On 1/28/2018 11:56 AM, U.S. Janet B. wrote:
> On Sun, 28 Jan 2018 11:43:59 -0500, jmcquown >
> wrote:
>
>> On 1/27/2018 5:06 PM, U.S. Janet B. wrote:
>>> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith
>>> > wrote:
>>>
>>>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I made the Iowa pork sandwich last night. Even though my husband is
>>>>> from Iowa he has never had one. I will make this again. Tasty. The
>>>>> first thing he said after his first bite was 'good.' There are many
>>>>> recipes on the 'Net but I chose this one. This is an excellent way to
>>>>> use those hugely thick loin pork chops we get at Costco.
>>>>
>>>
>>>
>>> What part of " use those hugely thick loin pork chops we get at
>>> Costco. " didn't you understand?
>>>
>>> Janet US
>>>
>> Everyone is confusing the recipe (which you clearly stated adapt) with
>> the fact that you cut some thick cut pork chops to make Iowa *style*
>> pork sandwiches. The important thing is you both enjoyed them.
>>
>> Jill
>
> Jill!!! You read and understood :-) Thx
> Janet US
>
You're welcome. All this dither about it is rather silly. You and
your husband enjoyed the meal, that's what counts.

Jill

On 1/27/2018 11:56 PM, dsi1 wrote:
> On Saturday, January 27, 2018 at 7:39:32 PM UTC-10, casa sobre ruedas wrote:
>>
>> That is super creative but also quite dark.
>>
>> OK I get the honey will do that when fried.
>>
>> How was the taste, was it a caramel flavor?
>>
>> Or more on the candy sweet side?
>
> It has the spicy heat of pretty hot kim chee and a sweet taste of teriyaki sauce. It's two separate and distinct flavors and a wonderful combination.


Very much digging on the Kim Chee sauce, I will definitely order some
Parks from Amazon soon.

I can't read which brand I grabbed the last time I was at the Asian
market, but it was swiftly used up, many times in combination with black
bean and garlic sauce.

Hey, it works!

> Parks Brand Kim Chee Sauce is like a sledgehammer of heat. It's great stuff but I'd like to come up with a substitute for it because that product could disappear at any moment. Anyway, the next time I make this it'll be sous vide first then a marinade for a day or so and then fried.
>
> My recipe is based on this:
>
> http://www.midlifecrisishawaii.com/2...chicken-alice/
>


That's a really great story, and there's always going to be a Chicken
Alice, or a Chicken Mary somewhere in this world:

https://www.tripadvisor.com/Restaura...rg_Kansas.html

Now that's real basic American style fried chicken, but it doesn't
matter which end of the flavor spectrum you're at, when you get it
right, it's right.

I probably have mentioned Pollo Campero a few times - which is fried
chicken done Guatemalan style:

https://www.tripadvisor.com/Restaura...las_Texas.html

https://www.yelp.com/biz/pollo-campero-san-francisco

"I love me some Guatemalan Fried Chicken! Not only is it better than
KFC, but the sides are a lot more exciting than mashed potatoes and
coleslaw (even though they have those too). Especially worthwhile now
that Popeye's is gone from the neighborhood.

Chips & Salsa: Your food doesn't come out immediately, so the free chips
and salsa help whet your appetite. The chips are thick and likely made
in-house. The salsa is smoky with a little kick.

Fried Chicken: Better than KFC, but not as good as Popeye's. The batter
is a bit thin, but there is still a bit of a crunch and very moist meat
underneath The spices are more distinct than mainstream fried chicken.

Yuca Fries: Probably my favorite part of the meal, since I love me some
thick-cut crispy yuca. A nice spicy mayo dipping sauce too. Beats
fries (and most sides) hands down.

Campero Beans: Tasted more like smoky chili than a simple bean side.
Could be a meal by itself when paired with the corn tortillas!

Tamarindo: A refreshing mix of sweet and tart, served in a very generous
portion."

If you get back stateside look these guys up, they have a store in Vegas
if you travel there again.

http://us.campero.com/

http://us.campero.com/locations?state=NV

And their empanadas are KILLER!

On 1/28/2018 7:11 AM, Nancy2 wrote:
> It has occurred to me, in the midst of this "loin or tenderloin" discussion, that since Iowa
> was originally settled by large communities of immigrants from Germany, I wonder if the
> original cut of pork has always been the loin (like that used for a pork schnitzel) but when a
> slice of loin is tenderized to a generous-sized 1/4" thick slice, the sandwich became a "Tender
> Loin Sandwich." And then a listener or a recipe writer wrote "Tenderloin Sandwich." It doesn't
> matter but it is something to consider since most of us here use a slice of loin, not tenderloin.
>

I think you nailed it there, good analysis.

