On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
> On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
> >> >
> >> >For dinner tonight, I'm having low quality, cheap meat
> >> Oh, really?
> >
> >Last night's dinner was a boiled meal. I suppose you could call it a lowly, poor man's, dinner.
> >I also had a plum tart. I'm far too lazy to spend my time finding a pie pan in this crazy place. Therefore, I didn't even use a pan. I'm sure as hell not going to peel a bunch of apples either.
> >
> >https://photos.app.goo.gl/NPVC2H8cLk46TS336
> >
> >https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
> The tart look strange, but I like the idea of plum tart if the plums
> are ripe. I used to buy plums in the supermarket here until they
> started to always turn out sour. I don't buy apricots or peaches for
> the same reason. They're probably picked too early to give them longer
> shelf life.

The plums were ripe. I added some sugar to draw out the moisture as well as some raspberry jam and marmalade. The marmalade was a mistake. The flavor was not appropriate. Ideally, there should be some almond in the tart.
Here's some fish.

https://photos.app.goo.gl/XV6pgJC55JL3AVV26

On Fri, 20 Oct 2023 13:05:54 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
>> On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
>> >> >
>> >> >For dinner tonight, I'm having low quality, cheap meat
>> >> Oh, really?
>> >
>> >Last night's dinner was a boiled meal. I suppose you could call it a lowly, poor man's, dinner.
>> >I also had a plum tart. I'm far too lazy to spend my time finding a pie pan in this crazy place. Therefore, I didn't even use a pan. I'm sure as hell not going to peel a bunch of apples either.
>> >
>> >https://photos.app.goo.gl/NPVC2H8cLk46TS336
>> >
>> >https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
>> The tart look strange, but I like the idea of plum tart if the plums
>> are ripe. I used to buy plums in the supermarket here until they
>> started to always turn out sour. I don't buy apricots or peaches for
>> the same reason. They're probably picked too early to give them longer
>> shelf life.
>
>The plums were ripe. I added some sugar to draw out the moisture as well as some raspberry jam and marmalade. The marmalade was a mistake. The flavor was not appropriate. Ideally, there should be some almond in the tart.
>Here's some fish.
>
>https://photos.app.goo.gl/XV6pgJC55JL3AVV26

Adding sugar is the only way to make something of fruit that's been
picked too early. Bloody supermarkets.

On Friday, October 20, 2023 at 10:15:29 AM UTC-10, Bruce wrote:
> On Fri, 20 Oct 2023 13:05:54 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
> >> On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >> >On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
> >> >> >
> >> >> >For dinner tonight, I'm having low quality, cheap meat
> >> >> Oh, really?
> >> >
> >> >Last night's dinner was a boiled meal. I suppose you could call it a lowly, poor man's, dinner.
> >> >I also had a plum tart. I'm far too lazy to spend my time finding a pie pan in this crazy place. Therefore, I didn't even use a pan. I'm sure as hell not going to peel a bunch of apples either.
> >> >
> >> >https://photos.app.goo.gl/NPVC2H8cLk46TS336
> >> >
> >> >https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
> >> The tart look strange, but I like the idea of plum tart if the plums
> >> are ripe. I used to buy plums in the supermarket here until they
> >> started to always turn out sour. I don't buy apricots or peaches for
> >> the same reason. They're probably picked too early to give them longer
> >> shelf life.
> >
> >The plums were ripe. I added some sugar to draw out the moisture as well as some raspberry jam and marmalade. The marmalade was a mistake. The flavor was not appropriate. Ideally, there should be some almond in the tart.
> >Here's some fish.
> >
> >https://photos.app.goo.gl/XV6pgJC55JL3AVV26
> Adding sugar is the only way to make something of fruit that's been
> picked too early. Bloody supermarkets.

The plums were fine but I expect a tart to be sweetened. The juice needed to be drawn out of the plums to firm the fruit up and to produce a liquid to mix in some flour as a thickener.

