cole slaw and french fries
 

On Saturday, December 1, 2018 at 2:06:34 AM UTC-10, Fruitiest of Fruitcakes wrote:
> On 1 Dec 2018, dsi1 wrote
> (in >):
>
> > On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST), "
> > > > > wrote:
> > > >
> > > > > On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > > > >
> > > > > > Every BBQ sandwich is boring and pulled pork is a disaster, it's over
> > > > > > cooked pork that shreds into strings.
> > > > > Actually, it's not overcooked unless the pit master or the home barbecue
> > > > > smoker
> > > > > hasn't a clue what they are doing. Either that or they can't put down
> > > > > their
> > > > > cell phone to do their job. Seasoned and slow smoked pork is a thing of
> > > > > beauty.
> > > >
> > > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > > over cooked stringy pork out for the critters and begin again.
> > >
> > > We love pulled pork on this rock. Heck, the Hawaiians invented pulled pork.
> > >
> > > https://www.youtube.com/watch?v=idw90KQF35I
> > > ==
> > >
> > > I have never fancied that. It seems to me it must be very dry:(
> >
> > What it is is very greasy. Typically, you won't add any sauce to kalua pig.
> > If there's a bottle handy, I'll add some chili pepper water.
> >
> > https://www.youtube.com/watch?v=3b9jkNg36XU
>
> I would have thought that the lowest meat would be greasy, whilst the top
> meat would be dry; because not being turned in any way, all the liquid fat
> would sink to the bottom.
>
> However, that would be great fat to use for frying other food.
>
> Deep fried pheasant is nice if the cooking fat is kept just below boiling..
> Two hours per pheasant, but turn the bird over half way.
>
> I am wondering if I could try the same with duck, but it would take twice as
> long and might not even fit in my fryer.

Pig cooked in an imu is actually steamed. The pig is covered with banana and ti leaves, then burlap bags, then dirt. I think they might also put a plastic sheet on top of that and then cover it with more dirt. Anyway, the idea is that you don't want any moisture escaping while it's cooking. It has a smokey flavor but I don't think that comes from smoke. It comes from being steamed with the leaves.

OTOH, most people can't cook a whole pig in an imu. They'll do it in an oven and they use pork butt. The pork butt that I've been getting has a whole lot of water in it so the pork being too dry is usually not a problem. Some people will get the pan drippings and add some shoyu and sugar and maybe a little liquid smoke and add it back to the pulled pork. Anyway, the truth is that if you get some kalua pork that's dry, it's because the cook didn't care about his food and people eating his food. That is not good.

cole slaw and french fries
 

On 2018-12-01 2:30 PM, dsi1 wrote:

> Pig cooked in an imu is actually steamed. The pig is covered with
> banana and ti leaves, then burlap bags, then dirt. I think they might
> also put a plastic sheet on top of that and then cover it with more
> dirt. Anyway, the idea is that you don't want any moisture escaping
> while it's cooking. It has a smokey flavor but I don't think that
> comes from smoke. It comes from being steamed with the leaves.
>
> OTOH, most people can't cook a whole pig in an imu. They'll do it in
> an oven and they use pork butt. The pork butt that I've been getting
> has a whole lot of water in it so the pork being too dry is usually
> not a problem. Some people will get the pan drippings and add some
> shoyu and sugar and maybe a little liquid smoke and add it back to
> the pulled pork. Anyway, the truth is that if you get some kalua pork
> that's dry, it's because the cook didn't care about his food and
> people eating his food. That is not good.

I haven't been to a good pig roast in years. My brother used to be a
heavy duty mechanic at a truck dealership that used to have one
annually. They had an old heating oil tank that had been but in half
diagonal to make two charcoal fired cookers. Each could easily handle a
small pig, 100-125 lb. A flywheel and starter motor ran the spits.

They started cooking at about midnight and were ready by about 9 pm. The
carved them up and the meat was tender, juicy and delicious.

cole slaw and french fries
 

On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
>
> My wife said that the pork chop was the most delectable she's ever tasted..
> OTOH, she had been fasting for the last three days so that might have
> heightened the experience just a teeny bit. Beating it with the backside of
> a cleaver did make it wonderfully tender. I don't think I'll ever cook a
> chop again without doing that first.
>
> ==
>
> I found miso paste in the stores today but no dashi.
>
> I found a few nice things though.
>
> I took a pic of the end of an aisle:
>
> http://i65.tinypic.com/prha9.jpg
>
> Not everything but you can see the kind of things I can buy:)
>
> Ooh just found this so I can buy it online!!
>
> https://www.souschef.co.uk/products/...t-dashi-powder
>
> Ta daaaaaaaaaa:))

Thanks for taking that picture. It's all of Asia squished into that one area. I could work with that stuff. :)

The dashi is pretty much the stuff I get. It's a great convenience for the Japanese housewife and me too. When I was a kid, I was mesmerized by the shape the miso would take at the bottom of the bowl. If you pour the soup into a bowl and let it sit a while, it forms into a mushroom cloud kind of thing. I'm still fascinated by that. OTOH, I got some miso paste for people too lazy to even dissolve a package of dashi in some water. :)

https://www.amazon.com/photos/share/...HvxpLjCy9PiSAs

cole slaw and french fries
 

"dsi1" wrote in message
...

On Saturday, December 1, 2018 at 2:06:34 AM UTC-10, Fruitiest of Fruitcakes
wrote:
> On 1 Dec 2018, dsi1 wrote
> (in >):
>
> > On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST),
> > > > "
> > > > > wrote:
> > > >
> > > > > On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > > > >
> > > > > > Every BBQ sandwich is boring and pulled pork is a disaster, it's
> > > > > > over
> > > > > > cooked pork that shreds into strings.
> > > > > Actually, it's not overcooked unless the pit master or the home
> > > > > barbecue
> > > > > smoker
> > > > > hasn't a clue what they are doing. Either that or they can't put
> > > > > down
> > > > > their
> > > > > cell phone to do their job. Seasoned and slow smoked pork is a
> > > > > thing of
> > > > > beauty.
> > > >
> > > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > > over cooked stringy pork out for the critters and begin again.
> > >
> > > We love pulled pork on this rock. Heck, the Hawaiians invented pulled
> > > pork.
> > >
> > > https://www.youtube.com/watch?v=idw90KQF35I
> > > ==
> > >
> > > I have never fancied that. It seems to me it must be very dry:(
> >
> > What it is is very greasy. Typically, you won't add any sauce to kalua
> > pig.
> > If there's a bottle handy, I'll add some chili pepper water.
> >
> > https://www.youtube.com/watch?v=3b9jkNg36XU
>
> I would have thought that the lowest meat would be greasy, whilst the top
> meat would be dry; because not being turned in any way, all the liquid fat
> would sink to the bottom.
>
> However, that would be great fat to use for frying other food.
>
> Deep fried pheasant is nice if the cooking fat is kept just below boiling.
> Two hours per pheasant, but turn the bird over half way.
>
> I am wondering if I could try the same with duck, but it would take twice
> as
> long and might not even fit in my fryer.

