Deephaven

Murgh makhani & brussel sprouts. Some grocery store "naan" as I threw out my shoulder and couldn't lift the mixer nor did I feel like rolling any out.

Had leftover rice and jerk chicken, so made some jerk chicken egg fried rice. Supplemented with some local asian grocery buns and dumplings.

Understood. My IR thermometer doesn't read right on bare stainless so I need something in the pan. Didn't have time dinking around this morning.

Chicken looks glorious and thank you for posting the recipe in your blog. Can't wait to try it!

This morning I ran them both with 650g of water on the gas range. Came to boil within a second of each other and pulling the rolling boil off the heat they both stopped bubbling in 3.75-4.25 seconds and the margin of error from my lovely stop watching tells me they are fundamentally the same. To be fair again one is a sauce pan and the other the saucier, but I grabbed two with equivalent volume capabilities as well as equivalent masses (within 50g of each other). I also do not care about boiling water speed as that wasn't my purpose in playing, but I wanted to see how well the pan reacted to a temperature change. Considering it is really hard to accurately measure temperature up taking the pan completely off the burner and watching the boiling subside was what I chose to do. So far I like what I see.

Was planning on one of those as well on my next trip. Have to balance the weight/import duties and hassle of bringing it all home at once. The remodel won't be done until January and I'll be back in Europe by March so it won't be that long of a wait.

Demeyere plancha was sadly discontinued in 2018. There is some odd European website selling them but otherwise none available. ☹️

Still shopping. As for the copper, I've had it all for more than 20 years. It owes me nothing. I've loved it, but also am ridiculously sick of the heat and oil splatter due to the gas. I tested out a wolf induction and it did something's even better than my bluestar. I ordered up the try me size falk. It landed yesterday. Boiled water on my El cheapo induction burner and boiled water in the equivalent copper pan on the stove. Upon removing the pan from the heat the falk unboiled 3* faster than the bimetal. To be fair this was a test of the blue star and copper vs induction and falk. I am sure that the flames kissed up the sides of the copper heat soaking it more than the falk, but it was a test not a conclusive one. Open to others. My shopping will be completed in Nov when I am next in Europe. Trying to make sure I know what I want before I go so I can preorder it to a friends house. Will look at the demeyere teppanyaki right now...m

If you can't fry an egg....

However you are used to doing it. I usually cut the stick of butter in 1/3's the long way twice and then cube it. After that I use my fingers. It almost works better with frozen as they don't squish. We almost always have frozen berries in the freezer because I buy them when they are on sale and just freeze the excess we don't eat. Smoothies, muffins, scones, they get used for. By the way substituting cranberries and orange peel makes nice ones as well. Lots of other combos but those two are my favorite. As for the lemon zest it is in grams because I buy bags of lemons at costco and then zest & juice them all. Juice gets frozen in 2oz cubes and the zest in a tupper ware and it leaves in the freezer.

Big key is to not really make it come together. There is still a ton of loose bits when I dump it on the counter. Just like biscuits, pie crust you barely want it to come together. Reading my recipe shaggy is not a strong enough description. Unmixed but almost together would be. Just like biscuits it's those folds that make a difference. I trifold in each of the folding steps to get more layers. Keep the fat cold! If my recipe isn't descriptive enough, I'd be glad to answer questions.

Absolutely. Glad to share anything. Not home at my PC now but will post a screen shot of it later.

Blueberry lemon scones

Then clarify. Yaki Udon is Japanese....that is the topic

Not in Japanese recipes. Stop applying Chinese broadly to all asian dishes. In this case it just isn't right.

Kung Pao Tofu

As I stated above; however, to make sure we don't confuse the OP I will repeat it. In Japanese recipes dark soy = normal, is no label of dark. Light soy however is labelled. Dark Japanese soy is more akin to light Chinese than dark. It is different but that substitution is way better than subbing Chinese dark . Personally I never sub Chinese for Japanese products nor Thai or others. So many great soy sauces you should have them all.

Japanese dark soy sauce is normal, they mark the other "light". Careful as well, not "lite" as that is usually low sodium. Other Asian countries do it differently. That being said in that recipe that is a substitution as well and imo you should have a bottle of mirin as the rice vinegar sub won't work.

My families favorite way of having greens is to take a couple of the really big containers and cooked them down 70% and put them in a bowl with a piece of pan roasted halibut/seabass/etc and a sauce made from a cup of water, 1/3 cup soy, 1/4 cup brown sugar and then steep a 1" piece of fresh ginger and 3 cloves of garlic chopped at a boil for 10min. After 10 add 2 tsp of black tea and steep another 3-5min and pour this over the fish & spinach.

Jerk chicken, peas & rice and tostones

Found a beautiful zabuton Ate it with some baguettes following AnnT's process.

How about how they seal?

We live in the woods. Plenty of mice living in my yard and I'd like to keep them out of my cabinets. Mostly going to store charcoal, grill tools and such so it isn't the end of the world but since I am designing a new outdoor space I'd prefer to make sure I don't generally have to worry about mice. I realize keeping all food out of them is the biggest key, but wondering if anyone has found some weather ok cabinets that will keep out the rodents?

Thank you!! I updated my typed version above, ordered some shrimp paste, and am excited to try it!

Sadly I had to go to Singapore 3 times before even trying this....but fell in love for my other 8 trips had it for breakfast nearly every day. Sadly it's been more than 10 years since I was in Singapore . I've made my own rendition a few times with store bought roti prada (costco) and really enjoyed it, but will definitely make this. In order to have something to follow in the kitchen I typed it up in the format I use, but I have a couple questions I'd love to have you clarify if possible. 1 - handful of ground coriander (or small handful of ground cumin)...I am 6'7". A handful to me is around 3Tbsp. Figure I am not normal though and want to make sure I am in the ball park 2 - in reading your changes, I couldn't tell if you added the potatoes before freezing...I sort of figured it wouldn't matter since they are par cooked and chose to add them with the chicken to really just have a rempah in the freezer 3 - Did I read the portioning right? ie, 16 thighs for the whole rempah? 4 - When you pull the prata dough out from the fridge how long do you let it rest before stretching? 5 - Most important one yet, is there a belacan you recommend? When I read 5 Tbsp I was contemplating my Thai paste and thought that was a typo as it would dominate. Would love to know what you use. Here are my typed up versions...if you answer the above I will update them. Hopefully I am not breaking any rules on the forum or offending you Kenneth by typing this up. I am SUPER excited to try it.