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KennethT

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Posts posted by KennethT


  1. 12 hours ago, Margaret Pilgrim said:

    Had to Google "fry-roast" jianju chicken, watched instruction, and will definitely make this.    Thanks much for the nudge.

    This was my latest (and best, to be honest) attempt to replicate this:

    20160630_201055.thumb.jpg.1aa47138f0bd8635926bbfbce81c4be0.jpg

     

    I don't think the restaurant version actually cooked it in the stone bowl - I think that was just for presentation.

    • Like 3

  2. Trying my hand at a Cantonese "fry-roast" jianju chicken. Turned our really well... It called for some bubbly we had laying around!

     

    Also some bok choi cooked in the same skillet that made the chicken. The water used to steam the bok choi also deglazed the pan... Yum.

     

    IMG_20200523_195503-01.thumb.jpeg.cb92263e79f44b9694ec2065d763d0fe.jpeg

     

    00000IMG_00000_BURST20200523200126659_COVER-01.thumb.jpeg.16a4e244226bd212a584378db663ccf1.jpeg

    • Like 16
    • Delicious 3

  3. 25 minutes ago, TicTac said:

    Done!

     

    5 hours later, all those little babies are in the ground. 

     

    Still way behind @Shelby - but we will get there.

     

    Picked arugula for salad today and a bowl full of sorrel for sorrel sauce tonight (to go with grilled char and shrimp)

     

     

    what? no pictures?


  4. I've never had my microwave cause any problems to my wifi signal - and my microwave is probably less than 20 feet from my router.  Most microwave ovens don't have a powerful magnetron - but instead use the properties of a resonant cavity to amplify the signal to do the cooking.  Plus, the microwave should have some kind of shielding around the magnetron/cavity otherwise it could induce currents in random wires and fry circuits all over the place.  Especially since you're getting interference without it operating - just sitting plugged in makes me think this is a different problem - maybe a bad solder connection on the control board or a bad capacitor - whatever - if this is a new uwave, you shouldn't have to MacGyver it or have to take it apart - a new appliance shouldn't do what it's doing just by being plugged in.  Unless the problem is coming from your wall outlet (maybe a wire is loose and arcing there? - now only discovered after unplugging a long standing device and plugging in something new), I would contact customer service for the uwave and get a replacement.


  5. There could be a lot of reasons why the new one is creating RF problems.  There could be a bad connection that is arcing somewhere that is causing the interference...  The fact that it is creating RF just being being plugged in and not turned on is not a good sign.  Maybe it's a defect?

    • Like 1

  6. Last night was more chicken thighs in the CSO - and more experimentation.  This time, I did steam-bake at 425F for 10 minutes, then took the tray out, raised, the rack to the upper slot (but the rack is still a U), but the tray back and steam-broil at 450 for 5 minutes, then turned the tray around 180degrees and steam-broil for 5 minutes.  Prior to cooking, was a quick dip in some fish sauce followed by just a few minutes in the refrigerator uncovered.  Best chicken yet!  Unfortunately, no photos.....

    • Like 5

  7. I think of Panang curry as being an interesting Thai curry - not just because it's delicious, but I can't think of another Thai curry that is like it.  Most Thai curries that I can think of are pretty thin - almost soup consistency, however, Panang curry is thick, so that it coats whatever it touches.  With that in mind, the way I make it is not dissimilar to how I'd make Malay or Nyonya curries which typically have a similar texture.

     

    There are probably a million ways to make this curry, but this how I've been doing it lately.  I usually don't have the time to make my own curry paste, so I use a store bought.  If it's possible to get, I prefer the Nittiya brand of curry pastes - it comes refrigerated (it freezes well too) and has the closest flavor to what I've had in Thailand.  Unfortunately, it's really hard to come by - when I go to the Thai store, they say they bring it in every few months, and when they do, it's gone in the same day. Of course, this prompts me to wonder why they don't bring in more, but also, I can't make it into that store all that often, so lately, I can never find it.  2nd place, that I've tried, is Maesri - in the can.  Although the ingredients between the can and tub versions look the same, for some reason the can tastes fresher, although I've never tried them side by side.  Maesri does not add shrimp paste or ground peanuts to its Panang paste, so you need to add them yourself... also, keep in mind that Maesri's Panang paste and red curry paste seem extremely similar... I think the Panang paste has a bit more ground cumin and coriander seed than the red paste, but I wouldn't swear by it.  So,  I add my own - and I also use some Mace, which is what a Thai cooking teacher told me in Chiang Mai years ago...

