Gary wrote:
> Julie Bove wrote:
>>
>> "BricK" wrote:
>>> So now you pretend to be worried about Julie's gardener. You're such a
>>> hypocritical piece of work.
>>
>> She wants him. She knows how good he is!
>
> Ummm...so tell us, Julie. Just how good is he?
>

The gardener uses the greased handle of a mattock to get Julie off.

Takes a few hundred strokes on her dried up old moose though. Hard work,
but not as hard as digging a well. She rewards the servant with a meal.

On Thursday, October 25, 2018 at 10:54:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 25, 2018 at 8:52:54 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> > > dsi1 wrote:
> > > >
> > > > Asian cooks have an advantage over Western cooks because they make
> > > > most
> > > > of their dishes with the idea of maximizing umami. I don't know how
> > > > much
> > > > Western cooks are able to utilize this basic taste. It might be that
> > > > umami is an abstract concept to most cooks.
> > >
> > > I'm still trying to figure out just exactly what umami is.
> > > I would love to hear everyone's definition of this taste.
> > > Please do.
> >
> > The simplest way to find out, hopefully, is to get a bag of MSG and use it
> > and study what it does with food. I think my daughter must have thrown out
> > my bag of MSG cause it's nowhere to be found. OTOH, I've found that I
> > don't
> > need it because I have several ingredients rich in the stuff.
> >
> > 1) Shoyu
> > 2) Chinese salted black beans
> > 3) Miso paste
> > 4) Japanese mayo
> > 5) Fish sauce
> > 6) Salted anchovy
> > 7) Korean gochujang
> > 8) Oyster sauce
> > 9) Dried mushroom
> > 10) Katsuobushi
> > 11) Kim chee
> > 12) Cheese, especially Parmesan
> >
> > Mostly you get umami from fermented foods.
> >
> > ==
> >
> > I have a bag of MSG I got from a Chinese shop in Glasgow. They didn't
> > know
> > what I wanted at first but they got it in the end))
> >
> > I don't really know what I am doing with it, but I put a couple of pinches
> > into things))
>
> If you have some bland food like potato salad you can add some MSG to it.
> I'd use about twice the amount as you use salt. Dish out two portions and
> add MSG to one. Then feed it to your hubby/guinea pig and ask him which
> tastes better. Don't add it to oatmeal though!
>
> ==
>
> Righteo <g> My hubby is well used to being a guinea pig. I experiment all
> the time)) He never complains))

He sounds like a right jolly chap! We are blessed, are we not?

On Thursday, October 25, 2018 at 11:08:10 AM UTC-10, Sqwertz wrote:
>
> That one of the biggest loads of pseudo-bullshit I've heard come out
> of his keyboard. He definitely has sort of mental condition that
> mimics Tourettes Syndrome. The sudden need to blurt out something
> inappropriate or meaningless, just a more profound-sounding than
> your classic Tourettes. And often prefaced with "I guess..." or "I
> predict...". Or maybe he spent 6 years at the same schools as Kuthe
> learning the Art of Bullshiting.
>
> -sw

https://groups.google.com/d/msg/rec....0/2cXhDJoBAwAJ

On Thu, 25 Oct 2018 08:20:20 -0400, Gary > wrote:

>Doris Night wrote:
>>
>> On Tue, 23 Oct 2018 21:06:32 -0700, "Julie Bove"
>> > wrote:
>>
>> >When you make stir fries, do you use sauce? If so, what kind? I've tried a
>> >variety of purchased sauces, including one just called "Stir Fry Sauce".
>> >Just not sure what the good ones are as I don't like stir fries for the most
>> >part. I do sometimes eat stir fried vegetables with salt and pepper but no
>> >sauce.
>> >
>> >Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>> >
>> >Thanks.
>>
>> When I make stir fried chicken I always make my own. I really like
>> Thai flavours, so I add ginger, garlic, chopped up Thai chilis, lime
>> juice, coconut milk, maybe some lemon grass, sesame oil, a bit of soy
>> sauce, some rice vinegar, a pinch of sugar or honey, and a tiny bit of
>> fish sauce. Sometimes if I want the dish to take on a Satay flavour,
>> I'll throw in a spoonful of peanut butter.
>>
>> I don't actually make the sauce separately, I just add those things to
>> the stir fry pan as the chicken is cooking.
>>
>> Adding a tablespoon or so of sweet sherry is nice, as well.
>
>Thanks Doris. I've saved this.
>One thing though...if you add all that stuff, I think I'd mix it
>all together before the chicken starts cooking. In a wok chicken
>pieces cook quickly. Nice to have all that ready to toss in right
>at the end.

