dcarch

I am not convinced. I have not been able to find studies to show. dcarch

I am guessing, you are not living near NYC. dcarch

Union Square Farmers Market Fiddlehead fern. dcarch Cod on leek hearts

dcarch

Try Google " Can too much antioxidant cause cancer?" dcarch

I have not read the specs for all the SV circulators. It would be a good idea to make sure that they incorporate safety devices to prevent runaway heat buildup. My system had a thermal fuse, but the fuse was not functioning for some reason. dcarch

OK, I am convinced. I will be microwaving my 16 OZ of white truffles for dinner tonight. We all need lots of antioxidants. Who cares about flavor. Right? dcarch

Terrible! Please read on. Important for everyone. I got the pork loin seasoned in the sous vide bag, set the sous vide PID controller to 140F for 8 hours. A few hours later I was going to take a look and see if the bag was fully submerged. I was horrified that water in the cooker was boiling and half of the water had been boiled away. The cooker had failed. In all SV cookers, the high wattage heater power is controlled by a relay. Most likely, an electronic SSR relay (Solid State Relay). Those of you who are familiar with electric and electronics know that when an electric (mechanical) relay fails, it cuts out power totally. OTOH, when a SSR fails, it supplies full power none stop until something burns out, hopefully not your house. Go to Amazon and do a seach on SSR, read the reviews and you will see SSR failures are not that uncommon. dcarch

Interesting chart. Interesting also that they did not point out that avocado pits can vary in sizes drastically. dcarch

I may be wrong, but size may not have that much to do with prices. There are many varieties of avocados, they are fairly uniform in size of the same variety. Hass is very small, but more expensive than Florida avocados which are three times the size. dcarch

Pork loin, sous vided at 212F (not a typo) for a few hours. dcarch

Two more reasons why avocados keep rising in price: 1. Avocados for sushi making really is a new thing, and sushi is getting more and more popular. 2. People for some fetish squeeze every avocado in the basket before they buy one. Stop avocado abuse! dcarch

Thanks! As I said, I incorporated part of the techniques of making Peking duck, which is to separate the skin from the meat. It was very easy using a long spoon to get under the skin. At the sametime I pushed under the skin lots of seasoning which I mixed in some 5 spice seasoning. Then came the boiling soy sauce wash. The duck was air dried in the refrigerator overnight. With a convection oven set at 170F, the chicken was roasted for about 8 hours. Then it was put in the freezer for about 15 minutes while the oven was being preheated to 500F. It didn't take long for the skin to be "Peking duck" crispy dcarch

I find it always challenging to make the perfect roasted chicken. True crispy skin, not just browned skin, and juicy tender meat with a touch of pink. So I am trying again. Borrowing from Peking duck method, using SV, convection, ----. dcarch

Come to think of it, my not wasting food has nothing to do with curtailing global warming, helping all the hungry people in xyz, etc. Not wasting food has lots of selfish benefits: saving money, convenience, good eating, saving time -------- I don't remember the last time I bought fertilizer for the garden. No smelly garbage -------. dcarch

A plastic square bin to fit in the sink, and a bucket on the floor. Wash everything in the bin and pour the water into the bucket. Carry the bucket to garden to water plants. dcarch

I am 100% no waste. All food stuff from the kitchen are used fully 100%. Any food that is not eaten is composted in the garden for next season's food. This include all fat, meat and bones. If you bury meat, fat, bones deep enough, critters will not dig them out. large bones are pulverized in my garden shredder and mixed with soil. Even water from washing food are collected for watering plants. dcarch

Just like a symphony orchestra, in which all instruments are essential in the music that they play. Fried rice is conceptually the same. All the ingredients used in a fried rice must be thoughtfully orchestrated. The chef for the fried rice is the conductor, making sure all the ingredients are participating to produce a tasteful masterpiece in concert. I totally agree with you. Fried rice is not a dumping ground for rotten food. dcarch

Two tips: 1. check your refrigerator temperature. surveys have shown that many home refrigerator are way too warm. Food gets spoiled quickly. 2. Make fried rice more often. You can just about put anything into fried rice. All odds and ends. dcarch

Arbutus unedo dcarch

Just my opinion: It seems to me that taste is experienced by contact with taste sensors on your tongue. If you mix expensive morel powder into the pasta dough, at least 50% of the morel powder buried inside the dough never touches you taste sensors. Would it be better to use the powder to make sauce? Same thinking with soy sauce in pasta dough. Huge amount of salt eaten that has nothing to do with taste. dcarch

You will dig my redneck hack! I need to dig many holes for posts for a fence. I don't want to have to buy another tool which I will not be using much after the fence is built. So I turned my rototiller into an earth digger. dcarch '

You may have seen it. A very recent report (a few days ago) detailed US population life expectancy profile by geography. Shocking that in some areas people are dying 20 years younger. Which means the definition of old can be off by 20 years, depending on where you live. dcarch

Old is whenever you are on public transportation, and everyone offers you his/hers seat. dcarch

1:1 ratio, or any other ratio, by weight? or by volume? Also rice in a container if shaken, the volume can be much smaller. Water is level in a container, not rice. Not only that, slow cookers vary in temperature, depending on the brand and wattage. dcarch