KennethT
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Posts posted by KennethT
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13 hours ago, ElsieD said:
Thank you. Is that for boneless or bone-in?
bone-in / skin on... I like what the broil does for the skin - makes it a bit crispier than steam bake by itself
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lately I do chicken thighs with a hybrid method... 425 bake steam for 12 minutes with rack on lowest position, then raise rack and 425 steam broil for an extra 7 min. perfect
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11 hours ago, weinoo said:
I've definitely seen them in the new market.
I wouldn't be surprised that they were there, I just haven't had a chance to go down there. And now, it won't be for teh forseeable future since I don't want to take the subway if I don't absolutely have to, mask or no.
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1 hour ago, weinoo said:
You gotta come downtown, @KennethT. Well, not yet. And not without a mask. Stay up on the ues. I often get limes at 5 for $1.
I used to go down to the Essex Market (before they moved) once in a while and I'd see the vendors selling limes 10 for $1 back then.... but I was talking specifically about Mexican Limes - or key limes... I don't know if I ever saw those there, but I've seen them in Fairway from time to time...
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I would also be cautious due to the reasons above, but another one as well - we still don't know exactly when things will "go back to normal" and cities/states start allowing people to go to restaurants at full capacity again. Here in NYC, restaurants are only allowed to do takeout and delivery, and there's really no idea when this will end. Many people believe that NY State won't allow restaurants to allow guests to dine in for at least a couple months yet. And once it is allowed, when will people feel comfortable enough to do so?
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14 minutes ago, heidih said:
You seriously need a hook up to giant cheap bags of Mexican limes Thin skinned, fragrant, and juicy.
In our neck of the woods, "cheap bags of Mexican limes" is a complete oxymoron. Relatively small bags (1 lb) is about $5
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Fettuccine with dried porcini sauce...
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Tried my hand at Indian-ish tonight. This is sort of South Indian with the mustard seeds and curry leaves. Most S Indian is vegetarian, but I added some boneless chicken thigh. I made it way too soupy... Tasty but too much liquid.
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I imagine there should be a way to adjust the temperature display to true to an external reading...
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Over the weekend I was rummaging around the freezer and came upon a batch of homemade sambal to try to recreate Singapore (Old) Lai Huat's specialty, sambal fish. Photos of which can be found in two of my Singapore travel blogs and also on the most recent trip to Jogjakarta. Suffice it to say that mine paled by comparison, but it was still tasty...
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1 hour ago, heidih said:
She nails it (flip handing if a leftie)
Is it me or does that cleaver seem pretty dull? Evidently that doesn't make a big difference to the end result.
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2 hours ago, Hassouni said:
2 (3?) weeks eating eggs, beans, rice, cured meat, potatoes, and other boring foods (not that they're intrinsically boring, but the repetition certainly has been) had me really, seriously craving some fresh meat, especially a burger. So I took matters into my own hands, bandannaed and gloved up, and went to Whole Foods. They didn't have any ground meat that looked suitable, so I got an 11 oz pack of deboned short rib and some brioche buns. When home, I stuck the meat in a freezer for a bit, and went to it with my freshly sharpened gyuto. I have to say, hand-mincing meat is very satisfying and I don't see why I'd ever buy ground meat again.
Anyway, I figured I'd use Kenji's double smash burger approach, and made two balls, got some Gruyère sliced thinly, caramelized some onions, and put my Baking Steel Griddle to good use.
This may be the best burger I've ever made at home, and hit the spot like a MF.
I've never tried mincing meat by hand, but you have got my curiosity piqued for sure. About how long did it take? You didn't happen to take a video of it did you? What is the general procedure? First slice into smallish dice, then whack away?
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Picked this up at the Korean grocery yesterday
It won't win any awards, but not bad.... Not bad at all....
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18 hours ago, EMichels said:
I tried to Google search this yesterday but couldn't locate a good result in a reasonable amount of searching. I suspect that the crowd here will know the answer. If one were to use the blast chiller to rapidly freeze an item for storage, can it them be stored in a traditional home self-defrosting freezer and retain the quick freeze benefit of the blast chiller (smaller crystals, less detrimental impact from freezing)?
How long does the unit take to chill itself? Do you need to leave it plugged in at all times to be practical or can you just chill it a bit ahead of time when you know you want to use it?
The production units pictured above do look better than the pre-production units that had been pictured on the web site.
I imagine that if you kept your blast chilled items in the middle of the self defrosting freezer (not near the walls) and surrounded by other frozen stuff you should be ok.
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15 minutes ago, BKEats said:
Fresh gogo, yup.. I have been working like 18 hours the last two weeks straight and now I have two weeks off, as I am working in teams, 2 weeks on, 2 weeks off so, I will have plenty of time for cooking! I will am excited to order from here.
I've been thinking of ordering from there for a long time but haven't pulled the trigger yet... I'll be curious about your experience with it.
