On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>
> The reality is that the "Hawaiian butterfish" your mother made was
> neither.

OK, I'll bite - what was it?

On Tue, 28 Feb 2012 19:34:16 -1000, dsi1
> wrote:

>On 2/28/2012 7:21 PM, Sqwertz wrote:
>> On Sun, 26 Feb 2012 09:25:36 -1000, dsi1 wrote:
>>
>>> I'm not sure why it has a strong chocolate taste. It could be that
>>> there's chocolate in it but the box makes no mention of that. My guess
>>> is that...
>>
>> How many of your posts contain the word "Guess" usually in the form of
>> "I guess" or "my guess"? Just take a guess.
>>
>> <clickety click>.
>>
>> About 1/3rd of them when you subtract a few percentage points to allow
>> for oddities of Google. That makes it your favorite verb.
>>
>> -sw
>
>My guess is that "my guess" is gonna be my favorite new catchphrase.
>Looks like you lose pal. :-)


Excuse me, but if you want it to be your favorite verb, I guess you
need to rephrase that. [just guessin']

Jim

On Tue, 28 Feb 2012 23:14:50 -0600, Sqwertz >
wrote:

>On Sun, 26 Feb 2012 09:11:59 -0500, Jim Elbrecht wrote:
>
>> I don't think I've ever eaten guava. I'll look for the candy,
>> though.
>
>I bought a couple at the grocery store a few moths ago. Yuck. Not
>very sweet, kinda dry, lots of seeds. I'll drink the juice, but the
>fruits were bleh. I'm not a big fruit person to begin with.
>

My problem with fresh fruit in a grocery store is that it is unlikely
to resemble what you can pick off a tree- let alone what it tastes
like within a week of when it comes off the tree.

Peaches and apples are a perfect example. Both grow locally. I've
purchased locally grown fruit in a grocery store and it wasn't close
to even what the orchard sells. And they are fruits that I can
tell *when* they are ripe. I'd just be guessing with a guava.

I imagine that even a perfect looking guava that I buy in NY tastes
less like a guava than the candy/preserves/paste I could buy.

Jim

On Feb 28, 11:43*pm, dsi1 > wrote:
> On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>
>
>
> > The reality is that the "Hawaiian butterfish" your mother made was
> > neither.
>
> OK, I'll bite - what was it?

"Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
dog." The hot dog you eat in Vietnam might not taste like the one your
mother served, because there you can get real dog.

On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
> On Feb 28, 11:43*pm, dsi1 > wrote:
> > On 2/28/2012 9:14 PM, spamtrap1888 wrote:
> >
> >
> >
> > > The reality is that the "Hawaiian butterfish" your mother made was
> > > neither.
> >
> > OK, I'll bite - what was it?
>
> "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
> dog." The hot dog you eat in Vietnam might not taste like the one your
> mother served, because there you can get real dog.

The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.

On Feb 29, 8:52*am, dsi1 > wrote:
> On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
> > On Feb 28, 11:43*pm, dsi1 > wrote:
> > > On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>
> > > > The reality is that the "Hawaiian butterfish" your mother made was
> > > > neither.
>
> > > OK, I'll bite - what was it?
>
> > "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
> > dog." The hot dog you eat in Vietnam might not taste like the one your
> > mother served, because there you can get real dog.
>
> The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - *that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.

Here's a real butterfish:

http://www.gma.org/fogm/poronotus_triacanthus.htm

Calling an (Alaskan) sablefish "Hawaiian butterfish" takes one too far
from literalness to be useful.

Here's a good article from Hawaii clearing up the mystery:

http://www.susanscott.net/OceanWatch2003/feb28-03.html

On 2/29/2012 7:48 AM, spamtrap1888 wrote:
> On Feb 29, 8:52 am, > wrote:
>> On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
>>> On Feb 28, 11:43 pm, > wrote:
>>>> On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>>
>>>>> The reality is that the "Hawaiian butterfish" your mother made was
>>>>> neither.
>>
>>>> OK, I'll bite - what was it?
>>
>>> "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
>>> dog." The hot dog you eat in Vietnam might not taste like the one your
>>> mother served, because there you can get real dog.
>>
>> The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.
>
> Here's a real butterfish:
>
> http://www.gma.org/fogm/poronotus_triacanthus.htm
>
> Calling an (Alaskan) sablefish "Hawaiian butterfish" takes one too far
> from literalness to be useful.
>
> Here's a good article from Hawaii clearing up the mystery:
>
> http://www.susanscott.net/OceanWatch2003/feb28-03.html

"Butterfish" by itself is a meaningless term since it could mean any
number of different fishes, genius. :-)

Unless you have anything useful to say, my part in this discussion about
the meaning of words is over.

