KennethT
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Posts posted by KennethT
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2 hours ago, Hassouni said:
And here they are. The gunk is next level. As someone else said, it's almost as if they've been shellacked, except that shellack isn't sticky. How the hell do you get this stuff off?
My last set weren't this bad at all
I have an industrial grade vapor degreaser that I imagine would work very well! Seriously - what about "degreaser in a can" - usually available at autoparts stores, or maybe oven cleaner?
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2 hours ago, Anna N said:
I bet I could’ve done that but I didn’t.
Does the A4's griddle pan fit in the CSO?
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27 minutes ago, Dante said:
Tonight's dinner: pork and chive dumplings, and Chinese cabbage and leek, dumplings from Dumps-A-GoGo accompanied by greens and fennel sauteed with chinkiang vinegar, roasted sesame seed paste, and butter.
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Those dumplings look good - too bad the company has such an unfortunate name!
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Yes, I love the combination of green peppercorns, kaffir lime leaf and grachai - which is sometimes called lesser ginger... it has a very distinctive flavor and tastes nothing like ginger... it is similar to galangal but different... hard to describe - I've never tasted anything like it, but now keep a package of it in my freezer.
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I love fresh peppercorns in the cluster. One of my favorite (but now closed
) thai restaurants used to serve a few dishes that use fresh peppercorns - I don't know where they got them from - but they weren't preserved, they were fresh and had such a fantastic flavor... very different from the dried or preserved ones... before that place in NYC, the only place I had seen fresh peppercorns was in SE Asia. At one point, i was actually thinking about growing them!
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I love percebes - it's a bit of a pain to deal with (like peel'n'eat shrimp) but totally worth it in my opinion.
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@Duvel I will also miss your Asian adventures, but am looking forward to your European ones.
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I've heard reports that carbon steel (especially Darto pans) sometimes doesn't work on induction. Can anyone verify that?
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@Duvel Love these pics... you can never have too much Khao Soi when in Chiang Mai... when we were there, our hotel was about a 20-30 minute ride away from Chiang Mai proper, and they had a shuttle that left every hour. We wound up missing said shuttle from the night market to get back to the hotel because we got distracted getting some great mango with sticky rice from a vendor, and then basically had to run back to the meeting place, only to get there like 5 minutes late... But that mango with sticky rice was totally worth it!
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Chicken thighs in the CSO with home made Sriracha
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10 hours ago, Duvel said:
After a half-day dentist appointment at Chiang Mai, Thailand - some nibbbling and browsing, that I’d like to sell you as dinner:
To start the night (and take the edge off the local anaesthetics and anxiolytics) I got something from the Duty Free at Hong Kong airport. Very, very smooth ...
Stumbled across a local market on my way to the “touristy” center ... who can resist grilled meat ?
Pork neck, grilled with soy and bbq honey. Chopped and served in a plastic bag. What’s not to love ?
Grilled sausages, one cured, the other one heavily spiced with curry and lemongrass ...
Khao Soi: curry-based broth, egg noddles, fried noodles on top, chili, pickles, lime ...
Fried chicken with garlic, soy, a bit spicy ...
Random nightmarket picture ...
At home - in conjunction with a highball based on above Speyside blend - a local Lays’s variety. Pleasant.
Was one of the sausages a sai oua? I love those - I had some amazing specimens in Chiang Mai around 13 years ago... and khao soi!
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OK, I'm now a convert... 425 steam bake chicken thighs for about 28 minutes worked great... the skin blistered and was super crisp, and the flesh was completely juicy and succulent... and it was practically no effort. I did it on a rack over the baking tray and set the main rack on the lowest rung - but I think I'll put it up a notch next time to get a bit more color on the skin, even though the texture of it was perfect. The only issue is that the bottom of the thighs had no color whatsoever... maybe next time I'll put it directly in the baking tray without the rack, and reduce the time a bit since it may be cooking from both sides a bit faster.
Pics to come in the dinner thread... coming soon
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3 hours ago, Anna N said:
Me too and I would’ve left it at that but it seems to be almost a recipe. If you look very closely in the upper right hand Square there is a notation of 30 min. In the next square there is a notation of 4 min. So I am wondering if it is actually the recipe with most of it written in Japanese?
hmmm... unfortunately, Japanese is not anything I have attempted to learn (yet)... but it seems that the recipe is to marinate in the bag for 30 minutes, then drain on a rack for 4 minutes, then brush with the marinade...
