On Saturday, February 3, 2018 at 10:57:26 PM UTC-10, Ophelia wrote:
> "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>

8-4-1, 8-4-1. Ricky don't lose that number. OTOH, I'm a bit skeptical about the 1 - salt. Try it with less salt first. 8-4-.5 or 8-4-.25.

On Sun, 4 Feb 2018 10:46:39 -0800 (PST), dsi1 >
wrote:

>On Saturday, February 3, 2018 at 3:23:15 PM UTC-10, Caída 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

Hawaiian: 1

>poke bowl into something better -
>with latin influences.
>
>In Hawaii

Hawaii: 2

>, fusion has meant mostly combining Hawaiian

Hawaiian: 3

>, 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

Hawaii: 4

>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.

Hawaiians: 5

There have been a few people in this newsgroup obsessed with where
they live and how great it is there (Jebus, Janet UK), but there can
only be one winner: the utterly, totally Hawaii-obsessed dsi1, aka
Rocky!

On 2/4/2018 11:46 AM, dsi1 wrote:
> 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.
>

I would imagine that sliced jalapenos are not as common on your rock,
let alone in poke.


> 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 dig that.

> 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.
>

It seems this is the case and we are all enriched by the blending of
food cultures.

But at the same time I would caution the Chipotle effect, wherein a
native food culture is American'd down to bland writ large.

Or write in Toxic Bell if you wish.

What we must fight is taste bud dilution.

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

Ut oh...sacharine AND aspartame?

The Bwuthe troll will become apoplectic at that short ingredients list...

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

So we mostly see it here on shaved ice, and isn't it interesting that
you rock is pushing the envelope on this unique spice even ahead of us!

That is real food creativity and taste bud driven engineering.

I think you need to explore another of our local treats, the humble but
evocative piloncillo:

http://bakingbites.com/2014/02/what-is-piloncillo/

Piloncillo is an unrefined Mexican sugar that is made from cane sugar
made from boiling and evaporating cane juice. Piloncillo is the most
common name for this type of sugar in Mexico, but the is also known as
panocha or panela in other Latin and Central American countries. It can
be found pressed into blocks or rounds, as well as cones, at Mexican
markets. This form is very easy to store and transport, so it is also
quite inexpensive.

Piloncillo is very hard and you will need to break it up before you use
it. I have heard of people attacking large pieces of piloncillo with a
hammer and chisel, but that should only be necessary if you are working
with an extremely large piece and need to break it down to a more
manageable size. Most of the pieces that you can buy at a Mexican market
or specialty store are already shaped into pieces that will fit in your
hand. The easiest way to break them down is by grating them. A large
cheese grater is an easy tool to quickly break the sugar down into a
form that is similar to regular brown sugar. A microplane can be used to
produce a super fine sugar. And if you are stirring it into a hot pot of
coffee or hot chocolate, you can simply chop it (carefully) with a knife
into small chunks the size of sugar cubes and stir them in. Piloncillo
melts easily when you add a little heat.

The flavor is somewhere between honey and molasses, though there are
some darker versions of piloncillo that will have a stronger molasses
flavor. It can be substituted into recipes that use brown sugar, though
piloncillo fans will say that you cant quite capture the flavor of the
piloncillo if you decided to substitute brown sugar in place of it in a
recipe.



But why make a mountain out of a sugar mole?

http://peloncilloproject.org/

On 2/4/2018 12:10 PM, Bryce wrote:
> There have been a few people in this newsgroup obsessed with where
> they live and how great it is there (Jebus, Janet UK), but there can
> only be one winner: the utterly, total

Because being proud of and enamored of your place on this larger rock is
a bad thing?

If it were not great would tourists even bother to visit?

Pick a rock - Hawaii or Puerto Rico...

Go on, do it.

On Sunday, February 4, 2018 at 1:46:44 PM UTC-5, dsi1 wrote:
> 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. T

Only in places where there's already a string Latin influence. Here,
fusion is Asian and European. Ann Arbor's classic fusion restaurant
is this:
<http://pacificrimbykana.com/menu/dinner-menu/>

I see it's gone a little more Asian than it used to be.

Cindy Hamilton

"dsi1" wrote in message
...

On Saturday, February 3, 2018 at 10:57:26 PM UTC-10, Ophelia wrote:
> "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>

8-4-1, 8-4-1. Ricky don't lose that number. OTOH, I'm a bit skeptical about
the 1 - salt. Try it with less salt first. 8-4-.5 or 8-4-.25.

==

Ok. I marinaded some spam today with the Teriyaki sauce. I didn't really
expect him to like it, but he loved it

Guess what I will put on top of the rice)

On 2/4/2018 2:17 PM, Ophelia wrote:
>
>
> "dsi1"Â* wrote in message
> ...
>
> On Saturday, February 3, 2018 at 10:57:26 PM UTC-10, Ophelia wrote:
>> "dsi1"Â* 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
>>
>> ==
>>
>> ThanksÂ* At least I know the proportions nowÂ* 8-4-1.Â* I think I will
>> stick with musubi for now
>>
>> Oh my stuff isn't going to arrive now until WednesdayÂ* Still, I can
>> test
>> out his spam <g>
>
> 8-4-1, 8-4-1. Ricky don't lose that number. OTOH, I'm a bit skeptical about
> the 1 - salt. Try it with less salt first. 8-4-.5 or 8-4-.25.
>
> ==
>
> Ok.Â* I marinaded some spam today with the Teriyaki sauce.Â* I didn't really
> expect him to like it, but he loved it
>
> Guess what I will put on top of the rice)
>

Treacle?

