On Fri, 15 Aug 2014 14:12:36 -1000, dsi1
> wrote:
>
> OTOH, I used to eat a lot of roast pork at the lunchwagon where I used
> to work. I'd always grill the cook about how to make it and he's go
> through his procedure and I'd try it and then ask him for more info and
> this went on for a long time. It's really a simple dish but to make it
> the way he did it, you really have to be there to watch him. It's one of
> the mysteries of cooking - sometimes you have to see it with your own
> eyes. I can make roast pork just fine, it's just not going to be like
> his. That's the breaks.

I bet you wouldn't be able to reproduce it if you studied what he did
from start to finish more than once. That was my experience making
chopped chicken liver. I watched my friend do it too many times, and
then absolutely failed when I tried to do it on my own. I've decided
it has to be in the genes.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"dsi1" > wrote in message
...
> On 8/15/2014 11:25 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>> It's one of the most serious sauce I know. The next time I'm in the
>>> joint, I'll try to get the recipe. The place is a new hole-in-the-wall
>>> with a cheerful decor. Nobody was there when I ordered - not a good
>>> sign. They really need a signature dish. If they served spicy chicken
>>> wings, I'd be a regular.
>>
>> Good luck with getting that recipe) It is always good when you find
>> something new that you really like
>>
>
> My experience is that cooks will want to talk about cooking with
> knowledgeable people that are interested in what they do. It's surprising
> to me how open they are to doing this.

Excellent So, what are you waiting for ... ;-)

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"koko" > wrote in message
...
> On Thu, 14 Aug 2014 16:55:42 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Thu, 14 Aug 2014 15:33:18 +0100, "Ophelia"
>>> > wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>
>>>> >My guess is that tonkatsu sauce is similar to HP
>>>> > sauce except it's sweeter.
>>>> >
>>>>
>>>> Curry sauce huh? Hmmm not for me)
>>>
>>> Curry sauce??? I don't know much about curry sauce variations, but
>>> I've never thought of it as a curry sauce.
>>> http://www.saveur.com/article/Recipes/Tonkatsu-Sauce
>>>
>>> (there's another variation that uses hoisin, but Americans and maybe
>>> Brits are more likely to have all of these ingredients on hand)
>>>
>>> Makes about 1¼ cups
>>>
>>> 1 tsp. dry mustard powder
>>> 1 cup ketchup
>>> ¼ cup Worcestershire
>>> 4 tsp. soy sauce
>>>
>>> Whisk together mustard and 2 tsp. water in a bowl until smooth. Add
>>> ketchup, Worcestershire, and soy sauce, and whisk until smooth.
>>
>>I might like that but Himself wouldn't
>
> If Herself would like it, I think herself should make it.

lolol true enough, but I rarely do))


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http://www.helpforheroes.org.uk/shop/

On 8/15/2014 4:30 PM, sf wrote:
> On Fri, 15 Aug 2014 14:12:36 -1000, dsi1
> > wrote:
>>
>> OTOH, I used to eat a lot of roast pork at the lunchwagon where I used
>> to work. I'd always grill the cook about how to make it and he's go
>> through his procedure and I'd try it and then ask him for more info and
>> this went on for a long time. It's really a simple dish but to make it
>> the way he did it, you really have to be there to watch him. It's one of
>> the mysteries of cooking - sometimes you have to see it with your own
>> eyes. I can make roast pork just fine, it's just not going to be like
>> his. That's the breaks.
>
> I bet you wouldn't be able to reproduce it if you studied what he did
> from start to finish more than once. That was my experience making
> chopped chicken liver. I watched my friend do it too many times, and
> then absolutely failed when I tried to do it on my own. I've decided
> it has to be in the genes.
>
>

I would not disagree with this. Looks like I'll have to find my own way.
Come to think of it, I have.

I've been taking to make pizza dough in a Ziploc bag. No bowl needed. I
mix and knead the dough in the bag. I can watch a movie while working my
dough. It gives me something to do with my hands and is quite relaxing.
Last night I watched "The Amazing Catfish." It's a fine flick to knead
dough by.

On Sat, 16 Aug 2014 08:11:28 -1000, dsi1
> wrote:

> Last night I watched "The Amazing Catfish." It's a fine flick to knead
> dough by.

You're a candidate for knitting!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/16/2014 9:02 AM, sf wrote:
> On Sat, 16 Aug 2014 08:11:28 -1000, dsi1
> > wrote:
>
>> Last night I watched "The Amazing Catfish." It's a fine flick to knead
>> dough by.
>
> You're a candidate for knitting!
>
>

I probably am but it's one scary prospect.

sf wrote:
>
> I do like tempura when it's a very light batter.

Ummm..tempura is always a very light batter if you make it properly.
And you can't save leftovers for another day either.

G.

On Mon, 18 Aug 2014 10:39:08 -0400, Gary > wrote:

> sf wrote:
> >
> > I do like tempura when it's a very light batter.
>
> Ummm..tempura is always a very light batter if you make it properly.
>
Um... I've eaten a LOT of tempura and even Japanese restaurants will
make it thicker than I like. You have obviously never had tempura as
thin as I prefer... not sure how you've managed to eat enough tempura
to comment since you don't like eating in restaurants.

> And you can't save leftovers for another day either.
>
Duh.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, August 18, 2014 6:35:10 AM UTC-10, sf wrote:
> On Mon, 18 Aug 2014 10:39:08 -0400, Gary > wrote:
>
>
>
> > sf wrote:
>
> > >
>
> > > I do like tempura when it's a very light batter.
>
> >
>
> > Ummm..tempura is always a very light batter if you make it properly.
>
> >
>
> Um... I've eaten a LOT of tempura and even Japanese restaurants will
>
> make it thicker than I like. You have obviously never had tempura as
>
> thin as I prefer... not sure how you've managed to eat enough tempura
>
> to comment since you don't like eating in restaurants.
>

My grandma and aunties used to make tempura for parties when I was a kid. They used a thicker batter that stood up to sitting in a pan for an hour or so. They would make a lot of shrimp tempura. Shrimp must have been cheap back then. They would also make a vegetable tempura with julienned green beans, carrots, gobo, and onion, all mixed together. My favorite tempura these days is sweet potato tempura. That stuff reminds me of small-kid days.

>
>
> > And you can't save leftovers for another day either.
>
> >
>
> Duh.
>
>
>
>
>
> --
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.