On Tuesday, March 2, 2021 at 8:18:23 AM UTC-10, US Janet wrote:
> On Tue, 2 Mar 2021 09:50:01 -0800 (PST), dsi1 >
> wrote:
>
> >On Tuesday, March 2, 2021 at 4:17:09 AM UTC-10, US Janet wrote:
> >> On Tue, 2 Mar 2021 02:12:46 -0800 (PST), dsi1 >
> >> wrote:
> >> >On Monday, March 1, 2021 at 9:25:35 PM UTC-10, Sqwertz wrote:
> >> >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> >> >>
> >> >> > It's called an "LA" style cut.
> >> >> Only on your rock.
> >> >>
> >> >> -sw
> >> >
> >> >I don't call it an LA cut. That's mostly what Koreans and people on the mainland call it. I call it a "flanken" cut.
> >> >https://www.maangchi.com/ingredient/...eef-short-ribs
> >> With it being cut that thin, it must be on and then off the grill. I
> >> used to grill the other cut of short ribs. I can't find that cut
> >> anymore, - at least not at local supermarkets. We have couple of
> >> specialty meat shops that I've never been to because they are about as
> >> far away from me as you can get. With so many new people moving to
> >> our city from the West Coast I am seeing more and more foods that I
> >> have read about but were never here before.
> >> Janet US
> >
> >It probably helps to live next to a bunch of Koreans.
> Sorry, I only have a Filipino neighbor.
> Janet US
I have around 400,000 Filipino neighbors.
https://www.youtube.com/watch?v=rmeC00UIDvI

On 2021 Mar 2, , Cindy Hamilton wrote
(in >):

> On Tuesday, March 2, 2021 at 2:07:31 PM UTC-5, Sqwertz wrote:
> > Never heard of it. And belong to 50 meat and Asian food forums.
>
> Google certainly knows about it.

Google knows about roasted cockroaches and tarantulas. I didn´t until just
now, but I googled it. There´s even pictures.

leo

On Tuesday, March 2, 2021 at 2:13:50 PM UTC-5, Cindy Hamilton wrote:
> On Tuesday, March 2, 2021 at 2:07:31 PM UTC-5, Sqwertz wrote:
> > On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton wrote:
> >
> > > On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
> > >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> > >>
> > >>> It's called an "LA" style cut.
> > >> Only on your rock.
> > >
> > > It's called that on the mainland, too. In the context of Korean food.
> > Never heard of it. And belong to 50 meat and Asian food forums.
> Google certainly knows about it.

And probably most of them that aren't even in English.

On Wednesday, March 3, 2021 at 5:11:00 AM UTC-5, bruce bowser wrote:
> On Tuesday, March 2, 2021 at 2:13:50 PM UTC-5, Cindy Hamilton wrote:
> > On Tuesday, March 2, 2021 at 2:07:31 PM UTC-5, Sqwertz wrote:
> > > On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton wrote:
> > >
> > > > On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
> > > >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> > > >>
> > > >>> It's called an "LA" style cut.
> > > >> Only on your rock.
> > > >
> > > > It's called that on the mainland, too. In the context of Korean food.
> > > Never heard of it. And belong to 50 meat and Asian food forums.
> > Google certainly knows about it.
> And probably most of them that aren't even in English.

I imagine it's called "LA cut" only in the U.S. Why else would it be
named for Los Angeles?

Cindy Hamilton

On Wednesday, March 3, 2021 at 5:17:26 AM UTC-5, Cindy Hamilton wrote:
> On Wednesday, March 3, 2021 at 5:11:00 AM UTC-5, bruce bowser wrote:
> > On Tuesday, March 2, 2021 at 2:13:50 PM UTC-5, Cindy Hamilton wrote:
> > > On Tuesday, March 2, 2021 at 2:07:31 PM UTC-5, Sqwertz wrote:
> > > > On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton wrote:
> > > >
> > > > > On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
> > > > >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> > > > >>
> > > > >>> It's called an "LA" style cut.
> > > > >> Only on your rock.
> > > > >
> > > > > It's called that on the mainland, too. In the context of Korean food.
> > > > Never heard of it. And belong to 50 meat and Asian food forums.
> > > Google certainly knows about it.
> > And probably most of them that aren't even in English.
> I imagine it's called "LA cut" only in the U.S. Why else would it be
> named for Los Angeles?

There's a good question!! How do you write "LA cut" in Korean?

On 3/2/2021 2:09 PM, Sqwertz wrote:
> Sheldon Martin wrote:

>> we rarely ate pasta at home... I still much
>> prefer egg noodles.
>
> Egg noodles aren't pasta?

Yes they are. Ask Mario Batali. His recipes for both are the same.
I always use egg in my pasta and homemade is to die for.

I know that some commercial dried pasta doesn't contain eggs. Inferior
product, imo.

\

On Wednesday, March 3, 2021 at 9:26:06 AM UTC-5, Gary wrote:
> On 3/2/2021 2:09 PM, Sqwertz wrote:
> > Sheldon Martin wrote:
>
> >> we rarely ate pasta at home... I still much
> >> prefer egg noodles.
> >
> > Egg noodles aren't pasta?
> Yes they are. Ask Mario Batali. His recipes for both are the same.
> I always use egg in my pasta and homemade is to die for.
>
> I know that some commercial dried pasta doesn't contain eggs. Inferior
> product, imo.

Even Italians recognize that pasta without eggs has its uses.

