On Tue, 23 Oct 2018 12:15:29 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, October 23, 2018 at 8:17:37 AM UTC-10, Cindy Hamilton wrote:
>> On Tuesday, October 23, 2018 at 1:50:19 PM UTC-4, Brice wrote:
>> > On Tue, 23 Oct 2018 06:18:21 -0700 (PDT), Cindy Hamilton
>> > > wrote:
>> >
>> > >On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
>> > >> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
>> > >> > wrote:
>> > >>
>> > >> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
>> > >> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
>> > >> >(Kikkoman), and 1 tablespoon of olive oil.
>> > >>
>> > >> Do you distinguish between chemically "fermented" soy sauce (using
>> > >> hydrochloric acid) and naturally fermented soy sauce? Generally
>> > >> speaking, Chinese soy sauce is chemical and Japanese is natural.
>> > >
>> > >I don't pay a ton of attention. I buy what tastes good to me, and
>> > >is reasonably readily available. ("Reasonable" means "I can use my
>> > >lunch hour to go to an Asian grocery that carries it, and still have
>> > >time to eat lunch.")
>> >
>> > That's what we always did. But once you know the difference, you might
>> > become more picky. It's a very fundamental difference. Asian groceries
>> > sell both types.
>>
>> I find I prefer the taste of Japanese soy, I appear to be sufficiently
>> picky. I just haven't really thought about it.
>>
>> I grew up on this:
>>
>> <https://www.fooducate.com/app#!page=product&id=9DFFA260-E10B-11DF-A102-FEFD45A4D471>
>>
>> Although I have no idea if it was like that 50 years ago.
>>
>> Cindy Hamilton
>
>One should judge soy sauce using your senses, not by reading an ingredient list. Hydrolyzed shoyu was invented on this little rock after the war, when demand was high for the stuff and producing it the old way was not efficient/fast enough. Aloha shoyu is pretty much Hawaii's favorite shoyu, along with Kikkoman. The younger guys and chefs seem to like Yamasa - a relatively newcomer to the US.
>
>https://www.youtube.com/watch?v=EPeI-EqHYow

Aloha, Kikkoman and Yamasa all seem to be made the natural way. Beware
of Chinese soy sauces.

"dsi1" wrote in message
...

On Tuesday, October 23, 2018 at 12:28:50 AM UTC-10, Cindy Hamilton wrote:
> On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > > >
> > > > I use 'light' olive oil. Works fine for me.
> > >
> > > The Chinese are starting to use olive oil in their cooking. I think
> > > it's
> > > considered a gourmet/high-status/luxury item over there. I never
> > > thought I'd
> > > see the day!
> > >
> > > Other than that, those pakes probably use the cheapest oil they can
> > > grab a
> > > hold of. I usually get soybean oil because it's cheap stuff. Right now
> > > I'm
> > > using canola oil - because it was the cheapest oil on the shelf. I use
> > > a lot
> > > of oil when cooking so cheap is always good.
> > >
> > > ==
> > >
> > > I don't actually like regular olive oil. The flavour is too strong
> > > for me.
> >
> > Olive oil has the unpleasant smell of oil that's gone rancid so I'm not
> > a big fan. OTOH, the fact that the Chinese people have gotten a taste
> > for the stuff is wonderful news for people that produce olive oil.
>
> Perhaps it has that smell to you. Not everybody agrees. Last night I had
> a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> (Kikkoman), and 1 tablespoon of olive oil.
>
> Cindy Hamilton

Of course it has that smell to me. It smells that way to a lot of people.
People don't believe it because they're incapable of detecting that odor. I
can easily detect it because I used to paint model cars when I was a kid.
The smell is burnt into my brainpan.

