KennethT
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Posts posted by KennethT
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18 minutes ago, heidih said:
interesting - will explore. Strong black pepper can be under appreciated. Dried shrimp are in the house,
Strong black pepper is common all over Asia. Several Central Vietnamese dishes revolve around it.
Soak the dried shrimp before using!
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I've been thinking about this concept of trinities a bit lately (not the humorous diversions). I think an interesting trinity is the Singapore/Malay version - shallots, garlic and dried shrimp. It's the basis for quite a few dishes - including a whole category of dishes labeled "belacan" (pronounced bla-chen) which is basically a sambal made with the trinity, plus belacan (hence the name) which is shrimp paste, and chilis plus seasonings. Tonight, I made a black pepper prawn dish that is very common in Singapore - most of the time it can be sickeningly sweet and one note, but the way it should be is the trinity, along with a lot of black pepper, maybe some curry leaves and a touch of sweet soy sauce + oyster sauce + rice wine.
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6 hours ago, Keri AH said:
I'm interested in a steam oven for bread baking (like several here have been discussing). Our countertop space is limited and I'd like to use the oven on top of our refrigerator. Yes, I understand that it is VERY heavy but once it's up there, would it be practical to use it that way? The top of our fridge is at 65".
Also, how high is your ceiling?
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2 minutes ago, Keri AH said:
Is this the Cuisinart model being discussed: Cuisinart Combo Steam & Convection Oven (CSO-300N)?
If so, do you know why it's no longer available on Amazon? (https://www.amazon.com/Cuisinart-CSO-300N-Convection-Steam-Stainless/dp/B019XOZYEA) Is this the same item at WS? (https://www.williams-sonoma.com/m/products/cuisinart-combo-steam-and-convection-oven/)
Thanks!
Yes that's it. Cuisinart recently discontinued it, but some stores are still selling what stock they have left.
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Indoor garden update.... Some plants are doing great, others not so much.
The rau ram6 is unstoppable. It's going to take over the apartment soon!
Both basils are doing really well and the mint that I cloned from the supermarket is rooted nicely - although the basils are getting shaded a bit by the rau ram! Every time I move them, the rau ram just encroaches that much more....
I'm having problems with the curry plant. It's definitely showing iron deficiency - which it is prone to. I think my nutrient pH was a little too high for a few weeks which limits iron uptake. I've since adjusted it and it's getting a bit better but I think I'll prune some of the stems that have lost leaves and see if that spurs some new growth. I also don't know if I'm watering it too much or not enough. It is prone to root rot and typically likes to dry out a bit between waterings, but in theory, coco coir holds such a large amount of air that root rot shouldn't be an issue. Indeed, I unpotted it a week ago and couldn't find any sign of rot - the roots looked great.
I'm not so happy with lemongrass either. A while ago I had excess nutrient build up in the coir because when watering, I didn't use enough to flush the excess. I've since corrected that problem and it's no longer dying but it's not growing either. I also don't know how moist I should keep the coir for this. Maybe it likes to be more moist and I need more frequent watering?
Kaffir lime is doing well. The new growth is greening up nicely. I'm going to make a Panang curry soon as it needs a pruning - hopefully that will stimulate a new flush and it will fill out more.
Sawtooth is doing really well. It's growing well and the leaves have great pungent and texture.
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I'd hate to be the guy who had to schlep all those plants in and out...
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@scamhi Happy birthday! How did the crab hold up over delivery? It looks great. I'm always wary of ordering fish/seafood for delivery because I'm afraid it's going to overcook itself on the trip over.
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@liamsaunt Sometimes I think you're running a high end restaurant when you're making 6 different meals for 6 different people... you have my utmost respect!
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10 hours ago, Franci said:
😆 I had to ask my husband what where you talking about. I am going to live on a island, so I guess plenty of water there 🤣🤣🙃
The height of the water table has to do with flooding concerns. A high water table means that your place will flood with less additional water (like rain or storm surge) than a place with a lower water table.
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49 minutes ago, TicTac said:
Apparently decade's old rolling skills are transferable....
Bob Marley would have been proud
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1 hour ago, kayb said:
Interesting tomato thing happening. Eight plants in the bed, four or five different varieties. One plant, and I don't remember which one it is but I think it's one of the hybrids, is having issues with blossom end rot. None of the others are having the issue (and in previous years, at previous gardens, the Romas were subject to it). Ideas? I wish I could remember which variety I planted where.
