I had to buy this enormous carrot, they had a whole stack of
them. I think I'll slice it on the diagonal and serve with
a ranch dip or something. Meanwhile it was good for a laugh.
If only I had a horse that would appreciate it.

http://postimg.org/image/n679ow6ld/

nancy

On 5/4/2016 12:15 PM, Nancy Young wrote:
> I had to buy this enormous carrot, they had a whole stack of
> them. I think I'll slice it on the diagonal and serve with
> a ranch dip or something. Meanwhile it was good for a laugh.
> If only I had a horse that would appreciate it.
>
> http://postimg.org/image/n679ow6ld/
>
> nancy


No way mate!

Who brings a carrot like that to a gun fight?

On 5/4/2016 2:22 PM, Jeßus wrote:
> On 5/4/2016 12:15 PM, Nancy Young wrote:
>> I had to buy this enormous carrot, they had a whole stack of
>> them. I think I'll slice it on the diagonal and serve with
>> a ranch dip or something. Meanwhile it was good for a laugh.
>> If only I had a horse that would appreciate it.
>>
>> http://postimg.org/image/n679ow6ld/

> No way mate!
>
> Who brings a carrot like that to a gun fight?

You could scare somebody off with a carrot like that.

nancy

On 5/4/2016 11:15 AM, Nancy Young wrote:
> I had to buy this enormous carrot, they had a whole stack of
> them. I think I'll slice it on the diagonal and serve with
> a ranch dip or something. Meanwhile it was good for a laugh.
> If only I had a horse that would appreciate it.
>
> http://postimg.org/image/n679ow6ld/
>
> nancy


Anyone think why Nancy wanted this "enormous carrot"?

On 5/4/2016 12:26 PM, Nancy Young wrote:
> On 5/4/2016 2:22 PM, Jeßus wrote:
>> On 5/4/2016 12:15 PM, Nancy Young wrote:
>>> I had to buy this enormous carrot, they had a whole stack of
>>> them. I think I'll slice it on the diagonal and serve with
>>> a ranch dip or something. Meanwhile it was good for a laugh.
>>> If only I had a horse that would appreciate it.
>>>
>>> http://postimg.org/image/n679ow6ld/
>
>> No way mate!
>>
>> Who brings a carrot like that to a gun fight?
>
> You could scare somebody off with a carrot like that.
>
> nancy
>

If it was a parsnip maybe...

On 5/4/2016 2:58 PM, Sqwertz wrote:
> On Wed, 4 May 2016 14:15:55 -0400, Nancy Young wrote:
>
>> I had to buy this enormous carrot, they had a whole stack of
>> them. I think I'll slice it on the diagonal and serve with
>> a ranch dip or something. Meanwhile it was good for a laugh.
>> If only I had a horse that would appreciate it.
>>
>> http://postimg.org/image/n679ow6ld/
>
> The restaurant supply carrots are always monsters like that. Time is
> money in food prep and bigger carrots are much quicker to work through
> with less waste than a bunch of smaller ones.

I got the idea for a dip situation from this restaurant I used
to go to once in a while. They'd bring a container of dip and
vegetables the way some places bring you bread or chips. Celery
sticks, etc. But they'd have these carrot slabs that made me
think How big is the carrot they cut these from???

Now I know.

nancy

There's a restaurant I go to in Maine called Warren's that always has huge slices of carrots on their salad bar. I kinda like them.

Denise in soggy NH

On 5/4/2016 12:58 PM, Sqwertz wrote:
> Time is
> money in food prep
-----------------------------------------------------------------------------------
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.

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

On 5/4/2016 1:00 PM, Sqwertz wrote:
> big breasted ladies
-----------------------------------------------------------------------------------
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.

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

On Wed, 4 May 2016 14:15:55 -0400, Nancy Young
> wrote:

>I had to buy this enormous carrot, they had a whole stack of
>them. I think I'll slice it on the diagonal and serve with
>a ranch dip or something. Meanwhile it was good for a laugh.
>If only I had a horse that would appreciate it.
>
>http://postimg.org/image/n679ow6ld/

The godzilla of carrots!

On 5/4/2016 2:15 PM, Nancy Young wrote:
> I had to buy this enormous carrot, they had a whole stack of
> them. I think I'll slice it on the diagonal and serve with
> a ranch dip or something. Meanwhile it was good for a laugh.
> If only I had a horse that would appreciate it.
>
> http://postimg.org/image/n679ow6ld/
>
> nancy

Wowsa! That's a big carrot!

Jill

In article >,
says...


>
> On 5/4/2016 11:15 AM, Nancy Young wrote:
> > I had to buy this enormous carrot, they had a whole stack of
> > them. I think I'll slice it on the diagonal and serve with
> > a ranch dip or something. Meanwhile it was good for a laugh.
> > If only I had a horse that would appreciate it.
> >
> > http://postimg.org/image/n679ow6ld/
> >
> > nancy
>
>
> Anyone think why Nancy wanted this "enormous carrot"?

I'm already imagining it. Many women and fags like Greg prefer corn,
because it's "ribbed, for her pleasure".

--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

On Wed, 04 May 2016 14:31:40 -0400, Colonel Edmund J. Burke
> wrote:

> On 5/4/2016 11:15 AM, Nancy Young wrote:
>> I had to buy this enormous carrot, they had a whole stack of
>> them. I think I'll slice it on the diagonal and serve with
>> a ranch dip or something. Meanwhile it was good for a laugh.
>> If only I had a horse that would appreciate it.
>>
>> http://postimg.org/image/n679ow6ld/
>>
>> nancy
>
>
> Anyone think why Nancy wanted this "enormous carrot"?
>
like you, she's a "size queen"?

