On Thursday, March 4, 2021 at 5:05:51 AM UTC-5, Bruce wrote:
> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
>
> >On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
> >wrote:
> >
> >>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> >>> On 03/03/2021 21:19, dsi1 wrote:
> >>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>> >>>> Sheldon Martin wrote:
> >>> >>>
> >>> >>>>> we rarely ate pasta at home... I still much
> >>> >>>>> prefer egg noodles.
> >>> >>>>
> >>> >>>> Egg noodles aren't pasta?
> >>> >>>
> >>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same..
> >>> >>> I always use egg in my pasta and homemade is to die for.
> >>> >>>
> >>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>> >>> product, imo.
> >>> >> Most packaged pasta contains no eggs because a lot of people are
> >>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >>> >> no egg for the same reason. Eastern Europeans make wontons and
> >>> >> ravioli with egg, they're called kreploch.
> >>> >
> >>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >>> >
> >>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >>> >
> >>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >>> >
> >>> ===
> >>>
> >>> What is the yellow, green and pink stuff?
> >>
> >>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
> >
> >Ah, isn't that pollack
> /often blue whiting says Wikipedia. First it's denatured, meaning all
> flavours and smells are removed by rinsing it multiple times. Then
> additives are used to achieve the intended flavour.

Some of the additives are crab or lobster broth. Or, I suppose, dried fish..
And the obligatory salt and sugar. Plus a raft of unpronounceable
chemicals.

> Ugh. Hawaiians like that, do they?

Conceptually, it's fish sausage. Like many sausages, the details are
best not investigated too closely.

Cindy Hamilton