On Tue, 23 Aug 2016 10:39:27 -0700 (PDT), dsi1 >
wrote:

> We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.

Probably originated in Noo Yawk.

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

On Tuesday, August 23, 2016 at 1:39:30 PM UTC-4, dsi1 wrote:
> On Tuesday, August 23, 2016 at 6:37:55 AM UTC-10, Brooklyn1 wrote:
> > dsi1 <dsi1yahoo.com> wrote:
> > >
> > >I made Hawaiian beef tomato tonight. It's the Hawaiian version of the Chinese dish. It was tasty.
> > >
> > >https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
> >
> > How do raw tomato wedges make a Chinese beef dish Hawaiian... and how
> > does the addition of tomato make any dish Hawaiian?
> > Actually raw tomato wedges on a hot beef dish doesn't look at all
> > appetizing. In fact without the tomatoes that's not a Chinese dish...
> > pepper steak per se is not Chinese, pepper steak can be of any
> > ethnicity.... just because pepper steak is served over a bed of white
> > rice that doesn't make it Chinese, most of the planet's people eat
> > rice every day. A Chinese restaurant would serve Hot & Sour Beef..
> > very different from your dish and would be more Hawaiian as it would
> > contain pineapple, not that there's anything Hawaiian about pineapple
> > either... Pineapple is Central Amercan. You used a flavorless
> > cardboard stupidmarket tomato.
>
> Beef tomato is a Cantonese dish. Hawaiian beef tomato is Chinese beef tomato transformed. It's a hybrid dish. In fact, I can make it more or less Chinese by adjusting the recipe - I have the freedom and ability to do this. The flavor profile I choose is fresh tomato/onion/veggie and doesn't use anything associated with Chinese. This is purely intentional.
>
> The Hawaiians were always transforming dishes from Asia into something different. Rest assured that the cooks here know what is Chinese style and what is Hawaiian style and what is American style. We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.

Sheldon doesn't acknowledge any Chinese food that wasn't served in
Chinese restaurants 50 years ago.

Cindy Hamilton

On Tuesday, August 23, 2016 at 2:32:17 PM UTC-4, Gary wrote:
> jinx the minx wrote:
> >
> > Cindy Hamilton > wrote:
> > > If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
> > > golf ball for me
> >
> > I do the same. I thought I was the only one.
>
> I suspect you and Cindy are the only ones. Trash the yolk? The best
> part? ;-o

My husband does the same, but he probably doesn't count because he's
my "other half".

Cindy Hamilton

On Tue, 23 Aug 2016 15:49:58 -0400, Gary > wrote:

> sf wrote:
> >
> > On Tue, 23 Aug 2016 14:29:29 -0400, Gary > wrote:
> > >
> > > I cook eggs hard boiled occasionally 3-4 at a time. I like them chopped
> > > with mayo and then egg salad sandwiches. It's good for the taste buds
> > > occasionally.
> >
> > You too, huh? I like to scoop egg salad with a salty cracker. I
> > prefer saltines, but don't have them on hand very often - so I use
> > what I have, which is usually either Wheat Thins or Crunchmaster.
>
> Here's a funny from many years ago. My daughter was young (like
> elementary school age). I fixed her a bowl of soup. She asked me if I
> had any crackers. I told her no saltines but we do have a box of Oyster
> crackers.
>
> Her reply was: "Oh sick, Dad." She assumed that oyster crackers were
> oyster flavored crackers. LOLOL

As a kid, I often wondered why they were called "oyster" crackers too.

In any case, guess what I saw at the grocery store? Tiny saltines the
same general size as oyster crackers! Now we won't need to crumble
the big ones anymore.

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

On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:
> On Tue, 23 Aug 2016 10:39:27 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.
>
> Probably originated in Noo Yawk.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

It's a very Brooklyn kind of thing to do.

My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!

