KennethT

Has anyone seen or used this: https://www.stirmate.com/ Traditional Indonesian (Sumatra) rendang is cooked over low heat for like 8 hours while being constantly stirred. I don't mind stirring the last bit by hand, but standing around for 8 hours isn't appealing.... hehe. If this thing worked well, I can think of quite a few uses for it.

Twinkie's don't have a shelf life... they have a half-life.

Premium economy - there is no coach on that flight - just PE and Biz

Nice. Neck bones provide great flavor and gelatin. Unlike @Tropicalsenior, I like to cook the crap out of any meat when making stock, so all the flavor gets extracted into the stock. I would do what she does if making directly making soup, but I always make soup from premade stock, so my stock is all meat flavor and gelatin - I also don't use any aromatics since those extract quickly and can be done when making the final product.

I wouldn't call it cardboard, and I come from the land of pizza! Seriously, it was quite tasty - but the dough was more like a thick, soft flatbread than pizza. It's a quite welcome snack prior to landing, and I would say that it's certainly better than what's provided on most airlines that I've been on, not that that's saying much.

2 hours before landing, And a long missed snack - I haven't seen it for a few years... Sambal made from chillies, shallot, garlic, shrimp paste and small dried fish.

I'm half asleep writing this but hopefully it will make sense.... Singapore Airlines SIN - NYC, dinner served around 2:30AM (we took off a little before 1); Arugula and thin sliced braesola salad, ciabatta roll stuffed with herbed butter and a pandan/coconut mousse cake with Lamb curry with roti jala My wife had the chicken biryani Both were really good and from their Book the Cook. Breakfast was Decent croissant, fruit yogurt and Char sieu and wonton mee with Sing Air's sambal - again, book the cook and really good. Chinese broccoli not overcooked, char sieu was tender with good flavor, mee not mushy. My wife got chicken satay (unpictured) and said it was the best satay of the trip! And a decent Chinese oolong tea

Yes, pigs feet but also unsmoked hocks work well too. For my pork stock, primarily used for bak kut teh and for a Nyonya dish, I use a 16 quart pressure cooker filled with a rack of pork ribs (Wild Fork Foods gas them for $2-3 per pound) plus a couple of feet. Pork jello.

Shallow fried? A lot of Malay/Indo stuff is done like that.

Deep fried or stir fried?

Also good for green mango/papaya salad

Yes it's a long time, but it goes by fast

About 18 - 18.5 hours. I also had a really good double chocolate muffin (from Norway) and a nice oolong tea about an hour ago but no pics. This is the refresher just served about 2 hours before landing: Made in Italy While it's no NYC pizza, it's a very tasty flat bread with tomato sauce, cheese and dried basil.

Meal #2: Decent croissant and the mixed fruit was ok - really good pineapple but strawberries were pretty flavorless. The yogurt/mango/oat/coconut confection was good. Wife got pork congee (book the cook) Soy sauce chicken with wok fried noodles. Dark meat chicken was tender and moist and noodles had decent texture. 4 more hours until we land!

Singapore Airlines NYC-SIN... Meal #1 A very nice mixed leaf salad with 2 perfectly poached shrimp, plus candied walnuts, blackberries and croutons. The sticky toffee pudding was pretty good too. My wife got steamed chicken with lily buds (book the cook) Mine was braised e-fu noodles with chicken and yu choy (also btk). Great aroma to the braising liquid and chicken (dark meat) was tender and moist. I've had this before but this time was a bit better and the yu choy were not overcooked this time like they were last time.