On Sun, 14 Mar 2021 03:00:26 -0700 (PDT), dsi1
> wrote:

>On Saturday, March 13, 2021 at 8:02:30 AM UTC-10, cshenk wrote:
>> US Janet wrote:
>> >
>> > Who is the "She" you are referencing? If is me, I haven't prepared
>> > this recipe before. I am showing a recipe.
>> > Trichinosis hasn't been a threat in farm raised pork in years.
>> > I think maybe you are confused about the cut of meat in the recipe.
>> > From one of many Wiki recipe mavens:
>> > "Pork steak is a cut of meat taken from the shoulder portion of the
>> > pig, and the meat from this area can be fairly tough. For this reason,
>> > marinating the meat before you cook it is one way to make the meat
>> > tender and easier to eat if you aren't using a slow cooking method.
>> > Pork steak should be marinated for at least 4 hours for the best
>> > results, but marinating the meat for more than 24 hours can cause the
>> > meat to break down and should be avoided."
>> > Janet US
>> >
>> Sorry, perhaps some trimming was used? Looked like Janis US posted a
>> recipe. That is the 'she' referenced.
>>
>> Wiki may have their 'version' of 'Pork Steak' but all the country
>> doesn't use the term the same.
>
>My son likes to order pork chop in Vietnamese restaurants. That's what they call it. I wouldn't call it that but that's what they call it.
>
>https://meatwave.com/recipes/grilled...t-heo-nuong-xa
>
You can tell they're not Muslims. Maybe they dance around totem poles.
I wouldn't underestimate them, though. They beat the Americans.
>

--
The real Bruce posts with Eternal September

US Janet wrote:
> Gary wrote:
>> I have a pre-cooked ham steak in the freezer (8oz). Some day, I'll heat
>> it up and serve with raisin sauce. Good for 2 meals along with sides. A
>> sweet potato with butter + S&P would be good. Maybe a pile of buttered
>> corn too.
>>
> corn sounds good. I really like corn and am looking forward to the
> fresh stuff

Yes. Fresh is so much better than canned or commercially frozen.
During fresh corn season, I'll buy as many ears as I can stand to
process. Cut off the kernals and bag them one ear to a small bag and
freeze. Even 6 months later, that frozen corn is much better than what
you can buy as frozen corn.

As far as the "pre-cooked ham steak" that I mentioned above, I just
found it in the freezer to say what it is.

No specific cut mentioned. Just says ham steak.
8oz and 1/2" thick.
Smithfield Honey Cured ham - fully cooked.

Once thawed, I microwave it to hot (in steps) in a big bowl with a plate
lid to hold in the moisture. It's fork tender and very flavorful on it's
own.

On Sun, 14 Mar 2021 01:08:20 -0800 (PST), bruce bowser
> wrote:

>On Saturday, March 13, 2021 at 3:32:23 PM UTC-5, GM wrote:
>> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
>> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> > > On 3/12/2021 6:59 PM, Boron Elgar wrote:
>> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>> > >> wrote:
>> > >>
>> > >>> Yesterday I made a pot of spaghetti sauce. I only made half of what I
>> > >>> usually do. Today I bagged the sauce in quart freezer
>> > >>> Zip-lok. Only 4 bags but that's enough for awhile.
>> > >>> Today I am trying out a new recipe for pork steaks. I saw some
>> > >>> beautiful pork steaks yesterday at Albertsons.
>> > >>>
>> > >>> Pork Steaks
>> > >>> 1.4 cup butter
>> > >>> 1/4 cup soy sauce
>> > >>> 1 bunch green onions
>> > >>> 2 cloves garlic, minced
>> > >>> 6 pork butt steaks
>> > >>> Melt butter in skillet and mix in the soy sauce. Saute the green
>> > >>> onions and garlic until lightly browned.
>> > >>> Place the pork steaks in the skillet, cover, and cook 8-10 minutes on
>> > >>> each side. Remove cover and continue cooking 10 minutes or to an
>> > >>> internal temperature of 145F.
>> > >>>
>> > >>> It sounds like something both of us will enjoy and seem simple enough.
>> > >>> I'll let you know.
>> > >>>
>> > >>> Janet US
>> > >>
>> > >> Live and learn. I have never seen anything labeled as "pork steak."
>> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to be
>> > >> identified as some sort of chop around here. Cuts vary by region, of
>> > >> course, but I am guessing some sort of chop will do. And chicken
>> > >> thighs might, too, eh?
>> > >>
>> > >> How large are the steaks? The recipe, which looks quite appealing,
>> > >> calls for 10 steaks, which sounds like an lot for any skillet.
>> > >
>> > > I've never seen them either. I DAGS though. They look like an oversize
>> > > country rib, cut off the butt. Generally lend themselves to braising or
>> > > slow cooking. Flavorful though.
>> > >
>> > > https://en.wikipedia.org/wiki/Pork_steak
>> > >
>> > They are very popular in StL. Folks grill them over charcoal.
>> > They taste good, but are tough as all get out. You need good
>> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>> > steaks.
>>
>> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...
>
>Wow. Do they say 'hanging out' alot there?

Do you write "alot" a lot?

On Sun, 14 Mar 2021 Gary wrote:
>US Janet wrote:
>> Gary wrote:
>>> I have a pre-cooked ham steak in the freezer (8oz). Some day, I'll heat
>>> it up and serve with raisin sauce. Good for 2 meals along with sides. A
>>> sweet potato with butter + S&P would be good. Maybe a pile of buttered
>>> corn too.
>>>
>> corn sounds good. I really like corn and am looking forward to the
>> fresh stuff.

Thanks... you just reminded me to add a dozen cans of creamed corn to
my shopping list... my favorite style of corn but not worth the labor
making it from scratch. Makes terriffic corn muffins.
https://www.yummly.com/recipes/cream...th-canned-corn

On Sun, 14 Mar 2021 01:08:20 -0800 (PST), bruce bowser
> wrote:

>On Saturday, March 13, 2021 at 3:32:23 PM UTC-5, GM wrote:
>> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
>> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> > > On 3/12/2021 6:59 PM, Boron Elgar wrote:
>> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>> > >> wrote:
>> > >>
>> > >>> Yesterday I made a pot of spaghetti sauce. I only made half of what I
>> > >>> usually do. Today I bagged the sauce in quart freezer
>> > >>> Zip-lok. Only 4 bags but that's enough for awhile.
>> > >>> Today I am trying out a new recipe for pork steaks. I saw some
>> > >>> beautiful pork steaks yesterday at Albertsons.
>> > >>>
>> > >>> Pork Steaks
>> > >>> 1.4 cup butter
>> > >>> 1/4 cup soy sauce
>> > >>> 1 bunch green onions
>> > >>> 2 cloves garlic, minced
>> > >>> 6 pork butt steaks
>> > >>> Melt butter in skillet and mix in the soy sauce. Saute the green
>> > >>> onions and garlic until lightly browned.
>> > >>> Place the pork steaks in the skillet, cover, and cook 8-10 minutes on
>> > >>> each side. Remove cover and continue cooking 10 minutes or to an
>> > >>> internal temperature of 145F.
>> > >>>
>> > >>> It sounds like something both of us will enjoy and seem simple enough.
>> > >>> I'll let you know.
>> > >>>
>> > >>> Janet US
>> > >>
>> > >> Live and learn. I have never seen anything labeled as "pork steak."
>> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to be
>> > >> identified as some sort of chop around here. Cuts vary by region, of
>> > >> course, but I am guessing some sort of chop will do. And chicken
>> > >> thighs might, too, eh?
>> > >>
>> > >> How large are the steaks? The recipe, which looks quite appealing,
>> > >> calls for 10 steaks, which sounds like an lot for any skillet.
>> > >
>> > > I've never seen them either. I DAGS though. They look like an oversize
>> > > country rib, cut off the butt. Generally lend themselves to braising or
>> > > slow cooking. Flavorful though.
>> > >
>> > > https://en.wikipedia.org/wiki/Pork_steak
>> > >
>> > They are very popular in StL. Folks grill them over charcoal.
>> > They taste good, but are tough as all get out. You need good
>> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>> > steaks.
>>
>> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...
>
>Wow. Do they say 'hanging out' alot there?

