On 9/8/2014 9:58 AM, Sqwertz wrote:
> Potstickers are to be steamed and pan fried
>
> -sw

Is that your latest executive order, Queen Troll?

On 9/8/2014 10:01 AM, Sqwertz wrote:
> You would never add (more) liquid to the pan once the potstickers are
> crispy on the bottom.

You're in no position to issue orders Squishy, FOAD.

On Monday, September 8, 2014 10:49:37 AM UTC-10, Brooklyn1 wrote:
> On Mon, 8 Sep 2014 12:08:33 -0700 (PDT), dsi1 <>
> wrote:
>
>
>
> >On Monday, September 8, 2014 8:25:47 AM UTC-10, Michel Boucher wrote:
>
> >> dsi1 > wrote in
>
> >>
>
> >> :
>
> >>
>
> >>
>
> >>
>
> >> > P.S. I won't use "raviolis" if you learn how to use your shift
>
> >>
>
> >> > and spacebar keys. :-)
>
> >>
>
> >>
>
> >>
>
> >> I use two keyboards (US English and French (Canada) ) and have to
>
> >>
>
> >> shift between them...sometimes I don't bother.
>
> >>
>
> >
>
> >But... but... proper spelling and punction is important, right?
>
>
>
> Shouldn't that be punktion?

It can be anything one's heart desires - after all, this is Usenet not an English literature class.

On 9/8/2014 1:53 AM, Julie Bove wrote:
>
> "Mayo" > wrote in message ...
>> On 9/7/2014 6:22 PM, theszak wrote:
>>> What's the difference between the ingredients for Ravioli and for
>>> Gyoza?... for example at
>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>
>> Far thinner dough?
>>
>> Nope, that's just roll protocol.
>
> When I was in CA, I could get some refrigerated ravioli that was so thin
> you could see the contents within. I loved it because it was pretty low
> in carbs. And amazingly the filling never leaked out.

Here's a credible recipe for gyoza:

http://www.steamykitchen.com/5874-gy...dumplings.html

You will never go wrong at her website!

On 2014-09-08 3:41 PM, Michel Boucher wrote:
> dsi1 > wrote in news:9490e533-eadd-4f8f-bc3c-
> :
>
>> But... but... proper spelling and punction is important, right?
>
> For you, yes. You obviously feel you need to be careful, but this
> is more like a conversation and not a formal essay.
>
> Do you punct as you speak?

Ouch. She set herself up for that one.
>

On 2014-09-08 4:15 PM, Michel Boucher wrote:
> dsi1 > wrote in
> :
>
>> Thanks for clarification. I thought you were some kind of
>> spelling/style netcop since you brought up the matter of my
>> inadequate spelling/usage. You best get used to it. :-)
>
> I think it's important when people quote something that they make
> some effort to make sure it is correct. The Internet is there to
> help you find the correct term. There is no excuse for getting
> those things wrong.
>
> There have been a number of "foreign" recipe names and ingredients
> here which have been misspelled, all of which makes searching and
> identification practically pointless.
>
> And I do like punctuation, and I use it, but I don't insist others
> do unless it creates confusion, as in the famous case of Eats
> Shoots and Leaves / Eats, Shoots and Leaves. The second has
> completely different meaning from the first.
>
> Hint: One is a koala, the other is a gunslinger.
>

Hmmm... I had heard that one as eats bush and leaves.

Helpful person > wrote in
:

>> And I do like punctuation, and I use it, but I don't insist
>> others do unless it creates confusion, as in the famous case
>> of Eats Shoots and Leaves / Eats, Shoots and Leaves. The
>> second has completely different meaning from the first.
>>
>> Hint: One is a koala, the other is a gunslinger.
>>
> Why the capitalization? Surely not correct.

Surely correct. It's the title of a book.

http://www.amazon.com/Eats-Shoots-Leaves-Tolerance-
Punctuation/dp/1592402038

http://tinyurl.com/yczu6kj

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

dsi1 > wrote in
:

> I have heard of this famous book. The author would undoubtedly
> be turning in her grave if she saw the things that go on in
> Usenet. Of course, being still alive puts the kabosh on that
> occurring.

There is nothing wrong with doing things correctly.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 9/8/2014 6:40 AM, sf wrote:
> On Mon, 8 Sep 2014 03:02:19 -0700 (PDT), Timo >
> wrote:
>
>> On Monday, September 8, 2014 2:57:26 PM UTC+10, Sqwertz wrote:
>>> On Sun, 7 Sep 2014 21:44:32 -0700 (PDT), Timo wrote:
>>>> On Monday, September 8, 2014 2:29:49 PM UTC+10, sf wrote:
>>>>> On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo wrote:
>>>>>> On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
>>>>>
>>>>>>> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>>>>>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>>>>
>>>>>> Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version
>>>>>
>>>>> Oh, come on. Anyone who has eaten both can say the only similarity is
>>>>> dough around a filling.
>>>>
>>>> I'd say that Chinese jiaozi/guotie are pretty similar to Japanese gyoza. Given that they have the same name (when written in Chinese characters), it looks like the Japanese recognise the similarity. The Korean version is very similar, too.
>>>>
>>>> Since the Chinese, Japanese, and Korean versions are more similar to each other than they are to other types of dumplings within their own countries, I'd call them very similar.
>>>
>>> She's trying to refer to Italian ravioli.
>>
>> Italian ravioli would be ???? (Mandarin: Yidali jiao), "Italian dumplings", in Chinese, not ?? (Mandarin: guotie), "potsticker". The dual-language menu is unambiguous, even if one didn't read your earlier comment on Chinese "ravioli".
>>
>> (And "Peking ravioli" as Bostonian for guotie makes it onto the jiaozi/guotie Wikipedia page.)
>
> I didn't read his comment and the comparison is far from unambiguous.
> If you're trying to say it was on a Bahston Chinese menu, I had no
> idea the general public was so clueless in this day and age.
>
>
You can never underestimate the culinary IQ of the masses - hence fast
food...

