KennethT
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Posts posted by KennethT
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Mine was hot too yesterday - first I had to fry a large batch of onions for the biryani, then making the biryani itself while making a large batch of chicken stock! It was really hot, but worth it!
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6 hours ago, JoNorvelleWalker said:
Dinner was supposed to be a Jose Andres soup. It is not soup weather. Dinner was a bowl of Momofuku with stuff to dip into it. Like fingers.
Depending on the type of soup, I love it in hot weather... reminds me of being in SE Asia...
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I wish I could run into some grouse around here! By me, the best I could ask for is some pigeon - but not the tasty pigeon... Just the air-rats...
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The finished stock/soup...
I love making stock in the pressure cooker. Hard to tell in the photo but it's clear like consomme - this was taken just after I took the lid off.
This is probably the most expensive stock I've ever made.... The store had no backs or other cheap soup/stock parts. So it was a pound of feet, a pound of wings and two leg/thighs. On the upside, I was able to pick enough meat for four meals of noodle soup! Just needs seasoning.
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So after half the day in the kitchen (the other half spent making Thai Chicken stock which is almost done)
Hyderabadi chicken biryani:
We enjoyed this very much. More than the Thai style I made last week... But not as much as the biryani restaurant in Singapore which I LOVE!!! But it's a good starting point.
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Many years ago, I had grouse in a scandinavian restaurant in NYC. I loved it. But finding it in a supermarket? Fuhgedaboudit... maybe you could find it in a meat market that specializes in game - like Ottomanelli in Manhattan, but I haven't been there in a really long time.
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I decided the other day to give dum biryani a try when I realized that most of my spices are really old and need to be refreshed.... It's a good thing Kakustyan's is nearby...
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Ok... Duck is not hard to find... Or wasn't.... But grouse?
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27 minutes ago, JoNorvelleWalker said:
I made it back to Shoprite. It was a beautiful warm evening. The mixed game recipe I am making for calls for:
1 grouse
1 partridge
1 quail
1 pheasant
However the recipe notes hare or venison may be substituted. I guess I'll make do with chicken breasts. And unlike last trip, Shoprite had hot peppers. Only Jalapeno sadly, but one cannot be too picky in these times.
I don't think you'd find that stuff in Shoprite in the best of times!
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Infanticide on that Chablis! GC Chablis can age really really well...
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When we were in Beijing, we visited a tea house with one of my wife's friends and another person we ran into while walking through the hutongs to get there... The owner of the tea house put out a huge spread of snacks for us (which we were all too full to eat since we just came from a large lunch), but among the snacks was a plate of fruit smothered in what looked like mayo.... I can only imagine that it's the kewpie stuff.... let's just say that curiosity did NOT get the best of me...
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1 hour ago, liuzhou said:
Definitely. It reminds me of the Chinese restaurant we'd frequent when I was a kid. The waiters all wore mustard yellow jackets (not that it was a fancy place - it wasn't). Brings back a lot of memories.
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4 minutes ago, jedovaty said:
Are you using the pre-ground and/or packaged ground bison? I've been quite leery of serving/eating the packaged bison pink/red/blue, or even meat dept. case where it is fresh ground at whole foods. Which makes it hard for me to eat because it gets so dry at even slightly higher temps, and we don't have much selection of other parts other than a "rib eye" cut which is simply $$$$$$.
Yes, it is pre-ground and vacuum packed ground bison. I definitely understand your concern about eating pre-ground meat that does not get pasteurized. For me personally, I think that the risk is worth it - my wife and I are generally very healthy, so the possible bout with food poisoning most probably won't kill us. Plus, we don't eat it very often, which lowers the risk considerably. I also feel that the bison pre-ground at the processing plant and vacuum packed is safer than store ground - less hands that it has to go through, and I expect and sincerely hope that they are using safe practices at the processing plant - I'd imagine they would have stricter controls than they do at the grocery store as well.
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After a few days with more light and some nutrient, the rau ram is starting to look a lot better
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@liuzhou when you buy shrimp in your supermarket (or wherever you buy them) are they head-on and shell-on or do they come precleaned and headless?
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I'll expand the "what to plant together" discussion to container gardening indoors. Right now, I'm trying to figure out how to plant all the different herbs I'll be growing. In an ideal world, I'd have each planted separately so I can tailor water/nutrient/light to each plant. The last time I grew a bunch of herbs, I had them in my windowsill NFT (nutrient film technique) garden. In this situation, they all got the same amount of everything, and consequently, some were very unhappy - like my cilantro which bolted after about 2 weeks since my window is southern facing and on a sunny day can get HOT! Now, I'm preparing to move (whenever NY State and my building decide to start allowing non-essential construction to do my renovations) eventually, so I've been putting my herbs in my 5'x5' grow tent that sits in the middle of my living room. I'm also going to be experimenting growing them a little differently - hydro in coco coir. I had a lot of issues with the NFT system - I realized that NFT is not meant for long term plants - it's best suited to sow/grow/harvest the whole plant all at once. So, for instance, my basil which I would only harvest some at a time, lived for a long time and turned into a giant bush - but the root system got so large that it blocked the water flow causing ponding in the trough, and almost caused a flood all over my floor! Ponding is a no-no because the stagnant water doesn't quickly becomes devoid of oxygen which then causes root rot issues.
