KennethT

I love the idea of such a UK type dish such as steak/kidney pie served with something so SE Asian - stir fried cabbage with chilli. How did it go together?

Jesus... I know what I want for lunch now!!!

You could ship some of those leftovers up to us - they'd last about 10 minutes!!! Drool...

The curry tree is not looking forward to moving...

My mint plant is getting old - I was going to clone it - do you think it's better to take a main sprig or root a runner?

@blue_dolphinI was cleaning out my pantry and came upon an OLD bottle of Tiparos fish sauce (I used it before switching to Squid brand). Lo and behold there was a ton of brown salt at the bottom of the bottle.

I haven't had Turley in years... I don't think we have any more left...

yeah they are. if it wasn't tradition, I assume they'd be out of business!

nice.. I didn't see any in the photo, but they could've been lurking... and Thai food is great at room temp, or as some say, Thai room temp, which is like 90 degrees....

Nice.... I love Thai stir fries using fresh green peppercorns. It's even better when combined with grachai (fingerroot), kaffir lime leaves and thai basil

It'll be a miracle if you get them before the birds/squirrels do... When I was a kid, my parents had blueberry, raspberry and blackberry bushes... needless to say that if I ever had just a few it was a lot. The birds/squirrels always know when they're ripe the day before you do!!!

Exactly....

Please tell me that you used a crappy sacrificial wine for the dropping on the plate!!!

What does one do with 1 asparagus spear? 😁

This description from thekitchn was definitely not written by anyone who's been to SE Asia and toured even 1 market. There is no simmering involved in making eithre coconut milk or cream. Coconut cream (sometimes called #1 milk) is what is obtained when you take freshly grated coconut and squeeze. Coconut milk (sometimes called #2 milk) is when you take the once squeezed grated coconut, add water and squeeze again.

Bumping this old thread - for some reason, I just now read that Murray's was acquired by Kroger a few years ago (2017-2018?). I haven't been there since long before then... Can anyone here who may have been a long time Murray's customer (at the Bleecker St store) comment on the quality since the takeover?

I love the combination of fresh green peppercorns, kaffir lime leaves and grachai - also called finger root.

I found the Aroy-D in the box to taste and smell most like what I see freshly made in SE Asia. Beware there are several versions - you want the one that says 100% coconut milk - that one has no added stabilizers or gums. I used to use Chaokoh a long time ago (I stopped using it long before I heard their issues) - I stopped when I found a source of frozen coconut milk from Thailand. I don't bother getting cream and milk - I just reduce the milk a bit more before adding any pastes or anything else. And lately I reserve a bit of milk to add at the very end. - it adds the freshness I always felt like it missed.

I'm envisioning 1/3 of my apartment being grow tent, 1/3 freezer and 1/3 living... My living space would be the size of some people's closet!

Once I move and start cooking again - maybe a month from now? I'll try it. If it works out well, I'm going to need a bigger freezer....

If you can treat leeks as a veg not garnish, why not green onion? You can do the same with garlic chives!!!

One thing that separates a lot of professionals from home is equipment. Pros have temp/humidity controlled proof boxes, deck ovens,etc. all make a much more consistent product.

Jesus those lamb chops look good... reminds me how long I haven't had them for!!!

Did you slice the cb with a machine? If that was with a knife, color me impressed!

I also use the Huy Fong chili garlic or sambal oelek, neither of which is Chinese. @weinooFor a much better Viet hot sauce, I like the one made by Hanoi House / Hanoi Soup Shop which they sell by the small container or jar.