On 9/8/2014 11:28 AM, Brooklyn1 wrote:
> Mayo > wrote:
>
>> theszak wrote:
>>> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>
>> Far thinner dough?
>
> The only real difference between ravioli and all other filled sheet
> pasta is that ravioli requires two sheets, all the other types require
> one sheet that's folded.
>
+1

On 9/8/2014 11:29 AM, Brooklyn1 wrote:
> On Mon, 8 Sep 2014 00:53:11 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Mayo" > wrote in message ...
>>> On 9/7/2014 6:22 PM, theszak wrote:
>>>> What's the difference between the ingredients for Ravioli and for
>>>> Gyoza?... for example at
>>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>>
>>> Far thinner dough?
>>>
>>> Nope, that's just roll protocol.
>>
>> When I was in CA, I could get some refrigerated ravioli that was so thin you
>> could see the contents within. I loved it because it was pretty low in
>> carbs. And amazingly the filling never leaked out.
>
> Like condoms.
>
Yuck.

:-(

On 9/8/2014 11:40 AM, Swertz wrote:
> No, you really meant to say raviolo and are just back peddling again.
> Stick to the OT troll threads like you usually do, since you don't
> know jack shit about cuisine.
>
> -sw

Shaddup Shu Mai, you need to go back to stuffing your corpulent little
cheeks for the fall...

On 9/8/2014 12:25 PM, Michel Boucher wrote:
> dsi1 > wrote in
> :
>
>> P.S. I won't use "raviolis" if you learn how to use your shift
>> and spacebar keys. :-)
>
> I use two keyboards (US English and French (Canada) ) and have to
> shift between them...sometimes I don't bother.
>
Not a very efficient thing then, having two languages to work from, is it?

On 9/8/2014 12:51 PM, Skwertz wrote:
> I think what he meant to say was


Get out of here, now.

On 9/8/2014 1:06 PM, dsi1 wrote:
> On Monday, September 8, 2014 8:00:41 AM UTC-10, Brooklyn1 wrote:
>> On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz >
>>
>> wrote:
>>
>>
>>
>>> On Mon, 8 Sep 2014 07:27:13 -0700 (PDT), Helpful person wrote:
>>
>>>
>>
>>>> On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher wrote:
>>
>>>>>
>>
>>>>> However, one thing you will never see in a raviolo is cheese. and
>>
>>>>> they are boiled, not deep fried like the potsticker family.
>>
>>>>>
>>
>>>> That's a bit picky, especially as you don't know how potstickers are
>>
>>>> cooked. They are not deep fried, but pan fried till they stick to the
>>
>>>> pan. Then they are released with liquid, usually broth.
>>
>>>
>>
>>> You would never add (more) liquid to the pan once the potstickers are
>>
>>> crispy on the bottom. You either scrape them off with a thin metal
>>
>>> spatula, or - since the advent of Teflon - use a non-stick pan (in
>>
>>> which case some scraping may still be required).
>>
>>>
>>
>>> -sw
>>
>>
>>
>> Every Chinese restaurant I've been to deep fries... I've never seen
>>
>> teflon used in any Chinese restaurant, they wouldn't be in business
>>
>> long using teflon coated woks. In US Chinese restaurants
>>
>> deep fried wontons are a very common side dish... cooked exactly the
>>
>> same as eggrolls. Where I lived on Lung Guyland the population was
>>
>> quickly changing to Caribbean, the best Jamaican patties
>>
>> (deep fried rather than baked) were made at Chinese take outs, jerk
>>
>> chicken too... those Chinese cooks made a sauce hotter than any sauce
>>
>> you ever poured from a bottle. When asked for "hot" they'd grin, nod,
>>
>> and say speecy, speecy, speecy... the sauce they concocted was like
>>
>> comparing your lighter fluid bottled sauce to rocket fuel.
>
> This explains why a North American person would think that gyozas are deep fried. We call that stuff crispy gau gee which is redundant because I've never seen gau gee prepaired any other way than deep fried. I love that stuff and the kids love it too. Crispy won ton is not redundant because won tons can be prepaired in many ways.
>

These look very tasty:

http://www.qlkitchen.com/deep-fried-prawn-gyoza/

INGREDIENTS / BAHAN-BAHAN
1 packet FIGO Prawn Dumpling (10 pieces)
Cooking oil for deep frying
Thai dipping sauce (A):
2 tablespoons fish sauce
1 red chili, chopped finely
3 stalks coriander leaves, chopped
2 tablespoons lime juice
1 tablespoon fine granulated sugar (or to taste)
INSTRUCTIONS / CARA-CARA
Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave aside.
Heat about 200ml cooking oil in a small saucepan until almost smoky
(about 180C if you have a deep-frying thermometer). To check if the oil
is hot enough, dip a wooden chopstick into the oil, bubbles will appear
immediately around the tip of the chopstick when the oil is hot enough.
Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
the hot oil and fry for 2 minutes on medium-low heat until golden brown,
turning every now and then to fry evenly.
Remove the fried gyozas from the hot oil with a pair of tongs and drain
off the oil with some paper towels.
Serve immediately with the dipping sauce.