On Tuesday, August 23, 2016 at 10:20:59 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, August 23, 2016 at 1:39:30 PM UTC-4, dsi1 wrote:
> > On Tuesday, August 23, 2016 at 6:37:55 AM UTC-10, Brooklyn1 wrote:
> > > dsi1 <dsi1yahoo.com> wrote:
> > > >
> > > >I made Hawaiian beef tomato tonight. It's the Hawaiian version of the Chinese dish. It was tasty.
> > > >
> > > >https://www.amazon.com/clouddrive/sh...hare_link_copy
> > >
> > >
> > > How do raw tomato wedges make a Chinese beef dish Hawaiian... and how
> > > does the addition of tomato make any dish Hawaiian?
> > > Actually raw tomato wedges on a hot beef dish doesn't look at all
> > > appetizing. In fact without the tomatoes that's not a Chinese dish....
> > > pepper steak per se is not Chinese, pepper steak can be of any
> > > ethnicity.... just because pepper steak is served over a bed of white
> > > rice that doesn't make it Chinese, most of the planet's people eat
> > > rice every day. A Chinese restaurant would serve Hot & Sour Beef..
> > > very different from your dish and would be more Hawaiian as it would
> > > contain pineapple, not that there's anything Hawaiian about pineapple
> > > either... Pineapple is Central Amercan. You used a flavorless
> > > cardboard stupidmarket tomato.
> >
> > Beef tomato is a Cantonese dish. Hawaiian beef tomato is Chinese beef tomato transformed. It's a hybrid dish. In fact, I can make it more or less Chinese by adjusting the recipe - I have the freedom and ability to do this.. The flavor profile I choose is fresh tomato/onion/veggie and doesn't use anything associated with Chinese. This is purely intentional.
> >
> > The Hawaiians were always transforming dishes from Asia into something different. Rest assured that the cooks here know what is Chinese style and what is Hawaiian style and what is American style. We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.
>
> Sheldon doesn't acknowledge any Chinese food that wasn't served in
> Chinese restaurants 50 years ago.
>
> Cindy Hamilton

That must be it. He must be one of those "white devils" that the Chinese talk about.

OTOH, I've seen some Chinese-American bloggers that give out misinformation about Chinese foods. That's startling but obviously, these bloggers must be 3 or 4 generations away from the motherland. OTOH, my guess is that the younger generation of Chinese in China aren't much interested in doing things the old way - including cooking. Perhaps in a couple of generations, they'll be completely Westernized in their diet. Oh no!

On 2016-08-23 4:05 PM, Gary wrote:
> S Viemeister wrote:
>>
>> On 8/23/2016 3:45 PM, Dave Smith wrote:
>>>
>>> Sure.... with mayo and other stuff to give it a nice taste and texture.
>>>
>> I use half sour cream, half mayo, salt, white pepper, and a tiny pinch
>> of Coleman's mustard..
>
> The half sour cream sounds interesting. I'll have to try that.
>

It does, doesn't it. Just about anything would be an improvement over
plain old hard boiled eggs. I used to enjoy them. I had them in my
lunch 2-3 times a week for years. I think I just got sick of them. I
don't hate them. If I was at someone's house and that is what they fed
me I would eat them, but it just never occurs to me to prepare them or
eat them at home. My wife eats a lot of eggs and often soft boils one
for breakfast and then hard boils one or more to have later. There is
almost always at least on hard boiled egg in my fridge, but she does not
have to worry about me eating it on her.

On 2016-08-23 4:20 PM, Cindy Hamilton wrote:
> On Tuesday, August 23, 2016 at 1:39:30 PM UTC-4, dsi1 wrote:
>> On Tuesday, August 23, 2016 at 6:37:55 AM UTC-10, Brooklyn1 wrote:
>>> dsi1 <dsi1yahoo.com> wrote:

>> The Hawaiians were always transforming dishes from Asia into something different. Rest assured that the cooks here know what is Chinese style and what is Hawaiian style and what is American style. We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.
>
> Sheldon doesn't acknowledge any Chinese food that wasn't served in
> Chinese restaurants 50 years ago.