--
ga·ble
'gab?l/
noun
the part of a wall that encloses the end of a pitched roof.
a wall topped with a gable.
noun: gable end; plural noun: gable ends
a gable-shaped canopy over a window or door.

http://www.thisoldhouse.com/toh/phot...213138,00.html
Gable
Gabled roofs are the kind young children typically draw. They have two
sloping sides that come together at a ridge, creating end walls with a
*triangular extension*, called a gable, at the top. The house shown here
has two gable roofs and two dormers, each with gable roofs of their own.
The slant, or pitch, of the gables varies, an inconsistency that many
builders try to avoid.

LOL

-

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on tryin'

Oohoohooh oooh

Sit down, take a look at yourself
Don't you want to be somebody
Someday somebody's gonna see inside
You have to face up, you can't run and hide

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on tryin'

Unlucky in love, least that's what they say
He lost his head and he gabled his heart away
He still keeps posting though there's nothing left
Staked his heart and lost, now he has to pay the cost

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on cryin'

"Fag. LOL", he smiles and says
Though this RMS is driving him crazy
He don't show what goes on in his head
But if you watch very close you'll see it all

Sit down, take a look at yourself
Don't you want to be somebody
Someday somebody's gonna see inside
You have to face up, you can't run and hide

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on cryin'

Have you heard about the lotusLoser
Have you heard about the lotusLoser
Have you heard about the lotusLoser
Now tell me have you heard about the lotusLoser

-

LOL

well i guess if we went to:

http://mkweb.bcgsc.ca/color-summarizer/

and gave it the URL to the image THAT YOU POSTED IN POST:
>

<http://i.imgur.com/gchDiBs.png>

I took that on my way to eat lunch. I tried to make an index card with
backward writing so the SPANKY-SPANKY! reflection would show up with
frontward writing, but apparently I can't write backward legibly, so
you gets what you gets."

it would say "definitely not green", right???

http://i.imgur.com/1CkNIDC.png

D'OH!!!!

*SPNAKITY-SPNAKITY*

-

"People didn't cause the Great Depression, Liberal ko0kTarD. Governmental
policy did." - Fakey in MID <7880b90ad2ecebe35ba01b4557597d80%40dizum.com>

https://en.wikipedia.org/wiki/Causes...eat_Depression
"The initial stock market crash triggered a "panic sell-off" that made the
stock market go even lower."

so... so the "government" panicked, snickers?

funny that a bona-fide conservative horatio alger hero type would want the
government stepping in to save the stock market.

"Current theories may be broadly classified into two main points of view
and several heterodox points of view.

First, there are demand-driven theories, from Keynesian and institutional
economists who argue that the depression was caused by a widespread loss
of confidence that led to underconsumption. The demand-driven theories
argue that the financial crisis following the 1929 crash led to a sudden
and persistent reduction in consumption and investment spending.[1] Once
panic and deflation set in, many people believed they could avoid further
losses by keeping clear of the markets. Holding money therefore became
profitable as prices dropped lower and a given amount of money bought ever
more goods, exacerbating the drop in demand.

Second, there are the monetarists, who believe that the Great Depression
started as an ordinary recession, but that significant policy mistakes by
monetary authorities (especially the Federal Reserve), caused a shrinking
of the money supply which greatly exacerbated the economic situation,
causing a recession to descend into the Great Depression. Related to this
explanation are those who point to debt deflation causing those who borrow
to owe ever more in real terms."

wait? what? no major "third" konservative k0okTheory blaming the
government for everything mentioned?

odd, that. eh, lotusLoser?

-

the never-ending saga of fakey's "lotus"...
https://web.archive.org/web/20160408...om/e3OrQSq.png

-

"sines, sines, everywhere there's sines
blocking up the snickerTurds, breaking his mind"
http://i.imgur.com/Z4p1Z55.png

-

FNVWe attempts to rewrite physics texts in Message-ID:
>

">>let's not forget that mine also had the correct applied mathematics
>> equations unlike fakey the supposed know-it-all:
>> phase A: 120*sin(2*pi*60*x)
>> phase B: 120*sin(2*pi*60*x+pi)
>> voltage difference between phase A and phase B at any point x in time:
>> 120*sin(2*pi*60*x) - 120*sin(2*pi*60*x+pi) = 240*sin(2*pi*60*x)

Wrong, as has already been proven. What does it say below, you fecking
*moron*?

"The _sum_ E(θ) ‰¡ E(a) + E(b) can be written thusly:""

it says that you don't even know how to correctly apply mathematics to
real-world AC electricity, snickerTurds. it says that you're in denial
about the inversion of your AC legs.

http://www.allaboutcircuits.com/text...power-systems/
http://sub.allaboutcircuits.com/images/02170.png
"To mathematically calculate voltage between €œhot€� wires, we must subtract
voltages, because their polarity marks show them to be opposed to each
other:"
http://sub.allaboutcircuits.com/images/12112.png

http://www.samlexamerica.com/support...Circuit s.pdf

on page 2:

** NOTE: The phase of Hot Leg 2 (Phase B) is in the
opposite direction - i.e., 180° apart from the phase
of Hot Leg L1 (Phase A)

*COUGH*
SPNAK!!

-

i know a guy on the internet who will draw a triangular sine wave in ASCII
art if you ask nicely.</GROUCHO MARX>
see: Message-ID: >

-

snickerTurds can't seem to refute the following:

- begin snickerSinewaveStew.cpp --
/*
HOW TO RUN: download arbitrary precision libraries from:

http://www.hvks.com/Numerical/arbitrary_precision.html

place those files in a directory and save this file as
snickerSinewaveStew.cpp inside that same directory.

compiles with:

gcc -Wall -I. precisioncore.cpp snickerSinewaveStew.cpp -lstdc++

run with:

../a.out

enjoy the LULZ

*/
#include <fprecision.h>
#include <iostream.h>

using namespace std;

int main(){

//float_precision MIN=float_precision(0);
//float_precision MAX=float_precision(0);

float_precision STEP=float_precision(.0001);
float_precision t=float_precision(0); // time variable
float_precision sum=float_precision(0); // sum of SnickerTurd's
ridiculous sinewave mess
float_precision snickerPrediction=float_precision(2550.25); //
snickerTurd's erroneous k0oK-k'lame Sum
float_precision PI;
PI =_float_table(_PI,25);