On Fri, 20 Oct 2023 13:20:37 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Friday, October 20, 2023 at 10:15:29 AM UTC-10, Bruce wrote:
>> On Fri, 20 Oct 2023 13:05:54 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
>> >> On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
>> >> <dsi...@hawaiiantel.net> wrote:
>> >>
>> >> >On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
>> >> >> >
>> >> >> >For dinner tonight, I'm having low quality, cheap meat
>> >> >> Oh, really?
>> >> >
>> >> >Last night's dinner was a boiled meal. I suppose you could call it a lowly, poor man's, dinner.
>> >> >I also had a plum tart. I'm far too lazy to spend my time finding a pie pan in this crazy place. Therefore, I didn't even use a pan. I'm sure as hell not going to peel a bunch of apples either.
>> >> >
>> >> >https://photos.app.goo.gl/NPVC2H8cLk46TS336
>> >> >
>> >> >https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
>> >> The tart look strange, but I like the idea of plum tart if the plums
>> >> are ripe. I used to buy plums in the supermarket here until they
>> >> started to always turn out sour. I don't buy apricots or peaches for
>> >> the same reason. They're probably picked too early to give them longer
>> >> shelf life.
>> >
>> >The plums were ripe. I added some sugar to draw out the moisture as well as some raspberry jam and marmalade. The marmalade was a mistake. The flavor was not appropriate. Ideally, there should be some almond in the tart.
>> >Here's some fish.
>> >
>> >https://photos.app.goo.gl/XV6pgJC55JL3AVV26
>> Adding sugar is the only way to make something of fruit that's been
>> picked too early. Bloody supermarkets.
>
>The plums were fine but I expect a tart to be sweetened. The juice needed to be drawn out of the plums to firm the fruit up and to produce a liquid to mix in some flour as a thickener.

Yes, a tart probably needs more sweetness than even ripe fruit can
provide.

On 10/19/2023 8:20 PM, Ed P wrote:
> On 10/19/2023 7:18 PM, jmcquown wrote:
>> On 10/19/2023 4:07 PM, Ed P wrote:
>>>
>>> Maybe I should boil it for a half hour to render the fat.  Or cook it
>>> like pot roast.
>>>
>>> No, it does not look all that appealing but from everything I've
>>> heard it is very good.  I'll let you know later.
>>
>> Please report back!  It looks a bit odd but I'm thinking the fat will
>> meld right into the steaks, making it fork tender.  At that price, it
>> sure better! ;)
>>
>> Jill
>
>
> Grilling it, I have a very hot searing burner, about 1600 degrees so in
> a very short time it flared up from the fat.  I flipped it often, then
> once seared, moved it to the regular grill to finish.
>
> https://i.postimg.cc/T3V3v3m5/J4.jpg
>
> Dave said he does not like fat, but you did not have the fat you get
> with most streaks it was on the rare side but you see the meat, not so
> much of the fat.
>
> It was very tender, very tasty.  The four of us agreed it was the best
> steak we ever had.  It certainly is not something I'll do every week,
> but for a once in a couple of years, yes.  Want to treat someone for a
> special occasion?  This will do it.
>
>
> https://i.postimg.cc/t4Q4cx1H/J3.jpg

Excellent! :)

