KennethT

I've never had the chicken tenders... do they use the same breading as the standard popeye's (spicy version)? Also, if you have access to dark meat chicken fried in lard, why would anyone choose the tenders? Are they still juicy? Just saying... not much better than Popeye's spicy thighs....

Someone forwarded this link to me... http://www.worldofbuzz.com/fatty-pork-announced-top-10-nutritious-food-world/ Basically it says that a BBC study has found that pork fat is healthy as it contains 60% monounsaturated fat and oleic acid. I had always heard that pork fat from jamon iberico de bellota was healthy since the pigs eat so many acorns, their fat is high in Omega 3 fatty acids (like salmon) - and I can definitely say from experience that the fat has a low melting point - it melts in your mouth and on your hand... But I wonder if this applies to commodity pork as well... I haven't read the study yet...

I was finally able to make a decent Singapore style roti prata... Granted it's not nice and round like it should be, but it was crispy on the outside, a little flaky inside and nice and tender. Not as flaky as I'd like, but that is for future experiments. Also, this is a "healthy" prata, which means that is made with copious amounts of olive oil, rather than margarine as would be typical. I used a different recipe for these than what I linked to a few pages back. I tried that recipe, but they came out like bricks. The new recipe is a similar 50% hydration, but uses a lot more oil in the dough, which makes it really slack... but it stretches easily to a thinness that is basically transparent. I made the dough and stretched them last week, then shaped into the coil shape, bagged and froze. Yesterday, they were removed from the freezer around noon, and then I made them around 7. I couldn't tell a difference between these and the one that I made fresh, never frozen. We had these last night with a nyonya chicken in black nut curry (but without the black nuts!) which is a curry that has no coconut milk, but is a spice paste with lots of fermented shrimp paste and tamarind.

@mm84321 wow, I hope I am not to blame for your chicken addiction... Not that I blame you - that's why I take great pains to avoid that place at all costs!

Even the most sophisticated of palettes can be taken in by the seduction that is Popeye's.... I, for one, do not fault him one bit! Edit: @Tropicalsenior ha! you beat me to it!

Thanks so much for posting this... I loved it!

1 word... SPLATTER!!!

I second @Kim Shook - when it's hot, I do a lot of stovetop stuff, or really, anything that doesn't require the oven. Plus, when it's hot, I like to make spicy food that makes you sweat and tastes good and a warm room temp.... so that's pretty much anything SE Asian. Also, I don't know if you have the capability, but sous vide is a great way to keep the kitchen cool, and I'll do that as well.

The best satay I've had were in Singapore - and the sauce was sort of like a coconut curry with chopped peanuts added. I've never made it before, but It is slightly sweet from palm sugar and could possibly contain tamarind. I would probably start with a search for something like that... I imagine the curry paste would include lemongrass, galangal, chilis, turmeric and garlic. I wouldn't be surprised if there were spices as well, but I don't know what they would be. Sorry I can't be of more help... good luck - and keep us posted!

What type of satay are you looking to make? Satay is common in Malaysia, Indonesia, Thailand, Singapore, China, etc, and none of them are the same - some may have similarities, and some would be wildly different. So having an idea in mind of what you are trying to make would be helpful.

Our weekly salmon... This week with cucumber som tam.

I like the Viet variety which is purple on one side and green on the other... slightly different flavor from shiso...

What about a very small amount of xanthan gum? It is commonly used to stabilize salad dressings...

looks like naan to me (but that could just be the pic)... tons of recipes online for it - maybe a good starting point? ETA - just read the david lebovitz article.... disregard my statement!!!

I once saw a really cool video of someone frenching bones with a piece of string....

RS232 is easier to use with automation controllers

@ElsieD When my wife and I were in Central Vietnam for a week last summer, we ate Viet food all the time - I kept joking that I thought I had a tapeworm because I was always hungry - and after all that eating, I think I wound up losing like 5 pounds by the time I got home... it's the weirdest feeling to lose weight while on an eating vacation! Then again, it was like 120degF every day, so maybe it was all water weight....

Very nice... I am jealous of your kitchen! Can't wait to see the rest of the week...

Yes, I'm anxiously waiting too.... thanks in advance!

I'm actually not one to talk! But what made me think about my comment was that many years ago, I made a sauce from Eric Ripert's book " A Return to Cooking" whose base was tomato water.. I just remember being surprised at how many tomatoes I needed to make enough tomato water for enough sauce for 4 people...

Unless you're a tomato farmer, that must be one expensive bread!

An urban farmer's work is never done...

As others have stated, for chicken broth, 2 hours tops at a slight simmer. Also, I would tend to add the meat first, maybe with onion, but add any more delicate herbs like green onion or thinly sliced ginger, much later on - like towards the last half hour or so. Also, I think you need a lot more salt - one thing I find similar in all restaurant wonton soups is a much higher amount of salt than I generally use at home - but it's necessary if you want to recreate that taste accurately.

If you're trying to imitate a westernized wonton soup broth, I'd definitely leave out the dried shrimp. I'd use a combo of garlic, ginger, green onion and white pepper... and don't skimp on the salt if you want to recreate what you get in the restaurant!

Yep... I once saw an interview with Popeyey's CEO when the NYC transfat ban went into effect. The interviewer asked how Popeye's was going to have to change its recipes and how they'd be impacted by the new laws (KFC had major problems dealing with it as they used to use some kind of shortening), but the CEO said that they wouldn't have to change a thing since they always fry in lard. And yes, I've always thought their biscuits were much better than KFC's - KFC's biscuit is like a giant cotton ball by comparison.