KennethT

SV salmon with nam jim seafood...

@Shelby I've been thinking of you as I've heard the news of the flooding going on over there... hope your weather gets better soon!!!

So sad to see this end! Thank you for all this - I really enjoyed a glimpse into your life!!!

@Panaderia Canadiense Thank you so much for that... I truly have a lot of respect for the feelings you've expressed - I think it is obvious to anyone who reads your blogs that you love your country and that there's no place you'd rather be.

@Panaderia Canadiense I don't remember if you've discussed this in the previous blogs, but would you mind talking about your community? Is there an expat community in Ambato? I somewhat remember your discussion of how your family decided on Ambato as opposed to elsewhere in the country, but don't remember the details. I am fascinated by the idea of being an expat, and would love to hear your take on it.

I'd love to see more about making juice...

It depends on how you grow and the strain, but for the average yielding strain, you can get 500-600 grams per plant. High yielding strains can get 700-800g per plant, assuming they're getting enough light, proper environment and CO2 enrichment.

Yes!! Looking forward to it!

Their prices on spices aren't too bad (definitely higher than they used to be), but on a lot of other things (like fresh kaffir lime leaves or frozen coconut milk) borders on exhorbitant. But, considering that I live a 5 minute walk away, it's easier to justify those prices than shlepping down to Chinatown when I don't have much free time. I buy a select few of their spices very frequently (I tend to make a lot of the same type of food) and have never had an issue with freshness of the stuff I get. Then again, I don't use about 99% of the store, so take my experience with a grain of salt!

I had one in Hoi An (in central Vietnam, from where they originate). It was very tasty, but I don't know if I'd bother making it at home... but it was a nice cheap snack.

To be honest, I never use the website, but I'm in their store all the time, which is more of a rabbit hole than the website!

Lately, I've been using the Vietnamese peppercorn from Kalustyan's - it is very reminiscent of what I had all over central and south Vietnam. http://foodsofnations.com/

https://vollrath.com/Products/Countertop-Equipment/Cooking-Equipment/Mirage-Cadet-G1-1800-Watt-Countertop-Induction-Ranges

This is similar to the Thai YouTube show I linked to earlier... she made fresh rice noodles from rice flour - but I think she added tapioca starch as it helps improve texture...

Looks great! What cut of pork did you use?

Just don't use too much or it winds up becoming "mucous-y", for lack of a better term... There are threads in here that discuss proper amounts and techniques for use.

Isn't syrup sugar+water, by definition? I agree with @pastrygirl that it is probably a chili oil of some kind - note that many chili oils are not just chili flakes and oil, but can be quite complex with herbs, spices, garlic, ginger, soy sauce, etc...

The last time I bought chicken in Chinatown (quite a while ago) I think it was at Hong Li Meat Market on Mott St. north of Canal. Back then, Bo Bo listed the stores that sold their products on their website. The store was clean and well kept - they do cooked food in the front, and there's a meat market further back. They had silkies, old stewing chickens, black plume and white plume, plus quail, squab, etc... They weren't well labeled, but the bobo stuff has the yellow wing tag and the black plume look like they're a little scrawnier in the breast area... I had tried to ask questions, but I gave up since my Cantonese is a little rusty.... but they tried to be helpful... But it's been a while, so things may have changed...

I've been a fan of Martin Yan ever since "Yan Can Cook" 30 years ago!

Which store in Chinatown did you go to? the last time I checked, Bobo had several different breeds on offer - there's the white plume, which is sort of like the normal supermarket chicken, and the black plume which is gamier, and more like the chicken you'd find in Asia - what some might call scrawny breasts and tough dark meat. I like it - I find it much more "chicken-y" than standard supermarket chickens like B&E.

Southeast Asia is tropical - so I don't think salmon would do well there. In the western hemisphere, consider if you would find salmon in the caribbean or in hawaii...

I know it's a lot of work, but you could make your own fresh rice noodles. Check out hot-thai-kitchen.com . In one episode she shows how to make them.

@TicTacSorry about that, you've mentioned your wife's shellfish allergy before - I should have remembered that. Is she allergic to fish as well as shellfish? My brother is allergic to crustaceans - shrimp, lobster, crab, but can eat anything else - like mussels, clams, fin fish, eel, etc. The fish sauce I have is only made from anchovies, salt and sugar - even though the brand name is Squid.... ha!

lots of southeast asian food is great for celiacs because the staple is rice rather than wheat... rice based dishes, rice noodles, etc.... but other than that, I enjoyed reading about your pancake invention, @TicTac! Also, the salt addition is typically fish sauce rather than soy sauce (which I gather sometimes has wheat gluten added).

I don't know if I posted it here.. but a long time ago, I saw a kickstarter for a weeding robot. Looked like a pretty good design!