Especially in Puglia, homemade semolina pasta without eggs is traditional.

Cindy Hamilton

On 2021-03-03 5:17 a.m., Cindy Hamilton wrote:
> On Wednesday, March 3, 2021 at 5:11:00 AM UTC-5, bruce bowser wrote:

>>>>> It's called that on the mainland, too. In the context of Korean food.
>>>> Never heard of it. And belong to 50 meat and Asian food forums.
>>> Google certainly knows about it.
>> And probably most of them that aren't even in English.
>
> I imagine it's called "LA cut" only in the U.S. Why else would it be
> named for Los Angeles?
>
>

A few years ago we went to a cooking demonstration /dinner where the
chef demonstrated how he makes various dishes, followed by a course of
the dish just demonstrated. The entree was a California cut steak, which
was a NY Strip steak but about 2 1/2-3" thick, and cut into two. I had
never heard that name for a cut of beef before and have never seen or
heard of it around here since.

On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:

>On 3/2/2021 2:09 PM, Sqwertz wrote:
>> Sheldon Martin wrote:
>
>>> we rarely ate pasta at home... I still much
>>> prefer egg noodles.
>>
>> Egg noodles aren't pasta?
>
>Yes they are. Ask Mario Batali. His recipes for both are the same.
>I always use egg in my pasta and homemade is to die for.
>
>I know that some commercial dried pasta doesn't contain eggs. Inferior
>product, imo.

You wouldn't recognise an inferior product if you ate one.

--
The real Bruce posts with Eternal September

On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:

>On 3/2/2021 2:09 PM, Sqwertz wrote:
>> Sheldon Martin wrote:
>
>>> we rarely ate pasta at home... I still much
>>> prefer egg noodles.
>>
>> Egg noodles aren't pasta?
>
>Yes they are. Ask Mario Batali. His recipes for both are the same.
>I always use egg in my pasta and homemade is to die for.
>
>I know that some commercial dried pasta doesn't contain eggs. Inferior
>product, imo.

Most packaged pasta contains no eggs because a lot of people are
allergic to eggs so they won't buy any. Wontons and ravioli contain
no egg for the same reason. Eastern Europeans make wontons and
ravioli with egg, they're called kreploch.

On Wed, 3 Mar 2021 09:44:00 -0500, Dave Smith
> wrote:

>On 2021-03-03 5:17 a.m., Cindy Hamilton wrote:
>> On Wednesday, March 3, 2021 at 5:11:00 AM UTC-5, bruce bowser wrote:
>
>>>>>> It's called that on the mainland, too. In the context of Korean food.
>>>>> Never heard of it. And belong to 50 meat and Asian food forums.
>>>> Google certainly knows about it.
>>> And probably most of them that aren't even in English.
>>
>> I imagine it's called "LA cut" only in the U.S. Why else would it be
>> named for Los Angeles?
>>
>>
>
>A few years ago we went to a cooking demonstration /dinner where the
>chef demonstrated how he makes various dishes, followed by a course of
>the dish just demonstrated. The entree was a California cut steak, which
>was a NY Strip steak but about 2 1/2-3" thick, and cut into two. I had
>never heard that name for a cut of beef before and have never seen or
>heard of it around here since.

California is a strange place... in Southern California they call Anal
Sex LA Style.

On Wed, 03 Mar 2021 13:10:58 -0500, Sheldon Martin >
wrote:

>On Wed, 3 Mar 2021 09:44:00 -0500, Dave Smith
> wrote:
>
>>On 2021-03-03 5:17 a.m., Cindy Hamilton wrote:
>>> On Wednesday, March 3, 2021 at 5:11:00 AM UTC-5, bruce bowser wrote:
>>
>>>>>>> It's called that on the mainland, too. In the context of Korean food.
>>>>>> Never heard of it. And belong to 50 meat and Asian food forums.
>>>>> Google certainly knows about it.
>>>> And probably most of them that aren't even in English.
>>>
>>> I imagine it's called "LA cut" only in the U.S. Why else would it be
>>> named for Los Angeles?
>>
>>A few years ago we went to a cooking demonstration /dinner where the
>>chef demonstrated how he makes various dishes, followed by a course of
>>the dish just demonstrated. The entree was a California cut steak, which
>>was a NY Strip steak but about 2 1/2-3" thick, and cut into two. I had
>>never heard that name for a cut of beef before and have never seen or
>>heard of it around here since.
>
>California is a strange place... in Southern California they call Anal
>Sex LA Style.

Isn't there a Navy base in LA?

--
The real Bruce posts with Eternal September

On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >On 3/2/2021 2:09 PM, Sqwertz wrote:
> >> Sheldon Martin wrote:
> >
> >>> we rarely ate pasta at home... I still much
> >>> prefer egg noodles.
> >>
> >> Egg noodles aren't pasta?
> >
> >Yes they are. Ask Mario Batali. His recipes for both are the same.
> >I always use egg in my pasta and homemade is to die for.
> >
> >I know that some commercial dried pasta doesn't contain eggs. Inferior
> >product, imo.
> Most packaged pasta contains no eggs because a lot of people are
> allergic to eggs so they won't buy any. Wontons and ravioli contain
> no egg for the same reason. Eastern Europeans make wontons and
> ravioli with egg, they're called kreploch.

I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.

Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.

https://photos.app.goo.gl/uP72bSg9Sz2r5heLA

On 3/3/2021 1:19 PM, dsi1 wrote:
> On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>>>> Sheldon Martin wrote:
>>>
>>>>> we rarely ate pasta at home... I still much
>>>>> prefer egg noodles.
>>>>
>>>> Egg noodles aren't pasta?
>>>
>>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>>> I always use egg in my pasta and homemade is to die for.
>>>
>>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>>> product, imo.
>> Most packaged pasta contains no eggs because a lot of people are
>> allergic to eggs so they won't buy any. Wontons and ravioli contain
>> no egg for the same reason. Eastern Europeans make wontons and
>> ravioli with egg, they're called kreploch.
>
> I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>
> Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>
> https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>


There are plenty of Chinese noodles that don't contain eggs.

On Wednesday, March 3, 2021 at 12:38:38 PM UTC-10, Taxed and Spent wrote:
> On 3/3/2021 1:19 PM, dsi1 wrote:
> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>>> Sheldon Martin wrote:
> >>>
> >>>>> we rarely ate pasta at home... I still much
> >>>>> prefer egg noodles.
> >>>>
> >>>> Egg noodles aren't pasta?
> >>>
> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
> >>> I always use egg in my pasta and homemade is to die for.
> >>>
> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>> product, imo.
> >> Most packaged pasta contains no eggs because a lot of people are
> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >> no egg for the same reason. Eastern Europeans make wontons and
> >> ravioli with egg, they're called kreploch.
> >
> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >
> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >
> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >
> There are plenty of Chinese noodles that don't contain eggs.

I'm inclined to believe that.

On Wed, 3 Mar 2021 14:45:38 -0800 (PST), dsi1 >
wrote:

>On Wednesday, March 3, 2021 at 12:38:38 PM UTC-10, Taxed and Spent wrote:
>> On 3/3/2021 1:19 PM, dsi1 wrote:
>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>> >>>> Sheldon Martin wrote:
>> >>>
>> >>>>> we rarely ate pasta at home... I still much
>> >>>>> prefer egg noodles.
>> >>>>
>> >>>> Egg noodles aren't pasta?
>> >>>
>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>> >>> I always use egg in my pasta and homemade is to die for.
>> >>>
>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>> >>> product, imo.
>> >> Most packaged pasta contains no eggs because a lot of people are
>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
>> >> no egg for the same reason. Eastern Europeans make wontons and
>> >> ravioli with egg, they're called kreploch.
>> >
>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>> >
>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>> >
>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>> >
>> There are plenty of Chinese noodles that don't contain eggs.
>
>I'm inclined to believe that.

With that many Chinese there are bound to be a few who forget the
eggs.

--
The real Bruce posts with Eternal September

Bruce wrote:
> On Wed, 03 Mar 2021 13:10:58 -0500, Sheldon Martin >
> wrote:
>
>> On Wed, 3 Mar 2021 09:44:00 -0500, Dave Smith
>> > wrote:
>>
>>> On 2021-03-03 5:17 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, March 3, 2021 at 5:11:00 AM UTC-5, bruce bowser wrote:
>>>
>>>>>>>> It's called that on the mainland, too. In the context of Korean food.
>>>>>>> Never heard of it. And belong to 50 meat and Asian food forums.
>>>>>> Google certainly knows about it.
>>>>> And probably most of them that aren't even in English.
>>>>
>>>> I imagine it's called "LA cut" only in the U.S. Why else would it be
>>>> named for Los Angeles?
>>>
>>> A few years ago we went to a cooking demonstration /dinner where the
>>> chef demonstrated how he makes various dishes, followed by a course of
>>> the dish just demonstrated. The entree was a California cut steak, which
>>> was a NY Strip steak but about 2 1/2-3" thick, and cut into two. I had
>>> never heard that name for a cut of beef before and have never seen or
>>> heard of it around here since.
>>
>> California is a strange place... in Southern California they call Anal
>> Sex LA Style.
>
> Isn't there a Navy base in LA?
>

Yea, a big one in san diego. Popeye probably had lots of LA style
there.

On 03/03/2021 21:19, dsi1 wrote:
> On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>>>> Sheldon Martin wrote:
>>>
>>>>> we rarely ate pasta at home... I still much
>>>>> prefer egg noodles.
>>>>
>>>> Egg noodles aren't pasta?
>>>
>>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>>> I always use egg in my pasta and homemade is to die for.
>>>
>>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>>> product, imo.
>> Most packaged pasta contains no eggs because a lot of people are
>> allergic to eggs so they won't buy any. Wontons and ravioli contain
>> no egg for the same reason. Eastern Europeans make wontons and
>> ravioli with egg, they're called kreploch.
>
> I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>
> Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>
> https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>
===

What is the yellow, green and pink stuff?

On Thursday, March 4, 2021 at 4:11:30 AM UTC-5, Ophelia wrote:
> On 03/03/2021 21:19, dsi1 wrote:
> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>>> Sheldon Martin wrote:
> >>>
> >>>>> we rarely ate pasta at home... I still much
> >>>>> prefer egg noodles.
> >>>>
> >>>> Egg noodles aren't pasta?
> >>>
> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
> >>> I always use egg in my pasta and homemade is to die for.
> >>>
> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>> product, imo.
> >> Most packaged pasta contains no eggs because a lot of people are
> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >> no egg for the same reason. Eastern Europeans make wontons and
> >> ravioli with egg, they're called kreploch.
> >
> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese
> > ramen typically does not contain eggs. Hawaiian saimin noodles does because it's
> > Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean
> > noodles are mostly egg-less because they're Japanese style noodles.
> >
> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >
> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >
> ===
>
> What is the yellow, green and pink stuff?

