On 2018-10-21 10:34 PM, Cheri wrote:
> "Hank Rogers" > wrote in message

>> I'm just going to quite eating them. They'll always remind me of a
>> sawed of sailor, toting 100lb crates of potatoes up ladders through
>> several decks of a rotting old navy tub.
>
>
> God knows how many sailors he killed with his cooking, the ones that
> survived were probably awarded a purple heart. ;-)

Visions of Frank Costanza making an entire company of soldier sick.

"Dave Smith" > wrote in message
...
> On 2018-10-21 10:34 PM, Cheri wrote:
>> "Hank Rogers" > wrote in message
>
>>> I'm just going to quite eating them. They'll always remind me of a sawed
>>> of sailor, toting 100lb crates of potatoes up ladders through several
>>> decks of a rotting old navy tub.
>>
>>
>> God knows how many sailors he killed with his cooking, the ones that
>> survived were probably awarded a purple heart. ;-)
>
> Visions of Frank Costanza making an entire company of soldier sick.


LOL

"Gary" wrote in message ...

Ophelia wrote:
>
> I don't actually like regular olive oil. The flavour is too strong for
> me.

I've only had the EVOO, not plain olive oil which I assume has a
milder taste? But I agree with you. I keep some but rarely use
it. Mainly for a spinach side with garlic and I do put some in
spaghetti sauce. Speaking of that, I do want to make a huge batch
soon.

Now that it's getting cooler (a rare 39F here this morning), I
like to cook (stovetop and oven) more often.

==

So, time for you to enjoy yourself cooking)

On Sunday, October 21, 2018 at 9:30:36 PM UTC-5, Cheri wrote:
>
> You get all your convoluted facts from Wiki obviously. I've been eating
> potato skins for at least 70 years, all kinds, as have generations of my
> family before me, but hey...I will put on Wiki that peeled potatoes will
> kill you, especially if mixed with Crystal Palace and you can cite it as
> fact, moron.
>
> Cheri
>
I remember my mother telling a story about someone she and my dad knew during
the Depression. A husband and wife just as close to being destitute as you can get and they also had 3 or 4 children and yes, he had a job. But many jobs during that time only paid a dollar a day. The main thing and about the only thing they had to eat for many weeks were potatoes and not many of them. The cooked potatoes were for the children and he'd take the potato peelings for his lunch every day. They survived, but just barely.

> wrote in message
...
On Sunday, October 21, 2018 at 9:30:36 PM UTC-5, Cheri wrote:
>
> You get all your convoluted facts from Wiki obviously. I've been eating
> potato skins for at least 70 years, all kinds, as have generations of my
> family before me, but hey...I will put on Wiki that peeled potatoes will
> kill you, especially if mixed with Crystal Palace and you can cite it as
> fact, moron.
>
> Cheri
>
I remember my mother telling a story about someone she and my dad knew
during
the Depression. A husband and wife just as close to being destitute as you
can get and they also had 3 or 4 children and yes, he had a job. But many
jobs during that time only paid a dollar a day. The main thing and about
the only thing they had to eat for many weeks were potatoes and not many of
them. The cooked potatoes were for the children and he'd take the potato
peelings for his lunch every day. They survived, but just barely.


======

Sounds about right for some during those times. My cousin talked about how
during 1920's, he would go downriver to a meat plant because the river being
cold would congeal the fat from the runoff, which he collected for his
mother to cook with, he said he was often hungry and would go over to my
grandma's for something extra.

Cheri

On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> >
> > I use 'light' olive oil. Works fine for me.
>
> The Chinese are starting to use olive oil in their cooking. I think it's
> considered a gourmet/high-status/luxury item over there. I never thought I'd
> see the day!
>
> Other than that, those pakes probably use the cheapest oil they can grab a
> hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> using canola oil - because it was the cheapest oil on the shelf. I use a lot
> of oil when cooking so cheap is always good.
>
> ==
>
> I don't actually like regular olive oil. The flavour is too strong for me.

Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.

On Monday, October 22, 2018 at 12:51:09 PM UTC-5, Cheri wrote:
>
> > wrote in message
> ...
>
> On Sunday, October 21, 2018 at 9:30:36 PM UTC-5, Cheri wrote:
> >
> > You get all your convoluted facts from Wiki obviously. I've been eating
> > potato skins for at least 70 years, all kinds, as have generations of my
> > family before me, but hey...I will put on Wiki that peeled potatoes will
> > kill you, especially if mixed with Crystal Palace and you can cite it as
> > fact, moron.
> >
> > Cheri
> >
> I remember my mother telling a story about someone she and my dad knew
> during
> the Depression. A husband and wife just as close to being destitute as you
> can get and they also had 3 or 4 children and yes, he had a job. But many
> jobs during that time only paid a dollar a day. The main thing and about
> the only thing they had to eat for many weeks were potatoes and not many of
> them. The cooked potatoes were for the children and he'd take the potato
> peelings for his lunch every day. They survived, but just barely.
>
>
> ======
>
> Sounds about right for some during those times. My cousin talked about how
> during 1920's, he would go downriver to a meat plant because the river being
> cold would congeal the fat from the runoff, which he collected for his
> mother to cook with, he said he was often hungry and would go over to my
> grandma's for something extra.
>
> Cheri
>
My mother's oldest brother sent her a 5 gallon 'lard stand' during the Depression and she said she thought she had died and gone to heaven she
was so thrilled to get it.

