jmcquown wrote in rec.food.cooking:

> On 11/6/2017 8:38 AM, Nancy2 wrote:
> > Jill, I have had canned Hormel beef tamales, and they aren't bad,
> > but I don't know what authentic ones are supposed to look and taste
> > like. Anyway, they were tasty enough for me. ;-))
> >
> > N.
> >
> I remember those!
>
> Jill

Yes. It's been ages but long ago I had a roommate who made a tastey
cassarole with them.

--

On 11/8/2017 2:35 PM, Ophelia wrote:
> "dsi1"Â* wrote in message
> ...
>
> On Tuesday, November 7, 2017 at 7:17:27 AM UTC-10, Casa de los
> peregrinos wrote:
>>
>>
>> LOL!
>>
>> I think there was one in Michael Jackson's estate too...
>>
>> %-0
>
> The one thing you don't ever want is a case of spotted dick. It would
> take you forever to finish all those cans!
>
> Here's what the President ate in Japan. Now everyone in Japan knows
> about Munch's Burger and hamburger sandwiches will probably be trending
> for a while.
>
> https://www.youtube.com/watch?v=T_wmCWjAlfA
>
> ==
>
> They don't mince/grind the meat for burgers??
>
>
>
Isn't that unique!

Might have to try it and see what the texture is like.

cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 11/6/2017 8:38 AM, Nancy2 wrote:
>>> Jill, I have had canned Hormel beef tamales, and they aren't bad,
>>> but I don't know what authentic ones are supposed to look and taste
>>> like. Anyway, they were tasty enough for me. ;-))
>>>
>>> N.
>>>
>> I remember those!
>>
>> Jill
>
> Yes. It's been ages but long ago I had a roommate who made a tastey
> cassarole with them.
>

I worked with a mexican guy (long ago), and his mother and
sister visited him, and they made a ton of tamales, using
the groceries they brought with them from mexico. Real
stuff, including the corn shucks. They couldn't speak
english, but really enjoyed feeding people, and made plenty
for us to eat for a couple of weeks.

I have never again found anything so delectable. The canned
stuff is OK in a pinch. It is as good as spam, or canned
corned beef hash, or potted meat, but not something to yearn
for.

The best I've been able to get were frozen tamales, the
"delimex" brand, sold at (gasp) walmart. I'm sure there must
be better, but all I have found so far.

Making tamales is very labor and skill intensive, so I have
never summoned up the gumption to do it myself.

On another note ... why are chiles rellenos so hard to get?
Mrs stoufer has pretty decent frozen stuffed bell peppers.
Why no rellenos? Just a different pepper, sauce and some
cheese. Maybe she is too lazy to roast and peel the peppers?

I know she is really busy cooking all this stuff up

On Tuesday, November 7, 2017 at 2:32:17 AM UTC-10, Gary wrote:
>
> Two comments he
>
> 1) Dsi1.... imo, canned spaghetti is best eaten at room temp vs
> heating it up. It's thicker and not bad. It's a quick fix for
> hunger.
>
> 2) All this tamale talk lately...I've never had a tamale in my
> life but someone mentioned the canned Hormel brand. I bought a
> can today just to see what it's all about. I'm sure homemade or
> good-restaurant made are better but at least I'll get an idea.

Back in the 60's that was the only spaghetti we used to have. I'd brown a pound of ground beef and add a large can of Chef Boyardee. I'd sometimes add some American cheese on top to melt. That was tasty and fed a family of 4. What a great and wonderful dinner!

I think it might be tasty to batter up and coat and then deep-fry some canned tamales. It'll look like fish sticks but there wouldn't be any fish in it.

"dsi1" wrote in message
...

On Wednesday, November 8, 2017 at 11:38:08 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> They don't mince/grind the meat for burgers??
>

Typically they will but I don't know how this particular joint makes their
burger. Perhaps that's their gimmick - chopped beef patties.

Actually if you look at the patties being cooked, you can see the
outlines of the diced beef. Odd. I hope they are using good beef or it
would be very chewy.


The Japanese love hamburger steak and will make it at home. They don't
typically make hamburger sandwiches at home though. Perhaps they don't want
to buy a dozen hamburger buns. My guess is that 6 buns would be too much for
those guys.