Pig cooked in an imu is actually steamed. The pig is covered with banana and
ti leaves, then burlap bags, then dirt. I think they might also put a
plastic sheet on top of that and then cover it with more dirt. Anyway, the
idea is that you don't want any moisture escaping while it's cooking. It has
a smokey flavor but I don't think that comes from smoke. It comes from being
steamed with the leaves.

OTOH, most people can't cook a whole pig in an imu. They'll do it in an oven
and they use pork butt. The pork butt that I've been getting has a whole lot
of water in it so the pork being too dry is usually not a problem. Some
people will get the pan drippings and add some shoyu and sugar and maybe a
little liquid smoke and add it back to the pulled pork. Anyway, the truth is
that if you get some kalua pork that's dry, it's because the cook didn't
care about his food and people eating his food. That is not good.

==

Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
know, but JIC:)

MrD. Where is the fire? Is it under the pig or on top?

cole slaw and french fries
 

On Saturday, December 1, 2018 at 2:37:58 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST), "
> > > > wrote:
> > >
> > > >On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > >>
> > > >> Every BBQ sandwich is boring and pulled pork is a disaster, it's over
> > > >> cooked pork that shreds into strings.
> > > >>
> > > >Actually, it's not overcooked unless the pit master or the home
> > > >barbecue
> > > >smoker
> > > >hasn't a clue what they are doing. Either that or they can't put down
> > > >their
> > > >cell phone to do their job. Seasoned and slow smoked pork is a thing
> > > >of
> > > >beauty.
> > >
> > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > over cooked stringy pork out for the critters and begin again.
> >
> > We love pulled pork on this rock. Heck, the Hawaiians invented pulled
> > pork.
> >
> > https://www.youtube.com/watch?v=idw90KQF35I
> > ==
> >
> > I have never fancied that. It seems to me it must be very dry:(
>
> What it is is very greasy. Typically, you won't add any sauce to kalua pig.
> If there's a bottle handy, I'll add some chili pepper water.
>
> https://www.youtube.com/watch?v=3b9jkNg36XU
>
> ==
>
> You know what, we have always said, we would never fly on any long distances
> again, but this stuff is making us give it a 'little' bit of thought :)
>
> You are bad!!!
>
> Over the years, I have cooked many kinds of dishes, Italian is a favourite,
> but this has been a new trip. D. is loving it:))

The thing about Japanese food is that it's calming, relaxing, and refined. I've been cooking mostly Chinese and Korean style food which, I suppose, is somewhat spicer and does tend to wake you up. :)

cole slaw and french fries
 

On Saturday, December 1, 2018 at 10:47:29 AM UTC-6, Ed Pawlowski wrote:
>
> On 12/1/2018 12:37 AM, wrote:
> >
> > I like Jell-O with a glob of mayonnaise on top.
> >
>
> Any particular color? Never tried that.
>
> A dab of ketchup on a cracker with peanut butter is something I was
> surprised was good.
>
_MY_ favorite flavors of Jell-O are cherry and raspberry and in that order.

During Thanksgiving I saw Ree Drummond of Pioneer Woman fame mad\ke a congealed
salad of cranberry Jell-O and 2 cans of whole cranberry sauce. Although I
am not a fan of whole cranberry sauce this looked tasty enough I wanted to
try it. Alas, I could not locate cranberry Jell-O.

cole slaw and french fries
 

On Sat, 1 Dec 2018 19:59:24 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>Pig cooked in an imu is actually steamed. The pig is covered with banana and
>ti leaves, then burlap bags, then dirt. I think they might also put a
>plastic sheet on top of that and then cover it with more dirt. Anyway, the
>idea is that you don't want any moisture escaping while it's cooking. It has
>a smokey flavor but I don't think that comes from smoke. It comes from being
>steamed with the leaves.
>
>OTOH, most people can't cook a whole pig in an imu. They'll do it in an oven
>and they use pork butt. The pork butt that I've been getting has a whole lot
>of water in it so the pork being too dry is usually not a problem. Some
>people will get the pan drippings and add some shoyu and sugar and maybe a
>little liquid smoke and add it back to the pulled pork. Anyway, the truth is
>that if you get some kalua pork that's dry, it's because the cook didn't
>care about his food and people eating his food. That is not good.
>
>==
>
>Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
>know, but JIC:)

If Americans think their shoulder is their butt, I wonder what their
toilets look like.

cole slaw and french fries
 

On Saturday, December 1, 2018 at 5:02:05 AM UTC-10, songbird wrote:
> dsi1 wrote:
> ...
> > Well, I certainly can't deny that. This is an imperfect world and by the time you get half the sandwich eaten, the bun and pork have slid all over the goddamn place and you're looking like some kind of spastic goober. Luckily, I can only eat half a sandwich so I just fold the thing in the wrapper and forget about it.
> i don't bother with buns any longer. they're
> usually bland and icky anyways. french fries and
> cole-slaw are good places to stack piles of pulled
> pork bbq.
>
> or even a bbq thin crust pizza.
>
>
> songbird

At the moment, I'm on a low carb diet so I'd chuck the bun too. Bland and icky? Well, maybe. Mostly I'll eat the buns out of habit. Perhaps I should try thinking outside the bun. I'll have to try some pulled pork and coleslaw sans breadage soon, real soon.

cole slaw and french fries
 

On 1 Dec 2018, Dave Smith wrote
(in article >):

> On 2018-12-01 2:30 PM, dsi1 wrote:
>
> > Pig cooked in an imu is actually steamed. The pig is covered with
> > banana and ti leaves, then burlap bags, then dirt. I think they might
> > also put a plastic sheet on top of that and then cover it with more
> > dirt. Anyway, the idea is that you don't want any moisture escaping
> > while it's cooking. It has a smokey flavor but I don't think that
> > comes from smoke. It comes from being steamed with the leaves.
> >
> > OTOH, most people can't cook a whole pig in an imu. They'll do it in
> > an oven and they use pork butt. The pork butt that I've been getting
> > has a whole lot of water in it so the pork being too dry is usually
> > not a problem. Some people will get the pan drippings and add some
> > shoyu and sugar and maybe a little liquid smoke and add it back to
> > the pulled pork. Anyway, the truth is that if you get some kalua pork
> > that's dry, it's because the cook didn't care about his food and
> > people eating his food. That is not good.
>
> I haven't been to a good pig roast in years. My brother used to be a
> heavy duty mechanic at a truck dealership that used to have one
> annually. They had an old heating oil tank that had been but in half
> diagonal to make two charcoal fired cookers. Each could easily handle a
> small pig, 100-125 lb. A flywheel and starter motor ran the spits.
>
> They started cooking at about midnight and were ready by about 9 pm. The
> carved them up and the meat was tender, juicy and delicious.

Yes, that sounds like the ones I have attended in the past.

I arranged one for my daughters wedding evening buffet, and the meat was
beautiful. Im not sure how long the pig had been roasting for but the
smell as they carved up the animal that people who had originally expressed
doubt about eating much after the afternoon reception; suddenly discovered a
second appetite.

The head chef produced his own recipe smoky barbecue sauce and we were all in
heaven.

cole slaw and french fries
 

"dsi1" wrote in message
...