Yellow is egg. Green looks to be spinach. Pink probably is fish paste with
red food coloring.

Cindy Hamilton

On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> On 03/03/2021 21:19, dsi1 wrote:
> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>>> Sheldon Martin wrote:
> >>>
> >>>>> we rarely ate pasta at home... I still much
> >>>>> prefer egg noodles.
> >>>>
> >>>> Egg noodles aren't pasta?
> >>>
> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
> >>> I always use egg in my pasta and homemade is to die for.
> >>>
> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>> product, imo.
> >> Most packaged pasta contains no eggs because a lot of people are
> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >> no egg for the same reason. Eastern Europeans make wontons and
> >> ravioli with egg, they're called kreploch.
> >
> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >
> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >
> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >
> ===
>
> What is the yellow, green and pink stuff?

The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of. The young kids love the stuff because it comes in fun shapes and colors.

https://keepingitrelle.com/delicious-kamaboko-dip/

On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
wrote:

>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
>> On 03/03/2021 21:19, dsi1 wrote:
>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>> >>>> Sheldon Martin wrote:
>> >>>
>> >>>>> we rarely ate pasta at home... I still much
>> >>>>> prefer egg noodles.
>> >>>>
>> >>>> Egg noodles aren't pasta?
>> >>>
>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>> >>> I always use egg in my pasta and homemade is to die for.
>> >>>
>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>> >>> product, imo.
>> >> Most packaged pasta contains no eggs because a lot of people are
>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
>> >> no egg for the same reason. Eastern Europeans make wontons and
>> >> ravioli with egg, they're called kreploch.
>> >
>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>> >
>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>> >
>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>> >
>> ===
>>
>> What is the yellow, green and pink stuff?
>
>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.

Ah, isn't that pollack with food coloring? It's called surimi in
Dutch, or more correctly in the language the Dutch got the word from.
Japanese, says Wikipedia.

--
The real Bruce posts with Eternal September

On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:

>On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
>wrote:
>
>>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
>>> On 03/03/2021 21:19, dsi1 wrote:
>>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>>> >>>> Sheldon Martin wrote:
>>> >>>
>>> >>>>> we rarely ate pasta at home... I still much
>>> >>>>> prefer egg noodles.
>>> >>>>
>>> >>>> Egg noodles aren't pasta?
>>> >>>
>>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>>> >>> I always use egg in my pasta and homemade is to die for.
>>> >>>
>>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>>> >>> product, imo.
>>> >> Most packaged pasta contains no eggs because a lot of people are
>>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
>>> >> no egg for the same reason. Eastern Europeans make wontons and
>>> >> ravioli with egg, they're called kreploch.
>>> >
>>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>>> >
>>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>>> >
>>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>>> >
>>> ===
>>>
>>> What is the yellow, green and pink stuff?
>>
>>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
>
>Ah, isn't that pollack

/often blue whiting says Wikipedia. First it's denatured, meaning all
flavours and smells are removed by rinsing it multiple times. Then
additives are used to achieve the intended flavour.

Ugh. Hawaiians like that, do they?

--
The real Bruce posts with Eternal September

On Thursday, March 4, 2021 at 12:01:46 AM UTC-10, Bruce wrote:
> On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
> wrote:
>
> >On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> >> On 03/03/2021 21:19, dsi1 wrote:
> >> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >> >>>> Sheldon Martin wrote:
> >> >>>
> >> >>>>> we rarely ate pasta at home... I still much
> >> >>>>> prefer egg noodles.
> >> >>>>
> >> >>>> Egg noodles aren't pasta?
> >> >>>
> >> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
> >> >>> I always use egg in my pasta and homemade is to die for.
> >> >>>
> >> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >> >>> product, imo.
> >> >> Most packaged pasta contains no eggs because a lot of people are
> >> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >> >> no egg for the same reason. Eastern Europeans make wontons and
> >> >> ravioli with egg, they're called kreploch.
> >> >
> >> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >> >
> >> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >> >
> >> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >> >
> >> ===
> >>
> >> What is the yellow, green and pink stuff?
> >
> >The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
> Ah, isn't that pollack with food coloring? It's called surimi in
> Dutch, or more correctly in the language the Dutch got the word from.
> Japanese, says Wikipedia.
> --
> The real Bruce posts with Eternal September

You can make it with any kind of delicate white fish. Pollack is a good choice because it's a sustainable fish. The fish is mashed and some starch is added to make a paste. From there you can add color and form it to make any number of items. The variety is astounding!

https://www.youtube.com/watch?v=pkntr5-Cq8A

On Thursday, March 4, 2021 at 12:05:51 AM UTC-10, Bruce wrote:
> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
>
> >On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
> >wrote:
> >
> >>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> >>> On 03/03/2021 21:19, dsi1 wrote:
> >>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>> >>>> Sheldon Martin wrote:
> >>> >>>
> >>> >>>>> we rarely ate pasta at home... I still much
> >>> >>>>> prefer egg noodles.
> >>> >>>>
> >>> >>>> Egg noodles aren't pasta?
> >>> >>>
> >>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same..
> >>> >>> I always use egg in my pasta and homemade is to die for.
> >>> >>>
> >>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>> >>> product, imo.
> >>> >> Most packaged pasta contains no eggs because a lot of people are
> >>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >>> >> no egg for the same reason. Eastern Europeans make wontons and
> >>> >> ravioli with egg, they're called kreploch.
> >>> >
> >>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >>> >
> >>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >>> >
> >>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >>> >
> >>> ===
> >>>
> >>> What is the yellow, green and pink stuff?
> >>
> >>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
> >
> >Ah, isn't that pollack
> /often blue whiting says Wikipedia. First it's denatured, meaning all
> flavours and smells are removed by rinsing it multiple times. Then
> additives are used to achieve the intended flavour.
>
> Ugh. Hawaiians like that, do they?
> --
> The real Bruce posts with Eternal September

It's a popular food item with Asians.

