KennethT

Interesting - the only kind of chicken you will see in fast food other than in whole fried pieces a la KFC or Popeyes is white meat - you'd never see deboned leg meat on a sandwich.

Chicken parang curry...

They were relatively recently bought out by Osram, but it seems like their product is still made and supported in the USA - their service is fantastic, as is their build quality... but, unfortunately, you get what you pay for!!!

I hope that's for a LOT of seedlings!

Nice - KIND has a decent reputation, although for a pro setup, I really like Fluence stuff - their lights are unbelievable... I've been testing one for a while - it's a great piece of equipment and has no fans that can go bad, which would quickly ruin the LEDs. Hydro stuff ideally uses RO water because when you're adding your own nutrients, you can get imbalances if you don't account for what's in your water. One way to do this is with RO - you basically have nothing in your water. Another way is to get your source water tested (there are lots of local labs - or your municipality may offer it for free) and account for what's already there. This works well if you're making your own recipe from various sources, but not really practical in a home setup. LEDs in general don't give off UV - unless you have LEDs that are supposed to give off UV. In fact, some mfrs (like Fluence) offer a UV only fixture - which can be good for ripening certain, ahem, flowers.

In normal hydroponics, you would want to constantly aerate your reservoir to make sure you get O2 to the roots, as well as keep anaerobic pathogens at bay. In reality, aerating the reservoir only works really well if you keep your reservoir under 65degF since dissolved O2 in temps higher than that is very low. I'm dying to see how the tomato plant does under 13W of LED light... I have a hard time believing that will be enough to get any decently flavored fruit, unless they're providing some kind of new breed of tomato that loves the shade....

Evidently it's some type of prefertilized media that self waters with a wicking system into the reservoir

I agree also - but the problem is that non Rooster brand Sriracha is practically unavailable in the US.

Or just vibrate the truss with an electric toothbrush. Do it once a day - vibrating until you can see pollen falling from the flowers.... you'll probably only need to do it twice or three times per truss (if that) before you see the fruit set.

Weekly salmon, this time with Thai fried rice, with kaffir lime leaves, shrimp paste, lime juice and "bok choy tips", whatever that is... but they were tasty.

I'd tend to say it would be ok also. The very conservative US FDA food code says that food should spend <4 hours between 40F and 140F... but they're not taking SV into account, which can pasteurize at around 130. Since the power was only off for 4 hours, I'd say the bath was below 130F for less time than that...

I'm curious about this also, as Taiwan is high up on our list. I've flown on EVA and connected through Taipei more times than I can remember without using fingers but we've never seen the country. What we've flown over looks beautiful. I've heard some people say that you could spend a week in Taipei alone, but that the rest of the country (especially the south) should not be missed. I may be mistaken, but I believe @BonVivant wrote up some of her trip to Taiwan - but I could be confused with other locales.... We've been to Din Tai Fung (it's a Taiwanese chain with lots of locations) in a few places - I gather some of them are franchised, which is why some are better than others. We fell in love with DTF in Hong Kong, but were disappointed by their selections in Singapore and Beijing. Yes, they're best known for their XLB, but many of their other offerings are great (in the good locations). I don't know how they compare to other Taiwanese dim sum type places - I gather there are tons of them. I'll second @Beebs recommendation for oolongs - Some of the best lightly fermented oolongs I've had have been Taiwanese... I even had a decent pot of loose leaf oolong in the restaurant we frequent in the airport, pretty inexpensive too.

Hallelujah! They had Crystal hot sauce for the gumbo!

The results from freeze dried and the other kind of dried are totally different. One wouldn't use one process instead of the other.

huh... Back when I ordered from Laurel's, I was able to order 1 plant. I ordered a Goose Creek plant, and it was, by far, the best tomato I ever tasted. And it was grown indoors (in the corner of my living room) under lights and a sunny window. It provided about 1-2 tomatoes per day (perfect for the two of us) for months until the plant got so big I had to kill it. (It took over the whole living room). Upon taking it all down, I found quite a few "overly ripe" tomatoes lurking inside all the foliage.

Yep. That was me. I haven't ordered from them in a long time, but when I did, they were great!

Thanks. I've read a bunch of research papers talking about using vacuum microwave (sometimes called vacuum ovens) to dry herbs. Do you recall from your time using it how it worked for your purpose?

I've been using that chili garlic sauce for a long time - it's a great quick addition to other sauces. If I'm out of fresh chilis, I'll use a spoon of this in a thai som tam, just as one example. I also like their sambal oelek.

Need to get the tent cleaned up for a new season.... As I was cleaning, I was reminded how it would have been SO much better to have done this a lot earlier - like as soon as I harvested my plants!

Chicken thighs quickly marinated in soy, black vinegar, shaoxing, cayenne and five spice then dried skin side up in the fridge. With smashed cucumber salad...

@Duvel Haidilao does take out?

I wish you were my Mom!

Interesting Green Champa Garden... the first dish looks distinctly Viet, but the second two look distinctly Thai... I guess that place does both? I know the Champa people were in what is now Southern Vietnam and Cambodia (they built the temples at My So'n near Saigon and Angkor Wat in Cambodia among others) - but I didn't think they were in Thailand as well... ETA All that being said, the dishes look tasty!

Also, after using the stick blender, you may wind up incorporating a lot of air which will take the vibrancy of the color our - so if you have some kind of vacuum chamber, you can run a short vacuum on it and bring back the vibrancy.

Nice... to be honest, I don't know if I'd go back. The quality was decent, but just as good anywhere else in Chinatown for 1/2 the cost.