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

"-----baguette's usual length is about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long----" So I decided to make a long one. 28" is the longest that I can make in my oven. Diagonal length. dcarch

Why do you have to call them "scum"? They taste very good and they are more like Pâté. :-) I scrape them out with a spoon, and use a blender to blend them with the sauce. dcarch

It makes a lot of sense for baking. The power cuts off when inside air temperature gets to 450F. But it is meaningless to say 500F for broiling because broiling is mostly heating by infrared. As a matter of fact, you can actually burn your food even when air temperature is freezing inside if the IR source is strong enough. They need to give a lot more information about broiling. My oven just has two settings for broiling, high and low. No temperature setting. Does your oven have broiler temperature settings? . dcarch

I can also mean that their 450F max temperature uses less power than one that is 500 F max. My oven goes to 500F. "While baking, the oven can reach 450 Fahrenheit and at broil it can reach 500 Fahrenheit." I don't understand the broiling temperature. 500F temperature of food? or the temperature of the heating element? If that's the temperature of the heating element, then it is meaningless. A regular light bulb's heating element (filament) reaches to about 5,000F. dcarch

Yeah, after lunch on a hot humid day, you go out to have a bowl of sweet silken tofu, then walk around to get some fresh squeezed sugarcane juice and munch on peeled water chestnut on skewers. Desserts to me. :-) dcarch

Chilled silken tofu with syrup is very popular. dcarch

You can have the best original in Macau, Pasteis de nata. dcarch

In the many many many years I have had lunch, dinner with my many many many Chinese friends, I can't remember when was the last time anyone asked for dessert after a meal in a Chinese restaurant. I have had hundreds of Chinese banquets. At the end of the meal, you get almond cookies, red bean soup, or almond soup. Sometimes sliced melon or oranges. dcarch

From their WEB site: " Six Carbon Fiber Heating Elements Achieve superior roast, toast, and broil results with Instant-On elements that are 30% more energy-efficient than traditional designs." But their diagram shows 4 heating elements. 30% more efficient? Isn't that against the law of conservation of energy in physics? By definition, as I understand, all electric resistive heating are 100% efficient. The one way to go beyond 100% efficiency is thru the use of heat pump cycle in refrigeration systems. dcarch

Dessert is not a popular part of meals in Chinese way of eating. Go check out a real Chinese restaurant and ask for the dessert menu. dcarch

You can also use Polyscience Smoking Gun. dcarch

"---However mechanized abrasives will remove a lot of steel very quickly ------" ​The biggest problem with motorized sanding is that you can in fraction of a second, permanently ruin a good knife by de-tempering the thin metal edge. Don't do it. dcarch

Get what you feel are good knives which may cost more. Have someone deep engrave your name/company name etc. on the blade so no one will "borrow" them. Or engrave yourself with a Dremel tool. dcarch

Harborfreight* has good prices. 10" x 12" $699. dcarch *I am not the owner of HF. :-)

I would keep these in mind: Locate the greenhouse and the condenser side of your freezer compressors in a way that you can have free hot air to warm your greenhouses in the winter time. A big compost heap. you will have plenty of stuff from your kitchen to feed your compost heap. You will have the best soil in no time. Save your coffee ground also. Locate your greenhouses in a way that your customers can see them. Great for marketing. You will need electric light inside the greenhouses. Sometimes you need to work inside in the night time. dcarch

In NM weather, looks like you will need electric fans to ventilate and cool them in a very hot sunny day. In a high elevation and dry air location, swamp coolers can be a consideration. dcarch

Everyday, there is a long line for hot dogs here: dcarch

"---heating elements in the June are made up of carbon fiber and, according to Bhogal, go from room to target temperature in 2-3 seconds. The end result is a user of the June oven can put something in the oven and skip preheating.---" Skip preheating? The interior temperature of an oven is mostly a function of the thermal mass of the construction, not that much the mass of the heating element, unless you are using the broiler feature which is heating by IR. What am I missing here? I am steamed! They are not being truthful. dcarch Actually, why not let your oven do everything? So many cars can park themselves. Everyone is racing to make cars which can drive themselves on highways.

Pork rib tips are extremely fatty. As long as temperature is high enough to render the fat. dcarch