"dsi1" wrote in message
...

On Thursday, November 29, 2018 at 8:34:33 AM UTC-10, Ophelia wrote:
> "tert in seattle" wrote in message news >
> writes:
> >
> >
> >"tert in seattle" wrote in message
> >news > >
> writes:
> >>
> >>
> >>"tert in seattle" wrote in message
> >>news > >>>
> >>>LOL Hey, a question if you are still here D. fancies some kind of
> >>>soup!
> >>>He has asked for sushi for tomorrow. What kind of soup could I serve in
> >>>advance??
> >>
> >>
> >>
> >>miso!
> >>
> >>==
> >>
> >>I think I got a bit mixed up with my last response.
> >>
> >>Do you make it yourself or have you used the packs that Dsi1 mentioned?
> >>
> >>If you use the packs, how do you find them?
> >
> >
> >I never make miso - I only eat it at Japanese restaurants
> >
> >the reason it's so good is katsuobushi
> >
> >==
> >
> >Thanks I did look up your 'katsuobushi' but i don't think it is for
> >me
> >
> >I can get miso in the supermarkts here. Next time I go shopping I will
> >pick
> >up a pack and see how it turns out
>
>
> I know katsuobushi seems bizarre, and you don't eat it straight except
> as flakes that are shaved off the rock hard dried fish that are sprinkled
> on things as a sort of condiment, but it's really very tasty
>
> ==
>
> Ok well! If I ever see it, I will try it, but tbh I doubt it will be in
> the
> shops here

I've never seen katsuobushi in whole form. I don't know why the hell it's
not sold on this rock. Katsuobushi is bonito that is dried, smoked,
fermented, and aged. This turns the fish into a hard, glassy, material. It's
amazing stuff and I've read that the same process can be done on other
meats. It would be interesting to beef or chicken processed this way.
==

Yes, I got that from tert. I doubt very much I will be able to find it,
but, I will keep looking)

So, will you try to process it with beef etc?

On Thursday, November 29, 2018 at 10:54:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 29, 2018 at 8:34:33 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message news > >
> > writes:
> > >
> > >
> > >"tert in seattle" wrote in message
> > >news > > >
> > writes:
> > >>
> > >>
> > >>"tert in seattle" wrote in message
> > >>news > > >>>
> > >>>LOL Hey, a question if you are still here D. fancies some kind of
> > >>>soup!
> > >>>He has asked for sushi for tomorrow. What kind of soup could I serve in
> > >>>advance??
> > >>
> > >>
> > >>
> > >>miso!
> > >>
> > >>==
> > >>
> > >>I think I got a bit mixed up with my last response.
> > >>
> > >>Do you make it yourself or have you used the packs that Dsi1 mentioned?
> > >>
> > >>If you use the packs, how do you find them?
> > >
> > >
> > >I never make miso - I only eat it at Japanese restaurants
> > >
> > >the reason it's so good is katsuobushi
> > >
> > >==
> > >
> > >Thanks I did look up your 'katsuobushi' but i don't think it is for
> > >me
> > >
> > >I can get miso in the supermarkts here. Next time I go shopping I will
> > >pick
> > >up a pack and see how it turns out
> >
> >
> > I know katsuobushi seems bizarre, and you don't eat it straight except
> > as flakes that are shaved off the rock hard dried fish that are sprinkled
> > on things as a sort of condiment, but it's really very tasty
> >
> > ==
> >
> > Ok well! If I ever see it, I will try it, but tbh I doubt it will be in
> > the
> > shops here
>
> I've never seen katsuobushi in whole form. I don't know why the hell it's
> not sold on this rock. Katsuobushi is bonito that is dried, smoked,
> fermented, and aged. This turns the fish into a hard, glassy, material. It's
> amazing stuff and I've read that the same process can be done on other
> meats. It would be interesting to beef or chicken processed this way.
> ==
>
> Yes, I got that from tert. I doubt very much I will be able to find it,
> but, I will keep looking)
>
> So, will you try to process it with beef etc?

That would be difficult. You need the facilities and some type of mold and some time. Someone should do this - just not me.

On Thursday, November 29, 2018 at 10:54:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 29, 2018 at 7:39:08 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message news > >
> > writes:
> > >
> > >
> > >"tert in seattle" wrote in message
> > >news > > >>
> > >>LOL Hey, a question if you are still here D. fancies some kind of
> > >>soup!
> > >>He has asked for sushi for tomorrow. What kind of soup could I serve in
> > >>advance??
> > >
> > >
> > >
> > >miso!
> > >
> > >==
> > >
> > >I think I got a bit mixed up with my last response.
> > >
> > >Do you make it yourself or have you used the packs that Dsi1 mentioned?
> > >
> > >If you use the packs, how do you find them?
> >
> >
> > I never make miso - I only eat it at Japanese restaurants
> >
> > the reason it's so good is katsuobushi
> >
> > ==
> >
> > Thanks I did look up your 'katsuobushi' but i don't think it is for
> > me
> >
> > I can get miso in the supermarkts here. Next time I go shopping I will
> > pick
> > up a pack and see how it turns out
>
> You should also pick up a box of soup base/dashi. It comes in a small box
> and has around 10 bags that will make a lot of stock. It's cheap too -
> usually about a buck.
>
> Boil 4 cups of water and add one bag of the stock. Add about 2 tablespoons
> of miso and stir until dissolved. That's it. I'll usually add some diced
> tofu and green onions. I like the soup but it's going to taste rather odd to
> you guys, I think.
>
> ===
>
> Thanks, fingers crossed I can find that They are now on my list, so we
> shall see) Thanks for that)
>
> I don't know if I will like it ... but D. has liked everything so far .. so
> who knows)
>
> I will be shopping next on Saturday, so I will get back to you

I shall pray that your hunt will be a successful one.

