KennethT

Try driving it every day!!!

I recently tested the tap water in the new apartment with my TDS (total dissolved solids) meter (I use for my hydroponic garden) - it was 53ppm which is ridiculously low for unfiltered tap water. Yes, there's some chlorine in there but that's not a solid and will not create scale. Normal household TDS is like 200-300ppm with some areas being even higher. Some well water can be over 600ppm. What's funny is that the tap water in the old apartment used to be this low, but for the last year or so there's been tons of construction in the area (water mains etc) and the TDS has been about 300 for a while now. My new apartment is about a mile away from the old one.

The family in their temporary new home

Agar gels tend to be crumbly - but if you add a little bit of xanthan gum, it helps the texture.

Roagna is one of our faves...

Shelby - you are the Mistress of Deep Frying!!! How do you do it? Specifically, what type of pot do you use and do you constantly reuse the oil? Where do you put the oil between fry sessions? It seems that you're not frying very much at a time - since, like us, it's only the 2 of you. My problem is that every pot seems way too big (meaning that it would use a ton of oil for the amount of food we have).

They've been looking forward to it...

Getting ready to be moved...

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.