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"Ophelia" > wrote in message ... > https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 What's the point of it? |
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"Julie Bove" wrote in message ... "Ophelia" > wrote in message ... > https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 What's the point of it? === Why not? |
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On 11/22/2018 4:31 PM, Julie Bove wrote:
> > "Ophelia" > wrote in message > ... >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 >> > > What's the point of it? It can be adjusted to fit a pot of any size. Looks like it vents to avoid pressure but allows moisture to fall back in so as not to reduce much. |
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"Ed Pawlowski" wrote in message ... On 11/22/2018 4:31 PM, Julie Bove wrote: > > "Ophelia" > wrote in message > ... >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > What's the point of it? It can be adjusted to fit a pot of any size. Looks like it vents to avoid pressure but allows moisture to fall back in so as not to reduce much. == Thanks Ed. D. was going to make one, but I found a steamer insert that can be adjusted to fit most pans. Like this one. https://www.ebay.co.uk/itm/Vegetable...-/261428393792 I am sure he can do something with this one. |
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Ophelia wrote:
> > "Ed Pawlowski" wrote in message ... > > On 11/22/2018 4:31 PM, Julie Bove wrote: > > > > "Ophelia" > wrote in message > > ... > >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > > > What's the point of it? > > It can be adjusted to fit a pot of any size. Looks like it vents to > avoid pressure but allows moisture to fall back in so as not to reduce > much. > > == > > Thanks Ed. D. was going to make one, but I found a steamer insert that can > be adjusted to fit most pans. > > Like this one. > > https://www.ebay.co.uk/itm/Vegetable...-/261428393792 > > I am sure he can do something with this one. Those look similar but are two different things for 2 different uses. The first one, the drop lid is a vented adjustable LID for pots. It lets out pressure but retains some moisture. Alternate would be just take a normal solid lid and drill some holes in it. The second one is a steamer basket that sits down in the bottom of a pot. Legs are only about 1/2 inch above the bottom. It's for steaming things but you still need a pot lid to hold in the steam. I have one of these. Anyway...they are two different items for 2 very different uses. |
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On 11/22/2018 1:31 PM, Julie Bove wrote:
> > "Ophelia" > wrote in message > ... >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > What's the point of it? > Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles. |
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Taxed and Spent wrote:
> > On 11/22/2018 1:31 PM, Julie Bove wrote: > > > > "Ophelia" > wrote in message > > ... > >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > > > What's the point of it? > > > > Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for > use in Japanese cooking. These round lids float on top of the liquid in > a pot while simmering foods. They ensure that the heat is evenly > distributed and reduce the tendency of liquid to boil with large bubbles. I have been properly educated. I assumed they were adjustable pot lids. Didn't know they sat right on the liquid. In that case, the steamer basket Ophy bought could work, I suppose. Just set it on top of liquid. Upside down would maybe work better for that use. |
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"Gary" wrote in message ... Ophelia wrote: > > "Ed Pawlowski" wrote in message ... > > On 11/22/2018 4:31 PM, Julie Bove wrote: > > > > "Ophelia" > wrote in message > > ... > >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > > > What's the point of it? > > It can be adjusted to fit a pot of any size. Looks like it vents to > avoid pressure but allows moisture to fall back in so as not to reduce > much. > > == > > Thanks Ed. D. was going to make one, but I found a steamer insert that > can > be adjusted to fit most pans. > > Like this one. > > https://www.ebay.co.uk/itm/Vegetable...-/261428393792 > > I am sure he can do something with this one. Those look similar but are two different things for 2 different uses. The first one, the drop lid is a vented adjustable LID for pots. It lets out pressure but retains some moisture. Alternate would be just take a normal solid lid and drill some holes in it. The second one is a steamer basket that sits down in the bottom of a pot. Legs are only about 1/2 inch above the bottom. It's for steaming things but you still need a pot lid to hold in the steam. I have one of these. Anyway...they are two different items for 2 very different uses. == It doesn't have legs and it opens flat out. I reckon I just need to use a pan it fits into. |