> As a matter of fact, instead of pounding a loin chop to tenderize it, I ask the butcher to
> run it through the tenderizer twice, turning it 180 degrees for the second run. That
> produces a perfectly tenderized, thick enough, and juicy sandwich filling.
>
> N.
>
Mmm hmmm!

On 2018-01-28 12:15 PM, jmcquown wrote:
> On 1/28/2018 11:56 AM, U.S. Janet B. wrote:

>> Jill!!!Â* You read and understood :-)Â* Thx
>> Janet US
>>
> You're welcome. Â* All this dither about it is rather silly.Â* You and
> your husband enjoyed the meal, that's what counts.

I carpool to pickleball with some friends. We usually send emails to
everyone in the pool to see who is going and who is driving. Ed sent
one out to all on Friday morning asking who is going. I wrote back to
all that I was going and would be at Ed's at the regular time. Ed wrote
back that Gord was coming but had no heard back from Brian. Just before
I left my house I got an email from Brian saying "I'm going, however I
have a meeting from 11 am to 12. Can someone drive and I will take my
turn Next Tuesday."

I got to Ed's thinking I would be expected to drive, but Gord said Ed
was driving. Ed said he had not heard from Brian. I told him about the
email I got and I thought it was ambiguous. Ed went in to read it while
I fished out my phone to retrieve the email and read it to Gord. He
looked puzzled and agreed with me that it looked like Brian was saying
he would make his own way there after the meeting. Ed came out of the
house saying he thought we were supposed to pick up Brian. Gord
convinced him that I was right, that Brian was not coming. Ed phoned
Brian. Yes. He was coming and expecting us to pick him up.

One of us read it one way. One read it the other. The third had thought
one way but then changed his mind. Brian did not understand how we
could have been confused.

U.S. Janet B. wrote:

> On Sat, 27 Jan 2018 19:14:27 -0500, Dave Smith
> > wrote:
>
> > On 2018-01-27 5:06 PM, U.S. Janet B. wrote:
> >> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith
> >> > wrote:
> >>
> >>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote:
> > > > >
> >>>> I made the Iowa pork sandwich last night. Even though my
> husband is >>>> from Iowa he has never had one. I will make this
> again. Tasty. The >>>> first thing he said after his first bite was
> 'good.' There are many >>>> recipes on the 'Net but I chose this
> one. This is an excellent way to >>>> use those hugely thick loin
> pork chops we get at Costco.
> > > >
> >>
> >>
> >> What part of " use those hugely thick loin pork chops we get at
> >> Costco. " didn't you understand?
> >
> > I think I missed the part where it had something to do with the
> > famous Iowa pork tenderloin sandwich and the recipe you posted that
> > called for pork tenderloin. As I pointed out in the post that
> > seems to have offended you, some people here have confused pork
> > tenderloin with pork loin. I am not the only one who noted that.
>
> I apologize for my abrupt answer. Any time a response comes after one
> from Sheldon I am apt to be ugly.
> As to the pork I used. I was happy to find a way to use what I had.
> As I noted, I copied the instructions as given and allowed as how each
> of the good cooks here could find a way to adapt the recipe to their
> needs -- myself included.
> Janet US

Not a problem Janet. I think most of us followed it just fine and are
glad you had a good new dish!

U.S. Janet B. wrote:

> On Sat, 27 Jan 2018 20:13:13 -0500, Ed Pawlowski > wrote:
>
> > On 1/27/2018 4:45 PM, Dave Smith wrote:
> >
> >>> Iowa Breaded Pork Tenderloin Sandwich
> >> ******************* ^^^^^^^^^^^^
> >>
> >>> 1/26/18 very good
> >>> "*** 1 pork tenderloin trimmed
> >> ************** ^^^^^^^^^^
> >>
> >> It looks good and I have seen it on cooking shows.* It wasn't that
> long >> ago that there was a discussion here about tenderloin and
> some people >> were quite confused about what cut of pork it is.
> >>
> >> What you made was an enhanced pork schnitzel. They* are typically
> made >> with a slice of pork loin that it pounded out to a fraction
> of the >> sliced thickness, then breaded and fried.
> >>
> >> http://www.foodnetwork.com/recipes/p...recipe-2013974
> >>
> >>
> >> I'm not saying what you made would not be good.... just pointing
> out >> that the Iowa sandwich involves pork tenderloin, not loin.
> >>
> >>
> >> The tenderloin is one of my favourite cuts of pork. I think it is
> one of >> the most versatile cuts.* It can be roasted whole,
> marinated and >> roasted, stuffed and roasted. It can be cut up and
> marinated in a >> variety of marinades.* When I was a kid my mother
> usually Frenched it >> and did a schnitzel type of treatment on it,
> but didn't pound it out >> that much.
> >>
> >> One of my favourite treatments, but not a heart healthy one, is to
> pound >> slice the tenderloin into medallions and fry them in butter,
> take them >> out and then use the leftover butter to make a cream
> sauce that can >> involve things like mushroom. One of the best I
> ever tried was to add >> sliced dried apricot and curry.
> >>
> >
> > Having seen photos, but never eaten, the tenderloin sandwich I was
> > skeptical that is was an actual tenderloin. It is quite a large
> > diameter. So . . . I cut up a tenderloin and pounded it out. Yes,
> > you can get that big patty out of it. You only get 4 or five from
> > the tenderloin.
> >
> > You can also get a good sandwich from pounding out a slice of loin,
> > but loin is not tenderloin. Akin to calling a strip steak filet
> > mignon.
>
> Loin or tenderloin didn't matter to me. I wanted an additional way to
> use what I had.
> Janet US

