On Friday, November 2, 2018 at 10:16:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, November 2, 2018 at 1:50:02 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, November 1, 2018 at 8:01:26 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, October 31, 2018 at 11:04:14 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, October 31, 2018 at 11:23:58 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Wednesday, October 31, 2018 at 4:11:13 AM UTC-10, Ed Pawlowski
> > > > > wrote:
> > > > > > On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > > > > > > In article >, Brice
> > > > > > > > wrote:
> > > > > > >
> > > > > > >> Well, the Cool Whip alone:
> > > > > > >>
> > > > > > >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated
> > > > > > >> Vegetable
> > > > > > >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of
> > > > > > >> Sodium
> > > > > > >> Caseinate (from Milk), Natural and Artificial Flavor, Modified
> > > > > > >> Food
> > > > > > >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan
> > > > > > >> Monostearate,
> > > > > > >> Sodium Polyphosphates, Beta Carotene (Color)
> > > > > > >
> > > > > > > Damn... the casein! There's that mention of milk. Knowing that
> > > > > > > you
> > > > > > > personally eat a certain amount of bugs and bug casings in your
> > > > > > > vegetables makes me smile. Oh, and the chemicals, pffft,
> > > > > > > everything,
> > > > > > > everywhere is made of chemicals. Add carbon and hydrogen
> > > > > > > together
> > > > > > > in
> > > > > > > your food and it's magically "organic", just as you see in the
> > > > > > > grocery
> > > > > > > store. Well...that and the bugs. Bon appétit!
> > > > > > >
> > > > > > > leo
> > > > > > >
> > > > > > I'd rather eat bugs than Cool Whip. There is no reason that crap
> > > > > > should
> > > > > > exist aside from that fact that a lot of people are cheap and
> > > > > > lazy.
> > > > > > For me, real whipped cream or nothing.
> > > > >
> > > > > You'd probably feel a little differently if whipped cream gave you
> > > > > major
> > > > > stomach cramps. A lot of people have this problem. I think that's a
> > > > > fairly
> > > > > good reason for the existence of these non-dairy products.
> > > > >
> > > > > https://www.youtube.com/watch?v=CMopBpOfv_E
> > > > > ==
> > > > >
> > > > > LOL that is the way the Scots would say it)
> > > >
> > > > I'll remember to pack some Cool Whip the next time I go to Scotland..
> > > >
> > > >
> > > > ==
> > > >
> > > > LOL and ask them what they call it)) They say wHen, wHy etc)
> > > >
> > > > Actually thinking about it, I have been here so long ... so do I!!!
> > >
> > > America is all about pies. Americans gotta have Cool Whip with their
> > > haggis
> > > pie. Well that's my story and I'm sticking with it.
> > >
> > > ==
> > >
> > > If that is what you like to eat, why not? ;p
> >
> > I predict that by 2022, haggis burgers will be the most popular sandwich
> > in
> > the US of A. By 2050, there won't be anymore cows in the world - except
> > for
> > a few in zoos. This means there won't be any whipped cream. Cool Whip will
> > the the world's most popular whipped topping.
> >
> > LOL Well I doubt we will be around to see that. Not that I will be
> > sorry
> >
> > Here's what my wife is eating for dinner tonight. Misoyaki salmon, with
> > spicy eggplant, mushrooms boiled in a light shoyu sauce, and salted
> > cucumber. I was going to make cucumber kim chee but that might have been
> > too
> > intense so I opted for the simpler salted dish.
> >
> > https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ
> >
> > That looks lovely! Tell me, do you serve it in two separate dishes
> > side by side?
>
> It looks like that because anything I make for my wife's lunch has to fit
> into a bento box which is made of two rectangular pieces. There's a lid that
> clamps over the pieces and holds it all together. It works great but I could
> use a little more space but I suppose that working within constraints with
> food is probably a good thing.
>
> OK that makes sense
>
> For some unknown reason, I have been cooking a lot more fish. Beats me why
> that is. Your hubby might like this teriyaki ahi.
>
> https://www.amazon.com/photos/share/...gtNVOI66Y4cQ4K
>
> I think you could be right. I can't get ahi but I could use
> that sauce on another fish, yes? Share the recipe for that sauce?

I think salmon would work well. How you would treat it depends on the cut of the fish. In my case, the ahi was coated with salt, pepper and cornstarch and fried at high heat for about thirty seconds per side. The fish was removed to a plate and the pan was washed so the sauce would be clear and bright.

Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger, sugar, and mirin, was put in a pan and simmered for a short while. Some cornstarch and water slurry was added to thicken the sauce. Once thickened, the fish was added back to the sauce and the cooked at low heat for a couple of minutes on both sides. I recommend that you use a light Japanese style shoyu for this rather than a Chinese dark soy sauce.