On Fri, 2 Feb 2018 14:11:00 -0800 (PST), dsi1 >
wrote:

>On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
>>
>> Korean gimbap (their version of sushi rolls) often has spam in it.
>> We haven't combusted yet - neither there nor(i) here. ;-)
>>
>> Bye, Sanne.
>
>Korean ain't regular people. I once told my wife that Koreans give Spam as presents. She told me that she knows. She used to help her mom pack Cans of Spam to send to their relatives in Korea. She also taught me about roasting nori over a fire with sesame oil and salt. This style of seaweed has gotten very popular in Hawaii over the last 20 years.

Hawaii, you live in Hawaii?

On 2/2/2018 2:33 PM, Hank Rogers wrote:
> dsi1 wrote:
>> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>>
>>> I really ought to starting cooking stuff with spam.Â* My husband loves
>>> it but
>>> I never include it in cooked dishes.
>>>
>>> I showed him that pic and he was very enthusiasticÂ* Does the rice
>>> not fall
>>> apart when you take off the cling film?
>>>
>>> I need a recipes please?
>>
>> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes
>> cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam
>> and seaweed was laid on the plastic wrap and a ball of hot rice is put
>> on top of that. You have to use a short or med. grain rice for this.
>> Long grain rice will just fall apart.
>>
>> The whole thing is rolled up in the wrap and the two ends of the wrap
>> are twisted to squeeze the whole thing into shape. You end up with a
>> nicely shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>>
>> I didn't come up with this. I saw it being done at the Korean joint
>> down at the mall.
>>
>> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>>
>>
>
> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
> leaves out a lot of the taste!
>
It's a wonderful iodine rich flavor.

On 2/2/2018 10:05 PM, Sqwertz wrote:
> dsi1 is oblivious to the world around
> him.
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
> >
> > Korean gimbap (their version of sushi rolls) often has spam in it.
> > We haven't combusted yet - neither there nor(i) here. ;-)
> >
> > Bye, Sanne.
>
> Korean ain't regular people.

Do tell! ;-)

> I once told my wife that Koreans give Spam as presents. She told me
> that she knows. She used to help her mom pack Cans of Spam to send
> to their relatives in Korea.

That's a relic from the Korean war and afterwards when the American
soldiers introduced it to the Koreans. It was something special then
and is still nowadays.
"Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
And Ramyeon.

> She also taught me about roasting nori over a fire with sesame oil
> and salt. This style of seaweed has gotten very popular in Hawaii
> over the last 20 years.

It's a heavenly snack! Readily available, too - and a welcome present
from Koreans when they visit us.
You do know maangchi.com ? She's on youtube, too. Tell your wife that
nickname; she'll have a good laugh.

Bye, Sanne.

"Hank Rogers" wrote in message news
dsi1 wrote:
> On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>>
>> I really ought to starting cooking stuff with spam. My husband loves it
>> but
>> I never include it in cooked dishes.
>>
>> I showed him that pic and he was very enthusiastic Does the rice not
>> fall
>> apart when you take off the cling film?
>>
>> I need a recipes please?
>
> Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes
> cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam and
> seaweed was laid on the plastic wrap and a ball of hot rice is put on top
> of that. You have to use a short or med. grain rice for this. Long grain
> rice will just fall apart.
>
> The whole thing is rolled up in the wrap and the two ends of the wrap are
> twisted to squeeze the whole thing into shape. You end up with a nicely
> shaped and wrapped Spam musubi that's ready to be eaten anywhere.
>
> I didn't come up with this. I saw it being done at the Korean joint down
> at the mall.
>
> https://www.amazon.com/photos/share/...RStBST9Ysl5cpd
>

Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
leaves out a lot of the taste!

==

Thanks. I shall be buying some today. I have been looking on Google for a
'rice press' to put them together. In US they are very cheap but the first
ones I found here a 'very' expensive. I know I could use a sheet to roll
them up .. but ... )

"dsi1" wrote in message
...

On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>
> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
> leaves out a lot of the taste!

It's probably better to take small baby steps in this matter. My guess is
that most folks on the mainland don't care for nori. The combination of Spam
and seaweed might cause them to combust spontaneously.

==

D loves both although he hasn't had both together.

"dsi1" wrote in message
...

On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
>
> Korean gimbap (their version of sushi rolls) often has spam in it.
> We haven't combusted yet - neither there nor(i) here. ;-)
>
> Bye, Sanne.

Korean ain't regular people. I once told my wife that Koreans give Spam as
presents. She told me that she knows. She used to help her mom pack Cans of
Spam to send to their relatives in Korea. She also taught me about roasting
nori over a fire with sesame oil and salt. This style of seaweed has gotten
very popular in Hawaii over the last 20 years.

==

Please go into more detail about 'roasting nori'?

