dcarch

Exactly. That's why I don't want to have to pay for all the other "smarty" features they invested in making this product. I need a dumb oven with a good thermometer. Nothing more. No built-in recipes please. dcarch

Interesting for sure, but I have questions: 1. LED light inside is nice, but LED is heat sensitive. So they will need perhaps fiber optics to conduct light from the LED. Why not just a cheap incandescent bulb? 2. Camera inside is too gimicky. A CMOS digital image sensor is also heat sensitive. Anything can go wrong with the millions of connections on the sensor. How much will it cost you to have it replaced? Why do I need to see the image when I can just look into the glass door. It would be much more useful instead of a picture image of the food, have a thermal camera give me the heat distribution on the food. 3. Why carbon fiber heater? It probably will cost you $1,000 to replace the heater. Does it make a big difference for a PID controller if the heater heats in 5 seconds instead of 15 seconds (nichrome wire)? when thermal conductivity of food cannot be changed regardless of heat source? 4. I don't want any appliance to force me to cook my food according to some computer programmer's way. dcarch

It is troublesome to me that I need the oven to tell me that what I just put in the oven is chicken. Also, I would be worried that some cuts of meat you can't ell if it is beef, pork or lamb. When it comes to cooking, the oven can only be as "intelligent" as the computer programmer. dcarch

youtube. dcarch

Yes, for those who can afford the price. "------- , and egg brokers who supply the California market have been ringing up egg producers all across the country, offering high prices for eggs that meet California's new rules. California's consumers, though, will pay. "We can confirm that egg prices have gone up at least 35 percent. Some have reported going up 70 percent," ---------" Next, free range pigs, free range cows ------- 49 million (USA) poor people? "Qu'ils mangent de la brioche!" dcarch

All non-stick cookware can easily be irreparably damaged or destroyed. That's why I have a cheap SS pot for long cooks. When the pot gets messy or has tough burned on carbonized food, I just brush on "liquid Plumber" and let it sit a few hours and wash it off. dcarch

Lime juice is used to "cook" raw seafood. And if you have very sensitive skin, you can even get sunburn without lime juice. dcarch

All ovens are designed not to ventilate very well to conserve energy. Only ventilate enough to keep certain controls not to overheat. Therefore for dehydrating, it's a good idea to keep the door slightly open to vent moisture. A convection fan in a convection oven does not move air as well as a regular fan. dcarch

A few days ago, I bought chicken leg quarters at $0.69 a lb. Whole chickens at $0.99 a lb. Do you know how many people and children will be miserable if they can't buy chickens at these prices? Can you see a way to free range farm chickens at these prices? Already, beef prices are much higher ever since the "pink slime" incident. Wait until people find out chicken slime is in many foods. Yes I have seen commercial chicken farms. I would like to know exactly how unhappy the chickens are in those conditions. There must be a way to test their stress hormone levels, blood pressure, etc. and other ways. Yes I have seen very happy free range chickens. In Hawaii, true free range (wild) chickens are everywhere. dcarch

I was going to be a smut peddler. I had heard so much about "Mexican Truffle", huitlacoche So i bought a can from Amazon to create a special dish based on a recipe for a dinner party. No one liked it. Truffle? No way! Corn smut? yes! I may try again just in case. Anyone with suggestions? dcarch

If you can keep your oven temperature low enough, below 180F perhaps. you can try to put an electric fan inside to make dehydration much better. Make sure you use an induction motor or a shaded pole AC motor driven fan. Don't use a computer "muffin" type fan. Those are "brush-less" electronic fans which are heat sensitive. dcarch

Let me make it clear first, I am against caged chickens. I was raised on a farm. Has there been a study that shows caged chickens are miserable? How do we know? Just common sense? What about dogs and cats in tiny city apartments? I know there will be millions of miserable people if price of chicken goes up. dcarch

Plastic paper binders is a great idea. Try this out, if you have not done so already. For curved blades, use rubber band to tie the binder to conform to the curvature of the blade. Dip in boiling water for a minute, then run it under cold water. You will have the binder permanently curved. dcarch

Really? Here is one. Hot dogs, with tomatoes, mayo, mustard and ketchup. dcarch

There is a need to make a distinction for a different class of people. People who are selective. A wine lover, a coffee connoisseur, for instance are not picky, they are very selective. dcarch

Lot's of information on solar oven jerky making. dcarch

Free thin store plastic produce bags works very well. They are non-stick for dehydrators. Make sure you don't use the side with printing. dcarch

Another cheap way for me. Works for me for my many knives. dcarch

It is not the sink, the chicken, the sponge -----------------------. In many homes, it has been found the refrigerators are above 40F. Really, check to make sure that your refrigerator is just above freezing. dcarch

For me, a ton of clean towels. Home depot cotton shop towels. I have 50 in white, and 50 in red. They are cheap. 12" x 12", very absorbent. white for clean, and red for not so clean. When I think the towels need just a little cleaning, I add a little water and microwave them a few seconds. When they get very used, they go in the washer. dcarch Not how I clean a chicken. https://www.youtube.com/watch?v=PhUZ-5a_wyo

Not quite stir fried. It was done at low temperature "stir fried" so it wouldn't get overcooked. At the exact temperature when the meat started to flake. dcarch

Thank you Okanagancook, you are very kind. Rotus, I decided not to make salmon like a steak. I thought by chopping it in smaller pieces, the seasoning can become part of the flavor deeper. Shelby, Thank you. The violet greens are very tender. Taste like spinach, by milder. Packed with nutrition. dcarch

I visit a few BBQ/griller/smoker forums. Those forums often have annual member meets. Plenty of group pictures. Shocking to see rampant obesity in those group shots. It's not the meat that make them fat, IMHO, it's the cheese covered, bacon wrapped potatoes, deep fried bread, cakes, pasta ---------- washed down with gallons of beer. dcarch

Thank you all, Jvalentino, kayb, Okanagancook, Shelby, liuhou, huiray, patrickamory, Anna N, CatPoet, Dejah, mm84321, btbyrt, scubadoo, Ann_t, Kim, ------- and many others, you have been such an inspiration to me. Your mastery of the culinary arts is truly impressive. I bow to you all. ---------------------------------------------------------------------------------------------------------------- Spring is in full swing. I have been busy taking advantage of the bounties from my backyard. Foraging for every meal. dcarch Swai on daylily shoots Salmon on violet greens Lamb, ramps