KennethT
-
Posts
4,321 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by KennethT
-
-
16 minutes ago, BonVivant said:
Unfortunately, good food and extraordinary natural beauty are not the only things Greece has. I freaked out a little this morning whilst drinking coffee in my room. Suddenly my chair, walls, ceiling, window panes, furniture, floor were shaking violently. Quite scary for someone who does not live in a highly seismically active region. It's still rumbling since this morning but very briefly. Still makes me feel in the stomach when it does.
Previous lunch in lovely Pyrgos village, Santorini. A platter of Santorinian products. The tomatoes, which are especially prized, have PDO status, just like the fava. Caper bushes are a common sight on the island and most people pickle the leaves, too. The double-concentrated paste is so good.
The elusive Santorini white aubergines, pickled here. They remind me a bit of Sicilian pickled aubergines that I couldn't stop eating, but this one is not exactly the same. Santorini version is much softer.
Mild smoked pork, quickly pan-fried. Also in the Cretan repertoire.
And of course more fava
Whilst waiting for my food to arrive
Thank you, @shain
Sorry to hear about the problems with the earthquake - I'm glad that you and everyone else is ok and that it didn't put a damper on your photography and/or posting! Living in NY, I've never felt an earthquake - I can't imagine experiencing one while traveling in a foreign country.
-
Fish Cheeks on Bond St. has a happy hour - $1.50 each... the oysters are pretty good, but they serve them with a nam jim seafood which is utterly addictive.
-
1
-
-
57 minutes ago, JoNorvelleWalker said:
I've never experienced arctic char, but my curiosity is piqued. I need suggestions how to cook it. I now have 0.92 pounds of char in the refrigerator. It came from
theAmazon.I cook arctic char in a similar way to what I do with salmon - it's similar but milder and not as fatty.
-
2
-
1
-
-
9 minutes ago, rotuts said:
I do apologize getting a little Off T :
in NYC , and a good oyster place
@ happy hour :
what's a ' polite ' number to order ?
Not so polite number , but less than one
that would get you thrown out ?
Usually, oysters at happy hour are offered by the half dozen and dozen. Some places that have more than 1 variety usually have 1 type (the least expensive, 'commodity' oyster) for the $1 or $1.25 each (sold by the half or doz) but the special oysters - usually local Long Island or West Coast, small production types, go for $3-4 each and can be purchased by the each. When the Mermaid Inn was open in our neighborhood (soon to return I've heard), we used to get maybe 3 dozen of the happy hour oysters (and maybe 4 of the special ones for dessert) plus a couple other appetizers and have a nice dinner.
-
2
-
-
1 hour ago, rotuts said:
i assumed that
what do the numbers mean ?
$ 3.75 a piece ?
Yes. $3.75 each, 22 for a half dozen, 40 for a dozen
-
1
-
-
I made this dish again last night, but rather than elk, used bison. I missed the slight gaminess of the elk. I also added some beech mushrooms (shimenji) and they were a great addition. Love this dish.
-
2
-
-
1 hour ago, rotuts said:
im not sure why ovens need firmware.
just because firmware exists these days
doesn't mean its necessary for everything.
CSO woks fine w/o it.
remember the camera in the oven ?
soy could watch your ' roast 'on an iPhone?
I was vey interested in the Anova oven.
firmware efforts should have been
used for hardware first.
Ludite i am these days.
Actually, the CSO has firmware. So does your InstantPot. Anything with a digital display that can change with response to external stimuli - turning a dial, for instance, is run by firmware on a chip. Even most "dumb" ovens have a controller (hence firmware) now. It's just that some firmware is rewriteable and others are fixed. The CSO's firmware is most probably fixed - why pay for a rewriteable chip when the device in whole has no connectivity to be able to rewrite it? But appliances with WiFi or Bluetooth have a way to contact the Mother Ship. So, the company can go the typical software route which is to release the first version before it's actually truly finished. It may have bugs. Not as much functionality as it could possibly have based on teh hardware inside, etc. But because it is updateable, it doesn't need to be perfect on release. They can release patches at their leisure and work out the problems over time, making sales all the while.
-
5
-
-
43 minutes ago, Kim Shook said:
@Duvel – Lovely paella. But were those ginormous shrimp or were there more of them elsewhere and that was just the pretty ones for a picture, because I’d think you’d need more than that to satisfy everyone. Or is that just a gluttonous American talking? 😁
@gulfporter – best wishes to your esposo for an uneventful and full recovery. So glad that you have access to such good healthcare!
@Norm Matthews – great looking chicken. Was it spicy? Your Korean-style wings that I make are delicious and I love that they aren’t spicy.