Am Samstag, 3. Februar 2018 09:57:32 UTC+1 schrieb Ophelia:
> "dsi1" wrote in message
> ...
>
> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
> >
> > Korean gimbap (their version of sushi rolls) often has spam in it.
> > We haven't combusted yet - neither there nor(i) here. ;-)
> >
> > Bye, Sanne.
>
> Korean ain't regular people. I once told my wife that Koreans give Spam as
> presents. She told me that she knows. She used to help her mom pack Cans of
> Spam to send to their relatives in Korea. She also taught me about roasting
> nori over a fire with sesame oil and salt. This style of seaweed has gotten
> very popular in Hawaii over the last 20 years.
>
> ==
>
> Please go into more detail about 'roasting nori'?

https://www.maangchi.com/recipe/gim-gui

There's a video, too.

Bye, Sanne.

On Friday, February 2, 2018 at 4:55:40 PM UTC-5, dsi1 wrote:
> On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
> >
> > Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
> > leaves out a lot of the taste!
>
> It's probably better to take small baby steps in this matter. My guess is that most folks on the mainland don't care for nori. The combination of Spam and seaweed might cause them to combust spontaneously.

I love nori. I occasionally buy a package of nori snacks, e.g.,
<https://www.amazon.com/Seas-Gift-Seaweed-Roasted-0-17-Ounce/dp/B000HVX6NK>

I can't stand spam, though.

Cindy Hamilton

"sanne" wrote in message
...

Am Samstag, 3. Februar 2018 09:57:32 UTC+1 schrieb Ophelia:
> "dsi1" wrote in message
> ...
>
> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
> >
> > Korean gimbap (their version of sushi rolls) often has spam in it.
> > We haven't combusted yet - neither there nor(i) here. ;-)
> >
> > Bye, Sanne.
>
> Korean ain't regular people. I once told my wife that Koreans give Spam as
> presents. She told me that she knows. She used to help her mom pack Cans
> of
> Spam to send to their relatives in Korea. She also taught me about
> roasting
> nori over a fire with sesame oil and salt. This style of seaweed has
> gotten
> very popular in Hawaii over the last 20 years.
>
> ==
>
> Please go into more detail about 'roasting nori'?

https://www.maangchi.com/recipe/gim-gui

There's a video, too.

Bye, Sanne.

==

Thanks, very much

"dsi1" wrote in message
...

On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>
> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
> leaves out a lot of the taste!

It's probably better to take small baby steps in this matter. My guess is
that most folks on the mainland don't care for nori. The combination of Spam
and seaweed might cause them to combust spontaneously.
==

Ok, today I bought 3 packs of Nori (not as fat a pack as the one in the
vid), small grain (pudding) rice, and Terriyaki sauce!

I have also ordered this:

https://www.amazon.co.uk/EXZACT-EX-S...rds=Rice+press

What do you think?

On Sat, 3 Feb 2018 03:33:33 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 2, 2018 at 4:55:40 PM UTC-5, dsi1 wrote:
>> On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>> >
>> > Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
>> > leaves out a lot of the taste!
>>
>> It's probably better to take small baby steps in this matter. My guess is that most folks on the mainland don't care for nori. The combination of Spam and seaweed might cause them to combust spontaneously.
>
>I love nori. I occasionally buy a package of nori snacks, e.g.,
><https://www.amazon.com/Seas-Gift-Seaweed-Roasted-0-17-Ounce/dp/B000HVX6NK>
>
>I can't stand spam, though.
>
>Cindy Hamilton


They even carry Korean roasted versions at Costco. It is not hard to
find stateside.

On 2/3/2018 1:39 AM, sanne wrote:
> Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
>> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
>>>
>>> Korean gimbap (their version of sushi rolls) often has spam in it.
>>> We haven't combusted yet - neither there nor(i) here. ;-)
>>>
>>> Bye, Sanne.
>>
>> Korean ain't regular people.
>
> Do tell! ;-)
>
>> I once told my wife that Koreans give Spam as presents. She told me
>> that she knows. She used to help her mom pack Cans of Spam to send
>> to their relatives in Korea.
>
> That's a relic from the Korean war and afterwards when the American
> soldiers introduced it to the Koreans. It was something special then
> and is still nowadays.
> "Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
> And Ramyeon.
>
>> She also taught me about roasting nori over a fire with sesame oil
>> and salt. This style of seaweed has gotten very popular in Hawaii
>> over the last 20 years.
>
> It's a heavenly snack! Readily available, too - and a welcome present
> from Koreans when they visit us.
> You do know maangchi.com ? She's on youtube, too. Tell your wife that
> nickname; she'll have a good laugh.
>
> Bye, Sanne.
>


I'm not laughing at these:

https://www.maangchi.com/recipe/jokbal

:-)))))

YEAH.