Jill

On 10/20/2023 2:57 PM, dsi1 wrote:
> On Thursday, October 19, 2023 at 2:21:05 PM UTC-10, Ed P wrote:
>> On 10/19/2023 7:18 PM, jmcquown wrote:
>>> On 10/19/2023 4:07 PM, Ed P wrote:
>>>> On 10/19/2023 3:45 PM, itsjoan...@webtv.net wrote:
>>>>> On Thursday, October 19, 2023 at 2:36:12 PM UTC-5, Ed P wrote:
>>>>>>
>>>>>> Last week my granddaughter and I went to Mazzaro's to get some Italian
>>>>>> goodies. While there, we noticed some Japanese A5 steak. We both spent
>>>>>> quite a bit and went home, but later, the steak came up in
>>>>>> conversation.
>>>>>>
>>>>>> She took the photo here and sent it to my son. Long story short, four
>>>>>> of us are available for dinner tonight so I went and got two of the
>>>>>> steaks. Yes, crazy price, but sometimes you just have to splurge and
>>>>>> enjoy.
>>>>>>
>>>>>> https://i.postimg.cc/Jztk1mTr/J1.jpg
>>>>>>
>>>>>> Trimmed and ready for the grill. They were trimmed at the store and
>>>>>> weighed after trimming so I did not pay for that fat cap.
>>>>>>
>>>>>> https://i.postimg.cc/VsD917YF/J2.jpg
>>>>>>
>>>>>> I'm also making baked potatoes in the air fryer, fresh broccoli in the
>>>>>> microwave, and sauteed onions and mushrooms. GD is bringing the wine.
>>>>>>
>>>>>> The steaks will feed four of us at about a 6 oz. serving.
>>>>>>
>>>>> I hope it tastes better than it looks; just awfully fatty looking,
>>>>> but that's expected
>>>>> with that cut of meat. Will be looking for a report after y'all have
>>>>> stuffed yourselves.
>>>>>
>>>>> Here's it going to be a salad. My neighbor gave me a box of lettuce
>>>>> before she
>>>>> left for vacation and this morning I boiled two eggs to go on top of
>>>>> it. There will
>>>>> also be real bacon bits, shredded cheese, croutons, and also come
>>>>> tomatoes
>>>>> she gifted me. If I think about it, I'll toss some sunflower seeds
>>>>> into the mix
>>>>> as well.
>>>>
>>>>
>>>> Maybe I should boil it for a half hour to render the fat. Or cook it
>>>> like pot roast.
>>>>
>>>> No, it does not look all that appealing but from everything I've heard
>>>> it is very good. I'll let you know later.
>>>
>>> Please report back! It looks a bit odd but I'm thinking the fat will
>>> meld right into the steaks, making it fork tender. At that price, it
>>> sure better! ;)
>>>
>>> Jill
>> Grilling it, I have a very hot searing burner, about 1600 degrees so in
>> a very short time it flared up from the fat. I flipped it often, then
>> once seared, moved it to the regular grill to finish.
>>
>> https://i.postimg.cc/T3V3v3m5/J4.jpg
>>
>> Dave said he does not like fat, but you did not have the fat you get
>> with most streaks it was on the rare side but you see the meat, not so
>> much of the fat.
>>
>> It was very tender, very tasty. The four of us agreed it was the best
>> steak we ever had. It certainly is not something I'll do every week,
>> but for a once in a couple of years, yes. Want to treat someone for a
>> special occasion? This will do it.
>>
>>
>> https://i.postimg.cc/t4Q4cx1H/J3.jpg
>
> You grilled that expensive piece of meat perfectly. I'd eat that, although not at the price you paid - or will I?
> I like a little fat with my meat.
>
> https://photos.app.goo.gl/Dym4eeW1yHNhAvdLA

Looks like a short rib, which is very good.

It was just one of those "gotta try it once" things and the four of us
did. We've heard about it, read about it, not finally did it.

It is like the special restaurant for a special occasion. Will I do it
again? Don't know, but very possible.

On 2023-10-20 4:20 p.m., dsi1 wrote:
> On Friday, October 20, 2023 at 10:15:29 AM UTC-10, Bruce wrote:
>> On Fri, 20 Oct 2023 13:05:54 -0700 (PDT), dsi1

>>> https://photos.app.goo.gl/XV6pgJC55JL3AVV26
>> Adding sugar is the only way to make something of fruit that's
>> been picked too early. Bloody supermarkets.
>
> The plums were fine but I expect a tart to be sweetened. The juice
> needed to be drawn out of the plums to firm the fruit up and to
> produce a liquid to mix in some flour as a thickener.

Some tarts are sweeter than others and the purple ones used in cooking,
like Italian plums and Damson plums tend to be pretty tart. Tart is a
good quality in plums but it needs to be balanced against the sweet.

FWIW, the owner of a local fruit stand once gave me a basket of plums
but warned me they were quite tart. There was a sourness and a
bitterness that needed to be tamed. I tried making a compote with them
but it was still a little too much. I had a brainwave. Plum ripple ice
cream. It was pretty good. Well, we sure enjoyed it, but I didn't rush
out to make another batch.