Served where. I first had Chinese food in the 1960s. It was all
Cantonese. The Chinese food served in restaurants around here has
changed over the years. They have a wider variety of regional dishes.
The bar for Chinese food was raised for me last year when I had Chinese
food in San Francisco. Holy cow!! It was amazing.

On 2016-08-23 5:29 PM, dsi1 wrote:
> On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:

> My daughter made some cupcakes with avocado, maple syrup, and coconut
> oil. There was also some chocolate in there because it tasted like a
> rich chocolate cupcake. It was a great cupcake but I hope she doesn't
> make that too often - that's my maple syrup she's using!
>

I hate to think what you would be paying for maple syrup there. I can
get it for $18-20 per litre here. We get it from a sugar farm about 5
miles from here and buy it by the litre. The cost per unit is a lot more
when buying it in smaller amounts. My wife and I use about 2liters per
year.

On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 >
wrote:

> My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!

Someone who used to post here gave me a fabulous chocolate cake a
month or two ago and the secret ingredient was oatmeal! It was crazy
delicious.

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

On 8/23/2016 6:40 PM, Dave Smith wrote:
> On 2016-08-23 5:29 PM, dsi1 wrote:
>> On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:
>
>> My daughter made some cupcakes with avocado, maple syrup, and coconut
>> oil. There was also some chocolate in there because it tasted like a
>> rich chocolate cupcake. It was a great cupcake but I hope she doesn't
>> make that too often - that's my maple syrup she's using!
>>
>
> I hate to think what you would be paying for maple syrup there. I can
> get it for $18-20 per litre here. We get it from a sugar farm about 5
> miles from here and buy it by the litre. The cost per unit is a lot more
> when buying it in smaller amounts. My wife and I use about 2liters per
> year.
>

Readily available here for $15 to $20 a quart. Much comes from Vermont,
but I see Canadian too at times. As low as $12 on Amazon.

On 2016-08-23 6:43 PM, sf wrote:
> On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 >
> wrote:
>
>> My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!
>
> Someone who used to post here gave me a fabulous chocolate cake a
> month or two ago and the secret ingredient was oatmeal! It was crazy
> delicious.
>

If you think oatmeal was delicious in a chocolate cake recipe you should
try one with sauerkraut.

On Tuesday, August 23, 2016 at 12:40:11 PM UTC-10, Dave Smith wrote:
> On 2016-08-23 5:29 PM, dsi1 wrote:
> > On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:
>
> > My daughter made some cupcakes with avocado, maple syrup, and coconut
> > oil. There was also some chocolate in there because it tasted like a
> > rich chocolate cupcake. It was a great cupcake but I hope she doesn't
> > make that too often - that's my maple syrup she's using!
> >
>
> I hate to think what you would be paying for maple syrup there. I can
> get it for $18-20 per litre here. We get it from a sugar farm about 5
> miles from here and buy it by the litre. The cost per unit is a lot more
> when buying it in smaller amounts. My wife and I use about 2liters per
> year.

It's not too bad - about $12 for a quart at one of those warehouse clubs. At the supermarket it would be about $28 a quart. I don't buy the stuff very often. It's good syrup but a little too pricy. Mrs. Butterworth's is good enough for me.

On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
> On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
> wrote:
>
> > My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!
>
> Someone who used to post here gave me a fabulous chocolate cake a
> month or two ago and the secret ingredient was oatmeal! It was crazy
> delicious.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

That's simply shocking. I find that oatmeal in most things just gums up the works! My daughter made some cream puff the other day. The cream puffs were good but the filling was a fail. I'm gonna have to try my hand at this. The ones I made as a young lad was fine.