> wrote in message
...
> On Monday, October 22, 2018 at 12:51:09 PM UTC-5, Cheri wrote:
>>
>> > wrote in message
>> ...
>>
>> On Sunday, October 21, 2018 at 9:30:36 PM UTC-5, Cheri wrote:
>> >
>> > You get all your convoluted facts from Wiki obviously. I've been eating
>> > potato skins for at least 70 years, all kinds, as have generations of
>> > my
>> > family before me, but hey...I will put on Wiki that peeled potatoes
>> > will
>> > kill you, especially if mixed with Crystal Palace and you can cite it
>> > as
>> > fact, moron.
>> >
>> > Cheri
>> >
>> I remember my mother telling a story about someone she and my dad knew
>> during
>> the Depression. A husband and wife just as close to being destitute as
>> you
>> can get and they also had 3 or 4 children and yes, he had a job. But
>> many
>> jobs during that time only paid a dollar a day. The main thing and about
>> the only thing they had to eat for many weeks were potatoes and not many
>> of
>> them. The cooked potatoes were for the children and he'd take the potato
>> peelings for his lunch every day. They survived, but just barely.
>>
>>
>> ======
>>
>> Sounds about right for some during those times. My cousin talked about
>> how
>> during 1920's, he would go downriver to a meat plant because the river
>> being
>> cold would congeal the fat from the runoff, which he collected for his
>> mother to cook with, he said he was often hungry and would go over to my
>> grandma's for something extra.
>>
>> Cheri
>>
> My mother's oldest brother sent her a 5 gallon 'lard stand' during the
> Depression and she said she thought she had died and gone to heaven she
> was so thrilled to get it.



Hard to imagine what those that went before dealt with.

Cheri

On 10/22/2018 2:31 PM, wrote:

>>>
>> I remember my mother telling a story about someone she and my dad knew
>> during
>> the Depression. A husband and wife just as close to being destitute as you
>> can get and they also had 3 or 4 children and yes, he had a job. But many
>> jobs during that time only paid a dollar a day. The main thing and about
>> the only thing they had to eat for many weeks were potatoes and not many of
>> them. The cooked potatoes were for the children and he'd take the potato
>> peelings for his lunch every day. They survived, but just barely.
>>
>>
>> ======
>>
>> Sounds about right for some during those times. My cousin talked about how
>> during 1920's, he would go downriver to a meat plant because the river being
>> cold would congeal the fat from the runoff, which he collected for his
>> mother to cook with, he said he was often hungry and would go over to my
>> grandma's for something extra.
>>
>> Cheri
>>
> My mother's oldest brother sent her a 5 gallon 'lard stand' during the Depression and she said she thought she had died and gone to heaven she
> was so thrilled to get it.
>

Most of us have parents or grandparents that did things like that to
survive. Quite a contrast to what many of the even poorer kids complain
about today.

"dsi1" wrote in message
...

On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> >
> > I use 'light' olive oil. Works fine for me.
>
> The Chinese are starting to use olive oil in their cooking. I think it's
> considered a gourmet/high-status/luxury item over there. I never thought
> I'd
> see the day!
>
> Other than that, those pakes probably use the cheapest oil they can grab a
> hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> using canola oil - because it was the cheapest oil on the shelf. I use a
> lot
> of oil when cooking so cheap is always good.
>
> ==
>
> I don't actually like regular olive oil. The flavour is too strong for
> me.

Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a
big fan. OTOH, the fact that the Chinese people have gotten a taste for the
stuff is wonderful news for people that produce olive oil.

==

I can't argue with that)

On Monday, October 22, 2018 at 2:59:00 PM UTC-5, Cheri wrote:
>
> Hard to imagine what those that went before dealt with.
>
> Cheri
>
Ain't it the truth!? My mom and dad moved several times during the Depression.
Whenever he'd hear of steady work in one area they'd up and move and fortunately my dad was a jack-of-all-trades and he could turn his hand to
almost any job at hand. No food banks nor welfare offices; everybody just
made do with what they had which often was very little.

On Monday, October 22, 2018 at 3:06:08 PM UTC-5, Ed Pawlowski wrote:
>
> Most of us have parents or grandparents that did things like that to
> survive. Quite a contrast to what many of the even poorer kids complain
> about today.
>
You nailed it!

On Mon, 22 Oct 2018 16:06:07 -0400, Ed Pawlowski > wrote:

>On 10/22/2018 2:31 PM, wrote:
>
>>>>
>>> I remember my mother telling a story about someone she and my dad knew
>>> during
>>> the Depression. A husband and wife just as close to being destitute as you
>>> can get and they also had 3 or 4 children and yes, he had a job. But many
>>> jobs during that time only paid a dollar a day. The main thing and about
>>> the only thing they had to eat for many weeks were potatoes and not many of
>>> them. The cooked potatoes were for the children and he'd take the potato
>>> peelings for his lunch every day. They survived, but just barely.
>>>
>>>
>>> ======
>>>
>>> Sounds about right for some during those times. My cousin talked about how
>>> during 1920's, he would go downriver to a meat plant because the river being
>>> cold would congeal the fat from the runoff, which he collected for his
>>> mother to cook with, he said he was often hungry and would go over to my
>>> grandma's for something extra.
>>>
>>> Cheri
>>>
>> My mother's oldest brother sent her a 5 gallon 'lard stand' during the Depression and she said she thought she had died and gone to heaven she
>> was so thrilled to get it.
>>
>
>Most of us have parents or grandparents that did things like that to
>survive. Quite a contrast to what many of the even poorer kids complain
>about today.

Yeah, as a youngster I had to suffer through eating chicken wings... I
still think they are awful no matter how prepared.

On Mon, 22 Oct 2018 16:49:51 -0400, wrote:

>On Mon, 22 Oct 2018 16:06:07 -0400, Ed Pawlowski > wrote:
>
>>On 10/22/2018 2:31 PM, wrote:
>>
>>> My mother's oldest brother sent her a 5 gallon 'lard stand' during the Depression and she said she thought she had died and gone to heaven she
>>> was so thrilled to get it.
>>>
>>Most of us have parents or grandparents that did things like that to
>>survive. Quite a contrast to what many of the even poorer kids complain
>>about today.
>
>Yeah, as a youngster I had to suffer through eating chicken wings... I
>still think they are awful no matter how prepared.

