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Oooh! I would like to have this machine
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Oooh! I would like to have this machine
On 2014-08-13, Mark Thorson > wrote:
> If I were ever to buy one, this is the opportunity. > > http://www.ebay.com/itm/291215459886 $7K to make textured cardboard hockey pucks!? It's a "puffed rice cake", not a "rice patty". Regardless, I wouldn't spend eight cents for the device, nor the product it produces. Although, perhaps it produces a cake that actually has some flavor, unlike the inedible container packing found on store shelves. nb |
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Oooh! I would like to have this machine
On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson >
wrote: > If I were ever to buy one, this is the opportunity. > > http://www.ebay.com/itm/291215459886 I'd get more use out of a Panko maker. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
Those are fun alright. They make a noise that some might even find to be cheerful. OTOH, two old pinball machines would be even more funner.
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Oooh! I would like to have this machine
On 8/13/2014 12:02 PM, sf wrote:
> On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson > > wrote: > >> If I were ever to buy one, this is the opportunity. >> >> http://www.ebay.com/itm/291215459886 > > I'd get more use out of a Panko maker. > > You can make your own panko? -- From somewhere very deep in the heart of Texas |
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Oooh! I would like to have this machine
On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder >
wrote: > On 8/13/2014 12:02 PM, sf wrote: > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson > > > wrote: > > > >> If I were ever to buy one, this is the opportunity. > >> > >> http://www.ebay.com/itm/291215459886 > > > > I'd get more use out of a Panko maker. > > > > > > You can make your own panko? No! Youtube has videos of the process. I use more Panko than I use rice cakes (which would be never) - so I'd get more use out of a Panko maker. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
On Wednesday, August 13, 2014 9:30:51 AM UTC-10, sf wrote:
> On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder > > > wrote: > > > > > On 8/13/2014 12:02 PM, sf wrote: > > > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson > > > > > wrote: > > > > > > > >> If I were ever to buy one, this is the opportunity. > > > >> > > > >> http://www.ebay.com/itm/291215459886 > > > > > > > > I'd get more use out of a Panko maker. > > > > > > > > > > > > > > You can make your own panko? > > > > No! Youtube has videos of the process. I use more Panko than I use > > rice cakes (which would be never) - so I'd get more use out of a Panko > > maker. > > The loaves made for panko are "baked" by running an electric current through them. It's pretty damn spiffy! In order to do this, I suspect that the bread has to have a good amount of salt to make them more conductive. > > > > -- > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
"dsi1" > wrote in message ... > On Wednesday, August 13, 2014 9:30:51 AM UTC-10, sf wrote: >> On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder > >> >> wrote: >> >> >> >> > On 8/13/2014 12:02 PM, sf wrote: >> >> > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson > >> >> > > wrote: >> >> > > >> >> > >> If I were ever to buy one, this is the opportunity. >> >> > >> >> >> > >> http://www.ebay.com/itm/291215459886 >> >> > > >> >> > > I'd get more use out of a Panko maker. >> >> > > >> >> > > >> >> > >> >> > You can make your own panko? >> >> >> >> No! Youtube has videos of the process. I use more Panko than I use >> >> rice cakes (which would be never) - so I'd get more use out of a Panko >> >> maker. >> >> > > The loaves made for panko are "baked" by running an electric current > through them. It's pretty damn spiffy! In order to do this, I suspect that > the bread has to have a good amount of salt to make them more conductive. Are these sites of any use? http://www.huffingtonpost.com/2013/1...n_1467661.html I wasn't able to open this in my country but perhaps you can? http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ In a roundabout way, this is how I make my own breadcrumbs. But I dehydrate my whole wheat bread and then grate it into coarse crumbs -- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
On 8/12/2014 7:47 PM, Mark Thorson wrote:
> If I were ever to buy one, this is the opportunity. > > http://www.ebay.com/itm/291215459886 Saw one of these in a supermarket in Pennsylvania. It was fun to watch, but I did not try them. Becca |
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Oooh! I would like to have this machine
