Ophelia wrote:
>
> "dsi1" wrote:
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

Happy Birthday to you. Hope it's a perfect day!

On Mon, 26 Nov 2018 06:47:01 -0000, "Ophelia" >
wrote:

>I have never heard of shoyu and maple syrup - probably because maple syrup
>is not a thing in Japan. It's not much of a thing here either. OTOH, I
>should try it. You might also want to try mixing mayo with shoyu and use
>that as a salad dressing. We used to eat that when we were kids and I
>recently rediscovered it. My daughter says it's a great dressing.
>
>As far as shoyu pork goes - use pork belly with skin and cut into long,
>thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
>the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>into cubes. Put it back in the pot and add water until almost covered. Add
>1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
>can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
>dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
>===
>
>Thanks for for that I won't be doing it today though because it is my
>birthday and I am being spoilt Not much work for me today lol

Happy birthday!

On Mon, 26 Nov 2018 04:26:08 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> "dsi1" wrote:
>> As far as shoyu pork goes - use pork belly with skin and cut into long,
>> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
>> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>> into cubes. Put it back in the pot and add water until almost covered. Add
>> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
>> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
>> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>>
>> ===
>>
>> Thanks for for that I won't be doing it today though because it is my
>> birthday and I am being spoilt Not much work for me today lol
>
>Happy Birthday to you. Hope it's a perfect day!

Ophelia's lucky that you're not teasing today.

On Mon, 26 Nov 2018 "Ophelia" wrote:
>
>I won't be doing it today though because it is my birthday
>and I am being spoilt Not much work for me today lol

Peaches & Cream... HAPPY SWEET SIXTEEN!

"Gary" wrote in message ...

Ophelia wrote:
>
> "dsi1" wrote:
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
> rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
> You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
> or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

Happy Birthday to you. Hope it's a perfect day!

==

Gosh thank you

"Bruce" wrote in message ...

On Mon, 26 Nov 2018 04:26:08 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> "dsi1" wrote:
>> As far as shoyu pork goes - use pork belly with skin and cut into long,
>> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
>> rinse
>> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>> into cubes. Put it back in the pot and add water until almost covered.
>> Add
>> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
>> You
>> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
>> or
>> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>>
>> ===
>>
>> Thanks for for that I won't be doing it today though because it is my
>> birthday and I am being spoilt Not much work for me today lol
>
>Happy Birthday to you. Hope it's a perfect day!

Ophelia's lucky that you're not teasing today.
==

Yers I am rather

"Bruce" wrote in message ...

On Mon, 26 Nov 2018 06:47:01 -0000, "Ophelia" >
wrote:

>I have never heard of shoyu and maple syrup - probably because maple syrup
>is not a thing in Japan. It's not much of a thing here either. OTOH, I
>should try it. You might also want to try mixing mayo with shoyu and use
>that as a salad dressing. We used to eat that when we were kids and I
>recently rediscovered it. My daughter says it's a great dressing.
>
>As far as shoyu pork goes - use pork belly with skin and cut into long,
>thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
>rinse
>the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>into cubes. Put it back in the pot and add water until almost covered. Add
>1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
>You
>can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
>or
>dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
>===
>
>Thanks for for that I won't be doing it today though because it is my
>birthday and I am being spoilt Not much work for me today lol

Happy birthday!

==

Aww thank you

wrote in message ...

On Mon, 26 Nov 2018 "Ophelia" wrote:
>
>I won't be doing it today though because it is my birthday
>and I am being spoilt Not much work for me today lol

Peaches & Cream... HAPPY SWEET SIXTEEN!

==

Yers, that's me!!!!!!!

On 11/26/2018 1:47 AM, Ophelia wrote:
> I won't be doing it today though because it is my
> birthday and I am being spoiltÂ* Not much work for me today lol
>

Happy Birthday!

Jill

"jmcquown" wrote in message ...

On 11/26/2018 1:47 AM, Ophelia wrote:
> I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol
>

Happy Birthday!

Jill

==

Thank you)

On 26 Nov 2018, Pamela wrote
(in article >):

> On 06:47 26 Nov 2018, > wrote in
> :
> >
> > Thanks for for that I won't be doing it today though because it is my
> > birthday and I am being spoilt Not much work for me today lol
>
> Many happy returns!

Are you trying to get off with my wife?

"Fruitiest of Fruitcakes" wrote in message
news.com...

