KennethT
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Posts posted by KennethT
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Interesting... I guess that's a reason why I've never seen coconut milk and mint together anywhere in SE Asia that I've visited - especially in places where both coconut milk and mint use are common. I've always thought that the best use of mint would be to steep it in something like a tea - like you did in the coconut milk. But I don't know if I'd crush it next time - mint oxidizes really quickly and the by product is not pleasant. Maybe try it again but without crushing it? Also, I don't know if I'd simmer it either. Get the liquid hot, take it off the heat, then add the mint and let it infuse as the mixture cools.
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5 hours ago, weinoo said:
All very good questions, but I didn't ask.
They're there on Saturdays and still had the same price. I picked up 5 packs of 2 and will cook/chill sousvide today!
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I use this line of products in my factory for all kinds of air tools that need to be protected...
They also have filter/regulators if you need to adjust the output of your compressor.
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Happy bday Shelby!!! Looks like some amazing stuff you got!
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46 minutes ago, weinoo said:
All very good questions, but I didn't ask.
I'll pass the market by later today and check it out. Usually I avoid the market like the plague on the weekend because of the crowds, but that kind of price would make it worth it.
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54 minutes ago, weinoo said:
Another day at the farmer's market yielded last night's dinner. Hudson Valley Duck, those fine purveyors of all sorts of ducky products, had fresh Moulard legs on sale - 2 whole legs for $5 - and these legs are not skimpy! With more room in my freezer, I'd have snatched up a dozen pairs, but having recently received lots of frozen seafood, I limited my purchase to 6 legs.
Well seasoned (a la confit) and slow roasted for 2.5 hours, temp cranked for the final 15 minutes before serving. Over @rancho_gordo's yellow eye beans, cooked simply with mirepoix. Bitter green salad on the side. Pinot noir to drink. Quite satisfying.
Wow - for a sale like that I would have cleaned them out! Are they there on the weekend? Did htye say how long the sale was running?
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30 minutes ago, lindag said:
So are you the guy who cooks fish in the office microwave?
worse... shrimp paste.... just kidding - my work lunches are always the same thing - some pasta with Rao's tomato sauce... that's why they've never (and will never) appear on this thread!!
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1 hour ago, Kim Shook said:
Yesterday's late lunch, after a late breakfast and before a late dinner:
Cheeses are Point Reyes Bay bleu and Murray’s Brie Fermier. The Brie was the stinkiest Brie we’ve ever eaten. It was sitting on the kitchen counter and we could smell it around the corner in the dining room. Good, though. Served with fig salami, crackers, fig jam, and some Golden Syrup. The syrup was a gift from Jessica, bless her heart. I have no idea why anyone would buy this in the cans anymore. Yes, they are beautiful. When this one is empty, I'll wash it and put it on a shelf to show off in my kitchen. And then I will only ever buy the squeeze bottle. What a freaking mess the can is to serve from. Nothing helps - you can't spoon or pour from it. And if you're going to transfer it to another dispenser, you might as well buy the squeeze bottle in the first place! Rant completed.
This reminds me of a story from about 15 years ago - my wife and I were heading to visit her father and flying by Jet Blue. We had somewhat recently returned from a vacation in France and were on a French cheese kick. We thought it would be a great idea to get a nice Camembert and baguette for lunch while on the plane... anyway, to make a long story short, while we're sitting in our seats waiting for takeoff, the plastic bag containing the wrapped cheese sitting on the floor under our seat, we start to smell something a little... funky. The Camembert was nice and ripe indeed and was announcing its presence on the plane. We were mortified - we had no idea that it would be that pungent. It was delicious, but we really felt bad for all those sitting around us...
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@Anna NDo the meatballs have the chopped basil mixed in? I assume that's Thai basil, right?
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27 minutes ago, shain said:
I love those mangoes. It's the second best I had, when picked ripe. Best I had was grown by a friend from chance breeding (mangoes are prone to mutate when grown from seed, though not as much s apples do).
I like it being low on fiber, good tartness-to sweetness ratio and having hints of coconut and orange.
exactly!
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50 minutes ago, shain said:
Mangoes came late this year. They are huge (this one is 1.8kg).
And a tiny pineapple. Most of our pineapple plants are in their first year of growing, so next year we should hopefully have plenty of fruit.
Very nice - I love those really small pineapples that are picked ripe - I get them every time I go to Asia (I don't think they exist in the US).. so much flavor! What variety of mango is that?
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21 minutes ago, MokaPot said:
Textured vegetable protein. I like it. I think it's used a lot in vegan dim sum.
Is it like seitan or tempeh?
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2 minutes ago, BKEats said:
My favorite thing is to make new dishes out of items that we keep in the restaurant for other dishes.. This morning I grabbed a few vegan eggs that we cook in a mold and chopped.. I combined the egg with fried chips, i stole the tomatillo green sauce we use at the place next door, i then added some guac, crema
Simple dish... I just received a large bag of TVP. I had a soy mushroom broth that I rehydrated the TVP with.. Then stir fried broccoli with garlic and ginger, a little sesame, sweet soy, sugar, bean curd and then TVP and finally spinach. Served over rice and topped with pickled sichuan vegetables. I should add, my wife hates TVP and had two small bowls of it.
I should mention, it's the first time Miss A was able to eat and enjoy TVP The marinade was dope
, raw onions and
TVP?
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Vietnamese lemongrass chicken
And the morning glory mentioned in the gardening thread
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Tonight's pickage - my first morning glory harvest
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Indian tonight...
Tandoori-ish chicken with masala potatoes
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Many years ago, we ate at a mediocre Thai place in Reims... it was Sunday and the only place open! It was serviceable, but definitely nothing memorable.
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55 minutes ago, liuzhou said:
Squid and garlicky shrimp salad with couscous, Tonkin jasmine, morels.
What is the Tonkin jasmine? I don't think I've heard of it beore... and I'm drooling over your morels. I always slice them in half lengthwise to make sure there's nobody living in there (I've read multiple sources that say to do that) but I've never seen it done in restaurants. I'd much rather leave them whole. What are the chances of getting a surprise inside?
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1 hour ago, Franci said:
🤣 20 people. Do you have a link to a recipe bwt? Plenty of recipes on line but if you have a trusty source, better.
I haven't made it, ever, as I never have access to fish heads without the rest of the fish attached. This looks like it would be pretty good as it seems like it has all the right ingredients but I've never tried it.
https://www.nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-Q
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@FranciI was going to suggest fish head curry! It would be enough for 20 people!
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Happy to say the kaffir lime tree is doing really well... The new growth (on the right) is a great shade of green and has a really intense aroma.
And the morning glory is taking off - I'll be able to harvest some soon.
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28 minutes ago, scamhi said:
not a traditional break fast for Yom Kippur. Pork and green bean stir fry with some super young and fresh ginger bought at the greenmarket on Sunday.
Sake in the glass.
That's my kind of break fast!!!
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Good luck!!!
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Dinner 2020
in Cooking
Posted
I find thta burying them in ice, or putting them in the freezer for 15 minutes makes it a lot easier