Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]() Kitchen Basics is a pretty darned good stock; very rich and dark and aromatic. Way better than Swanson's. I made a bean soup last month using canned Swanson's and while it was good the stock was pale and watery. Trying KB this time and the aroma is so much better even with the same recipe. --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/1/2016 7:50 PM, Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and > aromatic. Way better than Swanson's. I made a bean soup last month using > canned Swanson's and while it was good the stock was pale and watery. > Trying KB this time and the aroma is so much better even with the same > recipe. > > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > I was happy to see that this year several brands are offering "no salt added" stock; up until now I could only find "low sodium" stock, which was still pretty salty. This stuff tastes pretty good, without the overwhelming saltiness that most stocks exhibit. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and > aromatic. Way better than Swanson's. I made a bean soup last month using > canned Swanson's and while it was good the stock was pale and watery. > Trying KB this time and the aroma is so much better even with the same > recipe. > > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > ATK consistently prefers Swanson stock in the cardboard container, by a wide margin. -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
wrote: > > Kitchen Basics is a pretty darned good stock; very rich and dark and > aromatic. Way better than Swanson's. I made a bean soup last month using > canned Swanson's and while it was good the stock was pale and watery. > Trying KB this time and the aroma is so much better even with the same > recipe. > I don't have a problem with Kitchen Basics, but I want to put in a good word for Swanson's - because I used it just few days ago and think the product has improved. I usually buy Trader Joe's boxed beef stock, but I didn't have any on hand - asked hubby to pick up a box of beef stock when he was out. He came back with Swanson's low sodium and I was pleasantly surprised by how good it is now. It was very dark and not too salty, AFAIC. I was making albondigas soup, so I didn't care if it was super beefy or not. I just wanted a head start on the base, but it was so rich that cutting it with 3 more boxes of water was fine for the finished soup. I don't think I'd use it as is as a base for French onion soup, but I have another box that I could experiment with. It might work. -- sf |
Posted to rec.food.cooking
|
|||
|
|||
![]()
sf wrote:
> On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" > > wrote: > >> >> Kitchen Basics is a pretty darned good stock; very rich and dark and >> aromatic. Way better than Swanson's. I made a bean soup last month using >> canned Swanson's and while it was good the stock was pale and watery. >> Trying KB this time and the aroma is so much better even with the same >> recipe. >> > > I don't have a problem with Kitchen Basics, but I want to put in a > good word for Swanson's - because I used it just few days ago and > think the product has improved. Sure has. > I usually buy Trader Joe's boxed beef stock, but I didn't have any on > hand - asked hubby to pick up a box of beef stock when he was out. He > came back with Swanson's low sodium and I was pleasantly surprised by > how good it is now. It was very dark and not too salty, AFAIC. I was > making albondigas soup, so I didn't care if it was super beefy or not. > I just wanted a head start on the base, but it was so rich that > cutting it with 3 more boxes of water was fine for the finished soup. > I don't think I'd use it as is as a base for French onion soup, but I > have another box that I could experiment with. It might work. > Write back on how that works out for you. I still use Campbells French Onion canned soup and water. A bit more salt than is necessary. -- http://culturacolectiva.com/wp-conte...e-affiche1.jpg |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Friday, January 1, 2016 at 6:50:48 PM UTC-6, Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and > aromatic. Way better than Swanson's. I made a bean soup last month using > canned Swanson's and while it was good the stock was pale and watery. > Trying KB this time and the aroma is so much better even with the same > recipe. > > Have you tried the jarred 'pastes?' http://store.mrswagesstore.com/1100a.html Yes, it's high in sodium but you will be diluting this. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
wrote: > >Kitchen Basics is a pretty darned good stock; very rich and dark and >aromatic. Way better than Swanson's. I made a bean soup last month using >canned Swanson's and while it was good the stock was pale and watery. >Trying KB this time and the aroma is so much better even with the same >recipe. > > > >--- >This email has been checked for viruses by Avast antivirus software. >https://www.avast.com/antivirus I really like Kitchen Basics, but lately I've been using Better than Bouillon also. koko -- Food is our common ground, a universal experience James Beard |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/2/2016 9:48 PM, koko wrote:
