On Nov 7, 11:39*am, Brooklyn1 <Gravesend1> wrote:
> On Sun, 7 Nov 2010 09:37:50 -0500, "jmcquown" >
> wrote:
>
>
> >Okay, so I made mac & cheese (as a main dish) last night. *I like to bake it
> >and sprinkle breadcrumbs on the top. *So I used Panko instead of
> >breadcrumbs. *UGH. *No thanks! *Panko might be right for... I don't know...
> >something fried like fish? *But definitely don't use Panko as the crumb
> >topping on mac & cheese.
>
> >Jill
>
> Agreed... I bought it once, never again, it sucks with any usage, not
> even the birds like it.- Hide quoted text -
>
>
It's verrrrrry good on top of mac & cheese if you've added a bit of
melted butter to the Panko and stir until they are thoroughly coated.
Then sprinkle that mixture on top before sliding that pan in the
oven. The butter makes all the difference in the world and really
adds to the macaroni & cheese as the Panko doesn't have much flavor on
it's own.

On Sun, 07 Nov 2010 09:22:13 -1000, dsi1 > wrote:

>On 11/7/2010 9:03 AM, Cheri wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>
>>>> Okay, so I made mac & cheese (as a main dish) last night. I like to bake
>>>> it and sprinkle breadcrumbs on the top. So I used Panko instead of
>>>> breadcrumbs. UGH. No thanks! Panko might be right for... I don't know...
>>>> something fried like fish? But definitely don't use Panko as the crumb
>>>> topping on mac & cheese.
>>>>
>>>> Jill
>>>
>>> I would use Panko only for deep fried food or foods that are fried at
>>> high temperatures for a short time. It is unsuitable for baked foods.
>>> Don't use it on fried chicken unless it's a thin cutlet. The most
>>> popular use of panko in our state is for chicken katsu.
>>
>> I made Alton Browns recipe for mac and cheese last New Years Eve. It was
>> wonderful with the Panko Topping.
>
>I can't say that I ever made baked mac and cheese and I think most of
>Alton Brown's ideas are not real practical but forget about what I said
>about panko being unsuitable for baking. :-)

Actually I think you were right the first time. I don't bake with it.
I would never use it for mac and cheese either. Maybe it needs the
oil to brown properly. I dunno.

Lou

On Sun, 7 Nov 2010 19:00:00 -0800, "Bob Terwilliger"
> wrote:

>Clueless AOL newbie Sheldon "Pussy" Katz wrote about panko:
>
>> I bought it once, never again, it sucks with any usage, not
>> even the birds like it.
>
>Obviously you ****ed it up. MUCH better cooks than you use panko routinely
>for greatly appreciative diners.

He bought it once and now he knows it sucks "with any usage" What a
bonehead.

Lou

On Sun, 7 Nov 2010 20:25:28 -0800 (PST), itsjoannotjoann
> wrote:

>On Nov 7, 11:39*am, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 7 Nov 2010 09:37:50 -0500, "jmcquown" >
>> wrote:
>>
>>
>> >Okay, so I made mac & cheese (as a main dish) last night. *I like to bake it
>> >and sprinkle breadcrumbs on the top. *So I used Panko instead of
>> >breadcrumbs. *UGH. *No thanks! *Panko might be right for... I don't know...
>> >something fried like fish? *But definitely don't use Panko as the crumb
>> >topping on mac & cheese.
>>
>> >Jill
>>
>> Agreed... I bought it once, never again, it sucks with any usage, not
>> even the birds like it.- Hide quoted text -
>>
>>
>It's verrrrrry good on top of mac & cheese if you've added a bit of
>melted butter to the Panko and stir until they are thoroughly coated.
>Then sprinkle that mixture on top before sliding that pan in the
>oven. The butter makes all the difference in the world and really
>adds to the macaroni & cheese as the Panko doesn't have much flavor on
>it's own.

Popcorn tastes better slathered with butter too... and then so does
sucking your buttery fingers... slathered with butter you'd suck your
toes if you could. But on it's own I don't care for the texture of
panko... I think it has more of a visual attraction but it really
doesn't taste very good, it has an awful mouth feel... left dry it's
rather scratchy, doused with any fat it's like eating library paste.
But I can't stand the mouth feel of couscous either, like eating sand.

On 11/7/2010 9:36 AM, Omelet wrote:
> In >, >
> wrote:
>
>> I bought some honey flavored corn panko yesterday. I have no idea what
>> the heck that stuff is about but I'm gonna use it to coat ahi cakes for
>> lunch. This will be served with a spicy sauce of mayo, Sriracha sauce,
>> and sesame oil.
>
> Corn Panko? I've not seen that.

I had not seen this either. It says "honey flavor" on the bag but it
pretty much tasted like regular panko to me - which is not much taste at
all.

>
> I'll keep an eye open for it, thanks!

On 11/8/2010 6:37 AM, Lou Decruss wrote:
> On Sun, 07 Nov 2010 09:22:13 -1000, > wrote:
>
>> On 11/7/2010 9:03 AM, Cheri wrote:
>>>
>>> > wrote in message
>>> ...
>>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>>
>>>>> Okay, so I made mac& cheese (as a main dish) last night. I like to bake
>>>>> it and sprinkle breadcrumbs on the top. So I used Panko instead of
>>>>> breadcrumbs. UGH. No thanks! Panko might be right for... I don't know...
>>>>> something fried like fish? But definitely don't use Panko as the crumb
>>>>> topping on mac& cheese.
>>>>>
>>>>> Jill
>>>>
>>>> I would use Panko only for deep fried food or foods that are fried at
>>>> high temperatures for a short time. It is unsuitable for baked foods.
>>>> Don't use it on fried chicken unless it's a thin cutlet. The most
>>>> popular use of panko in our state is for chicken katsu.
>>>
>>> I made Alton Browns recipe for mac and cheese last New Years Eve. It was
>>> wonderful with the Panko Topping.
>>
>> I can't say that I ever made baked mac and cheese and I think most of
>> Alton Brown's ideas are not real practical but forget about what I said
>> about panko being unsuitable for baking. :-)
>
> Actually I think you were right the first time. I don't bake with it.
> I would never use it for mac and cheese either. Maybe it needs the
> oil to brown properly. I dunno.

