KennethT

My wife recently came home from a trip to Spain.....

That's.... interesting?

Thanks - fresh rice noodles are MUCH easier to deal with with a stir fry than dried ones....

Fresh rice noodles or dried? Where do you get them?

Can you be more specific? Thx

If the recipe states to brine for 7 days, I'd assume it's an equilibrium brine, so you shouldn't have to wipe off the brine when it's done because the brine will have the same salt concentration as the meat. If you did a really strong brine where you only keep the meat in the brine for a few hours or a day, then yes, wipe it afterwards.

brussels sprout bagel?

I wish I could get round rice noodles easily. Were they fresh or dried?

we need a "holy crap!!!" button...

looks good to this NYer!

Bison mapo tofu... my wife (who loves mapo tofu - it's probably one of her favorite dishes) said it was the best one I've ever made. I agreed - it was addictive. With smacked cucumbers with a lot of garlic, salt, MSG a touch of sugar, black vinegar and sesame oil.

Your luggage must have smelled really smoky once you got home!

I've been jonesing for this forever, but have finally made it today.... Javanese Soto Ayam - chicken soup with mung bean noodles, cabbage, chicken, fried shallots. The broth is homemade chicken stock scented with lemongrass and kaffir lime leaves (both from the garden) and then a rempah of galangal, ginger, garlic, shallots, candlenuts and turmeric. I could have used more broth!!

You should smell my fingers once I'm done pinching off!!! Really fragrant

I finally saw these back in stock at my local HMart after a long absence: I am really excited - I've never tried them, but I'm really hoping they come out similar to one of the best airport snacks we've ever had.... in the old domestic terminal of Don Muang airport in Bangkok while waiting for a flight from BKK to Chiang Mai.

I've been pinching off the blossoms (there's been a flush of them lately) because I have really no use for kaffir limes and I'd rather have more vegetative growth.

My kaffir lime tree is starting to fill out nicely again. Once the new growth completely matures, I'll prune the long arms again to bring it in even more... Here's an update on the rooted grocery store Thai basil and my laksa leaf (rau ram) - I didn't have much time so I didn't get to transplant the TB into a large container so it stalled for like a week, but now it's feeling much happier. Once it gets a bit bigger, I'll move it into a 1 gallon fabric pot. The main laksa plant is way too woody, so I cloned 5 tips and they're now doing well in their own cup - it's a fast grower, so it should be transplanted into a fabric pot in a week or two.

yes please!!! I've never made a massaman that I've been happy with so I rarely make it.

What recipe do you use for your massaman curry?

I saw these being sold out of carts all over Beijing. I actually tried one - it really does taste like nothing!

Are Drake's products distributed up there? When I was a kid, I thought they were just a NY area (or Northeast US) thing, but now I'm curious...

When I think of the term "coffee cake" what immediately comes to mind is my childhood in the early 80s in New York - specifically, Drake's coffee cake... https://drakescake.com/www/cakes/view/3/coffee-cakes

Elk mapo tofu using the remaining raw meat from last night.

Yunnanese elk with herbs (again). Made with maitake mushrooms and 7 different herbs, 5 of which from the garden. Sticky rice and cucumber salad.

Bumping this really old thread - but it's the closest I can find for my question. Does anyone know if it's possible to over-soak Thai sticky rice (glutinous rice)? The package I have has a chart on the back indicating the month it was vacuum packed (and flushed with nitrogen) and how long to soak depending what month it is currently. I assume that is for the minimum soaking time (the chart ranges from 2 hours up to 10 hours), but does it do any harm to soak longer than that?