KennethT

@Duvel Love these pics... you can never have too much Khao Soi when in Chiang Mai... when we were there, our hotel was about a 20-30 minute ride away from Chiang Mai proper, and they had a shuttle that left every hour. We wound up missing said shuttle from the night market to get back to the hotel because we got distracted getting some great mango with sticky rice from a vendor, and then basically had to run back to the meeting place, only to get there like 5 minutes late... But that mango with sticky rice was totally worth it!

Chicken thighs in the CSO with home made Sriracha

Was one of the sausages a sai oua? I love those - I had some amazing specimens in Chiang Mai around 13 years ago... and khao soi!

OK, I'm now a convert... 425 steam bake chicken thighs for about 28 minutes worked great... the skin blistered and was super crisp, and the flesh was completely juicy and succulent... and it was practically no effort. I did it on a rack over the baking tray and set the main rack on the lowest rung - but I think I'll put it up a notch next time to get a bit more color on the skin, even though the texture of it was perfect. The only issue is that the bottom of the thighs had no color whatsoever... maybe next time I'll put it directly in the baking tray without the rack, and reduce the time a bit since it may be cooking from both sides a bit faster. Pics to come in the dinner thread... coming soon

hmmm... unfortunately, Japanese is not anything I have attempted to learn (yet)... but it seems that the recipe is to marinate in the bag for 30 minutes, then drain on a rack for 4 minutes, then brush with the marinade... Where are the Japanese reading folks when we need them? @Duvel ??

@Anna N Looks like a marinade bag to me...

Damn that looks good. The texture on that bread looks very reminiscent to what I saw all over Saigon... too bad nothing like it exists anywhere in NYC (at least anywhere I've tried - I'm always open to suggestions!)

Years ago, I also snapped the handles of a lime squeezer on an especially dry lime. Hurt like hell! Now I'm a lot more careful when I use its replacement.

Actually, my wife is a little odd (she would be the first to say it) but she doesn't like her english muffins toasted - she doesn't like the possibility of the toasted bread scratching the roof of her mouth as she tastes a lot of wine for a living and having a scratched up mouth could be either painful or cause her to not perform as well as normal.

When heating things for short periods of time (like some have suggested defrosting bread products at 300 bake steam for 3 minutes), do you count the time from the moment the oven turns on, or do you wait for it to preheat first? I tried defrosting a frozen english muffin at 300 for 3 min - I put the em in the oven then pushed start. By the time the 3 min was up, I don't even know if the oven was at full temp yet, and the em was still frozen in the center and wet from condensation on the outside. So I tried a few more (cooling the oven and keeping the door open to get rid of the steamy environment each time). I found the best results with 5 min at 275 - this gave it enough time to fully defrost, and for the surface liquid to disappear.

No, basically the bottom only. Magnetic field decreases by the square of the distance.

When reheating leftovers, how do people usually do it? Our typical routine is to put the leftovers (from dinner, say) on the original dinner plate - this gets covered with plastic wrap and put in the refrigerator. To reheat, we just put the dinner plate in the microwave. I assume one couldn't put a standard dinner plate from the refrigerator into the CSO... so would we need to put the leftovers in an oven-safe dish to reheat?

Wow. That is the fanciest Domino's - actually any fast food chain - store I've ever seen!

I reheated 3 NY style pizza slices last night (from the refrigerator) - one at a time, all done on the rack over the square pan... I first tried it at 425 steam-bake for 5 minutes. Reheating was even, but it came out very floppy - not quite damp, but certainly not like the original. #2 was started at 425 convection bake, but the edges started bubbling way before the center, so I dropped it down to 300F, which seemed to be the winner for slice #3 - 300F for about 4-5 minutes on conv bake...

what is it? how big is it?

I've always bought pre-purged crawfish from the Louisiana Crawfish Company... all they ever needed was a rinse to refresh them after their long journey. Like Shelby, I always thought they had a sweet and fresh taste as well... and while I love the tails, my favorite part is sucking the heads - especially after they've been soaking in a good boil for a while. The head fat is ridiculously sweet!

You may have been joking, but they're really called mudbugs because they live in mud - or swamps...

I guess - I've never used mine for that purpose either - but they are made of welded stainless steel so I imagine they'd be fine...

The sieve looks like a tamis....

Red Rooster is basically on the other side of the world compared to Bed-Stuy... it'd probably be faster to get to Boston (via Amtrak)... haha... Unfortunately, I can't help - I don't think I've ever been in Bed-Stuy and know little about it other than it being the focus of Spike Lee's Do the Right Thing which was about the racial problems in that area back in the '80s. As @heidih recommended, this is what Eater has about Bed-Stuy... https://ny.eater.com/neighborhood/1333/bed-stuy Note that it's not very recent - but there's not a lot of action in that neighborhood...

also, how does one keep the melting cheese from dripping onto the lower heating elements? In a standard oven, I put foil on the rack positioned below the rack I'm reheating the pizza on to catch any drips.

Thanks - it's standard "NY pizza" which means a relatively thin, slightly chewy crust - but not cracker thin. Also, what is teh toast level rack? Does that mean use the 'u' shaped rack with the 'u' upside down so the top is closest to the broiler elements?

Any recommendations for reheating a slice of pizza from the refrigerator? Usually, I'd let it come to room temp on the counter or microwave for a few seconds to take the chill off, then into a 300F oven on a rack for about 5 minutes....

What is sand ginger? How does it differ from regular ginger or it's more herbal/medicinal cousin galangal?

BTW - when I was young, my parents would routinely make roasts that were long past their birthday (not 12 years, but maybe two or three)... and we didn't have a vacuum sealer, but my father always wrapped things very well in plastic wrap and plastic bags, and they sat at the bottom of a large, non-self-defrosting chest freezer that was kept really cold - around -15F.