KennethT

I have to see if I can find it. I saw the Italy ones and thought they were entertaining enough and it makes me curious to see him in Mexico. But my favorite traveling in Mexico shows are the portions of Rick Bayless's PBS show.

Not really chewy. Texture is kind of like a soft pretzel - a slight skin on top of soft. It was fine for the burger but the guac not so much. Messy but tasty.

Burger night. Elk with chipotle puree and guacamole on pretzel bun.

Beef floss in a few different varieties (some use sweet soy sauce so it's darker) is common in Indonesia.

Also, some recipes just call them "lime leaves" which sounds generic but I've only seen it in reference to the makrut lime leaves. In SE Asia, I don't think I've ever seen the leaves of a standard lime tree being used.

Are they used much in China? I figure maybe the South West - like near Yunnan possibly but anywhere else? I don't think they're too common in Vietnam either although I think I saw them used a time or two near Saigon but I don't think I ever saw them used in Hanoi or central areas like Hue or Hoi An.

In Indonesia, the leaves are called daun jeruk.

Oh- I wasn't trying to make any comments like that. I actually think it's a great thing that her church does - I have a ton of respect for it and the members who participated in it.

Fried chicken at a seder? Oy!!

I SV'd a few duck legs overnight and used one of them for lunch today. And crisped up the skin in the oven between some parchment... Indonesian mie goreng bebek (fried noodles with duck) - plus pieces of the crisped skin, fried shallots and some insanely spicy sambal terasi (shrimp paste chilli sauce) from the restaurant from yesterday.

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.