dcarch

Nothing proposed/linked so far will give you long ribbons. You can practice using a regular sharp knife. It will give you what you want. dcarch

Assuming a Ferraris is the same price as a Honda: Impossible to find a qualified service shop within reasonable distance. One of the many inevitability is having to replace the timing belt every three years, which can cost $7000 to $9000. Not much cargo space. Not comfortable for passengers. No adjustable seat for driver. Gas may be cheap now, but 660 HP engine? Speed limits everywhere you go, 0-60 in 3.5 seconds ? I will give the Ferrari away and get a Honda, the same as I gave away my copper cookware. That is not to say that no one should get a Ferrari, if you have pleasure owning one. It goes well with an all copper kitchen. dcarch

Funny or not, those are pure scientific facts. Also, I am not sure Tin is totally food safe. There are problems with tin in contact with many types of food. Not talking modern expensive restaurants. There are 24,000 restaurants in NYC, How many of them use copper cookware ? I also find it interesting in those kitchens, their copper cookware all look brand new, like they never used them. There are 123 million households in the USA, how many kitchens use copper cookware? dcarch

Actually, tin is a very strange metal. Google "Tin pest", "tin whiskers" ----- also: "---- Tin melts at a low temperature of about 232 °C (450 °F), which is further reduced to 177.3 °C (351.1 °F) for 11 nm particles.[6] ----" I gave mine away because for my kitchen, like for most kitchens, copper simply offers no advantage. darch

"------- 3. Tin linings are great for searing and saute. I don't know how you define heat for searing, but I say it starts at 200C/400F, which is below the melting temperature of 450F. Moreover, you can easily go higher with oil in the pan, and higher yet with food in it. If for you searing is flopping into a bare pan at 550F, then I wish you well. Tin linings, like SS to some degree, "season", but a seasoned tin lining always sticks less than a freshly-scoured SS one. ----" At some point, tin melts at 351F. "--- The demise of tin-lined heavy copper cookware is as overblown as the demise of sailing, riding horses, film cameras, beeswax candles, and wearing stockings with garters. ---" I don't even think 1 in 10,000 home kitchens use copper cookware. I gave all mine away. dcarch

For chopping bones, go to a Chinese store and get a $20 one. dcarch

Kim, It was surprisingly good and simple. Just use the same recipes for escargot. After all, most of the time escargots come in a can. dcarch

It's all relative. Depending on your cutting style (habit), food you most often use, your cutting board material --------. Start with a blunt angle. If you don't feel comfortable with that angle, then try sharpening at a more acute angle, ---- until it feels good for you. dcarch

Really enjoyed all your inspiring meals! Such diversity and creativity, Here are a few recent ones from my kitchen. dcarch Poor man's escargots (canned oysters) and tofu steaks :-) re-heated (SV'd) shell steak SV salmon

You don't need a very sharp knife in the kitchen for most cutting. A relatively sharp (not dull) knife is good enough. Keep two knives. One very sharp (for sushi?) for when you really need to do precision slicing, and one not dull knife for chopping. You will not need to sharpen your knives for a very long time. The sharper the knife, the quicker it gets dull. dcarch

No one seems to realize that in NYC they have to pay very high rent. dcarch

The big difference is the following: SV - can overcome thermal conductivity of food and maintain set temperature edge to edge, anywhere from 32F to 212F. PC - lets say 250F is the max temperature, that will be the temperature to travel thru the food, depending timing, conductivity of food, start out temperature of food and thickness of food, not all parts of food can be cooked at the same temperature dcarch

Make meatloaf. dcarch

For effective stone polishing/repairs you need these: 1. http://www.ebay.com/itm/Diamond-Polishing-Pads-7-inch-Wet-Dry-28-1-Piece-Granite-Stone-Concrete-Marble-/221957874621?hash=item33adb863bd:g:D-8AAOSwkZhWSZ3S 2. An angle grinder. For deep cuts/chips, polishing will not work. Get granite & marble acrylic kit/compound (ebay, Amazon). Yes, money! but you will need to do this again and again and again in the future. dcarch

There are so much misinformation in the thread, I would not base my decision on that thread. For instance in just one reply: A. The maximum capacity for the MiniPro is 4 qts (1 gallon), so at 6 to 8 qts you'll be stretching it. If purchasing one of the more powerful models isn't an option, for optimal performance you should cut the larger batch sizes in half. Meaningless, capacity has nothing to do with the machine. You can stick the blender in Atlantic Ocean and the machine will perform exactly the same as in one gallon of water. As for wattage, the other brands don't rate their motors real-world (under load) and so that gives them a higher wattage result but it's inaccurate, misleading and in actual use doesn't mean anything. You can't rate a freewheeling universal type of brushed motor. The less load on the motor, the less wattage it will read. In addition to power, for a blender, you really need high RPM. 10000 RPM is very slow for a hand blender. A Vitamix is higher than 30,000 RPM. Hand blenders don't tell you about their RPMs. dcarch

Part of leg bones. Some call them pig wings dcarch

Nothing wrong with using your bathtub and shower, If you don't have a hose in your garden. dcarch

Without Missing A Beet Playing with using beets. I believe beets have great health benefits. ( Beet Benefits: Aphrodisiac, Brain Booster & More --------) dcarch Squid in pickled beet juice Roasted pork using beet juice instead of red dye Bass, beets and mustard green

Trying out a new technique. A typical convection oven fan does not circulate hot air that much. So I put an electric fan inside my convection oven to really move the air. The chicken was first washed with boiling seasoned water inside and outside, kind of like making Peking duck, After the chicken.was seasoned, I set the oven temperature to 185F with the fan on. Once the internal temperature reached 150F, the heat was lowered to 170F. About 5 hours later, the chicken was removed from the oven and into the refrigerator for about 30 minutes. The electric fan was removed and the oven was preheated to 450F. The chicken was roasted for about 25 minutes. Because the chicken had been forced air cooked, the skin was completely dried out and the high temperature roasting made the skin very crispy. dcarch

Is it safe to sous vide freshwater fish at low temperature? dcarch

Because you can't apply equal/even cutting pressure on all the rolling cutters. dcarch

You can cut the time to just a few hours instead of days by putting a small fan in the refrigerator. I did the turkey that way, and I am doing a chicken now. dcarch

Runny egg yolk is not common in Chinese cooking. dcarch

"Form follows function" Which kitchen do you think turns out tastier food? if the function of a kitchen is for cooking and for a feeling of comfort, relaxation with family and friends. Julia's kitchen: https://dustandwanderlust.files.wordpress.com/2011/10/julias-kitchen-3.jpg dcarch