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

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