KennethT
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Posts posted by KennethT
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3 minutes ago, Chris Hennes said:
Here's today's order:
The spinach bunch is large, the avocados small (they always are), and the citrus has some cosmetic blemishes. I think the rest is overstock. It's the first time I've ended up with an entire bag of apples, they usually show up one or two at a time. (And the giant brussels sprouts must be a common thing, I've got a batch that looks like that in my fridge from last week).
Those are either really big limes or really small lemons!
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2 hours ago, JoNorvelleWalker said:
Yes, light can get to the reservoir to let algae grow. But so far nothing has. Unlike the CSO. Possibly distilled water is less conducive to proliferation of flora and fauna.
Algae need some kind of nutrient in order to proliferate - so, distilled water should theoretically be algae free.
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49 minutes ago, Objective Foodie said:
Our humble Kimcheese: a raw kimchi and a farmhouse aged cheddar melted into a sourdough. We don't actually know who made this sandwich first, nevertheless it's a very comforting combination.
A great surprise - pairs very well with Madeira!
Madeira goes with EVERYTHING!
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1 hour ago, rotuts said:
I use a folded over TeaTowel on my CSO
Me too
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11 minutes ago, Shelby said:
wow! At what point does it stop being called a Brussels sprout and instead just called cabbage?
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16 hours ago, JoNorvelleWalker said:
Over three months now, how time flies!
During which it's seen nothing but Whole Foods distilled water, and not much of that -- about two gallons.
If you're using distilled water, it should never need descaling. How does it know it needs it? Is it just based on hours of steam usage (like a timer)? Based on this, I'd assume so...
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59 minutes ago, weinoo said:
(then again, I wish giant agribusiness to go to hell, but that's another story).
I think there is a place for giant agribusiness - but I am happy there are other alternatives. The unfortunate reality is that we need the really cheap sources of meat to feed the majority of the world. Every time I read an article talking about how the world is going to run out of food, large agribusiness comes up with ways to be more efficient, to get more product out of a piece of land. Farm land is finite - and as the human population grows, land for farming is shrinking. As much as I don't want to eat it, GMO crops (like more disease/drought/pest resistant crops) are what saved the planet from starvation decade after decade.
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42 minutes ago, TicTac said:
I find they certainly have a 'lifespan' - one of the first herbs in my garden to start to show its age - no matter how I prune and trim, it is one of the first to go.
On a side note, I got my seed catalogue this year and boy, oh boy - am I going to go nuts and order (probably) far too many seeds and new (and very exciting) plants - like this 'Green Pepper Basil' from Mexico, which I know many on this board would be a huge fan of.... 🤣
I don't think it was its age - granted, it was probably over a year old, but it was doing great up until my system started to fail it. When I move (hopefully in a month or two) I'm going to revise my system which will keep that problem from happening again...
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The rau ram (laksa leaf) plant is dead...
Long live the rau ram plant...
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4 hours ago, liuzhou said:
Alas, the basil is over for this year.
Would you ever consider getting a plant light? That way you can have your herbs year round.
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28 minutes ago, liamsaunt said:
They are bouncy and light. I really like them.
I imagine it would also be really good in a Thai style - egg white, red curry paste, kaffir lime leaf... it's typically done with a firm white fish, but I can't imagine it being bad with salmon. Also common in Nyonya style - called Otak...
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4 hours ago, liamsaunt said:
Yes. It is Andrea Nguyen's recipe from her Banh Mi Handbook. I looked for the recipe online but could only find an incomplete version on google books. Basically you blend an onion, some sugar, cornstarch, egg white, and fish sauce in a food processor and then add the salmon. The salmon gets blended in briefly and then rested five minutes, after which it gets processed for a full minute. At the end you stir in the herbs of your choice (I use cilantro and sometimes add hot chiles), then you shape it into cakes and sauté until browned on both sides. Then you slice it on an angle to make it easy to eat in a sandwich. It's one of my go-to meals when my fish share gives me thin tail pieces of salmon (which they have been doing a lot lately, sigh).
OK - that's what I thought it looked like. What is the resulting texture? Is it just a firm but tender cake or does it have a "bouncy" texture that so common with SE Asian fish cakes/balls?
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6 minutes ago, liamsaunt said:
Tuesday night I made banh mis. Salmon for everyone but my nephew
I made his with pork leftover from the New Year's roast
Last night we had chicken tortellini soup
Was that salmon a salmon cake that was sliced? If so, how was it done?
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1 hour ago, weinoo said:
Oh - it's the chicken from Cooks Venture. But they really don't appear to be heavily discounted at all (though they offer thighs, which fresh direct does not).
Have you tried Katie's Best chicken thighs? You can get them on Fresh Direct... I'd be curious as to your thoughts, compared with Cooks Venture
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2 hours ago, David Ross said:
First time I've ever made larb and now I'm wondering why I waited so long. So easy to make and delicious.
