"dsi1" wrote in message
...
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..._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
===
I hadn't heard of butterfish before and that look really good.
I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
with cod though yes?
Anyway, I've saved the recipes so who knows ...
)
Thanks