> On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" > > wrote: > >> >> Kitchen Basics is a pretty darned good stock; very rich and dark and >> aromatic. Way better than Swanson's. I made a bean soup last month using >> canned Swanson's and while it was good the stock was pale and watery. >> Trying KB this time and the aroma is so much better even with the same >> recipe. >> >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus > Please turn off the checked by Avast message. Click on the little cog wheel in the upper right corner and deselect. Because we really don't care. Now just wait for Gary to tell you how bad that bad broth is. ![]() Jill |
Posted to rec.food.cooking
|
|||
|
|||
![]()
jmcquown wrote:
> > > "Paul M. Cook" wrote: > >> > >> Kitchen Basics is a pretty darned good stock; very rich and dark and > >> aromatic. Way better than Swanson's. I made a bean soup last month using > >> canned Swanson's and while it was good the stock was pale and watery. > >> Trying KB this time and the aroma is so much better even with the same > >> recipe. > Now just wait for Gary to tell you how bad that bad broth is. ![]() Now why would you think I would have anything to say about someone using a box of chicken broth? ;-D Besides, remember back about 4 weeks ago? http://i63.tinypic.com/9hrkhd.jpg |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Reposada wrote:
> > Gary wrote: > > Besides, remember back about 4 weeks ago? > > http://i63.tinypic.com/9hrkhd.jpg > > > > Shoot, I'd cook it in beef broth... LOLOLOL! OK, good one. That still has me laughing! hahaha :-D (Marty's gonna yell at me again for responding to you) ![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Sqwertz wrote:
> On Mon, 04 Jan 2016 11:28:45 -0500, Gary wrote: > >> Two self-proclaimed moderaters of this unmoderated usenet group. I >> respond to you or Steve and I get yelled at by her. I respond to her >> and YOU get all upset. LOL. Get a life, dude. > > Just 5 days ago you said to Boner Boy: > > "Unless you fall in line and quit all your many name crap, this is the > last time I will acknowledge you. I've tried to reason but failed. Get > help. We can't get rid of you but we can certainly KF and ignore you. > I've mentioned many times that I look for the good in everyone. I'm > having a hard time here with you, my friend. Friend? lol" Ut oh, the woman-stalker is rushing to Marty's defense... > You blow up at The Boner every couple of weeks but then you always get > sucked back in almost immediately. That makes you as psycho as John > Kuthe, as gullible as Barbara Llorente, and as hypocritical as The > Boner herself. But for woman-stalking you have no peers at all... > You may not see it, but you're in a severe decline. Usenet and social > media can make weak people nuts, and and you're the next victim. Priceless! A medical diagnosis from a troll! > ObFood: Open faced turkey and bacon sandwich smothered with Woman-stalking? ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++ |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and > aromatic. Way better than Swanson's. I made a bean soup last month using > canned Swanson's and while it was good the stock was pale and watery. > Trying KB this time and the aroma is so much better even with the same > recipe. > > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >,
says... > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > > Kitchen Basics is a pretty darned good stock; very rich and dark and > > aromatic. Way better than Swanson's. I made a bean soup last month using > > canned Swanson's and while it was good the stock was pale and watery. > > Trying KB this time and the aroma is so much better even with the same > > recipe. > > > > > > > > --- > > This email has been checked for viruses by Avast antivirus software. > > https://www.avast.com/antivirus > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine. I keep a jar of miso paste in the fridge. Finely chop a few green veg, simmer them in a pan with a cup of water and teasp of miso, and minutes later you have a very light fresh bouillon soup. I also use miso in other stocks. Janet UK |
Posted to rec.food.cooking
|
|||
|
|||
![]()
dsi1 wrote in rec.food.cooking:
> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > > Kitchen Basics is a pretty darned good stock; very rich and dark > > and aromatic. Way better than Swanson's. I made a bean soup last > > month using canned Swanson's and while it was good the stock was > > pale and watery. Trying KB this time and the aroma is so much > > better even with the same recipe. > > > > > > > > --- > > This email has been checked for viruses by Avast antivirus software. > > https://www.avast.com/antivirus > > I had some soup stock in a box this morning: Hondashi. One packet in > about 6 cups of water and a big gob of miso followed by some small, > very cute, cubes of tofu. Salt to taste. It's ridiculously fast, > simple and tasty. Breakfast this morning was miso soup, rice, and > fried ahi. Not a power breakfast at all but it suits me just fine. Right up my alley! -- |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 >
