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

I saw on 60 Minutes last week of a guy who makes chef knives and his knives were selling over $2,000 on eBay. A high quality knife in the kitchen is important if you are into serious cooking. A high quality knife is required if you are into making sushi. Yet a high quality Japanese knife will set you back around a $1,000. I have a few good knives, but they are not top notch knives. I wish I could go for one or more of those works of art. It occurred to me to try this out. I have a few (bi-metal) metal cutting saw blades. I figured that if the saw blade steel can cut metal, it can most likely be good enough to make a knife to cut food with. With a little time to grind and to sharpen the blade, I mounted it in some parts I happen to have in my junk drawer in my shop. All I can say is that, what freakin frightful sharpness I was able to put on the edge!!! I was actually using it to shave off hair on my arm!! If the steel tough enough to cut metal to begin with, I would assume the edge will hold for a long long time for cutting food. Looking forward to making some sushi with it. Please forgive the design of the knife. Just happen to have the parts around. Really this is just a prototype for a bigger knife which I will be making someday. Don’t ask me what the characters say. A friend copied them for me. dcarch

Bastille Day is come up. Many great French restaurants are offering good discounts. dcarch

Can you elaborate a little more on this, please ? Is that scallion as a garnish, and a basil/pine nut pesto with wasabi & ginger mixed in ? Or something else ? How many times have you tried the combo, and how did the flavour work out ? I love the smiley mushrooms ! Thanks. It's a short-cut sauce. I started out with store-bought pesto sauce, and I added scallions, wasabi sauce, and ginger. I also added more EVOO. Then everything went into the coffee grinder. I think it was better than dipping the lobster into butter. dcarch

Thanks! You are wrong on both counts. I am not a professional food stylist, and I am not a brilliant amateur. Just like playing with my food. Thanks! The mushrooms were smiling, that's why they are called fungi :-) Awsome BBQ you got goinbg there! Thanks. Inspired by all you talented guys here. dcarch

Happy July 4th everyone! Just a couple of friends for dinner before going to see fireworks. Lobsters in ginger, scallion, wasabi, and pesto sauce. Beef tenderloin with baby portabella mushrooms and snow peas dcarch Small salad of watermelon rind, honeydew melon rind and hosta blossoms.

Wow, everyone is making such great looking meals! Also very unique recipes. I solved the problem of making crispy bacon wrap scallops without overcooking the scallops. I pre bake bacon rings. Scallops with bacon wrap on couscous dcarch

Lowest-mess, lowest-effort home made pizza. I had some leftover phyllo dough. If you have not done this, give it a try. :-) dcarch

Here is a typical list of ice cream flovors in Chinatown ice cream stores: dcarch ----------------------------- Regular Flavors Almond Cookie Avocado** Black Sesame Chocolate Carmel Pecan ** Chocolate Pandan Coconut Durian Ginger Green Tea Lychee (Chinese Fruit) Mango Pandan Passion Fruit ** Peanut Butter and Jelly (New)** Red Bean (Dessert Bean) Strawberry Shortcake * Taro (Potato-like) Wild Blueberry (New) Zen Butter (New) Sorbet Blueberry Lemon Lime* Longan Lychee Mango-Papaya Pineapple Pina Colada Strawberry Strawberry Colada* Tangerine Tropical Fruit Watermelon Exotic Flavors Banana Blueberry Cheesecake * Butter Pecan Cherry Pistachio Cherry Vanilla Chips and Chocolate * Chocolate Chocolate Chip Coconut Fudge Coffee Coffee Brandy * Mint Chip Mocha Chip Oreo Cookie Peach Pineapple Pistachio Pumpkin Pie Rocky Road Rum Raisin Strawberry Strawberry cheesecake Vanilla Vanilla Fudge Wasabi *

Couple of beet dishes dcarch