KennethT

My cooking textbook said that a half hour was enough for chicken, but I find that I get more extraction with an hour. At that point, the bones crush between my fingers with little effort.

One more here. In my 16 quart pressure cooker, I usually have 1-2 pounds of feet, a couple pounds of wings and then some backs/carcasses - full pressure for about an hour, then natural release. Comes out super chicken-y and so gelatinous you can cut it with a knife once chilled. Like @Paul Bacino, after straining out the solids, I put the pot of hot stock in a sink of ice water to chill and then in the refrigerator overnight. Fat rises to the surface and is easy to remove the next day.

any side dishes of scenery pics?

What was it supposed to be?

Does anyone know about a burr grinder for spices, unlike the standard coffee/spice grinder that's like a mini-blender? Whenever I grind store bought spices (after toasting), especially, coriander, I can never get it super fine like if I bought ground coriander from the spice shop. I wonder if using a burr grinder is the only way to get it super fine like that.

I'll take the Dom, but that lobster salad looks like more mayo than lobster. Was it like that IRL?

Welcome back! While they don't have much by the way of chocolate, if you would like to try some AMAZING SE Asian (mostly Singapore/Malaysia) desserts, I'd highly recommend Lady Wong. Their flagship store is in the East Village (9th St. between 2nd and 1st Ave) and they have a stall in Urban Hawker by 7th Ave and 50th St. The owners are both Malaysian and have a lot of fine dining pastry experience in Singapore. If you've never had it before, it's a good opportunity to try durian - I'd recommend the durian serimuka (sticky rice with custard). The pandan serimuka is really good as well. The kuih talam are also really good. One of the owners loves making high end pasty and those are really good too, but I stick with the traditional kuih since I miss it when not in SE Asia.

I guess I should have phrased it as "mammalian predators...." Yes, alligator is delicious but I completely forgot about it since I haven't had it since I was a kid. I don't think I'd go so far as chickens being called predators though - have you ever seen one stalk some grubs?

Interesting. I had always heard that predators didn't make good meat, but I guess this is an exception!

Thanks. I pinched off the top of one of the keriting plants just out of curiosity so I can compare the two. Both rawit plants are already compact - I wouldn't attempt pinching them yet.

Most tomato plants only need about 4 feet worth of leaves on the vine. Professional greenhouse tomato growers use indeterminate varieties and let the vine grow to 30 feet long (using a string attached to the roof and leaning the plant as it grows), only keeping the top 5 or so feet full of leaves. The rest of the vine just has tomatoes.

Do pepper plants make suckers that need to be removed? There are a bunch of these sprouting:

Are the wontons homemade? If so, what did you use for afilling? If not, from where and what do you think of it?

@Senior Sea Kayaker Have you ever topped your chilli pepper plants? I'm debating whether I should top mine but it looks like the keriting is already splitting its apex....

They're doing well. Keriting on the left, rawit on the right.