Even with kosher salt and a schmear of schmuck?

On Monday, October 22, 2018 at 10:12:12 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > >
> > > I use 'light' olive oil. Works fine for me.
> >
> > The Chinese are starting to use olive oil in their cooking. I think it's
> > considered a gourmet/high-status/luxury item over there. I never thought
> > I'd
> > see the day!
> >
> > Other than that, those pakes probably use the cheapest oil they can grab a
> > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> > using canola oil - because it was the cheapest oil on the shelf. I use a
> > lot
> > of oil when cooking so cheap is always good.
> >
> > ==
> >
> > I don't actually like regular olive oil. The flavour is too strong for
> > me.
>
> Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a
> big fan. OTOH, the fact that the Chinese people have gotten a taste for the
> stuff is wonderful news for people that produce olive oil.
>
> ==
>
> I can't argue with that)

I try to make posts that are clear, concise, and irrefutable. It's a very simple formula.

On Mon, 22 Oct 2018 15:13:40 -0700 (PDT), dsi1 >
wrote:

>On Monday, October 22, 2018 at 10:12:12 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
>> > >
>> > > I use 'light' olive oil. Works fine for me.
>> >
>> > The Chinese are starting to use olive oil in their cooking. I think it's
>> > considered a gourmet/high-status/luxury item over there. I never thought
>> > I'd
>> > see the day!
>> >
>> > Other than that, those pakes probably use the cheapest oil they can grab a
>> > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
>> > using canola oil - because it was the cheapest oil on the shelf. I use a
>> > lot
>> > of oil when cooking so cheap is always good.
>> >
>> > ==
>> >
>> > I don't actually like regular olive oil. The flavour is too strong for
>> > me.
>>
>> Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a
>> big fan. OTOH, the fact that the Chinese people have gotten a taste for the
>> stuff is wonderful news for people that produce olive oil.
>>
>> ==
>>
>> I can't argue with that)
>
>I try to make posts that are clear, concise, and irrefutable. It's a very simple formula.

The formula's simple. The execution however...

On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> "Brice" wrote in message news >
> On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> wrote:
>
> >
> >
> >"Brice" wrote in message
> .. .
> >
> >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> >
> >>Wayne Boatwright wrote:
> >>
> >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> >>>
> >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> >>> > > wrote:
> >>> >
> >>> >>> I can't remember the last time we used butter in cooking. Maybe
> >>> >>> 10 years ago.
> >>> > > >
> >>> > >
> >>> > > Because of animal cruelty?
> >>> >
> >>> > It started because we mainly stir-fry, but it's a combination of
> >>> > things now, yes.
> >>>
> >>> I never stir-fry anymore because David doesn't like it, but I will
> >>> always order Asian stir-fried dishes. I would use peanut oil in
> >>> stir-fries.
> >>
> >>The other optimal is canola oil for a lot of asian dishes.
> >
> >I've never heard of using canola oil in Asian cooking, but I guess it
> >would work better than olive oil if you don't mind the GM factor.
> >
> >==
> >
> >I use 'light' olive oil. Works fine for me.
>
> I guess you can't taste it, which you wouldn't want in Asian food.
>
> ==
>
> I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
> taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc..
> etc.

You might want to try to make some misoyaki butterfish. My mom used to make butterfish with shoyu and sugar. That was popular in the old days. These days, the popular way to prepare this fish is to use a sweet miso marinade. It's dead simple but it does take a day or more to marinade the fish.

https://www.hawaiimagazine.com/blogs..._Hawaii_recipe

What the heck is butterfish you ask? That's a good question. We've been eating this fish forever but nobody thought to ask about that. It used to be some kind of cod fish but it's changed over the years. Cod, or Chilean sea bass would work best with this dish but salmon would be a good choice too.

https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A

dsi1 wrote:

> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "Brice" wrote in message
> > news > >
> > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > > "Brice" wrote in message
> > > ...
> > >
> > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" >
> > wrote:
> > >
> > > > Wayne Boatwright wrote:
> > > >
> > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > > > >
> > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > >>> > > wrote:
> > >>> >
> > >>> >>> I can't remember the last time we used butter in cooking.
> > Maybe >>> >>> 10 years ago.
> > >>> > > >
> > >>> > >
> > >>> > > Because of animal cruelty?
> > >>> >
> > >>> > It started because we mainly stir-fry, but it's a combination
> > of >>> > things now, yes.
> > > > >
> > >>> I never stir-fry anymore because David doesn't like it, but I
> > will >>> always order Asian stir-fried dishes. I would use peanut
> > oil in >>> stir-fries.
> > > >
> > > > The other optimal is canola oil for a lot of asian dishes.
> > >
> > > I've never heard of using canola oil in Asian cooking, but I
> > > guess it would work better than olive oil if you don't mind the
> > > GM factor.
> > >
> > > ==
> > >
> > > I use 'light' olive oil. Works fine for me.
> >
> > I guess you can't taste it, which you wouldn't want in Asian food.
> >
> > ==
> >
> > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt
> > we could taste the oil anyway with all the stuff that goes in ie
> > soy, teriyaki etc. etc.
>
> You might want to try to make some misoyaki butterfish. My mom used
> to make butterfish with shoyu and sugar. That was popular in the old
> days. These days, the popular way to prepare this fish is to use a
> sweet miso marinade. It's dead simple but it does take a day or more
> to marinade the fish.
>
> https://www.hawaiimagazine.com/blogs.../12/butterfish
> _Hawaii_recipe
>
> What the heck is butterfish you ask? That's a good question. We've
> been eating this fish forever but nobody thought to ask about that.
> It used to be some kind of cod fish but it's changed over the years.
> Cod, or Chilean sea bass would work best with this dish but salmon
> would be a good choice too.
>
>
https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A

Warning, his version of 1 cup Miso is NOT the same as miso sold
elsewhere. It's a milder mix I've not seen outside Hawaii. A true 1
cup of Miso you'd get outside Hawaii would be overwhelming here
including the salt levels would be at least 800m per TB.

