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Everything posted by KennethT

  1. KennethT

    Dinner 2020

    Bob Marley would have been proud
  2. BER is caused by a lack of calcium - but the reason for the lack of calcium can be quite complicated. Some varieties are prone to BER... one thing that I found is that the root system can cause BER because the roots may not be capable of delivering enough water/nutrients to the tips of the plant, causing BER. Professional growers will sometimes graft a known BER plant to a strong rootstock to give the plant more available nutrients/water. Or, if the roots are prone to root rot, that will also cause a decrease in uptake. You can do a foliar feed of a Cal/Mag product which will help BER - but some of the more recent research shows that BER actually starts as the flower transitions to fruit, although it doesn't present itself until later... so maybe spray with the Cal/Mag starting at flowering?
  3. KennethT

    Dinner 2020

    2nd attempt at udang arsik tapanuli...a type of Indonesian curry
  4. I steam the fish on a plate rather than the baking sheet. Most of the time the fish goes in diagonally -but I also clip the tail fin
  5. I'm really happy using the CSO to steam whole fish. Today I had one steaming for 20 minutes, but when it was finished I hadn't finished the sauce or vegetable yet so I started a steam cycle at 120F and the fish sat that way for over 10 minutes... The result? Perfect! Not overcooked and super moist as if it had just finished.
  6. Genovese basil and Siam Queen Thai Basil transplanted into the coco coir after the appearance of the first set of true leaves
  7. KennethT

    Dinner 2020

    Happy 4th of July!!! Cantonese steamed black bass done in the CSO with hon shimenji mushrooms and Red bok choi
  8. Just an FYI, if you aren't near a place where cuttings are easily available, most seed sellers sell feminized seeds - they basically guarantee 100% girls...
  9. It does look like a baking steel, but those are really expensive (like the CF isn't? ha!) - what about a small cast iron griddle? https://www.lodgemfg.com/product/chef-collection-square-griddle?sku=LC11SGR - $40 rather than $175.... Edit: or $93 from McMaster Carr... https://www.mcmaster.com/6544K32/
  10. Or get a big tent in the middle of your living room ETA and a big fan and carbon filter
  11. Many small growers still grow from seed. There are many online retailers that will ship all over. But I don't really know anything about these things...
  12. Did you have any issues with the mushrooms that were in contact with the plastic?
  13. true. But the ones who know what it is are likely to pay a high price for them - in NYC, they have no problems selling at $40-$50 per pound. I'm not saying they will replace white button mushrooms, but I definitely think there's a market here for a predictable annual supply.
  14. I've heard of it being done in China but I heard that the flavor isn't the same as the wild ones. Wish I could try them (or know someone who has).
  15. I haven't heard of any successful morel cultivation...
  16. KennethT

    Dinner 2020

    Duck breast with morels, sauteed radicchio and roasted potato wedges. Probably the last morels of the season and they were on sale!
  17. KennethT

    Lunch 2020

    Spaghetti with chili and mint
  18. KennethT

    Dinner 2020

    Do you have Andy Ricker's Pok Pok book? He has 2 recipes for laap - one is the standard Isaan version and the other is the less common Northern Thai version.
  19. Exactly - variety is super important. I've had some tree ripened mangoes in Indonesia that looked amazing and were super juicy, but literally had like no flavor at all.
  20. I'm sorry - I'm really not trying to make anyone feel bad or like they're missing out... One of the things that I love about this community is that we have representatives from all over the world, with a huge host of experiences. I love reading about when other people experience something that I may never experience... or maybe I might. Maybe some of the things I read here inspire my travel so I can get the opportunity to experience what they have. I understand that I have the opportunity to travel more often or to farther flung places than others and I feel incredibly fortunate to be able to do so. When I read about people in barbeque country talk about the stuff they can get, I love it, and I love knowing that no matter how good the barbeque is that i can get in NYC (some of it is pretty good), I like to keep it in perspective as to what is available all over. One day I will make it to Franklin BBQ, or to eastern North Carolina for whole hog... but until i can get there, I can live vicariously through the stories I read here. That's what I'm trying to do when talking about the Thai mangoes as compared to what is available in NYC. As someone who has had both, I want to put things in perspective - I'm not trying to knock the NY available product - I'm trying to say (albeit maybe not very well) to people to try to imagine how good it could be.. so those who may never have an opportunity to see the things I've seen to live vicariously through me.
  21. This is similar to some of the best I've had in SE Asia. I had one in Thailand where you didn't even need to chew - you just put a piece between your tongue and roof of your mouth and press.... it would just squoosh... and it was just sooo juicy....
  22. I'm sorry, but I don't think that any mango that you get in the NY area, no matter how good your fruit distributor is, is going to compare to a tree ripened fruit. Before going to SE Asia during mango season, I used to think that the Champagne or Ataulfo mangoes (grown in Mexico and picked green and "ripened' in a warehouse) were the best things ever - but once I had a mango in Thailand everything changed. The whole perspective changes. Don't get me wrong, I still get the ataulfo mangoes (much better than the Tommy Atkins variety, imo) but I can taste and smell the difference.
  23. Yes, I've gotten pretty good too, but it's like comparing a Chevy to a Lamborghini. The Chevy is pretty good and will reliably get you where you need to go, but no one would ever compare it to a Lamborghini
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