My daughter lived in Hawaii for a fre years and her in-laws still send
some local goodies. She gave me a bottle of Hulu Huli sauce. It is
very much like a teriyaki sauce.

I picked up a piece of steak for London Broil and marinated it for a bit
over 4 hours. Grilled it on high heat for a few minutes each size.
Nuked some snap peas, nuked a couple of potatoes, cut them thick and
then crisped them in oil. Poured some Malbec I opened an hour earlier.

Good dinner!

On Tuesday, August 16, 2016 at 4:52:05 PM UTC-7, Ed Pawlowski wrote:
> My daughter lived in Hawaii for a fre years and her in-laws still send
> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> very much like a teriyaki sauce.
>
> I picked up a piece of steak for London Broil and marinated it for a bit
> over 4 hours. Grilled it on high heat for a few minutes each size.
> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>
> Good dinner!

I'd eat that!

On Tue, 16 Aug 2016 17:37:41 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, August 16, 2016 at 4:52:05 PM UTC-7, Ed Pawlowski wrote:
>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> very much like a teriyaki sauce.
>>
>> I picked up a piece of steak for London Broil and marinated it for a bit
>> over 4 hours. Grilled it on high heat for a few minutes each size.
>> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
>> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>>
>> Good dinner!
>
>I'd eat that!

Amazon sells Huli Huli sauce:
https://www.amazon.com/s/?ie=UTF8&ke...l_89dauor3l9_e
I looked for Huli Huli steak recipes on line but all recipes came up
for Huli Huli chicken and pork. The ingredients are simple, too
simple, just three ingredients. The marinades I prepare at home in
five minutes are far, FAR superior.
Amazon's Huli Huli Ingredients:
Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [A
Preservative], Sugar, Ginger.
Blech... I prepare far better marinades for Hawaiian SPAM. For London
Broil I use at least a dozen ingredients... WTF kinda Huli Huli has no
garlic... probably Hooey Phooy. For the same reason I abhor all
commercial BBQ aauces, they're all sugary TIAD dreck.

On 8/17/2016 1:36 AM, Sqwertz wrote:
> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>
>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> very much like a teriyaki sauce.
>
> We have a new chain in town that does that Hulia Hulio chicken down by
> the seaside called Pollo Tropical.
>
> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
> nuke them up to temp and then roast them.
>

I have to work on that. In the past I've not been happy with the way my
roasted potatoes come out.

In this case, nuking and frying worked and was faster than simmering.

On Tuesday, August 16, 2016 at 1:52:05 PM UTC-10, Ed Pawlowski wrote:
> My daughter lived in Hawaii for a fre years and her in-laws still send
> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> very much like a teriyaki sauce.
>
> I picked up a piece of steak for London Broil and marinated it for a bit
> over 4 hours. Grilled it on high heat for a few minutes each size.
> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>
> Good dinner!

Huli huli chicken is great chicken. The preparation is dead simple. That said, most people over here do not make huli huli chicken. Mostly we buy it in school/church parking lots on Saturdays where it's prepared for fund raising.

The chicken is halved and soaked in a brine. My guess is that this was originally done so that the chicken wouldn't develop any nasty microorganisms while it waiting for the grill. It should be held flat between wire mesh and grilled over a kiawe (mesquite to you) fire turning frequently. You should also baste the chicken frequently with salt water or a watery mix of shoyu, sugar, ginger. Keep it simple! You can also use a spray bottle to baste the chicken with a shoyu, sugar, and salt, solution.

The group I am with will probably consider having a huli huli chicken sale this year. We have a gal from Jamaica that wants to make jerk chicken. Now that would be interesting. We're gonna have a hard time finding real pimento wood though.

On Wednesday, August 17, 2016 at 12:06:13 PM UTC-7, dsi1 wrote:
> On Tuesday, August 16, 2016 at 1:52:05 PM UTC-10, Ed Pawlowski wrote:
> > My daughter lived in Hawaii for a fre years and her in-laws still send
> > some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> > very much like a teriyaki sauce.
> >
> > I picked up a piece of steak for London Broil and marinated it for a bit
> > over 4 hours. Grilled it on high heat for a few minutes each size.
> > Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> > then crisped them in oil. Poured some Malbec I opened an hour earlier.
> >
> > Good dinner!
>
> Huli huli chicken is great chicken. The preparation is dead simple. That said, most people over here do not make huli huli chicken. Mostly we buy it in school/church parking lots on Saturdays where it's prepared for fund raising.
>
> The chicken is halved and soaked in a brine. My guess is that this was originally done so that the chicken wouldn't develop any nasty microorganisms while it waiting for the grill. It should be held flat between wire mesh and grilled over a kiawe (mesquite to you) fire turning frequently. You should also baste the chicken frequently with salt water or a watery mix of shoyu, sugar, ginger. Keep it simple! You can also use a spray bottle to baste the chicken with a shoyu, sugar, and salt, solution.
>
> The group I am with will probably consider having a huli huli chicken sale this year. We have a gal from Jamaica that wants to make jerk chicken. Now that would be interesting. We're gonna have a hard time finding real pimento wood though.

Diner's Drive Ins and Dives episode featuring huli huli chicken.
https://www.youtube.com/watch?v=57CwojQc-W8

On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

> In the past I've not been happy with the way my
> roasted potatoes come out.

Toss in olive oil and seasonings, then cook them at high heat. If 425
didn't work for you, crank it up higher. Don't forget to turn them at
least once.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

>On 8/17/2016 1:36 AM, Sqwertz wrote:
>> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>>
>>> My daughter lived in Hawaii for a fre years and her in-laws still send
>>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>>> very much like a teriyaki sauce.
>>
>> We have a new chain in town that does that Hulia Hulio chicken down by
>> the seaside called Pollo Tropical.
>>
>> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> nuke them up to temp and then roast them.
>>
>
>I have to work on that. In the past I've not been happy with the way my
>roasted potatoes come out.
>
>In this case, nuking and frying worked and was faster than simmering.

The best roast spuds are done this way - par boil for ten minutes,
drain the pan then with lid held on tightly, shake the pan about so
the spuds have a rough time.

Place in roasting dish that already has hot fat in it, from preference
drippings from previous roasts, if not, lard is good though it does
not give as much flavour. If you use lard, store it away afterwards
in the fridge for next time. Place the dish in a hot oven, about 400
deg, turn occasionally and serve when browned and crisp.

The shaking in the pan roughs up the outside of the spuds and all
those roughed up bits turn beautifully crisp. Always had rave reviews.