wrote: >On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >> Kitchen Basics is a pretty darned good stock; very rich and dark and >> aromatic. Way better than Swanson's. I made a bean soup last month using >> canned Swanson's and while it was good the stock was pale and watery. >> Trying KB this time and the aroma is so much better even with the same >> recipe. >> >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus > >I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine. We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A very nice fish. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Bruce wrote:
> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A > very nice fish. Renounce being a Vegan recently? |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Bruce" > wrote in message ... > On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 > > wrote: > >>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >>> Kitchen Basics is a pretty darned good stock; very rich and dark and >>> aromatic. Way better than Swanson's. I made a bean soup last month >>> using >>> canned Swanson's and while it was good the stock was pale and watery. >>> Trying KB this time and the aroma is so much better even with the same >>> recipe. >>> >>> >>> >>> --- >>> This email has been checked for viruses by Avast antivirus software. >>> https://www.avast.com/antivirus >> >>I had some soup stock in a box this morning: Hondashi. One packet in about >>6 cups of water and a big gob of miso followed by some small, very cute, >>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >>Breakfast this morning was miso soup, rice, and fried ahi. Not a power >>breakfast at all but it suits me just fine. > > We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A > very nice fish. Fried rice with prawns and peas for us. A favourite in this house ![]() -- http://www.helpforheroes.org.uk/shop/ |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 10/1/2016 21:39 Ophelia wrote:
> > > "Bruce" > wrote in message > ... >> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 > >> wrote: >> >>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >>>> Kitchen Basics is a pretty darned good stock; very rich and dark and >>>> aromatic. Way better than Swanson's. I made a bean soup last month >>>> using >>>> canned Swanson's and while it was good the stock was pale and watery. >>>> Trying KB this time and the aroma is so much better even with the same >>>> recipe. >>>> >>>> >>>> >>>> --- >>>> This email has been checked for viruses by Avast antivirus software. >>>> https://www.avast.com/antivirus >>> >>>I had some soup stock in a box this morning: Hondashi. One packet in about >>>6 cups of water and a big gob of miso followed by some small, very cute, >>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power >>>breakfast at all but it suits me just fine. >> >> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >> very nice fish. > > Fried rice with prawns and peas for us. A favourite in this house ![]() Also in this one ![]() -- Bruce |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> In article >, > says... > > > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > > > Kitchen Basics is a pretty darned good stock; very rich and dark and > > > aromatic. Way better than Swanson's. I made a bean soup last month using > > > canned Swanson's and while it was good the stock was pale and watery. > > > Trying KB this time and the aroma is so much better even with the same > > > recipe. > > > > > > > > > > > > --- > > > This email has been checked for viruses by Avast antivirus software. > > > https://www.avast.com/antivirus > > > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine. > > I keep a jar of miso paste in the fridge. > > Finely chop a few green veg, simmer them in a pan with a cup of water > and teasp of miso, and minutes later you have a very light fresh > bouillon soup. I also use miso in other stocks. > > Janet UK A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish. http://www.food.com/recipe/misoyaki-glazed-salmon-96797 |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Saturday, January 9, 2016 at 4:40:30 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking: > > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > > > Kitchen Basics is a pretty darned good stock; very rich and dark > > > and aromatic. Way better than Swanson's. I made a bean soup last > > > month using canned Swanson's and while it was good the stock was > > > pale and watery. Trying KB this time and the aroma is so much > > > better even with the same recipe. > > > > > > > > > > > > --- > > > This email has been checked for viruses by Avast antivirus software. > > > https://www.avast.com/antivirus > > > > I had some soup stock in a box this morning: Hondashi. One packet in > > about 6 cups of water and a big gob of miso followed by some small, > > very cute, cubes of tofu. Salt to taste. It's ridiculously fast, > > simple and tasty. Breakfast this morning was miso soup, rice, and > > fried ahi. Not a power breakfast at all but it suits me just fine. > > Right up my alley! > > > > -- It helps if you have an old person's digestive system. ![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote:
