dcarch

True. However, "you are what you eat". In addition to many medicinal food ingredients (Ginseng, ginger, etc) Asians use a lot of fermented ingredients, soy sauce, thousand-year-eggs, Kimchi, fermented fish sauce----etc. Isn't it true that "Penicillin (PCN or pen) is a group of antibiotics, derived originally from common moulds". I am not that serious about this. The point is it makes cooking more interesting. dcarch

I hope I am not going off topic. Obviously Asian cooking is a big topic here in this forum. However, I haven't not seen much discussions about food as medicine. Food as medicine is very important in Asian cooking. Every Chinese mother is a medicinal doctor. Many bigger Chinese stores have an area for medicinal supplies for folk medicine. In addition to wondering why Asian countries have so little problem with covid-19, if you look into it, you will also find that many Asian countries also are way on top of the life expectancy scale. As I indicated, it makes cooking fun to try different ideas. dcarch

Behold, folks! I have discovered a cure for covid-19 Dr. Fauci commented today that Asian countries have been able to successfully controlled covid-19 infections. He gave many explanations how they achieved their success. I have also seen a few other reports regarding Asian counties' dramatic ability to limit covid-19 damages. Many scientific reasons have been given, cultural differences, political systems, genetics, ---etc. None can really satisfactorily explain why. Of course , those scientists are too myopic. They have missed one glaring factor that is common to all those countries, they all eat Asian food!! I have been have fun eating and cooking Asian inspired foods. Don't we all look for excuses to try different cooking? This can be interesting. Stay safe. dcarch

For me, the minimum diameter for a wok should be 14". barely big enough to stir fry for two. Especially if it is flat bottom. less than 14" it is just a deep skillet. I prefer a 16" wok. dcarch

Come to think of it, you are not incorrect. Those are not ovens for roasted ducks and pork , they are fire pits. dcarch

Also, let's be clear about steaming. Water evaporates into steam when boiled at 212F+. But that does not mean that the food being steamed is actually be cooked at 212F. It all depends on other factors. What you see "steam" is not steam. Steam is not visible. You are in fact seeing water droplets in the air which are already below 212F. dcarch

I hope we are not confusing "crispy" skin with "crunchy" skin. For crispy skin chicken, there is deep fried (whole chicken) you can order in Chinese restaurants. For white cut chicken, skin is never crispy, but crunchy. Not crunchy like cookies. Crunchy as opposite to leathery. Chinese restaurants do have ovens, that's what they use for Peking ducks, and roasted pork. dcarch

Good practical system. A system using Arduino controller to drive peristaltic pumps driven by stepper motors can offer some degree of flexibility if you are growing different plants at the same time, but more expensive and complicated to configure. dcarch

Are those 9 things on the board Peristaltic Pumps? Looking at your hydraulic setup, you will need self-priming pumps dcarch

There is an important consideration, you must use a free range (true free range, not a legal "cage free" ) chicken. Supermarket chickens have too much fat under the skin to give you the proper skin texture end result. Supermarket chicken do not have the flavor as free range chickens. dcarch

Just my way to enjoy my tomatoes. I slice them very thick, two to three times thicker than most people would. Then I put them in the dehydrator for a few hours. I don't like watery tomato slices making my bread soggy. I like my tomatoes super flavorful. dcarch

Salt. Overused, under appreciated. dcarch

I can't imagine living in a rain forest environment. I was in Costa Rica's rain forest. With temperature above 90 degrees and humidity close to 100% most of the time. Very uncomfortable. dcarch

Make friends with your building manager, or pay him/her off to get a key to the roof. Imagine what you can grow on a roof garden. dcarch

Well, see for yourself. Solid, juicy almost seedless. No problem with voids or watery. The problem is the tomato slices are bigger than the slices of bread when trying to make BLTs. Anyway, a tribute to the creator of the famous logo "I Love NY" Milton Glaser, who passed away a few weeks ago. dcarch

I will let you know tomorrow. I can't eat more than 5 lbs of tomatoes for one dinner. Don't worry. Be patient. More to come. Today's catch. dcarch

Speaking of tomatoes, interesting weather year for my garden. Huge tomatoes. Lots. Shown here a few smaller ones. Many bigger ones have been given away as gifts. dcarch

A cure for vegetarianism, finally. dcarch

They do carry all kinds of serious deadly germs, and ticks. dcarch

Happy Bastille Day! Nothing special made. Just simple crepes. So no photos. dcarch

Not sure why we don't do it here in the US. dcarch In China

That would be a Royal pain, LOL! dcarch

I got Corona!!! With this pandemic, protein availability can be very uncertain. I decided that I need to grow a lot more beans. Of course, if you grow beans, you have to grow Royal Corona beans, right? Corona is the king, big in size and big in taste. Mine Corona beans are blossoming! Pretty? Corona, come meet the Emperor Speaking of pretty, Scarlet Emperor, should be named Scarlet Empress. It is the queen in looks and in taste. I also am growing lots of Scarlet Emperor beans. dcarch

The latest: Here is a comparison of the method of using foam to winterizing fig trees v.s. regular method of wrapping. The foam insulated tree has all the branches in good condition, compared with the one grown in the same plot, same time and cutting from the same tree, the one protected the old way of wrapping has all the old branches died off. dcarch

Thanks for the idea! I was having problem finding bacon with long enough rashers to wrap this thing. dcarch