On Mon, 22 Oct 2018 18:37:01 -0500, "cshenk" > wrote:

>dsi1 wrote:
>
>> You might want to try to make some misoyaki butterfish. My mom used
>> to make butterfish with shoyu and sugar. That was popular in the old
>> days. These days, the popular way to prepare this fish is to use a
>> sweet miso marinade. It's dead simple but it does take a day or more
>> to marinade the fish.
>>
>> https://www.hawaiimagazine.com/blogs.../12/butterfish
>> _Hawaii_recipe
>>
>> What the heck is butterfish you ask? That's a good question. We've
>> been eating this fish forever but nobody thought to ask about that.
>> It used to be some kind of cod fish but it's changed over the years.
>> Cod, or Chilean sea bass would work best with this dish but salmon
>> would be a good choice too.
>>
>>
>https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
>
>Warning, his version of 1 cup Miso is NOT the same as miso sold
>elsewhere. It's a milder mix I've not seen outside Hawaii. A true 1
>cup of Miso you'd get outside Hawaii would be overwhelming here
>including the salt levels would be at least 800m per TB.

I've had Japanese miso and it wasn't overwhelming. A lot of flavour
yes, but not hard to eat or overly salty. Besides, I thought the
Japanese had more than 1 type of miso.

You know what's hard? Eating miso with chopsticks. You have to be
really fast!

On 2018-10-22 7:22 PM, Wayne Boatwright wrote:
> On Sun 21 Oct 2018 02:04:05p, Dave Smith told us...

>
> t's all a matter of taste.
>
> As far as peeling russets, I peel them and cut into 1 inch or so
> ieces before boiling. First of all, I sipmply doin't like the peels
> in masahed potatoes or in a potato salad, or as parslied with butter.
>
> I prefer peeling, buting into relatively small pieces. They more
> uniform in texture arelative donness. Boiling large Idaho potatoes
> results in an overdone exterior and an underdone interior. Makes for
> a lousy potato salad. Cooked as cubes gives them more unformity in
> texture.
>
> Mashing potato cubs makes for quicker, and I don't have to deal with
> hot whole potatoes.
>
I steam potatoes* as my grandmother did - but since she cooked on a
fire, it was necessary to prevent burning. I've found that steaming is
more reliable than boiling.
*I nuke baby taters. They take only 5-6 minutes.

On 2018-10-22 7:27 PM, Wayne Boatwright wrote:
> On Sun 21 Oct 2018 09:41:41p, Leonard Blaisdell told us...
>
>> In article >, Dave Smith
>> > wrote:
>>
>>> You might consider the laziness issue there. Potato skins are much
>>> easier to remove form cooked potatoes.
>>
>> Well yeah, duh...but they're hot!
>>
>> leo
>>
>
> Exactly.
>
>
My father insisted on scraping even the smallest of new potatoes.
Graham

On 2018-10-22 7:46 PM, Wayne Boatwright wrote:
> On Mon 22 Oct 2018 06:29:48p, graham told us...
>
>> On 2018-10-22 7:22 PM, Wayne Boatwright wrote:
>>> On Sun 21 Oct 2018 02:04:05p, Dave Smith told us...
>>
>>>
>>> t's all a matter of taste.
>>>
>>> As far as peeling russets, I peel them and cut into 1 inch or so
>>> ieces before boiling. First of all, I sipmply doin't like the
>>> peels in masahed potatoes or in a potato salad, or as parslied
>>> with butter.
>>>
>>> I prefer peeling, buting into relatively small pieces. They more
>>> uniform in texture arelative donness. Boiling large Idaho
>>> potatoes results in an overdone exterior and an underdone
>>> interior. Makes for a lousy potato salad. Cooked as cubes gives
>>> them more unformity in texture.
>>>
>>> Mashing potato cubs makes for quicker, and I don't have to deal
>>> with hot whole potatoes.
>>>
>> I steam potatoes* as my grandmother did - but since she cooked on
>> a fire, it was necessary to prevent burning. I've found that
>> steaming is more reliable than boiling.
>> *I nuke baby taters. They take only 5-6 minutes.
>
> Do you steam the potatoes whole or in pieces, with or without the
> skin?

It depends! If they are of mixed sizes, I cut up the larger ones to get
an even cooking. I also cut up the large russets into equal pieces to
speed up the cooking. I always peel taters except for baby new ones.

>
> I rarely buy the baby potatoes, but when I do I roast them, then
> smash them, then drizzle with butter and roast a while longer until
> they are somewhat crispy.
>
That's what I call "Crashed potatoes". Steamed, crushed, sprinkled with
pepper, Maldon salt and chopped rosemary then roasted.