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9 minutes ago, BKEats said:
I purchased these in the before time... At the super market on Mott and Grand, across from like golden steamer, in their frozen food section... I should have stocked up on dumplings.. I am tempted to hit up chinatown but, everytime I have driven by in my car on the way to my job, there is a line of like 25 old ladies waiting. It's hard enough to navigate under normal circumstances.. I am trying to remember that chinese Food delivery service out of flushing but can't seem to remember..
Are you talking about fresh food or prepared? For prepared, I know of this place:
for fresh, there's freshgogo.com
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15 minutes ago, BKEats said:
I purchased these really impressive crab and pork dumplings a while back.. Found them in the freezer... Steamed for 10 minutes. made a dumpling sauce.. sesame oil, soy, vinegar, chinese bbq sauce, sriracha, sichuan chile oil and a little fer,emented black bean.
Where did you get these dumplings? Before this whole virus thing, I used to go down to Manhattan Chinatown to Lan Zhou Homemade Noodle and pick up a frozen bag of 50 dumplings... their dumplings (not soup dumplings) are amazing!
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@DuvelWhat's the skewer material? It kinda looks like a piece of sugarcane... but I imagine that would be hard to find in Germany right now...
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54 minutes ago, Duvel said:
How many sparrows would you need to press to get enough juice to be able to do anything with it?
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1 hour ago, TicTac said:
King salmon, ocean trout, Atlantic salmon, salmon belly, kampachi and hamachi belly
turns into....
nigiri and rolls - seared belly with Yuzu soy..
to wash it down
wife’s bday dinner - ala isolation!
That's a feast!
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3 minutes ago, liamsaunt said:
Here is the delivery from my vegetable share. I don't know if everything shows up well. It's four apples, three parnsips, 10 potatoes, 3 ears of popping corn, half of a large cabbage, bag of micro greens, a bag of mesculin mix, shiitake mushrooms, a loaf of Iggy's Breads of the World francese bread, and all the way in the back, a bag of AP flour. I live in MA so local produce is pretty limited right now. I already have the mushrooms earmarked for salmon ramen tomorrow.
What do you do with an ear of popping corn? I assume it's for making popcorn, no? Do you have to take the kernels off the cob?
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2 minutes ago, heidih said:
@KennethT The spiral is how I've always made scallion bread. Lovely layers. This recipe https://app.ckbk.com/recipe/chin64494c08s001r020/pan-fried-scallion-chive-breads
I guess the texture can be a little similar to some of the better scallion pancakes I've had in Chinese places... but I think it's more chewy which I think is a better vehicle for teh curry. I can't see your article - I think it's behind a paywall as I can see it for a second, then it disappears...
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58 minutes ago, mgaretz said:
Folding? I was sure that roti paratha required folding layers, but I was attracted to your version because it didn’t have any folding. 😉. Does your recipe above require folding?Not folding like a croissant - the dough requires stretching so that it's super thin so you can see through it. The professionals do this by constantly flipping it over an oiled steel table, but I am not nearly experienced enough to do that, so I put the rested dough ball on an oiled countertop, smush it into a disk, then going around in a circle grab a piece of the edge, lift and then pull, going around an around until it is stretched thin. Then take a bit of oil and smear it on the top surface and roll the stretched sheet into a snake - you can also fold it - say 2/3 over, then the other 1/3, then roll into a snake. You then take the snake and coil it around and tuck the tail underneath. Press teh coil into a disk and fry with a tiny bit of oil on a medium/medium-high pan, flipping once. I think the video I posted above shows her stretching the prata, near the end of the video....
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14 minutes ago, TicTac said:
@KennethT - Just took out a pack of organic chicken bone in thighs for curry tonight - would love to hear more about your version above - I was going to go the Thai route, but I am happy to veer slightly off my flight course....(assuming I have the ingredients on hand!).
I based the curry on this video...
but I make the rempah, fry it, add the coconut milk and simmer for a bit, then divide and freeze to make it easier for myself - also, we're only 2 people so we typically make only 4 thighs at a time (a lot less than a whole chicken) so I find that if I double her proportions (eyeballing) I make 4 meals worth. I also dilute my curry out of the freezer with about a cup of water since my curry for the freezer is a bit reduced. Otherwise it's way too thick for prata, but would be good with rice. That's also why I needed to add the 'fresh' coconut milk which perks it up again. I also marinated my thighs with a bit of salt, msg, sugar and turmeric powder before adding to the curry to cook. I'm not a big fan of her prata - she does hers the more Malay style using condensed milk which I think makes the prata too sweet. The Singapore style is typically not as sweet as the Malaysian. If you make the prata, make sure it rests for a few hours between kneading and stretching otherwise it will never stretch! It'll be like a rubber band!
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Dinner 2020
in Cooking
Posted
@Shelby those crawfish look beautiful!