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Lo Mein recipe
On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote:
> On 1/29/2020 5:50 PM, Julie Bove wrote: > > > > "Terry Coombs" > wrote in message > > ... > >> I can't find one I like , anybody got one they'd care to share ? The > >> one I really want is the one they use at a Chinese takeout/eat-in > >> place I used to deliver for . Best damn lo mein I ever tasted , but > >> Papa-San won't share ... this is about the only oriental dish we like > >> that I haven't been able to make at home . > > > > I only ever tried it once. I didn't like it and neither did anyone > > else. It was pretty much just noodles and nothing else. I had the food > > catered for Angela's birthday party one year when the theme was a > > Siamese cat. I needed food for about 50 people. I didn't know what Lo > > Mein was but noticed it was cheap so I ordered a huge tray of it. Most > > people didn't touch it at all and the few who did. only took a few bites. > > > > I put the stuff in the freezer as I didn't want to waste it but wound > > up throwing it all out after I tasted it. It was pretty much flavorless.. > > Â* Properly spiced lo mein is delicious . When we visit Memphis we'll > often stop in at the place I worked for lunch . For around 5 bucks you > get a foam container about 10" square with half lo mein (choice of beef > , chicken , pork , or shrimp) and the other half fried rice . And an egg > roll - made on premises . Good eats ! > > -- > Snag > Yes , I'm old > and crochety - and armed . > Get outta my woods ! That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi |
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Lo Mein recipe
"Bruce" > wrote in message ... > On Wed, 29 Jan 2020 21:09:55 -0800, "Julie Bove" > > wrote: > >> >>"cshenk" > wrote in message ... >>> Julie Bove wrote: >>> >>>> >>>> > wrote in message >>>> ... >>>> > On Wed, 29 Jan 2020 03:03:47 -0800 (PST), Cindy Hamilton >>>> > wrote: >>>> > >>>> > > On Tuesday, January 28, 2020 at 5:00:18 PM UTC-5, >>>> > > wrote: >>>> > > > On Tuesday, January 28, 2020 at 3:48:47 PM UTC-6, Terry Coombs >>>> > > > wrote: >>>> > > > > >>>> >>>> On 1/28/2020 12:05 PM, songbird wrote: >>>> >>>> > >>>> >>>> > i think this recipe gives you the gist of it well >>>> >>>> > enough: >>>> >>>> > >>>> >>>> > https://pinchofyum.com/lo-mein >>>> >>>> > >>>> >>>> > >>>> >>>> > songbird >>>> > > > > >>>> >>>> That was Ed-Zachary what I needed ! I might have to get some >>>> >>>> more/better soy sauce ... Great Value all purpose might not make >>>> the > cut >>>> . For tonight I've got some (rather tough) ribeye >>>> sliced thinly and >>>> marinating in red wine/soy sauce/3 cloves >>>> crushed garlic and some > brown >>>> rice simmerin' on the stove . >>>> Add a little of this an' that and I'll >>>> have a nice batch of >>>> fried rice . **note to self - don't forget the >>>> spring rolls** >>>> because I ALWAYS forget the damn things . They go into >>>> the air >>>> fryer about 12-15 minutes before the fried rice is ready . >>>> > > > > >>>> > > > Let us know how it turns out. >>>> > > > >>>> > > > I gave up lo mein several years ago as after eating them, no >>>> > > > matter what restaurant I atr them there simply is not enough >>>> > > > water on this planet to quench my thirst. Rice noodles are my >>>> > > > favorite now and not a bit S A L T Y. >>>> > > >>>> > > Rice noodles can be quite salty, depending on how they're >>>> > > prepared. >>>> > > >>>> > > Cindy Hamilton >>>> > >>>> > Try soy noodles if you can find them. Amazon does have them I buy >>>> > them by the case. >>>> >>>> Soy is not good for you. >>> >>> Of course not! All the best fad sites on the internet say that! >> >>I don't know about that but if it's not fermented, it can affect the >>thyroid. > > All the good soy sauces are "naturally fermented". Many brands > (including Aloha) are not naturally fermented. I was referring to the soy noodles. |
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Lo Mein recipe
> wrote in message ... > On Wednesday, January 29, 2020 at 11:18:36 PM UTC-6, Julie Bove wrote: >> >> The restaurant I ordered it from was delivery/takeout only. I ordered >> food >> from them countless times and everything else I ordered was good. Just >> not >> that. I got enough to feed 50 people because we had about 50 people at >> the >> party. Everything else was eaten and if I had ordered a couple hundred >> more >> crab wontons, those would have been eaten too. I ordered the party >> package, >> additional teriyaki chicken sticks (not authentic I know but the kids >> loved >> them) and the Lo Main. I also put out cut up raw fruits and veggies and >> made >> some mac and cheese on the off chance that someone didn't like Asian >> good. >> That actually was only eaten by me. Heh. >> > *YAWN* > > Only in Bothel. We lived on Staten Island at the time. |
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Lo Mein recipe
On Wed, 29 Jan 2020 23:31:15 -0800, "Julie Bove"
> wrote: > >"Bruce" > wrote in message .. . >> On Wed, 29 Jan 2020 21:09:55 -0800, "Julie Bove" >> > wrote: >> >>> >>>"cshenk" > wrote in message ... >>>> Julie Bove wrote: >>>> >>>>> >>>>> > wrote in message >>>>> ... >>>>> > Try soy noodles if you can find them. Amazon does have them I buy >>>>> > them by the case. >>>>> >>>>> Soy is not good for you. >>>> >>>> Of course not! All the best fad sites on the internet say that! >>> >>>I don't know about that but if it's not fermented, it can affect the >>>thyroid. >> >> All the good soy sauces are "naturally fermented". Many brands >> (including Aloha) are not naturally fermented. > >I was referring to the soy noodles. Oh, yes of course. |
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Lo Mein recipe
On Wed, 29 Jan 2020 23:21:42 -0800 (PST), dsi1
> wrote: >On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >> On 1/29/2020 5:50 PM, Julie Bove wrote: >> > >> > "Terry Coombs" > wrote in message >> > ... >> >> I can't find one I like , anybody got one they'd care to share ? The >> >> one I really want is the one they use at a Chinese takeout/eat-in >> >> place I used to deliver for . Best damn lo mein I ever tasted , but >> >> Papa-San won't share ... this is about the only oriental dish we like >> >> that I haven't been able to make at home . >> > >> > I only ever tried it once. I didn't like it and neither did anyone >> > else. It was pretty much just noodles and nothing else. I had the food >> > catered for Angela's birthday party one year when the theme was a >> > Siamese cat. I needed food for about 50 people. I didn't know what Lo >> > Mein was but noticed it was cheap so I ordered a huge tray of it. Most >> > people didn't touch it at all and the few who did. only took a few bites. >> > >> > I put the stuff in the freezer as I didn't want to waste it but wound >> > up throwing it all out after I tasted it. It was pretty much flavorless. >> >> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >> often stop in at the place I worked for lunch . For around 5 bucks you >> get a foam container about 10" square with half lo mein (choice of beef >> , chicken , pork , or shrimp) and the other half fried rice . And an egg >> roll - made on premises . Good eats ! >> >> -- >> Snag >> Yes , I'm old >> and crochety - and armed . >> Get outta my woods ! > >That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! > >Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! > >https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi Looks great. |
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Lo Mein recipe
On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote:
> On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > > > wrote: > > > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > > >> > wrote: > > >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > > >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > > > > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > > >think that it is. Some people that never tasted Aloha said it was a > > >bad thing and other people who never tasted it believed them. If it > > >was a bad shoyu, I wouldn't use the stuff. > > > > Yes, you would. You'll eat anything, because you never know when the > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > > Fortunately though, we have a choice in the US and Australia. > > > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. > > > > Don't take it from me. Google is your oyster  > > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". Cindy Hamilton |
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Lo Mein recipe
On Wed, 29 Jan 2020 15:53:57 -0800, "Julie Bove"
> wrote: > > wrote in message .. . >> On Wed, 29 Jan 2020 03:03:47 -0800 (PST), Cindy Hamilton >> > wrote: >> >>>On Tuesday, January 28, 2020 at 5:00:18 PM UTC-5, >>>wrote: >>>> On Tuesday, January 28, 2020 at 3:48:47 PM UTC-6, Terry Coombs wrote: >>>> > >>>> > On 1/28/2020 12:05 PM, songbird wrote: >>>> > > >>>> > > i think this recipe gives you the gist of it well >>>> > > enough: >>>> > > >>>> > > https://pinchofyum.com/lo-mein >>>> > > >>>> > > >>>> > > songbird >>>> > >>>> > That was Ed-Zachary what I needed ! I might have to get some >>>> > more/better soy sauce ... Great Value all purpose might not make the >>>> > cut >>>> > . For tonight I've got some (rather tough) ribeye sliced thinly and >>>> > marinating in red wine/soy sauce/3 cloves crushed garlic and some >>>> > brown >>>> > rice simmerin' on the stove . Add a little of this an' that and I'll >>>> > have a nice batch of fried rice . **note to self - don't forget the >>>> > spring rolls** because I ALWAYS forget the damn things . They go into >>>> > the air fryer about 12-15 minutes before the fried rice is ready . >>>> > >>>> Let us know how it turns out. >>>> >>>> I gave up lo mein several years ago as after eating them, no matter what >>>> restaurant I atr them there simply is not enough water on this planet to >>>> quench my thirst. Rice noodles are my favorite now and not a bit S A L >>>> T Y. >>> >>>Rice noodles can be quite salty, depending on how they're prepared. >>> >>>Cindy Hamilton >> >> Try soy noodles if you can find them. Amazon does have them I buy them >> by the case. > >Soy is not good for you. LOL, that is so fully because the Asian race has been eating soy for thousands of years. Chances are it has been more like tens of thousands of years. -- ____/~~~sine qua non~~~\____ |
