dcarch

I will disagree with their recommendation. 1. A short handle will not give you more leverage in scrubbing. Very inconvenient, especially sometimes you scrub very hot pans and tall pots. 2. I don't think they tested durability. To test brush durability, it takes months. 3. Those short bundled bristles trap dirt like crazy and cannot be cleaned. ------------------------------ The very best kitchen scrub brush, IMHO, is in fact a cheap bamboo one, used in all Chinese kitchens. http://cdn.shopify.com/s/files/1/0082/1262/products/Bamboo_Scrubber_540x540_grande.jpg?v=1310353467 dcarch

Sure. "----accumulated flavor and seasoning" It seems to me they think seasoning is seaoning as in spices. Why wouldn't you want to strip away accumulated flavor? dcarch

I have done all kinds of bad things which they don't recommend to my cast iron cookware, I have been unable to damage the seasoning on my cookware. According to their adv: "Hudson XL chainmail scrubber is the ideal way to effectively and easily clean your cast iron cookware without stripping away accumulated flavor and seasoning" It seems to me they have no idea what seasoning is on cast iron cookware. dcarch

If you are going to make your own, chicken eggs will do, just smaller. dcarch

Fake because the container says "All Lotus seed paste". dcarch

Slash-and-burn farming is a method used by many cultures world wide. "Masting" is an interesting phenominon with nut trees. dcarch

Dumb dumb dumb idea, OK? Sushi fish are first flash frozen. I wonder what they would taste like if you dry the fish before they are thawed. The fish would be still very fresh, but crunchy and airy, and can be kept fresh for a long time. Canned sushi! Mail order sushi! --------- Possibilities, possibilities! I told you this is a dumb idea. dcarch

Some mooncakes are extremely expensive. I have seen $150 a can of four. People buy them as gifts. They are like $5,000 bottles of brandy. Isn't it true that there are many fake mooncakes made of sweet potato fillings, not lotus seend paste? dcarch

For a source of heating the frozen food inside the vacuum chamber, I wonder if Peltier junction devices would make sense. Peltier devices generate heat and cooling at the same time to keep the chamber cold. dcarch

1. It depends on how good the even is insulated. You can find out by putting a remote read thermometer inside and see how fast the temperature drops. 2. It depends how the oven's thermometer works. Some oven's thermostat goes way above set temperature each time it tries to get up to your set temperature before it stablizes. dcarch .

The water removed will be pure water. Like distilled water. With the freeze dry setup, you will be able to make the most flavorful bouillon cubes. dcarch

Take it outside and let the sun shine on it for a couple of days. UV can breakdown many chemicals. Cost you nothing to try. dcarch

mm84321 – As always, great composition! Basquecook – Fantastic clams on pasta. Unreal cauliflower! Huiray – You cook like Ming Tsai, my favorite chef. Anna N – Perfect lamb chops. Where do you get those beautiful corn? Scuba – That is how salmon should be cooked. And you are magical with vegetables. Franci – I immediately put beef liver on my shopping list after seeing yours. Mgaretz – I always turn leftovers into meat loafs, now you turn leftover meatloaf into a new dish, LOL! --------------------------------------------- A few dishes from Labor Day holiday. dcarch Ox tail and Peter Pan squash Stuffed boneless wings, pineapple salsa Tomatoes from my over active garden

This will sound absolutely stupid, but I have a habit of coming up with stooooopid kitchen ideas. 1. Wash your herbs well and shake off as much water as you can. 2. Put the herbs in a plastic produce bag with a few sheets of paper towel. 3. put the bag in your clothes washer and set the washer to spin cycle. You should have your herbs ready for chopping after the spin cycle is done. dcarch

100% raw. dcarch

"----• Stir the coffee, but leave it “black”. (Don’t add cream, sugar, or anything else to it.)---" Costa Ricans are very serious about coffee. They know about coffee. When I was there, coffee was always served with hot milk and sugar. dcarch

A test I have done about using bones to make wonderful stock. I used a lot of bones I had collected. I scraped off as much meat, fat and tendon from the bones as possible and pressure cooked them. A couple of hours later, taste tested the stock. It was just a little more flavorful than plain water. dcarch

So I forwarded your link to a friend. I got this back from her: "A good food news resource! Thanks! Too funny...You sent me this email, and so I walked over to our social media person (Sxxxxxxx) to tell her about it, and she gave me a surprised look. She said, "Just a minute ago I signed up for their mailing list!" What a coincidence!" dcarch

In NY, they are $25 to $30 each. Don't they have a 15 bird limit for hunting ? Send me the rest or I will report you. :-) dcarch

Only if you can keep the bees away. dcarch

You can be 100% correct. It occured to me that those times I had done jaccarding, I did it on semi-frozen meat. What I saw probably was not juice from the meat, but melted ice. Interesting. dcarch

Jaccarding may make the meat more flavorful. It allows better seasoning penetration. It also allows more juice to leak out from the meat. You also hear that cross cutting the meat in thin slices against the grain will make the meat more tender. No it does not. Again it will make the meat more chewable, it does nothing to make the meat tender. dcarch

Not a chance. Those machines can never tenderize meat. They only make meat more chewable. Meat fibers will be just as tough. dcarch

Some times known as "Heritage tomatoes" dcarch

I seem to think the OP does not mean just "softer". May be he is looking for elastic type of "softer", which is why I think the Chinese White Cut Chicken dish's texture is closer to what he is talking about. Like raw meat, but cooked. dcarch