On Wednesday, June 15, 2016 at 11:56:01 AM UTC-10, sf wrote:
> On Wed, 15 Jun 2016 10:51:56 -1000, dsi1 > wrote:
>
> > Hawaii is in the midst of some kind of raw tuna craze. The kids all want
> > to eat raw fish!!! I'm not sure what the heck is going on. It's bizarre..
> > They say it's happening on the mainland too.
> >
> > http://www.huffingtonpost.com/2014/0...n_5593812.html
>
> So delicious! I prefer poke the old fashioned way with toasted sesame
> oil, but I'm a traditionalist.
>
> --
>
> sf

I don't know how things are in your town but things have changed in the last decade over here. The most popular poke has a sauce of Sriracha and mayo. Typically masago, tiny fish eggs, is added to the poke. The masago adds tiny pops to the poke. The eggs will get lodged in your teeth and hours later you pop one at random which reminds you of what you had for lunch.

The wife and kids will always order this spicy tuna poke but I like the old-school stuff. OTOH, my guess is that this poke craze is being fueled by Sriracha, mayo, and tobiko/masago.

Another new idea that's trending is the poke bowl. Back in the old days, poke would be eaten with rice and you'd keep the hot rice and cold poke separate. These days, a individual serving of poke would be served over a bowl of hot rice - the poke bowl. Things have really changed!

http://tworedbowls.com/2013/06/17/spicy-ahi-poke/

On Wednesday, June 15, 2016 at 10:49:36 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 6/15/2016 9:27 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" <dsi1om> wrote in message
> >> ...
> >>> On Wednesday, June 15, 2016 at 12:23:54 AM UTC-10, Ophelia wrote:
> >>>> "dsi1" <dsi1> wrote in message
> >>>> ...
> >>>> > On Tuesday, June 14, 2016 at 8:19:02 PM UTC-10, sf wrote:
> >>>> >> On Tue, 14 Jun 2016 14:50:25 -0700 (PDT), dsi1 <dsiom>
> >>>> >> wrote:
> >>>> >>
> >>>> >> > On Tuesday, June 14, 2016 at 11:03:18 AM UTC-10, sf wrote:
> >>>> >> > > On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 <dsim>
> >>>> >> > > wrote:
> >>>> >> > >
> >>>> >> > > > It's probably flap or hanger meat. Well that's my guess
> >>>> anyway.
> >>>> >> > > > I'm gonna have to grill him some more.
> >>>> >> > >
> >>>> >> > > Flap is flat and more like skirt. Hanger looks more like filet
> >>>> >> > > mignon
> >>>> >> > > (the taste & texture is more like it too).
> >>>> >> > >
> >>>> >> > > -- >> > >
> >>>> >> > > sf
> >>>> >> >
> >>>> >> > Perhaps I'll go next door and research this matter.
> >>>> >>
> >>>> >> I think you need to. Enjoy!
> >>>> >>
> >>>> >> -- >>
> >>>> >> sf
> >>>> >
> >>>> > I did go there and got a teriyaki kim chee burger. It was a teriyaki
> >>>> > burger with kim chee and a crispy fried won ton pi chip. I'll get
> >>>> > that
> >>>> > whenever I can. If I had gotten a teriyaki beef plate it would have
> >>>> > looked
> >>>> > like this.
> >>>> >
> >>>> >
> >>>> http://www.tastyislandhawaii.com/ima....13.09.jpl.jpg
> >>>>
> >>>>
> >>>> That meat looks lovely. What are the other two white ingredients?
> >>>>
> >>>
> >>> It's white rice and macaroni salad. This is standard issue sides on a
> >>> Hawaiian plate lunch. I don't really care for macaroni salad so I'll
> >>> order
> >>> a tossed salad if I can.
> >>>
> >>> http://www.eater.com/2016/3/12/11180...unch-explainer
> >>
> >> Thank you Raw fish??
> >>
> >
> > Hawaii is in the midst of some kind of raw tuna craze. The kids all want
> > to eat raw fish!!! I'm not sure what the heck is going on. It's bizarre..
> > They say it's happening on the mainland too.
> >
> > http://www.huffingtonpost.com/2014/0...n_5593812.html
>
> Thanks I could never bring myself to eat sushi so your raw tuna doesn't
> stand a chance. I love these pics btw. Everything is so pretty)
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I know what you're talking about. It took me a couple of decades to get a handle on eating raw fish. What's strange is that the kids think it's the hippest new food.

