wrote:

> A brand new Tractor Supply Store opened nearby. Today I checked it
> out, they sell everything the local hardware store sells and at lower
> prices. They sell water softener salt and at a lower price than
> Lowe's which is much further away. This morning I bought 20 forty
> pound bags of salt... but still a big job to lug it down to the
> basement.
>

Popeye, yoose have a wife to do that stuff!

On Thu, 1 Nov 2018 18:29:06 -0000, "Ophelia" >
wrote:

>
>
>"l not -l" wrote in message ...
>
>
>On 1-Nov-2018, Wayne Boatwright > wrote:
>
>> On Thu 01 Nov 2018 08:32:01a, Brice told us...
>>
>> > On Thu, 1 Nov 2018 10:59:50 -0400, S Viemeister
>> > > wrote:
>> >
>> >>On 11/1/2018 11:27 AM, Gary wrote:
>> >>
>> >>> O, you seem to live in Scotland most of the time. Are you a
>> >>> citizen of Scotland now or still an England person?
>> >>>
>> >>She's a _British_ citizen. Scotland and England haven't had
>> >>separate citizenship since 1707.
>> >
>> > We need to give Gary a bit of time to catch up.
>> >
>>
>> Howlong do you think that will take?
>The sentiment isn't right; but, the the timing seems to be in the song "The
>Twelfth of Never".
>
>
>==
>
>Awwwwww leave him alone <g> Not everyone knows how it works here
>
>He might not know that but he ain't daft))

Well, you know what Gary would say. "I was just teasing."

"Brice" wrote in message ...

On Thu, 1 Nov 2018 18:29:06 -0000, "Ophelia" >
wrote:

>
>
>"l not -l" wrote in message ...
>
>
>On 1-Nov-2018, Wayne Boatwright > wrote:
>
>> On Thu 01 Nov 2018 08:32:01a, Brice told us...
>>
>> > On Thu, 1 Nov 2018 10:59:50 -0400, S Viemeister
>> > > wrote:
>> >
>> >>On 11/1/2018 11:27 AM, Gary wrote:
>> >>
>> >>> O, you seem to live in Scotland most of the time. Are you a
>> >>> citizen of Scotland now or still an England person?
>> >>>
>> >>She's a _British_ citizen. Scotland and England haven't had
>> >>separate citizenship since 1707.
>> >
>> > We need to give Gary a bit of time to catch up.
>> >
>>
>> Howlong do you think that will take?
>The sentiment isn't right; but, the the timing seems to be in the song "The
>Twelfth of Never".
>
>
>==
>
>Awwwwww leave him alone <g> Not everyone knows how it works here
>
>He might not know that but he ain't daft))

Well, you know what Gary would say. "I was just teasing."
==

Maybe)

On Thursday, November 1, 2018 at 8:03:41 AM UTC-5, Cheri wrote:
>
> This is something one of the ladies brings to potluck using Cool Whip, it's
> always gone. I usually have a can of Reddi-Whip in the fridge, but make my
> own when not feeling "cheap or lazy." ;-)
>
> Cheri
>
> http://www.kraftcanada.com/recipes/w...te-salad-82672
>
I have made this in the past and actually it's quite good. But if you don't
like any of the ingredients I'd just skip sampling the finished dish.