On Friday, October 20, 2023 at 11:21:44 AM UTC-10, Ed P wrote:
> On 10/20/2023 2:57 PM, dsi1 wrote:
> > On Thursday, October 19, 2023 at 2:21:05 PM UTC-10, Ed P wrote:
> >> On 10/19/2023 7:18 PM, jmcquown wrote:
> >>> On 10/19/2023 4:07 PM, Ed P wrote:
> >>>> On 10/19/2023 3:45 PM, itsjoan...@webtv.net wrote:
> >>>>> On Thursday, October 19, 2023 at 2:36:12 PM UTC-5, Ed P wrote:
> >>>>>>
> >>>>>> Last week my granddaughter and I went to Mazzaro's to get some Italian
> >>>>>> goodies. While there, we noticed some Japanese A5 steak. We both spent
> >>>>>> quite a bit and went home, but later, the steak came up in
> >>>>>> conversation.
> >>>>>>
> >>>>>> She took the photo here and sent it to my son. Long story short, four
> >>>>>> of us are available for dinner tonight so I went and got two of the
> >>>>>> steaks. Yes, crazy price, but sometimes you just have to splurge and
> >>>>>> enjoy.
> >>>>>>
> >>>>>> https://i.postimg.cc/Jztk1mTr/J1.jpg
> >>>>>>
> >>>>>> Trimmed and ready for the grill. They were trimmed at the store and
> >>>>>> weighed after trimming so I did not pay for that fat cap.
> >>>>>>
> >>>>>> https://i.postimg.cc/VsD917YF/J2.jpg
> >>>>>>
> >>>>>> I'm also making baked potatoes in the air fryer, fresh broccoli in the
> >>>>>> microwave, and sauteed onions and mushrooms. GD is bringing the wine.
> >>>>>>
> >>>>>> The steaks will feed four of us at about a 6 oz. serving.
> >>>>>>
> >>>>> I hope it tastes better than it looks; just awfully fatty looking,
> >>>>> but that's expected
> >>>>> with that cut of meat. Will be looking for a report after y'all have
> >>>>> stuffed yourselves.
> >>>>>
> >>>>> Here's it going to be a salad. My neighbor gave me a box of lettuce
> >>>>> before she
> >>>>> left for vacation and this morning I boiled two eggs to go on top of
> >>>>> it. There will
> >>>>> also be real bacon bits, shredded cheese, croutons, and also come
> >>>>> tomatoes
> >>>>> she gifted me. If I think about it, I'll toss some sunflower seeds
> >>>>> into the mix
> >>>>> as well.
> >>>>
> >>>>
> >>>> Maybe I should boil it for a half hour to render the fat. Or cook it
> >>>> like pot roast.
> >>>>
> >>>> No, it does not look all that appealing but from everything I've heard
> >>>> it is very good. I'll let you know later.
> >>>
> >>> Please report back! It looks a bit odd but I'm thinking the fat will
> >>> meld right into the steaks, making it fork tender. At that price, it
> >>> sure better! ;)
> >>>
> >>> Jill
> >> Grilling it, I have a very hot searing burner, about 1600 degrees so in
> >> a very short time it flared up from the fat. I flipped it often, then
> >> once seared, moved it to the regular grill to finish.
> >>
> >> https://i.postimg.cc/T3V3v3m5/J4.jpg
> >>
> >> Dave said he does not like fat, but you did not have the fat you get
> >> with most streaks it was on the rare side but you see the meat, not so
> >> much of the fat.
> >>
> >> It was very tender, very tasty. The four of us agreed it was the best
> >> steak we ever had. It certainly is not something I'll do every week,
> >> but for a once in a couple of years, yes. Want to treat someone for a
> >> special occasion? This will do it.
> >>
> >>
> >> https://i.postimg.cc/t4Q4cx1H/J3.jpg
> >
> > You grilled that expensive piece of meat perfectly. I'd eat that, although not at the price you paid - or will I?
> > I like a little fat with my meat.
> >
> > https://photos.app.goo.gl/Dym4eeW1yHNhAvdLA
> Looks like a short rib, which is very good.
>
> It was just one of those "gotta try it once" things and the four of us
> did. We've heard about it, read about it, not finally did it.
>
> It is like the special restaurant for a special occasion. Will I do it
> again? Don't know, but very possible.

It's a pork belly with the skin. If you cook this dish properly, you'll be able to cut through the pork skin with chopsticks. I made it for my dad once and he said it was just like the old days. That's the kind of stuff I like to hear.
I'm probably not going to be eating Wagyu anytime soon. I can go to Costco and pick up some prime steaks. It'll just have to do for now. I don't think I'll be able to pull the pin on that A5 beef. It's hard just looking at the package.

