On Saturday, October 27, 2018 at 9:45:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > "Brice" wrote in message
> > > news
> > >
> > > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > > wrote:
> > >
> > > >
> > > >
> > > >"Brice" wrote in message
> > > .. .
> > > >
> > > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> > > >
> > > >>Wayne Boatwright wrote:
> > > >>
> > > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > > >>>
> > > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > > >>> > > wrote:
> > > >>> >
> > > >>> >>> I can't remember the last time we used butter in cooking. Maybe
> > > >>> >>> 10 years ago.
> > > >>> > > >
> > > >>> > >
> > > >>> > > Because of animal cruelty?
> > > >>> >
> > > >>> > It started because we mainly stir-fry, but it's a combination of
> > > >>> > things now, yes.
> > > >>>
> > > >>> I never stir-fry anymore because David doesn't like it, but I will
> > > >>> always order Asian stir-fried dishes. I would use peanut oil in
> > > >>> stir-fries.
> > > >>
> > > >>The other optimal is canola oil for a lot of asian dishes.
> > > >
> > > >I've never heard of using canola oil in Asian cooking, but I guess it
> > > >would work better than olive oil if you don't mind the GM factor.
> > > >
> > > >==
> > > >
> > > >I use 'light' olive oil. Works fine for me.
> > >
> > > I guess you can't taste it, which you wouldn't want in Asian food.
> > >
> > > ==
> > >
> > > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we
> > > could
> > > taste the oil anyway with all the stuff that goes in ie soy, teriyaki
> > > etc.
> > > etc. 
> >
> > You might want to try to make some misoyaki butterfish. My mom used to
> > make
> > butterfish with shoyu and sugar. That was popular in the old days. These
> > days, the popular way to prepare this fish is to use a sweet miso
> > marinade.
> > It's dead simple but it does take a day or more to marinade the fish.
> >
> > https://www.hawaiimagazine.com/blogs..._Hawaii_recipe
> >
> > What the heck is butterfish you ask? That's a good question. We've been
> > eating this fish forever but nobody thought to ask about that. It used to
> > be
> > some kind of cod fish but it's changed over the years. Cod, or Chilean sea
> > bass would work best with this dish but salmon would be a good choice too.
> >
> > https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
> >
> > ===
> > I hadn't heard of butterfish before and that look really good.
> >
> > I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
> > with cod though yes?
> >
> > Anyway, I've saved the recipes so who knows ... )
> >
> > Thanks
>
> Due to circumstances, the butterfish was soaking in the marinade for 3 days.
> I thought it was so-so but my wife said it was such a treat. She went to a
> Japanese restaurant and said their butterfish was no match for mine. She
> said the restaurant made the marinade too sweet.
>
> I'm gonna make it again using dirt cheap pollak. I don't much care for the
> butterfish in the markets these days. So this might work out well.
>
> ==
>
> Your wife thought it was great so hopefully, she will like that one too))
> It is so good to have a hugely appreciative audience for the food one makes
> )
>
> I have that too))))
>
> Lucky us)
Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me.. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.
The good news about all of this is that in the future, when I dead and gone, the kids will think about the taste of this salad that their dad used to make. I believe that it will make them happy remembering.