I'm glad you like the pictures. Here's what my son had yesterday - chicken katsu curry. Panko breaded chicken cutlets with curry sauce served over rice and macaroni (!) salad. All pretensions of getting the dish to look good was abandoned in favor of squeezing as much mass as the plate could handle. It was so huge that I had to take a picture of it.

https://www.amazon.com/clouddrive/sh...hare_link_copy

"dsi1" > wrote in message
...
> On Wednesday, June 15, 2016 at 10:49:36 PM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 6/15/2016 9:27 AM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" <dsi1om> wrote in message
>> >> ...
>> >>> On Wednesday, June 15, 2016 at 12:23:54 AM UTC-10, Ophelia wrote:
>> >>>> "dsi1" <dsi1> wrote in message
>> >>>> ...
>> >>>> > On Tuesday, June 14, 2016 at 8:19:02 PM UTC-10, sf wrote:
>> >>>> >> On Tue, 14 Jun 2016 14:50:25 -0700 (PDT), dsi1 <dsiom>
>> >>>> >> wrote:
>> >>>> >>
>> >>>> >> > On Tuesday, June 14, 2016 at 11:03:18 AM UTC-10, sf wrote:
>> >>>> >> > > On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 <dsim>
>> >>>> >> > > wrote:
>> >>>> >> > >
>> >>>> >> > > > It's probably flap or hanger meat. Well that's my guess
>> >>>> anyway.
>> >>>> >> > > > I'm gonna have to grill him some more.
>> >>>> >> > >
>> >>>> >> > > Flap is flat and more like skirt. Hanger looks more like
>> >>>> >> > > filet
>> >>>> >> > > mignon
>> >>>> >> > > (the taste & texture is more like it too).
>> >>>> >> > >
>> >>>> >> > > -- >> > >
>> >>>> >> > > sf
>> >>>> >> >
>> >>>> >> > Perhaps I'll go next door and research this matter.
>> >>>> >>
>> >>>> >> I think you need to. Enjoy!
>> >>>> >>
>> >>>> >> -- >>
>> >>>> >> sf
>> >>>> >
>> >>>> > I did go there and got a teriyaki kim chee burger. It was a
>> >>>> > teriyaki
>> >>>> > burger with kim chee and a crispy fried won ton pi chip. I'll get
>> >>>> > that
>> >>>> > whenever I can. If I had gotten a teriyaki beef plate it would
>> >>>> > have
>> >>>> > looked
>> >>>> > like this.
>> >>>> >
>> >>>> >
>> >>>> http://www.tastyislandhawaii.com/ima....13.09.jpl.jpg
>> >>>>
>> >>>>
>> >>>> That meat looks lovely. What are the other two white ingredients?
>> >>>>
>> >>>
>> >>> It's white rice and macaroni salad. This is standard issue sides on a
>> >>> Hawaiian plate lunch. I don't really care for macaroni salad so I'll
>> >>> order
>> >>> a tossed salad if I can.
>> >>>
>> >>> http://www.eater.com/2016/3/12/11180...unch-explainer
>> >>
>> >> Thank you Raw fish??
>> >>
>> >
>> > Hawaii is in the midst of some kind of raw tuna craze. The kids all
>> > want
>> > to eat raw fish!!! I'm not sure what the heck is going on. It's
>> > bizarre.
>> > They say it's happening on the mainland too.
>> >
>> > http://www.huffingtonpost.com/2014/0...n_5593812.html
>>
>> Thanks I could never bring myself to eat sushi so your raw tuna doesn't
>> stand a chance. I love these pics btw. Everything is so pretty)
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I know what you're talking about. It took me a couple of decades to get a
> handle on eating raw fish. What's strange is that the kids think it's the
> hippest new food.
>
> I'm glad you like the pictures. Here's what my son had yesterday - chicken
> katsu curry. Panko breaded chicken cutlets with curry sauce served over
> rice and macaroni (!) salad. All pretensions of getting the dish to look
> good was abandoned in favor of squeezing as much mass as the plate could
> handle. It was so huge that I had to take a picture of it.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy

I am not a curry person, but in general, the food in those pics looks good
enough to eat ... <g>

--
http://www.helpforheroes.org.uk/shop/

On Thu, 16 Jun 2016 09:03:49 -0700 (PDT), dsi1 >
wrote:

> > So delicious! I prefer poke the old fashioned way with toasted sesame
> > oil, but I'm a traditionalist.
> >
> > --
> >
> > sf
>
> I don't know how things are in your town but things have changed in the last decade over here. The most popular poke has a sauce of Sriracha and mayo. Typically masago, tiny fish eggs, is added to the poke. The masago adds tiny pops to the poke. The eggs will get lodged in your teeth and hours later you pop one at random which reminds you of what you had for lunch.
>
> The wife and kids will always order this spicy tuna poke but I like the old-school stuff. OTOH, my guess is that this poke craze is being fueled by Sriracha, mayo, and tobiko/masago.
>
> Another new idea that's trending is the poke bowl. Back in the old days, poke would be eaten with rice and you'd keep the hot rice and cold poke separate. These days, a individual serving of poke would be served over a bowl of hot rice - the poke bowl. Things have really changed!
>
> http://tworedbowls.com/2013/06/17/spicy-ahi-poke/

We have wasabi poke. Not a fan.

--

sf

On 6/16/2016 1:16 PM, sf wrote:
> On Thu, 16 Jun 2016 09:03:49 -0700 (PDT), dsi1 >
> wrote:
>
>>> So delicious! I prefer poke the old fashioned way with toasted sesame
>>> oil, but I'm a traditionalist.
>>>
>>> --
>>>
>>> sf
>>
>> I don't know how things are in your town but things have changed in the last decade over here. The most popular poke has a sauce of Sriracha and mayo. Typically masago, tiny fish eggs, is added to the poke. The masago adds tiny pops to the poke. The eggs will get lodged in your teeth and hours later you pop one at random which reminds you of what you had for lunch.
>>
>> The wife and kids will always order this spicy tuna poke but I like the old-school stuff. OTOH, my guess is that this poke craze is being fueled by Sriracha, mayo, and tobiko/masago.
>>
>> Another new idea that's trending is the poke bowl. Back in the old days, poke would be eaten with rice and you'd keep the hot rice and cold poke separate. These days, a individual serving of poke would be served over a bowl of hot rice - the poke bowl. Things have really changed!
>>
>> http://tworedbowls.com/2013/06/17/spicy-ahi-poke/
>
> We have wasabi poke. Not a fan.
>

I've had that. What I'd like is a poke assortment plate. That would be
just fine.

My step-mom and dad were eating next door. She was having a breaded
calamari steak. I've never seen a calamari steak so thick - around 3/4".
The owner of the restaurant agreed with this and commented that it must
have been a giant squid. It's quite a tender product. Evidently the
squid is punctured with many knifes. Pretty cool!

On 6/13/2016 12:59 PM, jmcquown wrote:
> On 6/13/2016 12:47 PM, Roy wrote:
>> On Monday, June 13, 2016 at 10:27:48 AM UTC-6, Jill McQuown wrote:
>>> I bought one! Big deal, right? Except flank steak is so very difficult
>>> to find these days. The price has been greatly inflated in my lifetime.
>>> Used to be a cheap cut of beef.
>>>
>>> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
>>> marinated and then grilled. Thinly sliced against the grain.
>>>
>>> The marinade could be anything, from oil & vinegar with herbs or bottled
>>> Italian dressing to teriyaki sauce and garlic.
>>>
>>> Always (IMHO) cooked no more than medium rare. Always thinly sliced
>>> against the grain. It's been many years since I bought a flank
>>> steak.
>>>
>>> Jill
>>
>> Nice flavor but "tougher than a boiled owl", as they say.
>> As a meat cutter, I seldom sold flank steak as a "steak" but often put
>> it through a tenderizer machine for "minute steak".
>> Barring that, I often just threw it into the trim for inclusion in
>> extra lean ground beef. It all depended on demand and the locale.
>>
>> Things are different today and methods of cooking have changed to
>> accommodate people's tastes and also to maximize profits.
>>
>> Enjoy your flank steak, sounds like you know how to prepare it.
>> Have a nice day.
>> =====
>>
>>
> You have a nice day, too, Roy. I grew up eating flank steak. Mom
> was on a military budget. I remember flank steak as the "cheap tough
> cut of meat".
>
> The earliest price I recall was about 79 cents/lb.
>
> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>
> Yep, I know how to cook it. It definitely needs to be marinated.
> Also thinly sliced against the grain after being allowed to rest for a
> few minutes.
>
> Jill

I grew up eating rump roast for roast beef on normal Sundays so yes,
things aren't like they used to be. My mom cooked it well, and my dad
definitely knew how to carve it for maximum tenderness rather than
chewiness. I've been surprised since reading there that many don't eat
some of these cuts as roasts or steaks.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

l not -l wrote in rec.food.cooking:

