KennethT
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Posts posted by KennethT
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5 minutes ago, Margaret Pilgrim said:
Looks similar to Air France transAtlantic business class. Your wine glass much nicer. i have long Quibbled with airlines about their tryying to serve steaks and chops. For food safety reasons, they have to be overcooked (for most people) and even assuming that they start with good meat, the final result is clumsy and disappointing, Why, I've repeatedly asked in letters to management, can't they serve a really good braise that takes well to reheating? Beef or lamb both work well, and the cuts would be cheaper to boot. Another question I've had is why the food is always better flying out of San Francisco than on the return out of Paris. Logic says that the French should be able to "do it better" but we have always had worse meals on the westbound leg. I always attributed it to the difference in exchange rate, i.e., spending the same amount of money per passenger, they had a bigger budget out of the US than out of France. Or something else...
I believe that it doesn't really have much to do with the airline itself. I'm not sure, but I think airlines contract out the food service to companies in each locale they offer service. So, for example, I just flew Singapore Air from NY to Singapore direct - the food was very different on the two flights - so they're not bringing food from Singapore to NY for the return trip, they're getting it from a NY based supplier. Some airlines are better than others probably because they use different service providers or pay a higher price - as in you get what you pay for.
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I almost forgot. We flew Sing Air's regional airline from Yogyakarta (Indonesia) to Singapore - about a 2 hour flight... This was served as breakfast:
Fried rice noodles (in some kind of chili sauce with shrimp paste) with seafood. I was nervous about this, but was extremely surprised - the seafood (calamari and small shrimp) were perfectly cooked. I imagine they were raw before being cooked while the dish heated.
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Also, to give an idea of otgher book the cook offerings, my wife had a decent nasi biryani for dinner...
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2 hours ago, Smithy said:
That all looks good, but I'm still stuck on "peas and crackers" as an item. Why are those paired together? Does anyone here know? Is it English pub mooshy peas that one could scoop onto the crackers without dropping them?
The peas and crackers are actually 2 items.... dried wasabi peas or a package of crackers... why they put them together like that on the menu is anyone's guess...
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Singapore Air: Singapore to New York (Newark) direct. On this leg, they had the "Book the Cook" available. This is an interesting feature that lets you preselect your meals in advance - I selected mine a couple months ago... the nice thing is that this gives you much more choice - there are about 8 choices for dinner and another 8 more for breakfast.
Menu - note that they also have the standard choices for those who didn't bother booking the cook.
@liuzhou may note the dessert in the last photo. I asked for a chicken tikka wrap and they brought me a pudding " just in case"... I didn't try it as my corn aversion is only slightly less than his.
My dinner - hainanese chicken rice complete with chili sauce and sweet soy sauce. Chicken was juicy and tender and rice was great, but the bok choy was overcooked.
Came with:
Roll with lurpack butter and a very tasty chocolate mousse.
My breakfast - dim sum
Before opening, check out the croissant - I've had worse croissants in France - it was also served warm. Check the interior:
The dim sum
Siu nai, har gow, chicken and mushroom and also rice with chicken mushrooms and chestnuts
The aforementioned corn pudfing
The chicken tikka wrap - quite tasty - I had a few of them.
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I flew Emirates once- they just started their direct NY to Milan route and had crazy cheap fares as a promotion. It was several years ago and don't remember the details, but my impression was favorable.
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Dinner with a view...
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What a great story. I'm at a loss for words. Thank you for bringing us along.
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I just saw this now... What a great story! I would have loved to see your mother's expression when she realized what lengths people went through for her. Can't wait to read more...
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There are a lot of topics that go through many methods for making super French fries... If I wasn't traveling and only using a pita cell phone, I'd link a few... Maybe someone else can help?
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In Singapore airport...
Shrimp nuggets on a stick
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9 hours ago, ElsieD said:
@KennethT I daresay you weren't sitting in "the back of the bus". Looks good.
Actually we were in the back of the plane. Thus flight only has biz and prem economy. We were PE and got a great deal about a year ago. It was like $600 each way.
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Singapore Air NY to Singapore non-stop (about 17 hours)... 2 meals, a pizza bread, and various snacks/sandwiches in between...
Pork panang curry
Shrimp in tarragon cream with pretzel roll
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I have no experience with milling flour, but when grinding other materials, it is normal practice to start coarse and progressively grind finer and finer. If you are concerned with heat, you may need to wait between passes for the flour to cool before grinding again.
