KennethT
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Posts posted by KennethT
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Here in the US, instructional cooking shows on the Food Network have gone the way of music videos on MTV. It's all competition shows now. There may be some "dump and stir" shows still on during daytime on weekdays, but definitely not primetime for a longtime.
I think PBS still shows some instructional shows - or at least they used to the last time I watched broadcast TV - but who knows long PBS will last for nowadays...
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I get them at my local H-Mart which calls them "Korean Leeks"
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@Duvel I have very little biology knowledge (aka squishy stuff) so I was wondering - is it even possible for mold to grow on a piece of dried kombu? I always thought that mold needed a certain amount of water to grow, but the dried kombu I have is like thin slices of wood and really brittle which makes me think that the water activity is very low.
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Also, I've never done anything with the marrow - I just squeeze the bone as a test to see if I've extracted as much as I can. I don't add marrow to the stock as it makes it cloudy. But also, there isn't enough in there to try to actively remove to eat and would probably require a dentist's pick to do so.
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@rotuts I don't use the Ipot, but a regular Kuhn-Rikon pressure stockpot. After an hour at full pressure, the bones are soft but still brittle. You can squeeze the bone between thumb and forefinger and the bone will splinter and break.
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27 minutes ago, liamsaunt said:
Happy Birthday @Steve Irby. Your dinner at home looked delicious.
Monday's dinner was seared tuna with soy sipping sauce, rice, and a salad of lettuce and peppers, which were the only vegetables n the fridge.
Last night, miso broiled salmon in a coconut sauce with spinach and summer squash, and more rice
What's the reddish-orange drizzle over the rice with the tuna?
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As if we needed another reason to make food from scratch!!!!
https://scitechdaily.com/ultra-processed-foods-add-fat-without-extra-calories-and-disrupt-hormones/
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23 minutes ago, BeeZee said:
@KennethT, that sounds really delicious, and truly a labor of love!
It definitely was delicious - more so than the versions we had in the food court of the mall in Jakarta - so much more complex. I imagine that industrially produced sambal hitam exists (as well as lots of other time consuming favorites) and is slathered on by most people other than me, in my quest to become a SE Asian grandmother....
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It constantly amazes me how much time and effort traditionally made Indonesian dishes can be. This past Labor Day weekend, I wanted to experiment in making a dish called sambal hitam - or black chilli sauce - from the small island of Madura which is just off the coast of the large city of Surabaya, in East Java. We had it several times while in Jakarta a couple months ago and really enjoyed it. After watching maybe 10 different recipe videos, it seems that, while none of them are the same, they fall into two groups - those that use kluwek (aka keluak, aka buah keluak, aka black nuts) and those that don't. I was hoping to get to make both versions to compare - spoiler alert, I only had time to make one and that was pushing it!
Anyway, you make a spice paste with chillies (I used two different types - the large red chillies I can buy at HMart, and the curly red chillies that I grow using seeds that came back with me), shallots, garlic, ginger, galangal, turmeric, lemongrass, kaffir lime leaves (the first time I've ever seen them blended in the paste), candlenuts and coriander powder. The spice paste is mixed with enough water to submerge the protein of choice - typically either duck or chicken - and simmered until the poultry is tender. The poultry is then removed and the spice laden liquid is then reduced to a thick paste, and then, in another wok, fried in some oil until it is a dark dark dark brown - just about black (hence the name). The poultry is then deep fried for a short while to brown, then drained and the black paste is spread on top.
From start to finish, it probably took me about 4 hours!!!!! So, I definitely didn't have time to make both versions.....
With some stir fried bok choy
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4 hours ago, Ddanno said:
What's the device plugged into the soil?
Moisture sensor
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8 hours ago, liamsaunt said:
Saturday my sister, niece and I stopped by the other breakfast restaurant in town, called Brekkies, which I think is an atrocious name. I really don’t like going out to breakfast, but they do, so I went along. Here’s the inside.
Sister’s pancakes
Niece’s waffle
We really needed to charge our car, and the closest level three charger is in Provincetown, so we ended up back there. We charged up, spent the afternoon at Herring Cove, then went for an early dinner at Front Street.