// this while loop will run forever, but snickers doesn't understand why
while(sum < snickerPrediction){

// fakey's Sinewave Stew(TM) see: MID:
>
sum = (float_precision(150) * float_precision(
sin(float_precision(120)*float_precision(2)*PI*t)) ) +
(float_precision(20.25) * float_precision(
sin(float_precision(33)*float_precision(2)*PI*t))) +
(float_precision(1400)* float_precision(
sin(float_precision(150)*float_precision(2)*PI*t)) ) +(float_precision(20)*
float_precision(sin(float_precision(5013)*float_pr ecision(2)*PI*t))) +
(float_precision(600)*float_precision(sin(float_pr ecision(13)*float_precision(2)*PI*t)))
+
(float_precision(360)*float_precision(sin(float_pr ecision(1209)*float_precision(2)*PI*t)));

// perhaps show a few values larger than +2300 to educate teh
snickerTurds
if(sum>float_precision(2300)){
cout << "t=" << t << " sum=" << sum << std::endl;
}
t = t+STEP;
}
/*

Message-ID: >
"Oh, yeah... it's 2550.25 volts... so why does your graph not even
reach 2500 volts, given that eventually all the sinewaves will
constructively interfere (ie: *add* to each other) to *sum* to 2550.25
volts?"

Fakey, it doesn't reach 2500 volts because the summation of your sinewaves
never reaches that. They never reach their max values at the same time.
That's how stupid you are.

Message-ID: >
"I most certainly *did* prove otherwise. It can't even arrive at the
correct sinewave summation voltage of 2550.25 volts"

Fakey, you only *proved* that you are too inept to graph the equations and
notice a few things about the interactions of their frequencies when
summed.

the next line of code is never executed, but snickers DEFINITELY can't
figure out why it isn't and instead has a bunch of lame excuses while
still having not produced a value for t where the sum=2550.25, as he has
k0okily proklamed in many usenet messages that are archived FOREVER.

*/
cout << "snickerTurds was right! the sum is " << sum << " at time t=" <<
t <<endl;
}
- end snickerSinewaveStew.cpp --

-

Fakey irrationally demands a theme song to foam to:
"all I really want your pathetic pwned ass to do is write me a classic
rock song as tribute to your Usenet Lord and Master..."
>

-

Somewhere Abouts Round Fri, 12 Feb 2016 17:25:03 -0500, Friendly
Neighborhood Vote Wrangler Emeritus > wrote:

<snicker>

Fag. LOL
Idiot. LOL
Moron. LOL
Tranny. LOL
Libtard. LOL
Crackhead. LOL
GableTard. LOL
DildoRider. LOL
Bad Musician. LOL
Stick Figure. LOL
Terrible Liar. LOL
Sinewave Spammer. LOL
Outerfilthing Stalker. LOL
Talentless FrothMonkey. LOL
Math Challenged Halfwit. LOL
Klimate Katastrophe Kook. LOL
Defeated Tearful Spankard. LOL
Waster Of Time To Save $10. LOL
Worst Maker Of Sinewaves In The History Of Usenet. LOL

<the band strikes up a rousing version of "on top of old smokey">

on top of old snick-ers, all covered with Fag. LOL
is where my usenet lord and mas-ter
can go straight to hell*

*hell doesn't exist. hope everybody is having a productive evening.

-

http://i.imgur.com/2tH6zVB.jpg

http://cafepress.com/kooktown

http://i.imgur.com/pnWqhSG.jpg

-

If my poasts are offensive to you, you can always block all From: headers
containing ", unless you are an idiot who would like to
yammer about "morphing" and maybe try to lodge some frivolous complaints
to my news provider, then please be sure to ignore this helpful
information and have fun making an ass of yourself in public.

if that route of silencing those horrid opinions of mine that you
downloaded to your computer under duress doesn't work you can always try:
http://i.imgur.com/jlsN9JX.png?2

-

http://rationalwiki.org/wiki/Gish_Gallop
The Gish Gallop is often used as an indirect argument from authority €” as
it appears to paint the galloper as an expert in a broad range of subjects
or with an extensive knowledge of an individual one. Simultaneously it
presents opponents (in spoken debates) or refuters (in written,
Internet-based ones) as incompetent bumblers who didn't do their homework
before the debate. Such emphasis on style over substance is the reason
many scientists disdain public debates as a forum for disseminating
opinions. - Page #1 from the Gospel of SnickerTurd

-

Coming soon! To a newsgroup near you!:

$ perl fakeyBot.pl
FakeyBot> I'm FakeyBot. What's your name so I can Google-stalk you,
look you up on Radaris, and hurl invective and probably-illegal harrassing
bile from behind an anonymous dizum account? <snicker>
You> Robert Michael Wolfe
FakeyBot> Oh look, you're back again to polish my size 16 steel-toed
boot with your colon and listen to me talk about bestiality and cocks,
Robert. <snicker>
Robert> you talk about cocks a lot.
FakeyBot> Oh, I talk about sex a lot?
Robert> *** sex, mostly...
FakeyBot> Fag!

(just as useful as the original!)

-

snickers the wonderturd describes how he alerted lots of his kiddie pr0n
friends to the ensuing FBI sting in message
>:
"That's easy enough to do... how do you think my crew uncovered the
largest CP ring using Tor and I2P, which we promptly turned over to
the FBI? I discovered a way to uncover the IP addresses the I2P users were
using, and a way of tracking Eepsites back to their IP addresses, then we
figured out that we could DDOS a Tor IP address and modify Tor headers
while checking whether a Tor hidden service was still up, then using
process of elimination to pinpoint the IP address hosting that hidden
service. It's not rocket science.

