dcarch
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Posts posted by dcarch
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Still BLTs. Just Sungold was giving the last of fruits in the garden.
Sungold is a very different tomato in flavor and texture. So I made bacon bits and used Turkish bread. Not bad end result.
dcarch
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11 hours ago, haresfur said:
Fresh figs are very delicate and don't stay ripe for long so they are probably best for small local vendors. Dried figs still taste ok and are good for cooking. A vendor at my farmers market sells nice caramelised figs which are a happy medium.
As far as I know, there is no machine to harvest figs. It is not easy to harvest by hand either.
The other problem is figs do not all ripen at the same time.
dcarch
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23 hours ago, Smithy said:
Very artistic, as usual, @dcarch. What did you put atop the tomatoes?
Thank you. That's balsamic glaze and mayonnaise..
21 hours ago, Shelby said:@dcarchBad year for tomatoes here, too. You're not alone! Beautiful presentation as always.
Thanks. Let hope for a better tomato year next season.
dcarch
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B.L.T. = Better Late Than never
Bad bad year for tomatoes this year. Weather, diseases, critter damages ---------. Still, got to have BLTs. Not too many days left for BLTs this year.
B.L.T. on pizza bread.
dcarch
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I do want to point out one thing with my sous vide setup.
It is a very good and practical large scale sous vide system. An ice chest cooler is not expensive, very well insulated and everyone may already have one around. The sous vide setup requires no modification to the cooler. But you do have to watch out for one thing. Many coolers have a drain plug for you to drain water out. The drain is plugged with a rubber plug from the outside. You need to find a way to plug the hole from the inside out.
The rubber plug is not that secure, and the plug can get soft with high temperature. Combined with 48 quarts (my cooler. yours may vary) of water pressure, it is not pleasant to have 48 quarts of hot water all on your kitchen floor in the middle of the night.
dcarch
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On 9/10/2022 at 8:05 AM, Anna N said:
I’m sorry but I just cannot imagine doing this.
Actually the water is not as dark as the picture seems to show. It is just the way lighting worked. You can tell the water on the other side of the insulating foam. Same water, much lighter.
dcarch
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On 9/10/2022 at 7:56 AM, Paul Bacino said:
Custom made racket to separate bags.
Another custom made device, an adjustable sous vide cooker holder for many types of water containers.
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On 9/9/2022 at 1:55 PM, heidih said:
Oh you loved it AND still had time for your always innovative and whimsical food plate art
Everything went well as planned for all the parties. All except one thing. I never considered how much time I had to spend to explain to guests what is "sous vide cooking". So there was no time for taking pictures. 😛
dcarch
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21 hours ago, rotuts said:
exceptionally fine SV set up.
wha were you Sv'ding in the second pic ?
I see a divider
what's its role ?
and it seem your water is a bit dark
and Ive never thought os SV ribs
sound interesting
and you finish them .....
chers
The board divider is a great "invention" by me. If you use a 48 quarts of water cooker, that's a lot of water to heat up for some shorter items for sous vide. The board is a 1" thick foam board, a very effective insulator. It is adjustable depending on what you are cooking. For instance what you are looking at is the whole bone-in pork butt, which is very big but short.
Sous vide ribs is also a must for me. I don't understand "falling apart tender". Falling apart only makes meat chewable, not tender. Sous vide makes meat tender. This sous vide setup makes it possible to sous vide 4 full length back ribs at the same time.
The water is dark because I used the same water for almost the whole summer season. Too busy cooking for many parties to keep changing water. All the bags were sealed well so no problem for the food, and some cooking were done at relatively high temperature, so nothing was growing in the water.
So far so good, this summer. By the way, the pandemic is not over. All people to the parties were tested negative before coming, and I equipped my air conditioners with home made HEPA filters.
dcarch
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Massive nonstop cooking since July 4th. Practically one party every weekend. Friends and family members whom I have not seen during this entire pandemic all decided to come. I can't remember how much I spent on food. I don't want to know. Three pork butts, 6 slabs of ribs, 8 dozens of wings, steaks, lobsters------!!!!.
The challenge is how to have food more or less all ready at the same time, and how to do it without ending up in the kitchen cooking and no time to talk to guests.
So I had two sous vide setups, two BBQs and a smoker going at the same time. One sous vide cooker is a custom home made 48 quart cooler, large enough to do 4 full slabs of ribs.
One of Labor Day dish, soud vide, BBQ, smoked whole 10 lb pork butt.
dcarch
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10 hours ago, JoNorvelleWalker said:
What about a deba?
