On Saturday, May 8, 2021 at 7:02:46 PM UTC-4, cshenk wrote:
> dsi1 wrote:
>
> > On Saturday, May 8, 2021 at 4:53:21 AM UTC-10, bruce bowser wrote:
> > > In Hawai'i, horseradish is green and called Wasabi. You mix it up
> > > with soy sauce immediately before dipping raw fish cuts into it,
> > > its called sashimi. You can get addicted to the flavor.
> >
> > On this rock, wasabi is important when eating sushi and sashimi. We
> > do mix it with shoyu first but I suspect that the Japanese would
> > consider this to be a rude and crude practice. Most of the wasabi
> > served in the US is dyed horseradish. I have tried some grated wasabi
> > root. It's somewhat milder and has a distinct daikon taste. I prefer
> > the fake stuff because it has a bigger kick to your face. Also
> > important is Chinese hot mustard mixed with shoyu. We need this to
> > eat saimin and Chinese food. Back in the old days, we used to eat raw
> > fish with hot mustard and shoyu. Nobody knew about wasabi.
> I've had the hot mustard and shoyu mix with raw fish. Thank you for
> reminding me! I actually like it a little better than Wasabi. The
> shoyu mix never bothered me any but possibly yes, Folks actually in
> Japan would probably find it a bit odd. They'd try it though (if only
> to be polite).

Something tells me that in Japanese drinking establishments, they may have like it even a bit more.

bruce bowser wrote:
> Cindy Hamilton wrote:
>> Beef loves butter.
>
> I just can't imagine the combination.

I'm sure it's good. I've never just added a pat of butter to a finished
steak to melt on but I've often deglazed a steak pan with water and
butter, then sauteed some onions and mushrooms to pour over the steak.

Good eats.

Sheldon Martin wrote:

GARY-head wrote:
>>>>>>> I just prefer the cheaper cuts of beef that start out with more
>>>>>>> flavor. Like ribeye or chuck. They are quite tender enough for me.
>
> I don't consider ribeye a cheaper cut. Nowadays chuck is no longer
> inexpensive.

Both have more flavor and are cheaper than the filet mignon.

dsi1 wrote:

> On Saturday, May 8, 2021 at 1:02:46 PM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Saturday, May 8, 2021 at 4:53:21 AM UTC-10, bruce bowser
> > > wrote:
> > > > In Hawai'i, horseradish is green and called Wasabi. You mix it
> > > > up with soy sauce immediately before dipping raw fish cuts into
> > > > it, its called sashimi. You can get addicted to the flavor.
> > >
> > > On this rock, wasabi is important when eating sushi and sashimi.
> > > We do mix it with shoyu first but I suspect that the Japanese
> > > would consider this to be a rude and crude practice. Most of the
> > > wasabi served in the US is dyed horseradish. I have tried some
> > > grated wasabi root. It's somewhat milder and has a distinct
> > > daikon taste. I prefer the fake stuff because it has a bigger
> > > kick to your face. Also important is Chinese hot mustard mixed
> > > with shoyu. We need this to eat saimin and Chinese food. Back in
> > > the old days, we used to eat raw fish with hot mustard and shoyu.
> > > Nobody knew about wasabi.
> > I've had the hot mustard and shoyu mix with raw fish. Thank you for
> > reminding me! I actually like it a little better than Wasabi. The
> > shoyu mix never bothered me any but possibly yes, Folks actually in
> > Japan would probably find it a bit odd. They'd try it though (if
> > only to be polite).
>
> The locals here ate sushi for quite a while. We made homemade inari
> and maki sushi. That stuff was always at parties. My aunties would
> make it. My auntie had an okazuya and I remember her rolling the maki
> and stuffing the pockets of fried tofu for the workmen who bought the
> sushi and other items to eat for lunch. That sushi wasn't eaten with
> wasabi and it never is to this day. We never even heard of wasabi
> until around the 80's, when fancy Japanese sushi started being served
> in restaurants. The fancy sushi rolls and nigiri sushi are eaten with
> wasabi and the locals are quite happy with the situation.

