In article >,
says...
>
> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > aromatic. Way better than Swanson's. I made a bean soup last month using
> > canned Swanson's and while it was good the stock was pale and watery.
> > Trying KB this time and the aroma is so much better even with the same
> > recipe.
> >
> >
> >
> > ---
> > This email has been checked for viruses by Avast antivirus software.
> > https://www.avast.com/antivirus
>
> I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.

I keep a jar of miso paste in the fridge.

Finely chop a few green veg, simmer them in a pan with a cup of water
and teasp of miso, and minutes later you have a very light fresh
bouillon soup. I also use miso in other stocks.

Janet UK

On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> In article >,
> says...
> >
> > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > > aromatic. Way better than Swanson's. I made a bean soup last month using
> > > canned Swanson's and while it was good the stock was pale and watery.
> > > Trying KB this time and the aroma is so much better even with the same
> > > recipe.
> > >
> > >
> > >
> > > ---
> > > This email has been checked for viruses by Avast antivirus software.
> > > https://www.avast.com/antivirus
> >
> > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
>
> I keep a jar of miso paste in the fridge.
>
> Finely chop a few green veg, simmer them in a pan with a cup of water
> and teasp of miso, and minutes later you have a very light fresh
> bouillon soup. I also use miso in other stocks.
>
> Janet UK

A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.

http://www.food.com/recipe/misoyaki-glazed-salmon-96797

In article >,
says...
>
> On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> > In article >,
> > says...
> > >
> > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > > > aromatic. Way better than Swanson's. I made a bean soup last month using
> > > > canned Swanson's and while it was good the stock was pale and watery.
> > > > Trying KB this time and the aroma is so much better even with the same
> > > > recipe.
> > > >
> > > >
> > > >
> > > > ---
> > > > This email has been checked for viruses by Avast antivirus software.
> > > > https://www.avast.com/antivirus
> > >
> > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
> >
> > I keep a jar of miso paste in the fridge.
> >
> > Finely chop a few green veg, simmer them in a pan with a cup of water
> > and teasp of miso, and minutes later you have a very light fresh
> > bouillon soup. I also use miso in other stocks.
> >
> > Janet UK
>
> A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
>
> http://www.food.com/recipe/misoyaki-glazed-salmon-96797

sounds good, I might try that with fresh mackerel next summer.

Janet UK

On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
> In article >,
> dsio.com says...
> >
> > On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> > > In article >,
> > > says...
> > > >
> > > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > > > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > > > > aromatic. Way better than Swanson's. I made a bean soup last month using
> > > > > canned Swanson's and while it was good the stock was pale and watery.
> > > > > Trying KB this time and the aroma is so much better even with the same
> > > > > recipe.
> > > > >
> > > > >
> > > > >
> > > > > ---
> > > > > This email has been checked for viruses by Avast antivirus software.
> > > > > https://www.avast.com/antivirus
> > > >
> > > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
> > >
> > > I keep a jar of miso paste in the fridge.
> > >
> > > Finely chop a few green veg, simmer them in a pan with a cup of water
> > > and teasp of miso, and minutes later you have a very light fresh
> > > bouillon soup. I also use miso in other stocks.
> > >
> > > Janet UK
> >
> > A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
> >
> > http://www.food.com/recipe/misoyaki-glazed-salmon-96797
>
> sounds good, I might try that with fresh mackerel next summer.
>
> Janet UK

I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it!

dsi1 wrote:
> On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
>> In article >,
>> dsio.com says...
>>>
>>> On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
>>>> In article >,
>>>> says...
>>>>>
>>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
>>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>>>>>> aromatic. Way better than Swanson's. I made a bean soup last month using
>>>>>> canned Swanson's and while it was good the stock was pale and watery.
>>>>>> Trying KB this time and the aroma is so much better even with the same
>>>>>> recipe.
>>>>>>
>>>>>>
>>>>>>
>>>>>> ---
>>>>>> This email has been checked for viruses by Avast antivirus software.
>>>>>> https://www.avast.com/antivirus
>>>>>
>>>>> I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
>>>>
>>>> I keep a jar of miso paste in the fridge.
>>>>
>>>> Finely chop a few green veg, simmer them in a pan with a cup of water
>>>> and teasp of miso, and minutes later you have a very light fresh
>>>> bouillon soup. I also use miso in other stocks.
>>>>
>>>> Janet UK
>>>
>>> A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
>>>
>>> http://www.food.com/recipe/misoyaki-glazed-salmon-96797
>>
>> sounds good, I might try that with fresh mackerel next summer.
>>
>> Janet UK
>
> I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it!
>

Do you soak yours in vinegar to reduce the oils?