I'm thinking that it's better to never say "never." You're probably
right about panko needing hot oil to to fulfill it's rightful destiny
though... :-)

>
> Lou

Lou wrote on Mon, 08 Nov 2010 10:37:14 -0600:

>> On 11/7/2010 9:03 AM, Cheri wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>>
>>>>> Okay, so I made mac & cheese (as a main dish) last night.
>>>>> I like to bake it and sprinkle breadcrumbs on the top. So
>>>>> I used Panko instead of breadcrumbs. UGH. No thanks! Panko
>>>>> might be right for... I don't know... something fried like
>>>>> fish? But definitely don't use Panko as the crumb topping
>>>>> on mac & cheese.
>>>>>
>>>>> Jill
>>>>
>>>> I would use Panko only for deep fried food or foods that
>>>> are fried at high temperatures for a short time. It is
>>>> unsuitable for baked foods. Don't use it on fried chicken
>>>> unless it's a thin cutlet. The most popular use of panko in
>>>> our state is for chicken katsu.
>>>
>>> I made Alton Browns recipe for mac and cheese last New Years
>>> Eve. It was wonderful with the Panko Topping.
>>
>> I can't say that I ever made baked mac and cheese and I think
>> most of Alton Brown's ideas are not real practical but forget
>> about what I said about panko being unsuitable for baking.
>> :-)

> Actually I think you were right the first time. I don't bake
> with it. I would never use it for mac and cheese either.
> Maybe it needs the oil to brown properly. I dunno.

Speaking mainly about my experience in making oven-baked Chikin Katsu
and other forms of chicken like that for sweet and sour Chinese chicken,
a misting of olive oil does assist browning. I like not to cook the
chicken in sweet and sour sauce but to pour the sauce over the baked
chicken pieces.

Real Japanese Panko is not flavored and does not contain fat, AFAIK, but
you can buy it that way and often it's all US supermarkets stock.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 11/8/2010 9:21 AM, Omelet wrote:
> In >,
> > wrote:
>
>> On 11/7/2010 9:36 AM, Omelet wrote:
>>> In >, >
>>> wrote:
>>>
>>>> I bought some honey flavored corn panko yesterday. I have no idea what
>>>> the heck that stuff is about but I'm gonna use it to coat ahi cakes for
>>>> lunch. This will be served with a spicy sauce of mayo, Sriracha sauce,
>>>> and sesame oil.
>>>
>>> Corn Panko? I've not seen that.
>>
>> I had not seen this either. It says "honey flavor" on the bag but it
>> pretty much tasted like regular panko to me - which is not much taste at
>> all.
>>
>>>
>>> I'll keep an eye open for it, thanks!
>
> Hm. Based on more recent reviews, I may just stick with the traditional
> corn meal for the fish.

Mostly I use corn flake crumbs or panko for fried fish and either one is
great. Oddly enough, I don't recall having used corn meal to bread fish
but that sounds good too - I'll have to try that.

My sauce for fried fish like mahimahi is dead simple - mayo, finely
chopped parsley, finely chopped onion. That's it. I don't use cilantro -
just the regular mild prasley. For ahi I'd use mayo, Sriracha, sesame
oil. That's it. :-)

On Mon, 08 Nov 2010 10:40:08 -0600, Lou Decruss
> wrote:

>On Sun, 7 Nov 2010 19:00:00 -0800, "Bob Terwilliger"
> wrote:
>
>>Clueless AOL newbie Sheldon "Pussy" Katz wrote about panko:
>>
>>> I bought it once, never again, it sucks with any usage, not
>>> even the birds like it.
>>
>>Obviously you ****ed it up. MUCH better cooks than you use panko routinely
>>for greatly appreciative diners.
>
>He bought it once and now he knows it sucks "with any usage" What a
>bonehead.

Yeah, I bought a one ounce package... I buy eggs one at a time too. It
was a big package, plenty for many uses... so you want us to believe
you buy your cocaine one snort at a time... you're the bone head,
FRIED! I've been around long enough to know that no druggie ever
tells the truth and that there are no rehabed druggies... why you
disappear for months between your brief reappearances... out on yet
another binge. Lou, you have some chutzpah telling anyone they ****ed
up, all you are is one big **** up.

On 11/8/2010 10:31 AM, Omelet wrote:
> In >,
> > wrote:
>
>>> Hm. Based on more recent reviews, I may just stick with the traditional
>>> corn meal for the fish.
>>
>> Mostly I use corn flake crumbs or panko for fried fish and either one is
>> great. Oddly enough, I don't recall having used corn meal to bread fish
>> but that sounds good too - I'll have to try that.
>
> Well, this was planned to be baked in the convection oven. Catfish
> fillets. Due to time constraints and lack of a stove, I've gotten almost
> entirely away from frying. Plus it's less messy and less hands-on. I
> put it in the convection oven with the tray at the proper hight, set my
> temperature and timer, and walk away from it and go do other things. :-)
> That little convection oven has become my favorite toy and I get
> reliably crispy food.

Come to think of it, I may have used corn meal to fry up some catfish -
it's a natural for catfish. I've only cooked catfish up once. They
looked great but tasted horrible - all swampy and scuzzy. This was
catfish that we caught but my guess is that store bought is a lot better
than something you catch in a reservoir. That's probably the reason I
don't remember using cornmeal as breading - I'm trying to forget!

>
> The corn flake crumbs are still a thought too, but corn meal is
> traditional and reliable.<g> I probably should stick with what has
> worked in the past.
>
>>
>> My sauce for fried fish like mahimahi is dead simple - mayo, finely
>> chopped parsley, finely chopped onion. That's it. I don't use cilantro -
>> just the regular mild prasley. For ahi I'd use mayo, Sriracha, sesame
>> oil. That's it. :-)
>
> You forgot the pickle relish! :-d
> Or at least dill weed...

You certainly could add the relish but this was a recipe I learned from
my uncle back in the 70s. He was living with a bunch of guys doing
construction work in Hilo so all the men did the cooking. They didn't
use any relish, although maybe they just ran out of the stuff when I was
there. Anyway, that's the way I make it - sans relish!

>
> I'm a lemon and dill person when it comes to fish treatments.
> Check my salmon preps on the picasa albums in the sig link.

I like lemon and dill sauce, oddly enough, I've never made that either.

Omelet wrote on Mon, 08 Nov 2010 16:00:15 -0600:

>> Come to think of it, I may have used corn meal to fry up some
>> catfish - it's a natural for catfish. I've only cooked
>> catfish up once. They looked great but tasted horrible - all
>> swampy and scuzzy. This was catfish that we caught but my
>> guess is that store bought is a lot better than something you
>> catch in a reservoir. That's probably the reason I don't
>> remember using cornmeal as breading - I'm trying to forget!

