dcarch

Everyone's wonderful dinner will inspire me to try things I have never done before. For now, roasted ox tail. dcarch

Temperature of the pan will reach its max when heat lost due to conduction to air and radiation to surrounding surfaces equal to energy generated by the fire. The theories of Second law of thermodynamics, entropy and blackbody radiation govern this situation. dcarch

Here is a trick I use to make scallops. Depending on how much browning and done-ness you prefer, you can vary the technique a little: I slice the scallops in half, use paper towel to dry them completely, season them according to your recipe. I have one frying pan with oil heat to smoking hot, and have another frying pan with oil also burning at the same time. I fry all the scallops in one pan to a nice caramelization, (don't turn them over) then immediately transfer them to the other frying pan to cook the other side. dcarch

Hostas grow wild in my garden: dcarch Stir Fried Hostas Hosta Pasta (ravioli)

I want to tell you how much I enjoy reading this thread. A lot of useful information here. I sharpen all my knives and I have made a few knives. I have a very good understanding of metals, and knives, I think I can agree with most posts here. I am not against expensive knives. I worship craftsmanship and quality. I wish I could afford one of those thousand dollar blades. Do I want a $100,000 Rolex watch even it cannot tell better time than a $10.00 drug store one? The answer is yes. However, in the kitchen for everyday cooking, depending on the situation and your habits, there are many other options. Out of curiosity, I spent $8.00 on eBay and bought one of those Teflon coated knives, thinking that, what the h*ll, I will throw it away after I play with the Teflon coating. I was very surprised that it is a very well made item. I have no idea what kind of steel it is made from, or how it can be sharpen. I have been using it for many months, and it is still as sharp as when it was new. I think you can agree that if you use your knife only to cut food with a good angle, almost any knife will remain sharp forever, and if you don’t use you knife properly, you can dull your blade in on time, makes no difference how much you pay for it. dcarch

Thanks kayb. I think your meals look wonderful, in a natural way. I think your meals look delicious, and in a very healthy way. dcarch Sushi? anyone?

Thanks millich. It's just a simple salad fresh from my garden: Arugular, lettuce, hosta shoots and garnished with spring beauties (claytonia) blossoms. Spring Beauty is a common lawn weed. Tastes very good in a salad. dcarch

Kim, Yes, those are handles for the ribs. The BBQ ribs were for a sitdown dinner table meal and with ladies all dressed up with their manicured fingers. Your salads look delicious and healthy. Are the ingredients from your garden? I made one salad with greens from my garden: dcarch

Time to BBQ. The garden is blooming. dcarch

Thanks Kim for the welcome and kind words. The bacon horns were made with a metal form that I have. dcarch

Thank you all for your warm welcomes and wonderful complements. You all make such super meals. dcarch

Hello, New member here. Just joined. This was my Mother's Day breakfast. Corn muffin, creamed corn, scrambled eggs and pancakes shaped like giant fortune cookies. dcarch

Hello, New member and my first post. Tofu with prawns. dcarch