On Wednesday, August 17, 2016 at 3:02:20 PM UTC-7, wrote:
> On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:
>
> >On 8/17/2016 1:36 AM, Sqwertz wrote:
> >> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
> >>
> >>> My daughter lived in Hawaii for a fre years and her in-laws still send
> >>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> >>> very much like a teriyaki sauce.
> >>
> >> We have a new chain in town that does that Hulia Hulio chicken down by
> >> the seaside called Pollo Tropical.
> >>
> >> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
> >> nuke them up to temp and then roast them.
> >>
> >
> >I have to work on that. In the past I've not been happy with the way my
> >roasted potatoes come out.
> >
> >In this case, nuking and frying worked and was faster than simmering.
>
> The best roast spuds are done this way - par boil for ten minutes,
> drain the pan then with lid held on tightly, shake the pan about so
> the spuds have a rough time.
>
> Place in roasting dish that already has hot fat in it, from preference
> drippings from previous roasts, if not, lard is good though it does
> not give as much flavour. If you use lard, store it away afterwards
> in the fridge for next time. Place the dish in a hot oven, about 400
> deg, turn occasionally and serve when browned and crisp.
>
> The shaking in the pan roughs up the outside of the spuds and all
> those roughed up bits turn beautifully crisp. Always had rave reviews.

Yes. That's the British way to do roasted potatoes. And it has become my favorite. I love the very crisp outside and the creamy tender inside. I like bacon fat the best.

On Wednesday, August 17, 2016 at 9:37:46 AM UTC-10, ImStillMags wrote:
> On Wednesday, August 17, 2016 at 12:06:13 PM UTC-7, dsi1 wrote:
> > On Tuesday, August 16, 2016 at 1:52:05 PM UTC-10, Ed Pawlowski wrote:
> > > My daughter lived in Hawaii for a fre years and her in-laws still send
> > > some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> > > very much like a teriyaki sauce.
> > >
> > > I picked up a piece of steak for London Broil and marinated it for a bit
> > > over 4 hours. Grilled it on high heat for a few minutes each size.
> > > Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> > > then crisped them in oil. Poured some Malbec I opened an hour earlier.

On Wed, 17 Aug 2016 16:05:50 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 17, 2016 at 3:02:20 PM UTC-7, wrote:
>> On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:
>>
>> >On 8/17/2016 1:36 AM, Sqwertz wrote:
>> >> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>> >>
>> >>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> >>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> >>> very much like a teriyaki sauce.
>> >>
>> >> We have a new chain in town that does that Hulia Hulio chicken down by
>> >> the seaside called Pollo Tropical.
>> >>
>> >> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> >> nuke them up to temp and then roast them.
>> >>
>> >
>> >I have to work on that. In the past I've not been happy with the way my
>> >roasted potatoes come out.
>> >
>> >In this case, nuking and frying worked and was faster than simmering.
>>
>> The best roast spuds are done this way - par boil for ten minutes,
>> drain the pan then with lid held on tightly, shake the pan about so
>> the spuds have a rough time.
>>
>> Place in roasting dish that already has hot fat in it, from preference
>> drippings from previous roasts, if not, lard is good though it does
>> not give as much flavour. If you use lard, store it away afterwards
>> in the fridge for next time. Place the dish in a hot oven, about 400
>> deg, turn occasionally and serve when browned and crisp.
>>
>> The shaking in the pan roughs up the outside of the spuds and all
>> those roughed up bits turn beautifully crisp. Always had rave reviews.
>
>Yes. That's the British way to do roasted potatoes. And it has become my favorite. I love the very crisp outside and the creamy tender inside. I like bacon fat the best.
>
>
Or duck fat

On 8/16/2016 7:52 PM, Ed Pawlowski wrote:
> My daughter lived in Hawaii for a fre years and her in-laws still send
> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> very much like a teriyaki sauce.
>
> I picked up a piece of steak for London Broil and marinated it for a bit
> over 4 hours. Grilled it on high heat for a few minutes each size.
> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>
> Good dinner!

It sounds lovely! I like the idea you have these nice dinners together.
Was it nice enough to sit outside?

I don't have access to Hulu Hili Sauce (that I know of) but I do know
how to make a similar and very good marinade with teriyaki. I have
been thinking about marinating and grilling the flank steak I bought
recently.

I really like the crisped potatoes idea. Sort of reminds me of what I
think of as "quarter fries". Sometimes they're battered. Always baked
or nuked first. Cut into quarters, seasoned, finished in oil. Crispy
outside, tender like a baked potato inside. Sounds great!

I'm glad you had a very nice dinner.

Jill

"dsi1" wrote in message
...

I was supposed to go help wrap some lau laus tomorrow but I may have been
exposed to hep A while eating at a Genki Sushi joint last week. I feel fine
and really wanted to get some expertise in the process but this hep A thing
has this island fearful. Well, me anyway.

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

I am very sorry to hear that. I was reading it was down to a food chain!

http://www.theatlantic.com/health/ar...tbreak/496196/

I hope you are well soon!

--
http://www.helpforheroes.org.uk

wrote in message ...

On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

>On 8/17/2016 1:36 AM, Sqwertz wrote:
>> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>>
>>> My daughter lived in Hawaii for a fre years and her in-laws still send
>>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>>> very much like a teriyaki sauce.
>>
>> We have a new chain in town that does that Hulia Hulio chicken down by
>> the seaside called Pollo Tropical.
>>
>> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> nuke them up to temp and then roast them.
>>
>
>I have to work on that. In the past I've not been happy with the way my
>roasted potatoes come out.
>
>In this case, nuking and frying worked and was faster than simmering.

The best roast spuds are done this way - par boil for ten minutes,
drain the pan then with lid held on tightly, shake the pan about so
the spuds have a rough time.

Place in roasting dish that already has hot fat in it, from preference
drippings from previous roasts, if not, lard is good though it does
not give as much flavour. If you use lard, store it away afterwards
in the fridge for next time. Place the dish in a hot oven, about 400
deg, turn occasionally and serve when browned and crisp.

The shaking in the pan roughs up the outside of the spuds and all
those roughed up bits turn beautifully crisp. Always had rave reviews.

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

Exactly how I make mine)




--
http://www.helpforheroes.org.uk

On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> I was supposed to go help wrap some lau laus tomorrow but I may have been
> exposed to hep A while eating at a Genki Sushi joint last week. I feel fine
> and really wanted to get some expertise in the process but this hep A thing
> has this island fearful. Well, me anyway.
>
> ------------------
>
> I am very sorry to hear that. I was reading it was down to a food chain!
>
> http://www.theatlantic.com/health/ar...tbreak/496196/
>
> I hope you are well soon!
>
> --
> http://www.helpforheroes.org.uk

I usually shrug off these kinds of scares off but this time, I'm listening. On the recommendation of the public health officials, I got vaccinated yesterday. OTOH, I suspect that the vaccine is probably worthless in preventing infection if the exposure was a week prior i.e., I still have to be on the lookout for symptoms for up to 50 days. The best one could say is that there's no telling what can happen in the next 6 weeks. How exciting is that?!

