KennethT

When in Thailand, I was always a big fan of curries which frequently contained the Thai apple eggplants - but they should really be called golf ball eggplants as they're closer in size to one of those or maybe a raquetball than an apple. I can find them in NYC once in a great while if I keep my eyes peeled.

Has anyone seen or used this: https://www.stirmate.com/ Traditional Indonesian (Sumatra) rendang is cooked over low heat for like 8 hours while being constantly stirred. I don't mind stirring the last bit by hand, but standing around for 8 hours isn't appealing.... hehe. If this thing worked well, I can think of quite a few uses for it.

Twinkie's don't have a shelf life... they have a half-life.

Premium economy - there is no coach on that flight - just PE and Biz

Nice. Neck bones provide great flavor and gelatin. Unlike @Tropicalsenior, I like to cook the crap out of any meat when making stock, so all the flavor gets extracted into the stock. I would do what she does if making directly making soup, but I always make soup from premade stock, so my stock is all meat flavor and gelatin - I also don't use any aromatics since those extract quickly and can be done when making the final product.

I wouldn't call it cardboard, and I come from the land of pizza! Seriously, it was quite tasty - but the dough was more like a thick, soft flatbread than pizza. It's a quite welcome snack prior to landing, and I would say that it's certainly better than what's provided on most airlines that I've been on, not that that's saying much.

2 hours before landing, And a long missed snack - I haven't seen it for a few years... Sambal made from chillies, shallot, garlic, shrimp paste and small dried fish.

I'm half asleep writing this but hopefully it will make sense.... Singapore Airlines SIN - NYC, dinner served around 2:30AM (we took off a little before 1); Arugula and thin sliced braesola salad, ciabatta roll stuffed with herbed butter and a pandan/coconut mousse cake with Lamb curry with roti jala My wife had the chicken biryani Both were really good and from their Book the Cook. Breakfast was Decent croissant, fruit yogurt and Char sieu and wonton mee with Sing Air's sambal - again, book the cook and really good. Chinese broccoli not overcooked, char sieu was tender with good flavor, mee not mushy. My wife got chicken satay (unpictured) and said it was the best satay of the trip! And a decent Chinese oolong tea

Yes, pigs feet but also unsmoked hocks work well too. For my pork stock, primarily used for bak kut teh and for a Nyonya dish, I use a 16 quart pressure cooker filled with a rack of pork ribs (Wild Fork Foods gas them for $2-3 per pound) plus a couple of feet. Pork jello.

Shallow fried? A lot of Malay/Indo stuff is done like that.

Deep fried or stir fried?

Also good for green mango/papaya salad

About 18 - 18.5 hours. I also had a really good double chocolate muffin (from Norway) and a nice oolong tea about an hour ago but no pics. This is the refresher just served about 2 hours before landing: Made in Italy While it's no NYC pizza, it's a very tasty flat bread with tomato sauce, cheese and dried basil.

Meal #2: Decent croissant and the mixed fruit was ok - really good pineapple but strawberries were pretty flavorless. The yogurt/mango/oat/coconut confection was good. Wife got pork congee (book the cook) Soy sauce chicken with wok fried noodles. Dark meat chicken was tender and moist and noodles had decent texture. 4 more hours until we land!

Singapore Airlines NYC-SIN... Meal #1 A very nice mixed leaf salad with 2 perfectly poached shrimp, plus candied walnuts, blackberries and croutons. The sticky toffee pudding was pretty good too. My wife got steamed chicken with lily buds (book the cook) Mine was braised e-fu noodles with chicken and yu choy (also btk). Great aroma to the braising liquid and chicken (dark meat) was tender and moist. I've had this before but this time was a bit better and the yu choy were not overcooked this time like they were last time.

@rotuts Maybe you already said this and I missed it, but does this smoker do cold smoking? Bacon is typically cold smoked, as is most charcuterie afaik. Another possibility if that's the case is smoked salmon - if you can get King salmon (sometimes called Ora King or Akaroa) from New Zealand, it's ++++.

We haven't been back to Paris in about 10-15 years but there was bad traffic (or equivalent to NYC traffic which is pretty bad) back then!

Thanks for this - I enjoyed. But who'd want to drive a Ferrari just to sit in traffic?

Sorry to hear about your husband getting sick. I know how that goes all too well! Just once, I'd like a vacation when I don't get sick! Hopefully he feels better soon and that you don't catch it!

I'll second not going to 2nd Ave Deli... Their pastrami was like supermarket pastrami. Very disappointing. Although you might want to check out the original location (actually on 2nd Ave) in what's now a Chase bank to see the Yiddish Actor walk of fame in the sidewalk. Be prepared to wait on a long line outside in teh cold at L'Industrie on Christopher. My typical tea shop (McNulty's) is across the street - I was there a week or two ago and the line was crazy and barely moved. I'll add that you can BYO wine to Peking Duck House, which is also popular with groups. I haven't been there in years though, so things may have changed.

Don't know if you're looking for a NYC steakhouse (not fine dining but certainly not inexpensive) but I'd throw Keens in the ring. I'm a big fan of the mutton chop (it's really a big lamb chop) and their bacon is really good.

I can't really talk about deli so much, but I can say that there has been a bakery explosion over the past few years. Quite a few are in the East Village. I don't usually frequent any.... Eater just came up with a list of new ones: https://ny.eater.com/maps/new-bakeries-nyc-heatmap but I haven't tried any. And there are quite a few more, just in the EV alone but aren't brand new so they've fallen off of Eater's radar. I guess they stopped paying their PR fees since many still have lines.

I've never seen cashew chicken or cashew anything in any Chinese or Chinese-American restaurants here in NYC or growing up outside the city in the suburbs. In Thai restaurants, though, that's a different story! Ubiquitous there....

My cooking textbook said that a half hour was enough for chicken, but I find that I get more extraction with an hour. At that point, the bones crush between my fingers with little effort.

One more here. In my 16 quart pressure cooker, I usually have 1-2 pounds of feet, a couple pounds of wings and then some backs/carcasses - full pressure for about an hour, then natural release. Comes out super chicken-y and so gelatinous you can cut it with a knife once chilled. Like @Paul Bacino, after straining out the solids, I put the pot of hot stock in a sink of ice water to chill and then in the refrigerator overnight. Fat rises to the surface and is easy to remove the next day.