>
> On 15-Jun-2016, "Cheri" > wrote:
>
> > "John Kuthe" > wrote in message
> > ...
> > > On Wednesday, June 15, 2016 at 11:25:01 AM UTC-5, Cheri wrote:
> > >> "John Kuthe" > wrote in message
> > >> ...
> > >> > On Wednesday, June 15, 2016 at 5:41:59 AM UTC-5, Gary wrote:
> > >> >> Ophelia wrote:
> > >> >> >
> > >> >> > "dsi1" wrote:
> > >> >> > > If I had gotten a teriyaki beef plate it would have looked
> > >> >> > > like this.
> > >> >> > >
> > >> >> > >
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > >>
> > >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>http://www.tastyislandhawaii.com/imag
> > es09/deans_teri_beef11.13.09.jpl.jpg >> >> > >> >> > That meat
> > looks lovely. What are the other two white ingredients? >> >>
> > >> >> My guess is white rice and a cold macaroni salad.
> > >> >> I agree...it looks like a good meal.
> > >> >
> > >> > Except NO GREEN VEGGIES!!
> > >> >
> > >> > John Kuthe...
> > > >
> > >> I have a suggestion for the plastic bag that the green veggies
> > come >> in...
> > > >
> > >> Cheri
> > >
> > > The veggies I buy do not come in plastic bags!! DUH!!
> > >
> > > John Kuthe...
> >
> > Then go dig one out of your neighbors trash, no brain.
> >
> > Cheri
> He can have the one I used to transport and keep fresh the mustard
> greens I bought atthe supermarket yesterday. I have no further use
> for it; it will just go in the recycled bag bin.
>
> Cooked 3 strips of bacon, nice and crisp. Sauteed onion, a sliced
> clove of garlic and a pinch of red pepper flakes in the bacon fat.
> Chopped and washed the greens, then added too the onions and garlic;
> sauteed until wilted, then added 2/3 cup of cider vinegar and one cup
> of water. Put a lid on it and simnered until the greens were tender.
> Crumbled the bacon on top. Mighty tasty with a wedge of buttered
> cornbread.

Sorry but that's a classic example of why I hated mustard greens,
turnip greens and collard greens. 2/3 CUPS of VINEGAR? I learned
later to like the milder mustard greens but no vinegar. Still can't
stand collard or turnip greens.

--

On 6/14/2016 10:41 AM, Janet B wrote:
> On Mon, 13 Jun 2016 21:06:15 -0700 (PDT), dsi1 >
> wrote:
> snip
>>
>> My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.
>>
>> https://www.youtube.com/watch?v=909o_EXMk6E
>
> Wow! That's pretty fancy.
> Janet US
>
I cringed watching her cut toward her fingers but if she knows what
she's doing, more power to her.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Monday, June 13, 2016 at 12:27:48 PM UTC-4, Jill McQuown wrote:
> I bought one! Big deal, right? Except flank steak is so very difficult
> to find these days. The price has been greatly inflated in my lifetime.
> Used to be a cheap cut of beef.
>
> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> marinated and then grilled. Thinly sliced against the grain.
>
> The marinade could be anything, from oil & vinegar with herbs or bottled
> Italian dressing to teriyaki sauce and garlic.
>
> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> against the grain. It's been many years since I bought a flank steak.
>
> Jill



I like kale, turnip greens, mustard greens and collards but hate spinach with a passion.

On 6/16/2016 8:32 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> Cooked 3 strips of bacon, nice and crisp. Sauteed onion, a sliced
>> clove of garlic and a pinch of red pepper flakes in the bacon fat.
>> Chopped and washed the greens, then added too the onions and garlic;
>> sauteed until wilted, then added 2/3 cup of cider vinegar and one cup
>> of water. Put a lid on it and simnered until the greens were tender.
>> Crumbled the bacon on top. Mighty tasty with a wedge of buttered
>> cornbread.
>
> Sorry but that's a classic example of why I hated mustard greens,
> turnip greens and collard greens. 2/3 CUPS of VINEGAR? I learned
> later to like the milder mustard greens but no vinegar. Still can't
> stand collard or turnip greens.
>
Classic southern greens demand vinegar, but I go with just a splash or
two. I've only ever used white vinegar, I have not cooked greens with
cider vinegar.

