On Tuesday, April 13, 2021 at 3:26:50 AM UTC-10, Dave Smith wrote:
> On 2021-04-12 10:21 p.m., dsi1 wrote:
> > On Monday, April 12, 2021 at 3:42:06 PM UTC-10, cshenk wrote:
> ttps://iamafoodblog.com/japanese-egg-sandwich/
> >> ds1 has said before that the Japanese always cut the crusts off
> >> bread. That and the mayo choice. The blog looks like it (not
> >> Japanese, just this recipie says it is and some others). Years of
> >> sharing bento boxes at the pier with workers yielded few samwiches
> >> but when they had them, crusts were still there. Sasebo variation?
> >> Suspect not. The Japanese have a very much 'waste no food' ethic in
> >> play. If you see a 'crustless bread' in my experiece there, the
> >> crust was probably turned into crutons or something.
> >
> > It's doubtful that I would say that the Japanese always cut the crust
> > off on sandwiches. Nobody ever always does something. They certainly
> > do practice crust cutting. Egg sandwiches and pork cutlet sandwiches
> > are iconic in Japan. A pork cutlet sandwich with the crust still on
> > probably means it was made at home or in America.
> >
> Sandwiches are very much a part of English and North American cookery.
> Sometimes people cut the crusts off. They are almost always cut off for
> fancy teas. That doesn't mean we always cut the crusts. I sure don't.

Cutting the crust off of a sandwich is just an added refinement. It's the difference between a regular sandwich and a special sandwich. I don't have anything against people doing that.

In article >, says...
>
> On 13/04/2021 13:26, Gary wrote:
> > On 4/12/2021 3:13 PM, Ophelia wrote:
> >> On 12/04/2021 19:46, dsi1 wrote:
> >>> I can't say how people in Europe would react to MSG. The people in
> >>> Japan would certainly know something was seriously wrong with an egg
> >>> sandwich made without MSG. I'd certainly prefer egg salad and potato
> >>> salad with MSG. It just don't seem right without it.
> >>
> >> ===
> >>
> >> *I wish I knew how it tasted differently to anything)))
> >
> > Lick your finger and sprinkle some on it.
> > Give it a taste plain then you'll know how to use it.
> > My opinion...tastes like flavored salt.
> ====
>
> OK I will try that Thanks
>
You never thought of tasting it, honey? It
tastes like rehydrated hair onions.
--
Regards
David Crossley

Ophelia wrote:
> On 12/04/2021 19:24, US Janet wrote:
>> On Mon, 12 Apr 2021 10:32:20 -0700 (PDT), bruce bowser
>> > wrote:
>>
>>> On Monday, April 12, 2021 at 10:02:43 AM UTC-4, Ophelia wrote:
>>>> On 12/04/2021 14:15, bruce bowser wrote:
>>>>> On Monday, April 12, 2021 at 6:44:45 AM UTC-4, Ophelia wrote:
>>>>>> On 12/04/2021 11:26, dsi1 wrote:
>>>>>>> On Sunday, April 11, 2021 at 10:09:19 PM UTC-10, Ophelia wrote:
>>>>>>>> On 12/04/2021 00:27, dsi1 wrote:
>>>>>>>>> On Sunday, April 11, 2021 at 12:34:52 PM UTC-10, Dave Smith wrote:
>>>>>>>>>> Roasted boneless leg og lamb, roasted potatoes and baby
>>>>>>>>>> carrots, steamed
>>>>>>>>>> asparagus and a tossed salad. with blue cheese dressing.
>>>>>>>>>> Dessert.... apple crisp.
>>>>>>>>>
>>>>>>>>> It's lunchtime over here. I made a Japan egg sandwich and a
>>>>>>>>> ham, cheese, egg, sandwich. They probably tasted pretty good
>>>>>>>>> but I never got to partake.
>>>>>>>>>
>>>>>>>>> https://photos.app.goo.gl/ZxgbNjn5tSVuJiM7A
>>>>>>>>> https://photos.app.goo.gl/T4bm6hJvwpHffgiF8
>>>>>>>> =====
>>>>>>>>
>>>>>>>> They look lovely) Whis is the Japanese one and why did you not
>>>>>>>> partake?
>>>>>>>
>>>>>>> It's an egg salad sandwich made to a particular form. I could
>>>>>>> have used a different kind of bread, without Japan mayo, and
>>>>>>> served it in a regular way. Then it would not be a tomago sando.
>>>>>>>
>>>>>>> https://iamafoodblog.com/japanese-egg-sandwich/
>>>>>> ==
>>>>>>
>>>>>> You made those and they look really good, how could you not eat them?
>>>>>
>>>>> Sometimes food may look and smell good but taste bad (like liver &
>>>>> onions). You may even crave a food, but right when your about to
>>>>> eat it dislike it, suddenly. I've had it happen.
>>>> ===============
>>>>
>>>> True! As for liver and onions, I loved them years ago, but now.. (
>>>>
>>>> How tastes change as we get older!
>>>
>>> I still love the smell, at least.
>>
>> the only way I can get liver now is pre-packaged and frozen.Â* The meat
>> is sliced incredibly thin and no way to minimize the veins or skin. In
>> the old days the slices were much thicker or I would have the butcher
>> slice the way I wanted.Â* After cooking then the meat wasn't dried out.
>> I haven't had liver in decades.Â* It used to be a regular at our table.
>> Really sad.
>> Janet US
>
> =====
>
> Yes, We haven't had any either for a very long time.
>
> Perhaps talking about it might get me going )
>
> We have really good liver in our shops.Â* Not thin at all and in good
> pieces in the meat counter!!
>
>
>
Yummo!

