KennethT
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Posts posted by KennethT
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@Anna N I don't know about in China, but here in NYC where regional Chinese food has really become a trend in certain neighborhoods, possibly due to a huge influx of mainland Chinese students attending NYU, many times chicken on the bone sees the bones quite splintered. I can't tell you how many times I would eat a piece of chicken have have to pick bone splinters out of my mouth. By the way, this also happens at the Malaysian restaurant I favor, as well as a Vietnamese one and an Indian (I think they're from Bangladesh though) one near me...
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2 hours ago, cdh said:
It is totally an oyster knife. Does the job. Wait til you see my good-enough gaiwan setup.
Is it similar to mine?
I'd love one of those box things...
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I can't wait!
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If we're going to do this, I have a couple things I can contribute... I have a TWG Tikuanyin Imperial that I brought back from Singapore...https://twgtea.com/teas/loose-leaf/ti-kuan-yin-imperial This is a lightly oxidized oolong - lots of green notes.
I also have a pretty heavily oxidized Tikuanyin that I get regularly at a shop in NYC - https://mcnultys.com/collections/oolong-tea/products/tikuanyin It has lots of roasted notes - I make this gong fu style on the weekends when I have time.
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I've been looking at recipes online for potato masala and they seem to consistently say "use whatever potato you like" - but surely, there must be a textural difference if you use a waxy potato vs a starchy potato... which is more traditional? How do the different results vary?
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Here's the final results:
It was pretty good - but one thing I didn't think about is the fact that the underside of the chicken doesn't get any browning in the CSO, so the shrimp paste was still a little raw tasting - shrimp paste goes through a radical transformation when fully cooked. This is why the shrimp paste works well in traditional satay because all of the surfaces get a nice browning on the grill... like this:
Also, when I got home from work, my wife and I decided to go with a lime/fish sauce/garlic/chili/cilantro sauce rather than the curried peanut sauce... it's a lot healthier!
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1 hour ago, robirdstx said:
$25 Mexican Pesos currently equals about $1.33 US Dollars.Right - I figured it would be about $0.50 for a taco...
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@BonVivant Are those prices on the board typical? Is that the price for 1 taco?
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To me, the only thing that helps with too much chili heat is sugar. It may be a problem adding sugar since that will change the flavor of your dish, but I always like a nice refreshing lime-aid... taking a sip once in a while helps cool the burn.
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3 hours ago, Shelby said:
That is an idea. I'll ruminate on that.
to aid your rumination.... these guys make the best grow tents out there... they're a little more expensive than the average you can find on amazon, but the quality is fantastic - they're indestructible and easy to clean...
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4 minutes ago, Shelby said:
You hit the nail on the head
. I used to keep basil and chives but now I don't have a spot that has sun that the cats can't get to. I can't even have bouquets of flowers where they can get at them--they eat everything lol.
Your chicken looks delicious!
I know it's a bit more effort - but what about a small grow tent? You could probably get a bunch of different herbs in a 2x2 grow tent with a couple inexpensive LED light fixtures. The tent zips up so there's no 'unauthorized' entry....
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I've decided to make an un-satay... the marinade for the thighs is close enough, so now, I'll just make the curry/peanut sauce. I've never made satay before, but I still dream of the satay I had at satay clubs in Singapore.... hopefully this will be close.
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I'd love to get in on this, but my only issue is that I only really have time to devote to it on the weekends... at work I don't have the time nor the proper facilities. Lately, I've been on a jasmine kick in the mornings, and a gong fu tikuanyin oolong in the afternoons...
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1 hour ago, JoNorvelleWalker said:
A kind friend at work promised me a curry leaf plant. I plan to order some dried curry leaves next time The Spice House has a sale.
to me, dried curry leaves taste nothing like the fresh ones. I can get fresh curry leaves on teh stem at two stores within walking distance of me... one of these days I'm going to try to root it. If I can do it, I'd be happy to root another cutting and send it to you... but your friend at work may be faster than me - I don't anticipate being able to get to it for several months...
