KennethT

I routinely (once a week) cook salmon in a similar way - I use a bath temp of 115F and cook to a core temp of 102 using sous vide dash to determine timing based on thickness. It comes out just the way we like it every single time.

A friend from the Loire once told me that Savennieres is not for drinking, but for pouring on oysters! All that malic acid....

YES!!!!!!!

I wish there was a "YAY!!!" button... I'll be very glad to see you out of there for more than one reason! Hope tomorrow goes as easily as possible!

Was the rice you made sticky rice (aka glutinous rice)? I assume so since you mentioned that it had to be soaked for 10 hours... When I make sticky rice, I steam it (post soak) in a standard steamer insert in a pot for 20 minutes. I usually don't make that much (just for 2 people) so I can spread it flat in a layer about 1" thick so I don't need to flip it. After 20 min, I take it off the heat and let it sit covered over the hot water (no longer steaming) for another 10 minutes, and it comes out perfect. I've always been curious about using one of those Lanna baskets, but I don't make nearly enough sticky rice to make the storage space it requires worthwhile (I live in a small apartment)...

@rotuts is right - pasteurization kills just about all the bacteria that is present, but not the spores. So, in the danger zone, spores can activate and create more bacteria.

I don't know anything about staying in Lodi, but there are some very good wines from there... Shameless plug of a recent article written by my wife about some Lodi wines... http://damewine.com/2019/07/what-is-success/

@JoNorvelleWalker When I first saw the top photo, I thought you were deep frying in an ice bucket!

Huh. All the ones I've seen in Manhattan Chinatown are like the durian - frozen and defrosted. Which markets have you found them in?

I've never seen a fresh mangosteen in NYC. Frozen/defrosted, yes, but those are disgusting. BTW, the purple rind is not usually eaten - put it this way, I've never seen anyone in SE Asia eat the rind. And better than cutting the rind with a knife, which will invariably cut through and bleed some of the tannic rind juice into the white flesh, it's better to turn the steen upside down (sepal side down), but between your hands and gently crush. The rind should split open without damaging the internal part. A long time ago, I had read that some farmers tried to grow mangosteen trees in Puerto Rico, but the research I read showed that the trees are very difficult to transplant and the success rate was horrible. From what I understand, any fruit coming from Thailand or anywhere else in SE asia has to be frozen - it's not allowed to be imported fresh.

Sorry to hear it @Anna N - hopefully you'll be back to normal soon and back home eating what you'd like. Best wishes to you!!

I've never had them at home (they look like they've been sitting around way too long) but I always have them when on vacation in Asia. Yes, mild, but are really refreshing and great with a little salt and a squeeze of lime.

Fascinating! Thank you for sharing!

I was just doing some more reading about the Hestan Cue... I'm not a huge fan of how necessary it is to use an app to control it. Plus, the idea that in order to take advantage of it you need to use their pans - it doesn't seem like they have that many choices - just 2 pans? Still, I'm curious what you think about it after using a bit, especially compared to your experience with the control freak.

I don't have one of these (yet) but when you hear something like that, it reminds me of arcing - I wonder if there's a loose connection in there or something causing that. Can you contact Breville/Polyscience? I'm pretty sure something like that is not normal, and potentially could be dangerous, especially if the arcing gets to the point where it can either start a fire, or let's power touch the metal case which could be shocking.

Yes... this... definitely!

Yes! Thanks for taking the time to post this!

It's your thread - you should be able to do what you like with it!

Nahhh, I've been like that since I was 7....

My local store has been out of stock for a while... they say it's too expensive to bring in a whole whale for just a few customers...

Bumping this thread... the other night, I saw a show on BBC America featuring Gordon Ramsey cooking in South Island... he was learning about Maori cuisine from Monique Fiso, who is the Maori equivalent of our own @gfron1. Evidently, Maori cuisine features a lot of foraging, and some of the best product is not so easy to get to. I'd love to be able to experience some of that type of cuisine - does anyone have any suggestions? Unfortunately, Monique's restaurant is in Wellington, which is nowhere near where we'll be... but I was hoping there would be some type of Maori restaurant in the Otago area...

1-10-10?

I've used this recipe before, and it's great. I always have a supply on hand in the refrigerator... https://thewoksoflife.com/how-to-make-chili-oil/

I think they should have called it "naan in a caan"....

Unless I'm on vacation, I never eat breakfast - other than having some green tea. It's not like I'm intentionally fasting though - I've never really eaten breakfast, even when I was a kid. For me, this works - if nothing else, it limits my calorie intake and helps me not gain weight by eliminating 1 meal a day. It's only hard for me to do once I get home from vacation, as my body has adapted to eating 3 times a day, so when I get home, I get hungry around 9AM... so, when this happens, I 'wean myself off' eating breakfast by having a snack and then eat that snack 30 minutes later each day, eventually the snack time coincides with lunch time and I'm no longer hungry in the morning.