KennethT

Sambal grouper... The grouper was pan fried and then put in the new CSO500 in air fry mode at 350F for 10 minutes. Best. Grouper. Yet.

The galangal I planted weeks ago (I forgot how many) finally sprouted...

Many years ago (long before all the Batali controversy) we used to go to Lupa once in a while, primarily for their house made charcuterie and a pasta or two. They had one of those slicers there... maybe one from Joe Bastianich's collection?

I think it's a manually powered deli slicer.

Padang style grilled chicken. It's first simmered in gulai which is basically the same ingredients as rendang but still soupy. Once the chicken was done, it was removed and I kept the gulai going until it thickened to what is called kalio - which was served on the side as like a dipping sauce. I put the chicken in the air fryer rather than actually grilling. Served with sambal ijo...

It smells and tastes better than it looks!

I've had a super benriner for 20+ years and love it. I used to use it a lot (especially when I used to make a lot of green papaya salad). Easy to clean, and takes up only a little amount of space when not in use.

Central Java style chicken soup (soto ayam).

Wow - I could live in that bathroom!!! On your husband's steak/lobster - what is the cube next to the lobster - is it the potato rosti? What was the center like?

I think everyone (at least in the US) was aware of that phrase back in late 70s/80s... but I'm talking about "I'll do the sushi deluxe platter" or "I'll do the cheeseburger with fries".

I don't understand how young people today use the word "do" in a food sense. So far, it seems only common among US Gen Z, but when ordering food from a restaurant (fast casual or sit down), instead of saying "I'd like" or "I want to order", they say, "I'll do the [insert menu item here]". Arrrgghhh....

As I know you know, but for others here, this is true all over SE Asia. Unless it's a Western restaurant, I've never seen a knife in a local place anywhere in Singapore, Indonesia, Malaysia, Vietnam or Thailand. Vietnam is typically chopsticks, while Singapore, Indonesia, Malaysia and Thailand are fork and spoon, unless it's a noodle dish in Thailand which is the only time you'd see chopsticks. In many parts of Indonesia and Malaysia (and South Indian places in Singapore), fingers are the common implements, but there's always forks/spoons in a container on the table.

I'm sure I could say the same for many of us here. So me also... but I'm going to stop counting!

Lemongrass chicken with home grown lemongrass and chillies. Cucumber salad

Yoko Cho. Oddly enough, it's an izakaya run by Thai people.... We got there early, but by the time we left, it was packed with young (20s?) Asian kids - NYU is right there. It was ok - but I think there are much better izakayas (albeit more expensive) that would be closer to you.

When we used to fly EVA Airlines to Asia (they're Taiwanese connecting through Taipei), before each movie on the seatback entertainment system, they would play a few advertisements, one was always for Ka-Va-Lan. It's hilarious how many times you can see someone gazing thoughtfully at a glass of whisky.

Went to a new izakaya in the neighborhood, now sitting in our dearly departed Hunan place.... Takoyaki Hamachi Gyoza Chicken thigh and meatball yakitori

For those with one of these rice cookers, does the cooker care if you unplug it for storage? A while ago, I was reading a manual and it made it seem like you had to set the clock every time it had power disconnected - which is fine if you leave it on the countertop and plugged in, but I don't have that much counter space and would unplug and store in between uses. And I really don't need a clock on my rice cooker - I would never put the rice/water in and have it turn itself on 7 hours later or whatever its intention was to have.

I ran into an interesting article talking about cultured meat - meat not made from traditional agriculture, but basically grown in a lab... I'm curious as to what people think about it. https://www.fastcompany.com/91380863/cultured-meat-lost-its-sizzle-but-its-finally-finding-a-place-in-the-food-world

Teochew style bak kut teh noodle soup with homemade pork broth, a lot of sweet slow cooked garlic, Sarawak peppercorns and wild caught Argentinian red shrimp. Bok choy briefly cooked in the broth.

I don't have a Zo, but I do manually soak both my jasmine and basmati rices for 10 minutes prior to a thorough washing.

It's the burnt hair which makes it special....

Headless fish head curry with mahi mahi.

Sambal grouper..... Cucumber salad

The verdict is in! The new CSO and turbo roast feature is fantastic. I used the same temperature/time setting as usual with the old CSO using the same type of fish cooked the same way. The fish in the new oven had a crisper crust but was still moist and juicy inside. Both my wife and I agreed that the fish was better this time than normal. I'm a believer!