I have a little mis en place set up before I start the chicken, so I
can add stuff as I go. The chicken is never overcooked.

Doris

"dsi1" > wrote in message
...
> On Thursday, October 25, 2018 at 10:16:48 AM UTC-10, Julie Bove wrote:
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >>
>> >> "BricK" wrote:
>> >> > So now you pretend to be worried about Julie's gardener. You're such
>> >> > a
>> >> > hypocritical piece of work.
>> >>
>> >> She wants him. She knows how good he is!
>> >
>> > Ummm...so tell us, Julie. Just how good is he?
>>
>> My next door neighbor is a landscaper. He told me that my yard has never
>> looked better!
>
> There are some advantages to winning the heart of a gardener. For one
> thing, he can help you bury your ex-husband in the back yard.

Hehehe.

Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On Thursday, October 25, 2018 at 10:16:48 AM UTC-10, Julie Bove wrote:
>>> "Gary" > wrote in message
>>> ...
>>> > Julie Bove wrote:
>>> >>
>>> >> "BricK" wrote:
>>> >> > So now you pretend to be worried about Julie's gardener. You're
>>> such >> > a
>>> >> > hypocritical piece of work.
>>> >>
>>> >> She wants him. She knows how good he is!
>>> >
>>> > Ummm...so tell us, Julie. Just how good is he?
>>>
>>> My next door neighbor is a landscaper. He told me that my yard has never
>>> looked better!
>>
>> There are some advantages to winning the heart of a gardener. For one
>> thing, he can help you bury your ex-husband in the back yard.
>
> Hehehe.


Yes, and the daughter too. She's buried out there next to her dad in
good old Bothell.

On Thursday, October 25, 2018 at 3:48:57 PM UTC-5, dsi1 wrote:
>
> There are some advantages to winning the heart of a gardener. For one thing, he can help you bury your ex-husband in the back yard.
>
HAHAHAHAHAHAAAAAAAAAAAA!!!!!!!!!!!!!!!!!!!

On Thu, 25 Oct 2018 18:26:09 -0500, Hank Rogers >
wrote:

>Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On Thursday, October 25, 2018 at 10:16:48 AM UTC-10, Julie Bove wrote:
>>>> "Gary" > wrote in message
>>>> ...
>>>> > Julie Bove wrote:
>>>> >>
>>>> >> "BricK" wrote:
>>>> >> > So now you pretend to be worried about Julie's gardener. You're
>>>> such >> > a
>>>> >> > hypocritical piece of work.
>>>> >>
>>>> >> She wants him. She knows how good he is!
>>>> >
>>>> > Ummm...so tell us, Julie. Just how good is he?
>>>>
>>>> My next door neighbor is a landscaper. He told me that my yard has never
>>>> looked better!
>>>
>>> There are some advantages to winning the heart of a gardener. For one
>>> thing, he can help you bury your ex-husband in the back yard.
>>
>> Hehehe.
>
>Yes, and the daughter too. She's buried out there next to her dad in
>good old Bothell.

That was totaly uncalled for you faggot douchebag... try picking on
someone your own size, like me who can easily cut your homo butt into
ribbons. Very likely I'm your daddy, because your bubble assed mommy
was a great doggy style ****... your sister is mine too.

"dsi1" wrote in message
...