_The I2P community got all up in arms when I discussed on their forum how
I was doing it, and that it'd be a good way of cleaning up I2P so it can
get on with being a platform to research anonymous communication... my
distinct impression was that the "anonymity
research platform" story was just a cover story to allow pervs to
trade CP._ (NOTE: admits to participating in what he "suspected" was a
kiddie pr0n network.)

That Silk Road 2.0 was taken offline in the ensuing FBI Operation
Onymous was just icing on the cake."

-

Golden Killfile, June 2005
KOTM, November 2006
Bob Allisat Memorial Hook, Line & Sinker, November 2006
Special Ops Cody Memorial Purple Heart, November 2006
Special Ops Cody Memorial Purple Heart, September 2007
Tony Sidaway Memorial "Drama Queen" Award, November 2006
Busted Urinal Award, April 2007
Order of the Holey Sockpuppet, September 2007
Barbara Woodhouse Memorial Dog Whistle, September 2006
Barbara Woodhouse Memorial Dog Whistle, April 2008
Tinfoil Sombrero, February 2007
AUK Mascot, September 2007
Putting the Awards Out of Order to Screw With the OCD ****heads, March 2016

On 5/4/2016 3:21 PM, wrote:
> There's a restaurant I go to in Maine called Warren's that
> always has huge slices of carrots on their salad bar. I kinda
> like them.

They are good! And one reason I miss that restaurant.

nancy

On 5/4/2016 3:33 PM, The New Other Guy wrote:
> On Wed, 4 May 2016 14:15:55 -0400, Nancy Young
> > wrote:
>
>> I had to buy this enormous carrot, they had a whole stack of
>> them. I think I'll slice it on the diagonal and serve with
>> a ranch dip or something. Meanwhile it was good for a laugh.
>> If only I had a horse that would appreciate it.
>>
>> http://postimg.org/image/n679ow6ld/
>
> The godzilla of carrots!

They had a big pile of them! This one weighs 1 1/4 pounds.

nancy

On 5/4/2016 3:43 PM, jmcquown wrote:
> On 5/4/2016 2:15 PM, Nancy Young wrote:
>> I had to buy this enormous carrot, they had a whole stack of
>> them. I think I'll slice it on the diagonal and serve with
>> a ranch dip or something. Meanwhile it was good for a laugh.
>> If only I had a horse that would appreciate it.
>>
>> http://postimg.org/image/n679ow6ld/

> Wowsa! That's a big carrot!

The other carrot was just the biggest one I had, not overly
big but just to give perspective.

It all comes down to me being easily amused.

nancy

Nancy Young wrote in rec.food.cooking:

> I had to buy this enormous carrot, they had a whole stack of
> them. I think I'll slice it on the diagonal and serve with
> a ranch dip or something. Meanwhile it was good for a laugh.
> If only I had a horse that would appreciate it.
>
> http://postimg.org/image/n679ow6ld/
>
> nancy

LOL, they have the really big ones like that in Japan. I suspect it is
a special variety of them. I see them in our local American Asian
Grocery as well.

When I saw them in Japan, I was told they had a bigger variety as they
were easier to jullianne/match-stick and to grate. Encountering them
is why most of my recipes that use carrots, list an overall volume
(such as 1 cup grated carrot).

Carol

--

On 5/4/2016 5:51 PM, cshenk wrote:
> Nancy Young wrote in rec.food.cooking:
>
>> I had to buy this enormous carrot, they had a whole stack of
>> them. I think I'll slice it on the diagonal and serve with
>> a ranch dip or something. Meanwhile it was good for a laugh.
>> If only I had a horse that would appreciate it.
>>
>> http://postimg.org/image/n679ow6ld/

> LOL, they have the really big ones like that in Japan. I suspect it is
> a special variety of them. I see them in our local American Asian
> Grocery as well.

Funny, I did say I should give this to my (Japanese step-)mother.
She is famous for her raisin salad ... which is mostly carrot.
Now I think she'd probably say Those are the Japanese carrots!

> When I saw them in Japan, I was told they had a bigger variety as they
> were easier to jullianne/match-stick and to grate. Encountering them
> is why most of my recipes that use carrots, list an overall volume
> (such as 1 cup grated carrot).

I doubt I'll see them again, but if I do when I will be seeing
my mother, I'll get one.

nancy

Bruce wrote in rec.food.cooking:

> On Wed, 04 May 2016 16:51:41 -0500, "cshenk" > wrote:
>
> > Nancy Young wrote in rec.food.cooking:
> >
> >> I had to buy this enormous carrot, they had a whole stack of
> >> them. I think I'll slice it on the diagonal and serve with
> >> a ranch dip or something. Meanwhile it was good for a laugh.
> >> If only I had a horse that would appreciate it.
> >>
> >> http://postimg.org/image/n679ow6ld/
> >>
> >> nancy
> >
> > LOL, they have the really big ones like that in Japan. I suspect
> > it is a special variety of them.
>
> And they're called daikon?

No, Daikon is a radish related large root. White and sweet on one end
and bitter on the other.

The carrots in Sasebo were generally rather large like her picture
(though they also had the early pull smaller ones). They didnt taste
any different that i noticed, but they were easier to handle quickly
with grating or match-stick cutting due to size.

I noted another said the larger ones are used in restraunts for the
same reason of faster to deal with.