On 2/3/2018 6:39 AM, Ophelia wrote:
>
>
> "dsi1"Â* wrote in message
> ...
>
> On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>>
>> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
>> leaves out a lot of the taste!
>
> It's probably better to take small baby steps in this matter. My guess
> is that most folks on the mainland don't care for nori. The combination
> of Spam and seaweed might cause them to combust spontaneously.
> ==
>
> Ok, today I bought 3 packs of NoriÂ* (not as fat a pack as the one in the
> vid),Â* small grain (pudding) rice, and Terriyaki sauce!
>
> I have also ordered this:
>
> https://www.amazon.co.uk/EXZACT-EX-S...rds=Rice+press
>
>
> What do you think?
>

Well I think that is very cool and also a total bargain at 10 lbs.

You're in for some real foodly fun now.

"CaÃ*da de la casa" wrote in message news
On 2/3/2018 6:39 AM, Ophelia wrote:
>
>
> "dsi1" wrote in message
> ...
>
> On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>>
>> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
>> leaves out a lot of the taste!
>
> It's probably better to take small baby steps in this matter. My guess is
> that most folks on the mainland don't care for nori. The combination of
> Spam and seaweed might cause them to combust spontaneously.
> ==
>
> Ok, today I bought 3 packs of Nori (not as fat a pack as the one in the
> vid), small grain (pudding) rice, and Terriyaki sauce!
>
> I have also ordered this:
>
> https://www.amazon.co.uk/EXZACT-EX-S...rds=Rice+press
>
> What do you think?
>

Well I think that is very cool and also a total bargain at 10 lbs.

You're in for some real foodly fun now.

==

I can't wait)

On 2/3/2018 12:45 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 2/3/2018 6:39 AM, Ophelia wrote:
>>
>>
>> "dsi1"Â* wrote in message
>> ...
>>
>> On Friday, February 2, 2018 at 11:33:05 AM UTC-10, Hank Rogers wrote:
>>>
>>> Oh yeah ... for me the seaweed (nori) is NOT optional. Leaving it out
>>> leaves out a lot of the taste!
>>
>> It's probably better to take small baby steps in this matter. My guess
>> is that most folks on the mainland don't care for nori. The
>> combination of Spam and seaweed might cause them to combust
>> spontaneously.
>> ==
>>
>> Ok, today I bought 3 packs of NoriÂ* (not as fat a pack as the one in
>> the vid),Â* small grain (pudding) rice, and Terriyaki sauce!
>>
>> I have also ordered this:
>>
>> https://www.amazon.co.uk/EXZACT-EX-S...rds=Rice+press
>>
>>
>> What do you think?
>>
>
> Well I think that is very cool and also a total bargain at 10 lbs.
>
> You're in for some real foodly fun now.
>
> ==
>
> I can't wait)
>
>

https://groups.google.com/forum/#!search/$20W.$20Lohman


https://groups.google.com/forum/#!search/casa$20boner

My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.

On Friday, February 2, 2018 at 10:39:45 PM UTC-10, sanne wrote:
> Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
> > On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
> > >
> > > Korean gimbap (their version of sushi rolls) often has spam in it.
> > > We haven't combusted yet - neither there nor(i) here. ;-)
> > >
> > > Bye, Sanne.
> >
> > Korean ain't regular people.
>
> Do tell! ;-)
>
> > I once told my wife that Koreans give Spam as presents. She told me
> > that she knows. She used to help her mom pack Cans of Spam to send
> > to their relatives in Korea.
>
> That's a relic from the Korean war and afterwards when the American
> soldiers introduced it to the Koreans. It was something special then
> and is still nowadays.
> "Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
> And Ramyeon.
>
> > She also taught me about roasting nori over a fire with sesame oil
> > and salt. This style of seaweed has gotten very popular in Hawaii
> > over the last 20 years.
>
> It's a heavenly snack! Readily available, too - and a welcome present
> from Koreans when they visit us.
> You do know maangchi.com ? She's on youtube, too. Tell your wife that
> nickname; she'll have a good laugh.
>
> Bye, Sanne.

Koreans ain't regular people because they don't spontaneously burst into flames when a concoction of rice, Spam, and nori, is placed in front of them. They must have Hawaiian blood in them. I haven't seen anyone serving army stew on this rock. Not yet anyway. Maybe people over here think it might cause them to burst into flames.

http://www.thegardenisland.com/2016/...subi-lives-on/

On Friday, February 2, 2018 at 10:57:32 PM UTC-10, Ophelia wrote:
>
>
> Please go into more detail about 'roasting nori'?

Sanne's video link is a good intro. My wife's mom taught her to roast nori over an electric or gas range. That's the way I learned it. There's no way to do that with an induction range though. OTOH, it never occured to me to use a frying pan - now I know!

"dsi1" wrote in message
...

On Friday, February 2, 2018 at 10:57:32 PM UTC-10, Ophelia wrote:
>
>
> Please go into more detail about 'roasting nori'?