there's a lot of poor people food now that us poor people can't afford
because it is being served at higher end restaurants
Janet US

On Sun, 14 Mar 2021 03:00:26 -0700 (PDT), dsi1
> wrote:

>On Saturday, March 13, 2021 at 8:02:30 AM UTC-10, cshenk wrote:
>> US Janet wrote:
>>
>> > On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
>> > > wrote:
>> >
>> > > Boron Elgar wrote:
>> > >
>> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
>> > > >> wrote:
>> > >>
>> > >> >
>> > >> > Yesterday I made a pot of spaghetti sauce. I only made half of
>> > >> > what I usually do. Today I bagged the sauce in quart freezer
>> > >> > Zip-lok. Only 4 bags but that's enough for awhile.
>> > >> > Today I am trying out a new recipe for pork steaks. I saw some
>> > >> > beautiful pork steaks yesterday at Albertsons.
>> > >> >
>> > >> > Pork Steaks
>> > >> > 1.4 cup butter
>> > >> > 1/4 cup soy sauce
>> > >> > 1 bunch green onions
>> > >> > 2 cloves garlic, minced
>> > >> > 6 pork butt steaks
>> > >> > Melt butter in skillet and mix in the soy sauce. Saute the green
>> > >> > onions and garlic until lightly browned.
>> > >> > Place the pork steaks in the skillet, cover, and cook 8-10
>> > minutes >> > on each side. Remove cover and continue cooking 10
>> > minutes or to an >> > internal temperature of 145F.
>> > >> >
>> > >> > It sounds like something both of us will enjoy and seem simple
>> > >> > enough. I'll let you know.
>> > >> >
>> > >> > Janet US
>> > >>
>> > >> Live and learn. I have never seen anything labeled as "pork steak."
>> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to
>> > be >> identified as some sort of chop around here. Cuts vary by
>> > region, of >> course, but I am guessing some sort of chop will do.
>> > And chicken >> thighs might, too, eh?
>> > >>
>> > >> How large are the steaks? The recipe, which looks quite appealing,
>> > >> calls for 10 steaks, which sounds like an lot for any skillet.
>> > >
>> > > Humm, I saw 6 steaks and yes, the name can be very confusing. Best
>> > > I can tell is she might be overcooking them? Due to trichinosis
>> > > (sp?), USA folks traditionally overcook pork. It's *exceptionally
>> > > Rare* in commercially raised pork now and has been for decades.
>> > >
>> > > She may like them well done though as used to it. Odd to me but I
>> > > accept if she likes that.
>> >
>> > Who is the "She" you are referencing? If is me, I haven't prepared
>> > this recipe before. I am showing a recipe.
>> > Trichinosis hasn't been a threat in farm raised pork in years.
>> > I think maybe you are confused about the cut of meat in the recipe.
>> > From one of many Wiki recipe mavens:
>> > "Pork steak is a cut of meat taken from the shoulder portion of the
>> > pig, and the meat from this area can be fairly tough. For this reason,
>> > marinating the meat before you cook it is one way to make the meat
>> > tender and easier to eat if you aren't using a slow cooking method.
>> > Pork steak should be marinated for at least 4 hours for the best
>> > results, but marinating the meat for more than 24 hours can cause the
>> > meat to break down and should be avoided."
>> > Janet US
>> >
>> Sorry, perhaps some trimming was used? Looked like Janis US posted a
>> recipe. That is the 'she' referenced.
>>
>> Wiki may have their 'version' of 'Pork Steak' but all the country
>> doesn't use the term the same.
>
>My son likes to order pork chop in Vietnamese restaurants. That's what they call it. I wouldn't call it that but that's what they call it.
>
>https://meatwave.com/recipes/grilled...t-heo-nuong-xa

That looks delicious. Is there a lot of difference between various
ethnic kinds of fish sauce?
Janet US

On Sunday, March 14, 2021 at 11:37:32 AM UTC-4, Sheldon wrote:
> On Sun, 14 Mar 2021 01:08:20 -0800 (PST), bruce bowser
> > wrote:
>
> >On Saturday, March 13, 2021 at 3:32:23 PM UTC-5, GM wrote:
> >> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
> >> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> >> > > On 3/12/2021 6:59 PM, Boron Elgar wrote:
> >> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
> >> > >> wrote:
> >> > >>
> >> > >>> Yesterday I made a pot of spaghetti sauce. I only made half of what I
> >> > >>> usually do. Today I bagged the sauce in quart freezer
> >> > >>> Zip-lok. Only 4 bags but that's enough for awhile.
> >> > >>> Today I am trying out a new recipe for pork steaks. I saw some
> >> > >>> beautiful pork steaks yesterday at Albertsons.
> >> > >>>
> >> > >>> Pork Steaks
> >> > >>> 1.4 cup butter
> >> > >>> 1/4 cup soy sauce
> >> > >>> 1 bunch green onions
> >> > >>> 2 cloves garlic, minced
> >> > >>> 6 pork butt steaks
> >> > >>> Melt butter in skillet and mix in the soy sauce. Saute the green
> >> > >>> onions and garlic until lightly browned.
> >> > >>> Place the pork steaks in the skillet, cover, and cook 8-10 minutes on
> >> > >>> each side. Remove cover and continue cooking 10 minutes or to an
> >> > >>> internal temperature of 145F.
> >> > >>>
> >> > >>> It sounds like something both of us will enjoy and seem simple enough.
> >> > >>> I'll let you know.
> >> > >>>
> >> > >>> Janet US
> >> > >>
> >> > >> Live and learn. I have never seen anything labeled as "pork steak."
> >> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to be
> >> > >> identified as some sort of chop around here. Cuts vary by region, of
> >> > >> course, but I am guessing some sort of chop will do. And chicken
> >> > >> thighs might, too, eh?
> >> > >>
> >> > >> How large are the steaks? The recipe, which looks quite appealing,
> >> > >> calls for 10 steaks, which sounds like an lot for any skillet.
> >> > >
> >> > > I've never seen them either. I DAGS though. They look like an oversize
> >> > > country rib, cut off the butt. Generally lend themselves to braising or
> >> > > slow cooking. Flavorful though.
> >> > >
> >> > > https://en.wikipedia.org/wiki/Pork_steak
> >> > >
> >> > They are very popular in StL. Folks grill them over charcoal.
> >> > They taste good, but are tough as all get out. You need good
> >> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
> >> > steaks.
> >>
> >> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...
> >
> >Wow. Do they say 'hanging out' alot there?
> Do you write "alot" a lot?


Lol...knew you'd catch that, Sheldon...