> <lol> I don't blame you! Wild caught catfish tends to be on
> the muddy tasting side, unless you can let it live for a few
> days in cold, clean water. I prefer the farm raised.

> People criticize farm raised fish but when it comes to
> catfish, it's so much cleaner tasting. It's a "meaty" fish,
> not fishy at all.

At the urging of friends who say that catfish is much improved by
farming, I try it every few years. "Clean", it tasted like mud 50 years
ago and still does to me! I'll admit that I am not enthusiastic about
any fresh water fish except perhaps trout.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 11/8/2010 12:00 PM, Omelet wrote:
> In >,
> > wrote:
>
>> Come to think of it, I may have used corn meal to fry up some catfish -
>> it's a natural for catfish. I've only cooked catfish up once. They
>> looked great but tasted horrible - all swampy and scuzzy. This was
>> catfish that we caught but my guess is that store bought is a lot better
>> than something you catch in a reservoir. That's probably the reason I
>> don't remember using cornmeal as breading - I'm trying to forget!
>
> <lol> I don't blame you! Wild caught catfish tends to be on the muddy
> tasting side, unless you can let it live for a few days in cold, clean
> water. I prefer the farm raised.
>
> People criticize farm raised fish but when it comes to catfish, it's so
> much cleaner tasting. It's a "meaty" fish, not fishy at all.
>>
>>>
>>> The corn flake crumbs are still a thought too, but corn meal is
>>> traditional and reliable.<g> I probably should stick with what has
>>> worked in the past.
>>>
>>>>
>>>> My sauce for fried fish like mahimahi is dead simple - mayo, finely
>>>> chopped parsley, finely chopped onion. That's it. I don't use cilantro -
>>>> just the regular mild prasley. For ahi I'd use mayo, Sriracha, sesame
>>>> oil. That's it. :-)
>
> Sesame oil... Now that is a thought, thanks. I use it drop-wise in stir
> fry's etc.
>
>>>
>>> You forgot the pickle relish! :-d
>>> Or at least dill weed...
>>
>> You certainly could add the relish but this was a recipe I learned from
>> my uncle back in the 70s. He was living with a bunch of guys doing
>> construction work in Hilo so all the men did the cooking. They didn't
>> use any relish, although maybe they just ran out of the stuff when I was
>> there. Anyway, that's the way I make it - sans relish!
>>
>>>
>>> I'm a lemon and dill person when it comes to fish treatments.
>>> Check my salmon preps on the picasa albums in the sig link.
>>
>> I like lemon and dill sauce, oddly enough, I've never made that either.
>
> Try the vermouth sour cream, dill and lemon sauce. It's the gods. From
> my vermouth marinated salmon recipe featured in Picasa:
>
> Sauce:
>
> Mix:
>
> 1/4 cup dry vermouth
> Juice from one lemon
> 1 bunch of thinly sliced scallions/green onions (pre-cooked)
> 2 tbs. dill pickle relish
> 2 tsp. dried dill weed
> 1 cup sour cream
>
> Mix well and let sit in the refrigerator until the fish is done.
>
> Heat the sauce gently and apply it to the fish. Sprinkle a little more
> dried dill over the top when ready to serve as a garnish.
>
> I wilted the scallions in Olive Oil prior to mixing. I hate raw onion
> in any form. You could use them fresh if you like them that way.

This sounds great! Unfortunately, I don't keep any alcohol in the house
since I seem to be allergic to booze. No matter, I can probably make a
variation of this. Thanks!

On 11/8/2010 6:11 PM, Omelet wrote:
> In >,
> "James > wrote:
>
>> Omelet wrote on Mon, 08 Nov 2010 16:00:15 -0600:
>>
>>>> Come to think of it, I may have used corn meal to fry up some
>>>> catfish - it's a natural for catfish. I've only cooked
>>>> catfish up once. They looked great but tasted horrible - all
>>>> swampy and scuzzy. This was catfish that we caught but my
>>>> guess is that store bought is a lot better than something you
>>>> catch in a reservoir. That's probably the reason I don't
>>>> remember using cornmeal as breading - I'm trying to forget!
>>
>>> <lol> I don't blame you! Wild caught catfish tends to be on
>>> the muddy tasting side, unless you can let it live for a few
>>> days in cold, clean water. I prefer the farm raised.
>>
>>> People criticize farm raised fish but when it comes to
>>> catfish, it's so much cleaner tasting. It's a "meaty" fish,
>>> not fishy at all.
>>
>> At the urging of friends who say that catfish is much improved by
>> farming, I try it every few years. "Clean", it tasted like mud 50 years
>> ago and still does to me! I'll admit that I am not enthusiastic about
>> any fresh water fish except perhaps trout.
>
> Ever had Bluegill or wide mouthed bass?
> I actually find Bluegill to be superior to trout... but likely as they
> are less boney.
>
> They are similar in flavor?
>
> I like Catfish but if you don't, I'm well aware that taste preference
> tends to be genetic!
>
> Ever let clams purge in fresh water prior to cooking?

I love some catfish. I'm planning on frying some this weekend. I can
tell I'm homesick, had roast beef po-boys last night, and catfish fried
in zatarain's fish fry this weekend. I like it broiled in lemon and
butter as well. My grammy made a cajun fish stew that was fantastic...I
think she called it a catfish courtboullion? (pronounced coo'-bee-on.)
It was catfish, tomatoes, okra, some other things...Another recipe lost
forever since she had her stroke. Can never get her gumdrop roll either.

--
Currently reading: the thirteenth tale by Diane Setterfield

On 11/8/2010 6:14 PM, Omelet wrote:
> In >, >
> wrote:
>
>>> Try the vermouth sour cream, dill and lemon sauce. It's the gods. From
>>> my vermouth marinated salmon recipe featured in Picasa:
>>>
>>> Sauce:
>>>
>>> Mix:
>>>
>>> 1/4 cup dry vermouth
>>> Juice from one lemon
>>> 1 bunch of thinly sliced scallions/green onions (pre-cooked)
>>> 2 tbs. dill pickle relish
>>> 2 tsp. dried dill weed
>>> 1 cup sour cream
>>>
>>> Mix well and let sit in the refrigerator until the fish is done.
>>>
>>> Heat the sauce gently and apply it to the fish. Sprinkle a little more
>>> dried dill over the top when ready to serve as a garnish.
>>>
>>> I wilted the scallions in Olive Oil prior to mixing. I hate raw onion
>>> in any form. You could use them fresh if you like them that way.
>>
>> This sounds great! Unfortunately, I don't keep any alcohol in the house
>> since I seem to be allergic to booze. No matter, I can probably make a
>> variation of this. Thanks!
>
> Cheers! I'm not sure what to sub for vermouth. Maybe apple juice?
>
> Makes me want to experiment. ;-)

Apple juice would work...or chicken broth with a bit of lemon juice?
White wine is the best but you're allergic.

