KennethT
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Posts posted by KennethT
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I LOVE mango with sticky rice. It could be my favorite dessert, and usually I'm a chocolate person... BUT - it is extremely dependent on using an awesome mango. I've had decent mangos here in the US (the ataulfo ones, not the Tommy Atkins variety) but in Asia there are so many incredible varieties. @Anna N Your mango looks good - it looks like a nicely ripe Ataulfo - do you know? Or is the restaurant bringing in special mangoes from elsewhere? I know that in NYC, the Indian stores will bring in Indian mangoes. They sell them for a small fortune, but I had to try one one day. I was disappointed - it was not nearly as good as some of the even mediocre ones I've had in SE Asia, forget the best. I think it's because, due to the shipping, they harvest them green and "ripen" them on the way over, which is really not ripening but controlled rotting. I would kill for a good tree ripened mango right about now....
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Bun salmon!
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Right - it's definitely not a budget retirement place for sure. Being from NYC, it seems (from my few short trips there) that the cost of living for an expat is relatively the same, although some things like local food are much cheaper, and other things, like keeping a car, are much more expensive. The cost of living is much cheaper for citizens though, as they have access to the much cheaper government sponsored housing, even though I gather prices of those are going up also.
But I would love to hear more about the realities of living there. Obviously, everyone living there has their own specifics, but I'd like to hear more about everyday life there, as opposed to what you see as a tourist.
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I will echo those before... absolutely stunning work!
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I love Singapore and have fantasies of moving there when I retire... I'd love to hear your thoughts about the realities of living there as a US expat...
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I thought people here would find this interesting. It just happened to pop up in my You Tube recommendations...
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28 minutes ago, liamsaunt said:
Bun cha noodle bowl
This is one dish I still crave from Hanoi. We loved it so much, we almost missed our flight because we spent so much time looking for a street vendor who had it on our last day there.
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I'm with you @Anna N hold the truffle oil please. To me it tastes nothing like truffles - it's just way too overpowering
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22 minutes ago, JoNorvelleWalker said:
Correct.
ah... I forgot that the sensor wasn't completely waterproof..
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11 hours ago, JoNorvelleWalker said:
Yes -- except for the fact that tagines, or at least the tagines I make, do not have a lot of liquid to contact the probe.
I was thinking that the probe didn't necessarily need to contact the liquid because you want the humid air temp to be at target temp, right? Is it possible to fit the entire probe in the tagline or will it not fit/work?
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Could you put the Paragon probe in the tagline and set the temp that way?
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3 minutes ago, liamsaunt said:
Thank you!
Last night, wide rice noodles in a creamy miso ginger sauce with pickled carrots, cabbage, herbs, and miso-marinated broiled salmon
Looks great! Do you have a light box or something that you use to take your photos? The lighting is always so even....
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35 minutes ago, paulraphael said:
In the Can't Leave Well-Enough Alone Dept., Dave Arnold has modified a hand-cranked coffee grinder for pepper. He offers the 3D printer files:
It's unclear what problem he's solving, but I'll bet it grinds the hell out of some pepper.
I'm sure it's great if you have to grind 3 pounds of peppercorns...
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Do it yourself summer rolls.... With lime/fish sauce based dip cause it's healthier...
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@Anna N Interesting - just by the name, one would think that all the servingware - cups, bowls, plates would be made from celadon. Years ago, my wife and I picked up a whole bunch of celadon in Chiang Mai - at a factory/store called Baan Celadon (Celadon House). Beautiful stuff - all handmade, and at the time, a great bargain - especially with what the exchange rate was back then... not so much nowadays...
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I never would have thought to use a mandoline for deli meat... how did it work out?
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Sub some of the sugar with isomalt
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45 minutes ago, cdh said:
Oh, and on the jasmine front, I've enjoyed this stuff: https://www.ebay.com/itm/Chinese-Jasmine-Flower-Tea-Jade-Ring-Girl-China-Green-Tea/202648615304?hash=item2f2ecc7988:m:mHAja09PVISsRB88vb7mVZg
wow - this has a 2 month arrival window! They estimate from Mar 26 to May 20! I may wind up moving in that time period so I may have to put this off till later - but it looks great.
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Just now, TdeV said:
Which reminds me, does it matter whether one makes gravy with cornstarch or flour?
It depends. Gravies thickened with cornstarch are not as stable - especially if you plan on saving/freezing some for later. Also, they can have a sheen and consistency that some people don't like.
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Bumping this thread.... I like to have some loose leaf jasmine tea in the morning on the weekend. I've been getting my tea at McNulty's* for years, but have never really been thrilled with the quality. Does anyone have a good online source for this?
*McNulty's is a famous shop in NYC... they have a website - https://mcnultys.com/
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25 minutes ago, David Ross said:
Over the years some of the best kitchen gadgets I've acquired are little things I've found in local Asian markets. I think my family and friends ofter see these things and wonder why I would use something that was so cheap, (in price), and isn't fancy like the expensive French mandoline that I rarely use. Well, these gadgets work perfectly for the job and have lasted for years in spite of maybe only costing a few dollars each.
For ginger I sometimes grate it on a rasp or grater. Last week I was wondering how I could julienne ginger more easily. I sliced it incredibly thin using this small scale "mandoline", then stacked the slices and cut them into julienne. It's pefect for soups and garnishes when I'm looking for more ginger flavor rather than minced or grated.
I have a similar mandoline - the Super Benriner! from Japan!! Lots of !!! on the packaging... it came with a few different width blades you could attach that would julienne all in one stroke. It's great when I make green papaya salad.
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what is the brownish paste on the burger? I do find it amusing how much chinese/asian food you've had... started making me think that Dutch people either have very little food that is native to them, or they LOVE chinese food!
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2 minutes ago, Shelby said:
@KennethT Do the cabinets go clear to the ceiling?
Sort of. The ceiling will be open to the studs - so I imagine that the cabinets will go very close to the bottom of the studs (give or take an inch or two), but then we'll have the space between the studs to store whatever we can fit in there.
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10 minutes ago, weinoo said:
I will never again complain about having a small kitchen!
Anyway you can put in some high quality (e.g. stainless) pegboard somewhere. This is great stuff, custom sizes not a problem.
That would have to go on the wall in the living room... One thing I don't like about the new apartment layout is the lack of wall space in the kitchen. But it has a lot more countertop space than my current apartment. My current apartment has lots of accessible wall space, so I store all my spices in magnetic tins on a whiteboard I got from staples, as well as some large spoons that hang from the wall as well... and my magnetic knife block.
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Well this is unexpected...Boston restaurant opens its books to staff and the public
in Food Media & Arts
Posted
I haven't read the article, but basically all businesses have to allocate their overhead one way or another. In my manufacturing business, we do it as a multiple of labor hours. So, basically, if a product requires 1 hour of labor, the direct labor cost is 1xDLR (daily labor rate). To get the total costs (not including profit), you add the direct labor, material costs and overhead, which is DLxOHM (direct labor x overhead multiplier). Figuring out this OH is probably the hardest thing to do in business, as you basically have to take all of your fixed costs for the year and divide by how many units you think you'd sell.... For us, the easiest way to do this is by using labor hours - so products that require more labor get more of the OH costs applied to it.
Figuring OH using cost of materials is tricky as some items could be very expensive, product wise, but very fast to make. Like a pate de foie gras that you purchase, portion and plate with some accoutrements. Plus, you may not sell that many of them, so you wouldn't be effectively paying for your OH very much that way.