I make a couple of different curries that use them... I usually make a big batch and freeze it - they both freeze really well.
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2 hours ago, Shelby said:
I was going to say similar--make a sauce out of the cilantro, lime and ginger, rub into the thighs and roast--kinda like Asian wings. Serve with my latest obsession-drunken noodles.
De-bone and make a pho.
De-bone and make an Asian type chicken "chili".
For all the SE Asian stuff you make, and the gardening you do in the summer, I'm a little surprised you don't have a bunch of herbs growing in the windowsill*... like cilantro, lemongrass, holy basil, etc.... it would take the noodle bowls or drunken noodles to a whole nother place!!!!
*or somewhere room temp where there is a good amount of light
Is it because the cats might eat them or knock them over?
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@heidih Yes, I'm in a small NYC apartment, but I have a stove-top smoker and I'm not shy about using it!
So far, I've decided to marinate the thighs in a paste made from pounded ginger, garlic, cilantro stems, shrimp paste, chili, palm sugar, fish sauce and a touch of coconut milk. Yes, it's very SE Asian-y and hence not far out of what I do on a regular basis, but it has no lemongrass (which would not be out of place here) and ginger is not that typical... so it's slightly different from my norm. What is different is that I think I'm going to steam-bake the thighs in the CSO - and probably make a dipping sauce from garlic/ginger/fish sauce/palm sugar/chili/lime juice/cilantro leaves.
Yes it looks like vomit... But it smells great!
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I am in a rut... For the life of me, I can't think of anything interesting to do with the following ingredients... help please!!!!
skin on chicken thighs
cilantro (including the stems)
limes
ginger
My pantry is well stocked with most things needed for anything west of the pacific ocean...
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I always degerm my garlic - especially this time of year when the garlic I can buy is 1/3 germ. I use raw garlic all the time - it's very common in SE Asian food, combined with lime juice and fish sauce. I've never noticed any bitterness this way. Also, the less it is crushed, the less bitter it will be - so I second the idea of dicing rather than smashing/chopping if you would like a milder garlic flavor.
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43 minutes ago, Smithy said:
That sounds like the advice I received when traveling in Egypt: if you like the food, don't look in the kitchen.
We almost always ate at the cheap places too, and we loved the food.
This is similar to practically all local places we've seen in SE Asia... but if you look closely, you should at least see certain things - different people who handle money vs handle food; raw meats being kept cold, etc...
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My first attempt at Indian food (in a long time) - Goan curry with salmon
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2 hours ago, paulraphael said:
I found a great new butcher in NYC who gets all his meat from and upstate farm where they raise a cross between angus and French charolais cows.
Who is this?
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32 minutes ago, Anna N said:
Well strawberries will certainly have to wait until our local ones come in which is many months away. But perhaps I will try for the very best vanilla ice cream if only I knew what that was! I could count on my fingers and perhaps my toes how many times I have had ice cream as an adult. I have had the odd cone when I’ve been with Kerry when we go up north but otherwise ice cream never appears in my life. But I could change that for a chance to try it with this vinegar.
Definitely save some for the summer and some good strawberries. Personally, I like the balsamic with strawberries and either just slightly sweetened whipped cream or some whiped creme fraiche...
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I'm enjoying this thread, even though I only eat breakfast while on vacation. But I am looking to integrate Indian food into my cooking rotation for dinner (right now there's a lot of SE Asian / Chinese flavors) so I find it enlightening to see ingredient combinations and methods. Thank you!
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2 hours ago, CanadianHomeChef said:
I second Anolon Copper Nouvelle for nonstick. Great heat distribution that complements the precision of the Control Freak nicely.
Which ACN do you like? Looks like there's 2 versions for induction - the stainless and luxe which has an anodized alum interior...
The Ladies Who Lunch (Part 3)
in Food Traditions & Culture
Posted
During my (extremely brief) time in China and SE Asia in general, I'd agree that I never noticed any splintered bones - even though it was quite common to find a leg piece (for example) cut crosswise into 2-3 pieces. I think my local NYC places, no matter how "authentic," have extremely blunt cleavers...