KennethT
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Posts posted by KennethT
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1 hour ago, liuzhou said:
Lays do have these, though, but then they are American, too.
While Lay's is an American brand, I don't think I'd find Lemon Chicken flavored potato chips (crisps) anywhere here, other than in Chinatown and it's been imported from overseas!
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17 hours ago, Shel_B said:
I made a pan-fried burger for lunch today. It's something I rarely do, maybe three times a year, although I truly enjoy such a treat. I rarely make such a burger because my apartment gets smokey and smells somewhat greasy afterwards, and the smell lingers for a day or two.
Is there any way to minimize or, better yet, eliminate the grease in the air? I use the vent over the stove but it does a poor job, and I open the windows and the apartment door to get better air flow through the place. These things help, but the results are only marginally better.
Might there be a cut of meat that minimizes smoke and grease? Cooking at a lower temp (I still would like a nice crust)?
I've added extra grease filtration to my over-burner vent. Because I live in a relatively small apartment with the kitchen open to the rest of the space, I really wanted to minimize the aerosolized grease that not only smells for days but eventually leaves a sticky residue everywhere. So first, I upgraded my vent to a 600CFM model which can suck up any smoke faster than it can be made by the food. It is much stronger than a standard kitchen vent which is usually around 250CMF. Does it make a lot of noise? Sure it does, but I only turn it up when doing something that would make a lot of smoke like high heat stir frying which doesn't take a lot of time.
The next step depends on whether or not your kitchen vent vents outside or is recirculating. If it vents outside, that's all you need to do - get the air out as fast as possible. I have no access to an outside vent so mine is recirculating. So here I've had to take some extra steps. If you remove the original grease filter from the vent (mine are baffles, but many use the coarse steel wool type) you will see the fan motor inside the vent housing. I add a couple layers of steel wool grease filter to both intake sides of the fan. If your fan is a long barrel type rather than a short/squat version, you might only have 1 intake to the fan. So that's the secondary grease filter. After months of use, you see plenty of grease buildup on this secondary filter - which would have been in your air and deposited on anything in its path. Finally, I put a tightly woven cloth bag over the vent exhaust - make sure it fits tightly to the exhaust pipe. This catches the last little bit.
After all this, will you still have the lingering aroma of cooked beef? Somewhat, as some aroma particles are tiny and fit through the pores of most things. Sort of like when you presmoke some food and then put in a plastic bag and cook sous vide, the bath water will smell like smoke afterwards as some of the aroma particles are so small they go through the pores of the plastic bag. But, you won't have to clean grease from your cupboard doors or, in my case, my TV, couch, piano, walls and everywhere else!
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27 minutes ago, Shel_B said:
I was equating corn tortillas with cornbread or corn muffins in which there's usually ample fat. After comments here, I checked some corn tortilla recipes and none of them had added fat. Never having made tortillas, this was a learning experience. Thanks!
Yes, I always thought it was interesting that corn tortillas had no added fat while flour tortillas are traditionally made with lard. I guess if there was no fat in the flour tortilla it would turn out like matzah!
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I'd assume it was the fat as well.
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2 hours ago, liamsaunt said:
chicken tacos
What is the seasoning on the chicken?
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1 hour ago, gfron1 said:
Many possible explanations, but if it called for cake flour, that means there is corn starch in with the flour, and so if you didn't replace that, this is a likely outcome.
I didn't realize that cake flour had corn starch added.... I don't think my typical cake flour has it...
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I use potato starch and corn starch interchangeably - mostly for coatings to be fried or for thickening stir fries or mapo tofu.
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5 minutes ago, weinoo said:
I went by this vendor yesterday and picked up smaller Thai mangoes (and jeez, these are not cheap!). So, not wanting to screw it up (cause jeez, these are not cheap!), when is it ready for eating?
Yeah, the Thai mangoes are more than the Vietnamese ones. We usually prefer them green, so most probably as soon as possible. Depending on the stage when they were picked, even if you let it ripen fully on the counter, it will be a pale reflection of what it should be and would have been better to eat green. But if they were ripe enough on the tree, then I'd wait until they soften and the skin just starts to wrinkle.
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Are those fish edible? They kinda look like plastic but maybe it's some kind of sculpted dough?
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@blue_dolphinAre there any botulism concerns with the storage of the rinds in the oil?
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We went out to Queens for an event, so we stopped off at a good Indonesian restaurant.
Ayam bakar padang. Grilled chicken first stewed in a spice paste.
Ikan balado - mackerel first fried then covered with a green chili sambal.
Kangkung belacan - water spinach with chilis, shrimp paste, tomato, shallots etc.
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Lately I've been on a Radiohead kick - mostly the older stuff.... OK Computer and The Bends.