;-)))

On Sunday, February 4, 2018 at 9:15:06 AM UTC-10, casa de suspiros wrote:
>
> So we mostly see it here on shaved ice, and isn't it interesting that
> you rock is pushing the envelope on this unique spice even ahead of us!
>
> That is real food creativity and taste bud driven engineering.
>
> I think you need to explore another of our local treats, the humble but
> evocative piloncillo:
>
> http://bakingbites.com/2014/02/what-is-piloncillo/
>
> Piloncillo is an unrefined Mexican sugar that is made from cane sugar
> made from boiling and evaporating cane juice. Piloncillo is the most
> common name for this type of sugar in Mexico, but the is also known as
> panocha or panela in other Latin and Central American countries. It can
> be found pressed into blocks or rounds, as well as cones, at Mexican
> markets. This form is very easy to store and transport, so it is also
> quite inexpensive.
>
> Piloncillo is very hard and you will need to break it up before you use
> it. I have heard of people attacking large pieces of piloncillo with a
> hammer and chisel, but that should only be necessary if you are working
> with an extremely large piece and need to break it down to a more
> manageable size. Most of the pieces that you can buy at a Mexican market
> or specialty store are already shaped into pieces that will fit in your
> hand. The easiest way to break them down is by grating them. A large
> cheese grater is an easy tool to quickly break the sugar down into a
> form that is similar to regular brown sugar. A microplane can be used to
> produce a super fine sugar. And if you are stirring it into a hot pot of
> coffee or hot chocolate, you can simply chop it (carefully) with a knife
> into small chunks the size of sugar cubes and stir them in. Piloncillo
> melts easily when you add a little heat.
>
> The flavor is somewhere between honey and molasses, though there are
> some darker versions of piloncillo that will have a stronger molasses
> flavor. It can be substituted into recipes that use brown sugar, though
> piloncillo fans will say that you cant quite capture the flavor of the
> piloncillo if you decided to substitute brown sugar in place of it in a
> recipe.
>
>
>
> But why make a mountain out of a sugar mole?
>
> http://peloncilloproject.org/

We didn't push the envelope as far as li hing powder is concerned. It's more like we just went ape shit and promiscuously laid it on top of everything we could find. It works great on pineapple. The Mexicans like it that way too.

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

That stuff does have artificial sweeteners in it. That's perfectly normal. Beats the heck out of me how that came about. That stuff will probably kill us.

That sugar cone is pretty cool. I know it mostly as Chinese brown sugar. Maybe the Mexicans came from China too. Most things on this rock seem to originate the the Japanese, Koreans, Filipinos, Polynesians. China is the motherland of all motherlands.

We were at the Korean store yesterday and saw some Chinese rock candy sugar.. It's pretty cool too but it's even harder to use than piloncillo because it's giant crystals of sugar.

https://cmloegcmluin.files.wordpress...6/img_2259.jpg

On Sunday, February 4, 2018 at 9:55:07 AM UTC-10, Cindy Hamilton wrote:
>
> Only in places where there's already a string Latin influence. Here,
> fusion is Asian and European. Ann Arbor's classic fusion restaurant
> is this:
> <http://pacificrimbykana.com/menu/dinner-menu/>
>
> I see it's gone a little more Asian than it used to be.
>
> Cindy Hamilton

It looks like Pacific regional cuisine. This was a movement started by 12 chefs. This is the book that started it all.

http://www.padovanichocolates.com/Pa...ok_H.R.C..html

On 2/4/2018 2:26 PM, dsi1 wrote:
> On Sunday, February 4, 2018 at 9:15:06 AM UTC-10, casa de suspiros wrote:
>>
>> So we mostly see it here on shaved ice, and isn't it interesting that
>> you rock is pushing the envelope on this unique spice even ahead of us!
>>
>> That is real food creativity and taste bud driven engineering.
>>
>> I think you need to explore another of our local treats, the humble but
>> evocative piloncillo:
>>
>> http://bakingbites.com/2014/02/what-is-piloncillo/
>>
>> Piloncillo is an unrefined Mexican sugar that is made from cane sugar
>> made from boiling and evaporating cane juice. Piloncillo is the most
>> common name for this type of sugar in Mexico, but the is also known as
>> panocha or panela in other Latin and Central American countries. It can
>> be found pressed into blocks or rounds, as well as cones, at Mexican
>> markets. This form is very easy to store and transport, so it is also
>> quite inexpensive.
>>
>> Piloncillo is very hard and you will need to break it up before you use
>> it. I have heard of people attacking large pieces of piloncillo with a
>> hammer and chisel, but that should only be necessary if you are working
>> with an extremely large piece and need to break it down to a more
>> manageable size. Most of the pieces that you can buy at a Mexican market
>> or specialty store are already shaped into pieces that will fit in your
>> hand. The easiest way to break them down is by grating them. A large
>> cheese grater is an easy tool to quickly break the sugar down into a
>> form that is similar to regular brown sugar. A microplane can be used to
>> produce a super fine sugar. And if you are stirring it into a hot pot of
>> coffee or hot chocolate, you can simply chop it (carefully) with a knife
>> into small chunks the size of sugar cubes and stir them in. Piloncillo
>> melts easily when you add a little heat.
>>
>> The flavor is somewhere between honey and molasses, though there are
>> some darker versions of piloncillo that will have a stronger molasses
>> flavor. It can be substituted into recipes that use brown sugar, though
>> piloncillo fans will say that you cant quite capture the flavor of the
>> piloncillo if you decided to substitute brown sugar in place of it in a
>> recipe.
>>
>>
>>
>> But why make a mountain out of a sugar mole?
>>
>> http://peloncilloproject.org/
>
> We didn't push the envelope as far as li hing powder is concerned. It's more like we just went ape shit and promiscuously laid it on top of everything we could find. It works great on pineapple. The Mexicans like it that way too.
>
> https://www.amazon.com/photos/share/...NLKHwafjOXvOfC
>

Indeed they do, and it makes a really pretty coloration too.

> That stuff does have artificial sweeteners in it. That's perfectly normal. Beats the heck out of me how that came about. That stuff will probably kill us.
>

Oh I do hope so, be a crying shame to die from something less tasty like
the flu...

> That sugar cone is pretty cool. I know it mostly as Chinese brown sugar. Maybe the Mexicans came from China too. Most things on this rock seem to originate the the Japanese, Koreans, Filipinos, Polynesians. China is the motherland of all motherlands.
>

I am in agreement with that - and I had no idea there was a sugary
progenitor there.

