dcarch

"1500 CFM blower" Whether your local Code requires it or not, make sure you have correct make up air, or you may drawing in poisonous CO from your heaters into your living area. Outlets a 220VAC outlet will let you buy a real powerful portable induction cooker. Wood floor Not in my kitchen. Pipes I will not put pipes in a Chicago exterior wall, even with good insulation. dcarch Kitchen joke: Why the French would not have Linoleum kitchen floor : Because if there is a gas leak, you could be dealing with Linoleum Blownapart. :-)

Paulraphael, I am not in total disagreement with your analysis. We are talking about degrees and different situations. First, The sharper the knife, the quicker it gets dulled. That's why sushi knifes after a day's heavy restaurant use will need to be touched up once in a while.(not sharpened) Second, in general no one should have a razor sharp (scary sharp) knife in the home kitchen. A very sharp knife is all you need. ​Oxidation to dry steel and stainless steel does not occur in normal air, and very few foods for every day home cooking are very acidic to do damage to the edge under normal use. I have found that almost all new good knives out of the box come with very sharp edges for that stupid useless paper slicing test. dcarch

Carbon monoxide is used to make meat look fresh. Bad smell can be washed away. dcarch

I am flattered! New member Cindy sent me a nice PM note about my cartoons here. Cindy, welcome to eG, and here is one I made for you. Thank you for your kind words. dcarch

Is it possible that the meat was bad when you bought it? Vendors have all kinds of tricks to make bad meat look good and smell good. dcarch

Do you have a shop? Do you have machine tools? My wood planes have been cutting tough wood for a long time and still remain sharp. MY drill bits have been drilling metal for many years, and they are still useful. My metal cutting saw blades have been in use to cut iron and other metals and they last a very long time. Can you think of a meat, or vegetable that is tougher than metal that can dull a knife? I am not talking about frozen food, of course. dcarch

If you keep a working knife for rough chopping and slicing, and a separate sharp knife for fine slicing, you almost never have to sharpen your knifes (assuming you have a good wood cutting board.) Normal meat and vegetables can never dull a knife with relatively good steel. You don't really need expensive knives with fancy steels. dcarch

"-----Then I'll figure out how I'm going to strain and perhaps cold crash to clarify. ---" Actually, you eat and drink everything, the fermented rice as well as the wine, It's also served hot. dcarch

When you deep fry, you need to turn the food upside down once in a while so that both side can be fried evenly. How do you do that in a vacuum fryer? dcarch

So I decided to go to a Chinese Restaurant and I ordered Abalone. I am sorry to tell you guys that it was not pounded, and based on the taste, I don't think it was cooked for hours. It was fresh tasting and incredibly tender, dcarch

Abalone meat is completely different than other meats. It has 0 fat, and it has 0 fiber, no grain structure. You can buy live abalone in Chinese stores. dcarch.

When I plan on making pasta for a meal, I pre-soak the pasta in water for an hour or longer. Cooking pre-soaked pasta is much faster than any regular method. Pre-soaked spaghetti is also pliable to allow any shaped pot to be used. I don't see a need for me to have a microwave pasta cooker. dcarch

Freeze drying food uses low pressure reduction. dcarch

Great dishes! How do you clean the sand out from the inside of the bok choy. They tend to be very sandy. dcarch

Too bad, you have no say in this. :-) Art is in the eye of the beholder; me, is the beholder and I say you have great plating and I like what you have been doing. There is something for everyone to realize. Today art is a very different thing. In the past, you must paint or sculpt in whatever style that was prevalent, or you are not an artist. But today if you go to an art museum, you see Andy Warhol, Grandma Moses, Picasso, Josef Albers, Keith Haring, Jackson Pollock, Claes Oldenburg, Georgia O'Keeffe -------------- --------. Don't copy what you see in magazines, don't copy other's, just do what you feel looks good to you. dcarch

Liuzhou, you have been truly an inspiration in your food postings. You have expand everyone's horizon in cooking. I also want to mentioned that, your plating is very well done too, in your own unique style. Thanks! dcarch

The best stuff for your compost are bones, meat and fat. You know, vegetables are not vegetarians. I freeze my bones and use my inexpensive garden shredder to pulverize them into the compost heap. This way animals will not dig up the bones and the bones get composted quicker. dcarch

Paint with a Nylon brush drain cleaner such as "Liquid Plumber" on the stubborn burnt-on greasy crud. Cover with thin grocery plastic produce bag. Next day, wipe off with paper towel. No scrubbing required. Don't forget to wear rubber gloves, and read the user instructions on the cleaner's label. dcarch

And when the water is boiling, it will be 212F. As far as the pasta is concerned, it has no way of knowing what is heating the water. It can be microwave, coal, gas, charcoal, solar energy, atomic energy -------------------. The pasta will be cooked at the exact same time. dcarch

With hardened steel, wouldn't that tiny bit of curl crack off, and end up in your food? dcarch

Good for you! dcarch

Chances for that to work is not great. The design and machining of the valve assembly is to have 100% metal to metal contact to prevent leakage. Chemicals cannot easily get in to dissolve whatever is stuck in between. If you want to try lubricants, WD-40 is not the one. Too high viscosity. There is a solution called Liquid Wrench, which is a penetrating thin oil what mechanics use. dcarch

"-----but the fermentation resulted in a new desirable product." Perhaps when they were fermenting soy beans, they discovered soy sauce? dcarch

Soy sauce? dcarch