On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
>
> My wife said that the pork chop was the most delectable she's ever tasted.
> OTOH, she had been fasting for the last three days so that might have
> heightened the experience just a teeny bit. Beating it with the backside
> of
> a cleaver did make it wonderfully tender. I don't think I'll ever cook a
> chop again without doing that first.
>
> ==
>
> I found miso paste in the stores today but no dashi.
>
> I found a few nice things though.
>
> I took a pic of the end of an aisle:
>
> http://i65.tinypic.com/prha9.jpg
>
> Not everything but you can see the kind of things I can buy:)
>
> Ooh just found this so I can buy it online!!
>
> https://www.souschef.co.uk/products/...t-dashi-powder
>
> Ta daaaaaaaaaa:))

Thanks for taking that picture. It's all of Asia squished into that one
area. I could work with that stuff. :)

The dashi is pretty much the stuff I get. It's a great convenience for the
Japanese housewife and me too. When I was a kid, I was mesmerized by the
shape the miso would take at the bottom of the bowl. If you pour the soup
into a bowl and let it sit a while, it forms into a mushroom cloud kind of
thing. I'm still fascinated by that. OTOH, I got some miso paste for people
too lazy to even dissolve a package of dashi in some water. :)

https://www.amazon.com/photos/share/...HvxpLjCy9PiSAs

==

Well, D. has ordered some Dashi online and I bought Miso paste in a jar!
What should I do with that??

Is the Miso pate interchangeable with Dashi??

cole slaw and french fries
 

"Bruce" wrote in message ...

On Sat, 1 Dec 2018 19:59:24 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>Pig cooked in an imu is actually steamed. The pig is covered with banana
>and
>ti leaves, then burlap bags, then dirt. I think they might also put a
>plastic sheet on top of that and then cover it with more dirt. Anyway, the
>idea is that you don't want any moisture escaping while it's cooking. It
>has
>a smokey flavor but I don't think that comes from smoke. It comes from
>being
>steamed with the leaves.
>
>OTOH, most people can't cook a whole pig in an imu. They'll do it in an
>oven
>and they use pork butt. The pork butt that I've been getting has a whole
>lot
>of water in it so the pork being too dry is usually not a problem. Some
>people will get the pan drippings and add some shoyu and sugar and maybe a
>little liquid smoke and add it back to the pulled pork. Anyway, the truth
>is
>that if you get some kalua pork that's dry, it's because the cook didn't
>care about his food and people eating his food. That is not good.
>
>==
>
>Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
>know, but JIC:)

If Americans think their shoulder is their butt, I wonder what their
toilets look like.
=

You are just trying to stir up trubble now. I know you!!

cole slaw and french fries
 

"dsi1" wrote in message
...

On Saturday, December 1, 2018 at 2:37:58 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST), "
> > > > wrote:
> > >
> > > >On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > >>
> > > >> Every BBQ sandwich is boring and pulled pork is a disaster, it's
> > > >> over
> > > >> cooked pork that shreds into strings.
> > > >>
> > > >Actually, it's not overcooked unless the pit master or the home
> > > >barbecue
> > > >smoker
> > > >hasn't a clue what they are doing. Either that or they can't put
> > > >down
> > > >their
> > > >cell phone to do their job. Seasoned and slow smoked pork is a thing
> > > >of
> > > >beauty.
> > >
> > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > over cooked stringy pork out for the critters and begin again.
> >
> > We love pulled pork on this rock. Heck, the Hawaiians invented pulled
> > pork.
> >
> > https://www.youtube.com/watch?v=idw90KQF35I
> > ==
> >
> > I have never fancied that. It seems to me it must be very dry:(
>
> What it is is very greasy. Typically, you won't add any sauce to kalua
> pig.
> If there's a bottle handy, I'll add some chili pepper water.
>
> https://www.youtube.com/watch?v=3b9jkNg36XU
>
> ==
>
> You know what, we have always said, we would never fly on any long
> distances
> again, but this stuff is making us give it a 'little' bit of thought :)
>
> You are bad!!!
>
> Over the years, I have cooked many kinds of dishes, Italian is a
> favourite,
> but this has been a new trip. D. is loving it:))

The thing about Japanese food is that it's calming, relaxing, and refined.
I've been cooking mostly Chinese and Korean style food which, I suppose, is
somewhat spicer and does tend to wake you up. :)

==

lol well, spicy no! But the rest? Please bring it on:)))

Is Janice Morimoto, Korean? I love her food and I love to watch her:) She
is so funny:))

cole slaw and french fries
 

On Saturday, December 1, 2018 at 9:55:53 AM UTC-10, Dave Smith wrote:
> On 2018-12-01 2:30 PM, dsi1 wrote:
>
> > Pig cooked in an imu is actually steamed. The pig is covered with
> > banana and ti leaves, then burlap bags, then dirt. I think they might
> > also put a plastic sheet on top of that and then cover it with more
> > dirt. Anyway, the idea is that you don't want any moisture escaping
> > while it's cooking. It has a smokey flavor but I don't think that
> > comes from smoke. It comes from being steamed with the leaves.
> >
> > OTOH, most people can't cook a whole pig in an imu. They'll do it in
> > an oven and they use pork butt. The pork butt that I've been getting
> > has a whole lot of water in it so the pork being too dry is usually
> > not a problem. Some people will get the pan drippings and add some
> > shoyu and sugar and maybe a little liquid smoke and add it back to
> > the pulled pork. Anyway, the truth is that if you get some kalua pork
> > that's dry, it's because the cook didn't care about his food and
> > people eating his food. That is not good.
>
> I haven't been to a good pig roast in years. My brother used to be a
> heavy duty mechanic at a truck dealership that used to have one
> annually. They had an old heating oil tank that had been but in half
> diagonal to make two charcoal fired cookers. Each could easily handle a
> small pig, 100-125 lb. A flywheel and starter motor ran the spits.
>
> They started cooking at about midnight and were ready by about 9 pm. The
> carved them up and the meat was tender, juicy and delicious.

You need a lot of hardware and a lot of time to cook a whole pig. It's so large that you have to invite a lot of eaters. Forget about a turkey, the whole pig is the most festive food of all.