Righteo

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

On 11/8/2017 3:27 PM, dsi1 wrote:
> On Wednesday, November 8, 2017 at 11:38:08 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>>
>> They don't mince/grind the meat for burgers??
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> Typically they will but I don't know how this particular joint makes their burger. Perhaps that's their gimmick - chopped beef patties.
>
>
> The Japanese love hamburger steak and will make it at home. They don't typically make hamburger sandwiches at home though. Perhaps they don't want to buy a dozen hamburger buns. My guess is that 6 buns would be too much for those guys.
>

And yet they seem to miss one of the world's greatest Mayo delivery
mechanisms in the process.

Come to think of it that burger place never even pout Mayo on their sammich.

Odd?

On 11/8/2017 4:50 PM, Hank Rogers wrote:
>
> On another note ... why are chiles rellenos so hard to get? Mrs stoufer
> has pretty decent frozen stuffed bell peppers. Why no rellenos?Â* Just a
> different pepper, sauce and some cheese. Maybe she is too lazy to roast
> and peel the peppers?

A cogent observation.

Locally we get the really superb Amigos brand frozen rellenos, and they
are quite good compared to fresh.

Nationally?

Never seen one.

https://www.chiletraditions.com/prod...hile-rellenos/

2 doz. Chile Traditions Frozen Chile Rellenos

Tasty large green chiles, roasted, and batter-dipped, then stuffed with
creamy Monterrey jack cheese€¦just heat "em up for a taste of the Land of
Enchantment $129.95 for 2 dozen includes 2 day air shipping.

SPECIAL NOTE: As this is a frozen product, it will be shipped 2nd Day
Air. THIS PRODUCT INCLUDES SHIPPING

*Must be shipped for 2-day arrival on dry ice. Shipping costs include:

Dry ice
Federally mandated hazmat fee
Double boxed shipping
2-day arrival

http://chileproductsofnewmexico.com/chile_products.php

Frozen Chile Rellenos

Our Chile Rellenos are HANDMADE the traditional, New Mexico way with a
light breading and stuffed with real white Monterey Jack cheese. Our
rellenos are made with long green chiles that are roasted, peeled and
then stuffed and breaded. We quick-fry and then freeze the rellenos.
When preparing, they come out just as well baked as fried. Many
restaurants and other commercial establishments fry the rellenos because
it's more efficient for them. You must partially defrost them before
cooking or the cheese will not melt properly. These rellenos can be
featured as a main dish served with rice and beans or as a side for any
breakfast, lunch or dinner entrée in place of potato or rice. A chile
sauce can be served over them if desired. Our Chile Rellenos are
absolutely delicious, enjoy!

Retail Wholesale Package - Master case 8/12 count, each individual sell
unit has a label with all the requirements including upc codes and
nutritional information. Cooking instructions and ideas for use are on
the box label. They stack nicely in the case of any retail store.
Individual rellenos weigh about 4oz.
Food Service Package - 36 rellenos come to a box. Each box has a label
with cooking instructions, Each rellenos weigh about 4oz.

On Wed, 8 Nov 2017 14:27:28 -0800 (PST), dsi1 >
wrote:

>On Wednesday, November 8, 2017 at 11:38:08 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>>
>> They don't mince/grind the meat for burgers??
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>Typically they will but I don't know how this particular joint makes their burger. Perhaps that's their gimmick - chopped beef patties.
>
>
>The Japanese love hamburger steak and will make it at home. They don't typically make hamburger sandwiches at home though. Perhaps they don't want to buy a dozen hamburger buns. My guess is that 6 buns would be too much for those guys.

In my hometown, ground beef was always called 'chopped beef.' I never
heard it called anything else until I went away to university.
That's a pretty disgusting looking burger in any case.
However, I remember seeing Iron Chef programs where Morimoto would
chop beef into itty bits using two knives. Perhaps that's the way it
is done there.
Janet US

On 11/8/2017 5:59 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 11/6/2017 8:38 AM, Nancy2 wrote:
>>> Jill, I have had canned Hormel beef tamales, and they aren't bad,
>>> but I don't know what authentic ones are supposed to look and taste
>>> like. Anyway, they were tasty enough for me. ;-))
>>>
>>> N.
>>>
>> I remember those!
>>
>> Jill
>
> Yes. It's been ages but long ago I had a roommate who made a tastey
> cassarole with them.
>
It was in the early 1980's I mentioned the Hormel canned tamales (I'd
never tasted a *real* tamale before then) to a girlfriend. She called
and said she was going to bake them in the oven. I said, "You do
realize they're wrapped in paper, right?" Nope. She immediately took
them out of the oven and removed the paper. No one really wants to be
surprised to find they're biting into parchment paper.