On 26 Nov 2018, Pamela wrote
(in article >):

> On 06:47 26 Nov 2018, > wrote in
> :
> >
> > Thanks for for that I won't be doing it today though because it is my
> > birthday and I am being spoilt Not much work for me today lol
>
> Many happy returns!

Are you trying to get off with my wife?

==

LOL

Ophelia wrote:
>
> "Bruce" wrote:
>
> Gary wrote:
> >Happy Birthday to you. Hope it's a perfect day!
>
> Ophelia's lucky that you're not teasing today.
> ==
>
> Yers I am rather

You are so snowed by Bruce.
The stupid troll turd is always trying to stir the shit.
That's the only reason he said that. Are you that blind?
Go back and read so many of his posts.
He's the new Casa troll without the occasional informative posts.
And he doesn't pick on Sqwertz all the time.
Who knows...he might really be the real Casa under a new id.
Both are trolls, answering almost every post here to get a
response.

I've always liked you, O. Even when you turn evil on someone else
(rare). Even when you get so sickeningly polite here. heheh Even
best mates come to conflicts occasionally. It's not something to
dwell on or....just do a killfile. That's what it's there for.

Ophelia wrote:

>
>
> "Bruce" wrote in message
> ...
>
> On Mon, 26 Nov 2018 06:47:01 -0000, "Ophelia" >
> wrote:
>
> > I have never heard of shoyu and maple syrup - probably because
> > maple syrup is not a thing in Japan. It's not much of a thing here
> > either. OTOH, I should try it. You might also want to try mixing
> > mayo with shoyu and use that as a salad dressing. We used to eat
> > that when we were kids and I recently rediscovered it. My daughter
> > says it's a great dressing.
> >
> > As far as shoyu pork goes - use pork belly with skin and cut into
> > long, thick, strips. Boil in water for 10 to 20 minutes. Drain the
> > water and rinse the pork. Boil the pork for about an hour. Drain
> > the pot and cut the pork into cubes. Put it back in the pot and add
> > water until almost covered. Add 1/2 to 3/4 cup brown sugar, 1 cup
> > of sake, and about 2 tablespoon shoyu. You can use dark Chinese soy
> > sauce if you like. Boil for about 45 minutes or until you can
> > pierce the skin easily with a fork. Add about 1/2 cup shoyu or dark
> > soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
> >
> > ===
> >
> > Thanks for for that I won't be doing it today though because it
> > is my birthday and I am being spoilt Not much work for me today
> > lol
>
> Happy birthday!
>
> ==
>
> Aww thank you

Happy birthday to you too from us!

"Ophelia" > wrote in message
...
>
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> "dsi1" wrote:
>> As far as shoyu pork goes - use pork belly with skin and cut into long,
>> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
>> rinse
>> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>> into cubes. Put it back in the pot and add water until almost covered.
>> Add
>> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
>> You
>> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
>> or
>> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>>
>> ===
>>
>> Thanks for for that I won't be doing it today though because it is my
>> birthday and I am being spoilt Not much work for me today lol
>
> Happy Birthday to you. Hope it's a perfect day!
>
> ==
>
> Gosh thank you
>


Happiest of birthdays Ophelia, hope all your wishes come true.

Cheri

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "Bruce" wrote in message
> ...
>
> On Mon, 26 Nov 2018 06:47:01 -0000, "Ophelia" >
> wrote:
>
> > I have never heard of shoyu and maple syrup - probably because
> > maple syrup is not a thing in Japan. It's not much of a thing here
> > either. OTOH, I should try it. You might also want to try mixing
> > mayo with shoyu and use that as a salad dressing. We used to eat
> > that when we were kids and I recently rediscovered it. My daughter
> > says it's a great dressing.
> >
> > As far as shoyu pork goes - use pork belly with skin and cut into
> > long, thick, strips. Boil in water for 10 to 20 minutes. Drain the
> > water and rinse the pork. Boil the pork for about an hour. Drain
> > the pot and cut the pork into cubes. Put it back in the pot and add
> > water until almost covered. Add 1/2 to 3/4 cup brown sugar, 1 cup
> > of sake, and about 2 tablespoon shoyu. You can use dark Chinese soy
> > sauce if you like. Boil for about 45 minutes or until you can
> > pierce the skin easily with a fork. Add about 1/2 cup shoyu or dark
> > soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
> >
> > ===
> >
> > Thanks for for that I won't be doing it today though because it
> > is my birthday and I am being spoilt Not much work for me today
> > lol
>
> Happy birthday!
>
> ==
>
> Aww thank you

Happy birthday to you too from us!