--
Currently reading: the thirteenth tale by Diane Setterfield

On 11/7/2010 9:59 AM, James Silverton wrote:
> dsi1 wrote on Sun, 07 Nov 2010 08:58:30 -1000:
>
>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>
>>> Okay, so I made mac & cheese (as a main dish) last night. I
>>> like to bake it and sprinkle breadcrumbs on the top. So I
>>> used Panko instead of breadcrumbs. UGH. No thanks! Panko
>>> might be right for... I don't know... something fried like
>>> fish? But definitely don't use Panko as the crumb topping on mac &
>>> cheese.
>>>
>> I would use Panko only for deep fried food or foods that are fried at
>> high temperatures for a short time. It is unsuitable for baked foods.
>> Don't use it on fried chicken unless it's a thin cutlet. The most
>> popular use of panko in our state is for chicken katsu.
>
> What state is that to be so familiar with Chikin Katsu? Baked Chickin
> Katsu (good Janglish for Chicken Cutlet and you will see the words quite
> frequently in Japan) made with Panko is just fine and I make it
> frequently. The oven should be fairly hot; 425F for 20-30 minutes is good.
>

For lunch today I had chicken katsu curry. It's a boneless chicken thigh
breaded with panko served up hot with a ladle of curry sauce and a scoop
of rice. Boy, that's tasty and I'm almost feeling high right now. The
dish, like most other plate lunches in Hawaii comes with a side of
macaroni salad which I never touch. Other than that, this meal hit the
spot!

dsi1 wrote on Mon, 08 Nov 2010 13:40:46 -1000:

> On 11/7/2010 9:59 AM, James Silverton wrote:
>> dsi1 wrote on Sun, 07 Nov 2010 08:58:30 -1000:
>>
>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>
>>>> Okay, so I made mac & cheese (as a main dish) last night. I
>>>> like to bake it and sprinkle breadcrumbs on the top. So I
>>>> used Panko instead of breadcrumbs. UGH. No thanks! Panko
>>>> might be right for... I don't know... something fried like
>>>> fish? But definitely don't use Panko as the crumb topping
>>>> on mac & cheese.
>>>>
>>> I would use Panko only for deep fried food or foods that are
>>> fried at high temperatures for a short time. It is
>>> unsuitable for baked foods. Don't use it on fried chicken
>>> unless it's a thin cutlet. The most popular use of panko in our
>>> state is for chicken katsu.
>>
>> What state is that to be so familiar with Chikin Katsu? Baked
>> Chickin Katsu (good Janglish for Chicken Cutlet and you will see the
>> words quite frequently in Japan) made with Panko is
>> just fine and I make it frequently. The oven should be fairly
>> hot; 425F for 20-30 minutes is good.
>>
>For lunch today I had chicken katsu curry. It's a boneless chicken
>thigh breaded with panko served up hot with a ladle of curry sauce and
>a scoop of rice. Boy, that's tasty and I'm almost feeling high right
>now. The dish, like most other plate lunches in Hawaii comes with a
>side of macaroni salad which I never touch. Other than that, this meal
>hit the spot!

I've been to Hawaii quite a few times but I've never tried the Katsu
curry. I really must do so but I share your opinion of macaroni
salad...it's a general component of Hawaiian Plate Lunch isn't it?
Best wishes from an envious mainlander!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 11/8/2010 2:27 PM, James Silverton wrote:
> I've been to Hawaii quite a few times but I've never tried the Katsu
> curry. I really must do so but I share your opinion of macaroni
> salad...it's a general component of Hawaiian Plate Lunch isn't it?
> Best wishes from an envious mainlander!
>

The katsu curry has been around here for only about 10 years. Now it's
everywhere. Also relatively new is mochiko chicken - chicken marinated
in a teriyaki style marinade/batter and then fried in the marinade. The
marinade is the coating. Surprising that nobody ever thought of this
before. You can get this anywhere too. It's easy as pie to make, in
fact, it's much easier than making a pie.

They stick macaroni salad in all plate lunches even spaghetti plates.
It's totally goofy. Somebody around here must love mac salad but it
ain't me. :-)

On 11/8/2010 6:09 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 11/7/2010 9:59 AM, James Silverton wrote:
>>> dsi1 wrote on Sun, 07 Nov 2010 08:58:30 -1000:
>>>
>>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>>
>>>>> Okay, so I made mac& cheese (as a main dish) last night. I
>>>>> like to bake it and sprinkle breadcrumbs on the top. So I
>>>>> used Panko instead of breadcrumbs. UGH. No thanks! Panko
>>>>> might be right for... I don't know... something fried like
>>>>> fish? But definitely don't use Panko as the crumb topping on mac&
>>>>> cheese.
>>>>>
>>>> I would use Panko only for deep fried food or foods that are fried at
>>>> high temperatures for a short time. It is unsuitable for baked foods.
>>>> Don't use it on fried chicken unless it's a thin cutlet. The most
>>>> popular use of panko in our state is for chicken katsu.
>>>
>>> What state is that to be so familiar with Chikin Katsu? Baked Chickin
>>> Katsu (good Janglish for Chicken Cutlet and you will see the words quite
>>> frequently in Japan) made with Panko is just fine and I make it
>>> frequently. The oven should be fairly hot; 425F for 20-30 minutes is good.
>>>
>>
>> For lunch today I had chicken katsu curry. It's a boneless chicken thigh
>> breaded with panko served up hot with a ladle of curry sauce and a scoop
>> of rice. Boy, that's tasty and I'm almost feeling high right now. The
>> dish, like most other plate lunches in Hawaii comes with a side of
>> macaroni salad which I never touch. Other than that, this meal hit the
>> spot!
>
> I'm still experimenting with curries. I really don't care for the heat
> any more. It does nasty things to my guts and I don't enjoy gut cramps.
> ;-(
>

I had some kalbee and kimchee the other day that gut-bombed me the other
day. The kimchee was pretty sour but kinda tasty. I guess it was the
fermenting raw oysters in the mix that did it. I was uncomfortable but
it was all worth it. :-)

I got a box of Korean pancake mix the other day. You make the dough and
then fill it with a sweet peanut-cinnamon jam filling. There's yeast in
the mix so you have to mix it with warm water. Inexplicably, to get the
warm water the directions say to combine 5.6 oz of cold water and 2.8 oz
of boiling water! Near as I can figure out, warm water must be hard to
get in Korea and they have to make their own from scratch. :-)

> Fenugreek appears to be the "essence" of curry flavor in general, along
> with turmeric. I can mix my own without the heat fairly easily now and
> get a good flavor. :-)

I think you're right about the fenugreek, I like turmeric a lot but
mostly I use it for it's color.

