KennethT

I use fresh turmeric in some Nyonya curries as part of the rempah - usually about a 1-2" piece.

Holy crap! How does one take off the anodized aluminum? It's not a coating, you'd actually have to sand off the plating!

Thanks for reloading. Just gorgeous

I'm so glad you found a solution you're happy with - although I'm jealous of your prices... but then again, you don't have to ship Next Day Air from Floriday to NYC!

Nice!! I just got a shipment of tree ripened nam doc mai mangoes from a grower in Homestead, FL. He also threw in a few mahachanok mangoes for free since this is now the third time I've bought from him this month! The mahas are small but unbelievably sweet and fragrant. The nam doc mai remind me of what I used to have when on vacation in Thailand... so good. Sweet, a bit of acidity for balance, perfect.

that is a big passionfruit!

I was thinking about ordering from them too. I don't think I've ever cooked coho or any other wild salmon - I've always gotten the farmed atlantic stuff which has a higher fat content. For that, I would cook it SV to a core temp of 102F in a 115F water bath. I 'calculate' how long it takes to get there using @vengroff's sous vide dash app - you basically put in the starting temp, bath temp and thickness and it does the rest. You could also use the tables on @DouglasBaldwin's web page - but admittedly, I haven't visited site in a long time, so I don't know if it's still there. Anway, when time, I take the bag out of the bath, take the fish out and torch the top - to me, it's perfect - just cooked enough to flake but really moist, but with a bit of a gradation towards the edge so it's not mushy.

I don't think so... I was an extremely picky kid. I say that about myself with no judgement - it is what it is. Or was. How about "selective"? I was a very "selective" child? hehe

I don't know.... my parents never asked me what I wanted (unless it was a birthday dinner) - my mother made the same thing for all of us and that was that. She tried to make things I liked because she knew that if I didn't like it, I just wouldn't eat at all - willpower is much stronger than hunger unless you're hungry for real, but that's a totally different issue. There used to be the threats that if I didn't eat all my vegetables I couldn't leave the table, so I was content to sit there all night long and stare at the wall if I had to. I was never tested, but I imagine that even if I was threatened with bodily harm, I would take it rather than eat something I didn't like.

Personally, I'm more qualified than @weinoo - I also have no children of my own or medical knowledge, BUT I was an EXTREMELY picky child. Vegetables were my nemesis. But, as I've talked about ad nauseum (especially in my travel food blogs), I love the vegetables in Asia. Why? They're really tasty. I don't know what it is about them that I find so much tastier than typical western vegetables, but I find it still true to this day. Put a plate of western broccoli in front of me and it will remain in that state in perpetuity. Put a plate of stir fried gai lan (chinese broccoli), morning glory (ong choy/kangkung/pakboong), bok choy, pea shoots, etc. and it will be devoured in no time. As I've done more research, I'm starting to wonder if the reason why they're so much tastier than their western cousins is because they have that trifecta of pleasure - pork fat, salt and a touch of sugar (and probably a touch of MSG), but that's a hunch. When I make them at home, I use either grapeseed oil or rice bran oil. When I was growing up, my mother would either steam or boil vegetables - usually long past their prime. To make them more palatable, she might have covered them in the melty orange cheese - like velveeta, which for some reason always elicited a very strong gag reflex in me. I still can't look at that stuff - not that there's anything wrong with it - millions of people love it, I'm just not one of them.

Kaffir lime blossom

The next time you make red curry, if you can get to Asia Market on Mulberry (they're only open during the week right now ) I'd pick up some frozen grachai (sometimes spelled krachai) and add some to the curry while it cooks - turns a good curry into amazing! They also have the jar of it in brine, but it's not nearly as good as teh frozen stuff.

This was timely - it popped up in my browser this evening... https://getpocket.com/explore/item/how-fish-and-chips-migrated-to-great-britain?utm_source=pocket-newtab

Since you're so close (I don't know how far it is to their farms though) you might be able to PM some of the sellers to get better pricing since you don't need the Next Day Air shipping which is a lot of the cost. I used Tai Duong for the 2 shipments and he is great - really responsive, fast shipping and really high quality fruit. Everyone in that group raves about him.

@FranciI belong to a Facebook group dedicated to buying fruit - mostly tropical fruit. The vast majority of the sellers are in Florida - many of them in Homestead. I recently bought 2 boxes of green Thai mangoes that have been awesome so far. The group name is "fruit 4 sale" - if you have a problem joining it, PM me with your facebook name and I can invite you into it.

At 1800W (at 240V) it would be fine for sous vide, but I don't think it would replace a high powered, accurate induction burner.

Memories of grilled chicken in Saigon inspired:

I still can't find a decent long but skinny stake to help my curry tree stand up straight - so I finally broke down and just stuck a piece of 1/2" pvc pipe into the "ground". Looks pretty good standing up though:

When I saw the title of this thread, the first thing I thought of was the late Bernard Loiseau, the Michelin 3 star chef in Burgundy. Years ago, I had the pleasure of dining there and had his famous frogs legs with garlic puree and parsely sauce... this is what it looked like: https://www.lcieducation.com/en/portfolios/students/37917/35381.aspx/

That's us too... but rather than go out, we wind up ordering delivery or if it's around the corner, I'll run out and pick it up. But we're really lucky - there's a ton of fantastic, affordable options within a 5 block radius. We could theoretically order in 2 meals a day and not repeat ourselves all week long.

I'll take 9 plates of the fried shrimp heads please...

The next time you go to your Asian store (or Amazon) I would try looking for palm sugar - it is sooo much better than brown sugar! It definitely has a distinctive flavor. It comes either as a block (looks kind of like a giant hershey's kiss but lighter brown) or in a plastic tub - just make sure it says 100% palm sugar on the label - some of the cheaper ones are only a small percentage and are vastly inferior. This https://www.amazon.com/Eastland-Palm-Sugar-1lb/dp/B00JH638SO/ref=sr_1_4?dchild=1&keywords=palm+sugar&qid=1623433792&sr=8-4 This is my favorite brand, but it's a lot cheaper when I pick it up in Chinatown - it's like $3 rather than $10.

Spider mites are usually pretty obvious - it will look like there's spider webs all over where leaves come off the stems.

I wonder if your issue is coming from being overwatered? Do those brick beds have enough drainage? Root rot issues (caused by too much water) can lead to things that look like nutrient deficiencies, underwatering and other problems because the roots can't take up enough water/nutrients.

Do you like those wood covered magnetic knife blocks? I feel like they wouldn't hold as strongly as the non-covered ones.