On Thursday, November 1, 2018 at 8:01:26 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, October 31, 2018 at 11:04:14 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, October 31, 2018 at 11:23:58 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, October 31, 2018 at 4:11:13 AM UTC-10, Ed Pawlowski wrote:
> > > > On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > > > > In article >, Brice
> > > > > > wrote:
> > > > >
> > > > >> Well, the Cool Whip alone:
> > > > >>
> > > > >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable
> > > > >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of Sodium
> > > > >> Caseinate (from Milk), Natural and Artificial Flavor, Modified Food
> > > > >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan
> > > > >> Monostearate,
> > > > >> Sodium Polyphosphates, Beta Carotene (Color)
> > > > >
> > > > > Damn... the casein! There's that mention of milk. Knowing that you
> > > > > personally eat a certain amount of bugs and bug casings in your
> > > > > vegetables makes me smile. Oh, and the chemicals, pffft, everything,
> > > > > everywhere is made of chemicals. Add carbon and hydrogen together in
> > > > > your food and it's magically "organic", just as you see in the
> > > > > grocery
> > > > > store. Well...that and the bugs. Bon appétit!
> > > > >
> > > > > leo
> > > > >
> > > > I'd rather eat bugs than Cool Whip. There is no reason that crap
> > > > should
> > > > exist aside from that fact that a lot of people are cheap and lazy.
> > > > For me, real whipped cream or nothing.
> > >
> > > You'd probably feel a little differently if whipped cream gave you major
> > > stomach cramps. A lot of people have this problem. I think that's a
> > > fairly
> > > good reason for the existence of these non-dairy products.
> > >
> > > https://www.youtube.com/watch?v=CMopBpOfv_E
> > > ==
> > >
> > > LOL that is the way the Scots would say it)
> >
> > I'll remember to pack some Cool Whip the next time I go to Scotland.
> >
> > ==
> >
> > LOL and ask them what they call it)) They say wHen, wHy etc)
> >
> > Actually thinking about it, I have been here so long ... so do I!!!
>
> America is all about pies. Americans gotta have Cool Whip with their haggis
> pie. Well that's my story and I'm sticking with it.
>
> ==
>
> If that is what you like to eat, why not? ;p

I predict that by 2022, haggis burgers will be the most popular sandwich in the US of A. By 2050, there won't be anymore cows in the world - except for a few in zoos. This means there won't be any whipped cream. Cool Whip will the the world's most popular whipped topping.

Here's what my wife is eating for dinner tonight. Misoyaki salmon, with spicy eggplant, mushrooms boiled in a light shoyu sauce, and salted cucumber. I was going to make cucumber kim chee but that might have been too intense so I opted for the simpler salted dish.

https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ

"dsi1" wrote in message
...

On Thursday, November 1, 2018 at 8:01:26 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, October 31, 2018 at 11:04:14 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, October 31, 2018 at 11:23:58 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, October 31, 2018 at 4:11:13 AM UTC-10, Ed Pawlowski
> > > wrote:
> > > > On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > > > > In article >, Brice
> > > > > > wrote:
> > > > >
> > > > >> Well, the Cool Whip alone:
> > > > >>
> > > > >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated
> > > > >> Vegetable
> > > > >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of
> > > > >> Sodium
> > > > >> Caseinate (from Milk), Natural and Artificial Flavor, Modified
> > > > >> Food
> > > > >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan
> > > > >> Monostearate,
> > > > >> Sodium Polyphosphates, Beta Carotene (Color)
> > > > >
> > > > > Damn... the casein! There's that mention of milk. Knowing that you
> > > > > personally eat a certain amount of bugs and bug casings in your
> > > > > vegetables makes me smile. Oh, and the chemicals, pffft,
> > > > > everything,
> > > > > everywhere is made of chemicals. Add carbon and hydrogen together
> > > > > in
> > > > > your food and it's magically "organic", just as you see in the
> > > > > grocery
> > > > > store. Well...that and the bugs. Bon appétit!
> > > > >
> > > > > leo
> > > > >
> > > > I'd rather eat bugs than Cool Whip. There is no reason that crap
> > > > should
> > > > exist aside from that fact that a lot of people are cheap and lazy.
> > > > For me, real whipped cream or nothing.
> > >
> > > You'd probably feel a little differently if whipped cream gave you
> > > major
> > > stomach cramps. A lot of people have this problem. I think that's a
> > > fairly
> > > good reason for the existence of these non-dairy products.
> > >
> > > https://www.youtube.com/watch?v=CMopBpOfv_E
> > > ==
> > >
> > > LOL that is the way the Scots would say it)
> >
> > I'll remember to pack some Cool Whip the next time I go to Scotland.
> >
> > ==
> >
> > LOL and ask them what they call it)) They say wHen, wHy etc)
> >
> > Actually thinking about it, I have been here so long ... so do I!!!
>
> America is all about pies. Americans gotta have Cool Whip with their
> haggis
> pie. Well that's my story and I'm sticking with it.
>
> ==
>
> If that is what you like to eat, why not? ;p