On Wed, 29 Feb 2012 09:48:28 -0800 (PST), spamtrap1888
> wrote:

>On Feb 29, 8:52*am, dsi1 > wrote:
>> On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
>> > On Feb 28, 11:43*pm, dsi1 > wrote:
>> > > On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>>
>> > > > The reality is that the "Hawaiian butterfish" your mother made was
>> > > > neither.
>>
>> > > OK, I'll bite - what was it?
>>
>> > "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
>> > dog." The hot dog you eat in Vietnam might not taste like the one your
>> > mother served, because there you can get real dog.
>>
>> The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - *that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.
>
>Here's a real butterfish:
>
>http://www.gma.org/fogm/poronotus_triacanthus.htm
>
>Calling an (Alaskan) sablefish "Hawaiian butterfish" takes one too far
>from literalness to be useful.
>
>Here's a good article from Hawaii clearing up the mystery:
>
>http://www.susanscott.net/OceanWatch2003/feb28-03.html

As a google user to you see his posts as wrapped?

Lou

On Feb 29, 10:40*am, Lou Decruss > wrote:
> On Wed, 29 Feb 2012 09:48:28 -0800 (PST), spamtrap1888
>
>
>
> > wrote:
> >On Feb 29, 8:52*am, dsi1 > wrote:
> >> On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
> >> > On Feb 28, 11:43*pm, dsi1 > wrote:
> >> > > On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>
> >> > > > The reality is that the "Hawaiian butterfish" your mother made was
> >> > > > neither.
>
> >> > > OK, I'll bite - what was it?
>
> >> > "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
> >> > dog." The hot dog you eat in Vietnam might not taste like the one your
> >> > mother served, because there you can get real dog.
>
> >> The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - *that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.
>
> >Here's a real butterfish:
>
> >http://www.gma.org/fogm/poronotus_triacanthus.htm
>
> >Calling an (Alaskan) sablefish "Hawaiian butterfish" takes one too far
> >from literalness to be useful.
>
> >Here's a good article from Hawaii clearing up the mystery:
>
> >http://www.susanscott.net/OceanWatch2003/feb28-03.html
>
> As a google user to you see his posts as wrapped?
>

This paragraph is ****ed up, but it stays on the screen:

The locals here know what I mean by butterfish, but the term Is
meaningless to most people outside of Hawaii. I use the term "Hawaiian
butterfish" to distinguish it from it's use in other places. We don't
call it "Hawaiian butterfish" ourselves - that's like the Chinese
calling what they eat "Chinese food." My guess is that you might have
some problem with taking things too literally.

On Feb 29, 10:25*am, dsi1 > wrote:
> On 2/29/2012 7:48 AM, spamtrap1888 wrote:
>
>
>
> > On Feb 29, 8:52 am, > *wrote:
> >> On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
> >>> On Feb 28, 11:43 pm, > *wrote:
> >>>> On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>
> >>>>> The reality is that the "Hawaiian butterfish" your mother made was
> >>>>> neither.
>
> >>>> OK, I'll bite - what was it?
>
> >>> "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
> >>> dog." The hot dog you eat in Vietnam might not taste like the one your
> >>> mother served, because there you can get real dog.
>
> >> The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - *that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.
>
> > Here's a real butterfish:
>
> >http://www.gma.org/fogm/poronotus_triacanthus.htm
>
> > Calling an (Alaskan) sablefish "Hawaiian butterfish" takes one too far
> > from literalness to be useful.
>
> > Here's a good article from Hawaii clearing up the mystery:
>
> >http://www.susanscott.net/OceanWatch2003/feb28-03.html
>
> "Butterfish" by itself is a meaningless term since it could mean any
> number of different fishes, genius. :-)
>

So you realize that your original post's use of "real" in "real
Hawaiian butterfish" was meaningless, because, as you have stated,
people in Hawaii don't call it butterfish, (and, as I have learned,
the fish comes from Alaska, not Hawaii), and butterfish could mean any
number of different fishes:

"My guess is that you won't be able to get real Hawaiian butterfish in
most places - you can substitute salmon, which is also a popular way
of
serving salmon."

Here, salmon at least refers to a finite number of related fishes.