Sanne's video link is a good intro. My wife's mom taught her to roast nori
over an electric or gas range. That's the way I learned it. There's no way
to do that with an induction range though. OTOH, it never occured to me to
use a frying pan - now I know!
==

Thanks, I did watch it btw the nori I just bought is already roasted

On Saturday, February 3, 2018 at 3:40:12 AM UTC-10, Ophelia wrote:
> ==
>
> Ok, today I bought 3 packs of Nori (not as fat a pack as the one in the
> vid), small grain (pudding) rice, and Terriyaki sauce!
>
> I have also ordered this:
>
> https://www.amazon.co.uk/EXZACT-EX-S...rds=Rice+press
>
> What do you think?

That sushi press is some pretty wild stuff. I've never seen anything like that. Looks like some fun. Good luck!

On Saturday, February 3, 2018 at 9:42:16 AM UTC-10, Ophelia wrote:
>
> Thanks, I did watch it btw the nori I just bought is already roasted

I think all nori is already roasted. The Koreans will roast that a second time. Some Korean seaweed will come roasted with sesame oil and salt. These are typically sold in packages of 10 small pieces. Some Japanese nori will have a teriyaki type glaze to them. Most nori sold is just plain.

dsi1 wrote:
> On Friday, February 2, 2018 at 10:57:32 PM UTC-10, Ophelia wrote:
>>
>>
>> Please go into more detail about 'roasting nori'?
>
> Sanne's video link is a good intro. My wife's mom taught her to roast nori over an electric or gas range. That's the way I learned it. There's no way to do that with an induction range though. OTOH, it never occured to me to use a frying pan - now I know!
>

I have only electric stove, so pan would be my only option. I have
bought "roasted" nori in the past, and it was OK. I guess they use some
type of machines to roast it before packaging.

My stove has a glass top, but I haven't tried just putting nori over the
glass. It might work?

"dsi1" wrote in message
...

On Saturday, February 3, 2018 at 9:42:16 AM UTC-10, Ophelia wrote:
>
> Thanks, I did watch it btw the nori I just bought is already roasted

I think all nori is already roasted. The Koreans will roast that a second
time. Some Korean seaweed will come roasted with sesame oil and salt. These
are typically sold in packages of 10 small pieces. Some Japanese nori will
have a teriyaki type glaze to them. Most nori sold is just plain.

==

Ok thanks At the top of the packs I bought is says 'ready roasted' so ...
)

D tasted one and said it was very good)

"dsi1" wrote in message
...

On Saturday, February 3, 2018 at 3:40:12 AM UTC-10, Ophelia wrote:
> ==
>
> Ok, today I bought 3 packs of Nori (not as fat a pack as the one in the
> vid), small grain (pudding) rice, and Terriyaki sauce!
>
> I have also ordered this:
>
> https://www.amazon.co.uk/EXZACT-EX-S...rds=Rice+press
>
> What do you think?

That sushi press is some pretty wild stuff. I've never seen anything like
that. Looks like some fun. Good luck!

==

Thanks) It is due to arrived tomorrow from Amazon

On Saturday, February 3, 2018 at 10:25:39 AM UTC-10, Hank Rogers wrote:
>
> I have only electric stove, so pan would be my only option. I have
> bought "roasted" nori in the past, and it was OK. I guess they use some
> type of machines to roast it before packaging.
>
> My stove has a glass top, but I haven't tried just putting nori over the
> glass. It might work?

I asked my wife about it and she said her mom used a gas stove and fanned the nori over the flames. I'm pretty sure a old style electric element stove would work. I have no idea if a halogen glass top would work though. My wife said it was a wonderful treat for them when they were kids so I'll have to make some using a frying pan.

On 2018-02-03, Ophelia > wrote:

> Thanks) It is due to arrived tomorrow from Amazon

Not to rain on yer parade, but it's not the shape or even the topping
(I love unagi) of sushi. It's the rice. I usta have a friend whoes
Japanese wife made a killer vegetarian sushi. Best sushi I've ever
tasted. I've been trying for over 20 yrs to get the recipe for her
rice marinade. She ain't havin' it! (apparently, neither am I) 8|

nb

"notbob" wrote in message ...

On 2018-02-03, Ophelia > wrote:

> Thanks) It is due to arrived tomorrow from Amazon

Not to rain on yer parade, but it's not the shape or even the topping
(I love unagi) of sushi. It's the rice. I usta have a friend whoes
Japanese wife made a killer vegetarian sushi. Best sushi I've ever
tasted. I've been trying for over 20 yrs to get the recipe for her
rice marinade. She ain't havin' it! (apparently, neither am I) 8|

nb

==

I don't know anything about the marinade, unless you are referring to
Teriyaki?

Perhaps someone here can give you ideas about the marinade she used for you
to try?