==

Thank you Carol

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> "dsi1" wrote:
>> As far as shoyu pork goes - use pork belly with skin and cut into long,
>> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
>> rinse
>> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>> into cubes. Put it back in the pot and add water until almost covered.
>> Add
>> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
>> You
>> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
>> or
>> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>>
>> ===
>>
>> Thanks for for that I won't be doing it today though because it is my
>> birthday and I am being spoilt Not much work for me today lol
>
> Happy Birthday to you. Hope it's a perfect day!
>
> ==
>
> Gosh thank you
>


Happiest of birthdays Ophelia, hope all your wishes come true.

Cheri

==

Thank you very much, they have already ))

On 26 Nov 2018, Ophelia wrote
(in article >):

>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 26 Nov 2018, Pamela wrote
> (in article >):
>
> > On 06:47 26 Nov 2018, > wrote in
> > :
> > >
> > > Thanks for for that I won't be doing it today though because it is my
> > > birthday and I am being spoilt Not much work for me today lol
> >
> > Many happy returns!
>
> Are you trying to get off with my wife?
>
> ==
>
> LOL

Happy birthday, by the way.

Pamela will be upset to discover that my wifes birthday is in January.

On Sunday, November 25, 2018 at 8:47:11 PM UTC-10, Ophelia wrote:
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

May you have many more. I'm hoping for a few more myself...

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

"Fruitiest of Fruitcakes" wrote in message
news.com...

On 26 Nov 2018, Ophelia wrote
(in article >):

>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 26 Nov 2018, Pamela wrote
> (in article >):
>
> > On 06:47 26 Nov 2018, > wrote in
> > :
> > >
> > > Thanks for for that I won't be doing it today though because it is
> > > my
> > > birthday and I am being spoilt Not much work for me today lol
> >
> > Many happy returns!
>
> Are you trying to get off with my wife?
>
> ==
>
> LOL

Happy birthday, by the way.

Pamela will be upset to discover that my wifes birthday is in January.

==

Thank you) TBH I don't give a stuff about what upsets him

"dsi1" wrote in message
...

On Sunday, November 25, 2018 at 8:47:11 PM UTC-10, Ophelia wrote:
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

May you have many more. I'm hoping for a few more myself...

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

====

Thank you That is lovely))

Fingers crossed we both have more then a few to go)

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news

> Happiest of birthdays Ophelia, hope all your wishes come true.
>
> Cheri
>
> ==
>
> Thank you very much, they have already ))

There's always room for one more.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news

> Happiest of birthdays Ophelia, hope all your wishes come true.
>
> Cheri
>
> ==
>
> Thank you very much, they have already ))

There's always room for one more.

Cheri

==

lol you do have a point))))

*gets thinking cap on* ;p

Thanks, Cheri))

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" wrote in message news
>
>> Happiest of birthdays Ophelia, hope all your wishes come true.
>>
>> Cheri
>>
>> ==
>>
>> Thank you very much, they have already ))
>
> There's always room for one more.
>
> Cheri
>
> ==
>
> lol you do have a point))))
> *gets thinking cap on* ;p
>
> Thanks, Cheri))

Continued good health and doing the things you love works.

