KennethT
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Posts posted by KennethT
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1 hour ago, heidih said:
My inclination is not water spinach wet. Not familiar with growing in coir so that is a more draining substrate it seems. I did it in mass purchased garden soil with perlite. Some plants like wet feet for bit. No nursing appreciated. But different conditions - different results. Let us know how it goes. Your efforts and results are appreciated.
Coir is fascinating. It's free draining but like a sponge - the surface of each coir particle dries fast so it promotes good aeration, but holds onto a huge amount of water in its core which roots can access.
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1 hour ago, dcarch said:
Shame on you. You lazy bum!
You know how to build more lights , multi-layer farm, and high-rise interior gardening.
dcarch
My tent is only 5x5 and I'll be moving in a few months (hopefully). Once I move I'll have a lot more space to spread.... And have another type of garden in the works once we're settled!
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3 minutes ago, TicTac said:
Fresh steamed sea bass finished Chinese style. Baby bok Choi. Haiga rice not shown (cuz who wants to look at rice!?)
Nice looking fish and greens. Your baby bok choi looks almost like a yu choi to me - the stalks are so nice and slender... looks tender too. Home grown I assume?
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@heidih Actually I have 3 variables I can adjust: nutrient formula/concentration, light intensity and watering frequency (aka how dry do the roots get between waterings). Lately, I've been treating lemongrass like most other plants - when you grow them in coco coir you let the pot get to half the weight between full saturation weight and the wilting point. But, maybe it is like my soon-to-be housemate, morning glory (aka water spinach) which you want to keep wet... obviously not puddles wet, but wet for coco coir - which is already very free draining.
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28 minutes ago, scamhi said:
it's a hell of a lot more fun than stamp collecting or quilts.
When my wife and I started collecting a little over 10 years ago, we bought a few bottles that could be looked at as "investments"... at the time, I said that even if the value doesn't go up, at least we could enjoy drinking it!
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1 hour ago, heidih said:
No patience huh
well, I'll have my new curry tree to keep me busy while I see if I can revive the "old" one.
BTW - I know you have experience growing lemongrass - mine isn't doing so well. The foliage is kind yellowish, but the stalks are green, and it's not putting out new shoots... I don't know whether the yellowish foliage is being caused by photo bleaching (the light above it is really powerful) or if it's a nutrient (namely nitrogen) deficiency. I'm using a well balanced nutrient formula, but most grasses are strong N feeders, so I just changed my nutrient balance to give it more nitrogen... if that doesn't help, maybe I'll move it so it doesn't get as strong of a light - but from all I've read, it loves full sun (even in the tropics)... although this is contrary to what I saw in Indonesia - one of our hotels had a whole herb garden on their roof and it seemed like they kept their lemongrass in the shade and it looked nice and healthy... so I'm kind of at a loss. Thoughts?
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Going to germinate and plant a bunch of this this weekend... Fresh greens in a few weeks! The only problem is that I'm running out of space under the lights!!!
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I've decided that I'm going to keep the old curry tree - I'm going to replant in a small cup and prune all of the branches off. Maybe it'll reset itself that way.
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42 minutes ago, paulraphael said:
Did I understand correctly that codes in NYC don't allow you you to vent to the outside?
I don't know if it's a NYC code or if it varies by building. I know my building allows it for some apartments (those with a window in the kitchen also have an exhaust in the plans - but I've only seen the plans, not the apt) but most apartments in the building (whose kitchen does not have access to a window wall) must have a recirculating fan with carbon filter.
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19 hours ago, dcarch said:
You are absolutely correct with universal motors and some brushless motors, their speed is determined by voltage, but induction motors are synchronous motors. They are more or less constant speed motors determine by 60 Hz line frequency. The pushing fan is not going to make the fan speed higher.
With very restricted and long running duct systems, you can increase CFM by adding in-line booster fan.
dcarch
I actually wasn't thinking about making the push motor go faster - The pull motor creates negative pressure so that the push motor is more efficient - the air that it's pushing has less resistance. Loss of CFM isn't necessarily due to a fan's speed changing, it's because of the pressure created in the fan's path by resistance due to turbulence, etc. Like you said, the standard induction motors used don't change speed as the speed is determined by the line frequency - but the amount of air they move per revolution varies depending on the pressure behind it.
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@liuzhou We need a drool button... Do you make the wrappers or are they easily available where you are?
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1 hour ago, dcarch said:
The quantity of exhaust air is determined by the size of the duct and the air pressure of the fan.
If the duct size is only big enough for one fan, then it make no difference how many fans you have, 2, 3, 50, 100 fans will give you the same CFM of exhaust air.
As long as the fan size is the same, having more fans will not increase air pressure, therefore CFM.
dcarch
I don't know if that's completely true, depending on the fan arrangement. I think if there are 2 fans in a push/pull arrangement (one at the hood pushing, and one at the final exhaust pulling) you might get more CFM since the extra fan will help compensate for the losses created by elbows/turbulence/etc. That's my theory - I have no proof...