MrD told me to get short grain (pudding) rice which is sticky.

I have never had nori or sushi so I have no preconceived ideas about it,
which is probably A Good Thing

On 2018-02-03, Ophelia > wrote:

> I don't know anything about the marinade, unless you are referring to
> Teriyaki?
>
> Perhaps someone here can give you ideas about the marinade she used for you
> to try?

https://en.wikipedia.org/wiki/Sushi

Oh, I've tried. A Japanese cookbook I own has 3 different
'rice-vinegar' combinations. She chose the closest.

I've tasted a similarly subtle Vietnamese iceberg lettuce marinade. So subtle,
you wonder if you actually 'tasted' something.

> MrD told me to get short grain (pudding) rice which is sticky.

Mostly correct. Sushi rice is short grained and is considered a
'sticky rice'. Most sushi rice comes from CA, under brandnames like
Calrose or Nashiki. Native Japanese sushi rice is more expensive.

> I have never had nori or sushi so I have no preconceived ideas about it,
> which is probably A Good Thing

I've had both. The best sushi I ever tasted was my friend's wife's.
She sometimes wrapped her vegetarian sushi in nori (a flat seaweed).
I'd not waste $$$ on it buying it, though.

nb

"notbob" wrote in message ...

On 2018-02-03, Ophelia > wrote:

> I don't know anything about the marinade, unless you are referring to
> Teriyaki?
>
> Perhaps someone here can give you ideas about the marinade she used for
> you
> to try?

https://en.wikipedia.org/wiki/Sushi

Oh, I've tried. A Japanese cookbook I own has 3 different
'rice-vinegar' combinations. She chose the closest.

I've tasted a similarly subtle Vietnamese iceberg lettuce marinade. So
subtle,
you wonder if you actually 'tasted' something.

> MrD told me to get short grain (pudding) rice which is sticky.

Mostly correct. Sushi rice is short grained and is considered a
'sticky rice'. Most sushi rice comes from CA, under brandnames like
Calrose or Nashiki. Native Japanese sushi rice is more expensive.

> I have never had nori or sushi so I have no preconceived ideas about it,
> which is probably A Good Thing

I've had both. The best sushi I ever tasted was my friend's wife's.
She sometimes wrapped her vegetarian sushi in nori (a flat seaweed).
I'd not waste $$$ on it buying it, though.

nb
==

Lucky you) Incidentally, the seaweed I just bought is flat, yes it is
nori. I have 5 sheets to a pack and it is already roasted.

Rice? I have what I have now bought. What we know as 'pudding rice' Mr
D says it has to be 'sticky' and pudding rice, is that!

Neither of us has had sushi. Husband loves spam and seaweed and he likes
rice, so I think we have a good start

I saw someone say they had marinaded their spam in Teriyaki, so I will test
that one tomorrow to see if he likes it.

On Saturday, February 3, 2018 at 11:13:56 AM UTC-10, Ophelia wrote:
>
> I don't know anything about the marinade, unless you are referring to
> Teriyaki?
>
> Perhaps someone here can give you ideas about the marinade she used for you
> to try?
>
> MrD told me to get short grain (pudding) rice which is sticky.
>
> I have never had nori or sushi so I have no preconceived ideas about it,
> which is probably A Good Thing

Musubi is made using plain rice. It is sushi rice that is made with a seasoning of vinegar, sugar, and salt. Both are made with short/medium grain rice.

I used to watch my auntie make sushi rice back in the early 60's. The old-school way is to mix in the vinegar, sugar, and salt, seasoning in a wooden tray with a wooden paddle while fanning the rice. The rice is mixed using a slicing motion, being careful not to smash any rice grains. Cooling the rice down while mixing it keeps the rice from forming clumps.

Musubi is easy to make, making sushi rice and sushi is a lot more involved. OTOH, the local style sushi made in Hawaii back in the old days was relatively easy to make. The modern day sushi served today in Japan, the mainland, and the world, is some pretty sophisticated and artistic food.