Don't worry Janet. I use Loin. I have them cut it for me to 1inch
thick steaks and get 16-19 of them which we vacuum seal for later meals.

Tenderloin is at best 5.99lb while (boneless) loin is easily found at
under 2$lb. My recipes are all adapted around loin which is also a
quite tender meat if cooked right (not overcooked).

"cshenk" wrote in message
...

U.S. Janet B. wrote:

> On Sat, 27 Jan 2018 19:14:27 -0500, Dave Smith
> > wrote:
>
> > On 2018-01-27 5:06 PM, U.S. Janet B. wrote:
> >> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith
> >> > wrote:
> >>
> >>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote:
> > > > >
> >>>> I made the Iowa pork sandwich last night. Even though my
> husband is >>>> from Iowa he has never had one. I will make this
> again. Tasty. The >>>> first thing he said after his first bite was
> 'good.' There are many >>>> recipes on the 'Net but I chose this
> one. This is an excellent way to >>>> use those hugely thick loin
> pork chops we get at Costco.
> > > >
> >>
> >>
> >> What part of " use those hugely thick loin pork chops we get at
> >> Costco. " didn't you understand?
> >
> > I think I missed the part where it had something to do with the
> > famous Iowa pork tenderloin sandwich and the recipe you posted that
> > called for pork tenderloin. As I pointed out in the post that
> > seems to have offended you, some people here have confused pork
> > tenderloin with pork loin. I am not the only one who noted that.
>
> I apologize for my abrupt answer. Any time a response comes after one
> from Sheldon I am apt to be ugly.
> As to the pork I used. I was happy to find a way to use what I had.
> As I noted, I copied the instructions as given and allowed as how each
> of the good cooks here could find a way to adapt the recipe to their
> needs -- myself included.
> Janet US

Not a problem Janet. I think most of us followed it just fine and are
glad you had a good new dish!

==

It looked pretty good to me!

Dave Smith babbled:
>
>I carpool to pickleball with some friends. We usually send emails to
>everyone in the pool to see who is going and who is driving. Ed sent
>one out to all on Friday morning asking who is going. I wrote back to
>all that I was going and would be at Ed's at the regular time. Ed wrote
>back that Gord was coming but had no heard back from Brian. Just before
>I left my house I got an email from Brian saying "I'm going, however I
>have a meeting from 11 am to 12. Can someone drive and I will take my
>turn Next Tuesday."
>
>I got to Ed's thinking I would be expected to drive, but Gord said Ed
>was driving. Ed said he had not heard from Brian. I told him about the
>email I got and I thought it was ambiguous. Ed went in to read it while
>I fished out my phone to retrieve the email and read it to Gord. He
>looked puzzled and agreed with me that it looked like Brian was saying
>he would make his own way there after the meeting. Ed came out of the
>house saying he thought we were supposed to pick up Brian. Gord
>convinced him that I was right, that Brian was not coming. Ed phoned
>Brian. Yes. He was coming and expecting us to pick him up.
>
>One of us read it one way. One read it the other. The third had thought
>one way but then changed his mind. Brian did not understand how we
>could have been confused.

Simple to decipher your confusion... WTF does any of your verbose post
have to do with food/cooking... are yoose gonna dine on each other's
pickles/balls... sounds like a typical Funny Boy's night out. The
ONLY reason males (or females for that matter) want to date someone of
the same sex is to satisfy their homo tendancies.