On 2016-08-23 8:57 PM, dsi1 wrote:
> On Tuesday, August 23, 2016 at 12:40:11 PM UTC-10, Dave Smith wrote:

>>
>> I hate to think what you would be paying for maple syrup there. I can
>> get it for $18-20 per litre here. We get it from a sugar farm about 5
>> miles from here and buy it by the litre. The cost per unit is a lot more
>> when buying it in smaller amounts. My wife and I use about 2liters per
>> year.
>
> It's not too bad - about $12 for a quart at one of those warehouse clubs. At the supermarket it would be about $28 a quart. I don't buy the stuff very often. It's good syrup but a little too pricy. Mrs. Butterworth's is good enough for me.
>


I grew up on Old Thyme, which I thought was pretty good. My wife always
insisted on the real thing and I became a convert.

On Tue, 23 Aug 2016 02:32:54 -0700 (PDT), dsi1 >
wrote:

>On Sunday, August 21, 2016 at 2:03:08 PM UTC-10, koko wrote:
>> On Sun, 21 Aug 2016 16:07:32 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> wrote:
>>
>> >On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>> >> When it's too hot to cook and you have leftovers to use, let them eat
>> >> cold plate. Some of the items on the plate were cold leftover meats,
>> >> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>> >>
>> >> Here's what I made, pretty darned good
>> >> http://www.kokoscornerblog.com/mycor...old-plate.html
>> >> or
>> >> http://tinyurl.com/zwsfyjq
>> >>
>> >> koko
>> >>
>> >> --
>> >>
>> >> Food is our common ground, a universal experience
>> >> James Beard
>> >
>> >Looks great - I love that monkey pod bowl.
>>
>> Thank you
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>I made Hawaiian beef tomato tonight. It's the Hawaiian version of the Chinese dish. It was tasty.
>
>https://www.amazon.com/clouddrive/sh...hare_link_copy

OMGosh, I haven't had that is such a long time. Now I need to make
some again.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 23 Aug 2016 08:35:37 -0500, MaryL
> wrote:

>On 8/21/2016 10:53 AM, koko wrote:
>>
>> When it's too hot to cook and you have leftovers to use, let them eat
>> cold plate. Some of the items on the plate were cold leftover meats,
>> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>>
>> Here's what I made, pretty darned good
>> http://www.kokoscornerblog.com/mycor...old-plate.html
>> or
>> http://tinyurl.com/zwsfyjq
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>
>Looks great. I used to order a cold plate for lunch when we took our
>family vacations (years ago), but I have not been able to find them in
>restaurants for many years. I really miss having them available, and
>yours is fantastic.
>
>MaryL

Thank you MaryL

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 23 Aug 2016 18:21:38 -0400, Dave Smith
> wrote:

>My wife eats a lot of eggs and often soft boils one
>for breakfast and then hard boils one or more to have later. There is
>almost always at least on hard boiled egg in my fridge, but she does not
>have to worry about me eating it on her.

Any time I'm boiling an egg for my breakfast I do 3 extra to put in
the fridge. I don't much care for plain hard-boiled eggs, so I usually
use them for egg salad or devilled eggs. Sometimes I'll make what I
call an "emergency" devilled egg. I peel it, cut it in half, then
spread each cut side with mayo and mustard. It's a good low-carb snack
in a hurry.

Doris

On Tue, 23 Aug 2016 19:06:00 -0400, Dave Smith
> wrote:

> On 2016-08-23 6:43 PM, sf wrote:
> > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 >
> > wrote:
> >
> >> My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!
> >
> > Someone who used to post here gave me a fabulous chocolate cake a
> > month or two ago and the secret ingredient was oatmeal! It was crazy
> > delicious.
> >
>
> If you think oatmeal was delicious in a chocolate cake recipe you should
> try one with sauerkraut.

Still can't wrap my mind around that one.

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

On Tue, 23 Aug 2016 18:04:21 -0700 (PDT), dsi1 >
wrote:

> On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
> > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
> > wrote:
> >
> > > My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!
> >
> > Someone who used to post here gave me a fabulous chocolate cake recipe a
> > month or two ago and the secret ingredient was oatmeal! It was crazy
> > delicious.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> That's simply shocking. I find that oatmeal in most things just gums up the works! My daughter made some cream puff the other day. The cream puffs were good but the filling was a fail. I'm gonna have to try my hand at this. The ones I made as a young lad was fine.