I am talking about big thick tough bones. Bones like in pork butts. Bones you need a bandsaw to cut.
Cutting big bones using an electric saw, in addition to easy cutting, it also makes clean cuts, which gives you bone marrow to enjoy.
dcarch
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16 hours ago, KennethT said:
I have a question for anyone who has grown okra. It's actually for a friend of mine, but anyway, he's growing 12 okra plants. 2 of the plants are producing pods that he says are hard like pieces of wood. The pods are like 9" long. The other plants seem to be fine and normal. Any ideas what's going on?
It may also be weather related.
I have a few Okra plants in the garden, may be three or four varieties. This year, they are all very "woody" even I do pick them not too old.
I figure this is because we are having no rain at all for a long time here in NY, and there will be no rain for the next 10 days.
dcarch
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17 minutes ago, KennethT said:
Thanks - yeah, I have one of them also (a cheap Harbor Freight special) but never thought to use it in the kitchen. As @Steve Irbysays, as tools go, it's one of the safer ones out there. Definitely much safer than a reciprocating Sawzall!
Safer? Way safer!
I bought a big pork butt from ShopRite this morning ($1.24 lb), making pork and peanuts. Too big for the pot, so I used my table saw with a 10" carbide blade. It took about two seconds per cut through the big bone. So the big butt is in three pieces in the pot.
Messy and dangerous. Please do not do it my way.
dcarch
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Someone told me that those earmuffs can cut out the noise completely.
Well I wasted my money. My Vitamix is just as loud as before.
dcarch
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On 5/27/2022 at 12:00 PM, kayb said:
Crop report:
Cucumbers blooming as well
A baby crookneck squash.And two tennis ball sized green tomatoes. I expect these are Early Girl.
Is that special fingernail polish for farmers?
dcarch
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10 hours ago, heidih said:
Wonderful. Aside from saute what are your favorite uses?
Stir fry, pesto, pizza topping, dumpling stuffing, etc., etc. -------
dcarch
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Life is good.
Garlic scapes are here. a once-a-year treat.
dcarch
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I don't understand why you guys have problems finding things.
My solution is simple. I have at least three of everything I own. That immediately increases your chance of finding missing things three times faster.
dcarch
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I took a few weeks travelling. I am still behind trying to catch up.
This was what I had done for Mother's Day.
dcarch
Perfect timing from the garden for Mother's Day
Also from the garden, hostas are coming up
So I made stir fried hostas
Also Blanched white hostas shoots salad with asparagus, also from the garden.
Main dish was SV short ribs, but no pictures. People took bites while I was cooking.
Happy very late Mother's Day to you all.
dcarch
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42 minutes ago, Shelby said:
Finished getting everything in the ground today.
100 seeds of Nirvana corn
Long rows of beans
Radishes
Lettuce (need to plant more of that in a week or so)
Okra
55 tomato plants (raised by Ronnie)
Squash/zucchini (raised by Ronnie)
Melons (raised by Ronnie)
Yukon Gold potatoes
Russet potatoes
300 onion sets --white, red and yellow
Cucumbers (raised by Ronnie)
Shishito peppers
Jalapeno peppers
Here is the main garden. Didn't take pics of the other two but I will. Not a ton showing yet, but I weeded everything so I took pictures while it was still pretty lol.
Been eating asparagus almost every day. Not sick of it yet.
Best way to deal with supply chain and inflation problems.
dcarch
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I have been doing some travelling the pass few weeks. Let me tell you, international travelling during this pandemic was a huge mess. Rules, rules rules, mask, no mask, vaccinations, quarantines, tests tests test -----. I had been tested 8 times, all negative.
Lots of eating and cooking.
I was in charge of one Passover dinner for 12 people. Main dish was brisket. Wow, not cheap!
Happy Easter, Passover to you all. May you all tested negative.
dcarch
72 hour SV brisket, Fork-tender, not "falling apart" tender. Not "slice thin" tender.
With Pearls and 24 Karots
, and veggies.
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You can make your own spot welder using broken microwave oven transformers or go for hooking up a bunch of super capacitors.
Check out youtube on DIY.
dcarch
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On 3/9/2022 at 12:56 PM, heidih said:
Detail please on first dish that looks lile well crisped pork crackling? You can keep the yellow bell
Yes, crisp pork rind from another dish I made. Great for dipping into Louisiana Cajun sauce.
dcarch
Dinner 2022
in Cooking
Posted
Thanks.
That wonderful bread was store bought. Delicious and not too expensive. It does not show up regularly, only once in a while.
dcarch