"dsi1" wrote in message
...

On Thursday, November 29, 2018 at 10:54:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 29, 2018 at 8:34:33 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message
> > news > >
> > writes:
> > >
> > >
> > >"tert in seattle" wrote in message
> > >news > > >
> > writes:
> > >>
> > >>
> > >>"tert in seattle" wrote in message
> > >>news > > >>>
> > >>>LOL Hey, a question if you are still here D. fancies some kind
> > >>>of
> > >>>soup!
> > >>>He has asked for sushi for tomorrow. What kind of soup could I serve
> > >>>in
> > >>>advance??
> > >>
> > >>
> > >>
> > >>miso!
> > >>
> > >>==
> > >>
> > >>I think I got a bit mixed up with my last response.
> > >>
> > >>Do you make it yourself or have you used the packs that Dsi1
> > >>mentioned?
> > >>
> > >>If you use the packs, how do you find them?
> > >
> > >
> > >I never make miso - I only eat it at Japanese restaurants
> > >
> > >the reason it's so good is katsuobushi
> > >
> > >==
> > >
> > >Thanks I did look up your 'katsuobushi' but i don't think it is for
> > >me
> > >
> > >I can get miso in the supermarkts here. Next time I go shopping I will
> > >pick
> > >up a pack and see how it turns out
> >
> >
> > I know katsuobushi seems bizarre, and you don't eat it straight except
> > as flakes that are shaved off the rock hard dried fish that are
> > sprinkled
> > on things as a sort of condiment, but it's really very tasty
> >
> > ==
> >
> > Ok well! If I ever see it, I will try it, but tbh I doubt it will be in
> > the
> > shops here
>
> I've never seen katsuobushi in whole form. I don't know why the hell it's
> not sold on this rock. Katsuobushi is bonito that is dried, smoked,
> fermented, and aged. This turns the fish into a hard, glassy, material.
> It's
> amazing stuff and I've read that the same process can be done on other
> meats. It would be interesting to beef or chicken processed this way.
> ==
>
> Yes, I got that from tert. I doubt very much I will be able to find it,
> but, I will keep looking)
>
> So, will you try to process it with beef etc?

That would be difficult. You need the facilities and some type of mold and
some time. Someone should do this - just not me.

==
OK

"dsi1" wrote in message
...

On Thursday, November 29, 2018 at 10:54:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 29, 2018 at 7:39:08 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message
> > news > >
> > writes:
> > >
> > >
> > >"tert in seattle" wrote in message
> > >news > > >>
> > >>LOL Hey, a question if you are still here D. fancies some kind of
> > >>soup!
> > >>He has asked for sushi for tomorrow. What kind of soup could I serve
> > >>in
> > >>advance??
> > >
> > >
> > >
> > >miso!
> > >
> > >==
> > >
> > >I think I got a bit mixed up with my last response.
> > >
> > >Do you make it yourself or have you used the packs that Dsi1 mentioned?
> > >
> > >If you use the packs, how do you find them?
> >
> >
> > I never make miso - I only eat it at Japanese restaurants
> >
> > the reason it's so good is katsuobushi
> >
> > ==
> >
> > Thanks I did look up your 'katsuobushi' but i don't think it is for
> > me
> >
> > I can get miso in the supermarkts here. Next time I go shopping I will
> > pick
> > up a pack and see how it turns out
>
> You should also pick up a box of soup base/dashi. It comes in a small box
> and has around 10 bags that will make a lot of stock. It's cheap too -
> usually about a buck.
>
> Boil 4 cups of water and add one bag of the stock. Add about 2 tablespoons
> of miso and stir until dissolved. That's it. I'll usually add some diced
> tofu and green onions. I like the soup but it's going to taste rather odd
> to
> you guys, I think.
>
> ===
>
> Thanks, fingers crossed I can find that They are now on my list, so we
> shall see) Thanks for that)
>
> I don't know if I will like it ... but D. has liked everything so far ..
> so
> who knows)
>
> I will be shopping next on Saturday, so I will get back to you

I shall pray that your hunt will be a successful one.

==

)))

Cindy Hamilton wrote:

> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote:
> > > wrote in message
> > ...
> > > On Mon, 26 Nov 2018 22:38:59 -0800, "Julie Bove"
> > > > wrote:
> > >
> > > >
> > >>"jmcquown" > wrote in message
> > > > ...
> > >>> On 11/26/2018 12:50 PM, cshenk wrote:
> > >>>> jmcquown wrote:
> > > > > >
> > >>>>> I'm definitely fine I simply skimmed her post and saw the
> > word >>>>> "citrus". I made a mistake, so sorry! I don't pay that
> > much >>>>> attention to what she posts since they are usually long
> > winded tales >>>>> about things she can't find or for some reason
> > rejects.
> > > > > > >
> > >>>>> As she said, get out the popcorn! She already stated she
> > wants to >>>>> see how long this alleged "dispute" will go on.
> > Ready to go to >>>>> battle over nothing, Carol? LOL
> > > > > > >
> > >>>>> Jill
> > > > > >
> > >>>> Naw, I've often skimmed and missed something. I think it
> > would be >>>> wierd if no one else had done that.
> > > > > >
> > >>>> Meantime, that leftover T-day evil celery is staring at me
> > from the >>>> crisper.... I am not a celery cook. I think for the
> > one off, I will >>>> let it go to the great celery bin in the
> > sky....
> > > > > >
> > >>> I'm not a big fan of celery either. I'm not one of those
> > people who >>> always hae celery on hand. I do use dried ground
> > celery leaves and >>> celery
> > >>> salt comes in handy when I make barley pilaf.
> > > >
> > > > I love it! Most weeks I buy two stalks unless I can find a
> > > > really big one. I
> > > > love it sliced into green salads, stuffed with cheese or peanut
> > > > butter and I
> > > > put it in all sorts of things that I cook.
> > >
> > > I enjoy celery braised in chicken stock, especially in winter. I
> > > use a lot of celery in Chinese stir frys too... if sliced on the
> > > bias its strings are half as long, looks nicer too. I really
> > > enjoy the flavor of celery, as a kid my favorite soda was Dr.
> > > Browns Cel-Ray Tonic. I haven't seen any here but years ago
> > > every NYC kosher deli had it, couldn't eat a pastrami on rye
> > > without Cel-Ray.
> >
> > I often put it in stir fries. Has lots of natural sodium and that's
> > good for knee joints.
>
> Is there something special about "natural sodium"? How does the body
> know where the sodium ions came from?
>
> Cindy Hamilton

Thats a new one on me too. I do recall some forms of calcium supplments
do not work as well on some people as others.

Ophelia wrote:

>
>
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > ...
> >
> > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
> > wrote:
> >
> > > writes:
> >>>On Wed, 28 Nov 2018 08:41:27 -0700, graham >
> wrote:
> > > >
> > > > > On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
> >>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
> wrote:
> > > > >
> > > > > > >
> >>>>>> I often put it in stir fries. Has lots of natural sodium and
> that's >>>>>> good for
> >>>>>> knee joints.
> > > > > >
> >>>>> Is there something special about "natural sodium"? How does
> the body >>>>> know
> >>>>> where the sodium ions came from?
> > > > > >
> >>>>> Cindy Hamilton
> > > > > >
> > > > > It's magic:-)
> > > >
> > > > I think she meant naturally occurring sodium
> > >
> > > as opposed to synthetic sodium
> >
> > for her it would have been a damned if you do and damned if you
> > don't. If she said celery had lots of sodium posters here would
> > have challenged her as to where the sodium came from.
> >
> > -----
> >
> > I don't know a lot about this but I am very sure sure you are
> > correct!
> >
> > You are looking at it from a nicer angle.
>
> If someone says there's a lot of sodium in celery, I don't feel the
> need to have them prove it to me. I'm the kind of guy that trusts
> people.
>
> I've got a bunch of celery - literally and quantitatively. Sodium is
> not an issue. My main problem is how to use it all up. I made some
> Hawaiian chop steak last night which has onions, celery, sweet
> peppers, and steak. I can make some stew which will leave me with one
> more bunch of celery. I didn't know celery was so hard to get rid of.
>
>
https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe
>
> ===
>
> That looks lovely, but celery? D. doesn't like it <g> Need I say
> more LOL

Raised hand <-- Carol ad family do not like celery much

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote:
> >
> > >
> >>"jmcquown" > wrote in message
> > > ...
> >>> On 11/26/2018 12:50 PM, cshenk wrote:
> >>> > jmcquown wrote:
> >>> >
> >>> > > I'm definitely fine I simply skimmed her post and saw the
> >>> > > word "citrus". I made a mistake, so sorry! I don't pay that
> >>> > > much attention to what she posts since they are usually long
> >>> > > winded tales about things she can't find or for some reason
> >>> > > rejects.
> >>> > >
> >>> > > As she said, get out the popcorn! She already stated she
> wants >>> > > to see how long this alleged "dispute" will go on.
> Ready to go >>> > > to battle over nothing, Carol? LOL
> >>> > >
> >>> > > Jill
> >>> >
> >>> > Naw, I've often skimmed and missed something. I think it would
> be >>> > wierd if no one else had done that.
> >>> >
> >>> > Meantime, that leftover T-day evil celery is staring at me from
> >>> > the crisper.... I am not a celery cook. I think for the one
> >>> > off, I will let it go to the great celery bin in the sky....
> >>> >
> >>> I'm not a big fan of celery either. I'm not one of those people
> >>> who always hae celery on hand. I do use dried ground celery
> >>> leaves and celery salt comes in handy when I make barley pilaf.
>
> > >
> > > I love it! Most weeks I buy two stalks unless I can find a really
> > > big one. I love it sliced into green salads, stuffed with cheese
> > > or peanut butter and I put it in all sorts of things that I cook.
> >
> > LOL, mine is subsuming and may be the rare toss here.
>
> That sentence made np sense. I had to look up "subsuming".
>
> sub·sume (sÉ™b-soÍžom€²)
> tr.v. sub·sumed, sub·sum·ing, sub·sumes
> 1. To classify or include in a more comprehensive category or under a
> general principle:"When late eighteenth-century Americans spoke of
> politics, they referred to a broad set ofprinciples that they
> subsumed under the heading of republicanism" (Eric Foner). 2. To
> absorb (something) into or cause (something) to be overshadowed by
> something else:

It died and went in the trash. Subsume. To go under or even die.
Succumb is similar. It's an older use of the word. Use Bing and search
it and the front listing shows it.