https://photos.app.goo.gl/brMBZzc268iGqUiZ6

On Friday, October 20, 2023 at 11:29:51 AM UTC-10, Dave Smith wrote:
> On 2023-10-20 4:20 p.m., dsi1 wrote:
> > On Friday, October 20, 2023 at 10:15:29 AM UTC-10, Bruce wrote:
> >> On Fri, 20 Oct 2023 13:05:54 -0700 (PDT), dsi1
> >>> https://photos.app.goo.gl/XV6pgJC55JL3AVV26
> >> Adding sugar is the only way to make something of fruit that's
> >> been picked too early. Bloody supermarkets.
> >
> > The plums were fine but I expect a tart to be sweetened. The juice
> > needed to be drawn out of the plums to firm the fruit up and to
> > produce a liquid to mix in some flour as a thickener.
> Some tarts are sweeter than others and the purple ones used in cooking,
> like Italian plums and Damson plums tend to be pretty tart. Tart is a
> good quality in plums but it needs to be balanced against the sweet.
>
> FWIW, the owner of a local fruit stand once gave me a basket of plums
> but warned me they were quite tart. There was a sourness and a
> bitterness that needed to be tamed. I tried making a compote with them
> but it was still a little too much. I had a brainwave. Plum ripple ice
> cream. It was pretty good. Well, we sure enjoyed it, but I didn't rush
> out to make another batch.

Starting out with tart plums wouldn't be too much of a problem. You just add more sugar. Tart plums would probably taste better than the mild plums that I bought. OTOH, that orange marmalade was kind of a mismatch with the plums.

On Friday, October 20, 2023 at 12:11:10 AM UTC-5, Sqwertz wrote:
>
> On Thu, 19 Oct 2023 20:18:08 -0700 (PDT),
> itsjoan...@webtv.net wrote:
>
> > On Thursday, October 19, 2023 at 10:00:11 PM UTC-5, Sqwertz wrote:
> >
> >> A "box of lettuce"? Where does one get a box of lettuce other
> >> than from a produce distributor and filled with 10-30 heads or
> >> bags of lettuce?
> >>
> > At the grocery store. They also sell boxes of spinach as well as boxes
> > of mixed greens. Transparent plastic boxes.
> >
> Oh, you mean a PLASTIC CONTAINER. Why didn't you just SAY that.
> Or "container" for short. Or better yet, just say "gave me some
> lettuce" and screw the container or "box". Isn't the type of
> lettuce more important than how it was packaged? Was it butter
> lettuce? Because then we could assume how it was packaged (in a
> clear plastic container). The only fresh/raw veggies that come in
> boxes are multi-packs of garlic heads. Can't think of any others.
> (flats are not boxes are not plastic containers).
>
> Clamshell would also have been acceptable and even preferable.
> Then we could assume it was butter lettuce. Heh. Get with the
> program!
>
> -sw
>
I supposed container would have been more explainable, but I just call it
a box lettuce. It was not in a clam shell, just a rectangle box with a removable
lid and it was red leaf lettuce.

dsi1 wrote:

> On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
> > On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
> > <dsi...@hawaiiantel.net> wrote:
> >
> > > On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
> > >> >
> > >> >For dinner tonight, I'm having low quality, cheap meat
> > >> Oh, really?
> > >
> > > Last night's dinner was a boiled meal. I suppose you could call
> > > it a lowly, poor man's, dinner. I also had a plum tart. I'm far
> > > too lazy to spend my time finding a pie pan in this crazy place.
> > > Therefore, I didn't even use a pan. I'm sure as hell not going to
> > > peel a bunch of apples either.
> > >
> > > https://photos.app.goo.gl/NPVC2H8cLk46TS336
> > >
> > > https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
> > The tart look strange, but I like the idea of plum tart if the
> > plums are ripe. I used to buy plums in the supermarket here until
> > they started to always turn out sour. I don't buy apricots or
> > peaches for the same reason. They're probably picked too early to
> > give them longer shelf life.
>
> The plums were ripe. I added some sugar to draw out the moisture as
> well as some raspberry jam and marmalade. The marmalade was a
> mistake. The flavor was not appropriate. Ideally, there should be
> some almond in the tart. Here's some fish.
>
> https://photos.app.goo.gl/XV6pgJC55JL3AVV26

I'll take the center squid please! We stuff them with a seasoned bread
mix, brush with olive oil and dust with a little garlic salt then bake.

