I had a meeting last week and not surprisingly, the discussion turned to food at some point. The person I was meeting with asked if I had ever been to Bahn Thai for their pad thai and I had not. She then excitedly described the pad thai she had there, and she was so convincing that I wanted to hop in my car immediately to go try it.
A few days later, Mr. K and I went to go check it out. There was quite a long line of people waiting for their food, even though it was a Monday evening. This is obviously a popular spot. You order at the front and you can either dine at one of the handful of tables or take your food to-go. Even if you are eating there, food is served on paper plates. We chose to get our food to-go, and I later dished them out to take a few quick photos.
Pad Thai (with half shrimp, half chicken)
This was the dish that was recommended to me and I ordered it exactly as instructed.
I was pretty pleased with the portion size–this was enough to feed two. A lot of the pad thai I’ve had in San Diego suffers from overcooked mushy noodles. Here, the noodles were cooked just right, maintaining their chew and bounce. The sauce, I felt, was a little too sweet, but overall, this was a pretty good.
I had my first experience with a 65 degree egg a few years ago and completely fell in love with it. Lately, I’ve been making this dish a lot, serving the 65ºC egg over a warm salad of sauteed greens with chili oil.
So what makes an egg cooked at 65ºC so special? I won’t go into all the science, but around 65 degrees is when the egg yolk begins to coagulate. If you cook an egg at a temperature between 60 to 65 degrees, you’ll have an egg where the egg whites and egg yolk have a similar consistency and are both still runny and just starting to coagulate. Some prefer cooking the egg at something a little lower than 65 degrees, but what I like at 65 degrees is that the yolk becomes custard-like. It’s thick enough that you can spread it with a knife over a piece of toast.
I achieved my 65 degree eggs with a home sous vide circulator I bought as a gift for myself. Sous vide is a slow cooking technique where food is cooked in vacuum sealed bags in a temperature controlled water bath. A professional sous vide machine can be quite pricey. In the last few years, affordable home circulators have come onto the market, allowing us non-chefs to make sous vide dishes in our own home.
I bought myself the Sansaire Circulator from Sur La Table right after we moved into our home last year. Call it a house warming present to myself. A few of my friends had purchased it and were filling their Facebook and Instagram feed with the most mouthwatering photos and I just had to get one. Fast forward to a year later, and I am finally using it. Now I just need to break out the yogurt maker, pasta machine….the list goes on.
These fluffy muffins are filled with cinnamon swirls and topped with a vanilla icing. They look just like cinnamon rolls, but in a muffin form.
I have to confess, I’m pretty pleased with how these turned out. They are so darn cute. I had a picture in my mind when I started making these and to my delight, they came out just as I wanted them too. That doesn’t happen often.
These aren’t quite as heavy and cinnamon rolls and are much easier to make too. You can make everything without a mixer.