Works for me! But someplace in Hawaii, I had the hot mustard/shoyu mix
and liked it. I simply forgot about it in the interveining years as so
many other things came to my life. Although I learned to be a decent
cook for many things well past Hamburger helper of my Mom's house days
before I left for the military, I didn't gain all that much in San
Antonio other than learning heat just for heat's sake is not a path I
think is worth persuing. It was in Hawaii that I exploded culinarily.

It was so DIFFERENT from this SC mountain child's experiences! It's
actually the root of why I took so well to Japanese and filipeno
cooking. THe root of my Sashimi love is in Hawaii. Don added
Worstershire to the soy sauce and it hit just right for me. I started
eating rice and got a rice maker. I encountered 'sticky rice' at times
and liked it better and learned to make it.

There were other things over the years, but Hawaii was good for me.

On Sunday, May 9, 2021 at 6:43:46 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Saturday, May 8, 2021 at 1:02:46 PM UTC-10, cshenk wrote:
> > > dsi1 wrote:
> > >
> > > > On Saturday, May 8, 2021 at 4:53:21 AM UTC-10, bruce bowser
> > > > wrote:
> > > > > In Hawai'i, horseradish is green and called Wasabi. You mix it
> > > > > up with soy sauce immediately before dipping raw fish cuts into
> > > > > it, its called sashimi. You can get addicted to the flavor.
> > > >
> > > > On this rock, wasabi is important when eating sushi and sashimi.
> > > > We do mix it with shoyu first but I suspect that the Japanese
> > > > would consider this to be a rude and crude practice. Most of the
> > > > wasabi served in the US is dyed horseradish. I have tried some
> > > > grated wasabi root. It's somewhat milder and has a distinct
> > > > daikon taste. I prefer the fake stuff because it has a bigger
> > > > kick to your face. Also important is Chinese hot mustard mixed
> > > > with shoyu. We need this to eat saimin and Chinese food. Back in
> > > > the old days, we used to eat raw fish with hot mustard and shoyu.
> > > > Nobody knew about wasabi.
> > > I've had the hot mustard and shoyu mix with raw fish. Thank you for
> > > reminding me! I actually like it a little better than Wasabi. The
> > > shoyu mix never bothered me any but possibly yes, Folks actually in
> > > Japan would probably find it a bit odd. They'd try it though (if
> > > only to be polite).
> >
> > The locals here ate sushi for quite a while. We made homemade inari
> > and maki sushi. That stuff was always at parties. My aunties would
> > make it. My auntie had an okazuya and I remember her rolling the maki
> > and stuffing the pockets of fried tofu for the workmen who bought the
> > sushi and other items to eat for lunch. That sushi wasn't eaten with
> > wasabi and it never is to this day. We never even heard of wasabi
> > until around the 80's, when fancy Japanese sushi started being served
> > in restaurants. The fancy sushi rolls and nigiri sushi are eaten with
> > wasabi and the locals are quite happy with the situation.
> Works for me! But someplace in Hawaii, I had the hot mustard/shoyu mix
> and liked it. I simply forgot about it in the interveining years as so
> many other things came to my life. Although I learned to be a decent
> cook for many things well past Hamburger helper of my Mom's house days
> before I left for the military, I didn't gain all that much in San
> Antonio other than learning heat just for heat's sake is not a path I
> think is worth persuing. It was in Hawaii that I exploded culinarily.
>
> It was so DIFFERENT from this SC mountain child's experiences! It's
> actually the root of why I took so well to Japanese and filipeno
> cooking. THe root of my Sashimi love is in Hawaii. Don added
> Worstershire to the soy sauce and it hit just right for me. I started
> eating rice and got a rice maker. I encountered 'sticky rice' at times
> and liked it better and learned to make it.
>
> There were other things over the years, but Hawaii was good for me.

