KennethT

If we're going to do this, I have a couple things I can contribute... I have a TWG Tikuanyin Imperial that I brought back from Singapore...https://twgtea.com/teas/loose-leaf/ti-kuan-yin-imperial This is a lightly oxidized oolong - lots of green notes. I also have a pretty heavily oxidized Tikuanyin that I get regularly at a shop in NYC - https://mcnultys.com/collections/oolong-tea/products/tikuanyin It has lots of roasted notes - I make this gong fu style on the weekends when I have time.

I've been looking at recipes online for potato masala and they seem to consistently say "use whatever potato you like" - but surely, there must be a textural difference if you use a waxy potato vs a starchy potato... which is more traditional? How do the different results vary?

Here's the final results: It was pretty good - but one thing I didn't think about is the fact that the underside of the chicken doesn't get any browning in the CSO, so the shrimp paste was still a little raw tasting - shrimp paste goes through a radical transformation when fully cooked. This is why the shrimp paste works well in traditional satay because all of the surfaces get a nice browning on the grill... like this: Also, when I got home from work, my wife and I decided to go with a lime/fish sauce/garlic/chili/cilantro sauce rather than the curried peanut sauce... it's a lot healthier!

Right - I figured it would be about $0.50 for a taco...

@BonVivant Are those prices on the board typical? Is that the price for 1 taco?

To me, the only thing that helps with too much chili heat is sugar. It may be a problem adding sugar since that will change the flavor of your dish, but I always like a nice refreshing lime-aid... taking a sip once in a while helps cool the burn.

to aid your rumination.... these guys make the best grow tents out there... they're a little more expensive than the average you can find on amazon, but the quality is fantastic - they're indestructible and easy to clean... https://www.gorillagrowtent.com/

I know it's a bit more effort - but what about a small grow tent? You could probably get a bunch of different herbs in a 2x2 grow tent with a couple inexpensive LED light fixtures. The tent zips up so there's no 'unauthorized' entry....

I've decided to make an un-satay... the marinade for the thighs is close enough, so now, I'll just make the curry/peanut sauce. I've never made satay before, but I still dream of the satay I had at satay clubs in Singapore.... hopefully this will be close.

I'd love to get in on this, but my only issue is that I only really have time to devote to it on the weekends... at work I don't have the time nor the proper facilities. Lately, I've been on a jasmine kick in the mornings, and a gong fu tikuanyin oolong in the afternoons...

to me, dried curry leaves taste nothing like the fresh ones. I can get fresh curry leaves on teh stem at two stores within walking distance of me... one of these days I'm going to try to root it. If I can do it, I'd be happy to root another cutting and send it to you... but your friend at work may be faster than me - I don't anticipate being able to get to it for several months... I make a couple of different curries that use them... I usually make a big batch and freeze it - they both freeze really well.

For all the SE Asian stuff you make, and the gardening you do in the summer, I'm a little surprised you don't have a bunch of herbs growing in the windowsill*... like cilantro, lemongrass, holy basil, etc.... it would take the noodle bowls or drunken noodles to a whole nother place!!!! *or somewhere room temp where there is a good amount of light Is it because the cats might eat them or knock them over?

@heidih Yes, I'm in a small NYC apartment, but I have a stove-top smoker and I'm not shy about using it! So far, I've decided to marinate the thighs in a paste made from pounded ginger, garlic, cilantro stems, shrimp paste, chili, palm sugar, fish sauce and a touch of coconut milk. Yes, it's very SE Asian-y and hence not far out of what I do on a regular basis, but it has no lemongrass (which would not be out of place here) and ginger is not that typical... so it's slightly different from my norm. What is different is that I think I'm going to steam-bake the thighs in the CSO - and probably make a dipping sauce from garlic/ginger/fish sauce/palm sugar/chili/lime juice/cilantro leaves. Yes it looks like vomit... But it smells great!

I am in a rut... For the life of me, I can't think of anything interesting to do with the following ingredients... help please!!!! skin on chicken thighs cilantro (including the stems) limes ginger My pantry is well stocked with most things needed for anything west of the pacific ocean...

I always degerm my garlic - especially this time of year when the garlic I can buy is 1/3 germ. I use raw garlic all the time - it's very common in SE Asian food, combined with lime juice and fish sauce. I've never noticed any bitterness this way. Also, the less it is crushed, the less bitter it will be - so I second the idea of dicing rather than smashing/chopping if you would like a milder garlic flavor.

This is similar to practically all local places we've seen in SE Asia... but if you look closely, you should at least see certain things - different people who handle money vs handle food; raw meats being kept cold, etc...

My first attempt at Indian food (in a long time) - Goan curry with salmon

Who is this?

Definitely save some for the summer and some good strawberries. Personally, I like the balsamic with strawberries and either just slightly sweetened whipped cream or some whiped creme fraiche...

I'm enjoying this thread, even though I only eat breakfast while on vacation. But I am looking to integrate Indian food into my cooking rotation for dinner (right now there's a lot of SE Asian / Chinese flavors) so I find it enlightening to see ingredient combinations and methods. Thank you!

Which ACN do you like? Looks like there's 2 versions for induction - the stainless and luxe which has an anodized alum interior...

Does the Paragon probe go in the pan or underneath it? From my understanding, one of the things that makes the CF unique is that it has a probe built into the surface of the unit (that the pan sits on) which directly measures the temperature of the pan itself, not the pan contents. Edit: Sorry - I just found info on the mat (I didn't see previously) that shows the mat's purpose - to measure the pan temperature....

The newest update.... https://www.prnewswire.com/news-releases/fairway-market-secures-financing-for-voluntary-chapter-11-to-facilitate-sale-of-assets-300991918.html They don't mention which 5 stores will be closing...

I'll echo the 'thank you' statements! I always enjoy your trips!

I just checked - fairwaymarket.com has the same denial of both the Chapter 7 and closing of stores