KennethT

I just ordered a 10# box of these from a grower in Florida: These are brahm kai meu mangoes (that's the Vietnamese name, it has a different name in Thai). The grower picks them green (I can't wait to make a green mango salad... I miss them!!! It will also be good with a salty/sweet/chili dip) but if I let them sit, they will ripen. If it is close to what I've had in Vietnam and Thailand, I will be one happy guy.

Using the kashmiri chillies would have made yours much more red. They're great for adding color and not that hot.

@liuzhou I was watching this video and was wondering what you thought of it: There are a few Sichuan restaurants near us, which have been deemed "authentic" by a friend of a friend who grew up in Sichuan province somewhere. There are a few differences from their versions and this - they use copious amounts of garlic yet he doesn't seem to use any. He uses a pickled ginger, whereas the restaurants here use chopped fresh ginger (I have no idea if they use a pickled chili or not). The places here use quite a bit of leeks cut into about 25x40mm pieces while he uses what looks like garlic chives mainly as a garnish. Is he using Sichuan peppercorns at all? Is that what he means by 'Sichuan green peppercorns'? They look different than what I get here. I'm curious as to how his version varies from what you see made in your local area... Thanks!

EMP is already about 50 yards from the OG shake shack...

We went out for dinner the other night for the first time in a long time. So much better than ordering in - the place was packed! (distanced of course and we were outside)

that was exactly my thought. That 10 minute video could have been 2 minutes long...

Bumping this old thread... has anyone seen this guy? What do you think?

Yes, unfortunately I'm well aware of thus but that's another story. This is what I have - can you tell me?

I assume your whole chicken is broken down into parts, no? Otherwise, I don't think you'll get good results cooking a whole chicken in a tandoori - the high heat will burn the outside before the inside is done.

I think I have that brand, but it came on a bag rather than a jar. I'd have to check more closely - but the label looks very similar.

I didn't realize that coteaux was a '96. I love them with some age.

Happy Anninversary!!!! Everything looks great!

Yes, Ubud. It is a very famous place, around for a long time (known for their betutu) so if you've been to Ubud I would assume you've been there - Murnni's Warung. Funny, by "home" I meant your place in Liuzhou - I just assumed that after living there so long, that's what you would consider as home.

@liuzhouGreat stuff. I love the stone piece you picked up. There was a restaurant in Bali that's now very famous - they now also have an inn, gift shop, etc. The restaurant is huge, and filled with sculptures, statues, etc... all of which are for sale - the problem is how to get it home!

I always thought Manresa was all about showcasing produce they grew in their garden? I don't know if that's true - I've never been there, but saw an interview with David Kinch once many years ago. The unbelievable thing about that 1875 was that it wasn't that expensive, relatively. Madeiras are typically a really good value, and it's not like an old port that you have to finish the bottle soon after opening (Coravin doesn't work so well on ridiculously old corks in not that great of shape) - madeiras last forever - they're indestructable!

Nice.... I'm a big fan of Madeira. Years ago, I had the unbelievable privelage of tasting an 1875 vintage.... Jesus was that good... it ruined me!

Never! It's become like a family heirloom. I'd pass it down to my kids (if I had any, that is).

I haven't tried them. Yes, right now, I'm pretty boring (if I'm cooking at all - but the kitchen is starting to shape up!) and basically use Jasmine except when making Indian food, then I'll use basmati which I've gotten from Kalustyan's - they ahve a few different grades. I also have some sticky rice on hand on the rare chance that I decide to make something to best utilize it (for a while I was on a gai yang kick until my rotisserie motor bit the dust) and also remember to start soaking it the night before (which is rare). I have some Carnaroli for risotto from the last millenium (or close to it) - I probably haven't made risotto in 10 years. I was going to a while ago, but then my wife went on a press trip to Veneto where she was fed beef cheeks and risotto for probably 5 days in a row, so she was risotto'd out for a while.

I'm sure this is true, but it seems like all the rice that we get here is of the same age... old! Even the bags of new crop rice (which I'd assume would have higher water content) don't really have much higher of a water content that I can see - at least going by how much water I have to add.

Interesting - in my experience, jasmine and basmati rices need different quantities of water and have different methods of cooking - jasmine rice needs to be steamed, so basically you're only adding enough water to completely hydrate, and then it will steam itself. Even more so, thai sticky rice is only soaked in room temp water (many times overnight) and then only steamed. Basmati is quite different - those grains need to be boiled in order to lengthen and cook properly - I could on go on about a different ratio of starch types than Jasmine but ugghhh... Anyway, the basmati is boiled then steamed, so it needs more water so it doesn't fully absorb all the water before the boiling step is complete. In fact, some basmati rices are cooked in a large quantity of boiling water (like pasta) and then drained and kept covered to finish steaming.

I have a photo just like that! When I saw it, I remarked to myself how much rice one needs to make in 1 batch to make this necessary.

Maybe the cheapest eGullet enabling ever... thanks. I've always thought my strainer method was a bit of a pita because the amount of rice is a bit too much for the strainer I usually use so I've got to be more careful than I'd like when swishing....

I wash mine like 4-5 times also - sometimes it takes that much just to get the water to a point where it stops being more clear than the previous wash. Plus, I don't use that much water for each.

wow. I'm impressed. While I'm usually very scientifically minded, my rice making is more of the "go as fast as you can without having to get out much stuff". I put the raw dry rice in a strainer, and then put that in a bowl of water in the sink. Swish. Take out the strainer, dump the starch water, refill, repeat a few times. The last time, take the strainer out, give it a tap, then dump into rice cooker, spread around evenly, then add water to where it needs to go (for 2 cups jasmine, I add water to just under halfway between and 2 and 3 lines). I'm sure the scale makes yours much more easily repeatable without all the eyeballing I need to do.

How much convenient does it need to be than a small plastic cup that you dip into your rice jar or bag? Plus, you shouldn't pour the raw rice directly into the rice cooker as it usually needs to be rinsed several times first to get rid of the surface starch. So I guess, all in all, I don't really see the point. To me, the most time consuming part of making rice is washing it initially (aside from any inactive soaking or cooking time).