KennethT

Yeah - the trunk was about 1-1/2 inches in diameter and woody.

Probably over a year. And, it was constantly heavily pruned at least once a week!

Time to change out the basil plant!!!

I pretty much have to if I do use an induction burner. My parents used to have the coil top electric burners and I hated cooking on it. Then they got the sealed infrared burners and I wasn't a fan either. I love cooking on gas and have done so for the last 20 years or so but it's not an option in the new apartment except for that I'm planning on getting a portable butane gas burner - but that's really just to have a cheap burner around on the off chance I need 3, or if I want to use a specific All Clad pan that I didn't get rid of.

My All Clad is not magnetic - anodized aluminum exterior bonded to an aluminum core bonded to a stainless interior.

what did you use for bread?

Exactly. In our new apartment that we're renovating from the ground up and designing the kitchen, we decided not to get a built in oven or range. It's only 2 of us, and the most number of people we'd have over would be like 2 people, so we'll never need more oven than our countertop CSO can handle. Plus, there's a nice deep corner that it will fit in that couldn't be used for much else. Instead of a normal oven, we put extra cabinet space.

Unfortunately no - we haven't started packing the kitchen yet... they're just gone. I don't think the place was called Shabu Shabu - but they also had that on the menu.

This is killing me. I've been thinking about this ever since I posted this and I still can't remember the place's name. Sad because we used to go there maybe once a month - they had a really good sake list also. It was maybe 15 years ago. I just spent the last few minutes googling and I still couldn't find it. One year around New Years they gave us a couple sets of nice chopsticks as a gift as we were leaving - we'd been using them at home up until pretty recently when they somehow got lost.

In about a month, I'm moving and will be transitioning from gas to induction (the apt building has no gas service). What pans do you use that give you the performance you like? I can't use most of my current pans (15 year old All Clad LTD).

I love sukiyaki but havent had it for years. There used to be a branch of a chain from Japan that specialized in it in my neighborhood but they closed several years ago. Haven't had it since....

Personally, in a kitchen with very little real estate, I like the flexibility of being able to do something else in that space if needed if I'm not using the cooktops.

I agree with this, but I would put in one caveat - the early immigrants into NYC at the end of the 19th century were predominantly from southern Italy where tomatoes are abundant so this has skewed our traditional notion of Italian food. But much of northern/central Italian food has very little tomato product in it so nowadays, as travel and expanded immigration have opened the rest of the world to us, many in NYC no longer consider tomato products as essential in Italian cooking.

Bumping this old thread - has anyone used this competitor to Edge Pro? https://wasabi-knives.com/collections/accessories

I like this idea but I wonder how it will impact cooking - like shaking a pan, sauteing etc... those silicone mats are pretty grippy

I agree - I've been there on 3 different trips and the 4th (to the Delta area) was originally planned to be during this past December... It's one of my favorite countries to visit... oh well...

🤩🤩🤩 Wow!!! Now I'm totally jealous! That's why I grow my own... once we move, I'll get started growing a chilli plant....

Might I suggest a few things about the summer rolls? While it varies from region to region in Vietnam, I really like a classic Southern style lime juice, raw garlic, fish sauce, sugar, black pepper, chilli dipping sauce. Some places in Central vietnam would make a dipping sauce basically of raw garlic and fish sauce. Others were just fish sauce and black pepper. I also like to add some vermicelli rice noodles to the summer rolls (which is quite common) and also a bunch of herbs. In Saigon, the best summer rolls I had had a whole bunch of herbs tucked in there... thai basil, rau ram (aka laksa leaf), garlic chives, sawtooth coriander, mint...

I can't stand gefilte fish... My mother doesn't like it either, but my father would go to town on them, even the ones out of the glass jar. Doesn't really make me an outcast though...

Wow! I never liked the hamantaschen in Hebrew school (store bought) but yours look great!

The unfried ones are summer rolls - because in summer it's too hot to fry. Spring rolls are the fried ones. In NYC, egg rolls are much bigger than spring rolls in general but the filling of spring rolls varies depending if you get it in a Chinese Viet or Thai restaurant.

I saw the first 2 episodes also, they were ok, but they both made me long for Bourdain.

Also good stir fried.

Shave it on a mandoline and make a salad with olive oil, salt, citrus (it's awesome with oranges and some segments) and some thin sliced red onion or shallot.

@weinoo@liuzhouThis is a claypot rice dish from a place that specialized in it in Singapore.... I didn't get photos of the cooking, but one definitely wouldn't call that a low or medium flame!