--
Best
Greg

On Sunday, March 14, 2021 at 8:31:37 AM UTC-10, US Janet wrote:
> On Sun, 14 Mar 2021 03:00:26 -0700 (PDT), dsi1
> > wrote:
> >On Saturday, March 13, 2021 at 8:02:30 AM UTC-10, cshenk wrote:
> >> US Janet wrote:
> >>
> >> > On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > > wrote:
> >> >
> >> > > Boron Elgar wrote:
> >> > >
> >> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> >> > > >> wrote:
> >> > >>
> >> > >> >
> >> > >> > Yesterday I made a pot of spaghetti sauce. I only made half of
> >> > >> > what I usually do. Today I bagged the sauce in quart freezer
> >> > >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> > >> > Today I am trying out a new recipe for pork steaks. I saw some
> >> > >> > beautiful pork steaks yesterday at Albertsons.
> >> > >> >
> >> > >> > Pork Steaks
> >> > >> > 1.4 cup butter
> >> > >> > 1/4 cup soy sauce
> >> > >> > 1 bunch green onions
> >> > >> > 2 cloves garlic, minced
> >> > >> > 6 pork butt steaks
> >> > >> > Melt butter in skillet and mix in the soy sauce. Saute the green
> >> > >> > onions and garlic until lightly browned.
> >> > >> > Place the pork steaks in the skillet, cover, and cook 8-10
> >> > minutes >> > on each side. Remove cover and continue cooking 10
> >> > minutes or to an >> > internal temperature of 145F.
> >> > >> >
> >> > >> > It sounds like something both of us will enjoy and seem simple
> >> > >> > enough. I'll let you know.
> >> > >> >
> >> > >> > Janet US
> >> > >>
> >> > >> Live and learn. I have never seen anything labeled as "pork steak."
> >> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to
> >> > be >> identified as some sort of chop around here. Cuts vary by
> >> > region, of >> course, but I am guessing some sort of chop will do.
> >> > And chicken >> thighs might, too, eh?
> >> > >>
> >> > >> How large are the steaks? The recipe, which looks quite appealing,
> >> > >> calls for 10 steaks, which sounds like an lot for any skillet.
> >> > >
> >> > > Humm, I saw 6 steaks and yes, the name can be very confusing. Best
> >> > > I can tell is she might be overcooking them? Due to trichinosis
> >> > > (sp?), USA folks traditionally overcook pork. It's *exceptionally
> >> > > Rare* in commercially raised pork now and has been for decades.
> >> > >
> >> > > She may like them well done though as used to it. Odd to me but I
> >> > > accept if she likes that.
> >> >
> >> > Who is the "She" you are referencing? If is me, I haven't prepared
> >> > this recipe before. I am showing a recipe.
> >> > Trichinosis hasn't been a threat in farm raised pork in years.
> >> > I think maybe you are confused about the cut of meat in the recipe.
> >> > From one of many Wiki recipe mavens:
> >> > "Pork steak is a cut of meat taken from the shoulder portion of the
> >> > pig, and the meat from this area can be fairly tough. For this reason,
> >> > marinating the meat before you cook it is one way to make the meat
> >> > tender and easier to eat if you aren't using a slow cooking method.
> >> > Pork steak should be marinated for at least 4 hours for the best
> >> > results, but marinating the meat for more than 24 hours can cause the
> >> > meat to break down and should be avoided."
> >> > Janet US
> >> >
> >> Sorry, perhaps some trimming was used? Looked like Janis US posted a
> >> recipe. That is the 'she' referenced.
> >>
> >> Wiki may have their 'version' of 'Pork Steak' but all the country
> >> doesn't use the term the same.
> >
> >My son likes to order pork chop in Vietnamese restaurants. That's what they call it. I wouldn't call it that but that's what they call it.
> >
> >https://meatwave.com/recipes/grilled...t-heo-nuong-xa
> That looks delicious. Is there a lot of difference between various
> ethnic kinds of fish sauce?
> Janet US

My guess is that the Vietnamese probably have their favorites. I just get the stuff that's on sale. They all taste fishy to me.

On Sunday, March 14, 2021 at 2:31:37 PM UTC-4, US Janet wrote:
> On Sun, 14 Mar 2021 03:00:26 -0700 (PDT), dsi1
> > wrote:
> >On Saturday, March 13, 2021 at 8:02:30 AM UTC-10, cshenk wrote:
> >> US Janet wrote:
> >> > On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > > wrote:
> >> >
> >> > > Boron Elgar wrote:
> >> > >
> >> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> >> > > >> wrote:
> >> > >>
> >> > >> >
> >> > >> > Yesterday I made a pot of spaghetti sauce. I only made half of
> >> > >> > what I usually do. Today I bagged the sauce in quart freezer
> >> > >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> > >> > Today I am trying out a new recipe for pork steaks. I saw some
> >> > >> > beautiful pork steaks yesterday at Albertsons.
> >> > >> >
> >> > >> > Pork Steaks
> >> > >> > 1.4 cup butter
> >> > >> > 1/4 cup soy sauce
> >> > >> > 1 bunch green onions
> >> > >> > 2 cloves garlic, minced
> >> > >> > 6 pork butt steaks
> >> > >> > Melt butter in skillet and mix in the soy sauce. Saute the green
> >> > >> > onions and garlic until lightly browned.
> >> > >> > Place the pork steaks in the skillet, cover, and cook 8-10
> >> > minutes >> > on each side. Remove cover and continue cooking 10
> >> > minutes or to an >> > internal temperature of 145F.
> >> > >> >
> >> > >> > It sounds like something both of us will enjoy and seem simple
> >> > >> > enough. I'll let you know.
> >> > >> >
> >> > >> > Janet US
> >> > >>
> >> > >> Live and learn. I have never seen anything labeled as "pork steak."
> >> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to
> >> > be >> identified as some sort of chop around here. Cuts vary by
> >> > region, of >> course, but I am guessing some sort of chop will do.
> >> > And chicken >> thighs might, too, eh?
> >> > >>
> >> > >> How large are the steaks? The recipe, which looks quite appealing,
> >> > >> calls for 10 steaks, which sounds like an lot for any skillet.
> >> > >
> >> > > Humm, I saw 6 steaks and yes, the name can be very confusing. Best
> >> > > I can tell is she might be overcooking them? Due to trichinosis
> >> > > (sp?), USA folks traditionally overcook pork. It's *exceptionally
> >> > > Rare* in commercially raised pork now and has been for decades.
> >> > >
> >> > > She may like them well done though as used to it. Odd to me but I
> >> > > accept if she likes that.
> >> >
> >> > Who is the "She" you are referencing? If is me, I haven't prepared
> >> > this recipe before. I am showing a recipe.
> >> > Trichinosis hasn't been a threat in farm raised pork in years.
> >> > I think maybe you are confused about the cut of meat in the recipe.
> >> > From one of many Wiki recipe mavens:
> >> > "Pork steak is a cut of meat taken from the shoulder portion of the
> >> > pig, and the meat from this area can be fairly tough. For this reason,
> >> > marinating the meat before you cook it is one way to make the meat
> >> > tender and easier to eat if you aren't using a slow cooking method.
> >> > Pork steak should be marinated for at least 4 hours for the best
> >> > results, but marinating the meat for more than 24 hours can cause the
> >> > meat to break down and should be avoided."
> >> > Janet US
> >> >
> >> Sorry, perhaps some trimming was used? Looked like Janis US posted a
> >> recipe. That is the 'she' referenced.
> >>
> >> Wiki may have their 'version' of 'Pork Steak' but all the country
> >> doesn't use the term the same.
> >
> >My son likes to order pork chop in Vietnamese restaurants. That's what they call it. I wouldn't call it that but that's what they call it.
> >
> >https://meatwave.com/recipes/grilled...t-heo-nuong-xa
> That looks delicious. Is there a lot of difference between various
> ethnic kinds of fish sauce?
> Janet US

For one thing, I'd say there is a country mile's difference between cocktail sauce and tartar sauce.