On 1/28/2018 12:20 PM, Sqwertz wrote:
> Dave is the Master of The Yawner.
>
> -sw
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

U.S. Janet B. wrote:

> On Sun, 28 Jan 2018 11:43:59 -0500, jmcquown >
> wrote:
>
> > On 1/27/2018 5:06 PM, U.S. Janet B. wrote:
> >> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith
> >> > wrote:
> >>
> >>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote:
> > > > >
> >>>> I made the Iowa pork sandwich last night. Even though my
> husband is >>>> from Iowa he has never had one. I will make this
> again. Tasty. The >>>> first thing he said after his first bite was
> 'good.' There are many >>>> recipes on the 'Net but I chose this
> one. This is an excellent way to >>>> use those hugely thick loin
> pork chops we get at Costco.
> > > >
> >>
> >>
> >> What part of " use those hugely thick loin pork chops we get at
> >> Costco. " didn't you understand?
> >>
> >> Janet US
> >>
> > Everyone is confusing the recipe (which you clearly stated adapt)
> > with the fact that you cut some thick cut pork chops to make Iowa
> > style pork sandwiches. The important thing is you both enjoyed
> > them.
> >
> > Jill
>
> Jill!!! You read and understood :-) Thx
> Janet US

Don't worry, all but a few got it right away.

On 1/28/2018 1:20 PM, cshenk wrote:
> U.S. Janet B. wrote:
>
>> On Sun, 28 Jan 2018 11:43:59 -0500, jmcquown >
>> wrote:
>>
>>> On 1/27/2018 5:06 PM, U.S. Janet B. wrote:
>>>> On Sat, 27 Jan 2018 16:45:29 -0500, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2018-01-27 2:30 PM, U.S. Janet B. wrote:
>>>>>>
>>>>>> I made the Iowa pork sandwich last night. Even though my
>> husband is >>>> from Iowa he has never had one. I will make this
>> again. Tasty. The >>>> first thing he said after his first bite was
>> 'good.' There are many >>>> recipes on the 'Net but I chose this
>> one. This is an excellent way to >>>> use those hugely thick loin
>> pork chops we get at Costco.
>>>>>
>>>>
>>>>
>>>> What part of " use those hugely thick loin pork chops we get at
>>>> Costco. " didn't you understand?
>>>>
>>>> Janet US
>>>>
>>> Everyone is confusing the recipe (which you clearly stated adapt)
>>> with the fact that you cut some thick cut pork chops to make Iowa
>>> style pork sandwiches. The important thing is you both enjoyed
>>> them.
>>>
>>> Jill
>>
>> Jill!!! You read and understood :-) Thx
>> Janet US
>
> Don't worry, all but a few got it right away.
>

The same few who form the bully bois of RFC, conveniently enough!

On Sunday, January 28, 2018 at 4:11:17 AM UTC-10, Nancy2 wrote:
>
> As a matter of fact, instead of pounding a loin chop to tenderize it, I ask the butcher to
> run it through the tenderizer twice, turning it 180 degrees for the second run. That
> produces a perfectly tenderized, thick enough, and juicy sandwich filling.
>
> N.

Another way to tenderize pork is to cut it into thin slices and stack the slices. This is called mille-feuille style tonkatsu. One restaurant is famous for making a 25 layer pork cutlet.

https://www.youtube.com/watch?v=vsxjapyusMI

On Sunday, January 28, 2018 at 7:32:25 AM UTC-10, casa sobre ruedas wrote:
>
> That's a really great story, and there's always going to be a Chicken
> Alice, or a Chicken Mary somewhere in this world:
>
> https://www.tripadvisor.com/Restaura...rg_Kansas.html
>
> Now that's real basic American style fried chicken, but it doesn't
> matter which end of the flavor spectrum you're at, when you get it
> right, it's right.
>
> I probably have mentioned Pollo Campero a few times - which is fried
> chicken done Guatemalan style:
>
> https://www.tripadvisor.com/Restaura...las_Texas.html
>
> https://www.yelp.com/biz/pollo-campero-san-francisco
>
> "I love me some Guatemalan Fried Chicken! Not only is it better than
> KFC, but the sides are a lot more exciting than mashed potatoes and
> coleslaw (even though they have those too). Especially worthwhile now
> that Popeye's is gone from the neighborhood.
>
> Chips & Salsa: Your food doesn't come out immediately, so the free chips
> and salsa help whet your appetite. The chips are thick and likely made
> in-house. The salsa is smoky with a little kick.
>
> Fried Chicken: Better than KFC, but not as good as Popeye's. The batter
> is a bit thin, but there is still a bit of a crunch and very moist meat
> underneath The spices are more distinct than mainstream fried chicken.
>
> Yuca Fries: Probably my favorite part of the meal, since I love me some
> thick-cut crispy yuca. A nice spicy mayo dipping sauce too. Beats
> fries (and most sides) hands down.
>
> Campero Beans: Tasted more like smoky chili than a simple bean side.
> Could be a meal by itself when paired with the corn tortillas!
>
> Tamarindo: A refreshing mix of sweet and tart, served in a very generous
> portion."
>
> If you get back stateside look these guys up, they have a store in Vegas
> if you travel there again.
>
> http://us.campero.com/
>
> http://us.campero.com/locations?state=NV
>
> And their empanadas are KILLER!