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >
>> > >
>> >>"jmcquown" > wrote in message
>> > > ...
>> >>> On 11/26/2018 12:50 PM, cshenk wrote:
>> >>> > jmcquown wrote:
>> >>> >
>> >>> > > I'm definitely fine I simply skimmed her post and saw the
>> >>> > > word "citrus". I made a mistake, so sorry! I don't pay that
>> >>> > > much attention to what she posts since they are usually long
>> >>> > > winded tales about things she can't find or for some reason
>> >>> > > rejects.
>> >>> > >
>> >>> > > As she said, get out the popcorn! She already stated she
>> wants >>> > > to see how long this alleged "dispute" will go on.
>> Ready to go >>> > > to battle over nothing, Carol? LOL
>> >>> > >
>> >>> > > Jill
>> >>> >
>> >>> > Naw, I've often skimmed and missed something. I think it would
>> be >>> > wierd if no one else had done that.
>> >>> >
>> >>> > Meantime, that leftover T-day evil celery is staring at me from
>> >>> > the crisper.... I am not a celery cook. I think for the one
>> >>> > off, I will let it go to the great celery bin in the sky....
>> >>> >
>> >>> I'm not a big fan of celery either. I'm not one of those people
>> >>> who always hae celery on hand. I do use dried ground celery
>> >>> leaves and celery salt comes in handy when I make barley pilaf.
>>
>> > >
>> > > I love it! Most weeks I buy two stalks unless I can find a really
>> > > big one. I love it sliced into green salads, stuffed with cheese
>> > > or peanut butter and I put it in all sorts of things that I cook.
>> >
>> > LOL, mine is subsuming and may be the rare toss here.
>>
>> That sentence made np sense. I had to look up "subsuming".
>>
>> sub·sume (sÉ™b-soÍžom€²)
>> tr.v. sub·sumed, sub·sum·ing, sub·sumes
>> 1. To classify or include in a more comprehensive category or under a
>> general principle:"When late eighteenth-century Americans spoke of
>> politics, they referred to a broad set ofprinciples that they
>> subsumed under the heading of republicanism" (Eric Foner). 2. To
>> absorb (something) into or cause (something) to be overshadowed by
>> something else:
>
> It died and went in the trash. Subsume. To go under or even die.
> Succumb is similar. It's an older use of the word. Use Bing and search
> it and the front listing shows it.

Actually, it isn't/

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > ...
> >
> > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
> > wrote:
> >
> > > writes:
> >>>On Wed, 28 Nov 2018 08:41:27 -0700, graham >
> wrote:
> > > >
> > > > > On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
> >>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
> wrote:
> > > > >
> > > > > > >
> >>>>>> I often put it in stir fries. Has lots of natural sodium and
> that's >>>>>> good for
> >>>>>> knee joints.
> > > > > >
> >>>>> Is there something special about "natural sodium"? How does
> the body >>>>> know
> >>>>> where the sodium ions came from?
> > > > > >
> >>>>> Cindy Hamilton
> > > > > >
> > > > > It's magic:-)
> > > >
> > > > I think she meant naturally occurring sodium
> > >
> > > as opposed to synthetic sodium
> >
> > for her it would have been a damned if you do and damned if you
> > don't. If she said celery had lots of sodium posters here would
> > have challenged her as to where the sodium came from.
> >
> > -----
> >
> > I don't know a lot about this but I am very sure sure you are
> > correct!
> >
> > You are looking at it from a nicer angle.
>
> If someone says there's a lot of sodium in celery, I don't feel the
> need to have them prove it to me. I'm the kind of guy that trusts
> people.
>
> I've got a bunch of celery - literally and quantitatively. Sodium is
> not an issue. My main problem is how to use it all up. I made some
> Hawaiian chop steak last night which has onions, celery, sweet
> peppers, and steak. I can make some stew which will leave me with one
> more bunch of celery. I didn't know celery was so hard to get rid of.
>
>
https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe
>
> ===
>
> That looks lovely, but celery? D. doesn't like it <g> Need I say
> more LOL

Raised hand <-- Carol ad family do not like celery much

==

Oh! Not just us then)

On Wed, 28 Nov 2018, U.S. Janet B. wrote:

> On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
> > wrote:
>
>> writes:
>>> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>>>
>>>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote:
>>>>
>>>>>>
>>>>>> I often put it in stir fries. Has lots of natural sodium and that's good for
>>>>>> knee joints.
>>>>>
>>>>> Is there something special about "natural sodium"? How does the body know
>>>>> where the sodium ions came from?
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> It's magic:-)
>>>
>>> I think she meant naturally occurring sodium
>>
>> as opposed to synthetic sodium
>
> for her it would have been a damned if you do and damned if you don't.
> If she said celery had lots of sodium posters here would have
> challenged her as to where the sodium came from.
>

actually, probably not.
I still want to know how celery is good for your knee joints.

On Thu, 29 Nov 2018, dsi1 wrote:

> On Thursday, November 29, 2018 at 8:34:33 AM UTC-10, Ophelia wrote:
>> "tert in seattle" wrote in message news >>
>> writes:
>>>
>>>
>>> "tert in seattle" wrote in message news >>>
>>> writes:
>>>>
>>>>
>>>> "tert in seattle" wrote in message news >>>>>
>>>>> LOL Hey, a question if you are still here D. fancies some kind of
>>>>> soup!
>>>>> He has asked for sushi for tomorrow. What kind of soup could I serve in
>>>>> advance??
>>>>
>>>>
>>>>
>>>> miso!
>>>>
>>>> ==
>>>>
>>>> I think I got a bit mixed up with my last response.
>>>>
>>>> Do you make it yourself or have you used the packs that Dsi1 mentioned?
>>>>
>>>> If you use the packs, how do you find them?
>>>
>>>
>>> I never make miso - I only eat it at Japanese restaurants
>>>
>>> the reason it's so good is katsuobushi
>>>
>>> ==
>>>
>>> Thanks I did look up your 'katsuobushi' but i don't think it is for me
>>>
>>> I can get miso in the supermarkts here. Next time I go shopping I will
>>> pick
>>> up a pack and see how it turns out
>>
>>
>> I know katsuobushi seems bizarre, and you don't eat it straight except
>> as flakes that are shaved off the rock hard dried fish that are sprinkled
>> on things as a sort of condiment, but it's really very tasty
>>
>> ==
>>
>> Ok well! If I ever see it, I will try it, but tbh I doubt it will be in the
>> shops here
>
> I've never seen katsuobushi in whole form. I don't know why the hell it's not sold on this rock. Katsuobushi is bonito that is dried, smoked, fermented, and aged. This turns the fish into a hard, glassy, material. It's amazing stuff and I've read that the same process can be done on other meats. It would be interesting to beef or chicken processed this way.
>


And, it can dance!

https://www.youtube.com/watch?v=1TyyDMOz0n4

On Friday, November 30, 2018 at 5:10:04 PM UTC-10, barbie gee wrote:
>
>
> And, it can dance!
>
> https://www.youtube.com/watch?v=1TyyDMOz0n4

The large shavings will dance in the heat of the moment. It's a beautiful thing. I mostly get to see the stuff on top of cold tofu. By then, all the dance has gone out of it.

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Wed, 28 Nov 2018, U.S. Janet B. wrote:
>
>> On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> writes:
>>>> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>>>>
>>>>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>>>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote:
>>>>>
>>>>>>>
>>>>>>> I often put it in stir fries. Has lots of natural sodium and that's
>>>>>>> good for
>>>>>>> knee joints.
>>>>>>
>>>>>> Is there something special about "natural sodium"? How does the body
>>>>>> know
>>>>>> where the sodium ions came from?
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> It's magic:-)
>>>>
>>>> I think she meant naturally occurring sodium
>>>
>>> as opposed to synthetic sodium
>>
>> for her it would have been a damned if you do and damned if you don't.
>> If she said celery had lots of sodium posters here would have
>> challenged her as to where the sodium came from.
>>
>
> actually, probably not.
> I still want to know how celery is good for your knee joints.

I read that in a book many years ago. I think it was by Edgar Cayce. Had to
do with the sodium specifically in celery.

This link indicates that it's good for gout an arthritis.

https://www.liverdoctor.com/the-best...for-arthritis/

More benefits:

https://www.organicfacts.net/health-...of-celery.html

This says it's good for your joints:

https://www.davidwolfe.com/juice-cures-joint-pain-fast/

On Saturday, December 1, 2018 at 2:05:03 AM UTC-5, Julie Bove wrote:
> "barbie gee" > wrote in message
> hcrg.pbz...

> > actually, probably not.
> > I still want to know how celery is good for your knee joints.
>
> I read that in a book many years ago. I think it was by Edgar Cayce. Had to
> do with the sodium specifically in celery.

Edgar Cayce the "clairvoyant". You are a danger to yourself and others.

> This link indicates that it's good for gout an arthritis.
>
> https://www.liverdoctor.com/the-best...for-arthritis/
>
> More benefits:
>
> https://www.organicfacts.net/health-...of-celery.html
>
> This says it's good for your joints:
>
> https://www.davidwolfe.com/juice-cures-joint-pain-fast/

All of these links point to junk science.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Saturday, December 1, 2018 at 2:05:03 AM UTC-5, Julie Bove wrote:
> "barbie gee" > wrote in message
> hcrg.pbz...

> > actually, probably not.
> > I still want to know how celery is good for your knee joints.
>
> I read that in a book many years ago. I think it was by Edgar Cayce. Had
> to
> do with the sodium specifically in celery.

Edgar Cayce the "clairvoyant". You are a danger to yourself and others.

> This link indicates that it's good for gout an arthritis.
>
> https://www.liverdoctor.com/the-best...for-arthritis/
>
> More benefits:
>
> https://www.organicfacts.net/health-...of-celery.html
>
> This says it's good for your joints:
>
> https://www.davidwolfe.com/juice-cures-joint-pain-fast/

All of these links point to junk science.

Cindy Hamilton

==

If she is happy ... and if she feels it does her good ..??

On Saturday, December 1, 2018 at 7:37:58 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:05:03 AM UTC-5, Julie Bove wrote:
> > "barbie gee" > wrote in message
> > hcrg.pbz...
>
> > > actually, probably not.
> > > I still want to know how celery is good for your knee joints.
> >
> > I read that in a book many years ago. I think it was by Edgar Cayce. Had
> > to
> > do with the sodium specifically in celery.
>
> Edgar Cayce the "clairvoyant". You are a danger to yourself and others.
>
> > This link indicates that it's good for gout an arthritis.
> >
> > https://www.liverdoctor.com/the-best...for-arthritis/
> >
> > More benefits:
> >
> > https://www.organicfacts.net/health-...of-celery.html
> >
> > This says it's good for your joints:
> >
> > https://www.davidwolfe.com/juice-cures-joint-pain-fast/
>
> All of these links point to junk science.
>
> Cindy Hamilton
>
> ==
>
> If she is happy ... and if she feels it does her good ..??