As far as the greens themselves, I much prefer turnip greens over
collard or mustard greens.

Jill

On 6/16/2016 8:22 PM, Cheryl wrote:
> On 6/13/2016 12:59 PM, jmcquown wrote:
>> The earliest price I recall was about 79 cents/lb.
>>
>> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>>
>> Yep, I know how to cook it. It definitely needs to be marinated.
>> Also thinly sliced against the grain after being allowed to rest for a
>> few minutes.
>>
>> Jill
>
> I grew up eating rump roast for roast beef on normal Sundays so yes,
> things aren't like they used to be. My mom cooked it well, and my dad
> definitely knew how to carve it for maximum tenderness rather than
> chewiness. I've been surprised since reading there that many don't eat
> some of these cuts as roasts or steaks.
>
I don't recall ever eating rump roast when I was growing up. Then
again, we didn't have a regular "Sunday dinner". I'll have to check the
prices of rump roast the next time I'm at the grocery store. Then you
can tell me how best to prepare it.

Jill

In article >,
says...
>
> On Thu, 16 Jun 2016 09:03:49 -0700 (PDT), dsi1 >
> wrote:
>
> > > So delicious! I prefer poke the old fashioned way with toasted sesame
> > > oil, but I'm a traditionalist.
> > >
> > > --
> > >
> > > sf
> >
> > I don't know how things are in your town but things have changed in the last decade over here. The most popular poke has a sauce of Sriracha and mayo. Typically masago, tiny fish eggs, is added to the poke. The masago adds tiny pops to the poke. The eggs will get lodged in your teeth and hours later you pop one at random which reminds you of what you had for lunch.
> >
> > The wife and kids will always order this spicy tuna poke but I like the old-school stuff. OTOH, my guess is that this poke craze is being fueled by Sriracha, mayo, and tobiko/masago.
> >
> > Another new idea that's trending is the poke bowl. Back in the old days, poke would be eaten with rice and you'd keep the hot rice and cold poke separate. These days, a individual serving of poke would be served over a bowl of hot rice - the poke bowl. Things have really changed!
> >
> > http://tworedbowls.com/2013/06/17/spicy-ahi-poke/
>
> We have wasabi poke. Not a fan.

Poke sounds great to me. But when you say 'wasabi', do you mean real
wasabi or the horseradish based imitation?

On Fri, 17 Jun 2016 12:42:35 +1000, Bruce >
wrote:

> Poke sounds great to me. But when you say 'wasabi', do you mean real
> wasabi or the horseradish based imitation?

Oh, come on. Why would you bother to ask that? Did I try to dazzle
you with the posh place I ordered it at and how much money I spent?
Now you tell me which kind it could possibly be. It's never labeled
as real or fake, so why don't you just take a guess and does it really
matter?

--

sf

In article >,
says...
>
> On Fri, 17 Jun 2016 12:42:35 +1000, Bruce >
> wrote:
>
> > Poke sounds great to me. But when you say 'wasabi', do you mean real
> > wasabi or the horseradish based imitation?
>
> Oh, come on. Why would you bother to ask that? Did I try to dazzle
> you with the posh place I ordered it at and how much money I spent?
> Now you tell me which kind it could possibly be. It's never labeled
> as real or fake, so why don't you just take a guess and does it really
> matter?

What's wrong with asking that? I've always wondered what real wasabi
tasted like, but never been able to try it. The tubes from the
supermarket or the Asian shops are horse radish with colouring. What I
get in Japanese restaurants seems to be the same stuff. I like it, but
it's not real wasabi. Maybe you or Hawaiians with their Japanese
influence- have access to the real thing.

In article >,
dsi1 > wrote:

> I know what you're talking about. It took me a couple of decades to get a
> handle on eating raw fish. What's strange is that the kids think it's the
> hippest new food.
>
> I'm glad you like the pictures. Here's what my son had yesterday - chicken
> katsu curry. Panko breaded chicken cutlets with curry sauce served over rice
> and macaroni (!) salad. All pretensions of getting the dish to look good was
> abandoned in favor of squeezing as much mass as the plate could handle. It
> was so huge that I had to take a picture of it.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy

I would love to try that. I have no idea what it would taste like. I
know chicken. I know rice. I know panko. I know macaroni salad. I don't
know green curry at all.
All I do is curried beef over rice for myself when my wife is away, and
it ain't green.

