KennethT

How you know you grow too much basil....

I'm looking for a carbon steel pan (that works on induction) that will fit in the CSO. Way back on the Darto thread, @kayb said the 27 paella pan fit in the CSO - but at $75 including shipping, I was looking to see what other options are available. Anyone, a little help?

Don't know if I reported back - 144 for 12 hours yielded very little jus and rendered almost no fat. It also wasn't as tender as I thought it would be and benefited from a short braise in the sauce I made. I'll try roasting to finish soon.

Essex market always had great deals on limes. I haven't been in a long time but seeing 10 great quality limes for $1 was common then. Also - love your kashmiri chili. I use it all the time when I make Indian food.

Wow - a bag of key limes for $2 is a great price for NYC. Did you notice if it was a 1# bag?

Do you make any kind of sauce for the fish? I find that aromatics laying on top (or even stuffed inside) don't really impart that much flavor to the item being steamed.

Duck leg Thai stir fry

What's your recipe for adovada?

Over here, I asked a question about some SV duck but I've gotten no response, so I figured I'd re-ask it here. I cooked 4 moulard duck legs at 144F for 12 hours to get "tender, juicy" results as per Modernist Cuisine, but when taking the bags out of the bath to chill, I noticed that most of the fat remained unrendered. I was planning to reheat them in the CSO in order to crisp the skin at the same time, but I'm wondering if doing so will render the rest of the fat, or will the fat remain there in chunks? I'd like to render the fat... So, should I put back in the SV at a higher temp (maybe 180F) for an hour or two to try to render the rest of the fat, or will the CSO do it during the reheat?

I agree with the spacing recs. I can't really study much on my phone right now. In general, citrus doesn't like too much moisture or humidity and gets root rot easily. If you want to try a citrus tree you can look into a dwarf citrus. I really like 4 winds growers in CA but I'm not sure they can ship to FL

What are you looking to grow? Veggies, herbs? When will it start to get cold?

OK - the duck legs are out of the water and have chilled - but most of the fat remains unrendered. I was planning on reheating them in the CSO to crisp the skin - what do people think - will the rest of the fat render in the time it will take to reheat and crisp the skin? Or maybe I should put it in a 80C bath for an hour or so to render the fat and then rechill?

I picked up a whole bunch of moulard duck legs yesterday. I froze 3 packages and was planning on sv-ing 2 packages (4 legs individually bagged). I'm not really looking for a confit-like texture - more like a tender/juicy roast duck texture... I haven't dug out my Modernist Cuisine book in ages, but it recommends 144F for 12 hours... What do people think about this?

I find thta burying them in ice, or putting them in the freezer for 15 minutes makes it a lot easier

They're there on Saturdays and still had the same price. I picked up 5 packs of 2 and will cook/chill sousvide today!

I use this line of products in my factory for all kinds of air tools that need to be protected... https://www.automationdirect.com/adc/shopping/catalog/pneumatic_components/pneumatic_air_preparation_(frl-filters,_regulators,_lubricators)/filters_(af_series) They also have filter/regulators if you need to adjust the output of your compressor.

Happy bday Shelby!!! Looks like some amazing stuff you got!

I'll pass the market by later today and check it out. Usually I avoid the market like the plague on the weekend because of the crowds, but that kind of price would make it worth it.

Wow - for a sale like that I would have cleaned them out! Are they there on the weekend? Did htye say how long the sale was running?

worse... shrimp paste.... just kidding - my work lunches are always the same thing - some pasta with Rao's tomato sauce... that's why they've never (and will never) appear on this thread!!

This reminds me of a story from about 15 years ago - my wife and I were heading to visit her father and flying by Jet Blue. We had somewhat recently returned from a vacation in France and were on a French cheese kick. We thought it would be a great idea to get a nice Camembert and baguette for lunch while on the plane... anyway, to make a long story short, while we're sitting in our seats waiting for takeoff, the plastic bag containing the wrapped cheese sitting on the floor under our seat, we start to smell something a little... funky. The Camembert was nice and ripe indeed and was announcing its presence on the plane. We were mortified - we had no idea that it would be that pungent. It was delicious, but we really felt bad for all those sitting around us...

@Anna NDo the meatballs have the chopped basil mixed in? I assume that's Thai basil, right?

exactly!

I thought it looked like a Keitt - but it's hard to tell from the photo. I just finished a box of about 25 of them! (grown in Mexico).

Very nice - I love those really small pineapples that are picked ripe - I get them every time I go to Asia (I don't think they exist in the US).. so much flavor! What variety of mango is that?