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Lo Mein recipe
On Wed, 29 Jan 2020 21:09:55 -0800, "Julie Bove"
> wrote: > >"cshenk" > wrote in message ... >> Julie Bove wrote: >> >>> >>> > wrote in message >>> ... >>> > On Wed, 29 Jan 2020 03:03:47 -0800 (PST), Cindy Hamilton >>> > wrote: >>> > >>> > > On Tuesday, January 28, 2020 at 5:00:18 PM UTC-5, >>> > > wrote: >>> > > > On Tuesday, January 28, 2020 at 3:48:47 PM UTC-6, Terry Coombs >>> > > > wrote: >>> > > > > >>> >>>> On 1/28/2020 12:05 PM, songbird wrote: >>> >>>> > >>> >>>> > i think this recipe gives you the gist of it well >>> >>>> > enough: >>> >>>> > >>> >>>> > https://pinchofyum.com/lo-mein >>> >>>> > >>> >>>> > >>> >>>> > songbird >>> > > > > >>> >>>> That was Ed-Zachary what I needed ! I might have to get some >>> >>>> more/better soy sauce ... Great Value all purpose might not make >>> the > cut >>>> . For tonight I've got some (rather tough) ribeye >>> sliced thinly and >>>> marinating in red wine/soy sauce/3 cloves >>> crushed garlic and some > brown >>>> rice simmerin' on the stove . >>> Add a little of this an' that and I'll >>>> have a nice batch of >>> fried rice . **note to self - don't forget the >>>> spring rolls** >>> because I ALWAYS forget the damn things . They go into >>>> the air >>> fryer about 12-15 minutes before the fried rice is ready . >>> > > > > >>> > > > Let us know how it turns out. >>> > > > >>> > > > I gave up lo mein several years ago as after eating them, no >>> > > > matter what restaurant I atr them there simply is not enough >>> > > > water on this planet to quench my thirst. Rice noodles are my >>> > > > favorite now and not a bit S A L T Y. >>> > > >>> > > Rice noodles can be quite salty, depending on how they're >>> > > prepared. >>> > > >>> > > Cindy Hamilton >>> > >>> > Try soy noodles if you can find them. Amazon does have them I buy >>> > them by the case. >>> >>> Soy is not good for you. >> >> Of course not! All the best fad sites on the internet say that! > >I don't know about that but if it's not fermented, it can affect the >thyroid. Yeah and wheat contains chemicals that are bad for you. Wheat is a plant species that is not supposed to be eaten. I dont hear of a lot of thyroid problems coming out of china or Japan. -- ____/~~~sine qua non~~~\____ |
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Lo Mein recipe
On Thursday, January 30, 2020 at 9:27:46 AM UTC-5, wrote:
> > Yeah and wheat contains chemicals that are bad for you. Wheat is a > plant species that is not supposed to be eaten. Bah. There's no such thing as "supposed to be eaten". Less than 10% of the U.S. population is demonstrably celiac, allergic to wheat, or sensitive to gluten. The other 90% of us are perfectly happy and health eating gluten. Cindy Hamilton |
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Lo Mein recipe
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Lo Mein recipe
On Thu, 30 Jan 2020 11:24:06 -0500, Gary > wrote:
wrote: >> Yeah and wheat contains chemicals that are bad for you. Wheat is a >> plant species that is not supposed to be eaten. I dont hear of a lot >> of thyroid problems coming out of china or Japan. > >Settle down, dude. Eat what you like within reason and don't >deny yourself the occasional luxuries. Even YOU will still die >at an average age. How do you know that? Can't he die young or live really long? |
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Lo Mein recipe
On Thu, 30 Jan 2020 08:25:06 -0600,
wrote: >On Wed, 29 Jan 2020 15:53:57 -0800, "Julie Bove" > wrote: > >> > wrote in message . .. >>> On Wed, 29 Jan 2020 03:03:47 -0800 (PST), Cindy Hamilton >>> > wrote: >>> >>>>On Tuesday, January 28, 2020 at 5:00:18 PM UTC-5, >>>>wrote: >>>>> On Tuesday, January 28, 2020 at 3:48:47 PM UTC-6, Terry Coombs wrote: >>>>> > >>>>> > On 1/28/2020 12:05 PM, songbird wrote: >>>>> > > >>>>> > > i think this recipe gives you the gist of it well >>>>> > > enough: >>>>> > > >>>>> > > https://pinchofyum.com/lo-mein >>>>> > > >>>>> > > >>>>> > > songbird >>>>> > >>>>> > That was Ed-Zachary what I needed ! I might have to get some >>>>> > more/better soy sauce ... Great Value all purpose might not make the >>>>> > cut >>>>> > . For tonight I've got some (rather tough) ribeye sliced thinly and >>>>> > marinating in red wine/soy sauce/3 cloves crushed garlic and some >>>>> > brown >>>>> > rice simmerin' on the stove . Add a little of this an' that and I'll >>>>> > have a nice batch of fried rice . **note to self - don't forget the >>>>> > spring rolls** because I ALWAYS forget the damn things . They go into >>>>> > the air fryer about 12-15 minutes before the fried rice is ready . >>>>> > >>>>> Let us know how it turns out. >>>>> >>>>> I gave up lo mein several years ago as after eating them, no matter what >>>>> restaurant I atr them there simply is not enough water on this planet to >>>>> quench my thirst. Rice noodles are my favorite now and not a bit S A L >>>>> T Y. >>>> >>>>Rice noodles can be quite salty, depending on how they're prepared. >>>> >>>>Cindy Hamilton >>> >>> Try soy noodles if you can find them. Amazon does have them I buy them >>> by the case. >> >>Soy is not good for you. > >LOL, that is so fully because the Asian race has been eating soy for >thousands of years. Chances are it has been more like tens of >thousands of years. I knew it... soy gives you squinty eyes - - LOL I've eaten at thousands of Chinese restaurants in the US and world-wide... every one without exception prepares the same named dish differently. I must say that by far the best were in NYC. I've ordered Lo Mein often, when ordered for two or as a main course it typically arrives in a rather large covered toureen. The worst Chinese food I encountered was in South Dakota... served by obese blond boys wearing bib overalls and baseball caps... they looked like hillybillys who just finished a day's labor on a John Deere. Actually if on the menu I'd order Yatka Mein/Yaka Mein a soup version of Lo Mein. https://search.aol.com/aol/image;_yl...t=loki-keyword |
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Lo Mein recipe
On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: > > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > > > > wrote: > > > > > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > > > >> > wrote: > > > >> > > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > > > >> > > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. > > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > > > > > > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > > > >think that it is. Some people that never tasted Aloha said it was a > > > >bad thing and other people who never tasted it believed them. If it > > > >was a bad shoyu, I wouldn't use the stuff. > > > > > > Yes, you would. You'll eat anything, because you never know when the > > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > > > Fortunately though, we have a choice in the US and Australia. > > > > > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. > > > > > > Don't take it from me. Google is your oyster > > > > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. > > I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". > > Cindy Hamilton This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think yoose folks are being silly. https://www.amazon.com/photos/shared...9T_qBKl3J92A4o |
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Lo Mein recipe
> wrote:
> On Wed, 29 Jan 2020 21:09:55 -0800, "Julie Bove" > > wrote: > >> >> "cshenk" > wrote in message >> ... >>> Julie Bove wrote: >>> >>>> >>>> > wrote in message >>>> ... >>>>> On Wed, 29 Jan 2020 03:03:47 -0800 (PST), Cindy Hamilton >>>>> > wrote: >>>>> >>>>>> On Tuesday, January 28, 2020 at 5:00:18 PM UTC-5, >>>>>> wrote: >>>>>>> On Tuesday, January 28, 2020 at 3:48:47 PM UTC-6, Terry Coombs >>>>>>> wrote: >>>>>>>> >>>>>>>> On 1/28/2020 12:05 PM, songbird wrote: >>>>>>>>> >>>>>>>>> i think this recipe gives you the gist of it well >>>>>>>>> enough: >>>>>>>>> >>>>>>>>> https://pinchofyum.com/lo-mein >>>>>>>>> >>>>>>>>> >>>>>>>>> songbird >>>>>>>> >>>>>>>> That was Ed-Zachary what I needed ! I might have to get some >>>>>>>> more/better soy sauce ... Great Value all purpose might not make >>>> the > cut >>>> . For tonight I've got some (rather tough) ribeye >>>> sliced thinly and >>>> marinating in red wine/soy sauce/3 cloves >>>> crushed garlic and some > brown >>>> rice simmerin' on the stove . >>>> Add a little of this an' that and I'll >>>> have a nice batch of >>>> fried rice . **note to self - don't forget the >>>> spring rolls** >>>> because I ALWAYS forget the damn things . They go into >>>> the air >>>> fryer about 12-15 minutes before the fried rice is ready . >>>>>>>> >>>>>>> Let us know how it turns out. >>>>>>> >>>>>>> I gave up lo mein several years ago as after eating them, no >>>>>>> matter what restaurant I atr them there simply is not enough >>>>>>> water on this planet to quench my thirst. Rice noodles are my >>>>>>> favorite now and not a bit S A L T Y. >>>>>> >>>>>> Rice noodles can be quite salty, depending on how they're >>>>>> prepared. >>>>>> >>>>>> Cindy Hamilton >>>>> >>>>> Try soy noodles if you can find them. Amazon does have them I buy >>>>> them by the case. >>>> >>>> Soy is not good for you. >>> >>> Of course not! All the best fad sites on the internet say that! >> >> I don't know about that but if it's not fermented, it can affect the >> thyroid. > > Yeah and wheat contains chemicals that are bad for you. Wheat is a > plant species that is not supposed to be eaten. I dont hear of a lot > of thyroid problems coming out of china or Japan. > Good to know we have an epidemiology expert here. |
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Lo Mein recipe
On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: >> > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: >> > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 >> > > > wrote: >> > > >> > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: >> > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 >> > > >> > wrote: >> > > >> >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. >> > > >> >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. >> > > >> It's a chemical concoction and contains sodium benzoate. Avoid. >> > > > >> > > >What makes a hydrolyzed soy sauce bad? Nothing except that people >> > > >think that it is. Some people that never tasted Aloha said it was a >> > > >bad thing and other people who never tasted it believed them. If it >> > > >was a bad shoyu, I wouldn't use the stuff. >> > > >> > > Yes, you would. You'll eat anything, because you never know when the >> > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. >> > > Fortunately though, we have a choice in the US and Australia. >> > > >> > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. >> > > >> > > Don't take it from me. Google is your oyster >> > >> > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. >> >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". >> >> Cindy Hamilton > >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think yoose folks are being silly. Both Lee Kum Lee and Silver Swan are hydrolysed. |
