Sunday, June 14, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 15 topics

Leo <leoblaisdell@sbcglobal.net>: Jun 14 08:01PM -0700

On 2020 Jun 12, , Gary wrote
 
> I don't know of any Korean restaurants here.
> There is a good asian market nearby but I've never been there.
> I wouldn't know what to buy if I did go there.
 
Buy lumpia wrappers at the Asian market, prise them apart carefully, fill
them with a mixture of salt and peppered hamburger meat and onions cooked
together and fry the filled wrapper in a skillet until mostly browned.
It ain't technically Filipino fare, but it's tasty and kinda Asian.
 
leo
bruce2bowser@gmail.com: Jun 14 05:26PM -0700


> On Saturday, June 6, 2020 at 8:16:15 PM UTC-5, Bruce wrote:
 
> > Maybe you had a glass of wine with it. Gary says that helps a lot.
 
> You know I don't drink wine.
 
Also, a lot of outdoorsy barbecuing deserves to be accompanied and followed by icy cold beer, Joan !! Or at least for me, anyway.
"cshenk" <cshenk1@cox.net>: Jun 14 09:54PM -0500

Cindy Hamilton wrote:
 
> around the house and yard and don't want to fuss a lot.
 
> We're thinking about potstickers in the near future.
 
> Cindy Hamilton
 
Nothing wrong with basic plain! Probably the only fancy thing to
tonight's dinner was a bit of mild curry added to a very basic roux
white sauce I had handy and put over steamed veggies.
 
The rest was pullled BBQ pork (made 4 months ago and frozen in 2
serving amounts), rice, fresh fruit (local glut of strawberries,
blueberries)
 
Friday's bread was bagettes so used one of those, split for the BBQ
pork.
Ed Pawlowski <esp@snet.xxx>: Jun 14 09:54PM -0400

Vegans narrowly missed being called "benevores"
The term vegan was coined in November 1944, when a group of non-dairy
vegetarians got together to discuss non-dairy vegetarian diets and
lifestyles. This group – which grew into the Vegan Society in the UK –
toyed with the names "dairyban", "vitan" and "benevore", before settling
on vegan, which contains the first three and last two letters of vegetarian.
Hank Rogers <Nospam@invalid.com>: Jun 14 09:11PM -0500

Ed Pawlowski wrote:
> Society in the UK รข€" toyed with the names "dairyban", "vitan" and
> "benevore", before settling on vegan, which contains the first
> three and last two letters of vegetarian.
 
And they've been preaching ever since.
dsi1 <dsi123@hawaiiantel.net>: Jun 14 07:49PM -0700

On Sunday, June 14, 2020 at 3:54:12 PM UTC-10, Ed Pawlowski wrote:
> lifestyles. This group – which grew into the Vegan Society in the UK –
> toyed with the names "dairyban", "vitan" and "benevore", before settling
> on vegan, which contains the first three and last two letters of vegetarian.
 
One day, we shall all be benevoures.
Hank Rogers <Nospam@invalid.com>: Jun 14 05:07PM -0500

Bruce wrote:
 
>> That was always disparaging. More so nowadays.
 
> That comment came from Greg Sorrow, who lately likes to post under my
> name to give himself more authority.
 
Authority? LOL. Watch out, your buttons are going to start popping
off. Take your hat off too, or it'll get stuck, when your head
starts to swell up.
Bruce <bruce@null.null>: Jun 15 07:44AM +1000

On Sun, 14 Jun 2020 22:36:19 +0100, Pamela <pamela.poster@gmail.com>
wrote:
 
>>> the term "blacks". That's what most people say here in the UK.
 
>> I thought in the UK the common term was "wogs".
 
>That was always disparaging. More so nowadays.
 
That comment came from Greg Sorrow, who lately likes to post under my
name to give himself more authority.
 
"Wog" refers to Australians from southern European background,
especially if they still have a lot of their original culture.
Italians, Croatians, Greeks etc. It's not necessarily offensive,
depending a bit on how it's used. Although these days everything's
offensive.
 