leo

On Thursday, June 16, 2016 at 11:48:41 PM UTC-10, Leonard Blaisdell wrote:
> In article >,
> dsi1 <dsi1om> wrote:
>
> > I know what you're talking about. It took me a couple of decades to get a
> > handle on eating raw fish. What's strange is that the kids think it's the
> > hippest new food.
> >
> > I'm glad you like the pictures. Here's what my son had yesterday - chicken
> > katsu curry. Panko breaded chicken cutlets with curry sauce served over rice
> > and macaroni (!) salad. All pretensions of getting the dish to look good was
> > abandoned in favor of squeezing as much mass as the plate could handle. It
> > was so huge that I had to take a picture of it.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> I would love to try that. I have no idea what it would taste like. I
> know chicken. I know rice. I know panko. I know macaroni salad. I don't
> know green curry at all.
> All I do is curried beef over rice for myself when my wife is away, and
> it ain't green.
>
> leo

Hee hee, it does look a little green although I've never noticed that. It's a Japanese style curry which has a mild and sweet taste. I wish they'd make these things a little more spicy. My daughter works at a ramen shop and brought home some katsu curry. This is a Japanese noodle shop so they don't serve it with macaroni salad - thank god.

http://s3-media1.fl.yelpcdn.com/bpho...-ynDDp4A/o.jpg

dsi1 wrote:
>
> My daughter works at a ramen shop and brought home some katsu curry. This is a Japanese noodle shop so they don't serve it with macaroni salad - thank god.
>
> http://s3-media1.fl.yelpcdn.com/bpho...-ynDDp4A/o.jpg

That looks tasty. I like that they added plenty of curry sauce
assuming it was a good tasting curry sauce.
Is that seedless chopped tomato on the side?

PS - I'm food-challenged. Believe it or not, I've never had
any curry sauce. I bought some curry powder once but
never used it. Still have it but it's too old now probably.

On Thursday, June 16, 2016 at 8:34:51 PM UTC-4, Cheryl wrote:

> I cringed watching her cut toward her fingers but if she knows what
> she's doing, more power to her.
>
> --
> ღ.¸¸.œ«*¨`*œ¶
> Cheryl

If the knife is very sharp it's fairly safe as no pressure is applied towards the fingers. However, I try to avoid it.

http://www.richardfisher.com

On Fri, 17 Jun 2016 18:35:31 +1000, Bruce >
wrote:

> Maybe you or Hawaiians with their Japanese
> influence- have access to the real thing.

It's not a high priority for me.

--

sf

On Friday, June 17, 2016 at 1:01:06 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > My daughter works at a ramen shop and brought home some katsu curry. This is a Japanese noodle shop so they don't serve it with macaroni salad - thank god.
> >
> > http://s3-media1.fl.yelpcdn.com/bpho...-ynDDp4A/o.jpg
>
> That looks tasty. I like that they added plenty of curry sauce
> assuming it was a good tasting curry sauce.
> Is that seedless chopped tomato on the side?
>
> PS - I'm food-challenged. Believe it or not, I've never had
> any curry sauce. I bought some curry powder once but
> never used it. Still have it but it's too old now probably.

That red stuff on the side of the Japanese curry is pickled turnip. It's sweet and goes well with the curry. Sometimes the curry has red pickled ginger on the side. The young folks will eat Japanese curry or ramen late at night. I haven't done that in quite a while!

On Thu, 16 Jun 2016 21:42:29 -0400, jmcquown >
wrote:

>On 6/16/2016 8:22 PM, Cheryl wrote:
>> On 6/13/2016 12:59 PM, jmcquown wrote:
>>> The earliest price I recall was about 79 cents/lb.
>>>
>>> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>>>
>>> Yep, I know how to cook it. It definitely needs to be marinated.
>>> Also thinly sliced against the grain after being allowed to rest for a
>>> few minutes.
>>>
>>> Jill
>>
>> I grew up eating rump roast for roast beef on normal Sundays so yes,
>> things aren't like they used to be. My mom cooked it well, and my dad
>> definitely knew how to carve it for maximum tenderness rather than
>> chewiness. I've been surprised since reading there that many don't eat
>> some of these cuts as roasts or steaks.
>>
>I don't recall ever eating rump roast when I was growing up. Then
>again, we didn't have a regular "Sunday dinner". I'll have to check the
>prices of rump roast the next time I'm at the grocery store. Then you
>can tell me how best to prepare it.

Rump Roast is Bottom Round Roast.
http://www.wikihow.com/Cook-a-Beef-Rump-Roast
I think since it's usually the same price Top Round is a far better
cut.