On Monday, October 22, 2018 at 1:37:08 PM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > "Brice" wrote in message
> > > news > > >
> > > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > > wrote:
> > >
> > > >
> > > >
> > > > "Brice" wrote in message
> > > > ...
> > > >
> > > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" >
> > > wrote:
> > > >
> > > > > Wayne Boatwright wrote:
> > > > >
> > > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > > > > >
> > > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > > >>> > > wrote:
> > > >>> >
> > > >>> >>> I can't remember the last time we used butter in cooking.
> > > Maybe >>> >>> 10 years ago.
> > > >>> > > >
> > > >>> > >
> > > >>> > > Because of animal cruelty?
> > > >>> >
> > > >>> > It started because we mainly stir-fry, but it's a combination
> > > of >>> > things now, yes.
> > > > > >
> > > >>> I never stir-fry anymore because David doesn't like it, but I
> > > will >>> always order Asian stir-fried dishes. I would use peanut
> > > oil in >>> stir-fries.
> > > > >
> > > > > The other optimal is canola oil for a lot of asian dishes.
> > > >
> > > > I've never heard of using canola oil in Asian cooking, but I
> > > > guess it would work better than olive oil if you don't mind the
> > > > GM factor.
> > > >
> > > > ==
> > > >
> > > > I use 'light' olive oil. Works fine for me.
> > >
> > > I guess you can't taste it, which you wouldn't want in Asian food.
> > >
> > > ==
> > >
> > > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt
> > > we could taste the oil anyway with all the stuff that goes in ie
> > > soy, teriyaki etc. etc.
> >
> > You might want to try to make some misoyaki butterfish. My mom used
> > to make butterfish with shoyu and sugar. That was popular in the old
> > days. These days, the popular way to prepare this fish is to use a
> > sweet miso marinade. It's dead simple but it does take a day or more
> > to marinade the fish.
> >
> > https://www.hawaiimagazine.com/blogs.../12/butterfish
> > _Hawaii_recipe
> >
> > What the heck is butterfish you ask? That's a good question. We've
> > been eating this fish forever but nobody thought to ask about that.
> > It used to be some kind of cod fish but it's changed over the years.
> > Cod, or Chilean sea bass would work best with this dish but salmon
> > would be a good choice too.
> >
> >
> https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
>
> Warning, his version of 1 cup Miso is NOT the same as miso sold
> elsewhere. It's a milder mix I've not seen outside Hawaii. A true 1
> cup of Miso you'd get outside Hawaii would be overwhelming here
> including the salt levels would be at least 800m per TB.

You might have something there but I can't say. I'm not familiar with miso paste sold on the mainland. Hawaii miso might be milder than Japanese or mainland miso. My recommendation is that enough sugar be added to balance the saltiness of the miso paste.

On Mon, 22 Oct 2018 03:14:41 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, October 21, 2018 at 2:37:57 PM UTC-4, Brice wrote:
>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >They're not overrated. Russets are light years ahead in their ability
>> >to absorb butter. Mmmmm.
>>
>> I can't remember the last time we used butter in cooking. Maybe 10
>> years ago.
>
>What a pity. You're missing out on some good eats.

Actually, I just tried lemon butter for the first time. Very nice in a
junky kinda way.

"dsi1" wrote in message
...

On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> "Brice" wrote in message
> news >
> On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> wrote:
>
> >
> >
> >"Brice" wrote in message
> .. .
> >
> >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> >
> >>Wayne Boatwright wrote:
> >>
> >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> >>>
> >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> >>> > > wrote:
> >>> >
> >>> >>> I can't remember the last time we used butter in cooking. Maybe
> >>> >>> 10 years ago.
> >>> > > >
> >>> > >
> >>> > > Because of animal cruelty?
> >>> >
> >>> > It started because we mainly stir-fry, but it's a combination of
> >>> > things now, yes.
> >>>
> >>> I never stir-fry anymore because David doesn't like it, but I will
> >>> always order Asian stir-fried dishes. I would use peanut oil in
> >>> stir-fries.
> >>
> >>The other optimal is canola oil for a lot of asian dishes.
> >
> >I've never heard of using canola oil in Asian cooking, but I guess it
> >would work better than olive oil if you don't mind the GM factor.
> >
> >==
> >
> >I use 'light' olive oil. Works fine for me.
>
> I guess you can't taste it, which you wouldn't want in Asian food.
>
> ==
>
> I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
> taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc.
> etc.

You might want to try to make some misoyaki butterfish. My mom used to make
butterfish with shoyu and sugar. That was popular in the old days. These
days, the popular way to prepare this fish is to use a sweet miso marinade.
It's dead simple but it does take a day or more to marinade the fish.

https://www.hawaiimagazine.com/blogs..._Hawaii_recipe

What the heck is butterfish you ask? That's a good question. We've been
eating this fish forever but nobody thought to ask about that. It used to be
some kind of cod fish but it's changed over the years. Cod, or Chilean sea
bass would work best with this dish but salmon would be a good choice too.

https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A

===
I hadn't heard of butterfish before and that look really good.

I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
with cod though yes?

Anyway, I've saved the recipes so who knows ... )

Thanks

"cshenk" wrote in message
...

dsi1 wrote:

> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "Brice" wrote in message
> > news > >
> > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > > "Brice" wrote in message
> > > ...
> > >
> > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" >
> > wrote:
> > >
> > > > Wayne Boatwright wrote:
> > > >
> > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > > > >
> > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > >>> > > wrote:
> > >>> >
> > >>> >>> I can't remember the last time we used butter in cooking.
> > Maybe >>> >>> 10 years ago.
> > >>> > > >
> > >>> > >
> > >>> > > Because of animal cruelty?
> > >>> >
> > >>> > It started because we mainly stir-fry, but it's a combination
> > of >>> > things now, yes.
> > > > >
> > >>> I never stir-fry anymore because David doesn't like it, but I
> > will >>> always order Asian stir-fried dishes. I would use peanut
> > oil in >>> stir-fries.
> > > >
> > > > The other optimal is canola oil for a lot of asian dishes.
> > >
> > > I've never heard of using canola oil in Asian cooking, but I
> > > guess it would work better than olive oil if you don't mind the
> > > GM factor.
> > >
> > > ==
> > >
> > > I use 'light' olive oil. Works fine for me.
> >
> > I guess you can't taste it, which you wouldn't want in Asian food.
> >
> > ==
> >
> > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt
> > we could taste the oil anyway with all the stuff that goes in ie
> > soy, teriyaki etc. etc.
>
> You might want to try to make some misoyaki butterfish. My mom used
> to make butterfish with shoyu and sugar. That was popular in the old
> days. These days, the popular way to prepare this fish is to use a
> sweet miso marinade. It's dead simple but it does take a day or more
> to marinade the fish.
>
> https://www.hawaiimagazine.com/blogs.../12/butterfish
> _Hawaii_recipe
>
> What the heck is butterfish you ask? That's a good question. We've
> been eating this fish forever but nobody thought to ask about that.
> It used to be some kind of cod fish but it's changed over the years.
> Cod, or Chilean sea bass would work best with this dish but salmon
> would be a good choice too.
>
>
https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A