> We were at the Korean store yesterday and saw some Chinese rock candy sugar. It's pretty cool too but it's even harder to use than piloncillo because it's giant crystals of sugar.
>
> https://cmloegcmluin.files.wordpress...6/img_2259.jpg
>

Well all the ladies here have been cooing about eating their candied
ginger, so why not!

Btw, have you tried or do you enjoy ground Sumac on Basmati rice?

Here's a version you might find interesting:

http://lemonsandanchovies.com/2010/07/sumac-rice/

Sumac Fried Rice

Cold cooked rice
Chopped fresh garlic
Soy Sauce
Olive Oil
Sumac, a tablespoon or two depending on number of servings
Chopped fresh chives to garnish

Heat olive oil in a pan over high heat and add garlic. Before the
garlic turns brown, add the rice and stir fry for a couple of minutes.
When the rice has warmed up a bit, add some soy sauce and the ground
sumac. Continue to stir fry until the rice is fried to your liking.
Top with more sumac and chopped chives.

On 2/4/2018 12:55 PM, Cindy Hamilton wrote:
> On Sunday, February 4, 2018 at 1:46:44 PM UTC-5, dsi1 wrote:
>> 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. T
>
> Only in places where there's already a string Latin influence. Here,
> fusion is Asian and European. Ann Arbor's classic fusion restaurant
> is this:
> <http://pacificrimbykana.com/menu/dinner-menu/>
>
> I see it's gone a little more Asian than it used to be.
>
> Cindy Hamilton
> Their menu is a total joy to peruse.

I like the idea of:

Japanese-Style Sablefish
Rich sablefish marinated in miso and sake, pan roasted with a
soy-tamarind sauce and served over sautéed nappa cabbage, shiitake
mushrooms and Korean vermicelli noodles 29

On 2/4/2018 2:40 PM, dsi1 wrote:
> On Sunday, February 4, 2018 at 9:55:07 AM UTC-10, Cindy Hamilton wrote:
>>
>> Only in places where there's already a string Latin influence. Here,
>> fusion is Asian and European. Ann Arbor's classic fusion restaurant
>> is this:
>> <http://pacificrimbykana.com/menu/dinner-menu/>
>>
>> I see it's gone a little more Asian than it used to be.
>>
>> Cindy Hamilton
>
> It looks like Pacific regional cuisine. This was a movement started by 12 chefs. This is the book that started it all.
>
> http://www.padovanichocolates.com/Pa...ok_H.R.C..html
>

Mango passion caramel please!

On 2018-02-04 2:10 PM, Bryce wrote:

> There have been a few people in this newsgroup obsessed with where
> they live and how great it is there (Jebus, Janet UK), but there can
> only be one winner: the utterly, totally Hawaii-obsessed dsi1, aka
> Rocky!

Despite being in the middle of a very cold winter, I like living where I
do. There is lots of lush countryside, nearby cities. We have a
moderate climate. It doesn't get really, really cold. Nor does id get
really really hot. We don't get tornadoes, hurricanes, earthquakes or
flooding.

On Sun, 4 Feb 2018 17:30:38 -0500, Dave Smith
> wrote:

>On 2018-02-04 2:10 PM, Bryce wrote:
>
>> There have been a few people in this newsgroup obsessed with where
>> they live and how great it is there (Jebus, Janet UK), but there can
>> only be one winner: the utterly, totally Hawaii-obsessed dsi1, aka
>> Rocky!
>
>Despite being in the middle of a very cold winter, I like living where I
>do. There is lots of lush countryside, nearby cities. We have a
>moderate climate. It doesn't get really, really cold. Nor does id get
>really really hot. We don't get tornadoes, hurricanes, earthquakes or
>flooding.

I like where I live too, but you and I don't go on and on and on and
on about how speshial it is.

"casa de suspiros" wrote in message news
On 2/4/2018 2:17 PM, Ophelia wrote:
>
>
> "dsi1" wrote in message
> ...
>
> On Saturday, February 3, 2018 at 10:57:26 PM UTC-10, Ophelia wrote:
>> "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>
>
> 8-4-1, 8-4-1. Ricky don't lose that number. OTOH, I'm a bit skeptical
> about
> the 1 - salt. Try it with less salt first. 8-4-.5 or 8-4-.25.
>
> ==
>
> Ok. I marinaded some spam today with the Teriyaki sauce. I didn't really
> expect him to like it, but he loved it
>
> Guess what I will put on top of the rice)
>

Treacle?

;-)))