On 9/8/2014 1:17 PM, Dave Smith wrote:
> On 2014-09-08 2:28 PM, Michel Boucher wrote:
>> Swertz > wrote in
>> :
>>
>>> No, you really meant to say raviolo and are just back peddling
>>> again. Stick to the OT troll threads like you usually do,
>>> since you don't know jack shit about cuisine.
>>
>> Ha! YOU are the one who weaseled his way out of my plonk file, so
>> that makes YOU the troll.
>>
>> *plonk*
>>
>
>
> Sad isn't it. A person is really throwing in the towel and admitting was
> a sad, sad lower when he has to keep nymshifting to be heard because he
> knows the people he intent on annoying have him filtered.


Look at it this way, it's thrown a real kink into his redolent
group-killing act.

On 9/8/2014 1:41 PM, Michel Boucher wrote:
> dsi1 > wrote in news:9490e533-eadd-4f8f-bc3c-
> :
>
>> But... but... proper spelling and punction is important, right?
>
> For you, yes. You obviously feel you need to be careful, but this
> is more like a conversation and not a formal essay.
>
> Do you punct as you speak?
>
Only with a Pict...

On 9/8/2014 2:15 PM, Michel Boucher wrote:
> dsi1 > wrote in
> :
>
>> Thanks for clarification. I thought you were some kind of
>> spelling/style netcop since you brought up the matter of my
>> inadequate spelling/usage. You best get used to it. :-)
>
> I think it's important when people quote something that they make
> some effort to make sure it is correct. The Internet is there to
> help you find the correct term. There is no excuse for getting
> those things wrong.
>
> There have been a number of "foreign" recipe names and ingredients
> here which have been misspelled, all of which makes searching and
> identification practically pointless.
>
> And I do like punctuation, and I use it, but I don't insist others
> do unless it creates confusion, as in the famous case of Eats
> Shoots and Leaves / Eats, Shoots and Leaves. The second has
> completely different meaning from the first.
>
> Hint: One is a koala, the other is a gunslinger.
>
They let Koalas use guns in Oz?

On 9/8/2014 3:20 PM, dsi1 wrote:
> On Sunday, September 7, 2014 2:22:27 PM UTC-10, theszak wrote:
>> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>>
>> http://www.beijingtokyomit.com/chinese_menu.html
>
> I'm just glad that, in this day and age, ravioli and kim chee can coexist harmoniously on the same menu. It's all good.
>
Ditto that!

:-)

On 9/8/2014 12:11 PM, Mayo wrote:
> On 9/8/2014 1:06 PM, dsi1 wrote:
>> On Monday, September 8, 2014 8:00:41 AM UTC-10, Brooklyn1 wrote:
>>> On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz >
>>>
>>> wrote:
>>>
>>>
>>>
>>>> On Mon, 8 Sep 2014 07:27:13 -0700 (PDT), Helpful person wrote:
>>>
>>>>
>>>
>>>>> On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher wrote:
>>>
>>>>>>
>>>
>>>>>> However, one thing you will never see in a raviolo is cheese. and
>>>
>>>>>> they are boiled, not deep fried like the potsticker family.
>>>
>>>>>>
>>>
>>>>> That's a bit picky, especially as you don't know how potstickers are
>>>
>>>>> cooked. They are not deep fried, but pan fried till they stick to the
>>>
>>>>> pan. Then they are released with liquid, usually broth.
>>>
>>>>
>>>
>>>> You would never add (more) liquid to the pan once the potstickers are
>>>
>>>> crispy on the bottom. You either scrape them off with a thin metal
>>>
>>>> spatula, or - since the advent of Teflon - use a non-stick pan (in
>>>
>>>> which case some scraping may still be required).
>>>
>>>>
>>>
>>>> -sw
>>>
>>>
>>>
>>> Every Chinese restaurant I've been to deep fries... I've never seen
>>>
>>> teflon used in any Chinese restaurant, they wouldn't be in business
>>>
>>> long using teflon coated woks. In US Chinese restaurants
>>>
>>> deep fried wontons are a very common side dish... cooked exactly the
>>>
>>> same as eggrolls. Where I lived on Lung Guyland the population was
>>>
>>> quickly changing to Caribbean, the best Jamaican patties
>>>
>>> (deep fried rather than baked) were made at Chinese take outs, jerk
>>>
>>> chicken too... those Chinese cooks made a sauce hotter than any sauce
>>>
>>> you ever poured from a bottle. When asked for "hot" they'd grin, nod,
>>>
>>> and say speecy, speecy, speecy... the sauce they concocted was like
>>>
>>> comparing your lighter fluid bottled sauce to rocket fuel.
>>
>> This explains why a North American person would think that gyozas are
>> deep fried. We call that stuff crispy gau gee which is redundant
>> because I've never seen gau gee prepaired any other way than deep
>> fried. I love that stuff and the kids love it too. Crispy won ton is
>> not redundant because won tons can be prepaired in many ways.
>>
>
> These look very tasty:
>
> http://www.qlkitchen.com/deep-fried-prawn-gyoza/
>
> INGREDIENTS / BAHAN-BAHAN
> 1 packet FIGO Prawn Dumpling (10 pieces)
> Cooking oil for deep frying
> Thai dipping sauce (A):
> 2 tablespoons fish sauce
> 1 red chili, chopped finely
> 3 stalks coriander leaves, chopped
> 2 tablespoons lime juice
> 1 tablespoon fine granulated sugar (or to taste)
> INSTRUCTIONS / CARA-CARA
> Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave aside.
> Heat about 200ml cooking oil in a small saucepan until almost smoky
> (about 180C if you have a deep-frying thermometer). To check if the oil
> is hot enough, dip a wooden chopstick into the oil, bubbles will appear
> immediately around the tip of the chopstick when the oil is hot enough.
> Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
> the hot oil and fry for 2 minutes on medium-low heat until golden brown,
> turning every now and then to fry evenly.
> Remove the fried gyozas from the hot oil with a pair of tongs and drain
> off the oil with some paper towels.
> Serve immediately with the dipping sauce.
>
>