On Thu, 4 Mar 2021 02:27:47 -0800 (PST), dsi1 >
wrote:

>On Thursday, March 4, 2021 at 12:05:51 AM UTC-10, Bruce wrote:
>> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
>>
>> >On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
>> >wrote:
>> >
>> >>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
>> >>> On 03/03/2021 21:19, dsi1 wrote:
>> >>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>> >>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>> >>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>> >>> >>>> Sheldon Martin wrote:
>> >>> >>>
>> >>> >>>>> we rarely ate pasta at home... I still much
>> >>> >>>>> prefer egg noodles.
>> >>> >>>>
>> >>> >>>> Egg noodles aren't pasta?
>> >>> >>>
>> >>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>> >>> >>> I always use egg in my pasta and homemade is to die for.
>> >>> >>>
>> >>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>> >>> >>> product, imo.
>> >>> >> Most packaged pasta contains no eggs because a lot of people are
>> >>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
>> >>> >> no egg for the same reason. Eastern Europeans make wontons and
>> >>> >> ravioli with egg, they're called kreploch.
>> >>> >
>> >>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>> >>> >
>> >>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>> >>> >
>> >>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>> >>> >
>> >>> ===
>> >>>
>> >>> What is the yellow, green and pink stuff?
>> >>
>> >>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
>> >
>> >Ah, isn't that pollack
>> /often blue whiting says Wikipedia. First it's denatured, meaning all
>> flavours and smells are removed by rinsing it multiple times. Then
>> additives are used to achieve the intended flavour.
>>
>> Ugh. Hawaiians like that, do they?
>> --
>> The real Bruce posts with Eternal September
>
>It's a popular food item with Asians.
>
It's also in the Dutch supermarkets. Don't know about Australia.
>

--
The real Bruce posts with Eternal September

On Thursday, March 4, 2021 at 5:05:51 AM UTC-5, Bruce wrote:
> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
>
> >On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
> >wrote:
> >
> >>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> >>> On 03/03/2021 21:19, dsi1 wrote:
> >>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>> >>>> Sheldon Martin wrote:
> >>> >>>
> >>> >>>>> we rarely ate pasta at home... I still much
> >>> >>>>> prefer egg noodles.
> >>> >>>>
> >>> >>>> Egg noodles aren't pasta?
> >>> >>>
> >>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same..
> >>> >>> I always use egg in my pasta and homemade is to die for.
> >>> >>>
> >>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>> >>> product, imo.
> >>> >> Most packaged pasta contains no eggs because a lot of people are
> >>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >>> >> no egg for the same reason. Eastern Europeans make wontons and
> >>> >> ravioli with egg, they're called kreploch.
> >>> >
> >>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >>> >
> >>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >>> >
> >>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >>> >
> >>> ===
> >>>
> >>> What is the yellow, green and pink stuff?
> >>
> >>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
> >
> >Ah, isn't that pollack
> /often blue whiting says Wikipedia. First it's denatured, meaning all
> flavours and smells are removed by rinsing it multiple times. Then
> additives are used to achieve the intended flavour.

Some of the additives are crab or lobster broth. Or, I suppose, dried fish..
And the obligatory salt and sugar. Plus a raft of unpronounceable
chemicals.

> Ugh. Hawaiians like that, do they?

Conceptually, it's fish sausage. Like many sausages, the details are
best not investigated too closely.

Cindy Hamilton

On Thursday, March 4, 2021 at 5:29:32 AM UTC-5, Bruce wrote:
> On Thu, 4 Mar 2021 02:27:47 -0800 (PST), dsi1 >
> wrote:
>
> >On Thursday, March 4, 2021 at 12:05:51 AM UTC-10, Bruce wrote:
> >> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
> >>
> >> >On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
> >> >wrote:
> >> >
> >> >>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> >> >>> On 03/03/2021 21:19, dsi1 wrote:
> >> >>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >> >>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >> >>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >> >>> >>>> Sheldon Martin wrote:
> >> >>> >>>
> >> >>> >>>>> we rarely ate pasta at home... I still much
> >> >>> >>>>> prefer egg noodles.
> >> >>> >>>>
> >> >>> >>>> Egg noodles aren't pasta?
> >> >>> >>>
> >> >>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
> >> >>> >>> I always use egg in my pasta and homemade is to die for.
> >> >>> >>>
> >> >>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >> >>> >>> product, imo.
> >> >>> >> Most packaged pasta contains no eggs because a lot of people are
> >> >>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >> >>> >> no egg for the same reason. Eastern Europeans make wontons and
> >> >>> >> ravioli with egg, they're called kreploch.
> >> >>> >
> >> >>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >> >>> >
> >> >>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >> >>> >
> >> >>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >> >>> >
> >> >>> ===
> >> >>>
> >> >>> What is the yellow, green and pink stuff?
> >> >>
> >> >>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
> >> >
> >> >Ah, isn't that pollack
> >> /often blue whiting says Wikipedia. First it's denatured, meaning all
> >> flavours and smells are removed by rinsing it multiple times. Then
> >> additives are used to achieve the intended flavour.
> >>
> >> Ugh. Hawaiians like that, do they?
> >> --
> >> The real Bruce posts with Eternal September
> >
> >It's a popular food item with Asians.
> >
> It's also in the Dutch supermarkets. Don't know about Australia.

