KennethT

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.

How do you reheat the frozen rice to retain the resistant starches? From what I've read in the past, you can't heat the starch very high or the resistant starch will convert back to normal starch.

Do you know what's wrong with it? My Dad has a monster set of tools... I can fix it!

Thanks... I'll have to check it out for Windows.... btw, the accent you're using for Phờ is incorrect - the soup name is Phở and is pronounced differently than Phờ would be, hence it is a different word with different meaning... even though they look similar to us.

I think I've only had BWW once (in an airport), but I would also ask how you know they use Frank's Red Hot? I know it's traditional, but they could be using a different hot sauce (which uses different vinegar) which could change the flavor completely. They could also do a number of things like adding powdered vinegar to the mix (to enhance the vinegary-ness without adding extra liquid). Like @Duvel I'm a huge believer in MSG as well... a little bit makes a big difference. Since BWW is such a big chain, I'd be surprised if they were using a branded hot sauce and not making their own. If that's the case, there's a huge number of variables involved.

Thanks - I know about doing it in Google Translate - but it's a real pain. I was hoping for an easier way! If I had to do a lot of it, I'd just use a different keyboard I guess...

How do you enter the diacritics?

I've been looking at the Vollrath HPI4-2600 or 3000... I wired my kitchen with 230V outlets just for the purpose of some high powered induction ranges. The HPI4 series seems to have a lot of the same capabilities as the Control Freak but are a lot less expensive.