dcarch

All you need is a $10 aquarium pump to circulate water. Very small and easy cleanup. dcarch

Many chefs can do that without sous vide. dcarch

DWO? Digital Water Oven? dcarch

Lilacs are blossoming. Anyone has a recipe for lilac ice cream? Thanks in advance. dcarch

Ashen – delicious way to give leftover chicken gourmet treatment. SobaAddic – many stunning photos! Scottyboy – We miss your cooking. Huiray – you need to start thinking about writing a cookbook. Ann_T – you make yummy food look so easy to create. Anna N – your dishes are always just as appetizing as any fancy ingredients. Basquecook – Dandelion greens, ramps --- you are speak my kind of language. Mm84321 – everything comes out from your kitchen is perfectly done. Steve irby – beautiful plating. Chefmd – Agree, perfect salmon. Kim – Absolutely amazing onion rings. Not the easiest thing to get perfect. ------------------------------------------ A few recent cooks. dcarch Roasted pork, kabocha, broccoli stems smoked chicken daylily shoots Smoked pork shoulder on orzo

I do think that a circulating SV cooker can get the internal temperature of cold large food quicker, just like a convection oven can cook food faster. But once temperature is reached, it would not make much difference, assuming the insulation of the cooker is good. dcarch

How much is the FH fern? Is the market open on Sunday? dcarch

You should check your local building Code first. There are rules for high CFM exhaust fans. You may need to provide separate makeup air intake also. It can be dangerous if you have a fireplace. The exhaust fan can pull CO down the chimney into your living space. dcarch

"----Having ice below freezing is less effective at cooling your drink than you would think---" An 1" x 1" x 1" ice cube, one degree C cooler will only give you about 1/1700 BTU of cooling. The temperature of the glass, the stirrer, the shaker, etc. Have more impact than the ice cube. dcarch

Sure, a little different from Soba's: The ramp jam recipe: 2 tablespoons olive oil 2 cups ramps, chopped (leaves only) 1 large onions, halved and sliced 1 tablespoon sea salt 1/2 cup white vinegar 1 tablespoon chopped fresh ginger 1/2 cup sugar salt and pepper to taste 2 tablespoon butter 4 cloves garlic ½ box SURE-JELL Fruit Pectin Cook until onion becomes very soft Blend everything to a thick sauce. Chill and serve. dcarch

Ramps transplant well. Last year I bought some ramps. I ate only the tops and planted the bulbs. I got ramps this year in my yard! I will have a lot more next season. Leg of lamb was $2.99 a lb. So I cut some of the ramp tops and made ramp jam. This dish is Lamb, ramp jam and yams. dcarch

I cannot imagine they actually sun dry tomatoes. Dehydrate? yes. I have mixed tomato powder with ketchup. Not that good. dcarch

Indeed, they are. dcarch

Another wonderful early spring Mother Nature gift is Hosta. dcarch Beef Tenderloin On Hosta Shoots

I would not bother. If both died, replacement will not last either. Just get a separate pump and see how long the heater will last. The heat will need fast moving water around it. dcarch

Would that be a leftover thinking from long long time ago that tomatoes were thought to be poisonous? dcarch

Wonderful stuff. I cook with black garlic all the time. dcarch

The last time I found out how much it costed to re-tin, I gave all my copper pots and pans away. dcarch

To me, copper cookware is like sterling silver flatware. Lot's of maintenance with no real benefit. dcarch

I think one thing everyone uses the most for cooking is the computer. Googling for recipes, storing recipes, watching youtube cooking demonstrations, etc--------. and visiting food forums! dcarch

How is your vegetable garden doing? Depending on where you are, many areas may just be warm enough to have your seeds germinate. It will be many more weeks before anything is ready for the kitchen. I have been harvesting daylily shoots for a couple of weeks now. Many parts of daylily are edible, and are commonly used in many parts of the world. The shoots and young stems are very tender and mild tasting, kind of like white asparagus. They are very prolific perennials. The more I cut, the more they grow. They are completely happy in shade and need no care whatsoever. Do you forage? dcarch Braised Cod on Daylily Shoots.

Whenever eggs are on sale and I have too many eggs, I just dump them in salt water. 40 days later, I will have preserved salty eggs. I will try adding miso next time. dcarch

Power is good, but power is not the whole story. A motor can have a 1000 HP, but rotates at 10 RPM. It is power + RPM. But power + RPM is not the whole story. What really chops food up is the different speed of the blades and the food particles. If the blades go at the same speed as the food, even the blades rotate at 10000000 RPM, there will be no chopping of the food at all. Power, RPM (not many blenders give you RPM information) and turbulence creates based on the jar design (that's why many jars are square), give you the performance of a blender's capabilities. dcarch

Pork skin has more gelatin than anything I have tried. Not very expensive here in NY. dcarch

A blender is an extremely simple machine. It has no gears and no belts to break and no heating elements to get burnt out. It has only one moving part, i.e. blade assembly direct driven by the rotor. There is only one thing to considered, they are mostly high speed universal brushed motors. If you take the time, Google "proper seating of carbon brushes for universal motors", the motor can last a lot longer. Universal motor needs to rotate at high speed to have its built-in turbine blades ventilate the field coils. So don't stall the rotor, or it can fry quickly. Shel B, go find one that you can check out first. The Ninja Blender has the sharpest blades than all other blenders, which can be dangerous if you are not careful. dcarch