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  1. I don't know if anyone else remembers this, but many years ago, there was a tv show in the US showing a guy eating a bicycle - he first cut it up i(even the tires!) into very small pieces (like the size of a medication capsule) and then proceeded to swallow it piece by piece.
  2. I've found the food on all of the pan Pacific (or the other direction) flights I've taken to be pretty good in coach. Granted, I've only taken 4 airlines - mostly EVA, whose food is never spectacular, but always at least tasty and for sure edible. In addition to the dinner and breakfast, they come around with a snack in between - coming out of JFK, the snack is typically a fried chicken sandwich with spicy mustard, which has been heated... it's actually very tasty - I usually have more than 1. They also have an area filled with other snacks and drinks to help yourself if you want to get up and stretch your legs, but the flight attendants come around with trays of water and juice pretty regularly. Of all the flights I've taken, Singapore Airlines had the best food (this was about 12 years ago) - even in coach, and even when compared to a lucky upgrade at no extra charge to biz class on Air France from Paris to NY. They had a lot of choices, and all of them seemed well prepared. They also handed out Haagen Dazs ice cream after "dinner", which was stored in styrofoam boxes with dry ice. Midway through the flight, they gave the extras away as part of the snack area in the back of the plane.
  3. KennethT

    Dinner 2018 (Part 1)

    Thanks - I'll try that
  4. KennethT

    Dinner 2018 (Part 1)

    Last night's salmon variant - green papaya som tum... Salmon cooked sv in 115F bath to core 102F in fish sauce, soy and sweet soy sauces, then torched. The green papaya was good, but I'd kill for green mango (which doesn't exist here). I'm still trying to figure how to get my dried shrimp light and crispy like I've had in Thailand. Most instructions I read are to rinse the dried shrimp, then dry fry over medium heat for about 5 minutes... it comes out ok, but the shrimp are still a little dense for my taste. I've also tried soaking for 10-15 minutes then the medium heat dry fry.... I wonder if it would be better to soak then do a high heat dry fry?
  5. KennethT

    Rice Cookers

    Wow... 82 minutes for rice.. Is it growing it too?
  6. KennethT

    WIne Pairing for Scallops with Uni Sauce

    I like the idea of a shochu, or maybe a sake that is light and floral. I'd mainly consider something high in acid to complement the fattiness of the scallops and uni butter... maybe a champagne?
  7. KennethT


    Beautiful chocolates! How do you make the golden leaf pattern in the lower right? It almost looks like a fractal tree.
  8. @haresfur You have an evaporative cooler? Do you mean an air conditioner or the greenhouse type "swamp cooler"? https://en.wikipedia.org/wiki/Evaporative_cooler
  9. KennethT

    Dinner 2018 (Part 1)

    I went to LM some years ago while Yannick Aleno was there - one of the best meals ever. They did a crown of squab made with a savory sugar shell that I dream of - and recreate once on a while at home when feeling a little flush!
  10. KennethT

    Dinner 2018 (Part 1)

    I also find it interesting that you don't have limes in China - even as close as you are to Vietnam - but that you have lemons. Many times I have been in SE Asia (where there are no lemons, only true limes) and servers have called something lemon, even though it was a lime. But I attributed that to a language issue - every time I saw that, they had never heard of the word "lime", but only knew "lemon" as a translation for the Thai (most times it happened in Thailand). But the fact that they used the word "manao", which I know to be true limes told me it was a language issue.
  11. I've never seen such an active slingshot market!
  12. KennethT

    Quiet compressor for airbrushing

    If you do a lot of airbrush work, I would get a compressor with air tank and a long hose as suggested by @dcarch. The motor may be loud, but it won't run all the time - once it reaches pressure, it will just run for a minute or two when the pressure in the tank drops below a preset level. In my facility (it's not a chocolate facility, but we do paint spraying) we keep our pressure in the lines at about 100 psi - but the spray gun only needs 25-30 psi, so we have a filter regulator at the spray booth to clean the air (there are filters that will filter all water and oil) and maintain proper pressure for the spray gun.
  13. KennethT

    Kitchen / Dining Area Renovation

    Wow - that wall of windows is great!
  14. KennethT

    Dinner 2018 (Part 1)

    @Ann_T I wanted to like this, but I'm sorry to hear about Moe... I hope he's doing better and will make a full and speedy recovery!