KennethT
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Posts posted by KennethT
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Is it still covered by the warranty since it's been discontinued?
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7 hours ago, liuzhou said:
Note: Very few Chinese speakers of English know the word 'congee'. After all, it is neither Chinese or English, but of Indian origin, probably Tamil or Urdu. Most people here simply call it 'porridge' when using English.
Interesting - I had assumed that congee was Cantonese
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52 minutes ago, Anna N said:
Love your idea of lunch but it’s your attitude that most strikes a chord with me.
Sorry - I'm confused - is my attitude good or bad?
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We decided to have a heavier lunch than normal since we have an appointment to get our flu shots later this afternoon and I never know how I'm going to feel afterwards - sometimes I feel under the weather for the next day or so.
So who says you can't travel right now? We were transported to Burgundy and Sonoma simultaneously today - duck confit with duck fat potatoes, green salad with shallot, sherry vinegar and Dijon mustard and an incredible 2011 Belle Glos Taylor Lane pinot noir - which if you hadn't seen the bottle could be easily mistaken for a high end Burgundy.
The duck was cooked SV at 175F for about 12+ hours a week or so ago then reheated in the CSO.
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@Kim Shook that char siu looks fantastic!
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42 minutes ago, liamsaunt said:
This week's CSA. They gave me two kohlrabi this week, sigh. I still have the huge one from last week. Husband is encouraging me to cut them up and throw them in to the woods for the abundant wildlife that live around my house. I just might do that... The huge bunch of tatsoi will be going in to a soup soon.
I've never done it, but I'd think kholrabi would make a good som tum.
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15 minutes ago, weinoo said:
Neither have I...but I did use the vegetable stock I had made, and it is fairly dark from mushrooms/red onions. And then I added mushrooms to the congee before serving. I imagine most congee served here, like from the cart lady who used to be on the corner outside Wu's, or at Great NY Noodletown, et al. is made simply using water - because most of what I've had is fairly tasteless without the addition of lots of condimenti.
I've never had the congee in NYC - only on the plane on EVA. Interestingly enough, I think on EVA they use some kind of stock (probably pork) rather than water because it has a lot of flavor. And they put some slivered ginger on top... it looked like gruel, but definitely didn't taste like it.
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28 minutes ago, weinoo said:
Made my first-ever congee last night. Using Thai rice, with 50/50 just made vegetable stock and water. Happened to have a cooked pork chop from 2 nights before, so I threw the bone in to cook along with the rice. At the end, sliced up some of the chop, threw in some cooked mushrooms and onions, and topped with chili oil and scallions. Quite good.
To accompany...
Scallion pancakes. But not the Chinese style knead the dough and then shallow fry. These are more based on the Korean style (pa jun) and are made with more of a pourable batter (pancake, right?).
I've never seen a brown congee before... then again, my congee experience is quite limited to basically hwat is served for breakfast on EVA airlines. Do you know if it's commonly done that way?
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9 minutes ago, scamhi said:
pan seared Bryan Flannery hangar steak with sautéed broccoli
and a nice Langhe Nebbiolo to drink
The steak looks beautiful! Too bad there's that vile green weed on the plate... hehehe.... How were the tannins on the nebbiolo?
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IMO, insects are only good to eat after being deep fried and salted
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My first stab at a traditional West Sumatran rendang - in this case duck rendang. I've never had a rendang like this - unlike the Malay/Singaporean versions which are common in NY, this one doesn't have many spices like cinnamon or star anise, or any form of sugar for that matter - no palm sugar, no sweet soy sauce, nothing - it just has cloves, and a curry paste made from chili, shallot, galangal, ginger, garlic, lemongrass, kaffir lime leaves, turmeric leaves (which I can't find anywhere so I used a couple bay leaves) and candlenuts... and a crap ton of coconut milk. It then cooks for like 4-5 hours until it is dry, like wet sand.... the coconut milk has morphed and taste/smells a little like chocolate. It is incredibly addictive, and I'm happy to say that it was worth the huge amount of effort involved. It's also really rich - that one bowl has enough for 3-4 people.
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4 more duck legs confit - 175 for 12 hrs. Chilling in ice water now.