On Monday, January 11, 2016 at 4:41:15 PM UTC-10, cibola de oro wrote:
> dsi1 wrote:
> > On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
> >> In article >,
> >> dsio.com says...
> >>>
> >>> On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> >>>> In article >,
> >>>> says...
> >>>>>
> >>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> >>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
> >>>>>> aromatic. Way better than Swanson's. I made a bean soup last month using
> >>>>>> canned Swanson's and while it was good the stock was pale and watery.
> >>>>>> Trying KB this time and the aroma is so much better even with the same
> >>>>>> recipe.
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>> ---
> >>>>>> This email has been checked for viruses by Avast antivirus software.
> >>>>>> https://www.avast.com/antivirus
> >>>>>
> >>>>> I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
> >>>>
> >>>> I keep a jar of miso paste in the fridge.
> >>>>
> >>>> Finely chop a few green veg, simmer them in a pan with a cup of water
> >>>> and teasp of miso, and minutes later you have a very light fresh
> >>>> bouillon soup. I also use miso in other stocks.
> >>>>
> >>>> Janet UK
> >>>
> >>> A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
> >>>
> >>> http://www.food.com/recipe/misoyaki-glazed-salmon-96797
> >>
> >> sounds good, I might try that with fresh mackerel next summer.
> >>
> >> Janet UK
> >
> > I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it!
> >
>
> Do you soak yours in vinegar to reduce the oils?

I have not heard of that practice. I like to do the opposite - I add a layer of salt to the fish and let it set for 20 minutes or so then scrape the salt off and grill. This removes some of the water out and firms the flesh. It's the classical, dead-simple, Japanese method of grilling fish called shioyaki i.e., salt-grilled.

dsi1 wrote:
> On Monday, January 11, 2016 at 4:41:15 PM UTC-10, cibola de oro wrote:
>> dsi1 wrote:
>>> On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
>>>> In article >,
>>>> dsio.com says...
>>>>>
>>>>> On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
>>>>>> In article >,
>>>>>> says...
>>>>>>>
>>>>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
>>>>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>>>>>>>> aromatic. Way better than Swanson's. I made a bean soup last month using
>>>>>>>> canned Swanson's and while it was good the stock was pale and watery.
>>>>>>>> Trying KB this time and the aroma is so much better even with the same
>>>>>>>> recipe.
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>> ---
>>>>>>>> This email has been checked for viruses by Avast antivirus software.
>>>>>>>> https://www.avast.com/antivirus
>>>>>>>
>>>>>>> I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
>>>>>>
>>>>>> I keep a jar of miso paste in the fridge.
>>>>>>
>>>>>> Finely chop a few green veg, simmer them in a pan with a cup of water
>>>>>> and teasp of miso, and minutes later you have a very light fresh
>>>>>> bouillon soup. I also use miso in other stocks.
>>>>>>
>>>>>> Janet UK
>>>>>
>>>>> A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
>>>>>
>>>>> http://www.food.com/recipe/misoyaki-glazed-salmon-96797
>>>>
>>>> sounds good, I might try that with fresh mackerel next summer.
>>>>
>>>> Janet UK
>>>
>>> I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it!
>>>
>>
>> Do you soak yours in vinegar to reduce the oils?
>
> I have not heard of that practice.

It's an Engle thing, iirc...

http://chestofbooks.com/food/recipes...el-Part-2.html

Broiled Salt Mackerel - I

Soak the fish over night in cold water. In the morning drain, cover with
boiling water, and let stand for an hour. Rinse in cold water, wipe dry,
and soak for twenty minutes in oil and vinegar or lemon-juice. Broil and
serve with melted butter, lemon-juice, and minced parsley.

Broiled Salt Mackerel - II

Prepare the fish according to directions given in the preceding recipe.
Take the fish from the hot water and cover for five minutes with cold
water. Wipe dry, soak in olive-oil and lemon-juice for half an hour,
drain, broil, and serve with Tartar Sauce.


> I like to do the opposite - I add a layer of salt to the fish and let it set for 20 minutes or so then scrape the salt off and grill. This removes some of the water out and firms the flesh. It's the classical, dead-simple, Japanese method of grilling fish called shioyaki i.e., salt-grilled.

Yeah, I dig that way of doing it, right on.

On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
wrote:

> butterfish (black cod)

I've wondered what butterfish is, now I know. I looked it up and see
it's also called sablefish. I know I've seen that (probably frozen),
didn't know what it was either. I like cod a lot, so I'll buy
whichever one I see first - hopefully it's fresh. Thanks.