@heidih and @Dante – the Chun King mentions made me laugh. When I first met Mr. Kim, his mom invited me to come over for “Chinese Food”. I figured she meant take out or that she was going to make it (I’d already had her sweet and sour pork and it was excellent). She pulled out 2 giant cans of La Choy chicken chow mein. Shudder inducing. A few shreds of meat per giant can, gelatinous sauce, and limp, slimy vegetables. I drank a LOT of tea to get that down that night. 😝
@Ann_T – as always, such beautiful fish and chips. And those cocktail sized bagels with the salmon! So inviting. I’d want to sit all day and talk and nibble!
@weinoo – your fried rice is exactly how I’d love mine to look. I wish you’d do a video tutorial on fried rice!
@liamsaunt – your garlic butter dinner rolls should be entered into the state fair. They are so perfectly and evenly shaped and cooked! Brava!
We are having very plain dinners and meals out these days. Jessica will be moving home at the end of November until she can find a job that will allow her to pay her living expenses. It is difficult work in many ways and I just don’t have the mental or physical energy to plan and cook meals. I’m ok with breakfast, but dinner has really been beyond me. Wednesday we had canned alphabet vegetable soup and Sister Schubert sausage rolls (slightly over-crisped):
(Yet another unattractive soup photo – I agree with @liuzhou on that!)
One meal that I did take some time with was this one on Thursday. We’ve been trying to test out cooking a tri tip for when we have house guests at the beginning of October. Unfortunately, what we got from Publix this time was actually picanha. I went ahead and prepped it the way I was planning to do the tri tip. We wanted to try a couple of different methods to see which we liked best. Last month Mr. Kim smoked it (actually a tri tip that time). I sous vide it at 129F for 4 hours and then Mr. Kim seared it in a very hot iron skillet over the grill burner. The only rub was Montreal Steak Seasoning:
After the sear and sliced:
It was fantastic. Perfectly medium-rare, tender, beefy, juicy – all the right things. Served with salad, alfredo fusilli, and green beans.
The beans were odd. I’d never seen any that called themselves “Extra Green Green Beans”:
But they were indeed extra green:
Even after simmering for a couple of hours, they were much more intense green than I would have expected:
Tasted good, though. The fusilli was terrible. I cooked it for twice as long as the directions called for and there were still many strands that were tough and seemingly undercooked.
Plate:
I didn’t really realize how much like roast beef this was going to be. Next time, I think I’ll make some horseradish sauce and/or gravy.
Friday night was big sandwiches. I thought about @Shelby, but I’m afraid mine weren’t as good as her smoked turkey ones! Muenster, ham, and salami:
with nacho cheese Doritos backing it up.
Worked at Jessica’s apartment until 9 and then stumbled into the nearest pizza place. We like that they do slices. Jessica had 2 slices with feta, mushrooms, onions, and sausage:
I had the Italian hoagie (ham, provolone, salami, and capicola:
And a cheese slice:
Mr. Kim had 2 slices of jalapeno and pepperoni:
That beef roast looks amazing. I rarely ever eat beef anymore, but I would gladly have yours as my "once or twice a year" indulgence! Your story of the Chinese food in a can cracked me up and reminded me of the awful lunch we had in Beijing in a very pretty tea house in a park. The tea was ok (way overpriced) but I could have sworn that the meat/gloppy sauce came out of a can. Basically the only thing edible was the rice.
-
1
-
2
-
-
12 hours ago, gfweb said:
. We ought to do that and prune.
Yes, pruning is very important. I am often amazed how cutting a plant back (some of them quite severely) result in a bigger, bushier plant! I initially found it counter-intuitive.
-
1
-
-
40 minutes ago, liuzhou said:
Here are the "log" and a translation of the instructions (supplied by my cell phone translation app).
Interesting that they tell you to put it in bright light. From what I was to understand, mushrooms don't really care about light - other than being in direct sun which will overheat it.
-
11 minutes ago, Anna N said:
Kerry was able to wrestle a couple of hours away from work today and brought lunch to my house and shared some good company and some good food.
for me chicken strips with Caesar salad and honey mustard dipping sauce.
for Kerry dumplings with Caesar salad.
Where does one get Caesar salad, dumplings and chicken strips all in the same place?
-
2
-
-
47 minutes ago, weinoo said:
Kinda forgot to mention the restaurant name? There are a few worthy tapas places around.
whoops... Nai
-
1
-
-
1 hour ago, Duvel said:
Living in an area where the only decent Asian food is the one you prepare yourself, I’d say: Lucky you, but …
Sushi 😋 ?!
That‘s at least asian-ish … what is PX-hoisin ?
It seems that the chef/owner is from Barcelona but spent a time in Japan and loved it. PX hoisin was some sort of thin, syrup textured sauce - evidently made with hoisin and Pedro Ximenez (a sweet sherry made from VERY ripe grapes then sun dried before pressing then aged oxidatively). It was really tasty.