I'd eat it for sure. The one and only time that I made mandoo was about
35 years ago. My wife taught me how to make those things. Boy they were
tasty! I cooked them the traditional way - simmering the mandoo with
some water in a pan until the pan was dry and then finishing it off by
frying. That took way too long so I finished most of them by deep
frying. She took some to work and I took some to work. People just love
that stuff. Even the gruff boss of the printshop really enjoyed himself.
That was a strange thing to see.

Unfortunately, I didn't enjoy stuffing the wrappers and putting the
proper ornamental frills on the sealed edges - I don't have the
temperament for that tedious work. So I never was interested in making
it again. That's the breaks.

On 2014-09-08, dsi1 > wrote:

> This explains why a North American person would think that gyozas
> are deep fried.

I'm not sure you can explain how a "North American person" would even
know what a gyoza is. I, for one, have never even heard the term and
I love Japanese cooking. I usta buy em' all the time, and the
Japanese guy who owned the place called 'em "Japanese potstickers",
which is how I cooked them and they were the best "potstickers" I ever
tasted.

Some things some ppl in this thread obviously don't know:

http://www.japan-guide.com/r/e107.html

nb

On 9/9/2014 2:57 AM, dsi1 wrote:
> On 9/8/2014 12:11 PM, Mayo wrote:
>> On 9/8/2014 1:06 PM, dsi1 wrote:
>>> On Monday, September 8, 2014 8:00:41 AM UTC-10, Brooklyn1 wrote:
>>>> On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz >
>>>>
>>>> wrote:
>>>>
>>>>
>>>>
>>>>> On Mon, 8 Sep 2014 07:27:13 -0700 (PDT), Helpful person wrote:
>>>>
>>>>>
>>>>
>>>>>> On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher wrote:
>>>>
>>>>>>>
>>>>
>>>>>>> However, one thing you will never see in a raviolo is cheese. and
>>>>
>>>>>>> they are boiled, not deep fried like the potsticker family.
>>>>
>>>>>>>
>>>>
>>>>>> That's a bit picky, especially as you don't know how potstickers are
>>>>
>>>>>> cooked. They are not deep fried, but pan fried till they stick to
>>>>>> the
>>>>
>>>>>> pan. Then they are released with liquid, usually broth.
>>>>
>>>>>
>>>>
>>>>> You would never add (more) liquid to the pan once the potstickers are
>>>>
>>>>> crispy on the bottom. You either scrape them off with a thin metal
>>>>
>>>>> spatula, or - since the advent of Teflon - use a non-stick pan (in
>>>>
>>>>> which case some scraping may still be required).
>>>>
>>>>>
>>>>
>>>>> -sw
>>>>
>>>>
>>>>
>>>> Every Chinese restaurant I've been to deep fries... I've never seen
>>>>
>>>> teflon used in any Chinese restaurant, they wouldn't be in business
>>>>
>>>> long using teflon coated woks. In US Chinese restaurants
>>>>
>>>> deep fried wontons are a very common side dish... cooked exactly the
>>>>
>>>> same as eggrolls. Where I lived on Lung Guyland the population was
>>>>
>>>> quickly changing to Caribbean, the best Jamaican patties
>>>>
>>>> (deep fried rather than baked) were made at Chinese take outs, jerk
>>>>
>>>> chicken too... those Chinese cooks made a sauce hotter than any sauce
>>>>
>>>> you ever poured from a bottle. When asked for "hot" they'd grin, nod,
>>>>
>>>> and say speecy, speecy, speecy... the sauce they concocted was like
>>>>
>>>> comparing your lighter fluid bottled sauce to rocket fuel.
>>>
>>> This explains why a North American person would think that gyozas are
>>> deep fried. We call that stuff crispy gau gee which is redundant
>>> because I've never seen gau gee prepaired any other way than deep
>>> fried. I love that stuff and the kids love it too. Crispy won ton is
>>> not redundant because won tons can be prepaired in many ways.
>>>
>>
>> These look very tasty:
>>
>> http://www.qlkitchen.com/deep-fried-prawn-gyoza/
>>
>> INGREDIENTS / BAHAN-BAHAN
>> 1 packet FIGO Prawn Dumpling (10 pieces)
>> Cooking oil for deep frying
>> Thai dipping sauce (A):
>> 2 tablespoons fish sauce
>> 1 red chili, chopped finely
>> 3 stalks coriander leaves, chopped
>> 2 tablespoons lime juice
>> 1 tablespoon fine granulated sugar (or to taste)
>> INSTRUCTIONS / CARA-CARA
>> Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave
>> aside.
>> Heat about 200ml cooking oil in a small saucepan until almost smoky
>> (about 180C if you have a deep-frying thermometer). To check if the oil
>> is hot enough, dip a wooden chopstick into the oil, bubbles will appear
>> immediately around the tip of the chopstick when the oil is hot enough.
>> Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
>> the hot oil and fry for 2 minutes on medium-low heat until golden brown,
>> turning every now and then to fry evenly.
>> Remove the fried gyozas from the hot oil with a pair of tongs and drain
>> off the oil with some paper towels.
>> Serve immediately with the dipping sauce.
>>
>>
>
> I'd eat it for sure.