Jill

On 2017-11-09, U.S Janet B > wrote:

> I remember seeing Iron Chef programs where Morimoto would
> chop beef into itty bits using two knives. Perhaps that's the way it
> is done there.

That, or they jes wouldn't give him a food processor.

Besides, whacking away a some helpless piece o' beef looks so much
more impressive when done with two big ol' Chinese cleavers. Jes ask
Martin Yan.

nb

On 9 Nov 2017 18:09:44 GMT, notbob > wrote:

>On 2017-11-09, U.S Janet B > wrote:
>
>> I remember seeing Iron Chef programs where Morimoto would
>> chop beef into itty bits using two knives. Perhaps that's the way it
>> is done there.
>
>That, or they jes wouldn't give him a food processor.
>
>Besides, whacking away a some helpless piece o' beef looks so much
>more impressive when done with two big ol' Chinese cleavers. Jes ask
>Martin Yan.
>
>nb
I don't want to see when the knife slips
Janet US

On Wednesday, November 8, 2017 at 11:58:55 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 8, 2017 at 11:38:08 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > They don't mince/grind the meat for burgers??
> >
>
> Typically they will but I don't know how this particular joint makes their
> burger. Perhaps that's their gimmick - chopped beef patties.
>
> Actually if you look at the patties being cooked, you can see the
> outlines of the diced beef. Odd. I hope they are using good beef or it
> would be very chewy.
>
>
> The Japanese love hamburger steak and will make it at home. They don't
> typically make hamburger sandwiches at home though. Perhaps they don't want
> to buy a dozen hamburger buns. My guess is that 6 buns would be too much for
> those guys.
>
> Righteo
>
> --
> http://www.helpforheroes.org.uk

A chopped beef patty? That would be great. In my book, chopped is better than ground.

On Thursday, November 9, 2017 at 5:42:59 AM UTC-10, Casa de los peregrinos wrote:
>
> And yet they seem to miss one of the world's greatest Mayo delivery
> mechanisms in the process.
>
> Come to think of it that burger place never even pout Mayo on their sammich.
>
> Odd?

It's always better to shoot mayo on a bun rather than spreading it on. Jar mayo is kind of depressing. The local style over here is to put mayo in teriyaki beef/burger sandwiches. It's a good combo!

On Thursday, November 9, 2017 at 6:52:09 AM UTC-10, U.S. Janet B. wrote:
>
> In my hometown, ground beef was always called 'chopped beef.' I never
> heard it called anything else until I went away to university.
> That's a pretty disgusting looking burger in any case.
> However, I remember seeing Iron Chef programs where Morimoto would
> chop beef into itty bits using two knives. Perhaps that's the way it
> is done there.
> Janet US

My guess is that's the way it was done in the old days. It's kind of a lot of work but I like chopped meat better than ground.

https://www.youtube.com/watch?v=1-2QBYKI8LU&t=203

On 11/9/2017 11:09 AM, notbob wrote:
> On 2017-11-09, U.S Janet B > wrote:
>
>> I remember seeing Iron Chef programs where Morimoto would
>> chop beef into itty bits using two knives. Perhaps that's the way it
>> is done there.
>
> That, or they jes wouldn't give him a food processor.
>
> Besides, whacking away a some helpless piece o' beef looks so much
> more impressive when done with two big ol' Chinese cleavers. Jes ask
> Martin Yan.
>
> nb
>
Yan can cook and you can too!

On 11/9/2017 12:21 PM, dsi1 wrote:
> On Thursday, November 9, 2017 at 5:42:59 AM UTC-10, Casa de los peregrinos wrote:
>>
>> And yet they seem to miss one of the world's greatest Mayo delivery
>> mechanisms in the process.
>>
>> Come to think of it that burger place never even pout Mayo on their sammich.
>>
>> Odd?
>
> It's always better to shoot mayo on a bun rather than spreading it on. Jar mayo is kind of depressing. The local style over here is to put mayo in teriyaki beef/burger sandwiches. It's a good combo!
>


I just have never grok'd why all that much fat over more fat is the big
thing now.

When I was growing up I never recall mayo on burgers, now it's hard to
find them without.

I'm not sure when this trend took hold, but my dim memories are that it
was an 80s fad.