On Thursday, October 25, 2018 at 10:54:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 25, 2018 at 8:52:54 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> > > dsi1 wrote:
> > > >
> > > > Asian cooks have an advantage over Western cooks because they make
> > > > most
> > > > of their dishes with the idea of maximizing umami. I don't know how
> > > > much
> > > > Western cooks are able to utilize this basic taste. It might be that
> > > > umami is an abstract concept to most cooks.
> > >
> > > I'm still trying to figure out just exactly what umami is.
> > > I would love to hear everyone's definition of this taste.
> > > Please do.
> >
> > The simplest way to find out, hopefully, is to get a bag of MSG and use
> > it
> > and study what it does with food. I think my daughter must have thrown
> > out
> > my bag of MSG cause it's nowhere to be found. OTOH, I've found that I
> > don't
> > need it because I have several ingredients rich in the stuff.
> >
> > 1) Shoyu
> > 2) Chinese salted black beans
> > 3) Miso paste
> > 4) Japanese mayo
> > 5) Fish sauce
> > 6) Salted anchovy
> > 7) Korean gochujang
> > 8) Oyster sauce
> > 9) Dried mushroom
> > 10) Katsuobushi
> > 11) Kim chee
> > 12) Cheese, especially Parmesan
> >
> > Mostly you get umami from fermented foods.
> >
> > ==
> >
> > I have a bag of MSG I got from a Chinese shop in Glasgow. They didn't
> > know
> > what I wanted at first but they got it in the end))
> >
> > I don't really know what I am doing with it, but I put a couple of
> > pinches
> > into things))
>
> If you have some bland food like potato salad you can add some MSG to it.
> I'd use about twice the amount as you use salt. Dish out two portions and
> add MSG to one. Then feed it to your hubby/guinea pig and ask him which
> tastes better. Don't add it to oatmeal though!
>
> ==
>
> Righteo <g> My hubby is well used to being a guinea pig. I experiment
> all
> the time)) He never complains))

He sounds like a right jolly chap! We are blessed, are we not?
==

Oh Yes!!! ^5s )) Very Lucky)

Brice wrote:
>
> I used cheeseburgers because I know Gary eats those.

Normally just hamburgers without the cheese but then I suspect
most people here eat hamburgers occasionally except for you.
Note: my hamburger consumption probably averages out to about 12
or a bit more each year. I really don't eat them often. They are
delicious when I do though.

But let's try
> again:
>
> Steam 2 pieces of unseasoned tofu. Leave one au naturel and sprinkle
> the other with MSG. Eat both without a glass of wine (you'll have to
> control yourself here). The difference that you'll notice, is umami.

So....basically MSG is about pure umami taste? I've got some
here, I can just taste that plain without a vehicle to coat with
it.

----
OK, I just tasted it. It's a very nice flavor. I can see why it's
labeled as "flavor enhancer" (Accent). I remember tasting it
plain when I was a kid and I always described it as "mildly
steak-flavored salt."

I also saw last night on America's Test Kitchen that mushrooms
are strong with umami taste. Guess that's why I've always loved
mushrooms.

Here's a small faded pic of Dad & Daughter mushroom ppls
that I drew about 30 years ago:
http://www.hostpic.org/images/1810261616350096.jpg

Wayne Boatwright wrote:
>
> I always set up mise en place when I have more than just several
> ingredients that need to be added, especially in rapid succession.
> For stir fry I think it's an imperitive technique.

Very true, especially for chinese stir fry.
Quick to cook but time consuming to prep first

On Fri, 26 Oct 2018 07:07:59 -0400, Gary > wrote:

>Wayne Boatwright wrote:
>>
>> I always set up mise en place when I have more than just several
>> ingredients that need to be added, especially in rapid succession.
>> For stir fry I think it's an imperitive technique.
>
>Very true, especially for chinese stir fry.
>Quick to cook but time consuming to prep first

a mandolin makes stir fry prep go fast

On 2018-10-26 7:07 AM, Gary wrote:
> Wayne Boatwright wrote:
>>
>> I always set up mise en place when I have more than just several
>> ingredients that need to be added, especially in rapid succession.
>> For stir fry I think it's an imperitive technique.
>
> Very true, especially for chinese stir fry.
> Quick to cook but time consuming to prep first
>
I have large cutting boards. I do my prep work on them and leave the
sliced, chopped and diced ingredients on them, and laid out in order so
I can slide them off as I need them.