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Lo Mein recipe
On Thursday, January 30, 2020 at 8:20:25 AM UTC-10, Bruce wrote:
> On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1 > > wrote: > > >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: > >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: > >> > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > >> > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > >> > > > wrote: > >> > > > >> > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > >> > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > >> > > >> > wrote: > >> > > >> > >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > >> > > >> > >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. > >> > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > >> > > > > >> > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > >> > > >think that it is. Some people that never tasted Aloha said it was a > >> > > >bad thing and other people who never tasted it believed them. If it > >> > > >was a bad shoyu, I wouldn't use the stuff. > >> > > > >> > > Yes, you would. You'll eat anything, because you never know when the > >> > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > >> > > Fortunately though, we have a choice in the US and Australia. > >> > > > >> > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. > >> > > > >> > > Don't take it from me. Google is your oyster > >> > > >> > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. > >> > >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". > >> > >> Cindy Hamilton > > > >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great.. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think yoose folks are being silly. > > Both Lee Kum Lee and Silver Swan are hydrolysed. And they taste great! OTOH, you might be wrong in your assessment - not that it matters a whit. https://www.amazon.com/Lee-Kum-Kee-M.../dp/B0001EJ4CK |
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Lo Mein recipe
On Thu, 30 Jan 2020 10:31:22 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 8:20:25 AM UTC-10, Bruce wrote: >> On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1 >> > wrote: >> >> >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: >> >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: >> >> > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: >> >> > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 >> >> > > > wrote: >> >> > > >> >> > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: >> >> > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 >> >> > > >> > wrote: >> >> > > >> >> >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. >> >> > > >> >> >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. >> >> > > >> It's a chemical concoction and contains sodium benzoate. Avoid. >> >> > > > >> >> > > >What makes a hydrolyzed soy sauce bad? Nothing except that people >> >> > > >think that it is. Some people that never tasted Aloha said it was a >> >> > > >bad thing and other people who never tasted it believed them. If it >> >> > > >was a bad shoyu, I wouldn't use the stuff. >> >> > > >> >> > > Yes, you would. You'll eat anything, because you never know when the >> >> > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. >> >> > > Fortunately though, we have a choice in the US and Australia. >> >> > > >> >> > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. >> >> > > >> >> > > Don't take it from me. Google is your oyster >> >> > >> >> > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. >> >> >> >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". >> >> >> >> Cindy Hamilton >> > >> >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think yoose folks are being silly. >> >> Both Lee Kum Lee and Silver Swan are hydrolysed. > >And they taste great! OTOH, you might be wrong in your assessment - not that it matters a whit. >https://www.amazon.com/Lee-Kum-Kee-M.../dp/B0001EJ4CK Stating that the other person's opinion doesn't matter a whit is a strangely hostile way to discuss something. But anyway, I see what you mean: "It is brewed according to the traditional and natural method which gives a rich soy flavor and aroma that will delicately enhance the taste of any dish. " Could it be that none of these are legally defined and protected terms? Because look at the ingredients: "Soy sauce (water, salt, soybeans, wheat flour), caramel colors, monosodium glutamate and disodium 5-inosinate and disodium 5-guanylate as flavor enhancers, sugar, xanthan gum, natural and artificial mushroom flavor (natural flavoring, artificial flavoring, salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor enhancers" https://usa.lkk.com/en/products/mush...dark-soy-sauce That's terrible. You won't find a worse soy sauce. |
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Lo Mein recipe
On Thursday, January 30, 2020 at 8:57:11 AM UTC-10, Bruce wrote:
> On Thu, 30 Jan 2020 10:31:22 -0800 (PST), dsi1 > > wrote: > > >On Thursday, January 30, 2020 at 8:20:25 AM UTC-10, Bruce wrote: > >> On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1 > >> > wrote: > >> > >> >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: > >> >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: > >> >> > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > >> >> > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > >> >> > > > wrote: > >> >> > > > >> >> > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > >> >> > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > >> >> > > >> > wrote: > >> >> > > >> > >> >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > >> >> > > >> > >> >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. > >> >> > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > >> >> > > > > >> >> > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > >> >> > > >think that it is. Some people that never tasted Aloha said it was a > >> >> > > >bad thing and other people who never tasted it believed them. If it > >> >> > > >was a bad shoyu, I wouldn't use the stuff. > >> >> > > > >> >> > > Yes, you would. You'll eat anything, because you never know when the > >> >> > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > >> >> > > Fortunately though, we have a choice in the US and Australia. > >> >> > > > >> >> > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. > >> >> > > > >> >> > > Don't take it from me. Google is your oyster > >> >> > > >> >> > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. > >> >> > >> >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". > >> >> > >> >> Cindy Hamilton > >> > > >> >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think > yoose folks are being silly. > >> > >> Both Lee Kum Lee and Silver Swan are hydrolysed. > > > >And they taste great! OTOH, you might be wrong in your assessment - not that it matters a whit. > > >https://www.amazon.com/Lee-Kum-Kee-M.../dp/B0001EJ4CK > > Stating that the other person's opinion doesn't matter a whit is a > strangely hostile way to discuss something. But anyway, I see what you > mean: > > "It is brewed according to the traditional and natural method which > gives a rich soy flavor and aroma that will delicately enhance the > taste of any dish. " > > Could it be that none of these are legally defined and protected > terms? Because look at the ingredients: > "Soy sauce (water, salt, soybeans, wheat flour), caramel colors, > monosodium glutamate and disodium 5-inosinate and disodium > 5-guanylate as flavor enhancers, sugar, xanthan gum, natural and > artificial mushroom flavor (natural flavoring, artificial flavoring, > salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor > enhancers" > https://usa.lkk.com/en/products/mush...dark-soy-sauce > > That's terrible. You won't find a worse soy sauce. It really doesn't mean a whit. Of course, I'm talking about myself and not in an absolute sense. It seems to mean a lot to people that were not raised on soy sauce. For them, it is of upmost importance. Why is that? If soy sauce meant anything to you, you'd be able to give your opinion on the taste. As it goes, soy sauce is some kind of abstract notion to you. Take it from me, the Hawaiians and the Filipinos know about soy sauce. I can tell if a soy sauce has value to me within seconds of tasting it. There's no need for me to read what's in the sauce. Either I'll like the taste or I won't. I use that sauce for its ability to change the color of foods and for it's dark earthy taste. Nothing else matters. I totally understand where you're coming from. For some reason, you're not able to experience real life and instead have to read about it. My condolences. |
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Lo Mein recipe
On Thursday, January 30, 2020 at 2:20:47 PM UTC-5, dsi1 wrote:
> On Thursday, January 30, 2020 at 8:57:11 AM UTC-10, Bruce wrote: > > On Thu, 30 Jan 2020 10:31:22 -0800 (PST), dsi1 > > > wrote: > > > > >On Thursday, January 30, 2020 at 8:20:25 AM UTC-10, Bruce wrote: > > >> On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1 > > >> > wrote: > > >> > > >> >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: > > >> >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: > > >> >> > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > > >> >> > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > > >> >> > > > wrote: > > >> >> > > > > >> >> > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > > >> >> > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > > >> >> > > >> > wrote: > > >> >> > > >> > > >> >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > > >> >> > > >> > > >> >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. > > >> >> > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > > >> >> > > > > > >> >> > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > > >> >> > > >think that it is. Some people that never tasted Aloha said it was a > > >> >> > > >bad thing and other people who never tasted it believed them.. If it > > >> >> > > >was a bad shoyu, I wouldn't use the stuff. > > >> >> > > > > >> >> > > Yes, you would. You'll eat anything, because you never know when the > > >> >> > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > > >> >> > > Fortunately though, we have a choice in the US and Australia. > > >> >> > > > > >> >> > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. > > >> >> > > > > >> >> > > Don't take it from me. Google is your oyster > > >> >> > > > >> >> > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. > > >> >> > > >> >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". > > >> >> > > >> >> Cindy Hamilton > > >> > > > >> >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think > > yoose folks are being silly. > > >> > > >> Both Lee Kum Lee and Silver Swan are hydrolysed. > > > > > >And they taste great! OTOH, you might be wrong in your assessment - not that it matters a whit. > > > > >https://www.amazon.com/Lee-Kum-Kee-M.../dp/B0001EJ4CK > > > > Stating that the other person's opinion doesn't matter a whit is a > > strangely hostile way to discuss something. But anyway, I see what you > > mean: > > > > "It is brewed according to the traditional and natural method which > > gives a rich soy flavor and aroma that will delicately enhance the > > taste of any dish. " > > > > Could it be that none of these are legally defined and protected > > terms? Because look at the ingredients: > > "Soy sauce (water, salt, soybeans, wheat flour), caramel colors, > > monosodium glutamate and disodium 5-inosinate and disodium > > 5-guanylate as flavor enhancers, sugar, xanthan gum, natural and > > artificial mushroom flavor (natural flavoring, artificial flavoring, > > salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor > > enhancers" > > https://usa.lkk.com/en/products/mush...dark-soy-sauce > > > > That's terrible. You won't find a worse soy sauce. > > It really doesn't mean a whit. Of course, I'm talking about myself and not in an absolute sense. It seems to mean a lot to people that were not raised on soy sauce. For them, it is of upmost importance. Why is that? > > If soy sauce meant anything to you, you'd be able to give your opinion on the taste. As it goes, soy sauce is some kind of abstract notion to you. Take it from me, the Hawaiians and the Filipinos know about soy sauce. > > I can tell if a soy sauce has value to me within seconds of tasting it. There's no need for me to read what's in the sauce. Either I'll like the taste or I won't. I use that sauce for its ability to change the color of foods and for it's dark earthy taste. Nothing else matters. > > I totally understand where you're coming from. For some reason, you're not able to experience real life and instead have to read about it. My condolences. I grew up on La Choy soy sauce. I've tasted both hydrolyzed and brewed soy sauce: several brands of each. I know that I don't need to buy hydrolyzed soy sauce because I don't like its taste. I know I like mayonnaise and not Miracle Whip. I know I like butter and not margarine. I know cheap bacon isn't worth buying. I can use this knowledge to save myself the bother and expense of buying something and then throwing it out because I don't like the way it tastes. Cindy Hamilton |
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Lo Mein recipe
On Thu, 30 Jan 2020 11:20:43 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 8:57:11 AM UTC-10, Bruce wrote: >> Stating that the other person's opinion doesn't matter a whit is a >> strangely hostile way to discuss something. But anyway, I see what you >> mean: >> >> "It is brewed according to the traditional and natural method which >> gives a rich soy flavor and aroma that will delicately enhance the >> taste of any dish. " >> >> Could it be that none of these are legally defined and protected >> terms? Because look at the ingredients: >> "Soy sauce (water, salt, soybeans, wheat flour), caramel colors, >> monosodium glutamate and disodium 5-inosinate and disodium >> 5-guanylate as flavor enhancers, sugar, xanthan gum, natural and >> artificial mushroom flavor (natural flavoring, artificial flavoring, >> salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor >> enhancers" >> https://usa.lkk.com/en/products/mush...dark-soy-sauce >> >> That's terrible. You won't find a worse soy sauce. > >It really doesn't mean a whit. Of course, I'm talking about myself and not in an absolute sense. It seems to mean a lot to people that were not raised on soy sauce. For them, it is of upmost importance. Why is that? > >If soy sauce meant anything to you, you'd be able to give your opinion on the taste. As it goes, soy sauce is some kind of abstract notion to you. Take it from me, the Hawaiians and the Filipinos know about soy sauce. > >I can tell if a soy sauce has value to me within seconds of tasting it. There's no need for me to read what's in the sauce. Either I'll like the taste or I won't. I use that sauce for its ability to change the color of foods and for it's dark earthy taste. Nothing else matters. > >I totally understand where you're coming from. For some reason, you're not able to experience real life and instead have to read about it. My condolences. You're used to bad soy sauce with the odd carcinogen -probably since childhood- so you love it. It's strange. I'd have thought the Japanese influence would have led you to better brands. Anyway, enjoy! |
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Lo Mein recipe
On 1/30/2020 1:21 AM, dsi1 wrote:
> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >> On 1/29/2020 5:50 PM, Julie Bove wrote: >>> "Terry Coombs" > wrote in message >>> ... >>>> I can't find one I like , anybody got one they'd care to share ? The >>>> one I really want is the one they use at a Chinese takeout/eat-in >>>> place I used to deliver for . Best damn lo mein I ever tasted , but >>>> Papa-San won't share ... this is about the only oriental dish we like >>>> that I haven't been able to make at home . >>> I only ever tried it once. I didn't like it and neither did anyone >>> else. It was pretty much just noodles and nothing else. I had the food >>> catered for Angela's birthday party one year when the theme was a >>> Siamese cat. I needed food for about 50 people. I didn't know what Lo >>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most >>> people didn't touch it at all and the few who did. only took a few bites. >>> >>> I put the stuff in the freezer as I didn't want to waste it but wound >>> up throwing it all out after I tasted it. It was pretty much flavorless. >> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >> often stop in at the place I worked for lunch . For around 5 bucks you >> get a foam container about 10" square with half lo mein (choice of beef >> , chicken , pork , or shrimp) and the other half fried rice . And an egg >> roll - made on premises . Good eats ! >> >> -- >> Snag >> Yes , I'm old >> and crochety - and armed . >> Get outta my woods ! > That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! > > Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! > > https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi Â* We had shrimp scampi over linguine ... and my timing was perfect , it was ready just as she came home from work . I use lots of garlic and chopped onions too . I had mentioned to my wife I'd do something with the shrimp , she told me after dinner that she had hoped for scampi ... I told her "I know" . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
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Lo Mein recipe
On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote:
> On 1/30/2020 1:21 AM, dsi1 wrote: > > On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: > >> On 1/29/2020 5:50 PM, Julie Bove wrote: > >>> "Terry Coombs" > wrote in message > >>> ... > >>>> I can't find one I like , anybody got one they'd care to share ? The > >>>> one I really want is the one they use at a Chinese takeout/eat-in > >>>> place I used to deliver for . Best damn lo mein I ever tasted , but > >>>> Papa-San won't share ... this is about the only oriental dish we like > >>>> that I haven't been able to make at home . > >>> I only ever tried it once. I didn't like it and neither did anyone > >>> else. It was pretty much just noodles and nothing else. I had the food > >>> catered for Angela's birthday party one year when the theme was a > >>> Siamese cat. I needed food for about 50 people. I didn't know what Lo > >>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most > >>> people didn't touch it at all and the few who did. only took a few bites. > >>> > >>> I put the stuff in the freezer as I didn't want to waste it but wound > >>> up throwing it all out after I tasted it. It was pretty much flavorless. > >> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll > >> often stop in at the place I worked for lunch . For around 5 bucks you > >> get a foam container about 10" square with half lo mein (choice of beef > >> , chicken , pork , or shrimp) and the other half fried rice . And an egg > >> roll - made on premises . Good eats ! > >> > >> -- > >> Snag > >> Yes , I'm old > >> and crochety - and armed . > >> Get outta my woods ! > > That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! > > > > Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! > > > > https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi > > Â* We had shrimp scampi over linguine ... and my timing was perfect , it > was ready just as she came home from work . I use lots of garlic and > chopped onions too . I had mentioned to my wife I'd do something with > the shrimp , she told me after dinner that she had hoped for scampi ... > I told her "I know" . > > -- > Snag > Yes , I'm old > and crochety - and armed . > Get outta my woods ! After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. |
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Lo Mein recipe
