dcarch

dcarch

OK. I believe that is a bottle cap crimping tool. This type of tools can be small for beer bottles, medium for capping preserve bottles and large for 5 gallon paint buckets, etc. Here is a different one: dcarch

It is really going to get cold. So I did a final cleanup of the garden and pulled a lot of stuff out. I discovered there were still some root vegetables I had left behind the last time I cleaned up. Beets, carrots, daikon, watermelon radishes, etc for dinner. dcarch Roasted chicken Roasted pork carrots

I think I know. My guess tomorrow. :-) dcarch

Spice infuser for making broth/stock? I use to have smaller version of similar design for tea making. dcarch

Depending on which source where the information came from. Soon after the TVFN went on air, they doubled their staff size. They ran out of studio space (from five kitchens) and had to contract out to Unitel (later part of King World, now part of CBS) for more production facilities. Original hosts were Robin Leach (Life Styles Of the Rich And Famous) and Donna Hanover (Then Mrs. Rudolph Giuliani ). Very different 1993 food culture than Guy 2016, 23 years later. dcarch

Longtime ago, Reese Schonfeld, who has no background in world news, decided to start a 24-hour TV news show. That was the very successful CNN. After that, Reese Schonfeld who has no relationship to food felt that there was a huge need for a 24-hour food program TV show. So he started TV Foodnetwork. Whatever your feeling are about Foodnetwork's programing, 96,931,000 pay television households apparently want to watch them, not counting other worldwide audiences. dcarch .

"--- I ran across her recipe for Chinese Barbeque Pork, ---" There are two main kinds of BBQ pork. Which one are you talking about? dcarch

Thanksgiving dinner Boneless whole turkey was well worth the effort. Prime ribs were perfect and scallops couldn’t have been better. Sorry, no pictures. While most went smooth, there was one “disaster”. Don’t you hate it when your guests insist on helping with the cooking? So I assigned one guest, Rena, to make the bread. I had planned on a spice bread, which I had all the ingredients already “Mise en place”. The bread was to be made in the bread machine. What could go wrong? A few hours later, the wonderful aroma from the spice bread permeated the house. I went to the machine to check and to my shock, the bread was done, but it did not rise at all. Rena had neglected to put in the yeast! Everyone in the house was rolling on the floor laughing with tears looking at the solid brick of spiced dough. Rena was upset that she messed up. Stores were closed at that time. So it looked like there was only stuffing for starch for dinner. While the bread did not rise. I managed to rise to the occasion to save the day. I sliced the bread into small pieces, and I made a spiced beet root Spaetzle (dumplings?) with turkey stock. It was out-of-this-world fantastic! Next time I make spice bread, I might forget to put in yeast on purpose. dcarch Failed!!

No. No show off so far. Here come the show off part: When you roast a regular turkey, the top always gets burnt before the rest is crispy up. With a boneless turkey, the top is more flattened than a regular one, so a lot more skin will get browned better. dcarch

There will be stuffing of chestnuts, shiitake mushrooms, black garlic, wild rice, etc. Pomegranate glaze on crispy turkey skin. dcarch

Actually, looking at the picture again. It looks like casting magnesium alloy, not aluminum. dcarch

A humidifier works on refrigeration, and a Peltier junction device is a solid state peltier thermoelectric refrigeration device with no moving parts. Water vapor will freeze on the surface of the device. Reverse the polarity and the ice will melt and drain away. You can get a solid state ultra sonic generator for less than $10.00 to generate humidity and a Peltier device to dehumidify. Here is one I made for my smoker: You can buy a Peltier chip for less than $1.00. You do need a DC power supply to power it. dcarch

"---- The humidity cycles a LOT, basically because the humidifier is much too powerful for such a small enclosure and can't really be run at a lower power (it's just on or off). ----" Try using Peltier junction solid state device. It can either heat or cool by reversing polarity. Cheap on eBay. dcarch

Take it to a shop and have it hard anodized. You may try to do it yourself, if you are a DIY guy. dcarch

Here is a problem. I made stock with all the bones and giblets. Amazing flavor. It will make the most fantastic stuffing. Now I will need to make three times more stuffing. Everyone will ask for more and more and to have some to take home! dcarch

Everyone is making turkey, a thousand methods, a million recipes. This is how I prepare my turkey to deal with a few typical issues. I tunnel-bone the bird; removing all the bones from the bird, while leaving the meat and skin intact, This allows: 1. Shorter cooking time. Better thermal conduction of a very large piece of very cold meat. 2. Safer for stuffing to be cooked inside the bird. 3. No need to scoop out the stuffing for messy serving. 4. Much better for the seasonings to permeate into the meat. 5. Better Norman Rockwell aesthetics on the table comparing to spachcocking the bird into separate parts. 6. A ton of bones to make gravy. So long College Inn! 7. More elegant for serving. No need to deal with cutting into bones. Tunnel boning without damaging the meat and skin does not require a lot of skills. Have you done this before? What are your unique ways? dcarch 18 lbs All bones removed in one piece The back And the front

The sun reflection will blind you when you are using the sink. Install an awning outside the window. Why do you have your knife set closer to the oven and not the sink? You need more outlets. Where are your countertop appliances? You need hangers. You need more lights. Is that a thermostat? Kitchen is not a good place for thermostat. How about a smoke alarm? Where is your dining room? I would have the stove closer to the dining room, not the microwave. Where is your garbage can and recycle bin? Wrong color for that little rug. Not sure your refrigerator is properly ventilated. Does your house have thick stone walls? I hope you have good enough exhaust and make up air. That is a big stove/oven heat generator. 13. If that's the only heat and air conditioning (in ceiling), that may not be enough. 14. Now are you sorry that you ask for opinions? Haha! dcarch

Beside the food pictures, I enjoy the street scenes. People have to realize that, all those highrise buildings, not too long ago when I was there, were just farmlands, or ocean. dcarch

Grow them yourself. You can grow them in a pot near a sunny window. dcarch

Your points are valid, under normal situations. I had made it very simple when I said a fire could happen. Many of us have experienced the mess when a PC erupts with contents sprayed all over in the kitchen. The problem is if the spray is mostly atomized oil/fat, then, as we know, atomized oil/fat in air can be explosive. For that reason, no PC manufacturer advises using the PC to pressure fry food. BTW, don't try the match in a gas tank trick. dcarch

There were five in each before the photos were taken. dcarch

No you cannot. You can start a fire. My method is to pressure steam using a separate pot inside the PC.

Those high rise apartment buildings look scary. Hong Kong is typhoon country. Thank you for posting your delicious trip. dcarch

Here is how I make stock (exercising my stock options ): 1. Super stock - using a pressure cooker to pressure steam (a separate pot inside the PC) bones and meat, with NO WATER added. An hour later, you will get a cup of incredible stock. 2. Using the leftovers from #1 above, add water and PC. You will get your regular stock. 3. Using the leftovers from #2 another 45 minutes, you will get watery stock, which you will use next time to make #2 above. After #3. part of the bones will become very soft. I eat that part of the bones for more nutrition. dcarch