Which one? Blauwe Wijting of Koolvis

On 04/03/2021 09:50, Cindy Hamilton wrote:
> On Thursday, March 4, 2021 at 4:11:30 AM UTC-5, Ophelia wrote:
>> On 03/03/2021 21:19, dsi1 wrote:
>>> On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>>>> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>>>>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>>>>>> Sheldon Martin wrote:
>>>>>
>>>>>>> we rarely ate pasta at home... I still much
>>>>>>> prefer egg noodles.
>>>>>>
>>>>>> Egg noodles aren't pasta?
>>>>>
>>>>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>>>>> I always use egg in my pasta and homemade is to die for.
>>>>>
>>>>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>>>>> product, imo.
>>>> Most packaged pasta contains no eggs because a lot of people are
>>>> allergic to eggs so they won't buy any. Wontons and ravioli contain
>>>> no egg for the same reason. Eastern Europeans make wontons and
>>>> ravioli with egg, they're called kreploch.
>>>
>>> I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese
>>> ramen typically does not contain eggs. Hawaiian saimin noodles does because it's
>>> Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean
>>> noodles are mostly egg-less because they're Japanese style noodles.
>>>
>>> Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>>>
>>> https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>>>
>> ===
>>
>> What is the yellow, green and pink stuff?
>
> Yellow is egg. Green looks to be spinach. Pink probably is fish paste with
> red food coloring.
>
> Cindy Hamilton

====

Thank you I wonder what Dsi1 says)


>

On 04/03/2021 09:57, dsi1 wrote:
> On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
>> On 03/03/2021 21:19, dsi1 wrote:
>>> On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>>>> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>>>>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>>>>>> Sheldon Martin wrote:
>>>>>
>>>>>>> we rarely ate pasta at home... I still much
>>>>>>> prefer egg noodles.
>>>>>>
>>>>>> Egg noodles aren't pasta?
>>>>>
>>>>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>>>>> I always use egg in my pasta and homemade is to die for.
>>>>>
>>>>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>>>>> product, imo.
>>>> Most packaged pasta contains no eggs because a lot of people are
>>>> allergic to eggs so they won't buy any. Wontons and ravioli contain
>>>> no egg for the same reason. Eastern Europeans make wontons and
>>>> ravioli with egg, they're called kreploch.
>>>
>>> I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>>>
>>> Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>>>
>>> https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>>>
>> ===
>>
>> What is the yellow, green and pink stuff?
>
> The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of. The young kids love the stuff because it comes in fun shapes and colors.
>
> https://keepingitrelle.com/delicious-kamaboko-dip/
>

====

Thank you! I doubt I will ever get to taste any of those But I would
love to ))

Bruce wrote:
> Isn't there a Navy base in LA?

If so, it wouldn't be a big one as no natural harbor there to my knowledge.

The 3 largest US Navy bases that I can think of a

- Norfolk, Va on the east coast
- San Diego on the west coast
- Pearl Harbor on Dsi1's rock

There are many others but I think these are the main ones now.
cshenk here would be a good one to ask as she's the most recently retired.

On Thursday, March 4, 2021 at 10:18:04 AM UTC-5, Gary wrote:
> Bruce wrote:
> > Isn't there a Navy base in LA?
> If so, it wouldn't be a big one as no natural harbor there to my knowledge.
>
> The 3 largest US Navy bases that I can think of a
>
> - Norfolk, Va on the east coast
> - San Diego on the west coast
> - Pearl Harbor on Dsi1's rock
>
> There are many others but I think these are the main ones now.
> cshenk here would be a good one to ask as she's the most recently retired.

Long Beach (arguably "in LA") closed in 1997.

Cindy Hamilton

On Thursday, March 4, 2021 at 10:18:04 AM UTC-5, Gary wrote:
> Bruce wrote:
> > Isn't there a Navy base in LA?
> If so, it wouldn't be a big one as no natural harbor there to my knowledge.
>
> The 3 largest US Navy bases that I can think of a
>
> - Norfolk, Va on the east coast
> - San Diego on the west coast
> - Pearl Harbor on Dsi1's rock

And at that, I heard they all became joint bases. No longer Forts, Air Force bases or Navy bases.

On Wednesday, March 3, 2021 at 4:19:07 PM UTC-5, dsi1 wrote:
> On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> > On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> > >On 3/2/2021 2:09 PM, Sqwertz wrote:
> > >> Sheldon Martin wrote:
> > >
> > >>> we rarely ate pasta at home... I still much
> > >>> prefer egg noodles.
> > >>
> > >> Egg noodles aren't pasta?
> > >
> > >Yes they are. Ask Mario Batali. His recipes for both are the same.
> > >I always use egg in my pasta and homemade is to die for.
> > >
> > >I know that some commercial dried pasta doesn't contain eggs. Inferior
> > >product, imo.
> > Most packaged pasta contains no eggs because a lot of people are
> > allergic to eggs so they won't buy any. Wontons and ravioli contain
> > no egg for the same reason. Eastern Europeans make wontons and
> > ravioli with egg, they're called kreploch.
> I think most Chinese noodles contain eggs. That includes won ton wrappers.. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.

