KennethT
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Posts posted by KennethT
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18 minutes ago, weinoo said:
Now that you mention it - those did not arrive!
Amazon - must be coming from a different seller.
hot-thai-kitchen.com has a lot of info for palm sugar - in one section, she goes into a full explanation of it, and explains the differences between different brands - how some are 100% palm sugar, some are cut with regular sugar and some aren't really palm sugar at all...
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34 minutes ago, weinoo said:
Good to know for my next order.
BTW - where did you order from?
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30 minutes ago, weinoo said:
Good to know for my next order.
btw - do you have shrimp paste? No Thai curry will taste right with out it. Also, what about palm sugar? It has a totally different flavor to regular sugar and in things like som tum (any kind - doesnt' matter what vegetable you have), one of the primary flavors is that of palm sugar and tamarind.
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33 minutes ago, weinoo said:
My Thai pantry/grocery delivery arrived last night. The curry pastes and the coconut milk came in quantities of 6, the noodles 3, the Sriracha 2. I have enough stuff now, between this and Mala Project, to keep me in spicy food for a while.
Oh, and @Franci - the Matiz sofrito is because you got me interested in the stuff with the one you bought!
I like the Aroy-D UHP coconut milk - it's much better than canned, and I think it's even better than the really expensive frozen stuff I get at the Mosco St. market. Just make sure your is 100% coconut milk - evidently, they make different versions - some with stabilizers and some w/o. I buy 2-3 6 packs at a time from Amazon. I'm not a huge fan of Thai Kitchen curry pastes. I like the canned Maesri better, and even better than that (but almost never available) the refrigerated curry paste from Nittiya. The nice thing is that the Nittiya paste already has the shrimp paste included - but just about every other paste I've seen you have to add it separately.
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David Thompson's works are great. I agree. I find Thai Food is fascinating but I don't find myself making anything from it. I like Andy Ricker's Pok Pok book - it's good for northern Thai and some Isaan. He also has a good discussion on substituting chilies that are typically used in Thailand with ones we can find in the NY area. I also like https://hot-thai-kitchen.com/ or her You Tube channel. I'm not usually a fan of her non-Thai recipes, but her Thai ones ahve been reliable and tasted similar to what I've had in Thailand.
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2 hours ago, weinoo said:
Oh yeah, already have those! I've ordered from Mala before, and done plenty of shopping otherwise (pre-pandemic, of course).
I need and keep forgetting a good quality sesame paste. And the Twin Marquis noodles, which arrive frozen from Fresh Direct, aren't as good as the ones I can get everywhere in Chinatown.
I've never tried the Twin Marquis noodles. I recently got some Shanxi style knife cut noodles (in the refrigerated case) at H-mart. I made 2 servings (out of the 10 in the package) and had them as a noodle soup and quite enjoyed them. I thought they had good texture, but I wound up undercooking by a minute or two as compared with the directions on the package.
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1 hour ago, weinoo said:
Looking to up my Sichuan food game, I ordered a bunch of stuff from Mala Market grocery. I've already got some other stuff from them from a previous order.
Also looking to up my Thai food game...that order hasn't yet arrived.
what about fermented black beans and doubanjiang?
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33 minutes ago, robirdstx said:
I have a good size chunk of yesterday’s SV Flat Iron Steak that I want to reheat and serve sliced for dinner tonight. My question - slice before or after reheating?
I'd slice after reheating unless you're trying to slice SUPER thin... Less chance of overcooking when reheating the slab rather than slices.
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@liuzhou I hope you get better soon. It sucks that you're immobile for a few days but I'm more concerned about the fainting. I hope it was just a random thing and not a sign of something more serious! At least you're eating well!
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I'm curious as to what will happen. Yesterday I planted 4 nubs of cilantro stems with a bit of root still attached.
It looks like there is a small leaf forming in the center of each stem bundle but that could well be my imagination right now. Fingers crossed. I am very jealous of those who can get cilantro at their local market for like 35 cents a bunch. The going rate in every market within rational walking distance is 1.99. The only place I know of that's significantly cheaper is (was) the Essex market in the lower East side, but that's not really walking distance for me.
My grocery store mint is doing really well - just repotted out of the solo cup yesterday. It's very fragrant.
