Delicious meataballs
 

On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:

> On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
> wrote:
>
>> Why would it say SALTED in big letters on the front?

>> Cooking mirin wine is salted. It's the only kind of mirin available
>> to most people in the U.S. Even my largest Asian grocer doesn't carry
>> mirin for drinking - only the salted cooking varieties). And drinking
>> mirin isn't not available in any of the large liquor/wine stores
>> either. I've looked extensively for both mirin and Shaohsing wine.
>
>> Practicaally everyone in the U.S. uses the salted cooking variety
>> since that's the only stuff available.

> Why would you call it SALTED unless it specifically says so on the
> front label? Going by the nit you and Cindy are picking you should be
> calling every commercial product that contains salt, even if it's the
> last ingredient in the list, SALTED.

Cooking wines are salted to keep people from drinking them and to
bypass liquor laws and taxes. They usually have a fine-print
statement on the bottle saying they contain 2% salt, but certainly not
in big letters.

How and why you are comparing this to foods that are salted, or why
"salted" is in "big letters" is a mystery. The fact is that 99% of
the mirin you find in grocery stores is salted. That is the only
issue at hand here. But you're going off on some other zig-zagging
tangent.

> I look forward to your future posts.

My pleasure.

-sw

Delicious meataballs
 

On Wed, 5 Apr 2017 16:45:24 -0500, Sqwertz >
wrote:

> On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:
>
> > On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
> > wrote:
> >
> >> Why would it say SALTED in big letters on the front?
>
> >> Cooking mirin wine is salted. It's the only kind of mirin available
> >> to most people in the U.S. Even my largest Asian grocer doesn't carry
> >> mirin for drinking - only the salted cooking varieties). And drinking
> >> mirin isn't not available in any of the large liquor/wine stores
> >> either. I've looked extensively for both mirin and Shaohsing wine.
> >
> >> Practicaally everyone in the U.S. uses the salted cooking variety
> >> since that's the only stuff available.
>
> > Why would you call it SALTED unless it specifically says so on the
> > front label? Going by the nit you and Cindy are picking you should be
> > calling every commercial product that contains salt, even if it's the
> > last ingredient in the list, SALTED.
>
> Cooking wines are salted to keep people from drinking them and to
> bypass liquor laws and taxes. They usually have a fine-print
> statement on the bottle saying they contain 2% salt, but certainly not
> in big letters.
>
> How and why you are comparing this to foods that are salted, or why
> "salted" is in "big letters" is a mystery. The fact is that 99% of
> the mirin you find in grocery stores is salted. That is the only
> issue at hand here. But you're going off on some other zig-zagging
> tangent.
>

You drink Mirin? Wow.

> > I look forward to your future posts.
>
> My pleasure.
>
> -sw



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Delicious meataballs
 

Sqwertz wrote in rec.food.cooking:

> On Tue, 04 Apr 2017 13:41:50 -0700, sf wrote:
>
> > On Tue, 4 Apr 2017 11:44:16 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Tuesday, April 4, 2017 at 1:22:12 PM UTC-4, sf wrote:
> >>> On Sun, 02 Apr 2017 15:03:24 -0500, "cshenk" >
> wrote: >>>
> >>> > Ophelia wrote in rec.food.cooking:
> >>> >
> >>> > > "dsi1" wrote in message
> >>> > > ...
> >>> > >
> >>> > > On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> >>> > > > On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1
> <dsi10yahoo.com> >>> > > > wrote:
> >>> > > >
> >>> > > >> On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
> >>> > > >> wrote:
> >>> > > >> > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1
> wrote: >>> > > >> > >
> >>> > > >> > > I make a pretty good meatball too. In my awesome
> opinion you >>> > > have to >> > > use breadcrumbs for a tender
> meatball. Some people >>> > > refuse to do >> > > that. Mostly
> they're making hamburgers in the >>> > > shape of balls, not >> > >
> real meatballs. :) >>> > > >> > >
> >>> > > >> > >
> >>> > > >> > A few weeks ago there was coupon in the meat section at
> Kroger >>> > > >> > for their freshly made meatballs. I used the
> coupon, of course, >>> > > >> > and baked them a few days later.
> They were quite good tasting >>> > > but >> > you had to use a steak
> knife to cut them they were sooooooo >>> > > tough; >> > no
> breadcrumbs at all in the mixture. >>> > > >> >
> >>> > > >> > Amazing how a few bread crumbs or even a torn up piece
> of white >>> > > >> > bread added to the meat mixture can make a
> difference in the >>> > > >> > texture.
> >>> > > > >
> >>> > > >> Mama mia, biting into a tough meatball is not pleasant! :)
> >>> > > >
> >>> > > > It sounds overworked to me, not the fault of no breadcrumbs.
> >>> > > >
> >>> > > >
> >>> > > > -- Avoid cutting yourself when slicing vegetables by
> getting >>> > > > someone else to hold them.
> >>> > >
> >>> > > I like to work that hamburger over until it turns pasty. I
> want a >>> > > smooth, dense, yet tender, meatball. The Japanese are
> experts at >>> > > working hamburger to a pasty goo.
> >>> > >
> >>> > > https://www.youtube.com/watch?v=qWLBaQcvqF0
> >>> > >
> >>> > > =====
> >>> > >
> >>> > > That looks really good!! What is Mirrin?
> >>> > >
> >>> > > I don't like burgers but that one I might give a try. It is
> >>> > > different to those I have seen.
> >>> > >
> >>> > > Thanks for posting it:)
> >>> >
> >>> > Mirin? Japanese rice wine (sake) but with added salt ;-)
> Similar in >>> > use to our 'cooking sherry'.
> >>>
> >>> It's sweet and not salted. https://en.wikipedia.org/wiki/Mirin
> >>
> >> It's very easy to find salted mirin at the grocery store
> >> and Asian market, just like salted "cooking wine".
> >>
> >
> > Does it say Salted in big letters on the front label or is it the
> > last word on ingredient list?
>
> Why would it say SALTED in big letters on the front?
>
> Cooking mirin wine is salted. It's the only kind of mirin available
> to most people in the U.S. Even my largest Asian grocer doesn't carry
> mirin for drinking - only the salted cooking varieties). And drinking
> mirin isn't not available in any of the large liquor/wine stores
> either. I've looked extensively for both mirin and Shaohsing wine.
>
> Practicaally everyone in the U.S. uses the salted cooking variety
> since that's the only stuff available.
>
> -sw

Mirin comes in many types, and is salted deliberately for taste and
cooking reasons among some of them. No relationship to USA 'keeping
people from drinking them'.


