The old work gang used to go out for Japanese food every once in a while, but
they have moved on. So I would like to try making some simple dishes at home.
Emphasis on "simple."

For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
lettuce salad.

Do people have tiny deep fryers at home?

On 6/10/2015 11:43 PM, wrote:
> The old work gang used to go out for Japanese food every once in a while, but
> they have moved on. So I would like to try making some simple dishes at home.
> Emphasis on "simple."
>
> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> lettuce salad.
>
> Do people have tiny deep fryers at home?
>

I do a bit of Japanese food. I like this book a lot: "Japanese Cooking,
a Simple Art", by Shizuo Tsuji. I see that there is a fairly recent
version available, but the one I have, which is from around 35 years
ago, is just fine. It looks like there are many available used, cheap.

I personally don't do much deep frying, not so much because I don't like
deep-fried foods, but mainly because I don't care for the mess it makes,
and the calories that come with it. In any event, this book is good for
someone interested in Japanese cooking.

On 6/10/2015 9:43 PM, wrote:
> The old work gang used to go out for Japanese food every once in a while, but
> they have moved on. So I would like to try making some simple dishes at home.
> Emphasis on "simple."
>
> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> lettuce salad.
>
> Do people have tiny deep fryers at home?
>

I do, yes.

On Thursday, June 11, 2015 at 1:43:53 PM UTC+10, wrote:
> The old work gang used to go out for Japanese food every once in a while, but
> they have moved on. So I would like to try making some simple dishes at home.
> Emphasis on "simple."
>
> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> lettuce salad.
>
> Do people have tiny deep fryers at home?

Small saucepan/pot with maybe 2-3cm/1" of oil works OK for small-scale Japanese deep frying.

Don't cook Japanese much. Sometimes soups.

On Wednesday, June 10, 2015 at 11:43:53 PM UTC-4, wrote:
> The old work gang used to go out for Japanese food every once in a while, but
> they have moved on. So I would like to try making some simple dishes at home.
> Emphasis on "simple."
>
> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> lettuce salad.
>
> Do people have tiny deep fryers at home?

I do a little Japanese cooking at home, but no deep frying. I rarely
order deep-fried food at Japanese restaurants, anyway.

Teriyaki should be simple enough to do at home. I like zaru soba,
and occasionally make it at home. We've also made sushi at home,
but it's difficult to get any sort of variety, and neither of us
wants to make a meal of (for example) exclusively tekka maki.

Cindy Hamilton

On 6/11/2015 11:13 AM, Sqwertz wrote:
> I strain it if it gets sediment.



_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On Wednesday, June 10, 2015 at 11:43:53 PM UTC-4, wrote:
> The old work gang used to go out for Japanese food every once in a while, but
> they have moved on. So I would like to try making some simple dishes at home.
> Emphasis on "simple."
>
> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> lettuce salad.
>
> Do people have tiny deep fryers at home?

Well, tempura is something we pig out on, on occasion. Lots of random
veggies, lots of random seafood[1], in a nice light rice flour batter.
With a gingery rice-vinegary salad and sushi (rice) topped with sesame
seeds or tobiko, sometimes pickled vegetables. Saki.
All easy.

For deep frying, I now use my fondue pot, which can heat oil up to
frying temperatures. This one:

<http://www.amazon.com/gp/product/B007QXZ5W2/ref=s9_simh_gw_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_ rd_s=desktop-2&pf_rd_r=0KK4DASQWA98G6X29A6M&pf_rd_t=36701&pf_rd _p=2091268722&pf_rd_i=desktop>

It cleans up very easily.

[1] They sell bags of frozen "weird sea creatures," (as I call them
to tease Mrs. Beitel), intended for paella, in the supermarket. It makes a good source of seafood to tempura-ize beyond the usual suspects..

--
Silvar Beitel

On Thursday, June 11, 2015 at 9:23:03 AM UTC-10, wrote:
> On Wednesday, June 10, 2015 at 11:43:53 PM UTC-4, wrote:
> > The old work gang used to go out for Japanese food every once in a while, but
> > they have moved on. So I would like to try making some simple dishes at home.
> > Emphasis on "simple."
> >
> > For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> > lettuce salad.
> >
> > Do people have tiny deep fryers at home?
>
> Well, tempura is something we pig out on, on occasion. Lots of random
> veggies, lots of random seafood[1], in a nice light rice flour batter.
> With a gingery rice-vinegary salad and sushi (rice) topped with sesame
> seeds or tobiko, sometimes pickled vegetables. Saki.
> All easy.
>
> For deep frying, I now use my fondue pot, which can heat oil up to
> frying temperatures. This one:
>
> <http://www.amazon.com/gp/product/B007QXZ5W2/ref=s9_simh_gw_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_ rd_s=desktop-2&pf_rd_r=0KK4DASQWA98G6X29A6M&pf_rd_t=36701&pf_rd _p=2091268722&pf_rd_i=desktop>
>
> It cleans up very easily.
>
> [1] They sell bags of frozen "weird sea creatures," (as I call them
> to tease Mrs. Beitel), intended for paella, in the supermarket. It makes a good source of seafood to tempura-ize beyond the usual suspects..