US Janet wrote:

> On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
> > wrote:
>
> > US Janet wrote:
> >
> >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > wrote:
> >>
> >> > Boron Elgar wrote:
> >> >
> >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> >> > >> wrote:
> >> >>
> >> >> >
> >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
> of >> >> > what I usually do. Today I bagged the sauce in quart
> freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> >> > Today I am trying out a new recipe for pork steaks. I saw
> some >> >> > beautiful pork steaks yesterday at Albertsons.
> >> >> >
> >> >> > Pork Steaks
> >> >> > 1.4 cup butter
> >> >> > 1/4 cup soy sauce
> >> >> > 1 bunch green onions
> >> >> > 2 cloves garlic, minced
> >> >> > 6 pork butt steaks
> >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
> green >> >> > onions and garlic until lightly browned.
> >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> >> minutes >> > on each side. Remove cover and continue cooking 10
> >> minutes or to an >> > internal temperature of 145F.
> >> >> >
> >> >> > It sounds like something both of us will enjoy and seem simple
> >> >> > enough. I'll let you know.
> >> >> >
> >> >> > Janet US
> >> >>
> >> >> Live and learn. I have never seen anything labeled as "pork
> steak." >> >> Most flat, boned or boneless (other than tenderloin
> cuts) seem to >> be >> identified as some sort of chop around here.
> Cuts vary by >> region, of >> course, but I am guessing some sort of
> chop will do. >> And chicken >> thighs might, too, eh?
> >> >>
> >> >> How large are the steaks? The recipe, which looks quite
> appealing, >> >> calls for 10 steaks, which sounds like an lot for
> any skillet. >> >
> >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
> Best >> > I can tell is she might be overcooking them? Due to
> trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
> *exceptionally >> > Rare* in commercially raised pork now and has
> been for decades. >> >
> >> > She may like them well done though as used to it. Odd to me but I
> >> > accept if she likes that.
> >>
> >> Who is the "She" you are referencing? If is me, I haven't prepared
> >> this recipe before. I am showing a recipe.
> >> Trichinosis hasn't been a threat in farm raised pork in years.
> >> I think maybe you are confused about the cut of meat in the recipe.
> >> From one of many Wiki recipe mavens:
> >> "Pork steak is a cut of meat taken from the shoulder portion of the
> >> pig, and the meat from this area can be fairly tough. For this
> reason, >> marinating the meat before you cook it is one way to make
> the meat >> tender and easier to eat if you aren't using a slow
> cooking method. >> Pork steak should be marinated for at least 4
> hours for the best >> results, but marinating the meat for more than
> 24 hours can cause the >> meat to break down and should be avoided."
> >> Janet US
> >>
> >
> > Sorry, perhaps some trimming was used? Looked like Janis US posted
> > a recipe. That is the 'she' referenced.
> >
> > Wiki may have their 'version' of 'Pork Steak' but all the country
> > doesn't use the term the same.
>
> I only used the Wiki quote to simplfy describing the meat for you. It
> is not only a Wiki opinion.
> Here is just one source of delicious sounding recipes and photos for
> porks steak.
>
https://www.cdkitchen.com/recipes/in...ak/#therecipes
> It could be that they are not of interest to you as you have a greater
> interest in Japanese cooking and seasonings and that's fine.
>
> No problem with the misunderstanding, I recall that you may have
> mentioned you have dyslexia and for that reason you don't read the
> posts that you reply to. You do amazingly well with your problem.
>
> Janet US

Umm, try again Janet. I DO read the posts I am replying to. I am
telling you any part of the animal cut to roughly resemble a steak, is
called that. It may vary by area.

You picked one that says this: Pork steaks can be in a couple of
different cuts like arm or blade steaks.

It's like when Sheldon said there is no cut called London Broil and
several of us posted pictures from our local markets labeled exactly
that.

In YOUR area they are all apparently shoulder meat.

US Janet wrote:

> On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
> > wrote:
>
> > US Janet wrote:
> >
> >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > wrote:
> >>
> >> > Boron Elgar wrote:
> >> >
> >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> >> > >> wrote:
> >> >>
> >> >> >
> >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
> of >> >> > what I usually do. Today I bagged the sauce in quart
> freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> >> > Today I am trying out a new recipe for pork steaks. I saw
> some >> >> > beautiful pork steaks yesterday at Albertsons.
> >> >> >
> >> >> > Pork Steaks
> >> >> > 1.4 cup butter
> >> >> > 1/4 cup soy sauce
> >> >> > 1 bunch green onions
> >> >> > 2 cloves garlic, minced
> >> >> > 6 pork butt steaks
> >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
> green >> >> > onions and garlic until lightly browned.
> >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> >> minutes >> > on each side. Remove cover and continue cooking 10
> >> minutes or to an >> > internal temperature of 145F.
> >> >> >
> >> >> > It sounds like something both of us will enjoy and seem simple
> >> >> > enough. I'll let you know.
> >> >> >
> >> >> > Janet US
> >> >>
> >> >> Live and learn. I have never seen anything labeled as "pork
> steak." >> >> Most flat, boned or boneless (other than tenderloin
> cuts) seem to >> be >> identified as some sort of chop around here.
> Cuts vary by >> region, of >> course, but I am guessing some sort of
> chop will do. >> And chicken >> thighs might, too, eh?
> >> >>
> >> >> How large are the steaks? The recipe, which looks quite
> appealing, >> >> calls for 10 steaks, which sounds like an lot for
> any skillet. >> >
> >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
> Best >> > I can tell is she might be overcooking them? Due to
> trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
> *exceptionally >> > Rare* in commercially raised pork now and has
> been for decades. >> >
> >> > She may like them well done though as used to it. Odd to me but I
> >> > accept if she likes that.
> >>
> >> Who is the "She" you are referencing? If is me, I haven't prepared
> >> this recipe before. I am showing a recipe.
> >> Trichinosis hasn't been a threat in farm raised pork in years.
> >> I think maybe you are confused about the cut of meat in the recipe.
> >> From one of many Wiki recipe mavens:
> >> "Pork steak is a cut of meat taken from the shoulder portion of the
> >> pig, and the meat from this area can be fairly tough. For this
> reason, >> marinating the meat before you cook it is one way to make
> the meat >> tender and easier to eat if you aren't using a slow
> cooking method. >> Pork steak should be marinated for at least 4
> hours for the best >> results, but marinating the meat for more than
> 24 hours can cause the >> meat to break down and should be avoided."
> >> Janet US
> >>
> >
> > Sorry, perhaps some trimming was used? Looked like Janis US posted
> > a recipe. That is the 'she' referenced.
> >
> > Wiki may have their 'version' of 'Pork Steak' but all the country
> > doesn't use the term the same.
>
> I only used the Wiki quote to simplfy describing the meat for you. It
> is not only a Wiki opinion.
> Here is just one source of delicious sounding recipes and photos for
> porks steak.
>
https://www.cdkitchen.com/recipes/in...ak/#therecipes
> It could be that they are not of interest to you as you have a greater
> interest in Japanese cooking and seasonings and that's fine.
>
> No problem with the misunderstanding, I recall that you may have
> mentioned you have dyslexia and for that reason you don't read the
> posts that you reply to. You do amazingly well with your problem.
>
> Janet US

