KennethT
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Posts posted by KennethT
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19 minutes ago, MokaPot said:
@KennethT, do you make tabbouleh with all your mint?
I've never done so. My wife is not a huge tabbouleh fan, and the type I usually like is more parsley heavy than mint. I do make a lot of Vietnamese dishes, which is why I decided to grow it.
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14 minutes ago, heidih said:
Think of it like the old chesnut about shaving kids hair to encourage thick growth. However should you smell mint while in bed think "Little Shop of Horrors".
I currently have the best smelling garbage can around....
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After some, ahem, aggressive pruning.
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What happens when you don't trim your mint plant as often as you should...
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18 minutes ago, heidih said:
@Ann_T I got spoiled when I had access to fresh green peppercorns which are completely different. Is there a brand you favor of the brined ones? Need to claw my way out of routine.
You can grow them....
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Viet lemongrass chicken
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Some of those dishes (like pork with chili) look similar to what I get at Hunan places here. Are they as spicy as they look? Looks more like chili with pork than vice versa.
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My parents always served with applesauce, but just the thought of it turns my stomach. Bad association from taking medicine as a kid - crushed up in applesauce.... ugghh..
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11 minutes ago, weinoo said:
On these old birds, I just toss the whole lot after I've made the stock.
True, true. But I can't abide by the meat at this point, no matter what you do to it. Actually, the cat runs away from it too.
You're right - there's nothing to say about the mealy texture the meat gets. I just made chicken stock last weekend (I do it in the pressure cooker) and the meat is just awful. I chucked it all.
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I used to make a celery root puree all the time. It's really easy, and gives a flavorful version of a fine mashed potato. Just peel and cut into chunks. Boil in salted water until tender, then put in the blender with a bit of the cooking water and a small amount (maybe a 1/2 teaspoon) of Vitamin C powder which keeps it from browning. Once done, taste for seasoning, and add maybe a tablespoon or two of creme fraiche or sour cream. You can also add a bit of olive oil while it's blending which will give it a nice sheen.
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@mgaretzare there any brands of frozen hash browns taht don't have tons of additives (dextrose, sorbitol, et al)?
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When I made stock, I let it go a long time to extract as much flavor and gelatin as possible. By that time, the meat has lost any and all flavor to the soup, so it's either discarded, or sometimes I'll save it for when I made Thai chicken soup, and then I'll give the meat a splash of soy or fish sauce to flavor it before adding to the soup.
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5 minutes ago, mgaretz said:
No onion?
I used to grate potatoes and onions by hand and squeeze them to make latkes. Then I started using a food processor. Then I started buying frozen hash browns to use as a base. Same results with a lot less work and mess.
I never thought of using frozen hash browns as a base... hmmmm....
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15 minutes ago, weinoo said:
With the weather cooperating a little bit more (i.e. occasionally normal temps for December 3), I start using the real oven. While I love the steam girl, it just isn't quite the same as cranking up the real thing; gas fired, convection, big so I can cook more than one thing at a time. Sometimes even (almost) whole meal...
So I roasted a couple of chicken legs, some sweet potatoes and some baby Yukon golds.The skin on the chicken was absolutely perfect; yes, even better than the CSO. And my new method (new for me) is to slice up the Brussels sprouts, before simply sautéing them in a little butter and olive oil, with only salt and pepper. Wife said: "man, these are so sweet." With zero anything else.
When I do Brussels sprouts, I separate them into their leaves (getting rid of the core). I saute in a little grapeseed oil/s/p until decently browned and they get really sweet. That's my favorite prep for them.
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26 minutes ago, heidih said:
Never tried the silkie thing. My go to is the bag of feet in the freezer. I don't know about flavor but the lip smack is certainly boosted.
I use feet when I made chicken stock and I don't have access to old hens... When I don't have access to a lot of bones but I'm out of stock, I'll use a combo of cut up legs, some wings (dependign on price) and feet.
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They add to the cost, but if I want a really gelatinous chicken soup, in addition to the old hens, I'll also throw in a silky... those are some tough birds and make fantastic soup.
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1 hour ago, weinoo said:
Oy vey!!
Chinese food?
When is it not a good excuse for Chinese food? But I don't know if we'll have time to go down to Chinatown this year - plus, it's not the most pleasant outdoor dining weather unless the wind dies down and I don't know if Wu's installed any heaters in their outdoor space.
I may just have to break out the cuisinart with the shredder blade to make some latkes.... I haven't made them in a long time. I also have a lot of excess duck fat from all the confit I've been making... and a new, nicely seasoned cast iron griddle.... hmmm...
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I completely lost track of when it was this year!!! I just realized it's right around the corner!
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3 hours ago, weinoo said:
The one. The only.
The original. One of the few coal burning pizza oven pizzerias in the city.
Don't order a small - order a large pie, still under $15. (They don't make a small.)
Light, airy, delicious, with a fine sauce:cheese ratio.
The original in Harlem?
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6 minutes ago, weinoo said:
Hmmm good question... I didn’t even think about that!
also, holy basil is much harder to find. Prepandemic, when I'd go to teh Thai store on Mosco St., if you didn't get there early, they'd be sold out.
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@weinooIs that holy basil on top or thai basil? Holy basil is not usually eaten raw.
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We don't really eat anything, grain-wise, other than rice based or wheat based. I have a ridiculously strong buckwheat allergy - remind me one day to tell the hilarious story of me at Mont Saint-Michel in Normandy... anyway, because of it, I tend to avoid anything that is not white - including whole wheat... with the exception of rye - I know that's not a problem. Many years ago, my wife was on a quinoa kick, but after a while I had to put an end to it because I just couldn't take it anymore... haha... One of these days, I have to get back to making stuff with couscous - we ordered in recently from Cafe Mogador because I was jonesing for their lamb tagine and their couscous. It's hard to make couscous at home after I have theirs just because anything I can make relatively quickly is gross by comparison and is completely offputting.
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@scamhiI would have never thought to put chili crisp on vanilla ice cream. Have you done this before? If not, what were your thoughts about it?
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42 minutes ago, weinoo said:
Does anyone cook stuff in the rice cooker with liquids other than water?
Like in that book I linked to above, she discusses cooking oats with milk or cream. I just worry it will muck things up.
My rice cooker is actually a 15 year old Krups rice cooker / slow cooker combo but I dont' see how my epxeriences with it wouldn't translate. I've made Hainanese chicken rice in there with no issues - just cook the garlic/ginger in a pan on the stove first, add the rice, then put that combo in the cooker along with the chicken stock. Worked great.
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Dinner 2020
in Cooking
Posted
hyper-local! I wish you could have had some of the basil when the plant was in its prime - leaves the size of your fist... I think it's time to either plant another or clone the one I've got going and start over... this plant is just way too big, flowers too frequently and the leaves aren't as big and beautiful as they used to be...