KennethT
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Posts posted by KennethT
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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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@liamsaunt I think your efforts have been stellar!
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First experiment of Cantonese whole steamed fish (striped bass). Definitely worth another shot soon and paired nicely with this 2010 Riesling which had tons of flinty acidity.
ETA: BTW, the fish was steamed in the CSO....
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@Nicolai I don't see the salmon...
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1 hour ago, chromedome said:
Now here's an interesting wrinkle. The article says that plants with human-inflicted damage only gained about a week on their reproductive cycle, but it's possible that trying a few different methods would give varying results...
https://www.sciencealert.com/bumblebees-bite-plants-to-make-them-bloomI've also read articles (I didn't save the sources..) that said that many herbs respond to insect nibbles - they increase their essential oil production and get a stronger flavor as a way to discourage the pests.
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4 hours ago, BKEats said:
Which place
Xe May - it's a tiny underground shop on St. Marks between 1st Ave and Ave A in the East Village... Their bread could be better - it's not as crispy on the outside and soft/fluffy on the inside as most are in Saigon, but for NY, it's one of the better breads for this sandwich. And their flavors are great. I'm a big fan of the 'Pilot' which is lemongrass grilled chicken - it's tasty and not nearly as bad for you as all of the pork options... but I'll still get a classic one from time to time, doctor be damned!
ETA - also, since now it's only takeout, the bread loses something during transit - in our case, about a 5 minute walk... during normal times, we'd eat in the place (it has about 5 seats) and it's better that way...
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5 hours ago, liuzhou said:
I had a Nyetimber when I was back in England last year. It is extremely good!
It's the OG of English sparkling, and certainly can go toe to toe with any of the top stuff from France. The couple who are the winemakers there have a really great story too. I was recently lucky enough to try 3 of their wines - this Cuvee Cherie (named after their head winemaker) which is their demi-sec (but doesn't come off as that sweet because it is so well balanced), their 2010 '1086 Prestige Cuvee' and their 2010 '1086 Prestige Cuvee Rose'. All of them were stunning.
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Another meal of Singaporean chicken curry with homemade roti prata. Was fantastic with this English sparkler that has some residual sugar but great acidity to balance it out.
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@Captain Wow... just wow... we need a 'drool' icon...
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So happy that one of our favorite banh mi places in NYC reopened this week for takeout/delivery...
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12 hours ago, Margaret Pilgrim said:
Had to Google "fry-roast" jianju chicken, watched instruction, and will definitely make this. Thanks much for the nudge.
This was my latest (and best, to be honest) attempt to replicate this:
I don't think the restaurant version actually cooked it in the stone bowl - I think that was just for presentation.
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Trying my hand at a Cantonese "fry-roast" jianju chicken. Turned our really well... It called for some bubbly we had laying around!
Also some bok choi cooked in the same skillet that made the chicken. The water used to steam the bok choi also deglazed the pan... Yum.
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25 minutes ago, TicTac said:
Done!
5 hours later, all those little babies are in the ground.
Still way behind @Shelby - but we will get there.
Picked arugula for salad today and a bowl full of sorrel for sorrel sauce tonight (to go with grilled char and shrimp)
what? no pictures?
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I've never had my microwave cause any problems to my wifi signal - and my microwave is probably less than 20 feet from my router. Most microwave ovens don't have a powerful magnetron - but instead use the properties of a resonant cavity to amplify the signal to do the cooking. Plus, the microwave should have some kind of shielding around the magnetron/cavity otherwise it could induce currents in random wires and fry circuits all over the place. Especially since you're getting interference without it operating - just sitting plugged in makes me think this is a different problem - maybe a bad solder connection on the control board or a bad capacitor - whatever - if this is a new uwave, you shouldn't have to MacGyver it or have to take it apart - a new appliance shouldn't do what it's doing just by being plugged in. Unless the problem is coming from your wall outlet (maybe a wire is loose and arcing there? - now only discovered after unplugging a long standing device and plugging in something new), I would contact customer service for the uwave and get a replacement.
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There could be a lot of reasons why the new one is creating RF problems. There could be a bad connection that is arcing somewhere that is causing the interference... The fact that it is creating RF just being being plugged in and not turned on is not a good sign. Maybe it's a defect?
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@md8232 I wish we had a wow button...
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Am I seeing it correctly that there is only a top heating element, but no bottom element?
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Last night was more chicken thighs in the CSO - and more experimentation. This time, I did steam-bake at 425F for 10 minutes, then took the tray out, raised, the rack to the upper slot (but the rack is still a U), but the tray back and steam-broil at 450 for 5 minutes, then turned the tray around 180degrees and steam-broil for 5 minutes. Prior to cooking, was a quick dip in some fish sauce followed by just a few minutes in the refrigerator uncovered. Best chicken yet! Unfortunately, no photos.....
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Lunch 2020
in Cooking
Posted
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....