https://youtu.be/bHoqL7DFevc

--
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 13/04/2021 18:44, dsi1 wrote:
> On Monday, April 12, 2021 at 10:48:41 PM UTC-10, Ophelia wrote:
>> On 13/04/2021 07:24, dsi1 wrote:
>>>
>>> For lunch today, I had a chop steak. This is a local style Hawaiian dish that's probably Chinese in origin. I don't care for the way that most restaurants make this dish but this became my favorite dish from the first bite. I could eat this stuff tomorrow. I told the waitress to tell the cook that it was awesome. It's a meal that made me happy. How often does that happen?
>>>
>>> https://photos.app.goo.gl/dBcecdSTSbk6vQZM6
>>>
>> Do you have the recipe? If so, please share?
>
> I don't have a recipe but it's a simple stir fry dish. I can make a pretty good chop steak but I make it more Chinese style.
>
> https://www.cookingbites.com/threads...op-steak.2844/
>

====


Thank you I thought it was a pork chop))

No matter, I like the recipe you shared and have saved it))

On 13/04/2021 18:44, dsi1 wrote:
> On Monday, April 12, 2021 at 10:48:41 PM UTC-10, Ophelia wrote:
>> On 13/04/2021 07:24, dsi1 wrote:
>>>
>>> For lunch today, I had a chop steak. This is a local style Hawaiian dish that's probably Chinese in origin. I don't care for the way that most restaurants make this dish but this became my favorite dish from the first bite. I could eat this stuff tomorrow. I told the waitress to tell the cook that it was awesome. It's a meal that made me happy. How often does that happen?
>>>
>>> https://photos.app.goo.gl/dBcecdSTSbk6vQZM6
>>>
>> Do you have the recipe? If so, please share?
>
> I don't have a recipe but it's a simple stir fry dish. I can make a pretty good chop steak but I make it more Chinese style.
>
> https://www.cookingbites.com/threads...op-steak.2844/


Thank you)

On 13/04/2021 18:51, dsi1 wrote:
> On Tuesday, April 13, 2021 at 2:21:04 AM UTC-10, Gary wrote:
>> On 4/13/2021 4:53 AM, Cindy Hamilton wrote:
>>> On Monday, April 12, 2021 at 3:13:11 PM UTC-4, Ophelia wrote:
>>>
>>>> I wish I knew how it tasted differently to anything)))
>>>
>>> It doesn't taste like anything. It makes the nerves between your tongue
>>> and your brain work better, thus emphasizing the other flavors in your food.
>>>
>>> Cindy Hamilton
>>>
>> As a kid, I described it (MSG) as "steak flavored salt."
>> I don't describe it that way now, but I just tasted some on my finger.
>> Definitely a "flavored salt" taste. Pretty nice taste actually. I should
>> use it more.
>
> The Koreans have a flavored salt product. It's salt with MSG. As a table salt it's like turbo-charged super salt. Amazing.
> https://www.ahnesty.com/food/Secretseasoning