On Thu, 30 Jan 2020 11:53:52 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 9:34:53 AM UTC-10, Bruce wrote: >> On Thu, 30 Jan 2020 11:20:43 -0800 (PST), dsi1 >> > wrote: >> >> >On Thursday, January 30, 2020 at 8:57:11 AM UTC-10, Bruce wrote: >> >> >> Stating that the other person's opinion doesn't matter a whit is a >> >> strangely hostile way to discuss something. But anyway, I see what you >> >> mean: >> >> >> >> "It is brewed according to the traditional and natural method which >> >> gives a rich soy flavor and aroma that will delicately enhance the >> >> taste of any dish. " >> >> >> >> Could it be that none of these are legally defined and protected >> >> terms? Because look at the ingredients: >> >> "Soy sauce (water, salt, soybeans, wheat flour), caramel colors, >> >> monosodium glutamate and disodium 5-inosinate and disodium >> >> 5-guanylate as flavor enhancers, sugar, xanthan gum, natural and >> >> artificial mushroom flavor (natural flavoring, artificial flavoring, >> >> salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor >> >> enhancers" >> >> https://usa.lkk.com/en/products/mush...dark-soy-sauce >> >> >> >> That's terrible. You won't find a worse soy sauce. >> > >> >It really doesn't mean a whit. Of course, I'm talking about myself and not in an absolute sense. It seems to mean a lot to people that were not raised on soy sauce. For them, it is of upmost importance. Why is that? >> > >> >If soy sauce meant anything to you, you'd be able to give your opinion on the taste. As it goes, soy sauce is some kind of abstract notion to you. Take it from me, the Hawaiians and the Filipinos know about soy sauce. >> > >> >I can tell if a soy sauce has value to me within seconds of tasting it. There's no need for me to read what's in the sauce. Either I'll like the taste or I won't. I use that sauce for its ability to change the color of foods and for it's dark earthy taste. Nothing else matters. >> > >> >I totally understand where you're coming from. For some reason, you're not able to experience real life and instead have to read about it. My condolences. >> >> You're used to bad soy sauce with the odd carcinogen -probably since >> childhood- so you love it. It's strange. I'd have thought the Japanese >> influence would have led you to better brands. Anyway, enjoy! > >What carcinogen is that? Salt? Now you're just trolling. About hydrolysed soy sauce: "Additionally, this process produces some undesirable compounds that are not present in naturally fermented soy sauce, including some carcinogens." And: "In Japan, soy sauce that is brewed in a purely chemical process is not considered soy sauce and cannot be labeled as such." https://www.healthline.com/nutrition...ce-bad-for-you >There are better brands and I do use them. I even have Kikkoman, >but it's not my go to shoyu though. For people on the mainland and >fureniers, I recommend Lee Kum Kee Premium Light Soy Sauce. It's a >good general purpose sauce with a deep rich taste. It works great in >Chinese dishes. > >https://www.amazon.com/Lee-Kum-Kee-P.../dp/B001FB6BA6 "Water, Salt, Soybean, Sugar, Wheat Flour, Sodium Benzoate Added as a Preservative Disodium 5-Inosinate & Disodium 5-Guanylate as Flavor Enhancers." About sodium benzoate: "A large concern over the use of sodium benzoate is its ability to convert to benzene, a known carcinogen." https://www.healthline.com/nutrition...nzoate#dangers But research is ongoing. All in all, I'd just buy a decent product. |
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Lo Mein recipe
"dsi1" wrote in message
... On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: > On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: > > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > > > > wrote: > > > > > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > > > >> > wrote: > > > >> > > > >> >I got some Korean made soy sauce from the Korean mart. I got the > > > >> >middle price sauce of a certain brand. I've never tasted Korean > > > >> >soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > > > >> > > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally > > > >> brewed. > > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > > > > > > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > > > >think that it is. Some people that never tasted Aloha said it was a > > > >bad thing and other people who never tasted it believed them. If it > > > >was a bad shoyu, I wouldn't use the stuff. > > > > > > Yes, you would. You'll eat anything, because you never know when the > > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > > > Fortunately though, we have a choice in the US and Australia. > > > > > > >My guess is that soy sauce is an unimportant condiment in your life. > > > >We're experts on soy sauce. I see no reason to put my faith on > > > >clueless amateurs. > > > > > > Don't take it from me. Google is your oyster > > > > In other words, you don't know why Aloha shoyu is "bad." It's probably a > > good idea to ignore people that don't know enough about a table > > condiment to render an informed decision. > > I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted > "bad". > > Cindy Hamilton This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think yoose folks are being silly. https://www.amazon.com/photos/shared...9T_qBKl3J92A4o === The meat looks really good. What is it? |
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Lo Mein recipe
On Thursday, January 30, 2020 at 10:43:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: > > On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: > > > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: > > > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 > > > > > wrote: > > > > > > > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: > > > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 > > > > >> > wrote: > > > > >> > > > > >> >I got some Korean made soy sauce from the Korean mart. I got the > > > > >> >middle price sauce of a certain brand. I've never tasted Korean > > > > >> >soy sauce. It tasted great i.e., it tasted like Aloha shoyu. > > > > >> > > > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally > > > > >> brewed. > > > > >> It's a chemical concoction and contains sodium benzoate. Avoid. > > > > > > > > > >What makes a hydrolyzed soy sauce bad? Nothing except that people > > > > >think that it is. Some people that never tasted Aloha said it was a > > > > >bad thing and other people who never tasted it believed them. If it > > > > >was a bad shoyu, I wouldn't use the stuff. > > > > > > > > Yes, you would. You'll eat anything, because you never know when the > > > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. > > > > Fortunately though, we have a choice in the US and Australia. > > > > > > > > >My guess is that soy sauce is an unimportant condiment in your life. > > > > >We're experts on soy sauce. I see no reason to put my faith on > > > > >clueless amateurs. > > > > > > > > Don't take it from me. Google is your oyster > > > > > > In other words, you don't know why Aloha shoyu is "bad." It's probably a > > > good idea to ignore people that don't know enough about a table > > > condiment to render an informed decision. > > > > I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted > > "bad". > > > > Cindy Hamilton > > This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark > soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If > I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed > sauce. I don't really care if it is or not - the sauce works great in > certain applications. I think yoose folks are being silly. > > https://www.amazon.com/photos/shared...9T_qBKl3J92A4o > > === > > The meat looks really good. What is it? It's pork adobo which is an important dish in Filipino cuisine. It's pork seasoned with soy sauce, garlic, bay leaves, black pepper, and vinegar. It's a fairly intense dish. Ideally, it should be made with pork belly but pork shoulder will also work. |
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Lo Mein recipe
Bruce wrote:
> On Thu, 30 Jan 2020 11:53:52 -0800 (PST), dsi1 > > wrote: > >> On Thursday, January 30, 2020 at 9:34:53 AM UTC-10, Bruce wrote: >>> On Thu, 30 Jan 2020 11:20:43 -0800 (PST), dsi1 >>> > wrote: >>> >>>> On Thursday, January 30, 2020 at 8:57:11 AM UTC-10, Bruce wrote: >>> >>>>> Stating that the other person's opinion doesn't matter a whit is a >>>>> strangely hostile way to discuss something. But anyway, I see what you >>>>> mean: >>>>> >>>>> "It is brewed according to the traditional and natural method which >>>>> gives a rich soy flavor and aroma that will delicately enhance the >>>>> taste of any dish. " >>>>> >>>>> Could it be that none of these are legally defined and protected >>>>> terms? Because look at the ingredients: >>>>> "Soy sauce (water, salt, soybeans, wheat flour), caramel colors, >>>>> monosodium glutamate and disodium 5€„¢-inosinate and disodium >>>>> 5€„¢-guanylate as flavor enhancers, sugar, xanthan gum, natural and >>>>> artificial mushroom flavor (natural flavoring, artificial flavoring, >>>>> salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor >>>>> enhancers" >>>>> https://usa.lkk.com/en/products/mush...dark-soy-sauce >>>>> >>>>> That's terrible. You won't find a worse soy sauce. >>>> >>>> It really doesn't mean a whit. Of course, I'm talking about myself and not in an absolute sense. It seems to mean a lot to people that were not raised on soy sauce. For them, it is of upmost importance. Why is that? >>>> >>>> If soy sauce meant anything to you, you'd be able to give your opinion on the taste. As it goes, soy sauce is some kind of abstract notion to you. Take it from me, the Hawaiians and the Filipinos know about soy sauce. >>>> >>>> I can tell if a soy sauce has value to me within seconds of tasting it. There's no need for me to read what's in the sauce. Either I'll like the taste or I won't. I use that sauce for its ability to change the color of foods and for it's dark earthy taste. Nothing else matters. >>>> >>>> I totally understand where you're coming from. For some reason, you're not able to experience real life and instead have to read about it. My condolences. >>> >>> You're used to bad soy sauce with the odd carcinogen -probably since >>> childhood- so you love it. It's strange. I'd have thought the Japanese >>> influence would have led you to better brands. Anyway, enjoy! >> >> What carcinogen is that? Salt? Now you're just trolling. > > About hydrolysed soy sauce: > "Additionally, this process produces some undesirable compounds that > are not present in naturally fermented soy sauce, including some > carcinogens." > > And: > "In Japan, soy sauce that is brewed in a purely chemical process is > not considered soy sauce and cannot be labeled as such." > https://www.healthline.com/nutrition...ce-bad-for-you > >> There are better brands and I do use them. I even have Kikkoman, >> but it's not my go to shoyu though. For people on the mainland and >> fureniers, I recommend Lee Kum Kee Premium Light Soy Sauce. It's a >> good general purpose sauce with a deep rich taste. It works great in >> Chinese dishes. >> >> https://www.amazon.com/Lee-Kum-Kee-P.../dp/B001FB6BA6 > > "Water, Salt, Soybean, Sugar, Wheat Flour, Sodium Benzoate Added as a > Preservative Disodium 5-Inosinate & Disodium 5-Guanylate as Flavor > Enhancers." > > About sodium benzoate: > "A large concern over the use of sodium benzoate is its ability to > convert to benzene, a known carcinogen." > https://www.healthline.com/nutrition...nzoate#dangers > > But research is ongoing. > > All in all, I'd just buy a decent product. > Stupid americans. Shit Druce, why you try to help inferior dummies? |