Warning, his version of 1 cup Miso is NOT the same as miso sold
elsewhere. It's a milder mix I've not seen outside Hawaii. A true 1
cup of Miso you'd get outside Hawaii would be overwhelming here
including the salt levels would be at least 800m per TB.

==

Thanks. I doubt I would use it anyway. The rest sounds tasty enough

"graham" wrote in message news
On 2018-10-22 7:27 PM, Wayne Boatwright wrote:
> On Sun 21 Oct 2018 09:41:41p, Leonard Blaisdell told us...
>
>> In article >, Dave Smith
>> > wrote:
>>
>>> You might consider the laziness issue there. Potato skins are much
>>> easier to remove form cooked potatoes.
>>
>> Well yeah, duh...but they're hot!
>>
>> leo
>>
>
> Exactly.
>
>
My father insisted on scraping even the smallest of new potatoes.
Graham

==

Aye, that used to be my job

On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > >
> > > I use 'light' olive oil. Works fine for me.
> >
> > The Chinese are starting to use olive oil in their cooking. I think it's
> > considered a gourmet/high-status/luxury item over there. I never thought I'd
> > see the day!
> >
> > Other than that, those pakes probably use the cheapest oil they can grab a
> > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> > using canola oil - because it was the cheapest oil on the shelf. I use a lot
> > of oil when cooking so cheap is always good.
> >
> > ==
> >
> > I don't actually like regular olive oil. The flavour is too strong for me.
>
> Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.

Perhaps it has that smell to you. Not everybody agrees. Last night I had
a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
(Kikkoman), and 1 tablespoon of olive oil.

Cindy Hamilton

On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
>> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
>> > >
>> > > I use 'light' olive oil. Works fine for me.
>> >
>> > The Chinese are starting to use olive oil in their cooking. I think it's
>> > considered a gourmet/high-status/luxury item over there. I never thought I'd
>> > see the day!
>> >
>> > Other than that, those pakes probably use the cheapest oil they can grab a
>> > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
>> > using canola oil - because it was the cheapest oil on the shelf. I use a lot
>> > of oil when cooking so cheap is always good.
>> >
>> > ==
>> >
>> > I don't actually like regular olive oil. The flavour is too strong for me.
>>
>> Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.
>
>Perhaps it has that smell to you. Not everybody agrees. Last night I had
>a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
>(Kikkoman), and 1 tablespoon of olive oil.

Do you distinguish between chemically "fermented" soy sauce (using
hydrochloric acid) and naturally fermented soy sauce? Generally
speaking, Chinese soy sauce is chemical and Japanese is natural.

Brice wrote:
>
> Do you distinguish between chemically "fermented" soy sauce (using
> hydrochloric acid) and naturally fermented soy sauce? Generally
> speaking, Chinese soy sauce is chemical and Japanese is natural.

Do you ever find time to eat after itemizing every ingredient
list? I'll bet grocery shopping is a full day's event.

On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> >> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> >> > "dsi1" wrote in message
> >> > ...
> >> >
> >> > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> >> > >
> >> > > I use 'light' olive oil. Works fine for me.
> >> >
> >> > The Chinese are starting to use olive oil in their cooking. I think it's
> >> > considered a gourmet/high-status/luxury item over there. I never thought I'd
> >> > see the day!
> >> >
> >> > Other than that, those pakes probably use the cheapest oil they can grab a
> >> > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> >> > using canola oil - because it was the cheapest oil on the shelf. I use a lot
> >> > of oil when cooking so cheap is always good.
> >> >
> >> > ==
> >> >
> >> > I don't actually like regular olive oil. The flavour is too strong for me.
> >>
> >> Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.
> >
> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> >(Kikkoman), and 1 tablespoon of olive oil.
>
> Do you distinguish between chemically "fermented" soy sauce (using
> hydrochloric acid) and naturally fermented soy sauce? Generally
> speaking, Chinese soy sauce is chemical and Japanese is natural.

I don't pay a ton of attention. I buy what tastes good to me, and
is reasonably readily available. ("Reasonable" means "I can use my
lunch hour to go to an Asian grocery that carries it, and still have
time to eat lunch.")


