KennethT

We had our 2nd mango of the box this evening. It was even better than the one from yesterday! Tart, a little sweet and really crunchy - like the best Granny Smith apple ever. I could have never imagined I'd be saying that I'm so happy that I paid about $7 for a fruit (other than durian which can be a LOT more expensive, even in the area where it's grown).

Can you say which hobs you've tried previously that you didn't like the results? I'm in the market for a good induction hob and I don't want to make a bad choice. I'm looking at the Vollrath HPI4-2600 and would like to know if you've tried it but weren't happy with it.

Killing me with those prices!!!! A little over a dollar per pound!

I had never heard of hamburger steaks before either. My guesses coincided with @cdhs.

BTW - for anyone with green mango eating experience ( @liuzhou )... I want to keep some green and would like to try to ripen some. Is that a good idea? Will they ripen well if picked green? Also, where's the best place to keep the ones I want to ripen, on the countertop? It's about 75degF in my kitchen at all times. Thank you!

I got my box of mangoes today. I was a little nervous all day in anticipation (it's a lot of money for mangoes!) but I needn't have worried - I had one this evening and it was amazing... it brought me right back to being in Saigon and Thailand. Here's my box (minus a couple mangoes): And a crude cutting job with some homemade nam pla waan (palm sugar dip with fish sauce, dried shrimp, shrimp paste, chillies and shallots). One might say "fish and shrimp with fruit, yuck" but oh no... it's sooo good. And now a little trip down memory lane.... Saigon at my first O'c (snail restaurant) experience And this was bought from a sidewalk vendor and was eaten poolside in the hotel:

https://www.google.com/search?q=lao+gan+ma+chili+crisp&sxsrf=ALeKk03hZkdFYnVFyBtFvbVq5SjM_Diq2w%3A1621614596912&source=hp&ei=BOCnYIyCNaezgget9rnACQ&iflsig=AINFCbYAAAAAYKfuFBe4D1hxkfYpMAsmbFV8UJdfxvi0&oq=lao+gan+ma&gs_lcp=Cgdnd3Mtd2l6EAMYATIFCAAQsQMyAggAMgIIADICCAA6BAgjECc6BQgAEJECOggIABCxAxDJAzoFCAAQkgM6CgguELEDEIMBEEM6CwguELEDEMcBEKMCOgQILhAKOgQIABAKOgUILhCTAjoHCC4QsQMQCjoHCAAQsQMQCjoICC4QxwEQrwE6CAguELEDEJMCOgUILhCxA1CEA1j8VGD9XmgMcAB4AIABqgGIAaAMkgEEMTUuM5gBAKABAaoBB2d3cy13aXo&sclient=gws-wiz

Black plastic sheeting is the best for weed control (not like I ever get a weed in my setup (unless I've planted it, ha!)). Make a 1" or so hole in the sheet when planting the starts. Also makes for using less water since the plastic limits evaporation from the ground. It's used a lot in ground based greenhouses.

What made them so good? Was the texture any different than standard boiled potatoes? If so, how?

That apartment view is gorgeous - it's like a resort! But I also don't understand the mooncake thing - how long do they last?

No - keeping them in the fridge delays ripening. The price is $95 including air shipping (which I imagine is most of the cost) - but I don't know how many mangoes that is.

I wonder what the purpose of the baking powder is? You could make this Thai style as well by throwing in some chilies, kaffir lime leaves, lemongrass,etc... or just add a bit of red curry paste! Like a salmon ho mok

I haven't done much cooking lately (too busy unpacking and setting up) but I did get a chance to do this: Indian spiced chicken thighs with masala potatoes

This looks like you make a salmon cake first, is taht right? What seasonings do you use in there?

BTW - can I store some of them in the refrigerator so they don't ripen as quickly?

I just ordered a 10# box of these from a grower in Florida: These are brahm kai meu mangoes (that's the Vietnamese name, it has a different name in Thai). The grower picks them green (I can't wait to make a green mango salad... I miss them!!! It will also be good with a salty/sweet/chili dip) but if I let them sit, they will ripen. If it is close to what I've had in Vietnam and Thailand, I will be one happy guy.

Using the kashmiri chillies would have made yours much more red. They're great for adding color and not that hot.

@liuzhou I was watching this video and was wondering what you thought of it: There are a few Sichuan restaurants near us, which have been deemed "authentic" by a friend of a friend who grew up in Sichuan province somewhere. There are a few differences from their versions and this - they use copious amounts of garlic yet he doesn't seem to use any. He uses a pickled ginger, whereas the restaurants here use chopped fresh ginger (I have no idea if they use a pickled chili or not). The places here use quite a bit of leeks cut into about 25x40mm pieces while he uses what looks like garlic chives mainly as a garnish. Is he using Sichuan peppercorns at all? Is that what he means by 'Sichuan green peppercorns'? They look different than what I get here. I'm curious as to how his version varies from what you see made in your local area... Thanks!

EMP is already about 50 yards from the OG shake shack...

We went out for dinner the other night for the first time in a long time. So much better than ordering in - the place was packed! (distanced of course and we were outside)

that was exactly my thought. That 10 minute video could have been 2 minutes long...

Bumping this old thread... has anyone seen this guy? What do you think?

Yes, unfortunately I'm well aware of thus but that's another story. This is what I have - can you tell me?

I assume your whole chicken is broken down into parts, no? Otherwise, I don't think you'll get good results cooking a whole chicken in a tandoori - the high heat will burn the outside before the inside is done.

I think I have that brand, but it came on a bag rather than a jar. I'd have to check more closely - but the label looks very similar.