https://www.youtube.com/watch?v=t0psSxSaKkw&t=2402

On 2/3/2018 12:29 PM, dsi1 wrote:
> On Friday, February 2, 2018 at 10:39:45 PM UTC-10, sanne wrote:
>> Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
>>> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
>>>>
>>>> Korean gimbap (their version of sushi rolls) often has spam in it.
>>>> We haven't combusted yet - neither there nor(i) here. ;-)
>>>>
>>>> Bye, Sanne.
>>>
>>> Korean ain't regular people.
>>
>> Do tell! ;-)
>>
>>> I once told my wife that Koreans give Spam as presents. She told me
>>> that she knows. She used to help her mom pack Cans of Spam to send
>>> to their relatives in Korea.
>>
>> That's a relic from the Korean war and afterwards when the American
>> soldiers introduced it to the Koreans. It was something special then
>> and is still nowadays.
>> "Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
>> And Ramyeon.
>>
>>> She also taught me about roasting nori over a fire with sesame oil
>>> and salt. This style of seaweed has gotten very popular in Hawaii
>>> over the last 20 years.
>>
>> It's a heavenly snack! Readily available, too - and a welcome present
>> from Koreans when they visit us.
>> You do know maangchi.com ? She's on youtube, too. Tell your wife that
>> nickname; she'll have a good laugh.
>>
>> Bye, Sanne.
>
> Koreans ain't regular people because they don't spontaneously burst into flames when a concoction of rice, Spam, and nori, is placed in front of them. They must have Hawaiian blood in them. I haven't seen anyone serving army stew on this rock. Not yet anyway. Maybe people over here think it might cause them to burst into flames.
>
> http://www.thegardenisland.com/2016/...subi-lives-on/
>

You folks are really changing our cuisine stateside.

Now I am starting to see poke joints too, and that's very recent.

https://www.facebook.com/Hello-Poke-1408720202493007/

http://pokipokinm.com/

On 2/3/2018 2:05 PM, notbob wrote:
> On 2018-02-03, Ophelia > wrote:
>
>> Thanks) It is due to arrived tomorrow from Amazon
>
> Not to rain on yer parade, but it's not the shape or even the topping
> (I love unagi) of sushi. It's the rice. I usta have a friend whoes
> Japanese wife made a killer vegetarian sushi. Best sushi I've ever
> tasted. I've been trying for over 20 yrs to get the recipe for her
> rice marinade. She ain't havin' it! (apparently, neither am I) 8|
>
> nb
>

I like to add either Mirin or Rice wine vinegar and a dash of sesame oil.

It works.

"dsi1" wrote in message
...

On Saturday, February 3, 2018 at 11:13:56 AM UTC-10, Ophelia wrote:
>
> I don't know anything about the marinade, unless you are referring to
> Teriyaki?
>
> Perhaps someone here can give you ideas about the marinade she used for
> you
> to try?
>
> MrD told me to get short grain (pudding) rice which is sticky.
>
> I have never had nori or sushi so I have no preconceived ideas about it,
> which is probably A Good Thing

Musubi is made using plain rice. It is sushi rice that is made with a
seasoning of vinegar, sugar, and salt. Both are made with short/medium grain
rice.

I used to watch my auntie make sushi rice back in the early 60's. The
old-school way is to mix in the vinegar, sugar, and salt, seasoning in a
wooden tray with a wooden paddle while fanning the rice. The rice is mixed
using a slicing motion, being careful not to smash any rice grains. Cooling
the rice down while mixing it keeps the rice from forming clumps.

Musubi is easy to make, making sushi rice and sushi is a lot more involved.
OTOH, the local style sushi made in Hawaii back in the old days was
relatively easy to make. The modern day sushi served today in Japan, the
mainland, and the world, is some pretty sophisticated and artistic food.

https://www.youtube.com/watch?v=t0psSxSaKkw&t=2402

==

Thanks At least I know the proportions now 8-4-1. I think I will
stick with musubi for now

Oh my stuff isn't going to arrive now until Wednesday Still, I can test
out his spam <g>

"CaÃ*da de la casa" wrote in message news
On 2/3/2018 2:05 PM, notbob wrote:
> On 2018-02-03, Ophelia > wrote:
>
>> Thanks) It is due to arrived tomorrow from Amazon
>
> Not to rain on yer parade, but it's not the shape or even the topping
> (I love unagi) of sushi. It's the rice. I usta have a friend whoes
> Japanese wife made a killer vegetarian sushi. Best sushi I've ever
> tasted. I've been trying for over 20 yrs to get the recipe for her
> rice marinade. She ain't havin' it! (apparently, neither am I) 8|
>
> nb
>

I like to add either Mirin or Rice wine vinegar and a dash of sesame oil.

It works.

==

Noted!