     

    Finally, a note about coconut milk.  I'm not too fond of the canned milks - they typically have stabilizers added, which make it really hard for to use.  For a long time, I was using an unbranded frozen coconut milk that I found in the Thai store, as well as the Indian store near me.  The only label was that it was made in Thailand and brought in by East Distributors or something like that.  It was good, but quite expensive.  Lately, I've been using the Aroy-D coconut milk that comes in a shelf stable carton.  Evidently, there are a couple different versions made, so make sure you check the label.  I've found them on Amazon - a six pack of 250ml cartons - on some of the versions the label says 100% coconut milk - that's the one you want... other versions have stabilizers or homogenizers added.  I give it a good shake before I open the carton.

     

    Anyway, my recipe is based on convenience sizes - I don't think the quantities are super critical...  I typically make this with skinless boneless chicken thighs - I use 4 normal thighs worth of chicken.  This goes well with 1 carton of coconut milk, and 1 can of curry paste.

     

    Ingredients:

    Curry paste:

    about 1t whole cumin seeds, toasted

    about 1T whole coriander seeds, toasted

    1 piece of whole mace, very lightly toasted

    about a handful of roasted peanuts - unsalted preferably

    about 1t shrimp paste

    1 can Maesri Panang or Red curry paste - probably about 3-4 heaping Tablespoons

     

    4 normal sized boneless, skinless chicken thighs, trimmed and cut into 1" cubes (roughly)

    a few squirts of fish sauce

    a couple teaspoons veg oil (I use a homemade garlic oil (made from peanut oil) that I keep in my fridge)

     

    250ml (about 1 cup) coconut milk, divided

    about 1T palm sugar

    about 10 kaffir lime leaves, ribs removed, torn into pieces. (nb - if your lime leaves are a little tough, you might want to finely shred rather than tear into pieces)

     

    Method:

    1. Marinate chicken with the fish sauce and oil for about 1/2 hour

    2. Grind cumin, coriander and mace in spice grinder until very fine

    3. Add peanuts and pulse the spice grinder - if you go too fast or to far, it will turn into peanut butter and muck up your grinder

    4. Add shrimp paste and ground spice/peanut mixture to curry paste and mix well.  Sometimes you need to mash the shrimp paste a bit to get it to incorporate

    5. Pour about 3/4 of the coconut milk into a 4Q saucepan, and then add a bit of water to the remaining coconut milk to bring it back up to about 1/2C

    6. On medium - medium/high heat, bring the saucepan coconut milk to a boil and reduce until thick, stirring and scraping the bottom often to prevent scorching.

    7. Add the curry paste to the coconut milk and stir to completely incorporate, stirring/scraping constantly

    8. Add the kaffir lime leaves and palm sugar and continue to cook until you start seeing the oil bubble out of the edges of the paste. The paste should be considerably drier by now

    9. Add the marinated chicken, and stir to completely coat with the paste.  Cook until you don't see any more raw chicken (it's probably about halfway cooked through by now)

    10. Add the remaining coconut milk/water and stir to combine. Simmer until chicken is cooked through.

    11.  Taste to adjust seasoning.  If more salt needed, add fish sauce.  If more sweetness needed, add palm sugar.

     

    • Like 1

  8. 49 minutes ago, TicTac said:

    Looks good.

     

    Let's hear more about your method/recipe!

     

     

    No problem... I'll do it when I get some time.... maybe I'll put it in RecipEgullet

    • Like 1
    • Thanks 1

  9. Panang curry with boneless chicken thigh using my home grown kaffir lime leaves. The leaves are so aromatic and tender! Not the leathery things I get at the Korean or Indian store...

     

    Sorry about the photo - we dove into eating it and almost finished before I thought of taking a pic.

    20200517_190859.thumb.jpg.2cdec4429651e67f90c5114d402a7c3a.jpg

    • Like 11
    • Delicious 1

  10. 58 minutes ago, chefmd said:

    Shrimp and grits with bacon and garlic chives.  I had to mix and match two different sizes of shrimp.  Garlic chives may be my new favorite vegetable.

     

    I love garlic chives... try a stir fry (or even better google "fry roast") with big slices of ginger and garlic chives...

    • Like 1

  11. 23 minutes ago, TdeV said:

    Thanks for your posts. Please try and make tea (in a mug) -- something I currently use my microwave to do. Google is not helping me find out if this machine can boil water.

    watch out for that hot mug handle though!!!

