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Thanks. Love the stuff. We have a Dutch grocery store here that sells some Indonesian products. We are never without kecap manis.

Yes, that's what I was calling "sweet soy sauce" from time to time.

Thank you for taking us along for the ride. Looking forward to the next one. Do they use kecap manis there?

Over Here : https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/page/6/ check the price. my friend is way ahead of the Meat Pyramid. this year he only got one standing (choice ) rib roast. First Cut , 9 - 12 .

my partner @ WHPS gets a standing ( choice ) rib roast @ Stop&Shop around Christmas , as they are on sale . He was way ahead of the revised Red Meat Pyramid. note the price : he is going to do the ribs today or tomorrow on the Yoder. and SV the steaks . Lucky Him.

And what about chocolate????

I don't have Bluesky. I don't even know what it is. And if you want to be friends...don't tell me.

@KennethT thank you for putting so much effort into sharing with us your trip. Mostly ice and snow here while you were scuba-ing away. Just Saying. and I thought you might enjoy a Special far Side :

The link for the full thread is higher up in my original post. You may not be able to view it if you don't have a Bluesky account. The "TL:DR" is screencapped, so if you're not seeing it, it's not about accessing the page but about whether you're seeing images correctly on eG with your device. IIRC you'd spoken about that just recently?

Well I think you guys did great turning lemons into lemonade! I really appreciate you showing us your trip--I love that you take us along Also very much looking forward to seeing Komodo Dragons next time

This is the way it's always used here - the skin is green like a lime, but the flesh is orange. It is very acidic, like a lime but different.

That's sad. I enjoyed watching the shows she was in.

Thanks for following along and (hopefully) I'll be back in July for Komodo, Take 2, new and improved!!

Oh, and a gratuitous Singapore airport baggage claim shot....

After dinner, we waddled around for a while before heading into the transit area and to our terminal. We had Gold status with Singapore Airlines because of our points, which allowed us entry into their Gold lounge which is quite nice. There is a lot of nice seating that's not too crowded, a shower room you can use, plus a huge amount of food. They have a manned laksa station which I would have loved to have tried, but I was way too full. They also had lots of Indian food, some dim sum, western choices, a help yourself bar with gin/vodka/mixers plus a staffed bar, wine, and desserts. One thing I was happy about was that they also had a nice selection of TWG teas - which is a high end Singapore tea brand. Since we had a few hours to go while waiting for our flight and I was already getting exhausted, I figured some caffeine wouldn't hurt.... And, of course, you need something to go along with the tea.... Cream puff, chocolate muffin and mango cake. All were quite good. Unfortunately, all tales come to an end, so we eventually had to leave our super comfy seats and make our way to the gate and then hour 18 hour long flight home.... food on that flight can be found here, here and here.

Paywall. I heard about her passing this morning. She will be missed. I liked the work she did and have to make her Snicker doodles.

Further to this point: I'm a bit surprised that the peel is so green, and I wonder if that means the fruit is unripe -- which would contribute to its acidity. The photos of the fruit I'm finding show them as orange, along the lines of a mandarin. Am I getting a bum steer on the color, or do they favor the unripe fruit?

It took me a while to figure it out also - the QR code leads you to a website on your phone, but ordering through it was not very intuitive... plus, after a while, one of the servers came around and asked if I needed help!!

Also, where is the candy section of the pyramid?

And this is where you'd find me dead on the floor from starvation --I have no clue how to do this 🤣

Right, but I can't find it in NYC anywhere!!

You may not need to, unless you simply want the pride of growing it yourself. I grew up (in California) knowing them as calamondin, so remember to use that search term at home if you come up dry on calamansi.

Dragonfruit doesn't really have much flavor in the best of times. Most places serve it with a slice of lime to squeeze on top. In Saigon, they served it with a dish of salt and chilli with lime juice so it made a paste for dipping. I like it because it is full of water - it is super hydrating, plus it's refreshing, especially with the squeeze of lime. BTW, the color is just as vivid on the way out! Something to be aware of so you don't worry thinking that you have intestinal bleeding....

I love the look of the food (and the scenery) but the thing that continually astonishes me is the dragonfruit. Its color is so vivid! The time or two I tried it here, it had vivid color but not enough flavor to make those seeds worthwhile. Now I wonder if it's simply too unripe here to be any good...rather like quince. Northern Minnesota stores simply may not have access to the good stuff. Does that sound possible?

We got to the airport about 20 minutes before the desk opened to check our bags, so we waited around a while. Once done, we moved through the essentially empty airport (our flight may have been the first of the day) not really finding anything to eat for breakfast, and to be honest, we weren't really hungry anyway. Most of what was available was coffee and pastries like croissants, etc, nothing local. But Batik Air gave us the same sweet roll with chocolate on the flight to Bali - Once in the Bali airport, we went to the other Made's Warung as it seemed like the best local option: This place was packed - we had to wait a few minutes for a table... the setting also wasn't nearly as nice looking as the one in the other terminal. But the food was still good, despite how crowded they were.... A very good ayam (chicken) betutu. I had been planning to make this at home, but now I definitely have to. Fried chicken with sambal matah and a sambal goreng, plus lawar (mixed vegetable with shredded coconut) and peanuts. Next up, a flight on Garuda Airlines (Indonesia's national carrier) to Singapore: Once we got to Singapore, we went through immigration (painless and fast using the autogates) since we had to check our bags in on our Singapore Airlines flight. While we were in the public area, we decided to go the Jewel for dinner and wander around a bit since we had several hours before our 11:30PM flight home. After taking all we could of the crowds, we made our way into the Jewel's basement to try a Nyonya restaurant new to us. Unfortunately, Violet Oon closed her restaurant in the Jewel a few months ago and moved it to the Dempsey Hill neighborhood... great for Dempsey Hill, bad for us - we loved that place! Here's where we went: Some menu shots - it was set up to look like an old newspaper, but you ordered through a QR code you scanned on your phone. I had wanted to try their mee siam - we had it at a Nyonya restaurant in Penang and wanted to see how it differed... Berempah chicekn with mee siam. Their version was really dry and tasted more of dried spices rather than the penang version. In the spoon is a calamansi which is quite acidic and very different from a lime. Now I need to grow a calamansi tree.... sigh.... This is the curry sliced fish. I don't know what the fish was, but it was a white fish that was really meaty and had no bones. There was so much fish lurking in here, and the broth was fantastic - coconut milk and dried spices.... One of the best parts about it was the tofu skin floating on top which absorbed the curry like a sponge.... I also got a teh tarik (pulled tea made with sweetened condensed milk). I was a bit disappointed that it wasn't very frothy by the time it was delivered. Behind it was the "tingkat" which are bowls to accompany the curry. The top is rice and the bottom is Sambal potato leaves, made with tons of shrimp paste (it IS Nyonya after all!) They had some desserts but also had a serve yourself cendol stand: Cendol is basically shaved ice with coconut cream and palm sugar syrup with little squiggles of pandan flavored agar. We were so full though, we didn't partake....