--

Delicious meataballs
 

On Wed, 05 Apr 2017 19:50:45 -0500, "cshenk" > wrote:

>Sqwertz wrote in rec.food.cooking:
>
>> On Tue, 04 Apr 2017 13:41:50 -0700, sf wrote:
>>
>> > On Tue, 4 Apr 2017 11:44:16 -0700 (PDT), Cindy Hamilton
>> > > wrote:
>> >
>> >> On Tuesday, April 4, 2017 at 1:22:12 PM UTC-4, sf wrote:
>> >>> On Sun, 02 Apr 2017 15:03:24 -0500, "cshenk" >
>> wrote: >>>
>> >>> > Ophelia wrote in rec.food.cooking:
>> >>> >
>> >>> > > "dsi1" wrote in message
>> >>> > > ...
>> >>> > >
>> >>> > > On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
>> >>> > > > On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1
>> <dsi10yahoo.com> >>> > > > wrote:
>> >>> > > >
>> >>> > > >> On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
>> >>> > > >> wrote:
>> >>> > > >> > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1
>> wrote: >>> > > >> > >
>> >>> > > >> > > I make a pretty good meatball too. In my awesome
>> opinion you >>> > > have to >> > > use breadcrumbs for a tender
>> meatball. Some people >>> > > refuse to do >> > > that. Mostly
>> they're making hamburgers in the >>> > > shape of balls, not >> > >
>> real meatballs. :) >>> > > >> > >
>> >>> > > >> > >
>> >>> > > >> > A few weeks ago there was coupon in the meat section at
>> Kroger >>> > > >> > for their freshly made meatballs. I used the
>> coupon, of course, >>> > > >> > and baked them a few days later.
>> They were quite good tasting >>> > > but >> > you had to use a steak
>> knife to cut them they were sooooooo >>> > > tough; >> > no
>> breadcrumbs at all in the mixture. >>> > > >> >
>> >>> > > >> > Amazing how a few bread crumbs or even a torn up piece
>> of white >>> > > >> > bread added to the meat mixture can make a
>> difference in the >>> > > >> > texture.
>> >>> > > > >
>> >>> > > >> Mama mia, biting into a tough meatball is not pleasant! :)
>> >>> > > >
>> >>> > > > It sounds overworked to me, not the fault of no breadcrumbs.
>> >>> > > >
>> >>> > > >
>> >>> > > > -- Avoid cutting yourself when slicing vegetables by
>> getting >>> > > > someone else to hold them.
>> >>> > >
>> >>> > > I like to work that hamburger over until it turns pasty. I
>> want a >>> > > smooth, dense, yet tender, meatball. The Japanese are
>> experts at >>> > > working hamburger to a pasty goo.
>> >>> > >
>> >>> > > https://www.youtube.com/watch?v=qWLBaQcvqF0
>> >>> > >
>> >>> > > =====
>> >>> > >
>> >>> > > That looks really good!! What is Mirrin?
>> >>> > >
>> >>> > > I don't like burgers but that one I might give a try. It is
>> >>> > > different to those I have seen.
>> >>> > >
>> >>> > > Thanks for posting it:)
>> >>> >
>> >>> > Mirin? Japanese rice wine (sake) but with added salt ;-)
>> Similar in >>> > use to our 'cooking sherry'.
>> >>>
>> >>> It's sweet and not salted. https://en.wikipedia.org/wiki/Mirin
>> >>
>> >> It's very easy to find salted mirin at the grocery store
>> >> and Asian market, just like salted "cooking wine".
>> >>
>> >
>> > Does it say Salted in big letters on the front label or is it the
>> > last word on ingredient list?
>>
>> Why would it say SALTED in big letters on the front?
>>
>> Cooking mirin wine is salted. It's the only kind of mirin available
>> to most people in the U.S. Even my largest Asian grocer doesn't carry
>> mirin for drinking - only the salted cooking varieties). And drinking
>> mirin isn't not available in any of the large liquor/wine stores
>> either. I've looked extensively for both mirin and Shaohsing wine.
>>
>> Practicaally everyone in the U.S. uses the salted cooking variety
>> since that's the only stuff available.
>>
>> -sw
>
>Mirin comes in many types, and is salted deliberately for taste and
>cooking reasons among some of them. No relationship to USA 'keeping
>people from drinking them'.

Here, it can be sold in supermarkets -that otherwise don't sell
alcohol- because it's not supposed to be drinkable. Without the salt,
it would have to be sold in the liquor shop.

Delicious meataballs
 

Ophelia wrote:
>
> "Cheri" wrote in message ...
>
> > wrote in message
> ...
> > On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:
> >
> >>Cheri wrote:
> >>>
> >>> "Gary" > wrote in message
> >>> ...
> >>> > Mama Lucia's Italian-style meatballs.
> >>> > (fully cooked and frozen)
> >>> > 12oz bag on sale for only $1.67 .
> >>> >
> >>> > I bought a bag this morning and just tried
> >>> > a couple to see how they taste.
> >>> >
> >>> > YUM!
> >>> >
> >>> > I'm heating up another 2 to try on buttered toast.
> >>> >
> >>> > I'll probably buy a couple more bags when I go back
> >>> > tomorrow for pork butt (0.99/lb)
> >>>
> >>> Look for coupons for 1.50 off one, they are pretty regular in the
> >>> newspaper
> >>> pull outs where I am, maybe where you are too. Dh really likes them, so
> >>> I do
> >>> keep them on hand for a quick meal.
> >>
> >>Thanks Cheri. I'll watch for the coupons. I did buy one more
> >>bag on sunday since they were so cheap - sale was 14oz for $1.67
> >
> > Mystery meat, probably contains cockroach parts, etal.
>
> Ah, but good cockroach parts!
>
> Cheri
>
> ===
>
> lol I won't ask!

