Last minute

this is their flier.


So for any of you that are interested or available.
There's gonna be a dinner a great dinner-club-type meal. Here's the catch, it's tonight.
I normally don't do this sort of thing, but this is being put on by the best of the best.
It's sure to be an incredible meal.
If anybody can make gets the chance to go please let me know.
I'll tell you in advance that jealous.
I'd love to hear how it goes.

The email on the flier is: superdupersupper@gmail.com

How to make thai sticky rice

Sticky Rice, also sold as sweet rice or glutinous rice, is actually a completely different variety of rice, not rice prepared in a different manner. (like I had always just assumed for some reason.) So if your gonna take the leap, you'll probably have to go out of your way to find some, it should be available at any Asian market. By the way, sticky rice doesn't actually contain gluten, "glutenous" simply refers to the properties of the rice.

Take a second too read all the labels on this bag . . . it's kinda funny.

Sticky rice had always been an anomaly to me, something I had always thoroughly enjoyed, but never taken on in my own kitchen. Until I went to Thailand, where it just seemed to make sense all of the sudden. There, it is soaked overnight, placed in a cone shaped basket, covered with a cloth and steamed, suspended over simmering water. The shape of the basket actually seems to be very advantageous in preparing sticky rice, as it provides a lot more surface area for the rice to absorb the steam. Unlike with most rice preparations, sticky rice doesn't actually come into contact with the cooking liquid. Once ready, it's usually mixed well, (presumably to redistribute moisture) and then placed in a small serving basket with a lid. (which would also serve to absorb/release moisture as needed)
{{{there was a paragraph here about incorporating used sticky rice, but I misremembered parts of it, so I removed it}}}

In the middle is the rice cooker, with the serving basket to the right.

However, if you don't have these specialty tools, it can successfully be made in rice cooker. You just have to keep a few things in mind: There is no real recipe for this, you make as much as you need (1/2 cup per person is plenty). A good soak is key, at least 12 hours is needed, any less and the rice just doesn't cook evenly.

Most rice cookers come with a steam basket, simply place the pre-soaked rice in the basket, cover either with the lid or a tea towel, I don't find that one works better than the other. Press the button and once the water boils, time it for about 25 minutes, once you can nibble some rice off the top and it is cooked through, it's done.

No here's the key, you HAVE to remove it from the cooker when it's done, and ideally you have a wooden bowel to put it in covered with a tea towel, if not maybe just wrap it completely in the towel (anything but terrycloth). If it's ready and leave it over the water, it will continue to absorb water and turn to an unpleasent mush.
I love sticky rice with curry, and it's a great addition to any Thai salad like som tum (green papaya)or a larb gai (ground chicken). It's also enjoyed as a desert, mixed with coconut milk and palm sugar, it is the perfect compliment to a ripe mango and a squeeze of lime.

Truly a thing of beauty

Let’s take a second to talk about one of the standards in my kitchen:

The quart container.

In most of life I advocate embracing chaos and variety. Appreciating each thing for exactly what it is at that time, whatever it may be. Each apple from the same tree falls a little bit differently; maybe it’s sweeter or sourer, crunchier or mealy. One steak could take heat completely differently than another, requiring more or less cooking time. A recipe may yield different results every time. The premise is to step back and be aware of the diversity, and accept it for what it is. If you want the same soup every time, you’re going to have to open a can.

But if I could take ALL of this variety and stuff into one thing, it would be the quart container and its derivatives; truly an example of utilitarian and functional beauty.

Forget the metric system, I’ll take four cups . . . 32oz.

Somewhere, somehow, someway, it became the universal storage vessel, and that’s why I like it. It’s my anchor in a world of changing ingredients and preparations. It’s ideal, with interchangeable sizes (quart, pint, half pint) and UNIFORM lids. (I can’t stress the lids thing enough, because I hate spending time matching lids to containers.)

On a base level, it’s very functional. It’s easily stackable(empty or full). The height/size breakdown makes sense (two 1/2pitns=1 pint, 2pints=1quart). I know this seems to go without saying, but in what other storage container can you stack two smaller sizes next to the larger size, and it takes up the same space (height/width/volume). And as they come in one cup, two cup, and four cup sizes, it can be used roughly as a measuring cup.

Because they are so prevalent, I have solid rotation of quarts coming in (full of takeout) and going out (with friends, full of leftovers) It’s almost like a communal system of shared tupperware, making them more environmentally friendly. Not to mention they’re free.

So if you’re tossing out your to go containers, reconsider. You could build your own collection and never have to worry about buying storage containers again.

Some squash, like the acorn squash, are a tricky shape, what's the best way to process these for cooking?

Some pumpkins come in very funny shapes. They are tough skinned, bumpy, divoted and tricky to prepare for cooking.
If you do have to hack through a winter squash for a recipe there are a few go to techniques to cut through this trouble. (for a how-to on butternut squash go here)
I'm slicing up a muang squash here, a varietal from thailand, it's a little different from the acorn squash, but the principle is the same.
First half the vegetable, and scoop out the seeds.
From here you have two avenues to choose from.

1. Peeling with a paring knife: it requires a little more skill, but is maybe a little quicker for the adept.
Quarter the squash. Gripping the paring knife in your hand, use your thumb to push the squash gently over your knife. (not pulling the knife towards your finger, that can lead to problems) I find it works best to remove the "peeks" first, then go back to remove the "valleys" by making an incision on each side and wedging you knife under to pop it out.

2. Peeling each segment with a vegetable peeler: This takes a little more time, but is better suited to the less experienced hand.
Start by breaking down the squash into its own wedges, cutting out half moons where ever the indentations dictate. Then peel each wedge with a peeler. Another perk to this method is you might actually loose a little less meat from the squash, something that's more of an issue with smaller squash.(like the acorn squash)