KennethT
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Posts posted by KennethT
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Just now, liuzhou said:
It's all farmed.
That makes sense... I wasn't saying that the salmon there were wild (they had a high fat content, so I would have a hard time imagining they were), but I was just confused by the article's sentence. The way I read it was that salmon didn't exist (farmed or not) in the southern hemisphere, but I could have into it what wasn't there.
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When my mother sold her home, she updated her kitchen - as the realtor said, "most buyers want a turnkey home - they want to buy, move in and not have to change anything". I must be a weirdo - when we were looking to buy an apartment, I hated going into places that looked like they just changed out the cabinets/appliances prior to the sale. I've never seen it done really well because most people don't want to spend the money on something just to raise the selling price. Personally, I prefer finding a place (and we found it) that had good bones, but was on the less expensive side taht we would renovate ourselves - that way, we could do it the way WE wanted it and not have to pay twice to get it.
But I understand what the OP is doing it as that's what most people do and I think it's what most buyers want. Good luck!!
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really interesting article... thanks. My only question is about the 1st sentence of the 3rd paragraph - saying that salmon only comes from the northern hemisphere, but I had some of the best smoked salmon of my life in New Zealand, the Akaroa salmon which, aside from being pricey, is absolutely delicious.
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3 hours ago, liuzhou said:
Not in my kitchen!
Mine either.... we got through a 1 liter bottle maybe every month or so!
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10 minutes ago, Kim Shook said:
I know this is too late for tonight, but I was out of the house all day. I haven't done this with duck skin, but have with chicken skin. 400F on Bake/Steam for however long it takes (sorry, I don't remember exactly - but since you were just re-crisping, I'd guess 10-15 minutes?).
Thanks. After I posted my question, I found @Okanagancook 's post about chicken skin convection bake 425 for 10 minutes. So about a minute after the oven beeped that it reached temperature, the skin was basically done, but I was still making everything else, so I dropped it to 250, opened the oven door for a bit until it cooled and then it sat that way barely sizzling until I was ready - maybe 10-15 min. They came out great - disaster averted!
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Contrary to my Jewish roots, I can't stand leftovers. But I'll make an exception for this. Last night's Peking duck leftovers turned into duck noodles tonight. Stir fry sauce made with duck stock from the carcass, oyster, soy and sweet soy sauces. Duck meat and recrisped duck skin.... And a little treat. Thanks to the Coravin, a spot of Anne Gros Clos Vougeot, showing really nicely. It has an amazing acidity so it will last forever and a gorgeous nose.
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12 minutes ago, Captain said:
Sunday evening Ribeye. Sous vide and chard on the BBq.
Potatoes par boiled and fried in duck fat. Carrots in butter.
My SIL suggested I get new plates...?
That rib eye is a thing of beauty. Time and temp for the SV, and then how long on the grill? Did you chill in between?
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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!
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Anyone have a setting/temperature for re-crisping left over duck skin?
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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.
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38 minutes ago, weinoo said:
Pan-fried dumplings of various shapes and identical fillings.
What's your technique for pan frying? Do you have issues with sticking or are you using a non-stick pan?
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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.
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I'm really sorry things worked out that way. I hope they didn't charge too much for such a useless experience.
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26 minutes ago, JoNorvelleWalker said:
The curry trees are indoors by a south facing sliding glass door. My currently unused Click and Grow is sitting there as well, and if I cleaned it up I could use it for the light source.
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).
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1 hour ago, liamsaunt said:
This week's CSA box:
Not sure what I am going to do with the massive kohlrabi. The fennel will go into a seafood stew once I get to the Cape later today.
Since you like making SE Asian food, I would shred the kohlrabi and turn it into somtum...
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And check out this basil tree. This is 1 plant about 2.5 feet tall and just as wide.
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10 hours ago, JoNorvelleWalker said:
Branches are falling off my curry trees. I still think not enough light. Maybe this weekend, if I can get motivated, I'll try to rig something up.
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.
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Check out the difference 1 night makes!
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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...
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@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.
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24 minutes ago, weinoo said:
But Wu's is still hanging in there! And I always was fond of the Peking duck at Peking Duck House.
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?
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45 minutes ago, weinoo said:
This is possibly the saddest holiday of all this year, as we generally travel the weeks of or around Thanksgiving. Now I have no idea, and we eat so much chicken...
Lobsters for 2?
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...
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38 minutes ago, Eatmywords said:
Thanks all! I figured most were off phones. I need a new one if only for better pics 😁
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.
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11 minutes ago, weinoo said:
The best part of Rosh Hashanah this year is not having to spend it with my wife's family 😇 .
who said that nothing good is coming out of 2020....
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Deferred Maintenance Kitchen Renovation
in Kitchen Consumer
Posted
Exactly. That's what I said to her at the time - but, she was determined to get out of the house as soon as she could and was nervous it would take a long time (the house is very non-standard). Meanwhile, it sold quickly, and one of the first things the new owners said was "we're going to replace this kitchen"... arrrrgggghhhh......