--

sf

sf wrote:
>dsi1 wrote:
>
>> butterfish (black cod)
>
>I've wondered what butterfish is, now I know. I looked it up and see
>it's also called sablefish. I know I've seen that (probably frozen),
>didn't know what it was either. I like cod a lot, so I'll buy
>whichever one I see first - hopefully it's fresh. Thanks.


Sable fish (nothing to do with cod) is not something one freezes, it's
cold smoked, the real deal a delicasy to die for:
http://www.smoked-fish.com/smokedbla...h6lbs5off.aspx
Today at $42/lb... 65 years ago when I went slumming I pigged out on
79¢/lb smoked sable on butter slathered bialys the size of Caddy
hubcaps... but it was sliced fresh to order from a whole fish at a
Brooklyn Appy... that it's sold by 6 lbs tells me it's NatGeo brand
mystery marine life in a plastic pouch like what today they call lox
but in fact is salty pink slime with artificial smoke flavoring and
real never washed extra virgin fermented vaginal discharge.

On 1/11/2016 1:58 PM, Sqwertz wrote:
> No ingredients listed.
>
> -sw


Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

Sqwertz wrote:
> No ingredients listed.
>
> -sw

Poison in your mouth soon.

On 1/11/2016 6:26 AM, sf wrote:
> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
> wrote:
>
>> butterfish (black cod)
>
> I've wondered what butterfish is, now I know. I looked it up and see
> it's also called sablefish. I know I've seen that (probably frozen),
> didn't know what it was either. I like cod a lot, so I'll buy
> whichever one I see first - hopefully it's fresh. Thanks.
>

That's one ugly fish! Just make sure to stay away from escolar or make
it with salmon.

http://www.thekitchn.com/recipe-nobu...ack-cod-117238

On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote:

> On 1/11/2016 6:26 AM, sf wrote:
> > On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
> > wrote:
> >
> >> butterfish (black cod)
> >
> > I've wondered what butterfish is, now I know. I looked it up and see
> > it's also called sablefish. I know I've seen that (probably frozen),
> > didn't know what it was either. I like cod a lot, so I'll buy
> > whichever one I see first - hopefully it's fresh. Thanks.
> >
>
> That's one ugly fish! Just make sure to stay away from escolar or make
> it with salmon.
>
> http://www.thekitchn.com/recipe-nobu...ack-cod-117238

What's the difference between miso paste colors? More color means
stronger flavor?

--

sf

On 1/11/2016 3:44 PM, sf wrote:
> On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote:
>
>> On 1/11/2016 6:26 AM, sf wrote:
>>> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
>>> wrote:
>>>
>>>> butterfish (black cod)
>>>
>>> I've wondered what butterfish is, now I know. I looked it up and see
>>> it's also called sablefish. I know I've seen that (probably frozen),
>>> didn't know what it was either. I like cod a lot, so I'll buy
>>> whichever one I see first - hopefully it's fresh. Thanks.
>>>
>>
>> That's one ugly fish! Just make sure to stay away from escolar or make
>> it with salmon.
>>
>> http://www.thekitchn.com/recipe-nobu...ack-cod-117238
>
> What's the difference between miso paste colors? More color means
> stronger flavor?
>

The red miso is stronger than the white miso. I use the red myself. I
think most people go for the white but I don't have any strong
preference. Either one is good!

On Mon, 11 Jan 2016 16:13:13 -1000, dsi1 > wrote:

> On 1/11/2016 3:44 PM, sf wrote:
> > On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote:
> >
> >> On 1/11/2016 6:26 AM, sf wrote:
> >>> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
> >>> wrote:
> >>>
> >>>> butterfish (black cod)
> >>>
> >>> I've wondered what butterfish is, now I know. I looked it up and see
> >>> it's also called sablefish. I know I've seen that (probably frozen),
> >>> didn't know what it was either. I like cod a lot, so I'll buy
> >>> whichever one I see first - hopefully it's fresh. Thanks.
> >>>
> >>
> >> That's one ugly fish! Just make sure to stay away from escolar or make
> >> it with salmon.
> >>
> >> http://www.thekitchn.com/recipe-nobu...ack-cod-117238
> >
> > What's the difference between miso paste colors? More color means
> > stronger flavor?
> >
>
> The red miso is stronger than the white miso. I use the red myself. I
> think most people go for the white but I don't have any strong
> preference. Either one is good!

So - whatever color miso you have on hand will be fine?

--

sf