KennethT

This is one dish I still crave from Hanoi. We loved it so much, we almost missed our flight because we spent so much time looking for a street vendor who had it on our last day there.

I'm with you @Anna N hold the truffle oil please. To me it tastes nothing like truffles - it's just way too overpowering

ah... I forgot that the sensor wasn't completely waterproof..

I was thinking that the probe didn't necessarily need to contact the liquid because you want the humid air temp to be at target temp, right? Is it possible to fit the entire probe in the tagline or will it not fit/work?

Could you put the Paragon probe in the tagline and set the temp that way?

Looks great! Do you have a light box or something that you use to take your photos? The lighting is always so even....

I'm sure it's great if you have to grind 3 pounds of peppercorns...

Do it yourself summer rolls.... With lime/fish sauce based dip cause it's healthier...

@Anna N Interesting - just by the name, one would think that all the servingware - cups, bowls, plates would be made from celadon. Years ago, my wife and I picked up a whole bunch of celadon in Chiang Mai - at a factory/store called Baan Celadon (Celadon House). Beautiful stuff - all handmade, and at the time, a great bargain - especially with what the exchange rate was back then... not so much nowadays...

I never would have thought to use a mandoline for deli meat... how did it work out?

Sub some of the sugar with isomalt

wow - this has a 2 month arrival window! They estimate from Mar 26 to May 20! I may wind up moving in that time period so I may have to put this off till later - but it looks great.

It depends. Gravies thickened with cornstarch are not as stable - especially if you plan on saving/freezing some for later. Also, they can have a sheen and consistency that some people don't like.

Bumping this thread.... I like to have some loose leaf jasmine tea in the morning on the weekend. I've been getting my tea at McNulty's* for years, but have never really been thrilled with the quality. Does anyone have a good online source for this? *McNulty's is a famous shop in NYC... they have a website - https://mcnultys.com/

I have a similar mandoline - the Super Benriner! from Japan!! Lots of !!! on the packaging... it came with a few different width blades you could attach that would julienne all in one stroke. It's great when I make green papaya salad.

what is the brownish paste on the burger? I do find it amusing how much chinese/asian food you've had... started making me think that Dutch people either have very little food that is native to them, or they LOVE chinese food!

Sort of. The ceiling will be open to the studs - so I imagine that the cabinets will go very close to the bottom of the studs (give or take an inch or two), but then we'll have the space between the studs to store whatever we can fit in there.

That would have to go on the wall in the living room... One thing I don't like about the new apartment layout is the lack of wall space in the kitchen. But it has a lot more countertop space than my current apartment. My current apartment has lots of accessible wall space, so I store all my spices in magnetic tins on a whiteboard I got from staples, as well as some large spoons that hang from the wall as well... and my magnetic knife block.

We're keeping the same fridge and were thinking about a similar small cabinet above. I have a similar small cabinet currently above my microwave/recirculating hood. We're also pretty short so we need a step ladder to get into it. Right now, I only keep things that are used VERY occasionally. I do like the doors on it though because it keeps the aerosolized grease off of the stuff inside. We currently keep a bunch of stuff on top of our refrigerator as well - stuff like the boxes that contain zip lock bags, plastic wrap, aluminum foil, etc.... I will have to rethink this once I figure how much space we'll have - I'd hate to have to move everything every time I need to access something in the cabinet.

@Rickbern My wife used to have an apartment with the shower in the kitchen! An old tenement building in Alphabet city in the mid-90s...

@chromedome Thanks - I can picture the double sided rack... it makes sense. Don't knock yourself out for photos of it unless you want to for yourself.

I have a roll-able island in my current kitchen. I didn't think it would fit in the new one, but we shall see... unfortunately, the kitchen is directly across from the front door and coat closet, so I don't know if I could hang a pot rack over the island in between....

How 'bout some blackened catfish? Jambalaya? I once had an amazing jambalaya at Coop's in NO that had rabbit as one of the meats... it was crazy good... and Crystal hot sauce...

@chromedome Yes, we'll almost definitely be storing something on top of the cabinets - although I really don't know how much space we'll have - whatever it is, we'll make the most of it I'm sure. I LOVE the idea of the toe drawers. I'm definitely going to talk to my contractor about that!

I like the idea of the utensil bar - it's basically the same function as my pot rack but against the wall and without the shelf on top... but I don't think it'll work in my situation. I found a photo of the kitchen as it stands now (prior to demolition) - the new kitchen will be similar - but we're updating the cabinets (both top and bottom) and pulling out the range, putting more cabinets in its place. Behind where the range is now is open to the living room. The ceiling will be dropped to 7' - which will be just above the top of the cabinets. The cooking will largely be done on 2 portable induction burners - one high powered 230V one and either a Control Freak or Paragon, which will be done in the area to the left of the dishwasher - the cabinets above replaced with shorter cabinets and a recirculating hood. Also, that corner section of wall on the left (with the outlets) will be taken out and will have space for another cabinet. So, unfortuantely, I don't think there'll be room for a utensil bar either....