==

;p

On Sunday, February 4, 2018 at 11:55:29 AM UTC-10, casa de suspiros wrote:
> On 2/4/2018 2:26 PM, dsi1 wrote:
> > On Sunday, February 4, 2018 at 9:15:06 AM UTC-10, casa de suspiros wrote:
> >>
> >> So we mostly see it here on shaved ice, and isn't it interesting that
> >> you rock is pushing the envelope on this unique spice even ahead of us!
> >>
> >> That is real food creativity and taste bud driven engineering.
> >>
> >> I think you need to explore another of our local treats, the humble but
> >> evocative piloncillo:
> >>
> >> http://bakingbites.com/2014/02/what-is-piloncillo/
> >>
> >> Piloncillo is an unrefined Mexican sugar that is made from cane sugar
> >> made from boiling and evaporating cane juice. Piloncillo is the most
> >> common name for this type of sugar in Mexico, but the is also known as
> >> panocha or panela in other Latin and Central American countries. It can
> >> be found pressed into blocks or rounds, as well as cones, at Mexican
> >> markets. This form is very easy to store and transport, so it is also
> >> quite inexpensive.
> >>
> >> Piloncillo is very hard and you will need to break it up before you use
> >> it. I have heard of people attacking large pieces of piloncillo with a
> >> hammer and chisel, but that should only be necessary if you are working
> >> with an extremely large piece and need to break it down to a more
> >> manageable size. Most of the pieces that you can buy at a Mexican market
> >> or specialty store are already shaped into pieces that will fit in your
> >> hand. The easiest way to break them down is by grating them. A large
> >> cheese grater is an easy tool to quickly break the sugar down into a
> >> form that is similar to regular brown sugar. A microplane can be used to
> >> produce a super fine sugar. And if you are stirring it into a hot pot of
> >> coffee or hot chocolate, you can simply chop it (carefully) with a knife
> >> into small chunks the size of sugar cubes and stir them in. Piloncillo
> >> melts easily when you add a little heat.
> >>
> >> The flavor is somewhere between honey and molasses, though there are
> >> some darker versions of piloncillo that will have a stronger molasses
> >> flavor. It can be substituted into recipes that use brown sugar, though
> >> piloncillo fans will say that you cant quite capture the flavor of the
> >> piloncillo if you decided to substitute brown sugar in place of it in a
> >> recipe.
> >>
> >>
> >>
> >> But why make a mountain out of a sugar mole?
> >>
> >> http://peloncilloproject.org/
> >
> > We didn't push the envelope as far as li hing powder is concerned. It's more like we just went ape shit and promiscuously laid it on top of everything we could find. It works great on pineapple. The Mexicans like it that way too.
> >
> > https://www.amazon.com/photos/share/...NLKHwafjOXvOfC
> >
>
> Indeed they do, and it makes a really pretty coloration too.
>
> > That stuff does have artificial sweeteners in it. That's perfectly normal. Beats the heck out of me how that came about. That stuff will probably kill us.
> >
>
> Oh I do hope so, be a crying shame to die from something less tasty like
> the flu...
>
> > That sugar cone is pretty cool. I know it mostly as Chinese brown sugar.. Maybe the Mexicans came from China too. Most things on this rock seem to originate the the Japanese, Koreans, Filipinos, Polynesians. China is the motherland of all motherlands.
> >
>
> I am in agreement with that - and I had no idea there was a sugary
> progenitor there.
>
> > We were at the Korean store yesterday and saw some Chinese rock candy sugar. It's pretty cool too but it's even harder to use than piloncillo because it's giant crystals of sugar.
> >
> > https://cmloegcmluin.files.wordpress...6/img_2259.jpg
> >
>
> Well all the ladies here have been cooing about eating their candied
> ginger, so why not!
>
> Btw, have you tried or do you enjoy ground Sumac on Basmati rice?
>
> Here's a version you might find interesting:
>
> http://lemonsandanchovies.com/2010/07/sumac-rice/
>
> Sumac Fried Rice
>
> Cold cooked rice
> Chopped fresh garlic
> Soy Sauce
> Olive Oil
> Sumac, a tablespoon or two depending on number of servings
> Chopped fresh chives to garnish
>
> Heat olive oil in a pan over high heat and add garlic. Before the
> garlic turns brown, add the rice and stir fry for a couple of minutes.
> When the rice has warmed up a bit, add some soy sauce and the ground
> sumac. Continue to stir fry until the rice is fried to your liking.
> Top with more sumac and chopped chives.

I don't believe that I've ever seen sumac in the stores. I'll be on the lookout for it.

On Sunday, February 4, 2018 at 11:57:12 AM UTC-10, casa de suspiros wrote:
>
> I like the idea of:
>
> Japanese-Style Sablefish
> Rich sablefish marinated in miso and sake, pan roasted with a
> soy-tamarind sauce and served over sautéed nappa cabbage, shiitake
> mushrooms and Korean vermicelli noodles 29

That fish used to be very popular on this rock. My mom used to fry it in a teriyaki sauce back in the old days. These days we don't eat that fish because it's getting kind of rare. It used to be served in steak cuts but these days you only see it in filets.

We used to call it "butterfish" but the mainland name would be "black cod" or "sablefish." You have to be careful with sablefish because some fish sold as sablefish is somewhat toxic to humans. It's damn confusing. Anyway, misoyaki butterfish is great if you can get it. The preparation would be even better with Chilean sea bass. It even works with salmon, which might be a lot easier to get than black cod.