"dsi1" wrote in message
...

On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> I was supposed to go help wrap some lau laus tomorrow but I may have been
> exposed to hep A while eating at a Genki Sushi joint last week. I feel
> fine
> and really wanted to get some expertise in the process but this hep A
> thing
> has this island fearful. Well, me anyway.
>
> ------------------
>
> I am very sorry to hear that. I was reading it was down to a food chain!
>
> http://www.theatlantic.com/health/ar...tbreak/496196/
>
> I hope you are well soon!
>
> --
> http://www.helpforheroes.org.uk

I usually shrug off these kinds of scares off but this time, I'm listening.
On the recommendation of the public health officials, I got vaccinated
yesterday. OTOH, I suspect that the vaccine is probably worthless in
preventing infection if the exposure was a week prior i.e., I still have to
be on the lookout for symptoms for up to 50 days. The best one could say is
that there's no telling what can happen in the next 6 weeks. How exciting is
that?!
---------------

I am sure you can do without that kind of excitement



--
http://www.helpforheroes.org.uk

dsi1 wrote:
>
> I usually shrug off these kinds of scares off but this time, I'm listening. On the recommendation of the public health officials, I got vaccinated yesterday. OTOH, I suspect that the vaccine is probably worthless in preventing infection if the exposure was a week prior i.e., I still have to be on the lookout for symptoms for up to 50 days. The best one could say is that there's no telling what can happen in the next 6 weeks. How exciting is that?!

Arrghh! dsil! ;-o Hopefully you will turn out fine. Fingers crossed for
you!

On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > I was supposed to go help wrap some lau laus tomorrow but I may have been
> > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> > fine
> > and really wanted to get some expertise in the process but this hep A
> > thing
> > has this island fearful. Well, me anyway.
> >
> > ------------------
> >
> > I am very sorry to hear that. I was reading it was down to a food chain!
> >
> > http://www.theatlantic.com/health/ar...tbreak/496196/
> >
> > I hope you are well soon!
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I usually shrug off these kinds of scares off but this time, I'm listening.
> On the recommendation of the public health officials, I got vaccinated
> yesterday. OTOH, I suspect that the vaccine is probably worthless in
> preventing infection if the exposure was a week prior i.e., I still have to
> be on the lookout for symptoms for up to 50 days. The best one could say is
> that there's no telling what can happen in the next 6 weeks. How exciting is
> that?!
> ---------------
>
> I am sure you can do without that kind of excitement
>
>
>
> --
> http://www.helpforheroes.org.uk

We need to have these occurrences in life because a twisty road is far more interesting and memorable than a straight one. Otherwise, we have nothing to look back upon. Well that's my story and I'm sticking to it!

My daughter's almond cake was basic - almond flour, butter, and sugar. She did add other things like almond extract, vanilla, and slivered almond, but I like that there's no egg or wheat flour.

On Thursday, August 18, 2016 at 9:38:11 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I usually shrug off these kinds of scares off but this time, I'm listening. On the recommendation of the public health officials, I got vaccinated yesterday. OTOH, I suspect that the vaccine is probably worthless in preventing infection if the exposure was a week prior i.e., I still have to be on the lookout for symptoms for up to 50 days. The best one could say is that there's no telling what can happen in the next 6 weeks. How exciting is that?!
>
> Arrghh! dsil! ;-o Hopefully you will turn out fine. Fingers crossed for
> you!

I'm not too worried - yet. I'll let you know if my skin turns yellow, although that might be hard to spot.

"dsi1" wrote in message
...

On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > I was supposed to go help wrap some lau laus tomorrow but I may have
> > been
> > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> > fine
> > and really wanted to get some expertise in the process but this hep A
> > thing
> > has this island fearful. Well, me anyway.
> >
> > ------------------
> >
> > I am very sorry to hear that. I was reading it was down to a food
> > chain!
> >
> > http://www.theatlantic.com/health/ar...tbreak/496196/
> >
> > I hope you are well soon!
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I usually shrug off these kinds of scares off but this time, I'm
> listening.
> On the recommendation of the public health officials, I got vaccinated
> yesterday. OTOH, I suspect that the vaccine is probably worthless in
> preventing infection if the exposure was a week prior i.e., I still have
> to
> be on the lookout for symptoms for up to 50 days. The best one could say
> is
> that there's no telling what can happen in the next 6 weeks. How exciting
> is
> that?!
> ---------------
>
> I am sure you can do without that kind of excitement
>
>

We need to have these occurrences in life because a twisty road is far more
interesting and memorable than a straight one. Otherwise, we have nothing to
look back upon. Well that's my story and I'm sticking to it!

My daughter's almond cake was basic - almond flour, butter, and sugar. She
did add other things like almond extract, vanilla, and slivered almond, but
I like that there's no egg or wheat flour.
-----------------------------

Whatever she made it with, it looks delicious)

--
http://www.helpforheroes.org.uk

On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > I was supposed to go help wrap some lau laus tomorrow but I may have
> > > been
> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> > > fine
> > > and really wanted to get some expertise in the process but this hep A
> > > thing
> > > has this island fearful. Well, me anyway.
> > >
> > > ------------------
> > >
> > > I am very sorry to hear that. I was reading it was down to a food
> > > chain!
> > >
> > > http://www.theatlantic.com/health/ar...tbreak/496196/
> > >
> > > I hope you are well soon!
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I usually shrug off these kinds of scares off but this time, I'm
> > listening.
> > On the recommendation of the public health officials, I got vaccinated
> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
> > preventing infection if the exposure was a week prior i.e., I still have
> > to
> > be on the lookout for symptoms for up to 50 days. The best one could say
> > is
> > that there's no telling what can happen in the next 6 weeks. How exciting
> > is
> > that?!
> > ---------------
> >
> > I am sure you can do without that kind of excitement
> >
> >
>
> We need to have these occurrences in life because a twisty road is far more
> interesting and memorable than a straight one. Otherwise, we have nothing to
> look back upon. Well that's my story and I'm sticking to it!
>
> My daughter's almond cake was basic - almond flour, butter, and sugar. She
> did add other things like almond extract, vanilla, and slivered almond, but
> I like that there's no egg or wheat flour.
> -----------------------------
>
> Whatever she made it with, it looks delicious)
>
> --
> http://www.helpforheroes.org.uk

I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian dish that you're unlikely to find anywhere else on this planet. I had mine with won tons AKA, Chinese dumplings. This was served with barbecue sticks and a side of Chinese mustard mixed with shoyu. This, along with a plastic cup of ice water has been served countless times on this rock. It's the perfect meal to eat with your favorite girl late at night. Who cares that you're eating this in some hole in the wall with nasty fluorescent lighting, for at that small moment in time, all is right in the world.

