dcarch

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

Labeling requirement only happened since May 2015. How many buyers of the of the 2.7 BILLION lbs of mechanical tenderized beef actually read the label and understand the special cooking needs required? dcarch

Yep. My gross income. :-) Will do it again (and again). dcarch

In addition to a free dinner, I won a $100 bet once. A friend dared me to eat a piece of meat after wiping the floor with it. dcarch

Not questioning the correctness of that paper. Just wondering if the recommendation was based on actual experiments, tests, etc. or just opinions. I also would like to see comments about the problem of living in a germ-free environment for normal humans. dcarch

I am not against sanitizing thermometers. I am just curious about everyone's thinking process and justifications in getting things done. If you eat out, how clean do you think they sanitize every kitchen item in preparation of food stuff? How about sushi making with bare hands? Think about how salads are made in a restaurant. dcarch

There is a way to have the high temperature advantage of a PC without boiling. I modified my PC's valve to increase the pressure (therefore the temperature). I would not advice anyone else to do the same. I can keep the pressure below boiling point and still have temperature higher than a typical PC. As a matter of fact, after stock making, the bones can become so soft (cut with a fork soft) that I can eat them. Lot's of nutrition in bones. dcarch

In reality, The metal walls of the PC constantly radiates a lot of heat (BTU lost), in order to maintain pressure due to heat lost, the water inside has to be boiled all the time, even there is no steam lost from the valve. dcarchh

I don't think you get many germs into the meat. You know if you use a window cleaning squeegee, it leaves the window squeegee clean. Meat works the same way with the tip of the thermometer. Those few germs that manage to get in (no deeper than 1/4"?), will be cooked anyway. Why are we worry about the one tiny hole poked by the tiny thermometer when a lot of the meat you buy have been mechanically tenderized? Just my un-educated thinking. dcarch