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"Taxed and Spent" wrote in message ... On 11/22/2018 1:31 PM, Julie Bove wrote: > > "Ophelia" > wrote in message > ... >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > What's the point of it? > Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles. == Thanks for that. A good explanation which is very helpful. |
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"Gary" wrote in message ... Taxed and Spent wrote: > > On 11/22/2018 1:31 PM, Julie Bove wrote: > > > > "Ophelia" > wrote in message > > ... > >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > > > What's the point of it? > > > > Otoshi buta (è½ãè, literally: drop-lid) are Japanese-style drop-lids > for > use in Japanese cooking. These round lids float on top of the liquid in > a pot while simmering foods. They ensure that the heat is evenly > distributed and reduce the tendency of liquid to boil with large bubbles. I have been properly educated. I assumed they were adjustable pot lids. Didn't know they sat right on the liquid. In that case, the steamer basket Ophy bought could work, I suppose. Just set it on top of liquid. Upside down would maybe work better for that use. === That is the general idea. |
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On Fri, 23 Nov 2018 Taxed and Spent wrote:
>On 11/22/2018 Julie Bove wrote: >> >> "Ophelia" > wrote: > >>> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 >> >> What's the point of it? No point, no point whatsoever... difficult to adjust once heated... and gotta be a PIA to clean those Rube Goldburgs, unless the Japanese enjoy licking all those nooks and crannies. >Otoshi buta (???, literally: drop-lid) are Japanese-style drop-lids for >use in Japanese cooking. These round lids float on top of the liquid in >a pot while simmering foods. They ensure that the heat is evenly >distributed and reduce the tendency of liquid to boil with large bubbles. Don't Japanese stoves have heat control? My stove has knobs for regulating heat output... I twist and tweak them same as I fine tune a violin or nipples (tune in Tokyo lol). I also can adjust the rate of reduction by tipping the pot lid.... learned that at like six years old. These fercocktah steamer baskets are awfully dumb, also a PIA to clean... a french fry basket makes it easy to empty the pot in one quick motion. The Japanese copied lots of western products but didn't do a very good job of copying Western techniques, they certainly know little about cooking. Okay, they can cook rice, I'll give them that... but so can most any Central American. |
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On Friday, November 23, 2018 at 11:46:12 AM UTC-6, Sheldon wrote:
> > These fercocktah steamer baskets are awfully dumb, also a PIA to > clean... a french fry basket makes it easy to empty the pot in one > quick motion. > Here's the skillet steamer I use. It will fit either a 9 or 10 inch skillet and I use it one of those 'chicken fryer' pans. Work great and very easy to clean, thankfully. https://i.postimg.cc/fRtkdRK1/Skillet-Steamer.jpg |
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On Thursday, November 22, 2018 at 7:49:36 AM UTC-10, Ophelia wrote:
> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 I made a couple of old school Okinawan dishes yesterday. It would have been appropriate to use otoshibuta. Shoyu pork and Nishime. Nishime is a little hard to find in restaurants because making it is kind of involved. I cheated by using a bag of frozen veggies. Surprisingly, it turned out pretty good. My aunties used to make nishime for parties back in the day. There's not too many aunties making it anymore. https://www.amazon.com/photos/share/...sczY5FNkAzUJIL |
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On Friday, November 23, 2018 at 3:10:31 AM UTC-10, Taxed and Spent wrote:
> On 11/22/2018 1:31 PM, Julie Bove wrote: > > > > "Ophelia" > wrote in message > > ... > >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > > > What's the point of it? > > > > > Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for > use in Japanese cooking. These round lids float on top of the liquid in > a pot while simmering foods. They ensure that the heat is evenly > distributed and reduce the tendency of liquid to boil with large bubbles. Literally, it means drop-pig. As we all know, it's never good to drop your pig. |