I bet all the big hair was to blame...

On 11/9/2017 12:24 PM, dsi1 wrote:
> On Thursday, November 9, 2017 at 6:52:09 AM UTC-10, U.S. Janet B. wrote:
>>
>> In my hometown, ground beef was always called 'chopped beef.' I never
>> heard it called anything else until I went away to university.
>> That's a pretty disgusting looking burger in any case.
>> However, I remember seeing Iron Chef programs where Morimoto would
>> chop beef into itty bits using two knives. Perhaps that's the way it
>> is done there.
>> Janet US
>
> My guess is that's the way it was done in the old days. It's kind of a lot of work but I like chopped meat better than ground.
>
> https://www.youtube.com/watch?v=1-2QBYKI8LU&t=203
>

One of about 3 great foodie films!

On Thu, 9 Nov 2017 13:45:47 -0700, Casa de los peregrinos
> wrote:

>On 11/9/2017 12:21 PM, dsi1 wrote:
>> On Thursday, November 9, 2017 at 5:42:59 AM UTC-10, Casa de los peregrinos wrote:
>>>
>>> And yet they seem to miss one of the world's greatest Mayo delivery
>>> mechanisms in the process.
>>>
>>> Come to think of it that burger place never even pout Mayo on their sammich.
>>>
>>> Odd?
>>
>> It's always better to shoot mayo on a bun rather than spreading it on. Jar mayo is kind of depressing. The local style over here is to put mayo in teriyaki beef/burger sandwiches. It's a good combo!
>>
>
>
>I just have never grok'd why all that much fat over more fat is the big
>thing now.
>
>When I was growing up I never recall mayo on burgers, now it's hard to
>find them without.
>
>I'm not sure when this trend took hold, but my dim memories are that it
>was an 80s fad.
>
>I bet all the big hair was to blame...

I'm with you. I don't get all the mayo either.
Janet US

On 11/9/2017 2:31 PM, U.S. Janet B. wrote:
> On Thu, 9 Nov 2017 13:45:47 -0700, Casa de los peregrinos
> > wrote:
>
>> On 11/9/2017 12:21 PM, dsi1 wrote:
>>> On Thursday, November 9, 2017 at 5:42:59 AM UTC-10, Casa de los peregrinos wrote:
>>>>
>>>> And yet they seem to miss one of the world's greatest Mayo delivery
>>>> mechanisms in the process.
>>>>
>>>> Come to think of it that burger place never even pout Mayo on their sammich.
>>>>
>>>> Odd?
>>>
>>> It's always better to shoot mayo on a bun rather than spreading it on. Jar mayo is kind of depressing. The local style over here is to put mayo in teriyaki beef/burger sandwiches. It's a good combo!
>>>
>>
>>
>> I just have never grok'd why all that much fat over more fat is the big
>> thing now.
>>
>> When I was growing up I never recall mayo on burgers, now it's hard to
>> find them without.
>>
>> I'm not sure when this trend took hold, but my dim memories are that it
>> was an 80s fad.
>>
>> I bet all the big hair was to blame...
>
> I'm with you. I don't get all the mayo either.
> Janet US
>

That said I do think the variety of flavored aiolis that are dip
mainstays now are an OK thing.

But for my burger I'll spend my daily fat allowance where it counts -
cheese and bacon - and maybe not in that order!

"jmcquown" wrote in message news
On 11/8/2017 5:59 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 11/6/2017 8:38 AM, Nancy2 wrote:
>>> Jill, I have had canned Hormel beef tamales, and they aren't bad,
>>> but I don't know what authentic ones are supposed to look and taste
>>> like. Anyway, they were tasty enough for me. ;-))
>>>
>>> N.
>>>
>> I remember those!
>>
>> Jill
>
> Yes. It's been ages but long ago I had a roommate who made a tastey
> cassarole with them.
>
It was in the early 1980's I mentioned the Hormel canned tamales (I'd
never tasted a *real* tamale before then) to a girlfriend. She called
and said she was going to bake them in the oven. I said, "You do
realize they're wrapped in paper, right?" Nope. She immediately took
them out of the oven and removed the paper. No one really wants to be
surprised to find they're biting into parchment paper.

Jill
===

lol

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

"dsi1" wrote in message
...

