KennethT

Stock made from the carcass left over from last night's Peking duck. Thanks @weinoo - I never would have thought to ask to take home the carcass!

Anyone have a setting/temperature for re-crisping left over duck skin?

Every sushi place I have ever been to in NYC uses vinegared rice. Different places add different amounts - some places are known for having a highly vinegared rice, while others are more subtle, but never is it absent.

What's your technique for pan frying? Do you have issues with sticking or are you using a non-stick pan?

After this discussion with @weinoo: we walked roughly 5.5 miles (roundtrip) and went to Wu's. We started with their wonton soup As advertised, it was really good. A nice combo of a whole shrimp and some pork meat, with a super thin wrapper that had a silky texture. But I wasn't a huge fan of the occasional bit of bone hiding in the pork meat. Peking duck, served in bao. Duck was perfectly cooked, I dare say better than at my old friend Yee Li. Great skin, very little fat. And they had no problem giving me the carcass to take home. You need some vegetation to wash down all that duck. Stir fried ong choy. As is typical- not good for my arteries but good for my mouth, fried in pork fat.

I'm really sorry things worked out that way. I hope they didn't charge too much for such a useless experience.

OK. Around now is the time when the light, even in a south facing window, is not intense enough for a tropical plant and doesn't have the long daylight hours to make up for it. Plants care about DLI - Daily Light Integral - how many moles of photon they receive cumulatively over the day. So if you have a weak light, you need to lengthen the day. Depending on how weak the light is, lengthening the day to 18 hours or so may not be enough. I don't know how intense the Click and Grow lamp is. The only thing you can do is try it and see if it's enough. I would tend to assume that it won't be enough looking at pictures of it - the closer a light has to be to the plant, the less intense it is to avoid photo bleaching. If the Click and Grow's light is intended to be about 6" away from the canopy, it can't be very strong, which would be fine for lettuce (which doesn't like that much light anyway) or some seedlings (although new studies have shown that basil seedlings getting a lot of light (like 600umol/s) result in much larger, healthier adult plants than seedlings grown under the standard seedling intensity of 150-200 umol/s).

Since you like making SE Asian food, I would shred the kohlrabi and turn it into somtum...

And check out this basil tree. This is 1 plant about 2.5 feet tall and just as wide.

Curry plants need a lot of light. Is it outdoors or indoors? I've seen a lot of videos where people in our zone leave them out, and they will completely deleaf down to the stems. In spring, it comes right back. ETA: the cheapest way to add more light is with a compact fluorescent - I got a really big one for like $30 and keep it in a clamp on fixture I got at the home depot for like $3. If you want something a bit better, I'd look at Mars-Hydro - they have some pretty inexpensive LED lights - I'm testing one right now - it's working really well, even though it's made in China... no word yet on longevity - but it's like $150.

Check out the difference 1 night makes!

My water spinach are sprouting really well. I'll have some nice veggies in about 2 weeks! Here's an update on some others. My kaffir lime tree was getting a bit of iron chlorosis. I changed my nutrient formula and also foliar fed a bit of cheated iron.... It's starting to green up nicely Finally, this is the top of my new curry tree, I got from Logee's. I highly recommend them! Some new growth forming...

@liuzhou Thanks! I've been following along wondering about this. It makes sense that they can stay in fresh water for a while - in the US it's common for sources to say to never do it, but I think (just my opinion) this is because municipal water here can be quite heavily chlorinated, depending on location. The chlorinated water would probably kill them much faster.

Peking Duck House is good - especially if you plan to BYO... we've had some great wine dinners there. But comparatively, it's more expensive than Yi Lee was - that place was a bargain - plus, I really liked how they served it with steamed bao and came out with the meat from the carcass in a stir fry as a second course when you got the whole duck. I've never seen PDH do that and ahve always wondered what they've done with all that duck meat that is still on teh carcass after they're done carving. To tell the truth, I don't think I've ever been to Wu's - but I should since it seems like they serve the duck with bao also.. - do they do the second course thing?

We used to go to Chinatown for T-giving for peking duck or a 2 lobsters for $20 deal... unfortunately my fave, Yee Li, is no longer...

Cameras on phones are great now. Sure, a good camera will give you more flexibility, but I find that my phone (or my wife's phone - she has a Google Pixel which has a great camera) shots are better than most of the images I get off of my 14 year old Canon prosumer digital camera. My wife takes a lot of photos - she works as a freelance writer and includes many of her own images with her publications - many of which are in Forbes online and she's received a lot of good comments on the photos there.

who said that nothing good is coming out of 2020....

Tonight's dinner is really because I really had to trim down the garden. Some the plants still look like I didn't make a dent! DIY summer rolls...

Very interesting. Please keep us posted as to how it actually works out!

While this is not at all even close to the real thing, my go-to for a simple week night salad dressing based on the Caesar - but (hold your gasps now) without the cheese (we try to be healthy during the week). I make a paste of garlic and salt, then put in the bowl with lemon or lime juice and a few splashes of fish sauce (this kind of gives the hint of the anchovies). I let the garlic marinate in the acid for a while while I get the rest of dinner going. Just before plating, I'll whisk in some extra virgin olive oil, then dress and plate. Is it as good as the Caesar of my memories? Absolutely not. Is it fast and tasty - sure is.

Thank you!!!

Maybe. In all the restaurants where I used to have it (back in the mid to late '80s mind you) all of them made a paste with the garlic and anchovy with a fork in the bowl. I don't think I saw any of them just rub the garlic on the bowl. So I have no idea if a rubbed garlic would be better or not.

Well, it arrived yesterday... And technically it shipped from somewhere in the US - who knows how long it has been in the US for. And there is English on the package so I assume it was packed for export.

Screw that! How bout this? It's hard to see, but my fabric pot is sitting in a bowl of nutrient, so its got nowhere to drain. Between that and the plastic bag, hopefully it will stay saturated.

I'm in the lots of garlic and anchovy camp - whenever I used to get it tableside (which is a lot when I was a kid) the wooden bowl wasn't just rubbed with garlic, the waiter used a fork and made a paste of garlic and anchovy over the 10 minutes of rubbing.