KennethT

I wound up using AP flour, and it turned out great. Unfortunately I didn't take photos - but the skin stayed pretty crispy, even though it was slathered in a mostly dry sambal - the sambal had been fried previously, and then refried to warm up just prior to slathering...

Try compressing it with a bit of gin in the bag!

I've been looking to recreate the sambal fish that I had at (old) Lai Huat in Singapore... They take a whole fish, fry it, then coat it in their sambal which seems to consist of chiles, dried shrimp, shrimp paste, tons of garlic and shallots. I made the sambal last night, but it got finished too late to start dinner.\ I have 2 filets of red perch. I was thinking of giving them a flour coating, then pan frying - the question is which flour? Should I use AP flour or rice flour?

My wife and I finally made it to this place in the East Village. It's a chinese seafood place that also does skewers. We thought it was a good sign that most people around us waiting for tables were speaking Mandarin. The space is a bit cramped (especially if you order a lot of food) but we really enjoyed it and will certainly return. They provide aprons to wear and packets of plastic gloves... Boiled crawfish and shrimp in a hot and spicy sauce. Comes with potatoes, lotus root and we added a fried bread which was awesome. The boil was slightly tingly from some szechuan peppercorns and a little sweet and sour too. We also got the same thing with a garlic boil that was crazy garlicky. It was my favorite. They had skewers similar to chuan'r we had in Beijing. One lamb is pictured but we got two of those and 2 chicken. Both very tasty. Prices were very good and they give a 10% cash discount!

@dcarch That's what I mean - I had the same questions you did.

Last night, we had (again) chicken curry with homemade prata. The standard way to do this is to cook potatoes along with the chicken in the curry (I posted the recipe in RecipeGullet). I've been using Yukon Golds, but every time, they come out much grainier then they should be. Does this mean that they are not cooked enough, overcooked, or the wrong kind of potato? I don't think they have yukon's in SE Asia - I'm assuming they use some kind of waxy potato, so I subbed the yukons... maybe there is something better that I could use next time? Suggestions? Thanks.

@gfweb I didn't use a commercial hotplate - I made my own... I'll try to post pics a little later... @dcarch I am curious about that as well - and how are they setting up a rotating mag field slow enough to spin their stirrer plate without causing problems with the inductive field?

I made a DIY version of this many years ago (soon after joining eGullet after reading the initial SV threads). I still use them (I made more than one) today. Mine aren't induction, but that works for me since my cookware is AllClad LTD and is non-magnetic

Personally, I've never met a ripe papaya that I've liked. Even the most ripe (picked about 10 feet away) was pretty tasteless. Oddly enough, my wife REALLY dislikes ripe papaya - she says that the smell reminds her of vomit, slightly, and finds it just completely off-putting. We are both big fans of unripe papaya, which has even less flavor than ripe papaya (and no vomit odor) but has a great crunchy texture and is a good vehicle for dressings or dips in chili salt or sugar.

They look a little like longans

I see algae issues all the time with hydroponics - any time there is water and light, you will get algae. So, the best long term solution is to get rid of the light. Is it possible to wrap the tank with aluminum foil?

@BeeZeeThat's penne a la vodka pizza, started in the early 90s during the craze associated with that pasta for a time

I can't imagine the warm/hot durian pizza... I imagine you would be able to smell it from around the corner.

@ShelbyThe candle is to keep the pizza warm! Because no one likes luke warm pizza, except maybe half the world....

I just saw this topic now. Thanks so much for posting - it's always so interesting to see an insiders view into another culture!

Viet lemongrass chicken Ga Xa Xao Ot with stir fried yu choi

I have even heard that B. Cereus can reproduce and produce toxins at refrigerator temps - but I'm not 100% on that.

@liuzhouIs that the total amount of rice made, or is there extra lurking off camera? I have been looking for a rice cooker that specializes in small amounts - most of the ones I've seen here are great for large families or a very small restaurant, of which I have neither. I'd love to find a rice cooker whose wheelhouse is like 1-2 cups of rice...

I wouldn't be surprised at that... fortunately my building is definitely not like that!

Malaysian night tonight... Nyonya chicken curry (kari ayam) Belacan baby bok choi Our apartment now stinks like a putrid garbage heap... It smelled great during cooking and eating. But I stepped into the hallway for a few minutes and when I came back I realized the reality... Sorry neighbors!

I haven't read that article, but I've read similar ones to it recently. That's actually what I'm researching now. I've got a bit of warehouse space I'm not using, so I figure why not make some money from it. Plus, my proximity to NYC gives me a market for high price high quality fruit. I'm actually experimenting with some uncommon varieties prized for their flavor, but not typically grown around here, and dont' take kindly to shipping, which should give me a nice niche, so long as the costs of production (A/C, lights, etc) are not prohibitive... but not paying rent should certainly help profitability.

Yeah, that Breville indoor looks great. I'd probably be more interested if I wasn't surrounded by great pizzerias, though.... and if my kitchen wasn't more than a 8 foot x 4 foot box with no ventilation!

@liuzhou does your friend make the jaozi from scratch or purchased? I am always curious as to what people do at home versus restaurant culture...

Freeze drying requires vacuum to directly sublimate the frozen water to gas