I guess we can't discount the placebo effect. However, if she routinely
relies on junk science it can bite her in the ass if she ever needs
real science instead.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Saturday, December 1, 2018 at 7:37:58 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Saturday, December 1, 2018 at 2:05:03 AM UTC-5, Julie Bove wrote:
> > "barbie gee" > wrote in message
> > hcrg.pbz...
>
> > > actually, probably not.
> > > I still want to know how celery is good for your knee joints.
> >
> > I read that in a book many years ago. I think it was by Edgar Cayce. Had
> > to
> > do with the sodium specifically in celery.
>
> Edgar Cayce the "clairvoyant". You are a danger to yourself and others.
>
> > This link indicates that it's good for gout an arthritis.
> >
> > https://www.liverdoctor.com/the-best...for-arthritis/
> >
> > More benefits:
> >
> > https://www.organicfacts.net/health-...of-celery.html
> >
> > This says it's good for your joints:
> >
> > https://www.davidwolfe.com/juice-cures-joint-pain-fast/
>
> All of these links point to junk science.
>
> Cindy Hamilton
>
> ==
>
> If she is happy ... and if she feels it does her good ..??

I guess we can't discount the placebo effect. However, if she routinely
relies on junk science it can bite her in the ass if she ever needs
real science instead.

Cindy Hamilton
==

I don't disagree, but the placebo effect can be powerful.

On Fri, 30 Nov 2018 23:04:50 -0800, "Julie Bove"
> wrote:

>
>"barbie gee" > wrote in message
ghcrg.pbz...
>>
>>
>> On Wed, 28 Nov 2018, U.S. Janet B. wrote:
>>
>>> On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> writes:
>>>>> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>>>>>
>>>>>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>>>>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote:
>>>>>>
>>>>>>>>
>>>>>>>> I often put it in stir fries. Has lots of natural sodium and that's
>>>>>>>> good for
>>>>>>>> knee joints.
>>>>>>>
>>>>>>> Is there something special about "natural sodium"? How does the body
>>>>>>> know
>>>>>>> where the sodium ions came from?
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>> It's magic:-)
>>>>>
>>>>> I think she meant naturally occurring sodium
>>>>
>>>> as opposed to synthetic sodium
>>>
>>> for her it would have been a damned if you do and damned if you don't.
>>> If she said celery had lots of sodium posters here would have
>>> challenged her as to where the sodium came from.
>>>
>>
>> actually, probably not.
>> I still want to know how celery is good for your knee joints.
>
>I read that in a book many years ago. I think it was by Edgar Cayce. Had to
>do with the sodium specifically in celery.
>
>This link indicates that it's good for gout an arthritis.
>
>https://www.liverdoctor.com/the-best...for-arthritis/
>
>More benefits:
>
>https://www.organicfacts.net/health-...of-celery.html
>
>This says it's good for your joints:
>
>https://www.davidwolfe.com/juice-cures-joint-pain-fast/ \

Dr. Brown's Cel-Ray Tonic makes my joint stiff.
https://en.wikipedia.org/wiki/Cel-Ray

Ophelia wrote:

>
>
> "dsi1" wrote in message
> ...
>
> > > LOL Hey, a question if you are still here D. fancies some
> > > kind of >soup! He has asked for sushi for tomorrow. What kind
> > > of soup could I serve in advance??
> >
> >
> >
> > miso!
>
>
> =
>
> Hey I need a recipe ... please?

oops! Sorry wasn't reading.

I hope one came in but if not, a basic miso soup is very easy even from
scratch.

Authentic from 'scratch'
- 1/2 cup dashi (a fish broth, sold in powder is easy 'Hon-Dashi')
- 1/8 ts to 1/2 ts miso paste

(to make Dashi from scratch you combine dried seaweed and dried
cuttlefish and simmer. The seaweed and cuttlefish are normally saved
for up to 3 uses making lighter and lighter versions)

Not authentic but works very well
- 1/2 cup chicken broth
- 1/8 ts to 1/2 ts miso paste

It is rare to see a miso soup quite that bare. Normally chives or green
onions are added for 'pretty' and small cubes of tofu at the minimum.

This is the base for most udon (pasta) soups (minimal pasta is used and
linguini noodle will work fine for udon).

Miso soups are also sold in 'just add water' packets and they are fine,
especially if miso paste is hard to get where you are.

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "dsi1" wrote in message
> ...
>
> > > LOL Hey, a question if you are still here D. fancies some
> > > kind of >soup! He has asked for sushi for tomorrow. What kind
> > > of soup could I serve in advance??
> >
> >
> >
> > miso!
>
>
> =
>
> Hey I need a recipe ... please?

oops! Sorry wasn't reading.

I hope one came in but if not, a basic miso soup is very easy even from
scratch.

Authentic from 'scratch'
- 1/2 cup dashi (a fish broth, sold in powder is easy 'Hon-Dashi')
- 1/8 ts to 1/2 ts miso paste

(to make Dashi from scratch you combine dried seaweed and dried
cuttlefish and simmer. The seaweed and cuttlefish are normally saved
for up to 3 uses making lighter and lighter versions)

Not authentic but works very well
- 1/2 cup chicken broth
- 1/8 ts to 1/2 ts miso paste

It is rare to see a miso soup quite that bare. Normally chives or green
onions are added for 'pretty' and small cubes of tofu at the minimum.

This is the base for most udon (pasta) soups (minimal pasta is used and
linguini noodle will work fine for udon).

Miso soups are also sold in 'just add water' packets and they are fine,
especially if miso paste is hard to get where you are.