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"dsi1" wrote in message ... On Thursday, November 22, 2018 at 7:49:36 AM UTC-10, Ophelia wrote: > https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 I made a couple of old school Okinawan dishes yesterday. It would have been appropriate to use otoshibuta. Shoyu pork and Nishime. Nishime is a little hard to find in restaurants because making it is kind of involved. I cheated by using a bag of frozen veggies. Surprisingly, it turned out pretty good. My aunties used to make nishime for parties back in the day. There's not too many aunties making it anymore. https://www.amazon.com/photos/share/...sczY5FNkAzUJIL === Please explain Nishime. |
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"dsi1" wrote in message ... On Friday, November 23, 2018 at 3:10:31 AM UTC-10, Taxed and Spent wrote: > On 11/22/2018 1:31 PM, Julie Bove wrote: > > > > "Ophelia" > wrote in message > > ... > >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > > > What's the point of it? > > > > > Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for > use in Japanese cooking. These round lids float on top of the liquid in > a pot while simmering foods. They ensure that the heat is evenly > distributed and reduce the tendency of liquid to boil with large bubbles. Literally, it means drop-pig. As we all know, it's never good to drop your pig. == lol I can understand that <g> |
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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 |
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dsi1 wrote :
> On Thursday, November 22, 2018 at 7:49:36 AM UTC-10, Ophelia wrote: >> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > I made a couple of old school Okinawan dishes yesterday. It would have been > appropriate to use otoshibuta. Shoyu pork and Nishime. Nishime is a little > hard to find in restaurants because making it is kind of involved. I cheated > by using a bag of frozen veggies. Surprisingly, it turned out pretty good. My > aunties used to make nishime for parties back in the day. There's not too > many aunties making it anymore. > > https://www.amazon.com/photos/share/...sczY5FNkAzUJIL > https://www.youtube.com/watch?v=Dg8gNFHlifg |
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"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:(( |
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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 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. |
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On Fri, 23 Nov 2018 10:25:15 -0800 (PST), "
> wrote: >On Friday, November 23, 2018 at 11:46:12 AM UTC-6, Sheldon wrote: >> >> These fercocktah steamer baskets are awfully dumb, also a PIA to >> clean... a french fry basket makes it easy to empty the pot in one >> quick motion. >> >Here's the skillet steamer I use. It will fit either a 9 or 10 inch skillet >and I use it one of those 'chicken fryer' pans. Work great and very easy to >clean, thankfully. > >https://i.postimg.cc/fRtkdRK1/Skillet-Steamer.jpg I supposes that works, however I find it easier to steam veggies in a covered casserol in the microwave, fast and serve in the same cookware... and store the left overs in the same cookware too... I add a smidge of water and a pinch of salt. I don't like to steam veggies in a lot of water unless it's used in another dish, if tossed down the drain so goes most nutrients. |
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On Fri, 23 Nov 2018 11:37:52 -0800 (PST), dsi1 >
wrote: >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 That thing with the holes is lotus root. |
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On Friday, November 23, 2018 at 4:11:06 PM UTC-6, Sheldon wrote:
> > On Fri, 23 Nov 2018 10:25:15 -0800 (PST), " > > wrote: > > >Here's the skillet steamer I use. It will fit either a 9 or 10 inch skillet > >and I use it one of those 'chicken fryer' pans. Work great and very easy to > >clean, thankfully. > > > >https://i.postimg.cc/fRtkdRK1/Skillet-Steamer.jpg > > I supposes that works, however I find it easier to steam veggies in a > covered casserol in the microwave, fast and serve in the same > cookware... and store the left overs in the same cookware too... I add > a smidge of water and a pinch of salt. > I don't like to steam veggies in a lot of water unless it's used in > another dish, if tossed down the drain so goes most nutrients. > It works really well especially for small red potatoes that will become potato salad. |
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"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 == LOL I hope that cake tastes as crazy as it look:))) Was it for a birthday? |
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"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!!!! |
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Julie Bove wrote:
> > "Ophelia" > wrote in message > ... > > https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 > > What's the point of it? Foods that float or need to be lightly pressed when cooking? I've seen them but have no experience with when they might be used. They also come in wood. |
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On 11/23/2018 6:06 AM, Ophelia wrote:
> Thanks* Ed.* D. was going to make one, but I found a steamer insert that > can be adjusted to fit most pans. > > Like this one. > > https://www.ebay.co.uk/itm/Vegetable...-/261428393792 > > > I am sure he can do something with this one. I love those collapsible steamer baskets. :) The first one I had (for decades) finally fell apart so I bought a new one a several years ago. Jill |
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On 11/23/2018 8:39 AM, Ophelia wrote:
> > > "Gary"* wrote in message ... > > Ophelia wrote: >> >> Thanks* Ed.* D. was going to make one, but I found a steamer insert >> that can >> be adjusted to fit most pans. >> >> Like this one. >> >> https://www.ebay.co.uk/itm/Vegetable...-/261428393792 >> >> >> I am sure he can do something with this one. > > Those look similar but are two different things for 2 different > uses. > The first one, the drop lid is a vented adjustable LID for pots. > It lets out pressure but retains some moisture. Alternate would > be just take a normal solid lid and drill some holes in it. > > The second one is a steamer basket that sits down in the bottom > of a pot. Legs are only about 1/2 inch above the bottom. It's for > steaming things but you still need a pot lid to hold in the > steam. I have one of these. > > Anyway...they are two different items for 2 very different uses. > > == > > It doesn't have legs and it opens flat out.* I reckon I just need to use > a pan it fits into. > > Huh. Mine has little short legs on it. The point being to *steam* above the water rather that boil the food. But yes, it can open flat in a large pan or not quite so flat; basically it opens to fit whatever size pan you put it in. :) Jill |
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On 11/22/2018 7:08 PM, Ed Pawlowski wrote:
> On 11/22/2018 4:31 PM, Julie Bove wrote: >> >> "Ophelia" > wrote in message >> ... >>> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2 >>> >> >> What's the point of it? > > It can be adjusted to fit a pot of any size.* Looks like it vents to > avoid pressure but allows moisture to fall back in so as not to reduce > much. I have a similar lid. Aren't they sometimes referred to as a "universal lid"? Mine doesn't have a way to open and close the vents, though. It's very old and the vents aren't nearly as large as the big holes in that one. Jill |
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On Saturday, November 24, 2018 at 2:04:37 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 > > == > > LOL I hope that cake tastes as crazy as it look:))) Was it for a birthday? I don't fancy cake so it may have been a great cake - I can't say. My favorite kind of cake is one that is really thin. |
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"jmcquown" wrote in message ... On 11/23/2018 6:06 AM, Ophelia wrote: > Thanks Ed. D. was going to make one, but I found a steamer insert that > can be adjusted to fit most pans. > > Like this one. > > https://www.ebay.co.uk/itm/Vegetable...-/261428393792 > > I am sure he can do something with this one. I love those collapsible steamer baskets. :) The first one I had (for decades) finally fell apart so I bought a new one a several years ago. Jill == I've never had one:) I used to have one like a pan with holes that fitted onto a pan underneath, |
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"jmcquown" wrote in message ... On 11/23/2018 8:39 AM, Ophelia wrote: > > > "Gary" wrote in message ... > > Ophelia wrote: >> >> Thanks Ed. D. was going to make one, but I found a steamer insert that >> can >> be adjusted to fit most pans. >> >> Like this one. >> >> https://www.ebay.co.uk/itm/Vegetable...-/261428393792 >> >> I am sure he can do something with this one. > > Those look similar but are two different things for 2 different > uses. > The first one, the drop lid is a vented adjustable LID for pots. > It lets out pressure but retains some moisture. Alternate would > be just take a normal solid lid and drill some holes in it. > > The second one is a steamer basket that sits down in the bottom > of a pot. Legs are only about 1/2 inch above the bottom. It's for > steaming things but you still need a pot lid to hold in the > steam. I have one of these. > > Anyway...they are two different items for 2 very different uses. > > == > > It doesn't have legs and it opens flat out. I reckon I just need to use a > pan it fits into. > > Huh. Mine has little short legs on it. The point being to *steam* above the water rather that boil the food. But yes, it can open flat in a large pan or not quite so flat; basically it opens to fit whatever size pan you put it in. :) Jill == Oooops yes it has. I was looking at those big legs on that advert:) They are like very small and thin pins:) |