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20 minutes ago, jimb0 said:
i didn't get a chance to post first thanksgiving:
it's tempting to have second thanksgiving with at least one other couple, but i'm not sure we'll end up doing it.
edit: incidentally, as always, spatchcocked that bad boy. cooked in less than an hour. heritage bird from local place.
Gorgeous skin. What did you rub it with?
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39 minutes ago, blue_dolphin said:
Yikes - I see it listed for $47 and change on Amazon. I paid $15.11 when I ordered it a few years ago.
It's like $20 on Lodge's site, but they're on back order....
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17 minutes ago, robirdstx said:
I believe this is the one:
https://www.lodgecastiron.com/product/dual-handled-pan?sku=L8SKL
I have been looking all over for it, but it appears to be out of stock or outrageously priced (on Amazon).
So, I have ordered this smaller one from Amazon:
https://www.lodgecastiron.com/product/dual-handled-pan?sku=L5RPL3Due for delivery tomorrow.
I don't need it desperately - so I put my email on their website so they can email me when it's back in stock.
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18 hours ago, kayb said:
The two-small-handled one is what I was referring to. I angle the handles to the corners. Don't recall if I had to do that or not, but that's the way I use it.
FWIW, my 8-inch regular-handle skillet fits, handle and all. Convenient, as it is the cornbread skillet, and I often make cornbread in the CSO.
Do you mind taking a photo of your 2 handled 10" pan? I can't seem to find it...
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1 hour ago, scamhi said:
Roast Chicken ...spatchcocked and dry brined 2 days. This time with a fresh salsa verde (1 serrano pepper, 1 shallot, a small bunch of fresh cilantro leaves and stems, a spoonful of basil puree, olive oil and some white wine vinegar) and roasted brussels.
Rose Champagne
Did you have that for Champagne Day?
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I can't find turmeric leaves anywhere to make rendang the typical West Sumatran way.... sigh... maybe I need to grow something else now?
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10 hours ago, gfweb said:
Maybe add thyme?
Thyme would be a good addition... as is some black pepper. But I usually don't like to flavor the duck before it goes in the bag because I like to save the duck jelly that results. I can use it for more things if I don't pre-flavor it.
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13 minutes ago, gfweb said:
I do duck confit SV and am happy with it. 175 x 12 to 18 hours
salted. will cook 2 packs tomorrow...
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1 minute ago, gfweb said:
I do duck confit SV and am happy with it
temp/time?
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54 minutes ago, weinoo said:
Whens' the fauxfit, bro?
I actually made some last week or so - when I brought my first batch of legs home, I froze 3 packs and salted overnight and then SV'd 2 packs at 144F for 12 hours then chilled and refrigerated. One was turned into duck noodles and the other was then finished in the CSO at 250F steam bake for like 30 minutes then put on top of par boiled potatoes to convection bake at 425 until brown and crispy. Unfortunately both my wife and I forgot to take photos... Also unfortunately, the precook at 144 barely rendered any fat and wasn't quite as tender as I wanted it to be so I have to reconsider my technique. Maybe I'll go for a higher more common confit texture SV at like 180F for a while and then crisp in the oven. I used to do that all the time and it always worked out ok. But I was looking for more of a tender and juicy duck (like the duck legs come out with peking duck or cantonese roast duck) rather than the kind of stringy confit texture so I'm always looking for a new way to do it.
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picked up 5 more pairs of duck legs for $5 a pair. Duck rendang will be on the menu tomorrow....
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21 minutes ago, heidih said:
Thanks @KennethT. I was curious bout Liuzhou's as he seems to have it alongside like rice. I am not a big sauce person.
My typical sauce for orzo was garlic simmered in olive oil with a splash of white wine, and some of the pasta cooking water.. not very saucy, but it kept the orzo from sticking together into a giant block. The texture was more like a risotto than a pasta with sauce
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New Kitchen
in Kitchen Consumer
Posted
@lindagBeautiful. And take it from me, 4 months delay due to Covid isn't that bad... we bought our apartment over a year ago and we were only allowed to start renovations in September, and hopefully they'll be done in another month or so!