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Everything posted by KennethT

  1. That's really interesting. I'd love to know more about it.
  2. KennethT

    Dinner 2020

    Completely nontraditional Viet bun ga.... With fennel and blood orange
  3. I find that the flavor of ginger gets muted in the freezer. I keep it on the shelf with the garlic/onion/shallots, etc. How long it keeps depends on how old it was when I got it at the store! That can vary quite a bit. Galangal keeps a bit better in the freezer, but when defrosted it weeps liquid and is mushy - so if you were to use it, I would slice it thinly while it is still frozen so you don't lose all the juice. It still isn't nearly as powerful as fresh though.
  4. This is my first time with any aged white tea, so I am open to everything. I'm going to save the leaves (well drained) and continue the journey next weekend.
  5. Started tasting this yesterday, then continued today: 6g in my 150ml yixin tea pot. I did quite a lot of watching of mei leaf videos (wow he is wordy!) but I thought I got a good hang of what aged white tea is all about and how to brew it. Following his instructions, I used about 200-205F water, the first 3 infusions steeped for about 20 seconds, and then increasing the steep time by 5 seconds for each additional steeping. So far, I'm up to 8 steepings. The first few steepings were creamy with lemon zest, and quite tingly on the sides of my tongue. As the steepings progressed for 3-6 I got a lot more forest floor - dried leaves, chanterelle mushrooms and dried twigs. Steeping #7 turned a corner and as it cooled became intensely dried apricot. Like I stuffed 5 soft dried apricots in my mouths and just chewed for a while. #8 still has the over-riding flavor of apricots but not as soft dried as #7 - more like a heavier dried apricot.
  6. If only international shipping wasn't so expensive, I would be thrilled to take them off your hands!
  7. I got my sample last night and have been preparing to taste this weekend. Very exciting!
  8. When I was in a very popular Xinjiang restaurant in Beijing, they had a lot of herbal/flower teas. We had a really nice rose tea. Edit: not that that is necessarily indicative of what is true to the area itself... but the restaurant was highly regarded
  9. During my (extremely brief) time in China and SE Asia in general, I'd agree that I never noticed any splintered bones - even though it was quite common to find a leg piece (for example) cut crosswise into 2-3 pieces. I think my local NYC places, no matter how "authentic," have extremely blunt cleavers...
  10. @Anna N I don't know about in China, but here in NYC where regional Chinese food has really become a trend in certain neighborhoods, possibly due to a huge influx of mainland Chinese students attending NYU, many times chicken on the bone sees the bones quite splintered. I can't tell you how many times I would eat a piece of chicken have have to pick bone splinters out of my mouth. By the way, this also happens at the Malaysian restaurant I favor, as well as a Vietnamese one and an Indian (I think they're from Bangladesh though) one near me...
  11. Is it similar to mine? I'd love one of those box things...
  12. If we're going to do this, I have a couple things I can contribute... I have a TWG Tikuanyin Imperial that I brought back from Singapore...https://twgtea.com/teas/loose-leaf/ti-kuan-yin-imperial This is a lightly oxidized oolong - lots of green notes. I also have a pretty heavily oxidized Tikuanyin that I get regularly at a shop in NYC - https://mcnultys.com/collections/oolong-tea/products/tikuanyin It has lots of roasted notes - I make this gong fu style on the weekends when I have time.
  13. I've been looking at recipes online for potato masala and they seem to consistently say "use whatever potato you like" - but surely, there must be a textural difference if you use a waxy potato vs a starchy potato... which is more traditional? How do the different results vary?
  14. Here's the final results: It was pretty good - but one thing I didn't think about is the fact that the underside of the chicken doesn't get any browning in the CSO, so the shrimp paste was still a little raw tasting - shrimp paste goes through a radical transformation when fully cooked. This is why the shrimp paste works well in traditional satay because all of the surfaces get a nice browning on the grill... like this: Also, when I got home from work, my wife and I decided to go with a lime/fish sauce/garlic/chili/cilantro sauce rather than the curried peanut sauce... it's a lot healthier!
  15. KennethT

    Dinner 2020

    Right - I figured it would be about $0.50 for a taco...
  16. KennethT

    Dinner 2020

    @BonVivant Are those prices on the board typical? Is that the price for 1 taco?
  17. To me, the only thing that helps with too much chili heat is sugar. It may be a problem adding sugar since that will change the flavor of your dish, but I always like a nice refreshing lime-aid... taking a sip once in a while helps cool the burn.
  18. to aid your rumination.... these guys make the best grow tents out there... they're a little more expensive than the average you can find on amazon, but the quality is fantastic - they're indestructible and easy to clean... https://www.gorillagrowtent.com/
  19. I know it's a bit more effort - but what about a small grow tent? You could probably get a bunch of different herbs in a 2x2 grow tent with a couple inexpensive LED light fixtures. The tent zips up so there's no 'unauthorized' entry....
  20. I've decided to make an un-satay... the marinade for the thighs is close enough, so now, I'll just make the curry/peanut sauce. I've never made satay before, but I still dream of the satay I had at satay clubs in Singapore.... hopefully this will be close.
  21. I'd love to get in on this, but my only issue is that I only really have time to devote to it on the weekends... at work I don't have the time nor the proper facilities. Lately, I've been on a jasmine kick in the mornings, and a gong fu tikuanyin oolong in the afternoons...
  22. to me, dried curry leaves taste nothing like the fresh ones. I can get fresh curry leaves on teh stem at two stores within walking distance of me... one of these days I'm going to try to root it. If I can do it, I'd be happy to root another cutting and send it to you... but your friend at work may be faster than me - I don't anticipate being able to get to it for several months... I make a couple of different curries that use them... I usually make a big batch and freeze it - they both freeze really well.
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