If this was forty years ago, we might very well be eating saimin right now, around midnight. These days, it's still great to eat saimin with my favorite girl although we'll eat at a time that better suits our constitutions, around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly prepared bowl of noodles that's exactly the same as it ever was in a hole in the wall with wooden benches and Formica tables and worn linoleum. For all I know, it could be 1969.

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

"dsi1" wrote in message
...

On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > I was supposed to go help wrap some lau laus tomorrow but I may have
> > > been
> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> > > fine
> > > and really wanted to get some expertise in the process but this hep A
> > > thing
> > > has this island fearful. Well, me anyway.
> > >
> > > ------------------
> > >
> > > I am very sorry to hear that. I was reading it was down to a food
> > > chain!
> > >
> > > http://www.theatlantic.com/health/ar...tbreak/496196/
> > >
> > > I hope you are well soon!
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I usually shrug off these kinds of scares off but this time, I'm
> > listening.
> > On the recommendation of the public health officials, I got vaccinated
> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
> > preventing infection if the exposure was a week prior i.e., I still have
> > to
> > be on the lookout for symptoms for up to 50 days. The best one could say
> > is
> > that there's no telling what can happen in the next 6 weeks. How
> > exciting
> > is
> > that?!
> > ---------------
> >
> > I am sure you can do without that kind of excitement
> >
> >
>
> We need to have these occurrences in life because a twisty road is far
> more
> interesting and memorable than a straight one. Otherwise, we have nothing
> to
> look back upon. Well that's my story and I'm sticking to it!
>
> My daughter's almond cake was basic - almond flour, butter, and sugar. She
> did add other things like almond extract, vanilla, and slivered almond,
> but
> I like that there's no egg or wheat flour.
> -----------------------------
>
> Whatever she made it with, it looks delicious)
>
> --
> http://www.helpforheroes.org.uk

I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian
dish that you're unlikely to find anywhere else on this planet. I had mine
with won tons AKA, Chinese dumplings. This was served with barbecue sticks
and a side of Chinese mustard mixed with shoyu. This, along with a plastic
cup of ice water has been served countless times on this rock. It's the
perfect meal to eat with your favorite girl late at night. Who cares that
you're eating this in some hole in the wall with nasty fluorescent lighting,
for at that small moment in time, all is right in the world.

If this was forty years ago, we might very well be eating saimin right now,
around midnight. These days, it's still great to eat saimin with my favorite
girl although we'll eat at a time that better suits our constitutions,
around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly
prepared bowl of noodles that's exactly the same as it ever was in a hole in
the wall with wooden benches and Formica tables and worn linoleum. For all I
know, it could be 1969.

https://www.amazon.com/clouddrive/sh...hare_link_copy
------------------

It looks very pretty but I don't have a clue what it tastes like)
Sometime in the 70s I used to go down to London and my friends and I would
visit Chinatown. I think it was Dim Sum we had which came around on a cart.
Some kind of dumplings I think)



--
http://www.helpforheroes.org.uk

On Friday, August 19, 2016 at 12:25:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > I was supposed to go help wrap some lau laus tomorrow but I may have
> > > > been
> > > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> > > > fine
> > > > and really wanted to get some expertise in the process but this hep A
> > > > thing
> > > > has this island fearful. Well, me anyway.
> > > >
> > > > ------------------
> > > >
> > > > I am very sorry to hear that. I was reading it was down to a food
> > > > chain!
> > > >
> > > > http://www.theatlantic.com/health/ar...tbreak/496196/
> > > >
> > > > I hope you are well soon!
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I usually shrug off these kinds of scares off but this time, I'm
> > > listening.
> > > On the recommendation of the public health officials, I got vaccinated
> > > yesterday. OTOH, I suspect that the vaccine is probably worthless in
> > > preventing infection if the exposure was a week prior i.e., I still have
> > > to
> > > be on the lookout for symptoms for up to 50 days. The best one could say
> > > is
> > > that there's no telling what can happen in the next 6 weeks. How
> > > exciting
> > > is
> > > that?!
> > > ---------------
> > >
> > > I am sure you can do without that kind of excitement
> > >
> > >
> >
> > We need to have these occurrences in life because a twisty road is far
> > more
> > interesting and memorable than a straight one. Otherwise, we have nothing
> > to
> > look back upon. Well that's my story and I'm sticking to it!
> >
> > My daughter's almond cake was basic - almond flour, butter, and sugar. She
> > did add other things like almond extract, vanilla, and slivered almond,
> > but
> > I like that there's no egg or wheat flour.
> > -----------------------------
> >
> > Whatever she made it with, it looks delicious)
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian
> dish that you're unlikely to find anywhere else on this planet. I had mine
> with won tons AKA, Chinese dumplings. This was served with barbecue sticks
> and a side of Chinese mustard mixed with shoyu. This, along with a plastic
> cup of ice water has been served countless times on this rock. It's the
> perfect meal to eat with your favorite girl late at night. Who cares that
> you're eating this in some hole in the wall with nasty fluorescent lighting,
> for at that small moment in time, all is right in the world.
>
> If this was forty years ago, we might very well be eating saimin right now,
> around midnight. These days, it's still great to eat saimin with my favorite
> girl although we'll eat at a time that better suits our constitutions,
> around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly
> prepared bowl of noodles that's exactly the same as it ever was in a hole in
> the wall with wooden benches and Formica tables and worn linoleum. For all I
> know, it could be 1969.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
> ------------------
>
> It looks very pretty but I don't have a clue what it tastes like)
> Sometime in the 70s I used to go down to London and my friends and I would
> visit Chinatown. I think it was Dim Sum we had which came around on a cart.
> Some kind of dumplings I think)
>
>
>
> --
> http://www.helpforheroes.org.uk

Saimin and plantation style cooking is simple, humble, food and was developed by people with limited resources. The soup base is made by boiling a few dried shrimp in water and seasoning it with salt and maybe a little sugar. It's pretty much making something from nothing. I wouldn't know how to make it nor would I want to try.

A tourist would probably find our saimin to be bland and lacking in depth. We find it so packed with memories and associations that it's practically overwhelming.

http://honolulumagazine-images.dashd...0saimin(1).JPG

"dsi1" wrote in message
...

