KennethT
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Posts posted by KennethT
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2 hours ago, mm84321 said:
Singapore-
Hainanese chicken rice, paper dosa in Little India, bean curd with pork, chili crab, bak kut teh.
You're killing me!!! Was the Song Fa bak kut teh in the airport? I'll be in Singapore for about 5 hours in a few weeks - not enough time to head into the city, but it's enough time to check out the Jewel and also grab something to eat before Singapore Airlines feeds me to death. How was it? Have you had bkt before? If so, how did Song Fa compare?
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4 hours ago, mm84321 said:
Thailand. Other highlights: Tom Yum, Miang Kham, stir fried morning glory, spicy mango salad, and southern crab curry. Thai food is amazing..I kind of figured Thailand - given all the Thai writing - can you be more specific? Where in Thailand? I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty....
Ahh.... the milky tom yum! I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...
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@mm84321 Where was this?
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2 hours ago, liuzhou said:
I'd love to know more about that sauce - especially a name
I've been eating Beijing Duck in Beijing for a quarter of a century and have only ever been served the tian main jiang, even in 便宜坊 (biàn yí fānɡ), the oldest Beijunng duck restaurant, established in 1416.That doesn't sound like much of a recommendation! 😄
She called it "traditional Beijing hoisin" but I don't know if it's really a hoisin or something else that she called hoisin just because she figured it was a word that I was familiar with. I can try to find out from her more info....
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6 hours ago, liuzhou said:
They are not the same thing. I'd say the only similiarities are that they are sweet and Chinese.
Sweet bean sauce, from the north of China, despite the name, is largely made from fermented wheat, with only a tiny bit of soy bean. It gets its sweetness from a type of musk melon used in the manufacturing process. It is thick, black and yes, sweet. It is the traditional sauce with Beijing duck.Hoisin sauce (海鲜酱 - hǎi xiān jiàng), from the south of China, 1,171 miles from Beijing, literally means 'seafood sauce' as it's mainly used in Cantonese / Hong Kong cooking to accompany seafood. It contains no seafood, but is made from soybeans with fennel seed, red chili peppers, garlic. wine vinegar, five-spice powder and gets its sweetness from sugar.
I was told by a Beijing friend of mine that the traditional sauce for Peking duck in Beijing is not sweet at all - but in fact is quite herbal, although most places use the sweet sauce that is now more commonplace. She directed us to one PD specialist who still uses the traditional sauce - and she was right - it was intensely herbal. It reminded me of some traditional chinese medicine remedies I've used in the past.
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Your photos and method look great! But, for some reason, I always thought that crackers were a laminated product - the dough is folded many times (like a croissant) before finally being rolled thing and cut. I once saw a video of an industrial cracker factory and they had a huge machine that would drop a thin sheet of dough onto a conveyor - but the conveyor didn't only move one way - it moved back and forth to progressively stack dough in a few layers as the conveyor went down. It would then go through another huge machine that would roll the layered batch into a single thin smooth layer.
Skip to around 1:57 for the rolling/sheeting
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Bumping this thread... does anyone know of any casual but good places in Oamaru? We'll be spending our first lunch and dinner there, immediately after landing in Christchurch after 30 hours of flying and a few hours drive - so no long tasting menus....
We were thinking we'd pull in, grab something for lunch, then take a nap, get dinner then watch the blue penguins come in around sunset (around 9-9:30 this time of year) and go back to bed!
We're looking for standard NZ fare - fish/chips, local lamb, venison, etc....
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I was thinking about a cheap butane burner - but since we'll be flying internationally to get there (about 30 hours each way), I don't think I'll be able to bring a can of butane with me, and we have limited time on the ground so I wouldn't want to use a lot of time hunting for one.
I had visions of a New Zealand rack of lamb (pre-sliced into chops) that I could grill on the engine, but after seeing a few videos of guys cooking steaks, I don't think I'll really get any browning - the exterior just looks kind of grey which isn't very appealing.
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38 minutes ago, Anna N said:
I know darn well we had a topic on this and I know that @andiesenji contributed. I hope somebody can search it out and give you a link to it.
I figured as such and before posting did an "exhaustive search" - but my search skills are sorely lacking on this site...
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In about a month, my wife and I will be traveling and will be doing some road trips (Southern hemisphere - so summer). One of the days of our travel will be Christmas day, when, chances are, no roadside cafes or stands will be open and we will be driving practically all day. The scenery is expected to be beautiful and I figure it would be a great time for a picnic. Originally I was thinking about getting some sliced meats or sausages and cheeses and bread and having a simple picnic, but it occurred to me that I've got a good source of waste heat going to, well, um, waste.
If I bring some heavy duty foil, I figure we can make something quite nice while we enjoy our scenic drive.
