https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2

"Ophelia" > wrote in message
...
> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2

What's the point of it?

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
> https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2

What's the point of it?

===

Why not?

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.

"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.

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.

"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.

On 11/23/2018 6:06 AM, Ophelia wrote:
> ThanksÂ* Ed.Â* 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

"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,

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.Â* 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

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 (��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.

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 (��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.

"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 (èÂ�½ãÂ�€”耜€¹, 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.

"Taxed and Spent" wrote in message news
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 (��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.

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.

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

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.

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 (��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.

"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 (��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>

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.

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

"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.

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

"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(

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.

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.

"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?

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.

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