> It looks very pretty but I don't have a clue what it tastes like)
> Sometime in the 70s I used to go down to London and my friends and I would
> visit Chinatown. I think it was Dim Sum we had which came around on a
> cart.
> Some kind of dumplings I think)
>


Saimin and plantation style cooking is simple, humble, food and was
developed by people with limited resources. The soup base is made by boiling
a few dried shrimp in water and seasoning it with salt and maybe a little
sugar. It's pretty much making something from nothing. I wouldn't know how
to make it nor would I want to try.

A tourist would probably find our saimin to be bland and lacking in depth.
We find it so packed with memories and associations that it's practically
overwhelming.

http://honolulumagazine-images.dashd...0saimin(1).JPG

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

Lovely The memories are worth their weight in gold



--
http://www.helpforheroes.org.uk

On Fri, 19 Aug 2016 03:13:52 -0700 (PDT), dsi1 >
wrote:

>On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
>> > > "dsi1" wrote in message
>> > > ...
>> > >
>> > > I was supposed to go help wrap some lau laus tomorrow but I may have
>> > > been
>> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
>> > > fine
>> > > and really wanted to get some expertise in the process but this hep A
>> > > thing
>> > > has this island fearful. Well, me anyway.
>> > >
>> > > ------------------
>> > >
>> > > I am very sorry to hear that. I was reading it was down to a food
>> > > chain!
>> > >
>> > > http://www.theatlantic.com/health/ar...tbreak/496196/
>> > >
>> > > I hope you are well soon!
>> > >
>> > > --
>> > > http://www.helpforheroes.org.uk
>> >
>> > I usually shrug off these kinds of scares off but this time, I'm
>> > listening.
>> > On the recommendation of the public health officials, I got vaccinated
>> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
>> > preventing infection if the exposure was a week prior i.e., I still have
>> > to
>> > be on the lookout for symptoms for up to 50 days. The best one could say
>> > is
>> > that there's no telling what can happen in the next 6 weeks. How exciting
>> > is
>> > that?!
>> > ---------------
>> >
>> > I am sure you can do without that kind of excitement
>> >
>> >
>>
>> We need to have these occurrences in life because a twisty road is far more
>> interesting and memorable than a straight one. Otherwise, we have nothing to
>> look back upon. Well that's my story and I'm sticking to it!
>>
>> My daughter's almond cake was basic - almond flour, butter, and sugar. She
>> did add other things like almond extract, vanilla, and slivered almond, but
>> I like that there's no egg or wheat flour.
>> -----------------------------
>>
>> Whatever she made it with, it looks delicious)
>>
>> --
>> http://www.helpforheroes.org.uk
>
>I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian dish that you're unlikely to find anywhere else on this planet. I had mine with won tons AKA, Chinese dumplings. This was served with barbecue sticks and a side of Chinese mustard mixed with shoyu. This, along with a plastic cup of ice water has been served countless times on this rock. It's the perfect meal to eat with your favorite girl late at night. Who cares that you're eating this in some hole in the wall with nasty fluorescent lighting, for at that small moment in time, all is right in the world.
>
>If this was forty years ago, we might very well be eating saimin right now, around midnight. These days, it's still great to eat saimin with my favorite girl although we'll eat at a time that better suits our constitutions, around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly prepared bowl of noodles that's exactly the same as it ever was in a hole in the wall with wooden benches and Formica tables and worn linoleum. For all I know, it could be 1969.
>
>https://www.amazon.com/clouddrive/sh...hare_link_copy

That looks wonderful. I googled some recipes for it and can't wait to
make it.

koko

--

Food is our common ground, a universal experience
James Beard

On Saturday, August 20, 2016 at 11:53:58 AM UTC-10, koko wrote:
> On Fri, 19 Aug 2016 03:13:52 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> >> > "dsi1" wrote in message
> >> > ...
> >> >
> >> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> >> > > "dsi1" wrote in message
> >> > > ...
> >> > >
> >> > > I was supposed to go help wrap some lau laus tomorrow but I may have
> >> > > been
> >> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> >> > > fine
> >> > > and really wanted to get some expertise in the process but this hep A
> >> > > thing
> >> > > has this island fearful. Well, me anyway.
> >> > >
> >> > > ------------------
> >> > >
> >> > > I am very sorry to hear that. I was reading it was down to a food
> >> > > chain!
> >> > >
> >> > > http://www.theatlantic.com/health/ar...tbreak/496196/
> >> > >
> >> > > I hope you are well soon!
> >> > >
> >> > > --
> >> > > http://www.helpforheroes.org.uk
> >> >
> >> > I usually shrug off these kinds of scares off but this time, I'm
> >> > listening.
> >> > On the recommendation of the public health officials, I got vaccinated
> >> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
> >> > preventing infection if the exposure was a week prior i.e., I still have
> >> > to
> >> > be on the lookout for symptoms for up to 50 days. The best one could say
> >> > is
> >> > that there's no telling what can happen in the next 6 weeks. How exciting
> >> > is
> >> > that?!
> >> > ---------------
> >> >
> >> > I am sure you can do without that kind of excitement
> >> >
> >> >
> >>
> >> We need to have these occurrences in life because a twisty road is far more
> >> interesting and memorable than a straight one. Otherwise, we have nothing to
> >> look back upon. Well that's my story and I'm sticking to it!
> >>
> >> My daughter's almond cake was basic - almond flour, butter, and sugar. She
> >> did add other things like almond extract, vanilla, and slivered almond, but
> >> I like that there's no egg or wheat flour.
> >> -----------------------------
> >>
> >> Whatever she made it with, it looks delicious)
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> >I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian dish that you're unlikely to find anywhere else on this planet. I had mine with won tons AKA, Chinese dumplings. This was served with barbecue sticks and a side of Chinese mustard mixed with shoyu. This, along with a plastic cup of ice water has been served countless times on this rock. It's the perfect meal to eat with your favorite girl late at night. Who cares that you're eating this in some hole in the wall with nasty fluorescent lighting, for at that small moment in time, all is right in the world.
> >
> >If this was forty years ago, we might very well be eating saimin right now, around midnight. These days, it's still great to eat saimin with my favorite girl although we'll eat at a time that better suits our constitutions, around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly prepared bowl of noodles that's exactly the same as it ever was in a hole in the wall with wooden benches and Formica tables and worn linoleum. For all I know, it could be 1969.
> >
> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> That looks wonderful. I googled some recipes for it and can't wait to
> make it.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Well, hopefully your home is a hole in the wall, saimin seems to be best in that setting.

