KennethT

@shainThanks so much for posting this - I truly enjoyed it.

Back on the horse.... Err... Elk. Mapo tofu

Thanks so much for sharing. I loved all the great seafood - you definitely made me want to head down there asap!

Usually with a 20A plug you would use 12GA cordage.

Nothing like raw fish sitting out in the sun!!!

I've been pretty sick with a nasty stomach virus since Thursday evening, so I haven't really felt like eating anything since then. Today I felt a little better, so I wanted comfort food that would go down easy but would also be fast and easy to make... hence: Miến Gà Grandma style Viet chicken soup with mung bean noodles, homemade chicken broth.

Sorry to hear about your loss - I think I remember you saying how you were quite close with your neighboring family. But I like the idea of bringing food over - the family has enough to worry about so taking care of them is one less thing for them right now.

With shrimp head fat.....

Keep it coming! Can't wait for more!

No shrimp head fat?

The Yixin teapot that I have has a handle. So you can pour the hot water over teh rounded surface of the teapot to warm it up, pour water into it (to brew the tea) until it overflows a tiny bit and put the cover on. The handle should stay cool enough to hold. Can you hold a small handle or is it too difficult to hold a small handle?

Speck for sure. Percebes - who knows. I had them grilled at Etxebarri and they were amazing, so why not lightly smoked? Or cook normally and serve with a smoked butter?

To appease the Barcelonian you could smoke some seafood. Lightly smoked mussels/clams.... yum.... percebes????

Pad cha pla cod

That is incredible to see it so empty!!!

For what it's worth, in my neighborhood of Manhattan, my tap water measures about 30ppm of total dissolved solids. Most municipal tap water is in the 200-300ppm range and well water can be upwards of 600ppm

This has really gotten out of control....

yup

Joe's was in good form tonight

I do glutinous rice (Thai sticky rice) in the CSO - soak it in a bowl of water for 12 hours or so (overnight is fine), then I lay out in a single layer on a tamis and steam in the CSO at 210F for 15 minutes, then change the setting to keep warm at 185 or something like that for another 15 minutes. Comes out perfectly every time.

Your fry consumption continues to crack me up. But mainly, if you don't know of it already, may I introduce you to https://www.amazon.com/Aroy-d-Coconut-Milk-100-Original/dp/B00JUB8N3G/ref=sxts_rp_s1_0?crid=1J0YQ8PAO2HDL&cv_ct_cx=coconut+milk&keywords=coconut+milk&pd_rd_i=B00JUB8N3G&pd_rd_r=3e1470a1-aa3f-4451-be06-3e5b59f12e4d&pd_rd_w=gSnFA&pd_rd_wg=eKdYE&pf_rd_p=1646f938-0b84-43fb-8b04-69eb8aa1e55a&pf_rd_r=9S1KFY7XW08RN5H4QKYE&psc=1&qid=1651354653&sprefix=coconut+milk%2Caps%2C80&sr=1-1-5e1b2986-06e6-4004-a85e-73bfa3ee44fe This coconut milk in the shelf stable carton is vastly superior to any brand of canned milk - just make sure that the one you get says 100% coconut milk on the package. Some of them (even the same brand) are not so. Unlike the canned product, there are no stabilizers or gums or texturizers and the flavor reminds me most of the fresh stuff I've had in SE Asia. I like them in the 8.5oz carton - mainly because I either typically use 1/2 cup or 1 cup at a time. If I use 1/2 cup, I pour the remainder into a small ziplock bag and get all the air out (like you would for SV) and keep in the freezer. Some recipes only need a Tablespoon or so of coconut milk, so making a frozen log makes it easy to break off however much you'd like. Sometimes when it defrosts, it looks like it has separated, but if you give it a quick wisk it comes back together fine.

I wish. But that would be going against the point of trying to make it healthy and was nixed by my wife. I've never made yu taio and I think the only thing I can get locally are the frozen kind, which I've never tried (one day, I'll try and slip it in to see if she notices) - she LOVES them and ate 3/4 of the plate of them when we had this in Singapore so while she might veto them in a discussion, she might say otherwise if just put in front of her... hehe...

Teochew style Bak Kut Teh noodle soup. It is a pork broth (made from a rack of meaty Wild Fork ribs and a couple pork feet from Chinatown), with Sarawak peppercorns and a LOT of garlic cooked slowly until it is sweet. Wild Florida pink shrimp from Wild Fork.

Everything looks great! What is the herb 4th from the left with the striking purple flowers? Do you find it difficult growing rosemary and thyme along with other herbs? I had trouble doing that because I found that they liked to dry out a bit between waterings. Do you have any trouble with deer eating everything? Growing up, my parents had a lot of hostas around - the deer loved them. They got so invasive (and killed so many plants/shrubs by eating them to death) that he wound up putting an electric cattle fence around all the plant areas. It worked well but it was a lot of maintenance.

This.