KennethT

@weinoo @TicTac I've made HTK's chicken rice - it's really good - but keep in mind that that is a Thai version.... chicken rice exists in basically every country in Asia (I don't know about Japan/Korea, but definitely China and every SE Asian country I can think of). In each country (or even in a region in a country) it varies - sometimes varying a lot to what's found in other countries. The Singapore/Malay version uses a chili sauce made with lots of ginger and usually a sweet soy sauce is on the table if you want to add it. In Central Vietnam, they typically add a bit of turmeric to the rice, add some black peppercorn, sliced raw onions and some rau ram on top, and there is no chili sauce - but instead, they will use the accompanying soup as a dipping sauce. Pai's version found in HTK is what's commonly found in Thailand - or atleast it resembles what I had in Bangkok - I don't know if it varies throughout Thailand, but I wouldn't be surprised if it did.

Exactly - I know some dishes that could use all of those sprouts in just 1 dish!

@dtremit I've worked alongside the appliance industry for 30 years (not in it, but my company makes components used in various appliances). It is not uncommon for a single manufacturer to make many different brands' specific appliance. For example, many electric ranges of many different makes are actually made by one company, but sold through all the different manufacturer's sales lines, even though those manufacturers aren't related in common ownership. So, as an example, Frigidaire may make models for Whirlpool, GE and Maytag - some of them they are related to, and others they are not. In smaller industries (like my specific one for example) it is common for a single Chinese manufacturer to make many slightly different private label versions of essentially the same product. In fact, it goes so far that the original manufacturer doesn't even have a brand of its own - all it does is make products under other companies' labels. My company is one of the last of its kind in our industry, actually designing, manufacturing and warehousing in the US and not simply buying and reselling the Chinese competition. In every case I can think of, the Chinese manufacturer isn't out looking for new markets (other than at trade shows for wholesale) - so they depend on US (or other countries) companies who want to pretend to be a manufacturer, when in fact, they're really an importer/distributor/marketer. This seems to be the case with the Blumlein oven - a US company saw the oven at a trade show (or online), saw the sales/marketing opportunities and set up a private label with the manufacturer. At least, that would be my guess...

I had some amazing 'wild herbs' in southern Vietnam that didn't have any named. I wish I could have smuggled them home!

I'll join you in a couple of months (hopefully) - I'm not going to get anything until after I move!

I would use peristaltic pumps if I was automatically dosing my nutrient as they work best for small quantities. As it is, I make it pretty infrequently (less than once a week) so I never bothered. When feeding, my plants usually take at least 1/4 gallon, which would take forever with most peristaltic pumps. But if I were to use a peristaltic pump for anything, rather than use steppers (which have flexibility but also add complexity) - you can by premade peristaltic pumps that run off of DC and have a measured rate - i.e. 10ml per minute or something. Then I'd just have the pumps running off a relay (more likely a transistor switch like I've got for the solenoids) and time their on-time using the Arduino's timing functions like millis().

@scamhi your friends have a gorgeous hydrangea bush!

Personally, I agree, but I've talked with many Singaporeans who would disagree - everyone seems to have their own opinion on what the most important facet of chicken rice is. Some think it's the chicken (even more so the skin), others the rice...

What time/temp do you use for the various chicken parts? I never found a time/temp that worked to give really juicy meat but fully cooked skin at the same time.

no - they're solenoid valves. There is a large submersible pump in the reservoir outside the tent pumping into a manifold made from half inch tubing. When one of the plants needs feeding (as sensed by the capacitive moisture sensor), the controller first turns the pump on, then a second later opens the valve that leads to that plant using pressure compensating drippers. Once the setpoint is reached, the valve closes, followed by the pump a second later. Submersible pumps and pressure compensated drippers are the most common nutrient delivery method for hydroponics.

Spaceship garden is almost fully automated! Just needs some coding changes and we'll be all set!

While my grocery store lemongrass is typically tough and fibrous (and not very juicy... I can't wait till my plant starts to fill in a bit!), the galangal I get is even worse - it's like a chunk of wood!

Indonensia, they call it a cobek and ulek.

Perilla is commonly used in southern Vietnam, as one of the herbs that can accompany pho, grilled meats, etc... usually eaten raw.

I've been looking into getting a mortar/pestle. Right now, I have a very small marble one that I got as a gift like 20 years ago - but it's way too small - either things jump out or I have to pound things in batches... I've been looking into either a Thai style one (similar to @heidih linked above) or an Indonesian style, which is more flat with an L-shaped pestle... like this: https://www.indofoodstore.com/stone-mortar-and-pestle-ulekan-and-cobek-9.aspx I saw the Indonesian style one used a lot to make sambal or chili pastes while in Yogyakarta, but I don't know how effective it would be on tougher stuff like pounding lemongrass or galangal into a paste. I'm not going to get one until after I move (at least 2 months away) but my internal debate goes on.

It needs shrimp head fat!

Right - most purchased curry pastes don't include the shrimp paste (maybe for allergy reasons?) so you definitely need to add about a tsp or so on your own.

I'm not usually a fan of jackfruit, but the way it's done in Yogyakarta, Indonesia is fantastic... they call it gudeg. The jackfruit is stewed with spices for hours, and it's served with beef skin that was slowly cooked in coconut milk and spices and also usually a piece of chicken cooked in coconut milk.

All these tomato shots are making me long for my Goose Creek that I used to grow in my apartment. Maybe once I move, I'll consider it again - I'll already have all the herbs in the windows and the tent for, ahem, other stuff... Why not one more???

what varieties are these?

I've been in rain forests all over SE Asia and the Caribbean - I've thought it's usually much cooler in there than out on the street due to the ever present shade.

He's actually a botanist who specializes in plants of tropical rainforests. He invented the vertical green wall. And I love how his hair and shirt match the plants.

This guy is my hero.... I want to be him when I grow up.

I'd stir-fry the chard with garlic like I would with any kind of choi.

I've always heard Lovage being called the "potato salad herb" as it's the predominant flavor in potato salad..