==

Not everything on me works perfectly, but my nose works Very Well))

On Tuesday, October 23, 2018 at 9:28:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, October 23, 2018 at 12:28:50 AM UTC-10, Cindy Hamilton wrote:
> > On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> > > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > > > >
> > > > > I use 'light' olive oil. Works fine for me.
> > > >
> > > > The Chinese are starting to use olive oil in their cooking. I think
> > > > it's
> > > > considered a gourmet/high-status/luxury item over there. I never
> > > > thought I'd
> > > > see the day!
> > > >
> > > > Other than that, those pakes probably use the cheapest oil they can
> > > > grab a
> > > > hold of. I usually get soybean oil because it's cheap stuff. Right now
> > > > I'm
> > > > using canola oil - because it was the cheapest oil on the shelf. I use
> > > > a lot
> > > > of oil when cooking so cheap is always good.
> > > >
> > > > ==
> > > >
> > > > I don't actually like regular olive oil. The flavour is too strong
> > > > for me.
> > >
> > > Olive oil has the unpleasant smell of oil that's gone rancid so I'm not
> > > a big fan. OTOH, the fact that the Chinese people have gotten a taste
> > > for the stuff is wonderful news for people that produce olive oil.
> >
> > Perhaps it has that smell to you. Not everybody agrees. Last night I had
> > a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> > (Kikkoman), and 1 tablespoon of olive oil.
> >
> > Cindy Hamilton
>
> Of course it has that smell to me. It smells that way to a lot of people.
> People don't believe it because they're incapable of detecting that odor. I
> can easily detect it because I used to paint model cars when I was a kid.
> The smell is burnt into my brainpan.
>
> ==
>
> Not everything on me works perfectly, but my nose works Very Well))

I guess my nose works alright but it's hard to tell since I've had my nose all my life. Sometimes it shuts down. I don't much like it when that happens.

"dsi1" wrote in message
...

On Tuesday, October 23, 2018 at 9:28:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, October 23, 2018 at 12:28:50 AM UTC-10, Cindy Hamilton wrote:
> > On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> > > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > > > >
> > > > > I use 'light' olive oil. Works fine for me.
> > > >
> > > > The Chinese are starting to use olive oil in their cooking. I think
> > > > it's
> > > > considered a gourmet/high-status/luxury item over there. I never
> > > > thought I'd
> > > > see the day!
> > > >
> > > > Other than that, those pakes probably use the cheapest oil they can
> > > > grab a
> > > > hold of. I usually get soybean oil because it's cheap stuff. Right
> > > > now
> > > > I'm
> > > > using canola oil - because it was the cheapest oil on the shelf. I
> > > > use
> > > > a lot
> > > > of oil when cooking so cheap is always good.
> > > >
> > > > ==
> > > >
> > > > I don't actually like regular olive oil. The flavour is too strong
> > > > for me.
> > >
> > > Olive oil has the unpleasant smell of oil that's gone rancid so I'm
> > > not
> > > a big fan. OTOH, the fact that the Chinese people have gotten a taste
> > > for the stuff is wonderful news for people that produce olive oil.
> >
> > Perhaps it has that smell to you. Not everybody agrees. Last night I
> > had
> > a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> > (Kikkoman), and 1 tablespoon of olive oil.
> >
> > Cindy Hamilton
>
> Of course it has that smell to me. It smells that way to a lot of people.
> People don't believe it because they're incapable of detecting that odor.
> I
> can easily detect it because I used to paint model cars when I was a kid.
> The smell is burnt into my brainpan.
>
> ==
>
> Not everything on me works perfectly, but my nose works Very Well))

I guess my nose works alright but it's hard to tell since I've had my nose
all my life. Sometimes it shuts down. I don't much like it when that
happens.

==

I dunno, I smell everything around me.

Sometimes good, sometimes bad, but I wouldn't change anything I don't
miss anything, nosewise <g>

"Cheri" > wrote:

> > wrote
>> Dave Smith > wrote:
>>> Wayne Boatwright wrote:

>>>>> We never have peeled the potatoes either. I was raised that
>>>>> way and it's what we're used to.

>>>> We prefer russets over most other types of potatoes, depending
>>>> on the intended use. Unless they're baked, we always peel
>>>> potatoes. Sheer laziness not to.
>>>
>>> It's not laziness. Some potato treatments are better with the
>>> skins on. New potatoes are usually eaten skin and all. The best
>>> garlic mashed potatoes I have had are made with red potatoes
>>> cooked and mashed with the skins. Fresh cut fries are good with
>>> skins on. Home fries are good with the skin on. Unless the
>>> skins are thick and dirty there is no real need to peel them.
>>
>> Potatoes being in the nightshade family are high in solanine, a
>> toxin, concentrated in the skin and especially the eyes. I enjoy
>> crispy baked potato skin but I'm careful to de-eye and I don't
>> eat more than one at a sitting... and I never ordered baked
>> potatoes at restaurants, they are old and barely washed. For all
>> other uses I peel and de-eye potatoes... there is no way to tell
>> by looking what the level of solanine is. Be sure to peel
>> potatoes if there is any green tinge, which is pretty much
>> present in any stupidmarket spuds as they are packaged in clear
>> plastic bags, are generally stored at warm temperature and are
>> usually old. Not peeling potatoes is indicative of Laziness and
>> Stupidity: https://en.wikipedia.org/wiki/Potato
>
> You get all your convoluted facts from Wiki obviously. I've been
> eating potato skins for at least 70 years, all kinds, as have
> generations of my family before me, but hey...I will put on Wiki
> that peeled potatoes will kill you, especially if mixed with
> Crystal Palace and you can cite it as fact, moron.

