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.

How is your health? It better be very very good. dcarch

Thank you for your flattery!. Crab Rolls" Most crab cake recipes are delicious, but they taste just like fish cakes. So I am trying something different. I don’t have quantities for the ingredients, because I didn’t use a recipe. Nowadays, canned crab meat is getting to be very good both in taste and in texture. Inside: 1. Roasted flavored Sushi Nori snack. You can find this in Asian stores. 2. Thin sheets of unflavored scrambled eggs. 3. Cooked shiitake mushroom mixed with some flavored stuffing and blend to a powdery paste. 4. Sauce made with tartar sauce, a little ginger, pepper, scallion and wasabi powder. Mix well. 5. I used imitation crab legs unrolled as the wrappers, with a thin layer of the above sauce and rolled everything, with lots of crab meat from the can, into little cigars. No cooking, no frying, to be enjoyed cold. dcarch

It takes a lot of skills to make that kind of pastry. Amazing! dcarch

Make America (and wherever you are) Delicious!! Come and look at everyone's great cooking here! A few of my recent ones, using local (my garden) organic vegetables. dcarch SV Steak, semi-dehydrated roasted tomatoes. Crab meat roll on a carpet of tomatoes Orange shrimps on stewed yellow tomatoes

I got an electric roaster convection/rotisserie oven from Goodwill for $10. I bought two strainers ($10?) and did some modifications to them to work with the rotisserie. The oven is in my backyard. It gives me about one lb of roasted coffee beans in about 30 minutes. No smoke, no trouble. perfect control of degree of roast. dcarch

csingley "------- with steam cooking lagging just a little bit behind boiling... far closer than can be explained by the dramatic differences in density between liquid & gas phases. I guess Myrvhold's wrong too?---" I must have missed something. If so I apologize. All along, I thought you are saying that steam cooks faster, now you are saying steam cooking lagging behind boiling. I am confused. And BTW, no need to explain latent heat. My profession requires me to have a good understanding of the subject. I agree, back to cooking. Those of you who have not had good experience with microwave cooking, should look into "inverter microwave ovens". I don't know why they didn't use another terminology. Inverter is used for another electronic device. dcarch

Some items have no price. Mostly seafood. market price. dcarch

Sorry, you are wrong. As also proven by Modernist Cuisine. dcarch

Off topic. dcarch

What makes it healthier? dcarch

$150 for this chrome shelving unit plus locking casters: http://www.homedepot.com/p/HDX-48-in-W-x-72-in-H-x-18-in-D-Decorative-Wire-Chrome-Finish-Commercial-Shelving-Unit-6T60184872C/100655787?MERCH=REC-_-SearchPLPHorizontal1_rr-_-NA-_-100655787-_-N 600 lbs capacity. dcarch

With locking casters, levelness of the floor may not be a problem. If you intend to storage heavy items, and you are in an earth quake zone, please check your local Code for anchoring the shelves. dcarch

make sure they are locking casters. dcarch

Casters. You can take them off if at some point when you really feel that you don't need them. Can't do it the other way around. dcarch

I like: Cow Boy Sir loin Mos Cow

By definition, I don't think steam can ever be hotter than boiling water, 212F (100 C) unless it's under pressure. The moment steam enters air which is colder than 212F, it immediately condenses and becomes visible water (so called steam), at that point, latent heat of water vapor (steam) is no long there. Pressure cooker steaming is different. dcarch

First, I am assuming you are not talking about visible "steam", which is just tiny water droplets. Actual steam (water vapor) is not visible. But there are not many molecule in one cubic foot of steam, (thermal mass) compared to one cubic foot of boiling water. Therefore, you have about 1,120 BTUs in one cubic foot of boiling water and only 240 BTUs in one cubic foot of steam. dcarch

I had the same question. dcarch

How cruel! Naming a macho bull "Fluffy" dcarch