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About KennethT

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    New York, NY

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  1. I was worried that Bermuda was affected by some of the recent hurricanes, but it certainly looks fine in your photos!
  2. Brining - can I do it today for tomorrow?

    How long you brine for depends on the concentration of your brine and thickness. If you do an "equilibrium brine" like others have suggested, it could take 3 days sitting in the brine to get to the right concentration. If you make a ridiculously strong brine, then you may only need to let it sit in the brine for an hour, but then it should sit for a while (minimum time depends on thickness) so that the salt can distribute itself evenly - otherwise, you'll have a salty ring on the outside, and unseasoned meat on the inside. Once you take it out of the brine, the salt will evenly distribute itself over time - the longer you let it sit, the more even it will be. Once it is completely even, letting it sit longer won't hurt it (until the meat spoils!). If you have several days before you want to use it, the equilibrium brine is best because there is no way to oversalt it. Once the salt in the meat gets to equilibrium with the surrounding brine, it just sits there, no worse for wear. The problem with using a strong brine is that the meat will continue to take on salt until you remove it from the brine - the longer it sits in the brine itself, the saltier the entirety will be.
  3. If I remember correctly, Bernard Loiseau - in France, committed suicide supposedly because of the pressure of keeping his 3 stars amid changing trends and tastes.
  4. It makes sense that he's trolling the internet for discussion about it since it's a brand new product... I'd probably be doing the same thing.
  5. https://en.wikipedia.org/wiki/Brassica_juncea
  6. I only recognize the first one - I've seen it in my local Thai store - they said it's the typical pickled mustard used as an accompaniment to Khao Soi - and indeed, looks like what I had in Thailand with it. Make sure you thoroughly drain the yellow liquid, and rinse/drain the mustard well - the packaging liquid is disgusting.
  7. Road food

    @TropicalseniorThat sounds like an amazing experience!
  8. Pizza Baking Steel

    @adey73I'd be worried that you wouldn't get great heat transfer doing that. Unless both the steel and the aluminum were both perfectly milled flat (which they're not), there will be a (relatively) large air space between them acting as an insulator.
  9. Pretty cool. Was that vibrating sound coming from it or a low flying plane outside?
  10. I never knew there was such a thing as an unripe, or ripe for that matter, eggplant... I thought they were like zucchini in that respect. They don't really ripen - they just get bigger.
  11. @dcarch and @TicTac Exactly. Vietnamese Coriander aka Rau Ram
  12. Gotta harvest a lime...
  13. My yu choi is going crazy! I harvested it down to only a few sprigs just last week...
  14. Road food

    Back in 2008, my wife and I spent a few days around Xmas time going to Puerto Rico. We flew into San Juan (all the way on the east side of the island) but our hotel was all the way on the west side of the island. There's actually an airport on the west side also, but we wanted to drive across the island taking in the sights, and a certain lechoneria in the middle of nowhere. Best. Lechon. Ever.... ETA: Along the way, we also found a lady frying fruit pies over charcoal on the side of the road... I didn't get a picture, but they were fantastic!