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Lo Mein recipe
On 1/30/2020 1:59 PM, dsi1 wrote:
> On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: >> On 1/30/2020 1:21 AM, dsi1 wrote: >>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >>>> On 1/29/2020 5:50 PM, Julie Bove wrote: >>>>> "Terry Coombs" > wrote in message >>>>> ... >>>>>> I can't find one I like , anybody got one they'd care to share ? The >>>>>> one I really want is the one they use at a Chinese takeout/eat-in >>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but >>>>>> Papa-San won't share ... this is about the only oriental dish we like >>>>>> that I haven't been able to make at home . >>>>> I only ever tried it once. I didn't like it and neither did anyone >>>>> else. It was pretty much just noodles and nothing else. I had the food >>>>> catered for Angela's birthday party one year when the theme was a >>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo >>>>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most >>>>> people didn't touch it at all and the few who did. only took a few bites. >>>>> >>>>> I put the stuff in the freezer as I didn't want to waste it but wound >>>>> up throwing it all out after I tasted it. It was pretty much flavorless. >>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >>>> often stop in at the place I worked for lunch . For around 5 bucks you >>>> get a foam container about 10" square with half lo mein (choice of beef >>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg >>>> roll - made on premises . Good eats ! >>>> >>>> -- >>>> Snag >>>> Yes , I'm old >>>> and crochety - and armed . >>>> Get outta my woods ! >>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! >>> >>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! >>> >>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi >> Â* We had shrimp scampi over linguine ... and my timing was perfect , it >> was ready just as she came home from work . I use lots of garlic and >> chopped onions too . I had mentioned to my wife I'd do something with >> the shrimp , she told me after dinner that she had hoped for scampi ... >> I told her "I know" . >> >> -- >> Snag >> Yes , I'm old >> and crochety - and armed . >> Get outta my woods ! > After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. Â* It's not that , it's because I know that it's her favorite shrimp dish . My other shrimp dishes are nothing all that great , but I make reallyÂ* good scampi . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
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Lo Mein recipe
On Thursday, January 30, 2020 at 12:36:15 PM UTC-10, Terry Coombs wrote:
> On 1/30/2020 1:59 PM, dsi1 wrote: > > On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: > >> On 1/30/2020 1:21 AM, dsi1 wrote: > >>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: > >>>> On 1/29/2020 5:50 PM, Julie Bove wrote: > >>>>> "Terry Coombs" > wrote in message > >>>>> ... > >>>>>> I can't find one I like , anybody got one they'd care to share ? The > >>>>>> one I really want is the one they use at a Chinese takeout/eat-in > >>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but > >>>>>> Papa-San won't share ... this is about the only oriental dish we like > >>>>>> that I haven't been able to make at home . > >>>>> I only ever tried it once. I didn't like it and neither did anyone > >>>>> else. It was pretty much just noodles and nothing else. I had the food > >>>>> catered for Angela's birthday party one year when the theme was a > >>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo > >>>>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most > >>>>> people didn't touch it at all and the few who did. only took a few bites. > >>>>> > >>>>> I put the stuff in the freezer as I didn't want to waste it but wound > >>>>> up throwing it all out after I tasted it. It was pretty much flavorless. > >>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll > >>>> often stop in at the place I worked for lunch . For around 5 bucks you > >>>> get a foam container about 10" square with half lo mein (choice of beef > >>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg > >>>> roll - made on premises . Good eats ! > >>>> > >>>> -- > >>>> Snag > >>>> Yes , I'm old > >>>> and crochety - and armed . > >>>> Get outta my woods ! > >>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! > >>> > >>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! > >>> > >>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi > >> Â* We had shrimp scampi over linguine ... and my timing was perfect , it > >> was ready just as she came home from work . I use lots of garlic and > >> chopped onions too . I had mentioned to my wife I'd do something with > >> the shrimp , she told me after dinner that she had hoped for scampi .... > >> I told her "I know" . > >> > >> -- > >> Snag > >> Yes , I'm old > >> and crochety - and armed . > >> Get outta my woods ! > > After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. > > Â* It's not that , it's because I know that it's her favorite shrimp > dish . My other shrimp dishes are nothing all that great , but I make > reallyÂ* good scampi . > > -- > Snag > Yes , I'm old > and crochety - and armed . > Get outta my woods ! Thanks for the clarification. Oddly enough, this rock is famous for shrimp scampi. How did that happen? I don't know. The scampi as prepared here tends to have a lot of garlic, is cooked at high temperature, and has the shell still on. I don't know how it's made on the mainland. https://www.amazon.com/photos/shared...cQZDGVG8mOWD03 |
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Lo Mein recipe
On Thu, 30 Jan 2020 15:30:45 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 12:36:15 PM UTC-10, Terry Coombs wrote: >> On 1/30/2020 1:59 PM, dsi1 wrote: >> > On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: >> >> On 1/30/2020 1:21 AM, dsi1 wrote: >> >>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >> >>>> On 1/29/2020 5:50 PM, Julie Bove wrote: >> >>>>> "Terry Coombs" > wrote in message >> >>>>> ... >> >>>>>> I can't find one I like , anybody got one they'd care to share ? The >> >>>>>> one I really want is the one they use at a Chinese takeout/eat-in >> >>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but >> >>>>>> Papa-San won't share ... this is about the only oriental dish we like >> >>>>>> that I haven't been able to make at home . >> >>>>> I only ever tried it once. I didn't like it and neither did anyone >> >>>>> else. It was pretty much just noodles and nothing else. I had the food >> >>>>> catered for Angela's birthday party one year when the theme was a >> >>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo >> >>>>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most >> >>>>> people didn't touch it at all and the few who did. only took a few bites. >> >>>>> >> >>>>> I put the stuff in the freezer as I didn't want to waste it but wound >> >>>>> up throwing it all out after I tasted it. It was pretty much flavorless. >> >>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >> >>>> often stop in at the place I worked for lunch . For around 5 bucks you >> >>>> get a foam container about 10" square with half lo mein (choice of beef >> >>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg >> >>>> roll - made on premises . Good eats ! >> >>>> >> >>>> -- >> >>>> Snag >> >>>> Yes , I'm old >> >>>> and crochety - and armed . >> >>>> Get outta my woods ! >> >>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a good dash of MSG! >> >>> >> >>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! >> >>> >> >>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi >> >> Â* We had shrimp scampi over linguine ... and my timing was perfect , it >> >> was ready just as she came home from work . I use lots of garlic and >> >> chopped onions too . I had mentioned to my wife I'd do something with >> >> the shrimp , she told me after dinner that she had hoped for scampi ... >> >> I told her "I know" . >> >> >> >> -- >> >> Snag >> >> Yes , I'm old >> >> and crochety - and armed . >> >> Get outta my woods ! >> > After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. >> >> Â* It's not that , it's because I know that it's her favorite shrimp >> dish . My other shrimp dishes are nothing all that great , but I make >> reallyÂ* good scampi . >> >> -- >> Snag >> Yes , I'm old >> and crochety - and armed . >> Get outta my woods ! > >Thanks for the clarification. Oddly enough, this rock is famous for shrimp scampi. How did that happen? I don't know. The scampi as prepared here tends to have a lot of garlic, is cooked at high temperature, and has the shell still on. I don't know how it's made on the mainland. > >https://www.amazon.com/photos/shared...cQZDGVG8mOWD03 Shrimp scampi, another American *******isation of a European food name. Shrimp are one kind of animal, scampi are another kind. Next you'll be asking for more au jus with your shrimp scampi. |
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Lo Mein recipe
On 1/30/2020 7:17 PM, Bruce wrote:
> Shrimp scampi, another American *******isation of a European food > name. Shrimp are one kind of animal, scampi are another kind. Prawns fit in there somewhere, too. |
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Lo Mein recipe
On Thu, 30 Jan 2020 19:39:45 -0500, S Viemeister