The cockroach short ribs are tasty.

Delicious meataballs
 

Sqwertz wrote in rec.food.cooking:

> On Wed, 05 Apr 2017 19:50:45 -0500, cshenk wrote:
>
> > Mirin comes in many types, and is salted deliberately for taste and
> > cooking reasons among some of them. No relationship to USA 'keeping
> > people from drinking them'.
>
>
> Cooking wines have 2% salt added to avoid having to pay alcohol taxes
> (which can be quite high in some states), to allow them to be sold to
> minors and over state lines, to allow them to be sold in stores that
> may not have a beer/wine permit, and to preserve them for extended
> shelf life.
>
> These are the ONLY reasons they have salt added to them - taste not
> being one of those reasons. They cannot be used for drinking since
> the law requires that they be 2% salt. And you'd get a rude surprise
> when do you do try and drink them in any significant quantity.
> Unsalted mirin exists all over Japan (they probably don't even have a
> salted version), but here in the U.S. it is almost always salted so it
> can be sold without the limitations put on normal wine (and so people
> won't drink it).
>
> Why is this so hard to comprehend? I was actually defending your
> statement you made a few posts ago.
>
> -sw

Steve, this is a Japan item. We already know why USA salts wines.
Some are trying to explain that isnt why some versions of Mirin are
salted which has ZERO relation to USA liquor laws ok?

Most Mirin that I got out in town in Japan was lightly salted plus was
sweeter than saki (sugar added). It was used for cooking. It was rare
to get it unsalted there but I surely did find such.

There is no relation to Japanese salting Mirin, and USA salting sherry
due to alcohol sales laws, only that a USA place may select the salted
versions due to that.


--

Delicious meataballs
 

"Gary" wrote in message ...

Ophelia wrote:
>
> "Cheri" wrote in message ...
>
> > wrote in message
> ...
> > On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:
> >
> >>Cheri wrote:
> >>>
> >>> "Gary" > wrote in message
> >>> ...
> >>> > Mama Lucia's Italian-style meatballs.
> >>> > (fully cooked and frozen)
> >>> > 12oz bag on sale for only $1.67 .
> >>> >
> >>> > I bought a bag this morning and just tried
> >>> > a couple to see how they taste.
> >>> >
> >>> > YUM!
> >>> >
> >>> > I'm heating up another 2 to try on buttered toast.
> >>> >
> >>> > I'll probably buy a couple more bags when I go back
> >>> > tomorrow for pork butt (0.99/lb)
> >>>
> >>> Look for coupons for 1.50 off one, they are pretty regular in the
> >>> newspaper
> >>> pull outs where I am, maybe where you are too. Dh really likes them,
> >>> so
> >>> I do
> >>> keep them on hand for a quick meal.
> >>
> >>Thanks Cheri. I'll watch for the coupons. I did buy one more
> >>bag on sunday since they were so cheap - sale was 14oz for $1.67
> >
> > Mystery meat, probably contains cockroach parts, etal.
>
> Ah, but good cockroach parts!
>
> Cheri
>
> ===
>
> lol I won't ask!

The cockroach short ribs are tasty.

==

Well I won't waste any of Jill's marinade on it ...


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

Delicious meataballs
 

Sqwertz wrote:

> On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:
>
> > On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
> > wrote:
> >
> >> Why would it say SALTED in big letters on the front?
>
> >> Cooking mirin wine is salted. It's the only kind of mirin available
> >> to most people in the U.S. Even my largest Asian grocer doesn't carry
> >> mirin for drinking - only the salted cooking varieties). And drinking
> >> mirin isn't not available in any of the large liquor/wine stores
> >> either. I've looked extensively for both mirin and Shaohsing wine.
> >
> >> Practicaally everyone in the U.S. uses the salted cooking variety
> >> since that's the only stuff available.
>
> > Why would you call it SALTED unless it specifically says so on the
> > front label? Going by the nit you and Cindy are picking you should be
> > calling every commercial product that contains salt, even if it's the
> > last ingredient in the list, SALTED.
>
> Cooking wines are salted to keep people from drinking them and to
> bypass liquor laws and taxes. They usually have a fine-print
> statement on the bottle saying they contain 2% salt, but certainly not
> in big letters.
>
> How and why you are comparing this to foods that are salted, or why
> "salted" is in "big letters" is a mystery. The fact is that 99% of
> the mirin you find in grocery stores is salted. That is the only
> issue at hand here. But you're going off on some other zig-zagging
> tangent.
>
> > I look forward to your future posts.
>
> My pleasure.


Steve is it true that you are starring in the new Logo cable channel series, "Queers 'n Beers"...???

http://www.logotv.com/

"Logo TV is an American digital cable and satellite television channel that is owned by Viacom Media Networks. The channel is aimed primarily at LGBT viewers..."

In one of his missives to me, Steve said that this was his very fave show:

http://www.newnownext.com/jaymes-man...-race/04/2017/

"Jaymes Mansfield Serves Pink Fantasy Realness In New Makeup Tutorial
"You generally want eyebrows that say: 'I want Snow White dead.'

The Wisconsin dairy queen has left the workroom, but now Jaymes is back in front of the camera to teach all you children out there how she achieves that flawless fierce look with her new makeup tutorial...

Jaymes shares tips and tricks that shes picked up from everyone like Bianca Del Rio to Marilyn Monroes makeup artist.

