KennethT
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Posts posted by KennethT
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Once I move and start cooking again - maybe a month from now? I'll try it. If it works out well, I'm going to need a bigger freezer....
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35 minutes ago, liuzhou said:
Spicy prawns with orzo. Doubanjiang (豆瓣酱 Sichuan Broad Bean Chilli Paste), garlic, ginger, chilli and green onions. I'm launching a campaign to have green onions treated as a full vegetable rather then just a garnish.
If you can treat leeks as a veg not garnish, why not green onion? You can do the same with garlic chives!!!
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11 minutes ago, weinoo said:
This is kind of what I always tell myself, especially when it comes to baking breads, pizza, etc. I'm sure if we did it every day, they would become increasingly more professional; but we don't, so notes, impressions, taste, etc. are what's used to help us along.
Even when we finally bake that perfect ciabatta, loaf, pizza, etc. the next time maybe the weather's different. Maybe the temperature where the dough is rising is different; maybe the flour is different. And on it goes.
One thing that separates a lot of professionals from home is equipment. Pros have temp/humidity controlled proof boxes, deck ovens,etc. all make a much more consistent product.
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13 minutes ago, gfweb said:
Lamb chops, au gratin pots, warm sprout/red onion/cranzin slaw
Jesus those lamb chops look good... reminds me how long I haven't had them for!!!
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53 minutes ago, Duvel said:
I feel that the best part of making corned beef is to have leftovers ... so tonight - for my sisters visit - Reubens for the men (and the little one) and burgers for the ladies. Made some fresh rye bread ...
Served with potato crisps and a pickle ...
And a Maibock, because I deserve it ☺️
Did you slice the cb with a machine? If that was with a knife, color me impressed!
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I also use the Huy Fong chili garlic or sambal oelek, neither of which is Chinese. @weinooFor a much better Viet hot sauce, I like the one made by Hanoi House / Hanoi Soup Shop which they sell by the small container or jar.
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10 hours ago, liuzhou said:
Slightly off topic, but...
Pizza scissors.
This is one of the funniest things I've ever seen.... thank you for this!!!! Do you know why they call the spatula section the "Equalizer"?
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49 minutes ago, scamhi said:
Muu Paa Kham Waan recipe here last night with a Thai cucumber tomato salad with peanuts (from the NY Times)
Is this pork neck or a different cut?
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@weinooI think the top one looks just about perfect. For neapolitan style, I don't like any browning on the cheese. I also like the center a bit juicy... knife and fork!
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I've seen (as I'm sure you have too @liuzhou) scissors used to cut food all over SE Asia. In Vietnam cutting fried spring rolls!
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1 hour ago, Porthos said:
Something that surprised me about the flooring we've chosen, Pergo Outlast+, it that it has to sit in the house for 3 days for acclimation before they'll install it. It's not a problem, just something I never would have guessed.
My bamboo flooring had to sit even longer than that!
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4 minutes ago, weinoo said:
I've only used the internet search for a helper once; it wasn't Angie's List, and now I forget, but I needed an electrician to change a light
bulbswitch, as well as replace and hang a new ceiling fixture. The person who came had a bunch of references; $75 was paid thru the website (I forget), and I tipped $20 on top.Insert joke about how many electricians it takes to change a.....
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1 minute ago, weinoo said:
When we started thinking about our kitchen/bath renovation, asking around, the same 3 contractors' names came up. And when our architect had our plans ready to be quoted, the same 3 contractors' names came up. They built themselves a nice, steady business, and there's no way they're about to screw that up by hiring people who ought not be in the buildings. And watching over the subs and who they hire like the hawks flying over the park outside.
exactly. After we purchased our place, I asked the super to give me some names of contractors who worked in the building. His name was first, along with a couple others. I've met a bunch of his guys who work in there - they've all worked for him for a long time. They like working for him because he always has work for them!
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1 hour ago, weinoo said:
Here in these apartments in NYC (there are close to 1,700 apartments in our complex), only like 3 or 4 contractors are used. They know the buildings, what’s inside the walls, how to get permits, etc. etc. so you see the same workers over and over - which doesn’t mean they always do a great job - but it does lead to a sense of security in that these contractors want this work, and they’re not going to hire screw ups if they can avoid it. Someone is always watching, be it security, management, neighbors, whomever.
Exactly. My building is a lot smaller than yours, but my contractor had already renovated at least 5 apartments in the building just in the last few years.
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1 hour ago, Owtahear said:
Biang Biang Noodles! I got this from Xi'an Famous Foods off of Goldbelly. I read so much about them and these noodles. It is ingenious how they shipped it. They included the raw noodle dough and then instructions (good You Tube clip) on how to pull the noodles.
I wasn't sure....but my god, I see what the fuss was. I was addicted to these noodles and even did my own thing with them making a Lobster Chongking style over the noodles. This was the original Mt Qui Pork stew from Xi'an Famous Foods. Doesn't look like much, but the texture of these noodles and the sauce, it is a game changer!
Pre-pandemic, I used to get these all the time at their location near me...
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Wow, that is crazy. I knew this went on to some degree, but that much!?!
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Busy day today so not much time for cooking. I was talking about one of my current favorite Thai restaurants, Fish Cheeks, and conveniently enough, they deliver.