Has anyone done anything like this? If so, any help you can provide so I don't have to reinvent the wheel so to speak?
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@Shelby What are mallards like? I'm sure I've never had one - the only ducks I've ever had were farmed. They look really small for ducks - since you can fit 2 on a CSO pan... and really lean!
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7 hours ago, liuzhou said:
Me too. Mainly because it is only vaguely related to broccoli, being one of the many brassicas. I've always thought the name Chinese broccoli to be somewhat misleading.
Incidentally gai lan is the Cantonese name. I know it as 芥兰 (jiè làn), the Mandarin name. It literally means "mustard orchid".
Me three.
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I've had fish/seafood on some flights in SE Asia and they've been quite good. I was surprised how good the calamari and shrimp dish that I had on Singapore Airlines (in Economy) was... both were perfectly cooked.
In about a month, my wife and I will be heading to New Zealand, via Singapore - yes, it's really out of the way, but the flight was less than half the price of going via Air New Zealand.
Singapore Airlines has a new thing - not only do flights leaving out of many airports have a "book the cook" where famous chefs design a meal - this makes like 8 choices, on top of the 3 choices for the standard inflight menu. You choose your dishes in advance - up to 2 days in advance or something like that. The last flight we did over teh summer we did that, but the problem was that we had no idea what the inflight menu would be... Now, you can choose between book teh cook and the inflight menu - they tell you those choices in advance as well... So that's like 11 choices for each meal, in Economy! (well technically it's Premium Economy, but on the direct flight from NY area to Singapore they only have Biz and PE).
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2 hours ago, rotuts said:
my favorite at Rice Noodle Thai eatery :
Duck w green peppercorns and Thai Basil with broad rice noodles
as good as it gets
minus the broccoli!!! They should have use chinese broccoli, which tastes nothign like regular broccoli (thankfully)...
Also, a great combo with fresh peppercorns is grachai - sometimes translated as wild ginger or lesser ginger... doesn't really taste like ginger though. You can get it shredded and frozen... a little bit goes a long way - but the combo is magical!
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3 hours ago, liuzhou said:
Would that be Yat Lok? Their goose is awesome (and deserving of the Michelin star) but to be honest, I've never had a bad roast goose in HK or Guangdong.
Gratuitous Roast Goose Picture
I hadn't heard of Yat Lok. We went to Yung Kee based on @hzrt8w's recommendation here:
He was really helpful in planning our trip at that time.
Love the gratuitous goose shot btw...
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When I was in Hong Kong, there was a very well known restaurant that is best known for their roast goose. They're a cantonese place so of course they also have the steamed fish and other roast meats, but that goose was to die for. We actually (inadvertently) went there twice! The prices of the cooked goose served in the restaurant was significantly less than what a whole raw goose costs here in NY...
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Dimmers are not an issue - the lights I've been experimenting with are 24V DC, and I found a great driver which is dimmable by varying the resistance across 2 terminals - very easy for me to integrate into an automated control system, or just with a variable resistor. Are the 120V COBs dimmable? I'd assume not since the driver is built-in...
I was planning on having the tree lit with different lights than the rest of my plants because the new apartment is a loft space, so I'd rather not have blinding lights on while we're sleeping! So if I was to give the tree 16 hours of light, I'd have the lights turn on around 6AM and turn off at 10PM which will coincide nicely with our normal schedule.
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2 hours ago, dcarch said:
I don't know if there are published spectrum data for these COB chips other than "cool white" and "warm white". I have both, but mostly I use cool white. They seem to work well.
I use them almost year round. In the winter for growing salads, and spring for starting seedlings. None has failed so far.
In my setup, I use two chips per fixture. that's 300 watts total. That does generate a lot of heat. So a heavy duty heatsink and powerful fan is a must. 110V muffin fans are not powerful enough, You can find cheap used powerful 12vDC computer room rack fans on ebay (mine was $3.00 each). However, they are noisy, so I used a 12vDC power supply + an adjustable low voltage regulator(controller) to slow down the fans.
I was lucky to have found (ebay) those heatsinks. Actually it was one huuuuge heatsink that I cut to size. I use two fans in case one fails. That would instantly fry the LED chips.
Those half -round clear plastic round lenses work well to focus the chips (ebay).
300 watts of LED can light up your whole apartment. May be you can get by with 50W to 100W. You can buy them rather them making them.
dcarch
Thanks a lot! This is the current lime tree setup (recently pruned):
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I am sick of the purple light in the living room - hard to see during the day, but at night it's really annoying.
