dcarch

Sure. There are many versions (variations) , depending on the food. The basic sauce is just black garlic and EVOO blended with a stick blender to creamy consistency. Salt to taste. For salads, I add balsamic. For meats, I add soy sauce. For fish, I add lemon juice, ginger and lemon peel. dcarch

That is black garlic sauce. dcarch

Once in a while, It is fun and challenging to go meatless. Has nothing to do with the recent IARC report. dcarch

https://www.google.com/search?q=tofu+bacon&rlz=1C1RNHN_enUS472US472&espv=2&biw=1006&bih=464&tbm=isch&tbo=u&source=univ&sa=X&ved=0CDUQsARqFQoTCMn52aWk4cgCFUltPgod8roBdQ dcarch

Got this from Googling. Wonder would they live to 150 if they eat less meat. dcarchh "Mortality and Lifespan of the Inuit One of the classic counter-arguments that's used to discredit accounts of healthy hunter-gatherers is the fallacy that they were short-lived, and thus did not have time to develop diseases of old age like cancer. While the life expectancy of hunter-gatherers was not as high as ours today, most groups had a significant number of elderly individuals, who sometimes lived to 80 years and beyond. Mortality came mostly from accidents, warfare and infectious disease rather than chronic disease. "

First, I like "The Food Lab". A lot of good information there and I have learned a great deal from reading the many articles there. At some point, I realized that there were many unscientific information there. I thought that was unacceptable for a MIT graduate who prides himself as a food scientist. Then I found out he was just an MIT architectural student. Recently, Having read his China travel blog, I have questions about his "scientific observations". He wrote at length about in general the Chinese people have a habit of urinating in public, loud, pushy, impolite. He wrote that the major discovery of "Terracotta Army or the Terracotta Warriors and Horses" was totally boring and uninteresting. Cooking steaks, he wrote: "Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature------------- but the insulating bone helps it stay plenty moist and juicy." It seems to me, based on the shape of steak structure and the way they are cut, neither the bone nor the fat provide any insulation. Do buy the book. I am sure you will find it to be useful. dcarch

If you attach a long vinyl tubing to the mouth tube It will make it much easier to use. You will have better control. Almost like an air brush. dcarch

No! it is a Venturi atomizer. dcarch

Venturi liquid sprayer. dcarch

Here was how they serve their tea when I was there. dcarch

If you have the time, try out: Brasserie du Dragon 135-20 39th Ave Flushing, New York (718) 670-7400 Very nice place, Going through what they call "soft opening" to make sure their staff are fully coordinated before announcing grand opening.You will get great service and food being not too busy. Interesting menu. I was there two days ago. dcarch

I have been cooking as usual, but have been incredibly busy. Only had time to enjoy all the fantastic meals everyone has been posting. So here are a few recent quickies: dcarch Beef Tenderloin on Roasted pepper Pewter Pan squash, BBQ ribs SV chicken, fennel, squash Chicken thigh, Squash

So I got some herbs from my garden, separated them into two groups. I cut one group with a relatively sharp knife, and another with my hair splitting sharp yanagiba. I am not sure i can see any difference after four days. dcarch

I am not sure the technical reasons for doing this: " is made with five layers of metal that deliver exceptionally even heating and precise temperature control. Three layers of aluminum spread the heat evenly across the entire pan, and two stainless steel layers provide a stunning and durable surface that is dishwasher safe and induction capable. " That means three layers of aluminum are bound together. Why binding aluminum to aluminum? dcarch BTW, my car has 14 cup holders. :-)

Apparently this is how it can work in very high temperature, looking at the pictures and the video, the device shaft, where the electronics are housed, must be inserted almost completely into the meat, which prevents the electronic from getting higher then 212F. Only the ambient sensor can be heated to above 212F. So for some food geometry, you will not be measuring the center temperature. At 212F electronics can be really stressed, so can the battery. That's why they say the rechargeable battery will only last about 100 hours, which is a very short time. I don't know what would happen if the battery dies in the middle of a cook. I have had electronics in 185 F water (SV vegetables), and they don't last long. If you burn your food, you will fry the Meater. 33 feet range is very short. In some houses/apartments with metal stud walls the range can be much shorter. I am sure the Meater developer has answers to all my concerns. dcarch

A metal enclosure is known as a Faraday Cage. Faraday cage is used to cut off radio wave to shield sensitive electronics from RFI. You can survive a direct lightning hit if you are inside a car or airplane. I am curious for the effectiveness of this device used with many metal cooking appliances. Obviously they don't make their own solid state chips. All solid state chips are very heat sensitive. I am curious about it's long term durability. In science, the term observer effect refers to changes that the act of observation will make on a phenomenon being observed. The design of the device looks very much like a heat pipe. I wonder how it can effect the temperature it is supposed to "observe". dcarch

