KennethT
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Posts posted by KennethT
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21 minutes ago, MokaPot said:
Textured vegetable protein. I like it. I think it's used a lot in vegan dim sum.
Is it like seitan or tempeh?
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2 minutes ago, BKEats said:
My favorite thing is to make new dishes out of items that we keep in the restaurant for other dishes.. This morning I grabbed a few vegan eggs that we cook in a mold and chopped.. I combined the egg with fried chips, i stole the tomatillo green sauce we use at the place next door, i then added some guac, crema
Simple dish... I just received a large bag of TVP. I had a soy mushroom broth that I rehydrated the TVP with.. Then stir fried broccoli with garlic and ginger, a little sesame, sweet soy, sugar, bean curd and then TVP and finally spinach. Served over rice and topped with pickled sichuan vegetables. I should add, my wife hates TVP and had two small bowls of it.
I should mention, it's the first time Miss A was able to eat and enjoy TVP The marinade was dope
, raw onions and
TVP?
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Vietnamese lemongrass chicken
And the morning glory mentioned in the gardening thread
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Tonight's pickage - my first morning glory harvest
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Indian tonight...
Tandoori-ish chicken with masala potatoes
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Many years ago, we ate at a mediocre Thai place in Reims... it was Sunday and the only place open! It was serviceable, but definitely nothing memorable.
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55 minutes ago, liuzhou said:
Squid and garlicky shrimp salad with couscous, Tonkin jasmine, morels.
What is the Tonkin jasmine? I don't think I've heard of it beore... and I'm drooling over your morels. I always slice them in half lengthwise to make sure there's nobody living in there (I've read multiple sources that say to do that) but I've never seen it done in restaurants. I'd much rather leave them whole. What are the chances of getting a surprise inside?
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1 hour ago, Franci said:
🤣 20 people. Do you have a link to a recipe bwt? Plenty of recipes on line but if you have a trusty source, better.
I haven't made it, ever, as I never have access to fish heads without the rest of the fish attached. This looks like it would be pretty good as it seems like it has all the right ingredients but I've never tried it.
https://www.nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-Q
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@FranciI was going to suggest fish head curry! It would be enough for 20 people!
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Happy to say the kaffir lime tree is doing really well... The new growth (on the right) is a great shade of green and has a really intense aroma.
And the morning glory is taking off - I'll be able to harvest some soon.
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28 minutes ago, scamhi said:
not a traditional break fast for Yom Kippur. Pork and green bean stir fry with some super young and fresh ginger bought at the greenmarket on Sunday.
Sake in the glass.
That's my kind of break fast!!!
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Good luck!!!
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How about potato masala - with or without dosa....
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1 hour ago, TicTac said:
I did not mean that they are growing in the same root system, but rather in close proximity. Some plants simply do not tolerate others as neighbors - for example, one should not plant tomatoes next to things such as broccoli or cabbage.
I was always of the understanding that this was because of either nutritional requirements or because of root exudates or something like that. Now I have more research to do....
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53 minutes ago, TicTac said:
So I suppose in this method you are hoping that they come through those small holes? Curious about what their accuracy rate turns out to be!
@KennethT - I wonder if your curry leaf plant was not happy because of how close it is to some other plants that may turn out to be 'not happy neighbor' plants? Not sure if you ever looked into that concept given the space limitation you have. I think (though that thought comes from you know where...) that was part of my problem this year outdoors with some tomato plants, still haven't investigated in depth, but my thought is the culprit is either one strain of arugula, the dill, or....Corona virus (everyone else blames that shit, so why not!?)
I am actively hording cardboard in prep for my lasagna garden treatment in the next couple weeks, though I still do have orange cherry tomatoes turning and am waiting as long as I can to pull things out (still have green onions and purple welsh in the ground).
While plants look like they're grown together, they're actually in individual fabric pots and the nutrient is drain to waste so there's no mixing of anything except the air they breathe.
