dcarch

What is a UV thermometer? "700 C" or "700 F"? Temperature in a smoker can be higher then 700F. A Kiln temperature controller can measure to 1800C. dcarch

"Breakfast is the most important meal of the day" is a conspiracy. A big sumptuous snack before bed time gives you sweet dreams, calms down your nerves for a restful slumber, and lots of reserved energy the the next morning's rush. Yes, BTW, I am not overweight. dcarch

Then you should have made "Porgy and Bass" ! "Summertime, and the livin' is easy Fish are jumpin' and the cotton is high Oh, your daddy's rich and your ma is good-lookin' So hush little baby, Don't you cry --------------------- ---------------------" dcarch

I agree. I know someone who has arthritis, still struggles to lift a two-ton cast iron Dutch oven. Cast iron Dutch oven can't cook better than aluminum Dutch oven. dcarch

Some energy from an induction cook top is lost by radio wave radiation. Some energy is used up for the control and high frequency switching electronics, and many also have a fan to cool the electronics. The only 100% efficient electric heating is by a resistance immersion heater. dcarch

"Ultimate Charcoal-Grilled Steaks,"? Ultimate? Not even close. It's just an OK steak. For a thick steak, I like to have all the sides seared as well. What are the scoring for? what is the 1/4" gap between the steaks for? For some people, poking through uncooked meat introduces bacteria inside the meat. dcarch

This post has been moved from the Do you discard the meat on bones (for stock)? topic, as it has nothing whatever to do with using with the meat left over from making stock. How do you do it? I use my garden shredder to chop the bones, including large bones, to tiny bits. Very easy after pressure cooking the bones. dcarch

That is not possible. The meat will always be as flavorful as the stock. I use the meat for pot stickers, dumplings, etc. Just the right texture. dcarch

Agree. If you have a good song, you can play it on different instruments. If you have a good recipe, you can sub many ingredients. I like morel with silken tofu. Beside the taste, the crunchness of morels is kind of interesting with silky smoothness of the tofu. dcarch

Thanks! 1. Tofu - silken tofu is difficult to give it good shape on a plate. This is done with random shaped tofu pieces on a small round non-stick pan, fried with a little oyster sauce, without stirring and turning so that one surface is perfectly browned. Then flipped over on the plate. 2. The shrimps are cut and shaped into round forms and pan fried in garlic and butter till caramelized. 3. Green squares are just scallions. 4. Sauce is morel mushrooms sauteed in beef stock, chicken stock and pork stock with a little ginger, pepper, 1/2 square of lemon peel, shrimp shell, salt and thickened with tapioca flour. I will ship you leftovers if there was any. :-) dcarch

I have been running around with a hectic schedule and travelling. Now posting on someone else's PC of a few things actually done the past Father's Day. Happy July 1st to Canadian friends! Happy July 4th to US friends! Happy July 14th to French friends! dcarch ------------------- SV prime rib Morel from farmers market Shrimps, silken tofu with morel sauce Pulled pork, squash, jack fruit Ox tail, Morel

1,000,000,000,000 Teflon pans in use for many many years, yet people are living longer and longer. You use lots more fat and oil to cook with regular pans, that will kill you quicker. dcarch

If you are in Astoria, check out restaurants in Flushing, Queens. Much better Dim Sum there. dcarch

Also "No!" to Nom Wah. Was there a few days ago. Masa sushi - Only $800 per person. ! dcarch

I don't see the logic for the design. I am sure there are some people who will find it useful. Proportionally for normal homes, It seems to me that when this unit is in the one-freezer configuration, the 2-refrigerator capacity is two big, and when the configuration is in the 2-freezer configuration the refrigerator capacity is too small. I think most people's cooking, eating and shopping habits work around the appliances they have in their kitchens. I suppose they can get use to the strange design. May be for a hunter, who all of a sudden need to freeze a big catch. Then he/she will have a hard time consolidating the two refrigerators into one. dcarch

Use the broiler instead. dcarch

But If you look at the geometry of the angle of the knife's edge and the curvature of the dished stone, the worst that can happen to your edge is a slight convex edge, which can be very desirable. dcarch

I have not been able to find reasons for the need to flatten sharpening stones. I know everyone says you have to, but why? dcarch

Steamed breads and cakes. Tangzhong method of bread making. Deep fried breads dcarch

I am a knife maker also. I use a belt sander also. but for the general public, don't do it. Besides, you cannot tell if an edge has been de-tempered. A ruined edge can be just as sharp, but not for very long. dcarch

Interesting no mention about egg price changes due to California's new requirement for free-range law. dcarch

The wrinkling of the skin may be from the skin expanding from absorption of water. Perhaps if you weigh the peas before and after and see if that's the case. dcarch

Hahaa! How can you guys forget to mention!?!? At the end of a meal, Fortune Cookies!!! dcarch (sorry )

Here in the USA, it is always, 100% of the time, for a banquet to give you one or two sweet items at the end. Recently I have seen tapioca custard. For a home? never, unless there are non-Chinese guests. dcarch