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1 hour ago, liuzhou said:
Round these parts, the leafy tops and stems are both used and they are seldom cut into sections. But most important of all, the stir frying with garlic is done in lard (pig fat).
Sorry - I didn't mean to say to get rid of the tops, I just meant that I separate them to make stir frying and eating easier. In our markets from tip of leaf to bottom of stem they can be 2 feet long which is hard to deal with.
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@Kim Shook Thank you! I love those bowls... they're celadon - we got them at a celadon factory in Chiang Mai on our honeymoon about 15 years ago. Each one is hand carved, then glazed and fired at a ridiculously high temperature. We even got to tour the factory, and they even got my wife to sit at the potters wheel and get her hands dirty. She made a horrible piece (which was remade) but it was a fun experience. Back then, things were really cheap there, made even cheaper by a weak Thai Baht exchange rate. We carried a big box through at least 5 airports and nothing got damaged!
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3 minutes ago, Eatmywords said:
I do similar w bok choy/baby bok and other similar greens w decent water content. Can also blanch or steam first then dry for less liquid in the final product.
Yeah I do this with lots of different greens. One day I have to add chicken powder...
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11 minutes ago, KennethT said:
For the water spinach, I cut the leafy tops off and then cut the stems into 4" sections. Wash well - it can be sandy. Then spin dry. I typically stir fry it with garlic very briefly, assuming they were not harvested too old - they can get tough if they're too old.
Or you could stir fry the Thai way - make a sauce of 1T oyster sauce, 1T fish sauce, and 1T light soy sauce and a little sugar. Stir fry in oil with garlic and chili briefly and add sauce.
Or the Malay way with belacan, garlic, shallot and chili
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30 minutes ago, weinoo said:
Dare I ask - did you go to Ken Hing for the rau ram?
Also, how do you prepare water spinach? I was at ken hing this morning, and in addition to wrappers, bought some rau ram and water spinach.
No, I grow the rau ram. It grows so fast I could sell some to them! I haven't been down to Chinatown since they closed the 6 train on the weekend - I wouldn't want to walk all the way there and back!
For the water spinach, I cut the leafy tops off and then cut the stems into 4" sections. Wash well - it can be sandy. Then spin dry. I typically stir fry it with garlic very briefly, assuming they were not harvested too old - they can get tough if they're too old.
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1 hour ago, weinoo said:
Yesterday, I spent some time making wontons/dumplings...
and for dinner - Chicken vegetable soup with pork and Savoy cabbage dumplings.
Wow... these look great. What did you use for a wonton skin? Bought or made?
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Nothing, I dare say nothing is better than rau ram smothered in chicken juices. CSO chicken thighs with salt/lime juice/black pepper dipping sauce.
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23 minutes ago, gfweb said:
Maybe salt it more?
MSG?
Everything is better with a little MSG
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@CeeCee I wish we had a wow button.... thanks for all this info - fascinating!
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1 hour ago, TicTac said:
You guys need a better mango hook-up!
In late spring/early summer we go to the local Indian grocery stores for cases of their Alphonso's, Kesar and Neelam mangoes. Pricey, but sooooo worth it!
Strange that you find them stringy, as I would say the complete opposite - really good Indian mangoes are far from stringy (unlike say, the Hayden mango from Hawaii - which was unreal, BTW - but a totally different mango) but far more creamy (and perfume'y!)
Yeah, I was talking about the Kesar mangos that I got from the Indian store near me... they were expensive but I thought not worth the price because they were so underwhelming. Decent texture but completely flavorless. It was a pale comparison to the stuff I'd get in Singapore/Thailand/Vietnam for peanuts... I haven't gotten it again.
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This place opened recently. Quite tasty but I had read that it was spicy and it definitely wasn't. Even their chili paste was mild - good flavor though
Stir fried celery. I have to make this at home. Quite tasty.
Beef and chive mono
Chicken thenthuk
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2 minutes ago, heidih said:
Nice fish. Mangoes can vary. My South Asian neighbor would buy a case and share- once in a while - dental floss time - scent good though
I've bought some Indian mangoes in NYC before. I'm always disappointed by them - just like you say -stringy and the flavor nothing like what it should have been.
Gardening: (2016– )
in Food Traditions & Culture
Posted
No, I can't wait!!! I've watched more Patrick Blanc videos on YouTube than I care to admit.... I've also been researching the idea of putting a few orchids in there... but I need to undistract myself.... first focus on getting the renovation done and moving. Then think about vertical garden... damn.
That's surprising to hear about Richters... they usually have a good reputation.
I did a little more virtual digging into lemongrass in its native habitat. According to nurseries selling lemongrass plants in Singapore, lemongrass likes full sun (even down there) and moist, but not wet soil. So maybe photobleaching is not my problem. I just changed the nutrient solution to provide a bit more nitrogen - hopefully that will help... I should know more in a few days.