On Wed, 13 Aug 2014 21:53:20 +0100, "Ophelia"
> wrote: > I wasn't able to open this in my country but perhaps you can? > > http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ > > In a roundabout way, this is how I make my own breadcrumbs. But I dehydrate > my whole wheat bread and then grate it into coarse crumbs > > That's the basic method this one uses, but they shred the bread first. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
"sf" > wrote in message ... > On Wed, 13 Aug 2014 21:53:20 +0100, "Ophelia" > > wrote: > >> I wasn't able to open this in my country but perhaps you can? >> >> http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ >> >> In a roundabout way, this is how I make my own breadcrumbs. But I >> dehydrate >> my whole wheat bread and then grate it into coarse crumbs >> >> > That's the basic method this one uses, but they shred the bread first. I guess I could do that but I don't see much difference. Try it yourself. -- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
On 8/13/2014 10:53 AM, Ophelia wrote:
> > > "dsi1" > wrote in message > ... >> On Wednesday, August 13, 2014 9:30:51 AM UTC-10, sf wrote: >>> On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder > >>> >>> wrote: >>> >>> >>> >>> > On 8/13/2014 12:02 PM, sf wrote: >>> >>> > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson > >>> >>> > > wrote: >>> >>> > > >>> >>> > >> If I were ever to buy one, this is the opportunity. >>> >>> > >> >>> >>> > >> http://www.ebay.com/itm/291215459886 >>> >>> > > >>> >>> > > I'd get more use out of a Panko maker. >>> >>> > > >>> >>> > > >>> >>> > >>> >>> > You can make your own panko? >>> >>> >>> >>> No! Youtube has videos of the process. I use more Panko than I use >>> >>> rice cakes (which would be never) - so I'd get more use out of a Panko >>> >>> maker. >>> >>> >> >> The loaves made for panko are "baked" by running an electric current >> through them. It's pretty damn spiffy! In order to do this, I suspect >> that >> the bread has to have a good amount of salt to make them more conductive. > > Are these sites of any use? > > http://www.huffingtonpost.com/2013/1...n_1467661.html > > I wasn't able to open this in my country but perhaps you can? I can and I did. I pronounce the word "ponko." Ha ha, Alton Brown used to have a boyish face. Now his face is best described as "severe." > > http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ > > In a roundabout way, this is how I make my own breadcrumbs. But I > dehydrate > my whole wheat bread and then grate it into coarse crumbs > > > Sounds good to me. I don't do anything creative with panko - I just bread stuff and fry it. Kinda boring actually. Hawaii probably uses more panko than any other state in the union. We need a lot of it because our favorite dish is chicken katsu. If you eat chicken katsu, you need tonkatsu sauce. We probably consume more tonkatsu sauce than any other state in the union too. My guess is that tonkatsu sauce is similar to HP sauce except it's sweeter. My guess is that one day, the mainland will discover chicken katsu and it's gonna take over the chicken frying business. |
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Oooh! I would like to have this machine
On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson >
wrote: >If I were ever to buy one, this is the opportunity. > >http://www.ebay.com/itm/291215459886 An industrial rice pattie maker? John Kuthe... --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
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Oooh! I would like to have this machine
On Wed, 13 Aug 2014 14:05:16 -1000, dsi1
> wrote: > Sounds good to me. I don't do anything creative with panko - I just > bread stuff and fry it. Kinda boring actually. Hawaii probably uses more > panko than any other state in the union. We need a lot of it because our > favorite dish is chicken katsu. If you eat chicken katsu, you need > tonkatsu sauce. We probably consume more tonkatsu sauce than any other > state in the union too. My guess is that tonkatsu sauce is similar to HP > sauce except it's sweeter. > > My guess is that one day, the mainland will discover chicken katsu and > it's gonna take over the chicken frying business. > > We have it on the mainland. Hubby usually orders the pork version, but he HATES tonkatsu sauce. I am not a big fried food person, so I don't order that. I do like tempura when it's a very light batter. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
On 8/13/2014 2:24 PM, sf wrote:
