dcarch

How do you know it is the heating element? There can be other reasons why the element is not functioning. Do you have a volt/ohm meter? With the meter, you can check continuity and see if the problem is the heating element or if there is a disconnect someplace else. I am not sure you can replace the heating element with one from another model. What you can do is the following, if indeed the heating element burnt out: Measure the ohms of the working heating element, and buy some nichrome wire (ebay?). Measure out a length of nichrome wire of the same ohms with your meter, just rewind the heating element on the mica (can be asbestos) board. dcarch

Here in NY, not only the jiaozi are machine made by some restaurants, there are companies who only made the various kind of fillings to supply to restaurants. dcarch

I grow sweet potato in my garden for the greens. They are very delicious stir fried. They also sell them in Asian stores. They are not cheap. I have not seen dried potato leaves. From the picture, that would not be regular potatoes. They look like sweet potato leaves which has long stems. Typically dries vegetables are used in soups. dcarch

Mm84321 – I love the composition of your presentations. Blether – great beef curry pictorial. Ann_t – Very artistic presentation, the scallops and prawns. Mgaretz – I wish I can find tri-tip in NY. Yours look perfect. Huiray – Wow! Stuffed morels! I hate you! Kim – If I don’t see your post here, I would be greatly disappointed. Wonderful cooking as usual. Sapidus – I agree. That does look remarkable. Anna N – It goes to show you don’t need Modernist methods to make salmon tasty. Weinoo – Clams! Clams! What a clamorous clams with chorizo. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Another food forum sponsored a cooking competition. The theme was “Pasta” I entered and I won. Multi-colored-flavored carbonara pasta with smoked shrimps and scallops. Crispy bacon wrapped purple aspargus. dcarch

That maybe possible since induction works on almost audio frequency (24K). I have done that (counter twisting the cables) in audio to cancel out cross talk. dcarch

I seem to remember potatoes are not a native food for the Asians, OTOH, sweet potatoes are common. Sweet potato leaves are a common vegetable in Asian countries. Regular potato leaves are supposed to be toxic. dcarch

Not really. I will never do that when I am not taking a shower. dcarch

Not potato leaves, sweet potato leaves perhaps? Big difference. dcarch

Shielding may not be good enough when it is near over 1,500 watts of magnetic field. If you have built devices using electronic temperature controls, they always tell you to keep the probe wiring away from power lines for the same reason. dcarch

In the Chinese medicine store here in NYC, I have seen the same type of scales used for weighing very small quantities. They were beautifully made. dcarch

Not too many hanging scales are accurate for very small quantities. Not many stores have a stable hook for a hanging scale. dcarch

I made my own. The problem with ovens which come with rotisseries is that they are not adjustable in distance to the fire. dcarch

"---(Another disappointment, which goes for any cooktop I have looked at, none come with temperature probes for the pots -- it shouldn't be rocket science to integrate those with modern electronics I'd think ).---" A temperature probe, either thermister electronics or thermal-couple device, all have wires connected to the main circuit board. Electromagnetic interference can distort the readings because wiring in the presence of magnetic field can generate spurious signals. An induction cook top generates a very strong magnetic field. dcarch

Come to think of it, I need to perform one more test to check linearity of the scale's measurements. I need to find out if the scale measures the same in cold temperature and in hot temperature. If you are really interested in accuracy, there are another two things you can do. 1. Please the weight on different locations of the scale's platform and see if it measures the same. 2. Get a small object, such as a quarter, measure the weight and store the quarter away. Once in a while, measure the same quarter again and see if you get the same reading. The transducer and electronics in the scale can age. dcarch

As I said, I bought one of those cheap ($10) eBay pocket scales. I have a set of laboratory calibrated weights for a balance. I used those to check the digital scale. The cheap scale was very accurate. I replaced the batteries in the scale with much weaker old batteries, and the measurements were still accurate. dcarch

My food habits change often. Changes happen whenever I have a new cooking appliance. I smoke a lot when I first got my smoker. I eat lots of meat when I got my sous vide setup. I start making smoothies when I got my Blendtec I am using my new rotisserie a lot now. dcarch

Many new gas stoves have burners with a part that can be easily removed to give that jet engine flame blast. However, I would not show how that is done on a general forum. I don't want to be responsible for someone who is not handy and end up having his/her house blown up. dcarch

What LiuZhou said. Also, 水饺 can be boiled in plain water or sometimes steamed, but wontons must be served in very good soup (stock). dcarch

HaHaa! In reading further, they agree with me that the thing is not giving you more heat, and a lot of heat can be directed downwards by the device. dcarch

I have question about that device. 1. The total output of BTU for any burner is fixed, unless you fool around with the gas pressure or size of gas jet. That device will give you the impression that you are getting more heat, but in fact not one single BTU is more than before. 2. Normal burner transfer heat to your wok by conduction. You can see from the picture that the device gets red hot, which means it is taking some BTUs from the wok, and converts the heat to infrared radiant heat, and radiant heat goes in all directions. Lots of heat will be lost in being converted to radiant heat. 3. The device also focuses/traps heat downwards. Some stove/range finish can be damaged by the high heat. dcarch

BTW, Nickel is magnetic. Nickel magnets (Alnico permanent magnets) are used in many earphones and loudspeaker voice coils, and in some DC motors. dcarch

Thanks guys for the soft shell crabs information. One thing you don't find here in NYC, unlike in Canada, is live king crabs. I will be going to Canada next month. Look forward to that! dcarch

It was pretty good, but not spectacular. Next time I may up the sous vide temperature to 155F, and may be 10 hours instead of 5. I don't see why not. I may try that sometime. dcarch

Also check the temperature calibration of your setup just to be sure. dcarch

I seem to think that there are more than one kind of ramps. Also, how old/young? where they were harvested? They may taste different. Best to tryout a small quantity. dcarch