Further, considering that "Hawaiian butterfish" lacks a specific
meaning, escolar sellers are free to adopt it:

"Hawaiian butterfish, aka black cod, aka sablefish, is not escolar
although sometimes it's labeled as such. Escolar is a different fish
altogether and although it's tasty it's also non-digestable."

> Unless you have anything useful to say, my part in this discussion about
> the meaning of words is over.

It was interesting watching you argue yourself out of your original
assertioin.

On 2012-02-28, notbob > wrote:
> basically a simple syrup + sake. Seems I recall that from my Joy of
> Japanese Cooking cookbook, which gives a basic DIY mirin recpipe along
> those lines. I may be mistaken, but I'll look it up and post back.

OK, my Japanese cookbook suggests this fer homemade mirin. Use 3
parts either sake or sherry (I suggest cream sherry) and add 1 part
sugar. For example, 1 T sake/sherry + 1 t sugar = mirin. In short,
mirin is jes sweetened sake, as I previous claimed. Enjoy.


nb


--
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Contact your congressman and/or representative, now!
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vi --the heart of evil!

On 2/29/2012 9:08 AM, spamtrap1888 wrote:
> On Feb 29, 10:25 am, > wrote:
>> On 2/29/2012 7:48 AM, spamtrap1888 wrote:
>>
>>
>>
>>> On Feb 29, 8:52 am, > wrote:
>>>> On Wednesday, February 29, 2012 5:22:38 AM UTC-10, spamtrap1888 wrote:
>>>>> On Feb 28, 11:43 pm, > wrote:
>>>>>> On 2/28/2012 9:14 PM, spamtrap1888 wrote:
>>
>>>>>>> The reality is that the "Hawaiian butterfish" your mother made was
>>>>>>> neither.
>>
>>>>>> OK, I'll bite - what was it?
>>
>>>>> "Hawaiian butterfish" is a fanciful term to describe a dish, like "hot
>>>>> dog." The hot dog you eat in Vietnam might not taste like the one your
>>>>> mother served, because there you can get real dog.
>>
>>>> The locals here know what I mean by butterfish, but the term Is meaningless to most people outside of Hawaii. I use the term "Hawaiian butterfish" to distinguish it from it's use in other places. We don't call it "Hawaiian butterfish" ourselves - that's like the Chinese calling what they eat "Chinese food." My guess is that you might have some problem with taking things too literally.
>>
>>> Here's a real butterfish:
>>
>>> http://www.gma.org/fogm/poronotus_triacanthus.htm
>>
>>> Calling an (Alaskan) sablefish "Hawaiian butterfish" takes one too far
>>> from literalness to be useful.
>>
>>> Here's a good article from Hawaii clearing up the mystery:
>>
>>> http://www.susanscott.net/OceanWatch2003/feb28-03.html
>>
>> "Butterfish" by itself is a meaningless term since it could mean any
>> number of different fishes, genius. :-)
>>
>
> So you realize that your original post's use of "real" in "real
> Hawaiian butterfish" was meaningless, because, as you have stated,
> people in Hawaii don't call it butterfish, (and, as I have learned,
> the fish comes from Alaska, not Hawaii), and butterfish could mean any
> number of different fishes:

Where did you ever get the idea that people in Hawaii don't call it
butterfish? That's completely wrong! Here's the deal. When I say
"butterfish" to the locals, they know what I mean. If I say "black cod"
to the locals, they might know what I mean. If I say "Alaskan sablefish"
it's unlikely that they'll know what I mean. If I say "butterfish" to
people on the mainland, my guess is that they won't know what I mean
because there's probably a ton of different fishes called "butterfish."
I count at least 5.

I use the term "real butterfish" to distinguish escolar from the fish
that my mother made for us. As it goes "real butterfish" has different
meanings to different people. For instance, your idea of real butterfish
is different from mine. "Real butterfish" will mean different things to
folks in NZ and China and other places.

Hope this clears things up although I'm not holding my breath since you
appear to lack common sense. Understand that I don't have time to walk
you through these things. How about we just agree that you have a hard
time comprehending what I've posted? I think we both can live with that.