> On Wed, 13 Aug 2014 14:05:16 -1000, dsi1 > > wrote: > >> Sounds good to me. I don't do anything creative with panko - I just >> bread stuff and fry it. Kinda boring actually. Hawaii probably uses more >> panko than any other state in the union. We need a lot of it because our >> favorite dish is chicken katsu. If you eat chicken katsu, you need >> tonkatsu sauce. We probably consume more tonkatsu sauce than any other >> state in the union too. My guess is that tonkatsu sauce is similar to HP >> sauce except it's sweeter. >> >> My guess is that one day, the mainland will discover chicken katsu and >> it's gonna take over the chicken frying business. >> >> > We have it on the mainland. Hubby usually orders the pork version, > but he HATES tonkatsu sauce. I am not a big fried food person, so I > don't order that. I do like tempura when it's a very light batter. > > When I was a kid, I used to love pork tonkatsu and never ate chicken katsu. I can't say if the dish even existed. Sometime during the 80s, it all changed and you can't find tonkatsu in most restaurants anymore. That's the breaks. Here's the most awesome katsu on the planet Mille-Feuille tonkatsu. http://www.pigoutsessions.com/2014/0...5-layered.html |
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Oooh! I would like to have this machine
On Wed, 13 Aug 2014 14:37:16 -1000, dsi1
> wrote: > When I was a kid, I used to love pork tonkatsu and never ate chicken > katsu. I can't say if the dish even existed. Probably not. They didn't have chicken piccata back then either. > Sometime during the 80s, it > all changed and you can't find tonkatsu in most restaurants anymore. > That's the breaks. Here's the most awesome katsu on the planet > Mille-Feuille tonkatsu. > > http://www.pigoutsessions.com/2014/0...5-layered.html Heh, looks interesting - but is not appealing to me. That filling would make a good deli sandwich though.  -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
I put dry bread in my FP and process just until coarse....grating is too tedious and tiring
for this old folk. ;-) N. |
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Oooh! I would like to have this machine
On Wed, 13 Aug 2014 17:58:49 -0700 (PDT), Nancy2
> wrote: > I put dry bread in my FP and process just until coarse....grating is too tedious and tiring > for this old folk. ;-) > LOL! That's what I usually do, but I'm willing to experiment and use the grating disk to see how it works out. Not today and probably not tomorrow... but I'll get around to it. The bread isn't going anywhere. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
"dsi1" > wrote in message ... > On 8/13/2014 10:53 AM, Ophelia wrote: >> >> >> "dsi1" > wrote in message >> ... >>> On Wednesday, August 13, 2014 9:30:51 AM UTC-10, sf wrote: >>>> On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder > >>>> >>>> wrote: >>>> >>>> >>>> >>>> > On 8/13/2014 12:02 PM, sf wrote: >>>> >>>> > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson > >>>> >>>> > > wrote: >>>> >>>> > > >>>> >>>> > >> If I were ever to buy one, this is the opportunity. >>>> >>>> > >> >>>> >>>> > >> http://www.ebay.com/itm/291215459886 >>>> >>>> > > >>>> >>>> > > I'd get more use out of a Panko maker. >>>> >>>> > > >>>> >>>> > > >>>> >>>> > >>>> >>>> > You can make your own panko? >>>> >>>> >>>> >>>> No! Youtube has videos of the process. I use more Panko than I use >>>> >>>> rice cakes (which would be never) - so I'd get more use out of a Panko >>>> >>>> maker. >>>> >>>> >>> >>> The loaves made for panko are "baked" by running an electric current >>> through them. It's pretty damn spiffy! In order to do this, I suspect >>> that >>> the bread has to have a good amount of salt to make them more >>> conductive. >> >> Are these sites of any use? >> >> http://www.huffingtonpost.com/2013/1...n_1467661.html >> >> I wasn't able to open this in my country but perhaps you can? > > I can and I did. I pronounce the word "ponko." Ha ha, Alton Brown used to > have a boyish face. Now his face is best described as "severe." > >> >> http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ >> >> In a roundabout way, this is how I make my own breadcrumbs. But I >> dehydrate >> my whole wheat bread and then grate it into coarse crumbs >> >> >> > Sounds good to me. I don't do anything creative with panko - I just bread > stuff and fry it. Kinda boring actually. Hawaii probably uses more panko > than any other state in the union. We need a lot of it because our > favorite dish is chicken katsu. If you eat chicken katsu, you need > tonkatsu sauce. We probably consume more tonkatsu sauce than any other > state in the union too. My guess is that tonkatsu sauce is similar to HP > sauce except it's sweeter. > > My guess is that one day, the mainland will discover chicken katsu and > it's gonna take over the chicken frying business. Curry sauce huh? Hmmm not for me )-- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
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. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
"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 -- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