Instead of gumming it up, it made it super soft and the freshness
lasted for days. I'm not a big cake maker, but I'll definitely make
that one again. It's right up there (in my book) with the carrot cake
recipe I gave notbob.

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

In article >,
dsi1 > wrote:

> The Hawaiians were always transforming dishes from Asia into something
> different. Rest assured that the cooks here know what is Chinese style and
> what is Hawaiian style and what is American style. We ain't dumb and the
> practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.

Well shoot, I hope my mom didn't steer me wrong in the Sixties when she
served me Hawaiian steak.

Ingredients:
half cup water
half cup soy sauce
two or three cloves of crushed garlic
a couple pounds of 3/8" sliced across the grain top sirloin

Method:
Mix the three top ingredients together.
Marinate the top sirloin slices in them for say two hours.
Fry each slice of sirloin quickly in a bit of hot oil flipping once.
Don't bother to add more oil after the first slice. Just fry another.
Serve with something else or make sandwiches.

I love this stuff. Mom said that she read that it's Hawaiian, and Mom
wouldn't lie to me, would she ;-)
Seriously folks, this is some tasty steak. Try it. Say with fancy rice
or as a sandwich. Or with something else. I have no imagination.

leo

"dsi1" wrote in message
...

On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:
> On Tue, 23 Aug 2016 10:39:27 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > We ain't dumb and the practice of tossing some pineapple in a dish and
> > calling it Hawaiian is purely a Haole one.
>
> Probably originated in Noo Yawk.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

It's a very Brooklyn kind of thing to do.

My daughter made some cupcakes with avocado, maple syrup, and coconut oil.
There was also some chocolate in there because it tasted like a rich
chocolate cupcake. It was a great cupcake but I hope she doesn't make that
too often - that's my maple syrup she's using!

===========

You could hide it, but then you wouldn't have the lovely cakes she makes
with it

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

"dsi1" wrote in message
...

On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
> On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
> wrote:
>
> > My daughter made some cupcakes with avocado, maple syrup, and coconut
> > oil. There was also some chocolate in there because it tasted like a
> > rich chocolate cupcake. It was a great cupcake but I hope she doesn't
> > make that too often - that's my maple syrup she's using!
>
> Someone who used to post here gave me a fabulous chocolate cake a
> month or two ago and the secret ingredient was oatmeal! It was crazy
> delicious.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

That's simply shocking. I find that oatmeal in most things just gums up the
works! My daughter made some cream puff the other day. The cream puffs were
good but the filling was a fail. I'm gonna have to try my hand at this. The
ones I made as a young lad was fine.

====

Does she bake every day?


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

On Tuesday, August 23, 2016 at 2:58:06 PM UTC-5, S Viemeister wrote:
>
> On 8/23/2016 3:45 PM, Dave Smith wrote:
> >
> > Sure.... with mayo and other stuff to give it a nice taste and texture.
> >
> I use half sour cream, half mayo, salt, white pepper, and a tiny pinch
> of Coleman's mustard..
>
>
Try it with softened cream cheese and omit the sour cream
for a change. Good on crackers or as a sandwich.

On Tuesday, August 23, 2016 at 6:36:19 PM UTC-4, Dave Smith wrote:
> On 2016-08-23 4:20 PM, Cindy Hamilton wrote:
> > On Tuesday, August 23, 2016 at 1:39:30 PM UTC-4, dsi1 wrote:
> >> On Tuesday, August 23, 2016 at 6:37:55 AM UTC-10, Brooklyn1 wrote:
> >>> dsi1 <dsi1yahoo.com> wrote:
>
> >> The Hawaiians were always transforming dishes from Asia into something different. Rest assured that the cooks here know what is Chinese style and what is Hawaiian style and what is American style. We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.
> >
> > Sheldon doesn't acknowledge any Chinese food that wasn't served in
> > Chinese restaurants 50 years ago.
>
>
> Served where.

