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KennethT

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Posts posted by KennethT


  1. 6 hours ago, Anna N said:

    I cannot bear to look at your meals at the moment. They only make this stuff so much worse.  You inspire me!  

     

     Good news. Unless something drastic happens and it better not I will be going home on Thursday!!!

    I wish there was a "YAY!!!" button... I'll be very glad to see you out of there for more than one reason! Hope tomorrow goes as easily as possible!

    • Like 7
    • Thanks 1

  2. 39 minutes ago, Okanagancook said:

    Last night was Thai cuisine.  Grilled chicken marinated in fish sauce and a coriander root paste; dipping sauce was sweet, salty and hot; crushed cucumber salad (this was quite sweet with roasted chili and pepper), Thai steamed rice, and then the bean salad.  It was a pounded salad much like green papaya only with green beans.  Garlic, one Thai chili, salt, sugar, dried shrimp, fish sauce and lots of lime juice are all pounded together then the green beans and a couple of 1/2 ripe cherry tomatoes are pounded and mixed in.  It is served with two inch squares of cabbage and peanuts.  It was very, very tasty but holly Hanna it was so hot we could only eat 1/2 of what was on our plates.  It only had one Thai chili which I thought we could tolerate BUT that chili is pounded to release all its fury and not cooked so I think that is why it was so blinking hot.  

     

    The rice is Thai rice for steaming.  It must be soaked for up to ten hours before cooking.  I usually use the pictured basket to steam it for about 25 minutes and this method is a bit hit and miss.  The rice is barely cooked and needs turning during the cooking process....at least that has been my experience.  I decided to try 1/2 in CSO on the tray covered in parchment and sprayed with oil and the other 1/2 in the basket.  Steam setting at 210F for 25 minutes....absolutely perfect!!  The rice in the basket was not done and I decided to put it in the CSO for about 10 minutes and that did the trick.  I am ditching the basket/pot in favour of the CSO.DSC03210.thumb.jpg.cf9c283395622c44714b5eadba31e8ce.jpgDSC03213.thumb.jpg.052d3001baae8e9081fea545d0fdf728.jpgDSC03214.thumb.jpg.1234c48c200e0285bfd91377839342f0.jpg

    Was the rice you made sticky rice (aka glutinous rice)?  I assume so since you mentioned that it had to be soaked for 10 hours...  When I make sticky rice, I steam it (post soak) in a standard steamer insert in a pot for 20 minutes.  I usually don't make that much (just for 2 people) so I can spread it flat in a layer about 1" thick so I don't need to flip it.  After 20 min, I take it off the heat and let it sit covered over the hot water (no longer steaming) for another 10 minutes, and it comes out perfect.  I've always been curious about using one of those Lanna baskets, but I don't make nearly enough sticky rice to make the storage space it requires worthwhile (I live in a small apartment)...

    • Like 1

  3. 1 minute ago, dcarch said:

     

    I  see them all the time, in Chinese markets. Fresh, not frozen.

     

    dcarch

    Huh. All the ones I've seen in Manhattan Chinatown are like the durian - frozen and defrosted. Which markets have you found them in?


  4. I've never seen a fresh mangosteen in NYC.  Frozen/defrosted, yes, but those are disgusting.  BTW, the purple rind is not usually eaten - put it this way, I've never seen anyone in SE Asia eat the rind.  And better than cutting the rind with a knife, which will invariably cut through and bleed some of the tannic rind juice into the white flesh, it's better to turn the steen upside down (sepal side down), but between your hands and gently crush.  The rind should split open without damaging the internal part.

     

    A long time ago, I had read that some farmers tried to grow mangosteen trees in Puerto Rico, but the research I read showed that the trees are very difficult to transplant and the success rate was horrible.  From what I understand, any fruit coming from Thailand or anywhere else in SE asia has to be frozen - it's not allowed to be imported fresh.

    • Like 1

  5. I was just doing some more reading about the Hestan Cue... I'm not a huge fan of how necessary it is to use an app to control it.  Plus, the idea that in order to take advantage of it you need to use their pans - it doesn't seem like they have that many choices - just 2 pans?  Still, I'm curious what you think about it after using a bit, especially compared to your experience with the control freak.

    • Like 1

  6. 43 minutes ago, eugenep said:

    my unit has been making this zapping/whirring sound lately when I use a small fry pan - 8 inches - when it's on intensity FAST 

     

    and the pool of cooking oil on the pan vibrates a little almost like the energy is conducted through the pan and into the oil 

     

    not sure if anyone has this happen - like this zap zap noise - almost piercing? or what's going on? 

    I don't have one of these (yet) but when you hear something like that, it reminds me of arcing - I wonder if there's a loose connection in there or something causing that.  Can you contact Breville/Polyscience?  I'm pretty sure something like that is not normal, and potentially could be dangerous, especially if the arcing gets to the point where it can either start a fire, or let's power touch the metal case which could be shocking.

    • Like 1

  7. 3 minutes ago, Anna N said:

     

     

     

     

     

    DCBF8290-5C50-48A0-B7AC-BC52DC26A520.thumb.jpeg.9156c128e48d170d4e4d07ec06b881a0.jpeg

     

    If we can discuss whale curries on another thread can we discuss purple potamus sandwiches here?   She was too cute not to mention. I have a thing about hippopotamuses and she will get added to my collection.  I will not be making sandwiches from her.

     

    It's your thread - you should be able to do what you like with it!

    • Like 2

  8. Bumping this thread... the other night, I saw a show on BBC America featuring Gordon Ramsey cooking in South Island... he was learning about Maori cuisine from Monique Fiso, who is the Maori equivalent of our own @gfron1.  Evidently, Maori cuisine features a lot of foraging, and some of the best product is not so easy to get to.  I'd love to be able to experience some of that type of cuisine - does anyone have any suggestions?  Unfortunately, Monique's restaurant is in Wellington, which is nowhere near where we'll be... but I was hoping there would be some type of Maori restaurant in the Otago area...


  9. 50 minutes ago, liuzhou said:

    1-10-10 chicken breast with a caper, lemon, garlic, butter dressing. Orzo rather than the planned rice after the rice cooker died. The simplest of green salads.

    Cooked in my 38ºC / 100ºF kitchen.

     

     

    1-10-10?


  10. Unless I'm on vacation, I never eat breakfast - other than having some green tea.  It's not like I'm intentionally fasting though - I've never really eaten breakfast, even when I was a kid.  For me, this works - if nothing else, it limits my calorie intake and helps me not gain weight by eliminating 1 meal a day.  It's only hard for me to do once I get home from vacation, as my body has adapted to eating 3 times a day, so when I get home, I get hungry around 9AM... so, when this happens, I 'wean myself off' eating breakfast by having a snack and then eat that snack 30 minutes later each day, eventually the snack time coincides with lunch time and I'm no longer hungry in the morning.

    • Like 1
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