"Ophelia" wrote in message ...
"dsi1" wrote in message
...
On Thursday, November 22, 2018 at 2:23:38 AM UTC-10, Ophelia wrote:
> "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)
You could try making a pie with corn syrup. That's how most American pecan
pies are made. Beats me if folks in the UK would like pecan pie either way.
They might but I can't say.
D. loves pecans anyway done. That is why he is interested in me
making that pie for Christmas
Awamori is a distilled liquor made in Okinawa. I don't know much about
awamori except that I can't get it over here. I just use a cheap sake
instead.
Ahh saki! yes I can get that!
Katsubushi is dried bonito flakes and is used to make dashi - soup stock.
I don't make dashi using katsubushi. Instead, I use dashi powder.
Oh dear. I have no idea what bonito flakes are, or where to get
them
What can I use instead?
https://www.souschef.co.uk/products/...t-dashi-powder
I'll have a look around. I did a search and it led me to a shop,
but then it said it was miso soup powder <g>
The otoshibuta is interesting. It's used to cover a simmering liquid. What's
unique is that it sits on top of the food. I've never used one but my guess
is that it works better than putting a lid on a pan. Perhaps I should start
using one. You can make your own by fashioning one out of aluminum foil or
parchment paper.
Ahh yes. I liked that thing she put on the food over the
simmering liquid. I can see I need to have a wee word with D.
https://geriplates.com/howtech/otoshibuta/
Thanks
It was good to be able to show him. He has begun to
think about it which is good news
)
====
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