No offence, by the way.
dsi1 <dsi123@hawaiiantel.net>: Jun 14 07:41PM -0700

On Sunday, June 14, 2020 at 8:04:32 AM UTC-10, Cindy Hamilton wrote:
 
> For all practical purposes, we can. Gravity works, the sun
> shines, if I stub my toe it hurts.
 
> Cindy Hamilton
 
That's just the way your brain interprets reality. It's not reality, it's just the way we experience reality. Some folks believe that the Windows OS interface is the reality of the way a computer works. The computer does work by moving icons of stuff around. For all practical purposes, it is.
John Kuthe <johnkuthern@gmail.com>: Jun 14 07:49PM -0700

On Sunday, June 14, 2020 at 9:41:39 PM UTC-5, dsi1 wrote:
> > shines, if I stub my toe it hurts.
 
> > Cindy Hamilton
 
> That's just the way your brain interprets reality. It's not reality, it's just the way we experience reality. Some folks believe that the Windows OS interface is the reality of the way a computer works. The computer does work by moving icons of stuff around. For all practical purposes, it is.
 
TrueDat! I'm a Computer Engineer by degrees (CS and EE) and while I was going to Washington University St Louis to achieve this I'd always told people "I am going to WashU to learn how computers work, but that does not mean I know how to tell you how to make your computer work!
 
John Kuthe....
John Kuthe <johnkuthern@gmail.com>: Jun 14 07:19PM -0700

https://stlouis.craigslist.org/roo/d/saint-charles-need-place-this-week/7141793700.html
 
;-)
 
John Kuthe...
Bruce <bruce@null.null>: Jun 15 12:30PM +1000

On Sun, 14 Jun 2020 19:19:16 -0700 (PDT), John Kuthe
 
>https://stlouis.craigslist.org/roo/d/saint-charles-need-place-this-week/7141793700.html
 
>;-)
 
John, you shouldn't use your Indian tenants to advertise your rooms.
"cshenk" <cshenk1@cox.net>: Jun 14 09:28PM -0500

Daniel wrote:
 
 
> Hey thanks. I introduced myself a few months ago but have been mostly
> doing cooking posts on fidonet. I wanted to hop over to usenet and
> spread the love.
 
Cooking echo! I need to get in there more often. Good people. I
still run a BBS here and feed NET275 (Virgina and West Virginia). Most
here have no clue what Fidonet is.
 
 
> I haven't been freezing the miso. We have a massive multicultural
> supermarket nearby that sells many varieties of miso in buckets. I
> know taht it keeps in the fridge for a long time.
 
I don't use as much of it as I have to keep foods fairly low sodium for
Don. He's sodium reactive and gets all sorts of issues including water
retention causing swelled ankles if we don't keep him to about 1700mg a
day.
 
> > marinade.
 
> The recipes are really just a guidepost for me. i typically base what
> I make on a recipe while rarely following it altogether.
 
Same here.
> > 'White Miso' is just a lighter color, not a true 'white'.
 
> I didn't know it got better, but now that I think about it, we are
> discussing a fermented item so of course it evolves.
 
Yup!
 

> > I use it in Udon Miso Dashi soup bases all the time here with added
> > bits of whatever I have handy for it.
 
> I usually just make a basic miso soup when I do make it.
 
I'll have to drop into the COOKING echo but for now, tell them you met
xxcarol.
 
I'm pretty well known for Dashi Udon Miso soups.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings

1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)

The kombu piece will be about 4-5 inches square.

Place on heat, remove kombu when it comes to a boil and add Katsuo
Bushi. Once flakes sink, pour through strainer and discard flakes (or
save for second soup use!). Can be made without Katsuo Bushi, with
Shiitake mushrooms in it's place for a less salty and vegetarian type
but it needs a good 2 hours gentle boil to taste right.

Optional additions galore! Top picks are little chunks of Tofu, green
onions, mushroom bits, shrimp, and shredded cabbage.

