KennethT
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Posts posted by KennethT
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Haven't cooked in a while.... Salmon with cucumber som tum
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While I'm a little hesitant to recommend this, just because I love it and there can already be a wait for a table, I'd look into Cafe Mogador in the East Village - St. Marks between 1st and Ave A. They are known for their Moroccan specialties - I'm addicted to their lamb tagine with couscous - I'm particularly fond of the charmoulla, but my wife always gets the saffron sauce... they have lots of mezze like hummus, an awesome smoky baba ghanoush, tabouli, etc which I'd imagine are vegan, though I'm not really sure since I've never asked. They also have non-Moroccan stuff duck confit, hanger steak, etc. for those who don't want Moroccan... I've brought tons of people here and everyone has always loved it. They've been around forever and have always been busy.
Another option not far from there would be Somtom Der... their fried chicken thigh is amazing, but they're also known for their papaya salads (hence the name). I imagine they'd be able to make things without the dried shrimp or fish sauce - many thai places run by Thai people (as is Somtom Der) should have no problem making certain dishes vegan, like @eugenep said.
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Wow. I had heard about the end of the fuel subsidies but not about the following strikes and shortages. What happens if the strikes go on longer than people's food stocks? Do lots of people have weeks worth of food in the freezer like you do?
What I don't understand about the strikes is that it seems that the people hurt the worst by them (everyone running out of food) have nothing to do with the cause of the strikes.
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Is that a whole jamon?
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Yes, thank you very much for allowing us to come along!
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27 minutes ago, TicTac said:
$10 UDS /lb for mangosteen....That's nuts.
That is $13/lb CDN, and over 2x what I pay (90 minute flight North of you)!
Yep. Forget about the last time I got them (in Indonesia) it was less than $1 per kilo! At the $10/lb I would get a couple and savor them if they were really high quality, but that price for terrible quality is just crazy. I imagine that the fruit buyer for the supermarket has never had the real deal before and had no idea what he was buying, but figured that it's a luxury item that would sell in NYC that they could make a log of $ on.
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1 hour ago, heidih said:
I agree - often see it with those seduced by dragon fruit. NO taste at a huge expense. Jackfruit though has become quite good both taste and price wise in LA.
To be honest, even having dragon fruit where it is grown locally, it doesn't really have any taste. But, it should be very juicy and refreshing. In Vietnam, they commonly make a paste out of salt, lime juice and chili
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23 minutes ago, heidih said:
A good lesson in "buy fresh & local". I love ice cold lychee as an example but often that juice squirting goodness is long gone. Gotta be super vigilant.
That's usually a good thing to follow, but mangosteens are tropical fruit, which would never be local to NY. If they looked even moderately in the range of decent, I would have sampled a few as a test, but I could tell these would be terrible, no purchase required. I feel bad for people who have never tried a good one who are curious to try it, spend $10 per pound only to have them be lousy.
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I also find boiling water with baking soda for about 30 minutes (or boiling water with vinegar for that matter) does a great job of cleaning just about everything off of stainless steel - I'd imagine it would do just as well for enameled cast iron.
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34 minutes ago, weinoo said:
The haricots were from Trader Joe's (Guatemala) and the lamb was from Trader Joe's; it's grass-fed New Zealand, and it was tasty enough.
The lamb was roasted in the CSO, after being salted and hanging out in the fridge for 6-8 hours. The haricots, butter braised. The Yukon gold potatoes, tossed with olive oil, salt, pepper and pimentón, and steam roasted in the CSO.
Were the potatoes and lamb cooked at the same time, or do you have more than 1 CSO in your kitchen?
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17 minutes ago, dcarch said:
Last night, I took out a large container, filled it with water and put about 20 very ripe tomatoes from my garden, some very big and some very small. I closed the contained with a lid. Then I shook and shook the container the hardest I could. I shook again for about another 5 more times.
Now, I don't have huge muscles, but in the past few weeks, I have had to relocate and transported a clothes washer and a dishwasher all by myself with no problem. The shaking I did to the tomatoes were more violent than any deep potholes you would run into if you had to ship the tomatoes by car.
Well I am happy to report that there is no damage to any tomatoes, not a scratch, not any sign of cracking or bruising.
But I am not surprised. It's just very simple physics.
I assume that if you have to ship a few hundred eggs over rough roads, the same method will work.
Time for a BLT
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dcarch
That's fine, but how much did that container filled with water weigh?
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Wine books
in Wine
The best thign about the wine atlas is that if you're a member of Purple Pages - Jancis' Robinson's website, you also get online access to the wine atlas - and it's searchable!
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29 minutes ago, Tri2Cook said:
I apologize. I realize this is off-topic and I generally try to avoid doing that. But I can't just let this thread roll on like you didn't even say that. A (as in, one) $20 strawberry? Really?Yep. A. Single. Strawberry.