If a gal's first name is "chicken" you know it has to be pretty good. I'd stay away from Chicken Bob's though. I'll get down to Pollo Campero restaurant the next time I get a chance. Their logo is kind of unappealing though. Chicken with musclebound arms are creepy.

On 1/28/2018 4:25 PM, dsi1 wrote:
> On Sunday, January 28, 2018 at 4:11:17 AM UTC-10, Nancy2 wrote:
>>
>> As a matter of fact, instead of pounding a loin chop to tenderize it, I ask the butcher to
>> run it through the tenderizer twice, turning it 180 degrees for the second run. That
>> produces a perfectly tenderized, thick enough, and juicy sandwich filling.
>>
>> N.
>
> Another way to tenderize pork is to cut it into thin slices and stack the slices. This is called mille-feuille style tonkatsu. One restaurant is famous for making a 25 layer pork cutlet.
>
> https://www.youtube.com/watch?v=vsxjapyusMI
>

That is a beautifully produced and filmed video!

I had never heard of this preparation so thanks for that.

So much to learn, so little time...

:-))

On 2018-01-28 6:25 PM, dsi1 wrote:
>
> Another way to tenderize pork is to cut it into thin slices and stack the slices. This is called mille-feuille style tonkatsu. One restaurant is famous for making a 25 layer pork cutlet.
>
>



Silly me. I always thought that mille fueille was a French procedure,
not Hawaiian.

On 1/28/2018 4:34 PM, dsi1 wrote:
> On Sunday, January 28, 2018 at 7:32:25 AM UTC-10, casa sobre ruedas wrote:
>>
>> That's a really great story, and there's always going to be a Chicken
>> Alice, or a Chicken Mary somewhere in this world:
>>
>> https://www.tripadvisor.com/Restaura...rg_Kansas.html
>>
>> Now that's real basic American style fried chicken, but it doesn't
>> matter which end of the flavor spectrum you're at, when you get it
>> right, it's right.
>>
>> I probably have mentioned Pollo Campero a few times - which is fried
>> chicken done Guatemalan style:
>>
>> https://www.tripadvisor.com/Restaura...las_Texas.html
>>
>> https://www.yelp.com/biz/pollo-campero-san-francisco
>>
>> "I love me some Guatemalan Fried Chicken! Not only is it better than
>> KFC, but the sides are a lot more exciting than mashed potatoes and
>> coleslaw (even though they have those too). Especially worthwhile now
>> that Popeye's is gone from the neighborhood.
>>
>> Chips & Salsa: Your food doesn't come out immediately, so the free chips
>> and salsa help whet your appetite. The chips are thick and likely made
>> in-house. The salsa is smoky with a little kick.
>>
>> Fried Chicken: Better than KFC, but not as good as Popeye's. The batter
>> is a bit thin, but there is still a bit of a crunch and very moist meat
>> underneath The spices are more distinct than mainstream fried chicken.
>>
>> Yuca Fries: Probably my favorite part of the meal, since I love me some
>> thick-cut crispy yuca. A nice spicy mayo dipping sauce too. Beats
>> fries (and most sides) hands down.
>>
>> Campero Beans: Tasted more like smoky chili than a simple bean side.
>> Could be a meal by itself when paired with the corn tortillas!
>>
>> Tamarindo: A refreshing mix of sweet and tart, served in a very generous
>> portion."
>>
>> If you get back stateside look these guys up, they have a store in Vegas
>> if you travel there again.
>>
>> http://us.campero.com/
>>
>> http://us.campero.com/locations?state=NV
>>
>> And their empanadas are KILLER!
>
> If a gal's first name is "chicken" you know it has to be pretty good. I'd stay away from Chicken Bob's though.

Lol, roger that!

> I'll get down to Pollo Campero restaurant the next time I get a chance. Their logo is kind of unappealing though. Chicken with musclebound arms are creepy.
>

Yeah, but the flavor and spices - wow.

Be sure and have the Yucca fries, those are so tasty.

https://farm3.staticflickr.com/2576/...35a3ebee_z.jpg

I first found them at a Phillipino restaurant that has since closed.

Dipped in some Jufran Banana catsup - superb.

http://www.ketchupworld.com/inc/sdetail/143
Jufran Hot Banana Ketchup
Price:
$4.95
Jufran Hot Banana Ketchup, manufactured by Heinz UFC Philippines.

Size: 11.29 oz.

Ingredients: Water, Sugar, Banana, Iodized Salt (Salt, Potassium
Iodate), Modified Starch, Spices, 0.8% Sodium Benzoate (As
Perservative), Acidulant, Onion Powdwer, Garlic Powder.

On Sunday, January 28, 2018 at 1:39:39 PM UTC-10, Dave Smith wrote:
>
>
>
> Silly me. I always thought that mille fueille was a French procedure,
> not Hawaiian.