https://www.amazon.com/photos/share/...UfXZYmvsDsfZ2j

cole slaw and french fries
 

On Saturday, December 1, 2018 at 9:59:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:06:34 AM UTC-10, Fruitiest of Fruitcakes
> wrote:
> > On 1 Dec 2018, dsi1 wrote
> > (in >):
> >
> > > On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST),
> > > > > "
> > > > > > wrote:
> > > > >
> > > > > > On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > > > > >
> > > > > > > Every BBQ sandwich is boring and pulled pork is a disaster, it's
> > > > > > > over
> > > > > > > cooked pork that shreds into strings.
> > > > > > Actually, it's not overcooked unless the pit master or the home
> > > > > > barbecue
> > > > > > smoker
> > > > > > hasn't a clue what they are doing. Either that or they can't put
> > > > > > down
> > > > > > their
> > > > > > cell phone to do their job. Seasoned and slow smoked pork is a
> > > > > > thing of
> > > > > > beauty.
> > > > >
> > > > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > > > over cooked stringy pork out for the critters and begin again.
> > > >
> > > > We love pulled pork on this rock. Heck, the Hawaiians invented pulled
> > > > pork.
> > > >
> > > > https://www.youtube.com/watch?v=idw90KQF35I
> > > > ==
> > > >
> > > > I have never fancied that. It seems to me it must be very dry:(
> > >
> > > What it is is very greasy. Typically, you won't add any sauce to kalua
> > > pig.
> > > If there's a bottle handy, I'll add some chili pepper water.
> > >
> > > https://www.youtube.com/watch?v=3b9jkNg36XU
> >
> > I would have thought that the lowest meat would be greasy, whilst the top
> > meat would be dry; because not being turned in any way, all the liquid fat
> > would sink to the bottom.
> >
> > However, that would be great fat to use for frying other food.
> >
> > Deep fried pheasant is nice if the cooking fat is kept just below boiling.
> > Two hours per pheasant, but turn the bird over half way.
> >
> > I am wondering if I could try the same with duck, but it would take twice
> > as
> > long and might not even fit in my fryer.
>
> Pig cooked in an imu is actually steamed. The pig is covered with banana and
> ti leaves, then burlap bags, then dirt. I think they might also put a
> plastic sheet on top of that and then cover it with more dirt. Anyway, the
> idea is that you don't want any moisture escaping while it's cooking. It has
> a smokey flavor but I don't think that comes from smoke. It comes from being
> steamed with the leaves.
>
> OTOH, most people can't cook a whole pig in an imu. They'll do it in an oven
> and they use pork butt. The pork butt that I've been getting has a whole lot
> of water in it so the pork being too dry is usually not a problem. Some
> people will get the pan drippings and add some shoyu and sugar and maybe a
> little liquid smoke and add it back to the pulled pork. Anyway, the truth is
> that if you get some kalua pork that's dry, it's because the cook didn't
> care about his food and people eating his food. That is not good.
>
> ==
>
> Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
> know, but JIC:)
>
> MrD. Where is the fire? Is it under the pig or on top?

There is no fire during the cooking. A pit is dug and wood is placed into the pit. Some medium sized river rocks are placed on top of the wood and the pit is set aflame. When the rocks are heated up and the fire is out, some of the rocks are placed into the pig and some rocks are used to line the pit. Some banana leaves and ti leaves are placed on top of the rocks and the pig is laid on top the leaves. More leaves are placed on the pig and the whole thing is buried for about 12 hours. The pig is cooked by the residual heat in the rocks. It's a strange way to cook, I'll give you that.

cole slaw and french fries
 

On Saturday, December 1, 2018 at 10:15:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:37:58 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST), "
> > > > > wrote:
> > > >
> > > > >On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > > >>
> > > > >> Every BBQ sandwich is boring and pulled pork is a disaster, it's
> > > > >> over
> > > > >> cooked pork that shreds into strings.
> > > > >>
> > > > >Actually, it's not overcooked unless the pit master or the home
> > > > >barbecue
> > > > >smoker
> > > > >hasn't a clue what they are doing. Either that or they can't put
> > > > >down
> > > > >their
> > > > >cell phone to do their job. Seasoned and slow smoked pork is a thing
> > > > >of
> > > > >beauty.
> > > >
> > > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > > over cooked stringy pork out for the critters and begin again.
> > >
> > > We love pulled pork on this rock. Heck, the Hawaiians invented pulled
> > > pork.
> > >
> > > https://www.youtube.com/watch?v=idw90KQF35I
> > > ==
> > >
> > > I have never fancied that. It seems to me it must be very dry:(
> >
> > What it is is very greasy. Typically, you won't add any sauce to kalua
> > pig.
> > If there's a bottle handy, I'll add some chili pepper water.
> >
> > https://www.youtube.com/watch?v=3b9jkNg36XU
> >
> > ==
> >
> > You know what, we have always said, we would never fly on any long
> > distances
> > again, but this stuff is making us give it a 'little' bit of thought :)
> >
> > You are bad!!!
> >
> > Over the years, I have cooked many kinds of dishes, Italian is a
> > favourite,
> > but this has been a new trip. D. is loving it:))
>
> The thing about Japanese food is that it's calming, relaxing, and refined..
> I've been cooking mostly Chinese and Korean style food which, I suppose, is
> somewhat spicer and does tend to wake you up. :)
>
> ==
>
> lol well, spicy no! But the rest? Please bring it on:)))
>
> Is Janice Morimoto, Korean? I love her food and I love to watch her:) She
> is so funny:))

That's hard to say. She might be since she has a round face and not much in the way of cheekbones. My mother-in-law had cheek implants. My guess is that was a popular thing to do for rich Koreans back in the day. Mostly, when I knew her, the implants had sagged. Yikes!

cole slaw and french fries
 

On 12/1/2018 2:59 PM, Ophelia wrote:
>
>

> ==
>
> Just a comment to fruity.Â* US 'butt' is UK 'shoulder'.Â* I expect you do
> know, but JIC:)

Actually, it is a part of the shoulder. A shoulder splits to two parts,
the butt and the picnic. often called picnic shoulder and sometimes
cured to be a picnic ham.

cole slaw and french fries
 

On Saturday, December 1, 2018 at 10:15:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> >
> > My wife said that the pork chop was the most delectable she's ever tasted.
> > OTOH, she had been fasting for the last three days so that might have
> > heightened the experience just a teeny bit. Beating it with the backside
> > of
> > a cleaver did make it wonderfully tender. I don't think I'll ever cook a
> > chop again without doing that first.
> >
> > ==
> >
> > I found miso paste in the stores today but no dashi.
> >
> > I found a few nice things though.
> >
> > I took a pic of the end of an aisle:
> >
> > http://i65.tinypic.com/prha9.jpg
> >
> > Not everything but you can see the kind of things I can buy:)
> >
> > Ooh just found this so I can buy it online!!
> >
> > https://www.souschef.co.uk/products/...t-dashi-powder
> >
> > Ta daaaaaaaaaa:))
>
> Thanks for taking that picture. It's all of Asia squished into that one
> area. I could work with that stuff. :)
>
> The dashi is pretty much the stuff I get. It's a great convenience for the
> Japanese housewife and me too. When I was a kid, I was mesmerized by the
> shape the miso would take at the bottom of the bowl. If you pour the soup
> into a bowl and let it sit a while, it forms into a mushroom cloud kind of
> thing. I'm still fascinated by that. OTOH, I got some miso paste for people
> too lazy to even dissolve a package of dashi in some water. :)
>
> https://www.amazon.com/photos/share/...HvxpLjCy9PiSAs
>
> ==
>
> Well, D. has ordered some Dashi online and I bought Miso paste in a jar!
> What should I do with that??
>
> Is the Miso pate interchangeable with Dashi??

The dashi is the basic soup stock used in most Japanese cooking. You can try out the dashi all by itself. It's a really light broth. I suppose it might be a good thing to have if you're not feeling well. I'd add a little shoyu and maybe a little salt if you're going to eat the soup by itself.