==

Thanks, Carol I have jars of Miso paste an was looking for Dashi. We
have managed to order some on line.

tert in seattle wrote:

> writes:
> >
> >
> > "tert in seattle" wrote in message
> > news > >
> > writes:
> > >
> > >
> > > "tert in seattle" wrote in message
> > > news > > > >
> > > > LOL Hey, a question if you are still here D. fancies some
> > > > kind of soup!
> > > > He has asked for sushi for tomorrow. What kind of soup could I
> > > > serve in advance??
> > >
> > >
> > >
> > > miso!
> > >
> > > ==
> > >
> > > I think I got a bit mixed up with my last response.
> > >
> > > Do you make it yourself or have you used the packs that Dsi1
> > > mentioned?
> > >
> > > If you use the packs, how do you find them?
> >
> >
> > I never make miso - I only eat it at Japanese restaurants
> >
> > the reason it's so good is katsuobushi
> >
> > ==
> >
> > Thanks I did look up your 'katsuobushi' but i don't think it is
> > for me
> >
> > I can get miso in the supermarkts here. Next time I go shopping I
> > will pick up a pack and see how it turns out
>
>
> I know katsuobushi seems bizarre, and you don't eat it straight except
> as flakes that are shaved off the rock hard dried fish that are
> sprinkled on things as a sort of condiment, but it's really very tasty

It's the normal one used. I was using cuttlefish shavings for years and
it worked well.

dsi1 wrote:

> On Thursday, November 29, 2018 at 7:39:08 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message
> > news > >
> > writes:
> > >
> > >
> > > "tert in seattle" wrote in message
> > > news > > > >
> > > > LOL Hey, a question if you are still here D. fancies some
> > > > kind of soup!
> > > > He has asked for sushi for tomorrow. What kind of soup could I
> > > > serve in advance??
> > >
> > >
> > >
> > > miso!
> > >
> > > ==
> > >
> > > I think I got a bit mixed up with my last response.
> > >
> > > Do you make it yourself or have you used the packs that Dsi1
> > > mentioned?
> > >
> > > If you use the packs, how do you find them?
> >
> >
> > I never make miso - I only eat it at Japanese restaurants
> >
> > the reason it's so good is katsuobushi
> >
> > ==
> >
> > Thanks I did look up your 'katsuobushi' but i don't think it is
> > for me
> >
> > I can get miso in the supermarkts here. Next time I go shopping I
> > will pick up a pack and see how it turns out
>
> You should also pick up a box of soup base/dashi. It comes in a small
> box and has around 10 bags that will make a lot of stock. It's cheap
> too - usually about a buck.
>
> Boil 4 cups of water and add one bag of the stock. Add about 2
> tablespoons of miso and stir until dissolved. That's it. I'll usually
> add some diced tofu and green onions. I like the soup but it's going
> to taste rather odd to you guys, I think.

Yup!

Cindy Hamilton wrote:

> On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B.
> wrote:
> > On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
> >
> > > On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
> > >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
> > wrote:
> > >
> > > > >
> > >>> I often put it in stir fries. Has lots of natural sodium and
> > that's good for >>> knee joints.
> > >>
> > >> Is there something special about "natural sodium"? How does the
> > body know >> where the sodium ions came from?
> > >>
> > >> Cindy Hamilton
> > >>
> > > It's magic:-)
> >
> > I think she meant naturally occurring sodium
>
> Plain old table salt would be just as good for your knee joints.
>
> Cindy Hamilton

I'm a bit confused. I never heard salt is good for your joints?

wrote:
> On Fri, 30 Nov 2018 23:04:50 -0800, "Julie Bove"
> > wrote:
>
>>
>> "barbie gee" > wrote in message
>> hcrg.pbz...
>>>
>>>
>>> On Wed, 28 Nov 2018, U.S. Janet B. wrote:
>>>
>>>> On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
>>>> > wrote:
>>>>
>>>>> writes:
>>>>>> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>>>>>>
>>>>>>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>>>>>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote:
>>>>>>>
>>>>>>>>>
>>>>>>>>> I often put it in stir fries. Has lots of natural sodium and that's
>>>>>>>>> good for
>>>>>>>>> knee joints.
>>>>>>>>
>>>>>>>> Is there something special about "natural sodium"? How does the body
>>>>>>>> know
>>>>>>>> where the sodium ions came from?
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>>
>>>>>>> It's magic:-)
>>>>>>
>>>>>> I think she meant naturally occurring sodium
>>>>>
>>>>> as opposed to synthetic sodium
>>>>
>>>> for her it would have been a damned if you do and damned if you don't.
>>>> If she said celery had lots of sodium posters here would have
>>>> challenged her as to where the sodium came from.
>>>>
>>>
>>> actually, probably not.
>>> I still want to know how celery is good for your knee joints.
>>
>> I read that in a book many years ago. I think it was by Edgar Cayce. Had to
>> do with the sodium specifically in celery.
>>
>> This link indicates that it's good for gout an arthritis.
>>
>> https://www.liverdoctor.com/the-best...for-arthritis/
>>
>> More benefits:
>>
>> https://www.organicfacts.net/health-...of-celery.html
>>
>> This says it's good for your joints:
>>
>> https://www.davidwolfe.com/juice-cures-joint-pain-fast/ \
>
> Dr. Brown's Cel-Ray Tonic makes my joint stiff.
> https://en.wikipedia.org/wiki/Cel-Ray
>

Popeye, when yoose was humping yoose mama, Dr. brown was doing her
(anally) from below. Yoose two's weenies almost rubbed.

Long before yoose went to mexico and bought dat ole woman.

