KennethT

@Kim ShookHow do you make your shrimp burgers?

Thanks... It looks great, but no palm sugar??

I'd had it there a LONG time ago, but I haven't been back in ages. Before I made my comment, I looked up their menu on their website (not on open table), and I didn't see it which I thought was really strange.

You're not kidding - it seems as though Le Gigot on Cornelia St. doesn't even have one!

what do you use for a mango sauce? Is it cooked?

I can't find my usual brand of Zhenjiang vinegar lately but I did get this... I'm curious to try it.

Did you go to Jay Fai while in Yaowarat? Also, a very famous place in Yaowarat for Pad Thai - Thip Samai...

Do you remember what street or neighborhood was this in?

That should make any hospital visit a little more, ummm, hospitable....

Elk mapo tofu

You beat me to it - I was thinking the same thing!

It's not French, but I'm a huge fan of Cafe Mogador (in the East Village) and their lamb tagines. They come in 4 different sauces - I'm partial to the charmoulla myself, while my wife prefers the saffron one.

There's also the Hong Kong style - char siu bao, available at practically all Hong Kong dim sum (yum cha) restaurants.

I used to get it at the Bangkok Center Grocery on Moscow St, but they were out the last time I was there. They could have had it at Ken Hing before they changed hands - but when I was there last it was just Lee Kum Kee and other big brands. This brand is certainly closer to what I've had in Thailand than Fuy Hong.

Interesting. I remember going through Central Vietnam with a driver - we passed a store that had a lot of inexpensive stuff, like laundry detergent - basic household stuff, and he went on a whole discussion of how all of the inexpensive household products are coming from Thailand and giving Viet companies lots of problems. I don't think I've ever seen the Real Thai brand anywhere - so I don't think it's in NY, but it could be on the West coast or elsewhere.

I haven't cooked much this week - stressful at work and I started the week with a bad cold (not Covid according to 3 home tests) so I've been more exhausted than normal... finally getting back into the swing of things. Yunnanese elk with herbs (and maitake mushrooms), with cucumber salad and sticky rice. Tonight there were 7 herbs, 5 of which from my garden - laksa leaf, kaffir lime leaf, curry leaf, mint and sawtooth coriander from the garden, garlic chives and cilantro (stems and leaves) from my local Hmart.

Is this a Vietnamese version? This is my favorite, when I can get it: https://importfood.com/products/thai-sauces-condiments/item/sriracha-sauce-shark-brand

Sriracha is a town (region?), so the true condiment comes from there (or is made in the same way). The Huy Fong brand (aka Rooster brand) which is ubiquitous in the US is definitely not the same. That being said, some of their other condiments are decent - like their sambal oelek, and I use them often.

My first time deep frying in my wok on induction. Worked great - so easy to control the temp and no fears of fire! Brings back memories of a snack in the old Bangkok airport. Too bad I couldn't get the real Sriracha - the last time I went to my Thai store, they were out

I read about this. Arianne is staying on (for now)....

Is laksa leaf available where you are? It looks like mint on top. Can you share your laksa recipe? It looks like a katong laksa rather than a penang assam laksa...

I've had great success with their mahi as well as their wild caught pink shrimp - they're really shrimpy. I've been debating getting the salmon but I'm not overly fond of the tail pieces or very thin pieces for that matter so I've held off for now.

I haven't ordered salmon from Wild Fork yet.... what did you think?

We used to go to Marta once in a while when we lived in teh hood.... haven't been in a long time though - glad to hear it's doing well.

That wouldn't make very much steam - it just will barely raise the humidity in there in any decent amount of time.