dcarch

"-------------Originally owned by Rodrigo Carazo Odio, former president of Costa Rica, Villa Blanca is a respected rural hotel located within the Los Angeles Private Cloud Forest Reserve in the central region of Costa Rica. -----------------" Back to food, the hotel was actually in the cloud forest, 85% of the time was in the clouds. Food was not the best (at that time) Beans, beans, beans for lunch, and more beans for dinner. However I was not disappointed, because it was an ecological vacation. But coffee was out of this world. They always serve coffee with hot milk. I did hope for some tropical fruits, but no. No local fruits around that time of the year. They had plenty of fancy imported US apples, which I had no interest in. I was from the "Big Apple" state, NY.😆 Villa Blanca's food has improved to first-class today. dcarch

Tropical, I just noticed you are in Costa Rica. Speaking of lunch, Rodrigo Carazo Odio, former president of Costa Rica, had served me lunches many times. Many years ago, I traveled to Costa Rica on vacation, just before Christmas. Stayed in Hotel (Casa Blanca? not sure about the name), The manager was doing waiter's duties because he let many staff off for holidays. Then I found out he was indeed the former president of the country. He was part owner of the hotel at that time. Very humble guy. At the end of my vacation, I had difficulty getting transportation to the airport because of the holidays. He drove me to the airport. We maintained email connection until he passed away. dcarch

Fried rice for me is made with leftover rice, I am not sure what I can make with leftover fried rice made with leftover rice. dcarch 🤫😆

There are many kinds of pomelos. dcarch

Interesting plant indeed. I have two bushes in my garden (NYC). I am growing them because I read that they taste like beef. Although I don't taste the beef flavor, but many of my friends do. (----------Chinese Toon is valued for its young, soft leaves which are enjoyed as a unique vegetable and herb. With a savory flavor much reminiscent of beef and onions, the young leaves are used parboiled or stir fried in a variety of dishes and it is a staple crop in southeast Asia.----------------) dcarch

There is a very simple trick. When hachiyas gets very soft (but still astringent), all you have to do is freeze it for 24 hours, thaw and enjoy. dcarch

I was wondering the last time I saw her posts, there were misspellings, etc. Shock is all I can say. dcarch

What I don't understand,is the following what they say, "--------a single squirt of water to coffee beans before grinding can significantly reduce the static electric charge on the resulting grounds. This, in turn, reduces clumping during brewing, yielding less waste and the strong, consistent flow needed to produce a tasty cup of espresso----" Isn't it basic physics that similar static charges repel each other therefore less clumping? as in the famous physic 101 experiment of your hair rising if you get yourself charged by static electricity? dcarch

LOL! Actually, I told people there will be crabs. Lucky I didn't tell them I had planned softshell. Couldn't find softshell last minute, so everyone got crispy crab skin. dcarch

Thanksgiving=Thanksgorging Lot's of cooking and nonstop eating. dcarch Smoked pork shoulder, crispy pork skin Roasted duck on chestnut stuffing, Crispy duck skin Grilled prime rib Crabs Some veggies Some sweets, home made tiramisu

Imagine my panic! I promised everyone to make tiramisu for TG dinner and found empty shelves. Lot's of Half&Halfs, no whipping cream. After visited many stores buying many cans of cream-in-a-spray can, I found a few boxes of real heavy cream. Now what should I do with all those spray cans? 🤫 dcarch

Yes, weight + gravity + speed = total force of impact. My four tools for bone cutting: Top cleaver, good enough for chicken bones. The saw, I don't use. Bottom, good enough for pork ribs. Notice the front edge has extra metal for added weight, and the extra length of the handle which will give you lots of speed when you swing the cleaver down. The fourth? My table saw in my shop for large bones like in pork butts. It takes 5 seconds without effort. dcarch

Agree. That's why all wood rots, sooner or later. dcarch

I don't have a bone to pick with your argument. dcarch 😁

One large whole tail sectioned to about 1 3/4" thick. Frozen solid for vacuum packing. 90 hours at 129.5F 5 hours at 141F 5 hours at 145F Final torching a few minutes to brown Gravy done separately with juice from bag at 95 hours. dcarch

Research is good, or you can follow the many posts here in this forum, you will find crazy people like me, who recently posted an oxtail dish that was sous vide cooked 100 hours. People who shared the meal exclaimed, "No way! oxtails can't be this tender and flavorful." BTY, oxtail is very expensive here in the US, especially If you factor in bones and fat layer, Most expensive cut of beef. dcarch

When a curve meets another curve, the point of contact is very small, as a result the force of impact (PSI) increases significantly, which is what you need to split a bone. dcarch

LOL, That is very cleaver. dcarch

Happy Halloween! Black pasta (squid ink), 100-hour oxtail with ginkgo nuts from our own garden. dcarch

Amazing setup. Congratulations. He is a keeper for sure. Another option for other DIYs who do not have a KA to try - Today's 1/2" cordless brushless electric drills are extremely powerful and the battery long lasting per charge. A much smaller power source that is reversible, with variable speed control. The installation/detachment of the rotating pan is easy without the need for using tools. dcarch

1. Sometimes the cookware can be making noise. 2. Sometimes the large magnetic induction coil can be making noise. 3. In general, induction cooktops use a brushless motor driven fan, which is noiseless. The noise mostly is from air turbulence caused by not having enough circulation space. By lifting the cooktop about 1/2" sometimes helps a lot. dcarch

Simple for me. I sharpen a few tea spoons, not as sharp as a knife, use them to scoop out the "meat". Very efficient. No waste. The same kiwi spoons are also my avocado spoons. dcarch

When you don't feel like cooking ---- I made sashimi . Leftover rice, No cooking involved. Just lots of slicing 😋 dcarch

I have a few cans which say "Chicken Of The Sea" dcarch

She will always be alive in my mind. dcarch