KennethT

Just a slight edit - while their email to me said they'd refund the missing item and the ground shipping, the refund only had the missing item - no shipping... oh well. I'd still use them again.

They definitely have more - I'll be getting 2 bags in my next box which ships in the next day or two.

Tried some of the mahi mahi from my Wild Fork box. Quality was great - I don't think I'd be able to tell it from fresh. Defrosted naked in a big bowl of water for about half hour. Coated in rice flour then shallow fried in peanut oil in my wok, then spread with the belacan paste - oh so shrimpy with pounded rehydrated dried shrimp, shrimp paste ( belacan), dried chili, Thai chili, shallot, garlic,ginger, lemongrass and curry leaves from the garden.

do you only use it for storage or have you heated things in it as well? When I bring my lunches to work, the only option I have there for reheating is the microwave, so I would use the container for refrigerated storage during the day, doubling as the heating/eating dish...

It looks very similar to jerky we've had in Singapore - there's a really famous chain there but I imagine the recipe is originally Chinese.

Interesting - I have never heard of MEPAL - but they look great on their website. How do they handle staining - like with tomato products or turmeric? The cheap rubbermaid stuff stains very easily and even after washing, can feel slightly greasy on the inside.

How are your gardening skills? You could take a sprig or two of the oregano and clone it - soon you'll have your own bush!

I placed my order with Wild Fork on Thursday afternoon, and my box arrived on Friday - shipped ground from Allentown, PA. The box was a large styrofoam cooler with dry ice which fit exactly into a brown corrugated cardboard box. There was still plenty of dry ice even at like 7PM Friday evening. So far, everything looks great but they left out one item. I emailed them about it (at 7:30PM on Friday), and they emailed me back a few hours later saying that they refunded the cost of the item as well as my shipping cost.

I assume the seafood is not included though, right?

Does anyone have any promo codes for Wild Fork? I was thinking about trying them out - @gfweb seems to like them enough to "un-f them".... hehe

Yes, it should be grown from the rhizome - I don't think I've ever seen it planted from seed. Take a look at the rhizomes you have and see if any have any growing points - you can cut on either side of it (or just plant the whole section) and plant it and it will grow a shoot, and the rhizome will then start expanding laterally. I don't know if it would be too painfully slow to watch on your vpn, but YouTube has a ridiculous amount of "grow your own turmeric/galangal/ginger" videos....

When making curries, I typically use the blender as the mortar and pestle gets quite tiresome... just peel the turmeric, cut into large dice and add to blender jar - the stuff I've seen is pretty tender (compared with galangal at least) and blends easily. @liuzhou One of my favorite soups, lately, has been the Indonesian soto ayam, which features some turmeric in the broth. Also, what comes to mind is the turmeric rice used in Central Vietnam for their chicken-rice, as well as a bunch of other dishes.

I'm going to do what most French people would do today, get falling down drunk!

I love fresh turmeric - there are times I use it so much (mostly curries of various kinds) I've considered growing it - it's a nice looking tropical plant.

YES!!!!

I wonder if this whole thing is being caused by the cuts being used? Obviously, there are no bony bits in a tenderloin no matter how you butcher it. But if you take the ribs or the shank or the neck, etc. and cut them into small chunks, there would be bits of bone in every piece. When you buy non-specific "goat meat" I'd assume that it would be cheap cuts broken into small pieces - especially if labeled "goat stew meat" or something like that, but wouldn't that be true of just about any animal? Maybe not a cow since it's so big that you can physically get lots of cubes out of a cheap cut which won't all be bony...

Goat sate anyone?

I think it's more of a cultural divide rather than an artifact of industrial butchery - even in countries that have no industrial butchery, you see the same thing.

Due to a blood test tomorrow (including the lipid panel), I've been trying to keep things on the healthy side.... what's healthier than Vietnamese (other than that deep fried pork bread)? Bun tôm with 5 kinds of herbs (3 from the garden). Pickled daikon/carrot courtesy of my local H-Mart...

Pull scale? It's slightly more labor intensive.. hehe....

Pressure gauge?

I've been considering growing them indoors in my apartment - can you tell me, how often did it fruit? Did you have a continuous supply or did it create a flush of fruits, then nothing, then another flush, etc?

Thanks. Personally, I haven't seen any of them in stores in NYC - and D & D is definitely not the store they used to be back then! And at $3 a branch, I don't think it's worth it for me personally.

I'd have no idea what they're getting. Restaurants often have access to things that we consumers don't. I had a beloved Thai place make a dish with green peppercorns and they were much more pungent than the brined ones - and also a deeper green color - so I would assume that they were not brined... but who knows where they sourced it from. So it's certainly possible that your restaurant gets fresh ones too. The brined ones aren't near as pungent as the fresh, and they also are a dull, light green color as opposed to a darker, more forest green color of the fresh ones.

Unfortunately, they're the brined ones in a jar I got at a store in Chinatown that specializes in SE Asian stuff. But they're not nearly as good as fresh ones - but those are basically impossible to find around here.