My mother-in-law once forced me to taste her Korean soup - boy that was terrifying. It was blood red with little fishes and baby octopus. I didn't know if it was soup or a bloody aquarium of red-hot floating death. My wife and her mom were right there next to me waiting for me to try some - that was some awful experience. That's Koreans for you...

>
> --
> Silvar Beitel

On Thursday, June 11, 2015 at 10:13:55 AM UTC-7, Sqwertz wrote:
> On Thu, 11 Jun 2015 06:38:31 -0600, Janet B wrote:
>
> > On Wed, 10 Jun 2015 23:09:56 -0700 (PDT),
> > wrote:
> >
> >>Size and counter space is an issue. My slow cooker is a deep fryer
> >>when I take the crock out, but it is perceived to be annoying.
> >>I think I could get away with something with the footprint of a
> >>toaster, for example.
> >
> > A lot of the little fryers do not have removable pans. Without the
> > removable pan, emptying the oil leaves dribbles on the sides of the
> > fryer. It never wipes up well around controls or the creases and it
> > just gets grotty. I have a big fryer, but hardly ever get it out
> > because of the footprint.
>
> I just have an old pan filled with oil on the stove. The lid stays on
> it when not in use. I strain it if it gets sediment. And throw it
> away when it gets old. I never understood why people need or want a
> separate gadget just to deep fry.
>

Ah. My early experiments with deep frying led to a lot of grease fires.
And that was before smoke detectors became universal. When I got
my first crocker/cooker, it was godsent.

On Thursday, June 11, 2015 at 10:25:22 AM UTC-10, wrote:
> On Thursday, June 11, 2015 at 10:13:55 AM UTC-7, Sqwertz wrote:
> > On Thu, 11 Jun 2015 06:38:31 -0600, Janet B wrote:
> >
> > > On Wed, 10 Jun 2015 23:09:56 -0700 (PDT),
> > > wrote:
> > >
> > >>Size and counter space is an issue. My slow cooker is a deep fryer
> > >>when I take the crock out, but it is perceived to be annoying.
> > >>I think I could get away with something with the footprint of a
> > >>toaster, for example.
> > >
> > > A lot of the little fryers do not have removable pans. Without the
> > > removable pan, emptying the oil leaves dribbles on the sides of the
> > > fryer. It never wipes up well around controls or the creases and it
> > > just gets grotty. I have a big fryer, but hardly ever get it out
> > > because of the footprint.
> >
> > I just have an old pan filled with oil on the stove. The lid stays on
> > it when not in use. I strain it if it gets sediment. And throw it
> > away when it gets old. I never understood why people need or want a
> > separate gadget just to deep fry.
> >
>
> Ah. My early experiments with deep frying led to a lot of grease fires.
> And that was before smoke detectors became universal. When I got
> my first crocker/cooker, it was godsent.

Deep frying with a gas or electric burner is just asking for trouble. An induction burner or plug in appliance is relatively safe - from fires, that is.

On 6/11/2015 1:36 PM, dsi1 wrote:
> On Thursday, June 11, 2015 at 9:23:03 AM UTC-10, wrote:
>> On Wednesday, June 10, 2015 at 11:43:53 PM UTC-4, wrote:
>>> The old work gang used to go out for Japanese food every once in a while, but
>>> they have moved on. So I would like to try making some simple dishes at home.
>>> Emphasis on "simple."
>>>
>>> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
>>> lettuce salad.
>>>
>>> Do people have tiny deep fryers at home?
>>
>> Well, tempura is something we pig out on, on occasion. Lots of random
>> veggies, lots of random seafood[1], in a nice light rice flour batter.
>> With a gingery rice-vinegary salad and sushi (rice) topped with sesame
>> seeds or tobiko, sometimes pickled vegetables. Saki.
>> All easy.
>>
>> For deep frying, I now use my fondue pot, which can heat oil up to
>> frying temperatures. This one:
>>
>> <http://www.amazon.com/gp/product/B007QXZ5W2/ref=s9_simh_gw_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_ rd_s=desktop-2&pf_rd_r=0KK4DASQWA98G6X29A6M&pf_rd_t=36701&pf_rd _p=2091268722&pf_rd_i=desktop>
>>
>> It cleans up very easily.
>>
>> [1] They sell bags of frozen "weird sea creatures," (as I call them
>> to tease Mrs. Beitel), intended for paella, in the supermarket. It makes a good source of seafood to tempura-ize beyond the usual suspects..
>
> My mother-in-law once forced me to taste her Korean soup - boy that was terrifying. It was blood red with little fishes and baby octopus. I didn't know if it was soup or a bloody aquarium of red-hot floating death. My wife and her mom were right there next to me waiting for me to try some - that was some awful experience. That's Koreans for you...

