KennethT
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Posts posted by KennethT
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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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1 hour ago, weinoo said:
Not 100% surprising to me. But do you "decant" from the large sack into smaller, vacuum sealed packages? It's what I've done with Thai and Basmati rices I've bought in those big sacks. I think it keeps the rice fresher, and also in case of bugs.
There are actually 2 bags in the large sack. The outer woven one is really just to protect the inner one. The inner bag is a translucent plastic bag. We keep a large glass jar in the pantry which is what we go to on a regular basis. Once it gets low, we refill it from the big bag, and then reclose the big bag's inner bag tightly with a twist tie. The big bag actually sits on the floor in the middle of the living room, right up against the tent where it's out of the way.
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Pre-pandemic, we started buying larger quantities of jasmine rice - the type we use most commonly...
Not only do we not run out as fast, but I find the large sack is different than the jasmine available in the smaller 5# bags - it cooks up fluffier using the same technique. My theory is that the smaller bags sit around longer while most of the sacks we've gotten lately are labeled "new crop".
We keep smaller quantities of basmati, sticky and carnaroli which I've used (in a pinch) as a replacement for bomba.
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16 minutes ago, dtremit said:
What'd you use to knock off the handles?
an angle grinder using a metal cutting disk - it cut like butter, even easier than cutting aluminum
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It's relatively new (less than a year) - and I probably only use it for anything that spatters once in a while (that may change now that I have the new pan). I also run the steam clean function practically after every time I use it as soon as I take out what I'm cooking (so it steams while we're eating) - I let it cool down a bit when it finishes, then give it a wipe with some paper towels.
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oooh, I could really go for some spiny lobster... too bad it's only available frozen here, and super expensive.
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It's just the two of us (as it is every year) but our normal plans of Peking duck in Chinatown are not going to happen.... I'm thinking about making the 2nd round of duck birria tacos that were so good last time.
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I got in my lodge 11"griddle, removed the handles and reseasoned (so the newly exposed metal won't rust). Fits perfectly!!!
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@FranciI've never had king fish. What is it like?
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1 hour ago, heidih said:
@KennethT That is some beautiful lusty looking mint. The Knife cut noodles and crisped duck skin not too shabby either
Folks making LGD in the Vivian Howard topic may be a-knockin on your door.
LGD?
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1 minute ago, liuzhou said:
dāo xuē miàn dāo xuē miàn dāo xuē miàn
Knife cut noodles (刀削面 dāo xuē miàn) are from Shanxi (山西), not Shaanxi (陕西.) Confusing, I know.
Whoops! I didn't realize that they weren't the same place with different anglicised spellings.
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Thai-ish noodle soup concoction. This is the last of my Thai chicken stock (I'm planning to make more on the long weekend), made into soup with Shaanxi knife cut noodles, duck confit meat and some little choy; pile of herbs for adding in the background - mint (it is overgrowing the garden, even though it is theoretically contained in its own pot), rau ram, thai basil and sawtooth coriander. Duck skin crisped in the CSO - 275F convection bake for about a half hour.
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6 minutes ago, weinoo said:
I wonder if it's all about storage and/or where the appliance is located.
I'd probably use the Cuisinart griddler more if it were on the countertop, but there's no room. However, on the countertop I have the Kitchen Aid mixer - which can go quite a while without being used; once I start using it, like for holiday cookies, I'm sure glad it's up and out.
@KennethT - that stovetop smoker you and I own - I don't really consider it an appliance, since it doesn't plug in! But it does take up some room.
And I may not use it a ton, but I'm sure glad I have a vacuum sealer. It really comes in handy, like when I bought a couple of pounds of Hatch chilies and I was able to seal up 1/4 lb. packs of them.
I definitely think location is a part of it. That and cleanup. My smoker is buried underneath a bunch of other stuff, so it's a real pita to dig it out. That, and after it's done, cleaning up the gunky residue is a pita also. Since I currently have about 6 sq ft. of countertop space, very little is actually left out and ready to use. I'll be happy when we move - I'll basically double my countertop space!!!
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I haven't bought anything in the last few years that I don't use a lot, just because I've been so choosy about what to get.... With that said, I have made quite a few purchases in the past that I barely use - like my stovetop smoker - it works really well, but I almost never use it. Stick blender - if it's used 5x a year, it's a miracle. That being said, it came in handy last night when I was making a puree of grated coconut and raw shrimp to put in a goan shrimp curry. 4 more to go.
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10 hours ago, ElsieD said:
I have pulled it and it is on ice. It is about 2" thick. Given the thickness, it will come up to temp that quickly?
Wow - I didn't realize it was that thick. In that case, if you like it rare/medium rare, I'd put it in a 115F bath for maybe a half hour before serving just to bring it up to temp a bit. Then dry it off and sear and that should take it the rest of the way.
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53 minutes ago, ElsieD said:
It went in around 6:30.
If that's 6:30PM - as in about 3.5 hours ago, I'd say pull it and ice it then stick in the refrigerator. Tomorrow, you can give it a sear straight out of the fridge and by the time it's fully seared, the middle will be up to temp.
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Please correct me if I'm wrong, but I'd assume that the 2 loop handled wok is mainly used for deep frying, boiling or steaming. Unless the wok is HUGE, in which case it's not going to be picked up to toss the food anyway - in which case the two loop handles would be fine for stir frying since really they just stay out of the way until you want to move the wok to a new location.
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1 hour ago, TicTac said:
Tom yum with glass noodles
Tom yum? Isn't there usually a red tinge coming from the nam prik pao? It almost looks like a tom kha, with coconut milk...
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I decided to go with a Lodge 11" square cast iron griddle pan - I'm going to cut the handles off of it once it arrives so it will fit. It's only an inch deep, which is fine since I won't be using the rack with it. Arriving tomorrow....
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56 minutes ago, Hassouni said:
except it's glassy-smooth from the factory (once you scrub the epic amount of coating crap off them).
This is not an issue for me... I have a big industrial vapor degreaser! 🤣
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1 hour ago, scamhi said:
first night back in FL poached shrimp with stone crabs mustard sauce.
with a young white burgundy
That's a great way to celebrate being back in FL!
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Dinner 2020
in Cooking
Posted
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.