For the new apartment, I've been experimenting with these for general ambient lighting:
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It's a quad row LED strip light about 2 feet long, attached to a 1.5"x2'x0.5" thick piece of aluminum to act as a heatsink. Each 2 foot section uses about 24W... I am testing 3 of these sections in my bedroom and the lighting is equivalent to a 300W halogen torch lamp but much more even and pleasant.
I thought about using them as a plant light, but when I measured it with my PAR meter, the PPFD is only about 100 umol/m2/s at a distance of 18"... so even 2 of them wouldn't make enough light as a sole light source for the tree. One problem is that it has a beam angle of 180deg, so I'll try using an acrylic half round over it to see if I can get better results.
I think my biggest problem is that I don't really know how much PPFD the lime tree really needs. There's tons of data about what other plants like lettuce, tomatoes, cucumbers, etc. need in terms of DLI (cumulative PPFD), but I can't find any for a dwarf lime tree, so in the absence of data, usually more light is better than less! Plus, if it's too much light (like you can get with lettuce which has low DLI requirements), you can always move the light further away which will dramatically decrease the intensity.
I'm thinking that I may try to use one 150W COB per fixture (rather than the 2 that you have) - that will be less heat for the heatsink/fan to have to get rid of, and I can use two of them to distribute the light around the tree more evenly.
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10 hours ago, Kerry Beal said:
Good to know - tell us more
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Are you guys going to try Kawi in Hudson Yards before you leave? I haven't been there (or anywhere in HY) but it's supposedly the best thing there...
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I've been thinking about this... according to Modernist Cuisine, a lot of the aroma of grilled foods comes from fat dripping off the meat, hitting the hot coals beneath, vaporizing and rising up and settling on the meat. The Philips is smokeless because the heat source is not directly beneath the food, so whatever drips off lands in the drip tray, never to be vaporized. So by extension, this would mean that the grilled flavor is less pronounced on the Philips than on other grills.
Do the users find this to be true or do you think the difference is negligible?
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On 2/20/2019 at 11:25 PM, dcarch said:
The Sun Will Come Out, Tomorrow
Today, Everyday, ---- Just flip a switch.
It has become easy to build your own high power LED grow light. COB 110vac LEDs are not expensive. No more need to have complicated power drivers..
I made 4 COB LED grown lights, each with two 150 Watt chips.
Cooling fans and heat sinks and switches. Plus Acrylic rods for focusing.
1,200 Watts of light. So incredibly bright. It's like having my own sun!
With only one light turned on
No, nothing medicinal or recreational.
dcarch
@dcarch Do you remember what the spectral output of the COBs you used were? I will be moving soon to a new apartment which doesn't get any direct sunlight (it's north facing) so I want to give my lime tree a lot more artificial light than I've been giving it for the last few years. Your COB devices seem to have worked really well so I figure I'd steal your idea... most COBs I see are labeled "warm white" or "cool white" which isn't really a spectral output but more of a red/blue ratio... I'd appreciate any help I can get so I don't have to reinvent the wheel. BTW - after using the lights for a year, are there any changes you'd make? Thanks!
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I'd love to take you up on your offer (especially because I live just across town from the Javits), I'm going to have to be going to work a lot this weekend, which is out of the city... damn!
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10 hours ago, Kerry Beal said:
And then one goes to Trader Joes for a couple of things, Target to buy sugar and comes home to make white chocolate in the bathroom.
As one typically does...
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Dinner 2019
in Cooking
Posted
Thanks. Tian Tian is actually one of my least favorite chicken rice in Singapore, although it used to be better years ago - the texture of their rice is great, and the chicken is good, but I'm not a huge fan of their chili sauce, and they're very cheap with it. Also, the last time I was there, it didn't even come with soup, which is ridiculous. My go to nowadays has been Wee Nam Kee - they're not in a hawker area but it's a restaurant (but I think their prices are less than Tian Tian). The rice and chicken are great, but also, their is a big container of chili sauce on each table along with containers of freshly grated ginger and a bottle of sweet soy sauce, so you can add as much ginger as you like and the same with the sweet soy sauce. Also, their chili sauce is better balanced - it has more chili flavor and is not super spicy. The last time I was at Tian Tian, they provided the same small dish of chili sauce that's in your photo, and they didn't have containers of sweet soy sauce anymore - when I asked for it, the lady scowled at me and then reluctantly found a bottle behind the counter and squirted a line of it on the side of my plate. You should have seen the look I got when I asked about the soup and requested another dish of chili sauce!
I've never been to "No Signboard" but have had teh chili crab at a few other places - love that dish!
Definitely interested in seeing the Jewel - although we'll be getting in just after they close the trails through the forest area for some event or something. But I love that airport - I usually try to see the butterfly garden every time I go! Plus, I'm still debating about where to go for dinner in the airport - I've whittled it down to about 5-7 choices, but the selection there is ridiculous.