Could keep some shrimp to the side to cook for garnish last minute and make a mound of 3-4 in the middle of the bowl, half submerged in the soup. Then tear up some cilantro/thai basil or whatever you're using over the top of them and have a wedge of lime nestled to the side.

Would give some height and fresh flavour.

Galangal is better than ginger but ginger is an acceptable replacement.

I'm pretty anti tomato in tom yum, I don't think it goes well at all, but quite a few recipes do have it. Tom yum is more about the basic broth, I don't think putting tomato in is or is not "authentic".

The redness in tom yum should be from Thai chili paste in oil nam prik pao, not from tomato. And yes, galangal not ginger.

Yeah, people put chunks of tomato in it though, like the chunks of mushroom. Not a fan.

This thread inspired me to order tom yum from a local Thai place tonight. Long time no tom yum. Wasn't bad.

nyt no knead recipe is what i always do. second proof just on parchment paper and typically uncovered

Got it. NYT no knead is a great recipe for simplicity but uses brute force (aka a lot of yeast) to make things happen quickly. A lot of yeast + a warmer than average kitchen can lead to a dough that gets slack fast.

I have three suggestions:

1) After 2-3 hours wet your hand and reach down the side of your bowl or container, grab the dough, gently pull up and then into the center of the dough mass, then push down. Rotate the container 45-90deg and do this again for a full revolution. Repeat after 45 minutes. This minimal amount of work starts forming a gluten cloak and you will see a big difference in the consistency of the dough - it will be more cohesive and have a tighter skin which will prevent it from flattening out as much before baking (something like this, but take your time: https://www.instagram.com/p/BINaj_4ABQL )

2) After shaping, proof in a banneton or some sort of basket and bake in a cast iron pan or dutch oven or dutch oven lid. These will naturally limit the amount of spreading your dough can do

3) Consider trying an overnight proof - use just 1/4t of yeast instead of a whole packet and let the dough go for 12hrs (or up to 7 days in the fridge). This is the basis for artisan bread in 5 minutes a day

Also, the NYT original recipe was a bit undersalted - I would increase the salt to 2t for 3cups of flour.

tom yum soup sounds amazing atm

My local grocery store sells it for like $3.50 for an 8 pack. They are small circles and not the full length bones but still same good flavor

very helpful, thank you

So I have a Chinese friend that turned me on to something I had never thought of. He was eating a hard boiled egg and dipping it in soy sauce. I tried it and I must say it was delicious and could easily turn into a go to snack. Googled it and looks like there's a recipe to marinate eggs in soy sauce or cook with soy sauce that I might have to try.

Actual video of his roommate the next day.

Dark Soy sauce, Light soy sauce, sugar (preferably rock), scallions, ginger slices, star anise, a little cinnamon and cook to reduce slightly.. Can replace star anise and cinnamon with 5 spice powder.

Can also try tea eggs (which in my opinion are a bit better). Same as above but add black tea to mixture and cook.

Also, with the exception of egg salad and deviled eggs, i think soft boiled tastes better for most applications and soy sauce eggs or tea eggs are no exception.

A few drops of soy ( light soy) on the yolk of a sunny side up egg with some graded parm is also pretty good.

I pay like $11 for 1 whole bone split in 2 length wise.

Putting the vitamix through its paces



Chicken liver mousse with storebought accoutrements.



Roasted asparagus, prosciutto, shaved parm, quail eggs, mustard dressing



Halfway between a Portuguese kale soup and a clam chowder

First Instant Pot meal

Green bowl has onion, red pepper, yellow carrot, jalapeños and chipotle in adobo in front of the rice

Should have used 1.5c broth for 1.5 rice instead of 2c broth but it still tastes great. Will use more fresh ingredients and creativity next time.

that looks excellent kjs

Amoeba your liver mousse looks very smooth did you run it through any mesh?

No mesh. Just a fairly new vitamix, lots of butter and cream, and I removed a lot of the enamel and tough parts of the liver prior to cooking.

That looks good KJS. The only changes i would make is use better chips and consider the addition of tomatoes.

Good eye on the chips. Got the $1 bag.

Gonna keep it real in here by saying amoeba's dish looks disgusting to me.

I think I'm not a fan of like 80% of the ingredients, so that's probably not a good start.

Being a source of umami, soy sauce goes great in all kinds of non-Asian savoury dishes. For example, a dash in tomato or vegetable soup livens it up no end.

can you elaborate on this a little? Just throw all of that into a pressure cooker and it comes out all delicious? time? not familiar with insta pot, but seeing a 6Qt on amazon for $80 has me interested.

bought one , one of the best purchase ever for my kitchen.
Pressure cooker on a timer and not using stove is a game changer and way less chances my wife burn down the appartment because she left something on the stove

Which one?

Fish sauce and Marmite are also pro moves in this vein. (Though I'd use Marmite in stews more than soups. I always throw a teaspoon in a pot of chili.)