On Saturday, February 3, 2018 at 8:23:15 PM UTC-5, CaÃ*da de la casa wrote:
> On 2/3/2018 12:29 PM, dsi1 wrote:
> > On Friday, February 2, 2018 at 10:39:45 PM UTC-10, sanne wrote:
> >> Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
> >>> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
> >>>>
> >>>> Korean gimbap (their version of sushi rolls) often has spam in it.
> >>>> We haven't combusted yet - neither there nor(i) here. ;-)
> >>>>
> >>>> Bye, Sanne.
> >>>
> >>> Korean ain't regular people.
> >>
> >> Do tell! ;-)
> >>
> >>> I once told my wife that Koreans give Spam as presents. She told me
> >>> that she knows. She used to help her mom pack Cans of Spam to send
> >>> to their relatives in Korea.
> >>
> >> That's a relic from the Korean war and afterwards when the American
> >> soldiers introduced it to the Koreans. It was something special then
> >> and is still nowadays.
> >> "Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
> >> And Ramyeon.
> >>
> >>> She also taught me about roasting nori over a fire with sesame oil
> >>> and salt. This style of seaweed has gotten very popular in Hawaii
> >>> over the last 20 years.
> >>
> >> It's a heavenly snack! Readily available, too - and a welcome present
> >> from Koreans when they visit us.
> >> You do know maangchi.com ? She's on youtube, too. Tell your wife that
> >> nickname; she'll have a good laugh.
> >>
> >> Bye, Sanne.
> >
> > Koreans ain't regular people because they don't spontaneously burst into flames when a concoction of rice, Spam, and nori, is placed in front of them. They must have Hawaiian blood in them. I haven't seen anyone serving army stew on this rock. Not yet anyway. Maybe people over here think it might cause them to burst into flames.
> >
> > http://www.thegardenisland.com/2016/...subi-lives-on/
> >
>
> You folks are really changing our cuisine stateside.
>
> Now I am starting to see poke joints too, and that's very recent.
>
> https://www.facebook.com/Hello-Poke-1408720202493007/
>
> http://pokipokinm.com/

We're getting a poke restaurant here in Ann Arbor. It opens tomorrow.

<http://order.menusifu.com/poke-fish-mi#/store>

I'll give it a couple of weeks before I try it.

Cindy Hamilton

On 2/4/2018 4:42 AM, Cindy Hamilton wrote:
> On Saturday, February 3, 2018 at 8:23:15 PM UTC-5, CaÃ*da de la casa wrote:
>> On 2/3/2018 12:29 PM, dsi1 wrote:
>>> On Friday, February 2, 2018 at 10:39:45 PM UTC-10, sanne wrote:
>>>> Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
>>>>> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
>>>>>>
>>>>>> Korean gimbap (their version of sushi rolls) often has spam in it.
>>>>>> We haven't combusted yet - neither there nor(i) here. ;-)
>>>>>>
>>>>>> Bye, Sanne.
>>>>>
>>>>> Korean ain't regular people.
>>>>
>>>> Do tell! ;-)
>>>>
>>>>> I once told my wife that Koreans give Spam as presents. She told me
>>>>> that she knows. She used to help her mom pack Cans of Spam to send
>>>>> to their relatives in Korea.
>>>>
>>>> That's a relic from the Korean war and afterwards when the American
>>>> soldiers introduced it to the Koreans. It was something special then
>>>> and is still nowadays.
>>>> "Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
>>>> And Ramyeon.
>>>>
>>>>> She also taught me about roasting nori over a fire with sesame oil
>>>>> and salt. This style of seaweed has gotten very popular in Hawaii
>>>>> over the last 20 years.
>>>>
>>>> It's a heavenly snack! Readily available, too - and a welcome present
>>>> from Koreans when they visit us.
>>>> You do know maangchi.com ? She's on youtube, too. Tell your wife that
>>>> nickname; she'll have a good laugh.
>>>>
>>>> Bye, Sanne.
>>>
>>> Koreans ain't regular people because they don't spontaneously burst into flames when a concoction of rice, Spam, and nori, is placed in front of them. They must have Hawaiian blood in them. I haven't seen anyone serving army stew on this rock. Not yet anyway. Maybe people over here think it might cause them to burst into flames.
>>>
>>> http://www.thegardenisland.com/2016/...subi-lives-on/
>>>
>>
>> You folks are really changing our cuisine stateside.
>>
>> Now I am starting to see poke joints too, and that's very recent.
>>
>> https://www.facebook.com/Hello-Poke-1408720202493007/
>>
>> http://pokipokinm.com/
>
> We're getting a poke restaurant here in Ann Arbor. It opens tomorrow.
>
> <http://order.menusifu.com/poke-fish-mi#/store>
>
> I'll give it a couple of weeks before I try it.
>
> Cindy Hamilton
>

dsi1 gets another one right...