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I'm curious what your experiments will yield. I haven't tried the paste in the tubs in many years - so I wonder if they'll taste any different than the cans. Back then, I did like the canned better than the tub.
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It looks like the shrimp were fried shell-on.... were you able to eat the shells?
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1 minute ago, rotuts said:
if I end u[p using these bags , in spite of the NaCl
I plan to cut the bag open just a bit at the top
use what I use
then place that bag , flat , in a larger VacBag , then vac and freeze
Ill open the vac'd bag and take out what I need from the Fz paste , then re-seal in that same vac BAG
Thats the current plan. Im quite the Oriental Condiment PacRat. I must have thrown out a zillion jars of
mighty interesting stuff that was years old from my refrig. Im trying a new plan
later today , when two Oriental Markets in my area open, Ill get a couple of those ' cat food ' cans
and compare them to the bags. its been a disappointment that the tubs have so much salt.
I should have realized this , but did not.
I looked yesterday at my cat food cans... they certainly are not salt free... but, I don't think they taste as salty as the shelf stable ones, plus, I think the taste is fresher. Also, keep in mind that most of the curry pastes that I've seen don't include shrimp paste - so you typically need to add a bit yourself. Also, a panang curry (which I love) typically has ground peanuts, which are also not included in the pastes, so that has to be added also.
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4 minutes ago, Shelby said:
This is a really dumb question, but I'm curious.
The pastes come in a bag inside the tub. When you open the bag do you dump it in the tub? I kept mine in the bag and smooshed it back into the tub. Did I do it wrong?
That's what I would do.... I think they put the bag in a tub for shelf presentation. Keeping it in the bag will keep it fresher longer.
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1 minute ago, mgaretz said:
Cuisinart claims this one is induction ready. I think I will pull the trigger and get one through Amazon. Easy to return if it doesn’t work out.
Please share your results!!!
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27 minutes ago, Anna N said:
How about popping the tomatoes into Asian pear sleeves and then into pantyhose and tie the ends. The tomato snake can then nestled into a hard sided container. I dare you to do this in New York City and not get laughed out of existence. But I bet it would work. 😂😂😂
Edited to add: it is best if you step out of the pantyhose before attempting this.
Please... I've seen much more interesting things on the street than that! No one would even look twice at a tomato snake...
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4 minutes ago, chromedome said:
There are sealable plastic containers in almost every size and shape imaginable. I expect you could find one to suit the size of tomato you're hauling.
Plastic is less than ideal from the sustainability perspective, but if you're using the non-disposable kind and use them until they fall apart, it's not so bad.Yeah, I like that rigid container idea... but it can also be in the form of a cardboard box. I saw this thing in Japan where they were selling $20 strawberries (each berry was $20) - it came in a rigid cardboard box filled with that plastic bedding material that you see around Easter time, and the strawberry was nestled in there... granted, strawberries are a lot lighter and so easier to protect one by one, but I think something to that idea would work well.
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7 minutes ago, mgaretz said:
I am thinking this might be a good pot for frying small amounts: https://www.amazon.com/Cuisinart-773-20APW-Steaming-Stainless-Steel/dp/B01H7R1EI0/ref=pd_cp_79_3/144-0554910-6488048?_encoding=UTF8&pd_rd_i=B01H7R1EI0&pd_rd_r=c80b075e-4012-460a-9b34-512cf555560b&pd_rd_w=7xPX2&pd_rd_wg=oK20V&pf_rd_p=ef4dc990-a9ca-4945-ae0b-f8d549198ed6&pf_rd_r=7D5848DA5Q2HH7AJWB8T&psc=1&refRID=7D5848DA5Q2HH7AJWB8T
I think that would be great, but it has to work on induction
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I'm not a fan of Maesri in the tub - it tastes mostly of salt. The best premade pastes I've had were Nittiya, which must be kept refrigerated. Next to that, I like the Maesri in the "cat food" can - since it's canned, they don't need to use as much salt to keep it shelf stable.
I'm a fan of hot-thai-kitchen.com and her YouTube site... very informative...
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Just now, liuzhou said:
OK. By fried I was including grilling. Yakitori is grilled chicken, isn't it?
Yes, it is grilled.
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Dinner 2019
in Cooking
Posted
The salmon was marinated in a combo of soy sauce, sweet soy sauce (kecap manis), oyster sauce and fish sauce. SV'd in 115degF bath to a core temp of 102F according to sous vide dash, then torched. The salmon winds up rare practically from edge to edge (give or take a few mm) to where it just flakes perfectly... then torched. The marinade varies, but the method is my go to... I think I've forgotten how to do it any other way!