We love the makeup crash course, but where are the puppets?

Pull up a chair and watch a master at work in the video below..."



--
Best
Greg

Delicious meataballs
 

Sqwertz wrote in rec.food.cooking:

> On Thu, 06 Apr 2017 13:57:04 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> On Wed, 05 Apr 2017 19:50:45 -0500, cshenk wrote:
> >>
> >>> Mirin comes in many types, and is salted deliberately for taste
> and >>> cooking reasons among some of them. No relationship to USA
> 'keeping >>> people from drinking them'.
> >>
> >> Cooking wines have 2% salt added to avoid having to pay alcohol
> taxes >> (which can be quite high in some states), to allow them to
> be sold to >> minors and over state lines, to allow them to be sold
> in stores that >> may not have a beer/wine permit, and to preserve
> them for extended >> shelf life.
> >>
> >> These are the ONLY reasons they have salt added to them - taste not
> >> being one of those reasons. They cannot be used for drinking since
> >> the law requires that they be 2% salt. And you'd get a rude
> surprise >> when do you do try and drink them in any significant
> quantity. >> Unsalted mirin exists all over Japan (they probably
> don't even have a >> salted version), but here in the U.S. it is
> almost always salted so it >> can be sold without the limitations put
> on normal wine (and so people >> won't drink it).
> >>
> >> Why is this so hard to comprehend? I was actually defending your
> >> statement you made a few posts ago.
> >>
> >> -sw
> >
> > Steve, this is a Japan item. We already know why USA salts wines.
> > Some are trying to explain that isnt why some versions of Mirin are
> > salted which has ZERO relation to USA liquor laws ok?
> >
> > Most Mirin that I got out in town in Japan was lightly salted plus
> > was sweeter than saki (sugar added). It was used for cooking. It
> > was rare to get it unsalted there but I surely did find such.
> >
> > There is no relation to Japanese salting Mirin, and USA salting
> > sherry due to alcohol sales laws, only that a USA place may select
> > the salted versions due to that.
>
> True mirin in Japan is not salted and that is the majority of the
> mirin used in cooking. They also have a shio mirin (literally "salty
> mirin") that contains at least 1.5% salt and is available specifically
> to avoid Japanese taxation, but most true cooks won't use it (it's
> like a Chinese person using La Choy soy sauce, was the anaology I was
> told). The same reason it's salted in the U.S. So yes, they are
> salted for the exact same reasons.
>
> I'm done with you. This is the surely last time I ever try and defend
> one of your statements (which won't be hard since you're usually full
> of shit). Look where it got me <shaking head>.
>
> -sw

I have no clue how you think you were 'defending me' but I react only
to you insisting mirin isnt sold salted in Japan. It is and it's more
common to find that way. Reasons aside, you are making a mountain out
of a mole hill

--

Delicious meataballs
 

Sqwertz wrote in rec.food.cooking:

> On Thu, 06 Apr 2017 20:17:06 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> On Thu, 06 Apr 2017 13:57:04 -0500, cshenk wrote:
> >>
> >>> Sqwertz wrote in rec.food.cooking:
> >>>
> >>>> On Wed, 05 Apr 2017 19:50:45 -0500, cshenk wrote:
> >>>>
> >>>>> Mirin comes in many types, and is salted deliberately for taste
> >> and >>> cooking reasons among some of them. No relationship to USA
> >> 'keeping >>> people from drinking them'.
> >>>>
> >>>> Cooking wines have 2% salt added to avoid having to pay alcohol
> >> taxes >> (which can be quite high in some states), to allow them to
> >> be sold to >> minors and over state lines, to allow them to be sold
> >> in stores that >> may not have a beer/wine permit, and to preserve
> >> them for extended >> shelf life.
> >>>>
> >>>> These are the ONLY reasons they have salt added to them - taste
> not >>>> being one of those reasons. They cannot be used for
> drinking since >>>> the law requires that they be 2% salt. And you'd
> get a rude >> surprise >> when do you do try and drink them in any
> significant >> quantity. >> Unsalted mirin exists all over Japan
> (they probably >> don't even have a >> salted version), but here in
> the U.S. it is >> almost always salted so it >> can be sold without
> the limitations put >> on normal wine (and so people >> won't drink
> it). >>>>
> >>>> Why is this so hard to comprehend? I was actually defending your
> >>>> statement you made a few posts ago.
> >>>>
> >>>> -sw
> >>>
> >>> Steve, this is a Japan item. We already know why USA salts wines.
> >>> Some are trying to explain that isnt why some versions of Mirin
> are >>> salted which has ZERO relation to USA liquor laws ok?
> >>>
> >>> Most Mirin that I got out in town in Japan was lightly salted plus
> >>> was sweeter than saki (sugar added). It was used for cooking. It
> >>> was rare to get it unsalted there but I surely did find such.
> >>>
> >>> There is no relation to Japanese salting Mirin, and USA salting
> >>> sherry due to alcohol sales laws, only that a USA place may select
> >>> the salted versions due to that.
> >>
> >> True mirin in Japan is not salted and that is the majority of the
> >> mirin used in cooking. They also have a shio mirin (literally
> "salty >> mirin") that contains at least 1.5% salt and is available
> specifically >> to avoid Japanese taxation, but most true cooks won't
> use it (it's >> like a Chinese person using La Choy soy sauce, was
> the anaology I was >> told). The same reason it's salted in the U.S.
> So yes, they are >> salted for the exact same reasons.
> >>
> >> I'm done with you. This is the surely last time I ever try and
> defend >> one of your statements (which won't be hard since you're
> usually full >> of shit). Look where it got me <shaking head>.
> >
> > I have no clue how you think you were 'defending me'
>
> You said:
>
> > Mirin? Japanese rice wine (sake) but with added salt ;-) Similar in
> > use to our 'cooking sherry'.
>
> Barbara SF replied:
>
> > It's sweet and not salted. https://en.wikipedia.org/wiki/Mirin
>
> Remember? Duh.
>
> > but I react only
> > to you insisting mirin isnt sold salted in Japan. It is and it's
> > more common to find that way.
>
> I have asked Japanese people how it's sold in used. Cooks who spend
> half their time between Japan and the US. I don't believe a damned
> thing you claim about Japan since you've said some really kooky things
> (and not just about Japan).
>
> The vast majority of mirin in Japan is NOT salted. And if it is, it's
> to avoid paying taxes. And using salted mirin in Japan is considered
> low class.
>
> You may fool yourself into thinking otherwise and have the last word
> now. <yawn> in advance.
>
> ObFood: Another braunschweiger, bacon, red onion, Jarlsberg cheese,
> and smoked horseradish sandwich.
>
> -sw

I've seen the wiki article Steve. Do you belive everything in Wikipedia?

