dcarch

It's difficult to tell texture from a picture. The cooking method gives you very tender meat. From Wiki: "---The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantrostems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain light coloured, nearly white and the meat will be quite tender, moist, and flavourful. The dish can be served "rare" in which the meat is cooked thoroughly but a pinkish dark red blood secretes from the bones. This is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore. The chicken is usually cooled before cutting into pieces.---" BTW, it is a very popular dish, not what Wiki says. dcarch

Have you had the Chinese almost sous vide chicken? The "White Cut" chciken? dcarch From Google Image: http://dennisthefoodie.com/wp-content/uploads/2014/05/DSCF1196.jpg

Thank you Shelby. You should try to grow all those colorful varieties . A green Bloody Mary can be interesting, or yellow ketchup. Thank you Huiray and Anna N. Ananas Noire is the name of that amazing multicolored one. Tastes just as amazing as it looks. dcarch

Endless tomatoes. I hope I am not boring you all. dcarch

I wonder how many times "awesome" and "yummy" are used. dcarch

That fish is Fresh! dcarch

Was there baking soda in your marinade? Extreme heat, lots of water, and baking soda can generate steam and CO2 powerful enough to propel the chicken parts flying some distance. dcarch

I have my share of bad gifts. But let's not talk about me. Worst gifts other people get, based on my survey of the Goodwill thrift store, in the order of most disliked. 1. Coffee makers, so many! 2. Bread machines. 3. George Forman grills. 4. BBQ tools. 5. blenders. 6. Spice racks dcarch

Japanese Trifele ! :-) dcarch

Product Of Italy, I understand there is a good chance that the tomatoes are from China. I am not sure it is that important to consider cooking tomatoes for more nutrients. It is more important for me to think what's good tasting. I think we are over nutriented in general. dcarch

I have stopped growing Green Zebra. Too easy to get BER, too acidic and too small. I call it "Green Zebahhhh" :-) Yes, a nice variety to have in the garden, I grew it last year. dcarch

Interesting that I seldom see GWR (green when ripe) tomatoes sold, not even in farmers markets. I guess people just don't think GWR tomatoes are ripe tomatoes. GWR tomatoes are delicious, sweet, and productive. The problem is they are difficult to find in a jungle of tomato plants, and that's a good thing because birds can't find them either. :-) dcarch A couple of GWR tomato dishes. Salad, peeled GWR tomatoes bruschetta on home made garlic bread

I know this will be objectionable to many. But that's what I do often. Microwave! In a covered microwave safe container, I put the meat in for 20 seconds to 30 seconds, depending on the size of meat and power of the microwave oven. Then I turn the container upside down and give it another 20 seconds. I repeat this a few times until the meat is hot enough to my liking. The meat will come out moist, evenly hot, and very quick. dcarch

Kim, That is one slice of watermelon sauteed. I got one small watermelon that was not too sweet, just sweet enough for a savory accompliment to the salmon. dcarch

I was at Union Sq on Friday afternoon. Didn't see any. Instead, got some Peter Pan squashes, $1.90 a lb. Got two giant cantelops $4 for one, $2 for the other because it had a small superficial damage. Very sweet. dcarch

I didn’t really have a recipe for the beef sauce. Something like this: Odds and ends of leftover beef, about ¾ cup 4 cloves garlic, minced 2 teaspoons dried oregano 2 tablespoons of oyster sauce. 1/2 teaspoon black pepper 1 small onion, chopped 2 tablespoons parmesan cheese 3 tablespoons red wine or to taste 2 tablespoons EVOO. Directions: Blend everything to sauce consistency and bring to a simmer on low heat. To give this leftover dish some glamour, I have named the dish "Tofu courge au sauce de boeuf " :-) dcarch

Liuzhou – Very nicely orchestrated plate of textures and flavor. Huiray – Daikon is better in soup that carrots, IMHO. Anna N – Beautiful SV’d chuck tender. Rotuts – Yes, I agree, delicious pasta with bubbly. Shelby – I like your creamy mushroom (not from a can) sauce :-). Great lasagna too. Ashen – Looks like a very flavorful fish curry trout dish. Steve Irby – Wow! Meat glue supper! Paul Bacino – My kind of BLT, more B, less L & T. Kim – You should sell tickets to your kitchen to watch you turn out all those nice dishes. HaHAAA!! That is a construction spackling knife that you are using for cutting cheese! Mm84321 – Beauty is in the eyes of the beholder. This beholder is again impressed. Franci – Truly luscious blue fish. The new replacement for the French foie gras. Pork belly of the sea. Blether – the Quiche aux Saucisses et Poireaux looks very gorgeous. Basquecook – I am envious at your squash blossoms. I can’t find any here in NYC. Patrickamory – Lobsters! Lobsters! Send me some! - - - - - - - - - - - - - - - - - - - - - - - - Well for me, it has been a few days of cleaning up the refrigerator and to use up leftovers. dcarch Leftover shrimps and poached salmon Boneless chicken thights Tofu in beef sauce

I have my own yuzu potted tree. It has 11 big fruits on it now. May be another month for yuzu juice. I make my own tomato powder. All you need is a dehydrator. dcarch

Wine, as I understand, is not a typical part of meals. Do they have a wine list? dcarch

I just switch the sink faucet to spray. The spray blasts off the dough easily and quickly. No need to scrape. dcarch

Very good advice. It may not be a bad idea also to check food recalls here in the US, There has been at least ten in August. dcarch

So in other word, you for one at least, shop a lot in Chinese stores. And the stores outside of China, about 50% of the food is from China . I have been to Vancouver a hundred times. Tell me how easy it is to get in a Chinese restaurant there, even in the middle of the week for breakfast lunch or dinner. if Chinese food is known to be so poisonous why would all these people be suicidal?. dcarch

It is interesting we all have different perceptions of the same reality. All I see here, as well as everywhere, are people lining up to shop for Chinese food. The stores are huge, you can't find parking, more stores are opening, many of them 2-3 times the size of regular stores. Many people live around Chinatown areas so they can shop easier. In credible turnover fresh food. "Become Chronically ill"? Again, look up global life span/life expectance. dcarch

Nice! I am not sure that cup of water can do much to increase humifity. It is easy and cheap to have a real humidifier. Here is one I made. dcarch

Based on the design, I can't see how it can maintain consistent and accurate temperature. I think if there is a little fan inside, it can probably stay to within one degree +- accuracy. dcarch