My dad was in Sweden and a guy in a Chinese restaurant told him he could make real saimin. Understandably, this got my dad pretty excited. Unfortunately, the "real saimin" turned out to be spaghetti in chicken broth. Oh no!

https://www.youtube.com/watch?v=G8OPD42XbyE

On Sat, 20 Aug 2016 17:05:28 -0700 (PDT), dsi1 >
wrote:

>On Saturday, August 20, 2016 at 11:53:58 AM UTC-10, koko wrote:
>> On Fri, 19 Aug 2016 03:13:52 -0700 (PDT), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
>> >> "dsi1" wrote in message
>> >> ...
>> >>
>> >> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
>> >> > "dsi1" wrote in message
>> >> > ...
>> >> >
>> >> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
>> >> > > "dsi1" wrote in message
>> >> > > ...
>> >> > >
>> >> > > I was supposed to go help wrap some lau laus tomorrow but I may have
>> >> > > been
>> >> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
>> >> > > fine
>> >> > > and really wanted to get some expertise in the process but this hep A
>> >> > > thing
>> >> > > has this island fearful. Well, me anyway.
>> >> > >
>> >> > > ------------------
>> >> > >
>> >> > > I am very sorry to hear that. I was reading it was down to a food
>> >> > > chain!
>> >> > >
>> >> > > http://www.theatlantic.com/health/ar...tbreak/496196/
>> >> > >
>> >> > > I hope you are well soon!
>> >> > >
>> >> > > --
>> >> > > http://www.helpforheroes.org.uk
>> >> >
>> >> > I usually shrug off these kinds of scares off but this time, I'm
>> >> > listening.
>> >> > On the recommendation of the public health officials, I got vaccinated
>> >> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
>> >> > preventing infection if the exposure was a week prior i.e., I still have
>> >> > to
>> >> > be on the lookout for symptoms for up to 50 days. The best one could say
>> >> > is
>> >> > that there's no telling what can happen in the next 6 weeks. How exciting
>> >> > is
>> >> > that?!
>> >> > ---------------
>> >> >
>> >> > I am sure you can do without that kind of excitement
>> >> >
>> >> >
>> >>
>> >> We need to have these occurrences in life because a twisty road is far more
>> >> interesting and memorable than a straight one. Otherwise, we have nothing to
>> >> look back upon. Well that's my story and I'm sticking to it!
>> >>
>> >> My daughter's almond cake was basic - almond flour, butter, and sugar. She
>> >> did add other things like almond extract, vanilla, and slivered almond, but
>> >> I like that there's no egg or wheat flour.
>> >> -----------------------------
>> >>
>> >> Whatever she made it with, it looks delicious)
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk
>> >
>> >I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian dish that you're unlikely to find anywhere else on this planet. I had mine with won tons AKA, Chinese dumplings. This was served with barbecue sticks and a side of Chinese mustard mixed with shoyu. This, along with a plastic cup of ice water has been served countless times on this rock. It's the perfect meal to eat with your favorite girl late at night. Who cares that you're eating this in some hole in the wall with nasty fluorescent lighting, for at that small moment in time, all is right in the world.
>> >
>> >If this was forty years ago, we might very well be eating saimin right now, around midnight. These days, it's still great to eat saimin with my favorite girl although we'll eat at a time that better suits our constitutions, around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly prepared bowl of noodles that's exactly the same as it ever was in a hole in the wall with wooden benches and Formica tables and worn linoleum. For all I know, it could be 1969.
>> >
>> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>>
>> That looks wonderful. I googled some recipes for it and can't wait to
>> make it.
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>Well, hopefully your home is a hole in the wall, saimin seems to be best in that setting.

I live in 420 sq ft in the boonies, does that qualify? I think I can
make do. ;-)

koko

snippage

--

Food is our common ground, a universal experience
James Beard

koko wrote:
>dsi1 wrote:
>
>>Well, hopefully your home is a hole in the wall, saimin seems to be best in that setting.
>
>I live in 420 sq ft in the boonies, does that qualify? I think I can
>make do. ;-)
>
>koko

The cottage I just had demolished was 840 sqft and was plenty
satisfactory for two adults with two pre school children. Too bad the
parents were druggies who never paid any rent. For one person 420
aqft is plenty of room.

On Saturday, August 20, 2016 at 2:31:02 PM UTC-10, koko wrote:
> On Sat, 20 Aug 2016 17:05:28 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Saturday, August 20, 2016 at 11:53:58 AM UTC-10, koko wrote:
> >> On Fri, 19 Aug 2016 03:13:52 -0700 (PDT), dsi1 <dsi10yahoo.com>
> >> wrote:
> >>
> >> >On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
> >> >> "dsi1" wrote in message
> >> >> ...
> >> >>
> >> >> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
> >> >> > "dsi1" wrote in message
> >> >> > ...
> >> >> >
> >> >> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> >> >> > > "dsi1" wrote in message
> >> >> > > ...
> >> >> > >
> >> >> > > I was supposed to go help wrap some lau laus tomorrow but I may have
> >> >> > > been
> >> >> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
> >> >> > > fine
> >> >> > > and really wanted to get some expertise in the process but this hep A
> >> >> > > thing
> >> >> > > has this island fearful. Well, me anyway.
> >> >> > >
> >> >> > > ------------------
> >> >> > >
> >> >> > > I am very sorry to hear that. I was reading it was down to a food
> >> >> > > chain!
> >> >> > >
> >> >> > > http://www.theatlantic.com/health/ar...tbreak/496196/
> >> >> > >
> >> >> > > I hope you are well soon!
> >> >> > >
> >> >> > > --
> >> >> > > http://www.helpforheroes.org.uk
> >> >> >
> >> >> > I usually shrug off these kinds of scares off but this time, I'm
> >> >> > listening.
> >> >> > On the recommendation of the public health officials, I got vaccinated
> >> >> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
> >> >> > preventing infection if the exposure was a week prior i.e., I still have
> >> >> > to
> >> >> > be on the lookout for symptoms for up to 50 days. The best one could say
> >> >> > is
> >> >> > that there's no telling what can happen in the next 6 weeks. How exciting
> >> >> > is
> >> >> > that?!
> >> >> > ---------------
> >> >> >
> >> >> > I am sure you can do without that kind of excitement
> >> >> >
> >> >> >
> >> >>
> >> >> We need to have these occurrences in life because a twisty road is far more
> >> >> interesting and memorable than a straight one. Otherwise, we have nothing to
> >> >> look back upon. Well that's my story and I'm sticking to it!
> >> >>
> >> >> My daughter's almond cake was basic - almond flour, butter, and sugar. She
> >> >> did add other things like almond extract, vanilla, and slivered almond, but
> >> >> I like that there's no egg or wheat flour.
> >> >> -----------------------------
> >> >>
> >> >> Whatever she made it with, it looks delicious)
> >> >>
> >> >> --
> >> >> http://www.helpforheroes.org.uk
> >> >
> >> >I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian dish that you're unlikely to find anywhere else on this planet. I had mine with won tons AKA, Chinese dumplings. This was served with barbecue sticks and a side of Chinese mustard mixed with shoyu. This, along with a plastic cup of ice water has been served countless times on this rock. It's the perfect meal to eat with your favorite girl late at night. Who cares that you're eating this in some hole in the wall with nasty fluorescent lighting, for at that small moment in time, all is right in the world.
> >> >
> >> >If this was forty years ago, we might very well be eating saimin right now, around midnight. These days, it's still great to eat saimin with my favorite girl although we'll eat at a time that better suits our constitutions, around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly prepared bowl of noodles that's exactly the same as it ever was in a hole in the wall with wooden benches and Formica tables and worn linoleum. For all I know, it could be 1969.
> >> >
> >> >https://www.amazon.com/clouddrive/sh...hare_link_copy
> >>
> >> That looks wonderful. I googled some recipes for it and can't wait to
> >> make it.
> >>
> >> koko
> >>
> >> --
> >>
> >> Food is our common ground, a universal experience
> >> James Beard
> >
> >Well, hopefully your home is a hole in the wall, saimin seems to be best in that setting.
>
> I live in 420 sq ft in the boonies, does that qualify? I think I can
> make do. ;-)
>
> koko
>
> snippage
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Small living spaces fascinate me. 420 sq ft would suit me fine. We have to find a way to ditch the kids though.