Fried zucchini blossoms to share
Calamari with garlic sauce
Shrimp scampi
Puttanesca with shrimp
Zuppa de pesce
Calamari fra diavolo
Gnocchi with truffle cream sauce
Niece had a bread pudding for dessert
We made it back to Herring Cove just in time for sunset
Today my husband and I did our usual harbor walk at low tide. I took this panorama of the houses on the beach. We’ve stayed in most of them at one point over the years.
We then went over to the ocean side to walk there. I tried putting my feet in but it was way too cold for me! There were a decent number of people swimming. They are hardier than me.
Dinner was at Mac’s Shack. It was even more crowded than usual because there was a music festival on the nearby pier tonight. Oysters
Spicy tuna mango martini
Halibut turadito
Fried clams
Fish and chips
Toro poke bowl and tuna roll with avocado, mango, and cream cheese for my niece
scallops with bacon on corn bisque
We walked down to the pier after dinner to get some ice cream and check out how crowded the festival was. The sky looked pretty
The house we are renting is very close to the pier, so we walked back and listened to the concert from the deck. The headliner was a band called Wheatus. I thought I didn’t know them, until they started playing. Now I have “teenage dirtbag” stuck in my head 😂
I think "teenage dirtbag" was their only hit...
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The galangal is pretty slow growing! Compare this to what it was back on 8/22...
My cabe rawit plant is doing really well. Cabe rawit is usually translated as Thai chillies, but I think that they're different - much more plump. I have a bunch of chillies on the plant now - none ripe yet... this is an early one:
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3 hours ago, weinoo said:
Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means.
Such as my Japanese gin donabe. This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh). I happen to like the sockeye moreso than the king; it's just more to my taste. But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.
Personally, I'm not a huge fan of either of those salmon - at least when I used to get them from Wild Alaska... I found them too lean. I LOVE the akaroa king salmon from New Zealand - it's almost buttery and so tender. I actually get it regularly for sashimi at the Wegmans near me. Best salmon sashimi ever.
What do you use to make the smoke in your donabe? Have you ever seen coconut husk charcoal available near us?
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I am happy to report that I am loving the new CSO-500. I tried reproducing the above fish using the air fryer function and it may have come out even better. And tonight, we tried some frozen spring rolls from HMart in the air fryer and they were so crispy - I never would have believed it if I didn't see it.
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11 hours ago, liuzhou said:
This, I'm told, is described in store, but as usual not on the the delivery app. As "Supreme Pizza"!
I am struggling to think of anything that looks less like a 'supreme pizza' or supreme anything else! They are clearly delusional.
What, do they claim, makes this pizza supreme over the others? Are the toppings buried under that thick down comforter of cheese?
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9 minutes ago, blue_dolphin said:
This is the Bacon Von Branhut from A Super Upsetting Cookbook About Sandwiches by Tyler Kord
The main ingredient is shrimp muchim, pickled in the same spicy/vinegar-y brine the book uses for peaches, cucumber, tomatoes, lychees and even poaching eggs.
The sides of the split-top bun are toasted in bacon fat before it’s filled with a schmear of mayo, the pickled shrimp, crisp bacon and julienned Granny Smith apple.
Tots with roasted tomato mayo (also from the book) for dipping.
That sounds really interesting - I assume the shrimp are cold? Lot of different flavors going on - pickled/bacon/apple... how did you think everything went together?
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@liamsaunt Was that burger topped with deep fried avocado?!?
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3 hours ago, Duvel said:
Sometimes you don’t feel like cooking, and luckily some decent restaurant is nearby …
My highlights were the pigs foot with sea cucumber on crispy pig ear …
Palamos shrimp …
Duck in two ways …
And some chocolates to round things off …
But in reality the whole thing was decent. As were the wine pairing - some 20 well selected wines were sampled.
As I told Mr. Roca on his round through the dining room: “No complaints” 🤗
We were there years ago (before they were named "best restaurant in the world") and they were one of the most incredible meals we've ever had in our lives. I wish there was a "drool" button, but also, your opening line cracked me up.... so thanks for that!
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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.
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The galangal I planted weeks ago (I forgot how many) finally sprouted...
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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?
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I think it's a manually powered deli slicer.
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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...
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44 minutes ago, Ddanno said:
I hadn't heard of this before but now I need it. RIGHT NOW 🥄
It smells and tastes better than it looks!
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Lunch 2025
in Cooking
Posted · Edited by KennethT (log)
Singapore style headless fish head curry (mahi mahi) with masala potatoes.