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Cheri" > wrote in message
>> ...
>> >
>> > "rosie@readandpost" > wrote in message
>> > ...
>> > On Nov 5, 11:01 am, Lou Decruss > wrote:
>> >> I went to make green fried tomatoes last night and Louise suggested
>> >> panko rather than cornmeal. I don't know why I never thought of it
>> >> before but it's how I do it all the time now. No problem browning or
>> >> sticking and delicious.
>> >>
>> >> The evidence:
>> >>
>> >> http://i52.tinypic.com/2vbk0sy.jpg
>> >>
>> >> http://i55.tinypic.com/foqfbs.jpg
>> >>
>> >> Lou
>> >
>> > ok, where do i find PANKO?
>> >
>> > ==========
>> >
>> > In the stores on the aisle where the flour , bread crumbs etc. are
>> > kept.
>> >
>> > Cheri
>>
>> Okay, so I made mac & cheese (as a main dish) last night. I like to bake
>> it
>> and sprinkle breadcrumbs on the top. So I used Panko instead of
>> breadcrumbs. UGH. No thanks! Panko might be right for... I don't
>> know...
>> something fried like fish? But definitely don't use Panko as the crumb
>> topping on mac & cheese.
>>
>> Jill
>
> Hm, sounds like that should have worked. Ever tried crumbled corn
> flakes?
> --
> Peace! Om
>

I sometimes use cornflake crumbs on au gratin potatoes. I like breadcrumbs
on plain escalloped potatoes (made with a simple white sauce). I didn't
know what to do with the much-touted Panko so I just sprinkled it on top of
the mac & cheese. Too crunchy! As I said... probably better for frying
fish. But since I don't deep fry anything I consider it money ill spent.

Jill

"Cheri" > wrote in message
...
>
> "dsi1" > wrote in message
> ...
>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>
>>> Okay, so I made mac & cheese (as a main dish) last night. I like to bake
>>> it and sprinkle breadcrumbs on the top. So I used Panko instead of
>>> breadcrumbs. UGH. No thanks! Panko might be right for... I don't know...
>>> something fried like fish? But definitely don't use Panko as the crumb
>>> topping on mac & cheese.
>>>
>>> Jill
>>
>> I would use Panko only for deep fried food or foods that are fried at
>> high temperatures for a short time. It is unsuitable for baked foods.
>> Don't use it on fried chicken unless it's a thin cutlet. The most popular
>> use of panko in our state is for chicken katsu.
>
> I made Alton Browns recipe for mac and cheese last New Years Eve. It was
> wonderful with the Panko Topping.
>
> Cheri

Well, it sucked on my mac & cheese. I wouldn't use Panko for anything other
than deep fried or pan fried fish. AFAIC I wasted my money on some silly
marketing scheme.

Jill

On Nov 8, 10:37*am, Lou Decruss > wrote:
> On Sun, 07 Nov 2010 09:22:13 -1000, dsi1 > wrote:
> >On 11/7/2010 9:03 AM, Cheri wrote:
>
> >> "dsi1" > wrote in message
> ...
> >>> On 11/7/2010 4:37 AM, jmcquown wrote:
>
> >>>> Okay, so I made mac & cheese (as a main dish) last night. I like to bake
> >>>> it and sprinkle breadcrumbs on the top. So I used Panko instead of
> >>>> breadcrumbs. UGH. No thanks! Panko might be right for... I don't know...
> >>>> something fried like fish? But definitely don't use Panko as the crumb
> >>>> topping on mac & cheese.
>
> >>>> Jill
>
> >>> I would use Panko only for deep fried food or foods that are fried at
> >>> high temperatures for a short time. It is unsuitable for baked foods.
> >>> Don't use it on fried chicken unless it's a thin cutlet. The most
> >>> popular use of panko in our state is for chicken katsu.
>
> >> I made Alton Browns recipe for mac and cheese last New Years Eve. It was
> >> wonderful with the Panko Topping.
>
> >I can't say that I ever made baked mac and cheese and I think most of
> >Alton Brown's ideas are not real practical but forget about what I said
> >about panko being unsuitable for baking. :-)
>
> Actually I think you were right the first time. *I don't bake with it.
> I would never use it for mac and cheese either. *Maybe it needs the
> oil to brown properly. *I dunno.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

Why wouldn't you use buttered Panko on top of mac and cheese? It
browns very quickly - you have to wait and put it on top for the last
5 or 10 minutes. I did that last night, and it was delicious! It's
hardly different from buttered cracker or bread crumbs.....

N.

>
> Come to think of it, I may have used corn meal to fry up some catfish -
> it's a natural for catfish. I've only cooked catfish up once. They
> looked great but tasted horrible - all swampy and scuzzy. This was

I like catfish fried so it is crispy on the outside - I think 100%
cornmeal coating is just too crispy, so I use a "fish mix" of half
flour and half cornmeal, and we all like it that way at my house.

N.

> At the urging of friends *who say that catfish is much improved by
> farming, I try it every few years. "Clean", it tasted like mud 50 years
> ago and still does to me! I'll admit that I am not enthusiastic about
> any fresh water fish except perhaps trout.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

....lake perch - a perfect fish - if you can find it from a "clean"
lake....some lakes in Minnesota have really good perch and walleye and
even Northerns, if you don't mind the bones.

N.