For the Dressing-
1/3 cup fresh lime juice
2 tbsp. fish sauce
2 tbsp. light brown sugar
1/2 tsp. Sriacha hot sauce substitute your favorite hot sauce
For the Larb-
1 1/2 lb. skinless, boneless chicken breast cut into small cubes
1/2 cup chopped shallots
2 tbsp. finely chopped lemongrass
2 tsp. finely chopped lime zest
1 pickled Thai bird chile, chopped substitute fresh red chiles
2 cloves garlic, minced
2 tsp. fish sauce
1/2 tsp. each salt and black pepper
3 tbsp. peanut or canola oil
small butter lettuce leaves substitute iceberg lettuce small inner leaves
1 tbsp. fried garlic for garnish
1/4 cup shredded green onions for garnish
1/4 cup shredded carrots for garnish
soy sauce on the side
fresh lime slices on the side
Make the dressing-
In a bowl combine the lime juice, fish sauce, brown sugar and Sriracha sauce and stir to combine. Set aside while you make the Larb.
Make the Larb and serve-
Add the chicken, shallots, lemongrass, lime zest, bird chile, garlic, fish sauce, salt and pepper and 1 tbsp. of the peanut oil to a food processor. Pulse the chicken until it's finely chopped.
Add the remaining 2 tbsp. of peanut oil to a skillet or wok over medium-high heat. Add the chicken mixture and saute, breaking it up with a wooden spoon as it cooks. Cook until the chicken is done and starts to turn brown, about 8 minutes.
Place small lettuce cups on a serving plate. Spoon some chicken mixture on top of the lettuce. Garnish with fried garlic, green onions, carrots and drizzle with the dressing. Serve slices of lime and soy sauce on the side.
adding some toasted sticky rice powder to your dressing will make a huge difference. Also easy to do...
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4 hours ago, BonVivant said:
Several recent lunches:
I blew it all.
I wanted to, but someone put something else in the fridge.
Nice Champagne selections! What type of crab claws are those?
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5 hours ago, Shelby said:
Roasted a couple of mallard ducks last night.
Made a mushroom/red wine/cream sauce, Brussels sprouts and Yukon gold (I'm now convinced that these make the best mashed potatoes ever)mashed to go with.
Those ducks look amazing.... if you like mashed potatoes with Yukons, try some fingerlings sometime - I think they're even better, but they're a pita to peel because they're so small.
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55 minutes ago, weinoo said:
More comfort food, after a lunch of take-out Chinese from Wu's. Fusilli with sausage and Romanesco.
Did you post your haul from Wu's?
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14 minutes ago, liuzhou said:
Yes, I think Nyetimber is the best of the English sparklers. Whereas most can be thin, very acidic and linear, Nyetimber always manages to get good ripeness on the fruit which gives a great weight to the mouthfeel and it's always well balanced and rounded. I first had one maybe 10-12 years ago when a friend poured it blind for a few of us. We all thought it was a high quality Champagne.
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Singapore style chicken curry with homemade roti prata... I think this has become my death row meal!
Crumb shot of the prata:
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50 minutes ago, Duvel said:
My Special Guess ...(plus some fatty pork instead of the chicken and - at least for me - some extra sprinkling of roasted hua jiao on the final dish...)
I do have a large bag (although it keeps getting smaller) of MSG, and I was thinking about it, but the final dish is already extremely savory - I feel like it needs some lift. I have also considered the fact that the ground chicken rather than pork or beef could be the culprit... I told my wife, for the sake of science, that we needed to try it with ground pork from Chinatown (who will make it from fatty pork rather than lean pork like my local supermarket) instead the chicken one time... for research purposes of course...
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Probably my wife's favorite dish of all time, mapo tofu.... Usually we order it in from our local Sichuan place about once a week, but today, I made this for her....
This one was made with garlic chives since I had them around, but I usually make them with leeks. It's really tasty, but never quite tastes like the ones we order in - maybe someone can help me diagnose the issue?
I first make a chili oil with some dried chillies, then reserve. Add a bit more oil and some freshly ground sichuan peppercorns. Then a big handful of chopped ginger, then a big handful of chopped garlic. I add maybe 4 oz ground chicken meat (trying to be healthy) and breakup to brown, then about a small handful of chopped pixian doubanjiang and maybe 1-2 T of chopped dou chi. That's stir fried for a few minutes until I see the doubanjiang get a big darker then add 1C homemade chicken stock then simmer for a few minutes while I prep the tofu. Add cornstarch slurry to get the right consistency, plus a little extra salt and a touch of sugar. Then slide in the tofu and simmer for a few more minutes. Finally throw in the garlic chives and mix around for a little bit and plate.
Am I missing anything? Or maybe it's the brand of doubanjiang I'm using?
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1 hour ago, Anna N said:
I continue to be awed by this oven‘s ability to return crispy fried chicken to its original crispiness without sacrificing juiciness. Popeye’s chicken from my freezer reheated in the CSO at 350°F steam/bake for 50 minutes.
Oh yeah... a couple months ago, when prepping for a colonoscopy, my gastro recommended having a really big greasy breakfast the morning of starting the prep. I interpreted that to mean only one thing - Popeyes! But, my local branch doesn't open until noon, and I needed to have it at like 6AM. I got it the day before and then refrigerated it. Reheated it (and the biscuits) in the CSO worked perfectly... Love this oven!
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1 hour ago, scamhi said:
our party of 2 started with a mai tai for me and a manhattan for husband- FYI, my foam was created with aquafaba
then grilled chicken last night with pan seared cauliflower with garlic parsley and parm.
A delicious rioja to drink
Wow, that Ruin a must have been especial! Love old Rioja!
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Silpat Alternative
in Kitchen Consumer
Posted
I always washed them with a sponge with some soap/water in the bottom of the sink. Then I put them on a rack in the oven and turned the oven on to dry them...