KennethT

Thank you. I had never heard of Swabia. I was only familiar with a couple regions in Germany.

Swabian?

Haven't made this in a while, Sichuan mahi mahi with cucumber salad.

That's interesting. I've never ordered the ground beef but get the ground elk and bison regularly. Both of them come in 1 pound vacuum packs. For one person, that would be a pita, but for two of us, I use 3/4 of it for 1 meal and then the remaining 1/4 I usually turn into mapo tofu within a day or two.

Thanks so much for this. I've taken some e-cookbooks (Dishoom, Fuchsia Dunlop) out from library in Overdrive (I don't have a kindle yet) but one thing I noticed is the lack of photos in some of them. Like you, I also like the stories/background info not just recipes. Do photos come through in the Kindle versions?

Bumping this thread..... I've had a sudden interest in Ebook cookbooks but don't know where to start. Where do most people buy them? What is the typical price you would pay for one (not including a sale or anything like that)?

Thanks - I'm more interested in the squirrel-ing process, rather than the sweet/sour aspect.

After my first order or two, I joined their "club" which gives me free shipping for 1 year, plus access to their "VIP" email address if there are any issues. Since the club is like $25, it pays for itself after just a couple of shipments. @lindagI don't know if the club is available in all locations though.

Yes, in the store there was that flavor as well as a few others. I've never seen flavored chips in Indonesia - not that they don't exist, I've just never seen them in my limited experience there. Usually they're served with meals and dipped into some type of sambal, of which there are typically a few on the table.

I recently watched a YouTube video where a Sichuan chef showed how to make squirrel fish. Can you do that treatment with any fish or is it species dependent?

These are the same as we had before. They're great. I will say that once the bag is open, they don't last long. For one reason, we eat them way too fast, but after a several hours outside, they did absorb some humidity. We have one more bag that I've hidden away for a nice surprise for my wife... she loves them!

OK - that is definitely NOT camping. That's a hotel for sure. I would definitely be into that.

A man after my own heart... I mean, I love the idea of it - sleeping under the stars, peace and quiet but the reality is often quite different - hot and humid, bugs, no bathroom, bugs and did I mention bugs?

Singapore national Day is coming up so Teochew Bak Kut Teh with Argentinian red shrimp

Has anyone seen the videos online of people growing root type things (like potatoes) in bags of soil and the ridiculous yield they get?

Did you premake the reddish sauce at home and bring as part of the frozen food? What is the white sauce? Did that come from home as well?

I'm opening the bag tomorrow and will let you know.

Yes, @BonVivant your travels are always fascinating and so well documented!

I am making this again for a little get-together we're having on our roof and I found the shrimp chips at my local HMart. Made in Indonesia.

Wild Fork is now selling secreto... https://wildforkfoods.com/collections/pork/products/iberico-pork-shoulder-secreto?algoliaHit=true&variant=40135292059714 According to them,

I just noticed the printed wrapper (how did I miss that?). I was hoping this was your inaugural "return to cooking" dish but I completely understand needing more time to heal/recover. I know it doesn't help as I'm halfway around the world but I'm pulling for you!

Did you make them or get them delivered? If you made them, congratulations!

I'm in process. I decided that I would brush the wings with the water/salt/turmeric slurry and then pressure steam. They're now on a rack in the fridge. Tomorrow, when it's time to grill, I'll slather with the spice paste and grill from cold which will hopefully give me the developed flavors I'm looking for but will shorten the grill time. I wound up disregarding a lot of the advice above since these are not really meant to have crispy skin but really, I wanted to par cook just to shorten the grill time so the skin would be tender and render some of the fat which it wouldn't have time for with a shorter grill time.

Wow!!!!

Right, but I think they're concerned with people defrosting it in a refrigerator overnight still in the cryovac. And if a person's fridge is say 40F, that is a bad idea. Yeah, I didn't think about that. If the fish was frozen when it was wrapped, the most pressure on it afterwards is 15psi.