That's precisely what I thought about Hawai'ian noodle bowls. So many Koreans seem obsessed with trying to prove that they are somehow ARE also Japanese. I never understood that.

On Thu, 4 Mar 2021 05:30:35 -0800 (PST), bruce bowser
> wrote:

>On Thursday, March 4, 2021 at 5:29:32 AM UTC-5, Bruce wrote:
>> On Thu, 4 Mar 2021 02:27:47 -0800 (PST), dsi1 >
>> wrote:
>>
>> >On Thursday, March 4, 2021 at 12:05:51 AM UTC-10, Bruce wrote:
>> >> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
>> >>
>> >> >On Thu, 4 Mar 2021 01:57:04 -0800 (PST), dsi1 >
>> >> >wrote:
>> >> >
>> >> >>On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
>> >> >>> On 03/03/2021 21:19, dsi1 wrote:
>> >> >>> > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
>> >> >>> >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
>> >> >>> >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
>> >> >>> >>>> Sheldon Martin wrote:
>> >> >>> >>>
>> >> >>> >>>>> we rarely ate pasta at home... I still much
>> >> >>> >>>>> prefer egg noodles.
>> >> >>> >>>>
>> >> >>> >>>> Egg noodles aren't pasta?
>> >> >>> >>>
>> >> >>> >>> Yes they are. Ask Mario Batali. His recipes for both are the same.
>> >> >>> >>> I always use egg in my pasta and homemade is to die for.
>> >> >>> >>>
>> >> >>> >>> I know that some commercial dried pasta doesn't contain eggs. Inferior
>> >> >>> >>> product, imo.
>> >> >>> >> Most packaged pasta contains no eggs because a lot of people are
>> >> >>> >> allergic to eggs so they won't buy any. Wontons and ravioli contain
>> >> >>> >> no egg for the same reason. Eastern Europeans make wontons and
>> >> >>> >> ravioli with egg, they're called kreploch.
>> >> >>> >
>> >> >>> > I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
>> >> >>> >
>> >> >>> > Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
>> >> >>> >
>> >> >>> > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
>> >> >>> >
>> >> >>> ===
>> >> >>>
>> >> >>> What is the yellow, green and pink stuff?
>> >> >>
>> >> >>The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of.
>> >> >
>> >> >Ah, isn't that pollack
>> >> /often blue whiting says Wikipedia. First it's denatured, meaning all
>> >> flavours and smells are removed by rinsing it multiple times. Then
>> >> additives are used to achieve the intended flavour.
>> >>
>> >> Ugh. Hawaiians like that, do they?
>> >> --
>> >> The real Bruce posts with Eternal September
>> >
>> >It's a popular food item with Asians.
>> >
>> It's also in the Dutch supermarkets. Don't know about Australia.
>
>Which one? Blauwe Wijting of Koolvis

lol I thought koolvis/pollock, but I can't check.

--
The real Bruce posts with Eternal September

On Thu, 4 Mar 2021 03:56:56 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, March 4, 2021 at 5:05:51 AM UTC-5, Bruce wrote:
>> On Thu, 04 Mar 2021 21:01:39 +1100, Bruce > wrote:
>>
>> >Ah, isn't that pollack
>> /often blue whiting says Wikipedia. First it's denatured, meaning all
>> flavours and smells are removed by rinsing it multiple times. Then
>> additives are used to achieve the intended flavour.
>
>Some of the additives are crab or lobster broth. Or, I suppose, dried fish.
>And the obligatory salt and sugar. Plus a raft of unpronounceable
>chemicals.
>
>> Ugh. Hawaiians like that, do they?
>
>Conceptually, it's fish sausage. Like many sausages, the details are
>best not investigated too closely.

I'm thinking all the bits of the fish that you'd normally discard.

--
The real Bruce posts with Eternal September

On Thursday, March 4, 2021 at 4:38:16 AM UTC-10, Ophelia wrote:
> On 04/03/2021 09:57, dsi1 wrote:
> > On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> >> On 03/03/2021 21:19, dsi1 wrote:
> >>> On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> >>>> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> >>>>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> >>>>>> Sheldon Martin wrote:
> >>>>>
> >>>>>>> we rarely ate pasta at home... I still much
> >>>>>>> prefer egg noodles.
> >>>>>>
> >>>>>> Egg noodles aren't pasta?
> >>>>>
> >>>>> Yes they are. Ask Mario Batali. His recipes for both are the same.
> >>>>> I always use egg in my pasta and homemade is to die for.
> >>>>>
> >>>>> I know that some commercial dried pasta doesn't contain eggs. Inferior
> >>>>> product, imo.
> >>>> Most packaged pasta contains no eggs because a lot of people are
> >>>> allergic to eggs so they won't buy any. Wontons and ravioli contain
> >>>> no egg for the same reason. Eastern Europeans make wontons and
> >>>> ravioli with egg, they're called kreploch.
> >>>
> >>> I think most Chinese noodles contain eggs. That includes won ton wrappers. Japanese ramen typically does not contain eggs. Hawaiian saimin noodles does because it's Chinese style noodles in a Hawaiian version of Japanese dashi. I think that Korean noodles are mostly egg-less because they're Japanese style noodles.
> >>>
> >>> Here's one of my favorite breakfast, Hawaiian saimin with won ton. It's a dish not found anywhere else on this planet - except maybe a few spots in Las Vegas.
> >>>
> >>> https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> >>>
> >> ===
> >>
> >> What is the yellow, green and pink stuff?
> >
> > The yellow stuff is hot mustard and scrambled eggs. The green stuff is choy sum - a popular Chinese leafy vegetable. The pink stuff is kamaboko - fish cake. It's the same stuff that fake crab is made of. The young kids love the stuff because it comes in fun shapes and colors.
> >
> > https://keepingitrelle.com/delicious-kamaboko-dip/
> >
> ====
>
> Thank you! I doubt I will ever get to taste any of those But I would
> love to ))

You can make that dip recipe with fake crab. That's what my daughter does. She uses that to stuff won ton wrappers which she then deep fries.