--

Nancy Young wrote in rec.food.cooking:

> On 5/4/2016 5:51 PM, cshenk wrote:
> > Nancy Young wrote in rec.food.cooking:
> >
> > > I had to buy this enormous carrot, they had a whole stack of
> > > them. I think I'll slice it on the diagonal and serve with
> > > a ranch dip or something. Meanwhile it was good for a laugh.
> > > If only I had a horse that would appreciate it.
> > >
> > > http://postimg.org/image/n679ow6ld/
>
> > LOL, they have the really big ones like that in Japan. I suspect
> > it is a special variety of them. I see them in our local American
> > Asian Grocery as well.
>
> Funny, I did say I should give this to my (Japanese step-)mother.
> She is famous for her raisin salad ... which is mostly carrot.
> Now I think she'd probably say Those are the Japanese carrots!
>
> > When I saw them in Japan, I was told they had a bigger variety as
> > they were easier to jullianne/match-stick and to grate.
> > Encountering them is why most of my recipes that use carrots, list
> > an overall volume (such as 1 cup grated carrot).
>
> I doubt I'll see them again, but if I do when I will be seeing
> my mother, I'll get one.
>
> nancy

LOL, she can probably find them here too though. Try Asian markets and
you should see them again.

I did some minor google work and it seems there are 4 primary cultivars
for Carrots. If I recall right our standard ones are Imperial and
these are some name starting with C (Catalina? forgot sorry and don't
want to spend 15 minutes finding that page again) but a longer growing
subset of those. There's a list of over 100 carrot cultivars and it's
probably in a family group well known by growers to make big easily
handled carrots.

Carol

--

Bruce wrote in rec.food.cooking:

> On Wed, 04 May 2016 18:59:10 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Wed, 04 May 2016 16:51:41 -0500, "cshenk" >
> wrote: >>
> >> > Nancy Young wrote in rec.food.cooking:
> >> >
> >> >> I had to buy this enormous carrot, they had a whole stack of
> >> >> them. I think I'll slice it on the diagonal and serve with
> >> >> a ranch dip or something. Meanwhile it was good for a laugh.
> >> >> If only I had a horse that would appreciate it.
> >> >>
> >> >> http://postimg.org/image/n679ow6ld/
> >> >>
> >> >> nancy
> >> >
> >> > LOL, they have the really big ones like that in Japan. I suspect
> >> > it is a special variety of them.
> >>
> >> And they're called daikon?
> >
> > No, Daikon is a radish related large root.
>
> That I knew...
>
> > White and sweet on one end and bitter on the other.
>
> but that I didn't.

It's not a radical difference between ends and frankly, I make it in
ways where it isnt obvious (soups, stews, kimchees).

> > The carrots in Sasebo were generally rather large like her picture
> > (though they also had the early pull smaller ones). They didnt
> > taste any different that i noticed, but they were easier to handle
> > quickly with grating or match-stick cutting due to size.
>
> There's quite a variety of types:
> <https://nl.wikipedia.org/wiki/Wortel...ia/File:Carrot
> DiversityLg.jpg>

The lower center one is close I think. There's no real perspective
other than against one another so you have to guess.

Here's a real human answer. I could not span from thumb to middle
finger along the top end of the larger ones I got in Japan and get now
a my local Asian market, but the middle early season ones were possible
(just barely). The idea of measuring the standard USA sort that way
would be silly because you'd overlap using even thumb and forefinger.




--

On Wednesday, May 4, 2016 at 2:16:05 PM UTC-4, Nancy Young wrote:
> I had to buy this enormous carrot, they had a whole stack of
> them. I think I'll slice it on the diagonal and serve with
> a ranch dip or something. Meanwhile it was good for a laugh.
> If only I had a horse that would appreciate it.
>
> http://postimg.org/image/n679ow6ld/
>
> nancy

How about recipes for stuffed carrot or carrot rouladen?

http://www.richardfisher.com

On Wed, 4 May 2016 17:44:00 -0400, Nancy Young
> wrote:

>On 5/4/2016 3:43 PM, jmcquown wrote:
>> On 5/4/2016 2:15 PM, Nancy Young wrote:
>>> I had to buy this enormous carrot, they had a whole stack of
>>> them. I think I'll slice it on the diagonal and serve with
>>> a ranch dip or something. Meanwhile it was good for a laugh.
>>> If only I had a horse that would appreciate it.
>>>
>>> http://postimg.org/image/n679ow6ld/
>
>> Wowsa! That's a big carrot!
>
>The other carrot was just the biggest one I had, not overly
>big but just to give perspective.
>
>It all comes down to me being easily amused.
>
>nancy

Looks like carrot envy! lol

On 5/5/2016 2:34 PM, Brooklyn1 wrote:
> On Wed, 4 May 2016 17:44:00 -0400, Nancy Young
> > wrote:

>> The other carrot was just the biggest one I had, not overly
>> big but just to give perspective.
>>
>> It all comes down to me being easily amused.

> Looks like carrot envy! lol

The regular sized one was heard mumbling something about it
being freezing in the refrigerator.

nancy

On Wednesday, May 4, 2016 at 2:57:14 PM UTC-10, cshenk wrote:
> Bruce wrote in rec.food.cooking:
>
> > On Wed, 04 May 2016 18:59:10 -0500, "cshenk" > wrote:
> >
> > > Bruce wrote in rec.food.cooking:
> > >
> > >> On Wed, 04 May 2016 16:51:41 -0500, "cshenk" >
> > wrote: >>
> > >> > Nancy Young wrote in rec.food.cooking:
> > >> >
> > >> >> I had to buy this enormous carrot, they had a whole stack of
> > >> >> them. I think I'll slice it on the diagonal and serve with
> > >> >> a ranch dip or something. Meanwhile it was good for a laugh.
> > >> >> If only I had a horse that would appreciate it.
> > >> >>
> > >> >> http://postimg.org/image/n679ow6ld/
> > >> >>
> > >> >> nancy
> > >> >
> > >> > LOL, they have the really big ones like that in Japan. I suspect
> > >> > it is a special variety of them.
> > >>
> > >> And they're called daikon?
> > >
> > > No, Daikon is a radish related large root.
> >
> > That I knew...
> >
> > > White and sweet on one end and bitter on the other.
> >
> > but that I didn't.
>
> It's not a radical difference between ends and frankly, I make it in
> ways where it isnt obvious (soups, stews, kimchees).

Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.

The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.

