KennethT
-
Posts
6,605 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by KennethT
-
-
1 hour ago, lindag said:
@KennethTThat could be the issue, all my AC is stainless and it works fine.
Right - the LTD has an anodized aluminum exterior with an aluminum core and stainless interior. But even the stainless interior is non-magnetic as is most types of stainless.
-
1
-
-
I'm going through the same issue - but I've switched out a gas range for induction burners (my new apartment has no gas service). None of my 16 year old All-Clad LTD works on induction. I will be using 2 countertop induction hobs - I have the first one (relatively inexpensive) already, and although it is quite powerful (3500W), it doesn't have the most even heat distribution. If I turn my cast iron on high power right away, you can see a definite ring. So, I let the cast iron heat at lower power to even itself out. The heat distribution issue is even more obvious on my carbon steel pan! But when I use higher power for my Le Creuset enameled cast iron pot filled with water - it brings it to a boil really fast and the large amount of water evens out the hot spots.
I've been thinking about replacing the LTD with something that is magnetic (hence induction compatible) but also has some sort of aluminum or copper core to help even out the hot spots but I don't know what to use just yet. I don't plan to get any non-stick cookware.
-
32 minutes ago, liamsaunt said:
Bump! We are headed back to St. John tomorrow. This trip is rescheduled from last year. Frankly I would reschedule again to 2022 if I could, but the villa owners were kind enough to let us push our paid reservations from last year, and are not willing to do it again this year. Since everything is already completely paid for, including the houses, rental Jeeps and six plane tickets, and we are vaccinated and all passed PCR tests, we are masking up and going.
We will be cooking at the houses a lot this trip, and I thought I would show some of the markets and farms I go to for supplies if anyone is interested. We are staying at two houses. One is a very nice house that we have rented before, on a rocky beach within walking distance to the restaurants in town, which seemed like a great idea pre-Covid. Not so much now. I don't think we will be in town more than a couple of times to get supplies, and for two dinners I reserved at open air restaurants. Oh well, at least we know it is comfortable and I know the snorkeling is decent in front of the house. The house for the second week is a huge ocean view affair that my husband won a week at during a charity auction. Normally staying there would be out of our vacation budget. It has a big outdoor kitchen and lots of amenities, so I will probably be cooking dinner there most nights.
I'll include some underwater pictures too, if I see anything interesting.
I'm definitely interested!!!! Have a great trip!
-
1
-
-
6 hours ago, Duvel said:
In my head, I somewhat came up with a more complex recipe/story … 😜(but at the end, if it is, it is good !)
I wish I could say that it was some stroke of brilliance, but no - @weinoo was dead on - except the carcass came from Wu's Wonton King, not Peking Duck House.
-
1
-
1
-
2
-
-
@DJ Silverchild Interesting. I assume you're adding a canna butter to a basic pate de fruit recipe? Or are you using a distillate based extract? I'm curious how they might affect your recipe?
Also, can you put a filter in front of the depositor feed rather than prefiltering the juice?
-
11 hours ago, liuzhou said:
Sadly, my local Vietnamese restaurant doesn't have bánh xèo, either. Fortunately, Vietnam is just down the road. Or will be when we can travel again.
The best bánh xèo I've eaten were these in Ho Chi Ming City(Saigon). The restaurant only does that one dish.I was a huge fan of banh xeo in Saigon, but became a convert once I had an amazing example of banh khoai in Hue - it's like a smaller banh xeo, but crispier, and came with the most addicting, murky looking sauce. And yes, part of it is the accompaniments which are unavailable elsewhere - like trai va - some kind of unripe fig that I had heard only existed in Hue. I found it hard to believe they didn't exist elsewhere (reminded me of the magical well water found in Hoi An) - but the story goes that people come from all around Vietnam to Hue for a few things- the trai va and mam tom chua - fermented raw shrimp.
-
3
-
-
There's also the old school "grape-stomping" method... but I don't know about the yield.
-
I don't know if it could be used for fruit/seeds but I've used food grade mesh nylon bags with good success. They make them in different mesh sizes and hold about 5 gallons at a time. After adding the fruit, you can hold the open end and give the bag a spin which will create a lot of gentle pressure.
-
13 minutes ago, heidih said:
Nice dish, great bowl. What is that above the bowl. Intrigues me.
It's an antique that my grandmother got somewhere. It's a bronze statue by a Japanese artist from the Meiji period - you can see the front of it here:
Living in a small apartment, we have very few collectables or knick-knacks, but when my mother moved out of the house, this was the one thing I wanted.
