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

WOW! Amazing meals everyone! dcarch Except the beef, everything else were from my garden, including turmeric. SV shell steak with Turmeric sauce

Timing is very good. We need a wine that pairs well with artificial chicken meat grown in a laboratory. http://www.sciencemag.org/news/2016/08/lab-grown-meat-inches-closer-us-market-industry-wonders-who-will-regulate dcarch

A few days ago, I was in Brooklyn looking for good pastry. Should have contacted Franci. Congratulations! dcarch

Add a couple of skylights, you will have a great seed starting setup. dcarch

What goes into the attic? dcarch

Actually, I think there are knives which may perform better in cutting pies: 1. I have a Teflon coated knife. The next time I have a pie and I remember, I may give that a try. 2. An electric knife may give a better cut if the pie has a top crust. 3. I have a special very thin very pointy tipped knife. I think using that first to perforate the crust then cut the wedge, the end result may be better. If only I have a pie now----- dcarch

Is the pie on a flat surface? or is it still in a pie dish? To me, you don't slice a pie. You cut out a wedge of pie. dcarch

A few other suggestion for leftover rice fun: 1. Leftover rice + yeast = rice wine. 2. Leftover rice in a blender + chicken stock + fresh cooked rice = rice risotto. 3. Dried leftover rice deep fried = puffed rice for snacks. 4. leftover sticky rice from making other recipes - put in a bread maker and let the paddle mesh the rice up. You will end up with Mochi to make mochi ice cream. dcarch

Leftover rice and whatever I could find in the refrigerator. Shiso, and daikon were from my garden. dcarch

Lamb? me too. Happy Easter everyone! dcarch Leg of lamb, potato gnocchi, with ramp sauce and ramps.

Escarole? dcarch

Every time you accelerate, you pay a price in time. The car is slowed down by the extra weight. and you pay a price in extra gasoline to move the extra weight. Every time you slow down, you pay a price in more wearing of your brakes. Kind of similar to people who always leave their pizza stone in the oven. dcarch

Using a cold frame, I can schedule some of my asparagus to come up earlier. Using good lighting, my tomato seedling are very happy. Many already have blossoms. There will be garden tomatoes for Mother's Day. :-)