http://www.forktobelly.com/2016/03/1...ki-butterfish/

On 2/6/2018 3:41 AM, dsi1 wrote:
> On Sunday, February 4, 2018 at 11:55:29 AM UTC-10, casa de suspiros wrote:
>> On 2/4/2018 2:26 PM, dsi1 wrote:
>>> On Sunday, February 4, 2018 at 9:15:06 AM UTC-10, casa de suspiros wrote:
>>>>
>>>> So we mostly see it here on shaved ice, and isn't it interesting that
>>>> you rock is pushing the envelope on this unique spice even ahead of us!
>>>>
>>>> That is real food creativity and taste bud driven engineering.
>>>>
>>>> I think you need to explore another of our local treats, the humble but
>>>> evocative piloncillo:
>>>>
>>>> http://bakingbites.com/2014/02/what-is-piloncillo/
>>>>
>>>> Piloncillo is an unrefined Mexican sugar that is made from cane sugar
>>>> made from boiling and evaporating cane juice. Piloncillo is the most
>>>> common name for this type of sugar in Mexico, but the is also known as
>>>> panocha or panela in other Latin and Central American countries. It can
>>>> be found pressed into blocks or rounds, as well as cones, at Mexican
>>>> markets. This form is very easy to store and transport, so it is also
>>>> quite inexpensive.
>>>>
>>>> Piloncillo is very hard and you will need to break it up before you use
>>>> it. I have heard of people attacking large pieces of piloncillo with a
>>>> hammer and chisel, but that should only be necessary if you are working
>>>> with an extremely large piece and need to break it down to a more
>>>> manageable size. Most of the pieces that you can buy at a Mexican market
>>>> or specialty store are already shaped into pieces that will fit in your
>>>> hand. The easiest way to break them down is by grating them. A large
>>>> cheese grater is an easy tool to quickly break the sugar down into a
>>>> form that is similar to regular brown sugar. A microplane can be used to
>>>> produce a super fine sugar. And if you are stirring it into a hot pot of
>>>> coffee or hot chocolate, you can simply chop it (carefully) with a knife
>>>> into small chunks the size of sugar cubes and stir them in. Piloncillo
>>>> melts easily when you add a little heat.
>>>>
>>>> The flavor is somewhere between honey and molasses, though there are
>>>> some darker versions of piloncillo that will have a stronger molasses
>>>> flavor. It can be substituted into recipes that use brown sugar, though
>>>> piloncillo fans will say that you cant quite capture the flavor of the
>>>> piloncillo if you decided to substitute brown sugar in place of it in a
>>>> recipe.
>>>>
>>>>
>>>>
>>>> But why make a mountain out of a sugar mole?
>>>>
>>>> http://peloncilloproject.org/
>>>
>>> We didn't push the envelope as far as li hing powder is concerned. It's more like we just went ape shit and promiscuously laid it on top of everything we could find. It works great on pineapple. The Mexicans like it that way too.
>>>
>>> https://www.amazon.com/photos/share/...NLKHwafjOXvOfC
>>>
>>
>> Indeed they do, and it makes a really pretty coloration too.
>>
>>> That stuff does have artificial sweeteners in it. That's perfectly normal. Beats the heck out of me how that came about. That stuff will probably kill us.
>>>
>>
>> Oh I do hope so, be a crying shame to die from something less tasty like
>> the flu...
>>
>>> That sugar cone is pretty cool. I know it mostly as Chinese brown sugar. Maybe the Mexicans came from China too. Most things on this rock seem to originate the the Japanese, Koreans, Filipinos, Polynesians. China is the motherland of all motherlands.
>>>
>>
>> I am in agreement with that - and I had no idea there was a sugary
>> progenitor there.
>>
>>> We were at the Korean store yesterday and saw some Chinese rock candy sugar. It's pretty cool too but it's even harder to use than piloncillo because it's giant crystals of sugar.
>>>
>>> https://cmloegcmluin.files.wordpress...6/img_2259.jpg
>>>
>>
>> Well all the ladies here have been cooing about eating their candied
>> ginger, so why not!
>>
>> Btw, have you tried or do you enjoy ground Sumac on Basmati rice?
>>
>> Here's a version you might find interesting:
>>
>> http://lemonsandanchovies.com/2010/07/sumac-rice/
>>
>> Sumac Fried Rice
>>
>> Cold cooked rice
>> Chopped fresh garlic
>> Soy Sauce
>> Olive Oil
>> Sumac, a tablespoon or two depending on number of servings
>> Chopped fresh chives to garnish
>>
>> Heat olive oil in a pan over high heat and add garlic. Before the
>> garlic turns brown, add the rice and stir fry for a couple of minutes.
>> When the rice has warmed up a bit, add some soy sauce and the ground
>> sumac. Continue to stir fry until the rice is fried to your liking.
>> Top with more sumac and chopped chives.
>
> I don't believe that I've ever seen sumac in the stores. I'll be on the lookout for it.
>
It is a wonderful thing, so tart and lemony without really being lemony,
if that makes any sense.

I will say I'm not sold on using olive oil for fried rice, but that's my
personal hangup.

On 2/6/2018 4:03 AM, dsi1 wrote:
> On Sunday, February 4, 2018 at 11:57:12 AM UTC-10, casa de suspiros wrote:
>>
>> I like the idea of:
>>
>> Japanese-Style Sablefish
>> Rich sablefish marinated in miso and sake, pan roasted with a
>> soy-tamarind sauce and served over sautéed nappa cabbage, shiitake
>> mushrooms and Korean vermicelli noodles 29
>
> That fish used to be very popular on this rock. My mom used to fry it in a teriyaki sauce back in the old days. These days we don't eat that fish because it's getting kind of rare. It used to be served in steak cuts but these days you only see it in filets.
>
> We used to call it "butterfish" but the mainland name would be "black cod" or "sablefish." You have to be careful with sablefish because some fish sold as sablefish is somewhat toxic to humans. It's damn confusing. Anyway, misoyaki butterfish is great if you can get it. The preparation would be even better with Chilean sea bass. It even works with salmon, which might be a lot easier to get than black cod.
>
> http://www.forktobelly.com/2016/03/1...ki-butterfish/
>

That has to be one of the most beautiful preparations I have seen. I
love the gif. of the meat flaking away to chopsticks.

I am finding it amusing that the 'Chilean' sea bass we get as Costco is
really an Australian import.

And what the heck happened to monkfish?

It seems to have been years since any supermarket had them and for a
time in the late 80s-early 90s they were ubiquitous.

Were they ever popular on your rock?

On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
> It is a wonderful thing, so tart and lemony without really being lemony,
> if that makes any sense.
>
> I will say I'm not sold on using olive oil for fried rice, but that's my
> personal hangup.

Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.

On Tuesday, February 6, 2018 at 8:11:04 AM UTC-10, casa de suspiros wrote:
>
> That has to be one of the most beautiful preparations I have seen. I
> love the gif. of the meat flaking away to chopsticks.
>
> I am finding it amusing that the 'Chilean' sea bass we get as Costco is
> really an Australian import.
>
> And what the heck happened to monkfish?
>
> It seems to have been years since any supermarket had them and for a
> time in the late 80s-early 90s they were ubiquitous.
>
> Were they ever popular on your rock?

Chilean sea bass is a good, solid, name. It's a lot better than Patagonian toothfish. I don't recall monkfish being around here. It's probably good stuff but we must be afraid of ugly fish.

Misoyaki butterfish is wonderful stuff but I can't say how people on the mainland will like the sweet preparation as we do it. This one would be better. Forget about using the soybean lees. I've never seen the stuff and you don't need it.

https://www.youtube.com/watch?v=BeEgfxjc6k0

On 2/6/2018 11:33 AM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
>> It is a wonderful thing, so tart and lemony without really being lemony,
>> if that makes any sense.
>>
>> I will say I'm not sold on using olive oil for fried rice, but that's my
>> personal hangup.
>
> Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.
>

Thank you!