On Thursday, August 14, 2014 11:42:19 AM UTC-4, sf wrote:
> Makes about 1� cups 1 tsp. dry mustard powder 1 cup ketchup � 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. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. How much worce? I see a square symbol instead of a number. Thanks. |
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Oooh! I would like to have this machine
On Thu, 14 Aug 2014 09:37:55 -0700 (PDT), Thomas >
wrote: > On Thursday, August 14, 2014 11:42:19 AM UTC-4, sf wrote: > > Makes about 1? cups 1 tsp. dry mustard powder 1 cup ketchup ? 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. > > How much worce? I see a square symbol instead of a number. Thanks. Your square turned into a ? for me. It should read 1/4 cup (.25) -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
On 8/14/2014 4:33 AM, Ophelia wrote:
> > > "dsi1" > wrote in message > ... >> On 8/13/2014 10:53 AM, Ophelia wrote: >>> >>> >>> "dsi1" > wrote in message >>> ... >>>> On Wednesday, August 13, 2014 9:30:51 AM UTC-10, sf wrote: >>>>> On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder > >>>>> >>>>> wrote: >>>>> >>>>> >>>>> >>>>> > On 8/13/2014 12:02 PM, sf wrote: >>>>> >>>>> > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson >>>>> > >>>>> >>>>> > > wrote: >>>>> >>>>> > > >>>>> >>>>> > >> If I were ever to buy one, this is the opportunity. >>>>> >>>>> > >> >>>>> >>>>> > >> http://www.ebay.com/itm/291215459886 >>>>> >>>>> > > >>>>> >>>>> > > I'd get more use out of a Panko maker. >>>>> >>>>> > > >>>>> >>>>> > > >>>>> >>>>> > >>>>> >>>>> > You can make your own panko? >>>>> >>>>> >>>>> >>>>> No! Youtube has videos of the process. I use more Panko than I use >>>>> >>>>> rice cakes (which would be never) - so I'd get more use out of a Panko >>>>> >>>>> maker. >>>>> >>>>> >>>> >>>> The loaves made for panko are "baked" by running an electric current >>>> through them. It's pretty damn spiffy! In order to do this, I suspect >>>> that >>>> the bread has to have a good amount of salt to make them more >>>> conductive. >>> >>> Are these sites of any use? >>> >>> http://www.huffingtonpost.com/2013/1...n_1467661.html >>> >>> I wasn't able to open this in my country but perhaps you can? >> >> I can and I did. I pronounce the word "ponko." Ha ha, Alton Brown used >> to have a boyish face. Now his face is best described as "severe." >> >>> >>> http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ >>> >>> >>> In a roundabout way, this is how I make my own breadcrumbs. But I >>> dehydrate >>> my whole wheat bread and then grate it into coarse crumbs >>> >>> >>> >> Sounds good to me. I don't do anything creative with panko - I just >> bread stuff and fry it. Kinda boring actually. Hawaii probably uses >> more panko than any other state in the union. We need a lot of it >> because our favorite dish is chicken katsu. If you eat chicken katsu, >> you need tonkatsu sauce. We probably consume more tonkatsu sauce than >> any other state in the union too. My guess is that tonkatsu sauce is >> similar to HP sauce except it's sweeter. >> >> My guess is that one day, the mainland will discover chicken katsu and >> it's gonna take over the chicken frying business. > > Curry sauce huh? Hmmm not for me )> > Tonkatsu sauce has no curry spices. It's sorta like an American barbecue sauce except there's no onion and it has a predominantly dark spice and fruit taste - typically tonkatsu sauce will have tomato, carrots, apples, and plums. It's a good sweet sauce. You absolutely have to have it if you eat tonkatsu or okonomiyaki or yakisoba. |
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Oooh! I would like to have this machine
"dsi1" > wrote in message ... > On 8/14/2014 4:33 AM, Ophelia wrote: >> >> >> "dsi1" > wrote in message >> ... >>> On 8/13/2014 10:53 AM, Ophelia wrote: >>>> >>>> >>>> "dsi1" > wrote in message >>>> ... >>>>> On Wednesday, August 13, 2014 9:30:51 AM UTC-10, sf wrote: >>>>>> On Wed, 13 Aug 2014 13:39:06 -0500, Janet Wilder >>>>>> > >>>>>> >>>>>> wrote: >>>>>> >>>>>> >>>>>> >>>>>> > On 8/13/2014 12:02 PM, sf wrote: >>>>>> >>>>>> > > On Tue, 12 Aug 2014 16:47:29 -0800, Mark Thorson >>>>>> > >>>>>> >>>>>> > > wrote: >>>>>> >>>>>> > > >>>>>> >>>>>> > >> If I were ever to buy one, this is the opportunity. >>>>>> >>>>>> > >> >>>>>> >>>>>> > >> http://www.ebay.com/itm/291215459886 >>>>>> >>>>>> > > >>>>>> >>>>>> > > I'd get more use out of a Panko maker. >>>>>> >>>>>> > > >>>>>> >>>>>> > > >>>>>> >>>>>> > >>>>>> >>>>>> > You can make your own panko? >>>>>> >>>>>> >>>>>> >>>>>> No! Youtube has videos of the process. I use more Panko than I use >>>>>> >>>>>> rice cakes (which would be never) - so I'd get more use out of a >>>>>> Panko >>>>>> >>>>>> maker. >>>>>> >>>>>> >>>>> >>>>> The loaves made for panko are "baked" by running an