KennethT
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Posts posted by KennethT
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3 hours ago, weinoo said:
I'm wondering, @KennethT, if the active volcano is affecting any of your trip?
Not at all. We just landed in North Sulawesi coming from Jakarta but the active volcano is nowhere near us - it's a few hours to the east of where we are now. It won't affect our return home either.
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Last airline meal for a while - Sing Air Singapore to Jakarta - 80 minute flight:
"Carrot cake" with prawn, fried shallots, lontong (rice cake) and radish (that's the carrot part). All fried in lard... A Singapore specialty.
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3 hours ago, weinoo said:
You're absolutely correct...I'm of the opinion that too-rare duck sucks. And I don't think it has anything to do with the duck you buy. (Exception might be for wild duck).
I think it depends. We've had some duck breast in various places in France, years ago, that was rare and really tender. It has to be the duck because one of the places was a Burgundian fondue place where you cooked your meat in a pot of hot oil on your table. Also had Charolais beef and lamb. I'd love to go back to that place.
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2nd meal of Sing Air (about 8 hours later):
Appetizer of citrus grilled shrimp salad with ginger balsamic vinaigrette.
My wife got the duck confit from the standard menu. It looked a little tough. She said it was ok.
I got the shrimp/pork wonton noodle soup. This was really good - super thin wonton skin, perfectly cooked shrimp, noodles had good texture in a nice chicken broth with not over cooked Chinese broccoli. They topped it with fried garlic chips and some fried garlic oil.
Then came the dessert trolley:
I got the apricot tart.
Just in case there wasn't enough, they came around with a tray of chocolate...
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31 minutes ago, rotuts said:
Wow !
the chicken-rice was not on the menu . did you order in advance ?
or was C-R a standard off menu item ?
In addition to the menu choices they have something called Book The Cook - a bunch of choices you can pre-order up to 2 days before the flight. And you can view the standard menu items at the same time so you wind up with maybe 12 choices of meals, plus the special meals like vegetarian, kosher, low salt, etc.
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Singapore Airlines NYC-SIN. This time is something special - we were able to upgrade to Business class with our miles...
Menu for dinner (served around 1AM Ny time)
First course:
Salad of smoked trout with micro greens, pickled onion and spiced hazelnut. There was a choice of breads - I took the garlic bread - really garlicky and nicely toasted.
Chicken rice with chilli sauce, sweet soy sauce and lots of grated ginger. It was quite good, although I don't think Wee Nam Kee has anything to worry about.
Chocolate ganache cake - holy crap this was good. Inside was a nice orange compote of some kind - not too sweet and not too orangy - just a hint.
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@dcarchinteresting - I had never heard of that before.
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My keriting chilli plant is going crazy and now we're going away for almost 2 weeks. I'm not worried about the plants dying (automatic watering) but what's going to happen to all those chillies on them? And no one around to hand pollinate the new flowers.... Oh well - we'll see in mid July!
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2 minutes ago, dcarch said:
Electric fence works.
dcarch
Sort of. My parents had hosta beds that the deer LOVED. My father and I put electric fences around everything but we constantly needed to maintain them as the plants grew because the leaves would touch the wires and create a short (especially if rainy). Plus the beds were maybe 10 feet in diameter and the deer would always try to jump the fence to get into the interior... many times with disastrous consequences.
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19 minutes ago, liamsaunt said:
Grilled satay chicken with peanut sauce. Jasmine rice and cucumber-mint-peanut salad to go with it. I think coconut rice would have been even better but I got lazy.
Even better (and traditional in Singapore, Malaysia and Indonesia) would be steamed rice cakes called lontong.
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6 minutes ago, Alex said:
I store mine in a wine fridge -- 55°F and low humidity is ideal. Plus it's an opportunity to get acquainted with their future dinner companions.
+1. Shallots, garlic, potatoes, ginger - all in a rattan basket.
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All this talk made me go to my local Xi'an place...
Wife got a rougiamo with cumin lamb
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For those growing chillies, how does one know when they are ripe and ready to be picked? By feel? Also, if looking to pick them green, how do you know when they're ready since they stay green for quite a while before ripening?
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29 minutes ago, FauxPas said:
So exciting!