The word certainly is French in origin. It's also the name of a French pastry AKA "Napoleon." This has nothing to do with the Hawaiians. We don't use any French words here except maybe "Chevrolet" or "toilet." Mille-feuille style tonkatsu is purely a Japanese invention. Kimukatsu Restaurant in Waikiki serves this 25 layer pork cutlet in Hawaii.

https://www.youtube.com/watch?v=dS3U2M6cl8s

On Sunday, January 28, 2018 at 1:42:01 PM UTC-10, CaÃ*da de la casa wrote:

>
> Yeah, but the flavor and spices - wow.
>
> Be sure and have the Yucca fries, those are so tasty.
>
> https://farm3.staticflickr.com/2576/...35a3ebee_z.jpg
>
> I first found them at a Phillipino restaurant that has since closed.
>
> Dipped in some Jufran Banana catsup - superb.
>
> http://www.ketchupworld.com/inc/sdetail/143
> Jufran Hot Banana Ketchup
> Price:
> $4.95
> Jufran Hot Banana Ketchup, manufactured by Heinz UFC Philippines.
>
> Size: 11.29 oz.
>
> Ingredients: Water, Sugar, Banana, Iodized Salt (Salt, Potassium
> Iodate), Modified Starch, Spices, 0.8% Sodium Benzoate (As
> Perservative), Acidulant, Onion Powdwer, Garlic Powder.

You had me at "yucca."

On 1/28/2018 5:06 PM, dsi1 wrote:
> On Sunday, January 28, 2018 at 1:42:01 PM UTC-10, CaÃ*da de la casa wrote:
>
>>
>> Yeah, but the flavor and spices - wow.
>>
>> Be sure and have the Yucca fries, those are so tasty.
>>
>> https://farm3.staticflickr.com/2576/...35a3ebee_z.jpg
>>
>> I first found them at a Phillipino restaurant that has since closed.
>>
>> Dipped in some Jufran Banana catsup - superb.
>>
>> http://www.ketchupworld.com/inc/sdetail/143
>> Jufran Hot Banana Ketchup
>> Price:
>> $4.95
>> Jufran Hot Banana Ketchup, manufactured by Heinz UFC Philippines.
>>
>> Size: 11.29 oz.
>>
>> Ingredients: Water, Sugar, Banana, Iodized Salt (Salt, Potassium
>> Iodate), Modified Starch, Spices, 0.8% Sodium Benzoate (As
>> Perservative), Acidulant, Onion Powdwer, Garlic Powder.
>
> You had me at "yucca."
>
;-)

On Sun, 28 Jan 2018 16:06:14 -0800 (PST), dsi1 >
wrote:

>On Sunday, January 28, 2018 at 1:42:01 PM UTC-10, Caída de la casa wrote:
>
>>
>> Yeah, but the flavor and spices - wow.
>>
>> Be sure and have the Yucca fries, those are so tasty.
>>
>> https://farm3.staticflickr.com/2576/...35a3ebee_z.jpg
>>
>> I first found them at a Phillipino restaurant that has since closed.
>>
>> Dipped in some Jufran Banana catsup - superb.
>>
>> http://www.ketchupworld.com/inc/sdetail/143
>> Jufran Hot Banana Ketchup
>> Price:
>> $4.95
>> Jufran Hot Banana Ketchup, manufactured by Heinz UFC Philippines.
>>
>> Size: 11.29 oz.
>>
>> Ingredients: Water, Sugar, Banana, Iodized Salt (Salt, Potassium
>> Iodate), Modified Starch, Spices, 0.8% Sodium Benzoate (As
>> Perservative), Acidulant, Onion Powdwer, Garlic Powder.
>
>You had me at "yucca."

I was on the fence until I read Sodium Benzoate. Yumm!

On Sun, 28 Jan 2018 18:41:41 -0500, Dave Smith
> wrote:

>On 2018-01-28 6:25 PM, dsi1 wrote:
>>
>> Another way to tenderize pork is to cut it into thin slices and stack the slices. This is called mille-feuille style tonkatsu. One restaurant is famous for making a 25 layer pork cutlet.
>>
>>
>
>
>
>Silly me. I always thought that mille fueille was a French procedure,
>not Hawaiian.

Japanese love everything French and since Hawaiians are their children
out of wedlock...

On Sun, 28 Jan 2018 16:03:00 -0800 (PST), dsi1 >
wrote:

>On Sunday, January 28, 2018 at 1:39:39 PM UTC-10, Dave Smith wrote:
>>
>> Silly me. I always thought that mille fueille was a French procedure,
>> not Hawaiian.
>
>The word certainly is French in origin. It's also the name of a French pastry AKA "Napoleon." This has nothing to do with the Hawaiians. We don't use any French words here except maybe "Chevrolet" or "toilet."

