KennethT

At 1800W (at 240V) it would be fine for sous vide, but I don't think it would replace a high powered, accurate induction burner.

Memories of grilled chicken in Saigon inspired:

I still can't find a decent long but skinny stake to help my curry tree stand up straight - so I finally broke down and just stuck a piece of 1/2" pvc pipe into the "ground". Looks pretty good standing up though:

When I saw the title of this thread, the first thing I thought of was the late Bernard Loiseau, the Michelin 3 star chef in Burgundy. Years ago, I had the pleasure of dining there and had his famous frogs legs with garlic puree and parsely sauce... this is what it looked like: https://www.lcieducation.com/en/portfolios/students/37917/35381.aspx/

That's us too... but rather than go out, we wind up ordering delivery or if it's around the corner, I'll run out and pick it up. But we're really lucky - there's a ton of fantastic, affordable options within a 5 block radius. We could theoretically order in 2 meals a day and not repeat ourselves all week long.

I'll take 9 plates of the fried shrimp heads please...

The next time you go to your Asian store (or Amazon) I would try looking for palm sugar - it is sooo much better than brown sugar! It definitely has a distinctive flavor. It comes either as a block (looks kind of like a giant hershey's kiss but lighter brown) or in a plastic tub - just make sure it says 100% palm sugar on the label - some of the cheaper ones are only a small percentage and are vastly inferior. This https://www.amazon.com/Eastland-Palm-Sugar-1lb/dp/B00JH638SO/ref=sr_1_4?dchild=1&keywords=palm+sugar&qid=1623433792&sr=8-4 This is my favorite brand, but it's a lot cheaper when I pick it up in Chinatown - it's like $3 rather than $10.

Spider mites are usually pretty obvious - it will look like there's spider webs all over where leaves come off the stems.

I wonder if your issue is coming from being overwatered? Do those brick beds have enough drainage? Root rot issues (caused by too much water) can lead to things that look like nutrient deficiencies, underwatering and other problems because the roots can't take up enough water/nutrients.

Do you like those wood covered magnetic knife blocks? I feel like they wouldn't hold as strongly as the non-covered ones.

Yikes - I can only imagine what that means. But I had a magnetic knife block for 15 years - screwed to teh wall, not the underside of a cabinet and had no issues. I definitely wouldn't feel comfortable working under the knives - especially when they're horizontal, not vertical.

I can ship you one that I can get here (most probably made in China) but think of the carbon footprint! ha!

For the flat bladed ones, can you use a magnetic knife strip? You can screw it to the wall - it saves a ton of countertop or drawer space if you have the wall space.

I'm a sucker... another box of green mango (this time the nam doc mai variety) will be arriving tomorrow... Is there a mango-anonymous group?

I'm not usually a fan of non-stick but I'll check out some of the other selections...

Since he's in southern China, I assume that the durian has not been frozen since it is in season now.

I'm looking forward to this! Yes, some countries are still suffering quite badly, and many are still unable to travel, but for those of us who can't travel, I think it's nice to see images of those who can so we can live vicariously. Can you also please comment about the differences/challenges you experienced when traveling because of the covid situation? Extra tests, time at airports, etc.

Holy crap!

Thai food today at a relatively new place around the corner Plum drink - a little sour, sweet and salty! Green-ish mango salad with shrimp and nam pla waan dressing - it was good but I missed the dried shrimp and fermented shrimp paste which is typically in nam pla waan Bamee with bbq pork and crab meat Crab fried rice Pak boong (morning glory)

Sorry - I meant your temp probe

That's a great piece of kit - what is it?

When I crank up the gas all the say, the last thing I would call that flame is narrow - but it's not fanned out. But it's so hot that I have to hold it quite a ways back to not turn everythingn into charcoal immediately. I commonly use it to blister peppers/tomatoes etc when a salsa, and I also cook salmon sousvide then pat dry and torch the top/sides for some textural variation and flavor.

I'm a big fan of the hose torch - you can clip the tank to your belt or pocket or whatever (which keeps the tank upright), and then torch wherever it's convenient. Plus the swirl flame it produces is really effective. I've been using it for years and have never had any kind of torch taste. https://www.bernzomatic.com/Products/Hand-Torches/Instant-On-Off/BZ8250HT

are you talking about mine? It's a GE.

Bumping this old thread. As some know, I recently moved into a new apartment. Even though we did a full renovation, the apartment came with a nice dishwasher - a GE top control stainless steel with stainless tub. It's heads and tails nicer than the one we had in our old rental apartment. I have no idea how old it is - but when I check out the manuals for it online, they're dated around 2010. It was working great until the other day when it died. This means, of course, that I need to investigate. So after taking the whole thing apart, it turns out that one of the discrete relays on the control board is not making contact when it closes, which would power the circulator pump. $30 later (including 2nd day shipping and 3 more spares) means I should have a working dishwasher again by Wednesday evening (hopefully). It shouldn't be difficult to unsolder a thru-hole 4 pin relay and solder in a new one.