> On 10/1/2016 21:39 Ophelia wrote: > > > > > > > "Bruce" > wrote in message > > ... > >> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < > >> wrote: > >> > >>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > >>>> Kitchen Basics is a pretty darned good stock; very rich and dark and > >>>> aromatic. Way better than Swanson's. I made a bean soup last month > >>>> using > >>>> canned Swanson's and while it was good the stock was pale and watery. > >>>> Trying KB this time and the aroma is so much better even with the same > >>>> recipe. > >>>> > >>>> > >>>> > >>>> --- > >>>> This email has been checked for viruses by Avast antivirus software. > >>>> https://www.avast.com/antivirus > >>> > >>>I had some soup stock in a box this morning: Hondashi. One packet in about > >>>6 cups of water and a big gob of miso followed by some small, very cute, > >>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. > >>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power > >>>breakfast at all but it suits me just fine. > >> > >> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A > >> very nice fish. > > > > Fried rice with prawns and peas for us. A favourite in this house ![]() > > Also in this one ![]() > > -- > Bruce Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 11/1/2016 17:29 dsi1 wrote:
> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >> On 10/1/2016 21:39 Ophelia wrote: >> >> > >> > >> > "Bruce" > wrote in message >> > ... >> >> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >> >> wrote: >> >> >> >>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >> >>>> Kitchen Basics is a pretty darned good stock; very rich and dark and >> >>>> aromatic. Way better than Swanson's. I made a bean soup last month >> >>>> using >> >>>> canned Swanson's and while it was good the stock was pale and watery. >> >>>> Trying KB this time and the aroma is so much better even with the same >> >>>> recipe. >> >>>> >> >>>> >> >>>> >> >>>> --- >> >>>> This email has been checked for viruses by Avast antivirus software. >> >>>> https://www.avast.com/antivirus >> >>> >> >>>I had some soup stock in a box this morning: Hondashi. One packet in about >> >>>6 cups of water and a big gob of miso followed by some small, very cute, >> >>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >> >>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power >> >>>breakfast at all but it suits me just fine. >> >> >> >> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >> >> very nice fish. >> > >> > Fried rice with prawns and peas for us. A favourite in this house ![]() >> >> Also in this one ![]() >> >> -- >> Bruce > > Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. I bet they're just showing off with that last one. -- Bruce |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sunday, January 10, 2016 at 8:45:02 PM UTC-10, Bruce wrote:
> On 11/1/2016 17:29 dsi1 wrote: > > > On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: > >> On 10/1/2016 21:39 Ophelia wrote: > >> > >> > > >> > > >> > "Bruce" > wrote in message > >> > ... > >> >> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < > >> >> wrote: > >> >> > >> >>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > >> >>>> Kitchen Basics is a pretty darned good stock; very rich and dark and > >> >>>> aromatic. Way better than Swanson's. I made a bean soup last month > >> >>>> using > >> >>>> canned Swanson's and while it was good the stock was pale and watery. > >> >>>> Trying KB this time and the aroma is so much better even with the same > >> >>>> recipe. > >> >>>> > >> >>>> > >> >>>> > >> >>>> --- > >> >>>> This email has been checked for viruses by Avast antivirus software. > >> >>>> https://www.avast.com/antivirus > >> >>> > >> >>>I had some soup stock in a box this morning: Hondashi. One packet in about > >> >>>6 cups of water and a big gob of miso followed by some small, very cute, > >> >>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. > >> >>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power > >> >>>breakfast at all but it suits me just fine. > >> >> > >> >> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A > >> >> very nice fish. > >> > > >> > Fried rice with prawns and peas for us. A favourite in this house ![]() > >> > >> Also in this one ![]() > >> > >> -- > >> Bruce > > > > Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. > > I bet they're just showing off with that last one. > > -- > Bruce I wish they'd stop with the long names. I can't even say my granddaughter's name. Her name won't fit on her Social Security card. That was a big problem. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 11/1/2016 18:18 dsi1 wrote:
> On Sunday, January 10, 2016 at 8:45:02 PM UTC-10, Bruce wrote: >> On 11/1/2016 17:29 dsi1 wrote: >> >> > On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >> >> On 10/1/2016 21:39 Ophelia wrote: >> >> >> >> > >> >> > >> >> > "Bruce" > wrote in message >> >> > ... >> >> >> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >> >> >> wrote: >> >> >> >> >> >>>I had some soup stock in a box this morning: Hondashi. One packet in about >> >> >>>6 cups of water and a big gob of miso followed by some small, very cute, >> >> >>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >> >> >>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power >> >> >>>breakfast at all but it suits me just fine. >> >> >> >> >> >> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >> >> >> very nice fish. >> >> > >> >> > Fried rice with prawns and peas for us. A favourite in this house ![]() >> >> >> >> Also in this one ![]() >> >> >> >> -- >> >> Bruce >> > >> > Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. >> >> I bet they're just showing off with that last one. >> >> -- >> Bruce > > I wish they'd stop with the long names. I can't even say my granddaughter's name. Her name won't fit on her Social Security card. That was a big problem. As long as they didn't name her after that fish. -- Bruce |
Posted to rec.food.cooking
|
|||
|
|||
![]()
dsi1 wrote:
> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >> On 10/1/2016 21:39 Ophelia wrote: >> >>> >>> >>> "Bruce" > wrote in message >>> ... >>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >>>> wrote: >>>> >>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and >>>>>> aromatic. Way better than Swanson's. I made a bean soup last month >>>>>> using >>>>>> canned Swanson's and while it was good the stock was pale and watery. >>>>>> Trying KB this time and the aroma is so much better even with the same >>>>>> recipe. >>>>>> >>>>>> >>>>>> >>>>>> --- >>>>>> This email has been checked for viruses by Avast antivirus software. >>>>>> https://www.avast.com/antivirus >>>>> >>>>> I had some soup stock in a box this morning: Hondashi. One packet in about >>>>> 6 cups of water and a big gob of miso followed by some small, very cute, >>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a power >>>>> breakfast at all but it suits me just fine. >>>> >>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >>>> very nice fish. >>> >>> Fried rice with prawns and peas for us. A favourite in this house ![]() >> >> Also in this one ![]() >> >> -- >> Bruce > > Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. > And an umpa lumpa pao to you too amigo! :-) |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >,
says... > > On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote: > > In article >, > > says... > > > > > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > > > > Kitchen Basics is a pretty darned good stock; very rich and dark and > > > > aromatic. Way better than Swanson's. I made a bean soup last month using > > > > canned Swanson's and while it was good the stock was pale and watery. > > > > Trying KB this time and the aroma is so much better even with the same > > > > recipe. > > > > > > > > > > > > > > > > --- > > > > This email has been checked for viruses by Avast antivirus software. > > > > https://www.avast.com/antivirus > > > > > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine. > > > > I keep a jar of miso paste in the fridge. > > > > Finely chop a few green veg, simmer them in a pan with a cup of water > > and teasp of miso, and minutes later you have a very light fresh > > bouillon soup. I also use miso in other stocks. > > > > Janet UK > > A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish. > > http://www.food.com/recipe/misoyaki-glazed-salmon-96797 sounds good, I might try that with fresh mackerel next summer. Janet UK |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
wrote: > butterfish (black cod) I've wondered what butterfish is, now I know. I looked it up and see it's also called sablefish. I know I've seen that (probably frozen), didn't know what it was either. I like cod a lot, so I'll buy whichever one I see first - hopefully it's fresh. Thanks. -- sf |
Posted to rec.food.cooking
|
|||
|
|||
![]()
sf wrote:
>dsi1 wrote: > >> butterfish (black cod) > >I've wondered what butterfish is, now I know. I looked it up and see >it's also called sablefish. I know I've seen that (probably frozen), >didn't know what it was either. I like cod a lot, so I'll buy >whichever one I see first - hopefully it's fresh. Thanks. Sable fish (nothing to do with cod) is not something one freezes, it's cold smoked, the real deal a delicasy to die for: http://www.smoked-fish.com/smokedbla...h6lbs5off.aspx Today at $42/lb... 65 years ago when I went slumming I pigged out on 79¢/lb smoked sable on butter slathered bialys the size of Caddy hubcaps... but it was sliced fresh to order from a whole fish at a Brooklyn Appy... that it's sold by 6 lbs tells me it's NatGeo brand mystery marine life in a plastic pouch like what today they call lox but in fact is salty pink slime with artificial smoke flavoring and real never washed extra virgin fermented vaginal discharge. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/10/2016 9:43 PM, Bruce wrote:
> On 11/1/2016 18:18 dsi1 wrote: > >> On Sunday, January 10, 2016 at 8:45:02 PM UTC-10, Bruce wrote: >>> On 11/1/2016 17:29 dsi1 wrote: >>> >>>> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >>>>> On 10/1/2016 21:39 Ophelia wrote: >>>>> >>>>>> >>>>>> >>>>>> "Bruce" > wrote in message >>>>>> ... >>>>>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >>>>>>> wrote: >>>>>>> >>>>>>>> I had some soup stock in a box this morning: Hondashi. One packet in about >>>>>>>> 6 cups of water and a big gob of miso followed by some small, very cute, >>>>>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >>>>>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a power >>>>>>>> breakfast at all but it suits me just fine. >>>>>>> >>>>>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >>>>>>> very nice fish. >>>>>> >>>>>> Fried rice with prawns and peas for us. A favourite in this house ![]() >>>>> >>>>> Also in this one ![]() >>>>> >>>>> -- >>>>> Bruce >>>> >>>> Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. >>> >>> I bet they're just showing off with that last one. >>> >>> -- >>> Bruce >> >> I wish they'd stop with the long names. I can't even say my granddaughter's name. Her name won't fit on her Social Security card. That was a big problem. > > As long as they didn't name her after that fish. > She's named after the mists that enshrouds the giant crater walls of the extinct volcano that dominates our landscape. People on the mainland would probably name her Misty but then there would be a good chance she'd grow up to be a stripper. https://upload.wikimedia.org/wikiped...olau_Range.jpg |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/11/2016 6:12 AM, cibola de oro wrote:
> dsi1 wrote: >> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >>> On 10/1/2016 21:39 Ophelia wrote: >>> >>>> >>>> >>>> "Bruce" > wrote in message >>>> ... >>>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >>>>> wrote: >>>>> >>>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >>>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and >>>>>>> aromatic. Way better than Swanson's. I made a bean soup last >>>>>>> month >>>>>>> using >>>>>>> canned Swanson's and while it was good the stock was pale and >>>>>>> watery. >>>>>>> Trying KB this time and the aroma is so much better even with the >>>>>>> same >>>>>>> recipe. >>>>>>> >>>>>>> >>>>>>> >>>>>>> --- >>>>>>> This email has been checked for viruses by Avast antivirus software. >>>>>>> https://www.avast.com/antivirus >>>>>> >>>>>> I had some soup stock in a box this morning: Hondashi. One packet >>>>>> in about >>>>>> 6 cups of water and a big gob of miso followed by some small, very >>>>>> cute, >>>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and >>>>>> tasty. >>>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a >>>>>> power >>>>>> breakfast at all but it suits me just fine. >>>>> >>>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >>>>> very nice fish. >>>> >>>> Fried rice with prawns and peas for us. A favourite in this house ![]() >>> >>> Also in this one ![]() >>> >>> -- >>> Bruce >> >> Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, >> kawakawa, humuhumunukunukuapuaa. >> > > And an umpa lumpa pao to you too amigo! > > > :-) Ting tang walla walla bing bang! |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
> In article >, > dsio.com says... > > > > On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote: > > > In article >, > > > says... > > > > > > > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > > > > > Kitchen Basics is a pretty darned good stock; very rich and dark and > > > > > aromatic. Way better than Swanson's. I made a bean soup last month using > > > > > canned Swanson's and while it was good the stock was pale and watery. > > > > > Trying KB this time and the aroma is so much better even with the same > > > > > recipe. > > > > > > > > > > > > > > > > > > > > --- > > > > > This email has been checked for viruses by Avast antivirus software. > > > > > https://www.avast.com/antivirus > > > > > > > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine. > > > > > > I keep a jar of miso paste in the fridge. > > > > > > Finely chop a few green veg, simmer them in a pan with a cup of water > > > and teasp of miso, and minutes later you have a very light fresh > > > bouillon soup. I also use miso in other stocks. > > > > > > Janet UK > > > > A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish. > > > > http://www.food.com/recipe/misoyaki-glazed-salmon-96797 > > sounds good, I might try that with fresh mackerel next summer. > > Janet UK I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it! |
Posted to rec.food.cooking
|
|||
|
|||