Or "table" or "restaurant" or "menu" or "soup" or "primitive" or...

>Mille-feuille style tonkatsu is purely a Japanese invention.

Hence the half French name. The Japanese don't always have a word for
their own cooking methods, you see.

dsi1 wrote:
>
> The chicken came out very dark because of the large amount of honey. It came out exactly as I was aiming for.
>
> https://www.amazon.com/photos/share/...o8MARvxplvsuMX

Looks very good to me. When I used to use a grill to cook
chicken, I would always blacken the hell out of them. Just one
last generous brush of bbq sauce would turn them right ant so
delicious.

Dave Smith wrote:
>
> I carpool to pickleball with some friends.

OK, I just had to look up "pickleball." What a wimp sport. Are
you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
teasing but seriously, who the hell would choose to play "wiffle
ball tennis?" ;-D

This is what happens when someone retires too early.
Again Dave, I'm just razzing you.
Your kayaking trips sound very cool though. You should send a pic
or two occasionally..

Gary, math was never my strong suit. You're right, it would be a 90 degree turn.

N.

On 1/28/2018 7:29 PM, Broce wrote:
> On Sun, 28 Jan 2018 16:06:14 -0800 (PST), dsi1 >
> wrote:
>
>> On Sunday, January 28, 2018 at 1:42:01 PM UTC-10, CaÃ*da de la casa wrote:
>>
>>>
>>> Yeah, but the flavor and spices - wow.
>>>
>>> Be sure and have the Yucca fries, those are so tasty.
>>>
>>> https://farm3.staticflickr.com/2576/...35a3ebee_z.jpg
>>>
>>> I first found them at a Phillipino restaurant that has since closed.
>>>
>>> Dipped in some Jufran Banana catsup - superb.
>>>
>>> http://www.ketchupworld.com/inc/sdetail/143
>>> Jufran Hot Banana Ketchup
>>> Price:
>>> $4.95
>>> Jufran Hot Banana Ketchup, manufactured by Heinz UFC Philippines.
>>>
>>> Size: 11.29 oz.
>>>
>>> Ingredients: Water, Sugar, Banana, Iodized Salt (Salt, Potassium
>>> Iodate), Modified Starch, Spices, 0.8% Sodium Benzoate (As
>>> Perservative), Acidulant, Onion Powdwer, Garlic Powder.
>>
>> You had me at "yucca."
>
> I was on the fence until I read Sodium Benzoate. Yumm!
>
Yours has Drano added.

On 1/29/2018 8:15 AM, Gary wrote:
> Dave Smith wrote:
>>
>> I carpool to pickleball with some friends.
>
> OK, I just had to look up "pickleball." What a wimp sport. Are
> you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
> teasing but seriously, who the hell would choose to play "wiffle
> ball tennis?" ;-D

LOLOL!@the trucker bully.

"Gary" > wrote in message ...
> Dave Smith wrote:
>>
>> I carpool to pickleball with some friends.
>
> OK, I just had to look up "pickleball." What a wimp sport. Are
> you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
> teasing but seriously, who the hell would choose to play "wiffle
> ball tennis?" ;-D
>
> This is what happens when someone retires too early.
> Again Dave, I'm just razzing you.
> Your kayaking trips sound very cool though. You should send a pic
> or two occasionally..


There are people in the neighborhood who want to get people together to play
it. I had never heard of it before that.

Cheri

On 2018-01-29 10:15 AM, Gary wrote:
> Dave Smith wrote:
>>
>> I carpool to pickleball with some friends.
>
> OK, I just had to look up "pickleball." What a wimp sport. Are
> you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
> teasing but seriously, who the hell would choose to play "wiffle
> ball tennis?" ;-D


One of the women who plays with us, and who is also in the kayaking
club, also plays tennis. She thinks it is more of a workout than tennis.




> This is what happens when someone retires too early.
> Again Dave, I'm just razzing you.
> Your kayaking trips sound very cool though. You should send a pic
> or two occasionally..

I don't really do it and am not really going because there will be no
pictures posted here ;-)

On 1/29/2018 10:02 AM, l not -l wrote:
> On 29-Jan-2018, Gary > wrote:
>
>> Dave Smith wrote:
>>>
>>> I carpool to pickleball with some friends.
>>
>> OK, I just had to look up "pickleball." What a wimp sport. Are
>> you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
>> teasing but seriously, who the hell would choose to play
>> "wiffle
>> ball tennis?" ;-D
>>
>> This is what happens when someone retires too early.
>> Again Dave, I'm just razzing you.
>> Your kayaking trips sound very cool though. You should send a
>> pic
>> or two occasionally..
> IMO, your judgment is too harsh. I sometimes use the indoor
> track at the YMCA, which is above the gym. The gym is setup a a
> pickeball court 2 or 3 days a week and I have been on the track
> while games were in progress. If you watched pickleball games
> such as I saw, you'd almost certainly have a different opinion
> than your current, uninformed, one.
>
https://giphy.com/gifs/ferret-IEPxkQ6hpST3G

Gary wrote:
>dsi1 wrote:
>>
>> It came out exactly as I was aiming for.
>> https://www.amazon.com/photos/share/...o8MARvxplvsuMX
>
>Looks very good to me.