Cindy Hamilton

On 2018-10-23 8:21 AM, Wayne Boatwright wrote:
> On Mon 22 Oct 2018 06:59:13p, graham told us...
>
>> On 2018-10-22 7:46 PM, Wayne Boatwright wrote:
>>> On Mon 22 Oct 2018 06:29:48p, graham told us...
>>>
>>>> On 2018-10-22 7:22 PM, Wayne Boatwright wrote:
>>>>> On Sun 21 Oct 2018 02:04:05p, Dave Smith told us...
>>>>
>>>>>
>>>>> t's all a matter of taste.
>>>>>
>>>>> As far as peeling russets, I peel them and cut into 1 inch or
>>>>> so ieces before boiling. First of all, I sipmply doin't like
>>>>> the peels in masahed potatoes or in a potato salad, or as
>>>>> parslied with butter.
>>>>>
>>>>> I prefer peeling, buting into relatively small pieces. They
>>>>> more uniform in texture arelative donness. Boiling large Idaho
>>>>> potatoes results in an overdone exterior and an underdone
>>>>> interior. Makes for a lousy potato salad. Cooked as cubes
>>>>> gives them more unformity in texture.
>>>>>
>>>>> Mashing potato cubs makes for quicker, and I don't have to deal
>>>>> with hot whole potatoes.
>>>>>
>>>> I steam potatoes* as my grandmother did - but since she cooked
>>>> on a fire, it was necessary to prevent burning. I've found that
>>>> steaming is more reliable than boiling.
>>>> *I nuke baby taters. They take only 5-6 minutes.
>>>
>>> Do you steam the potatoes whole or in pieces, with or without the
>>> skin?
>>
>> It depends! If they are of mixed sizes, I cut up the larger ones
>> to get an even cooking. I also cut up the large russets into equal
>> pieces to speed up the cooking. I always peel taters except for
>> baby new ones.
>
> Not much different from what I do since the potatoes I buy are almost
> always the same size. Always peeled and cut up, except for the small
> red potatoes. I don't usually peel those and only cut them if
> they're on the large size.
>
>>>
>>> I rarely buy the baby potatoes, but when I do I roast them, then
>>> smash them, then drizzle with butter and roast a while longer
>>> until they are somewhat crispy.
>>>
>> That's what I call "Crashed potatoes". Steamed, crushed, sprinkled
>> with pepper, Maldon salt and chopped rosemary then roasted.
>
> That does sound good, and I do like fresh minced rosemary with
> potatoes.
>
> My grandmother used to make what she called "steamed creamers", red
> potatoes about the size of a golf ball or a little larger, sometmes
> cut in half, sometimes peeled. Usually served with a good splash of
> olive oil and fresn lemon juice and herbs. They were also sometimes
> served in cream, and occsionally added fresh green beans from her
> garden. I have made them both ways.
>
Here's a more formal recipe for crashed potatoes:
https://tastykitchen.com/recipes/sid...-hot-potatoes/

On Tue, 23 Oct 2018 07:12:33 -0400, Gary > wrote:

>Brice wrote:
>>
>> Do you distinguish between chemically "fermented" soy sauce (using
>> hydrochloric acid) and naturally fermented soy sauce? Generally
>> speaking, Chinese soy sauce is chemical and Japanese is natural.
>
>Do you ever find time to eat after itemizing every ingredient
>list? I'll bet grocery shopping is a full day's event.

It's only a matter of not grabbing soy bottle A in the supermarket,
but soy bottle B. How much time does that take?

On Tue, 23 Oct 2018 06:18:21 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
>> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
>> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
>> >(Kikkoman), and 1 tablespoon of olive oil.
>>
>> Do you distinguish between chemically "fermented" soy sauce (using
>> hydrochloric acid) and naturally fermented soy sauce? Generally
>> speaking, Chinese soy sauce is chemical and Japanese is natural.
>
>I don't pay a ton of attention. I buy what tastes good to me, and
>is reasonably readily available. ("Reasonable" means "I can use my
>lunch hour to go to an Asian grocery that carries it, and still have
>time to eat lunch.")

That's what we always did. But once you know the difference, you might
become more picky. It's a very fundamental difference. Asian groceries
sell both types.

On Tuesday, October 23, 2018 at 1:50:19 PM UTC-4, Brice wrote:
> On Tue, 23 Oct 2018 06:18:21 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
> >> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
> >> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> >> >(Kikkoman), and 1 tablespoon of olive oil.
> >>
> >> Do you distinguish between chemically "fermented" soy sauce (using
> >> hydrochloric acid) and naturally fermented soy sauce? Generally
> >> speaking, Chinese soy sauce is chemical and Japanese is natural.
> >
> >I don't pay a ton of attention. I buy what tastes good to me, and
> >is reasonably readily available. ("Reasonable" means "I can use my
> >lunch hour to go to an Asian grocery that carries it, and still have
> >time to eat lunch.")
>
> That's what we always did. But once you know the difference, you might
> become more picky. It's a very fundamental difference. Asian groceries
> sell both types.

I find I prefer the taste of Japanese soy, I appear to be sufficiently
picky. I just haven't really thought about it.

I grew up on this:

<https://www.fooducate.com/app#!page=product&id=9DFFA260-E10B-11DF-A102-FEFD45A4D471>

Although I have no idea if it was like that 50 years ago.

Cindy Hamilton

On Tue, 23 Oct 2018 11:17:34 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 23, 2018 at 1:50:19 PM UTC-4, Brice wrote:
>> On Tue, 23 Oct 2018 06:18:21 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >I don't pay a ton of attention. I buy what tastes good to me, and
>> >is reasonably readily available. ("Reasonable" means "I can use my
>> >lunch hour to go to an Asian grocery that carries it, and still have
>> >time to eat lunch.")
>>
>> That's what we always did. But once you know the difference, you might
>> become more picky. It's a very fundamental difference. Asian groceries
>> sell both types.
>
>I find I prefer the taste of Japanese soy, I appear to be sufficiently
>picky. I just haven't really thought about it.
>
>I grew up on this:
>
><https://www.fooducate.com/app#!page=product&id=9DFFA260-E10B-11DF-A102-FEFD45A4D471>
>
>Although I have no idea if it was like that 50 years ago.

La Choy uses hydrolyzed soy (at least these days), which means it's
made the quick and dirty way. Kikkoman's made the natural way.