I predict that by 2022, haggis burgers will be the most popular sandwich in
the US of A. By 2050, there won't be anymore cows in the world - except for
a few in zoos. This means there won't be any whipped cream. Cool Whip will
the the world's most popular whipped topping.

LOL Well I doubt we will be around to see that. Not that I will be
sorry

Here's what my wife is eating for dinner tonight. Misoyaki salmon, with
spicy eggplant, mushrooms boiled in a light shoyu sauce, and salted
cucumber. I was going to make cucumber kim chee but that might have been too
intense so I opted for the simpler salted dish.

https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ

That looks lovely! Tell me, do you serve it in two separate dishes
side by side?

On Friday, November 2, 2018 at 1:50:02 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 1, 2018 at 8:01:26 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, October 31, 2018 at 11:04:14 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, October 31, 2018 at 11:23:58 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, October 31, 2018 at 4:11:13 AM UTC-10, Ed Pawlowski
> > > > wrote:
> > > > > On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > > > > > In article >, Brice
> > > > > > > wrote:
> > > > > >
> > > > > >> Well, the Cool Whip alone:
> > > > > >>
> > > > > >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated
> > > > > >> Vegetable
> > > > > >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of
> > > > > >> Sodium
> > > > > >> Caseinate (from Milk), Natural and Artificial Flavor, Modified
> > > > > >> Food
> > > > > >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan
> > > > > >> Monostearate,
> > > > > >> Sodium Polyphosphates, Beta Carotene (Color)
> > > > > >
> > > > > > Damn... the casein! There's that mention of milk. Knowing that you
> > > > > > personally eat a certain amount of bugs and bug casings in your
> > > > > > vegetables makes me smile. Oh, and the chemicals, pffft,
> > > > > > everything,
> > > > > > everywhere is made of chemicals. Add carbon and hydrogen together
> > > > > > in
> > > > > > your food and it's magically "organic", just as you see in the
> > > > > > grocery
> > > > > > store. Well...that and the bugs. Bon appétit!
> > > > > >
> > > > > > leo
> > > > > >
> > > > > I'd rather eat bugs than Cool Whip. There is no reason that crap
> > > > > should
> > > > > exist aside from that fact that a lot of people are cheap and lazy.
> > > > > For me, real whipped cream or nothing.
> > > >
> > > > You'd probably feel a little differently if whipped cream gave you
> > > > major
> > > > stomach cramps. A lot of people have this problem. I think that's a
> > > > fairly
> > > > good reason for the existence of these non-dairy products.
> > > >
> > > > https://www.youtube.com/watch?v=CMopBpOfv_E
> > > > ==
> > > >
> > > > LOL that is the way the Scots would say it)
> > >
> > > I'll remember to pack some Cool Whip the next time I go to Scotland.
> > >
> > > ==
> > >
> > > LOL and ask them what they call it)) They say wHen, wHy etc)
> > >
> > > Actually thinking about it, I have been here so long ... so do I!!!
> >
> > America is all about pies. Americans gotta have Cool Whip with their
> > haggis
> > pie. Well that's my story and I'm sticking with it.
> >
> > ==
> >
> > If that is what you like to eat, why not? ;p
>
> I predict that by 2022, haggis burgers will be the most popular sandwich in
> the US of A. By 2050, there won't be anymore cows in the world - except for
> a few in zoos. This means there won't be any whipped cream. Cool Whip will
> the the world's most popular whipped topping.
>
> LOL Well I doubt we will be around to see that. Not that I will be
> sorry
>
> Here's what my wife is eating for dinner tonight. Misoyaki salmon, with
> spicy eggplant, mushrooms boiled in a light shoyu sauce, and salted
> cucumber. I was going to make cucumber kim chee but that might have been too
> intense so I opted for the simpler salted dish.
>
> https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ
>
> That looks lovely! Tell me, do you serve it in two separate dishes
> side by side?