![]() "dsi1" > wrote in message ... > On 1/11/2016 6:12 AM, cibola de oro wrote: >> dsi1 wrote: >>> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >>>> On 10/1/2016 21:39 Ophelia wrote: >>>> >>>>> >>>>> >>>>> "Bruce" > wrote in message >>>>> ... >>>>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >>>>>> wrote: >>>>>> >>>>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: >>>>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark >>>>>>>> and >>>>>>>> aromatic. Way better than Swanson's. I made a bean soup last >>>>>>>> month >>>>>>>> using >>>>>>>> canned Swanson's and while it was good the stock was pale and >>>>>>>> watery. >>>>>>>> Trying KB this time and the aroma is so much better even with the >>>>>>>> same >>>>>>>> recipe. >>>>>>>> >>>>>>>> >>>>>>>> >>>>>>>> --- >>>>>>>> This email has been checked for viruses by Avast antivirus >>>>>>>> software. >>>>>>>> https://www.avast.com/antivirus >>>>>>> >>>>>>> I had some soup stock in a box this morning: Hondashi. One packet >>>>>>> in about >>>>>>> 6 cups of water and a big gob of miso followed by some small, very >>>>>>> cute, >>>>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and >>>>>>> tasty. >>>>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a >>>>>>> power >>>>>>> breakfast at all but it suits me just fine. >>>>>> >>>>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >>>>>> very nice fish. >>>>> >>>>> Fried rice with prawns and peas for us. A favourite in this house ![]() >>>> >>>> Also in this one ![]() >>>> >>>> -- >>>> Bruce >>> >>> Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, >>> kawakawa, humuhumunukunukuapuaa. >>> >> >> And an umpa lumpa pao to you too amigo! >> >> >> :-) > > Ting tang walla walla bing bang! Ooh eee ooo aa -- http://www.helpforheroes.org.uk/shop/ |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 12/1/2016 07:57 dsi1 wrote:
> On 1/10/2016 9:43 PM, Bruce wrote: >> On 11/1/2016 18:18 dsi1 wrote: >> >>> On Sunday, January 10, 2016 at 8:45:02 PM UTC-10, Bruce wrote: >>>> On 11/1/2016 17:29 dsi1 wrote: >>>> >>>>> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: >>>>>> On 10/1/2016 21:39 Ophelia wrote: >>>>>> >>>>>>> >>>>>>> >>>>>>> "Bruce" > wrote in message >>>>>>> ... >>>>>>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < >>>>>>>> wrote: >>>>>>>> >>>>>>>>> I had some soup stock in a box this morning: Hondashi. One packet in about >>>>>>>>> 6 cups of water and a big gob of miso followed by some small, very cute, >>>>>>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. >>>>>>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a power >>>>>>>>> breakfast at all but it suits me just fine. >>>>>>>> >>>>>>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A >>>>>>>> very nice fish. >>>>>>> >>>>>>> Fried rice with prawns and peas for us. A favourite in this house ![]() >>>>>> >>>>>> Also in this one ![]() >>>>>> >>>>>> -- >>>>>> Bruce >>>>> >>>>> Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. >>>> >>>> I bet they're just showing off with that last one. >>>> >>>> -- >>>> Bruce >>> >>> I wish they'd stop with the long names. I can't even say my granddaughter's name. Her name won't fit on her Social Security card. That was a big problem. >> >> As long as they didn't name her after that fish. >> > > She's named after the mists that enshrouds the giant crater walls of the > extinct volcano that dominates our landscape. People on the mainland > would probably name her Misty but then there would be a good chance > she'd grow up to be a stripper. lol I can imagine that "mist that enshrouds the giant crater walls of the extinct volcano that dominates our landscape" would be a long name in any language. > https://upload.wikimedia.org/wikiped...olau_Range.jpg -- Bruce |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Monday, January 11, 2016 at 11:45:40 AM UTC-10, Bruce wrote:
> On 12/1/2016 07:57 dsi1 wrote: > > > On 1/10/2016 9:43 PM, Bruce wrote: > >> On 11/1/2016 18:18 dsi1 wrote: > >> > >>> On Sunday, January 10, 2016 at 8:45:02 PM UTC-10, Bruce wrote: > >>>> On 11/1/2016 17:29 dsi1 wrote: > >>>> > >>>>> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: > >>>>>> On 10/1/2016 21:39 Ophelia wrote: > >>>>>> > >>>>>>> > >>>>>>> > >>>>>>> "Bruce" > wrote in message > >>>>>>> ... > >>>>>>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < > >>>>>>>> wrote: > >>>>>>>> > >>>>>>>>> I had some soup stock in a box this morning: Hondashi. One packet in about > >>>>>>>>> 6 cups of water and a big gob of miso followed by some small, very cute, > >>>>>>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. > >>>>>>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a power > >>>>>>>>> breakfast at all but it suits me just fine. > >>>>>>>> > >>>>>>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A > >>>>>>>> very nice fish. > >>>>>>> > >>>>>>> Fried rice with prawns and peas for us. A favourite in this house ![]() > >>>>>> > >>>>>> Also in this one ![]() > >>>>>> > >>>>>> -- > >>>>>> Bruce > >>>>> > >>>>> Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa. > >>>> > >>>> I bet they're just showing off with that last one. > >>>> > >>>> -- > >>>> Bruce > >>> > >>> I wish they'd stop with the long names. I can't even say my granddaughter's name. Her name won't fit on her Social Security card. That was a big problem. > >> > >> As long as they didn't name her after that fish. > >> > > > > She's named after the mists that enshrouds the giant crater walls of the > > extinct volcano that dominates our landscape. People on the mainland > > would probably name her Misty but then there would be a good chance > > she'd grow up to be a stripper. > > lol > > I can imagine that "mist that enshrouds