Brooklyn



Cindy Hamilton

On 2016-08-23 10:37 PM, sf wrote:
> On Tue, 23 Aug 2016 19:06:00 -0400, Dave Smith
> > wrote:
>
>> On 2016-08-23 6:43 PM, sf wrote:
>>> On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!
>>>
>>> Someone who used to post here gave me a fabulous chocolate cake a
>>> month or two ago and the secret ingredient was oatmeal! It was crazy
>>> delicious.
>>>
>>
>> If you think oatmeal was delicious in a chocolate cake recipe you should
>> try one with sauerkraut.
>
> Still can't wrap my mind around that one.
>


I know it sounds weird, but my brother's neighbour used to make it and
it was incredible. The sauerkraut ends up with a taste and texture like
coconut.

" wrote:
>
> On Tuesday, August 23, 2016 at 2:58:06 PM UTC-5, S Viemeister wrote:
> >
> > On 8/23/2016 3:45 PM, Dave Smith wrote:
> > >
> > > Sure.... with mayo and other stuff to give it a nice taste and texture.
> > >
> > I use half sour cream, half mayo, salt, white pepper, and a tiny pinch
> > of Coleman's mustard..
> >
> >
> Try it with softened cream cheese and omit the sour cream
> for a change. Good on crackers or as a sandwich.

The cream cheese sounds good too. With or without mustard in your
version? I guess I'd probably put a little bit in.

On Tuesday, August 23, 2016 at 11:01:35 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:
> > On Tue, 23 Aug 2016 10:39:27 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > We ain't dumb and the practice of tossing some pineapple in a dish and
> > > calling it Hawaiian is purely a Haole one.
> >
> > Probably originated in Noo Yawk.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> It's a very Brooklyn kind of thing to do.
>
> My daughter made some cupcakes with avocado, maple syrup, and coconut oil.
> There was also some chocolate in there because it tasted like a rich
> chocolate cupcake. It was a great cupcake but I hope she doesn't make that
> too often - that's my maple syrup she's using!
>
> ===========
>
> You could hide it, but then you wouldn't have the lovely cakes she makes
> with it
>
> --
> http://www.helpforheroes.org.uk

I don't mind if she uses it. I'm probably not going to eat any of it anyway - unless she bakes with it, then I would.

On Tuesday, August 23, 2016 at 11:01:35 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
> > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
> > wrote:
> >
> > > My daughter made some cupcakes with avocado, maple syrup, and coconut
> > > oil. There was also some chocolate in there because it tasted like a
> > > rich chocolate cupcake. It was a great cupcake but I hope she doesn't
> > > make that too often - that's my maple syrup she's using!
> >
> > Someone who used to post here gave me a fabulous chocolate cake a
> > month or two ago and the secret ingredient was oatmeal! It was crazy
> > delicious.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> That's simply shocking. I find that oatmeal in most things just gums up the
> works! My daughter made some cream puff the other day. The cream puffs were
> good but the filling was a fail. I'm gonna have to try my hand at this. The
> ones I made as a young lad was fine.
>
> ====
>
> Does she bake every day?
>
>
> --
> http://www.helpforheroes.org.uk

Nearly. That's fine with me. I made a lemon buttermilk pie the other day. I had to find a day when she was not using the oven. I plan to make some cream puffs too, if I can find the time.

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

On Tuesday, August 23, 2016 at 4:41:05 PM UTC-10, sf wrote:
> On Tue, 23 Aug 2016 18:04:21 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
> > > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
> > > wrote:
> > >
> > > > My daughter made some cupcakes with avocado, maple syrup, and coconut oil. There was also some chocolate in there because it tasted like a rich chocolate cupcake. It was a great cupcake but I hope she doesn't make that too often - that's my maple syrup she's using!
> > >
> > > Someone who used to post here gave me a fabulous chocolate cake recipe a
> > > month or two ago and the secret ingredient was oatmeal! It was crazy
> > > delicious.
> > >
> > > --
> > > I love cooking with wine.
> > > Sometimes I even put it in the food.
> >
> > That's simply shocking. I find that oatmeal in most things just gums up the works! My daughter made some cream puff the other day. The cream puffs were good but the filling was a fail. I'm gonna have to try my hand at this. The ones I made as a young lad was fine.
>
> Instead of gumming it up, it made it super soft and the freshness
> lasted for days. I'm not a big cake maker, but I'll definitely make
> that one again. It's right up there (in my book) with the carrot cake
> recipe I gave notbob.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I found the recipe and will try it. I am skeptical but oatmeal deserves to be redeemed. We all do.