I'm going to make sure it's the first thing into my new fryer oil.

> The one and only time that I made mandoo was about
> 35 years ago. My wife taught me how to make those things. Boy they were
> tasty! I cooked them the traditional way - simmering the mandoo with
> some water in a pan until the pan was dry and then finishing it off by
> frying. That took way too long so I finished most of them by deep
> frying. She took some to work and I took some to work. People just love
> that stuff. Even the gruff boss of the printshop really enjoyed himself.
> That was a strange thing to see.
>
> Unfortunately, I didn't enjoy stuffing the wrappers and putting the
> proper ornamental frills on the sealed edges - I don't have the
> temperament for that tedious work. So I never was interested in making
> it again. That's the breaks.


It's a Zen thing, you have to feel the pleats!

On 2014-09-09, Sqwertz > wrote:

> The first time I ever heard the term "gyoza" was at Trader Joes, 22
> years ago.

I'd go to TJs, stumble around, buy some cheese and a couple packs of
cioppino, then hit the wines. Never saw gyozas.

> If you've never heard of them until now, then your
> Japanese restaurant circle was very limited.

No argument, there.

> American-Chinese restaurants usually call them potstickers.....

This might have been a ramen shop. I wasn't into ramen, back then, so
didn't notice. The Japanese owner didn't even offer his gyosas on the
menu. It was an off-the-menu item he offered those in the know, which
I obviously was not. But, his gyosas were good enough to keep me
coming back again and again. At least until he went belly up.
Shoulda put them gyosas on the main menu.

nb

On 9/9/2014 9:13 AM, Sqwertz wrote:
>> This explains why a North American person would think that gyozas are deep fried.
> No, only Sheldon and people who eat at cheap Chinese places think
> that.

Shut up Yappy, it's already been documented that deep-fried gyoza are
not just a North American thing.

On 9/9/2014 10:41 AM, Sqwertz wrote:
> The first time I ever heard the term "gyoza" was at Trader Joes, 22
> years ago.

That's nice, now bugger off out of here.

On 9/9/2014 11:44 AM, Sqwertz wrote:
> Gyoza have been a staple in the freezer section of TJ's for over 20
> years.

That's nice, anything else glaringly obvious you need to share with us
today?

No?

Please levae then.

On 2014-09-09, Sqwertz > wrote:


> Gyoza have been a staple in the freezer section of TJ's for over 20
> years.

So what? I probably thought it was Mexican (Goya).

Quite frankly, I learned early that TJs frozen processed foods suck,
big time! About the only thing I ever bought in their freezer section
was their cioppino (once astonishingly excellent) and their
cheesecake. All the rest of it was horrible, bordering on inedible.
Worst pizzas on the planet, Mexican food that would gag a starving
goat, sawdust Italian, cardboard Asian, etc. Sorry, but the only
thing that kept me returning to TJs was their 2$CHK and the cheese,
which unfortunately became steadily lower in quality as time passed.
By time TJs finally built a store in my emerging town, I'd pretty much
abandoned them as a source of food, all their foods being more food
curiosities than serious food basics.

nb

On 9/9/2014 6:26 AM, notbob wrote:
> On 2014-09-08, dsi1 > wrote:
>
>> This explains why a North American person would think that gyozas
>> are deep fried.
>
> I'm not sure you can explain how a "North American person" would even
> know what a gyoza is. I, for one, have never even heard the term and
> I love Japanese cooking. I usta buy em' all the time, and the
> Japanese guy who owned the place called 'em "Japanese potstickers",
> which is how I cooked them and they were the best "potstickers" I ever
> tasted.
>
> Some things some ppl in this thread obviously don't know:
>
> http://www.japan-guide.com/r/e107.html
>
> nb
>

Beats me how things are on the mainland. Over here, the place is
crawling with ramen shops and places to get bentos. It never occurred to
me that people don't eat gyoza over there. I've been eating a lot of
gyoza but rarely order the stuff - it just comes alongside a bowl of
ramen or Japan curry. To tell you the truth, I'm getting sick of the
stuff.

On Wednesday, September 10, 2014 2:26:07 AM UTC+10, notbob wrote:
> On 2014-09-08, dsi1 > wrote:
>
> > This explains why a North American person would think that gyozas
> > are deep fried.
>
> I'm not sure you can explain how a "North American person" would even
> know what a gyoza is. I, for one, have never even heard the term and
> I love Japanese cooking. I usta buy em' all the time, and the
> Japanese guy who owned the place called 'em "Japanese potstickers",
> which is how I cooked them and they were the best "potstickers" I ever
> tasted.
>
> Some things some ppl in this thread obviously don't know:
>
> http://www.japan-guide.com/r/e107.html

Sure. "Gyoza" = "jiaozi", not "guotie" (it's a loanword from a Chinese language, and written in the same Chinese characters). Just as jiaozi can be pan-fried, boiled, steamed, deep-fried, so can gyoza.

Japanese and Korean-Japanese restaurants around here usually call them gyoza; lots of the Japanese menu items are transliterated rather than translated.

