KennethT

Or kosher salt?

So he was correct, in a garbage can....

Is it some kind of whiskey cocktail or is it just a LOT of whiskey on the rocks?

The biggest ones I've seen so far have been in Central Vietnam - although who knows where they actually came from. They looked similar to your smaller ones, but not as 'S' shaped, but a little more of a rounded oval... they were probably about 1.5 pounds... and delicious! Very juicy, sweet and not fibrous at all...

@liuzhou What kind of mango is that? It looks like a Tommy Atkins mango, which I imagine would be hard to find in Asia, although it is ubiquitous here in the US. ETA: sorry, I just realized that you wrote that it weighs 2 lbs!!! That is one big mango!

@Shelby What's the red chili in the first photo?

I wound up using the whole egg as the volume of liquid was pretty low when compared to the total volume of oil and water. I haven't fried them up yet, but when stretching, they came out the best yet! I can't wait to try them!

@liuzhou That "coconut soup" is hilarious!

For those who wondered why I needed such a big tent for 6 strawberry plants... Ahem: True, I hadn't pruned them since before our vacation... There were tons of flowers hiding in there. Pollination starts now!

I don't do a lot of pastry, so I was hoping some more experienced hands could, um, give me a hand.... I was looking at a recipe to make roti prata - it's basically 1 kg of flour, some oil, water and 1 egg. But it makes a lot more than I'd want to make, so I wanted to cut the recipe in half... I assume that I'd need to use half an egg, but the volume of water and fat in 1 egg is pretty miniscule compared with the amount of oil and water in the recipe (300ml and 450ml respectively), so would it be safe to assume that I could just use the whole egg, or should I beat the egg in a separate bowl, measure the volume and only use half? Is it necessary to go through that step?

Not a cocktail, but I'd use the Raynal cognac for some sauteed pears. Peel and slice 1/8" thick. Saute in butter with lots of black pepper, then flambe with cognac.

ETA - next time I may omit the curry leaves. While I love the flavor and complexity they impart, I don't think they're typical in the "authentic" dish...

I'm sure I've posted this before, but we're creatures of habit... Nyonya chicken coconut curry

I saw this on PBS the other night. I enjoyed watching it.

I typically dislike peppers too - not so much because of flavor, but they tend to give me heartburn for some reason.. But, oddly enough, I love chili peppers! But, they're not the same animal...

That space looks like my entire kitchen!

For your fallen homies?

Thanks for posting this - a very interesting read....

Just thinking about this - I wonder if it was freeze dried tomato water, pulverized to a powder?

I don't quite understand - it was a dry type of caking powder? Was it room temp? It melted in your mouth, right?

looking at the photo makes me think of snow made by using a pacojet... making a superfine snow that would melt instantly in your mouth.

@Kim ShookYes, the rice was pressed into a heart shape... hilarious... It's funny - we had been looking into going to Bali for about 13 years now (it was originally going to be part of our honeymoon) but never made it for one reason or another. I had always heard that it was beautiful, but actually, many people I had talked to online, who spend time at the beaches, say that the beaches aren't that great, as compared to the Caribbean or something. It is a very popular beach vacation for Australians, probably due to proximity if nothign else. Also, some of the beaches get quite strong waves - so surfers like to go there.

@rotuts Thanks... probably not until next year!

@TicTac Did you read the Mayo clinic article I linked? They say that most food born illness presents in about 24 hours, which is about exactly the amount of time it took. But at the end of the, that's the problem with food borne illness - it's practically impossible to find out where it comes from unless many people present who all ate from the same source.

@TicTac hmmm... research i've done in the past indicates that food poisoning can present itself even 36 hours after ingestion... some bugs even longer after that! From the mayo clinic: https://www.mayoclinic.org/diseases-conditions/e-coli/symptoms-causes/syc-20372058