On Sunday, March 14, 2021 at 9:17:56 PM UTC-4, cshenk wrote:
> US Janet wrote:
> > On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
> > > wrote:
> >
> > > US Janet wrote:
> > >
> > >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> > >> > wrote:
> > >>
> > >> > Boron Elgar wrote:
> > >> >
> > >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> > >> > >> wrote:
> > >> >>
> > >> >> >
> > >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
> > of >> >> > what I usually do. Today I bagged the sauce in quart
> > freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> > >> >> > Today I am trying out a new recipe for pork steaks. I saw
> > some >> >> > beautiful pork steaks yesterday at Albertsons.
> > >> >> >
> > >> >> > Pork Steaks
> > >> >> > 1.4 cup butter
> > >> >> > 1/4 cup soy sauce
> > >> >> > 1 bunch green onions
> > >> >> > 2 cloves garlic, minced
> > >> >> > 6 pork butt steaks
> > >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
> > green >> >> > onions and garlic until lightly browned.
> > >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> > >> minutes >> > on each side. Remove cover and continue cooking 10
> > >> minutes or to an >> > internal temperature of 145F.
> > >> >> >
> > >> >> > It sounds like something both of us will enjoy and seem simple
> > >> >> > enough. I'll let you know.
> > >> >> >
> > >> >> > Janet US
> > >> >>
> > >> >> Live and learn. I have never seen anything labeled as "pork
> > steak." >> >> Most flat, boned or boneless (other than tenderloin
> > cuts) seem to >> be >> identified as some sort of chop around here.
> > Cuts vary by >> region, of >> course, but I am guessing some sort of
> > chop will do. >> And chicken >> thighs might, too, eh?
> > >> >>
> > >> >> How large are the steaks? The recipe, which looks quite
> > appealing, >> >> calls for 10 steaks, which sounds like an lot for
> > any skillet. >> >
> > >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
> > Best >> > I can tell is she might be overcooking them? Due to
> > trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
> > *exceptionally >> > Rare* in commercially raised pork now and has
> > been for decades. >> >
> > >> > She may like them well done though as used to it. Odd to me but I
> > >> > accept if she likes that.
> > >>
> > >> Who is the "She" you are referencing? If is me, I haven't prepared
> > >> this recipe before. I am showing a recipe.
> > >> Trichinosis hasn't been a threat in farm raised pork in years.
> > >> I think maybe you are confused about the cut of meat in the recipe.
> > >> From one of many Wiki recipe mavens:
> > >> "Pork steak is a cut of meat taken from the shoulder portion of the
> > >> pig, and the meat from this area can be fairly tough. For this
> > reason, >> marinating the meat before you cook it is one way to make
> > the meat >> tender and easier to eat if you aren't using a slow
> > cooking method. >> Pork steak should be marinated for at least 4
> > hours for the best >> results, but marinating the meat for more than
> > 24 hours can cause the >> meat to break down and should be avoided."
> > >> Janet US
> > >>
> > >
> > > Sorry, perhaps some trimming was used? Looked like Janis US posted
> > > a recipe. That is the 'she' referenced.
> > >
> > > Wiki may have their 'version' of 'Pork Steak' but all the country
> > > doesn't use the term the same.
> >
> > I only used the Wiki quote to simplfy describing the meat for you. It
> > is not only a Wiki opinion.
> > Here is just one source of delicious sounding recipes and photos for
> > porks steak.
> >
> https://www.cdkitchen.com/recipes/in...ak/#therecipes
> > It could be that they are not of interest to you as you have a greater
> > interest in Japanese cooking and seasonings and that's fine.
> >
> > No problem with the misunderstanding, I recall that you may have
> > mentioned you have dyslexia and for that reason you don't read the
> > posts that you reply to. You do amazingly well with your problem.
> >
> > Janet US
>
> Umm, try again Janet. I DO read the posts I am replying to. I am
> telling you any part of the animal cut to roughly resemble a steak, is
> called that. It may vary by area.
>
> You picked one that says this: Pork steaks can be in a couple of
> different cuts like arm or blade steaks.
>
> It's like when Sheldon said there is no cut called London Broil and
> several of us posted pictures from our local markets labeled exactly
> that.

London broil is just baked meat at a high temperature, like chateaubriand.

On Sunday, March 14, 2021 at 9:17:56 PM UTC-4, cshenk wrote:
> US Janet wrote:
> > On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
> > > wrote:
> >
> > > US Janet wrote:
> > >
> > >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> > >> > wrote:
> > >>
> > >> > Boron Elgar wrote:
> > >> >
> > >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> > >> > >> wrote:
> > >> >>
> > >> >> >
> > >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
> > of >> >> > what I usually do. Today I bagged the sauce in quart
> > freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> > >> >> > Today I am trying out a new recipe for pork steaks. I saw
> > some >> >> > beautiful pork steaks yesterday at Albertsons.
> > >> >> >
> > >> >> > Pork Steaks
> > >> >> > 1.4 cup butter
> > >> >> > 1/4 cup soy sauce
> > >> >> > 1 bunch green onions
> > >> >> > 2 cloves garlic, minced
> > >> >> > 6 pork butt steaks
> > >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
> > green >> >> > onions and garlic until lightly browned.
> > >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> > >> minutes >> > on each side. Remove cover and continue cooking 10
> > >> minutes or to an >> > internal temperature of 145F.
> > >> >> >
> > >> >> > It sounds like something both of us will enjoy and seem simple
> > >> >> > enough. I'll let you know.
> > >> >> >
> > >> >> > Janet US
> > >> >>
> > >> >> Live and learn. I have never seen anything labeled as "pork
> > steak." >> >> Most flat, boned or boneless (other than tenderloin
> > cuts) seem to >> be >> identified as some sort of chop around here.
> > Cuts vary by >> region, of >> course, but I am guessing some sort of
> > chop will do. >> And chicken >> thighs might, too, eh?
> > >> >>
> > >> >> How large are the steaks? The recipe, which looks quite
> > appealing, >> >> calls for 10 steaks, which sounds like an lot for
> > any skillet. >> >
> > >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
> > Best >> > I can tell is she might be overcooking them? Due to
> > trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
> > *exceptionally >> > Rare* in commercially raised pork now and has
> > been for decades. >> >
> > >> > She may like them well done though as used to it. Odd to me but I
> > >> > accept if she likes that.
> > >>
> > >> Who is the "She" you are referencing? If is me, I haven't prepared
> > >> this recipe before. I am showing a recipe.
> > >> Trichinosis hasn't been a threat in farm raised pork in years.
> > >> I think maybe you are confused about the cut of meat in the recipe.
> > >> From one of many Wiki recipe mavens:
> > >> "Pork steak is a cut of meat taken from the shoulder portion of the
> > >> pig, and the meat from this area can be fairly tough. For this
> > reason, >> marinating the meat before you cook it is one way to make
> > the meat >> tender and easier to eat if you aren't using a slow
> > cooking method. >> Pork steak should be marinated for at least 4
> > hours for the best >> results, but marinating the meat for more than
> > 24 hours can cause the >> meat to break down and should be avoided."
> > >> Janet US
> > >>
> > >
> > > Sorry, perhaps some trimming was used? Looked like Janis US posted
> > > a recipe. That is the 'she' referenced.
> > >
> > > Wiki may have their 'version' of 'Pork Steak' but all the country
> > > doesn't use the term the same.
> >
> > I only used the Wiki quote to simplfy describing the meat for you. It
> > is not only a Wiki opinion.
> > Here is just one source of delicious sounding recipes and photos for
> > porks steak.
> >
> https://www.cdkitchen.com/recipes/in...ak/#therecipes
> > It could be that they are not of interest to you as you have a greater
> > interest in Japanese cooking and seasonings and that's fine.
> >
> > No problem with the misunderstanding, I recall that you may have
> > mentioned you have dyslexia and for that reason you don't read the
> > posts that you reply to. You do amazingly well with your problem.
> >
> > Janet US
>
> Umm, try again Janet. I DO read the posts I am replying to. I am
> telling you any part of the animal cut to roughly resemble a steak, is
> called that. It may vary by area.
>
> You picked one that says this: Pork steaks can be in a couple of
> different cuts like arm or blade steaks.
>
> It's like when Sheldon said there is no cut called London Broil and
> several of us posted pictures from our local markets labeled exactly
> that.
>
> In YOUR area they are all apparently shoulder meat.