I make no mention of 'class'. Only that they sell it both ways there.
They have different uses in cooking. I can get both types locally at
#1 Ichiban (the food store, not the diner).

--

Delicious meataballs
 

On Thu, 06 Apr 2017 06:22:08 +1000, Bruce >
wrote:

> On Wed, 05 Apr 2017 13:10:44 -0700, sf > wrote:
>
> >On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> >wrote:
> >
> >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> >>
> >> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 >
> >> > wrote:
> >> >
> >> >> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
> >> >
> >> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> >> > soy sauce, fresh garlic and fresh ginger.
> >>
> >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> >> than teriyaki sauce.
> >>
> >
> >Says you. I know what teriyaki should taste like and it's not candy
> >sweet.
>
> I don't think vinegar goes into teriyaki sauce. Of course you could
> always promote your version as "Teriyaki sauce, with added vinegar!"

Why? I'm not selling it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Delicious meataballs
 

On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
wrote:

> On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
>
> > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> > wrote:
> >
> >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> >>
> >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 >
> >>> wrote:
> >>>
> >>>> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
> >>>
> >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> >>> soy sauce, fresh garlic and fresh ginger.
> >>
> >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> >> than teriyaki sauce.
> >>
> >
> > Says you. I know what teriyaki should taste like and it's not candy
> > sweet.
>
> I said nothing about sweetness (although it is sweet). I said no
> vinegar. Perhaps you want to re-write the Wiki article.
>
> https://en.wikipedia.org/wiki/Teriyaki
>
> -sw

Perhaps you could read a few teriyaki recipes and realize there's more
than one way to make it, and your opinion is irreverent.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Delicious meataballs
 

On Wed, 5 Apr 2017 16:45:24 -0500, Sqwertz >
wrote:

> On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:
>
> > On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
> > wrote:
> >
> >> Why would it say SALTED in big letters on the front?
>
> >> Cooking mirin wine is salted. It's the only kind of mirin available
> >> to most people in the U.S. Even my largest Asian grocer doesn't carry
> >> mirin for drinking - only the salted cooking varieties). And drinking
> >> mirin isn't not available in any of the large liquor/wine stores
> >> either. I've looked extensively for both mirin and Shaohsing wine.
> >
> >> Practicaally everyone in the U.S. uses the salted cooking variety
> >> since that's the only stuff available.
>
> > Why would you call it SALTED unless it specifically says so on the
> > front label? Going by the nit you and Cindy are picking you should be
> > calling every commercial product that contains salt, even if it's the
> > last ingredient in the list, SALTED.
>
> Cooking wines are salted to keep people from drinking them and to
> bypass liquor laws and taxes. They usually have a fine-print
> statement on the bottle saying they contain 2% salt, but certainly not
> in big letters.
>
> How and why you are comparing this to foods that are salted, or why
> "salted" is in "big letters" is a mystery. The fact is that 99% of
> the mirin you find in grocery stores is salted. That is the only
> issue at hand here. But you're going off on some other zig-zagging
> tangent.

Yet the fact that it's mainly sugar water zoomed right over your head.
Whoosh!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Delicious meataballs
 

On Wed, 5 Apr 2017 20:59:40 -0500, Sqwertz >
wrote:

> On Wed, 05 Apr 2017 16:32:31 -0700, sf wrote:
>
> > On Wed, 5 Apr 2017 16:45:24 -0500, Sqwertz >
> > wrote:
> >
> >> On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:
> >>
> >>> On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
> >>> wrote:
> >>>
> >>>> Why would it say SALTED in big letters on the front?
> >>
> >>>> Cooking mirin wine is salted. It's the only kind of mirin available
> >>>> to most people in the U.S. Even my largest Asian grocer doesn't carry
> >>>> mirin for drinking - only the salted cooking varieties). And drinking
> >>>> mirin isn't not available in any of the large liquor/wine stores
> >>>> either. I've looked extensively for both mirin and Shaohsing wine.
> >>>
> >>>> Practicaally everyone in the U.S. uses the salted cooking variety
> >>>> since that's the only stuff available.
> >>
> >>> Why would you call it SALTED unless it specifically says so on the
> >>> front label? Going by the nit you and Cindy are picking you should be
> >>> calling every commercial product that contains salt, even if it's the
> >>> last ingredient in the list, SALTED.
> >>
> >> Cooking wines are salted to keep people from drinking them and to
> >> bypass liquor laws and taxes. They usually have a fine-print
> >> statement on the bottle saying they contain 2% salt, but certainly not
> >> in big letters.
> >>
> >> How and why you are comparing this to foods that are salted, or why
> >> "salted" is in "big letters" is a mystery. The fact is that 99% of
> >> the mirin you find in grocery stores is salted. That is the only
> >> issue at hand here. But you're going off on some other zig-zagging
> >> tangent.
> >
> > You drink Mirin? Wow.
>
> !?! <boggle> ?!?
>
> Talk about a Space Case. Have you taken your Nemenda today?
>
> -sw

Everybody knows you can't see the forest for the trees.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Delicious meataballs
 

On Fri, 07 Apr 2017 13:14:24 -0700, sf > wrote:

>On Thu, 06 Apr 2017 06:22:08 +1000, Bruce >
>wrote:
>
>> On Wed, 05 Apr 2017 13:10:44 -0700, sf > wrote:
>>
>> >On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
>> >wrote:
>> >
>> >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>> >>
>> >> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 >
>> >> > wrote:
>> >> >
>> >> >> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
>> >> >
>> >> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
>> >> > soy sauce, fresh garlic and fresh ginger.
>> >>
>> >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
>> >> than teriyaki sauce.
>> >>
>> >
>> >Says you. I know what teriyaki should taste like and it's not candy
>> >sweet.
>>
>> I don't think vinegar goes into teriyaki sauce. Of course you could
>> always promote your version as "Teriyaki sauce, with added vinegar!"
>
>Why? I'm not selling it.

