KennethT

Did you slice the cb with a machine? If that was with a knife, color me impressed!

I also use the Huy Fong chili garlic or sambal oelek, neither of which is Chinese. @weinooFor a much better Viet hot sauce, I like the one made by Hanoi House / Hanoi Soup Shop which they sell by the small container or jar.

This is one of the funniest things I've ever seen.... thank you for this!!!! Do you know why they call the spatula section the "Equalizer"?

Is this pork neck or a different cut?

@weinooI think the top one looks just about perfect. For neapolitan style, I don't like any browning on the cheese. I also like the center a bit juicy... knife and fork!

I've seen (as I'm sure you have too @liuzhou) scissors used to cut food all over SE Asia. In Vietnam cutting fried spring rolls!

My bamboo flooring had to sit even longer than that!

Insert joke about how many electricians it takes to change a.....

exactly. After we purchased our place, I asked the super to give me some names of contractors who worked in the building. His name was first, along with a couple others. I've met a bunch of his guys who work in there - they've all worked for him for a long time. They like working for him because he always has work for them!

Exactly. My building is a lot smaller than yours, but my contractor had already renovated at least 5 apartments in the building just in the last few years.

Pre-pandemic, I used to get these all the time at their location near me...

Wow, that is crazy. I knew this went on to some degree, but that much!?!

Busy day today so not much time for cooking. I was talking about one of my current favorite Thai restaurants, Fish Cheeks, and conveniently enough, they deliver. My wife is addicted to their shrimp chips with nam prik pao - it's really shrimpy (shrimp paste). One nice thing is that they change up their menu from time to time. Haven't seen this before: One of my favorite stir fries - grachai (finger root), fresh peppercorns and Thai basil made with trout which was completely boneless. It also amazes me how this can arrive still nice and warm but the fish was perfectly cooked and it took the delivery guy 20-30 minutes to get here. An old favorite - branzino coated in red curry paste, wrapped in banana leaf and grilled. This fish was also perfectly cooked and had a great charred aroma throughout. I did have time to make a veggie stir fry while we were waiting for the delivery...

How was it?

Comparable use? Well, at least they're both red...

Once toasted, do you pound all of the dried spices in a mortar or do you use an electric spice grinder? Also, are you toasting them all at once?

I am dying for a good crawfish boil right around now....

Well, with the Cameron smoker, when the wood chips smolder they create this black gunk that flows all along the whole bottom. When I cleaned it, I didn't do a job like I do with my normal pans, but I got the brunt of the gunk off, probably because they told me to in the instructions and I didn't think much of it.

When I used to use my Cameron's stovetop smoker (I haven't used it in a while), I lined the bottom with foil, but the wood chips on top of that, then another piece of foil, then the drip tray they use (which presses the foils into a tight sandwich around the chips) and I get a good amount of smoke and it definitely makes clean up easier. BUT, the Cameron is a closed device which traps the smoke - I don't know how smoky it would get if the cover was left off - plus, using the drip tray to weight down the chips only lets the smoke past the edges/corners, which works fine in an enclosed box, but wouldn't work in your setup. Maybe you can get a piece of screen with a metal or stone weight on top to press the wood chips into the bottom of the donabe?

Panang curry made with kaffir lime leaves from the garden

Thanks. That producer is among our favorites in Burgundy (of which there are quite a few!)

no shot of the main event?

these grow really easily if you have that greenhouse thingy I think i remember you talking about. Just as long as it doesn't get that hot in there!

Thai stir fry with nam prik pao and Thai basil. This really reminded me of simple stir fries I've had in Thailand. I need to do more stuff like this - it's delicious but quick and easy.

I think the 10 hr boil also helps the broth emulsify the fat - I don't know how well that would work in the pc