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KennethT

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Everything posted by KennethT

  1. Me too... many years ago - I found it at a truck stop on the highway somewhere.... actually very tasty
  2. KennethT

    DARTO pans

    do they make any saute pans larger than their 27? My All Clad LTD saute pan (which I'll be replacing since I'll be moving somewhere that I'll only have induction burners) is a 12" diameter... I use that size all the time.
  3. KennethT

    DARTO pans

    I may have to bite the bullet and jump in....
  4. KennethT

    Lunch 2020

    I do it every day to heat my lunch up at work... I call it the 'improvised steamer'!
  5. One thing to keep in mind with these is that the output is an average of the moisture it sees over the entire length. For what I do with them, I don't care about the average moisture, but instead only care about the moisure at the root ball - so I bury the sensor laying horizontally exactly where I want but the flat part of the blade vertical so water won't pool on top of it and affect the readings. I have a couple of these and when I first got them, buried them side by side and found them pretty consistent.
  6. I tried a new method for chicken thighs last night, which worked great... sorry, no pics. I've been using the steam bake at 425 for about 20-25 minutes which works well, but it doesn't get the skin as crisp as I'd like. Last night, I did steam bake for 425 for about 20 minutes on the lowest rack setting, then removed the pan, put the rack on the higher setting and put the pan back in for 5 minutes on steam-broil. Loves me some skin crackers!
  7. Check these out: https://vegetronix.com/Products/VH400/ I don't know if they ship to Australia, but in the US, they're about US$50 each... I've found that they've have been pretty reliable so far...
  8. @Shelby I don't know if I wrote about this, but I've done this with burgers and other grilled foods many times when grilling indoors on a grill pan. The grill pan doesn't give you that same charcoal-y grilled flavor, so a little pre-smoking does the trick, if not adding more for cleanup...
  9. I'm actually doing this now... but not using a DC motor control - just a 24V power supply with a fast switching mosfet. The arduino sends a pwm signal to my mosfet driver (basically a fast darlington pair) since the arduino output isn't strong enough to drive the mosfet. I have been using some really good, not inexpensive but not very expensive either, moisture sensors - they put out a dc output which the arduino reads through an analog input. I've used it for a year and I'm pretty happy with it... I like this so much, I'm actually going to use these lights to light the new apartment, but then I need to tweak the arduino code a bit since its default PWM speed is about 1000Hz, which is way to slow if you want to take digital photos inside (you get ribbed bars across). By tweaking the code, you can increase teh PWM frequency.
  10. As far as I remember, a Roy Rogers is very similar to a Shirley Temple, but subbed 7Up or something for the ginger ale.
  11. KennethT

    Dinner 2020

    Is sweet soy sauce (commonly used in Malay/Thai/etc cooking) used in China? I think it could work well in this dish, replacing the dark soy and honey.
  12. KennethT

    Lunch 2020

    I wondered the same thing... maybe the circus is in town and that's the name of one of the clowns? Just thought of this one... maybe he's the least famous Marx brother?
  13. KennethT

    Lunch 2020

    Yes, from what I've seen, beef is most typically wrapped or cooked on la lot leaves (not easily obtainable in the US, and are typically pepper leaves being passed off as la lot)... but he specifically said pandan leaves, hence my question. I've never seen pandan leaves used that way, but he has a lot more experience in Asia and Vietnam specifically than I do so I would never just assume that he used the wrong word but actually had something that I've never seen.
  14. KennethT

    Lunch 2020

    I didn't think you could eat pandan leaves... I've always seen them being very fibrous and stringy - most recipes I've seen using them have them as a flavoring agent and then removed - like in rice or custard.
  15. KennethT

    Fruit

    I can't tell if what you said is sarcasm...
  16. For a while, years ago, I used it all the time... everything looked like a nail. Oh, another thing on the list - I would lightly smoke burgers and then cook on my cast iron grill to give it more of a cooked over charcoal flavor...
  17. To make clean up a little easier, I put a piece of foil on the bottom of the pan, then the wood chips on that, then another piece of foil, then the drip pan covered with (yes another) foil, then the rack and teh food. When the wood chips smoulder, they excrete a brown gunk for lack of a better word that's hard to get off the pan unless you use a lot of elbow grease. I've smoked a piece of marinated pork shoulder before getting the SV treatment to make achiote pork - that worked really well. Smoked chicken prior to SV also good... smoked duck breast....
  18. Do you need to use a special spatula with it, or are standard metal tools ok?
  19. We've flown Thai air a couple times - all of those times were very nice. I remember flying from BKK to Chiang Mai (about an hour) and they served a full meal! It's too bad they've stopped flying to the US...
  20. Thanks. I don't know when we'll head back, but hopefully not too far in the future. I also don't know if we'll be going through Auckland or not - this trip we went through Christchurch. But if Air New Zealand's direct route from NY to Auckland (starting next year) isn't too expensive, then we'd probably go that way since it's quite a bit shorter time-wise than going through Singapore (even though I enjoy my Singapore fix whenever I can). But then it would depend on whether we decide to tour some parts of south island that we missed (which is a lot), in which case, we'd never see the outisde of the Auckland airport. But if we decide to tour the North island, then I will defintiely keep this in mind!
  21. I remember Cathay's food being really good - but we only flew it once, NY to HK direct... I enjoyed several of their ramen cup of noodles on demand service.
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