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2 hours ago, liuzhou said:
Early tomorrow morning, I'm off travelling for about three weeks in
eroticexotic lands where I'll no doubt be eating strange delicacies and worse!Tonight's rather uninspiring dinner was a final fridge and larder clearance effort.
Pork tenderloin medalions, baked spud with blood sausage, Shanghai bok choy.
Hopefully you'll be posting some of those
eroticexotic dishes.... can we get a preview of where you're headed?-
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6 hours ago, liuzhou said:
Actually, lá lốt isn't betel leaf, but a similar looking but only distantly related plant, Piper sarmentosum. They do not taste the same - in fact, I wouldn't use betel leaves; the taste is too strong. I've never seen lá lốt outside of SE Asia, but the leaves may be available in Vietnamese markets in places with a largish Vietnamese settler community, I suppose.
Vine leaves are sometimes suggested as a substitute, and I can see that your lettuce worked, but you are not getting the fragrance of the real deal.
I'm sure yours were great, but if you ever manage to track down the leaves, you''ll appreciate the difference.I've always seen la lot translated as betel leaves, but they are also called "wild betel leaves" and are completely different from the thick betel leaves used for chewing. As liuzhou said, they are distantly related - the leaves for eating are piper sarmentosum, while the ones for chewing are piper betle. I can find the sarmentosum leaves here in NYC on rare occasion if I go to a thai store... in Thailand, one of the uses is mieng kum which is a snack that uses the raw betel leaf as the mouth delivery device.... One time I was planning on making mieng kum and was talking to the owner of my typical thai store (he's from Chiang Mai) who usually stocks the betel leaves - he was out of stock, but he recommended using spinach leaves as a substitute... it's not really close either, but I think it would be slightly closer than lettuce.
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I''m no expert, but I"m assuming that the internal temperature of the baked shortbread would be high enough to eliminate anything growing, correct? Do you know what the internal temp is when fully baked?
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8 hours ago, Kerry Beal said:
Our next step involved dropping off a DCM 20 (which is a rather large melanger) to the Gotham Bar and Grill. We were extremely impressed with pastry chef Ron Paprocki's ability to turn out chocolate from this tiny, tiny, tiny space in the kitchen.
By now we were getting a little peckish and found ourselves down the street from the Gotham Grill at this great little place Tortaria.
Chips and guac.
Esquites for me.
Cheese quesadilla for Bhavani.
Some other sort of quesadilla for @Alleguede
Braised short rib sandwich for Bianca.
That's hilarious - I was 2 doors down from you this weekend - we went to the fish taco place for lunch on Saturday!
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Here's an interesting study done by Univ of Michigan that tested how the amount of light during the seedling stage of basil affected the yield at harvest. Seemed like a well controlled study - although, as the article even admits, this may be crop specific. For instance, we know that basil loves tons of light - it's hard to give basil too much light, as opposed to other crops (like strawberries) that do worse under high light conditions, even with temperature/humidity/etc. the same...
https://www.producegrower.com/article/lighting-basil-seedlings/
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Wow - I'm not usually a dessert person, but those look and sound amazing - I love the idea of savory desserts - I'd love to try that fenugreek cake!
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We order in quite a bit. I wish we didn't have to, but work/time pressures are what they are... so, if I don't want to eat at 10PM and go to bed at 10:30, that's it. Sometimes we use Caviar, which gives us access to restaurants that wouldn't normally deliver to our area. If getting delivery from a few blocks away, personally, I like to call the restaurant and order directly, but my wife (who hates to use the telephone) usually winds up using Seamless.
I have noticed that some restaurants charge slightly higher prices on their Seamless menus than they would if you called directly... but in general, I justify using the apps by saying that if I didn't order from this restaurant using the app, I'd probably order from somewhere else. So, even though they are subjected to fees, they're getting an order they might not get otherwise. Plus, I can't imagine that any business would belong to an association like this that would cause them to lose money. Sure, they may not make as much profit as if you called directly, but if they were losing money on each sale, why bother using the service to begin with?
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Getting warmed up for our summer vacation...
Kari ayam - coconut chicken curry
Belacan baby bok choi
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SV salmon with nam jim seafood...
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Gardening: (2016– )
in Food Traditions & Culture
Posted
When I had more time, I've grown a decent amount of food in my Manhattan apt... Why should your building care?