>
> > > The carrots in Sasebo were generally rather large like her picture
> > > (though they also had the early pull smaller ones). They didnt
> > > taste any different that i noticed, but they were easier to handle
> > > quickly with grating or match-stick cutting due to size.
> >
> > There's quite a variety of types:
> > <https://nl.wikipedia.org/wiki/Wortel...ia/File:Carrot
> > DiversityLg.jpg>
>
> The lower center one is close I think. There's no real perspective
> other than against one another so you have to guess.
>
> Here's a real human answer. I could not span from thumb to middle
> finger along the top end of the larger ones I got in Japan and get now
> a my local Asian market, but the middle early season ones were possible
> (just barely). The idea of measuring the standard USA sort that way
> would be silly because you'd overlap using even thumb and forefinger.
>
>
>
>
> --

On 5/6/2016 3:37 AM, dsi1 wrote:
> Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
>
> The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.

How about:

http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K

Kotobuki Stainless Steel Grater with Well, Large
by Kotobuki
4.2 out of 5 stars 11 customer reviews | 3 answered questions
Price: $17.19 & FREE Shipping on orders over $49.

http://global.rakuten.com/en/store/nuts/item/1001934/

1071758 J daikon grater radish instrument

$ 25.19 (¥ 2,700)

http://bento.com/fexp-oroshi.html


I had NO idea there were so many styles and designs!

Any of these like the one you mention?

On Friday, May 6, 2016 at 4:25:40 AM UTC-10, Cloudbuster wrote:
> On 5/6/2016 3:37 AM, dsi1 wrote:
> > Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
> >
> > The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.
>
> How about:
>
> http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K
>
> Kotobuki Stainless Steel Grater with Well, Large
> by Kotobuki
> 4.2 out of 5 stars 11 customer reviews | 3 answered questions
> Price: $17.19 & FREE Shipping on orders over $49.
>
> http://global.rakuten.com/en/store/nuts/item/1001934/
>
> 1071758 J daikon grater radish instrument
>
> $ 25.19 (¥ 2,700)
>
> http://bento.com/fexp-oroshi.html
>
>
> I had NO idea there were so many styles and designs!
>
> Any of these like the one you mention?

I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!

http://www.japanesecooking101.com/ha...daikon-oroshi/

On Friday, May 6, 2016 at 1:29:59 PM UTC-4, dsi1 wrote:
>
> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
>
> http://www.japanesecooking101.com/ha...daikon-oroshi/

I don't fancy using a ceramic grater (if they exist). Too high a probability of chipping off a cutter with it ending up in the food.

http://www.richardfisher.com

On 5/6/2016 1:29 PM, dsi1 wrote:

> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
>
> http://www.japanesecooking101.com/ha...daikon-oroshi/
>
Would one of these do?

<http://www.amazon.com/Fox-Run-Porcelain-Ginger-Grater/dp/B0000VLPVW/ref=sr_1_2?ie=UTF8&qid=1462565356&sr=8-2&keywords=ceramic+ginger+grater>
(this is the one I have)

<http://www.amazon.com/Kyocera-Advanced-Ceramic-2-inch-Grater/dp/B0017OCTTS/ref=sr_1_1?ie=UTF8&qid=1462565356&sr=8-1&keywords=ceramic+ginger+grater>

On 5/4/2016 2:15 PM, Nancy Young wrote:

> I had to buy this enormous carrot, they had a whole stack of
> them. I think I'll slice it on the diagonal and serve with
> a ranch dip or something. Meanwhile it was good for a laugh.
> If only I had a horse that would appreciate it.
>
> http://postimg.org/image/n679ow6ld/
>
> nancy

It always cracks me up when veggies grow to monstrous proportions!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/6/2016 11:29 AM, dsi1 wrote:
> On Friday, May 6, 2016 at 4:25:40 AM UTC-10, Cloudbuster wrote:
>> On 5/6/2016 3:37 AM, dsi1 wrote:
>>> Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
>>>
>>> The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.
>>
>> How about:
>>
>> http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K
>>
>> Kotobuki Stainless Steel Grater with Well, Large
>> by Kotobuki
>> 4.2 out of 5 stars 11 customer reviews | 3 answered questions
>> Price: $17.19 & FREE Shipping on orders over $49.
>>
>> http://global.rakuten.com/en/store/nuts/item/1001934/
>>
>> 1071758 J daikon grater radish instrument
>>
>> $ 25.19 (¥ 2,700)
>>
>> http://bento.com/fexp-oroshi.html
>>
>>
>> I had NO idea there were so many styles and designs!
>>
>> Any of these like the one you mention?
>
> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
>
> http://www.japanesecooking101.com/ha...daikon-oroshi/
>

You had me at Ponzu sauce!

Well I hope you bump into one like you recall, it sounds lovely.

On 5/6/2016 1:50 PM, Helpful person wrote:
> On Friday, May 6, 2016 at 1:29:59 PM UTC-4, dsi1 wrote:
>>
>> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
>>
>> http://www.japanesecooking101.com/ha...daikon-oroshi/
>
> I don't fancy using a ceramic grater (if they exist). Too high a probability of chipping off a cutter with it ending up in the food.
>
> http://www.richardfisher.com
>

That doesn't happen with cermamic knives.

They're more robust than steel, which can leave burrs.

On Friday, May 6, 2016 at 9:50:06 AM UTC-10, Helpful person wrote:
> On Friday, May 6, 2016 at 1:29:59 PM UTC-4, dsi1 wrote:
> >
> > I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal.. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
> >
> > http://www.japanesecooking101.com/ha...daikon-oroshi/
>
> I don't fancy using a ceramic grater (if they exist). Too high a probability of chipping off a cutter with it ending up in the food.
>
> http://www.richardfisher.com

You'd think that would happen with a ceramic grater. They make them with modern ceramics materials but I've seem them made from low-tech clay. This might be a good project for pottery classes.