====

Hmm I doubt I will find that))

dsi1 wrote:

> On Tuesday, April 13, 2021 at 3:26:50 AM UTC-10, Dave Smith wrote:
> > On 2021-04-12 10:21 p.m., dsi1 wrote:
> > > On Monday, April 12, 2021 at 3:42:06 PM UTC-10, cshenk wrote:
> > ttps://iamafoodblog.com/japanese-egg-sandwich/
> > >> ds1 has said before that the Japanese always cut the crusts off
> > >> bread. That and the mayo choice. The blog looks like it (not
> > >> Japanese, just this recipie says it is and some others). Years
> > of >> sharing bento boxes at the pier with workers yielded few
> > samwiches >> but when they had them, crusts were still there.
> > Sasebo variation? >> Suspect not. The Japanese have a very much
> > 'waste no food' ethic in >> play. If you see a 'crustless bread' in
> > my experiece there, the >> crust was probably turned into crutons
> > or something.
> > >
> > > It's doubtful that I would say that the Japanese always cut the
> > > crust off on sandwiches. Nobody ever always does something. They
> > > certainly do practice crust cutting. Egg sandwiches and pork
> > > cutlet sandwiches are iconic in Japan. A pork cutlet sandwich
> > > with the crust still on probably means it was made at home or in
> > > America.
> > >
> > Sandwiches are very much a part of English and North American
> > cookery. Sometimes people cut the crusts off. They are almost
> > always cut off for fancy teas. That doesn't mean we always cut the
> > crusts. I sure don't.
>
> Cutting the crust off of a sandwich is just an added refinement. It's
> the difference between a regular sandwich and a special sandwich. I
> don't have anything against people doing that.

It's the difference between a regular sandwich and an old fart sandwich.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dr. Bruce wrote:
> dsi1 wrote:
>
>> On Tuesday, April 13, 2021 at 3:26:50 AM UTC-10, Dave Smith wrote:
>>> On 2021-04-12 10:21 p.m., dsi1 wrote:
>>>> On Monday, April 12, 2021 at 3:42:06 PM UTC-10, cshenk wrote:
>>> ttps://iamafoodblog.com/japanese-egg-sandwich/
>>>>> ds1 has said before that the Japanese always cut the crusts off
>>>>> bread. That and the mayo choice. The blog looks like it (not
>>>>> Japanese, just this recipie says it is and some others). Years
>>> of >> sharing bento boxes at the pier with workers yielded few
>>> samwiches >> but when they had them, crusts were still there.
>>> Sasebo variation? >> Suspect not. The Japanese have a very much
>>> 'waste no food' ethic in >> play. If you see a 'crustless bread' in
>>> my experiece there, the >> crust was probably turned into crutons
>>> or something.
>>>>
>>>> It's doubtful that I would say that the Japanese always cut the
>>>> crust off on sandwiches. Nobody ever always does something. They
>>>> certainly do practice crust cutting. Egg sandwiches and pork
>>>> cutlet sandwiches are iconic in Japan. A pork cutlet sandwich
>>>> with the crust still on probably means it was made at home or in
>>>> America.
>>>>
>>> Sandwiches are very much a part of English and North American
>>> cookery. Sometimes people cut the crusts off. They are almost
>>> always cut off for fancy teas. That doesn't mean we always cut the
>>> crusts. I sure don't.
>>
>> Cutting the crust off of a sandwich is just an added refinement. It's
>> the difference between a regular sandwich and a special sandwich. I
>> don't have anything against people doing that.
>
> It's the difference between a regular sandwich and an old fart sandwich.
>

Yes, it's like when you primp someone's ass before you snort it,
master doctor.