I just tried the online shopping at my grocery. No pork steaks by any
name.

Cindy Hamilton

US Janet wrote:
> That looks delicious. Is there a lot of difference between various
> ethnic kinds of fish sauce?
> Janet US
>

Normally best in combination with other sauces, imo.
I like oyster sauce but it tastes pretty nasty on it's own.

On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> US Janet wrote:
> > That looks delicious. Is there a lot of difference between various
> > ethnic kinds of fish sauce?
> > Janet US
> >
> Normally best in combination with other sauces, imo.
> I like oyster sauce but it tastes pretty nasty on it's own.

Have you ever tried fish sauce? It's pretty potent, but it
tastes better than it smells. As with oyster sauce, it's
almost universally (AFAIK) used in combination with other
flavors.

Cindy Hamilton

On 3/15/2021 10:44 AM, Cindy Hamilton wrote:
> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>> US Janet wrote:
>>> That looks delicious. Is there a lot of difference between various
>>> ethnic kinds of fish sauce?
>>> Janet US
>>>
>> Normally best in combination with other sauces, imo.
>> I like oyster sauce but it tastes pretty nasty on it's own.
>
> Have you ever tried fish sauce? It's pretty potent, but it
> tastes better than it smells. As with oyster sauce, it's
> almost universally (AFAIK) used in combination with other
> flavors.
>
> Cindy Hamilton
>

Yes, I do have a bottle of fish sauce and I agree with you...it does
taste better than it's fishy smell.

On 2021-03-15 10:44 a.m., Cindy Hamilton wrote:

>> Normally best in combination with other sauces, imo.
>> I like oyster sauce but it tastes pretty nasty on it's own.
>
> Have you ever tried fish sauce? It's pretty potent, but it
> tastes better than it smells. As with oyster sauce, it's
> almost universally (AFAIK) used in combination with other
> flavors.
>


I use it occasionally in curries. It adds good flavour to a dish, but it
is not something I would want to overdo. I got into the habit of cutting
back on the fish sauce and substituting some soy sauce.

On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> > US Janet wrote:
> > > That looks delicious. Is there a lot of difference between various
> > > ethnic kinds of fish sauce?
> > > Janet US
> > >
> > Normally best in combination with other sauces, imo.
> > I like oyster sauce but it tastes pretty nasty on it's own.
>
> Have you ever tried fish sauce?

I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?

On 3/15/2021 12:11 PM, bruce bowser wrote:
> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>>> US Janet wrote:
>>>> That looks delicious. Is there a lot of difference between various
>>>> ethnic kinds of fish sauce?
>>>> Janet US
>>>>
>>> Normally best in combination with other sauces, imo.
>>> I like oyster sauce but it tastes pretty nasty on it's own.
>>
>> Have you ever tried fish sauce?
>
> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
>

Really? have you ever looked at them or tried them? They are nothing
alike. Fish sauce and soy sauce look similar, but you have white,
brown, red, and a powder with the others.

On Sun, 14 Mar 2021 20:17:47 -0500, "cshenk"
> wrote:

>US Janet wrote:
>
>> On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
>> > wrote:
>>
>> > US Janet wrote:
>> >
>> >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
>> >> > wrote:
>> >>
>> >> > Boron Elgar wrote:
>> >> >
>> >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
>> >> > >> wrote:
>> >> >>
>> >> >> >
>> >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
>> of >> >> > what I usually do. Today I bagged the sauce in quart
>> freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
>> >> >> > Today I am trying out a new recipe for pork steaks. I saw
>> some >> >> > beautiful pork steaks yesterday at Albertsons.
>> >> >> >
>> >> >> > Pork Steaks
>> >> >> > 1.4 cup butter
>> >> >> > 1/4 cup soy sauce
>> >> >> > 1 bunch green onions
>> >> >> > 2 cloves garlic, minced
>> >> >> > 6 pork butt steaks
>> >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
>> green >> >> > onions and garlic until lightly browned.
>> >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
>> >> minutes >> > on each side. Remove cover and continue cooking 10
>> >> minutes or to an >> > internal temperature of 145F.
>> >> >> >
>> >> >> > It sounds like something both of us will enjoy and seem simple
>> >> >> > enough. I'll let you know.
>> >> >> >
>> >> >> > Janet US
>> >> >>
>> >> >> Live and learn. I have never seen anything labeled as "pork
>> steak." >> >> Most flat, boned or boneless (other than tenderloin
>> cuts) seem to >> be >> identified as some sort of chop around here.
>> Cuts vary by >> region, of >> course, but I am guessing some sort of
>> chop will do. >> And chicken >> thighs might, too, eh?
>> >> >>
>> >> >> How large are the steaks? The recipe, which looks quite
>> appealing, >> >> calls for 10 steaks, which sounds like an lot for
>> any skillet. >> >
>> >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
>> Best >> > I can tell is she might be overcooking them? Due to
>> trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
>> *exceptionally >> > Rare* in commercially raised pork now and has
>> been for decades. >> >
>> >> > She may like them well done though as used to it. Odd to me but I
>> >> > accept if she likes that.
>> >>
>> >> Who is the "She" you are referencing? If is me, I haven't prepared
>> >> this recipe before. I am showing a recipe.
>> >> Trichinosis hasn't been a threat in farm raised pork in years.
>> >> I think maybe you are confused about the cut of meat in the recipe.
>> >> From one of many Wiki recipe mavens:
>> >> "Pork steak is a cut of meat taken from the shoulder portion of the
>> >> pig, and the meat from this area can be fairly tough. For this
>> reason, >> marinating the meat before you cook it is one way to make
>> the meat >> tender and easier to eat if you aren't using a slow
>> cooking method. >> Pork steak should be marinated for at least 4
>> hours for the best >> results, but marinating the meat for more than
>> 24 hours can cause the >> meat to break down and should be avoided."
>> >> Janet US
>> >>
>> >
>> > Sorry, perhaps some trimming was used? Looked like Janis US posted
>> > a recipe. That is the 'she' referenced.
>> >
>> > Wiki may have their 'version' of 'Pork Steak' but all the country
>> > doesn't use the term the same.
>>
>> I only used the Wiki quote to simplfy describing the meat for you. It
>> is not only a Wiki opinion.
>> Here is just one source of delicious sounding recipes and photos for
>> porks steak.
>>
>https://www.cdkitchen.com/recipes/in...ak/#therecipes
>> It could be that they are not of interest to you as you have a greater
>> interest in Japanese cooking and seasonings and that's fine.
>>
>> No problem with the misunderstanding, I recall that you may have
>> mentioned you have dyslexia and for that reason you don't read the
>> posts that you reply to. You do amazingly well with your problem.
>>
>> Janet US
>
>Umm, try again Janet. I DO read the posts I am replying to.

LOL, that only makes your replies even more whack.

The real Bruce posts with Eternal September

On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
> On 3/15/2021 12:11 PM, bruce bowser wrote:
> > On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
> >> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> >>> US Janet wrote:
> >>>> That looks delicious. Is there a lot of difference between various
> >>>> ethnic kinds of fish sauce?
> >>>> Janet US
> >>>>
> >>> Normally best in combination with other sauces, imo.
> >>> I like oyster sauce but it tastes pretty nasty on it's own.
> >>
> >> Have you ever tried fish sauce?
> >
> > I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
> >
> Really? have you ever looked at them or tried them? They are nothing
> alike.

They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.