On Wednesday, November 8, 2017 at 11:58:55 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 8, 2017 at 11:38:08 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > They don't mince/grind the meat for burgers??
> >
>
> Typically they will but I don't know how this particular joint makes their
> burger. Perhaps that's their gimmick - chopped beef patties.
>
> Actually if you look at the patties being cooked, you can see the
> outlines of the diced beef. Odd. I hope they are using good beef or it
> would be very chewy.
>
>
> The Japanese love hamburger steak and will make it at home. They don't
> typically make hamburger sandwiches at home though. Perhaps they don't
> want
> to buy a dozen hamburger buns. My guess is that 6 buns would be too much
> for
> those guys.
>
> Righteo
>
> --
> http://www.helpforheroes.org.uk

A chopped beef patty? That would be great. In my book, chopped is better
than ground.

==

If you try it, do get back to us?

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

"dsi1" wrote in message
...

On Thursday, November 9, 2017 at 6:52:09 AM UTC-10, U.S. Janet B. wrote:
>
> In my hometown, ground beef was always called 'chopped beef.' I never
> heard it called anything else until I went away to university.
> That's a pretty disgusting looking burger in any case.
> However, I remember seeing Iron Chef programs where Morimoto would
> chop beef into itty bits using two knives. Perhaps that's the way it
> is done there.
> Janet US

My guess is that's the way it was done in the old days. It's kind of a lot
of work but I like chopped meat better than ground.

https://www.youtube.com/watch?v=1-2QBYKI8LU&t=203

==

Blimey! Who needs machines in the kitchen when you have him!!!!

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

On Thursday, November 9, 2017 at 10:45:52 AM UTC-10, Casa de los peregrinos wrote:
>
>
> I just have never grok'd why all that much fat over more fat is the big
> thing now.
>
> When I was growing up I never recall mayo on burgers, now it's hard to
> find them without.
>
> I'm not sure when this trend took hold, but my dim memories are that it
> was an 80s fad.
>
> I bet all the big hair was to blame...

I can't say if people on the mainland put mayo on their burgers. It's expected that there's mayo in a teri-beef or teri-burger sandwich. Beats the heck out of me how that got started.

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

On Thursday, November 9, 2017 at 10:46:44 AM UTC-10, Casa de los peregrinos wrote:
>
> One of about 3 great foodie films!

These guys have been using their advanced techniques for hundreds of years. Amazing!

https://www.youtube.com/watch?v=hkgBPAZOay8

On Thursday, November 9, 2017 at 11:59:05 AM UTC-10, Ophelia wrote:
> ==
>
> If you try it, do get back to us?
>
> --
> http://www.helpforheroes.org.uk

I sure will - I'll even take pictures!

On Thursday, November 9, 2017 at 11:59:05 AM UTC-10, Ophelia wrote:
>
> Blimey! Who needs machines in the kitchen when you have him!!!!
>
> --
> http://www.helpforheroes.org.uk

I had some Korean potato salad and chicken wings today. The potato salad was mild and had apple and raisins in it. It was pretty good and not boring!

https://www.amazon.com/photos/share/...CtMxOoo1bPj9hv

On 11/9/2017 7:09 PM, dsi1 wrote:
> On Thursday, November 9, 2017 at 10:45:52 AM UTC-10, Casa de los peregrinos wrote:
>>
>>
>> I just have never grok'd why all that much fat over more fat is the big
>> thing now.
>>
>> When I was growing up I never recall mayo on burgers, now it's hard to
>> find them without.
>>
>> I'm not sure when this trend took hold, but my dim memories are that it
>> was an 80s fad.
>>
>> I bet all the big hair was to blame...
>
> I can't say if people on the mainland put mayo on their burgers.

It's a de riguer as say ketchup these days.

Used not to be so.


> It's expected that there's mayo in a teri-beef or teri-burger sandwich. Beats the heck out of me how that got started.
>
> https://www.youtube.com/watch?v=DJomCT_tjlg
>

Tasty looking sammich, but I just don't need another layer of fat.

On 11/9/2017 7:28 PM, dsi1 wrote:
> On Thursday, November 9, 2017 at 10:46:44 AM UTC-10, Casa de los peregrinos wrote:
>>
>> One of about 3 great foodie films!
>
> These guys have been using their advanced techniques for hundreds of years. Amazing!
>
> https://www.youtube.com/watch?v=hkgBPAZOay8
>

Wow, she really emotes!

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"dsi1" wrote in message
...

