KennethT
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Posts posted by KennethT
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35 minutes ago, weinoo said:
I find this Rubbermaid stuff works just great...
I have many sizes, no staining ever...(eG-friendly Amazon.com link).
do you only use it for storage or have you heated things in it as well? When I bring my lunches to work, the only option I have there for reheating is the microwave, so I would use the container for refrigerated storage during the day, doubling as the heating/eating dish...
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13 minutes ago, liuzhou said:
The two are very similar.
I have had both (without either being slathered in chili oil) and would say they are indistinguishable.It looks very similar to jerky we've had in Singapore - there's a really famous chain there but I imagine the recipe is originally Chinese.
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9 hours ago, JoNorvelleWalker said:
Not sure how much fun counts as fun, but this week I acquired a new MEPAL 1L plastic storage bowl. I find performance of Rubbermaid storage containers disappointing. So far the Nordic Green MEPAL seals well and looks sexy. For those who have a plastic fetish.
Interesting - I have never heard of MEPAL - but they look great on their website. How do they handle staining - like with tomato products or turmeric? The cheap rubbermaid stuff stains very easily and even after washing, can feel slightly greasy on the inside.
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4 hours ago, shain said:
Mountain oregano tastes like zaatar, maybe a bit more mentoly-sharp. It's picked when flowering and is very pleasant.
How are your gardening skills? You could take a sprig or two of the oregano and clone it - soon you'll have your own bush!
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I placed my order with Wild Fork on Thursday afternoon, and my box arrived on Friday - shipped ground from Allentown, PA. The box was a large styrofoam cooler with dry ice which fit exactly into a brown corrugated cardboard box. There was still plenty of dry ice even at like 7PM Friday evening. So far, everything looks great but they left out one item. I emailed them about it (at 7:30PM on Friday), and they emailed me back a few hours later saying that they refunded the cost of the item as well as my shipping cost.
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2 hours ago, liuzhou said:
To my horror, I spotted this in a store this morning.
Microwave for two minutes. Shelf life - 12 months! The worst thing is that it is actually imported from Spain! Well Navarra, the Basque region. Not Valencia.
I assume the seafood is not included though, right?
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Does anyone have any promo codes for Wild Fork? I was thinking about trying them out - @gfweb seems to like them enough to "un-f them".... hehe
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9 hours ago, liuzhou said:
I'm guessing it can be grown from the rhizomes I have, just like ginger. I almost certainly won't find the seeds here. This site seems helpful.
Yes, it should be grown from the rhizome - I don't think I've ever seen it planted from seed. Take a look at the rhizomes you have and see if any have any growing points - you can cut on either side of it (or just plant the whole section) and plant it and it will grow a shoot, and the rhizome will then start expanding laterally. I don't know if it would be too painfully slow to watch on your vpn, but YouTube has a ridiculous amount of "grow your own turmeric/galangal/ginger" videos....
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9 hours ago, JoNorvelleWalker said:
Fresh turmeric is available even at our local Shoprite. I've never bought it because I don't know what to do with it.
When making curries, I typically use the blender as the mortar and pestle gets quite tiresome... just peel the turmeric, cut into large dice and add to blender jar - the stuff I've seen is pretty tender (compared with galangal at least) and blends easily.
@liuzhou One of my favorite soups, lately, has been the Indonesian soto ayam, which features some turmeric in the broth. Also, what comes to mind is the turmeric rice used in Central Vietnam for their chicken-rice, as well as a bunch of other dishes.
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I'm going to do what most French people would do today, get falling down drunk!
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1 hour ago, liuzhou said:
I'm new to working with fresh turmeric, but in the past have often used the ground variety. While curries are the obvious choice, they are something I rarely do.
I find it has a natural affinity with chicken. My go to chicken dish is something like this turmeric chicken recipe. Another is Moroccan Chicken with Preserved Lemons.It also goes well with coconut so I have made a variation on this Smashed Cucumbers with Turmeric, Coconut, and Peanuts
Please note that I have never followed those recipes above to the letter; they are just what I can find similar to what I have done.
Some other recipes that have caught my eye but I haven't made yet are:Honey-Turmeric Pork with Beet and Carrot Salad
Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter
P.S. I often add it to my fried rice.
I love fresh turmeric - there are times I use it so much (mostly curries of various kinds) I've considered growing it - it's a nice looking tropical plant.
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43 minutes ago, weinoo said:
Anthony was at it again today; it looks like they're shooting for a September reopening here and my fingers are crossed.
https://www.instagram.com/p/CRRw-90sHkD/?utm_source=ig_web_copy_link
YES!!!!
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I wonder if this whole thing is being caused by the cuts being used? Obviously, there are no bony bits in a tenderloin no matter how you butcher it. But if you take the ribs or the shank or the neck, etc. and cut them into small chunks, there would be bits of bone in every piece. When you buy non-specific "goat meat" I'd assume that it would be cheap cuts broken into small pieces - especially if labeled "goat stew meat" or something like that, but wouldn't that be true of just about any animal? Maybe not a cow since it's so big that you can physically get lots of cubes out of a cheap cut which won't all be bony...
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Goat sate anyone?