> wrote: >On 1/30/2020 7:17 PM, Bruce wrote: > >> Shrimp scampi, another American *******isation of a European food >> name. Shrimp are one kind of animal, scampi are another kind. > >Prawns fit in there somewhere, too. Yes. I think English and Australians distinguish shrimp (small) and prawns (big). And Americans call both shrimp? Is that so? |
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Lo Mein recipe
On Thursday, January 30, 2020 at 2:17:34 PM UTC-10, Bruce wrote:
> On Thu, 30 Jan 2020 15:30:45 -0800 (PST), dsi1 > > wrote: > > >On Thursday, January 30, 2020 at 12:36:15 PM UTC-10, Terry Coombs wrote: > >> On 1/30/2020 1:59 PM, dsi1 wrote: > >> > On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: > >> >> On 1/30/2020 1:21 AM, dsi1 wrote: > >> >>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: > >> >>>> On 1/29/2020 5:50 PM, Julie Bove wrote: > >> >>>>> "Terry Coombs" > wrote in message > >> >>>>> ... > >> >>>>>> I can't find one I like , anybody got one they'd care to share ? The > >> >>>>>> one I really want is the one they use at a Chinese takeout/eat-in > >> >>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but > >> >>>>>> Papa-San won't share ... this is about the only oriental dish we like > >> >>>>>> that I haven't been able to make at home . > >> >>>>> I only ever tried it once. I didn't like it and neither did anyone > >> >>>>> else. It was pretty much just noodles and nothing else. I had the food > >> >>>>> catered for Angela's birthday party one year when the theme was a > >> >>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo > >> >>>>> Mein was but noticed it was cheap so I ordered a huge tray of it.. Most > >> >>>>> people didn't touch it at all and the few who did. only took a few bites. > >> >>>>> > >> >>>>> I put the stuff in the freezer as I didn't want to waste it but wound > >> >>>>> up throwing it all out after I tasted it. It was pretty much flavorless. > >> >>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll > >> >>>> often stop in at the place I worked for lunch . For around 5 bucks you > >> >>>> get a foam container about 10" square with half lo mein (choice of beef > >> >>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg > >> >>>> roll - made on premises . Good eats ! > >> >>>> > >> >>>> -- > >> >>>> Snag > >> >>>> Yes , I'm old > >> >>>> and crochety - and armed . > >> >>>> Get outta my woods ! > >> >>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a > good dash of MSG! > >> >>> > >> >>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! > >> >>> > >> >>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi > >> >> Â* We had shrimp scampi over linguine ... and my timing was perfect , it > >> >> was ready just as she came home from work . I use lots of garlic and > >> >> chopped onions too . I had mentioned to my wife I'd do something with > >> >> the shrimp , she told me after dinner that she had hoped for scampi ... > >> >> I told her "I know" . > >> >> > >> >> -- > >> >> Snag > >> >> Yes , I'm old > >> >> and crochety - and armed . > >> >> Get outta my woods ! > >> > After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. > >> > >> Â* It's not that , it's because I know that it's her favorite shrimp > >> dish . My other shrimp dishes are nothing all that great , but I make > >> reallyÂ* good scampi . > >> > >> -- > >> Snag > >> Yes , I'm old > >> and crochety - and armed . > >> Get outta my woods ! > > > >Thanks for the clarification. Oddly enough, this rock is famous for shrimp scampi. How did that happen? I don't know. The scampi as prepared here tends to have a lot of garlic, is cooked at high temperature, and has the shell still on. I don't know how it's made on the mainland. > > > >https://www.amazon.com/photos/shared...cQZDGVG8mOWD03 > > Shrimp scampi, another American *******isation of a European food > name. Shrimp are one kind of animal, scampi are another kind. Next > you'll be asking for more au jus with your shrimp scampi. The way I make it is nothing like euro-scampi, or mainland scampi. It's Hawaiian Shrimp Scampi. It's actually how a Chinese cook would do it. There's no *******isation going on at all. |
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Lo Mein recipe
Bruce wrote:
> On Thu, 30 Jan 2020 15:30:45 -0800 (PST), dsi1 > > wrote: > >> On Thursday, January 30, 2020 at 12:36:15 PM UTC-10, Terry Coombs wrote: >>> On 1/30/2020 1:59 PM, dsi1 wrote: >>>> On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: >>>>> On 1/30/2020 1:21 AM, dsi1 wrote: >>>>>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >>>>>>> On 1/29/2020 5:50 PM, Julie Bove wrote: >>>>>>>> "Terry Coombs" > wrote in message >>>>>>>> ... >>>>>>>>> I can't find one I like , anybody got one they'd care to share ? The >>>>>>>>> one I really want is the one they use at a Chinese takeout/eat-in >>>>>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but >>>>>>>>> Papa-San won't share ... this is about the only oriental dish we like >>>>>>>>> that I haven't been able to make at home . >>>>>>>> I only ever tried it once. I didn't like it and neither did anyone >>>>>>>> else. It was pretty much just noodles and nothing else. I had the food >>>>>>>> catered for Angela's birthday party one year when the theme was a >>>>>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo >>>>>>>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most >>>>>>>> people didn't touch it at all and the few who did. only took a few bites. >>>>>>>> >>>>>>>> I put the stuff in the freezer as I didn't want to waste it but wound >>>>>>>> up throwing it all out after I tasted it. It was pretty much flavorless. >>>>>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >>>>>>> often stop in at the place I worked for lunch . For around 5 bucks you >>>>>>> get a foam container about 10" square with half lo mein (choice of beef >>>>>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg >>>>>>> roll - made on premises . Good eats ! >>>>>>> >>>>>>> -- >>>>>>> Snag >>>>>>> Yes , I'm old >>>>>>> and crochety - and armed . >>>>>>> Get outta my woods ! >>>>>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a > good dash of MSG! >>>>>> >>>>>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! >>>>>> >>>>>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi >>>>> Â* We had shrimp scampi over linguine ... and my timing was perfect , it >>>>> was ready just as she came home from work . I use lots of garlic and >>>>> chopped onions too . I had mentioned to my wife I'd do something with >>>>> the shrimp , she told me after dinner that she had hoped for scampi ... >>>>> I told her "I know" . >>>>> >>>>> -- >>>>> Snag >>>>> Yes , I'm old >>>>> and crochety - and armed . >>>>> Get outta my woods ! >>>> After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. >>> >>> Â* It's not that , it's because I know that it's her favorite shrimp >>> dish . My other shrimp dishes are nothing all that great , but I make >>> reallyÂ* good scampi . >>> >>> -- >>> Snag >>> Yes , I'm old >>> and crochety - and armed . >>> Get outta my woods ! >> >> Thanks for the clarification. Oddly enough, this rock is famous for shrimp scampi. How did that happen? I don't know. The scampi as prepared here tends to have a lot of garlic, is cooked at high temperature, and has the shell still on. I don't know how it's made on the mainland. >> >> https://www.amazon.com/photos/shared...cQZDGVG8mOWD03 > > Shrimp scampi, another American *******isation of a European food > name. Shrimp are one kind of animal, scampi are another kind. Next > you'll be asking for more au jus with your shrimp scampi. > ****ing americans have ruined your life! |
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Lo Mein recipe
On Thu, 30 Jan 2020 17:19:10 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 2:17:34 PM UTC-10, Bruce wrote: >> On Thu, 30 Jan 2020 15:30:45 -0800 (PST), dsi1 >> > wrote: >> >> >On Thursday, January 30, 2020 at 12:36:15 PM UTC-10, Terry Coombs wrote: >> >> On 1/30/2020 1:59 PM, dsi1 wrote: >> >> > On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: >> >> >> On 1/30/2020 1:21 AM, dsi1 wrote: >> >> >>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >> >> >>>> On 1/29/2020 5:50 PM, Julie Bove wrote: >> >> >>>>> "Terry Coombs" > wrote in message >> >> >>>>> ... >> >> >>>>>> I can't find one I like , anybody got one they'd care to share ? The >> >> >>>>>> one I really want is the one they use at a Chinese takeout/eat-in >> >> >>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but >> >> >>>>>> Papa-San won't share ... this is about the only oriental dish we like >> >> >>>>>> that I haven't been able to make at home . >> >> >>>>> I only ever tried it once. I didn't like it and neither did anyone >> >> >>>>> else. It was pretty much just noodles and nothing else. I had the food >> >> >>>>> catered for Angela's birthday party one year when the theme was a >> >> >>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo >> >> >>>>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most >> >> >>>>> people didn't touch it at all and the few who did. only took a few bites. >> >> >>>>> >> >> >>>>> I put the stuff in the freezer as I didn't want to waste it but wound >> >> >>>>> up throwing it all out after I tasted it. It was pretty much flavorless. >> >> >>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >> >> >>>> often stop in at the place I worked for lunch . For around 5 bucks you >> >> >>>> get a foam container about 10" square with half lo mein (choice of beef >> >> >>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg >> >> >>>> roll - made on premises . Good eats ! >> >> >>>> >> >> >>>> -- >> >> >>>> Snag >> >> >>>> Yes , I'm old >> >> >>>> and crochety - and armed . >> >> >>>> Get outta my woods ! >> >> >>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add a >> good dash of MSG! >> >> >>> >> >> >>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! >> >> >>> >> >> >>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi >> >> >> Â* We had shrimp scampi over linguine ... and my timing was perfect , it >> >> >> was ready just as she came home from work . I use lots of garlic and >> >> >> chopped onions too . I had mentioned to my wife I'd do something with >> >> >> the shrimp , she told me after dinner that she had hoped for scampi ... >> >> >> I told her "I know" . >> >> >> >> >> >> -- >> >> >> Snag >> >> >> Yes , I'm old >> >> >> and crochety - and armed . >> >> >> Get outta my woods ! >> >> > After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. >> >> >> >> Â* It's not that , it's because I know that it's her favorite shrimp >> >> dish . My other shrimp dishes are nothing all that great , but I make >> >> reallyÂ* good scampi . >> >> >> >> -- >> >> Snag >> >> Yes , I'm old >> >> and crochety - and armed . >> >> Get outta my woods ! >> > >> >Thanks for the clarification. Oddly enough, this rock is famous for shrimp scampi. How did that happen? I don't know. The scampi as prepared here tends to have a lot of garlic, is cooked at high temperature, and has the shell still on. I don't know how it's made on the mainland. >> > >> >https://www.amazon.com/photos/shared...cQZDGVG8mOWD03 >> >> Shrimp scampi, another American *******isation of a European food >> name. Shrimp are one kind of animal, scampi are another kind. Next >> you'll be asking for more au jus with your shrimp scampi. > >The way I make it is nothing like euro-scampi, or mainland scampi. It's Hawaiian Shrimp Scampi. It's actually how a Chinese cook would do it. There's no *******isation going on at all. There are no scampi involved. They're prawns. It's like calling the dish shrimp mackerel. I bet the Chinese don't give it a nonsensical name. |