BER is caused by a lack of calcium - but the reason for the lack of calcium can be quite complicated. Some varieties are prone to BER... one thing that I found is that the root system can cause BER because the roots may not be capable of delivering enough water/nutrients to the tips of the plant, causing BER. Professional growers will sometimes graft a known BER plant to a strong rootstock to give the plant more available nutrients/water. Or, if the roots are prone to root rot, that will also cause a decrease in uptake. You can do a foliar feed of a Cal/Mag product which will help BER - but some of the more recent research shows that BER actually starts as the flower transitions to fruit, although it doesn't present itself until later... so maybe spray with the Cal/Mag starting at flowering?
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2nd attempt at udang arsik tapanuli...a type of Indonesian curry
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25 minutes ago, kayb said:
I discovered steam bake is not the ideal function for cooking Hasselbach potatoes. I'll need to try convection next time.
what temp did you use?
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43 minutes ago, weinoo said:
Small delivery which helps with my pita crisps and whatever else might need za'atar. The Lebanese one looks to have more sesame as well as coriander seed. Both made with hyssop as opposed to thyme, allegedly more traditional?
And 6 oz. of bay leaves is a LOT OF BAY LEAVES!
6 oz of dried bay leaves? Wow!
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6 hours ago, JoNorvelleWalker said:
I've steamed whole fish in the CSO with good results. The problem is the oven is a little small, that or my fish are a little large.
I steam the fish on a plate rather than the baking sheet. Most of the time the fish goes in diagonally -but I also clip the tail fin
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I'm really happy using the CSO to steam whole fish. Today I had one steaming for 20 minutes, but when it was finished I hadn't finished the sauce or vegetable yet so I started a steam cycle at 120F and the fish sat that way for over 10 minutes... The result? Perfect! Not overcooked and super moist as if it had just finished.
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Genovese basil and Siam Queen Thai Basil transplanted into the coco coir after the appearance of the first set of true leaves
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Happy 4th of July!!!
Cantonese steamed black bass done in the CSO with hon shimenji mushrooms and
Red bok choi
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On 7/2/2020 at 4:31 PM, rotuts said:
I can grow 4 plants right now
and yes cuttings get me
credentialed Girls!
seed do not !
way back then
well , at best
5o % boys , 50% girls
at at about 2.5 %
Good stuff.
now, whith the right cuttings
25 % good stuff.
just saying
no experience these days.
Just an FYI, if you aren't near a place where cuttings are easily available, most seed sellers sell feminized seeds - they basically guarantee 100% girls...
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9 minutes ago, CanadianHomeChef said:
I've thought about it but I was worried about heat conductivity... It works great? Geeze.. now I might need to buy one... is it the mini from baking steel?It does look like a baking steel, but those are really expensive (like the CF isn't? ha!) - what about a small cast iron griddle? https://www.lodgemfg.com/product/chef-collection-square-griddle?sku=LC11SGR - $40 rather than $175....
Edit: or $93 from McMaster Carr... https://www.mcmaster.com/6544K32/
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4 hours ago, weinoo said:
I'm resigned to live in this state and wait, and wait, and wait.
Or get a big tent in the middle of your living room
ETA and a big fan and carbon filter
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59 minutes ago, rotuts said:
your idea is an interesting one.
the problem these days is you have to get cuttings.
that's the difficult part. the cuttings root easily , etc.
and from that point on the rest is also easy.
Those days one used seed.
that's all I can say.
Many small growers still grow from seed. There are many online retailers that will ship all over. But I don't really know anything about these things...
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21 minutes ago, gfweb said:
Not too long ago I compared paper bag vs plastic for mushroom storage. Over a week, the plastic bag ones lost almost no weight and looked fine. The paper bag ones were something like 50% lighter and much much smaller.
Did you have any issues with the mushrooms that were in contact with the plastic?
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45 minutes ago, AlaMoi said:
"Not sure why we don't do it here in the US. "
grab 100 people off the street, put a basket of morel down in front of them and ask:
"Would you eat this?"
that's why.....
true. But the ones who know what it is are likely to pay a high price for them - in NYC, they have no problems selling at $40-$50 per pound. I'm not saying they will replace white button mushrooms, but I definitely think there's a market here for a predictable annual supply.
Dinner 2020
in Cooking
Posted
That's what the Coravin is for!