Wikishit is like a moderated USENET. Imagine a USENET where an
entrenched group of censors delete and edit everybody's posts...

On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "Brice" wrote in message
> > news > >
> > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > >"Brice" wrote in message
> > .. .
> > >
> > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> > >
> > >>Wayne Boatwright wrote:
> > >>
> > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > >>>
> > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > >>> > > wrote:
> > >>> >
> > >>> >>> I can't remember the last time we used butter in cooking. Maybe
> > >>> >>> 10 years ago.
> > >>> > > >
> > >>> > >
> > >>> > > Because of animal cruelty?
> > >>> >
> > >>> > It started because we mainly stir-fry, but it's a combination of
> > >>> > things now, yes.
> > >>>
> > >>> I never stir-fry anymore because David doesn't like it, but I will
> > >>> always order Asian stir-fried dishes. I would use peanut oil in
> > >>> stir-fries.
> > >>
> > >>The other optimal is canola oil for a lot of asian dishes.
> > >
> > >I've never heard of using canola oil in Asian cooking, but I guess it
> > >would work better than olive oil if you don't mind the GM factor.
> > >
> > >==
> > >
> > >I use 'light' olive oil. Works fine for me.
> >
> > I guess you can't taste it, which you wouldn't want in Asian food.
> >
> > ==
> >
> > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
> > taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc.
> > etc.
>
> You might want to try to make some misoyaki butterfish. My mom used to make
> butterfish with shoyu and sugar. That was popular in the old days. These
> days, the popular way to prepare this fish is to use a sweet miso marinade.
> It's dead simple but it does take a day or more to marinade the fish.
>
> https://www.hawaiimagazine.com/blogs..._Hawaii_recipe
>
> What the heck is butterfish you ask? That's a good question. We've been
> eating this fish forever but nobody thought to ask about that. It used to be
> some kind of cod fish but it's changed over the years. Cod, or Chilean sea
> bass would work best with this dish but salmon would be a good choice too..
>
> https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
>
> ===
> I hadn't heard of butterfish before and that look really good.
>
> I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
> with cod though yes?
>
> Anyway, I've saved the recipes so who knows ... )
>
> Thanks

Due to circumstances, the butterfish was soaking in the marinade for 3 days.. I thought it was so-so but my wife said it was such a treat. She went to a Japanese restaurant and said their butterfish was no match for mine. She said the restaurant made the marinade too sweet.

I'm gonna make it again using dirt cheap pollak. I don't much care for the butterfish in the markets these days. So this might work out well.

"dsi1" wrote in message
...