On 9/9/2014 6:57 AM, Mayo wrote:
> On 9/9/2014 2:57 AM, dsi1 wrote:
>> On 9/8/2014 12:11 PM, Mayo wrote:
>>> On 9/8/2014 1:06 PM, dsi1 wrote:
>>>> On Monday, September 8, 2014 8:00:41 AM UTC-10, Brooklyn1 wrote:
>>>>> On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz >
>>>>>
>>>>> wrote:
>>>>>
>>>>>
>>>>>
>>>>>> On Mon, 8 Sep 2014 07:27:13 -0700 (PDT), Helpful person wrote:
>>>>>
>>>>>>
>>>>>
>>>>>>> On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher
>>>>>>> wrote:
>>>>>
>>>>>>>>
>>>>>
>>>>>>>> However, one thing you will never see in a raviolo is cheese. and
>>>>>
>>>>>>>> they are boiled, not deep fried like the potsticker family.
>>>>>
>>>>>>>>
>>>>>
>>>>>>> That's a bit picky, especially as you don't know how potstickers are
>>>>>
>>>>>>> cooked. They are not deep fried, but pan fried till they stick to
>>>>>>> the
>>>>>
>>>>>>> pan. Then they are released with liquid, usually broth.
>>>>>
>>>>>>
>>>>>
>>>>>> You would never add (more) liquid to the pan once the potstickers are
>>>>>
>>>>>> crispy on the bottom. You either scrape them off with a thin metal
>>>>>
>>>>>> spatula, or - since the advent of Teflon - use a non-stick pan (in
>>>>>
>>>>>> which case some scraping may still be required).
>>>>>
>>>>>>
>>>>>
>>>>>> -sw
>>>>>
>>>>>
>>>>>
>>>>> Every Chinese restaurant I've been to deep fries... I've never seen
>>>>>
>>>>> teflon used in any Chinese restaurant, they wouldn't be in business
>>>>>
>>>>> long using teflon coated woks. In US Chinese restaurants
>>>>>
>>>>> deep fried wontons are a very common side dish... cooked exactly the
>>>>>
>>>>> same as eggrolls. Where I lived on Lung Guyland the population was
>>>>>
>>>>> quickly changing to Caribbean, the best Jamaican patties
>>>>>
>>>>> (deep fried rather than baked) were made at Chinese take outs, jerk
>>>>>
>>>>> chicken too... those Chinese cooks made a sauce hotter than any sauce
>>>>>
>>>>> you ever poured from a bottle. When asked for "hot" they'd grin, nod,
>>>>>
>>>>> and say speecy, speecy, speecy... the sauce they concocted was like
>>>>>
>>>>> comparing your lighter fluid bottled sauce to rocket fuel.
>>>>
>>>> This explains why a North American person would think that gyozas are
>>>> deep fried. We call that stuff crispy gau gee which is redundant
>>>> because I've never seen gau gee prepaired any other way than deep
>>>> fried. I love that stuff and the kids love it too. Crispy won ton is
>>>> not redundant because won tons can be prepaired in many ways.
>>>>
>>>
>>> These look very tasty:
>>>
>>> http://www.qlkitchen.com/deep-fried-prawn-gyoza/
>>>
>>> INGREDIENTS / BAHAN-BAHAN
>>> 1 packet FIGO Prawn Dumpling (10 pieces)
>>> Cooking oil for deep frying
>>> Thai dipping sauce (A):
>>> 2 tablespoons fish sauce
>>> 1 red chili, chopped finely
>>> 3 stalks coriander leaves, chopped
>>> 2 tablespoons lime juice
>>> 1 tablespoon fine granulated sugar (or to taste)
>>> INSTRUCTIONS / CARA-CARA
>>> Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave
>>> aside.
>>> Heat about 200ml cooking oil in a small saucepan until almost smoky
>>> (about 180C if you have a deep-frying thermometer). To check if the oil
>>> is hot enough, dip a wooden chopstick into the oil, bubbles will appear
>>> immediately around the tip of the chopstick when the oil is hot enough.
>>> Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
>>> the hot oil and fry for 2 minutes on medium-low heat until golden brown,
>>> turning every now and then to fry evenly.
>>> Remove the fried gyozas from the hot oil with a pair of tongs and drain
>>> off the oil with some paper towels.
>>> Serve immediately with the dipping sauce.
>>>
>>>
>>
>> I'd eat it for sure.
>
> I'm going to make sure it's the first thing into my new fryer oil.

Congrats on the fresh oil. Fresh oil is a wonderful thing and speaks of
new beginnings and of all those good things to come.
>
>> The one and only time that I made mandoo was about
>> 35 years ago. My wife taught me how to make those things. Boy they were
>> tasty! I cooked them the traditional way - simmering the mandoo with
>> some water in a pan until the pan was dry and then finishing it off by
>> frying. That took way too long so I finished most of them by deep
>> frying. She took some to work and I took some to work. People just love
>> that stuff. Even the gruff boss of the printshop really enjoyed himself.
>> That was a strange thing to see.
>>
>> Unfortunately, I didn't enjoy stuffing the wrappers and putting the
>> proper ornamental frills on the sealed edges - I don't have the
>> temperament for that tedious work. So I never was interested in making
>> it again. That's the breaks.
>
>
> It's a Zen thing, you have to feel the pleats!

I'm more contemplative now than I was in my early twenties so yeah, it
might suit me better these days.

