AAV Drop Ship


kerick

Member
I remember when you were building that project. You deserve an award for it! Well done!!
Maybe next year I may have something ready............
It will probably take that long!
 

yuumi2891103

Master Member
I remember when you were building that project. You deserve an award for it! Well done!!
Maybe next year I may have something ready............
It will probably take that long!
Thank you so much, Ken-san.
That model was such a special one.
For the first time, I felt a sense of unity with the friends who supported me.

While lingering and postponing to back on the workbench, I am struggling with many things that I have to take care of which come rashing over me at the end of the year as usual. So I keep missing the time to get back to the model.
Sorry, my friends, I hope that I could back soon.
 

gedmac66

Sr Member
A “Very
Merry Christmas GIF
to you and your family Katsu-san !”.
 

yuumi2891103

Master Member
Merry Christmas, Everyone! And congratulation on the successful launch of the James Webb space telescope. I know it took a long time and was spent literally the astronomical budget. But the project is the long-awaited dream come true for all astronomers all over the world. They say there still have to be run through numerous critical processes to reach the initial operational capability. There is no risk-free glory.

Now, here is my present ongoing project...
Recently, I obtained a whole piece of duck in the market nearby. It was packed completely and frozen.
So, I thought I would cook Beijing Duck, I checked the recipe and realized that the Beijing Duck is usually served only with well-baked crispy skin. I want to enjoy the whole duck. So I searched the web and found one!
It's the Kang Tong Duck! If you SciFi geeks don't know about the Kang Tong, I tell you, boys, it's the north of the Tatween.

Below is my Central Reserch Lab Module C.R.L.M.
Not so big but is very resercher-friendly.

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This is the subject material I've got this time.
4.0 pounds duck. Sex is unknown.
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Started .
The following are the three main seasonings.
From the left:
A Mixed spice that is sprinkled on the surface of the body. White pepper, sea salt, sugar, and five-spice powder that is sprinkled on the surface of the body.
Middle:
Stuffing ingredients such as flavored vegetables: green onion, garlic, ginger and fermented tofu paste, sake, five-spice powder, oyster sauce, mandarin orange peel, soy sauce, sugar, Chinese sake Sho-ko-shu.
Right: Syrup for the outer skin to make it crispy. This will be applied prior to frying later. Water, vinegar, honey, sake, and sugar syrup.

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Powdering outside and sutuffing inside. And sealed the hole.
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Now, inject the air between the meat and skin which is good to make the skin very crispy. I used the bicycle pump.
What a cooking!
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Then poured the boiled water all over and cool down by pouring the cold water.

Then hook and hang to dry it out for 24 hours.
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Clean the lab up and let's call it a day!

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To be continued...

Thanks for looking!
 

yuumi2891103

Master Member
24 hours later...
I put it in an oven.
320F 30 min.
338F 10 min.
turn over
338F 30 min.
356F 10 min.

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Sauce: Teng-Meng-Jang, mayonnaise, sugar, ketchup, and warm water.
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Garnish: Apple, cucumber, green onion.

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Wrap with Kao-Ya-Ping.
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Taste like heaven!!

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Thanks for looking!

Wish you have a happy new year!
 

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