From the kitchen of: xxcarol

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Special Udon Nabe
Categories: Xxcarol, Japan, Soups
Yield: 6 Servings

8 c Dashi or chicken stock
6 tb Soy sauce (shoyu)
1/4 c Sake
2 tb Mirin
12 oz Fresh udon noodles
6 ea Clams, small, cleaned
1 ea Chicken breast, deboned/cut
1/3 lb Scallops (about 8)
3 oz Kamaboko (fish paste/cake)
6 ea Scallions(green onions)
4 ea Large mushrooms, halved
6 ea Medium shrimp

Ok, I'm in Japan! I havent had a chance as of this typing to get the
phone lines installed just yet, but here's a goodie that's easier to
make than the longish ingredient list looks like.

I live right next to 'Tonoo Market Street' which is just like it
sounds. A street lined with itty bitty fresh produce stores where 1/2
the produce is along the sidewalk. Kinda like an open-air market.
Very neato!

Along that street where I walk my way home, are all these fixings.
Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
and is slowly with pantomine, showing me something new at her stall
each day. I think most of my Japanese to date, is cooking/food
related (grin, suprised? Naww).

Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
fatter than linguini and softer with a touch of rubbery consistancy.
It's also called 'alimentary paste' when labeled in english. Normally
sold fresh or vacumn packed. Occasionally dried.

Kamaboko, or 'fishcake' is a product made from mildish fish scraped
from the bones (paste-like) and formed to a roll (when formed to a
roll, it's Kamaboko and may have added colors and seasonings).

Cook the udon according to directions, and in second pot, simmer
stock and add the meats (shrimp only in last 5 minutes). Add veggies
in the last 5 mins or so with the shrimps.

Ruth, Hawaii variation. That scraped 'bonefish' made to a pale tan
paste? Form it into 'fishballs' like you would make small meatballs.
Tuck into soup in last 5 mins.

Total cooking time once both are boiling: 5 mins for Udon, 10 for
'other pot'. Strain udon from water and add to stock pot then serve.

Goes lovely with toasted pretzel bits (try tossing them with a little
butter and hot chili-pepper then nuking for 60 secs) and also with a
sliced fresh peach (fill center with a drizzle of honey and cinnimon,
nuke 1 minute then add a dollup of whipped cream or try japanese
style, with 'miricle whip' salad dressing).

From the kitchen of: xxcarol in japan

MMMMM
Ed Pawlowski <esp@snet.xxx>: Jun 14 09:56PM -0400

Want to make a recipe but are out of eggs? Everyone has this on hand.
 
Blood can substitute eggs in recipes
Don't try this at home, but…eggs and blood have similar protein
compositions, and both have coagulant properties. Based on these
similarities, a lab has developed 'vampire' recipes for sourdough-blood
pancakes, blood ice cream, blood meringues and chocolate blood sponge cake.
John Kuthe <johnkuthern@gmail.com>: Jun 14 06:18PM -0700

> > yummy. Chocolate and orange is a match made in cooking heaven.
 
> I am not a fan of chocolates and fruits as a combination. The only
> exception to that is the occasional chocolate-covered cherry.
 
Have you ever had a Chocolate Covered Cherry that had a REAL cherry in it?
 
I invented one and the are do die for delicious! Dark Chocolate covering, wine proof liquor soaked real Bing Cherries and YUM!
 
John Kuthe...
Hank Rogers <Nospam@invalid.com>: Jun 14 08:45PM -0500

John Kuthe wrote:
 
> Have you ever had a Chocolate Covered Cherry that had a REAL cherry in it?
 
> I invented one and the are do die for delicious! Dark Chocolate covering, wine proof liquor soaked real Bing Cherries and YUM!
 
> John Kuthe...
 
Didn't you try selling those on the internet a few years ago?
 
