KennethT

I'm not racing to try it... the restaurant bills itself as "Asian Fusion"... I think they saw a pack of luosifen instant noodles and said, "hey, we can make that!". This is the restaurant: https://ricebirdnyc.com/

The kitchen basics is ok, but is definitely not the same as homemade stock. It does have a nice roasted smell, but the body is lacking - there's very little gelatin. I've used it, years ago, but now that I make a few gallons of stock at a time in the pressure cooker I don't anymore. Plus, most of what I use it for nowadays wouldn't really be so good with the roasted chicken flavor.

If growing indoors, you will probably need a plant light in addition to the window. I was in a southern facing window on the 21st floor (nothing blocking the sun) but the light was necessary. I used an 18/6 light cycle - heirloom tomatoes don't use the light timing to start flowering - they basically start flowering pretty soon, although I plucked the flowers until the plant made it's third truss of branches. Tomato plants need a LOT of light to fruit successfully. Also, indoors, you'll have to manually pollinate the flowers - I used an electric toothbrush. Vibrate the flower truss until you see the pollen falling out like snow.

Best I've ever had. Including my father's garden when I was a kid (he grew mostly hybrids - Burpee Early Girl, etc). Mine was an heirloom Goose Creek (start came from Laurel's) which is prized for its flavor (and rightly so).

I passed this place by today. One day I might try it but I don't know how close it would be....

What's in the gas can?

Is this served hot or cold? Do you have a recipe?

that's what happened when I topped my tomato plant that was growing in the corner of our apartment. It practically took over the whole living room!!!

From what I understand, when you place an order online, an employee walks around the store gathering your order and they seem to just take whatever package is on top and easiest to reach in the freezer. They don't go digging the way you might on your own. There's no way to put any notes or indicate preferred size range when placing an order.

I've found the fish to be pretty consistent. The complaints are hear are with things like the tomahawk steak or the picanha - where the weight is a large range - you think you're going to get about 5 pounds, but instead you get not quite 2.

There ahve been reports on their FB page (for "VIP" members who pay the yearly fee for free shipping) of wildly inconsistent packaging of certain items - so some people prefer to go to the store since they can pick their own weight. I've never had an issue but then again, I always order pretty standard things - packs of their vac sealed fish, shrimp and bags of chicken parts.

I've personally never heard the term "spicy hot" but I know exactly what it means when I see it so I think it would be the best option. In my sphere, spicy typically denotes heat from chillies and does not refer to flavors from various spices. Hot is a temperature term, although I have heard people in my mother's generation using the term hot to denote both chilli heat and temperature, which ALWAYS leads to the question - "what kind of hot is it?"

Hunan-ish chicken with chilli

Sichuan twice cooked mahi mahi

I'm sorry to hear about your ear infection troubles... I find that amoxicilin works very well and quickly.

They could have brought it back with them from the US with a transformer. Lots of people moving overseas from the US bring their appliances with them.

So glad to see you back in the kitchen again!!! Hopefully to stay this time!

@rotuts I'm sure they're very tasty but the thought of Thai gyoza tickles my funny bone...

Stir fried chicken with chilli paste

They're very fragrant - like a light floral smell. If you read my Penang foodblog here, it was a key ingredient in Asam Laksa - the sour fish noodle soup midway through the post. The flower goes great with sour flavors.

Asam pedas ikan mahi mahi.... Malaysian spicy and sour fish stew made with mahi mahi. Made with: torch ginger flower and green mango for dessert.

Fondue the easy way!!!

This means that this is not the end of this trip, no? I hope not - I always enjoy reading about your trips. Thanks for putting in the effort to document them so well!

Andew Zimmern had (has?) a show on HBO where he would visit with various families making food together.... they were one of the first episodes.

It's a Chinese American nuclear family (father, mother, two adult daughters) who lived in Beijing for a few years and are now back in NY, trying to recreate what they had while still in Beijing.