KennethT
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Posts posted by KennethT
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I was at a crawfish boil in Waveland, Mississippi (granted, everyone there was from New Orleans) and they put a pineapple in the boil - everyone loved it... pineapple or not, the boil itself tasted very standard - but sliced up, boy was that pineapple tasty!
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21 minutes ago, JoNorvelleWalker said:
My first strawberry is red.
Wow! This early? What variety are you growing? Is it June bearing (long day) or ever bearing (day neutral)?
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Here is a shot of my tent from 6 days ago - sorry I don't have a better close up of the plants:
Here is a close up of the plants tonight - just 6 days later...
These will have to be moved out of the "nursery" into their forever home soon - I'm already seeing some shading going on!
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The only fish/cheese combo I can think of is smoked salmon (lox) and cream cheese.... but I don't think that's what you meant, right?
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@Okanagancook What variety of grapes are you growing? What do you use for a training method?
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I wonder if the fat content of the cut was too low to begin with. The term "choice" is a pretty broad range when it comes to marbling. I've seen some cuts labeled choice that look almost like prime, and others that seem to have no marbling at all. The marbling is important because more highly marbled meat will be much more tender to start with than more lean meat. Lean meat is mostly water, so when dry aged for a long time, becomes more like jerky. Meat with a lot of fat doesn't lose as much weight because the fat doesn't go anywhere. I don't think I'd consider dry aging anything that isn't prime or almost-like-prime meat.
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Just finished adding a LCD and some buttons to my farden controller. Now I can check the temp, humidity and CO2 concentration from outside the tent without plugging in a computer.
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That international store looks amazing! When we were there, I didn't search anything like that out, but I wouldn't have thought to even look for something like that. I knew Saigon was an international city, but I didn't realize that it was THAT much... the quality of that stuff looked better than a lot of the stuff that I see in NYC.
That street video you took was exactly like what we experienced when we wanted to go to the "Chicken corner". Like a never ending parade. And yet the locals cross it without even looking...
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Wow, they've really expanded their menu... I remember when it was basically just the beignets, chicory coffee and hot chocolate. There was no where to go inside (well, there was a gift shop with canned coffee, tshirts, and beignet mix) but basically, you hovered around a table that looked almost done, then swooped in and waited for someone to saunter over and wipe down the piles of powdered sugar off of the table, and if you were nice, they'd wipe the chairs too as they were also covered - then you'd just place your order with them...
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I've never had a problem either, but I'm not a restaurant or bar squeezing out gallons of lime juice a day!
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These are different limes than we commonly see in N. America. The limes in Asia are like Key Limes or true limes - they are small, have seeds, and have a slightly different flavor than the Bearss Seedless Lime (which is what is typical in N. America). In fact, the Bearss is not a true lime at all, but a cross between a true lime and a lemon. The reason behind the creation of the Bearss lime was to reduce labor costs - using true limes are more costly since they have seeds that need to be strained, and they are smaller so you need to squeeze more of them to get the same amount of juice. Personally, I prefer the small, true limes - I like their flavor better, and when I use them to make SE Asian dishes, they taste more like what I've had during my travels. Unfortunately, they're really expensive here in NYC when I can get them... like $3.50 to $5 per pound!
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Also, you're in prime boiled crawfish season. I'd be eating my weight in them right about now.... Even though it's touristy and a bit overpriced, we thought the boiled crawfish at Acme was the best of any other restaurant in the Quarter, over our years of trying numerous places. Nice and big, and their boil is just about perfect.
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How was Bayona? My wife and I were there years ago (we sat in the garden right next to The Radiators) and it was really good. A nice thing about NOLA is that if you don't finish your of wine you can get it in a to-go cup.
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I've had them, along with fried crickets and meal worms as a snack in Thailand. They're actually quite tasty, but with a bit of a bitter aftertaste... not bad as a beer snack though.
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I thought the same thing about Ben Thanh... I wouldn't go back if you paid me to! We've never been so aggressively hawked/harassed as we were there. Loved the shots of the other stalls though. Your photos are bringing me back... I appreciate your effort in posting them!
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This is really interesting. Those banh xeo look like the ones we had in Hoi An and Hue - even the murky and delicious dipping sauce (I think also had pork liver) and thin rice papers for wrapping, and green mango as an addition. I had always read that the banh xeo in Saigon were larger, not as crispy, and were not served with the thick dipping sauce, but more of a nuoc cham, and without the rice papers for wrapping - instead they used very large mustard leaves and a huge bush of many different herbs, but no green mango.