the giant crater walls of > the extinct volcano that dominates our landscape" would be a long name > in any language. > > > https://upload.wikimedia.org/wikiped...olau_Range.jpg > > -- > Bruce Actually, it might be shorter in Hawaiian. ![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Monday, January 11, 2016 at 11:48:29 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message > ... > > On 1/11/2016 6:12 AM, cibola de oro wrote: > >> dsi1 wrote: > >>> On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote: > >>>> On 10/1/2016 21:39 Ophelia wrote: > >>>> > >>>>> > >>>>> > >>>>> "Bruce" > wrote in message > >>>>> ... > >>>>>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 < > >>>>>> wrote: > >>>>>> > >>>>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote: > >>>>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark > >>>>>>>> and > >>>>>>>> aromatic. Way better than Swanson's. I made a bean soup last > >>>>>>>> month > >>>>>>>> using > >>>>>>>> canned Swanson's and while it was good the stock was pale and > >>>>>>>> watery. > >>>>>>>> Trying KB this time and the aroma is so much better even with the > >>>>>>>> same > >>>>>>>> recipe. > >>>>>>>> > >>>>>>>> > >>>>>>>> > >>>>>>>> --- > >>>>>>>> This email has been checked for viruses by Avast antivirus > >>>>>>>> software. > >>>>>>>> https://www.avast.com/antivirus > >>>>>>> > >>>>>>> I had some soup stock in a box this morning: Hondashi. One packet > >>>>>>> in about > >>>>>>> 6 cups of water and a big gob of miso followed by some small, very > >>>>>>> cute, > >>>>>>> cubes of tofu. Salt to taste. It's ridiculously fast, simple and > >>>>>>> tasty. > >>>>>>> Breakfast this morning was miso soup, rice, and fried ahi. Not a > >>>>>>> power > >>>>>>> breakfast at all but it suits me just fine. > >>>>>> > >>>>>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A > >>>>>> very nice fish. > >>>>> > >>>>> Fried rice with prawns and peas for us. A favourite in this house ![]() > >>>> > >>>> Also in this one ![]() > >>>> > >>>> -- > >>>> Bruce > >>> > >>> Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, > >>> kawakawa, humuhumunukunukuapuaa. > >>> > >> > >> And an umpa lumpa pao to you too amigo! > >> > >> > >> :-) > > > > Ting tang walla walla bing bang! > > Ooh eee ooo aa > > -- > http://www.helpforheroes.org.uk/shop/ You must be Hawaiian! ![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/11/2016 6:26 AM, sf wrote:
> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 > > wrote: > >> butterfish (black cod) > > I've wondered what butterfish is, now I know. I looked it up and see > it's also called sablefish. I know I've seen that (probably frozen), > didn't know what it was either. I like cod a lot, so I'll buy > whichever one I see first - hopefully it's fresh. Thanks. > That's one ugly fish! Just make sure to stay away from escolar or make it with salmon. http://www.thekitchn.com/recipe-nobu...ack-cod-117238 |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote:
> On 1/11/2016 6:26 AM, sf wrote: > > On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 > > > wrote: > > > >> butterfish (black cod) > > > > I've wondered what butterfish is, now I know. I looked it up and see > > it's also called sablefish. I know I've seen that (probably frozen), > > didn't know what it was either. I like cod a lot, so I'll buy > > whichever one I see first - hopefully it's fresh. Thanks. > > > > That's one ugly fish! Just make sure to stay away from escolar or make > it with salmon. > > http://www.thekitchn.com/recipe-nobu...ack-cod-117238 What's the difference between miso paste colors? More color means stronger flavor? -- sf |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/11/2016 3:44 PM, sf wrote:
> On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote: > >> On 1/11/2016 6:26 AM, sf wrote: >>> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 > >>> wrote: >>> >>>> butterfish (black cod) >>> >>> I've wondered what butterfish is, now I know. I looked it up and see >>> it's also called sablefish. I know I've seen that (probably frozen), >>> didn't know what it was either. I like cod a lot, so I'll buy >>> whichever one I see first - hopefully it's fresh. Thanks. >>> >> >> That's one ugly fish! Just make sure to stay away from escolar or make >> it with salmon. >> >> http://www.thekitchn.com/recipe-nobu...ack-cod-117238 > > What's the difference between miso paste colors? More color means > stronger flavor? > The red miso is stronger than the white miso. I use the red myself. I think most people go for the white but I don't have any strong preference. Either one is good! |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 1/11/2016 1:58 PM, Sqwertz wrote:
> No ingredients listed. > > -sw Your woman abuse is as grotesque, unprovoked, and ugly as anything anyone in this medium has ever done. You are a pathological woman-hater and a deeply disturbed and wounded little man: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
More on turkey stock/soup | General Cooking | |||
best stock for soup | General Cooking | |||
Soup from stock | General Cooking | |||
Soup Stock | General Cooking |