KennethT

It looks like you will need a set of metric hex keys for the screw with the hex shaped indentation... Metric keys are a little hard to find in the US, but I've seen sets bundled with Imperial measures at the Home Depot. You can either hold the nut with a socket wrench, nut driver, or even a pair of pliers.

@Kerry Beal Wow, it sounds like your husband and I have a lot in common!

Tonight's chicken thigh variation... Fennel som tum with kumquat...

H2O2 definitely has good use as a sanitizer. In hydroponics, it's very commonly used to fight anaerobic bacteria that could be living in root systems or the reservoir. I used to keep a gallon of 17% H2O2 in my fridge at all times - I'd basically add 8ml per gallon and that would take care of any bacterial issues. I've since stopped using H2O2 in favor of hypochlorous acid - it lasts longer in the reservoir and does just as good of a job initially. The problem with H2O2 is that it is unstable at low concentrations - which is why the drugstore stuff at 3% needs stabilizers... At 17 or 35% it is stable, but should be kept refrigerated. So once it's diluted, it doesn't last long.

did a little more reading - it seems like this restaurant is unrelated to Borobudur which used to occupy that space. I gather the owners are different.

@Duvel When we were in HK, there were only 2! This was the Causeway Bay location..

can't wait to see more of it!

Yes, probably... I had never been to (or even heard of) any other Indonesian places, but that's where it is...

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?