dcarch

"-----I have not used it on proteins at all, but I feel like I've broiled everything else in the house this week! ---" Not kidding - it is probably the best paint peeler money can buy. Kidding - It can dry you hair in 2 seconds. :-) Wondering - I use a regular torch to re-seal SV bags and to re-size SV bags. I bet this will work much better. Better control, Coffee roaster? dcarch

Instead of calling it "Liquid Smoke" they should have called it "Smoked Liquid". No one objects to "Smoked Salt". dcarch

I think I posted sometime ago that the design may work better if: 1. The shape should be rectangular instead of round to give better IR distribution. 2. Inside the metal cone there should be a light weight insulating ceramic cone. This will prevent the outside from getting too hot and may almost double the IR heat output. dcarch

The concept for this item is nothing new, and I doubt it is patent-able. Propane infrared camping heaters have been around for a very long time. Camping heaters come with a plastic adapter base for the tank to stabilize the heater. For the Searall, the solution to prevent the torch from falling/tipping over and allowing different torches to be used can be extremely simple and inexpensive to incorporate. A plastic disk with a small magnet in the middle. dcarch

There is a code (in NYC) stating that, in a place of "Public Assembly" there must be certain minimum lighting level for the purpose of safe exit. I think many eating establishments do not meet code. dcarch

With the phasing out of incandescent bulbs, it will be questionable regarding quality of lighting in the future. CFL, and LED lights do not have the same spectrum as incandescent lights. They lack the red, low red, near IR and IR. Some of them flicker. dcarch

As I said up thread, most torches have problems burning upside down, especially with a full tank. And in fact, the video DDFarm linked shows the torch went out a couple of times. When that happens, pure propane liquid/vapor can be sprayed on food and give that propane taste. With the recommended torch head, you can click and start the flame again right away. That may not be possible with others. A flexible hose solves that problem. I also don't understand why they can't give you screens that is already seasoned, if the screens can be so easily damaged. dcarch

I have also done blind taste tests. No problems found refrigerating tomatoes. dcarch

My first glass cutting board was not a cutting board. A contractor friend was building a bank. He gave me a piece of tempered glass which was a bandit barrier bullet proof sample for his project. Google will tell you, tempered glass is 4 to 6 times stronger than regular glass, but is not used for bullet proof often because Lexan is easier to work with. I really like the glass for processing germy foods. The sample I had was a little small and too heavy. I now have a regular tempered glass cutting board. All my general cutting is done on various wood boards. I am careful with using proper knives and cutting boards, because I make all my knives and cutting boards. dcarch

dcarch

"----Liquid is the medium by which marinades, salt, etc move through the meat. ---" Liquid may not be the key. Flavor can move inside meat without marinade. Smoking for instance. dcarch

Back to glass cutting board. I understand all the comments so far. Glass cutting board is a very special tool which I use not for everyday cutting and chopping. It is great for boning chicken, pork, fish, etc. All other board materials will trap food deep into small groves except a glass board. I don't consider the believe that wood can kill germs proven. cleaning afterward requires some work. glass is maintenance free. With a glass board, which is made from tempered glass, I use a window cleaning squeegee to wipe with one motion to clear the board while I am working, and use the dishwasher to sanitize. 100% clean. Again, for cutting, I use the sushi slicing technique, which never dulls the edge. dcarch

Glass cutting board with a sharp knife will give you very precise delicate cuts. It will not dull your knives if you can slice like a Japanese chef making sushi cuts. Only a very small part of the edge actually touches the board, and it is always the same spot on the edge. A glass cutting board will be the most sanitary cutting board. dcarch

I think the best approach is using Fresnel lens. Check out youtube "Fresnal cookers" "Fresnel BBQ" etc. dcarch

There is one, only one expert on this topic regarding cooking with wine, and that one expert is you. If you can make it come out tasty, I don't care what other so called expert say, "Do this. Don't do that. Red goes with this, white goes with that." dcarch

120F!!? That's just a little warmer than sushi. LOL! Looks good though. dcarch

Actually, I do use "bad wine" for cooking, and I am very proud that I do. "Bad" because the wine does not taste like what others have told you what a "good" wine should taste like. Bad wine can have a great taste which adds complexity to food when cooked. Don't forget, and do you realize that there is not one seasoning tastes good by itself? But when cooked with other seasonings and food, the combination can be heavenly. dcarch

In NYC: Shoprite supermarket - Bananas $0.49 a lb (use instead of plantain) Pasta $0.59 a lb Broccoli rabe $0.99 a lb Chicken leg quarters $0.49 a lb. (with cupon) ice cream 48 oz $2.50 You can do very well with just $5.00 per meal. dcarch

I don't believe in using good wine for cooking. dcarch

the problem with this item, in addition to the high price, is that you have to use special pots and pans which have totally black coated bottoms to help the absorption of solar energy. dcarch

Keeping in mind that a gas stove gives you 18,000 BTUs output. A very good solar collector gives you about 200 BTUs per square foot of collecting surface. Therefore, a 2' x 2' solar oven will give you 800 BTUs. Extreme insulation is key to a solar oven construction. dcarch

Vegetables offer something meat cannot match. Color and form. Very dramatic colors and shapes, which can elevate the taste to another level. dcarch

Thank you for your kind words, Manjudhanda. dcarch

To lift the lid, for a typical mason jar, at sea level atmospheric pressure, you need to overcome about 88 lbs of total force. Very easy to damage the lid. The only way to relieve the 88 lbs is to puncture a pin hole on the lid. dcarch

I think B. cereus can susvive cooking and fermentation. Interestingly, I have always cooked rice in a pressure cooker, which may (I am not sure) make it safe. dcarch