If you're making miso soup, first you make the dashi and then you add the miso to the dashi. Add a little salt until it tastes right. I'd add a little diced tofu and green onion. OTOH, you might want to have your hubby taste the basic soup first before going further. Good luck!

cole slaw and french fries
 

On 2018-12-01 3:00 PM, dsi1 wrote:
> On Saturday, December 1, 2018 at 2:37:58 AM UTC-10, Ophelia wrote:
>>
>> Over the years, I have cooked many kinds of dishes, Italian is a
>> favourite, but this has been a new trip. D. is loving it:))
>
> The thing about Japanese food is that it's calming, relaxing, and
> refined. I've been cooking mostly Chinese and Korean style food
> which, I suppose, is somewhat spicer and does tend to wake you up.

I have found Japanese food to be terribly disappointing. I don't think
it is even a matter of my expectations being too high. It was just
plain disappointing. There is no Japanese community to speak of in this
area. For a long time there were only two Japanese restaurants in this
region. I tried them both, and both let me down. Especially
disappointing was the tempura. I had been led to believe it would be a
light, crispy batter, but it was always soggy and greasy.

The only good Japanese food I have had has been sushi and sashimi, but
most of it was not made by Japanese people.

cole slaw and french fries
 

"dsi1" wrote in message
...

On Saturday, December 1, 2018 at 10:15:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> >
> > My wife said that the pork chop was the most delectable she's ever
> > tasted.
> > OTOH, she had been fasting for the last three days so that might have
> > heightened the experience just a teeny bit. Beating it with the backside
> > of
> > a cleaver did make it wonderfully tender. I don't think I'll ever cook a
> > chop again without doing that first.
> >
> > ==
> >
> > I found miso paste in the stores today but no dashi.
> >
> > I found a few nice things though.
> >
> > I took a pic of the end of an aisle:
> >
> > http://i65.tinypic.com/prha9.jpg
> >
> > Not everything but you can see the kind of things I can buy:)
> >
> > Ooh just found this so I can buy it online!!
> >
> > https://www.souschef.co.uk/products/...t-dashi-powder
> >
> > Ta daaaaaaaaaa:))
>
> Thanks for taking that picture. It's all of Asia squished into that one
> area. I could work with that stuff. :)
>
> The dashi is pretty much the stuff I get. It's a great convenience for the
> Japanese housewife and me too. When I was a kid, I was mesmerized by the
> shape the miso would take at the bottom of the bowl. If you pour the soup
> into a bowl and let it sit a while, it forms into a mushroom cloud kind of
> thing. I'm still fascinated by that. OTOH, I got some miso paste for
> people
> too lazy to even dissolve a package of dashi in some water. :)
>
> https://www.amazon.com/photos/share/...HvxpLjCy9PiSAs
>
> ==
>
> Well, D. has ordered some Dashi online and I bought Miso paste in a jar!
> What should I do with that??
>
> Is the Miso pate interchangeable with Dashi??

The dashi is the basic soup stock used in most Japanese cooking. You can try
out the dashi all by itself. It's a really light broth. I suppose it might
be a good thing to have if you're not feeling well. I'd add a little shoyu
and maybe a little salt if you're going to eat the soup by itself.

If you're making miso soup, first you make the dashi and then you add the
miso to the dashi. Add a little salt until it tastes right. I'd add a little
diced tofu and green onion. OTOH, you might want to have your hubby taste
the basic soup first before going further. Good luck!
==
Will do that:) Thanks:))

i will let you know when the Dashi arrives:)

cole slaw and french fries
 

"l not -l" wrote in message ...


On 1-Dec-2018, "Ophelia" > wrote:

> "Bruce" wrote in message
> ...
>
> On Sat, 1 Dec 2018 19:59:24 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"dsi1" wrote in message
> ...
> >
> >Pig cooked in an imu is actually steamed. The pig is covered with banana
> >and
> >ti leaves, then burlap bags, then dirt. I think they might also put a
> >plastic sheet on top of that and then cover it with more dirt. Anyway,
> >the
> >idea is that you don't want any moisture escaping while it's cooking. It
> >has
> >a smokey flavor but I don't think that comes from smoke. It comes from
> >being
> >steamed with the leaves.
> >
> >OTOH, most people can't cook a whole pig in an imu. They'll do it in an
> >oven
> >and they use pork butt. The pork butt that I've been getting has a whole
> >lot
> >of water in it so the pork being too dry is usually not a problem. Some
> >people will get the pan drippings and add some shoyu and sugar and maybe
> >a
> >little liquid smoke and add it back to the pulled pork. Anyway, the truth
> >
> >is
> >that if you get some kalua pork that's dry, it's because the cook didn't
> >care about his food and people eating his food. That is not good.
> >
> >==
> >
> >Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
> >know, but JIC:)
>
> If Americans think their shoulder is their butt, I wonder what their
> toilets look like.
Once upon a time, on fire bases and landing zones in Vietnam, we used half
butts (buttises/barrels) as toilets. Partially filled with diesel fuel,
then set afire when sufficiently filled with excrement. Always a good idea
to stand upwind during the burning. The shoulder was not involved, except
by the poor soul whose job was "battalion sh*t burner".

===

We have 'water butts' etc. sigh, English can be strange language:)

cole slaw and french fries
 

"dsi1" wrote in message
...


> MrD. Where is the fire? Is it under the pig or on top?

There is no fire during the cooking. A pit is dug and wood is placed into
the pit. Some medium sized river rocks are placed on top of the wood and the
pit is set aflame. When the rocks are heated up and the fire is out, some of
the rocks are placed into the pig and some rocks are used to line the pit.
Some banana leaves and ti leaves are placed on top of the rocks and the pig
is laid on top the leaves. More leaves are placed on the pig and the whole
thing is buried for about 12 hours. The pig is cooked by the residual heat
in the rocks. It's a strange way to cook, I'll give you that.

==

Ahhh now I understand:))

Is this the same as the New Zealand method called a 'Hangi oven'?

Thank you:)) Heh I don't have that much land to do that, but I am enjoying
hearing about it:)

cole slaw and french fries
 

"dsi1" wrote in message
...

