KennethT
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Posts posted by KennethT
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3 hours ago, liamsaunt said:
Seared tuna with deviled shallot butter, mashed potatoes, green beans with almonds
What is deviled shallot butter? What is the stuff on top of the tuna - looks kind of like dried shrimp?
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All six of my kencur plants have now sprouted and moved into some larger homes.
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2 hours ago, Senior Sea Kayaker said:
Peppers are self pollinating but are assisted by movement caused by wind, or in the case indoors, agitating, usually by moving around or by a few taps near the flowers (which I suppose constitutes hand pollinating). They don't require cross pollination.
These plants will be moved and repositioned within the area in accord with the sun every day which should do the trick.
When I grew tomatoes indoors, the needed to be hand pollinated. If I wanted a fruit to set, I vibrated the truss with an electric toothbrush, otherwise the flower would drop off. I had to do similar when growing strawberries - although for that, since there were so many flowers, I used an electric hairdryer only blowing cool air.
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58 minutes ago, Senior Sea Kayaker said:
I'm setting up my indoor 'garden' for the winter. A little more ambitious this year with twelve containers. This area has good eastern and southern exposure and I had good results last year.
Fish, habanero and serrano peppers (round planters 2 each).
Basil, Thai basil and germinating cilantro.
Three other planters still on the deck outside: chives, dill and Italian parsley and one undecided (I may try purslane).
Fish peppers:
Habanero peppers flowering:
Basil in background:
when you grow the chilli peppers indoors, do you need to hand pollinate the flowers or do they self pollinate?
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Made a new batch of sambal last week. So..... sambal grouper.
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South Indian by way of Singapore....
Another try to replicate the fish head curry we had in Singapore (made with mahi mahi). This one came out really good but a lot chunkier than theirs. Maybe I'll just call it rustic. Hehe.... with masala potatoes and cucumber acar (fast pickle).
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48 minutes ago, liuzhou said:
Tonight's delivery brought me some cheer-up food from Sichuan. I mean the food is from a local Sichuan restaurant, not your actual Sichuan which is hours away.
花椒鸡 (huā jiāo jī), Sichuan pepper chicken with 扬州炒饭 (yáng zhōu chǎo fàn), Yangzhou fried rice.
OK. Yangzhou is nowhere near Sichuan and Yangzhou rice is a dish in itself, not usually as an accompaniment, but this wasn't what anyone Yangzhou would consider authentic. And what I felt like ordering.
The chicken dish included fresh green Sichuan peppercorns which is what attracted me. Love them.
$5.44 USDP.S. The lighting in my prison cell is shit for taking decent pictures. Apologies.
Other than luosifen, what is characteristic about the food from Guangxi? It seems (based on previous orders) to be similar to Hunan, right? It seems to be located kind of in between Hunan and Chongqing/Sichuan. Also, is the food in Guizhou similar to Sichuan as it is geographically closer?
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52 minutes ago, blue_dolphin said:
Raspberry-shiso sorbet from Nik Sharma's Season.
The recipe calls for green shiso leaves, which get steeped in the sugar syrup used to sweeten this. I used the red shiso I have and subbed shiso vinegar for the lemon juice in the recipe. The shiso flavor comes through nicely.
do you ship to NY?
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8 hours ago, Katie Meadow said:
Sounds very promising. Happy not to par-boil anything. Doesn't the garlic get burnt during the time it takes for the stalks to cook? For most of my stir-fries I start by making a a spicy oil with garlic, ginger and a couple of small dried chiles in the wok. I take the solids out when they start to get golden and use the oil to cook all ingredients. Then maybe add some additional minced garlic with the leaves? Then throw in the sauce, cover to steam a minute? Gai lan is on the next shopping list.
Oh, what is Golden Mountain sauce?
No, the garlic doesn't get burnt - since the stalks are thin, they don't need much time, plus I don't use very high heat in the beginning.
@heidih is correct - Golden Mountain sauce is like a Thai version of Maggi. It's like liquid umami.
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On 9/2/2023 at 8:11 PM, Katie Meadow said:
No restaurant gai lan that I'm aspiring too. I love that dish with garlic and sauce, but often it isn't as good as I want it to be. Okay what else is new. Recipes vary as to whether to par-boil the gai lan or not, whether to peel the stems, etc. I just need to source some fresh vegetable with a lot of leaves and start experimenting. I would be happy with just that on rice.
I make gai lan all the time. No par boiling required. I do it with a couple of different sauces - either a Thai style or a regular Chinese-ish style. All of them have in common the fact that it's best to remove the leaves from the stalks. The leaves get kind of leathery when cooked for more than a few seconds, while the stems need a bit more time. I slice the stems on the bias about 1/4" thick or so. Large leaves I'll cut in half and leave in a pile.
I always cook it with garlic - maybe 3-4 cloves? I'll start stir frying the sliced stalks and chopped garlic using medium heat. Once the stalks are mostly done ( you can watch the cross section to check progress) I'll dump the leaves on top, crank up the heat and throw on the sauce. Toss around till the leaves are mostly wilted (they'll continue on the plate) and the sauce is reduced.
Sauce A) 1/4C water, 1/2 t salt, 1/3t MSG, 1/2t sugar, 2/3t chicken powder (mine isn't very salty).
Sauce B) 2T soy sauce, 1T oyster sauce, 1/2T Golden Mountain sauce, 1T fish sauce, 1/2t sugar and maybe a dash of water
I'll add some chopped Thai chilli to the garlic if using Sauce B.
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1 hour ago, Shelby said:
It was thicker than it should have been IMO. I also should have turned down the far right dial to make it less dark.
also, check your dough hydration. I'm no pizza maker but I've read enough about it. Super high temp ovens need a different hydration than regular ovens even at max temp.