-
2
-
-
Last night we tried a new to us place in our neighborhood. I actually never knew they existed and had never heard about it. We actually passed it by on the way to a dim sum restaurant recently written about, but declined it after seeing A) their outdoor dining was COMPLETELY enclosed with nary a window and B) they had a sign saying that they did not discriminate and would allow unvaccinated diners to dine inside (which is currently illegal in NYC). So we went back to this other place that we passed by and thought looked interesting.
It turned out to be a Spanish tapas place - I can't remember the last time I sat down in a restaurant that wasn't Asian of some kind!
Sourdough with olive oil (complimentary!). The sourdough was quite dark - tasted kind of like it had molasses or something in it.
Jamon Iberico and a glass of white sangria (made with Verdejo)
Salmon on a bomba rice cake with garlic aioli and saffron
Bravas - potatoes with chipotle aioli
Octopus from Galicia with EVOO and paprika
Lomo Iberico with corn nuts, PX-hoisin, shiso
-
13
-
1
-
4
-
-
21 minutes ago, liuzhou said:
Same here
Yes, oyster mushrooms leave me cold. The place I got my ganoderma starter kit also has about ten different oyster mushrooms, all in different colours. Pretty but tasteless. I have ordered some 'king oyster 'shrooms' / 'eringii' and some black woodear starter kits. They do also have shimeji as well as shiitake. Haven't seen maitake kits though.
To be honest, I'm growing these more for the fun of it, rather than to obtain the results, which it would be less trouble to pick up from the supermarket.
That makes sense. Growing things is fun - that's part of why I have my indoor jungle of herbs (soon to be expanding). Mushroom cultivation is supposed to be pretty easy, not very labor intensive (compared with what I do) and certainly resource friendly - no need for expensive lights/fertilizers/etc so I can see the appeal. If I didn't already have a lot of my free time taken up with the herb plants I'd be doing it also.
-
8 hours ago, liuzhou said:
I've set up a ganoderma lucidum farm to the right of my desk. They are beginning to emerge. There are more on the other side.
.thumb.jpg.b7b147da4bc9a38ee8829ca1bbc529a6.jpg)
Lately on my Facebook feed I get tons of ads selling "grow your own mushrooms at home" kits. Unfortunately, most of the offerings are versions of oyster mushrooms which are readily available and pretty inexpensive here. If I could grow my own maitake, shimenji or especially chanterelle I'd be all over it!
-
What types of potatoes are common in China? Are they more waxy or starchy? Any non-Chinese equivalents you can think of?
-
Wow... I'm in shock. I never knew him well, but his recipes always impressed me and he always seemed just so nice. I feel like I was just commenting back and forth with him the other day (although it was probably a week or two ago).
-
4
-
-
27 minutes ago, BonVivant said:
Sunset landing! The moment of intense bliss!
Land of (goat's/sheep's) milk and honey!
Only had time and energy for a small meal and 4 beers and then I went out like a light.
Would have been trip number 4 or 5 in normal times! Got back from an incredible holiday in Baja Sur in late Feb 2020 and the world almost collapsed 2 weeks later. Finally! A place I had in mind is still closed to (international) tourists so the next best place to realise a childhood dream is a certain area in Greece. My N95 muzzles for the flight.
Congrats!!! Hope we get to follow along...
-
2
-
-
huh - so you just send the wings through the mail? Doesn't it stink?
-
1
-
-
8 minutes ago, JoNorvelleWalker said:
But this gives plenty of time to figure out a place to put it!
you could always replace your bed with a captain's bed (which has drawers) - lots more room for storage!
-
1
-
3
-
-
@liuzhouThanks so much for this!
-
2
-
-
34 minutes ago, Okanagancook said:
That sounds perfect. I love sticky rice steamed. A whole new texture.
Thanks for the info
Yes, and I will say that the texture was great - each individual grain was distinct, yet you could pick up a chunk of it and roll it into a ball.
-
1
-
1
-
-
37 minutes ago, Okanagancook said:
@KennethT that’s a brilliant idea to put the rice on a tamis . I was using the solid tray covered in parchment paper that was lightly oiled. How is clean up? Does the rice really stick to the tamis?
Cleanup was easy - although I didn't do it. In general, I cook, my wife cleans... but I specifically asked her about it and she said it cleaned up really easily. This makes sense because there wasn't really much to clean - when I removed the tamis from the CSO, I put a plate over it and inverted - after a bit of a jiggle, the whole mass sort of plopped off with only a couple grains remaining that weren't too difficult to remove.
-
3
-
.jpg.4f1ddebf782265e1f0f43fa1dde46853.jpg)
Gotten any fun stuff lately?
in Kitchen Consumer
Posted
Those look like fantastic oysters. What do the Chinese usually serve them with? The French have mignonette, the US (and UK?) have cocktail sauce, the Thai have nam jim seafood.... I have no idea what the Chinee3 do.