On Thursday, November 9, 2017 at 11:59:05 AM UTC-10, Ophelia wrote:
>
> Blimey! Who needs machines in the kitchen when you have him!!!!
>
> --
> http://www.helpforheroes.org.uk

I had some Korean potato salad and chicken wings today. The potato salad was
mild and had apple and raisins in it. It was pretty good and not boring!

https://www.amazon.com/photos/share/...CtMxOoo1bPj9hv

==

What makes it yellow? Curry powder?


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

"dsi1" wrote in message
...

On Thursday, November 9, 2017 at 10:46:44 AM UTC-10, Casa de los peregrinos
wrote:
>
> One of about 3 great foodie films!

These guys have been using their advanced techniques for hundreds of years.
Amazing!

https://www.youtube.com/watch?v=hkgBPAZOay8

==

I can't make out if she liked it or not! She is clearly off her trolley
though ... <g>


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On Thursday, November 9, 2017 at 7:03:06 PM UTC-10, Casa de los peregrinos wrote:
>
> Wow, she really emotes!

You don't often see Asians getting all wild and crazy. That's what makes it so fun! In this clip a Japanese salaryman can't remember how he got in a hotel room. He gradually remembers that he fell in with some yakuza the night before.

https://www.youtube.com/watch?v=O37LKISp_po

On Fri, 10 Nov 2017 11:38:17 -0800 (PST), dsi1 >
wrote:

>On Thursday, November 9, 2017 at 7:03:06 PM UTC-10, Casa de los peregrinos wrote:
>>
>> Wow, she really emotes!
>
>You don't often see Asians getting all wild and crazy. That's what makes it so fun! In this clip a Japanese salaryman can't remember how he got in a hotel room. He gradually remembers that he fell in with some yakuza the night before.
>
>https://www.youtube.com/watch?v=O37LKISp_po

Every time I see a Japanese TV program, they go bonkers.

On Friday, November 10, 2017 at 12:23:20 AM UTC-10, Ophelia wrote:
>
> What makes it yellow? Curry powder?
>
>
> --
> http://www.helpforheroes.org.uk

That's a good question. I believe it's from cooked egg yolk that's been passed through a strainer and mixed in.

On 2017-11-10, dsi1 > wrote:

> On Friday, November 10, 2017 at 12:23:20 AM UTC-10, Ophelia wrote:

>> What makes it yellow? Curry powder?

Ever heard of turmeric? Look it up.

> That's a good question.

.....if yer a moron!

nb

On Friday, November 10, 2017 at 1:12:24 AM UTC-10, Ophelia wrote:
>
> I can't make out if she liked it or not! She is clearly off her trolley
> though ... <g>
>
>
> --
> http://www.helpforheroes.org.uk

That's Chinese barbecue pork. It's great stuff!

"dsi1" wrote in message
...

On Friday, November 10, 2017 at 12:23:20 AM UTC-10, Ophelia wrote:
>
> What makes it yellow? Curry powder?
>
>
> --
> http://www.helpforheroes.org.uk

That's a good question. I believe it's from cooked egg yolk that's been
passed through a strainer and mixed in.

==

OK there must be onheckuva lot of eggs in there!

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http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Friday, November 10, 2017 at 1:12:24 AM UTC-10, Ophelia wrote:
>
> I can't make out if she liked it or not! She is clearly off her trolley
> though ... <g>
>
>
> --
> http://www.helpforheroes.org.uk

That's Chinese barbecue pork. It's great stuff!

==

Hmmm... but does she like it?


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http://www.helpforheroes.org.uk

On Friday, November 10, 2017 at 9:47:58 AM UTC-10, notbob wrote:
>
> Ever heard of turmeric? Look it up.
>
> > That's a good question.
>
> ....if yer a moron!
>
> nb

If it was American potato salad, it would probably be tumeric. This is Korean potato salad so that's probably not the case. The Korean like to garnish potato salad with finely sieved egg yolk. In this case that might not be a good idea since this was on a self-service bar. They mixed it into the salad which gives it a most unusual yellow cast. In this case you're wrong. Better luck next time.

On Friday, November 10, 2017 at 10:41:39 AM UTC-10, Ophelia wrote:
>
> Hmmm... but does she like it?
>
>
> --
> http://www.helpforheroes.org.uk

The movie is about chefs that are so good that their food causes hallucinations and ecstatic visions. She liked it.

https://www.youtube.com/watch?v=pBi-bed4JWc