On Saturday, December 1, 2018 at 10:15:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:37:58 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 30, 2018 at 10:25:22 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 30, 2018 at 5:00:38 PM UTC-10, Sheldon wrote:
> > > > On Fri, 30 Nov 2018 18:44:33 -0800 (PST),
> > > > "
> > > > > wrote:
> > > >
> > > > >On Friday, November 30, 2018 at 7:07:48 PM UTC-6, Sheldon wrote:
> > > > >>
> > > > >> Every BBQ sandwich is boring and pulled pork is a disaster, it's
> > > > >> over
> > > > >> cooked pork that shreds into strings.
> > > > >>
> > > > >Actually, it's not overcooked unless the pit master or the home
> > > > >barbecue
> > > > >smoker
> > > > >hasn't a clue what they are doing. Either that or they can't put
> > > > >down
> > > > >their
> > > > >cell phone to do their job. Seasoned and slow smoked pork is a
> > > > >thing
> > > > >of
> > > > >beauty.
> > > >
> > > > I like my Q'd pork sliced, not strings... stringy pork is disgusting
> > > > no matter how sauced. If peeps had any self esteem they'd toss that
> > > > over cooked stringy pork out for the critters and begin again.
> > >
> > > We love pulled pork on this rock. Heck, the Hawaiians invented pulled
> > > pork.
> > >
> > > https://www.youtube.com/watch?v=idw90KQF35I
> > > ==
> > >
> > > I have never fancied that. It seems to me it must be very dry:(
> >
> > What it is is very greasy. Typically, you won't add any sauce to kalua
> > pig.
> > If there's a bottle handy, I'll add some chili pepper water.
> >
> > https://www.youtube.com/watch?v=3b9jkNg36XU
> >
> > ==
> >
> > You know what, we have always said, we would never fly on any long
> > distances
> > again, but this stuff is making us give it a 'little' bit of thought :)
> >
> > You are bad!!!
> >
> > Over the years, I have cooked many kinds of dishes, Italian is a
> > favourite,
> > but this has been a new trip. D. is loving it:))
>
> The thing about Japanese food is that it's calming, relaxing, and refined.
> I've been cooking mostly Chinese and Korean style food which, I suppose,
> is
> somewhat spicer and does tend to wake you up. :)
>
> ==
>
> lol well, spicy no! But the rest? Please bring it on:)))
>
> Is Janice Morimoto, Korean? I love her food and I love to watch her:) She
> is so funny:))

That's hard to say. She might be since she has a round face and not much in
the way of cheekbones. My mother-in-law had cheek implants. My guess is that
was a popular thing to do for rich Koreans back in the day. Mostly, when I
knew her, the implants had sagged. Yikes!

==

Awww Janice is really funny. Have you actually watched her?? You were
the one who put me onto her cooking you know:))))

She constantly does the Hawaiian 'aloha' thing with little finger and thumb
<g>

cole slaw and french fries
 

"Ed Pawlowski" wrote in message ...

On 12/1/2018 2:59 PM, Ophelia wrote:
>
>

> ==
>
> Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
> know, but JIC:)

Actually, it is a part of the shoulder. A shoulder splits to two parts,
the butt and the picnic. often called picnic shoulder and sometimes
cured to be a picnic ham.
==

Ahh! That is new too:)) Thank you:))

So, which bit is which? :)

cole slaw and french fries
 

On 12/1/2018 4:31 PM, Ophelia wrote:
>
>
> "Ed Pawlowski"Â* wrote in message ...
> On 12/1/2018 2:59 PM, Ophelia wrote:
>>
>>
>
>> ==
>>
>> Just a comment to fruity.Â* US 'butt' is UK 'shoulder'.Â* I expect you
>> do know, but JIC:)
>
> Actually, it is a part of the shoulder.Â* A shoulder splits to two parts,
> the butt and the picnic. often called picnic shoulder and sometimes
> cured to be a picnic ham.
> ==
>
> Ahh!Â* That is new too:))Â* Thank you:))
>
> So, which bit is which? :)
>
Upper portion

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

cole slaw and french fries
 

"Ed Pawlowski" wrote in message ...

On 12/1/2018 4:31 PM, Ophelia wrote:
>
>
> "Ed Pawlowski" wrote in message ...
> On 12/1/2018 2:59 PM, Ophelia wrote:
>>
>>
>
>> ==
>>
>> Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
>> know, but JIC:)
>
> Actually, it is a part of the shoulder. A shoulder splits to two parts,
> the butt and the picnic. often called picnic shoulder and sometimes cured
> to be a picnic ham.
> ==
>
> Ahh! That is new too:)) Thank you:))
>
> So, which bit is which? :)
>
Upper portion

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

==

Oh! Thank you:)) It still sounds odd to us though, because a 'butt' is ones
behind <g>

cole slaw and french fries
 

On 12/1/2018 12:57 PM, dsi1 wrote:

> On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:

>> https://www.souschef.co.uk/products/...t-dashi-powder

> The dashi is pretty much the stuff I get.

Dashi --for those who don't know-- is dried bonita fish flakes soaked in
water with Kombu, a type of dried seaweed. The resulting broth is used
in most everything Japanese (soups/dishes).

I started to buy some dashi makin's (dried seaweed, dried skip-jack tuna
(bonita) flakes), when the store's proprietor recommended "instant
dashi". This, in San Jose's "Japan Town".

Penzey's sells it. Another source, online, offers instant dashi with or
without MSG. I have found Knorr's Fish Bullion cubes to be quite
similar in flavor.

"Instant dashi" (which typically comes in foil packets) is a bit easier
to manage than "natural" dashi, which can turn out quite bitter, due to
too much Kombu use. It's usually more consistent. ;)

nb

cole slaw and french fries
 

On 12/1/2018 9:47 AM, Ed Pawlowski wrote:

> A dab of ketchup on a cracker with peanut butter is something I was
> surprised was good.

That IS pretty weird, but I may have you beat. Mayo and grape jelly
sammies!

It all happened when I was a wee tad, jes after Thanksgiving. If you
don't know, Ima cold turkey sandwich junky. Breast meat w/ cranberry
jelly, lettuce, on white bread, w/ S&P to taste. Well, we ran outta
turkey, but I carried on. Soon outta lettuce. Still......

When we ran outta cranberry jelly, I subbed blackberry. When we ran
outta BB, I subbed Grape Jelly. That's how I got to grape jelly and
mayo on white sammies. Ran outta everything else! I ate 'em fer yrs. ;)

nb

cole slaw and french fries
 

"notbob" wrote in message ...

On 12/1/2018 12:57 PM, dsi1 wrote:

> On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:

>> https://www.souschef.co.uk/products/...t-dashi-powder

> The dashi is pretty much the stuff I get.

Dashi --for those who don't know-- is dried bonita fish flakes soaked in
water with Kombu, a type of dried seaweed. The resulting broth is used
in most everything Japanese (soups/dishes).

I started to buy some dashi makin's (dried seaweed, dried skip-jack tuna
(bonita) flakes), when the store's proprietor recommended "instant
dashi". This, in San Jose's "Japan Town".

Penzey's sells it. Another source, online, offers instant dashi with or
without MSG. I have found Knorr's Fish Bullion cubes to be quite
similar in flavor.

"Instant dashi" (which typically comes in foil packets) is a bit easier
to manage than "natural" dashi, which can turn out quite bitter, due to
too much Kombu use. It's usually more consistent. ;)

nb

==

I think he might know all that, *I* am the one who is needing all this
advice, so please don't stop:)))

I am just loving all this new stuff and D. is enjoying it even more <g>

I did know what it was made of, but I don't fancy my chances here of finding
all
that:) Anyway I will be happy to get my wee packets and try those out:)

cole slaw and french fries
 

On 12/2/2018 7:20 AM, Ophelia wrote:

> I did know what it was made of, but I don't fancy my chances here of
> finding all
> that:)Â* Anyway I will be happy to get my wee packets and try those out:)

Yes. Plus, "instant" dashi is so much easier to find ....and cheaper,
too.