On 9/9/2014 2:19 PM, dsi1 wrote:
> On 9/9/2014 6:57 AM, Mayo wrote:
>> On 9/9/2014 2:57 AM, dsi1 wrote:
>>> On 9/8/2014 12:11 PM, Mayo wrote:
>>>> On 9/8/2014 1:06 PM, dsi1 wrote:
>>>>> On Monday, September 8, 2014 8:00:41 AM UTC-10, Brooklyn1 wrote:
>>>>>> On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz >
>>>>>>
>>>>>> wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>> On Mon, 8 Sep 2014 07:27:13 -0700 (PDT), Helpful person wrote:
>>>>>>
>>>>>>>
>>>>>>
>>>>>>>> On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher
>>>>>>>> wrote:
>>>>>>
>>>>>>>>>
>>>>>>
>>>>>>>>> However, one thing you will never see in a raviolo is cheese. and
>>>>>>
>>>>>>>>> they are boiled, not deep fried like the potsticker family.
>>>>>>
>>>>>>>>>
>>>>>>
>>>>>>>> That's a bit picky, especially as you don't know how potstickers
>>>>>>>> are
>>>>>>
>>>>>>>> cooked. They are not deep fried, but pan fried till they stick to
>>>>>>>> the
>>>>>>
>>>>>>>> pan. Then they are released with liquid, usually broth.
>>>>>>
>>>>>>>
>>>>>>
>>>>>>> You would never add (more) liquid to the pan once the potstickers
>>>>>>> are
>>>>>>
>>>>>>> crispy on the bottom. You either scrape them off with a thin metal
>>>>>>
>>>>>>> spatula, or - since the advent of Teflon - use a non-stick pan (in
>>>>>>
>>>>>>> which case some scraping may still be required).
>>>>>>
>>>>>>>
>>>>>>
>>>>>>> -sw
>>>>>>
>>>>>>
>>>>>>
>>>>>> Every Chinese restaurant I've been to deep fries... I've never seen
>>>>>>
>>>>>> teflon used in any Chinese restaurant, they wouldn't be in business
>>>>>>
>>>>>> long using teflon coated woks. In US Chinese restaurants
>>>>>>
>>>>>> deep fried wontons are a very common side dish... cooked exactly the
>>>>>>
>>>>>> same as eggrolls. Where I lived on Lung Guyland the population was
>>>>>>
>>>>>> quickly changing to Caribbean, the best Jamaican patties
>>>>>>
>>>>>> (deep fried rather than baked) were made at Chinese take outs, jerk
>>>>>>
>>>>>> chicken too... those Chinese cooks made a sauce hotter than any sauce
>>>>>>
>>>>>> you ever poured from a bottle. When asked for "hot" they'd grin,
>>>>>> nod,
>>>>>>
>>>>>> and say speecy, speecy, speecy... the sauce they concocted was like
>>>>>>
>>>>>> comparing your lighter fluid bottled sauce to rocket fuel.
>>>>>
>>>>> This explains why a North American person would think that gyozas are
>>>>> deep fried. We call that stuff crispy gau gee which is redundant
>>>>> because I've never seen gau gee prepaired any other way than deep
>>>>> fried. I love that stuff and the kids love it too. Crispy won ton is
>>>>> not redundant because won tons can be prepaired in many ways.
>>>>>
>>>>
>>>> These look very tasty:
>>>>
>>>> http://www.qlkitchen.com/deep-fried-prawn-gyoza/
>>>>
>>>> INGREDIENTS / BAHAN-BAHAN
>>>> 1 packet FIGO Prawn Dumpling (10 pieces)
>>>> Cooking oil for deep frying
>>>> Thai dipping sauce (A):
>>>> 2 tablespoons fish sauce
>>>> 1 red chili, chopped finely
>>>> 3 stalks coriander leaves, chopped
>>>> 2 tablespoons lime juice
>>>> 1 tablespoon fine granulated sugar (or to taste)
>>>> INSTRUCTIONS / CARA-CARA
>>>> Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave
>>>> aside.
>>>> Heat about 200ml cooking oil in a small saucepan until almost smoky
>>>> (about 180C if you have a deep-frying thermometer). To check if the oil
>>>> is hot enough, dip a wooden chopstick into the oil, bubbles will appear
>>>> immediately around the tip of the chopstick when the oil is hot enough.
>>>> Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
>>>> the hot oil and fry for 2 minutes on medium-low heat until golden
>>>> brown,
>>>> turning every now and then to fry evenly.
>>>> Remove the fried gyozas from the hot oil with a pair of tongs and drain
>>>> off the oil with some paper towels.
>>>> Serve immediately with the dipping sauce.
>>>>
>>>>
>>>
>>> I'd eat it for sure.
>>
>> I'm going to make sure it's the first thing into my new fryer oil.
>
> Congrats on the fresh oil. Fresh oil is a wonderful thing and speaks of
> new beginnings and of all those good things to come.

Hee hee!

It also speaks of a recent Costco run...

>>
>>> The one and only time that I made mandoo was about
>>> 35 years ago. My wife taught me how to make those things. Boy they were
>>> tasty! I cooked them the traditional way - simmering the mandoo with
>>> some water in a pan until the pan was dry and then finishing it off by
>>> frying. That took way too long so I finished most of them by deep
>>> frying. She took some to work and I took some to work. People just love
>>> that stuff. Even the gruff boss of the printshop really enjoyed himself.
>>> That was a strange thing to see.
>>>
>>> Unfortunately, I didn't enjoy stuffing the wrappers and putting the
>>> proper ornamental frills on the sealed edges - I don't have the
>>> temperament for that tedious work. So I never was interested in making
>>> it again. That's the breaks.
>>
>>
>> It's a Zen thing, you have to feel the pleats!
>
> I'm more contemplative now than I was in my early twenties so yeah, it
> might suit me better these days.