Cheryl wrote:
>Janet B wrote:
>>dsi1 wrote:
>>>
>>> My mother-in-law used to butterfly her shortribs for kalbi.
>That's the old school way of doing shortribs. The flanken cut is
>new style American way. That old lady's way of doing this was
>just beautiful. It's also more tender and it's likely that kalbi
>made this way is going to be great because it's going to be done
>by a real Korean mom.
>>>
>>> https://www.youtube.com/watch?v=909o_EXMk6E
>>
>> Wow! That's pretty fancy.
>> Janet US
>>
>I cringed watching her cut toward her fingers but if she knows what
>she's doing, more power to her.

That cutie can handle my meat anytime... the highlight was her kissing
the tip. heheh

On 6/17/2016 1:21 PM, Brooklyn1 wrote:
> On Thu, 16 Jun 2016 21:42:29 -0400, jmcquown >
> wrote:
>
>> On 6/16/2016 8:22 PM, Cheryl wrote:
>>> On 6/13/2016 12:59 PM, jmcquown wrote:
>>>> The earliest price I recall was about 79 cents/lb.
>>>>
>>>> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>>>>
>>>> Yep, I know how to cook it. It definitely needs to be marinated.
>>>> Also thinly sliced against the grain after being allowed to rest for a
>>>> few minutes.
>>>>
>>>> Jill
>>>
>>> I grew up eating rump roast for roast beef on normal Sundays so yes,
>>> things aren't like they used to be. My mom cooked it well, and my dad
>>> definitely knew how to carve it for maximum tenderness rather than
>>> chewiness. I've been surprised since reading there that many don't eat
>>> some of these cuts as roasts or steaks.
>>>
>> I don't recall ever eating rump roast when I was growing up. Then
>> again, we didn't have a regular "Sunday dinner". I'll have to check the
>> prices of rump roast the next time I'm at the grocery store. Then you
>> can tell me how best to prepare it.
>
> Rump Roast is Bottom Round Roast.
> http://www.wikihow.com/Cook-a-Beef-Rump-Roast
> I think since it's usually the same price Top Round is a far better
> cut.
>
Thanks for that. I'm not sure they are the same price. I'll be
checking. I don't cook many roasts but when I do (about twice a year)
it's generally chuck. I usually braise it or do it in the slow cooker.
It's what I grew up with.

Jill

coltwvu wrote:
>Jill McQuown wrote:
>> I bought one! Big deal, right? Except flank steak is so very difficult
>> to find these days. The price has been greatly inflated in my lifetime.
>> Used to be a cheap cut of beef.
>>
>> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
>> marinated and then grilled. Thinly sliced against the grain.
>>
>> The marinade could be anything, from oil & vinegar with herbs or bottled
>> Italian dressing to teriyaki sauce and garlic.
>>
>> Always (IMHO) cooked no more than medium rare. Always thinly sliced
>> against the grain. It's been many years since I bought a flank steak.
>
>I like kale, turnip greens, mustard greens and collards but hate spinach with a passion.

I like spinach... doesn't need to be cooked, wonderful raw in a tossed
salad, excellent in a sandwich in place of lettuce. I like all
greens, but my favorite is beet tops or chard.

On 2016-06-17, jmcquown > wrote:

> Classic southern greens demand vinegar......

Sez who?

The best greens I've ever tasted did not have vinegar in them. These
were tradiional Southern greens cooked by a traditional Southern black
person.

Example:

http://southernfood.about.com/cs/col...ern_greens.htm

I can tell, as I do not particularly like vinegar. Oh, I use it, but
sparingly. Makes me sweat jes discussing it.

nb

> On Thu, 16 Jun 2016 21:42:29 -0400, jmcquown >
> wrote:
>

>>>
>>> I grew up eating rump roast for roast beef on normal Sundays so yes,
>>> things aren't like they used to be. My mom cooked it well, and my dad
>>> definitely knew how to carve it for maximum tenderness rather than
>>> chewiness. I've been surprised since reading there that many don't eat
>>> some of these cuts as roasts or steaks.
>>>
>> I don't recall ever eating rump roast when I was growing up. Then
>> again, we didn't have a regular "Sunday dinner". I'll have to check the
>> prices of rump roast the next time I'm at the grocery store. Then you
>> can tell me how best to prepare it.

Rump roast makes great pot roast. We grew up with it frequently as that
is what my grandmother made on a regular basis in a Dutch oven.