I can get the bonita flakes and kombu at my local health food store, but
it is prohibitively expensive. I'll settle fer "instant". ;)

nb

cole slaw and french fries
 

"notbob" wrote in message ...

On 12/2/2018 7:20 AM, Ophelia wrote:

> I did know what it was made of, but I don't fancy my chances here of
> finding all
> that:) Anyway I will be happy to get my wee packets and try those out:)

Yes. Plus, "instant" dashi is so much easier to find ....and cheaper,
too.

I can get the bonita flakes and kombu at my local health food store, but
it is prohibitively expensive. I'll settle fer "instant". ;)

nb

==

Sounds good to me:))

cole slaw and french fries
 

notbob wrote:

> On 12/1/2018 12:57 PM, dsi1 wrote:
>
> > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
>
> > > https://www.souschef.co.uk/products/...t-dashi-powder
>
> > The dashi is pretty much the stuff I get.
>
> Dashi --for those who don't know-- is dried bonita fish flakes soaked
> in water with Kombu, a type of dried seaweed. The resulting broth is
> used in most everything Japanese (soups/dishes).
>
> I started to buy some dashi makin's (dried seaweed, dried skip-jack
> tuna (bonita) flakes), when the store's proprietor recommended
> "instant dashi". This, in San Jose's "Japan Town".
>
> Penzey's sells it. Another source, online, offers instant dashi with
> or without MSG. I have found Knorr's Fish Bullion cubes to be quite
> similar in flavor.
>
> "Instant dashi" (which typically comes in foil packets) is a bit
> easier to manage than "natural" dashi, which can turn out quite
> bitter, due to too much Kombu use. It's usually more consistent. ;)
>
> nb

Yup and in Hawaii, it was made in an alternative version with
Cuttlefish. Just like there is an alternative verion that uses
mushroom. The classic is bonita.

cole slaw and french fries
 

On Sun, 02 Dec 2018 13:29:20 -0600, "cshenk" > wrote:

>notbob wrote:
>
>> On 12/1/2018 12:57 PM, dsi1 wrote:
>>
>> > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
>>
>> > > https://www.souschef.co.uk/products/...t-dashi-powder
>>
>> > The dashi is pretty much the stuff I get.
>>
>> Dashi --for those who don't know-- is dried bonita fish flakes soaked
>> in water with Kombu, a type of dried seaweed. The resulting broth is
>> used in most everything Japanese (soups/dishes).
>>
>> I started to buy some dashi makin's (dried seaweed, dried skip-jack
>> tuna (bonita) flakes), when the store's proprietor recommended
>> "instant dashi". This, in San Jose's "Japan Town".
>>
>> Penzey's sells it. Another source, online, offers instant dashi with
>> or without MSG. I have found Knorr's Fish Bullion cubes to be quite
>> similar in flavor.
>>
>> "Instant dashi" (which typically comes in foil packets) is a bit
>> easier to manage than "natural" dashi, which can turn out quite
>> bitter, due to too much Kombu use. It's usually more consistent. ;)
>>
>> nb
>
>Yup and in Hawaii, it was made in an alternative version with
>Cuttlefish. Just like there is an alternative verion that uses
>mushroom. The classic is bonita.

You probably mean bonito. La Isla Bonita is a song by Madonna.

cole slaw and french fries
 

notbob wrote:

> On 12/2/2018 7:20 AM, Ophelia wrote:
>
> > I did know what it was made of, but I don't fancy my chances here
> > of finding all that:)Â* Anyway I will be happy to get my wee
> > packets and try those out:)
>
> Yes. Plus, "instant" dashi is so much easier to find ....and
> cheaper, too.
>
> I can get the bonita flakes and kombu at my local health food store,
> but it is prohibitively expensive. I'll settle fer "instant". ;)
>
> nb

Yes, it is expensive. I made it for ages before I was able to find the
powder. Sometimes altenatives to Kombu were used (price driven), other
times the fish source (same reason and Niboshi works then).

cole slaw and french fries
 

On Saturday, December 1, 2018 at 8:03:50 PM UTC-10, Ophelia wrote:
> "Ed Pawlowski" wrote in message ...
>
> On 12/1/2018 4:31 PM, Ophelia wrote:
> >
> >
> > "Ed Pawlowski" wrote in message ....
> > On 12/1/2018 2:59 PM, Ophelia wrote:
> >>
> >>
> >
> >> ==
> >>
> >> Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
> >> know, but JIC:)
> >
> > Actually, it is a part of the shoulder. A shoulder splits to two parts,
> > the butt and the picnic. often called picnic shoulder and sometimes cured
> > to be a picnic ham.
> > ==
> >
> > Ahh! That is new too:)) Thank you:))
> >
> > So, which bit is which? :)
> >
> Upper portion
>
> https://en.wikipedia.org/wiki/Boston_butt
>
> ==
>
> Oh! Thank you:)) It still sounds odd to us though, because a 'butt' is ones
> behind <g>

A butt in the US is also a person's ass - and I'm not talking about a pack animal. That fact, always cracks up kids who are just learning about cuts of meat. Heck, I still think it's funny. What's funny for Americans is that the Brits think that "fanny" isn't referring to one's behind.

cole slaw and french fries
 

On Sun, 2 Dec 2018 11:54:06 -0800 (PST), dsi1 >
wrote:

>On Saturday, December 1, 2018 at 8:03:50 PM UTC-10, Ophelia wrote:
>> "Ed Pawlowski" wrote in message ...
>>
>> On 12/1/2018 4:31 PM, Ophelia wrote:
>> >
>> >
>> > "Ed Pawlowski" wrote in message ...
>> > On 12/1/2018 2:59 PM, Ophelia wrote:
>> >>
>> >>
>> >
>> >> ==
>> >>
>> >> Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
>> >> know, but JIC:)
>> >
>> > Actually, it is a part of the shoulder. A shoulder splits to two parts,
>> > the butt and the picnic. often called picnic shoulder and sometimes cured
>> > to be a picnic ham.
>> > ==
>> >
>> > Ahh! That is new too:)) Thank you:))
>> >
>> > So, which bit is which? :)
>> >
>> Upper portion
>>
>> https://en.wikipedia.org/wiki/Boston_butt
>>
>> ==
>>
>> Oh! Thank you:)) It still sounds odd to us though, because a 'butt' is ones
>> behind <g>
>
>A butt in the US is also a person's ass - and I'm not talking about a pack animal. That fact, always cracks up kids who are just learning about cuts of meat. Heck, I still think it's funny. What's funny for Americans is that the Brits think that "fanny" isn't referring to one's behind.