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Lo Mein recipe
Bruce wrote:
> On Thu, 30 Jan 2020 17:19:10 -0800 (PST), dsi1 > > wrote: > >> On Thursday, January 30, 2020 at 2:17:34 PM UTC-10, Bruce wrote: >>> On Thu, 30 Jan 2020 15:30:45 -0800 (PST), dsi1 >>> > wrote: >>> >>>> On Thursday, January 30, 2020 at 12:36:15 PM UTC-10, Terry Coombs wrote: >>>>> On 1/30/2020 1:59 PM, dsi1 wrote: >>>>>> On Thursday, January 30, 2020 at 9:35:36 AM UTC-10, Terry Coombs wrote: >>>>>>> On 1/30/2020 1:21 AM, dsi1 wrote: >>>>>>>> On Wednesday, January 29, 2020 at 2:29:29 PM UTC-10, Terry Coombs wrote: >>>>>>>>> On 1/29/2020 5:50 PM, Julie Bove wrote: >>>>>>>>>> "Terry Coombs" > wrote in message >>>>>>>>>> ... >>>>>>>>>>> I can't find one I like , anybody got one they'd care to share ? The >>>>>>>>>>> one I really want is the one they use at a Chinese takeout/eat-in >>>>>>>>>>> place I used to deliver for . Best damn lo mein I ever tasted , but >>>>>>>>>>> Papa-San won't share ... this is about the only oriental dish we like >>>>>>>>>>> that I haven't been able to make at home . >>>>>>>>>> I only ever tried it once. I didn't like it and neither did anyone >>>>>>>>>> else. It was pretty much just noodles and nothing else. I had the food >>>>>>>>>> catered for Angela's birthday party one year when the theme was a >>>>>>>>>> Siamese cat. I needed food for about 50 people. I didn't know what Lo >>>>>>>>>> Mein was but noticed it was cheap so I ordered a huge tray of it. Most >>>>>>>>>> people didn't touch it at all and the few who did. only took a few bites. >>>>>>>>>> >>>>>>>>>> I put the stuff in the freezer as I didn't want to waste it but wound >>>>>>>>>> up throwing it all out after I tasted it. It was pretty much flavorless. >>>>>>>>> Â* Properly spiced lo mein is delicious . When we visit Memphis we'll >>>>>>>>> often stop in at the place I worked for lunch . For around 5 bucks you >>>>>>>>> get a foam container about 10" square with half lo mein (choice of beef >>>>>>>>> , chicken , pork , or shrimp) and the other half fried rice . And an egg >>>>>>>>> roll - made on premises . Good eats ! >>>>>>>>> >>>>>>>>> -- >>>>>>>>> Snag >>>>>>>>> Yes , I'm old >>>>>>>>> and crochety - and armed . >>>>>>>>> Get outta my woods ! >>>>>>>> That does sound like good eats. People don't eat too much lo mein around here. Mostly we stick with chow mein, at least that's the way it sees to me. If I was going to make a sauce for the noodles, it would be chicken stock or water, Chinese soy sauce, oyster sauce, some sugar, ketchup, and sesame oil. Don't forget to add > a >>> good dash of MSG! >>>>>>>> >>>>>>>> Yesterday I had some fried ahi with garlic. Is this enough garlic? You bet! >>>>>>>> >>>>>>>> https://www.amazon.com/photos/shared...pDWGTn9SNW8Svi >>>>>>> Â* We had shrimp scampi over linguine ... and my timing was perfect , it >>>>>>> was ready just as she came home from work . I use lots of garlic and >>>>>>> chopped onions too . I had mentioned to my wife I'd do something with >>>>>>> the shrimp , she told me after dinner that she had hoped for scampi ... >>>>>>> I told her "I know" . >>>>>>> >>>>>>> -- >>>>>>> Snag >>>>>>> Yes , I'm old >>>>>>> and crochety - and armed . >>>>>>> Get outta my woods ! >>>>>> After many years of marriage, a couple gets "in sync." It's kind of a weird thing. My guess it has to do with the temperature and current events during the day leading up to dinner time. >>>>> >>>>> Â* It's not that , it's because I know that it's her favorite shrimp >>>>> dish . My other shrimp dishes are nothing all that great , but I make >>>>> reallyÂ* good scampi . >>>>> >>>>> -- >>>>> Snag >>>>> Yes , I'm old >>>>> and crochety - and armed . >>>>> Get outta my woods ! >>>> >>>> Thanks for the clarification. Oddly enough, this rock is famous for shrimp scampi. How did that happen? I don't know. The scampi as prepared here tends to have a lot of garlic, is cooked at high temperature, and has the shell still on. I don't know how it's made on the mainland. >>>> >>>> https://www.amazon.com/photos/shared...cQZDGVG8mOWD03 >>> >>> Shrimp scampi, another American *******isation of a European food >>> name. Shrimp are one kind of animal, scampi are another kind. Next >>> you'll be asking for more au jus with your shrimp scampi. >> >> The way I make it is nothing like euro-scampi, or mainland scampi. It's Hawaiian Shrimp Scampi. It's actually how a Chinese cook would do it. There's no *******isation going on at all. > > There are no scampi involved. They're prawns. It's like calling the > dish shrimp mackerel. I bet the Chinese don't give it a nonsensical > name. > Have you ever made dutch scampi? It's the same as other recipes, but you must wear wooden shoes and sick your right index finger in your ass while you prepare the dish. And loudly whine about shrimp. |
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Lo Mein recipe
On 2020-01-30 6:16 p.m., Bruce wrote:
> On Thu, 30 Jan 2020 19:39:45 -0500, S Viemeister > > wrote: > >> On 1/30/2020 7:17 PM, Bruce wrote: >> >>> Shrimp scampi, another American *******isation of a European food >>> name. Shrimp are one kind of animal, scampi are another kind. >> >> Prawns fit in there somewhere, too. > > Yes. I think English and Australians distinguish shrimp (small) and > prawns (big). And Americans call both shrimp? Is that so? > Sometimes referred to as "Jumbo Shrimp"! |
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Lo Mein recipe
On Thu, 30 Jan 2020 06:36:22 -0800 (PST), Cindy Hamilton
> wrote: >On Thursday, January 30, 2020 at 9:27:46 AM UTC-5, wrote: > >> >> Yeah and wheat contains chemicals that are bad for you. Wheat is a >> plant species that is not supposed to be eaten. > >Bah. There's no such thing as "supposed to be eaten". Less than >10% of the U.S. population is demonstrably celiac, allergic to wheat, >or sensitive to gluten. > >The other 90% of us are perfectly happy and health eating gluten. > >Cindy Hamilton I think your numbers may be a bit off, quite a bit off. Those numbers unless you pulled them out of your ass would be reported cases. I have read that the number is Much Much higher. I guess it ok to eat poison ivy then huh? hell that will not do anything to most people so hey you can not call it not supposed to be eaten. Foods that spread their seed from being eaten then deposited in another place are supposed to be eaten Foods that are meant to drop their seeds directly to the ground are NOT suppose to be eaten and they will often contain measures so that they are no eaten. because they are NOT SUPPOSED TO BE EATEN!! -- ____/~~~sine qua non~~~\____ |
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Lo Mein recipe
On Thu, 30 Jan 2020 11:24:06 -0500, Gary > wrote:
wrote: >> Yeah and wheat contains chemicals that are bad for you. Wheat is a >> plant species that is not supposed to be eaten. I dont hear of a lot >> of thyroid problems coming out of china or Japan. > >Settle down, dude. Eat what you like within reason and don't >deny yourself the occasional luxuries. Even YOU will still die >at an average age. Do enjoy your brief life. My life is enjoyable except on Tuesdays. No I will not dies at an average age I have heart problems and will die in a few years. Bad thing is I am under 50. > >Eat what you want but not lots of it and live a stress free >life as much as possible. > >Quit worrying about gluten and Putin. You know how a long of the geriatric people are constipated. Wanna know why? Its gluten. -- ____/~~~sine qua non~~~\____ |
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Lo Mein recipe
On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1
> wrote: >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote: >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote: >> > On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote: >> > > On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1 >> > > > wrote: >> > > >> > > >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote: >> > > >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1 >> > > >> > wrote: >> > > >> >> > > >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu. >> > > >> >> > > >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed. >> > > >> It's a chemical concoction and contains sodium benzoate. Avoid. >> > > > >> > > >What makes a hydrolyzed soy sauce bad? Nothing except that people >> > > >think that it is. Some people that never tasted Aloha said it was a >> > > >bad thing and other people who never tasted it believed them. If it >> > > >was a bad shoyu, I wouldn't use the stuff. >> > > >> > > Yes, you would. You'll eat anything, because you never know when the >> > > Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too. >> > > Fortunately though, we have a choice in the US and Australia. >> > > >> > > >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs. >> > > >> > > Don't take it from me. Google is your oyster >> > >> > In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision. >> >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad". >> >> Cindy Hamilton > >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think yoose folks are being silly. > >https://www.amazon.com/photos/shared...9T_qBKl3J92A4o Lee kum kee is the best I have found. I use all of those products that I can find because they are gluten free -- ____/~~~sine qua non~~~\____ |
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