KennethT
-
Posts
6,790 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by KennethT
-
-
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...
-
-
@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!
-
1
-
-
@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!
-
11
-
-
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.
-
4
-
1
-
-
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...
-
1
-
-
I'm sure I've posted this before, but we're creatures of habit...
Nyonya chicken coconut curry
-
12
-
-
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...
-
1
-
-
1 hour ago, weinoo said:
That's a bedroom in NYC.
That space looks like my entire kitchen!
-
1
-
3
-
-
1 hour ago, Shelby said:
Turkey sandwiches. Again. I had also made tater tots in the CSO. I took them out and promptly dumped them all on the floor.
For your fallen homies?
-
1
-
-
1 hour ago, liuzhou said:
Thanks for posting this - a very interesting read....
-
1
-
-
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.
-
1
-
-
@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
-
20 minutes ago, kayb said:
Wonderful trip -- thank you! What were the walkers in the religious parade carrying on their heads?
I'm not quite sure. But some of them were really impressive, carrying them on their head using no hands for stability. One woman even walked up stairs with no hands!
We saw women carrying all sorts of things on their head - evidently it's very common in Bali. Women walking down the side of the road with a basket, on the head. Hotel staff bring in a tray for room service? No cart... on the head...
-
3
-
-
We woke up early so we could go out for breakfast before coming back to pack, check out and get to the airport for our 1PM flight.
We got the last table, and after we sat down, there were a bunch of people waiting
They are best known for their bread toast:
Interior shot - there are two large pats of cold butter and a smear of kaya coconut jam type spread. The bread is toasted over charcoal at this location.
kopi (coffee - thick with sweetened condensed milk)
teh (strong black tea with sweetened condensed milk)
They may be best known for the bread toast, but I love their chicken curry:
You can get it with french bread for dipping, or my favorite, the roti prata:
You can see how the prata are grilled, not fried as is typical. Really flaky and chewy... just perfect with the curry.
OK, so back to the airport to go home... boo!!!!!
This is the departure area for Terminal 3:
Beautiful living wall... and evidently, you could enter to win a car. All over the place are kiosks where you can enter your feedback about the airport. They're in the bathrooms, right after passport control, etc.
More features of Terminal 3:
There is a free swimming pool and changing area in the Transit Hotel.... but we like the butterfly garden:
All that wandering around got me a little peckish, which is convenient as we passed:
This food area is set up like a hawker center. At the front is a counter where you pay for a prepaid card (none of the vendors accept cash). When you're finished, you return the card and get the balance refunded. There are a whole bunch of different stalls, with lots of the Singapore hits:
I decided I would get the bak chor mee - or minced pork noodles, since I haven't had anything like it in a long time.
Yellow wheat noodles with fish cake, fish ball, pork ball, liver, and a couple of whole shrimp. Oh, and also the minced pork... I asked for the noodles dry, so the soup comes on the side so you can add as much as you want to moisten...
lime juice, of course.... from concentrate.
4-1/2 hours later, we landed in Taipei and didn't have time to stop for dim sum before we had to make our connection to NY...
Hope you enjoyed the short tour of Bali, and even shorter trip to Singapore... I know I did!
-
11
-
Dinner 2018
in Cooking
Posted
Is it some kind of whiskey cocktail or is it just a LOT of whiskey on the rocks?