On Friday, May 6, 2016 at 12:48:51 PM UTC-10, Cielo Azul wrote:
> On 5/6/2016 11:29 AM, dsi1 wrote:
> > On Friday, May 6, 2016 at 4:25:40 AM UTC-10, Cloudbuster wrote:
> >> On 5/6/2016 3:37 AM, dsi1 wrote:
> >>> Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
> >>>
> >>> The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.
> >>
> >> How about:
> >>
> >> http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K
> >>
> >> Kotobuki Stainless Steel Grater with Well, Large
> >> by Kotobuki
> >> 4.2 out of 5 stars 11 customer reviews | 3 answered questions
> >> Price: $17.19 & FREE Shipping on orders over $49.
> >>
> >> http://global.rakuten.com/en/store/nuts/item/1001934/
> >>
> >> 1071758 J daikon grater radish instrument
> >>
> >> $ 25.19 (¥ 2,700)
> >>
> >> http://bento.com/fexp-oroshi.html
> >>
> >>
> >> I had NO idea there were so many styles and designs!
> >>
> >> Any of these like the one you mention?
> >
> > I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal.. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
> >
> > http://www.japanesecooking101.com/ha...daikon-oroshi/
> >
>
> You had me at Ponzu sauce!
>
> Well I hope you bump into one like you recall, it sounds lovely.

Ponzu sauce is good eats. Too bad I don't get a chance to pour some on very often. It's a bit too delicate to last very long once opened.

On 5/6/2016 6:23 PM, dsi1 wrote:
> On Friday, May 6, 2016 at 12:48:51 PM UTC-10, Cielo Azul wrote:
>> On 5/6/2016 11:29 AM, dsi1 wrote:
>>> On Friday, May 6, 2016 at 4:25:40 AM UTC-10, Cloudbuster wrote:
>>>> On 5/6/2016 3:37 AM, dsi1 wrote:
>>>>> Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
>>>>>
>>>>> The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.
>>>>
>>>> How about:
>>>>
>>>> http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K
>>>>
>>>> Kotobuki Stainless Steel Grater with Well, Large
>>>> by Kotobuki
>>>> 4.2 out of 5 stars 11 customer reviews | 3 answered questions
>>>> Price: $17.19 & FREE Shipping on orders over $49.
>>>>
>>>> http://global.rakuten.com/en/store/nuts/item/1001934/
>>>>
>>>> 1071758 J daikon grater radish instrument
>>>>
>>>> $ 25.19 (¥ 2,700)
>>>>
>>>> http://bento.com/fexp-oroshi.html
>>>>
>>>>
>>>> I had NO idea there were so many styles and designs!
>>>>
>>>> Any of these like the one you mention?
>>>
>>> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
>>>
>>> http://www.japanesecooking101.com/ha...daikon-oroshi/
>>>
>>
>> You had me at Ponzu sauce!
>>
>> Well I hope you bump into one like you recall, it sounds lovely.
>
> Ponzu sauce is good eats. Too bad I don't get a chance to pour some on very often. It's a bit too delicate to last very long once opened.
>

Deep refrigeration is the key, I keep mine under the freezer inlet vent
at the TOP of the refrigerator.

On Friday, May 6, 2016 at 5:29:52 PM UTC-10, Cielo Azul wrote:
> On 5/6/2016 6:23 PM, dsi1 wrote:
> > On Friday, May 6, 2016 at 12:48:51 PM UTC-10, Cielo Azul wrote:
> >> On 5/6/2016 11:29 AM, dsi1 wrote:
> >>> On Friday, May 6, 2016 at 4:25:40 AM UTC-10, Cloudbuster wrote:
> >>>> On 5/6/2016 3:37 AM, dsi1 wrote:
> >>>>> Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
> >>>>>
> >>>>> The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.
> >>>>
> >>>> How about:
> >>>>
> >>>> http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K
> >>>>
> >>>> Kotobuki Stainless Steel Grater with Well, Large
> >>>> by Kotobuki
> >>>> 4.2 out of 5 stars 11 customer reviews | 3 answered questions
> >>>> Price: $17.19 & FREE Shipping on orders over $49.
> >>>>
> >>>> http://global.rakuten.com/en/store/nuts/item/1001934/
> >>>>
> >>>> 1071758 J daikon grater radish instrument
> >>>>
> >>>> $ 25.19 (¥ 2,700)
> >>>>
> >>>> http://bento.com/fexp-oroshi.html
> >>>>
> >>>>
> >>>> I had NO idea there were so many styles and designs!
> >>>>
> >>>> Any of these like the one you mention?
> >>>
> >>> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
> >>>
> >>> http://www.japanesecooking101.com/ha...daikon-oroshi/
> >>>
> >>
> >> You had me at Ponzu sauce!
> >>
> >> Well I hope you bump into one like you recall, it sounds lovely.
> >
> > Ponzu sauce is good eats. Too bad I don't get a chance to pour some on very often. It's a bit too delicate to last very long once opened.
> >
>
> Deep refrigeration is the key, I keep mine under the freezer inlet vent
> at the TOP of the refrigerator.

Thanks for the info. I ate at Hamura Saimin tonight. The joint transports me back the Hawaii in the 60's. The place was packed. Amazing! The seating was counter-type and it zig-zagged in an unusual fashion. This allowed one person to serve 25 places with ease. Amazing! The saimin was cooked in the proper style - with lots of hot water. The cook in the back was engulfed in steam.

