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

You may not be able to hear the sound boiling makes. PC has very thick walls. The only way a PC keeps pressure is by boiling water inside. dcarch

Found these in my backyard. dcarch

A friend is a Native American whose family farms wild rice the traditional way. She sends me lots of wild rice every season. In doing research on how to cook with wild rice, I discovered that the "bamboo shoots" I had when I was in China were not bamboo, but wild rice stems. As I remember, it tasted closer to asparagus then to bamboo shoots. I highly recommend it if you happen to be in China. Its a very delicious common seasonal vegetable. A great mystery food item. Thanks, Liuzhou. dcarch

I know this one! Ha! But I am not telling. :-) A very tough one to guess! dcarch

Why not? Driver-less cars are almost here. dcarch

Again, I am guessing. There can be a technical reason why they have to limit to no more than 4 pots. As I said, induction cooktop cooks using radio waves (low frequency). Each heating coil works as a radio antenna when it operates. There have been reports of induction cooking effecting TV or wifi receptions (RFI). On a "Freedom induction cooktop" there are many heating coils. When they are operating, all at the same frequency, they can become similar to what's known as "Phased array" radio antennas, allowing them to transmit RFI farther distance. dcarch

I had done a quick experiment. Many garden tomatoes, each cut in half. Half of the halves was left in the open (77F room temperature) the other half of halves went into the refrigerator (37F). After 24 hours, I randomized the tomatoes and taste tested them with a few friends. No one was able to tell which was which. dcarch

I have found that tomatoes still taste very good after refrigeration. Why waste them and let them go rotten? dcarch

"----- What about power requirements for an induction stove vs. regular electric stove? Is there a significant difference? ---" I am guessing here. Never done a power test comparison. Regular electric resistance heating element heats by direct conduction and radiation. The heat that is not used by conduction become radiant heat. At least half of the radiant heat is lost to heat up your kitchen. The heating element is on 100% or 0%, nothing in between. Induction cooktop is like a very badly designed electric transformer. Depending on the magnetic reluctance of the cookware, eddy current is generated as heat. As in transformer design, when there is no load placed on the output (secondary coil) a 1000 watt transformer draws almost no power. Therefore almost all the power used goes to the cookware. dcarch

Radio waves are alternating magnetic fields from 300 khz to lower than 3khz. They are all electro magnetic waves. Induction cooktops work with around 24khz alternating magnetic field (magnetic flux), are also radio waves. dcarch

"---- Bear in mind that a flat-bottomed wok can warp, like any other pan, and become less usable over time on the induction hob. ---" Induction uses radio waves to heat. warped bottom pots and pans are not as critical as on other types of electric cook tops. dcarch

Is there such a thing as induction oven? dcarch

I also saw this: dcarch

Saw this when I was in China: dcarch

I have this in my pantry: dcarch

What about "digestive tracks" from raw oysters and clams? No one seems to mind. dcarch

Microplanes are from $6.00 to $10.00 500 grit black carbide sanding belts are from $6.00 to $30.00 Assuming you already have cut resistant gloves. Why waste time? Buy a new one! You can't sharpen it like new ones anyway. dcarch

I don't remember having seen those in China, or HongKong the many times I was there. Not in the very large mega-Chinese stores in NY or in Canada either. Those may not be Chinese noodles. But China is a big place I can't say I have seen everything. I can't figure out why they are so short, and packaged that way. Doesn't look like they are made by machine. Interesting. dcarch

Solar cell charging an expired car battery for LED lights and ventilation fan is very practical and inexpensive. Depending on where you are, a root cellar can be designed to be a tornado shelter also. dcarch

Don't buy it. You and family will be eating sandwiches for breakfast, lunch and dinner everyday, for the rest of your life. dcarch :-)

I don't think so. Chicken feet go through incredible torture before they get to you. Hot water, cold water, blasting, shaking, more boiling water more shaking, washing----- to remove the tough skin. There is no more flavor left when they get to the store. dcarch.