I thought fanny was how Americans said funny.

cole slaw and french fries
 

On Sunday, December 2, 2018 at 3:22:03 AM UTC-10, notbob wrote:
> On 12/1/2018 12:57 PM, dsi1 wrote:
>
> > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
>
> >> https://www.souschef.co.uk/products/...t-dashi-powder
>
> > The dashi is pretty much the stuff I get.
>
> Dashi --for those who don't know-- is dried bonita fish flakes soaked in
> water with Kombu, a type of dried seaweed. The resulting broth is used
> in most everything Japanese (soups/dishes).
>
> I started to buy some dashi makin's (dried seaweed, dried skip-jack tuna
> (bonita) flakes), when the store's proprietor recommended "instant
> dashi". This, in San Jose's "Japan Town".
>
> Penzey's sells it. Another source, online, offers instant dashi with or
> without MSG. I have found Knorr's Fish Bullion cubes to be quite
> similar in flavor.
>
> "Instant dashi" (which typically comes in foil packets) is a bit easier
> to manage than "natural" dashi, which can turn out quite bitter, due to
> too much Kombu use. It's usually more consistent. ;)
>
> nb

The last time I made dashi using katsuobushi and kombu was 50 years ago. I wasn't real impressed with the result so I don't have any problem with the instant stuff. Perhaps I'll try it one more time - in around 50 years.

cole slaw and french fries
 

"dsi1" wrote in message
...

On Saturday, December 1, 2018 at 8:03:50 PM UTC-10, Ophelia wrote:
> "Ed Pawlowski" wrote in message ...
>
> On 12/1/2018 4:31 PM, Ophelia wrote:
> >
> >
> > "Ed Pawlowski" wrote in message
> > ...
> > On 12/1/2018 2:59 PM, Ophelia wrote:
> >>
> >>
> >
> >> ==
> >>
> >> Just a comment to fruity. US 'butt' is UK 'shoulder'. I expect you do
> >> know, but JIC:)
> >
> > Actually, it is a part of the shoulder. A shoulder splits to two parts,
> > the butt and the picnic. often called picnic shoulder and sometimes
> > cured
> > to be a picnic ham.
> > ==
> >
> > Ahh! That is new too:)) Thank you:))
> >
> > So, which bit is which? :)
> >
> Upper portion
>
> https://en.wikipedia.org/wiki/Boston_butt
>
> ==
>
> Oh! Thank you:)) It still sounds odd to us though, because a 'butt' is
> ones
> behind <g>

A butt in the US is also a person's ass - and I'm not talking about a pack
animal. That fact, always cracks up kids who are just learning about cuts of
meat. Heck, I still think it's funny. What's funny for Americans is that the
Brits think that "fanny" isn't referring to one's behind.

==

*cough*

cole slaw and french fries
 

On Sunday, December 2, 2018 at 9:29:28 AM UTC-10, cshenk wrote:
> notbob wrote:
>
> > On 12/1/2018 12:57 PM, dsi1 wrote:
> >
> > > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> >
> > > > https://www.souschef.co.uk/products/...t-dashi-powder
> >
> > > The dashi is pretty much the stuff I get.
> >
> > Dashi --for those who don't know-- is dried bonita fish flakes soaked
> > in water with Kombu, a type of dried seaweed. The resulting broth is
> > used in most everything Japanese (soups/dishes).
> >
> > I started to buy some dashi makin's (dried seaweed, dried skip-jack
> > tuna (bonita) flakes), when the store's proprietor recommended
> > "instant dashi". This, in San Jose's "Japan Town".
> >
> > Penzey's sells it. Another source, online, offers instant dashi with
> > or without MSG. I have found Knorr's Fish Bullion cubes to be quite
> > similar in flavor.
> >
> > "Instant dashi" (which typically comes in foil packets) is a bit
> > easier to manage than "natural" dashi, which can turn out quite
> > bitter, due to too much Kombu use. It's usually more consistent. ;)
> >
> > nb
>
> Yup and in Hawaii, it was made in an alternative version with
> Cuttlefish. Just like there is an alternative verion that uses
> mushroom. The classic is bonita.

My mom used to make dashi with dried shrimp. It was not very good. When I was a kid, I'd eat the dried shrimp. That was a good snack.

http://shesimmers.com/img/galleries/...imp-ground.jpg

cole slaw and french fries
 

"dsi1" wrote in message
...

On Sunday, December 2, 2018 at 3:22:03 AM UTC-10, notbob wrote:
> On 12/1/2018 12:57 PM, dsi1 wrote:
>
> > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
>
> >> https://www.souschef.co.uk/products/...t-dashi-powder
>
> > The dashi is pretty much the stuff I get.
>
> Dashi --for those who don't know-- is dried bonita fish flakes soaked in
> water with Kombu, a type of dried seaweed. The resulting broth is used
> in most everything Japanese (soups/dishes).
>
> I started to buy some dashi makin's (dried seaweed, dried skip-jack tuna
> (bonita) flakes), when the store's proprietor recommended "instant
> dashi". This, in San Jose's "Japan Town".
>
> Penzey's sells it. Another source, online, offers instant dashi with or
> without MSG. I have found Knorr's Fish Bullion cubes to be quite
> similar in flavor.
>
> "Instant dashi" (which typically comes in foil packets) is a bit easier
> to manage than "natural" dashi, which can turn out quite bitter, due to
> too much Kombu use. It's usually more consistent. ;)
>
> nb

The last time I made dashi using katsuobushi and kombu was 50 years ago. I
wasn't real impressed with the result so I don't have any problem with the
instant stuff. Perhaps I'll try it one more time - in around 50 years.

=

My dashi is supposed to arrive tomorrow:)) I will be back to ask loads of
questions no doubt:)))))

cole slaw and french fries
 

On Sunday, December 2, 2018 at 10:03:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 2, 2018 at 3:22:03 AM UTC-10, notbob wrote:
> > On 12/1/2018 12:57 PM, dsi1 wrote:
> >
> > > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> >
> > >> https://www.souschef.co.uk/products/...t-dashi-powder
> >
> > > The dashi is pretty much the stuff I get.
> >
> > Dashi --for those who don't know-- is dried bonita fish flakes soaked in
> > water with Kombu, a type of dried seaweed. The resulting broth is used
> > in most everything Japanese (soups/dishes).
> >
> > I started to buy some dashi makin's (dried seaweed, dried skip-jack tuna
> > (bonita) flakes), when the store's proprietor recommended "instant
> > dashi". This, in San Jose's "Japan Town".
> >
> > Penzey's sells it. Another source, online, offers instant dashi with or
> > without MSG. I have found Knorr's Fish Bullion cubes to be quite
> > similar in flavor.
> >
> > "Instant dashi" (which typically comes in foil packets) is a bit easier
> > to manage than "natural" dashi, which can turn out quite bitter, due to
> > too much Kombu use. It's usually more consistent. ;)
> >
> > nb
>
> The last time I made dashi using katsuobushi and kombu was 50 years ago. I
> wasn't real impressed with the result so I don't have any problem with the
> instant stuff. Perhaps I'll try it one more time - in around 50 years.
>
> =
>
> My dashi is supposed to arrive tomorrow:)) I will be back to ask loads of
> questions no doubt:)))))

There's not much to it. Just dissolve in about 4 cups of water. If you're familiar with Japanese food, you'll recognize the flavor right off - it's an important flavor note in the cuisine.

You can add some shoyu, sugar, and salt, depending on what you're trying to get. You need some salt and/or shoyu to make it work. I used a pack of the stuff last night. It's supposed to be a free flowing powder but sometimes you get one that's hardened. That's the way it was last night. Not a problem, I just used it anyway and it was fine.