On Nov 8, 5:16*pm, ravenlynne > wrote:
> On 11/8/2010 6:11 PM, Omelet wrote:
>
>
>
>
>
> > In >,
> > * "James > *wrote:
>
> >> * Omelet *wrote *on Mon, 08 Nov 2010 16:00:15 -0600:
>
> >>>> Come to think of it, I may have used corn meal to fry up some
> >>>> catfish - it's a natural for catfish. I've only cooked
> >>>> catfish up once. They looked great but tasted horrible - all
> >>>> swampy and scuzzy. This was catfish that we caught but my
> >>>> guess is that store bought is a lot better than something you
> >>>> catch in a reservoir. That's probably the reason I don't
> >>>> remember using cornmeal as breading - I'm trying to forget!
>
> >>> <lol> *I don't blame you! Wild caught catfish tends to be on
> >>> the muddy tasting side, unless you can let it live for a few
> >>> days in cold, clean water. *I prefer the farm raised.
>
> >>> People criticize farm raised fish but when it comes to
> >>> catfish, it's so much cleaner tasting. It's a "meaty" fish,
> >>> not fishy at all.
>
> >> At the urging of friends *who say that catfish is much improved by
> >> farming, I try it every few years. "Clean", it tasted like mud 50 years
> >> ago and still does to me! I'll admit that I am not enthusiastic about
> >> any fresh water fish except perhaps trout.
>
> > Ever had Bluegill or wide mouthed bass?
> > I actually find Bluegill to be superior to trout... but likely as they
> > are less boney.
>
> > They are similar in flavor?
>
> > I like Catfish but if you don't, I'm well aware that taste preference
> > tends to be genetic!
>
> > Ever let clams purge in fresh water prior to cooking?
>
> I love some catfish. *I'm planning on frying some this weekend. *I can
> tell I'm homesick, had roast beef po-boys last night, and catfish fried
> in zatarain's fish fry this weekend. *I like it broiled in lemon and
> butter as well. *My grammy made a cajun fish stew that was fantastic...I
> think she called it a catfish courtboullion? (pronounced coo'-bee-on.)
> It was catfish, tomatoes, okra, some other things...Another recipe lost
> forever since she had her stroke. *Can never get her gumdrop roll either.

On 11/9/2010 9:38 AM, Nancy2 wrote:
>>
>> Come to think of it, I may have used corn meal to fry up some catfish -
>> it's a natural for catfish. I've only cooked catfish up once. They
>> looked great but tasted horrible - all swampy and scuzzy. This was
>
> I like catfish fried so it is crispy on the outside - I think 100%
> cornmeal coating is just too crispy, so I use a "fish mix" of half
> flour and half cornmeal, and we all like it that way at my house.
>
> N.

I have used a cornmeal and flour coating before. I don't recall what
that was used for. Most likely it was for baked pork chops. That
probably didn't work out too well. The next time I fry pork chops, I'll
try that mix.

dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:

> On 11/8/2010 2:27 PM, James Silverton wrote:
>> I've been to Hawaii quite a few times but I've never tried
>> the Katsu curry. I really must do so but I share your opinion
>> of macaroni salad...it's a general component of Hawaiian
>> Plate Lunch isn't it? Best wishes from an envious mainlander!
>>
> The katsu curry has been around here for only about 10 years. Now it's
> everywhere. Also relatively new is mochiko chicken - chicken marinated
> in a teriyaki style marinade/batter and then
> fried in the marinade. The marinade is the coating. Surprising
> that nobody ever thought of this before. You can get this
> anywhere too. It's easy as pie to make, in fact, it's much
> easier than making a pie.

I made the katsu curry last night but I wasn't too impressed. Perhaps,
the relatively mild curry sauce (onions and jalapenos) might not have
been the best choice and maybe a more acidic curry like a vindaloo might
be better. Another possibility might be a Balti sauce.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:
>
>> On 11/8/2010 2:27 PM, James Silverton wrote:
>>> I've been to Hawaii quite a few times but I've never tried
>>> the Katsu curry. I really must do so but I share your opinion
>>> of macaroni salad...it's a general component of Hawaiian
>>> Plate Lunch isn't it? Best wishes from an envious mainlander!
>>>
>> The katsu curry has been around here for only about 10 years. Now it's
>> everywhere. Also relatively new is mochiko chicken - chicken marinated
>> in a teriyaki style marinade/batter and then
>> fried in the marinade. The marinade is the coating. Surprising
>> that nobody ever thought of this before. You can get this
>> anywhere too. It's easy as pie to make, in fact, it's much
>> easier than making a pie.
>
> I made the katsu curry last night but I wasn't too impressed. Perhaps,
> the relatively mild curry sauce (onions and jalapenos) might not have
> been the best choice and maybe a more acidic curry like a vindaloo might
> be better. Another possibility might be a Balti sauce.
>
>
Awww. My daughter is quite addicted to katsu curry. Since she
didn't consume enough curry in Tokyo, we had to get some today.
(I still haven't attempted to make a Japanese-style curry.)

--
Jean B.

On 11/10/2010 8:54 AM, James Silverton wrote:
> dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:
>
>> On 11/8/2010 2:27 PM, James Silverton wrote:
>>> I've been to Hawaii quite a few times but I've never tried
>>> the Katsu curry. I really must do so but I share your opinion
>>> of macaroni salad...it's a general component of Hawaiian
>>> Plate Lunch isn't it? Best wishes from an envious mainlander!
>>>
>> The katsu curry has been around here for only about 10 years. Now it's
>> everywhere. Also relatively new is mochiko chicken - chicken marinated
>> in a teriyaki style marinade/batter and then
>> fried in the marinade. The marinade is the coating. Surprising
>> that nobody ever thought of this before. You can get this
>> anywhere too. It's easy as pie to make, in fact, it's much
>> easier than making a pie.
>
> I made the katsu curry last night but I wasn't too impressed. Perhaps,
> the relatively mild curry sauce (onions and jalapenos) might not have
> been the best choice and maybe a more acidic curry like a vindaloo might
> be better. Another possibility might be a Balti sauce.
>
>

The katsu curry I had yesterday was very good - and it was from Zippys!
This pretty much means that anybody can make it well. OTOH, I was
probably way too hungry.

The katsu curry here was introduced by the Japan style ramen shops so
the curry we use here for katsu curry is a Japan style curry. No doubt
some places will just use Hawaiian style curry stew type curry but that
sounds awful to me. Hawaiian style curry stew should just be served on
rice and that's it!

Your best bet is to try the katsu curry from a ramen shop if you can
find one where you live.

On 11/10/2010 9:55 PM, dsi1 wrote:

> Your best bet is to try the katsu curry from a ramen shop if you can
> find one where you live.

There are days when I miss living in japan....I could really go for a
bowl of real ramen today. With a plate of homemade gyoza.

