KennethT

Your last dinner killed me! Conch fritters! Local fish with mango salsa! Yes please!!!

Reminds me of a toy I loved as a kid - Spirograph... https://en.wikipedia.org/wiki/Spirograph Now edible! I am wondering about the purpose of the arrows he draws initially...

Right - the LTD has an anodized aluminum exterior with an aluminum core and stainless interior. But even the stainless interior is non-magnetic as is most types of stainless.

I'm going through the same issue - but I've switched out a gas range for induction burners (my new apartment has no gas service). None of my 16 year old All-Clad LTD works on induction. I will be using 2 countertop induction hobs - I have the first one (relatively inexpensive) already, and although it is quite powerful (3500W), it doesn't have the most even heat distribution. If I turn my cast iron on high power right away, you can see a definite ring. So, I let the cast iron heat at lower power to even itself out. The heat distribution issue is even more obvious on my carbon steel pan! But when I use higher power for my Le Creuset enameled cast iron pot filled with water - it brings it to a boil really fast and the large amount of water evens out the hot spots. I've been thinking about replacing the LTD with something that is magnetic (hence induction compatible) but also has some sort of aluminum or copper core to help even out the hot spots but I don't know what to use just yet. I don't plan to get any non-stick cookware.

I'm definitely interested!!!! Have a great trip!

I wish I could say that it was some stroke of brilliance, but no - @weinoo was dead on - except the carcass came from Wu's Wonton King, not Peking Duck House.

@DJ Silverchild Interesting. I assume you're adding a canna butter to a basic pate de fruit recipe? Or are you using a distillate based extract? I'm curious how they might affect your recipe? Also, can you put a filter in front of the depositor feed rather than prefiltering the juice?

I was a huge fan of banh xeo in Saigon, but became a convert once I had an amazing example of banh khoai in Hue - it's like a smaller banh xeo, but crispier, and came with the most addicting, murky looking sauce. And yes, part of it is the accompaniments which are unavailable elsewhere - like trai va - some kind of unripe fig that I had heard only existed in Hue. I found it hard to believe they didn't exist elsewhere (reminded me of the magical well water found in Hoi An) - but the story goes that people come from all around Vietnam to Hue for a few things- the trai va and mam tom chua - fermented raw shrimp.

There's also the old school "grape-stomping" method... but I don't know about the yield.

I don't know if it could be used for fruit/seeds but I've used food grade mesh nylon bags with good success. They make them in different mesh sizes and hold about 5 gallons at a time. After adding the fruit, you can hold the open end and give the bag a spin which will create a lot of gentle pressure.

It's an antique that my grandmother got somewhere. It's a bronze statue by a Japanese artist from the Meiji period - you can see the front of it here: Living in a small apartment, we have very few collectables or knick-knacks, but when my mother moved out of the house, this was the one thing I wanted.

Even though we're not going anywhere this year, it's vacation time, which means I can have more interesting lunches than my normal weekday fare.... Duck dry-noodles (not in soup) with maitake, gai lan. Made with a peking-ish duck stock...

Sorry - I was referring to: At some point, I guess this was only in my head, I started referring to that sauce as "foot-burning-sauce"...

The makings of foot-burning-sauce-2.0..... And done....

Years ago I had a friend who couldn't eat garlic, even though she loved the stuff - gave her lots of stomach problems. Then she tried a product called Beano, which is some kind of digestive enzyme that helps you digest beans, but when she took it just before eating something with garlic, she didn't have any problems. She's probably their best customer now.

Thanks to H-Mart, who not only sold a huge bunch of mint for a decent price, but I now have a mint plant set to explode into growth! I originally looked to get a plant start at the farmers market (support small biz and all) but I decided against it after seeing tons of aphids hiding - no way I'm bringing that into my crowded indoor jungle!

Personally, I'm a fan of the meat floss. I don't think I've had pork floss (maybe packaged on EVA Airlines as an accompaniment to the congee - but it could have been fish floss), but I've had a couple different types of beef floss in Indonesia and enjoyed them - I wouldn't want a whole meal of them (I don't think they'd ever be used that way anyway) but as a condiment they're great.

Good to see that horrible stereotypes are a global phenomenon.

Dueling oonis (or would it be oonii?)!! Love it!

If you ever tire of your "day job", you could probably start Germany's best pizzeria

what's the purpose of hanging the potatoes?

Thanks - it was your comments that got me to look into it in the first place!!! So thank you! When I first started looking into it, I was initially impressed when I actively tried to chip the face of the sample piece we got from the distributor - no matter what I tried, nothing worked - carbide tools, screwdrivers, ice pick.... you name it!

Nope - although the countertop has been the background of a few dinner pics... I'm still working on the undercounter lighting so it's not really in its finished state yet.

When we renovated our kitchen, we decided on Neolith. We got it in a rusty metal looking finish, which we love, and it is scratch-proof, water-proof, acid-proof, stain-proof, and never needs sealing or any other maintenance for that matter. It is also heat resistant, although I wouldn't put a crazy hot pan directly on it.

Just a slight edit - while their email to me said they'd refund the missing item and the ground shipping, the refund only had the missing item - no shipping... oh well. I'd still use them again.