These days ramen is king where I live, but not Kauai. I asked the woman sitting next to me if there was any ramen shops around. She said there might be one at some mall. I have forgotten what saimin was like. It's less chewy than ramin and the soup is a lot simpler. It's still a good, hot, bowl. I always seem to end up talking to the people seated next to me. That's just the kind of place Kauai is. I'll have to try this when I get back to Kaneohe..

https://www.youtube.com/watch?v=fLHwBaejtHM

On 5/7/2016 1:10 AM, dsi1 wrote:
> On Friday, May 6, 2016 at 5:29:52 PM UTC-10, Cielo Azul wrote:
>> On 5/6/2016 6:23 PM, dsi1 wrote:
>>> On Friday, May 6, 2016 at 12:48:51 PM UTC-10, Cielo Azul wrote:
>>>> On 5/6/2016 11:29 AM, dsi1 wrote:
>>>>> On Friday, May 6, 2016 at 4:25:40 AM UTC-10, Cloudbuster wrote:
>>>>>> On 5/6/2016 3:37 AM, dsi1 wrote:
>>>>>>> Daikon aka, Japanese radish, is used in several recipes over here. Hawaiian beef stew and Hawaiian sweet sour spareribs. I was never a big fan of the root. The grated daikon is used as a dipping sauce for tempura. I love that dipping sauce but it's the most unlikely of sauces - thin and watery with a very delicate taste. Somehow it works. My guess is that daikon has some special properties that make it go good with greasy foods.
>>>>>>>
>>>>>>> The Japanese use a special fine grater without holes to grate daikon. My parents used to have one but I never used it because I didn't ever cook with daikon. These days, I can't find Japan style daikon grater.
>>>>>>
>>>>>> How about:
>>>>>>
>>>>>> http://www.amazon.com/Kotobuki-Stain.../dp/B00462R92K
>>>>>>
>>>>>> Kotobuki Stainless Steel Grater with Well, Large
>>>>>> by Kotobuki
>>>>>> 4.2 out of 5 stars 11 customer reviews | 3 answered questions
>>>>>> Price: $17.19 & FREE Shipping on orders over $49.
>>>>>>
>>>>>> http://global.rakuten.com/en/store/nuts/item/1001934/
>>>>>>
>>>>>> 1071758 J daikon grater radish instrument
>>>>>>
>>>>>> $ 25.19 (¥ 2,700)
>>>>>>
>>>>>> http://bento.com/fexp-oroshi.html
>>>>>>
>>>>>>
>>>>>> I had NO idea there were so many styles and designs!
>>>>>>
>>>>>> Any of these like the one you mention?
>>>>>
>>>>> I'm looking for a ceramic or one that we had when I was a kid. It was a two piece grater with fine points made of golden colored lightweight metal. I couldn't figure out how it worked because the points looked too small compared to an American grater. I saw an old Japanese guy on TV make one of these. He used a chisel-like tool with a small point to raise little nibs on a piece of sheet metal. Neat!
>>>>>
>>>>> http://www.japanesecooking101.com/ha...daikon-oroshi/
>>>>>
>>>>
>>>> You had me at Ponzu sauce!
>>>>
>>>> Well I hope you bump into one like you recall, it sounds lovely.
>>>
>>> Ponzu sauce is good eats. Too bad I don't get a chance to pour some on very often. It's a bit too delicate to last very long once opened.
>>>
>>
>> Deep refrigeration is the key, I keep mine under the freezer inlet vent
>> at the TOP of the refrigerator.
>
> Thanks for the info.

You are welcome.

> I ate at Hamura Saimin tonight. The joint transports me back the Hawaii in the 60's. The place was packed. Amazing! The seating was counter-type and it zig-zagged in an unusual fashion. This allowed one person to serve 25 places with ease. Amazing! The saimin was cooked in the proper style - with lots of hot water. The cook in the back was engulfed in steam.
>
> These days ramen is king where I live, but not Kauai. I asked the woman sitting next to me if there was any ramen shops around. She said there might be one at some mall. I have forgotten what saimin was like. It's less chewy than ramin and the soup is a lot simpler. It's still a good, hot, bowl. I always seem to end up talking to the people seated next to me. That's just the kind of place Kauai is. I'll have to try this when I get back to Kaneohe.
>
> https://www.youtube.com/watch?v=fLHwBaejtHM
>

You are having way too good a time out there!

:-)

On Sat, 7 May 2016 00:10:00 -0700 (PDT), dsi1 >
wrote:

<snip>

Change of subject -

Would you please notice the price of Saloon Pilot crackers for me the
next time you're at the grocery store? I have an ex-pat Hawaiian
friend who spotted them locally for $7+ and wonders what they are
selling for now in Hawaii.

Thanks!

--

sf

On Saturday, May 7, 2016 at 8:35:47 AM UTC-10, sf wrote:
> On Sat, 7 May 2016 00:10:00 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> <snip>
>
> Change of subject -
>
> Would you please notice the price of Saloon Pilot crackers for me the
> next time you're at the grocery store? I have an ex-pat Hawaiian
> friend who spotted them locally for $7+ and wonders what they are
> selling for now in Hawaii.
>
> Thanks!
>
> --
>
> sf

$4.69 to $3.00. This hardtack-style cracker is something only a Hawaiian or a sailor adrift at sea would appreciate.

https://www.amazon.com/clouddrive/sh...yDltBTdBKLNNex

On Sun, 8 May 2016 00:18:59 -0700 (PDT), dsi1 >
wrote:

> On Saturday, May 7, 2016 at 8:35:47 AM UTC-10, sf wrote:
> > On Sat, 7 May 2016 00:10:00 -0700 (PDT), dsi1 <dsi1>
> > wrote:
> >
> > <snip>
> >
> > Change of subject -
> >
> > Would you please notice the price of Saloon Pilot crackers for me the
> > next time you're at the grocery store? I have an ex-pat Hawaiian
> > friend who spotted them locally for $7+ and wonders what they are
> > selling for now in Hawaii.
> >
> > Thanks!
> >
> > --
> >
> > sf
>
> $4.69 to $3.00. This hardtack-style cracker is something only a Hawaiian or a sailor adrift at sea would appreciate.
>
> https://www.amazon.com/clouddrive/sh...yDltBTdBKLNNex

Thanks and thanks for the picture too! I'll pass it on to my friend.


--

sf