I remain a big peanut oil fan and also soybean oil.

Olive oil is not in any way compatible (in my mind) to any Asian cookery.

On 2/6/2018 11:48 AM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 8:11:04 AM UTC-10, casa de suspiros wrote:
>>
>> That has to be one of the most beautiful preparations I have seen. I
>> love the gif. of the meat flaking away to chopsticks.
>>
>> I am finding it amusing that the 'Chilean' sea bass we get as Costco is
>> really an Australian import.
>>
>> And what the heck happened to monkfish?
>>
>> It seems to have been years since any supermarket had them and for a
>> time in the late 80s-early 90s they were ubiquitous.
>>
>> Were they ever popular on your rock?
>
> Chilean sea bass is a good, solid, name. It's a lot better than Patagonian toothfish. I don't recall monkfish being around here. It's probably good stuff but we must be afraid of ugly fish.
>

I admit that the whole lantern thing is disturbing on many levels.

Then again I have had the freakish bad luck to pull up a Moray eel when
reef fishing.

The skipper sliced my line before that dog-toothed big snakey arm sized
thing ever got across the gunwhale.

> Misoyaki butterfish is wonderful stuff but I can't say how people on the mainland will like the sweet preparation as we do it. This one would be better. Forget about using the soybean lees. I've never seen the stuff and you don't need it.
>
> https://www.youtube.com/watch?v=BeEgfxjc6k0
>

I have not found a need to brine Chilean sea bass yet, but next time I will.

That's a very skilled preparation by Andrew, tnx!

On Tue, 6 Feb 2018 12:09:07 -0700, casa de suspiros >
wrote:

>On 2/6/2018 11:33 AM, dsi1 wrote:
>> On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
>>> It is a wonderful thing, so tart and lemony without really being lemony,
>>> if that makes any sense.
>>>
>>> I will say I'm not sold on using olive oil for fried rice, but that's my
>>> personal hangup.
>>
>> Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.
>>
>
>Thank you!
>
>I remain a big peanut oil fan and also soybean oil.
>
>Olive oil is not in any way compatible (in my mind) to any Asian cookery.

That's because you're using incompatible olive oils... the relatively
expensive imported estate types are too highly flavored for Asian
dishes. I've been using this one for years and it works well as it
has no noticeable flavor/aroma, and the price is right... read the
reviews:
https://www.walmart.com/ip/Great-Val...01-oz/10315963

On 2/6/2018 1:51 PM, wrote:
> On Tue, 6 Feb 2018 12:09:07 -0700, casa de suspiros >
> wrote:
>
>> On 2/6/2018 11:33 AM, dsi1 wrote:
>>> On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
>>>> It is a wonderful thing, so tart and lemony without really being lemony,
>>>> if that makes any sense.
>>>>
>>>> I will say I'm not sold on using olive oil for fried rice, but that's my
>>>> personal hangup.
>>>
>>> Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.
>>>
>>
>> Thank you!
>>
>> I remain a big peanut oil fan and also soybean oil.
>>
>> Olive oil is not in any way compatible (in my mind) to any Asian cookery.
>
> That's because you're using incompatible olive oils... the relatively
> expensive imported estate types are too highly flavored for Asian
> dishes. I've been using this one for years and it works well as it
> has no noticeable flavor/aroma, and the price is right... read the
> reviews:
> https://www.walmart.com/ip/Great-Val...01-oz/10315963
>

OK, lighter would be better, true.

As for the reviews:

Customer reviews
0 reviews
Average rating:0out of5stars, based on reviews
Be the first to review this item!

On Tue, 6 Feb 2018 14:13:16 -0700, casa de suspiros >
wrote:

>On 2/6/2018 1:51 PM, wrote:
>> On Tue, 6 Feb 2018 12:09:07 -0700, casa de suspiros >
>> wrote:
>>
>>> On 2/6/2018 11:33 AM, dsi1 wrote:
>>>> On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
>>>>> It is a wonderful thing, so tart and lemony without really being lemony,
>>>>> if that makes any sense.
>>>>>
>>>>> I will say I'm not sold on using olive oil for fried rice, but that's my
>>>>> personal hangup.
>>>>
>>>> Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.
>>>>
>>>
>>> Thank you!
>>>
>>> I remain a big peanut oil fan and also soybean oil.
>>>
>>> Olive oil is not in any way compatible (in my mind) to any Asian cookery.
>>
>> That's because you're using incompatible olive oils... the relatively
>> expensive imported estate types are too highly flavored for Asian
>> dishes. I've been using this one for years and it works well as it
>> has no noticeable flavor/aroma, and the price is right... read the
>> reviews:
>> https://www.walmart.com/ip/Great-Val...01-oz/10315963
>>
>
>OK, lighter would be better, true.
>
>As for the reviews:
>
>Customer reviews
>0 reviews
>Average rating:0out of5stars, based on reviews
>Be the first to review this item!

There are 74 reviews:
https://www.walmart.com/reviews/product/10315963

On 2/6/2018 3:01 PM, wrote:
> On Tue, 6 Feb 2018 14:13:16 -0700, casa de suspiros >
> wrote:
>
>> On 2/6/2018 1:51 PM, wrote:
>>> On Tue, 6 Feb 2018 12:09:07 -0700, casa de suspiros >
>>> wrote:
>>>
>>>> On 2/6/2018 11:33 AM, dsi1 wrote:
>>>>> On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
>>>>>> It is a wonderful thing, so tart and lemony without really being lemony,
>>>>>> if that makes any sense.
>>>>>>
>>>>>> I will say I'm not sold on using olive oil for fried rice, but that's my
>>>>>> personal hangup.
>>>>>
>>>>> Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.
>>>>>
>>>>
>>>> Thank you!
>>>>
>>>> I remain a big peanut oil fan and also soybean oil.
>>>>
>>>> Olive oil is not in any way compatible (in my mind) to any Asian cookery.
>>>
>>> That's because you're using incompatible olive oils... the relatively
>>> expensive imported estate types are too highly flavored for Asian
>>> dishes. I've been using this one for years and it works well as it
>>> has no noticeable flavor/aroma, and the price is right... read the
>>> reviews:
>>> https://www.walmart.com/ip/Great-Val...01-oz/10315963
>>>
>>
>> OK, lighter would be better, true.
>>
>> As for the reviews:
>>
>> Customer reviews
>> 0 reviews
>> Average rating:0out of5stars, based on reviews
>> Be the first to review this item!
>
> There are 74 reviews:
> https://www.walmart.com/reviews/product/10315963
>

Well they sure fixed that website error fast!