Everything you said makes me think you are a "hobbyist", some one who is really into knives. Again, I can't remember a famous chef who puts as much attention as you do on knives. dcarch

paulraphael I don't know if you will agree with me on this one. I once in a while have to cook in someone else's kitchen. What drives me nuts is that I always have to bring my own knives. I can guarantee you that 98% of the kitchens have very dull knives. I also, once in a while, bring along a sharpening stone and sharpen a few of their knives to show them how easy it is to put a useful edge on a knife. People will spend $$$$$$$ on a kitchen renovation, but they pay no attention to the most important tools in a kitchen, namely the knives. dcarch

But the blades are not exposed, they are inside the jar before you turn no the machine. dcarch

Assuming everything you said is true, but 98% of the knife users are not chefs, and that's my whole point. For a normal cook, in a normal home kitchen, a very sharp knife is very sufficient. dcarch

Here is my lesson for sharpening knives: Hold a knife at an angle on a sharpening stone. Push up, pull down. Repeat if necessary. People have made sharpening such an intimidating mystifying high art. I am willing to bet you will have great difficulty to find chefs who can sharpen knives to "scary sharpness".. They all can almost sharpen knives to normal sharp, but few feel the need to shave with their chef's knives. Extreme sharp blade is fun to have, fun to show off with, but it is for knife hobbyists. dcarch,

You need a lot of skills and dedication to keep your knives scary sharp, but not for "very sharp ". dcarch

Branching from another knife thread: Posted by paulraphaelI think this is the root of our disagreement. Technically, yes, no one needs anything more than a knife that's somewhat sharp in order to make little ones out of big ones. But there are serious advantages to knives that are "scary sharp" by western culinary standards. In Japan, such knives would just be called knives. My point is, not “Technically”, but “practically”, 98% of the cooking needs in a normal home kitchen can be satisfied with just sharp knives. There is no need for “scary sharp” knives. If you have an extremely sharp blade, whole new culinary techniques become available. I have not seen many top chefs use scary sharp knives. There are so few techniques which really require an extremely sharp knife. I mean how often do you have to make Katsuramuki daicon? You're able to work with more finesse than what's possible with European techniques. It's unfortunate that the hybridized Japanese/western techniques aren't widely taught. There isn't a lot online or in cooking school. I was lucky enough to learn from a chef who'd trained in Japan. It was the second time I threw out everything I knew about cutting and started over again, and I'm pleased that I did. I agree it is fun and interesting to learn exotic fancy knife skills, and it is impressive to show off what you can do with an ultra sharp blade. Possibly the biggest advantage is that your cuts will be cleaner and the food that you cut will stay fresher looking and fresher tasting. Fresher looking? Fresher tasting? I am not convinced there is that much difference between a sharp knife and an ultra sharp knife. People don't believe me, but I can cut herbs hours before service and they will not turn brown. They will in fact not turn brown even in 24 hours (they'll eventually shrivel and dry out, or go limp and ferment, depending on climate). But I can make cuts that are so surgical that none of the oxidative enzyme reactions are triggered. Turning brown has to do with chemistry, I can’t imagine cutting has much to do with it. This is why sushi knives are so damn sharp—sharper even than anything I use. You don't need such a crazy sharp knife just to cut fish. But to make cuts with a glass-smooth finish, that retain their uncut flavor from the kitchen to the table, and do so to the standards of a chef who's honed his palate for such things—you need blades that are sharp as hell. I would think a rougher cut will deliver more flavor to taste receptacles. The advantage I find in day-to-day cooking is mostly that I like the techniques more. ------------ I find this a lot more fun, and more interesting, and less tiring. Sometimes it's just a bonus that the cuts are all glass-smooth and surgical. I have the same problem. :-) I wouldn't suggest that cutting this way is mandatory. When I staged at a Michelin 3-star seafood restaurant, I saw people using a huge variety of knife styles and cutting styles. Which suggests there's no one right answer. That said, I haven't met anyone who's learned the Japanese techniques and gone back western-style cutting ... or to western standards of "sharp." I hope you don’t feel I am trying to be argumentative. I actually agree with the basics of your points. I just differ with your understanding of degrees. Yes some people can take advantage of a scary sharp knife vs a sharp knife. Like some people can tell the difference between a $100 bottle of wine and a $500 bottle of wine, but for 98% of people, a $100 bottle of wine is all they need. dcarch

Interesting! It is interesting that many poisonous animals are very colorful. dcarch