On Tuesday, August 23, 2016 at 9:43:10 PM UTC-10, Leonard Blaisdell wrote:
> In article >,
> dsi1 <dsiyahoo.com> wrote:
>
> > The Hawaiians were always transforming dishes from Asia into something
> > different. Rest assured that the cooks here know what is Chinese style and
> > what is Hawaiian style and what is American style. We ain't dumb and the
> > practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.
>
> Well shoot, I hope my mom didn't steer me wrong in the Sixties when she
> served me Hawaiian steak.
>
> Ingredients:
> half cup water
> half cup soy sauce
> two or three cloves of crushed garlic
> a couple pounds of 3/8" sliced across the grain top sirloin
>
> Method:
> Mix the three top ingredients together.
> Marinate the top sirloin slices in them for say two hours.
> Fry each slice of sirloin quickly in a bit of hot oil flipping once.
> Don't bother to add more oil after the first slice. Just fry another.
> Serve with something else or make sandwiches.
>
> I love this stuff. Mom said that she read that it's Hawaiian, and Mom
> wouldn't lie to me, would she ;-)
> Seriously folks, this is some tasty steak. Try it. Say with fancy rice
> or as a sandwich. Or with something else. I have no imagination.
>
> leo

No, your mom would not lie to you. Although we'd probably string that up on bamboo skewers and grill it over a charcoal fire. This is an important accompaniment to a bowl of saimin. This one was done extra burnt. I like mine done somewhat less burnt but I'd eat barbecue meat stick any way it was done.

http://www.tastyislandhawaii.com/ima...stick_koge.jpg

"dsi1" wrote in message
...

On Tuesday, August 23, 2016 at 11:01:35 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
> > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
> > wrote:
> >
> > > My daughter made some cupcakes with avocado, maple syrup, and coconut
> > > oil. There was also some chocolate in there because it tasted like a
> > > rich chocolate cupcake. It was a great cupcake but I hope she doesn't
> > > make that too often - that's my maple syrup she's using!
> >
> > Someone who used to post here gave me a fabulous chocolate cake a
> > month or two ago and the secret ingredient was oatmeal! It was crazy
> > delicious.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> That's simply shocking. I find that oatmeal in most things just gums up
> the
> works! My daughter made some cream puff the other day. The cream puffs
> were
> good but the filling was a fail. I'm gonna have to try my hand at this.
> The
> ones I made as a young lad was fine.
>
> ====
>
> Does she bake every day?
>
>
> --
> http://www.helpforheroes.org.uk

Nearly. That's fine with me. I made a lemon buttermilk pie the other day. I
had to find a day when she was not using the oven. I plan to make some cream
puffs too, if I can find the time.

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

===========

Yummmm) Well that was worth waiting for, eh?

How do you manage to get through all the stuff that she bakes all the time.
Do you have a big family?




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

"dsi1" wrote in message
...

On Tuesday, August 23, 2016 at 11:01:35 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 23, 2016 at 10:11:01 AM UTC-10, sf wrote:
> > On Tue, 23 Aug 2016 10:39:27 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > We ain't dumb and the practice of tossing some pineapple in a dish and
> > > calling it Hawaiian is purely a Haole one.
> >
> > Probably originated in Noo Yawk.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> It's a very Brooklyn kind of thing to do.
>
> My daughter made some cupcakes with avocado, maple syrup, and coconut oil.
> There was also some chocolate in there because it tasted like a rich
> chocolate cupcake. It was a great cupcake but I hope she doesn't make that
> too often - that's my maple syrup she's using!
>
> ===========
>
> You could hide it, but then you wouldn't have the lovely cakes she makes
> with it
>

I don't mind if she uses it. I'm probably not going to eat any of it
anyway - unless she bakes with it, then I would.