Sqwertz wrote:
> On Tue, 06 Feb 2018 15:51:57 -0500, wrote:
>
>> That's because you're using incompatible olive oils... the relatively
>> expensive imported estate types are too highly flavored for Asian
>> dishes. I've been using this one for years and it works well as it
>> has no noticeable flavor/aroma, and the price is right... read the
>> reviews:
>> https://www.walmart.com/ip/Great-Val...01-oz/10315963
>
> Now there's a glowing review of a shitty olive oil.
>
> Extra virgin olive oil is supposed to have a *very noticeable* taste
> and aroma.
>
> EVOO should never be used in Asian dishes except maybe for some Indian
> foods.
>
> -sw
>
Maybe asians use sesame oil? Not the roasted, but the regular?
I never thought about it but they probably have lots of different
neutral oils, but probably not much EVOO because of its strong taste.

Of course, there's no use arguing with penfart ... he knows everything
and he's always right

On Tuesday, February 6, 2018 at 9:09:13 AM UTC-10, casa de suspiros wrote:
>
> Thank you!
>
> I remain a big peanut oil fan and also soybean oil.
>
> Olive oil is not in any way compatible (in my mind) to any Asian cookery.

I like to fry at high temperature and I don't want any oil blowing stinkin' smoke in my face. Olive oil should be used to make salad dressing or used on bread.

On Tuesday, February 6, 2018 at 9:15:32 AM UTC-10, casa de suspiros wrote:
> On 2/6/2018 11:48 AM, dsi1 wrote:
> > On Tuesday, February 6, 2018 at 8:11:04 AM UTC-10, casa de suspiros wrote:
> >>
> >> That has to be one of the most beautiful preparations I have seen. I
> >> love the gif. of the meat flaking away to chopsticks.
> >>
> >> I am finding it amusing that the 'Chilean' sea bass we get as Costco is
> >> really an Australian import.
> >>
> >> And what the heck happened to monkfish?
> >>
> >> It seems to have been years since any supermarket had them and for a
> >> time in the late 80s-early 90s they were ubiquitous.
> >>
> >> Were they ever popular on your rock?
> >
> > Chilean sea bass is a good, solid, name. It's a lot better than Patagonian toothfish. I don't recall monkfish being around here. It's probably good stuff but we must be afraid of ugly fish.
> >
>
> I admit that the whole lantern thing is disturbing on many levels.
>
> Then again I have had the freakish bad luck to pull up a Moray eel when
> reef fishing.
>
> The skipper sliced my line before that dog-toothed big snakey arm sized
> thing ever got across the gunwhale.
>
> > Misoyaki butterfish is wonderful stuff but I can't say how people on the mainland will like the sweet preparation as we do it. This one would be better. Forget about using the soybean lees. I've never seen the stuff and you don't need it.
> >
> > https://www.youtube.com/watch?v=BeEgfxjc6k0
> >
>
> I have not found a need to brine Chilean sea bass yet, but next time I will.
>
> That's a very skilled preparation by Andrew, tnx!

I've never heard of brining fish. OTOH, I do salt fish before frying. It's a classic Japanese technique of salt grilling fish and dead simple. Shioyaki. The fish is heavily salted and allowed to sit for 20 minutes. This removes water and firms up the flesh. The salt is wiped off the fish with paper towels and then grilled.

https://www.justasdelish.com/grilled...saba-shioyaki/

On Tue, 6 Feb 2018 20:51:46 -0800 (PST), dsi1 >
wrote:

>On Tuesday, February 6, 2018 at 9:15:32 AM UTC-10, casa de suspiros wrote:
>> On 2/6/2018 11:48 AM, dsi1 wrote:
>> > On Tuesday, February 6, 2018 at 8:11:04 AM UTC-10, casa de suspiros wrote:
>> >>
>> >> That has to be one of the most beautiful preparations I have seen. I
>> >> love the gif. of the meat flaking away to chopsticks.
>> >>
>> >> I am finding it amusing that the 'Chilean' sea bass we get as Costco is
>> >> really an Australian import.
>> >>
>> >> And what the heck happened to monkfish?
>> >>
>> >> It seems to have been years since any supermarket had them and for a
>> >> time in the late 80s-early 90s they were ubiquitous.
>> >>
>> >> Were they ever popular on your rock?
>> >
>> > Chilean sea bass is a good, solid, name. It's a lot better than Patagonian toothfish. I don't recall monkfish being around here. It's probably good stuff but we must be afraid of ugly fish.
>> >
>>
>> I admit that the whole lantern thing is disturbing on many levels.
>>
>> Then again I have had the freakish bad luck to pull up a Moray eel when
>> reef fishing.
>>
>> The skipper sliced my line before that dog-toothed big snakey arm sized
>> thing ever got across the gunwhale.
>>
>> > Misoyaki butterfish is wonderful stuff but I can't say how people on the mainland will like the sweet preparation as we do it. This one would be better. Forget about using the soybean lees. I've never seen the stuff and you don't need it.
>> >
>> > https://www.youtube.com/watch?v=BeEgfxjc6k0
>> >
>>
>> I have not found a need to brine Chilean sea bass yet, but next time I will.
>>
>> That's a very skilled preparation by Andrew, tnx!
>
>I've never heard of brining fish.

