KennethT
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Posts posted by KennethT
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15 minutes ago, TicTac said:
I am coming to love them as well, but I love the plant itself! It is a gorgeous little thing, and I have a fondness for this one in particular as when it was shipped to me it was literally, no more than a barren twig. She clearly is hearty and has come a long way.
For the most part I have not picked off leaves, besides a few from the bottom early on just to smell and taste them! Now I have been experimenting with pinching stems part way down the branch. Curious to see if it splits (ala topping methods) or how the rest of it reacts. I will also try from the stem to compare. Thanks!
You can top it and it will split. Tons of videos growing curry plant on YouTube. Depending on environment, it can go from a short twig to a bush in a year or so.
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3 hours ago, TicTac said:
I like his videos as well.
Not sure if @Tom Thomas is still around, as I love experimenting with Indian cuisine and have all of those ingredients on hand (and a beautiful little curry leaf plant which is one of my new found loves!) but I am curious....What are 'no.' as a unit of measurement for the Kokum and Curry leaves? Pieces?
I have been wanting to experiment with the Kokum but have seen very few uses for it, so this will be fun.
I love curry leaves. Depending on the size batch, I will use at least a sprig, maybe 2. If you have a curry plant, you never want to pick individual leaves leaving "skeletons". You always want to take a branch from where it emerges from the stem. This will also have the benefit of spurring the plant to put out more branches! 2 birds....
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Many years ago, my father and I had a multi-month long "duck-off" where we made competing versions of whole roasted ducks. The best way, by far was a real pain, but worked really well. I gave it a short dunk in boiling water - maybe about 5, 10 minutes or so (it started boiling, but only got back to a simmer by the time I took it out.) After I let it drain, and then air dry on a rack in teh refrigerator for 3 days. Then a low/slow roast. Most of the fat was rendered, the skin was crispy, and the meat was good.
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1 hour ago, Toliver said:
It's a known fact I am not a fan of beets.
My suggestion would be to bury the beets in a compost heap. Back from whence they came...
I'm right there with you, but I think they should be put in the fireplace and burned in effigy as a warning to the rest of the vile red creatures lest they cross your threshold.
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I just remembered that I have some powdered egg whites in the pantry... I'll probably use that
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Strange question: I have potatoes, I have onion. I have no eggs. We don't keep eggs in the house. Around me, the cost of eggs is seemingly ridiculous compared to what I remember in the supermarkets as a child. Any thoughts on what I can use as a binder to replace the eggs? I have an old packet of methylcellulose F50 (or something like that - it hasn't been used in forever so it is buried somewhere) that I once used as a binder for some kind of fried meatball thing that worked pretty well. Any other thoughts?
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1 minute ago, MokaPot said:
What about a sauce that has a vinegar element? I think of duck as something rich & fatty (in a good way), so maybe vinegar would complement that. When I Googled, lots of hits for a sherry vinegar duck sauce.
Yeah - amybe like a gastrique - the slightly sweet and sour. I've made a brown duck sauce, added some raspberries, and some raspberry vinegar. Was very good, but the OP wanted to stay away from fruit.
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10 minutes ago, Duvel said:
How about a riff on (or of ?!) Sauce Foyot, so a basically a Sauce Bearnaise in which you incorporate the reduced pan juices of the roasted duck ... should work pretty well for a rare/medium rare duck breast.
Don't get saucy with me, Bernaise!!!!! Sorry... someone had to say it....
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I like mushrooms with duck - so a wild mushroom sauce?
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I believe this was something postulated by either Modernist Cuisine or Dave Arnold (I don't remember who) - the theory is that when you cook dried pasta, the vast majority of the time in the boiling water is not cooking the pasta, but just rehydrating it. The cooking is done in the last couple of minutes (as if you were cooking fresh pasta). So, by soaking overnight, you take care of the rehydrating step in advance.
One of the things that they did at the time was using different soaking liquids in order to flavor the pasta. Other than that (and I don't really see the need for that either), I don't really understand why someone would bother with this. It requires you to decide to make pasta the day before. And how much time are you saving? In the end, getting the pot of water to boil takes a lot longer than cooking the pasta itself. So unless you're a restaurant where you always have water boiling for pasta, so it reduces the cook time from fire to plate, I don't see the need.