So I'd be curious if that banh xeo place does it in the Central Vietnam way = sort of like how banh cuon is a dish from the North originally, but now there are a few places in Saigon that do it. The locals may like it because it is a change of pace from the typical version (as well as being really tasty)...
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8 hours ago, liuzhou said:
Unfortunately, I can't remember the name of the place - Something Club - but it is to the west of the Independence Palace and before the War Museum.
To my amusement, my dinner hosts all went for the western menu, whereas I went for the Vietnamese. I had Mango Catfish, Beef Knuckle and the Rambutan Sweet Soup.
It was very good, but the ambience was a bit too much above itself. And anyway, I prefer the street food. I'm cheap.
Based on the menu and location, I think it was Ly Club. We didn't go there (we preferred the street and local food also), but I had read about it in the guidebooks before our trip.
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@Lisa Shock According to a person who worked in a bakery in Saigon, no rice flour is used. But the wheat flour that bakeries use comes with a "dough improver" included.
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This actually happened the night before we left! My last meal in BKk was some toast in the hotel breakfast.. Then we had about a 30 hour trip home as a typhoon was heading for Taipei so I changed our flight to Singapore Air and took the long route home... BKk to Sing to Frankfurt to NY.... By the time we left for airport in bkk I could away from the bathroom (with the help of about 4 immodium) but I was just so tired...
And yes @Okanagancook that was me, sitting there with the trash bin in hand... It needed to be emptied several times... Ahh... Memories....
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Also, most of the small places are just reselling the bread that is baked elsewhere, usually somewhere in the neighborhood or district, unless it is an actual bakery. But most sellers in carts or stalls on the street get daily and sometimes multiple deliveries from the bakery per day and close when they sell out of bread.
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47 minutes ago, Smithy said:
I meant to ask also whether you think the leftover food is thrown away (as is legally required in the US) or goes surreptitiously to someone fortunate. You may not have a way of knowing, but if you do, I'd be curious to know the answer.
As for the rest - yes, it sounds almost exactly like what we've experienced.
Who knows! I would like to assume that being David Thompson's restaurant, and at those prices, he would run it with the ethos of throwing away anything uneaten as it is A) unsanitary for anyone else - especially because things were not provided with serving utensils for each dish and B) I'm sure the quality would decline if it would need to be reheated or kept warm.
But, it's Bangkok, so anything goes...
I didn't mention this before, but in the middle of the night after eating at Nahm (our last meal before our trip home) I woke up with violent food poisoning. There were times that I was actually sitting there in the bathroom praying for death as it would be a step up from what I was experiencing. I am not attributing it to the Nahm experience, as we all know that food poisoning can gestate for a few days before showing symptoms, so who knows where I got it. There were only 2 times that my wife and I didn't share everything equally - Nahm (just because I really enjoyed some of the things she wasn't a huge fan of), and the night before at the street food scene on Sukhumvit Soi 38 where she only had a bit of the barbequed sausages, and I finished them. Not that that means anything either - sometimes one person is affected and another is not, even when eating the same quantity....
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I loved the bread in Saigon. I was surprised (and disappointed) that the bread in Hue and Hoi An wasn't nearly as good.
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Which district were you staying in?
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Wow, that market looks great! Ah, scorpion on a stick... brings back memories...
Dinner 2018
in Cooking
Posted
Last night my wife and I went out for dinner for the first time in a long time.
Although we usually get sushi delivered once a week or so, I never look forward to it as the affordable sushi places are just decent at best. So last night we decided to treat ourselves and ho for a step up. Surely this is not high end as it is unbelievably expensive in NYC, but I would definitely say it's a huge leap from our local delivery place. It did not disappoint.
A small glass of daiginjo sake from producer Kamoizumi. Floral nose but a little earthy in the mouth.
Soft shell crab tempura.
Kanpachi usuzukura. The little green dabs are chili puree and it had a yuzu sauce.
Sushi and sashimi combination. We added one piece if blue fin o-toro and a raw botan ebi (sweet shrimp).
The fried shrimp head arrives a few minutes later.
For dessert:
Hokkaido uni sushi. I can't think of a better way to end!