-
2
-
-
Even though we're not going anywhere this year, it's vacation time, which means I can have more interesting lunches than my normal weekday fare....
Duck dry-noodles (not in soup) with maitake, gai lan. Made with a peking-ish duck stock...
-
6
-
1
-
-
11 hours ago, liuzhou said:
Confused me too!
Sorry - I was referring to:
At some point, I guess this was only in my head, I started referring to that sauce as "foot-burning-sauce"...
-
1
-
1
-
-
The makings of foot-burning-sauce-2.0.....
And done....
-
10
-
-
45 minutes ago, ElsieD said:
Thanks for this. Unfortunately, my stomach no longer likes me eating garlic. Shame too, because I love the stuff. I know @kayb makes pimento cheese. Maybe she can tell me if I can freeze it?
Years ago I had a friend who couldn't eat garlic, even though she loved the stuff - gave her lots of stomach problems. Then she tried a product called Beano, which is some kind of digestive enzyme that helps you digest beans, but when she took it just before eating something with garlic, she didn't have any problems. She's probably their best customer now.
-
2
-
1
-
-
Thanks to H-Mart, who not only sold a huge bunch of mint for a decent price, but I now have a mint plant set to explode into growth! I originally looked to get a plant start at the farmers market (support small biz and all) but I decided against it after seeing tons of aphids hiding - no way I'm bringing that into my crowded indoor jungle!
-
5
-
-
4 hours ago, liuzhou said:
30. 肉松 (ròu sōng) - Pork Floss
肉松 (ròu sōng) - Pork Floss
When I posted regarding preserved meat products earlier, I had this in mind, but didn’t have any to hand. You’ll see why in the next paragraph.
To quote myself from something I wrote in 2012
It is served on top of congee (rice porridge) or rice, and stuffed into steamed buns, cakes and breads. It is even eaten as it is for a snack. I'd serve with it with c@rn, if I allowed either anywhere near my kitchen!
There is also a version made from fish - 鱼松 (yú sōng). It smells and probably tastes like urine-soaked mattresses.Personally, I'm a fan of the meat floss. I don't think I've had pork floss (maybe packaged on EVA Airlines as an accompaniment to the congee - but it could have been fish floss), but I've had a couple different types of beef floss in Indonesia and enjoyed them - I wouldn't want a whole meal of them (I don't think they'd ever be used that way anyway) but as a condiment they're great.
-
1
-
-
1 minute ago, Duvel said:
And truth to be told - if they were unicoloured I would have bought them already …But with this cover 🤔 ?
Good to see that horrible stereotypes are a global phenomenon.
-
1
-
-
5 hours ago, &roid said:
OMG! I could spend hours in there - that guanciale is winking at me… 😂big pizza day for us on Saturday, it’s our youngest’s third birthday so we have a bit of a party going on. My next door neighbour is bringing his multi fuel ooni and we’ll be turning out maybe 15-20 pies. The weather is looking about 50:50 at the moment though tbh I’m just hoping it cools down a bit, this week has been crazy hot.
Our local good pizza place does a “carbonara” pizza - apologies to any Italians reading this, but it was delicious
I think I’ll have a try at the weekend.
here’s a quick pic of what I’ll try for:
white pizza with guanciale, topped with a runny poached egg
Dueling oonis (or would it be oonii?)!! Love it!
-
3
-
-
32 minutes ago, Duvel said:
On Monday I had to work in the office, so I dropped by the Italian supermarket to get some items to make pizza today …
Starting with the flour …
Tomatoes …
Their fresh fior di latte & some calabrian sausage …
And some shelf-stable items …
And now for the practice shots: dough with 24h poolish, 62% hydration. I went up from my usual 165g flour dough balls to 200g. Makes for a much easier shaping.
First pie: Mushroom & calabrian sausage
Second pie: Capers, olives & anchovies
Third pie: Hawaii (as requested by the little one). He did not care much for the cornicione, so I rolled his pizza out. The rim puffed anyway quite nicely (flour ?!) …
Forth pie: Nduja, onions and Provolone. Very spicy, very good …
If you ever tire of your "day job", you could probably start Germany's best pizzeria
-
4
-
1
-
1
-
-
18 minutes ago, Shelby said:
Dug a whole bunch of potatoes and pulled a bunch of onions a couple days ago.
Some friends have green beans that are growing like crazy so they dropped some off. Beautiful beans.
