"dsi1" wrote in message
...

On Wednesday, November 21, 2018 at 10:18:19 PM UTC-10, Ophelia wrote:
>
> I haven't seen corn syrup. If I can't find it, I wonder if I could use
> maple
> syrup or golden syrup?

Consider yourself lucky if there's no corn syrup to be found in the UK. Just
use any recipe that calls for no corn syrup and you'll do better than most
cooks in the US. People used to love my pecan pies but these days I don't
care to make that over-indulgent dessert. I do have some ideas about
creating a pecan tart that uses half the filling. Something folks can eat
without feeling too guilty. Yeah, that's the ticket.

Aye well you have health concerns do you need to be careful. I have
found that I can buy corn syrup but after your comments ... What would you
use?

Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork. My
aim is to end up with pork that can be cut with a chopstick.

https://www.youtube.com/watch?v=31PohNqMJ0U

What was that in the two clear bottles - Distilled? Please explain
Katsubushi, dried bonito flakes, Dashi, and Otoshibuta?

Sorry to be a pain but it looks really good) I've never had a good
recipe for belly pork and that has all the flavours we like (well, the ones
I know anyway)