Cheri

Am Montag, 26. November 2018 07:47:11 UTC+1 schrieb Ophelia:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 2:04:37 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 23, 2018 at 10:39:56 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
> > > >
> > > > ===
> > > >
> > > > Please explain Nishime.
> > >
> > > It's a Japanese stew that typically is served during new years and
> > > parties
> > > in Japan and Hawaii. It's the Japanese version of the Chinese jai, which
> > > is
> > > also eaten during new years. My nishime had chicken, carrots, taro
> > > balls,
> > > burdock root, bamboo shoots, lotus root, seaweed tied in knots, and
> > > other
> > > stuff that I'm not sure of. We also had some cake yesterday.
> > >
> > > https://www.amazon.com/photos/share/...k4jV4VIjVJfmxS
> > >
> > > ==
> > >
> > > Aww that is pretty
> > >
> > > Hmm I don't know where I will get taro balls, bamboo shoo and seaweed
> > > tied
> > > in knots(
> >
> > I had to tie the seaweed in knots. I didn't do it as well as my aunties
> > used
> > to. Their's were really nice dainty looking ones, mine was kind of big and
> > clumsy. The seaweed is called "kombu" and sold in dry form which needs to
> > be
> > re-hydrated. I'll probably be making kombu maki next. These are old school
> > Okinawan/Hawaiian dishes. These days I feel the need to go back to school.
> >
> > https://www.youtube.com/watch?v=c9PQDcRg_eg
> >
> > Wow! You made those??? I would love to make those but I think
> > the
> > chances of that happening are Zilch
> >
> > I tried to make my shoyu pork as old school as possible. The new school
> > shoyu pork is make with pork butt i.e., pork shoulder to make the dish
> > less
> > fatty. The old school Okinawan way is to use pork belly with the skin
> > still
> > on. If you get it right, the skin will be soft and the fat just melts in
> > your mouth. I was watching my dad eat the pork and was happy to see him
> > eat
> > that fat. He doesn't get a chance to eat that way any more.
> >
> > Share that recipe please?
> >
> > You know, I've never told you, but you have changed a lot, the
> > way
> > we eat here. We had never had any of the things we are eating now, and
> > these things are now a first preference for D. so thanks very much I
> > am
> > even branching out a little. <g> I am trying to remember what it was but
> > I
> > asked D. if he would like some shoyu and maple syrup on it. He did
> > indeed,
> > and loved it. lol I can't remember, but think it might have been a
> > vegetable and he thinks it might have been some chicken))) But anyway,
> > it's all good and down to you)
> >
> > Bring on the recipes is what I say!!!!
>
> I have never heard of shoyu and maple syrup - probably because maple syrup
> is not a thing in Japan. It's not much of a thing here either. OTOH, I
> should try it. You might also want to try mixing mayo with shoyu and use
> that as a salad dressing. We used to eat that when we were kids and I
> recently rediscovered it. My daughter says it's a great dressing.
>
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

Happy Birthday!

Bye, Sanne.

On Mon, 26 Nov 2018 18:33:46 -0000, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>>
>>
>> "Cheri" wrote in message news
>
>> Happiest of birthdays Ophelia, hope all your wishes come true.
>>
>> Cheri
>>
>> ==
>>
>> Thank you very much, they have already ))
>
>There's always room for one more.
>
>Cheri
>
>==
>
>lol you do have a point))))
>
>*gets thinking cap on* ;p
>
>Thanks, Cheri))

That would need to be a pointy cap; witch or dunce. hehehe

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" wrote in message news
>
>> Happiest of birthdays Ophelia, hope all your wishes come true.
>>
>> Cheri
>>
>> ==
>>
>> Thank you very much, they have already ))
>
> There's always room for one more.
>
> Cheri
>
> ==
>
> lol you do have a point))))
> *gets thinking cap on* ;p
>
> Thanks, Cheri))

Continued good health and doing the things you love works.

Cheri

==

Oh Yes So long as I have those I will continue to be happy

I hope are also able to have those things too.

In fact they are the only things really, that make life worth living, eh?
)

"Sanne" wrote in message
...

