KennethT

Looks great. Can your house cook for me too? All mine does is sit around and keep me from getting rained on...

Fingerroot is a rhizome used in some SE Asian cooking. In Thai it's called grachai or krachai. The rhizome is long and skinny, like a finger. As usual, the Wikipedia entry isn't quite right - it is a different rhizome than lesser galangal. As an example of usage, it is one of the predominant flavors in the Thai dish Pad Cha. It has a very unique and distinctive flavor and one I find hard to describe - somewhat medicinal but in a good way?

Wow - a finger root plant! Now I'm the one that's jealous! I love fingerroot, but the only way I can get the rhizome is either frozen or pickled. The frozen is better, but still not nearly as pungent as the fresh.

Yunnan style elk with herbs, 7 to be exact, 4 from the garden.

Drool....

Wow!!! Bond St is still open? My wife and I used to go there when we were dating - like 17-18 years ago! Obviously we haven't been back in a while but I'm glad to see they're still going. Which room did they seat you in?

Made a new batch of chicken stock, so.... Mien ga

Pad cha pla salmon....

Where is @shain when you need her?

The Marie Antoinette was really hard to describe - maybe kind of like perfume? It was really good - I'd get it again...

Finally able to make some more Bak Kut Teh..... And of course, what is a weekend without some kuih from Lady Wong

I live in that neighborhood - lots of great food here.

Singapore style chicken curry. One of my favorites.... With homemade roti prata and baby bok choi. I thought I had a potato which this dish is great with, but alas, no...

Do you grow them in Hydroton?

If you're in the East village to check out NYU, take a look at Kanoyama on 2nd Ave and E11th st...

2 ounces? That's a mouthful once stir fried

that's hilarious... not only is it ridiculously cheap, our pea shoots are typically much older and sometimes a little tough - they're more like pea stems than pea shoots.

Looks like mint.

I recently made pork stock, so Nyonya chicken curry....

When I was a kid, we went to Chi-Chi's also. I loved it!

Everything looks great, but those pancakes would put me in teh hospital! (I've got a major buckwheat allergy... don't ask me how I found that out.. hehe)

Unless I'm desperate, I usually avoid ordering water spinach for delivery. It invariably ends up overcooked and mushy/slimy and generally less than pleasant. I'll still eat it as it vaguely resembles when it's good, but my wife will categorically refuse.

Interesting. Can you get the Shark brand where you are? It's made in Thailand and is the closest that I've found to what was served to me when traveling there. Definitely very different from the Rooster sauce, which is ubiquitous here, but as you say, nothign like real Sriracha.

Looks great - what do you use for a boil?

And this came from a tasting she did today...