KennethT

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.

hi Ray, welcome - Cornell alum here! Which Vollrath induction units are you using? Would you purchase them again if you needed to?

Does anyone know the reason why, in the examples above, hot oil is poured onto the dried spices rather than the spices being fried in the oil? I don't know if my question is clear. For some dishes using a lot of spices, the oil is heated in a pan/wok, aromatics (garlic/ginger/etc) stir fried and then the spices added and are stir fried until fragrant. But the examples above heat the oil and pour onto a pile of spices and let sit. Is there a reason for the 2 techniques or are they more of a matter of convenience?

Just had a chance to watch this video. Fantastic. I recognize most of the dried spices - a few I may have to pause and magnify a bit to try to identify. But the music... so grand!!!!

Yes, Mala Project. And as @weinoo says, nowadays, there are tons of hot pot places in NYC, a large amount of them right in my neighborhood. Within a few blocks of me, I can think of at least 3-4 Chinese hot pot places, a few Japanese, and some Korean. Mala Project is the only one I know of that does a dry pot, which is basically a hot pot flavored stir fry. One day I have to make it to HaiDiLao in Queens so that I can compare it to what we experienced in Beijing.

The fact that most recipes use beef tallos is not surprising - and I'm sure that if I omit it and use rice bran oil or something like it it won't be the same, but I'd like to put this into a regular rotation of dishes I make, so I don't want to have that much saturated fat on a regular basis. I make quite a few dishes that don't use the animal fat that would normally be used but I've found ways to make them still very tasty, if not completely authentic.

@liuzhouThanks for the effort - I appreciate it. I've seen that woman's videos on YouTube before - I'll definitely check it out. And I most certainly will not be using beef tallow my cholesterol is high enough already!

It was back ordered almost a year?!?

I assumed as much. Thank you - I really appreciate it!

I have a local restaurant that does an awesome dry pot... But, as is usual for NYC, it's expensive and I have to imagine that I could do it myself at home for a LOT less. Their dry pot sauce is so addictive - do you have a starting point as to the mix of spices in there? They're also using what looks like fresh green sichuan peppercorns - maybe they're brined - I'd have to check about it, but they're definitely green and numbing when bit into. When people make the standard hot pot at home, do they typically use a premade spice mix or do people make their own?

Stuff like this always makes me wish I had a fireplace....

I have very strong memories (and no photos ) of a market we visited in Chiang Mai that looked similar. And there were a couple of curry paste ladies. I wished I could have brought home a couple of tubs - it freezes quite well.

That. Is. Awesome!!! He's my hero.

Today was the first time we had eaten in a restaurant in a long time.... Thai dumplings wrapped in tofu skin Had Yai fried chicken Pak boong Pad kee Mao

I wish there was a "love love love" button. It always amazes me how inexpensive produce is in SE Asia...