KennethT

A traditional Indonesian padang classic - ayam balado. I'm sure when we're in Jakarta in July, I'll have something balado-ified every day.

Yikes.... I hope she never travels to Indonesia, Malaysia or Singapore... they put turmeric in EVERYTHING!

I had no idea that Baker's Chocolate was named after a person! I always thought it was chocolate meant for baking!

Singapore's (Old) Lai Huat inspired sambal grouper, with cucumber pickle.

Central Java style soto ayam (chicken soup)

Marion's recipes are usually pretty good. @JeanneCake I also find Hot Thai Kitchen's recipes to be very reliable: https://hot-thai-kitchen.com/sweet-chili-sauce/

@Duvel Are there any typical condiments for the horse sandwich? We had horse in Iceland and loved it. Also, I'm surprised that the menu is in English - is that common in Munich?

Deep fried bacon??!?? Who knew that was a thing? Maybe they have a cardiologist on standby....

How does the Preethi grinder differ from a standard blender or food processor? Is it like an Indian wet grinder that uses granite wheels to pound the ingredients or does it have blades?

In Thailand, sweet chilli sauce (not necessarily Mae Ploy, in fact, most probably not) is the standard accompaniment to many fried foods. It's also pretty easy to make yourself, and would wind being a lot better.

I've got all y'all beat - I've got a whole side of wild caught Florida grouper as well as some pork shoulder steaks, all vac packed, that are many years pre-Covid!!! Every time I see them at the bottom of my chest freezer, they look ok - no freezer burn, but I still don't know what to do with so much grouper and we've been "eating healthy" for a while so I don't know what to do with about 6 pounds of pork shoulder.... so they sit!

@Duvel Happy Easter and I am so glad to see you!

That's pretty much it. I don't know how much difference there is in materials from manufacturer to manufacturer as the technology is old and pretty much standardized by now, but I haven't researched the various manufacturers, so it is definitely possible.

From my understanding of the physics of resistors, all resistive elements are 100% efficient in converting electricity to heat - their efficiency differs in how that heat gets transferred to the pan. That can vary based on how much of the "tube" cross section makes contact with the pan, the total flatness - meaning, how much of the coiled tube doesn't contact the pan at all, etc. Most stove elements are of the "calrod" type - meaning that a thin wire is helically twisted and encased in an electrical insulator which is then further encased in a metal sheath. I imagine that the manufacturers of the heating elements would be able to supply data on their elements' performance.

Within the realm of resistive burners, the only thing that will make one more efficient over another is how well it contacts your pan since the heat created is proportional to the burner's resistance. So a burner that uses less power will also make less heat - so to bring a given mass of water to a boil (for instance) a less powerful burner will take longer to get there while using less energy per minute, basically ending up a wash. To get to be much more efficient, you need a different technology, like induction, but that requires a whole new burner system, not just a part replacement as you may be aware.