On Tuesday, October 23, 2018 at 12:28:50 AM UTC-10, Cindy Hamilton wrote:
> On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > > >
> > > > I use 'light' olive oil. Works fine for me.
> > >
> > > The Chinese are starting to use olive oil in their cooking. I think it's
> > > considered a gourmet/high-status/luxury item over there. I never thought I'd
> > > see the day!
> > >
> > > Other than that, those pakes probably use the cheapest oil they can grab a
> > > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> > > using canola oil - because it was the cheapest oil on the shelf. I use a lot
> > > of oil when cooking so cheap is always good.
> > >
> > > ==
> > >
> > > I don't actually like regular olive oil. The flavour is too strong for me.
> >
> > Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.
>
> Perhaps it has that smell to you. Not everybody agrees. Last night I had
> a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> (Kikkoman), and 1 tablespoon of olive oil.
>
> Cindy Hamilton

Of course it has that smell to me. It smells that way to a lot of people. People don't believe it because they're incapable of detecting that odor. I can easily detect it because I used to paint model cars when I was a kid. The smell is burnt into my brainpan.

On Tuesday, October 23, 2018 at 2:51:42 PM UTC-4, dsi1 wrote:
> On Tuesday, October 23, 2018 at 12:28:50 AM UTC-10, Cindy Hamilton wrote:
> > On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> > > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> > > > >
> > > > > I use 'light' olive oil. Works fine for me.
> > > >
> > > > The Chinese are starting to use olive oil in their cooking. I think it's
> > > > considered a gourmet/high-status/luxury item over there. I never thought I'd
> > > > see the day!
> > > >
> > > > Other than that, those pakes probably use the cheapest oil they can grab a
> > > > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> > > > using canola oil - because it was the cheapest oil on the shelf. I use a lot
> > > > of oil when cooking so cheap is always good.
> > > >
> > > > ==
> > > >
> > > > I don't actually like regular olive oil. The flavour is too strong for me.
> > >
> > > Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.
> >
> > Perhaps it has that smell to you. Not everybody agrees. Last night I had
> > a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> > (Kikkoman), and 1 tablespoon of olive oil.
> >
> > Cindy Hamilton
>
> Of course it has that smell to me. It smells that way to a lot of people. People don't believe it because they're incapable of detecting that odor. I can easily detect it because I used to paint model cars when I was a kid. The smell is burnt into my brainpan.

I know what Testor's paint smells like. I've made a few model cars
myself.

I believe you when you say that's what it smells like to you. I
bought a really crappy olive oil from Whole Paycheck that tasted
like battery acid with a long methylene chloride finish. Took me
hours to get the taste out of my mouth and sinuses.

Cindy Hamilton

On Tue, 23 Oct 2018 11:51:38 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, October 23, 2018 at 12:28:50 AM UTC-10, Cindy Hamilton wrote:
>> On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
>> > On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
>> > > "dsi1" wrote in message
>> > > ...
>> > >
>> > > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
>> > > >
>> > > > I use 'light' olive oil. Works fine for me.
>> > >
>> > > The Chinese are starting to use olive oil in their cooking. I think it's
>> > > considered a gourmet/high-status/luxury item over there. I never thought I'd
>> > > see the day!
>> > >
>> > > Other than that, those pakes probably use the cheapest oil they can grab a
>> > > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
>> > > using canola oil - because it was the cheapest oil on the shelf. I use a lot
>> > > of oil when cooking so cheap is always good.
>> > >
>> > > ==
>> > >
>> > > I don't actually like regular olive oil. The flavour is too strong for me.
>> >
>> > Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.
>>
>> Perhaps it has that smell to you. Not everybody agrees. Last night I had
>> a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
>> (Kikkoman), and 1 tablespoon of olive oil.
>>
>> Cindy Hamilton
>
>Of course it has that smell to me. It smells that way to a lot of people. People don't believe it because they're incapable of detecting that odor. I can easily detect it because I used to paint model cars when I was a kid. The smell is burnt into my brainpan.

Sounds like they only sell really cheap olive oil in Hawaii. A
by-product of the automoitive industry. Hawaiians don't mind. They're
really modest people.

On Tuesday, October 23, 2018 at 8:17:37 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, October 23, 2018 at 1:50:19 PM UTC-4, Brice wrote:
> > On Tue, 23 Oct 2018 06:18:21 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > >On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
> > >> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
> > >> > wrote:
> > >>
> > >> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
> > >> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> > >> >(Kikkoman), and 1 tablespoon of olive oil.
> > >>
> > >> Do you distinguish between chemically "fermented" soy sauce (using
> > >> hydrochloric acid) and naturally fermented soy sauce? Generally
> > >> speaking, Chinese soy sauce is chemical and Japanese is natural.
> > >
> > >I don't pay a ton of attention. I buy what tastes good to me, and
> > >is reasonably readily available. ("Reasonable" means "I can use my
> > >lunch hour to go to an Asian grocery that carries it, and still have
> > >time to eat lunch.")
> >
> > That's what we always did. But once you know the difference, you might
> > become more picky. It's a very fundamental difference. Asian groceries
> > sell both types.
>
> I find I prefer the taste of Japanese soy, I appear to be sufficiently
> picky. I just haven't really thought about it.
>
> I grew up on this:
>
> <https://www.fooducate.com/app#!page=product&id=9DFFA260-E10B-11DF-A102-FEFD45A4D471>
>
> Although I have no idea if it was like that 50 years ago.
>
> Cindy Hamilton

One should judge soy sauce using your senses, not by reading an ingredient list. Hydrolyzed shoyu was invented on this little rock after the war, when demand was high for the stuff and producing it the old way was not efficient/fast enough. Aloha shoyu is pretty much Hawaii's favorite shoyu, along with Kikkoman. The younger guys and chefs seem to like Yamasa - a relatively newcomer to the US.

https://www.youtube.com/watch?v=EPeI-EqHYow