KennethT

Lemongrass and sawtooth coriander

I just received a couple herb starts for some things that don't grow from seed (easily). I have to say I'm disappointed - hopefully they'll perk up a bit soon.

So I went there tonight and picked up takeout to bring home (I live 2 blocks away). I got the poached chicken rice with some extra "yu choy". BTW - what I got was not yu choi but was gai lan (chinese broccoli). Well cooked and tasty but not yu choi. The poached chicken's texture and skin texture were excellent. The rice had good flavor but I thought the texture was a touch mushy but certainly not unforgivable. @weinoo Did you get a container of the grated ginger? They originally gave me 1 container each of chilli sauce, grated ginger and sweet soy sauce. The sweet soy sauce was watered down so instead of being thick and syrupy, it was liquid almost like a dark soy sauce. The tiny container of chilli sauce was only half full so I asked for extra and he happily gave me another. Even with the two containers and all of the ginger (which was mostly liquid ginger juice) I still had a bit of range anxiety as I was getting to the bottom of the sauce while I still had a good 1/4 of my portion to go. So I had to ration... The chilli sauce was ok - it was more heat than chilli flavor, but that's not uncommon, even in Singapore. All in all, it was pretty good - but they had stopped the discount by the time I got there. For 50% off I would have been ecstatic. At full price, it is not something I'd get all the time but I would consider it when I had a strong hankering and was too lazy to make it myself. @weinoo FYI - I don't keep chicken rice chilli sauce around all the time - it doesn't freeze so well - it definitely loses its freshness so I make it fresh when I make it. It's not hard to make it though - you can make it yourself!!! See here.

😲 Sure it's a lot less, but that's still insane!

I didn't look anything up yet - I'm going to get takeout there tonight on the way home from work - hopefully they'll still have some left by around 7PM or so. But if they're asking $17.80 for what you had, I don't think I have the stomach to look at what they'd charge for a whole chicken. But it's New York, everything is expensive. Compared to Singapore (which is also considered expensive, haha), where at my favorite place, it's like $7 Singapore dollars (so maybe $5.20 US) for the same quantity that you had, but in a sit down restaurant with service (and no tipping).

@lindag To make the rice for chicken rice, once the rice has been washed it is traditionally lightly fried in chicken fat with garlic and ginger. It is then cooked using the liquid used to poach multiple chickens - which is essentially chicken stock - but is also flavored with garlic, ginger and green onion. Also, some pandan is traditionally added to teh rice cooker which helps perfume the rice further.

Thanks! I had no idea. When we lived in Murray Hill we would go to US Vanderbilt once in a while for lunch - there was a decent fried chicken sandwich place there, but it was always a bitch getting seats. I checked out the Union Sq one a while ago and nothing really piqued my interest, but that chicken rice place might change that. Although I will say that the amount of chilli sauce provided is exceptionally stingy - can you get more? One of the things I love about my favorite chicken rice place in Singapore is that they have a large container of their chilli sauce, extra grated ginger, sweet soy sauce, etc. on each table (it's a sit down restaurant) - you can take as much as you want, which is (in my mind at least) how it should be.

Yes, it's very salty which is the reason I don't use it either. The green "premium" version (it's like $1 more) is not nearly as salty. In fact, when I use it, I still have to add basically the normal amount of salt I'd use without it.

I have it but never use it. I much prefer the LKK "Premium Chicken Bouillon powder" and use it all the time. It looks the same but the label is green instead of red. I don't use much at a time - maybe 1/2 teaspoon, but you'd be surprised what it adds to vegetable stir fries.

This makes a lot of sense.

I was surprised at the original post that you could get stems but not the leaves. To be honest, those leaves look like they've seen better days!! But I also understand that sometimes beggars can't be choosers and it's definitely better than nothing.

Bison mapo tofu with Korean leeks

Southwestern bison burger with guacamole, chipotle sauce and cucumber salad.

True, but the aW of pure chocolate is practically 0 so does not allow bacterial growth, so why would you need to heat treat? I understand ganache and similar, but you can definitely heat the cream to almost if not boiling prior to incorporating the chocolate and then keep in the guidelines, right?

Gorgeous. Looks like a fine dining restaurant. I've never seen pink peppercorns fresh on the vine like that. What are they like when fresh?

We stayed at the Cambridge many years ago. The place must have really changed. Years ago, the main restaurant that was indoors was really stuffy - we must have been the youngest people there by several decades. A few of the men there were wearing ascots!!!! Ascots!!! I was looking for local dishes and they were serving beef wellington. They had an outdoor restaurant that was more casual and had more local types of food, but tropical storm and all.....

If you've never had durian, their durian serimuka is great way to get into it. I also love their pandan serimuka.

I don't think the kuih are that high in calories. Certainly their savory offerings in puff pastry or what I've named the burroti (chicken curry in roti prata burrito) have a lot of calories and some of their more western style desserts do too.

What did you get? We've been trying to lose a couple pounds so we haven't been in a couple weeks, but we're due back this weekend.

That's unfortunate. It's really hard to descale a piece of fillet without getting the scales all over the flesh or without mushing it up too badly.

We have dried facing heaven chillies but not fresh. When I make the Sichuan dishes, I use a combination of the dried facing heaven chillies and Sichuan pickled chillies.

I'm very happy with their grouper, barramundi and the 4 different kinds of shrimp I get. Maybe next time I'll get some skinless fillets to give them a try.

What did you think of the WF salmon? I ordered it once but never again. I was annoyed that they didn't descale the skin on fillet pieces. And did not do a good job removing the pin bones either.

Once you wind up using enough, I'm curious as to your opinion of them.

Barramundi with North Sulawesi (Indonesia) style sambal dabu dabu made with mediocre mango.