dcarch

May be you can put some Old Bay Seasoning on the salmon? I have found that sometimes when I was hitted by some cold germs, under the weather, everything would taste flavorless. dcarch

Interesting science! Home grown tomatoes and veggies taste much better if your "farm" has a nicer entrance. Almost done. dcarch

I'd use it for pickling. dcarch

What everyone says. However, this can be a possibility: Mix 1/2 bacon fat with 1/2 sesame oil, use the mix to flavor other food. dcarch

If you are 100% sure, don't eat!! You need a second 100% sure opinion from an expert. dcarch

Many cities have local ordinances, codes against front yard "farming". dcarch

Mosquitoes are less active in the morning. dcarch

Just having a little fun making smoked salmon sandwiches with puffed pastry. dcarch

I have been cut by dull knives, and I have been cut by sharp knives. I can tell you that sharp knives can do much more damage. You hear about anecdotal experiences: " Doctors in emergency rooms see more accidents caused by dull knives." Well, experienced cooks tend to have sharper knives, and better knife skills. It seems to me that is why you don't see more sharp knife accidents. 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