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KennethT

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Everything posted by KennethT

  1. KennethT

    serving Iberico ham

    I was thinking about serving a little Iberico ham for a friend's birthday coming up in a few days... what's the best way to serve it? I know that Robuchon does it on grilled bread with a fine dice of tomato and microbasil... but I don't think that that's traditional... Is it more traditional to grill the bread slices, then rub a tomato over the surface? Any other ideas?
  2. KennethT

    Best way to turn Ramen powder into syrup?

    Just don't use too much or it winds up becoming "mucous-y", for lack of a better term... There are threads in here that discuss proper amounts and techniques for use.
  3. KennethT

    Best way to turn Ramen powder into syrup?

    Isn't syrup sugar+water, by definition? I agree with @pastrygirl that it is probably a chili oil of some kind - note that many chili oils are not just chili flakes and oil, but can be quite complex with herbs, spices, garlic, ginger, soy sauce, etc...
  4. KennethT

    Best chicken?

    The last time I bought chicken in Chinatown (quite a while ago) I think it was at Hong Li Meat Market on Mott St. north of Canal. Back then, Bo Bo listed the stores that sold their products on their website. The store was clean and well kept - they do cooked food in the front, and there's a meat market further back. They had silkies, old stewing chickens, black plume and white plume, plus quail, squab, etc... They weren't well labeled, but the bobo stuff has the yellow wing tag and the black plume look like they're a little scrawnier in the breast area... I had tried to ask questions, but I gave up since my Cantonese is a little rusty.... but they tried to be helpful... But it's been a while, so things may have changed...
  5. I've been a fan of Martin Yan ever since "Yan Can Cook" 30 years ago!
  6. KennethT

    Best chicken?

    Which store in Chinatown did you go to? the last time I checked, Bobo had several different breeds on offer - there's the white plume, which is sort of like the normal supermarket chicken, and the black plume which is gamier, and more like the chicken you'd find in Asia - what some might call scrawny breasts and tough dark meat. I like it - I find it much more "chicken-y" than standard supermarket chickens like B&E.
  7. KennethT

    eG Cook-Off #82: Salmon

    Southeast Asia is tropical - so I don't think salmon would do well there. In the western hemisphere, consider if you would find salmon in the caribbean or in hawaii...
  8. I know it's a lot of work, but you could make your own fresh rice noodles. Check out hot-thai-kitchen.com . In one episode she shows how to make them.
  9. @TicTacSorry about that, you've mentioned your wife's shellfish allergy before - I should have remembered that. Is she allergic to fish as well as shellfish? My brother is allergic to crustaceans - shrimp, lobster, crab, but can eat anything else - like mussels, clams, fin fish, eel, etc. The fish sauce I have is only made from anchovies, salt and sugar - even though the brand name is Squid.... ha!
  10. lots of southeast asian food is great for celiacs because the staple is rice rather than wheat... rice based dishes, rice noodles, etc.... but other than that, I enjoyed reading about your pancake invention, @TicTac! Also, the salt addition is typically fish sauce rather than soy sauce (which I gather sometimes has wheat gluten added).
  11. KennethT

    Gardening: (2016– )

    I don't know if I posted it here.. but a long time ago, I saw a kickstarter for a weeding robot. Looked like a pretty good design!
  12. Looks great! There is palm sugar available in non-rock form... it comes in a small plastic tub with a screw cap. It has the consistency of a thick paste - or maybe like maple sugar candies that are soft and have a wet sand texture. When you first open the jar, the sugar is covered by a layer of wax that must be removed, but then scoops out easily with a teaspoon. If it starts to dry out, you can stick it in teh microwave for 10 seconds which will make it easier to scoop temporarily.
  13. KennethT

    Dinner 2019

    I wish I could "like" and "haha" at the same time! What are you using for a growth medium?
  14. KennethT

    Dinner 2019

    Where did your andouille come from? To me, the right andouille makes all the difference in a good gumbo....
  15. My issue with the Rotimatic is that the roti that I make (like in Malaysia/Singapore) is a laminated dough, made by taking the dough ball and stretching to a very thin sheet, then rolling up into a snake and curled into a disk. This gives the roti a great flaky texture - it's not just puffed...
  16. KennethT

    Tasting Japan

    Thank you! Can't wait for more.
  17. KennethT

    Lunch 2019

    @liuzhou Am I correct in assuming that fresh noodles are available near you? If so, how long do they last from purchase to cook time? Are they meant to be purchased the same day you'll use them, or do they last for a few days in the refrigerator or something?
  18. KennethT

    Dinner 2019

    @David Ross I'm curious as to your source for your satay recipe. In all of my sources, including from a cooking school teacher I had in Chiang Mai and Andy Ricker's Pok Pok book, coconut milk/cream is usually used in both the marinade of the satay and in any type of peanut sauce. All of the satay I've had in Thailand had a distinct coconuttiness (sp?) to it, as well as the red curry flavor. Interestingly enough (at least to me), the Malaysian Nyonya version of satay (also found made by Muslims in Singapore) use no coconut at all, but make a rempah that would be similar to a red curry paste and a paste made from ground roasted peanuts cooked in boiling water for about a half hour.
  19. KennethT

    Gardening: (2016– )

    I dont' know about indeterminate chilis, but bell peppers can be either depending on the cultivar. From what I can tell, most greenhouse production use the indeterminate variety- just like in greenhouse tomato production. The determinate peppers are commonly called "field" peppers.
  20. KennethT

    Gardening: (2016– )

    Do you need to use a phylloxera resistant rootstock for the cab franc?
  21. KennethT

    Gardening: (2016– )

    For determinate plants, 18/6 is vegetative cycle, 12/12 is flower. I can't imagine 18/6 is causing your peppers to flower... however, peppers can be indeterminate (are not light cycle sensitive) depending on the variety - just like some varieties of tomatoes, or some strawberries (and I'm sure other plants as well but I haven't looked into it). They basically start to flower after a few weeks of growth. For indeterminate tomatoes, I would pinch off flowers until the plant forms its 3rd truss of leaves... that will make sure the plant is strong enough to support fruiting. I haven't grown indeterminate peppers (or any peppers for that matter) before so I never researched the point at which you can let them fruit.
  22. KennethT

    Street Food - Netflix

    Yes, thanks for this! I also had the pleasure of going to Jay Fai - I wrote about it and showed pictures in my "memories of Bangkok" thread... I was really impressed with that place.
  23. KennethT

    Lunch 2019

    @BonVivantYour meals have looked great - they made me yearn to return to France soon!
  24. I used to go to Ssam bar pretty frequently, and have never seen anything on the table other than a napkin holder with chopsticks, and a squeeze bottle of chili paste...
  25. I'm a fan of MSG... I never used it as an ingredient until I read the Singaporean cookbook "Nyonya Specialties". This is a Singaporean book, not an American one, and it many recipes it has MSG as one of the ingredients. I don't think an American cookbook would call for MSG at all. Ever since trying it because of this book, I use it all the time with no ill effects - and my bloodwork has never looked better!
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