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

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.

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

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

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

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.

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

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

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

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)

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

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On 1/4/2016 12:14 PM, Sqwertz wrote:
> Just 5 days ago you said
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

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.

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

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!



--

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.

Bruce wrote:
> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A
> very nice fish.

Renounce being a Vegan recently?

"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/

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

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

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.

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.

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

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.

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

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!


:-)

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

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

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.

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

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!

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!

"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/

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

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.

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!

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

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

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!

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

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