dcarch

May not be a rule, but you don't have to wait until Wednesday to eat spaghetti, unless, of course, your name happens to be Anthony. dcarch

Last year I found out the trick to get artichokes to blossom in my zone 6. This year with my DIY high power LED grow light, I am hopeful that I will have even better results. As of today, things look promising. dcarch

Happy Father's Day to all! Some more garlic scapes to harvest. Made SV rib eye steak with garlic scapes for Father's Day dinner. dcarch

First class sophisticated simple cooking, made even more appetizing by First class plating . dcarch

But did you see that the casters are lockable casters? ( I have an eye for details )? A very important consideration even for 100 % level floors. dcarch

Garlic scapes are a gourmet early summer treat. But I have been disappointed buying them from farmers markets. Because the scapes are sold buy weight, so the sellers tend to pick them late and the scapes can get fibery; unless you grow your own. dcarch Shrimps on garlic scapes from my garden.

You will go gaga over peri peri mahi mahi on couscous recipes. dcarch

Are you sure you are talking about soot? I am not sure your can get soot from burning gas. I could be wrong. What you may be getting is grease/fat dripping down on the fire and vaporizes. The vapor gets condensed on the bottom of your cookware and gets carbonized. I don't know soot can get caked on bottom of cookware. If it is soot, you can wipe it off with a paper tower. What you are describing sound more like carbonized accumulation of cooking oil/fat. To tell if your gas burner is adjusted properly: if the flame is blue, you are OK. If the flame is orange, it needs to be re-adjusted. Soot and smoke are airborne microscopic particles. If they create problems for you indoors, you may be able to get your doctor to write you a prescription to buy an electrostatic sir cleaner. dcarch

Thanks! I used pork belly, with fat and skin removed. dcarch

Roasts are red, Violets are blue, Authentic recipe, Without Red Dye #2. Made Chinese Char Siu. Used beet juice for the red color. dcarch

Happy Memorial Day! Happy indeed! Succeeded in Zone 6 to have ripe tomatoes before Memorial Day! Last year's goal was to have tomatoes before July 4th. With my DIY high power LED lights, Memorial Day is the objective for this year. Next year Mother's Day? :-) dcarch

Exactly What I was trying to say. Except for sushi preparation, which requires the right kind of knife used the right way for a specific kind of meat. dcarch

Only if you are a sushi chef. dcarch

Thank you! The green stuff is wasabi squeezed from a tube. The white wafers are ultra thin, thinner than paper slices of Jicama. Also finely julienned jicama is in the crab rolls. I like that better than cucumber. dcarch

I hope you all had an enjoyable Mother's Day. I don't believe in fighting the crowd going to a restaurant for MD. So I made sushi. Tuna rolls and crab meat rolls. dcarch

Goji plant is super easy to grow. Go to a Chinese store, buy some goji greens on branches. Eat the greens, and stick the branches in soil. The branches root quickly and you will have goji greens year round from now on, every year. I think they will grow in climate zones much colder than zone 6. Make sure you re-do your retirement planning. Because you will live to at least 145 years old. dcarch

This is about cooking, but also about gardening, and a little about medicinal food. Its always a challenge to plan your garden for early harvest, if you are in a cold zone. I am happy that I have been able to enjoy a steady supply of fresh goodies from my garden (zone 6). First, I got asparagus, then hosta shoots, now I am enjoying goji plant greens. Goji comes early in cold weather. It is a perennial that gives you a supply of delicious early greens and goji berries every year. Goji greens and berries are a common vegetable in Asian countries. They are believed to have very beneficial medicinal effects. It may not be acceptable for me to discuss anything medicinal on this forum. But you can Google if you are interested in this "super food". dcarch SV crispy salmon on goji greens.

Yes, hosta is a vegetable in many Asian countries, like in Japan. where it is known as giboshi. From my garden. two months before my other vegetables. Thank you very much! dcarch

Love my asparagus patch, and my hosta plants. They come up way before your garden gives you any vegetables. Not only that they come early, they are delicious gourmet treats. dcarch Hosta, asparagus, with lemon shrimps. Everything on the plant are from my garden, except the shrimps.

I am talking about working outdoors in the garden and my shop is a detached big leaky two car garage, not insulated. dcarch

I sous vided my fingers. Yes, I sous vided my fingers. Check my post in Gardening Forum. dcarch

It never occurred to me that I should share this tip. I sous vide my fingers. That's right, sous vide my fingers. It's cold to work in my shop and in the garden in the late fall to spring. For a lot of work, gloves can be a problem. So I set my sous vide temperature to about 98F in a pot of water. When my fingers get numb and cold, I just immerse my hands into the hot water for a few seconds, towel them dry, and I am good to go for a while. Numb fingers can be a danger working with tools. dcarch

It is possible that, if there is a hood above the stove, it vents to outside. It looks like there is a vent above the sink area. I am assuming the ceiling floor joists run from the stove wall to the window wall. That makes it easy to run a duct from the hook to outside. dcarch

A very nice kitchen. You will be happy in it. I would add the following: 1. ceiling lights above the sink. 2. Center island on casters. 3. A floor electric outlet where the center island is. 4. May be the smoke detector should be a little further away from stove. (depends on how often you burn your food LOL!) dcarch

Happy Easter and Passover! Instead of ham (too salty) I made SV rib steak . Instead of matzo balls, I made matzo star of David. With asparagus and radish from my garden. On grilled pineapple slices. dcarch