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About KennethT

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    New York, NY

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  1. Sorry to hear that. Sometimes tourist traps are unavoidable. Is the Argentinean definition of rare/medium etc similar to that in the US?
  2. Looks great! Can't wait to see the rest of the trip!
  3. Scratch Guacamole - Labor Intensive

    There are a few places in NYC that do tableside guac and I will say that it is very popular in those places, and commands a high price. Some people enjoy watching it being made in front of them, like theater. The Guac Guy in those places is never standing around.
  4. Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
  5. How are you supposed to read the books if you don't open the box? ha!
  6. Dinner 2017 (Part 6)

    @mgaretzIs it possible that kaklaten is Yiddish or some variant thereof? My father and grandmother would use terms that looked and sounded just like that..
  7. Seconded.... Wish this could go on and on!!! Thank you!
  8. It is the traditional Thai style to serve everything at once, that way you jump around between dishes. Ideally, you would have a few dishes with different flavors - some spicy, some bitter, some sour, etc... and eating the dishes jumping around like that can really balance things out. That works great in Thailand where space isn't necessarily at a premium, so a two top looks like a table for 4 in the US. The problem here is that real estate is so expensive that they make the tables really small and put them together to maximize space. That kind of puts a damper on the whole jumping around thing as the table gets overcrowded and there is no room to put anything. I always thought they should use some type of tiered table with plates on elevated racks over other plates... when you run out of space in 2D, move to 3D....
  9. Dinner 2017 (Part 6)

    @liuzhou Is cod local (or relatively so) to China?
  10. Loving this... thanks for taking the time to post!!!
  11. I wonder how people could tell that their knives were magnetized... most food is non-ferrous... hehe...
  12. I've used a mag. knife block for about 12 years now and I love it. I just got a cheap one at the rest. supply store on Bowery and Houston. It doesn't look that great - but that doesn't bother me since my kitchen is very utilitarian, so it somehow fits - plus, it's covered by knives so you can barely see it. I've never had a problem with it "losing a knife" or scratching one - but I make sure I don't slide the knife off when I'm going to get one. Also, make sure you dry the knife thoroughly before putting back - I have heard of some people complain of rust developing between the knife and magnet since air can't get to the stuck side of the knife once it's adhered.
  13. Freezing coconut curry

    Most nights (especially during the week) my wife and I have very little free time between coming home from work and getting ready for bed. Because of this, most of our weekday meals are a rotation of dishes that we can make the sauces over the weekend in large quantity (say 4-8 meals worth), then once home, quickly fry/bake some chicken thighs, make some rice in the rice cooker, add the reheated sauce and dinner is done. Lately, I've wanted to expand our rotation by adding some coconut curries - like Thai or Malaysian style. I know that the curry paste freezes well, and have done that many times. And I know that raw coconut milk freezes well, as the best quality ones I've seen are frozen vacuum sealed pouches from Thailand - unlike the canned variety, they have no preservatives or emulsifiers and taste as close to fresh squeezed as I've had. I'm wondering if you could pre-make a large batch of curry - either the more soupy kind - like a thai curry, or a relatively dry kind - like a rendang, portion, and freeze. Then, quickly reheat on the stovetop, or seal chicken in a ziplock with the curry and cook in the waterbath over the weekend, then freeze the whole thing for a quick dinner that reheats in the bath while the rice is cooking. Has anyone done anything like that? How were the results?