Probably too hard to ship economically?
Snag <snag_one@msn.com>: Jun 14 07:21PM -0500

So a few nights ago I cooked some yellow squash slices , dipped in
flour with a little S&P , fried in about a quarter inch of veggie oil .
It sucked . I mean it sucked so bad my wife commented on how lousy it
was , which is VERY unusual . Not that I'm such a great cook , but I
think mostly because she loves me and doesn't want to hurt my feelings .
Fast forward to tonight and attempt #2 with the yellow squash . This
time I coated he slices in flour as before , but this time I dipped them
in an egg/water wash then into some white cornbread mix . DING DING DING
, ladies and gents we have a winner . After I was done eating she went
back and finished it off , which has me feeling pretty good . Or maybe
the tequila is what has me feeling so good ... no matter , I feel good !
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !
Dave Smith <adavid.smith@sympatico.ca>: Jun 14 06:09PM -0400

Yesterday when I was at the meat nazi's shop for bacon and ground meat I
picked up some lamb chops. I was curious. It was Ontario lamb, always
expensive, but worth the extra. They were also incredibly thick.... more
than 2" thick. Megatron is out on the patio grilling them now and the
challenge will be for her to get them cooking through to the centre
without overcooking them. She does not like lamb as rare as I do.
 
To go with the chops we have a salad with blue cheese dressing and nice
fresh local asparagus.
 
I love this time of year when we start to get the fresh local produce.
The local strawberries are amazing, so much better than the imported stuff.
Hank Rogers <Nospam@invalid.com>: Jun 14 05:36PM -0500

Dave Smith wrote:
> patio grilling them now and the challenge will be for her to get
> them cooking through to the centre without overcooking them. She
> does not like lamb as rare as I do.
 
She might consider finishing them in the oven. Works well for thick
cuts of beef.
John Kuthe <johnkuthern@gmail.com>: Jun 14 03:34PM -0700

On Sunday, June 14, 2020 at 1:06:33 PM UTC-5, GM wrote:
 
> --
> Best
> Greg
 
I use waterbed water treatments. In 2016 when I moved in I had to repair a leak in my waterbed mattress, so the water in it is mostly from 2016 where I finally found and the last and only leak. I repaired it and filled my mattress.
 
Besides the only time you smell the water is if some leaks out. My waterbed mattress has no leaks, so the water is adequately controlled/contained in the waterbed mattress.
 
John Kuthe...
graham <g.stereo@shaw.ca>: Jun 14 04:15PM -0600


>> http://tiny.cc/wbftqz
 
> I love it! And that's probably the most orderly that school cafeteria has
> ever been.
 
Note that the kids are in uniform? That's a state/public school.
graham <g.stereo@shaw.ca>: Jun 14 04:05PM -0600

On 2020-06-14 12:19 p.m., dsi1 wrote:
>> small and I had so much dough, I ended up with one huge megacookie. A
>> chocolate cook, so to speak.
 
> This tends to happen when making chocolate chip cookies with too much butter. Next time use pure hydrogenated vegetable fat instead.
 
Perish the thought!!!!!
graham <g.stereo@shaw.ca>: Jun 14 04:12PM -0600

On 2020-06-14 12:27 p.m., Cindy Hamilton wrote:
 
> Just use a bigger pan, Bruce. Chocolate chip cookies without
> butter aren't worth eating.
 
> Cindy Hamilton
 
Agreed 100%!!!
I made a batch yesterday for my d-i-l and the recipe specifies one stick
or 125g. Using a stick is very convenient but they hardly spread at all
and must be flattened before baking. That extra 11.6g makes all the
difference and they spread nicely.
U.S. Janet B. <JB@nospam.com>: Jun 14 03:50PM -0600

On Sun, 14 Jun 2020 16:05:54 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
 
>Recipe:
 
>https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html
 
>-sw
 
I looked the method over and it sounds good and more importantly,
easy. I already have chicken thighs thawing and I need to buy self
rising flour. Some form of chicken was planned for tomorrow. Thank
you for saving me from dithering over what to do with chicken
tomorrow. :) We love chicken sandwiches.
Janet US
Hank Rogers <Nospam@invalid.com>: Jun 14 04:46PM -0500

Bruce wrote:
 
>> Yabbut what does it stand for?
 
> I think Taste In Ass Disease, whatever that means. It's probably
> something gay men are familiar with. Sheldon mentions it often.
 
Probably right after he's finished giving a rim job or felching
someone.
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