On Tuesday, April 13, 2021 at 3:07:22 PM UTC-4, Ophelia wrote:
> On 13/04/2021 18:44, dsi1 wrote:
> > On Monday, April 12, 2021 at 10:48:41 PM UTC-10, Ophelia wrote:
> >> On 13/04/2021 07:24, dsi1 wrote:
> >>>
> >>> For lunch today, I had a chop steak. This is a local style Hawaiian dish that's probably Chinese in origin. I don't care for the way that most restaurants make this dish but this became my favorite dish from the first bite. I could eat this stuff tomorrow. I told the waitress to tell the cook that it was awesome. It's a meal that made me happy. How often does that happen?
> >>>
> >>> https://photos.app.goo.gl/dBcecdSTSbk6vQZM6
> >>>
> >> Do you have the recipe? If so, please share?
> >
> > I don't have a recipe but it's a simple stir fry dish. I can make a pretty good chop steak but I make it more Chinese style.
> >
> > https://www.cookingbites.com/threads...op-steak.2844/
> >
> ====
>
> Thank you I thought it was a pork chop))
>
> No matter, I like the recipe you shared and have saved it))

I like those pork chop sandwiches from the Chinese restaurants.

dsi1 wrote:

> On Monday, April 12, 2021 at 3:42:06 PM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Sunday, April 11, 2021 at 10:09:19 PM UTC-10, Ophelia wrote:
> > > > On 12/04/2021 00:27, dsi1 wrote:
> > > > > On Sunday, April 11, 2021 at 12:34:52 PM UTC-10, Dave Smith
> > > > > wrote:
> > > > >> Roasted boneless leg og lamb, roasted potatoes and baby
> > > > carrots, steamed >> asparagus and a tossed salad. with blue
> > > > cheese dressing. >> Dessert.... apple crisp.
> > > > >
> > > > > It's lunchtime over here. I made a Japan egg sandwich and a
> > > > > ham, cheese, egg, sandwich. They probably tasted pretty good
> > > > > but I never got to partake.
> > > > >
> > > > > https://photos.app.goo.gl/ZxgbNjn5tSVuJiM7A
> > > > > https://photos.app.goo.gl/T4bm6hJvwpHffgiF8
> > > > =====
> > > >
> > > > They look lovely) Whis is the Japanese one and why did you
> > > > not partake?
> > >
> > > It's an egg salad sandwich made to a particular form. I could
> > > have used a different kind of bread, without Japan mayo, and
> > > served it in a regular way. Then it would not be a tomago sando.
> > >
> > > https://iamafoodblog.com/japanese-egg-sandwich/
> > ds1 has said before that the Japanese always cut the crusts off
> > bread. That and the mayo choice. The blog looks like it (not
> > Japanese, just this recipie says it is and some others). Years of
> > sharing bento boxes at the pier with workers yielded few samwiches
> > but when they had them, crusts were still there. Sasebo variation?
> > Suspect not. The Japanese have a very much 'waste no food' ethic in
> > play. If you see a 'crustless bread' in my experiece there, the
> > crust was probably turned into crutons or something.
>
> It's doubtful that I would say that the Japanese always cut the crust
> off on sandwiches. Nobody ever always does something. They certainly
> do practice crust cutting. Egg sandwiches and pork cutlet sandwiches
> are iconic in Japan. A pork cutlet sandwich with the crust still on
> probably means it was made at home or in America.

Have you ever been to Japan?

On 13/04/2021 22:38, bruce bowser wrote:
> On Tuesday, April 13, 2021 at 3:07:22 PM UTC-4, Ophelia wrote:
>> On 13/04/2021 18:44, dsi1 wrote:
>>> On Monday, April 12, 2021 at 10:48:41 PM UTC-10, Ophelia wrote:
>>>> On 13/04/2021 07:24, dsi1 wrote:
>>>>>
>>>>> For lunch today, I had a chop steak. This is a local style Hawaiian dish that's probably Chinese in origin. I don't care for the way that most restaurants make this dish but this became my favorite dish from the first bite. I could eat this stuff tomorrow. I told the waitress to tell the cook that it was awesome. It's a meal that made me happy. How often does that happen?
>>>>>
>>>>> https://photos.app.goo.gl/dBcecdSTSbk6vQZM6
>>>>>
>>>> Do you have the recipe? If so, please share?
>>>
>>> I don't have a recipe but it's a simple stir fry dish. I can make a pretty good chop steak but I make it more Chinese style.
>>>
>>> https://www.cookingbites.com/threads...op-steak.2844/
>>>
>> ====
>>
>> Thank you I thought it was a pork chop))
>>
>> No matter, I like the recipe you shared and have saved it))
>
> I like those pork chop sandwiches from the Chinese restaurants.

I have never had one from there. It is a very long time since I have
been there

My favourite is to bash the chop then coat it with breadcrumbs (my own)
and then fry gently)

How do you do yours?