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

Solid state (digital electronics) devices are extremely sensitive to power surges and static electricity. Get a very good surge protector if you seem to burn out electronic gadgets regularly in your house. Your power source may not be very "clean". dcarch

Pressure cooker explosions happen extremely rare. Pressure cooker eruptions happen sometimes. dcarch

Not trying to disagree. I don't have the scientific information as to what makes fungi grow. Just being curious. But perhaps the rain water is absorbed up through the stem, and not down from the cap? I would imagine that in the structure of a mushroom, water can only go in one direction, from the stem up to grow bigger. dcarch

Are their kitchens inspected by Department Of Health? dcarch

Why let mother Nature dictate your gardening needs? Greenhouse is expensive and you need the space to install one. Cold frames can give you a few more months of growing, but where do you store them in the summer? My method: PVC electric pipes are very cheap. Using PVC pipes and connectors and making everything modular, installation and dis-assembly can be minutes. I decided to work with a 4 'x 8' x 2' module. there are three main components, 4' pipes, 2' pipes and 12'x 8' greenhouse clear plastic film. The trick in this method is that you do not have to glue the connectors to the pipes. The design makes the structure quite secure without gluing. Because the joins are loose, the whole thing can be installed in 7 minutes and taken apart in 5 minutes. Storage of the components are very easy with everything taken apart. I also have 4' x 8' insulation boards to put on top if it gets extremely cold at night. The reflective side of the boards gives better sunlight distribution. dcarch

Must be promoted by the flour lobby/associations. I don't wash mushrooms. Of all the "vegetables", mushrooms are very very safe. "------- There are no known cases of foodborne illness attributed to consumption of fresh mushrooms grown in North America, ------" dcarch

Is that a serrated blade or is it that a saw tooth blade? Looks nothing like a serrated blade to me. dcarch

Sneaky way to get lots of free media coverage. dcarch

Moisture and heat kills electronics. In order to make the device "sexy", they pack components as tight as possible, that spells trouble for reliability. What do you expect if you put a 900 watt heater right next to sensitive digital chips? dcarch

For Halloween dinner: dcarch Steamed Spaghetti squash And Sous vide ossobuco on pan fried Pineapple and asparagus

That's because today's TV is billion times more complicated. Tube TV had one tube with three color scanner coils and convergence coils. Today's hi-def LED TV on the screen can have more than 8 million LEDs x 3 (RBG), each one needs to be electrically connected and controlled by complicated IC chips. dcarch

Make sure your Anova is not on the same circuit as other inductive/capacitive electric appliances. (Refrigerator, dishwasher, etc) Those electric appliances can produce power surges. Also, depending how your house is constructed and located in your area, thunder storm can induce power surges. If that's the cause, a lightning arrester may be needed. dcarch

I am not sure there are many special Chinese kitchen tools/gadgets in a typical Chinese kitchen. In the old days, when a Chinese chef/cook needs to get something done, they tend to develop new skills rather than new gadgets. Here is a very popular one in China and everywhere else. dcarch

" What many of you are missing is cleaning the handle. Our hands are a primary source of bad bacteria. Food handlers wear gloves to protect food from contact with skin.. -----" Billions and billions in many cultures eat with their hands. You are supposed to eat sushi using your hand. How do you break bread and eat bread? dcarch

Perhaps because I was wrong. May 2016 was the date, not 2015 dcarch