KennethT

My curry leaf tree hasn't been doing so well for quite a while, so I finally had time to take it out of its fabric pot and dry root it to check out the root system.... the roots look fine (no root rot), but holy crap! Look at that root density!

Yes, really. Super thin at the point of the triangle. Perfect pizza for folding. The dough is also a bit chewy rather than crisp, as a good NY pizza is supposed to be. But I love their crust/sauce/cheese ratio.

No, the induction burner is used as a stand to get the pizza a bit closer to the heat lamp. When the pizza is on the countertop, it doesn't stay quite hot enough. The way it is, there's no difference between the first and last slices. I use the heat lamp becuase I don't have an oven large enough to accommodate a whole pizza. In the old apartment, I'd just throw the box in a warm oven to keep it hot between slices, but not having a full sized oven in the new apartment forces one to get creative. But I thought it was ridiculous when renovating the place to purchase and take the space of a full sized oven just to be a dedicated pizza warmer...

After all this discussion about Joe's pizza, I was in the mood... I think the A team was on last night. The crust in the center was maybe 1-2mm thick. And yes, that's an infrared heat lamp to keep the pizza hot while we're eating. It works quite well.

Now I'm curious as to where you went!!!! Do you remember the name of the place?

The Joe's I order from practically once a week is close to Union Sq - it's on 14th St. just off the corner of 3rd Ave. between 3rd and 4th Aves.

And for those who read the Singapore blog and wondered how easy/difficult it was to talk to people, Violet Oon has a very standard Singaporean accent... it's very distinctive but everyone basically sounds like her.

Or their shower is in their kitchen...

This video just popped up in my YouTube feed... it looks like a pretty good version of Chilli Crab and gives some history of it as well. Supposedly, this is one video in a series of 8 - now I've got to find the rest!

If they're like a lot of NYers, no one else would fit in their apartment!

Great minds think alike. Last night chicken marinated in Shaoxing and soy with fermented black beans, chili, ginger, garlic and shallots. With baby bok choy and home grown morning glory. Over Jasmine rice.

I've had good experiences with Wild fork - but a few things to keep in mind - some people have complained that the weight of product they get is not what they thought - there can be some variation from what their guidlelines state. Also, make sure you order early - sometimes they sell out of things and don't always get them back immediately.

I have to stop by that place some time... I was looking for some good Chuan'r now that my beloved Le Sia is no longer in my neighborhood.... And who the hell falls for the 3 card monte (or shell game) anymore???? What is it, 1981?

I like @Okanagancook's idea... but you can also stir fry it in many ways - garlic/salt/msg/sugar/chik stock (or water + chick powder ha!) or Thai style - garlic/oyster sauce/soy sauce/fish sauce/Golden Mtn sauce/chili/sugar

Red curry salmon (my last portions of coho from Wild Alaska) with home grown Thai basil and extra grachai. Somehow I managed to not overcook the crap out of this salmon either. Great. As I'm nearing the end of my Wild salmon, I finally figure out how to cook it properly.

That looks fantastic!

My wife received a very nice gift the other day. I don't drink very often, but I had a hunch it would be worth it. 30 year old VORS Amontillado, limited bottling. Nose of walnuts and caramel but bone dry - almonds and walnuts on the palate with a really interesting saline finish. Yum.

Fresh Direct! Locatelli Pecorino Romano DOP. I keep it loosely wrapped in the butcher paper it came in, then in a ziplock bag in the crisper. It basically will stay similar to this forever. The shrimp pasta was a bastardized cacio e pepe... There was a lot of toasted black pepper, but bastardized by the garlic, wine and small amount of chili flakes.

Spaghetti with shrimp, pecorino and pecorino

That wouldn't surprise me at all.

@Margaret Pilgrim I understand what you're saying, but I think it's more than that. I've been very fortunate to have been able to experience these types of tasting menus at some of the best places to get them - El Bulli, El Cellar de Can Roca, etc. None of the places that do this format so well do anything remotely close to what the article described. While some of those tastes were truly only 1 bite, many of the later dishes in the progression got more substantial - but never so much as to be overwhelming. It's a thin line to walk, but the best ones do it in amazing ways. Also, there's usually some type of narrative or arc that the best ones take you through - not just a random assortment of things to show what they can do. On the flip side, I've also experienced (unfortunately) a meal or two similar to what the article described. Is it infuriating to pay so much for that type of experience? Absolutely. But, personally, at some point, the anger gives way to a ridiculous feeling that the only remedy for is to laugh. Maybe it's just my response mechanism? But the urge to just slap the table and fall on the floor laughing is so strong it is indescribable...

I only got part of the way through it because I don't want to be caught laughing with tears in my eyes more than I already may have.... I think the writer should be doing a lot more than writing for Everywhereist.....

Meat flavored chewing gum!

I made two of the sockeye salmon fillets from Wild Alaska last night. It was the first time that I didn't overcook the crap out of them! They were dusted with rice flour and shallow fried in the wok - it took about 45 seconds per side if that. Then covered with a belacan sambal topping I made earlier in the day. Devoured before photos were taken....

My first morning glory harvest - very tasty in a Bak Kut Teh noodle soup.