KennethT

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...

hmmmm... while I admit that I have never seen anything remotely green in a Louisiana crawfish boil, and my first instinct was to be utterly revolted, I can see how the leaves when soaked in a salty spicy boil could be tasty - especially as you could probably store a lot of boil in those folds! Eating your veggies and drinking the boil at the same time!

Are those brussels sprouts in a crawfish boil?!?

I still get the Bobo black plume at meat markets in Chinatown... you can do a search on Bobo's website for which stores sell their products.

I haven't had a nice gong fu tea in a long time, so I broke out my "tea set". Unfortunately I don't have a fancy box but I do have a wire rack and a sink...

I don't know if it's a Canada thing, but I have never seen fresh noodles like that in ANY grocery store in NYC!! Jealous!!!

I always thought that chinese wheat noodles were different than fresh egg noodles. I think they have something added to raise pH, which changes the texture.

@weinoo we primarily use FD for bulky/heavy things - paper towels, toilet paper, sparkling water... but here and there we get other things like that cornish hen since it's not available in my neighborhood, and lately we haven't had much time to go further afield... but I'll check out La Pera Brothers... thank you! ETA - just checked out their website... which is a little frustrating - why do they show cute photos of the animals walking around (unannotated with breed or information), but don't have a list of the stuff that they sell or prices? it's great that they deliver, but I still have to go to Brooklyn to go to their shop to find out what they have and how much it costs.

We use something similar in my industry (non-food related) - we call them partitions

@HungryChris I'd love to see that documented!

I personally like the "genovese" variety of basil - great, intense basil flavor, large leaves almost the size of my hand. The one thing about basil is that it's a water hog... as long as you keep it wet, it's fine.

@weinoo btw, Fresh Direct carries that brand of cornish hen - rather than Poulet Rouge Fermier, it's Poussin Rouge Fermier... I made it a month or two ago - it was quite good as well.

@Kerry Beal I am constantly amazed at the food you make while at work. I do have a question about logistics though - what do you do if something comes up in the middle of making something that is time sensitive? Like, when baking bread (with a bake time of say 45 min.), what happens if an emergency comes in at min. 30? Do you have someone else to take it out of the oven?

Me too! My wife and I used to spend Easter weekend (I have Friday off) in NO basically just eating oysters, crawfish and gumbo...

Looks great, but yes, they wilt down to nothing. Usually, for a side dish, I will make 2-3 heads for the two of us, depending on sides. If it was a main course, I'd double it easily.

Looks great, but yes, they wilt down to nothing. Usually, for a side dish, I will make 2-3 heads for the two of us, depending on sides. If it was a main course, I'd double it easily.

ha! I think it took almost as long to write down the recipe (albeit interrupted a few times) as it did to make! Yes, sourcing some ingredients like fresh curry leaves or fresh turmeric can be challenging for some, depending on location. However, I would say that this is actually one of the easier-to-source curries that I make. The one that uses fresh lemongrass (while not hard to find, it's hard to find good quality ones around here) and fresh galangal is the worst! If you have trouble sourcing the dried chiles, I think you can make a few substitutions... the dried thai chiles should not be that hard to find... the puyas can be replaced by any red, mildly spicy, thick fleshed chili - just look for somethign that's 4-5" long and maybe 1 to 1.5" wide and a deep red/maroon color... I could be pretty sure that they're not using puya chiles in Singapore - but that's what I can get locally to replace what they are using.