electric current >>>>> through them. It's pretty damn spiffy! In order to do this, I suspect >>>>> that >>>>> the bread has to have a good amount of salt to make them more >>>>> conductive. >>>> >>>> Are these sites of any use? >>>> >>>> http://www.huffingtonpost.com/2013/1...n_1467661.html >>>> >>>> I wasn't able to open this in my country but perhaps you can? >>> >>> I can and I did. I pronounce the word "ponko." Ha ha, Alton Brown used >>> to have a boyish face. Now his face is best described as "severe." >>> >>>> >>>> http://www.howsweeteats.com/2010/10/...o-breadcrumbs/ >>>> >>>> >>>> In a roundabout way, this is how I make my own breadcrumbs. But I >>>> dehydrate >>>> my whole wheat bread and then grate it into coarse crumbs >>>> >>>> >>>> >>> Sounds good to me. I don't do anything creative with panko - I just >>> bread stuff and fry it. Kinda boring actually. Hawaii probably uses >>> more panko than any other state in the union. We need a lot of it >>> because our favorite dish is chicken katsu. If you eat chicken katsu, >>> you need tonkatsu sauce. We probably consume more tonkatsu sauce than >>> any other state in the union too. My guess is that tonkatsu sauce is >>> similar to HP sauce except it's sweeter. >>> >>> My guess is that one day, the mainland will discover chicken katsu and >>> it's gonna take over the chicken frying business. >> >> Curry sauce huh? Hmmm not for me )>> >> > Tonkatsu sauce has no curry spices. It's sorta like an American barbecue > sauce except there's no onion and it has a predominantly dark spice and > fruit taste - typically tonkatsu sauce will have tomato, carrots, apples, > and plums. It's a good sweet sauce. You absolutely have to have it if you > eat tonkatsu or okonomiyaki or yakisoba. I will bear that in mind if I ever see any of those ))-- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
On 8/14/2014 9:29 AM, Ophelia wrote:
> > > "dsi1" > wrote in message > ... >> Tonkatsu sauce has no curry spices. It's sorta like an American barbecue >> sauce except there's no onion and it has a predominantly dark spice and >> fruit taste - typically tonkatsu sauce will have tomato, carrots, apples, >> and plums. It's a good sweet sauce. You absolutely have to have it if you >> eat tonkatsu or okonomiyaki or yakisoba. > > I will bear that in mind if I ever see any of those ))> Lucky for you there's about as much chance of that happening as me seeing a sheep's stomach stuffed with hearts, lungs, guts, and oats. Come to think of it, we're both pretty lucky. I'll make a bet with you. The first one that does, loses. :-) |
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Oooh! I would like to have this machine
"dsi1" > wrote in message ... > On 8/14/2014 9:29 AM, Ophelia wrote: >> >> >> "dsi1" > wrote in message >> ... >>> Tonkatsu sauce has no curry spices. It's sorta like an American barbecue >>> sauce except there's no onion and it has a predominantly dark spice and >>> fruit taste - typically tonkatsu sauce will have tomato, carrots, >>> apples, >>> and plums. It's a good sweet sauce. You absolutely have to have it if >>> you >>> eat tonkatsu or okonomiyaki or yakisoba. >> >> I will bear that in mind if I ever see any of those ))>> > Lucky for you there's about as much chance of that happening as me seeing > a sheep's stomach stuffed with hearts, lungs, guts, and oats. Come to > think of it, we're both pretty lucky. I'll make a bet with you. The first > one that does, loses. :-) lolol Ok bet on <weg> -- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
On Thursday, August 14, 2014 5:55:42 AM UTC-10, 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 1� cups > > > > > > 1 tsp. dry mustard powder > > > 1 cup ketchup > > > � 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 > I had a sauce yesterday that I've never seen before. It was intensely sour and salty and was made from Chinese salted plums. This stuff will knock your socks off and flip your husband's wig. The sauce was just a brown dub in a big cup but that was enough to make the bento pretty memoriable. I sure hope I get to meet more of this sauce in the future. > > > > > -- > > http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
"dsi1" > wrote in message ... > I had a sauce yesterday that I've never seen before. It was intensely sour > and salty and was made from Chinese salted plums. This stuff will knock > your socks off and flip your husband's wig. The sauce was just a brown dub > in a big cup but that was enough to make the bento pretty memoriable. I > sure hope I get to meet more of this sauce in the future. Socks and wigs off eh? Sounds pretty serious )-- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
