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Posts posted by KennethT

  1. @scamhi Happy birthday!  How did the crab hold up over delivery?  It looks great.  I'm always wary of ordering fish/seafood for delivery because I'm afraid it's going to overcook itself on the trip over.

    • Like 1

  2. 10 hours ago, Franci said:


    😆 I had to ask my husband what where you talking about. I am going to live on a island, so I guess plenty of water there 🤣🤣🙃



    The height of the water table has to do with flooding concerns.  A high water table means that your place will flood with less additional water (like rain or storm surge) than a place with a lower water table.

  3. 1 hour ago, kayb said:

    Interesting tomato thing happening. Eight plants in the bed, four or five different varieties. One plant, and I don't remember which one it is but I think it's one of the hybrids, is having issues with blossom end rot. None of the others are having the issue (and in previous years, at previous gardens, the Romas were subject to it). Ideas? I wish I could remember which variety I planted where.

    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?

    • Like 2

  4. 43 minutes ago, weinoo said:



    Small delivery which helps with my pita crisps and whatever else might need za'atar. The Lebanese one looks to have more sesame as well as coriander seed. Both made with hyssop as opposed to thyme, allegedly more traditional?

    And 6 oz. of bay leaves is a LOT OF BAY LEAVES!

    6 oz of dried bay leaves? Wow!

  5. 6 hours ago, JoNorvelleWalker said:


    I've steamed whole fish in the CSO with good results.  The problem is the oven is a little small, that or my fish are a little large.


    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

  6. 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.

    • Like 1
    • Thanks 1

  7. On 7/2/2020 at 4:31 PM, rotuts said:

    I can grow 4 plants  right now   


    and yes cuttings get me 


    credentialed Girls!


    seed do not !


    way back then 


    well , at best


    5o % boys , 50% girls


    at at about 2.5 %


    Good stuff.


    now, whith the right cuttings


    25 % good stuff.


    just saying


    no experience these days.

    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...

    • Thanks 1

  8. 9 minutes ago, CanadianHomeChef said:

    I've thought about it but I was worried about heat conductivity... It works great? Geeze.. now I might need to buy one... is it the mini from baking steel?

    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/

  9. 59 minutes ago, rotuts said:



    your idea is an interesting one.


    the problem these days is you have to get cuttings. 


    that's the difficult part.    the cuttings root easily , etc.


    and from that point on the rest is also easy.


    Those days one used seed.


    that's all I can say.

    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...

    • Like 1
    • Haha 1

  10. 21 minutes ago, gfweb said:



    Not too long ago I compared paper bag vs plastic for mushroom storage. Over a week, the plastic bag ones lost almost no weight and looked fine.  The paper bag ones were something like 50% lighter and much much smaller.


    Did you have any issues with the mushrooms that were in contact with the plastic?

  11. 45 minutes ago, AlaMoi said:

    "Not sure why we don't do it here in the US. "


    grab 100 people off the street, put a basket of morel down in front of them and ask:

    "Would you eat this?"


    that's why.....


    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.

  12. 38 minutes ago, dcarch said:


    Not sure why we don't do it here in the US.








    In China




    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).

  13. 20200628_192116_HDR.thumb.jpg.f4b6e8d5aa058a93adf85f9bf9c43f94.jpg


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

    • Like 14
    • Delicious 3

  14. 18 minutes ago, Jacksoup said:

    I made larb tonight but it wasn’t the larb I wanted .  I’ve made it maybe 4  times, the first was the best. I can’t remember what recipe I used, going  to go back and read the thread on it.  


    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.

    • Like 1

  15. 58 minutes ago, MokaPot said:

    IMO, it would be possible to ship / fly a mango (well-packed) to another location without a crazy loss in quality. IIRC, mangoes can ripen after they're picked. So, maybe you could ship mangoes that are 2 days away from peak ripeness.


    IMO, the type of mango is very important. The types vary greatly. (Sort of like how a Hass avocado, IMO, is so much creamier than other avocados.)

    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.

    • Like 2

  16. 57 minutes ago, Kim Shook said:

    But most of us in the US aren't ever going to get that Thai mango.  So, if what we can get is, to our palate, lovely and delicious and something we'd eat again and again, what's the point of hearing how it doesn't measure up?  I'm truly, truly not trying to be belligerent, but I don't ever get the point of telling someone that they aren't getting the "best" when they are perfectly happy with what they are getting and are unable to get to what is supposed to be "best".  

    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.

    • Like 2
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