When you start talking about it in public, it's clearer if you call it
what it is: teriyaki sauce with added vinegar.

Delicious meataballs
 

On Fri, 07 Apr 2017 13:17:48 -0700, sf > wrote:

>On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
>wrote:
>
>> On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
>>
>> > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
>> > wrote:
>> >
>> >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>> >>
>> >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 >
>> >>> wrote:
>> >>>
>> >>>> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
>> >>>
>> >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
>> >>> soy sauce, fresh garlic and fresh ginger.
>> >>
>> >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
>> >> than teriyaki sauce.
>> >>
>> >
>> > Says you. I know what teriyaki should taste like and it's not candy
>> > sweet.
>>
>> I said nothing about sweetness (although it is sweet). I said no
>> vinegar. Perhaps you want to re-write the Wiki article.
>>
>> https://en.wikipedia.org/wiki/Teriyaki
>>
>> -sw
>
>Perhaps you could read a few teriyaki recipes and realize there's more
>than one way to make it, and your opinion is irreverent.

irrelevant

Delicious meataballs
 

On Sat, 8 Apr 2017 01:51:34 -0500, Sqwertz >
wrote:

>On Fri, 07 Apr 2017 13:14:24 -0700, sf wrote:
>
>> On Thu, 06 Apr 2017 06:22:08 +1000, Bruce >
>> wrote:
>>
>>> On Wed, 05 Apr 2017 13:10:44 -0700, sf > wrote:
>>>
>>>>On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
>>>>wrote:
>>>>
>>>>> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>>>>>
>>>>> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
>>>>> > soy sauce, fresh garlic and fresh ginger.
>>>>>
>>>>> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
>>>>> than teriyaki sauce.
>>>>>
>>>>
>>>>Says you. I know what teriyaki should taste like and it's not candy
>>>>sweet.
>>>
>>> I don't think vinegar goes into teriyaki sauce. Of course you could
>>> always promote your version as "Teriyaki sauce, with added vinegar!"
>>
>> Why? I'm not selling it.
>
>Sheesh. Bruce posts some inane shit and half of yooose slobber all
>over it.
>
>Don't you see a pattern every time he posts?

I was saying the same thing as you. If that's a pattern, I'm worried.

Delicious meataballs
 

On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
> On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
> wrote:
>
> > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
> >
> > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> > > wrote:
> > >
> > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> > >>
> > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsiyahoo.com>
> > >>> wrote:
> > >>>
> > >>>> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
> > >>>
> > >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > >>> soy sauce, fresh garlic and fresh ginger.
> > >>
> > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> > >> than teriyaki sauce.
> > >>
> > >
> > > Says you. I know what teriyaki should taste like and it's not candy
> > > sweet.
> >
> > I said nothing about sweetness (although it is sweet). I said no
> > vinegar. Perhaps you want to re-write the Wiki article.
> >
> > https://en.wikipedia.org/wiki/Teriyaki
> >
> > -sw
>
> Perhaps you could read a few teriyaki recipes and realize there's more
> than one way to make it, and your opinion is irreverent.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I had a beef teriyaki and fish jun plate tonight. It wasn't too bad.

https://www.amazon.com/photos/share/...CNfvyS8inylJj8

Delicious meataballs
 

On Sat, 8 Apr 2017 03:05:04 -0700 (PDT), dsi1 >
wrote:

>On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
>> On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
>> wrote:
>>
>> > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
>> >
>> > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
>> > > wrote:
>> > >
>> > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>> > >>
>> > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsiyahoo.com>
>> > >>> wrote:
>> > >>>
>> > >>>> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
>> > >>>
>> > >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
>> > >>> soy sauce, fresh garlic and fresh ginger.
>> > >>
>> > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
>> > >> than teriyaki sauce.
>> > >>
>> > >
>> > > Says you. I know what teriyaki should taste like and it's not candy
>> > > sweet.
>> >
>> > I said nothing about sweetness (although it is sweet). I said no
>> > vinegar. Perhaps you want to re-write the Wiki article.
>> >
>> > https://en.wikipedia.org/wiki/Teriyaki
>> >
>> > -sw
>>
>> Perhaps you could read a few teriyaki recipes and realize there's more
>> than one way to make it, and your opinion is irreverent.
>>
>>
>> --
>> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
>I had a beef teriyaki and fish jun plate tonight. It wasn't too bad.
>
>https://www.amazon.com/photos/share/...CNfvyS8inylJj8

Ok, but to make this more relevant: was there vinegar added to the
teriyaki?

Delicious meataballs
 

"dsi1" wrote in message
...

