Sujet : Re: Redefining eternity
De : dsi100 (at) *nospam* yahoo.com (dsi1)
Groupes : rec.food.cookingDate : 16. Dec 2024, 07:56:08
Autres entêtes
Organisation : Rocksolid Light
Message-ID : <32a26c9d4416f3e7f4526a5fa2458da9@www.novabbs.org>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21
User-Agent : Rocksolid Light
On Mon, 16 Dec 2024 6:12:54 +0000, clams casino wrote:
On 12/15/2024 4:35 PM, dsi1 wrote:
On Sun, 15 Dec 2024 22:46:58 +0000, D wrote:
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On Sun, 15 Dec 2024, dsi1 wrote:
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On Sun, 15 Dec 2024 16:10:59 +0000, Jill McQuown wrote:
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Does the guy who posts pictures of take-out food from restaurants
belong
in a food group?
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I post a lot of pictures. Some of them are from restaurants and some of
them I cook. Your problem is that you don't have the analytical skills
to tell the difference. That's not my kuleana. Anyway, I don't post
pictures for you to click on.
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https://photos.app.goo.gl/dBBmhLgvK33qi7PB6
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https://photos.app.goo.gl/SaRE7xaLnZj2euUN8
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Also note that this is food and cooking, which logically does not
exclude
food from fast food restaurants, which is also cooked!
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As for the recreational part, this can be the eating, cooking, or just
discussing. David therefore is clearly in the right here and Jill has
lost
the argument.
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I like to post stuff that's somewhat unusual. My auntie used to have an
okazuya back in the 60's. A popular item would be bundles of pork, gobo,
and carrots, wrapped in kelp and tied with gourd strips. Then it's
boiled in a shoyu sauce. I've made them and it was quite a hassle. I'm
never making that again! rfc might feel threatened by okazuya foods from
Hawaii but too bad - no can do nothing about that.
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https://photos.app.goo.gl/pWGPtpBZM5mneMee9
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Kelp tied with soba noodles?
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https://www.honolulumagazine.com/you-voted-heres-your-top-5-okazuya-on-oahu/
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:-P
The Kombu looks like it's being tied up with noodles but it's really one
of the strangest foods around: dried gourd strips. The strips are
re-hydrated and you can use it to tie kelp together. You can also boil
it in a sweet shoyu sauce until it's soft and then use it to fill roll
sushi. The old time cooks around here make maki sushi with the stuff.
It's sort of a requirement for that type of sushi. I don't know why it's
used, it doesn't taste like much of anything. It's the brown stuff in
the sushi rolls:
https://photos.app.goo.gl/zPWYYaMHCZBE71ms6https://en.wikipedia.org/wiki/Kanpy%C5%8D_%28food%29