     

    I think it would be a lot more efficient and faster to heat the water in a small pan on the stove top, rather than in an oven. I'm sure that would take forever.  Heat the water in the pan, pour into the cup and put in the tea bag and steep.


  12. @Shelby Lots of different choi grow really easily indoors.  A while back (probably a year or two at least) I grew 3 yu choi in my southern facing windowsill garden for a long time.  I would only harvest the outer leaves, cutting near the base of the plant, and the plant continued to grow new ones for several months - maybe 6 months before it finally bolted?  From 3 plants, we had enough for a large serving for 2 people once a week continually....  I need to get back to that again, now that my indoor garden is getting up and running.....

    • Like 2
    • Thanks 1

  13. 16 minutes ago, chromedome said:

    My daughter sent me this link. I'm not sure how big a plant you could grow in something the size of a coffee mug, but it's kind of cool in its rather precious way.
     

    Interesting... there's a method of hydroponic growing called the Kratky system and is the easiest form of hydroponics with no pumps and basically no effort at all.  One of the guys in one the hydroponic focused groups on Facebook taht I belong to has been doing an experiment growing hers in a kratky setup using mason jars on his windowsill in his kitchen... so far, it's been working just fine....


  14. 44 minutes ago, JoNorvelleWalker said:

     

    The recipe is from The Yogi Cook Book, Yogi Vithaldas and Susan Roberts, Bell Publishing Company, New York, 1968 (pp 36-38):

     

    "Like so many things in life, Bryani is more difficult to explain than to prepare.  I lead you gently toward it.  To do otherwise would discourage you, and that would be too bad."

     

    It is a five layered dish of basmati rice, sautéed scallions and potatoes, saffron rice, fruit and nuts.  The final layer is yogurt.  The vessel is covered in waxed paper and wrapped in muslin.  Baked 325F.  I confess these days I omit the waxed paper and muslin, and just cover with a lid.

     

    When the book was new there were few people from India living in this area.  Fortunately at the university I was acquainted with two people from India.  I asked each about bryani.  One told me bryani could not be made with meat.  The other told me bryani could not be made without meat.  Given this information I prepare the recipe vegetarian as written and serve grilled lamb on the side.

     

    What is the difference between bryani and biryani?  I have only seen biryani, and only seen made with meat - I've seen chicken, mutton, goat and fish versions... from Hyderabad (the most famous), Punjab (also Pakistan) and elsewhere...  the recipe you discuss seems very different from every Hyderabadi biryani recipe I've ever seen, of which there are many (all of which are relatively similar).

     

    ETA: I would assume that the Yogi Cook Book is completely vegetarian (if not vegan), no?  Just because most really hardcore yogis stress ahimsa (roughly translated as non-harming) but is often (not necessarily correctly) thought to mean that you must be vegan to be a yogi - although there are many gurus who would disagree with that.


  15. 7 minutes ago, TicTac said:

    I used to make my pickled red onions similarly to this recipe, though I did not add sugar.

     

    Then I met a Mexican chef who taught me the ways of his people!

     

    Salt - Lime - sometimes chili.  That's it!

     

    Salt the hell out of the onions, let them sweat out the water for 30-60 minutes, quick rinse - put in a jar and add a 2-3 limes worth of Juice.  Sometimes will add a fresh chili in there as well.

     

     

     

     

    That's basically the Rick Bayless pickled red onion, but I think he blanches them in boiling water for like 10 seconds, drains, then salts and let sit.... then lime juice.  I used to make them whenever I'd make cochinita pibil...

    • Like 2

  16. Finally got to repot 2 of the 5. The ones I repotted are both in the citrus family which means they like to dry out a bit between waterings as they are more susceptible to root rot than many other plants. This mix of coco coir and hydroton (expanded clay pebbles) in a Radicle Bag air pot should allow great drainage and superior airflow in the rootzone. The coco coir is reused from a previous crop and still has some small roots throughout. So I add some enzyme which dissolves dead cellulose to my nutrient mix which will help decompose the dead roots, leaving more air spaces for new roots.

    20200510_162514_HDR.thumb.jpg.72c75943757e0373e7e3e50dfa43920a.jpg

    • Like 3

  17. 1 hour ago, TicTac said:

    An alternative (arguable even superior) is Rice Bran Oil - has become my go to cooking oil for all things medium-high heat and beyond. 

     

    Shout-out goes to our very own @liuzhou for pointing me onto it years ago!

     

     

    @PedroG had talked about using rice bran oil for high temp searing of SV'd foods years ago also.... I miss his posts around here!

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