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1 hour ago, gfweb said:
Being unleavened is a requirement so it was specified to bake it quick so as to remain unleavened
I think it is specified in the Talmud to bake it soon after mixing so that it resembles what was made while leaving Egypt back then since, according my my Maxwell House Hagaddah, they didn't have time for it to rise. Prior to the leaving of Egypt, they had always eaten leavened bread of some kind - I'd assume some kind of leavened flat bread kind of like naan. So now, at Passover, we eat unleavened bread to symbolize what the Israelites had to eat while leaving Egypt since they didn't have time for it to rise. I'm just questioning the logic there - they had plenty of time for dough to sit around - they were walking in a caravan every day and most probably made camp at night to sleep. So I see no reason why they couldn't have either mixed the dough at night for it to leaven while they were sleeping, or mix it in the morning before packing up and have it rise during the travel time. In the heat of the day, I'd assume it would get quite a bit of lift in 12-14 hours or so of walking.
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What I don't understand (and this is a bit OT) but why didn't they have more time for the dough to rise before baking? They had time enough to mix the dough - they could have done that while the caravan was getting ready to leave in the morning and then left the dough in baskets to ferment while they were moving. Then, when settled for the day, once the fire was built, they could bake the now leavened dough and save us in the future from eating cardboard once a year.
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1 hour ago, Alex said:
I wouldn't call it even relatively healthy.
Technically, I don't know what's unhealthy about plain matzah - it's just flour, water and salt, baked within 14 minutes (that's from memory, don't quote me) of mixing. Plus, the cardboard-like texture ensures that you don't eat too much of it!
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1 hour ago, gfweb said:
I'm thinking that if you deep fired matzoh it might be better...like fried saltines
My cousin makes a fried matzoh every year for Passover that is fried in cottonseed oil then salted. It's 1000x better than plain, but still barely edible.
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@BonVivantThanks so much for this. Your love for Japan is so evident from your photos and writings - you make me want to put it higher on my always lengthening destination list.
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4 minutes ago, Smithy said:
What an interesting question! Truth to tell, I've never tried it so I can't comment (yet). I'll have to try some and see what I've been missing.
Try eating some cardboard packaging material. That's close enough.
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3 hours ago, liuzhou said:
北海 (běi hǎi, literally ‘north (of the) sea’) is a city on Guangxi’s southern coast on the Gulf of Tonkin near the border between China and Vietnam. It gets a large number of domestic tourists looking for its beaches and seafood ; few foreign. The city and especially 外沙岛 (wài shā dǎo), Waisha Island, connected to the city by a short bridge, gets the bulk of the visitors and is full of seafood restaurants. Most of my fish and seafood (and all seawater species) come from there.
One special attraction is S: 北海沙虫; T: 北海沙蟲 (běi hǎi shā chóng), Sipunculus nudus, Beihai sandworms. a local delicacy. They are also referred to in English as ‘peanut worms’.
These on average, 15 cm / six inch long, unsegmented worms are picked from Beihai’s beaches early in the morning when they emerge from the sand. Fried until crispy, they have a pleasant umami-laden flavour. They are often added to congee, which is how I have eaten them.
Today, they are being cultivated in limited but growing numbers. Away from their natural habitat of Guangxi, they are sold dried. I can buy them fresh. $9.00 USD per 250 grams.
Need I mention, they are also used in TCM? In that context they are sometimes called ‘sea cordyceps’ as they are claimed to have similar medicinal benefits to those parasitic fungus infested worms?
<joke> these look a lot smaller than the ones on Arrakis </joke>
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9 hours ago, TdeV said:
Looks delicious. Might you have a recipe for this?
Might you have a recipe for dikon radish cakes?
No - while one can make kuih (SE Asian snacks) at home, it's a lot of work so almost never done.
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3 hours ago, liuzhou said:
Are your 'turnip cakes'made with turnip? In most of dim sum places here, what is sold as turnip cakes are actually daikon radish cakes. I've never seen a turnip in China.
I'd assume it's daikon radish. Many times, they'll call it carrot cake in Singapore even though it has no carrots in it - so I wouldn't be surprised if they were radish rather than turnip.
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1 hour ago, Shelby said:
Before I die I want a turnip cake.
This is my death row turnip cake.... deep fried, topped with fried dried shrimp with a spicy sambal dipping sauce...
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36 minutes ago, scamhi said:
Bryan Flannery saddle of lamb. Smoked over apple wood until 120F and then hard seared indoors to 135.
Served with smashed yukon golds and a romaine salad with shallots, dijon mustard and olive oil- sorry no pics.
Our dear friend known as the Croation Cuddler who now lives in Walla Walla Washington came for one night to visit
We pulled some big guns.
You're not kidding! 2000 Margaux! 😍
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Lunch 2024
in Cooking
Posted
Penang Nyonya chicken Kapitan curry