What an ignoranus Asian.... never heard of cerveche, pickled herring,
lox, caviar? I'm very glad you live on that stupid rock, the rest of
the world doesn't need your ilk to infect it with any more TIAD... go
choke on your poi-tooie!

On 2018-02-07 12:49 PM, wrote:
> On Tue, 6 Feb 2018 20:51:46 -0800 (PST), dsi1 >
> wrote:
>
>> On Tuesday, February 6, 2018 at 9:15:32 AM UTC-10, casa de suspiros wrote:
>>> On 2/6/2018 11:48 AM, dsi1 wrote:

>>> That's a very skilled preparation by Andrew, tnx!
>>
>> I've never heard of brining fish.
>
> What an ignoranus Asian.... never heard of cerveche,


Ceviche is not brined. It is "cooked" in citrus juice.

On Wed, 7 Feb 2018 13:59:05 -0500, Dave Smith
> wrote:

>On 2018-02-07 12:49 PM, wrote:
>> On Tue, 6 Feb 2018 20:51:46 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Tuesday, February 6, 2018 at 9:15:32 AM UTC-10, casa de suspiros wrote:
>>>> On 2/6/2018 11:48 AM, dsi1 wrote:
>
>>>> That's a very skilled preparation by Andrew, tnx!
>>>
>>> I've never heard of brining fish.
>>
>> What an ignoranus Asian.... never heard of cerveche,
>
>
>Ceviche is not brined. It is "cooked" in citrus juice.

Still heavily salted same as herring in wine/cream sauce.

On Wednesday, February 7, 2018 at 8:56:57 AM UTC-10, Dave Smith wrote:
>
>
> Ceviche is not brined. It is "cooked" in citrus juice.

Only a pretender would believe that ceviche is brined. We like to soak salt salmon in water but that's to get the salt out of it.

https://fishmaui.com/fish-recipes/lomilomi.html

On 2/6/2018 5:26 PM, Sqwertz wrote:
> Now there's a glowing review of a shitty olive oil.

> 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

On 2/6/2018 9:41 PM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 9:09:13 AM UTC-10, casa de suspiros wrote:
>>
>> Thank you!
>>
>> I remain a big peanut oil fan and also soybean oil.
>>
>> Olive oil is not in any way compatible (in my mind) to any Asian cookery.
>
> I like to fry at high temperature and I don't want any oil blowing stinkin' smoke in my face. Olive oil should be used to make salad dressing or used on bread.
>

Ditto.

On 2/6/2018 9:51 PM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 9:15:32 AM UTC-10, casa de suspiros wrote:
>> On 2/6/2018 11:48 AM, dsi1 wrote:
>>> On Tuesday, February 6, 2018 at 8:11:04 AM UTC-10, casa de suspiros wrote:
>>>>
>>>> That has to be one of the most beautiful preparations I have seen. I
>>>> love the gif. of the meat flaking away to chopsticks.
>>>>
>>>> I am finding it amusing that the 'Chilean' sea bass we get as Costco is
>>>> really an Australian import.
>>>>
>>>> And what the heck happened to monkfish?
>>>>
>>>> It seems to have been years since any supermarket had them and for a
>>>> time in the late 80s-early 90s they were ubiquitous.
>>>>
>>>> Were they ever popular on your rock?
>>>
>>> Chilean sea bass is a good, solid, name. It's a lot better than Patagonian toothfish. I don't recall monkfish being around here. It's probably good stuff but we must be afraid of ugly fish.
>>>
>>
>> I admit that the whole lantern thing is disturbing on many levels.
>>
>> Then again I have had the freakish bad luck to pull up a Moray eel when
>> reef fishing.
>>
>> The skipper sliced my line before that dog-toothed big snakey arm sized
>> thing ever got across the gunwhale.
>>
>>> Misoyaki butterfish is wonderful stuff but I can't say how people on the mainland will like the sweet preparation as we do it. This one would be better. Forget about using the soybean lees. I've never seen the stuff and you don't need it.
>>>
>>> https://www.youtube.com/watch?v=BeEgfxjc6k0
>>>
>>
>> I have not found a need to brine Chilean sea bass yet, but next time I will.
>>
>> That's a very skilled preparation by Andrew, tnx!
>
> I've never heard of brining fish. OTOH, I do salt fish before frying. It's a classic Japanese technique of salt grilling fish and dead simple. Shioyaki. The fish is heavily salted and allowed to sit for 20 minutes. This removes water and firms up the flesh. The salt is wiped off the fish with paper towels and then grilled.
>
> https://www.justasdelish.com/grilled...saba-shioyaki/
>


I have seen this technique and it does work well!

One other thing we've done with mackerel is to briefly soak it in white
vinegar to release some of the oils.

Fresh mackerel is /very/ oily, which means heart healthy too, but also
strong tasting.

On 2/7/2018 10:49 AM, wrote:
> What an ignoranus Asian....

THE **** ENOUGH WITH THE RACE BAITING!

JEEZ!

On Wed, 7 Feb 2018 14:01:20 -0700, casa de suspiros >
wrote:

>On 2/7/2018 10:49 AM, wrote:
>> What an ignoranus Asian....
>
>THE **** ENOUGH WITH THE RACE BAITING!
>
>JEEZ!

Asian is not a race, DUMB ****, Asian is an ethnicity... is CASA a
Race or an Ethnicity... matters not, I don't want to live near yoose
DUMB **** CASA GHETTOS.

On Wed, 07 Feb 2018 16:44:01 -0500, wrote:

>On Wed, 7 Feb 2018 14:01:20 -0700, casa de suspiros >
>wrote:
>
>>On 2/7/2018 10:49 AM, wrote:
>>> What an ignoranus Asian....
>>
>>THE **** ENOUGH WITH THE RACE BAITING!
>>
>>JEEZ!
>
>Asian is not a race, DUMB ****, Asian is an ethnicity... is CASA a
>Race or an Ethnicity... matters not, I don't want to live near yoose
>DUMB **** CASA GHETTOS.

Chinese, Saoudi-Arabians and Israeli's are all Asians. Are they of the
same ethnicity?