On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "Brice" wrote in message
> > news > >
> > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > >"Brice" wrote in message
> > .. .
> > >
> > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> > >
> > >>Wayne Boatwright wrote:
> > >>
> > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > >>>
> > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > >>> > > wrote:
> > >>> >
> > >>> >>> I can't remember the last time we used butter in cooking. Maybe
> > >>> >>> 10 years ago.
> > >>> > > >
> > >>> > >
> > >>> > > Because of animal cruelty?
> > >>> >
> > >>> > It started because we mainly stir-fry, but it's a combination of
> > >>> > things now, yes.
> > >>>
> > >>> I never stir-fry anymore because David doesn't like it, but I will
> > >>> always order Asian stir-fried dishes. I would use peanut oil in
> > >>> stir-fries.
> > >>
> > >>The other optimal is canola oil for a lot of asian dishes.
> > >
> > >I've never heard of using canola oil in Asian cooking, but I guess it
> > >would work better than olive oil if you don't mind the GM factor.
> > >
> > >==
> > >
> > >I use 'light' olive oil. Works fine for me.
> >
> > I guess you can't taste it, which you wouldn't want in Asian food.
> >
> > ==
> >
> > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we
> > could
> > taste the oil anyway with all the stuff that goes in ie soy, teriyaki
> > etc.
> > etc.
>
> You might want to try to make some misoyaki butterfish. My mom used to
> make
> butterfish with shoyu and sugar. That was popular in the old days. These
> days, the popular way to prepare this fish is to use a sweet miso
> marinade.
> It's dead simple but it does take a day or more to marinade the fish.
>
> https://www.hawaiimagazine.com/blogs..._Hawaii_recipe
>
> What the heck is butterfish you ask? That's a good question. We've been
> eating this fish forever but nobody thought to ask about that. It used to
> be
> some kind of cod fish but it's changed over the years. Cod, or Chilean sea
> bass would work best with this dish but salmon would be a good choice too.
>
> https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
>
> ===
> I hadn't heard of butterfish before and that look really good.
>
> I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
> with cod though yes?
>
> Anyway, I've saved the recipes so who knows ... )
>
> Thanks

Due to circumstances, the butterfish was soaking in the marinade for 3 days.
I thought it was so-so but my wife said it was such a treat. She went to a
Japanese restaurant and said their butterfish was no match for mine. She
said the restaurant made the marinade too sweet.

I'm gonna make it again using dirt cheap pollak. I don't much care for the
butterfish in the markets these days. So this might work out well.

==

Your wife thought it was great so hopefully, she will like that one too))
It is so good to have a hugely appreciative audience for the food one makes
)

I have that too))))

Lucky us)

On Saturday, October 27, 2018 at 9:45:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > "Brice" wrote in message
> > > news > > >
> > > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > > wrote:
> > >
> > > >
> > > >
> > > >"Brice" wrote in message
> > > .. .
> > > >
> > > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> > > >
> > > >>Wayne Boatwright wrote:
> > > >>
> > > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > > >>>
> > > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > > >>> > > wrote:
> > > >>> >
> > > >>> >>> I can't remember the last time we used butter in cooking. Maybe
> > > >>> >>> 10 years ago.
> > > >>> > > >
> > > >>> > >
> > > >>> > > Because of animal cruelty?
> > > >>> >
> > > >>> > It started because we mainly stir-fry, but it's a combination of
> > > >>> > things now, yes.
> > > >>>
> > > >>> I never stir-fry anymore because David doesn't like it, but I will
> > > >>> always order Asian stir-fried dishes. I would use peanut oil in
> > > >>> stir-fries.
> > > >>
> > > >>The other optimal is canola oil for a lot of asian dishes.
> > > >
> > > >I've never heard of using canola oil in Asian cooking, but I guess it
> > > >would work better than olive oil if you don't mind the GM factor.
> > > >
> > > >==
> > > >
> > > >I use 'light' olive oil. Works fine for me.
> > >
> > > I guess you can't taste it, which you wouldn't want in Asian food.
> > >
> > > ==
> > >
> > > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we
> > > could
> > > taste the oil anyway with all the stuff that goes in ie soy, teriyaki
> > > etc.
> > > etc.
> >
> > You might want to try to make some misoyaki butterfish. My mom used to
> > make
> > butterfish with shoyu and sugar. That was popular in the old days. These
> > days, the popular way to prepare this fish is to use a sweet miso
> > marinade.
> > It's dead simple but it does take a day or more to marinade the fish.
> >
> > https://www.hawaiimagazine.com/blogs..._Hawaii_recipe
> >
> > What the heck is butterfish you ask? That's a good question. We've been
> > eating this fish forever but nobody thought to ask about that. It used to
> > be
> > some kind of cod fish but it's changed over the years. Cod, or Chilean sea
> > bass would work best with this dish but salmon would be a good choice too.
> >
> > https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
> >
> > ===
> > I hadn't heard of butterfish before and that look really good.
> >
> > I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
> > with cod though yes?
> >
> > Anyway, I've saved the recipes so who knows ... )
> >
> > Thanks
>
> Due to circumstances, the butterfish was soaking in the marinade for 3 days.
> I thought it was so-so but my wife said it was such a treat. She went to a
> Japanese restaurant and said their butterfish was no match for mine. She
> said the restaurant made the marinade too sweet.
>
> I'm gonna make it again using dirt cheap pollak. I don't much care for the
> butterfish in the markets these days. So this might work out well.
>
> ==
>
> Your wife thought it was great so hopefully, she will like that one too))
> It is so good to have a hugely appreciative audience for the food one makes
> )
>
> I have that too))))
>
> Lucky us)

Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me.. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.