It looks like that because anything I make for my wife's lunch has to fit into a bento box which is made of two rectangular pieces. There's a lid that clamps over the pieces and holds it all together. It works great but I could use a little more space but I suppose that working within constraints with food is probably a good thing.

For some unknown reason, I have been cooking a lot more fish. Beats me why that is. Your hubby might like this teriyaki ahi.

https://www.amazon.com/photos/share/...gtNVOI66Y4cQ4K

"dsi1" wrote in message
...

On Friday, November 2, 2018 at 1:50:02 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 1, 2018 at 8:01:26 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, October 31, 2018 at 11:04:14 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, October 31, 2018 at 11:23:58 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, October 31, 2018 at 4:11:13 AM UTC-10, Ed Pawlowski
> > > > wrote:
> > > > > On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > > > > > In article >, Brice
> > > > > > > wrote:
> > > > > >
> > > > > >> Well, the Cool Whip alone:
> > > > > >>
> > > > > >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated
> > > > > >> Vegetable
> > > > > >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of
> > > > > >> Sodium
> > > > > >> Caseinate (from Milk), Natural and Artificial Flavor, Modified
> > > > > >> Food
> > > > > >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan
> > > > > >> Monostearate,
> > > > > >> Sodium Polyphosphates, Beta Carotene (Color)
> > > > > >
> > > > > > Damn... the casein! There's that mention of milk. Knowing that
> > > > > > you
> > > > > > personally eat a certain amount of bugs and bug casings in your
> > > > > > vegetables makes me smile. Oh, and the chemicals, pffft,
> > > > > > everything,
> > > > > > everywhere is made of chemicals. Add carbon and hydrogen
> > > > > > together
> > > > > > in
> > > > > > your food and it's magically "organic", just as you see in the
> > > > > > grocery
> > > > > > store. Well...that and the bugs. Bon appétit!
> > > > > >
> > > > > > leo
> > > > > >
> > > > > I'd rather eat bugs than Cool Whip. There is no reason that crap
> > > > > should
> > > > > exist aside from that fact that a lot of people are cheap and
> > > > > lazy.
> > > > > For me, real whipped cream or nothing.
> > > >
> > > > You'd probably feel a little differently if whipped cream gave you
> > > > major
> > > > stomach cramps. A lot of people have this problem. I think that's a
> > > > fairly
> > > > good reason for the existence of these non-dairy products.
> > > >
> > > > https://www.youtube.com/watch?v=CMopBpOfv_E
> > > > ==
> > > >
> > > > LOL that is the way the Scots would say it)
> > >
> > > I'll remember to pack some Cool Whip the next time I go to Scotland.
> > >
> > >
> > > ==
> > >
> > > LOL and ask them what they call it)) They say wHen, wHy etc)
> > >
> > > Actually thinking about it, I have been here so long ... so do I!!!
> >
> > America is all about pies. Americans gotta have Cool Whip with their
> > haggis
> > pie. Well that's my story and I'm sticking with it.
> >
> > ==
> >
> > If that is what you like to eat, why not? ;p
>
> I predict that by 2022, haggis burgers will be the most popular sandwich
> in
> the US of A. By 2050, there won't be anymore cows in the world - except
> for
> a few in zoos. This means there won't be any whipped cream. Cool Whip will
> the the world's most popular whipped topping.
>
> LOL Well I doubt we will be around to see that. Not that I will be
> sorry
>
> Here's what my wife is eating for dinner tonight. Misoyaki salmon, with
> spicy eggplant, mushrooms boiled in a light shoyu sauce, and salted
> cucumber. I was going to make cucumber kim chee but that might have been
> too
> intense so I opted for the simpler salted dish.
>
> https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ
>
> That looks lovely! Tell me, do you serve it in two separate dishes
> side by side?

