KennethT
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Posts posted by KennethT
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Bison burger with avocado and "pesto" made with rau ram and sawtooth coriander on a pretzel roll.
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I'm really happy to see all of my plants doing well now. When I took them out of their original pots, I had to trim some roots in order to be able to completely dry root them in prep for transfer into my hydroponic system (coco coir).
Rau ram doing great
New growth buds on the curry plant
Family photo. The arrangement and plant heights are done purposely to give each plant the desired amount of light from my sole light source. There's also a new growth bud on the kaffir lime tree.
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1 hour ago, mgaretz said:
Next I tried my basic challah recipe, adapted to the no-knead technique, including baking in the dutch oven and not braiding it. Came out really good. (Is it challah if it's not braided?)
Just pretend it's Rosh Hashanah
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Lurking beneath the surface of this red curry is chicken thigh meat, along with a not so common ingredient - grachai - sometimes called lesser ginger even though it tastes nothing like ginger. It has almost a medicinal quality to it, but not as much as galangal.
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I chuckled when I saw the Kavalan - every time we took EVA (which was most of the times flying from NY to Asia), before every movie started on their On-Demand system, they would play a couple commercials - one was always for Kavalan - I had that commercial memorized I've seen it so many times... How is it btw? I was always curious...
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This is the last of my Teochew style Bak Kut Teh... It's not traditional served with noodles or chicken for that matter.... usually it's served with the pork ribs with which the broth is made... but we're trying to be healthy while getting the flavor - so I did it with chicken breast marinated in soy and cooked in the broth which winds up being a good vehicle for the broth flavor of garlic and a specific black pepper (some use white pepper). Also, note the new noodle bowls!!! The recommendation of Miya was a great one - affordable bowls, and they arrived on Tuesday when I ordered them over the weekend! Also, untraditionally, we had a Merry Edwards pinot noir, which had a great fruity-ness and went really well with the very savory broth - though traditionally, it would be served with tea, hence the "Teh" in the name...
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15 minutes ago, BKEats said:
I'll tell you.. Because, i did a small shop and was waiting for them to get back in green papaya for papaya salad.. But yeh, i have a lot more shopping to do! I was supposed to go today but, couldn't
If you do go, I should say, get these guys.. .I loved them, my wife, not so much. Coconut and Durian..
I had my fill of durian a few years back in Singapore... I actually really liked the flavor and texture, but didn't like how the flavor lingered.... for hours!!!
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10 minutes ago, BKEats said:
Plant based diet. I had a chu chee can of curry I purchased recently.. Actually, I went to a small Thai Market in Manhattan's Chinatown the other day. I purchased thai red chile, i purchased fresh kaffir lime leaves, fresh galangal and thai basil.. To the curry I added, coconut cream, thai pepper, then yucca, mushrooms, green beans, cherry tomatoes, broccoli and eggplant. Lime juice, brown sugar and finally some cornstarch. Prior to adding the veg, i had cooked the yucca in boiling water for 8 minutes, i blanched the broccoli, the green beans to ensure even cooking. Put the curry over rice noodles, chiffonade of kaffir lime and thai basil.
Doesn't look like much but, it was so good.
Kept the noodle separate as I will eat this for lunch in a couple of days with rice.
The Thai store on Mosco St? If so I'm happy to hear they're still open! But why brown sugar instead of palm sugar?
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Moving on to Vietnam.... Goi Xaoi Ga - mango salad with roasted chicken thighs and some sawtooth coriander and rau ram from my garden as well as green onion and Thai basil. Thighs were done in the CSO
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@liamsaunt Can I join your family???? Jeez that looks good...
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I loved those fried. Good snack with beer. But to be honest I thought the fried crickets were better.
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I've now used the CSO to steam whole fish twice. Both times it performed admirably but it was a bit of a learning curve as the steaming times are a little longer than they'd be than if I was using a traditional steamer on the stovetop.
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Still in that Thai feeling... Steamed dorade with lime juice broth. Simple flavors but addictive!
Shown with a lovely skin contact orange wine from Israel!
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35 minutes ago, MokaPot said:
@KennethT, I had good experiences ordering dishes from this company (Miya). It's Japanese stuff, but I think they have large bowls that aren't shallow. You can buy as many as you need. IIRC, they ship from New Jersey, USA.
Fantastic! Exactly what I was looking for!!!!! Thanks!
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28 minutes ago, TicTac said:
There are a few types of arugula you can grow. Annual and perennial varieties. I prefer the perennial due to the flavour profile but also the fact that they come back every year, but also they do not bolt nearly as quickly as the annual variety.
Been having some fantastic salads from the garden over the last week (I grow 4 types of lettuce, my favourite being Deer's tongue), with at least a handful or two of arugula in each bowl!
pics or it didn't happen...
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1 hour ago, Margaret Pilgrim said:
Lots of melamine bowls here.
Some of those were exactly what I was looking for, but unfortunately, it's only 2 of us - I don't need a dozen of them!
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I'm trying to get away from the wide shallow bowl to a deeper one commonly used in Asia... a plus if made from melamine or some other mostly indestructible (and cheap) material....
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Homemade Thai Chicken noodle soup... With a beautiful chenin.... Because it's Saturday!
BTW, I need new soup bowls for these Asian noodle soups and noodle bowls.... Any suggestions? I can't make it down to Chinatown any time soon....
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I have some home made small batch lebne from a local Middle Eastern store that I bought a few weeks ago and have kept in the refrigerator. It has no markings of "use by" or any other expiration type dates on it. How can I tell if it's still good and when it's time to throw it out? Obviously, I have very little experience with yogurt type products!
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I did save some seeds! It was years ago though, so I don't know how viable they are anymore... I just don't have the space to grow it now that I have a 5x5 grow tent in the middle of my living room... and the fact that (hopefully) we'll be moving in a few months, so long as our building allows us to start renovations some time soon. Plus, once in the new apartment (that has a 14' ceiling) I'd really like to make a hydroponic living wall filled with tropical plants... that would be really cool...
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Welcome! I love Viet Nam! One of my favorite trips was to Saigon a few years back... my wife and I were planning on taking another trip in December to the south - delta area, etc., but I don't know what's going to happen now with the whole coronavirus thing - I don't know how I feel about taking a 30 hour flight... anyways, I'd love to hear about your experiences!
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Yes, years ago, I bought a single Goose Creek tomato plant to grow indoors in my 750sq foot NYC apartment. The plant arrived in great shape and it did really well in my hydroponic setup... a little too well! Not knowing as much then as I do now, I topped the plant when it approached my ceiling (which one should not do to an indeterminate tomato plant which will keep growing and producing for almost a year) which subsequently made it throw new shoots all over - the plant completely took over a whole corner of my living room and was drinking over a gallon of water per day! When I finally took the plant down, it was a humid mess inside the canopy, which was more like a hedge than a single plant. There were tons of fruit I never knew about (by then a bit rotted). It filled about 3 of those large black trash bags when I finally took it down! But I will say that those tomatoes were by far the best I've ever had anywhere. I still miss them....
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@Eatmywords Love it! What type of oil did you use?
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@Kim Shook Condolences from me as well. I know all too well what your experience was like -although not in the time of COVID....
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Dinner 2020
in Cooking
Posted
I have no idea what m & p could possibly be. The pretzel roll is actually quite tasty and not that chewy like a real pretzel would be. I think it's more like a quasi-pretzel dough but definitely has a pretzel flavored skin with a bit of salt.