On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
> > On 3/15/2021 12:11 PM, bruce bowser wrote:
> > > On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
> > >> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> > >>> US Janet wrote:
> > >>>> That looks delicious. Is there a lot of difference between various
> > >>>> ethnic kinds of fish sauce?
> > >>>> Janet US
> > >>>>
> > >>> Normally best in combination with other sauces, imo.
> > >>> I like oyster sauce but it tastes pretty nasty on it's own.
> > >>
> > >> Have you ever tried fish sauce?
> > >
> > > I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
> > >
> > Really? have you ever looked at them or tried them? They are nothing
> > alike.
> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.

Not a sauce _for_ fish. A sauce made out of fermented fish:

<https://www.bonappetit.com/story/what-is-fish-sauce>

Cindy Hamilton

On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
> On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
>> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
>>> On 3/15/2021 12:11 PM, bruce bowser wrote:
>>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
>>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>>>>>> US Janet wrote:
>>>>>>> That looks delicious. Is there a lot of difference between various
>>>>>>> ethnic kinds of fish sauce?
>>>>>>> Janet US
>>>>>>>
>>>>>> Normally best in combination with other sauces, imo.
>>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
>>>>>
>>>>> Have you ever tried fish sauce?
>>>>
>>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
>>>>
>>> Really? have you ever looked at them or tried them? They are nothing
>>> alike.
>> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
>
> Not a sauce _for_ fish. A sauce made out of fermented fish:
>
> <https://www.bonappetit.com/story/what-is-fish-sauce>
>
> Cindy Hamilton
>
Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
horseradish and a few other things.

How can they be alike? Like comparing Pepsi and Merlot and saying they
are alike.

On 2021 Mar 16, , Cindy Hamilton wrote
(in >):

> Not a sauce _for_ fish. A sauce made out of fermented fish:

Worcestershire is my favorite fish sauce.

> <https://www.bonappetit.com/story/what-is-fish-sauce>

Hmmph, not even mentioned on that site.

leo

On Thursday, March 18, 2021 at 5:26:21 AM UTC-4, Leo wrote:
> On 2021 Mar 16, , Cindy Hamilton wrote
> (in >):
> > Not a sauce _for_ fish. A sauce made out of fermented fish:
> Worcestershire is my favorite fish sauce.
>
> > <https://www.bonappetit.com/story/what-is-fish-sauce>
>
> Hmmph, not even mentioned on that site.

Although I suppose you're joking:

When we say "fish sauce" we mean a particular condiment
from southeast Asia and the Philippines. I suppose it would
be more specific to use the "foreign" words:

<https://en.wikipedia.org/wiki/Fish_sauce#Regional_variations>

Cindy Hamilton

On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski wrote:
> On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
> > On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
> >> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
> >>> On 3/15/2021 12:11 PM, bruce bowser wrote:
> >>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
> >>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> >>>>>> US Janet wrote:
> >>>>>>> That looks delicious. Is there a lot of difference between various
> >>>>>>> ethnic kinds of fish sauce?
> >>>>>>> Janet US
> >>>>>>>
> >>>>>> Normally best in combination with other sauces, imo.
> >>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
> >>>>>
> >>>>> Have you ever tried fish sauce?
> >>>>
> >>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
> >>>>
> >>> Really? have you ever looked at them or tried them? They are nothing
> >>> alike.
> >> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
> >
> > Not a sauce _for_ fish. A sauce made out of fermented fish:
> >
> > <https://www.bonappetit.com/story/what-is-fish-sauce>
> >
> > Cindy Hamilton
> >
> Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
> horseradish and a few other things.
>
> How can they be alike? Like comparing Pepsi and Merlot and saying they
> are alike.

Just like I say: they're alike if they're all regularly used on fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them too, in that respect.

On Thursday, March 18, 2021 at 11:51:44 AM UTC-4, bruce bowser wrote:
> On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski wrote:
> > On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
> > > On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
> > >> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
> > >>> On 3/15/2021 12:11 PM, bruce bowser wrote:
> > >>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
> > >>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> > >>>>>> US Janet wrote:
> > >>>>>>> That looks delicious. Is there a lot of difference between various
> > >>>>>>> ethnic kinds of fish sauce?
> > >>>>>>> Janet US
> > >>>>>>>
> > >>>>>> Normally best in combination with other sauces, imo.
> > >>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
> > >>>>>
> > >>>>> Have you ever tried fish sauce?
> > >>>>
> > >>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
> > >>>>
> > >>> Really? have you ever looked at them or tried them? They are nothing
> > >>> alike.
> > >> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
> > >
> > > Not a sauce _for_ fish. A sauce made out of fermented fish:
> > >
> > > <https://www.bonappetit.com/story/what-is-fish-sauce>
> > >
> > > Cindy Hamilton
> > >
> > Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
> > horseradish and a few other things.
> >
> > How can they be alike? Like comparing Pepsi and Merlot and saying they
> > are alike.
> Just like I say: they're alike if they're all regularly used on fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them too, in that respect.

Fish sauce is not necessarily used on fish. I commonly use it on chicken
or pork. It's like soy sauce or Worcestershire sauce. A general-purpose
condiment.

Cindy Hamilton

On Thu, 18 Mar 2021 08:51:40 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski wrote:
>> On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
>> > On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
>> >> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
>> >>> On 3/15/2021 12:11 PM, bruce bowser wrote:
>> >>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
>> >>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>> >>>>>> US Janet wrote:
>> >>>>>>> That looks delicious. Is there a lot of difference between various
>> >>>>>>> ethnic kinds of fish sauce?
>> >>>>>>> Janet US
>> >>>>>>>
>> >>>>>> Normally best in combination with other sauces, imo.
>> >>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
>> >>>>>
>> >>>>> Have you ever tried fish sauce?
>> >>>>
>> >>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
>> >>>>
>> >>> Really? have you ever looked at them or tried them? They are nothing
>> >>> alike.
>> >> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
>> >
>> > Not a sauce _for_ fish. A sauce made out of fermented fish:
>> >
>> > <https://www.bonappetit.com/story/what-is-fish-sauce>
>> >
>> > Cindy Hamilton
>> >
>> Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
>> horseradish and a few other things.
>>
>> How can they be alike? Like comparing Pepsi and Merlot and saying they
>> are alike.
>
>Just like I say: they're alike if they're all regularly used on fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them too, in that respect.

Damper in the US is a lever in your fireplace that closes off the air
to the fire. We don't eat damper here. Get used to and learn
language differences.
Fish sauce is a sauce MADE from fish. It is not a sauce used ON fish.
Janet US

On Thu, 18 Mar 2021 10:15:07 -0600, US Janet >
wrote:

>On Thu, 18 Mar 2021 08:51:40 -0700 (PDT), bruce bowser
> wrote:
>
>>On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski wrote:
>>> On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
>>> > On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
>>> >> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
>>> >>> On 3/15/2021 12:11 PM, bruce bowser wrote:
>>> >>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
>>> >>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>>> >>>>>> US Janet wrote:
>>> >>>>>>> That looks delicious. Is there a lot of difference between various
>>> >>>>>>> ethnic kinds of fish sauce?
>>> >>>>>>> Janet US
>>> >>>>>>>
>>> >>>>>> Normally best in combination with other sauces, imo.
>>> >>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
>>> >>>>>
>>> >>>>> Have you ever tried fish sauce?
>>> >>>>
>>> >>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
>>> >>>>
>>> >>> Really? have you ever looked at them or tried them? They are nothing
>>> >>> alike.
>>> >> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
>>> >
>>> > Not a sauce _for_ fish. A sauce made out of fermented fish:
>>> >
>>> > <https://www.bonappetit.com/story/what-is-fish-sauce>
>>> >
>>> > Cindy Hamilton
>>> >
>>> Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
>>> horseradish and a few other things.
>>>
>>> How can they be alike? Like comparing Pepsi and Merlot and saying they
>>> are alike.
>>
>>Just like I say: they're alike if they're all regularly used on fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them too, in that respect.
>
>Damper in the US is a lever in your fireplace that closes off the air
>to the fire. We don't eat damper here. Get used to and learn
>language differences.

