using bricks, tomatoes yes. Yes, that would make a very good knife. Saw blade is much easier to do. dcarch

In many tomato forums where I visit, I have read a lot about people's T.T. growing experiences. Basically, if you live in an apartment and have only a balcony for growing, this is a good way. Otherwise, do it the normal way. dcarch