KennethT

I used to be a big proponent of Wild Fork but I haven't ordered from them in ages - I was sick of a lot of things coming in freezer burnt. Some of their items come vacuum packed, but a lot of it is in bulk bags - it's convenient to be able to only defrost 1 chicken thigh, but the last several times I ordered from them, I'd say over 80% of what was shipped bulk had some amount of freezer burn. Even the Argentine red shrimp.

Forget No complaints - I'm getting on a flight just for a chance at your leftovers!

I also wonder how it feels to move the pan around on it. Most times, unless it's a big pot of water, the pan doesn't just sit on the burner. My good induction burner still outputs power when the pan is raised an inch or two above the burner surface. My crappy one beeps incessantly in that condition.

Wow! This looks amazing - although I keep wondering how they vary the power level to the burner. Is it a continuous power output and varying levels or a duty cycle (alternating pulses of full power and no power). I have 2 standalone induction burners, one with the continually variable power output and one with a duty cycle, and unless you're heating a big pot full of water or oil, it's very obvious which one is which. I don't really have space for a drop in piece of equipment here with the layout of our cabinets; I really wish they made a single burner standalone version as well.

Not feeling so well this morning, and considering that I made chicken stock last night, we had Jewish/Vietnamese penicillin.... Mien ga... (Chillies are for decoration - they're drying on the table)

Amen!!!

wow, that prime rib looks amazing... I haven't had it in so long - I used to love it as a kid, and it probably contributed a LOT to my current artery cloggedness!

I find that some of the smoke leaches through the bag and into the water. Even still, I still do a smoke --> SV; post SV, I don't think the smoke sticks well because the surface is so wet, unless you were to dry it with a fan or something to form a pellicle just before, but that's an extra step and a pita.

Can you say more about the garlic prawns? Does it use a ginger/garlic paste or just garlic? Spices other than mustard seeds?

Bison patties with sambal ijo and sambal merah. Green mango for dessert. Our SE Asian Thanksgiving feast will be followed by some of Ken Burns's The American Revolution.

I'm sorry that the Last Supper didn't work out as well as the first time. We've had that happen to us many times but it's always sad. But I enjoyed your short trip, so thank you!

I am sad to report that I just learned that the Violet Oon location in the Jewel at Changi airport has relocated to the Dempsey Hill area (this is where we had fish head curry, here - scroll down a bit). I was really looking forward to going there again in a month or so when coming home from our next trip... After trying to go there so many times but not being able to because of time constraints, or one of us being really sick, I'm very happy that we were able to get there once, but I was hoping for at least one more repeat performance....

I forgot to add the seasoning.... Add 1.5T salt, 1/3t MSG and 1t chicken powder or mushroom powder to the mixture while being fried, just after incorporating the chilli/tomato mixture.

we've had tgis for years... it's great!!!!

@weinoo Where did you go for the sushi?