
KennethT
participating member-
Posts
6,605 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by KennethT
-
What is their Za'atar like? Years ago, my wife brought some home from a trip to Israel and it was wonderful - it was fresh, so the spices weren't truly dried - they were still damp and it had a great freshness to it.
-
Ha! In general, they group everything first by category - so there's the peppercorn section, the chilli section, the individual spice section, spice mix section, etc. and then alphabetically. Also, most of the employees are really well versed in the layout and can get you there really quickly. For a while now, they've also had a growing Modernist section!
-
Typically, infused oil needs to be refrigerated due to botulism concerns as the oil keeps any particles in an anaerobic environment. Especially with garlic which is known to be (from what I understand) the most susceptible to botulism concerns when submerged in oil.
-
That's pretty much the case for all curries and lots of SE and South Asian food in general!!!!
-
I'm late also, but I used to make pork tenderloin - I'd put a bunch of pureed chipotle in adobo in the bag and sv at 135 just until done, depending on thickenss. Chill a bit and then sear with high heat - I used to serve it with a sauce made from reduced apple juice, onion and green chilli.
-
Provincetown, the "Outer Cape," and Wellfleet Too
KennethT replied to a topic in New England: Dining
Nice fog machine!!!! That's hilarious! -
it looks just like vietnamese coriander, aka rau ram.... the markings on the leaf, the nodes on the stem, everything!
-
Well, I just wound up having to harvest 3 chillies by default. I was repotting and, being top heavy, the whole plant fell over and leapt from the countertop to the floor, breaking a few branches, while my back was turned for a second... One of the few disadvantages of growing hydroponically is that I don't need as much substrate to hold the roots like I would in soil since I'm basically intravenously feeding the roots with nutrient - so as the plants grow larger, they get top heavy. Maybe growing two plants in one grow bag wasn't such a good idea after all!!!
-
I don't know yet. Right now, they're all green and while there are lots of recipes that use them green, I haven't harvested any to try them. Yet! I'm excited for them to ripen though!
-
My keriting plant is laden!! So much so that the plant fell over some time overnight.... I should probably report this weekend....
-
-
Yes, that's it. With these, you need to go more by feel. At this point, even the ones that feel hard will be slightly ripe inside. The ones that feel a little softer are in the awkward in-between stage that isn't so great and the ones softer still are pretty ripe by now. Also, make sure the stem is still green - not dead.
-
-
Since you're in NYC, if you can make your way to Kalustyan's - they have a selection of tons of different peppercorns - maybe 20-30 different varieties. Myself, I'm partial to the Vietnamese for most everyday usage - it's sharp, spicy, all around good. For other purposes, I love the one from Sarawak, Malaysia, which is known for it's peppercorn - that's what I use for my Singapore style bak kut teh, which is a pork soup flavored only with garlic and peppercorn. This one gives a more rounded warmth in the back of the throat which is perfect for this dish.
-
A common dish in Singapore is fish head curry. Scroll down to below the baggage claim photos. I can't get good fish heads (for the purpose of eating) easily here, so this is the recreation of the curry but made with mahi mahi fillets.
-
-
Thanks. I can definitely use the green ones - they're common in a sambal ijo (green sambal) in Padang food. Also used a lot in Indian food.
-
To anyone with chilli growing experience, I had read that harvesting the chillies while still green stimulates the plant to put out even more flowers. Is there any validity to this? Not that I need any more at the moment - I've probably got a good 20 chillies growing and again as many flowers still blooming but I'm always looking to learn how to increase yield.
-
lots of places in Chinatown have Ataulfo mangoes for $1 each, sometimes less. We've been addicted to the large Vietnamese mangoes right now, but they're not really a bargain per se.... but they're fantastic. Some are still green (which my wife prefers), some are just about fully ripe and some are in that in-between time that I prefer.
-
I also smoke first - I find it makes a rounder smoke flavor as some of the smoke winds up in the bath water.
-
Singapore Nyonya ayam buah keluak - chicken curry made with the buah keluak black nut (meat at the top of the plate) Served with Stir fried bok choy with garlic and white rice.
-
Teowchew bak kut teh with homemade pork broth, garlic, black pepper from Sarawak and Argentinian red shrimp Cucumber pickle
- 297 replies
-
- 13
-
-
-
Provincetown, the "Outer Cape," and Wellfleet Too
KennethT replied to a topic in New England: Dining
Thanks for taking us along! What is the dipping liquid for the fried oysters? -
Yeah - I tried growing this variety about a half year ago but I couldn't get the flowers to set. I'm not sure if it was too cool by the window (it was late fall/winter), if I wasn't pollinating them correctly (the only experience I have is with tomato), if there wasn't enough light or if I didn't use a strong enough bloom nutrient strength. Any or all of those could have been factors. Hopefully I'll have a lot more soon - not much you can do with one chilli!!
-