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"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 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 > > == > > LOL I hope that cake tastes as crazy as it look:))) Was it for a > birthday? I don't fancy cake so it may have been a great cake - I can't say. My favorite kind of cake is one that is really thin. == I am not a great cake lover. I make it sometimes for D. but I could live without it:) |
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On 11/25/2018 3:23 AM, Ophelia wrote:
> > > "jmcquown"* wrote in message ... > > On 11/23/2018 6:06 AM, Ophelia wrote: >> Thanks* Ed.* D. was going to make one, but I found a steamer insert >> that can be adjusted to fit most pans. >> >> Like this one. >> >> https://www.ebay.co.uk/itm/Vegetable...-/261428393792 >> >> >> I am sure he can do something with this one. > > I love those collapsible steamer baskets. :)* The first one I had (for > decades) finally fell apart so I bought a new one a several years ago. > > Jill > == > > I've never had one:)* I used to have one like a pan with holes that > fitted onto a pan underneath, I have one of those, too. It's part of my Revere Ware set. :) Jill |
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"jmcquown" wrote in message ... On 11/25/2018 3:23 AM, Ophelia wrote: > > > "jmcquown" wrote in message ... > > On 11/23/2018 6:06 AM, Ophelia wrote: >> Thanks Ed. D. was going to make one, but I found a steamer insert that >> can be adjusted to fit most pans. >> >> Like this one. >> >> https://www.ebay.co.uk/itm/Vegetable...-/261428393792 >> >> I am sure he can do something with this one. > > I love those collapsible steamer baskets. :) The first one I had (for > decades) finally fell apart so I bought a new one a several years ago. > > Jill > == > > I've never had one:) I used to have one like a pan with holes that fitted > onto a pan underneath, I have one of those, too. It's part of my Revere Ware set. :) Jill == OK:)) |
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On 11/25/2018 10:25 AM, Ophelia wrote:
> > > "jmcquown"* wrote in message ... > > On 11/25/2018 3:23 AM, Ophelia wrote: >> >> >> "jmcquown"* wrote in message ... >> >> On 11/23/2018 6:06 AM, Ophelia wrote: >>> Thanks* Ed.* D. was going to make one, but I found a steamer insert >>> that can be adjusted to fit most pans. >>> >>> Like this one. >>> >>> https://www.ebay.co.uk/itm/Vegetable...-/261428393792 >>> >>> >>> I am sure he can do something with this one. >> >> I love those collapsible steamer baskets. :)* The first one I had (for >> decades) finally fell apart so I bought a new one a several years ago. >> >> Jill >> == >> >> I've never had one:)* I used to have one like a pan with holes that >> fitted onto a pan underneath, > > I have one of those, too.* It's part of my Revere Ware set. :) > > Jill > > == > > OK:)) > > I also have one identical to it that fits onto the pan, sans holes, to serve as a bain marie (double boiler) insert for making sauces. I rarely have any need for that one. Jill |
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"jmcquown" wrote in message ... On 11/25/2018 10:25 AM, Ophelia wrote: > > > "jmcquown" wrote in message ... > > On 11/25/2018 3:23 AM, Ophelia wrote: >> >> >> "jmcquown" wrote in message ... >> >> On 11/23/2018 6:06 AM, Ophelia wrote: >>> Thanks Ed. D. was going to make one, but I found a steamer insert that >>> can be adjusted to fit most pans. >>> >>> Like this one. >>> >>> https://www.ebay.co.uk/itm/Vegetable...-/261428393792 >>> >>> I am sure he can do something with this one. >> >> I love those collapsible steamer baskets. :) The first one I had (for >> decades) finally fell apart so I bought a new one a several years ago. >> >> Jill >> == >> >> I've never had one:) I used to have one like a pan with holes that >> fitted onto a pan underneath, > > I have one of those, too. It's part of my Revere Ware set. :) > > Jill > > == > > OK:)) > > I also have one identical to it that fits onto the pan, sans holes, to serve as a bain marie (double boiler) insert for making sauces. I rarely have any need for that one. Jill == Yes:))) I have one somewhere. Probably in the loft:)))) I haven't seen it for years:))) |
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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. |
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"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 |
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