On Thursday, March 4, 2021 at 7:57:33 AM UTC-10, bruce bowser wrote:

> That's precisely what I thought about Hawai'ian noodle bowls. So many Koreans seem obsessed with trying to prove that they are somehow ARE also Japanese. I never understood that.

That makes two of us.. Most of the Asians - well, the older generation anyway, hate the Japanese. The Koreans hate them for sure. OTOH, my Korean mother-in-law spoke fluent Japanese and went to a university in Japan. That's what the rich Koreans did. She didn't think too much of me as boyfriend to her daughter. She wanted a nice Korean boy instead but what the heck, this is America, not Korea. That shit don't fly here.

The Koreans, these days, have found themselves as a culture. You have the Japanese and Chinese young people digging Korean culture. Even the American kids wanna be Korean.

https://www.youtube.com/watch?v=O4NB73HTlxI

On 04/03/2021 20:02, dsi1 wrote:
> On Thursday, March 4, 2021 at 7:57:33 AM UTC-10, bruce bowser wrote:
>
>> That's precisely what I thought about Hawai'ian noodle bowls. So many Koreans seem obsessed with trying to prove that they are somehow ARE also Japanese. I never understood that.
>
> That makes two of us.. Most of the Asians - well, the older generation anyway, hate the Japanese. The Koreans hate them for sure.

One of the students at the school I used to volunteer at, was Korean.
She was horrified when she discovered that I had Japanese cousins.

On Thursday, March 4, 2021 at 10:21:00 AM UTC-10, S Viemeister wrote:
> On 04/03/2021 20:02, dsi1 wrote:
> > On Thursday, March 4, 2021 at 7:57:33 AM UTC-10, bruce bowser wrote:
> >
> >> That's precisely what I thought about Hawai'ian noodle bowls. So many Koreans seem obsessed with trying to prove that they are somehow ARE also Japanese. I never understood that.
> >
> > That makes two of us.. Most of the Asians - well, the older generation anyway, hate the Japanese. The Koreans hate them for sure.
> One of the students at the school I used to volunteer at, was Korean.
> She was horrified when she discovered that I had Japanese cousins.

I would be too - just kidding!
My Vietnamese co-worker admires the Japanese. He thinks they're a refined people. He thinks the Chinese are kind of crude. I think that's a little strange. The Vietnamese have be invaded by so many people you'd think they'd hate everyone. But they don't.

dsi1 wrote:

> On Wednesday, March 3, 2021 at 11:11:30 PM UTC-10, Ophelia wrote:
> > On 03/03/2021 21:19, dsi1 wrote:
> > > On Wednesday, March 3, 2021 at 8:04:08 AM UTC-10, Sheldon wrote:
> > >> On Wed, 3 Mar 2021 09:25:54 -0500, Gary > wrote:
> > >>> On 3/2/2021 2:09 PM, Sqwertz wrote:
> > >>>> Sheldon Martin wrote:
> > >>>
> > >>>>> we rarely ate pasta at home... I still much
> > >>>>> prefer egg noodles.
> > >>>>
> > >>>> Egg noodles aren't pasta?
> > >>>
> > >>> Yes they are. Ask Mario Batali. His recipes for both are the
> > same. >>> I always use egg in my pasta and homemade is to die for.
> > >>>
> > >>> I know that some commercial dried pasta doesn't contain eggs.
> > Inferior >>> product, imo.
> > >> Most packaged pasta contains no eggs because a lot of people are
> > >> allergic to eggs so they won't buy any. Wontons and ravioli
> > contain >> no egg for the same reason. Eastern Europeans make
> > wontons and >> ravioli with egg, they're called kreploch.
> > >
> > > I think most Chinese noodles contain eggs. That includes won ton
> > > wrappers. Japanese ramen typically does not contain eggs.
> > > Hawaiian saimin noodles does because it's Chinese style noodles
> > > in a Hawaiian version of Japanese dashi. I think that Korean
> > > noodles are mostly egg-less because they're Japanese style
> > > noodles.
> > >
> > > Here's one of my favorite breakfast, Hawaiian saimin with won
> > > ton. It's a dish not found anywhere else on this planet - except
> > > maybe a few spots in Las Vegas.
> > >
> > > https://photos.app.goo.gl/uP72bSg9Sz2r5heLA
> > >
> > ===
> >
> > What is the yellow, green and pink stuff?
>
> The yellow stuff is hot mustard and scrambled eggs. The green stuff
> is choy sum - a popular Chinese leafy vegetable. The pink stuff is
> kamaboko - fish cake. It's the same stuff that fake crab is made of.
> The young kids love the stuff because it comes in fun shapes and
> colors.
>
> https://keepingitrelle.com/delicious-kamaboko-dip/

The other yellow stuff may be bamboo tender shoot? (in the bowl)