It looks like that because anything I make for my wife's lunch has to fit
into a bento box which is made of two rectangular pieces. There's a lid that
clamps over the pieces and holds it all together. It works great but I could
use a little more space but I suppose that working within constraints with
food is probably a good thing.

OK that makes sense

For some unknown reason, I have been cooking a lot more fish. Beats me why
that is. Your hubby might like this teriyaki ahi.

https://www.amazon.com/photos/share/...gtNVOI66Y4cQ4K

I think you could be right. I can't get ahi but I could use
that sauce on another fish, yes? Share the recipe for that sauce?

"Ophelia" wrote in message ...



"dsi1" wrote in message
...

On Friday, November 2, 2018 at 1:50:02 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ
>
> That looks lovely! Tell me, do you serve it in two separate dishes
> side by side?

It looks like that because anything I make for my wife's lunch has to fit
into a bento box which is made of two rectangular pieces. There's a lid that
clamps over the pieces and holds it all together. It works great but I could
use a little more space but I suppose that working within constraints with
food is probably a good thing.

OK that makes sense

For some unknown reason, I have been cooking a lot more fish. Beats me why
that is. Your hubby might like this teriyaki ahi.

https://www.amazon.com/photos/share/...gtNVOI66Y4cQ4K

I think you could be right. I can't get ahi but I could use
that sauce on another fish, yes? Share the recipe for that sauce?

====

Ahh I make teriyaki, is that that the same thing? If so, do you cook the
fish in it?

On Friday, November 2, 2018 at 10:16:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, November 2, 2018 at 1:50:02 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, November 1, 2018 at 8:01:26 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, October 31, 2018 at 11:04:14 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, October 31, 2018 at 11:23:58 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Wednesday, October 31, 2018 at 4:11:13 AM UTC-10, Ed Pawlowski
> > > > > wrote:
> > > > > > On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > > > > > > In article >, Brice
> > > > > > > > wrote:
> > > > > > >
> > > > > > >> Well, the Cool Whip alone:
> > > > > > >>
> > > > > > >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated
> > > > > > >> Vegetable
> > > > > > >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of
> > > > > > >> Sodium
> > > > > > >> Caseinate (from Milk), Natural and Artificial Flavor, Modified
> > > > > > >> Food
> > > > > > >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan
> > > > > > >> Monostearate,
> > > > > > >> Sodium Polyphosphates, Beta Carotene (Color)
> > > > > > >
> > > > > > > Damn... the casein! There's that mention of milk. Knowing that
> > > > > > > you
> > > > > > > personally eat a certain amount of bugs and bug casings in your
> > > > > > > vegetables makes me smile. Oh, and the chemicals, pffft,
> > > > > > > everything,
> > > > > > > everywhere is made of chemicals. Add carbon and hydrogen
> > > > > > > together
> > > > > > > in
> > > > > > > your food and it's magically "organic", just as you see in the
> > > > > > > grocery
> > > > > > > store. Well...that and the bugs. Bon appétit!
> > > > > > >
> > > > > > > leo
> > > > > > >
> > > > > > I'd rather eat bugs than Cool Whip. There is no reason that crap
> > > > > > should
> > > > > > exist aside from that fact that a lot of people are cheap and
> > > > > > lazy.
> > > > > > For me, real whipped cream or nothing.
> > > > >
> > > > > You'd probably feel a little differently if whipped cream gave you
> > > > > major
> > > > > stomach cramps. A lot of people have this problem. I think that's a
> > > > > fairly
> > > > > good reason for the existence of these non-dairy products.
> > > > >
> > > > > https://www.youtube.com/watch?v=CMopBpOfv_E
> > > > > ==
> > > > >
> > > > > LOL that is the way the Scots would say it)
> > > >
> > > > I'll remember to pack some Cool Whip the next time I go to Scotland..
> > > >
> > > >
> > > > ==
> > > >
> > > > LOL and ask them what they call it)) They say wHen, wHy etc)
> > > >
> > > > Actually thinking about it, I have been here so long ... so do I!!!
> > >
> > > America is all about pies. Americans gotta have Cool Whip with their
> > > haggis
> > > pie. Well that's my story and I'm sticking with it.
> > >
> > > ==
> > >
> > > If that is what you like to eat, why not? ;p
> >
> > I predict that by 2022, haggis burgers will be the most popular sandwich
> > in
> > the US of A. By 2050, there won't be anymore cows in the world - except
> > for
> > a few in zoos. This means there won't be any whipped cream. Cool Whip will
> > the the world's most popular whipped topping.
> >
> > LOL Well I doubt we will be around to see that. Not that I will be
> > sorry
> >
> > Here's what my wife is eating for dinner tonight. Misoyaki salmon, with
> > spicy eggplant, mushrooms boiled in a light shoyu sauce, and salted
> > cucumber. I was going to make cucumber kim chee but that might have been
> > too
> > intense so I opted for the simpler salted dish.
> >
> > https://www.amazon.com/photos/share/...1yO8rQhPTrw2KZ
> >
> > That looks lovely! Tell me, do you serve it in two separate dishes
> > side by side?
>
> It looks like that because anything I make for my wife's lunch has to fit
> into a bento box which is made of two rectangular pieces. There's a lid that
> clamps over the pieces and holds it all together. It works great but I could
> use a little more space but I suppose that working within constraints with
> food is probably a good thing.
>
> OK that makes sense
>
> For some unknown reason, I have been cooking a lot more fish. Beats me why
> that is. Your hubby might like this teriyaki ahi.
>
> https://www.amazon.com/photos/share/...gtNVOI66Y4cQ4K
>
> I think you could be right. I can't get ahi but I could use
> that sauce on another fish, yes? Share the recipe for that sauce?