And what a wonderful thing to pass on to a growing granddaughter too, eh?

On 9/9/2014 10:40 AM, Mayo wrote:
>
> And what a wonderful thing to pass on to a growing granddaughter too, eh?

I think that would be a worthy goal.

On 9/9/2014 2:49 PM, dsi1 wrote:
> On 9/9/2014 10:40 AM, Mayo wrote:
>>
>> And what a wonderful thing to pass on to a growing granddaughter too, eh?
>
> I think that would be a worthy goal.

One day she'll have her own steamy kitchen with bright little helpers in
tow.

On 9/9/2014 11:17 AM, Mayo wrote:
> On 9/9/2014 2:49 PM, dsi1 wrote:
>> On 9/9/2014 10:40 AM, Mayo wrote:
>>>
>>> And what a wonderful thing to pass on to a growing granddaughter too,
>>> eh?
>>
>> I think that would be a worthy goal.
>
> One day she'll have her own steamy kitchen with bright little helpers in
> tow.

That might be possible. Her dad has the potential to be an excellent
chef. At barely 20, he's a banquet chef at a local restaurant. 2 years
ago, he was their dishwasher. One day, we wants to own a restaurant -
either that, or be a DJ. :-)

On 9/9/2014 4:30 PM, dsi1 wrote:
> On 9/9/2014 11:17 AM, Mayo wrote:
>> On 9/9/2014 2:49 PM, dsi1 wrote:
>>> On 9/9/2014 10:40 AM, Mayo wrote:
>>>>
>>>> And what a wonderful thing to pass on to a growing granddaughter too,
>>>> eh?
>>>
>>> I think that would be a worthy goal.
>>
>> One day she'll have her own steamy kitchen with bright little helpers in
>> tow.
>
> That might be possible. Her dad has the potential to be an excellent
> chef. At barely 20, he's a banquet chef at a local restaurant. 2 years
> ago, he was their dishwasher. One day, we wants to own a restaurant -
> either that, or be a DJ. :-)

Lol!

So many choices at that young age, eh?

So why not...BOTH?

For a while anyway.

On 2014-09-09, dsi1 > wrote:

> gyoza but rarely order the stuff - it just comes alongside a bowl of
> ramen or Japan curry. To tell you the truth, I'm getting sick of the
> stuff.

I should be so lucky. Here, in the CO Rockies boonies, we don't have
even a good Chinese place. I cook better! Although, never tried
gyo[sz]a. Might be easier than trying to find a proper wrap for fried
spring rolls.

nb

On 2014-09-10, Sqwertz > wrote:

> As for cheesecake, I would never buy cheesecake unless it was made
> with blue cheese and caramel.

I'd be all over that one! I usta buy TJs NYC cheesecake. Cost a
little more, but was seriously good.

nb

On 9/9/2014 11:33 PM, Sqwertz wrote:
> As for cheesecake, I would never buy cheesecake unless it was made
> with blue cheese and caramel.
>
> -sw

Can you stop posting from your toilet, please...

On Tuesday, September 9, 2014 12:44:44 PM UTC-10, Mayo wrote:
> On 9/9/2014 4:30 PM, dsi1 wrote:
>
> > On 9/9/2014 11:17 AM, Mayo wrote:
>
> >> On 9/9/2014 2:49 PM, dsi1 wrote:
>
> >>> On 9/9/2014 10:40 AM, Mayo wrote:
>
> >>>>
>
> >>>> And what a wonderful thing to pass on to a growing granddaughter too,
>
> >>>> eh?
>
> >>>
>
> >>> I think that would be a worthy goal.
>
> >>
>
> >> One day she'll have her own steamy kitchen with bright little helpers in
>
> >> tow.
>
> >
>
> > That might be possible. Her dad has the potential to be an excellent
>
> > chef. At barely 20, he's a banquet chef at a local restaurant. 2 years
>
> > ago, he was their dishwasher. One day, we wants to own a restaurant -
>
> > either that, or be a DJ. :-)
>
>
>
> Lol!
>
>
>
> So many choices at that young age, eh?
>

It's a great thing about hyperactive people - it's tough to keep them down. Teachers don't care for them because they won't keep their butts in the seat but once they get out into the real world, they are as tigers.

>
>
> So why not...BOTH?
>
>
>
> For a while anyway.

That's with I say but I don't really know what's involved in either to any great depth.

On Tuesday, September 9, 2014 1:33:03 PM UTC-10, notbob wrote:
> On 2014-09-09, dsi1 > wrote:
>
>
>
> > gyoza but rarely order the stuff - it just comes alongside a bowl of
>
> > ramen or Japan curry. To tell you the truth, I'm getting sick of the
>
> > stuff.
>
>
>
> I should be so lucky. Here, in the CO Rockies boonies, we don't have
>
> even a good Chinese place. I cook better! Although, never tried
>
> gyo[sz]a. Might be easier than trying to find a proper wrap for fried
>
> spring rolls.
>
>
>
> nb

Being without a Chinese restaurant is a sad state to be in. My dad was in Sweden and a guy in a Chinese restaurant told him he could fix him up a bowl of real Hawaiian saimin. It turned out to be spaghetti with chicken soup. Ha ha what a burn!