Put a little oil in the Dutch oven. Salt and pepper the roast. Brown
it on all sides. Just let it sit until if can be moved without sticking.
Set the roast aside and put in a cut up onion. Cook until clear.

Put the roast back in and add water about half way up the meat. Put on
very low heat for 3 to 4 hours. It will be very tender and lots of
liquid for gravy. Mashed potatoes, of curse, to use up some of the gravy.

On Fri, 17 Jun 2016 13:42:11 -0400, Brooklyn1
> wrote:

>coltwvu wrote:
>>I like kale, turnip greens, mustard greens and collards but hate spinach with a passion.
>
>I like spinach... doesn't need to be cooked, wonderful raw in a tossed
>salad, excellent in a sandwich in place of lettuce. I like all
>greens, but my favorite is beet tops or chard.

I love spinach in any form, raw, steamed or otherwise lightly cooked.
Creamed spinach is good too.

I sometimes pick some spinach, kale and chard and then quickly cook it
for 30 seconds in the leftover oil in a pan (when cooking a steak, for
example).

In article >,
says...
>
> On Fri, 17 Jun 2016 18:35:31 +1000, Bruce >
> wrote:
>
> > Maybe you or Hawaiians with their Japanese
> > influence- have access to the real thing.
>
> It's not a high priority for me.

So you're saying that when you say 'wasabi', you mean horseradish with
colouring, but you're embarrassed to admit that. Don't worry. Most
wasabi is fake. It doesn't make you a lesser person.

On 2016-06-17, l not -l > wrote:

> When cooking greens for the field hands my (southern) grandmother often
> cooked greens without vinegar; but, always put pepper sauce (bottle of
> peppers in vinegar; basically, spicy vinegar) on the table so each could
> dress the greens to their taste.

Now, I'll not dispute that!

Greens w/o hot suace is blashphemy. And you sed it, "basically
spicy vinegar".

I fergot about "hot sauce".

nb

On 2016-06-14 03:47:00 +0000, Janet B said:
(snipped)

>>> that's the same recipe that I have for Korean short ribs. Really good.
>>> You make shallow cross hatch in the ribs before marinade. Then grill
>>> Janet US
>>
>> http://www.thekitchn.com/whats-the-d...f-mouth-215313
>>
>> Am assuming you use the flanken cut for hot and fast?
>> --
> English cut.
> From Sunset Barbeque Cook Book
> "With bone side down, dice-cut the 2-1/2 inch shortrib cubes as
> follows: Cut meat halfway to bone every 1/2 inch in one direction; at
> right angles, cut every 1/2 inch, but go only 1/2 inch deep. Put the
> scored pieces of meat into marinade and chill, covered, in
> refrigerator for 4 to 5 hours. Place meat, bone side down, on
> barbecue grill over high heat. When brown, turn and cook on meat
> side. Lift and turn meat throughout cooking time (about 15 minutes)
> to expose all surfaces to heat. Cook until crisply browned and done
> to your preference."
> Janet US

Thanks, Janet.
--
--
Barb
www.barbschaller.com, last update April 2013

On Sat, 18 Jun 2016 06:26:39 +1000, Bruce >
wrote:

> In article >,
> says...
> >
> > On Fri, 17 Jun 2016 18:35:31 +1000, Bruce >
> > wrote:
> >
> > > Maybe you or Hawaiians with their Japanese
> > > influence- have access to the real thing.
> >
> > It's not a high priority for me.
>
> So you're saying that when you say 'wasabi', you mean horseradish with
> colouring, but you're embarrassed to admit that. Don't worry. Most
> wasabi is fake. It doesn't make you a lesser person.

I'm saying you know as much as I do.

--

sf

In article >,
says...
>
> On Sat, 18 Jun 2016 06:26:39 +1000, Bruce >
> wrote:
>
> > In article >,
> > says...
> > >
> > > On Fri, 17 Jun 2016 18:35:31 +1000, Bruce >
> > > wrote:
> > >
> > > > Maybe you or Hawaiians with their Japanese
> > > > influence- have access to the real thing.
> > >
> > > It's not a high priority for me.
> >
> > So you're saying that when you say 'wasabi', you mean horseradish with
> > colouring, but you're embarrassed to admit that. Don't worry. Most
> > wasabi is fake. It doesn't make you a lesser person.
>
> I'm saying you know as much as I do.

Sometimes 1 + 1 is 1.