KennethT

I don't think I've ever heard of Huli Huli before... what is it? Is it Polynesian? Hawaiian?

Here's a shot of those awesome xie long bao being made... dtf in hk...

Just went to Bali Kitchen in the East Village for lunch. I think it's a great addition to the neighborhood. Everything was really tasty and fresh, and really well cooked - it's a fast casual type place with only a few seats - I think most of their business will be takeout. It's run by two older Indonesian guys - both are really nice. As we were enjoying our lunch there, they even brought us over a little basket of various crackers. Shrimp chips (nice and shrimpy) next to a canister of sambal Fish sate lilit Rendang Ayam (chicken) Dabu dabu - turmeric marinated broiled fish with mango pineapple salsa Crackers on the house... I think the white and colored ones were some kind of fish cracker - and the bubbly ones were barley/oat crackers... more shrimp crackers on the bottom. The cost including tax/tip was $42 - which included the sate lilit, shrimp crackers, rendang and fish... We thought everything was really well prepared - we felt like it was a good value. We will definitely be going back.

love DTF... we were there in Hong Kong... awesome!

Those wings look great... I imagine they'd be really tasty with just a squeeze of lime...

@OkanagancookI was being serious!!!

Can you reuse the chilis after ferreting out all the chicken and greenery?

Wow... that looks great!

Welcome... can't wait to see some of the things you make, and read discussions of different cuisines you like

I haven't been to BKK in a few years, but Suvarnabhumi is HUGE... but I don't know what kind of food options are there or how good they are. We the vast majority of the time in that airport running from one gate to another as the distance is quite far. You can probably look up on their website what the food options are - I don't remember if there is anything once you get out of the security area - but most airports have an online map where you can see what's available. Are they staying in BKK at all or are they going to be picked up straight from the airport? If they're meeting the person at a hotel, it's best to stay in neighborhood of the hotel, unless the hotel is right by the skytrain, then you can go anywhere also near a skytrain stop. Once you get away from that you need to figure on needing a lot more time, depending on time of day. In BKK itself there are tons of options, but BKK's traffic is horrible - you can sit at one traffic light for literally 20 minutes not moving an inch. Years ago, while in BKK, I posted this thread: https://www.fodors.com/community/asia/bkk-for-a-couple-of-foodies-982949/ It starts out asking questions before our trip, and then is a food trip report which I posted while we were there. Also, that fodors community is very BKK centric - lots of the regulars on that board go there once or twice a year.

Lately, I just make a fast sauce due to lack of time... for the two of us, it's a good couple of glugs of good olive oil, 3 cloves of garlic thinly sliced, some red pepper flakes, and black pepper and maybe a bay leaf or two if I have them at arms reach. That's sweated until slightly browned and then I'll add a couple of shallots, thinly sliced and a couple of spoon fulls of capers which is sweated until soft, then a good glug of an acidic white wine, which is then reduced to basically a syrup. All this goes on while the pasta is cooking. At the very end, it gets a couple of spoon fulls of salty pasta water. Once plated, it gets more black pepper, more oil and maybe a shaving or two of pecorino romano...

@rotuts I agree... getting rid of the books only hurts you - no one else will ever know. If you still find the information in the books valuable, then I think you should keep them. I completely understand not going back to any of his restaurants - I haven't either, and I am starting to miss the house made charcuterie I used to get at Lupa. Unless of course, just seeing the books gives you a bad feeling, then I'd say toss 'em.

soft, flaccid cooked chicken skin is loved all over Asia... I've never seen chicken cooked without its skin, and most of the time, it's in some kind of stew or sauce that keeps the skin soft. I've also never seen it discarded or not eaten. In my experience, it's also rare to see boneless chicken as well (although the bones are discarded - typically after being chewed and cleaned). So I think the judge's aversion is more of a cultural thing, or maybe the judge being an a$$hole thing* * I didn't watch the episode or the clip, so I can't make a statement about the judge, but it seems like an a$$holic thing to say...

I've never seen a Viet curry before - not that I've really looked for one though. I'd love to take a trip to take one for the team!!!

Personally, I can't say that I've had a good dense matzah ball that I've enjoyed - not that they don't exist somewhere!

@chefmd I have felt your pain... many times!!! Although the GF matzah balls are a first... I'd imagine you'd make them with gluten free matzah - I assume that Streits has jumped on that bandwagon, no? Most matzah balls are heavy like lead anyway - I only remember one seder when the host made them and they were really light. My father, rest his soul, loved Manischewitz. He always said that it reminded him of a cordial - he refused to drink anything else, even as much better KFP wine came on the market in NY years ago.

I don't think I understand - are you looking for suggestions for something to eat in Suvarnabhumi airport, or will they have time in BKK on their own and want suggestions for that?

There were times that I would make a crawfish boil for just me and my wife... we'd still have no leftovers... I'm a bottom-less pit for both oysters and crawfish... there always seems to be room for more!

I've never had leftovers at a crawfish boil... there's always room to eat more!

@Anna N I don't know what they're made from, but I don't have too much issue with sticking. Also, there is a slot on the base, and a slot and also some holes in the lid so you can pour or shake the contents out without removing the lid. And yes, we have more spices than this - but these are the ones that we used most frequently. All of our spices come in plastic bags, so we just have one bin with all the bags of infrequent spices and another bin with more inventory of the ones on the wall.

We used to use Cajun Grocer, but then we switched to using Louisiana Crawfish lacrawfish.com We found their prices better - the shipping really kills you! We never get any dead ones, other than the few times when we brought them in for Mardi Gras and it was freezing here in NY - together with the ice pack, we lost about half the box!!!! Heartbroken (and wallet broken)!

We gave a ridiculously small NYC kitchen, so cupboard and counter space is at a premium... So everything goes on the wall. I got the containers at the Container Store and they magnetically stick to a white board I got from Staples. Extras are thrown together ina bin in the cabinet.

@Shelby I assume you got the crawfish online, right? Where did you get it?

the ham in boil sounds awesome... best surf n turf ever... In the boil shown above, they put in a pineapple and let it steep for a long time... that was really tasty

This was Waveland, Mississippi a few Easter weekends ago... ETA: I should have worn a smock... in the upper left photo, you can see the custom crawfish boil table our hosts built with the hole in the center to throw shells... as the day went on, some people's aim left more to be desired and I got a bit splattered.... serves this Yankee right...