http://en.rocketnews24.com/2013/07/2...-a-photo-tour/

On Sat, 20 Aug 2016 20:31:01 -0700 (PDT), dsi1 >
wrote:

>On Saturday, August 20, 2016 at 2:31:02 PM UTC-10, koko wrote:
>> On Sat, 20 Aug 2016 17:05:28 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> wrote:
>>
>> >On Saturday, August 20, 2016 at 11:53:58 AM UTC-10, koko wrote:
>> >> On Fri, 19 Aug 2016 03:13:52 -0700 (PDT), dsi1 <dsi10yahoo.com>
>> >> wrote:
>> >>
>> >> >On Thursday, August 18, 2016 at 10:13:59 AM UTC-10, Ophelia wrote:
>> >> >> "dsi1" wrote in message
>> >> >> ...
>> >> >>
>> >> >> On Wednesday, August 17, 2016 at 11:00:48 PM UTC-10, Ophelia wrote:
>> >> >> > "dsi1" wrote in message
>> >> >> > ...
>> >> >> >
>> >> >> > On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
>> >> >> > > "dsi1" wrote in message
>> >> >> > > ...
>> >> >> > >
>> >> >> > > I was supposed to go help wrap some lau laus tomorrow but I may have
>> >> >> > > been
>> >> >> > > exposed to hep A while eating at a Genki Sushi joint last week. I feel
>> >> >> > > fine
>> >> >> > > and really wanted to get some expertise in the process but this hep A
>> >> >> > > thing
>> >> >> > > has this island fearful. Well, me anyway.
>> >> >> > >
>> >> >> > > ------------------
>> >> >> > >
>> >> >> > > I am very sorry to hear that. I was reading it was down to a food
>> >> >> > > chain!
>> >> >> > >
>> >> >> > > http://www.theatlantic.com/health/ar...tbreak/496196/
>> >> >> > >
>> >> >> > > I hope you are well soon!
>> >> >> > >
>> >> >> > > --
>> >> >> > > http://www.helpforheroes.org.uk
>> >> >> >
>> >> >> > I usually shrug off these kinds of scares off but this time, I'm
>> >> >> > listening.
>> >> >> > On the recommendation of the public health officials, I got vaccinated
>> >> >> > yesterday. OTOH, I suspect that the vaccine is probably worthless in
>> >> >> > preventing infection if the exposure was a week prior i.e., I still have
>> >> >> > to
>> >> >> > be on the lookout for symptoms for up to 50 days. The best one could say
>> >> >> > is
>> >> >> > that there's no telling what can happen in the next 6 weeks. How exciting
>> >> >> > is
>> >> >> > that?!
>> >> >> > ---------------
>> >> >> >
>> >> >> > I am sure you can do without that kind of excitement
>> >> >> >
>> >> >> >
>> >> >>
>> >> >> We need to have these occurrences in life because a twisty road is far more
>> >> >> interesting and memorable than a straight one. Otherwise, we have nothing to
>> >> >> look back upon. Well that's my story and I'm sticking to it!
>> >> >>
>> >> >> My daughter's almond cake was basic - almond flour, butter, and sugar. She
>> >> >> did add other things like almond extract, vanilla, and slivered almond, but
>> >> >> I like that there's no egg or wheat flour.
>> >> >> -----------------------------
>> >> >>
>> >> >> Whatever she made it with, it looks delicious)
>> >> >>
>> >> >> --
>> >> >> http://www.helpforheroes.org.uk
>> >> >
>> >> >I had a bowl of noodles today - not ramen, but saimin. Saimin is a Hawaiian dish that you're unlikely to find anywhere else on this planet. I had mine with won tons AKA, Chinese dumplings. This was served with barbecue sticks and a side of Chinese mustard mixed with shoyu. This, along with a plastic cup of ice water has been served countless times on this rock. It's the perfect meal to eat with your favorite girl late at night. Who cares that you're eating this in some hole in the wall with nasty fluorescent lighting, for at that small moment in time, all is right in the world.
>> >> >
>> >> >If this was forty years ago, we might very well be eating saimin right now, around midnight. These days, it's still great to eat saimin with my favorite girl although we'll eat at a time that better suits our constitutions, around 5 PM. OTOH, time is pretty much irrelevant when eating a perfectly prepared bowl of noodles that's exactly the same as it ever was in a hole in the wall with wooden benches and Formica tables and worn linoleum. For all I know, it could be 1969.
>> >> >
>> >> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>> >>
>> >> That looks wonderful. I googled some recipes for it and can't wait to
>> >> make it.
>> >>
>> >> koko
>> >>
>> >> --
>> >>
>> >> Food is our common ground, a universal experience
>> >> James Beard
>> >
>> >Well, hopefully your home is a hole in the wall, saimin seems to be best in that setting.
>>
>> I live in 420 sq ft in the boonies, does that qualify? I think I can
>> make do. ;-)
>>
>> koko
>>
>> snippage
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>Small living spaces fascinate me. 420 sq ft would suit me fine. We have to find a way to ditch the kids though.
>
>http://en.rocketnews24.com/2013/07/2...-a-photo-tour/

Dang, those are some nice places.
Don't worry, they kids will grow up and leave before you know it ;-)

koko

--

Food is our common ground, a universal experience
James Beard

"dsi1" wrote in message
...