"cshenk" > wrote in message
...
> Cindy Hamilton wrote:
>
>> On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B.
>> wrote:
>> > On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>> >
>> > > On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>> > >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
>> > wrote:
>> > >
>> > > > >
>> > >>> I often put it in stir fries. Has lots of natural sodium and
>> > that's good for >>> knee joints.
>> > >>
>> > >> Is there something special about "natural sodium"? How does the
>> > body know >> where the sodium ions came from?
>> > >>
>> > >> Cindy Hamilton
>> > >>
>> > > It's magic:-)
>> >
>> > I think she meant naturally occurring sodium
>>
>> Plain old table salt would be just as good for your knee joints.
>>
>> Cindy Hamilton
>
> I'm a bit confused. I never heard salt is good for your joints?

I didn't say salt was good. I said sodium. Not the same thing.

On Saturday, December 1, 2018 at 4:58:21 PM UTC-5, cshenk wrote:
> Cindy Hamilton wrote:
>
> > On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B.
> > wrote:
> > > On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
> > >
> > > > On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
> > > >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
> > > wrote:
> > > >
> > > > > >
> > > >>> I often put it in stir fries. Has lots of natural sodium and
> > > that's good for >>> knee joints.
> > > >>
> > > >> Is there something special about "natural sodium"? How does the
> > > body know >> where the sodium ions came from?
> > > >>
> > > >> Cindy Hamilton
> > > >>
> > > > It's magic:-)
> > >
> > > I think she meant naturally occurring sodium
> >
> > Plain old table salt would be just as good for your knee joints.
> >
> > Cindy Hamilton
>
> I'm a bit confused. I never heard salt is good for your joints?

I never heard it either. She uses junk science web sites, and asserts
that "natural sodium" is good for your joints. I call bullshit.

Cindy Hamilton

On Saturday, December 1, 2018 at 10:31:59 PM UTC-5, Julie Bove wrote:
> "cshenk" > wrote in message
> ...
> > Cindy Hamilton wrote:
> >
> >> On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B.
> >> wrote:
> >> > On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
> >> >
> >> > > On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
> >> > >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
> >> > wrote:
> >> > >
> >> > > > >
> >> > >>> I often put it in stir fries. Has lots of natural sodium and
> >> > that's good for >>> knee joints.
> >> > >>
> >> > >> Is there something special about "natural sodium"? How does the
> >> > body know >> where the sodium ions came from?
> >> > >>
> >> > >> Cindy Hamilton
> >> > >>
> >> > > It's magic:-)
> >> >
> >> > I think she meant naturally occurring sodium
> >>
> >> Plain old table salt would be just as good for your knee joints.
> >>
> >> Cindy Hamilton
> >
> > I'm a bit confused. I never heard salt is good for your joints?
>
> I didn't say salt was good. I said sodium. Not the same thing.

When salt is mixed with water (as it is inside the human body) it
disassociates into sodium and chloride ions. There is not an iota
of difference between sodium from salt and sodium from celery.

Cindy Hamilton

On 2018-12-02 4:59 a.m., Cindy Hamilton wrote:
> On Saturday, December 1, 2018 at 4:58:21 PM UTC-5, cshenk wrote:
>> Cindy Hamilton wrote:
>>
>>> On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B.
>>> wrote:
>>>> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>>>>
>>>>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>>>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
>>>> wrote:
>>>>>
>>>>>>>
>>>>>>> I often put it in stir fries. Has lots of natural sodium and
>>>> that's good for >>> knee joints.
>>>>>>
>>>>>> Is there something special about "natural sodium"? How does the
>>>> body know >> where the sodium ions came from?
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> It's magic:-)
>>>>
>>>> I think she meant naturally occurring sodium
>>>
>>> Plain old table salt would be just as good for your knee joints.
>>>
>>> Cindy Hamilton
>>
>> I'm a bit confused. I never heard salt is good for your joints?
>
> I never heard it either. She uses junk science web sites, and asserts
> that "natural sodium" is good for your joints. I call bullshit.
>
> Cindy Hamilton
>
There's a so-called nutritionist in the UK who states that the
chlorophyll in green vegetables oxygenates the blood!
There's no end to the bullshit that even educated people believe.

Cindy Hamilton wrote:
> On Saturday, December 1, 2018 at 10:31:59 PM UTC-5, Julie Bove wrote:
>> "cshenk" > wrote in message
>> ...
>>> Cindy Hamilton wrote:
>>>
>>>> On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B.
>>>> wrote:
>>>>> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>>>>>
>>>>>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
>>>>>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove
>>>>> wrote:
>>>>>>
>>>>>>>>
>>>>>>>> I often put it in stir fries. Has lots of natural sodium and
>>>>> that's good for >>> knee joints.
>>>>>>>
>>>>>>> Is there something special about "natural sodium"? How does the
>>>>> body know >> where the sodium ions came from?
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>> It's magic:-)
>>>>>
>>>>> I think she meant naturally occurring sodium
>>>>
>>>> Plain old table salt would be just as good for your knee joints.
>>>>
>>>> Cindy Hamilton
>>>
>>> I'm a bit confused. I never heard salt is good for your joints?
>>
>> I didn't say salt was good. I said sodium. Not the same thing.
>
> When salt is mixed with water (as it is inside the human body) it
> disassociates into sodium and chloride ions. There is not an iota
> of difference between sodium from salt and sodium from celery.
>
> Cindy Hamilton
>

Perhaps she believes there is some type of quantum entanglement with the
celery cells?