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KennethT

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Posts posted by KennethT

    Weekend trip to Napa Valley

    in California: Dining

    Posted

    It's amazing how much produce a supermarket can throw out each week in the US.  Most of the time, supermarkets wind up throwing out produce that started out as not cosmetically perfect, because many US consumers associate cosmetic appeal with freshness and flavor.  This is why most farmers (especially the large agro-corps) in the US grow crops that are engineered or selected for cosmetic uniformity and appeal as well as shipping stability and storage, rather than for flavor.

     

    Sorry to derail this thread, but I have been doing a lot of research lately as I'm prepping to start some indoor farming to sell.  I have some unused warehouse space that I think I can put to good use!  But growing for a business is different than growing for fun - so it's important to understand the average consumer... hence the research since most people who are active on this site are certainly NOT average consumers!

    • Like 1

    Which country's tea do you like best？

    in Food Traditions & Culture

    Posted

    @liuzhou I'm sure the transliterations I am using are Cantonese based - as the Cantonese (lots from HK) were the first to come to NY over a hundred years ago.  Only relatively recently (last 10-15 years?) have there been more and more restaurants and shops owned by people who spoke Mandarin or something other than Cantonese.  I gather there's been a large influx of Fujianese in the last several years.

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    7 hours ago, DiggingDogFarm said:

     

    Thanks @KennethT

    I have used J-B Weld in the past—but it was many, many years ago.

    Most importantly, is it water tolerant when cured?

    I'm guessing that it probably is since you mentioned high pressure water lines.

    The whetstone rests in a whetstone holder full of water (the yellow thing in the pic) during mowing.

    Yes, definitely water tolerant... also acid tolerant and chemical (strong oxidizer) tolerant...  I swear I'm not trying to sell this stuff!

    • Like 1

    Trying to make scallop noodles...using TG

    in Cooking

    Posted

    That's it... another time (I don't know if I wrote about it or not) I used the GS successfully - but didn't use it in slurry form - I just added the powder to the pureed shrimp by weight, then spread between two sheets of plastic wrap and refrigerated.  After set, I sliced them into fettucine-like noodles and cooked sous vide.

    • Like 3

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    What type of glue is the loctite?  Is it a cyanoacrylate?  Many of those types of glues (even in gel form) don't work well on porous products.  If you have a way of clamping it together, I would use an epoxy, or JB Weld, which is amazing, but takes a long time to cure.

    Which country's tea do you like best？

    in Food Traditions & Culture

    Posted

    I used to drink a lot of Lung Ching (Dragon's well green tea) - although, when I had it in Beijing they called it Long Jian.  Now, on the weekends, I like a nice Jasmine in the morning, and usually either a Taiwanese oolong (only lightly fermented) or a Ti Kwan Yin (the one I get is pretty heavily fermented).  I wish I could get some of the Ti Kwan Yin that I had in Hong Kong - it was only mid-level fermented - not as grassy as the Taiwanese Tung Ting that I have, but not nearly as heavily fermented as what I get at home.

     

    At work, I can't deal with loose leaf tea so I have to use tea bags... so for that I have a Japanese Sencha that's pretty good and pretty inexpensive.  My local Japanese mart sells it for about $4 for a box of 20, and I can get two steepings out of a bag.

    • Like 2

    Celtuce and Its Tops

    in Cooking

    Posted

    Last year when in Beijing, we had a salad at a donkey burger restaurant - at the time, I had no idea what the green was - I thought some kind of romaine lettuce, but it looked just like your photo of the celtuce tops!  I'm sure that's what it was!  Thanks!

    • Like 2

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    Growing up, we had a few different fruit trees... a couple different apples, peaches, etc.  I seem to remember that we'd have to give the trees some kind of fertilizer every year, otherwise they wouldn't really produce too much fruit.  I have strong memories of driving a stake about 1" in diameter into the ground about 6-12" from the tree trunk, angled inwards, then, once in about 6", moved around to widen the hole.  We then poured in about a handful of some kind of gray fertilizer that looked like small gravel.  I know that's not really helpful, but I was a kid.  We stopped fertilizing the trees after I was about 12 years old or so because the neighbors would wind up stealing most of our fruit before we could pick any!  This was back before you could set up a video camera to watch the thieves in action....

    • Like 1
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