On Thursday, November 22, 2018 at 4:53:26 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > 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.
>
> I've been making those for years now. They are very common
> at least on the mainland. Basically, mix up all for a pecan
> pie then cut the pie dough to fit in little cupcake baking
> pan. Fill eat one with the pecan filling and bake.
>
> That gives you a nice pecan pie treat without being too much.
> Great for holiday gifts too. A plate of those and some cookies.
>
>
> > 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.
>
> You said, "pork that can be cut with a chopstick." LOL!

I'll consider making pecan tarts this way.

Okinawan shoyu pork is served in big chunks. You'd have to cut it into smaller pieces to eat it. Ideally, the perfect rafute can be cut with chopsticks. Unfortunately, as of yet, I have not been able to make a perfect rafute.