Lots of peppers on that plant, you must be providing them the right conditions! 🙂
It seems like chilli peppers in general like lots of light and are heavy nutrient feeders, so I am giving them a lot of light and am using a strong bloom formula nutrient, so yeah, I'm really happy with the way this plant is working out. All the leaves look great - no sign of nutrient deficiency which also means that the roots are in good shape as well.
I think I'm going to harvest a bunch of the chillies green - maybe today... and then freeze them since I don't have much time for cooking this next week. Hopefully that will make the plant want to start flowering again as flowering has really slowed. I'll let the rest of the chillies ripen on the plant - hopefully they won't get too far while we're away starting in a little over a week.
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The first of my keriting chillies has started ripening!
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Steak-Umms were present in my NYC suburb in the early '80s as well. They were always in our freezer - although we never had anything as nice as a plancha or the Blackstone back then! We just used a frying pan... evidently, since the 80s, they've expanded their product line to a chicken version (using breast/rib meat) and an Angus version!
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On 5/6/2025 at 12:33 PM, Shelby said:
The cilantro that comes up every year has been especially good for some reason but it's already starting to flower and bolt. I wish it would last longer. Yesterday I picked a huge bunch to freeze.
First I blanched the bunch in boiling water for 10 seconds. Then I put it in the salad spinner to get it dry-ish. Next I spent forever picking the leaves off (I'm sure a bit of stem got in there too but that won't matter).
Then I whizzed it up in the food processor with some olive oil.
Froze it overnight in this bendy ice cube tray
Vac packed just now and back in the freezer.
I can throw a cube in whatever and then seal the bag back up.
I thought that bunch would make a lot more but I was wrong! Oh well.
I just saw this now.... as I'm sure you know, cilantro doesn't like too much heat or light or it will bolt. So, it makes a great houseplant! It loves normal room temperature and will love a north or east facing window. No preservation required!
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Thanks a lot for this. I'm sure it entailed hours of research and writing - I, for one, truly appreciate it.
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15 hours ago, Duvel said:
Hahaha … thanks. Little one went to the pool this afternoon with a friend, so when I finished work I had two hours of undisturbed “me time” 🤗
hmmm.... thanks. That helps a little. I'm still a little embarrassed but no longer completely shamefaced.... 😁
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18 minutes ago, Duvel said:
Back home … and felt a hankering for Chinese:
Sweet & sour shrimp with lychee (甜酸荔枝虾), cheaters scalliion pancakes (葱油饼), cumin lamb (孜然羊肉), white cooked chicken (白切鸡) with two types of scallion oil and the classic tomato & eggs (番茄炒蛋) …
Scratched the itch pretty well - no complaints 🤗
Please tell me that that feast came from a restaurant. If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!
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11 hours ago, haresfur said:
For what it's worth: I can't seem to find the episode on line, but on Adam Liaw's The Cookup, chef Jerry Mai prepared the chicken for Larb by chopping it finely with a cleaver and said it made for a much better dish than using ground chicken. She used some sort of Vietnamese chook.
According to Andy Ricker, the term laap refers to the sound the cleaver makes while chopping. He also, not surprisingly, recommends chopping finely with a cleaver as opposed to a meat grinder.
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1 hour ago, rotuts said:
very late lunch , or very early dinner for the next few hot days :
Wraps.
Turkey ( under the shrubbery ) variously cooked : SV , GE-IDS , etc
TJ's spinach , Campari's , kimchi , sauerkraut , , window green onions , EVOO ( various )
toast the wrap in the gas stove .
very tasty .
What do you use for the wrap itself? Is it a flour tortilla (like you'd use for a burrito) or something else?
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12 minutes ago, weinoo said:
In my younger days, a Kamikaze was always equal parts vodka (forgive me), triple sec and lime juice, shaken and poured into shots. Don’t ask what else we might have been indulging in, but we could do any number of these.I remember those from my college days... One bar made it with Blue Curacao as the triple sec.... I can't imagine how many of those I had over the years there....
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1 minute ago, C. sapidus said:
David Thompson says that sticky rice is best soaked for several hours (typically overnight), but in a pinch you can soak sticky rice in warm water for 30 minutes. I have not tried this so I have no opinion.
Thanks. I have 2 David Thompson books but don't remember much from either! Then again, I don't make much Thai food anymore....
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Dinner 2025
in Cooking
Posted
Do you have access to fresh green peppercorns? I can get them once every couple of years! The Thai combination of fresh green peppercorns, grachai and Thai basil is a fantastic combo.