In Australia, a damper is a type of bread.

--
The real Bruce posts with Eternal September

On Thu, 18 Mar 2021 10:15:07 -0600, US Janet >
wrote:

>On Thu, 18 Mar 2021 08:51:40 -0700 (PDT), bruce bowser
> wrote:
>
>>On Tuesday, March 16, 2021 at 4:59:22 PM UTC-4, Ed Pawlowski wrote:
>>> On 3/16/2021 2:04 PM, Cindy Hamilton wrote:
>>> > On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
>>> >> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
>>> >>> On 3/15/2021 12:11 PM, bruce bowser wrote:
>>> >>>> On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
>>> >>>>> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
>>> >>>>>> US Janet wrote:
>>> >>>>>>> That looks delicious. Is there a lot of difference between various
>>> >>>>>>> ethnic kinds of fish sauce?
>>> >>>>>>> Janet US
>>> >>>>>>>
>>> >>>>>> Normally best in combination with other sauces, imo.
>>> >>>>>> I like oyster sauce but it tastes pretty nasty on it's own.
>>> >>>>>
>>> >>>>> Have you ever tried fish sauce?
>>> >>>>
>>> >>>> I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
>>> >>>>
>>> >>> Really? have you ever looked at them or tried them? They are nothing
>>> >>> alike.
>>> >> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.
>>> >
>>> > Not a sauce _for_ fish. A sauce made out of fermented fish:
>>> >
>>> > <https://www.bonappetit.com/story/what-is-fish-sauce>
>>> >
>>> > Cindy Hamilton
>>> >
>>> Tarter sauce is mayonnaise based, cocktail sauce it mostly ketchup and
>>> horseradish and a few other things.
>>>
>>> How can they be alike? Like comparing Pepsi and Merlot and saying they
>>> are alike.
>>
>>Just like I say: they're alike if they're all regularly used on fish. Sriracha , Ketchup, Vinegar and Tabasco sauce are like them too, in that respect.
>
>Damper in the US is a lever in your fireplace that closes off the air
>to the fire. We don't eat damper here. Get used to and learn
>language differences.
>Fish sauce is a sauce MADE from fish. It is not a sauce used ON fish.
>Janet US

I use jellied fish stock as a cold sauce on cold fish.

Bruce wrote:
> In Australia, a damper is a type of bread.

You might want to describe that better, eh?

Sheldon Martin wrote:
> I use jellied fish stock as a cold sauce on cold fish.

No. You've never done that.

On Friday, March 19, 2021 at 10:37:33 AM UTC-4, Gary wrote:
> Bruce wrote:
> > In Australia, a damper is a type of bread.
> You might want to describe that better, eh?

Why? I googled "damper bread" and got a recipe and everything.

Cindy Hamilton

On Fri, 19 Mar 2021 10:40:02 -0400, Gary > wrote:

>Sheldon Martin wrote:
>> I use jellied fish stock as a cold sauce on cold fish.
>
>No. You've never done that.

I've made fish stock often; heads bones, trimmings... makes my
favorite soups. You live right at the sea and you don't fish and
never mentioned any seafood recipes... you may as well live in Iowa...
you probably never owned a fishing rod. You talk about seafood but
only dine on McD's chum onna bun.

On Fri, 19 Mar 2021 10:37:21 -0400, Gary > wrote:

>Bruce wrote:
>> In Australia, a damper is a type of bread.
>
>You might want to describe that better, eh?

It's already been done for me:
<https://en.wikipedia.org/wiki/Damper_(food)>

--
The real Bruce posts with Eternal September

On 3/19/2021 10:58 AM, Cindy Hamilton wrote:
> On Friday, March 19, 2021 at 10:37:33 AM UTC-4, Gary wrote:
>> Bruce wrote:
>>> In Australia, a damper is a type of bread.
>> You might want to describe that better, eh?
>
> Why? I googled "damper bread" and got a recipe and everything.
>
> Cindy Hamilton
>
I did, too, Cindy. Here's a link to one recipe:

https://www.allrecipes.com/recipe/16...ralian-damper/

However, a damper in a chimney... well hell, we all know that's a
different thing don't we?

Jill

On Fri, 19 Mar 2021 15:38:05 -0400, jmcquown >
wrote:

>On 3/19/2021 10:58 AM, Cindy Hamilton wrote:
>> On Friday, March 19, 2021 at 10:37:33 AM UTC-4, Gary wrote:
>>> Bruce wrote:
>>>> In Australia, a damper is a type of bread.
>>> You might want to describe that better, eh?
>>
>> Why? I googled "damper bread" and got a recipe and everything.
>>
>> Cindy Hamilton
>>
>I did, too, Cindy. Here's a link to one recipe:
>
>https://www.allrecipes.com/recipe/16...ralian-damper/
>
>However, a damper in a chimney... well hell, we all know that's a
>different thing don't we?

I think that's called a baffle plate here.

--
The real Bruce posts with Eternal September

On 3/18/2021 5:26 AM, Leo wrote:
> On 2021 Mar 16, , Cindy Hamilton wrote
> (in >):
>
>> Not a sauce _for_ fish. A sauce made out of fermented fish:
>
> Worcestershire is my favorite fish sauce.
>
>> <https://www.bonappetit.com/story/what-is-fish-sauce>
>
> Hmmph, not even mentioned on that site.
>
> leo
>
>
I love Worcestershire sauce but since anchovies are not listed in the
first six ingredients I wouldn't expect it to show up on the fish sauce
list.

Technically Worcestershire isn't a "fish sauce", it's a sauce that
contains a little bit of fish.

I never use Worcestershire sauce on or with fish. I mostly use it with
beef. Hamburgers, or my grandma's ground beef 'Mince'.

Jill

Sheldon Martin wrote:
> On Fri, 19 Mar 2021 10:40:02 -0400, Gary > wrote:
>
>> Sheldon Martin wrote:
>>> I use jellied fish stock as a cold sauce on cold fish.
>>
>> No. You've never done that.
>
> I've made fish stock often; heads bones, trimmings... makes my
> favorite soups. You live right at the sea and you don't fish and
> never mentioned any seafood recipes... you may as well live in Iowa...
> you probably never owned a fishing rod. You talk about seafood but
> only dine on McD's chum onna bun.
>

Who can trust yoose Popeye? Yoose sucked every penis from brooklyn
to the catskills. And lied about it.

Fish stock? I doubt it. More likely dik stock ... *** yoose saved up.

Gary wrote:

> US Janet wrote:
> > That looks delicious. Is there a lot of difference between various
> > ethnic kinds of fish sauce?
> > Janet US
> >
>
> Normally best in combination with other sauces, imo.
> I like oyster sauce but it tastes pretty nasty on it's own.

Agreed. Soy sauce is one of the few that may be used alone. The
interesting think is 'fish sauce' as a name. A lot of people don't
know that several extremely different things get that label. They
break into 2 types generically.

1- Used on fish, has no seafood in it
2- Made primarily *of* fish, may have other things in it

I use the term 'fish' loosely there as lots of different seafoods
involved. Plenty of things that are basically 'soy sauce' get called
'fish sauce' as in a classic way, you use them on fish....

Tiparos (sp?) is the one I use that is made of fermented fish. Good
stuff but you use it in 'squizzles' (very small measure, like 1/8tsp if
that).