--
Currently reading: the thirteenth tale by Diane Setterfield

dsi1 wrote on Wed, 10 Nov 2010 16:55:56 -1000:

> On 11/10/2010 8:54 AM, James Silverton wrote:
>> dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:
>>
>>> On 11/8/2010 2:27 PM, James Silverton wrote:
>>>> I've been to Hawaii quite a few times but I've never tried
>>>> the Katsu curry. I really must do so but I share your
>>>> opinion of macaroni salad...it's a general component of
>>>> Hawaiian Plate Lunch isn't it? Best wishes from an envious
>>>> mainlander!
>>>>
>>> The katsu curry has been around here for only about 10
>>> years. Now it's everywhere. Also relatively new is mochiko
>>> chicken - chicken marinated in a teriyaki style
>>> marinade/batter and then fried in the marinade. The marinade
>>> is the coating. Surprising that nobody ever thought of this before.
>>> You can get this anywhere too. It's easy as pie to
>>> make, in fact, it's much easier than making a pie.
>>
>> I made the katsu curry last night but I wasn't too impressed.
>> Perhaps, the relatively mild curry sauce (onions and
>> jalapenos) might not have been the best choice and maybe a
>> more acidic curry like a vindaloo might be better. Another
>> possibility might be a Balti sauce.
>>
> The katsu curry I had yesterday was very good - and it was
> from Zippys! This pretty much means that anybody can make it
> well. OTOH, I was probably way too hungry.

> The katsu curry here was introduced by the Japan style ramen
> shops so the curry we use here for katsu curry is a Japan
> style curry. No doubt some places will just use Hawaiian style
> curry stew type curry but that sounds awful to me. Hawaiian
> style curry stew should just be served on rice and that's it!

>Your best bet is to try the katsu curry from a ramen shop if you can
>find one where you live.

That's a point! My local *Chinese* supermarket sells packages of
Japanese Curry sauce and will hardly be an extravagance to buy one.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ravenlynne wrote:
> On 11/10/2010 9:55 PM, dsi1 wrote:
>
>> Your best bet is to try the katsu curry from a ramen shop if you can
>> find one where you live.
>
> There are days when I miss living in japan....I could really go for a
> bowl of real ramen today. With a plate of homemade gyoza.
>
And I didn't even have either when I was there recently. (Got
back a week ago.)

--
Jean B.

James Silverton wrote:
> dsi1 wrote on Wed, 10 Nov 2010 16:55:56 -1000:
>
>> On 11/10/2010 8:54 AM, James Silverton wrote:
>>> dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:
>>>
>>>> On 11/8/2010 2:27 PM, James Silverton wrote:
>>>>> I've been to Hawaii quite a few times but I've never tried
>>>>> the Katsu curry. I really must do so but I share your
>>>>> opinion of macaroni salad...it's a general component of
>>>>> Hawaiian Plate Lunch isn't it? Best wishes from an envious mainlander!
>>>>>
>>>> The katsu curry has been around here for only about 10
>>>> years. Now it's everywhere. Also relatively new is mochiko
>>>> chicken - chicken marinated in a teriyaki style
>>>> marinade/batter and then fried in the marinade. The marinade
>>>> is the coating. Surprising that nobody ever thought of this before.
>>>> You can get this anywhere too. It's easy as pie to
>>>> make, in fact, it's much easier than making a pie.
>>>
>>> I made the katsu curry last night but I wasn't too impressed.
>>> Perhaps, the relatively mild curry sauce (onions and
>>> jalapenos) might not have been the best choice and maybe a
>>> more acidic curry like a vindaloo might be better. Another
>>> possibility might be a Balti sauce.
>>>
>> The katsu curry I had yesterday was very good - and it was
>> from Zippys! This pretty much means that anybody can make it
>> well. OTOH, I was probably way too hungry.
>
>> The katsu curry here was introduced by the Japan style ramen
>> shops so the curry we use here for katsu curry is a Japan
>> style curry. No doubt some places will just use Hawaiian style
>> curry stew type curry but that sounds awful to me. Hawaiian
>> style curry stew should just be served on rice and that's it!
>
>> Your best bet is to try the katsu curry from a ramen shop if you can
>> find one where you live.
>
> That's a point! My local *Chinese* supermarket sells packages of
> Japanese Curry sauce and will hardly be an extravagance to buy one.
>
>
Hmmm. What is the best brand? I forget. I do think I
occasionally used such things in Japan. I also recall that
similar versions of Ma-Po tofu etc. were rather lacking.

--
Jean B.

On 11/11/2010 2:37 AM, ravenlynne wrote:
> On 11/10/2010 9:55 PM, dsi1 wrote:
>
>> Your best bet is to try the katsu curry from a ramen shop if you can
>> find one where you live.
>
> There are days when I miss living in japan....I could really go for a
> bowl of real ramen today. With a plate of homemade gyoza.
>

A bowl of ramen is a great thing. It has to be made by people that love
the stuff. If you think it's just a bowl of noodles the odds are that
you won't be able to make a proper ramen. There's a couple of ramen
shops in our little town. I go there to get the curry, gyoza, and the
ramen. Hopefully, they're build more of these places on the mainland.

On 11/11/2010 3:57 AM, James Silverton wrote:
> dsi1 wrote on Wed, 10 Nov 2010 16:55:56 -1000:
>
>> On 11/10/2010 8:54 AM, James Silverton wrote:
>>> dsi1 wrote on Mon, 08 Nov 2010 16:46:02 -1000:
>>>
>>>> On 11/8/2010 2:27 PM, James Silverton wrote:
>>>>> I've been to Hawaii quite a few times but I've never tried
>>>>> the Katsu curry. I really must do so but I share your
>>>>> opinion of macaroni salad...it's a general component of
>>>>> Hawaiian Plate Lunch isn't it? Best wishes from an envious mainlander!
>>>>>
>>>> The katsu curry has been around here for only about 10
>>>> years. Now it's everywhere. Also relatively new is mochiko
>>>> chicken - chicken marinated in a teriyaki style
>>>> marinade/batter and then fried in the marinade. The marinade
>>>> is the coating. Surprising that nobody ever thought of this before.
>>>> You can get this anywhere too. It's easy as pie to
>>>> make, in fact, it's much easier than making a pie.
>>>
>>> I made the katsu curry last night but I wasn't too impressed.
>>> Perhaps, the relatively mild curry sauce (onions and
>>> jalapenos) might not have been the best choice and maybe a
>>> more acidic curry like a vindaloo might be better. Another
>>> possibility might be a Balti sauce.
>>>
>> The katsu curry I had yesterday was very good - and it was
>> from Zippys! This pretty much means that anybody can make it
>> well. OTOH, I was probably way too hungry.
>
>> The katsu curry here was introduced by the Japan style ramen
>> shops so the curry we use here for katsu curry is a Japan
>> style curry. No doubt some places will just use Hawaiian style
>> curry stew type curry but that sounds awful to me. Hawaiian
>> style curry stew should just be served on rice and that's it!
>
>> Your best bet is to try the katsu curry from a ramen shop if you can
>> find one where you live.
>
> That's a point! My local *Chinese* supermarket sells packages of
> Japanese Curry sauce and will hardly be an extravagance to buy one.