On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
> On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
> wrote:
>
> > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
> >
> > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> > > wrote:
> > >
> > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> > >>
> > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsiyahoo.com>
> > >>> wrote:
> > >>>
> > >>>> I've made teriyaki sauce since I was a kid. There's a couple of
> > >>>> types of mirin. One is sweetened sake and the other is a weird
> > >>>> gooey sauce. Sake and sugar makes a better substitute. OTOH, most
> > >>>> times I don't use sake or mirin. I was never into adding booze in
> > >>>> my cooking so that's probably why.
> > >>>
> > >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > >>> soy sauce, fresh garlic and fresh ginger.
> > >>
> > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> > >> than teriyaki sauce.
> > >>
> > >
> > > Says you. I know what teriyaki should taste like and it's not candy
> > > sweet.
> >
> > I said nothing about sweetness (although it is sweet). I said no
> > vinegar. Perhaps you want to re-write the Wiki article.
> >
> > https://en.wikipedia.org/wiki/Teriyaki
> >
> > -sw
>
> Perhaps you could read a few teriyaki recipes and realize there's more
> than one way to make it, and your opinion is irreverent.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.

I had a beef teriyaki and fish jun plate tonight. It wasn't too bad.

https://www.amazon.com/photos/share/...CNfvyS8inylJj8

===

YUM!!

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

Delicious meataballs
 

Bruce wrote in rec.food.cooking:

> On Fri, 07 Apr 2017 13:14:24 -0700, sf > wrote:
>
> > On Thu, 06 Apr 2017 06:22:08 +1000, Bruce >
> > wrote:
> >
> >> On Wed, 05 Apr 2017 13:10:44 -0700, sf > wrote:
> >>
> >> >On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz
> > >> >wrote:
> >> >
> >> >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> >> >>
> >> >> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1
> > >> >> > wrote:
> >> >> >
> >> >> >> I've made teriyaki sauce since I was a kid. There's a couple
> of types of mirin. One is sweetened sake and the other is a weird
> gooey sauce. Sake and sugar makes a better substitute. OTOH, most
> times I don't use sake or mirin. I was never into adding booze in my
> cooking so that's probably why. >> >> > >> >> > Mine is usually a
> quick combo (no measuring) of Mirin, rice vinegar, >> >> > soy sauce,
> fresh garlic and fresh ginger. >> >> >> >> Vinegar in teriyaki sauce
> makes sort of sweet and sour sauce rather >> >> than teriyaki sauce.
> >> >> >> >
> >> >Says you. I know what teriyaki should taste like and it's not
> candy >> >sweet.
> >>
> >> I don't think vinegar goes into teriyaki sauce. Of course you could
> >> always promote your version as "Teriyaki sauce, with added
> vinegar!"
> >
> > Why? I'm not selling it.
>
> When you start talking about it in public, it's clearer if you call it
> what it is: teriyaki sauce with added vinegar.

Grin, I don't do much in the teriyaki line (no special reason, just
isnt my norm). I think if I did, I'd probably tend to add a little
splash in a beef teriyaki for the softening effect. Not too worried
about authentic there.

--

Delicious meataballs
 

"Wayne Boatwright" wrote in message
9.44...

On Sat 08 Apr 2017 05:16:45a, Ophelia told us...

> "dsi1" wrote in message
> ...
>
> On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
>> On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz
>> > wrote:
>>
>> > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
>> >
>> > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz
>> > > > wrote:
>> > >
>> > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>> > >>
>> > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1
>> > >>> <dsiyahoo.com> wrote:
>> > >>>
>> > >>>> I've made teriyaki sauce since I was a kid. There's a
>> > >>>> couple of types of mirin. One is sweetened sake and the
>> > >>>> other is a weird gooey sauce. Sake and sugar makes a
>> > >>>> better substitute. OTOH, most times I don't use sake or
>> > >>>> mirin. I was never into adding booze in my cooking so
>> > >>>> that's probably why.
>> > >>>
>> > >>> Mine is usually a quick combo (no measuring) of Mirin, rice
>> > >>> vinegar, soy sauce, fresh garlic and fresh ginger.
>> > >>
>> > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce
>> > >> rather than teriyaki sauce.
>> > >>
>> > >
>> > > Says you. I know what teriyaki should taste like and it's
>> > > not candy sweet.
>> >
>> > I said nothing about sweetness (although it is sweet). I said
>> > no vinegar. Perhaps you want to re-write the Wiki article.
>> >
>> > https://en.wikipedia.org/wiki/Teriyaki
>> >
>> > -sw
>>
>> Perhaps you could read a few teriyaki recipes and realize there's
>> more than one way to make it, and your opinion is irreverent.
>>
>>
>> --
>> Avoid cutting yourself when slicing vegetables by getting someone
>> else to hold them.
>
> I had a beef teriyaki and fish jun plate tonight. It wasn't too
> bad.
>
> https://www.amazon.com/photos/share/...hxzUVXVkT1LLCN
> fvyS8inylJj8
>
> ===
>
> YUM!!
>

It looks very taste, and I'm not even that fond of fish. :-)

Wayne Boatwright

===

I wouldn't have a clue what that tasted like, in fact most of the food MrD
posts I have never heard of, but they always look so good:))

I love my Cod!



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

Delicious meataballs
 

On Sat, 8 Apr 2017 02:08:52 -0500, Sqwertz >
wrote:

>On Fri, 07 Apr 2017 13:21:11 -0700, sf wrote:
>
>> On Wed, 5 Apr 2017 16:45:24 -0500, Sqwertz >
>> wrote:
>>
>>> On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:
>>>
>>>> On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> Why would it say SALTED in big letters on the front?
>>>
>>>>> Cooking mirin wine is salted. It's the only kind of mirin available
>>>>> to most people in the U.S. Even my largest Asian grocer doesn't carry
>>>>> mirin for drinking - only the salted cooking varieties). And drinking
>>>>> mirin isn't not available in any of the large liquor/wine stores
>>>>> either. I've looked extensively for both mirin and Shaohsing wine.
>>>>
>>>>> Practicaally everyone in the U.S. uses the salted cooking variety
>>>>> since that's the only stuff available.
>>>
>>>> Why would you call it SALTED unless it specifically says so on the
>>>> front label? Going by the nit you and Cindy are picking you should be
>>>> calling every commercial product that contains salt, even if it's the
>>>> last ingredient in the list, SALTED.
>>>
>>> Cooking wines are salted to keep people from drinking them and to
>>> bypass liquor laws and taxes. They usually have a fine-print
>>> statement on the bottle saying they contain 2% salt, but certainly not
>>> in big letters.
>>>
>>> How and why you are comparing this to foods that are salted, or why
>>> "salted" is in "big letters" is a mystery. The fact is that 99% of
>>> the mirin you find in grocery stores is salted. That is the only
>>> issue at hand here. But you're going off on some other zig-zagging
>>> tangent.
>>
>> Yet the fact that it's mainly sugar water zoomed right over your head.
>> Whoosh!
>
>We were talking about salt content. Claiming "sugar flew over my
>head" to try and belittle me is pretty stupid and weird.
>
>-sw