My wife is addicted to their shrimp chips with nam prik pao - it's really shrimpy (shrimp paste).
One nice thing is that they change up their menu from time to time. Haven't seen this before:
One of my favorite stir fries - grachai (finger root), fresh peppercorns and Thai basil made with trout which was completely boneless. It also amazes me how this can arrive still nice and warm but the fish was perfectly cooked and it took the delivery guy 20-30 minutes to get here.
An old favorite - branzino coated in red curry paste, wrapped in banana leaf and grilled. This fish was also perfectly cooked and had a great charred aroma throughout.
I did have time to make a veggie stir fry while we were waiting for the delivery...
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2 hours ago, Paul Bacino said:
BlowFish Tail
Decided to make Blowfish nuggets!!
Seasoned in a creole season!!
Panko..I cooked the bones too--
Made a lemon Dill aioli
How was it?
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21 hours ago, Shelby said:
Yeah, that's part of the agreement. Here's what they say about substitutions:
Produce Substitutions
In most cases, items which are selected for your produce box during your shopping window will be the items which are packed into your order. However, we may occasionally need to make a last minute substitution for a selected item.
Substitutions may happen for a variety of reasons, though the most common reason is due to quality. We may receive an order from one of our suppliers that does not meet our high quality standards and will elect not to pack it into your box. In this case, we will substitute the item you chose with an item of comparable use or comparable value. By being open to receiving a variety of foods, you're helping us remain true to our food rescue roots and doing your part to help end the cycle of food waste.
Currently we are not able to inform customers of substitutions ahead of time. Substitutions are typically made at the time your order is being packed and we will not be able to send customers advance notice in the event of a substitution.
Comparable use? Well, at least they're both red...
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3 hours ago, Duvel said:
Some weeks ago I ran out of garam masala, so I decided to make some today. While happily pounding the roasted spices my wife remarked that “we haven’t had Indian for a while” (wink, wink).
So saag paneer, dal tadka, mughlai kofta, coconut turmeric rice and fresh garlic naan.
Plus a new (and rather light) beer I found today at Aldi.
Once toasted, do you pound all of the dried spices in a mortar or do you use an electric spice grinder? Also, are you toasting them all at once?
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1 hour ago, patti said:
I was so looking forward to boiled crawfish. These were picked up at a drive through crawfish joint that we’ve ordered from any number of times and enjoyed, but it’s been awhile. They’ve changed their seasoning blend and I didn’t love it. Not only that, but they’re too salty. I’ll be glad when we buy a sack and boil them ourselves. And by “boil them ourselves” I mean my husband does all the work. 😉
I am dying for a good crawfish boil right around now....
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12 minutes ago, weinoo said:
This is a closed device as well...but I seriously don't know why cleanup, as it relates to smokers, drives everyone so batty. Take a look at @Norm Matthews set up...my guess is Norm isn't overly worried about cleanup!
Well, with the Cameron smoker, when the wood chips smolder they create this black gunk that flows all along the whole bottom. When I cleaned it, I didn't do a job like I do with my normal pans, but I got the brunt of the gunk off, probably because they told me to in the instructions and I didn't think much of it.
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1 hour ago, weinoo said:
The new Ibushi Gin Donabe got a tryout last night.
Now this isn't the $350 Ibushi gin; it was more like $50. Some seafood arrived yesterday, so I started with that...
Scallops and prawns, brined for an hour or so, and then smoke cooked for as long as the instructions sorta say.
Tasty, but not quite perfect at this point. More practice necessary. It's also why I didn't do the full pound of prawns and half pound of scallops; the rest got poached in a shellfish stock - they were delicious.
Re: the instructions: "they" say to line the bottom of the donabe with foil and put the chips on top of that, as it makes for easier cleanup. Well, it also makes for not as good smoke, in my opinion. I think the chips should go on the bottom of the donabe, in order to be in better contact with heat, and then be topped with foil, to catch any drips from the product being smoked. Or no foil at all. So I'll try that next time.
And scallops/shrimp are not necessarily the best item to smoke, if you like these things barely cooked. If they're barely cooked, they'll get practically no smoke flavor and I might as well use a smoking gun. If they (the prawns and scallops) get nice and smoky, they're probably overcooked. I think a pork tenderloin, or something along those lines, will make for a better experiment. And since I can probably get some great steelhead filets and whole trout, that'll be on the menu too.
When I used to use my Cameron's stovetop smoker (I haven't used it in a while), I lined the bottom with foil, but the wood chips on top of that, then another piece of foil, then the drip tray they use (which presses the foils into a tight sandwich around the chips) and I get a good amount of smoke and it definitely makes clean up easier. BUT, the Cameron is a closed device which traps the smoke - I don't know how smoky it would get if the cover was left off - plus, using the drip tray to weight down the chips only lets the smoke past the edges/corners, which works fine in an enclosed box, but wouldn't work in your setup.
Maybe you can get a piece of screen with a metal or stone weight on top to press the wood chips into the bottom of the donabe?
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Panang curry made with kaffir lime leaves from the garden
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Food in the time of a pandemic
in Food Traditions & Culture
Posted
I'm envisioning 1/3 of my apartment being grow tent, 1/3 freezer and 1/3 living... My living space would be the size of some people's closet!