dsi1 wrote:
> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "Brice" wrote in message
> > news
> >
> > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > > "Brice" wrote in message
> > > ...
> > >
> > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" >
> > wrote:
> > >
> > > > Wayne Boatwright wrote:
> > > >
> > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > > > >
> > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > >>> > > wrote:
> > >>> >
> > >>> >>> I can't remember the last time we used butter in cooking.
> > Maybe >>> >>> 10 years ago.
> > >>> > > >
> > >>> > >
> > >>> > > Because of animal cruelty?
> > >>> >
> > >>> > It started because we mainly stir-fry, but it's a combination
> > of >>> > things now, yes.
> > > > >
> > >>> I never stir-fry anymore because David doesn't like it, but I
> > will >>> always order Asian stir-fried dishes. I would use peanut
> > oil in >>> stir-fries.
> > > >
> > > > The other optimal is canola oil for a lot of asian dishes.
> > >
> > > I've never heard of using canola oil in Asian cooking, but I
> > > guess it would work better than olive oil if you don't mind the
> > > GM factor.
> > >
> > > ==
> > >
> > > I use 'light' olive oil. Works fine for me.
> >
> > I guess you can't taste it, which you wouldn't want in Asian food.
> >
> > ==
> >
> > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt
> > we could taste the oil anyway with all the stuff that goes in ie
> > soy, teriyaki etc. etc. 
>
> You might want to try to make some misoyaki butterfish. My mom used
> to make butterfish with shoyu and sugar. That was popular in the old
> days. These days, the popular way to prepare this fish is to use a
> sweet miso marinade. It's dead simple but it does take a day or more
> to marinade the fish.
>
> https://www.hawaiimagazine.com/blogs.../12/butterfish
> _Hawaii_recipe
>
> What the heck is butterfish you ask? That's a good question. We've
> been eating this fish forever but nobody thought to ask about that.
> It used to be some kind of cod fish but it's changed over the years.
> Cod, or Chilean sea bass would work best with this dish but salmon
> would be a good choice too.
>
>
https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
Warning, his version of 1 cup Miso is NOT the same as miso sold
elsewhere. It's a milder mix I've not seen outside Hawaii. A true 1
cup of Miso you'd get outside Hawaii would be overwhelming here
including the salt levels would be at least 800m per TB.