On Friday, August 15, 2014 9:46:15 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > > ... > > > > > I had a sauce yesterday that I've never seen before. It was intensely sour > > > and salty and was made from Chinese salted plums. This stuff will knock > > > your socks off and flip your husband's wig. The sauce was just a brown dub > > > in a big cup but that was enough to make the bento pretty memoriable. I > > > sure hope I get to meet more of this sauce in the future. > > > > Socks and wigs off eh? Sounds pretty serious )> 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.. > > > -- > > http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Oooh! I would like to have this machine
"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 -- http://www.helpforheroes.org.uk/shop/ |
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Oooh! I would like to have this machine
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. |
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Posted to rec.food.cooking
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Oooh! I would like to have this machine
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. koko |
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Oooh! I would like to have this machine
On Fri, 15 Aug 2014 13:18:59 -1000, dsi1
> wrote: >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. Are you able to buy salted plums where you are? if not, let me know, the Asian mkt I frequent has them and I can send you some. koko |
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Oooh! I would like to have this machine
On Fri, 15 Aug 2014 13:18:59 -1000, dsi1
> wrote: > 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. So true! -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Oooh! I would like to have this machine
On 8/15/2014 1:28 PM, koko wrote:
> On Fri, 15 Aug 2014 13:18:59 -1000, dsi1 > > wrote: > >> 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. > > Are you able to buy salted plums where you are? if not, let me know, > the Asian mkt I frequent has them and I can send you some. > > koko > This place went a little crazy about a decade ago when we started putting powdered li hing muy powder on everything we could. The fad has died down some so now we can get down to business to see what really works. The simplest way to make the sauce would be to add water to the powder but I suspect that they're putting seedless li hing muy in a blender. I'll have to find out about this. As it goes, I can get the plums at most any store - even the local Safeway. Thanks for your kind offer. |
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Posted to rec.food.cooking
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Oooh! I would like to have this machine
On Fri, 15 Aug 2014 16:25:47 -0700, koko > wrote:
> 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. > It's separate anyway, just a drizzle at the end or in a dipping bowl. Hubby tells them to leave it off, because he doesn't like it. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Oooh! I would like to have this machine
On 8/15/2014 2:02 PM, sf wrote:
> On Fri, 15 Aug 2014 13:18:59 -1000, dsi1 > > wrote: > >> 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. > > So true! > > 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. |
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Posted to rec.food.cooking
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Oooh! I would like to have this machine
On Fri, 15 Aug 2014 14:04:02 -1000, dsi1
> wrote: >On 8/15/2014 1:28 PM, koko wrote: >> On Fri, 15 Aug 2014 13:18:59 -1000, dsi1 >> > wrote: >> >>> 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. >> >> Are you able to buy salted plums where you are? if not, let me know, >> the Asian mkt I frequent has them and I can send you some. >> >> koko >> > >This place went a little crazy about a decade ago when we started >putting powdered li hing muy powder on everything we could. The fad has >died down some so now we can get down to business to see what really >works. The simplest way to make the sauce would be to add water to the >powder but I suspect that they're putting seedless li hing muy in a >blender. I'll have to find out about this. > >As it goes, I can get the plums at most any store - even the local >Safeway. Thanks for your kind offer. That's good you can get the plums. I hope you can figure out the sauce. koko |
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Posted to rec.food.cooking
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Oooh! I would like to have this machine
Another one has shown up.
http://www.ebay.com/itm/171420973514 Location is much closer. Pickup in Compton, CA. Uh, don't know about that. Parts of listing are plagiarized from the earlier listing (always a bad sign) though the photos seem to be of a different machine. Appears to be missing the hopper. |
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