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16 minutes ago, btbyrd said:
I've had it a few times, mostly at Indian buffets, and thought the taste was fine (as far as one can judge the flavor of something swimming in curry). The form factor, however, was terrible: bone-in cubes. This is also the only format I've seen goat for sale in supermarkets. I like bone-in meat as much as the next person, but I prefer the bone to be more or less intact -- or for there to be so much meat around the cut bone that it's worth eating (like on a cross-cut shank). But these boney, unidentifiable cubes from every part of the animal are a chore to eat and seem to be a sad artifact of industrial butchery. I'm sure it's more efficient to deep freeze a goat carcass and hack it into cubes than it is to cut it into primals and individual cuts. But I'm sure it's not more delicious.
I think it's more of a cultural divide rather than an artifact of industrial butchery - even in countries that have no industrial butchery, you see the same thing.
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Due to a blood test tomorrow (including the lipid panel), I've been trying to keep things on the healthy side.... what's healthier than Vietnamese (other than that deep fried pork bread)?
Bun tôm with 5 kinds of herbs (3 from the garden). Pickled daikon/carrot courtesy of my local H-Mart...
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4 hours ago, Duvel said:
🤣That would be a bit too easy …
Pull scale? It's slightly more labor intensive.. hehe....
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9 minutes ago, Duvel said:
It‘s a 5 kg tank. I brought the last refill three month ago, but had quite some BBQs with it. Come to think of it, it was due …
Pressure gauge?
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1 hour ago, Tropicalsenior said:
Until last year I had a pepper plant that supplied all of my black pepper needs. The only problem with it was that the green peppercorns were so hot that I couldn't use them. I even tried brining them and they were still too hot. Then last rainy season we had so much rain that it killed my plant. I really miss it.
I've been considering growing them indoors in my apartment - can you tell me, how often did it fruit? Did you have a continuous supply or did it create a flush of fruits, then nothing, then another flush, etc?
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1 hour ago, rotuts said:
ThaiNoodle's GPs look like yours
still mighty spicy
wonder how spicy fresh are
then I found this :
https://www.nytimes.com/2012/10/10/dining/fresh-green-peppercorns-are-sold-in-new-york.html
its probably behind a pay-wall
here is the pic , for review purposes :
for further review : N.B.: the dat3e of the article :
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- Oct. 9, 2012
Peppercorns, the prized fruit of piper nigrum, a tropical vine, are used when they are still fresh and green in a number of French recipes. But until now, the only greens ones available in the United States have been canned, in brine or dried. Denis Heraud, a French filmmaker and painter, has entered the peppercorn business, importing fresh green ones that are grown on a farm in Costa Rica, with no chemicals used on the plants. “The terroir is what makes these so wonderful,” he said. “They’re the grand cru, the Lafite of pepper.”
The peppercorns are picked in tightly clustered little branches and, if kept refrigerated in an airtight container, will maintain their color for a few days or more. Eventually they turn black, which does not affect their quality or their clean, spicy pungency. Add the fresh peppercorns to sauces (they take beautifully to butter and cream), or scatter them on fish or meat. Or, as Mr. Heraud is wont to do because he believes they are healthy, you can simply nibble a few from time to time with your tea.
Once they blacken, the peppercorns can be dried out and, after many months, they will be suitable for a pepper mill. When ground, the dried peppercorns provide a somewhat sharper flavor and aroma than the fresher ones.
Fresh green peppercorns are sold at All Good Things, 102 Franklin Street (Church Street) for $20 an ounce (six or seven branches) and at Dean & DeLuca, 560 Broadway (Prince Street), $3 a branch.
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Thanks. Personally, I haven't seen any of them in stores in NYC - and D & D is definitely not the store they used to be back then! And at $3 a branch, I don't think it's worth it for me personally.
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39 minutes ago, rotuts said:
interesting . so the ones I get from
ThaiNoodle are brined ?
hard for me to tell , as they are so hot.
I'd have no idea what they're getting. Restaurants often have access to things that we consumers don't. I had a beloved Thai place make a dish with green peppercorns and they were much more pungent than the brined ones - and also a deeper green color - so I would assume that they were not brined... but who knows where they sourced it from. So it's certainly possible that your restaurant gets fresh ones too. The brined ones aren't near as pungent as the fresh, and they also are a dull, light green color as opposed to a darker, more forest green color of the fresh ones.
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26 minutes ago, rotuts said:
Unfortunately, they're the brined ones in a jar I got at a store in Chinatown that specializes in SE Asian stuff. But they're not nearly as good as fresh ones - but those are basically impossible to find around here.
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3 minutes ago, heidih said:
You probably know those blossoms as many herrb nes are - really good with a light ricennstarch dusting
huh - no, I usually just toss them out. But I thought they were pretty for the photo.
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When you're Thai basil is flowering, make pad cha!!! This is the mis... Made with the frozen Pacific halibut and some maitake. It came out great and was devoured before I remembered to get a photo.
Kaffir lime leaves are new growth and really tender - no need to pick them out
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Dinner 2021
in Cooking
Posted · Edited by KennethT (log)
Tried some of the mahi mahi from my Wild Fork box. Quality was great - I don't think I'd be able to tell it from fresh. Defrosted naked in a big bowl of water for about half hour. Coated in rice flour then shallow fried in peanut oil in my wok, then spread with the belacan paste - oh so shrimpy with pounded rehydrated dried shrimp, shrimp paste ( belacan), dried chili, Thai chili, shallot, garlic,ginger, lemongrass and curry leaves from the garden.