I think salmon would work well. How you would treat it depends on the cut of the fish. In my case, the ahi was coated with salt, pepper and cornstarch and fried at high heat for about thirty seconds per side. The fish was removed to a plate and the pan was washed so the sauce would be clear and bright.

Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger, sugar, and mirin, was put in a pan and simmered for a short while. Some cornstarch and water slurry was added to thicken the sauce. Once thickened, the fish was added back to the sauce and the cooked at low heat for a couple of minutes on both sides. I recommend that you use a light Japanese style shoyu for this rather than a Chinese dark soy sauce.

"dsi1" wrote in message
...


I think salmon would work well. How you would treat it depends on the cut of
the fish. In my case, the ahi was coated with salt, pepper and cornstarch
and fried at high heat for about thirty seconds per side. The fish was
removed to a plate and the pan was washed so the sauce would be clear and
bright.

Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger,
sugar, and mirin, was put in a pan and simmered for a short while. Some
cornstarch and water slurry was added to thicken the sauce. Once thickened,
the fish was added back to the sauce and the cooked at low heat for a couple
of minutes on both sides. I recommend that you use a light Japanese style
shoyu for this rather than a Chinese dark soy sauce.

==

Right!!! I make it using, 1 cup water, 1/2 soy sauce, 1/4 cup brown sugar,
1/4 honey, tsp garlic, 2 tsps cornflour.

I hadn't really taken note of the shoyu (light or dark) but I will. I see
you use mirin. Oh and D. doesn't like ginger.

So, tell me how to change my recipe, please?

