dcarch

Large air conditioning capacity today is rated in "tons". That came from in the old days, tons of ice was used to condition air in spaces. dcarch

Very true. As KennthT has warned. Covering up the pot will prevent splatter injuries. :-) dcarch

The popularity of stainless steel kitchen finishes is not helping. According to the physics law of radiation, reflective surfaces reflects heat back to you. Just like a thermos bottle, it has mirror interior finish. dcarch

What's the matter with you guys? When it's too hot in the kitchen, go naked! Or a small electric fan will take care the heat effectively. dcarch

Can someone please tell me what's going on? I am very confused. What's missing? dcarch

Go to youtube and search "make your own refrigerator magnets". You can easily make customized, personalized ones that work with your kitchen design. dcarch

In my next kitchen renovation, I may consider this: https://www.amazon.com/Samsung-Stainless-4-Door-Refrigerator-Family/dp/B06XP1GHJL/ref=sr_1_1?ie=UTF8&qid=1519226880&sr=8-1&keywords=Samsung’s+4-Door+Flex+Refrigerator dcarch

OK the food is fantastic, but that table cloth is also amazing, like New Years fireworks going off everywhere! :-) dcarch

Happy New Year! Lunar New year, It's the Year Of The Dog. Have been invited to a couple of New Years feasts. Amazing food. Although not feeling to cook another big meal, still need to celebrate to bring good luck. For Year Of The Dog, Hot dogs seem appropriate. :-) dcarch

MSG! dcarch

Happy Valentine to all! dcarch SV rib eye steak with scallop, crab meat sauce, followed with tiramisu.

Making a crust on the bottom of the rice pot is easy, getting the crust out from the pot is impossible. Rice sticks to everything. dcarch

You may try just plain freezing the chickens without bagging. Chicken skins are fatty and protects moisture from evaporating. If you stitch the openings tight that may protect the interior for freezer burn. dcarch

What?! No Starbucks? MacDonalds? Pizza huts? How can you live there?! Welcome! dcarch

In fact, That was what Obama ordered for lunch, when he was golfing in Hawaii. dcarch

That is what created the entire confusion. Friends become enemies arguing about sous vide. It is not about pressure, and it has nothing to do with vacuum. If you use a transducer to measure the inside of a sous vide bag after "vacuuming" you will find out that there is no pressure, and of course no vacuum. In sous vide you do not have a vacuum machine, the so called vacuum machine is just a pump to remove air bubbles. To create vacuum and pressure, you need to have a rigid container, such as in canning. When you open a canning jar, you hear that pop, that is vacuum. You don't hear that when you open a sous vide bag. (A chicken rib cage is a rigid container, there fore you can create pressure and semi-vacuum). dcarch

1. vacuum sealing a whole chicken - The 14 lbs/in. sq. atmospheric pressure may collapse the chicken's rib cage. 2. Assuming the chicken's rib cage is strong enough, the vacuum machine will pull air out, and water inside the chicken will start to evaporate and boil (water boils under vacuum) to replace the air. The chicken will start to dry out until equilibrium of vacuum pressure and water evaporative force is reached. Then some scintillation (freezer burn) of water inside the cavity may happen. 3. Theoretically, if you place a blow up balloon inside the cavity, the balloon will expand quickly to fill the entire cavity under vacuum, preventing freezer burn inside and outside. The balloon will also prevent the chicken from collapsing. dcarch

Perhaps it would be interesting to know also what time you have breakfast, and lunch, not just dinner. I don't eat breakfast. I don't think breakfast in our working culture makes sense. Rushing to work and eating all kinds of unhealthy food. There is no proof that breakfast is important for health. I eat a light lunch around 12:30. I eat a full dinner around 6:30. I eat a full meal (second dinner?) around 12:00 just before I go to bed. This has given me good health and good energy all my life. dcarch

I agree with the above comments, but I would add the following: In general, electric heating elements are nichrome resistance wire protected inside ceramic insulation, which is inside a metal tubing. When the heating wire burns out, you will not see anything. Just in case, very unusual, if somehow there is a ground short someplace, smoke, fire, sparks can happen. You may want to have it checked out just to be safe, if you can't do it yourself. dcarch

I think the Chinese seldom bake, but steam a lot. They believe baking is not good for health. dcarch

I was digging to bury some kitchen scraps. The ground was somewhat frozen. I was pleasantly surprised to find these that I missed to harvest last fall. So carrots and steak for dinner. dcarch

I made this because I saw this chart that each different seed has a different ideal germinating temperature; Also, 99.5F is considered to be ideal for egg incubation, 110°F to 115°F for yogurt, and 80F and 90F degrees for dough proofing. I will also be growing micro greens. dcarch

There are people who cannot digest J artichoke. dcarch

That shows it needs a convection fan to brown the sides more. dcarch .

Don't peel. Use a rough steel wool pad to rub the thin skin off. dcarch