So far I have a small kaffir lime tree, and curry leaf tree, sawtooth coriander aka culantro, rau ram aka vietnamese coriander and lemongrass. The kaffir lime and curry leaf are similar in the fact that they're both in the citrus family - so both like lots of light - full sun, which I am interpreting as a DLI of about 25mol/m2/day and the roots like to dry out a little between waterings as they are very prone to root rot issues. These will each go in their own container with their own moisture sensor to determine watering frequency. The sawtooth, even though it is a tropical plant, doesn't like too much light - from my research, the leaves have better texture and more flavor if grown in part-shade, which I am interpreting as a DLI of about 10. So it will need its own container so I can place it further away from my sole source light. The lemongrass and rau ram seem to have similar requirements - full sun and keep the soil moist at all times. So, they can probably be put together - but my question is whether the lemongrass will spread - does anyone have any experience with it?
Down the line, I'll be planting mint (which needs its own container due to its invasive root system), cilantro (which may be able to be put with the sawtooth), thai basil and regular basil, which could probably go in the same container as well.
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Bison burgers with avocado...
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@Anna N That's exactly what I did, and they turned out well (just not enough of them, but then again, is there ever?) but I was just curious if there was a magic perfect temperature that the freak could hold so I wouldn't have to stand over it for 20-30 minutes....
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51 minutes ago, Anna N said:
Are you asking about onions or onion rings? I know you said onions but all I can think of is crispy shallots as used in various cuisines. So I’m just wondering.
Sorry - you had it exactly - crispy shallots used in Thai and Indian (among others) cuisines - sliced very thinly.
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Thai style biryani... Khao mok gai...
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29 minutes ago, heidih said:
Andy Ricker's Pok Pok ? - high 5 sir - great story.
Yes. For a while, he had a few restaurants in NY. He started here with Pok Pok NY, which basically was a recreation of the Pok Pok in Portland. The dish that had all the herbs was a northern Thai laap - which had no lime juice, but had all these really interesting herbs and spices. Served along side was a plate of rau ram, sawtooth coriander and thai basil. I loved the dish so I didn't really need an excuse to get it, but I would always get it when I wanted to start a new rau ram plant because it doesn't really grow from seed and is only propagated through cuttings - and needless to say, those cuttings (at least in NYC) are really hard to find. After a while he also opened PP pad thai which basically just focused on pad thai - even though it was really good, probably the best I've had outside of Thailand, I always missed the fact that you couldnt get it with shrimp head fat, which is a common addition in Thailand. He then opened a bar which also served snacks (and served as a place to wait while waiting for a table at PPNY)... sadly, all three have been closed for a while. He just couldn't make the NYC economics work.
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10 minutes ago, TicTac said:
Funny.
Not only did I order nearly the same herb order as you (Richter's herbs - great selection) but for the first time I also ordered a Curry leaf plant to play with!
I will let you know. Share you findings as well.
Meant to take a picture, so far, I have enjoyed some garlic chives, very young spring garlic and wild arugula.
Planted various types of lettuce and snap peas as well.
About 6-8 types of heirloom tomatoes, aurora, Serrano and poblano peppers; cucumbers, ground cherries, prize choy and my first attempt at starting Thai basil (which is working) are under the LED in starter trays.
Nice! I"ve grown rau ram a few times before - although I've never had to pay for it. There used to be a restaurant (Pok Pok NY) that served a dish with some sprigs of it alongside... so I'd take a sprig home and sprout it (it clones really really easily) in a rockwool cube in my DIY cloner - although it roots just as easily in a glass of water. It likes staying nice and wet.
I haven't grown kaffir lime, but I've been growing a dwarf regular lime tree for like 15 years so I imagine it would be pretty similar, but I'm giving it (along with the rest of these) a shorter day (about 13 hours or so) to simulate summer in Thailand.
I've read that sawtooth coriander likes partial shade - if grown in too much sun it has less flavor and the leaves are less green.... so I've put it further away from the light than the rest. Right now I've been giving most of the plants about 600umols/m2/s - for a DLI of about 15mol. The sawtooth is getting about 200umols/m2/s.
I figured I'll keep the lemongrass evenly moist - as most grasses like.... and from what HeidiH said (and other videos I've seen) the curry plant likes to dry out a bit between waterings - which is similar to the citrus tree. I am well aware that citrus is very prone to root rot, so it likes really good drainage. Most people kill citrus from overwatering. If you see the leaves dropping and twig dieback on a citrus, it's usually root rot.
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Does anyone know the optimum temperature to fry onions for really crispy onions? I'd assume it's around 250F but I wouldn't swear to it
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@heidih Thanks. I saw some other sources basically saying the same thing - so I'll treat it the same way I treat my citrus trees - let it dry out a bit between waterings...
Alternative acids
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I don't know how stable citric acid is.... This is unrelated - but when using acids to adjust pH of nutrient solution, it is always advised against using citric acid because while it may temporarily lower pH (as any acid would), it's not stable and the pH will go back up in a day or so... I don't know if that's helpful to you or not....