dcarch

Not to dispute this safety advice. Just want to know. What about bread? beer, rice wine? etc? B. cereus can survive in all the above too. dcarch

Can you just puncture a small hole on the lid, Scotch tape it the next time you need to vacuum and seal? dcarch

“Those are fun photos, dcarch. I have to take your word for it that those tomatoes are caramelized, however; I don't see any change in color.” Thanks Smithy. Are you talking about the second photo? The second photo only shows what happens right after they came out from the dehydrator. In the oven, they got caramelized very quickly because they were dry and because of the higher sugar content from the concentration. Thanks Deryn. The degree of dehydration depends on what I try to make and the size of the tomatoes. For general roasting, I do 8 hours at 130F. Thank you Paul. Lovely " OLD German Tomato Soup ". I have made that a few times. Tomato soup made with semi-dehydrated tomatoes has a much richer tomato taste. dcarch

Patricamory – “More rib-sticking than fresh and buoyant”, agree. Anna N – That confit chicken leg looks great. I will have to try that. Can’t find ducks here in stores. Mm84321 – the Scottish partridge, beautifully done. Ann_T – It’s never boring food coming out from your kitchen. Shelby - BLT's with tomatoes from the garden, homemade bread and homemade mayo., ultimate meal! Franci – very pretty plating, almost like abstract painting. Dejah – Cute doggie, and you have very hair arms. LOL! Huiray – Always amazing cooking style. Chris Taylor – Very interesting nigiri of kombu. SobaAddict – you made scallops my favorite way. ------------------------------------------------------------------------- A few recent meals. dcarch Smoked ribs SV boneless chicken breasts SV London Broil, cream of corn

What is leftover pizza? :-) ---------------- What Hassouni said. Too much trouble to fire up the grill for a few slices of pizza. dcarch

I like roasted tomatoes, but roasted tomatoes always ended up watery and with annoying skin on them. This is my new way to roast tomatoes. I first peel them, then I dehydrate them. The dehydrated tomatoes roasted beautifully. they get caramelized without becoming watery. The dehydration also made them intensely more flavorful. What are your tips/methods for roasting tomatoes? dcarch ------------------------------------ Roasted tomatoes, pork chops on pearl barley. Borrowing a still life painting (Cezanne) for a backdrop. (Ha!)

It is difficult to come up with specific recipes which are recognizable for a specific time period. Most people don't know enough about food. It is much more fun to do a theme dinner party, such as dinner based on " Titanic dinner". But if you do a 50's dinner, the most important thing is also to play 50's music in the background. People do know a lot about music. dcarch

Let us know how you like cutting with single bevel knives. dcarch

Another great use for a torch. Some pork skin has whiskers. Some chickens have tiny feathers. Burn them off. Takes seconds. dcarch

I know someone who makes yogurt every day. Park the car in shade in the morning with cultured milk inside before going to work. Yogurt will be ready in the evening. dcarch

I don't think they will keep the meat dry because the pads will be wet. When you pull a vacuum, the pads will be completely compressed. You will lost all the wonderful meat juice to make sauce with. dcarch

Can any beans be used to make soy sauce? dcarch

Buy a smaller one. Not that expensive. $150 to $250. Another tool for cleaning veggies: They do make ultrasonic cleaners for veggies both to clean and to sanitize. dcarch

"----I had to hand-wash each carrot before being able to slice it. It took me over a half hour yesterday to process 4 pounds. Given that we as the kitchen staff have 4 hours to prepare all of the food being served to 80-90 people that is way too much time to devote to one veggie.---" Solution is simple. Get an electric power washer that has a variable nozzle. You can adjust that pressure as well as the spray pattern to wash any dirt away in minutes. It can be powerful enough for you to peel the skin off, if you want to. Do not get the kind of nozzle which has a rotating spray jet, too powerful. The power washer is also good for blasting thick grease away on anything. dcarch

Here you go: http://www.boredpanda.com/last-meals-of-death-row-inmates-captured-by-photographer-henry-hargreaves/ http://www.famouslastmeals.com/ dcarch

After many tomato salads, may be I should try cooking the tomatoes. dcarch Sungold makes a wonderful sauce for shrimps Sungold pizza. They pop in your mouth like caviar Baked Another baked

Is there a reason why you line the ducks up in a row? :-) A friend of mine has a plucking machine. It takes seconds. dcarch

Here you go, for NYC: http://www.nyc.gov/html/dob/downloads/pdf/tool_kit_barbecues.pdf dcarch

None of the above. If you can get a famous person to do an introduction, endorcement --------- success! dcarch

Yes and no. Yes, it will be very slightly better. No, not that much better. By creating turbulence using a non-round container, you will need a more powerful motor to overcome the drag resistance. A hand blender’s 200 watt motor is nowhere near close to Vitamix’s 1500 watt motor. Or you may want to try my technique as posted on #19. And there are other methods which I don’t recommend. You can increase the voltage from 120VAC to higher by using an auto-transformer or digital voltage controller. Do it for a few seconds at the last moment of blending, so that you don’t burn out the motor. dcarch

That is my special black garlic sauce. dcarch

I am very good in figuring things out, I enjoy watching magic shows and trying to figure out how they do it. Most of the time I am able to tell, but not always. That's the whole fun of magic shows. What is seemingly impossible to you, feats that totally defy logic and laws of physics happen right before your eyes. I am keeping an open mind about this new appliance. dcarch

Actually, 1800 watts can be very powerful, plenty to char or vaporize a piece of meat. When the meat is being slow cooked at low power in the begining, the power not used to cook the meat can be stored in a bank of super capacitors. When needed, the energy stored, paired with full 1800 watts line power, can do an amazing job in searing. dcarch

There are many factors when comparing effectiveness of a Vitamix and a hand blender: ( numbers are not exact. I am doing this by memory) 1. Speed of rotation - I think Vitamix's RPM is 32,000, and a hand blender is around 20,000 or less. A very big difference is being able to chop food particles. 2. Diameter of the blades - Vitamix is about 4 inches, and a hand blender is about 2 inches. This tranlates a huge difference in blade tip speed (miles per hour) in Vitamix's favor. 3. Fluid dynamics - Effectiveness of chopping is the difference in speed of travel between the blade tip speed and the food particles. If the blades are rotating at the same speed as the food, it makes no difference how powerful the motor and how fast it rotates, the will be no chopping at all. The squarish shape of the container of the Vitamix creates a lot of turbulance to slow down the food to allow the blades to cut the food particles up, v.s. the hand blender, which does not have much resistance to prevent the food from moving close to the same speed as the blades. dcarch

I am not sure there is any cavitation action with any blender. Cavitition I think involves ultrasonic energy. dcarch