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KennethT

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  1. I'm definitely interested!!!! Have a great trip!
  2. KennethT

    Lunch 2021

    I wish I could say that it was some stroke of brilliance, but no - @weinoo was dead on - except the carcass came from Wu's Wonton King, not Peking Duck House.
  3. @DJ Silverchild Interesting. I assume you're adding a canna butter to a basic pate de fruit recipe? Or are you using a distillate based extract? I'm curious how they might affect your recipe? Also, can you put a filter in front of the depositor feed rather than prefiltering the juice?
  4. KennethT

    Dinner 2021

    I was a huge fan of banh xeo in Saigon, but became a convert once I had an amazing example of banh khoai in Hue - it's like a smaller banh xeo, but crispier, and came with the most addicting, murky looking sauce. And yes, part of it is the accompaniments which are unavailable elsewhere - like trai va - some kind of unripe fig that I had heard only existed in Hue. I found it hard to believe they didn't exist elsewhere (reminded me of the magical well water found in Hoi An) - but the story goes that people come from all around Vietnam to Hue for a few things- the trai va and mam tom chua - fermented raw shrimp.
  5. There's also the old school "grape-stomping" method... but I don't know about the yield.
  6. I don't know if it could be used for fruit/seeds but I've used food grade mesh nylon bags with good success. They make them in different mesh sizes and hold about 5 gallons at a time. After adding the fruit, you can hold the open end and give the bag a spin which will create a lot of gentle pressure.
  7. KennethT

    Lunch 2021

    It's an antique that my grandmother got somewhere. It's a bronze statue by a Japanese artist from the Meiji period - you can see the front of it here: Living in a small apartment, we have very few collectables or knick-knacks, but when my mother moved out of the house, this was the one thing I wanted.
  8. KennethT

    Lunch 2021

    Even though we're not going anywhere this year, it's vacation time, which means I can have more interesting lunches than my normal weekday fare.... Duck dry-noodles (not in soup) with maitake, gai lan. Made with a peking-ish duck stock...
  9. KennethT

    Dinner 2021

    Sorry - I was referring to: At some point, I guess this was only in my head, I started referring to that sauce as "foot-burning-sauce"...
  10. KennethT

    Dinner 2021

    The makings of foot-burning-sauce-2.0..... And done....
  11. Years ago I had a friend who couldn't eat garlic, even though she loved the stuff - gave her lots of stomach problems. Then she tried a product called Beano, which is some kind of digestive enzyme that helps you digest beans, but when she took it just before eating something with garlic, she didn't have any problems. She's probably their best customer now.
  12. Thanks to H-Mart, who not only sold a huge bunch of mint for a decent price, but I now have a mint plant set to explode into growth! I originally looked to get a plant start at the farmers market (support small biz and all) but I decided against it after seeing tons of aphids hiding - no way I'm bringing that into my crowded indoor jungle!
  13. Personally, I'm a fan of the meat floss. I don't think I've had pork floss (maybe packaged on EVA Airlines as an accompaniment to the congee - but it could have been fish floss), but I've had a couple different types of beef floss in Indonesia and enjoyed them - I wouldn't want a whole meal of them (I don't think they'd ever be used that way anyway) but as a condiment they're great.
  14. Good to see that horrible stereotypes are a global phenomenon.
  15. Dueling oonis (or would it be oonii?)!! Love it!
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