Am Montag, 26. November 2018 07:47:11 UTC+1 schrieb Ophelia:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 2:04:37 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 23, 2018 at 10:39:56 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
> > > >
> > > > ===
> > > >
> > > > Please explain Nishime.
> > >
> > > It's a Japanese stew that typically is served during new years and
> > > parties
> > > in Japan and Hawaii. It's the Japanese version of the Chinese jai,
> > > which
> > > is
> > > also eaten during new years. My nishime had chicken, carrots, taro
> > > balls,
> > > burdock root, bamboo shoots, lotus root, seaweed tied in knots, and
> > > other
> > > stuff that I'm not sure of. We also had some cake yesterday.
> > >
> > > https://www.amazon.com/photos/share/...k4jV4VIjVJfmxS
> > >
> > > ==
> > >
> > > Aww that is pretty
> > >
> > > Hmm I don't know where I will get taro balls, bamboo shoo and seaweed
> > > tied
> > > in knots(
> >
> > I had to tie the seaweed in knots. I didn't do it as well as my aunties
> > used
> > to. Their's were really nice dainty looking ones, mine was kind of big
> > and
> > clumsy. The seaweed is called "kombu" and sold in dry form which needs
> > to
> > be
> > re-hydrated. I'll probably be making kombu maki next. These are old
> > school
> > Okinawan/Hawaiian dishes. These days I feel the need to go back to
> > school.
> >
> > https://www.youtube.com/watch?v=c9PQDcRg_eg
> >
> > Wow! You made those??? I would love to make those but I think
> > the
> > chances of that happening are Zilch
> >
> > I tried to make my shoyu pork as old school as possible. The new school
> > shoyu pork is make with pork butt i.e., pork shoulder to make the dish
> > less
> > fatty. The old school Okinawan way is to use pork belly with the skin
> > still
> > on. If you get it right, the skin will be soft and the fat just melts in
> > your mouth. I was watching my dad eat the pork and was happy to see him
> > eat
> > that fat. He doesn't get a chance to eat that way any more.
> >
> > Share that recipe please?
> >
> > You know, I've never told you, but you have changed a lot, the
> > way
> > we eat here. We had never had any of the things we are eating now, and
> > these things are now a first preference for D. so thanks very much I
> > am
> > even branching out a little. <g> I am trying to remember what it was
> > but
> > I
> > asked D. if he would like some shoyu and maple syrup on it. He did
> > indeed,
> > and loved it. lol I can't remember, but think it might have been a
> > vegetable and he thinks it might have been some chicken))) But
> > anyway,
> > it's all good and down to you)
> >
> > Bring on the recipes is what I say!!!!
>
> I have never heard of shoyu and maple syrup - probably because maple syrup
> is not a thing in Japan. It's not much of a thing here either. OTOH, I
> should try it. You might also want to try mixing mayo with shoyu and use
> that as a salad dressing. We used to eat that when we were kids and I
> recently rediscovered it. My daughter says it's a great dressing.
>
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
> rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
> You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
> or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

Happy Birthday!

Bye, Sanne.

==

Thank you, Sanne))

wrote in message ...

On Mon, 26 Nov 2018 18:33:46 -0000, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>>
>>
>> "Cheri" wrote in message news
>
>> Happiest of birthdays Ophelia, hope all your wishes come true.
>>
>> Cheri
>>
>> ==
>>
>> Thank you very much, they have already ))
>
>There's always room for one more.
>
>Cheri
>
>==
>
>lol you do have a point))))
>
>*gets thinking cap on* ;p
>
>Thanks, Cheri))

That would need to be a pointy cap; witch or dunce. hehehe

==

Well I wouldn't want to rob you of your dunce hat, so I guess that leaves
the witch hat for me ... *smile*

Ophelia wrote:

> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 2:04:37 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 23, 2018 at 10:39:56 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
> > > >
> > > > ===
> > > >
> > > > Please explain Nishime.
> > >
> > > It's a Japanese stew that typically is served during new years and
> > > parties
> > > in Japan and Hawaii. It's the Japanese version of the Chinese jai, which
> > > is
> > > also eaten during new years. My nishime had chicken, carrots, taro
> > > balls,
> > > burdock root, bamboo shoots, lotus root, seaweed tied in knots, and
> > > other
> > > stuff that I'm not sure of. We also had some cake yesterday.
> > >
> > > https://www.amazon.com/photos/share/...k4jV4VIjVJfmxS
> > >
> > > ==
> > >
> > > Aww that is pretty
> > >
> > > Hmm I don't know where I will get taro balls, bamboo shoo and seaweed
> > > tied
> > > in knots(
> >
> > I had to tie the seaweed in knots. I didn't do it as well as my aunties
> > used
> > to. Their's were really nice dainty looking ones, mine was kind of big and
> > clumsy. The seaweed is called "kombu" and sold in dry form which needs to
> > be
> > re-hydrated. I'll probably be making kombu maki next. These are old school
> > Okinawan/Hawaiian dishes. These days I feel the need to go back to school.
> >
> > https://www.youtube.com/watch?v=c9PQDcRg_eg
> >
> > Wow! You made those??? I would love to make those but I think
> > the
> > chances of that happening are Zilch
> >
> > I tried to make my shoyu pork as old school as possible. The new school
> > shoyu pork is make with pork butt i.e., pork shoulder to make the dish
> > less
> > fatty. The old school Okinawan way is to use pork belly with the skin
> > still
> > on. If you get it right, the skin will be soft and the fat just melts in
> > your mouth. I was watching my dad eat the pork and was happy to see him
> > eat
> > that fat. He doesn't get a chance to eat that way any more.
> >
> > Share that recipe please?
> >
> > You know, I've never told you, but you have changed a lot, the
> > way
> > we eat here. We had never had any of the things we are eating now, and
> > these things are now a first preference for D. so thanks very much I
> > am
> > even branching out a little. <g> I am trying to remember what it was but
> > I
> > asked D. if he would like some shoyu and maple syrup on it. He did
> > indeed,
> > and loved it. lol I can't remember, but think it might have been a
> > vegetable and he thinks it might have been some chicken))) But anyway,
> > it's all good and down to you)
> >
> > Bring on the recipes is what I say!!!!
>
> I have never heard of shoyu and maple syrup - probably because maple syrup
> is not a thing in Japan. It's not much of a thing here either. OTOH, I
> should try it. You might also want to try mixing mayo with shoyu and use
> that as a salad dressing. We used to eat that when we were kids and I
> recently rediscovered it. My daughter says it's a great dressing.
>
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol


Happy Day, Ms. O....!!!

:-)

--
Best
Greg

"GM" wrote in message
...

Ophelia wrote:

> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 2:04:37 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, November 23, 2018 at 10:39:56 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
> > > >
> > > > ===
> > > >
> > > > Please explain Nishime.
> > >
> > > It's a Japanese stew that typically is served during new years and
> > > parties
> > > in Japan and Hawaii. It's the Japanese version of the Chinese jai,
> > > which
> > > is
> > > also eaten during new years. My nishime had chicken, carrots, taro
> > > balls,
> > > burdock root, bamboo shoots, lotus root, seaweed tied in knots, and
> > > other
> > > stuff that I'm not sure of. We also had some cake yesterday.
> > >
> > > https://www.amazon.com/photos/share/...k4jV4VIjVJfmxS
> > >
> > > ==
> > >
> > > Aww that is pretty
> > >
> > > Hmm I don't know where I will get taro balls, bamboo shoo and seaweed
> > > tied
> > > in knots(
> >
> > I had to tie the seaweed in knots. I didn't do it as well as my aunties
> > used
> > to. Their's were really nice dainty looking ones, mine was kind of big
> > and
> > clumsy. The seaweed is called "kombu" and sold in dry form which needs
> > to
> > be
> > re-hydrated. I'll probably be making kombu maki next. These are old
> > school
> > Okinawan/Hawaiian dishes. These days I feel the need to go back to
> > school.
> >
> > https://www.youtube.com/watch?v=c9PQDcRg_eg
> >
> > Wow! You made those??? I would love to make those but I think
> > the
> > chances of that happening are Zilch
> >
> > I tried to make my shoyu pork as old school as possible. The new school
> > shoyu pork is make with pork butt i.e., pork shoulder to make the dish
> > less
> > fatty. The old school Okinawan way is to use pork belly with the skin
> > still
> > on. If you get it right, the skin will be soft and the fat just melts in
> > your mouth. I was watching my dad eat the pork and was happy to see him
> > eat
> > that fat. He doesn't get a chance to eat that way any more.
> >
> > Share that recipe please?
> >
> > You know, I've never told you, but you have changed a lot, the
> > way
> > we eat here. We had never had any of the things we are eating now, and
> > these things are now a first preference for D. so thanks very much I
> > am
> > even branching out a little. <g> I am trying to remember what it was
> > but
> > I
> > asked D. if he would like some shoyu and maple syrup on it. He did
> > indeed,
> > and loved it. lol I can't remember, but think it might have been a
> > vegetable and he thinks it might have been some chicken))) But
> > anyway,
> > it's all good and down to you)
> >
> > Bring on the recipes is what I say!!!!
>
> I have never heard of shoyu and maple syrup - probably because maple syrup
> is not a thing in Japan. It's not much of a thing here either. OTOH, I
> should try it. You might also want to try mixing mayo with shoyu and use
> that as a salad dressing. We used to eat that when we were kids and I
> recently rediscovered it. My daughter says it's a great dressing.
>
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and
> rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu.
> You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu
> or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol


Happy Day, Ms. O....!!!

:-)

Best
Greg
==

Thank you, )))

In article >, Ophelia
> wrote:

> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

Tardy Happy Birthday!

leo

"Leonard Blaisdell" wrote in message
...

In article >, Ophelia
> wrote:

> Thanks for for that I won't be doing it today though because it is my
> birthday and I am being spoilt Not much work for me today lol

Tardy Happy Birthday!

leo

==

None the less welcome Thank you, Leo