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2 minutes ago, liuzhou said:
Do you make your own shrimp head oil or is that something you can easily buy in NYC? I've never seen it here but have made it.
I made it - it was a byproduct frying shrimp heads to crispiness before going into an Indonesian sambal. I strain and refrigerate the oil. I've never seen it in a store - in fact, the only time I think I've ever seen it at all was as a menu option for pad thai in Bangkok.
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1 hour ago, liuzhou said:
下头油海鲜炒饭 (xià tóu yóu hǎi xiān chǎo fàn) Shrimp head oil seafood fried rice. With a salad in a spicy dressing and two daikon radish cakes.
The rice was exceptional.
I love shrimp head oil. My belacan vegetable from last night was fried in it!
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Nyonya chicken curry with belacan bok choi.
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36 minutes ago, liuzhou said:
Delicious heresy!
Best surf 'n' turf ever.
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A tasty abomination.... Teochew Bak Kut Teh with Argentine red shrimp and mung bean noodles!!!!!
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Singapore Nyonya chicken in black nut curry, ayam buah keluak, with a fast acar (Nyonya pickles).
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Went down to Chinatown to pick up some pantry items and stopped at Tasty Hand Pulled Noodle....
Pork dumpling soup with fat noodles (hiding). As usual the broth is practically unseasoned but remedied by copious soy sauce, some chilli oil and a splash of black vinegar.
Stir fried knife peeled noodles with chicken.
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So it turns out that my kencur that I brought home from Indonesia (and now all 6 have sprouted and are growing nicely) have anti-cancer properties!!
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Yunnan style bison with 5 herbs (3 from the garden)
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1 hour ago, TicTac said:
Amazed that our resident hydro guru Ken has not heard of this!
😛
Ha! Anyway, my research has been focused on indoor, controlled environment growing... this wouldn't work indoors.... hehe...
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10 hours ago, ChocoMom said:
Sure. So, I used wooden posts/sticks 4-6 feet high. I spiral-wrapped 2-or 3 wires around each post with extra wire at both ends. The ground end of the wire extends pretty far into the soil- maybe 1-2 feet. The other end has the wires going into the air 1-2 feet. The idea is, that the electromagnetic energy flowing through the air from say, lightening or solar events, would be "caught" and conducted into the ground so as to re-energize the soil. Supposedly, this had been done in Europe and Australia for decades - before commercial fertilizer was a thing.
Now, if you take a deep dive, there are some pretty elaborate designs out there- but I just went with simple.
Thanks. Are the wires coated in any way? Like stranded wire with the plastic coating? Or is it solid wire?
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48 minutes ago, ChocoMom said:
Okay....so how many of my fellow gardeners have ever heard of Electroculture? and, How many have tried Electroculture?
My husband happened to come upon a video about it, and took a deep dive into the history of it, etc. He showed it to me, and I was curious. In 2002 when we purchased the house and property, we found many clusters of copper wiring out back and never did anything with it. So, I figured- why not try it?! I'm not putting any money into it- just a few minutes locating some wooden posts to wrap the wires around. My garden is about 45 feet by 90 feet, so I made up a dozen or so of these contraptions, and when I ran out of sticks, I just stuck the wire right into the ground.
I did not fertilize the ground. I did water a few times bc the early summer was very dry here. I rototilled and pulled weeds same as I do every year. The results have been astounding:
The first cabbage I EVER GREW was this year, and weighed in at 7 pounds. There are three more in the garden - even larger.
The first brussels sprouts to ever grow beyond 3-4 inches are now boasting dozens of sprouts on each 4 foot tall plant.
The first cauliflower to ever grow at all in that garden were huge gorgeous heads.
The first broccoli to ever grow beyond a couple inches w leaves produced over 16 heads - and are still producing.
The carrots and beets are massive. I've pickled over a dozen pints of beets for hubby- and that;s less than half of the beets I planted. The carrots are insane.
The zucchini are growing faster than I've ever seen, and I've begun pickling those too!
I grew red onions and they are huge!
The acorn, buttercup and pumpkins seem to be growing faster than normal.
The green and yellow beans are producing more than I have ever seen. I've picked them four times- and there's so many I've had to freeze dry, freeze, give away, cook- I cannot believe it. I blanched and froze 12 pounds in one harvest, and today will be the fifth harvest.
Peas, I've picked three times- freezing or freeze drying 3-4 quarts. They are still producing.
Sweet potatoes are ridiculous. Not even done growing, and they are massive.
The tomatoe plants are so huge, I had to pound T-posts inside the tomatoe cones to hold them up.
The basil was so plentiful, I made 6 jars of pesto- and they are still producing!!!
The parsley has grown so well, I've been able to make salads using the parsley as greens. Like in Shopska salad.
The only thing that did not fare well were the potatoes. The potatoe beetles were the most horrendous I've even witnessed. I did a second planting, and hope to harvest in Sept/Oct. We will see.
But, I was just curious if anyone else has tried it and had similar results. Fun experiment, nonetheless.
Wow! Can you go into a bit more detail of what you did, wire wise?
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Trying my hand at more south Indian food - trying to get close to that fish head curry meal we had in Singapore. Mahi mahi in slightly sour curry with roasted potatoes. Both made with my home grown curry leaves.
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Lunch 2023
in Cooking
Posted
Have you found a source for non-horrendously expensive piment d'espelette? Years ago, on a trip to Bordeaux, I bought a string of whole piments but they got lost in a move a few years ago... now, every time I see the pre-powdered form, it's a fortune!