KennethT

I can't help with that specific place, but maybe you could do a virtual walk around with Google maps to try to find it that way?

@rotuts https://www.ncbi.nlm.nih.gov/pubmed/26693746

I've heard that this happens with most starches - and that the method of cooking is not important, but it is the cooling. Look for info on "resistant starch" - basically half of the starch becomes indigestible - but provide great food for your gut microflora. Some people complain they get a bit gassy when first eating a lot of resistant starch due to the increased activity of the microflora. The key is to not reheat things too high after the cooling - over about 110degF (I think but don't quote me) the starch will change back to non-resistant.

does anyone have experience with Cuckoo rice cookers? http://www.cuckoousastore.com/shop-rice-cooker-products/all-rice-cookers.html These are made in Korea, and look good, and are a lot less expensive than the Zojirushi...

That's correct - but you typically don't want heat all the way up the side walls of a wok. The curved induction machine you linked looked perfect for a wok - the heat would come to about the same place as it would on a traditional gas wok burner. If you don't have a curved induction surface like that, then you need to use a flat bottomed wok otherwise you will only have a very small point of heat source - aluminum or not, it's not enough to get the heat you want.

I don't quite see the point of cladding with aluminum to cook on induction. The purpose of cladding aluminum to SS is to even out a discrete heat source (like a gas ring) over the entire surface of the pan as quickly and evenly as possible. But induction works differently - the magnetic field causes the pan itself to create the heat, so as long as your mag field is even, the pan's heat will be even, with no cladding necessary. Also, if you have a powerful mag field source (that's the hob), you'd probably want the thinnest pan possible to give it the most responsive action.

I think the steel adapter may work better in theory than in practice. Unless the curvature of the adapter EXACTLY fits that of the wok, its heat transmission will not be very good because it is transmitting heat through conduction. Any gaps or space is dead air and is a decent insulator.

Wow that brings back memories... my parents had those when I was a kid. We had 3 - one for plastic wrap, one for aluminum foil and the last for waxed paper. They worked for years and years. Once they died, they were still usable - if you pulled on the sheet manually

I would call it "red curry duck".... I think I've seen something sort of like it at a market vendor selling various room temp premade curries out of large stainless steel bowls...

coriander, aka cilantro, is really tricky to grow so don't beat yourself up! Just look at it wrong and it bolts!

Yes, I definitely noticed that also, especially prominent in the last few shows...

@liuzhou That looks amazing. I wish we had something even remotely close to something like that here. ETA Then again, if we did have something like that, it would probably be $100 per person.

I've grown basil inside very successfully - even without artificial lighting - just in my southern facing windowsill that gets a lot of light... I'm sure I've posted pics of it in the gardening thread - it was the genovese strain and had leaves the size of my hand that were extremely pungent. I grew them in a deep water culture/nft hybrid hydroponic setup.

Yes, fans are important for a few reasons - not just to develop thick stems. They are also necessary because stagnant air will cause a humid microclimate around the plant which will cause the plant to slow photosynthesis, slowing growth. It also reduces transpiration which will cause calcium deficiency in the leaves leading to tip burn. The humid microclimate also leaves the plant more susceptible to molds/mildew as well as other diseases. ETA: if you only have 1 plant, you don't really need a fan on it, but if you have a bunch of plants grouped closely together, you definitely should have some ventilation...

@rotuts Good advice. LEDs are a good choice because they do not radiate much heat towards the plants - which is not to say they don't get hot, but are made with a heat sink to suck out the heat. Plant stretch (when they get leggy) is definitely caused by not enough light, but is also determined by the wavelength of light it is getting. Far-red is known to help mediate germination in some plants - too much far-red will cause plants not to germinate at all. High amounts of far-red will also cause plant stretch and some research shows that high amounts of far-red will also decrease oil/flavor production... so, for purely vegetative growth (what you want when growing herbs/lettuce) you want a higher amount of blue in your light. Back in the pre-LED days, that meant using a metal halide lamp for veg. growth (it has a bluish tinge) and then switching over to sodium vapor lamps to induce flowering (it has less blue and more far red - it looks like the old type orange-ish street lamps ).

her article was good information for a home gardener. Those a little more serious can find lots of research online - you need to know about PAR to judge a quality of a light, and then the ppf requirements of your plants...

I do a lot of indoor gardening (less so at themoment, but life gets in the way) but from what I can see from their website, the LEDs are really underpowered - especially for any type of fruiting plant unless it's also getting strong sunlight in a southern facing windowsill. Basil also likes lots of light. Beware - as basil grows, it becomes a HUGE water hog - I had a basil plant drink over a gallon of water a day! I've used a lot of the relatively cheap LED lights found on Ebay - some are better than others, but if you get a 250W (or even a 100W for just herbs or lettuce) light, it will be much better for your plants... and as @gfweb says, you can see my grow light in my apartment window from down the street.

I wish I could frowny-face and like at the same time. Sorry to hear about your troubles, but the outside looks great!

I don't know if anyone else remembers this, but many years ago, there was a tv show in the US showing a guy eating a bicycle - he first cut it up i(even the tires!) into very small pieces (like the size of a medication capsule) and then proceeded to swallow it piece by piece.

I've found the food on all of the pan Pacific (or the other direction) flights I've taken to be pretty good in coach. Granted, I've only taken 4 airlines - mostly EVA, whose food is never spectacular, but always at least tasty and for sure edible. In addition to the dinner and breakfast, they come around with a snack in between - coming out of JFK, the snack is typically a fried chicken sandwich with spicy mustard, which has been heated... it's actually very tasty - I usually have more than 1. They also have an area filled with other snacks and drinks to help yourself if you want to get up and stretch your legs, but the flight attendants come around with trays of water and juice pretty regularly. Of all the flights I've taken, Singapore Airlines had the best food (this was about 12 years ago) - even in coach, and even when compared to a lucky upgrade at no extra charge to biz class on Air France from Paris to NY. They had a lot of choices, and all of them seemed well prepared. They also handed out Haagen Dazs ice cream after "dinner", which was stored in styrofoam boxes with dry ice. Midway through the flight, they gave the extras away as part of the snack area in the back of the plane.

Thanks - I'll try that

Last night's salmon variant - green papaya som tum... Salmon cooked sv in 115F bath to core 102F in fish sauce, soy and sweet soy sauces, then torched. The green papaya was good, but I'd kill for green mango (which doesn't exist here). I'm still trying to figure how to get my dried shrimp light and crispy like I've had in Thailand. Most instructions I read are to rinse the dried shrimp, then dry fry over medium heat for about 5 minutes... it comes out ok, but the shrimp are still a little dense for my taste. I've also tried soaking for 10-15 minutes then the medium heat dry fry.... I wonder if it would be better to soak then do a high heat dry fry?

Wow... 82 minutes for rice.. Is it growing it too?

Me too...

I like the idea of a shochu, or maybe a sake that is light and floral. I'd mainly consider something high in acid to complement the fattiness of the scallops and uni butter... maybe a champagne?