On Sunday, February 4, 2018 at 11:27:15 AM UTC-5, CaÃ*da de la casa wrote:
> On 2/4/2018 4:42 AM, Cindy Hamilton wrote:
> > On Saturday, February 3, 2018 at 8:23:15 PM UTC-5, CaÃ*da de la casa wrote:
> >> On 2/3/2018 12:29 PM, dsi1 wrote:
> >>> On Friday, February 2, 2018 at 10:39:45 PM UTC-10, sanne wrote:
> >>>> Am Freitag, 2. Februar 2018 23:11:03 UTC+1 schrieb dsi1:
> >>>>> On Friday, February 2, 2018 at 12:06:21 PM UTC-10, sanne wrote:
> >>>>>>
> >>>>>> Korean gimbap (their version of sushi rolls) often has spam in it.
> >>>>>> We haven't combusted yet - neither there nor(i) here. ;-)
> >>>>>>
> >>>>>> Bye, Sanne.
> >>>>>
> >>>>> Korean ain't regular people.
> >>>>
> >>>> Do tell! ;-)
> >>>>
> >>>>> I once told my wife that Koreans give Spam as presents. She told me
> >>>>> that she knows. She used to help her mom pack Cans of Spam to send
> >>>>> to their relatives in Korea.
> >>>>
> >>>> That's a relic from the Korean war and afterwards when the American
> >>>> soldiers introduced it to the Koreans. It was something special then
> >>>> and is still nowadays.
> >>>> "Budae Jigae" may be one of the first Fusion foods there; it uses spam, too.
> >>>> And Ramyeon.
> >>>>
> >>>>> She also taught me about roasting nori over a fire with sesame oil
> >>>>> and salt. This style of seaweed has gotten very popular in Hawaii
> >>>>> over the last 20 years.
> >>>>
> >>>> It's a heavenly snack! Readily available, too - and a welcome present
> >>>> from Koreans when they visit us.
> >>>> You do know maangchi.com ? She's on youtube, too. Tell your wife that
> >>>> nickname; she'll have a good laugh.
> >>>>
> >>>> Bye, Sanne.
> >>>
> >>> Koreans ain't regular people because they don't spontaneously burst into flames when a concoction of rice, Spam, and nori, is placed in front of them. They must have Hawaiian blood in them. I haven't seen anyone serving army stew on this rock. Not yet anyway. Maybe people over here think it might cause them to burst into flames.
> >>>
> >>> http://www.thegardenisland.com/2016/...subi-lives-on/
> >>>
> >>
> >> You folks are really changing our cuisine stateside.
> >>
> >> Now I am starting to see poke joints too, and that's very recent.
> >>
> >> https://www.facebook.com/Hello-Poke-1408720202493007/
> >>
> >> http://pokipokinm.com/
> >
> > We're getting a poke restaurant here in Ann Arbor. It opens tomorrow.
> >
> > <http://order.menusifu.com/poke-fish-mi#/store>
> >
> > I'll give it a couple of weeks before I try it.
> >
> > Cindy Hamilton
> >
>
> dsi1 gets another one right...

Ann Arbor tends to be a little cutting edge. I'll be impressed when,
for example, Findlay, Ohio, gets a poke restaurant.

I Googled for spam musubi in Ann Arbor, but didn't turn up anything.

Cindy Hamilton

On Sun, 4 Feb 2018 09:27:09 -0700, Caída de la casa >
wrote:

>dsi1 gets another one right...

Are you sucking up to him again? You two must have gotten over your
disagreement about Hawaiian secession, injustice done by white
Americans to poor Hawaiians and that whole can of worms.

On 2/4/2018 10:41 AM, Bryce wrote:
> On Sun, 4 Feb 2018 09:27:09 -0700, CaÃ*da de la casa >
> wrote:
>
>> dsi1 gets another one right...
>
> Are you sucking up to him again?

Are you incapable of admitting he was right and that poke is the next
foodie trend?

> You two must have gotten over your
> disagreement about Hawaiian secession,

I doubt it.

And I don't want to see Caliphonyan secession either.

Deal.

> injustice done by white
> Americans to poor Hawaiians

Historical reality that needs to be viewed as completely past tense.

> and that whole can of worms.

The ones crawling out your rotting eye sockets?

Die real soon asshole!

On Saturday, February 3, 2018 at 3:23:15 PM UTC-10, CaÃ*da de la casa wrote:
>
> You folks are really changing our cuisine stateside.
>
> Now I am starting to see poke joints too, and that's very recent.
>
> https://www.facebook.com/Hello-Poke-1408720202493007/
>
> http://pokipokinm.com/

We gave you the basic idea and you guys are taking off with it. I like how the poke bowl is view on the mainland. Our poke bowls are simple affairs with fish being the main player while on the mainland, the poke is seen as part of a bigger orchestration. You guys are going to transform the Hawaiian poke bowl into something better - with latin influences.

In Hawaii, fusion has meant mostly combining Hawaiian, Asian, and American, ideas about food. On the mainland fusion style means a mix of Asian and latin influences. That's very cool. Our part in this is as an intermediary between Asia and the Mainland.

I bought a bowl of li hing pineapple at Safeway the other day. It's fresh pineapple with Chinese salty plum powder added. Hawaii has been going nutty for the intensely sour, salty, li hing powder for the last twenty years. We put it on almost everything.

It is surprising that li hing powder never made it to the mainland but I think the time is right for it. The younger generation of eaters are looking for new tastes. It's going to come from the Mexicans instead of Hawaiians.

https://www.popsugar.com/food/What-Li-Hing-Mui-24679295

https://www.eater.com/2017/3/6/14809...moy-how-to-use