Where are the Japanese reading folks when we need them? @Duvel ??
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@Anna N Looks like a marinade bag to me...
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2 hours ago, robirdstx said:
Grilled Pork Banh Mi at The Point in Palacios
Damn that looks good. The texture on that bread looks very reminiscent to what I saw all over Saigon... too bad nothing like it exists anywhere in NYC (at least anywhere I've tried - I'm always open to suggestions!)
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1 hour ago, dtremit said:
Believe it or not, the metal citrus squeezer I had snapped in half -- they're often cast from very soft metal.
I ended up replacing it with the Chef'n Fresh Force at the recommendation of (I think) an ATK testing. It's got a geared compound action that makes it much easier to use.
The handles are plastic, but the piece that presses against the citrus is metal.
Years ago, I also snapped the handles of a lime squeezer on an especially dry lime. Hurt like hell! Now I'm a lot more careful when I use its replacement.
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40 minutes ago, blue_dolphin said:
I'm probably the one who recommended 3 min @ 300°F on steam-bake as that's what I used to defrost an English muffin or a roll and I don't pre-heat. In my hands, at that point, the middle of the English muffin is no longer frozen but still quite cold and I can easily split it with a fork. I wouldn't say the exterior is dry as a bone, but I wouldn't call it wet either - it's nothing that's not taken care of during the toast cycle that comes next.
That said, you've clearly experimented to find a slightly longer and cooler setting that better suits your needs, so it's all good. I'd guess that you might be using a slightly shorter toast setting than I do (since I'm likely starting to toast with a muffin that's a little damper on the outside and cooler on the inside) so it probably all comes out in the wash....or the CSO!
Actually, my wife is a little odd (she would be the first to say it) but she doesn't like her english muffins toasted - she doesn't like the possibility of the toasted bread scratching the roof of her mouth as she tastes a lot of wine for a living and having a scratched up mouth could be either painful or cause her to not perform as well as normal.
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When heating things for short periods of time (like some have suggested defrosting bread products at 300 bake steam for 3 minutes), do you count the time from the moment the oven turns on, or do you wait for it to preheat first?
I tried defrosting a frozen english muffin at 300 for 3 min - I put the em in the oven then pushed start. By the time the 3 min was up, I don't even know if the oven was at full temp yet, and the em was still frozen in the center and wet from condensation on the outside. So I tried a few more (cooling the oven and keeping the door open to get rid of the steamy environment each time). I found the best results with 5 min at 275 - this gave it enough time to fully defrost, and for the surface liquid to disappear.
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1 hour ago, Smithy said:
If a pot that is magnetic on the sides as well as the base is put on an induction burner, will the sides get hot as well as the bottom? If so, will they get as hot as the base, or will the magnetic field be weaker going up the sides?
No, basically the bottom only. Magnetic field decreases by the square of the distance.
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When reheating leftovers, how do people usually do it? Our typical routine is to put the leftovers (from dinner, say) on the original dinner plate - this gets covered with plastic wrap and put in the refrigerator. To reheat, we just put the dinner plate in the microwave. I assume one couldn't put a standard dinner plate from the refrigerator into the CSO... so would we need to put the leftovers in an oven-safe dish to reheat?
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Wow. That is the fanciest Domino's - actually any fast food chain - store I've ever seen!
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I reheated 3 NY style pizza slices last night (from the refrigerator) - one at a time, all done on the rack over the square pan... I first tried it at 425 steam-bake for 5 minutes. Reheating was even, but it came out very floppy - not quite damp, but certainly not like the original. #2 was started at 425 convection bake, but the edges started bubbling way before the center, so I dropped it down to 300F, which seemed to be the winner for slice #3 - 300F for about 4-5 minutes on conv bake...
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1 hour ago, Kerry Beal said:
what is it? how big is it?
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I've always bought pre-purged crawfish from the Louisiana Crawfish Company... all they ever needed was a rinse to refresh them after their long journey. Like Shelby, I always thought they had a sweet and fresh taste as well... and while I love the tails, my favorite part is sucking the heads - especially after they've been soaking in a good boil for a while. The head fat is ridiculously sweet!
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'Tis Hunting Time—A smallish blog
in Food Traditions & Culture
Posted
Fantastic! Thanks as always for taking us along!