>
> "My guess is that you won't be able to get real Hawaiian butterfish in
> most places - you can substitute salmon, which is also a popular way
> of
> serving salmon."
>
> Here, salmon at least refers to a finite number of related fishes.
>
> Further, considering that "Hawaiian butterfish" lacks a specific
> meaning, escolar sellers are free to adopt it:
>
> "Hawaiian butterfish, aka black cod, aka sablefish, is not escolar
> although sometimes it's labeled as such. Escolar is a different fish
> altogether and although it's tasty it's also non-digestable."
>
>> Unless you have anything useful to say, my part in this discussion about
>> the meaning of words is over.
>
> It was interesting watching you argue yourself out of your original
> assertioin.
>

Jim wrote:

> [raising hand sheepishly] The bottle of Fuki Sake always gets a
> chuckle out of anyone who has been to Tijuana. It takes others a
> while to see it.

I've been to Tijuana, but apparently I'm too pure-minded for that to
occur to me until you pointed it out.

Bob

Jim replied to Steve:

>>> I don't think I've ever eaten guava. I'll look for the candy,
>>> though.
>>
>> I bought a couple at the grocery store a few moths ago. Yuck. Not
>> very sweet, kinda dry, lots of seeds. I'll drink the juice, but the
>> fruits were bleh. I'm not a big fruit person to begin with.
>>
>
> My problem with fresh fruit in a grocery store is that it is unlikely
> to resemble what you can pick off a tree- let alone what it tastes
> like within a week of when it comes off the tree.

In the case of guavas, they're pretty tasteless even when utterly ripe
and fresh off the tree. (We had guava trees growing wild in the lot next
door when I was growing up; I had plenty of opportunities to sample.)
Guava nectar is a definite improvement.

Bob

Alan Holbrook wrote:
>> Miso and butter?
>
> Or miso and olive oil, or miso and sesame oil, or...gotta fry it in
> something.
>
> Or, although I haven't personally tried it this way, I guess you could bake
> it.
>
> I had the fried version at Skipjack's in Boston and ran right to H-Mart (if
> you don't live near an H-Mart and you like authentic Asian markets, it's
> worth considering moving...) in Burlington and bought a tub of miso paste.

Good store. I was there primarily to buy a few kinds of mushrooms
today. I didn't have time for anything else, but then I had just
been there with my daughter a few days ago, so we'll survive.

--
Jean B.

Alan Holbrook wrote:
>> Miso and butter?
>
> Or miso and olive oil, or miso and sesame oil, or...gotta fry it in
> something.
>
> Or, although I haven't personally tried it this way, I guess you could bake
> it.
>
> I had the fried version at Skipjack's in Boston and ran right to H-Mart (if
> you don't live near an H-Mart and you like authentic Asian markets, it's
> worth considering moving...) in Burlington and bought a tub of miso paste.

BTW, how is Skipjack's doing? I used to go there years ago and am
always surprised when I see it is still alive. Has it deteriorated?

--
Jean B.

James Silverton wrote:
> On 2/27/2012 3:42 PM, dsi1 wrote:
>> On 2/25/2012 4:14 AM, Jim Elbrecht wrote:
>>> Accepting suggestions for what to do with lots of Miso [there will be
>>> lots of soup in our future], also winter melon and fresh tamarind. [if
>>> the suggestion works in some cane sugar chunks, all the better.]
>>>
>>> Jim
>>
>> Miso is used in salad dressings and as a fish marinade in Hawaii. The
>> most famous dish being misoyaki butter fish.
>>
>> http://onokinegrindz.typepad.com/ono...isoyaki_b.html
>>
>>
>>
>> My guess is that you won't be able to get real Hawaiian butterfish in
>> most places - you can substitute salmon, which is also a popular way of
>> serving salmon.
>>
>> My mother used to make butterfish cooked in soy sauce and sugar when I
>> was a kid. This means that it was a cheap fish back in the old days.
>> These days, it's kind of expensive. We can buy pre-marinated butterfish
>> over here and my wife and kids dig it a lot. I won't touch it myself -
>> evidently I was served it one too many times when I was a kid.
>>
>> Hawaiian butterfish, aka black cod, aka sablefish, is not escolar
>> although sometimes it's labeled as such. Escolar is a different fish
>> altogether and although it's tasty it's also non-digestable.
>>
>>
> This one is rather good.
>
> Broiled Miso Salmon
>
> Glaze for 4 salmon fillets:
>
> 1/3 cup miso
> 2 tab orange juice
> 1 tab mirin (dry sherry is fine)
> 2 tsp soy
> 1 tsp brown sugar
> 1 tsp grated orange zest
>
> Mix spread on salmon, broil until blisters (3 min), cover loosely with
> Al foil, cook 5 mins more. Serve with chopped green onions.
>
>
Hmmm. That might be good on tofu too! It looks to be of use for
dengaku-type dishes.
--
Jean B.

