KennethT

@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.

Out of curiosity, how much does a package of Campari tomatoes cost up there? Here, they're usually USD4-5 a package, although sometimes they go on sale for 2 for $5

Did you add any oil or anything to the cast iron pan before adding the chicken?

People say I have that give when I'm talking in detail about things I'm interested in...

A few northern chinese places in NYC do the shredded potato. Usually dressed with salt, some vinegar and sesame oil; sometimes some julienne of some kind of chili. Quite tasty - I get them from time to time. But I don't know if the potato is raw, or slightly blanched.

I love Coop's.... my wife and I would go there for dinner for the first night (we usually landed pretty late) every time we went to NO, which, for a while was once a year. I'm glad to hear their Jambalaya is still holding up.... also, I don't if this is still true, but years ago, they would only have Tabasco hot sauce on the table, but upon request, they would dig out a bottle of Crystal from behind the bar...