The good news about all of this is that in the future, when I dead and gone, the kids will think about the taste of this salad that their dad used to make. I believe that it will make them happy remembering.

"dsi1" wrote in message
...

Tonight I cooked up a batch of potato salad for a party tomorrow. My
daughter requested that I make it. Who would guess that I'd be doing that?
Not me. I don't get along with potatoes. It's a pretty good Japan potato
salad and it's not something that's readily available. Mostly people can
only get it at Japanese restaurants. I can see the future, every time
there's a party, I'm gonna have to make. I don't much care for cooking up
large batches of food nor do I enjoy making the same foods over and over
again. Alas, it seems to be my fate.

The good news about all of this is that in the future, when I dead and gone,
the kids will think about the taste of this salad that their dad used to
make. I believe that it will make them happy remembering.

==

I'm sure they will) Share your recipe, please?

dsi1 wrote:
>
> Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.

If you don't like doing that there's an easy out. Next time just
make a very bad batch of potato salad. Add some seasonings that
don't taste so good, include some odd ingredients, undercook the
potatoes leaving them hard (lol)...on and on. Make it taste
really bad then proudly bring it to the party. They won't ever
ask you again.

Your luck though, everyone might absolutely LOVE this mess, it
will become a trend with the younger crowd, then you'll have to
quit your day job and make it all the time for all "Rock"
parties....maybe even go commercial someday to be sold all over
the world.

--------
The good news about all of this is that in the future, when I
dead and gone, the kids will
think about the taste of this salad that their dad used to make.
I believe that it will make
them happy remembering.
--------

And that will happen with either scenario above.

On Sunday, October 28, 2018 at 12:36:54 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.
>
> If you don't like doing that there's an easy out. Next time just
> make a very bad batch of potato salad. Add some seasonings that
> don't taste so good, include some odd ingredients, undercook the
> potatoes leaving them hard (lol)...on and on. Make it taste
> really bad then proudly bring it to the party. They won't ever
> ask you again.
>
> Your luck though, everyone might absolutely LOVE this mess, it
> will become a trend with the younger crowd, then you'll have to
> quit your day job and make it all the time for all "Rock"
> parties....maybe even go commercial someday to be sold all over
> the world.
>
> --------
> The good news about all of this is that in the future, when I
> dead and gone, the kids will
> think about the taste of this salad that their dad used to make.
> I believe that it will make
> them happy remembering.
> --------
>
> And that will happen with either scenario above.

Me sabotage my food? Surely, you jest sir!

On Sunday, October 28, 2018 at 12:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> Tonight I cooked up a batch of potato salad for a party tomorrow. My
> daughter requested that I make it. Who would guess that I'd be doing that?
> Not me. I don't get along with potatoes. It's a pretty good Japan potato
> salad and it's not something that's readily available. Mostly people can
> only get it at Japanese restaurants. I can see the future, every time
> there's a party, I'm gonna have to make. I don't much care for cooking up
> large batches of food nor do I enjoy making the same foods over and over
> again. Alas, it seems to be my fate.
>
> The good news about all of this is that in the future, when I dead and gone,
> the kids will think about the taste of this salad that their dad used to
> make. I believe that it will make them happy remembering.
>
> ==
>
> I'm sure they will) Share your recipe, please?

It a fairly straightforward dish. Potatoes, carrots, cucumber, ham, and mayo. You have to salt the cucumber and I will tenderize the carrots by heating them up in the microwave. Make sure you squeeze the cucumber and carrots to get rid of excess water before mixing it in.

The important part is to use Japanese mayo in this salad. This type of mayo is heavy in umami. Umami is what makes this different from regular potato salad. If you don't have any Japanese mayo just add a good amount of MSG. I'll also add some rice vinegar and a little wasabi to the salad to make it interesting. Good luck!

https://www.youtube.com/watch?v=iDFsurou78w