dcarch

No pictures because it was a big surprise. I had a few lousy tasting oranges in the refrigerator. Didn't want to throw them out, and couldn't eat them fresh. I decided to cook with them. I peeled them, removed seeds, and cut them up in small chunks. Added some oyster sauce, and a few spoons of mayonnaise and a little white wine. Using a hand blender to turn everything into a sauce. Cooked the sauce on low heat. Poured on some leftover chicken. It was very good. Yes, I will make that again. Next time may be some garlic. dcarch

Not in cooking. HaHA! dcarch

I have a calamondin orange tree, a Meyer Lemon tree and a yuzu orange tree. They are all indoors in pots, and they all produce full size fruits. The flowers make the whole house smelling good. dcarch

Give this technique a try. One I have been using to deal with difficult sandy veggies. Works very well: Get a plastic container that is big enough, find a cover that will seal it well. Fill the container with water and the sandy veggies to about 2/3 and seal with the cover. Now over the sink, shake the container as hard as you can, let it rest for about 10 seconds for the sand to settle. Repeat again until you don't get any more gains of sand settled on the bottom of the container. I have found that two shakes are all you need, never more than three shakes to clean up the most sandy ones. dcarch

How well the oven is insulated will not tell you how well the oven cooks. Gas oven cooks by convection/conduction, and an electric oven heats by IR/conduction. They each heats up the food differently using the same BTUs. dcarch

Microwave cooking is actually not too bad for many types of cooking. Try warming up a cup of coffee in a microwave vs. on the stove. dcarch

You can save money: 1. don't preheat oven. Many recipes tell you to preheat, but there is no need to. 2. Remove all things you are not using in an oven, racks, you need only one most of the time. It is a big waste to leave your pizza stone in the oven all the time. dcarch

I smoked those legs. First I had to make a bag big enough for this big chicken. After SV, it got a hot bath similar to the Chinese roast duck. Then it went into the dehydrator to completely dry up the skin. Finally 500F baked in the oven. Sounds complicated, but actually pretty easy. Each step required seconds of work. dcarch

Life has been very hectic. Holiday travels, parties, work ------------------. I have been eating well, cooking a lot, and enjoying all the spectacular creations by everyone. Just couldn't find time to post. So here we go! dcarch Turkey legs, taro Prime rib Curry pork Smoked ribs SV chicken

How about this: Get a big pot of water, measure the temperature, and time how long you get the water to boil. Do one on electric using a Killawatt meter. Do another with your gas oven. Mark down how many cubic feet of gas you used by reading the gas meter. dcarch

10,000 BTUs from an electric oven may not heat the same way as 10,000 BTUs from a gas oven. There are too many variables. I am not sure how you can compare the two. dcarch

Nice test, but not a definitive test. 1. Durability, very important for an expensive blender. The test did not test durability. 2. IR temperature check of a reflective surface temperature is highly inaccurate. 3. Flow rate thru a fine sieve has to do more with viscosity, not that much particle size. 4. The end result for carrots may not be the same for apples, beef, chicken, oranges, etc. One thing that I have noticed is that by the sound the machines made, the Waring was the lowest pitch, indicating the Waring was running the slowest in RPM, which means to me that it should not be able to blend better than a Blendtec which runs at much higher speed and with much larger blades. dcarch

Baking clams inside a net may prevent clams from opening? dcarch

Interestingly, I have been using inkjet printer adhesive labels for the freezer. I don't seem to have problems. Cheap! I set up the printing for all kinds of repetitive stuff, with dates and whatever. Saves time too. Back to garlic: I buy peeled garlic, those you get in a squarish plastic bottle. Add about half a cup of olive oil, I just stick the hand blender in it for a few seconds. I get nice garlic paste that I just spoon out from the freezer each time I need some. dcarch

Whether bones contribute flavor or not, it is very important to have bones. Considering as humans, we have been hunting and chewing on bones for millions of years. We need to satisfy our DNA to eat more than just boneless breast filets. dcarch

You want good and cheap collagen? Go to a Chinese store and buy beef sinew (tendon), $2.50 a lb. Pressure cook two hours, 100% collagen to last you a whole year. dcarch

Before I came across Serious Eats, I did a test. I got a lot of bones, scrapped off all meat and marrow. I cooked the bones in a pressure cooker for two hours. No flavor. dcarcg

For those of you who are in extreme cold, have your water dripping to avoid frozen pipes and bursted pipes. Can be very expensive. dcarch

I don't know if you like ash on your steak with the chimney method. dcarch

Green & Clean: I don't use chemicals much. In any case chemicals clean "99.99% of the germs are killed" can only happen with 100% coverage, which, if you spray, maybe you are covering only 30% of the surfaces. I have a 55 Watt germicidal UV light I use to sanitize my kitchen. UV is what they use to turn sewage into drinking water. I move the UV light around to get 100% coverage. UV light will kill little bugs like dust mites and airborne germs, etc. a 55 watt UV light bulb is powerful, but not expensive. dcarch