Looks eggzactly like diseased testicles, a different disease for
each.

On Mon, 29 Jan 2018 10:15:42 -0500, Gary wrote:

> Dave Smith wrote:
>>
>> I carpool to pickleball with some friends.
>
> OK, I just had to look up "pickleball." What a wimp sport. Are
> you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
> teasing but seriously, who the hell would choose to play "wiffle
> ball tennis?" ;-D

Denise Thompson and I won the senior year Pickleball Championship in
high school. We were the only co-ed team and beat out more than a few
Asian ping pong and tennis pros (half the school was Asian since this
was Silicon Valley).

Hmmm, looking her up on Facebook she didn't age nearly as bad as most
of my other girlfriends. What - she's MARRIED!?!?!?!? Why that
cheating bitch! And she's got my Junior year girlfriend on her
friends list - What? They didn't even know each other back then!
This can't be good...worlds are colliding. And they're probably
talking about me right now <snork>

Damned Facebook <sigh> :-)

-sw

On 1/29/2018 10:08 AM, Dave Smith wrote:
> One of the women who plays with us, and who is also in the kayaking
> club, also plays tennis.Â* She thinks it is more of a workout than tennis.

The best workout you get is exercising your mouth here.

On 1/29/2018 10:18 AM, Sqwertz wrote:
> They didn't even know each other back then!
> This can't be good...worlds are colliding. And they're probably
> talking about me right now <snork>

I'll FWD 'em this:

https://www.centraltexasfoodbank.org...ntation-057jpg

Your experiment in self-bloating should be a real eye-opener...

In article >, ost
says...
>
> On 1/29/2018 10:18 AM, Sqwertz wrote:
> > They didn't even know each other back then!
> > This can't be good...worlds are colliding. And they're probably
> > talking about me right now <snork>
>
> I'll FWD 'em this:
>
> https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Your experiment in self-bloating should be a real eye-opener...
>
>
After I took my sons diaper off I couldn't remember why I was wearing it
in the first place. LOL!

On Mon, 29 Jan 2018 10:15:42 -0500, Gary > wrote:

>Dave Smith wrote:
>>
>> I carpool to pickleball with some friends.
>
>OK, I just had to look up "pickleball." What a wimp sport. Are
>you afraid of a tennis ball? LOL! Pickleball. heheheh I'm just
>teasing but seriously, who the hell would choose to play "wiffle
>ball tennis?" ;-D

I buy bright yellow wiffle balls, golf ball size... I place them on
driveway markers for snow plowing. Cats like them but they make too
much noise at night, plus they are dangerous to step on barefooted.

>This is what happens when someone retires too early.
>Again Dave, I'm just razzing you.
>Your kayaking trips sound very cool though. You should send a pic
>or two occasionally..

In article >, says...
>
> On 1/29/2018 10:08 AM, Dave Smith wrote:
> > One of the women who plays with us, and who is also in the kayaking
> > club, also plays tennis.* She thinks it is more of a workout than tennis.
>
> The best workout you get is exercising your mouth here.
>
>
You speak your replies, mental midget? LOL!

> wrote in message
...
> Gary wrote:
>>dsi1 wrote:
>>>
>>> It came out exactly as I was aiming for.
>>> https://www.amazon.com/photos/share/...o8MARvxplvsuMX
>>
>>Looks very good to me.
>
> Looks eggzactly like diseased testicles, a different disease for
> each.


I imagine you are an expert on diseased testicles, so I'll take your word on
that.

Cheri

On 1/29/2018 10:54 AM, Sqwertz wrote:
> So this is just Gary's speed - if he ever got out and got some
> exercise.
>
> -sw
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Monday, January 29, 2018 at 5:15:09 AM UTC-10, Gary wrote:
>
> Looks very good to me. When I used to use a grill to cook
> chicken, I would always blacken the hell out of them. Just one
> last generous brush of bbq sauce would turn them right ant so
> delicious.

Chicken with so much honey in the marinade would be tough to make over the grill. Sous vide allows one to use extra sugar without creating a bitter, burnt, chicken. The chicken skin came out crispy and chewy. Sous vide can make chicken skin that's highly caramelized yet not burnt. That's pretty special.

My daughter made some wontons filled with cream cheese and fake crab. It's young people food.

https://www.amazon.com/photos/share/...z17SdSheScjOJP