On Friday, November 2, 2018 at 11:24:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> I think salmon would work well. How you would treat it depends on the cut of
> the fish. In my case, the ahi was coated with salt, pepper and cornstarch
> and fried at high heat for about thirty seconds per side. The fish was
> removed to a plate and the pan was washed so the sauce would be clear and
> bright.
>
> Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger,
> sugar, and mirin, was put in a pan and simmered for a short while. Some
> cornstarch and water slurry was added to thicken the sauce. Once thickened,
> the fish was added back to the sauce and the cooked at low heat for a couple
> of minutes on both sides. I recommend that you use a light Japanese style
> shoyu for this rather than a Chinese dark soy sauce.
>
> ==
>
> Right!!! I make it using, 1 cup water, 1/2 soy sauce, 1/4 cup brown sugar,
> 1/4 honey, tsp garlic, 2 tsps cornflour.
>
> I hadn't really taken note of the shoyu (light or dark) but I will. I see
> you use mirin. Oh and D. doesn't like ginger.
>
> So, tell me how to change my recipe, please?

Your recipe sounds fine. I can see why your husband likes it. I'd like it too. If you're using honey, you don't need to use mirin.

In article >, jmcquown
> wrote:

> When I was a kid, crushed saltines were an essential addition to
> Campbell's chicken noodle soup. No, I didn't butter them.

Crushed saltines go well with cream of chicken soup as well. I use
about a third of a sleeve per Campbell's can of soup, made with milk,
for a chunkier taste. I still do it, but I don't butter the crackers.
Please don't anyone get the idea that I do this a lot. Let's call it a
little less than once a month. Mmmm.

leo

Dave Smith wrote:

> On 2018-10-31 9:49 PM, jmcquown wrote:
>
> > I tried making saltines once, too.Â* As you say it's easier to just
> > buy them.Â* The ingredients to make them cost more than a box
> > containing four sleeves of saltine crackers.
> >
>
> It sounds like making pasta. There is certainly no money to be saved
> by making it at home. It is a hell of a lot of work and takes a fair
> amount of time. It is cheaper and easier to use store bought, and the
> dried stuff is a bargain.
>

Agreed. I have done it on a whirl for the fun of it. The only bonus
is you can 'play with it' meaning add some spicing directly which can
be fun with a garlic butter dish to add the garlic to the noodle base.

On 11/2/2018 8:05 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> When I was a kid, crushed saltines were an essential addition to
>> Campbell's chicken noodle soup. No, I didn't butter them.
>
> Crushed saltines go well with cream of chicken soup as well. I use
> about a third of a sleeve per Campbell's can of soup, made with milk,
> for a chunkier taste. I still do it, but I don't butter the crackers.
> Please don't anyone get the idea that I do this a lot. Let's call it a
> little less than once a month. Mmmm.
>
> leo
>
Mums the word! A couple of times a year I have a can of cream of
chicken soup made with milk. Yep to some crushed saltines. No to
butter on the saltines.

Jill

"dsi1" wrote in message
...

On Friday, November 2, 2018 at 11:24:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> I think salmon would work well. How you would treat it depends on the cut
> of
> the fish. In my case, the ahi was coated with salt, pepper and cornstarch
> and fried at high heat for about thirty seconds per side. The fish was
> removed to a plate and the pan was washed so the sauce would be clear and
> bright.
>
> Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger,
> sugar, and mirin, was put in a pan and simmered for a short while. Some
> cornstarch and water slurry was added to thicken the sauce. Once
> thickened,
> the fish was added back to the sauce and the cooked at low heat for a
> couple
> of minutes on both sides. I recommend that you use a light Japanese style
> shoyu for this rather than a Chinese dark soy sauce.
>
> ==
>
> Right!!! I make it using, 1 cup water, 1/2 soy sauce, 1/4 cup brown
> sugar,
> 1/4 honey, tsp garlic, 2 tsps cornflour.
>
> I hadn't really taken note of the shoyu (light or dark) but I will. I see
> you use mirin. Oh and D. doesn't like ginger.
>
> So, tell me how to change my recipe, please?

Your recipe sounds fine. I can see why your husband likes it. I'd like it
too. If you're using honey, you don't need to use mirin.

==

OK thanks