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11 hours ago, Robenco15 said:
So I’ll admit, I’m basing my information off Thomas Keller and his French Laundry cookbook when he discusses red wine marinade for meat. He says alcohol will toughen the exterior of the meat and slightly cook it.
Maybe he’s wrong? The more I research the more I’m finding conflicting info.
most red wine (or wine in general) has quite a bit of acidity, so I wonder if taht's what's cooking the exterior of the meat, rather than the alcohol? I've made gravlax before that has vodka or gin as part of the cure and it doesn't cook the fish.
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8 hours ago, liamsaunt said:
Why not. I know chicken is the standard. I added salmon so, pescatarian. Here is a link to the recipe I riffed on. I used daikon and carrot for the vegetables.
No reason not to, I had just never heard of it before. Interesting!
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40 minutes ago, liamsaunt said:
Tonight, glazed salmon with three cup vegetables (carrots and daikon) and rice noodles. I used some dark purple carrots that I got in my CSA and they stained everything a rather odd color. The flavor was good though. I have some purple potatoes to use from my CSA too and am not sure what I want to do with them. Bright purple food is not very appealing.
three cup vegetables?
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9 minutes ago, heidih said:
We were always taught to cut basil flowers. They fry up nicely as a snack. So many fun basils. I used to sell an African Blue that is sterile, smells great, and lasts forever.m Plus the Annie's catalog will make you crazy. https://www.anniesannuals.com/plants/view/?id=5099
I've been pinching the basil flowers for over a month!
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11 hours ago, weinoo said:
It was a pasta comfort food weekend, evidently.
Fusilli all'Amatriciana e fagioli e chiffonade basilico. The local, heritage basil from @KennethT and the farms on E. 31st St., in Kips Bay, a historical Manhattan farmland...
Side salad.
hyper-local! I wish you could have had some of the basil when the plant was in its prime - leaves the size of your fist... I think it's time to either plant another or clone the one I've got going and start over... this plant is just way too big, flowers too frequently and the leaves aren't as big and beautiful as they used to be...
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19 minutes ago, MokaPot said:
@KennethT, do you make tabbouleh with all your mint?
I've never done so. My wife is not a huge tabbouleh fan, and the type I usually like is more parsley heavy than mint. I do make a lot of Vietnamese dishes, which is why I decided to grow it.
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14 minutes ago, heidih said:
Think of it like the old chesnut about shaving kids hair to encourage thick growth. However should you smell mint while in bed think "Little Shop of Horrors".
I currently have the best smelling garbage can around....
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After some, ahem, aggressive pruning.
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What happens when you don't trim your mint plant as often as you should...
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18 minutes ago, heidih said:
@Ann_T I got spoiled when I had access to fresh green peppercorns which are completely different. Is there a brand you favor of the brined ones? Need to claw my way out of routine.
You can grow them....
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Viet lemongrass chicken
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Some of those dishes (like pork with chili) look similar to what I get at Hunan places here. Are they as spicy as they look? Looks more like chili with pork than vice versa.
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My parents always served with applesauce, but just the thought of it turns my stomach. Bad association from taking medicine as a kid - crushed up in applesauce.... ugghh..
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11 minutes ago, weinoo said:
On these old birds, I just toss the whole lot after I've made the stock.
True, true. But I can't abide by the meat at this point, no matter what you do to it. Actually, the cat runs away from it too.
You're right - there's nothing to say about the mealy texture the meat gets. I just made chicken stock last weekend (I do it in the pressure cooker) and the meat is just awful. I chucked it all.
The #SaveChineseRestaurants Campaign
in Food Media & Arts
Posted
We get delivery from our local Sichuan place at least once a week. We've also been trying to support our favorites, like a small Yunnan restaurant in the East Village every time we can. I don't know if New York City Chinese restaurants were hit as hard as ones in other parts of the country, as compared with other types of restaurants in the same locales... I don't think He Who Shall Not Be Named affected NYers affinity for Chinese food...