What's stupid and weird is belittling a dwarf. hehehe

Delicious meataballs
 

"dsi1" > wrote in message
...
On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
> On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
> wrote:
>
> > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
> >
> > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> > > wrote:
> > >
> > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> > >>
> > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsiyahoo.com>
> > >>> wrote:
> > >>>
> > >>>> I've made teriyaki sauce since I was a kid. There's a couple of
> > >>>> types of mirin. One is sweetened sake and the other is a weird
> > >>>> gooey sauce. Sake and sugar makes a better substitute. OTOH, most
> > >>>> times I don't use sake or mirin. I was never into adding booze in
> > >>>> my cooking so that's probably why.
> > >>>
> > >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > >>> soy sauce, fresh garlic and fresh ginger.
> > >>
> > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> > >> than teriyaki sauce.
> > >>
> > >
> > > Says you. I know what teriyaki should taste like and it's not candy
> > > sweet.
> >
> > I said nothing about sweetness (although it is sweet). I said no
> > vinegar. Perhaps you want to re-write the Wiki article.
> >
> > https://en.wikipedia.org/wiki/Teriyaki
> >
> > -sw
>
> Perhaps you could read a few teriyaki recipes and realize there's more
> than one way to make it, and your opinion is irreverent.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.

I had a beef teriyaki and fish jun plate tonight. It wasn't too bad.

https://www.amazon.com/photos/share/...CNfvyS8inylJj8



======

Dang, that looks good!

Cheri

Delicious meataballs
 

On Saturday, April 8, 2017 at 2:51:20 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
> > On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
> > wrote:
> >
> > > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
> > >
> > > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> > > > wrote:
> > > >
> > > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> > > >>
> > > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsiyahoo.com>
> > > >>> wrote:
> > > >>>
> > > >>>> I've made teriyaki sauce since I was a kid. There's a couple of
> > > >>>> types of mirin. One is sweetened sake and the other is a weird
> > > >>>> gooey sauce. Sake and sugar makes a better substitute. OTOH, most
> > > >>>> times I don't use sake or mirin. I was never into adding booze in
> > > >>>> my cooking so that's probably why.
> > > >>>
> > > >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > > >>> soy sauce, fresh garlic and fresh ginger.
> > > >>
> > > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> > > >> than teriyaki sauce.
> > > >>
> > > >
> > > > Says you. I know what teriyaki should taste like and it's not candy
> > > > sweet.
> > >
> > > I said nothing about sweetness (although it is sweet). I said no
> > > vinegar. Perhaps you want to re-write the Wiki article.
> > >
> > > https://en.wikipedia.org/wiki/Teriyaki
> > >
> > > -sw
> >
> > Perhaps you could read a few teriyaki recipes and realize there's more
> > than one way to make it, and your opinion is irreverent.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to
> > hold them.
>
> I had a beef teriyaki and fish jun plate tonight. It wasn't too bad.
>
> https://www.amazon.com/photos/share/...CNfvyS8inylJj8
>
> ===
>
> YUM!!
>
> --
> http://www.helpforheroes.org.uk

Those things on the top left are potatoes cooked in soy sauce. Da Hawaiians love that stuff.

http://www.tofoodwithlove.com/2011/0...side-dish.html

Delicious meataballs
 

On Saturday, April 8, 2017 at 11:33:35 AM UTC-10, Cheri wrote:
> "dsi1" <dsyahoo.com> wrote in message
> ...
> On Friday, April 7, 2017 at 10:17:50 AM UTC-10, sf wrote:
> > On Wed, 5 Apr 2017 16:30:12 -0500, Sqwertz >
> > wrote:
> >
> > > On Wed, 05 Apr 2017 13:10:44 -0700, sf wrote:
> > >
> > > > On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
> > > > wrote:
> > > >
> > > >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> > > >>
> > > >>> On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsiyahoo.com>
> > > >>> wrote:
> > > >>>
> > > >>>> I've made teriyaki sauce since I was a kid. There's a couple of
> > > >>>> types of mirin. One is sweetened sake and the other is a weird
> > > >>>> gooey sauce. Sake and sugar makes a better substitute. OTOH, most
> > > >>>> times I don't use sake or mirin. I was never into adding booze in
> > > >>>> my cooking so that's probably why.
> > > >>>
> > > >>> Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > > >>> soy sauce, fresh garlic and fresh ginger.
> > > >>
> > > >> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> > > >> than teriyaki sauce.
> > > >>
> > > >
> > > > Says you. I know what teriyaki should taste like and it's not candy
> > > > sweet.
> > >
> > > I said nothing about sweetness (although it is sweet). I said no
> > > vinegar. Perhaps you want to re-write the Wiki article.
> > >
> > > https://en.wikipedia.org/wiki/Teriyaki
> > >
> > > -sw
> >
> > Perhaps you could read a few teriyaki recipes and realize there's more
> > than one way to make it, and your opinion is irreverent.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to
> > hold them.
>
> I had a beef teriyaki and fish jun plate tonight. It wasn't too bad.
>
> https://www.amazon.com/photos/share/...CNfvyS8inylJj8
>
>
>
> ======
>
> Dang, that looks good!
>
> Cheri

For a fast food joint, they make a pretty plate.