Jim Elbrecht wrote:
> dsi1 > wrote:
>
>> On 2/27/2012 1:24 PM, James Silverton wrote:
>
> -snip-
>> Sounds good. I like your recipe better because you don't have to simmer
>> it and who the heck has sake and mirin anyway?
>>
>
> [raising hand sheepishly] The bottle of Fuki Sake always gets a
> chuckle out of anyone who has been to Tijuana. It takes others a
> while to see it.
>
> I picked up some mirin once 'because'. When it runs out I'll go
> back to sherry.
>
> Jim

Well, usually one sees very poor quality mirin. (I used Kikkoman
much too long before I realized it was c--p.)

And I do have both sake and mirin.

--
Jean B.

dsi1 wrote:
> On 2/28/2012 11:09 AM, notbob wrote:
>> On 2012-02-28, > wrote:
>>>
>>> The mirin I have is a thick sugar syrup. It's nothing like regular
>>> cooking wine.
>>
>> That's my experience. If I'm not mistaken, Japanese mirin is
>> basically a simple syrup + sake. Seems I recall that from my Joy of
>> Japanese Cooking cookbook, which gives a basic DIY mirin recpipe along
>> those lines. I may be mistaken, but I'll look it up and post back.
>>
>> nb
>>
>>
>
> It's quite puzzling why sherry is considered a substitute. My guess is
> that corn syrup and vodka is closer to mirin as far as composition goes.

I can't see sherry as a sub for mirin, but it was often suggested
as a sub for sake and other rice wines. That is only acceptable
before you taste the food made with rice wine.

--
Jean B.

Jim Elbrecht wrote:
> James Silverton > wrote:
>
> -snip-
>> The only Mirin I've ever seen is a sweetened rice wine and is quite
>> fluid. It's sweet but not very sweet and it's usually best to substitute
>> a dryish sherry.
>
> I found a little in the bottle in the back of my cupboard.
>
> I just tasted mine to be sure my memory wasn't tricking me again. [it
> does that regularly] Once you get past the saltiness, it is just
> bad sweet sherry, to me. Dry wouldn't come close.
>
> This is Eden's 'cooking wine' -- I might try to pick up a bottle of
> good stuff before I quit using Mirin altogether.
>
> Jim

saltiness? oh, this has been adulterated for sale as cooking wine.

--
Jean B.

Jim Elbrecht wrote:
> James Silverton > wrote:
>
>> On 2/28/2012 6:09 PM, Jim Elbrecht wrote:
> -snip-
>>> Sweet sherry for the Mirin- dry for rice wine. [though now that I
>>> look, I see James' recipe says dry?]
>>>
>>> Jim
>> "Sweet" sherry is a rather indefinite term and may vary from slightly
>> sweet to distinctly sticky.
>
> In my house 'sweet sherry' means Savory and James' Cream Sherry.
>
>> If you are replacing mirin, I would use dry
>> sherry and add brown sugar if you don't think it is sweet enough.
>> However, the amount called for is usually rather small.
>
> I'm going to check the Asian stores for Mirin and see if they have
> something more palatable than the Eden stuff I have.
>
> Jim

Try Morita ryori-shu mirin or jozo mirin. The former is less
sweet than the latter. I usually use the latter, because I want
to sweetness in teriyaki, unagi, and other sauces. That is
totally subjective though.

BTW, the jozo mirin's contents a "rice, rice kojiemzyme
modified, sugar. Alcohol contents: 8.5 % (by volume)." I didn't
want a mirin that contained corn syrup--and definitely not high
fructose corn syrup.

--
Jean B.

On Feb 29, 6:35*pm, Bob Terwilliger >
wrote:
> Jim replied to Steve:
>
> >>> I don't think I've ever eaten guava. * *I'll look for the candy,
> >>> though.
>
> >> I bought a couple at the grocery store a few moths ago. *Yuck. *Not
> >> very sweet, kinda dry, lots of seeds. *I'll drink the juice, but the
> >> fruits were bleh. *I'm not a big fruit person to begin with.
>
> > My problem with fresh fruit in a grocery store is that it is unlikely
> > to resemble what you can pick off a tree- let alone what it tastes
> > like within a week of when it comes off the tree.
>
> In the case of guavas, they're pretty tasteless even when utterly ripe
> and fresh off the tree. (We had guava trees growing wild in the lot next
> door when I was growing up; I had plenty of opportunities to sample.)
> Guava nectar is a definite improvement.
>