============

I rest my case ... <g>



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

On 8/24/2016 10:12 AM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 23, 2016 at 11:01:35 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
>> > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
>> > wrote:
>> >
>> > > My daughter made some cupcakes with avocado, maple syrup, and coconut
>> > > oil. There was also some chocolate in there because it tasted like a
>> > > rich chocolate cupcake. It was a great cupcake but I hope she doesn't
>> > > make that too often - that's my maple syrup she's using!
>> >
>> > Someone who used to post here gave me a fabulous chocolate cake a
>> > month or two ago and the secret ingredient was oatmeal! It was crazy
>> > delicious.
>> >
>> > -- > I love cooking with wine.
>> > Sometimes I even put it in the food.
>>
>> That's simply shocking. I find that oatmeal in most things just gums up
>> the
>> works! My daughter made some cream puff the other day. The cream puffs
>> were
>> good but the filling was a fail. I'm gonna have to try my hand at this.
>> The
>> ones I made as a young lad was fine.
>>
>> ====
>>
>> Does she bake every day?
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> Nearly. That's fine with me. I made a lemon buttermilk pie the other day. I
> had to find a day when she was not using the oven. I plan to make some
> cream
> puffs too, if I can find the time.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
>
> ===========
>
> Yummmm) Well that was worth waiting for, eh?
>
> How do you manage to get through all the stuff that she bakes all the time.
> Do you have a big family?
>
>
>
>

We're a small crew here. My wife tells me that my daughter wants to
prepare the sweets for the first luau of her brother's child. This makes
sense. This morning I tried a white cupcake topped with chocolate icing.
There was a oozy white filling in the center. It was not as intense as
the avocado cupcakes she made the other day. I think she should make
macarons and mochi.

http://allrecipes.com/recipe/84857/ono-butter-mochi/

"dsi1" wrote in message ...

On 8/24/2016 10:12 AM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 23, 2016 at 11:01:35 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, August 23, 2016 at 12:43:03 PM UTC-10, sf wrote:
>> > On Tue, 23 Aug 2016 14:29:51 -0700 (PDT), dsi1 <dsahoo.com>
>> > wrote:
>> >
>> > > My daughter made some cupcakes with avocado, maple syrup, and coconut
>> > > oil. There was also some chocolate in there because it tasted like a
>> > > rich chocolate cupcake. It was a great cupcake but I hope she doesn't
>> > > make that too often - that's my maple syrup she's using!
>> >
>> > Someone who used to post here gave me a fabulous chocolate cake a
>> > month or two ago and the secret ingredient was oatmeal! It was crazy
>> > delicious.
>> >
>> > -- > I love cooking with wine.
>> > Sometimes I even put it in the food.
>>
>> That's simply shocking. I find that oatmeal in most things just gums up
>> the
>> works! My daughter made some cream puff the other day. The cream puffs
>> were
>> good but the filling was a fail. I'm gonna have to try my hand at this.
>> The
>> ones I made as a young lad was fine.
>>
>> ====
>>
>> Does she bake every day?
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> Nearly. That's fine with me. I made a lemon buttermilk pie the other day.
> I
> had to find a day when she was not using the oven. I plan to make some
> cream
> puffs too, if I can find the time.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
>
> ===========
>
> Yummmm) Well that was worth waiting for, eh?
>
> How do you manage to get through all the stuff that she bakes all the
> time.
> Do you have a big family?
>
>
>
>

We're a small crew here. My wife tells me that my daughter wants to
prepare the sweets for the first luau of her brother's child. This makes
sense. This morning I tried a white cupcake topped with chocolate icing.
There was a oozy white filling in the center. It was

=====

Is that similar to the one you made?



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