I think I got a can of the stuff somewhere. I'll have to try it out -
soon. My guess is that most of the restaurants here make their curry
from those curry blocks - they're all so similar to each other and
mostly quite good.

dsi1 wrote on Thu, 11 Nov 2010 11:18:31 -1000:

> On 11/11/2010 2:37 AM, ravenlynne wrote:
>> On 11/10/2010 9:55 PM, dsi1 wrote:
>>
>>> Your best bet is to try the katsu curry from a ramen shop if
>>> you can find one where you live.
>>
>> There are days when I miss living in japan....I could really go for a
>> bowl of real ramen today. With a plate of homemade
>> gyoza.
>>

>A bowl of ramen is a great thing. It has to be made by people that love
>the stuff.

I don't go in for mysticism in cookery :-) There's got to be a good
recipe for the ramen broth or sauce that an ordinary person can follow.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 11/11/2010 4:18 PM, dsi1 wrote:
> On 11/11/2010 2:37 AM, ravenlynne wrote:
>> On 11/10/2010 9:55 PM, dsi1 wrote:
>>
>>> Your best bet is to try the katsu curry from a ramen shop if you can
>>> find one where you live.
>>
>> There are days when I miss living in japan....I could really go for a
>> bowl of real ramen today. With a plate of homemade gyoza.
>>
>
> A bowl of ramen is a great thing. It has to be made by people that love
> the stuff. If you think it's just a bowl of noodles the odds are that
> you won't be able to make a proper ramen. There's a couple of ramen
> shops in our little town. I go there to get the curry, gyoza, and the
> ramen. Hopefully, they're build more of these places on the mainland.

I've never heard of a single one, let alone on the east coast.

--
Currently reading: the thirteenth tale by Diane Setterfield

On 11/11/2010 4:30 PM, James Silverton wrote:
> dsi1 wrote on Thu, 11 Nov 2010 11:18:31 -1000:
>
>> On 11/11/2010 2:37 AM, ravenlynne wrote:
>>> On 11/10/2010 9:55 PM, dsi1 wrote:
>>>
>>>> Your best bet is to try the katsu curry from a ramen shop if
>>>> you can find one where you live.
>>>
>>> There are days when I miss living in japan....I could really go for a
>>> bowl of real ramen today. With a plate of homemade
>>> gyoza.
>>>
>
>> A bowl of ramen is a great thing. It has to be made by people that
>> love the stuff.
>
> I don't go in for mysticism in cookery :-) There's got to be a good
> recipe for the ramen broth or sauce that an ordinary person can follow.

There probably is. Good luck finding it and having it be at all authentic.

Might be a good project to research though.

A fun movie to watch (though full of fluff) is "The Ramen Girl"

--
Currently reading: the thirteenth tale by Diane Setterfield

ravenlynne wrote on Thu, 11 Nov 2010 17:25:49 -0500:

> On 11/11/2010 4:30 PM, James Silverton wrote:
>> dsi1 wrote on Thu, 11 Nov 2010 11:18:31 -1000:
>>
>>> On 11/11/2010 2:37 AM, ravenlynne wrote:
>>>> On 11/10/2010 9:55 PM, dsi1 wrote:
>>>>
>>>>> Your best bet is to try the katsu curry from a ramen shop if you
>>>>> can find one where you live.
>>>>
>>>> There are days when I miss living in japan....I could
>>>> really go for a bowl of real ramen today. With a plate of
>>>> homemade gyoza.
>>>>
>>> A bowl of ramen is a great thing. It has to be made by
>>> people that love the stuff.
>>
>> I don't go in for mysticism in cookery :-) There's got to be a good
>> recipe for the ramen broth or sauce that an ordinary
>> person can follow.

> There probably is. Good luck finding it and having it be at
> all authentic.

> Might be a good project to research though.

> A fun movie to watch (though full of fluff) is "The Ramen
> Girl"

It's not proving easy and it's surprisingly common to find ramen recipes
with the words "add the sauce packet", Phooey! Did you ever see the
Japanese movie "Tampopo"? It involved various antics in obtaining a
secret noodle recipe and is very funny.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 11/11/2010 11:30 AM, James Silverton wrote:
> dsi1 wrote on Thu, 11 Nov 2010 11:18:31 -1000:
>
>> On 11/11/2010 2:37 AM, ravenlynne wrote:
>>> On 11/10/2010 9:55 PM, dsi1 wrote:
>>>
>>>> Your best bet is to try the katsu curry from a ramen shop if
>>>> you can find one where you live.I
>>>
>>> There are days when I miss living in japan....I could really go for a
>>> bowl of real ramen today. With a plate of homemade
>>> gyoza.
>>>
>
>> A bowl of ramen is a great thing. It has to be made by people that
>> love the stuff.
>
> I don't go in for mysticism in cookery :-) There's got to be a good
> recipe for the ramen broth or sauce that an ordinary person can follow.

The reality is that a bowl of ramen doesn't lend itself easily to mass
production and you pretty much have to make each bowl to order. You can
have shortcuts to a bowl of ramen but it just won't be right. Most ramen
will be fine with people that consider a bowl of noodles just a bowl of
noodles but I grew up with the stuff and I have definite ideas about
good ramen and just another average or mediocre bowl of noodles. A guy
that cares about making a great bowl will always make a better ramen -
at least, that's what I'd like to believe.

My guess is that you're an experienced and knowledgeable cook so I'm
somewhat surprised that you think that experience and technique don't
count for much - all mysticism aside.

On 11/11/2010 12:23 PM, ravenlynne wrote:
> On 11/11/2010 4:18 PM, dsi1 wrote:
>> On 11/11/2010 2:37 AM, ravenlynne wrote:
>>> On 11/10/2010 9:55 PM, dsi1 wrote:
>>>
>>>> Your best bet is to try the katsu curry from a ramen shop if you can
>>>> find one where you live.
>>>
>>> There are days when I miss living in japan....I could really go for a
>>> bowl of real ramen today. With a plate of homemade gyoza.
>>>
>>
>> A bowl of ramen is a great thing. It has to be made by people that love
>> the stuff. If you think it's just a bowl of noodles the odds are that
>> you won't be able to make a proper ramen. There's a couple of ramen
>> shops in our little town. I go there to get the curry, gyoza, and the
>> ramen. Hopefully, they're build more of these places on the mainland.
>
> I've never heard of a single one, let alone on the east coast.
>

Oh no! Is that possible?