"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

On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> "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

Due to circumstances, the butterfish was soaking in the marinade for 3 days.. I thought it was so-so but my wife said it was such a treat. She went to a Japanese restaurant and said their butterfish was no match for mine. She said the restaurant made the marinade too sweet.

I'm gonna make it again using dirt cheap pollak. I don't much care for the butterfish in the markets these days. So this might work out well.

"dsi1" wrote in message
...

On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> "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

Due to circumstances, the butterfish was soaking in the marinade for 3 days.
I thought it was so-so but my wife said it was such a treat. She went to a
Japanese restaurant and said their butterfish was no match for mine. She
said the restaurant made the marinade too sweet.

I'm gonna make it again using dirt cheap pollak. I don't much care for the
butterfish in the markets these days. So this might work out well.

==

Your wife thought it was great so hopefully, she will like that one too))
It is so good to have a hugely appreciative audience for the food one makes
)

I have that too))))

Lucky us)

On Saturday, October 27, 2018 at 9:45:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> > "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
>
> Due to circumstances, the butterfish was soaking in the marinade for 3 days.
> I thought it was so-so but my wife said it was such a treat. She went to a
> Japanese restaurant and said their butterfish was no match for mine. She
> said the restaurant made the marinade too sweet.
>
> I'm gonna make it again using dirt cheap pollak. I don't much care for the
> butterfish in the markets these days. So this might work out well.
>
> ==
>
> Your wife thought it was great so hopefully, she will like that one too))
> It is so good to have a hugely appreciative audience for the food one makes
> )
>
> I have that too))))
>
> Lucky us)

Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me.. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.

The good news about all of this is that in the future, when I dead and gone, the kids will think about the taste of this salad that their dad used to make. I believe that it will make them happy remembering.

dsi1 wrote:
>
> Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.

If you don't like doing that there's an easy out. Next time just
make a very bad batch of potato salad. Add some seasonings that
don't taste so good, include some odd ingredients, undercook the
potatoes leaving them hard (lol)...on and on. Make it taste
really bad then proudly bring it to the party. They won't ever
ask you again.

Your luck though, everyone might absolutely LOVE this mess, it
will become a trend with the younger crowd, then you'll have to
quit your day job and make it all the time for all "Rock"
parties....maybe even go commercial someday to be sold all over
the world.

--------
The good news about all of this is that in the future, when I
dead and gone, the kids will
think about the taste of this salad that their dad used to make.
I believe that it will make
them happy remembering.
--------

And that will happen with either scenario above.

On Sunday, October 28, 2018 at 12:36:54 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Tonight I cooked up a batch of potato salad for a party tomorrow. My daughter requested that I make it. Who would guess that I'd be doing that? Not me. I don't get along with potatoes. It's a pretty good Japan potato salad and it's not something that's readily available. Mostly people can only get it at Japanese restaurants. I can see the future, every time there's a party, I'm gonna have to make. I don't much care for cooking up large batches of food nor do I enjoy making the same foods over and over again. Alas, it seems to be my fate.
>
> If you don't like doing that there's an easy out. Next time just
> make a very bad batch of potato salad. Add some seasonings that
> don't taste so good, include some odd ingredients, undercook the
> potatoes leaving them hard (lol)...on and on. Make it taste
> really bad then proudly bring it to the party. They won't ever
> ask you again.
>
> Your luck though, everyone might absolutely LOVE this mess, it
> will become a trend with the younger crowd, then you'll have to
> quit your day job and make it all the time for all "Rock"
> parties....maybe even go commercial someday to be sold all over
> the world.
>
> --------
> The good news about all of this is that in the future, when I
> dead and gone, the kids will
> think about the taste of this salad that their dad used to make.
> I believe that it will make
> them happy remembering.
> --------
>
> And that will happen with either scenario above.

Me sabotage my food? Surely, you jest sir!

"dsi1" wrote in message
...

Tonight I cooked up a batch of potato salad for a party tomorrow. My
daughter requested that I make it. Who would guess that I'd be doing that?
Not me. I don't get along with potatoes. It's a pretty good Japan potato
salad and it's not something that's readily available. Mostly people can
only get it at Japanese restaurants. I can see the future, every time
there's a party, I'm gonna have to make. I don't much care for cooking up
large batches of food nor do I enjoy making the same foods over and over
again. Alas, it seems to be my fate.

The good news about all of this is that in the future, when I dead and gone,
the kids will think about the taste of this salad that their dad used to
make. I believe that it will make them happy remembering.

==

I'm sure they will) Share your recipe, please?

On Sunday, October 28, 2018 at 12:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> Tonight I cooked up a batch of potato salad for a party tomorrow. My
> daughter requested that I make it. Who would guess that I'd be doing that?
> Not me. I don't get along with potatoes. It's a pretty good Japan potato
> salad and it's not something that's readily available. Mostly people can
> only get it at Japanese restaurants. I can see the future, every time
> there's a party, I'm gonna have to make. I don't much care for cooking up
> large batches of food nor do I enjoy making the same foods over and over
> again. Alas, it seems to be my fate.
>
> The good news about all of this is that in the future, when I dead and gone,
> the kids will think about the taste of this salad that their dad used to
> make. I believe that it will make them happy remembering.
>
> ==
>
> I'm sure they will) Share your recipe, please?

It a fairly straightforward dish. Potatoes, carrots, cucumber, ham, and mayo. You have to salt the cucumber and I will tenderize the carrots by heating them up in the microwave. Make sure you squeeze the cucumber and carrots to get rid of excess water before mixing it in.

The important part is to use Japanese mayo in this salad. This type of mayo is heavy in umami. Umami is what makes this different from regular potato salad. If you don't have any Japanese mayo just add a good amount of MSG. I'll also add some rice vinegar and a little wasabi to the salad to make it interesting. Good luck!

https://www.youtube.com/watch?v=iDFsurou78w