Small living spaces fascinate me. 420 sq ft would suit me fine. We have to
find a way to ditch the kids though.

http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
------------

Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!

--
http://www.helpforheroes.org.uk

On Sat, 20 Aug 2016 20:31:01 -0700 (PDT), dsi1 >
wrote:

> Small living spaces fascinate me. 420 sq ft would suit me fine. We have to find a way to ditch the kids though.
>
> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/

I binge watched a new(ish) show yesterday on HGTV called Tiny Luxury
Homes - they seem to be on wheels. One was a vacation home in Maui
that they doubled in living space with a deck. She's a recipe
developer, so she got a great kitchen that most of us would kill for.
http://www.tinyheirloom.com/tv-show/

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ophelia" > wrote in message
...
> "dsi1" wrote in message
> ...
>
>
> Small living spaces fascinate me. 420 sq ft would suit me fine. We have to
> find a way to ditch the kids though.
>
> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
> ------------
>
> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!

I would hate to live in 420 sq ft.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "dsi1" wrote in message
> ...
>
>
> Small living spaces fascinate me. 420 sq ft would suit me fine. We have to
> find a way to ditch the kids though.
>
> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
> ------------
>
> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!

I would hate to live in 420 sq ft.

Cheri
------------------

I guess it is what you are comfortable with but I would hate to feel closed
in.


--
http://www.helpforheroes.org.uk

On Sun, 21 Aug 2016 17:58:32 +0100, "Ophelia" >
wrote:

>"Cheri" wrote in message ...
>
>
>"Ophelia" > wrote in message
...
>> "dsi1" wrote in message
>> ...
>>
>>
>> Small living spaces fascinate me. 420 sq ft would suit me fine. We have to
>> find a way to ditch the kids though.
>>
>> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
>> ------------
>>
>> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!
>
>I would hate to live in 420 sq ft.
>
>Cheri
>------------------
>
>I guess it is what you are comfortable with but I would hate to feel closed
>in.

The house has an open concept and 10' high ceilings so that helps
prevent the closed in feeling, but a bummer when trying to keep up
with the cobwebs ;-)

Here's where I live, very comfortably I might add.

http://www.kokoscornerblog.com/mycor...g-yippiee.html
or
http://tinyurl.com/j86gyru

http://www.kokoscornerblog.com/mycor...e-cottage.html
or
http://tinyurl.com/hwrh89t

koko

--

Food is our common ground, a universal experience
James Beard

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "dsi1" wrote in message
>> ...
>>
>>
>> Small living spaces fascinate me. 420 sq ft would suit me fine. We have
>> to
>> find a way to ditch the kids though.
>>
>> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
>> ------------
>>
>> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!
>
> I would hate to live in 420 sq ft.
>
> Cheri
> ------------------
>
> I guess it is what you are comfortable with but I would hate to feel
> closed
> in.

Yes, I think it would add to claustrophobia for sure.

Cheri

"koko" > wrote in message
...
> On Sun, 21 Aug 2016 17:58:32 +0100, "Ophelia" >
> wrote:
>
>>"Cheri" wrote in message ...
>>
>>
>>"Ophelia" > wrote in message
...
>>> "dsi1" wrote in message
>>> ...
>>>
>>>
>>> Small living spaces fascinate me. 420 sq ft would suit me fine. We have
>>> to
>>> find a way to ditch the kids though.
>>>
>>> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
>>> ------------
>>>
>>> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!
>>
>>I would hate to live in 420 sq ft.
>>
>>Cheri
>>------------------
>>
>>I guess it is what you are comfortable with but I would hate to feel
>>closed
>>in.
>
> The house has an open concept and 10' high ceilings so that helps
> prevent the closed in feeling, but a bummer when trying to keep up
> with the cobwebs ;-)
>
> Here's where I live, very comfortably I might add.
>
> http://www.kokoscornerblog.com/mycor...g-yippiee.html
> or
> http://tinyurl.com/j86gyru
>
> http://www.kokoscornerblog.com/mycor...e-cottage.html
> or
> http://tinyurl.com/hwrh89t
>
> koko

I think it's adorable and love the cannisters too.

Cheri

On 2016-08-21, koko > wrote:
> Here's where I live, very comfortably I might add.

I can relate. I live in a "park model" (manufactured home). I've got
my late mother's bedroom closed off cuz it jes wastes heat. IOW, I'm
down to 2/3rds of my total space and I could live with smaller.

Lotta 5th wheels, around here.

nb

"koko" wrote in message ...

On Sun, 21 Aug 2016 17:58:32 +0100, "Ophelia" >
wrote:

>"Cheri" wrote in message ...
>
>
>"Ophelia" > wrote in message
...
>> "dsi1" wrote in message
>> ...
>>
>>
>> Small living spaces fascinate me. 420 sq ft would suit me fine. We have
>> to
>> find a way to ditch the kids though.
>>
>> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
>> ------------
>>
>> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!
>
>I would hate to live in 420 sq ft.
>
>Cheri
>------------------
>
>I guess it is what you are comfortable with but I would hate to feel closed
>in.

The house has an open concept and 10' high ceilings so that helps
prevent the closed in feeling, but a bummer when trying to keep up
with the cobwebs ;-)

Here's where I live, very comfortably I might add.

http://www.kokoscornerblog.com/mycor...g-yippiee.html
or
http://tinyurl.com/j86gyru

http://www.kokoscornerblog.com/mycor...e-cottage.html
or
http://tinyurl.com/hwrh89t

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

I hope you will both be very happy there)

I have a feather duster tied to a cane for high cobwebs)


--
http://www.helpforheroes.org.uk

On 8/21/2016 12:58 PM, Ophelia wrote:
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "dsi1" wrote in message
>> ...
>>
>>
>> Small living spaces fascinate me. 420 sq ft would suit me fine. We
>> have to
>> find a way to ditch the kids though.
>>
>> http://en.rocketnews24.com/2013/07/2...-a-photo-tour/
>>
>> ------------
>>
>> Oh my! You wouldn't want to be claustrophobic or afraid of heights!!!
>
> I would hate to live in 420 sq ft.
>
> Cheri
> ------------------
>
> I guess it is what you are comfortable with but I would hate to feel closed
> in.
>
>

I could probably do it today, not so much years ago. At times when the
kids were home I thought we were cramped with 2100 sq ft but we don't
use it all now. My wife can't cook like she used to so we no longer
have many people for dinner. We don't need as much in the way of
appliances or other cooking equipment. We use the family room a lot,
rarely use the living room.

We'd not feel closed in as we have an 8' slider in the family room that
overlooks the woods next to us. Off the kitchen we have a 192 sq ft
deck overlooking a pretty good expanse too, though we can wave to two of
our neighbors.