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KennethT

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    Dinner 2020

    in Cooking

    Posted · Edited by KennethT (log)

    Singapore style Hainanese chicken rice.... Not nearly as good as my fave Wee Nam Kee but since that's about 10000 miles away, I'll have to settle for this....

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    • Like 10
    • Delicious 2

    need kitchen INVENTORY list

    in Pastry & Baking

    Posted

    27 minutes ago, TicTac said:

     

    LOL. 

     

    I laugh, stemming from some of our chats - I used to have a big 250 bottle fridge, then I moved, and had kids, I now have a 45 bottle island wine fridge with a case or two in the cold room.  Money seems to go elsewhere these days.

     

    :P

     

     

    What's funny is that much of our collection wasn't purchased (at least by us)!  Years ago, when my wife was taking wine education classes, we would hold a weekly tasting group in our apartment so that she and some of her fellow students who she became friendly with (and me by default since I live here too and like to learn) could study wines from a different region each week to be able to do a really deep dive.  Many of the people who came were very appreciative of us opening our home like that and would constantly bring gifts.  And also, through other stuff, wineries would send us wines directly... so we've got that going for us... which is nice...

    • Like 4

    Dinner 2020

    in Cooking

    Posted

    5 minutes ago, Shelby said:

    I definitely would try them!  But, I think the person that was the very first person to test was very very brave 🤣

    Braver than you realize - harvesting them is incredibly challenging - they usually are stuck in between rocks on the coast... check this out!

     

    • Like 1
    • Thanks 1

    Dinner 2020

    in Cooking

    Posted

    When the supermarket runs out of chicken, what is one to do?

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    Bison burger with avocado on pretzel rolls... Served with a salad with a garlic-lime juice 'vinaigrette'

    • Like 11
    • Delicious 1

    Dinner 2020

    in Cooking

    Posted · Edited by KennethT (log)

    1 hour ago, Shelby said:

    Forgive my ignorance .  I just stared at those for like 20 minutes.  Do you eat the whole thing?  @Paul Bacino  Or anyone else that knows about these interesting new things (to me)

    You peel the leathery skin off and eat the inside meat, using the "toenails" as a handle...

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    I had this little guy in a restaurant in the Basque area of Spain - there were a few on the plate, but I remembered to take a photo after I finished most of them...  the waitress showed us how to do it (she didn't speak English or Spanish) - you peel back that leathery looking part in the middle, from left to right, towards the nail looking stuff on the right.  All that peachy colored stuff is meat to eat...

    • Like 2
    • Thanks 4
    • Delicious 1

    Dinner 2020

    in Cooking

    Posted

    10 minutes ago, TicTac said:

    They look like elephant feet!

     

    What do they taste like?!

    Dinosaur toes!!!!  They're actually quite mild in flavor. I had them just simply grilled once when in the Basque area of Spain...

    • Like 3

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    I have an excel spreadsheet with my freezer inventory.  It works great for seeing what's in there without opening the door and searching around - the only problem is when we forget to update it when we take something out!  One day, when I eventually retire, I might think about writing machine learning software with camera system that can identify what you take out of the freezer and automatically update the database/spreadsheet... then again, there's probably something like that already out there, or there will be by the time I get to that point so why reinvent the wheel.

    • Like 2

    Lunch 2020

    in Cooking

    Posted

    IMG_20200322_132300.thumb.jpg.7ca572b1fb0f37c534a9e11c5248b277.jpg

    Fringe benefits of having your spouse work in the wine industry.  This lovely single vineyard Barolo (that was sent to us for free) was perfect with some fettucine with porcini mushroom sauce.  Sure, her job barely pays anything, but it comes with a lot of perks.  The porcini were dried grade B - which means they were medium sized broken pieces, but they're much more affordable than the A grade.

    • Like 9

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

     I wasn't planning on any gardening until I moved into our new apartment, but it seems like that won't be happening for quite a while.  Our new building is currently not allowing renovations or workpeople in the building and I imagine that is going to last for at least 1-2 months.  Then I've got probably about 2months of renovations.  So, since I won't be going anywhere for a while, I figured now would be a good time to start up my indoor garden again... so far planned: herbs like cilantro, mint, lemongrass, rau ram (vietnamese coriander)...

    • Like 5

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    2 hours ago, BeeZee said:

    Went to our local Shop Rite just before noon. Hubs stopped by the pharmacy to say "hi" to his pharmacist buddy, he confirmed that they are out of the sanitizing wipes for the carts. Luckily, I had brought a pair of gloves for both of us, so we didn't touch anything. Saw a fair number of people wearing gloves and they had a couple of check out lines dedicated to shoppers 60+. Strange things out of stock, didn't run in to Shelby's issue - plenty of carrots, but no chicken, paper goods, Lysol wipes (still). This store has a somewhat separate section for "natural/healthy" foods and I got some organic canned beans...assuming, correctly, that many people don't hit that part of the store to even think to look there.

    The issue I have in using gloves rather than sanitizing the cart handle is that you use the same gloved hands that touched the cart handle (and is now potentially contaminated) to touch all the items you purchase to put them in the cart.  So now the outside of every item you have purchased is potentially contaminated.  Nowadays, when I go to the store, I bring an alcohol prep pad (like the kind they use before giving an injection or taking blood) and wipe down the surfaces I am going to touch.  That way, my hands (and the items they touch) stay clean.

    • Like 3

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    OK - due to an ordering snafu from our online grocer (we use Fresh Direct in addition to going to our local grocery stores) we wound up with 6 sleeves of garlic, each containing 3 heads... that's in addition to the 2 heads I scrounged at the local stores this weekend.  I usually use a pretty large amount of garlic - but I don't know what to do with 20 heads of garlic before they go bad and start sprouting.  Any ideas???  So far I've come up with fried garlic and the offshoot - garlic oil.

    Dinner 2020

    in Cooking

    Posted

    1 hour ago, btbyrd said:

    Reuben.

    SV brisket cooked @ 68C for 24 hrs.

     

    Do you have a deli slicer?  Those slices look so even!  If not, I am duly impressed by your knife work...

    • Like 1

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    @Shelby I feel your pain... so sorry you had to go through that. I was hoping that people in less populated areas would be better than here... evidently that is NOT the case.  At the pharmacy, I recommend you channel your inner New Yorker and if someone is standing too close, you need to turn, look them in the eye and politely ask "hey, do you mind backing the eff up?"

    • Like 2
    • Haha 6
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