dcarch

The whole idea of using a wok is control of heat. The wok has many temperature zones. Push the food to where the heat is right. dcarh

Thanks RRO. I am still in shock of your monster giant shrimps. Now the giant clams! What next? They look like they are packed with big flavor. dcarch

The amazing dishes on this thread are inspiring me to cook more. A few recent ones. dcarch ---------------------------------------------- SV pork chops on Modernist M & Cheese SV shell steak, taro balls Kind of chicken Marsala

With future food supply highly questionable, (Climate changes, bees dying, and ----) I decide to greatly expand my garden. So I will need a tractor to help out. I took a chance on eBay, ( a $26.00 chance ! ) for a $2,000 broken tractor. A few hours later, got it working. Asparagus plants, veggie seeds, fruits -------- I may even raise live escargots. .dcarch

If you don't have an angle grinder with a metal cutting blade, a machine shop can do it for cheap. dcarch

No it wouldn't. It is also called VOC catalytic converter. it helps to burn off greasy air. dcarch

It's a vent tube smoke eliminator. Don't throw it away. Look up your oven's parts diagram to see where it is supposed to go. It should be near the top. dcarch

"----- At the rate that robot appears to work, it would take a week to get a load of laundry done. Even at my age, I can beat that by a few days. ---" Not at all. Speed is not a problem. They are not at this point trying to make household robots smaller and faster. They sure have the technology to make them very fast and small. They are at the very beginning to converge all current knowledge in artificial intelligence, mechanics, digital hardware, software, facial recognition, audio recognition ------------------. There is no question that a mechanical "slave" will be around soon. dcarch

dcarch

"----------- Nowadays, when you see an energy efficient "60 Watt light bulb" that uses only 9 Watts, it's not that it puts out "60 Watts of light" but they are letting you know that the Lumen output of the bulb is equivalent to that of a standard 60 Watt incandescent. ---------------- Nowadays, most greenhouse lighting specialists refer to a light's PAR value " PARdon me for being too technical. 60 watts will alway produce 60 watts of light. Except a lot of the light is in the invisible spectrum (IR). That's why PAR makes more sense. dcarch

dcarch

"--- LED lighting is much less expensive, and a couple of 250W panels would be plenty bright for a small room with no windows. Plus, their electricity use is a lot less than the old halide/sodium lamps - plus they don't make nearly as much heat, ---" Actually a 400W LED and a 400W MH lamp will generate the exact same amount of heat (watts x BTUs). The thing to look for is lumen output per watt. LED lights feels cooler because they have built-in fans to cool down. You see LED claims 50,000 to 100,000 hours life. But the critical part is how long the fan will last for the lights. If the fan goes out , the LEDs will be fried in a few seconds. dcarch And BTW, LEDs may not come down in $ soon. Recreational "herbs" growers. :-)

Ha! trying to make them look like squids. dcarch

So, everyone sears scallops top and bottom. How about sear them on the sides? Scalloped potatoes with scallops dcarch

Park seeds? dcarch

I have. They have many interesting stuff. But do check other catalogs. Many things are cheaper from others. dcarch

"--- Thermally, copperware is clearly the best in the wider sense, as it has been for a few thousand years; ---" Not really. The reason why copper was used for a few thousand years is because aluminum and stainless steel had not been discovered until very recently, not because copper had better qualities for cooking. dcarch

Alex, yes I have a special branding iron for that. I totally disagree with ATK’s methods and recipe. As you can plainly see, the bacon is nowhere near crispy. As a matter of fact, the bacon in-between the scallops are practically raw. The reasons for wrapping scallops with bacon: Bacon flavor and crispy mouth feel to contrast soft supple scallops. Problem is, by the law of thermal dynamic physics, it is not possible to cook bacon and scallops together without messing up one of them. My method, cook them separate. Bake bacon and save the fat and precious few drops of bacon juice which have the most bacon flavor. Why waste them on paper towels? Sous vide scallops to exact doneness, sear and combine bacon and scallops. Get a glass of fine wine and enjoy. dcarch

There are other fun ways to sear scallops, and to wrap truly crispy bacon around scallops without overcooking scallops. dcarch

Missed your great cooking!!! Welcome back! dcarch

Your version of Surf & Turf? LOL! dcarch

I am sorry, but you are not teaching your GS correctly. dcarch :-)

A sharp knife and some practice. No clean up afterwards. No storage of an appliance which you only use may be once a year. dcarch

Given enough wattage, an induction cookware can be heated up extremely fast, faster than copper can by conductivity. A gas stove heater gives very even heat distribution with any aluminum cookware. dcarch