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What do you do when you have more basil than you know what to do with? Pasta with deconstructed pesto (minus the pine nuts but I added some fish sauce for a bit on anchovy-ness.
This is how much basil went into it:
This is how much I have left - I didn't even make a dent!!!
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1 hour ago, heidih said:
I am a big fan of the unskinned raw peanuts from usually Korean market - bulk bin. So good just roasted. With a really dark roast they are sweet and nuanced - no salt needed. I do like them also as @KennethT noted amped up. I really need time in the African countries that use peanuts so well. My evening snack if still hungry is dry roasted peanuts mixed with some chocolate chips. There are marshmallows in the pantry but I hesitate to mess with perfection.
These peanuts came from the Indian store - raw, direct from India... they're really good - I fried them (aka roasted haha) in peanut oil that was flavored with the garlic, chili and kaffir lime.
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Reviving this old thread - just made a batch of Thai style peanuts - with fried garlic, chili and kaffir lime... One of my favorite snacks!
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2 hours ago, Shelby said:
Huge sandwiches, salad and fries
If you want to see a real huge sandwich, you need to go to a Jewish deli in NYC... makes your look like a snack! Then again, if you actually finish one of those whole pastrami or corned beef sandwiches in one sitting, I think you'd get a heart attack on the spot!
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I'm a big fan of the Tignanello lurking in the background.
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36 minutes ago, scamhi said:
pan seared wild salmon and 1/2 of a large cabbage sautéed with black mustard seeds, curry leaves, garlic, ginger, red onion and a couple of split serrano chilis.
With a light red wine
Interesting - I made a potato that's similar to your cabbage - I never thought of doing it with anything other than potato. One thing I might say to add (after watching a million videos on Indian cookery) is asafoetida - what they call hing powder.
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17 minutes ago, blue_dolphin said:
Because it often shows up at dim sum, I always figured it was a Cantonese sort of thing but maybe it's just a US dim sum oddity.
I never saw it in Hong Kong but I was only there a week and had dim sum maybe 8 times. Not that I was actually looking for it mind you...
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44 minutes ago, dtremit said:
My adviser in undergrad was from Greece, and weirdly she insisted that in Greece, gyros was always made with sliced meat, and that shawarma was the one with ground meat. The former I've heard before, but the latter I haven't.
Regardless, I think drawing hard lines between gyros / shawarma / döner (/ donair) is probably an exercise in futility as you'll always find a counterexample somewhere. Fortunately all sides of the argument are delicious 😀
(My vote for my all-time favorite American-style ground meat gyro is a restaurant in Evanston, IL called Cross Rhodes — we lived nearby when it opened in the mid 80s. It is one of the rare childhood foods I've found that really was just as good when I tried it again as an adult. Their very on-trend mid '80s decor has also not changed. I'm sure they're just using standard Kronos cones, but they brown, slice, and dress it better than anywhere else I've been, and serve it atop thick, crisp fries doused with a lemony oregano vinaigrette.)I was just going off of the instruction manual from the (albeit crappy and the motor died) vertical grill that I had (made in Turkey)... they called the ground sausage like one doner (and interchanged gyro) and they called the stacked slices version shawarma... And just about every middle eastern food truck I've seen in NYC (not that I've made a note of every one that I walk by) calls the sausage version gyro and the stacked shawarma... but I wouldn't be surprised at all if other places change the names around... They also make the distinction between gyro (or shawarma) sandwich (in pita) or platter (on a bed of rice).
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31 minutes ago, rotuts said:
https://en.wikipedia.org/wiki/Gyro_(food)
gyros does not involve ground lamb.
it involves slices of your choice of meat
and lamb is common in the areas that do thie
stacked up
vertigal
the sliced w a crust. lots of fat in that meat helps
im sure you will get this mastered
What you're describing - slices stacked up is shawarma, not gyro.
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Fruit
in Cooking
Posted
Very nice - I love those really small pineapples that are picked ripe - I get them every time I go to Asia (I don't think they exist in the US).. so much flavor! What variety of mango is that?