One of Ronnie's daughters works at a place that sells garden veggie plants among other things. Over the weekend she texted that they were getting ready to throw out all of the plants that didn't sell and asked if we wanted some. Ronnie told her maybe a couple of eggplants and a couple of peppers and tomatoes. She rolled up and her car was packed lol. We gave some to my friend and my brother and sister in law. I know it's late in the season, but what the heck. Why not plant them.
Tomatoes
Like flat after flat of all kinds of peppers. SHISHITO peppers!!! I planted like 12 of those. Also, cayenne, like 18 habanero, 18 white habanero, 18 Caribbean something or others, tobasco, bells....on and on and on. No one in their right mind needs this many hot peppers lol.
Tons and tons of eggplants
Basil and oregano
I decided to pot instead of plant in the garden hoping they would last longer. Also, they are pretty.
I think we planted around forty pepper plants. Jalapeño, shishito, cayenne, one habanero, a few bells. Oh and eight eggplants.
My back is killing me.
what's the purpose of hanging the potatoes?
-
40 minutes ago, &roid said:
we’re still really happy with our neolith. It’s been great and totally lived up to its billing in terms of indestructibility.
And you definitely don’t need to worry about hot things - I’ve been putting red hot pans on it since day one and it hasn’t batted an eyelid.
Thanks - it was your comments that got me to look into it in the first place!!! So thank you! When I first started looking into it, I was initially impressed when I actively tried to chip the face of the sample piece we got from the distributor - no matter what I tried, nothing worked - carbide tools, screwdrivers, ice pick.... you name it!
-
39 minutes ago, blue_dolphin said:
Speaking of your kitchen....have you taken us on a tour yet? Did I miss it?
Nope - although the countertop has been the background of a few dinner pics... I'm still working on the undercounter lighting so it's not really in its finished state yet.
-
1
-
-
When we renovated our kitchen, we decided on Neolith. We got it in a rusty metal looking finish, which we love, and it is scratch-proof, water-proof, acid-proof, stain-proof, and never needs sealing or any other maintenance for that matter. It is also heat resistant, although I wouldn't put a crazy hot pan directly on it.
-
1
-
-
On 7/17/2021 at 8:52 AM, KennethT said:
I placed my order with Wild Fork on Thursday afternoon, and my box arrived on Friday - shipped ground from Allentown, PA. The box was a large styrofoam cooler with dry ice which fit exactly into a brown corrugated cardboard box. There was still plenty of dry ice even at like 7PM Friday evening. So far, everything looks great but they left out one item. I emailed them about it (at 7:30PM on Friday), and they emailed me back a few hours later saying that they refunded the cost of the item as well as my shipping cost.
Just a slight edit - while their email to me said they'd refund the missing item and the ground shipping, the refund only had the missing item - no shipping... oh well. I'd still use them again.
-
8 hours ago, Smithy said:
Tonight I cooked the Spotted Prawns included with my first Wild Alaskan order. First, I had to prep them. They came with shells and tails, but no head. I allowed them to thaw in the sink - that is, I moved them from the counter into the sink when I realized the bags were oozing red liquid.
First thoughts: I will never again confuse prawns with shrimp. These were HUGE and the shape is different: fatter body for the length of the animal, at least until it was out of its shell. See the left-hand picture below. Note also the considerably larger appendages.
Second: of the roughly dozen prawns that I cleaned, only 3 did not have roe. I wonder whether it's normal to have so many females in a haul? Does their presence mean that the harvest came too soon? I don't know whether female prawns always carry roe.
Third: the roe was essentially on the outside (underside) of the exoskeleton. I tried getting at it from the inside, after removing the flesh. It was protected from the inside by a fairly clear but tough membrane. On the outside, it seemed to be protected mostly by those appendages with which the creature swims.
I persevered, and then used them in a dish called "Confetti Shrimp" from the delightful 1994 cookbook, Feast of Eden: Recipes from California's Garden Paradise (eG-friendly Amazon.com link). Hey, it's a Junior League (of Monterey County) cookbook. Of course it's good.
The recipe was delicious and the prawns delectable. In my experience, packaged frozen shrimp often have, well, a fishy or shrimpy smell. These didn't. The meat tasted and smelled delicate and fresh, and the texture was perfect. I've posted more about the dish itself in the Dinner topic, but wanted to report back here on the prawns. I wonder if they have any more?
They definitely have more - I'll be getting 2 bags in my next box which ships in the next day or two.
-
1
-
Creative Chinese Crepes
in China: Cooking & Baking
Posted
Reminds me of a toy I loved as a kid - Spirograph... https://en.wikipedia.org/wiki/Spirograph
Now edible! I am wondering about the purpose of the arrows he draws initially...