dcarch

"Started with some decent oysters" And it's well known that consuming decent oysters can lead to indecent acts later on. dcarch

Therefore, we are in agreement. I was only questioning your following statement, : "---As it creates pressure the cooker first forces all of the air out of the vessel,----" dcarch

I don't believe so, according to the law of physics (as I understand it) . Air and water vapor under typical situations, including inside a pressure cooker, are always mixed in exact constant proportions based on temperature and pressure. The air coming out of the pressure cooker is not just air, and the remaining water vapor inside the pressure cooker is not just water vapor. When they say air humidity is 100%, all that means is that the water vapor in the air at that pressure and temperature has reached it max saturation proportion relative to air. It does not mean that there is no air. As a matter of fact, the same amount of air molecules is still there. Think salt water solution. there is a variable % of salt that can be dissolved in water , depending on temperature. When you reach 100% saturation, it does not mean there is no water in the solution. Interestingly you can add salt to water up to 100% saturation without increasing the volume of the mixture. Also, water vapor is not visible. Steam is no longer vapor, it is water droplets you can see. Even "pure" water has air in it. That also is a function of temperature and pressure. dcarch

Right. There is a relationship between temperature, pressure, water vapor and air. There is always air and water vapor mixed. You can't drive out all the air in a pressure cooker. dcarch

Is that true? I am not sure. dcarch

I am pretty good in figuring out how to cook various recipes. All except hand pulled noodles. I am not the only one who has failed many many times. Many have tried. No one has succeeded yet. dcarch

I had posted this before. The theory behind my design: 1. Conventional arched cold frame design have the headroom problem for plants near the edges. My design is uniform in height all around. 2. The problem with many cold frames is where do you store them when they are not in use. My design can be taken apart and reassembled in minutes. The parts are all modular and take very little room to store away. 3. Portable, light weight. Can be moved around. Each one is 4'W x 8'L x 2'H. Plenty of growing space. 4. Inexpensive. All plastic plumbing parts. dcarch

Do me a favor. Can you name a few famous chefs who can also take good food photos, and can you tell me how many good food photographers who are also good cooks? Also, sophisticated cooking does not mean complicated cooking. I hope you are feeling better soon. Good cooking helps to promote good health. dcarch

Got to use up veggies from the garden. dcarch Steak, soud vided Head-on shrimps on mustard green

And if the chickens are fed with stuff grown using copper sulfate (there may be other "organic" chemicals), they can still be classified as "organic"? I guess there is one way to be sure, grow your own. dcarch

Source, Googled, quoted from Mother Jones, http://www.motherjones.com/food/2014/01/organic-chicken-and-egg-antibiotics-edition/ "----I learned that at the industrial hatcheries that churn out chicks for the poultry industry, eggs are commonly injected with tiny amounts of an antibiotic called gentamicin, which is used in people to treat a variety of serious bacterial infections.That alone dropped my jaw—what, the practice of dosing chickens with antibiotics has to begin literally in the egg? But get this: The practice is allowed in organic production, too. Organic code forbids use of antibiotics in animals, yet in a loophole I’d never heard of, such standards kick in on “the second day of life” for chicks destined for organic poultry farms.-----" dcarch

Is it true that farms can use hormone and vaccine when the eggs are being hatched and still call the chickens organic? dcarch

Ridiculous. Wrap a couple of towels and save your $70. Or buy a pet sleeping bag. dcarch

Don't mean to go off topic: Knife making can take you years of learning and practicing. Or you can have a very useful knife made cheaply, if you have a few simple tools. Since I didn't want to spend $500; A knife I made: a 330mm single bevel yanagiba. $20.00 tool steel (D-2 steel) on ebay. Tool steel can be excellent for kitchen knives. Tool Steel is made for cutting steel. Shape the steel with an angle grinder into a blade you want ( you can buy an angle grinder from HarborF for less than$20 if you don't have one) Send to have the blade cryo-hardened and tempered ($20) Sharpen the hardened blade yourself, add handle. dcarch

I think we are talking about this. I could be wrong: dcarch Many use home made knives for shaving noodles there is also this one

I happened to watched on youtube a day ago. They used a home-made shaver to cut. dcarch

Not sure what you are asking, but just in case: https://en.wikipedia.org/wiki/Silent_Spring dcarch

Just ignore it. It's not doing anything. A Silent Spring dcarch

Toilet paper holder! dcarch

Boing -boing-boing Upper righthand corner. dcarch

Can be very good for opening up pork intestines, scaling small fish, scraping meat off bones. dcarch

That blade shape I think sometimes is called Counter Strike blade shape. Very functional for gardening and a blade shape for hunters and for self-defense. I am sure there are some kitchen uses. I can't think of too many. Knife shaved noodles? dcarch

Not an unusual blade shape for gardening knives. dcarch

Someone asked about cooking malabar spinach: SV trout, on stir fried malabar spinach. And another asked about eggplant old v.s. young, which is more bitter. Asian eggplants are not bitter , young or old. dcarch

Another way for quicker roasting, whole bird presentation, for stuffing, for easy of slicing, without chopping the bird into multiple parts, is to remove all bones without opening up the bird. Yes, it can be done. All the bones including thigh bones, wing bones, etc 100% removal, leaving only meat and skin. Feels like a rubber chicken, LOL! dcarch.