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Everything posted by KennethT

  1. @heidih Yes, I'm in a small NYC apartment, but I have a stove-top smoker and I'm not shy about using it! So far, I've decided to marinate the thighs in a paste made from pounded ginger, garlic, cilantro stems, shrimp paste, chili, palm sugar, fish sauce and a touch of coconut milk. Yes, it's very SE Asian-y and hence not far out of what I do on a regular basis, but it has no lemongrass (which would not be out of place here) and ginger is not that typical... so it's slightly different from my norm. What is different is that I think I'm going to steam-bake the thighs in the CSO - and probably make a dipping sauce from garlic/ginger/fish sauce/palm sugar/chili/lime juice/cilantro leaves. Yes it looks like vomit... But it smells great!
  2. I am in a rut... For the life of me, I can't think of anything interesting to do with the following ingredients... help please!!!! skin on chicken thighs cilantro (including the stems) limes ginger My pantry is well stocked with most things needed for anything west of the pacific ocean...
  3. KennethT

    Taming raw garlic

    I always degerm my garlic - especially this time of year when the garlic I can buy is 1/3 germ. I use raw garlic all the time - it's very common in SE Asian food, combined with lime juice and fish sauce. I've never noticed any bitterness this way. Also, the less it is crushed, the less bitter it will be - so I second the idea of dicing rather than smashing/chopping if you would like a milder garlic flavor.
  4. KennethT

    Dinner 2020

    This is similar to practically all local places we've seen in SE Asia... but if you look closely, you should at least see certain things - different people who handle money vs handle food; raw meats being kept cold, etc...
  5. KennethT

    Dinner 2020

    My first attempt at Indian food (in a long time) - Goan curry with salmon
  6. Definitely save some for the summer and some good strawberries. Personally, I like the balsamic with strawberries and either just slightly sweetened whipped cream or some whiped creme fraiche...
  7. Which ACN do you like? Looks like there's 2 versions for induction - the stainless and luxe which has an anodized alum interior...
  8. Does the Paragon probe go in the pan or underneath it? From my understanding, one of the things that makes the CF unique is that it has a probe built into the surface of the unit (that the pan sits on) which directly measures the temperature of the pan itself, not the pan contents. Edit: Sorry - I just found info on the mat (I didn't see previously) that shows the mat's purpose - to measure the pan temperature....
  9. The newest update.... https://www.prnewswire.com/news-releases/fairway-market-secures-financing-for-voluntary-chapter-11-to-facilitate-sale-of-assets-300991918.html They don't mention which 5 stores will be closing...
  10. I'll echo the 'thank you' statements! I always enjoy your trips!
  11. I just checked - fairwaymarket.com has the same denial of both the Chapter 7 and closing of stores
  12. interesting... I had heard about the Chapter 7 also, and is a shame since they are my local grocery store and I probably shop there the most. I read one article that brought up how the parent company of ShopRite had been interested in buying them a while ago, but no one knows what happened to that
  13. I am part of a couple hydroponics gardening groups on Facebook. There used to be a member from Indonesia who had a small hydroponic farm on the roof of her building that she would sell the produce to her neighbors. One of her crops was passion fruit - at one time she mentioned the name of the variety, but it was in Bahasa (Indonesian) so I don't know what it would be called here. But she showed pictures of how she grew it, and she espaliered it on a trellis about 20 feet high and 20 feet wide! it was amazing how many fruits she got from it. Here in NY, they go for about $5 each (retail) - I was considering growing them indoors in my warehouse!
  14. like @heidih I like to use citrus as the acid in sauces and salad dressings. Also, passion fruit can be trellised or espaliered and it will really expand the plant and how many fruits you get.
  15. I know you've already made your decision, but in case anyone in the future comes across this, here's info from the CDC: https://www.cdc.gov/norovirus/about/prevention.html It basically says that norovirus is relatively heat resistant - it can survive 145degF as well as quick steaming processes like with shellfish.
  16. KennethT

    DARTO pans

    hmmm... something to consider for sure...
  17. Me too... many years ago - I found it at a truck stop on the highway somewhere.... actually very tasty
  18. KennethT

    DARTO pans

    do they make any saute pans larger than their 27? My All Clad LTD saute pan (which I'll be replacing since I'll be moving somewhere that I'll only have induction burners) is a 12" diameter... I use that size all the time.
  19. KennethT

    DARTO pans

    I may have to bite the bullet and jump in....
  20. KennethT

    Lunch 2020

    I do it every day to heat my lunch up at work... I call it the 'improvised steamer'!
  21. One thing to keep in mind with these is that the output is an average of the moisture it sees over the entire length. For what I do with them, I don't care about the average moisture, but instead only care about the moisure at the root ball - so I bury the sensor laying horizontally exactly where I want but the flat part of the blade vertical so water won't pool on top of it and affect the readings. I have a couple of these and when I first got them, buried them side by side and found them pretty consistent.
  22. I tried a new method for chicken thighs last night, which worked great... sorry, no pics. I've been using the steam bake at 425 for about 20-25 minutes which works well, but it doesn't get the skin as crisp as I'd like. Last night, I did steam bake for 425 for about 20 minutes on the lowest rack setting, then removed the pan, put the rack on the higher setting and put the pan back in for 5 minutes on steam-broil. Loves me some skin crackers!
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