KennethT

What style chilli paste? Meaning what type of chilli paste? Thick, thin, chunky, smooth, spiciness, various spicing used other than chillies... from what country? I can think of Chinese chilli pastes that fit your criteria that are wildly different from many Indonesian sambal which would also. Most Mexican ones also.... so can you be more specific?

@Duvel - that's just a snack? 🤣

Amen to that.

Brought home some sushi/sashimi from our local neighborhood joint

I think the price here was like half that. Or I may be imagining things...

I have some goat in the freezer that has North Sumatran rendang written all over it. I was in Little Indonesia today looking for fresh turmeric leaves.... My rendang is a lot more dry and caramelized than theirs was.

Has anyone heard of this? It popped up on my FB feed.... https://us.fotileglobal.com/products/chefcubii-series-hyzk26-e1 The company seems to make a large array of built-in appliances.

Went to Little Indonesia in Queens to check out a couple grocery stores and have lunch. Homemade shrimp chips Fried Spanish mackerel with green chilli sambal Beef rendang. The beef was very tender and the curry was intensely cinnamon-y. Belacan kangkung - not nearly as strong of a shrimp paste aroma as most Malaysian versions we've had, but tasty nonetheless.

Sorry - I was thinking of the one on 2nd Ave (now closed).

Nice! Musar is fantastic when it ages. Moishe's has been horrible for years. I haven't been back there for at least 15 years maybe, but then we couldn't imagine how it was still open serving what they had - other than the fact that they're like the only Jewish bakery left - but I think they're not doing the baking anymore - back the last time we had it, it was very different from times previous which were much better. Everything looked like it came from somewhere else - like it was prepackaged or something.

Looks fantastic, but I don't know about fat free - that beef's got plenty, even though sirloin is relatively lean. According to the USDA, 3oz top sirloin contains 12g of fat (4.8g sat fat) on average. But definitely a lot healthier than lots of butter and cream!

Huh. Many years ago I had a regular lime tree that had a scale infestation (I think they're similar to mealy bugs) but I was able to save it using a neem oil derivative. Instead, it died of root rot - my first experience growing citrus.

Vietnamese lemongrass chicken

What about good Spanish bread? That's even harder to get!

Personally, with it being such a rarity while not living there, I just like to put a slice in my mouth and let it kind of melt and roll around for a while. Everything is great when you've got a lot of it, but when you can count the slices on two hands, I like to make it last. I've been in your position before - I like to have maybe 3 slices per day so the pack will last about a week if I'm lucky.

Also, take a look through RecipEgullet - there's quite a few recipes in there for food from all over Asia - even in just the most recent few pages.

The biggest thing I can think of is that you're looking to do more "Asian" cooking - that's like saying that I want to do more European cooking. Cooking in general is very regional - so much so that cooking in one part of a single country can be different than other parts, so expanding that to a continent is a lot to deal with. Hungarian food has very little in common with French food - whether that's Southwestern France or South France, the Jura region, Brittany or elsewhere. As is such, food in Japan has almost nothing in common with food from anywhere in SE Asia, and among SE Asian countries/regions there's wide diversity again. Something as simple as soy sauce is different in Japan than it is in China, and then even more different when compared to soy sauce from Thailand. As @heidih pointed out, something like fish sauce has different grades for a reason - fish sauce used in cooking would not be the same as you'd use for a cold dipping sauce that's never seen heat and is primarily just fish sauce and maybe a little sugar. Red Boat is high quality, but there's no reason to use it when making a stir fry - everything that makes it high quality is basically lost. So, in order for this thread to be more useful to you, can you get more specific in terms of what kinds of Asian foods you want to get into? Chinese? If so, from what region as they can vary wildly. SE Asian? If so, Thai, Vietnamese, Malaysian? All different requiring different ingredients.

This was from frozen. I get it from Wild Fork Foods - all of their stuff is frozen and I've found their frozen fish to be pretty good. I have ordered their grouper many times as well as their mahi mahi and cod. I also got the barramundi there frm last week - it was the first time I got it, but definitely won't be the last - it was quite good too. I've gotten their salmon before but was underwhelmed - and annoyed that it was a skin on piece that still had all the scales on it!

Sambal grouper

Last bak kut teh with Argentinian red shrimp and Florida gulf pink shrimp

Are those noodles frozen or dried?

Wow! She's looking great! How much light do you give her? Do you know the DLI or light intensity and how many hours? I usually pick the flowers just after bud break because I want it to focus on leaves, but I can't argue with your results!

picture Homer Simpson drool.... charolais beef..... uggghhhhh. We had it in Burgundy.... such great flavor!!! Some of what I miss from France.... that and lamb from Limousin...

How close are you to Frankfurt? We typically take the direct flight NY-SIN, but may be persuaded to take it NY-FRA-SIN... then again, maybe a separate trip - I have a customer in Antwerp - I think it might be a nice road trip from there into Germany....

gorgeous! If it tasted half as good as it looks, it must have been something special. When should we plan our trip to Germany?