KennethT

Unfortunately not.... but thanks anyway.

Steam-bake duck legs on a rack at 275 for 1.5 hours. After 60 minutes, slip the potato halves under the rack. To finish, turn the CSO to convection bake at 400. For those with the air fryer function (hello, Canadian CSO-500), use the airfryer; 5-10 minutes. The skin was perfect, but the meat was a bit dry - but, I got the legs in Chinatown and they were very lean to start with.

I got a couple of duck legs in Chinatown this weekend with the intention of experimenting making betutu (from Bali). Unfortunately, dark forces intervened and I lost a day or so.... I didn't want to waste them so I just slow roasted them in the CSO with a short stint at 400° air fry... with duck fat potatoes.

This was a first attempt at making a Singapore/Malay curry puff - going for something like what can be found at the end of this post... Shot of the filling... overall, not bad, but I think it needs more potato - this recipe is about 2.5:1 chicken:potato... I also think it's slightly oversalted and I used too much of my homemade curry powder... It tasted a LOT stronger than I remembered. Here are some of the baked ones. They're typically fried but I didn't want to take up the time/effort since I wound up getting food poisoning this weekend which was after I made the dough and bought the rest of the ingredients. I didn't want to waste it all, but setting up the fryer seemed a bit too much effort. As you can see, I need a lot more practice folding over the scalloped edge. Also, the dough needs work... it was more crumbly and tender rather than flaky/tender... I don't know if that's due to the baking rather than frying or the dough recipe which is butter cut into flour and then cold water.

I've been trying to make the Singapore chicken curry puffs as seen here - scroll down to the bottom of this post. That dough was tender and flaky. I've spent the better part of a weekend researching curry puffs (karipap in Malay) and it seems that there are as many recipes for the dough as there are stars in the sky.... there's ones where butter is cut into the flour, oil is mixed with flour, smoking hot oil mixed with flour, and on and on... I tried the butter cutting into flour technique today, but it came out more tender and crumbly than flaky. Also, while most of these curry puffs are fried, they all say they can be baked at 350F (I used the air fryer function of my CSO) so I don't know if that affected the flakiness. Does anyone have any experience making these types of hand pies (not curry puffs necessarily but something with a similar shell) have any advice? I also checked out the eG Pie index that @gfron1 assembled a while ago but wasn't able to find anything that fit. Thank you!

I used to be a big proponent of Wild Fork but I haven't ordered from them in ages - I was sick of a lot of things coming in freezer burnt. Some of their items come vacuum packed, but a lot of it is in bulk bags - it's convenient to be able to only defrost 1 chicken thigh, but the last several times I ordered from them, I'd say over 80% of what was shipped bulk had some amount of freezer burn. Even the Argentine red shrimp.

Forget No complaints - I'm getting on a flight just for a chance at your leftovers!

I also wonder how it feels to move the pan around on it. Most times, unless it's a big pot of water, the pan doesn't just sit on the burner. My good induction burner still outputs power when the pan is raised an inch or two above the burner surface. My crappy one beeps incessantly in that condition.

Wow! This looks amazing - although I keep wondering how they vary the power level to the burner. Is it a continuous power output and varying levels or a duty cycle (alternating pulses of full power and no power). I have 2 standalone induction burners, one with the continually variable power output and one with a duty cycle, and unless you're heating a big pot full of water or oil, it's very obvious which one is which. I don't really have space for a drop in piece of equipment here with the layout of our cabinets; I really wish they made a single burner standalone version as well.

Not feeling so well this morning, and considering that I made chicken stock last night, we had Jewish/Vietnamese penicillin.... Mien ga... (Chillies are for decoration - they're drying on the table)

Amen!!!

wow, that prime rib looks amazing... I haven't had it in so long - I used to love it as a kid, and it probably contributed a LOT to my current artery cloggedness!

I find that some of the smoke leaches through the bag and into the water. Even still, I still do a smoke --> SV; post SV, I don't think the smoke sticks well because the surface is so wet, unless you were to dry it with a fan or something to form a pellicle just before, but that's an extra step and a pita.

Can you say more about the garlic prawns? Does it use a ginger/garlic paste or just garlic? Spices other than mustard seeds?

Bison patties with sambal ijo and sambal merah. Green mango for dessert. Our SE Asian Thanksgiving feast will be followed by some of Ken Burns's The American Revolution.

I'm sorry that the Last Supper didn't work out as well as the first time. We've had that happen to us many times but it's always sad. But I enjoyed your short trip, so thank you!

I am sad to report that I just learned that the Violet Oon location in the Jewel at Changi airport has relocated to the Dempsey Hill area (this is where we had fish head curry, here - scroll down a bit). I was really looking forward to going there again in a month or so when coming home from our next trip... After trying to go there so many times but not being able to because of time constraints, or one of us being really sick, I'm very happy that we were able to get there once, but I was hoping for at least one more repeat performance....

I forgot to add the seasoning.... Add 1.5T salt, 1/3t MSG and 1t chicken powder or mushroom powder to the mixture while being fried, just after incorporating the chilli/tomato mixture.

we've had tgis for years... it's great!!!!

@weinoo Where did you go for the sushi?

Dehydrated using the "apartment floor" method.

I upgraded to the new CSO-500 (thanks to one of our Canadian friends!) which actually has a built-in air fryer mode and comes with a screen/drip tray - it works quite well. The lowest keep warm setting is still 125F but I haven't checked it's accuracy. I also don't know if the fan turns on in keep warm mode. I'm also wondering if there will be a flavor difference between the slow dried method and the accelerated oven method. These chillies are pretty skinny, so I may just keep them on the counter to do it. I was just curious if people had done it any other way so I didn't have to reinvent the wheel.

No radiators - since it was converted to apartments, the building used fan coils - including a gigantic water chiller on the roof for the A/C (which was nice because we didn't have to pay for the electricity to run it - it was part of the maintenance). They recently converted to a heat pump type HVAC system with a compressor in each unit so we can just about use the A/C whenever we want, but now we pay for the electricity it uses. According to my humistat, it's currently 44% humidity in here which is pretty nice. It will drop a lot more once it gets to be winter.

Hmmm... so basically a hack dehydrator.. smart. My only oven is my CSO - I could set the Keep Warm to like 100 degrees or something but I don't know how long I can let it go for... I assume it would take more than a couple hours. On another note, I actually just found a few chillies that fell off the plant and were languishing on my floor... they were nicely dehydrated - still flexible but definitely dried and certainly no mold. So I guess that's always an option! Can you extrapolate the 10 second rule to the 2 week rule?

I've been growing my own chillies for a little while now and my plants make a lot more than I can use at one time. Indonesian food uses almost exclusively fresh chillies - so using my home grown chillies out of the freezer works really well. Malaysian food, however, uses, in large part, dried chillies. Many times, they are similar chillies, but dried rather than fresh which changes the flavor profile as well makes the color darker and more intense. Traditionally, the freshly harvested chillies (left on the plant to get super ripe before harvest) are spread out on tarps in the hot tropical sun and raked around every once in a while and left there until dry - usually a couple of days. I live in an apartment in NYC with no access to either tropical heat or sun. Can I just lay the chillies on my countertop or somewhere out of the way (but gets decent airflow) to dry them? I really don't want to have to get a dehydrator - I neither have the space for it, nor would I really use it for anything else. Thanks!