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10 hours ago, heidih said:
Oh no you grind them in a mortar and pestle and make amazing curry paste/ A common SE Asian thing
What she said....
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I find that there's more flavor in the stems than there is in the leaves so I use the stems in lots of things I want that fresh cilantro flavor. Roots are very flavorful too, but they need to be pounded - they're too tough... but they're a common ingredient in thai curry pastes because they have so much flavor.
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54 minutes ago, liuzhou said:
Yes. And they often use the Chinese brand I mentioned.
I wish I could find that brand here... all I can find are the cubes - not really helpful when you just need a pinch or two.
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Lots of Thai and Vietnamese recipes call for adding "chicken powder" to a dish - not necessarily dissolved in water either...
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8 minutes ago, weinoo said:
Great choice. Love the old Chenins; wish I had some!
I think we got it at Park Avenue Wines a while ago. They have a lot of oddball stuff like that from time to time... Just checked - they have a '98 Savennieres for a decent price...
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On 7/16/2020 at 2:57 PM, Keri AH said:
Any idea on why it was discontinued?
I gather that it had a relatively poor repair record. @Shelby took hers apart to take care of a clogged water line - she documented it here somewhere.
I imagine if you're somewhat handy you could fix most of the problems that come up. Or you could do what others have done here and get a spare (or two or three).
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48 minutes ago, weinoo said:
I'm interested in what got you to that pairing?
It was my wife's doing and it was completely brilliant. We're suckers for old Chenin - it ages so well due to its high acidity. Its sweetness cut through the chilis nicely (and had beautiful notes of honey, quince paste and sweet spices and oxidative ones like toasted nuts and baked apple) while its acidity kept your mouth watering for more.
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8 hours ago, heidih said:
Nice! Is that your home grown rau ram?
yep. I also threw some of my sawtooth into the potato.
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Potato masala with Indian spiced chicken on a bed of rau ram.
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1 hour ago, weinoo said:
How are you gonna be able to drink wine by yourself?!
That's what the Coravin is for!
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18 minutes ago, heidih said:
interesting - will explore. Strong black pepper can be under appreciated. Dried shrimp are in the house,
Strong black pepper is common all over Asia. Several Central Vietnamese dishes revolve around it.
Soak the dried shrimp before using!
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I've been thinking about this concept of trinities a bit lately (not the humorous diversions). I think an interesting trinity is the Singapore/Malay version - shallots, garlic and dried shrimp. It's the basis for quite a few dishes - including a whole category of dishes labeled "belacan" (pronounced bla-chen) which is basically a sambal made with the trinity, plus belacan (hence the name) which is shrimp paste, and chilis plus seasonings. Tonight, I made a black pepper prawn dish that is very common in Singapore - most of the time it can be sickeningly sweet and one note, but the way it should be is the trinity, along with a lot of black pepper, maybe some curry leaves and a touch of sweet soy sauce + oyster sauce + rice wine.
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6 hours ago, Keri AH said:
I'm interested in a steam oven for bread baking (like several here have been discussing). Our countertop space is limited and I'd like to use the oven on top of our refrigerator. Yes, I understand that it is VERY heavy but once it's up there, would it be practical to use it that way? The top of our fridge is at 65".
Also, how high is your ceiling?
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2 minutes ago, Keri AH said:
Is this the Cuisinart model being discussed: Cuisinart Combo Steam & Convection Oven (CSO-300N)?
If so, do you know why it's no longer available on Amazon? (https://www.amazon.com/Cuisinart-CSO-300N-Convection-Steam-Stainless/dp/B019XOZYEA) Is this the same item at WS? (https://www.williams-sonoma.com/m/products/cuisinart-combo-steam-and-convection-oven/)
Thanks!
Yes that's it. Cuisinart recently discontinued it, but some stores are still selling what stock they have left.
Food in the time of a pandemic
in Food Traditions & Culture
Posted
I had the Thai Kitchen a long time ago, and I just thought it was relatively flavorless... and the Mae Ploy just tastes like salt. The Nittiya is by far the best that I've ever had, but it's become hard to come by in the last few years. My typical Thai store has it in stock for about a day and then he's sold out. I always wondered if that was the case why he doesn't bring in more at one time.. but that's another question. Other than that, I find the Maesri (in the can) is the best that is always easily available, imo...