There are two kinds of fruit trees called guava in the US. And, unless
you grew up in Hawaii, I suspect you're thinking of the pineapple
guava or feijoa. This is indeed dull and tasteless.

http://en.wikipedia.org/wiki/Acca_sellowiana

The "real" guava is the apple or strawberry guava. This is what guava
nectar is made from.

http://en.wikipedia.org/wiki/Guava

spamtrap wrote:

> There are two kinds of fruit trees called guava in the US. And, unless
> you grew up in Hawaii, I suspect you're thinking of the pineapple
> guava or feijoa. This is indeed dull and tasteless.
>
> http://en.wikipedia.org/wiki/Acca_sellowiana
>
> The "real" guava is the apple or strawberry guava. This is what guava
> nectar is made from.
>
> http://en.wikipedia.org/wiki/Guava

I grew up in southern Florida. They were "real" guavas, not feijoas.
They looked just like the photo of the "apple" guavas on that second
page you cited.

Bob

> BTW, how is Skipjack's doing? I used to go there years ago and am
> always surprised when I see it is still alive. Has it deteriorated?
>

I really don't know. I've only been there that one time for the miso
experience, but my daughter lives in Watertown and it's still one of her
favorite restaurants in the city.

Myself, since I live a good ways away from Burlington, I'm still working on
my goal of eating at each place in the H-Mart food court...

"Jean B." > wrote:

>Jim Elbrecht wrote:
-snip-
>> I'm going to check the Asian stores for Mirin and see if they have
>> something more palatable than the Eden stuff I have.
>
>Try Morita ryori-shu mirin or jozo mirin. The former is less
>sweet than the latter. I usually use the latter, because I want
>to sweetness in teriyaki, unagi, and other sauces. That is
>totally subjective though.

Thanks-- I put it [them] on the list.

Jim

On Feb 29, 11:09*pm, Bob Terwilliger >
wrote:
> spamtrap wrote:
> > There are two kinds of fruit trees called guava in the US. And, unless
> > you grew up in Hawaii, I suspect you're thinking of the pineapple
> > guava or feijoa. This is indeed dull and tasteless.
>
> >http://en.wikipedia.org/wiki/Acca_sellowiana
>
> > The "real" guava is the apple or strawberry guava. This is what guava
> > nectar is made from.
>
> >http://en.wikipedia.org/wiki/Guava
>
> I grew up in southern Florida. They were "real" guavas, not feijoas.
> They looked just like the photo of the "apple" guavas on that second
> page you cited.
>

OK, cool.

After having been to the guava plantation on Kauai, I was excited to
be able to buy a "guava" tree back home, unaware that it was really a
feijoa. The fruit was dull and tasteless. I finally ripped it out and
grew a lemon.

The guavas in Hawaii were not naturally sweet, but their juice was
tasty when sugar was added. They reminded me of pomegranates, and I
see they're related.

Alan Holbrook wrote:
>> BTW, how is Skipjack's doing? I used to go there years ago and am
>> always surprised when I see it is still alive. Has it deteriorated?
>>
>
> I really don't know. I've only been there that one time for the miso
> experience, but my daughter lives in Watertown and it's still one of her
> favorite restaurants in the city.
>
> Myself, since I live a good ways away from Burlington, I'm still working on
> my goal of eating at each place in the H-Mart food court...

You might beat me to it, in spite of relative proximity. I need
to work on that, I guess. Do you get to the Super 88 food court
too? (Yeah, I know it isn't Super 88 now, but last I looked, that
sign was still up, and it makes it obvious what I am talking about.

--
Jean B.

On 2/29/2012 9:09 PM, Bob Terwilliger wrote:
> spamtrap wrote:
>
>> There are two kinds of fruit trees called guava in the US. And, unless
>> you grew up in Hawaii, I suspect you're thinking of the pineapple
>> guava or feijoa. This is indeed dull and tasteless.
>>
>> http://en.wikipedia.org/wiki/Acca_sellowiana
>>
>> The "real" guava is the apple or strawberry guava. This is what guava
>> nectar is made from.
>>
>> http://en.wikipedia.org/wiki/Guava
>
> I grew up in southern Florida. They were "real" guavas, not feijoas.
> They looked just like the photo of the "apple" guavas on that second
> page you cited.
>
> Bob

You might be familiar with the strawberry guava. They are sweet and
tasty. Unfortunately, they're presenting a problem for our rainforest
ecosystem by just growing too fast. There is a proposal to release
insects from Brazil to control this plant. That should work. :-)