We went to a sushi joint yesterday. You order the food from a menu on an iPad and it gets delivered to you on a little trolley. We had salmon collar. This is the part directly behind the gills near the pectoral fin. The color of the plate denotes the cost of the item. I think this one was around $2.80. After the meal, the different color plates are tallied up and a bill is presented. When my dad was in Japan, the sushi chef would keep track of what he at by laying single grains of rice in front of him. How strange.

https://photos.app.goo.gl/LhrZ7NDZgma3r9Ry7

Gary wrote:

> bruce bowser wrote:
> > Cindy Hamilton wrote:
> > > Beef loves butter.
> >
> > I just can't imagine the combination.
>
> I'm sure it's good. I've never just added a pat of butter to a
> finished steak to melt on but I've often deglazed a steak pan with
> water and butter, then sauteed some onions and mushrooms to pour over
> the steak.
>
> Good eats.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Sunday, May 9, 2021 at 12:43:46 PM UTC-4, cshenk wrote:
> dsi1 wrote:
>
> > On Saturday, May 8, 2021 at 1:02:46 PM UTC-10, cshenk wrote:
> > > dsi1 wrote:
> > >
> > > > On Saturday, May 8, 2021 at 4:53:21 AM UTC-10, bruce bowser
> > > > wrote:
> > > > > In Hawai'i, horseradish is green and called Wasabi. You mix it
> > > > > up with soy sauce immediately before dipping raw fish cuts into
> > > > > it, its called sashimi. You can get addicted to the flavor.
> > > >
> > > > On this rock, wasabi is important when eating sushi and sashimi.
> > > > We do mix it with shoyu first but I suspect that the Japanese
> > > > would consider this to be a rude and crude practice. Most of the
> > > > wasabi served in the US is dyed horseradish. I have tried some
> > > > grated wasabi root. It's somewhat milder and has a distinct
> > > > daikon taste. I prefer the fake stuff because it has a bigger
> > > > kick to your face. Also important is Chinese hot mustard mixed
> > > > with shoyu. We need this to eat saimin and Chinese food. Back in
> > > > the old days, we used to eat raw fish with hot mustard and shoyu.
> > > > Nobody knew about wasabi.
> > > I've had the hot mustard and shoyu mix with raw fish. Thank you for
> > > reminding me! I actually like it a little better than Wasabi. The
> > > shoyu mix never bothered me any but possibly yes, Folks actually in
> > > Japan would probably find it a bit odd. They'd try it though (if
> > > only to be polite).
> >
> > The locals here ate sushi for quite a while. We made homemade inari
> > and maki sushi. That stuff was always at parties. My aunties would
> > make it. My auntie had an okazuya and I remember her rolling the maki
> > and stuffing the pockets of fried tofu for the workmen who bought the
> > sushi and other items to eat for lunch. That sushi wasn't eaten with
> > wasabi and it never is to this day. We never even heard of wasabi
> > until around the 80's, when fancy Japanese sushi started being served
> > in restaurants. The fancy sushi rolls and nigiri sushi are eaten with
> > wasabi and the locals are quite happy with the situation.
> Works for me! But someplace in Hawaii, I had the hot mustard/shoyu mix
> and liked it. I simply forgot about it in the interveining years as so
> many other things came to my life. Although I learned to be a decent
> cook for many things well past Hamburger helper of my Mom's house days
> before I left for the military, I didn't gain all that much in San
> Antonio other than learning heat just for heat's sake is not a path I
> think is worth persuing. It was in Hawaii that I exploded culinarily.
>
> It was so DIFFERENT from this SC mountain child's experiences! It's
> actually the root of why I took so well to Japanese and filipeno
> cooking. THe root of my Sashimi love is in Hawaii. Don added
> Worstershire to the soy sauce and it hit just right for me. I started
> eating rice and got a rice maker. I encountered 'sticky rice' at times
> and liked it better and learned to make it.
>
> There were other things over the years, but Hawaii was good for me.

They have good eats, if you like asian food. San Antonio's river walk has some great Mexican food restaurants. As for SC and NC, I hear they're pretty proud of their barbecue.

dsi1 wrote:
> When my dad was in Japan, the sushi chef would keep track of
> what he at by laying single grains of rice in front of him. How strange.

Even stranger: A tourist shop here used to offer:
"Your name on a single grain of rice - $5.00"
They etched it on using a laser.

On Monday, May 10, 2021 at 3:06:05 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > When my dad was in Japan, the sushi chef would keep track of
> > what he at by laying single grains of rice in front of him. How strange.
> Even stranger: A tourist shop here used to offer:
> "Your name on a single grain of rice - $5.00"
> They etched it on using a laser.

People used to do that by hand with a small brush. Using a computer controlled laser seems to be cheating, but I'd buy that for 5 bucks.