Oh no!

The graphics on that one are killer.

Glad the soup wasn't ;-)

On 6/11/2015 9:49 PM, Sqwertz wrote:
> On Thu, 11 Jun 2015 13:25:19 -0700 (PDT),
> wrote:
>
>> On Thursday, June 11, 2015 at 10:13:55 AM UTC-7, Sqwertz wrote:
>>
>>> I just have an old pan filled with oil on the stove. The lid stays on
>>> it when not in use. I strain it if it gets sediment. And throw it
>>> away when it gets old. I never understood why people need or want a
>>> separate gadget just to deep fry.
>>
>> Ah. My early experiments with deep frying led to a lot of grease fires.
>> And that was before smoke detectors became universal. When I got
>> my first crocker/cooker, it was godsent.
>
> I have never had to worry about anything catching fire since I use a
> thermometer and don't forget things on the stove or in the oven. It's
> a non-issue for me.
>
> -sw
>
Of course you *never* leave the kitchen when something is cooking, right?

Jill

On 6/11/2015 11:02 PM, Sqwertz wrote:
> On Thu, 11 Jun 2015 22:54:36 -0400, jmcquown wrote:
>
>> On 6/11/2015 9:49 PM, Sqwertz wrote:
>>
>>> I have never had to worry about anything catching fire since I use a
>>> thermometer and don't forget things on the stove or in the oven. It's
>>> a non-issue for me.
>>>
>> Of course you *never* leave the kitchen when something is cooking, right?
>
> I almost *always* leave the kitchen when something is cooking.
> Sometimes I'll even walk over to Sheldon's house with a big bottle of
> Crystal Palace vodka but he won't answer the door if he's in the
> kitchen cooking <shrug>.
>
> -sw
>
Try the back door.

Jill

On 6/10/2015 11:43 PM, wrote:
> The old work gang used to go out for Japanese food every once in a while, but
> they have moved on. So I would like to try making some simple dishes at home.
> Emphasis on "simple."
>
> For reference, we used to eat combo lunches with chicken teriyaki or tonkatsu, sometimes mackeral teriyaki. Then veggie tempura, sashimi, and a bit of
> lettuce salad.
>
> Do people have tiny deep fryers at home?
>
Where is cshenk (Carol) when we need her? She lived in Japan for quite
a while.

Jill

On 6/11/2015 7:49 PM, Sqwertz wrote:
> It's
> a non-issue for me.
>
> -sw



_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 6/11/2015 9:02 PM, Sqwertz wrote:
> I almost*always* leave the kitchen when something is cooking.



_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 6/11/2015 9:07 PM, jmcquown wrote:
> On 6/11/2015 11:02 PM, Sqwertz wrote:
>> On Thu, 11 Jun 2015 22:54:36 -0400, jmcquown wrote:
>>
>>> On 6/11/2015 9:49 PM, Sqwertz wrote:
>>>
>>>> I have never had to worry about anything catching fire since I use a
>>>> thermometer and don't forget things on the stove or in the oven. It's
>>>> a non-issue for me.
>>>>
>>> Of course you *never* leave the kitchen when something is cooking,
>>> right?
>>
>> I almost *always* leave the kitchen when something is cooking.
>> Sometimes I'll even walk over to Sheldon's house with a big bottle of
>> Crystal Palace vodka but he won't answer the door if he's in the
>> kitchen cooking <shrug>.
>>
>> -sw
>>
> Try the back door.
>
> Jill


Sounds like you have, or did he try yours?

On 6/11/2015 9:44 PM, Sqwertz wrote:
> He was cooking a big batch of kasha varnishkas in the
> nude with one hand on the spoon. I snuck back around the edge of the
> deck without him seeing me.

You are one depraved mofo.

On 6/11/2015 11:44 PM, Sqwertz wrote:
> On Thu, 11 Jun 2015 23:07:39 -0400, jmcquown wrote:
>
>> On 6/11/2015 11:02 PM, Sqwertz wrote:
>>> On Thu, 11 Jun 2015 22:54:36 -0400, jmcquown wrote:
>>>
>>>> On 6/11/2015 9:49 PM, Sqwertz wrote:
>>>>
>>>>> I have never had to worry about anything catching fire since I use a
>>>>> thermometer and don't forget things on the stove or in the oven. It's
>>>>> a non-issue for me.
>>>>>
>>>> Of course you *never* leave the kitchen when something is cooking, right?
>>>
>>> I almost *always* leave the kitchen when something is cooking.
>>> Sometimes I'll even walk over to Sheldon's house with a big bottle of
>>> Crystal Palace vodka but he won't answer the door if he's in the
>>> kitchen cooking <shrug>.
>>>
>> Try the back door.
>
> Did that once. He was cooking a big batch of kasha varnishkas in the
> nude with one hand on the spoon. I snuck back around the edge of the
> deck without him seeing me.
>
> -sw
>
Hopefully you didn't step on any cats.

Jill