On Saturday, October 21, 2023 at 7:48:02 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
> > > On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
> > > <dsi...@hawaiiantel.net> wrote:
> > >
> > > > On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
> > > >> >
> > > >> >For dinner tonight, I'm having low quality, cheap meat
> > > >> Oh, really?
> > > >
> > > > Last night's dinner was a boiled meal. I suppose you could call
> > > > it a lowly, poor man's, dinner. I also had a plum tart. I'm far
> > > > too lazy to spend my time finding a pie pan in this crazy place.
> > > > Therefore, I didn't even use a pan. I'm sure as hell not going to
> > > > peel a bunch of apples either.
> > > >
> > > > https://photos.app.goo.gl/NPVC2H8cLk46TS336
> > > >
> > > > https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
> > > The tart look strange, but I like the idea of plum tart if the
> > > plums are ripe. I used to buy plums in the supermarket here until
> > > they started to always turn out sour. I don't buy apricots or
> > > peaches for the same reason. They're probably picked too early to
> > > give them longer shelf life.
> >
> > The plums were ripe. I added some sugar to draw out the moisture as
> > well as some raspberry jam and marmalade. The marmalade was a
> > mistake. The flavor was not appropriate. Ideally, there should be
> > some almond in the tart. Here's some fish.
> >
> > https://photos.app.goo.gl/XV6pgJC55JL3AVV26
> I'll take the center squid please! We stuff them with a seasoned bread
> mix, brush with olive oil and dust with a little garlic salt then bake.

I opted for meatloaf instead of the squid. It was a umami-rich dish. The addition of chicken powder and oyster sauce made it so and no, it did not taste like chicken or Chinese food.

https://photos.app.goo.gl/8baxAa3CbqdkVmy96

On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Saturday, October 21, 2023 at 7:48:02 AM UTC-10, cshenk wrote:
>> dsi1 wrote:
>>
>> > On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
>> > > On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
>> > > <dsi...@hawaiiantel.net> wrote:
>> > >
>> > > > On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce wrote:
>> > > >> >
>> > > >> >For dinner tonight, I'm having low quality, cheap meat
>> > > >> Oh, really?
>> > > >
>> > > > Last night's dinner was a boiled meal. I suppose you could call
>> > > > it a lowly, poor man's, dinner. I also had a plum tart. I'm far
>> > > > too lazy to spend my time finding a pie pan in this crazy place.
>> > > > Therefore, I didn't even use a pan. I'm sure as hell not going to
>> > > > peel a bunch of apples either.
>> > > >
>> > > > https://photos.app.goo.gl/NPVC2H8cLk46TS336
>> > > >
>> > > > https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
>> > > The tart look strange, but I like the idea of plum tart if the
>> > > plums are ripe. I used to buy plums in the supermarket here until
>> > > they started to always turn out sour. I don't buy apricots or
>> > > peaches for the same reason. They're probably picked too early to
>> > > give them longer shelf life.
>> >
>> > The plums were ripe. I added some sugar to draw out the moisture as
>> > well as some raspberry jam and marmalade. The marmalade was a
>> > mistake. The flavor was not appropriate. Ideally, there should be
>> > some almond in the tart. Here's some fish.
>> >
>> > https://photos.app.goo.gl/XV6pgJC55JL3AVV26
>> I'll take the center squid please! We stuff them with a seasoned bread
>> mix, brush with olive oil and dust with a little garlic salt then bake.
>
>I opted for meatloaf instead of the squid. It was a umami-rich dish.

With lots of tomato?

On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
>> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>> >I opted for meatloaf instead of the squid. It was a umami-rich dish.
>> With lots of tomato?
>
>When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.

Facts are facts. Even facts that don't suit you, are still facts.

On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
> On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
> >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> >> >I opted for meatloaf instead of the squid. It was a umami-rich dish.
> >> With lots of tomato?
> >
> >When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
> Facts are facts. Even facts that don't suit you, are still facts.

The fact is that you don't even know what umami is. If you did, you'd be able to discuss the subject in a knowledgeable way. I refuse to beat this horse any more. It's been dead since 2015,

dsi1 wrote:
> On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
>> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>>> I opted for meatloaf instead of the squid. It was a umami-rich dish.
>> With lots of tomato?
>
> When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
>

Yup, if yoose put all that shit on a plate of white rice, it
tastes just like steak Tojo. All asians and da hawayuns know this.

dsi1 wrote:
> On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
>> On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>>> On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
>>>> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>>>>> I opted for meatloaf instead of the squid. It was a umami-rich dish.
>>>> With lots of tomato?
>>>
>>> When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
>> Facts are facts. Even facts that don't suit you, are still facts.
>
> The fact is that you don't even know what umami is. If you did, you'd be able to discuss the subject in a knowledgeable way. I refuse to beat this horse any more. It's been dead since 2015,
>

So, yoose gonna let him have da last word, Uncle?

On Saturday, October 21, 2023 at 3:50:56 PM UTC-4, dsi1 wrote:
> On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
> > On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
> > <dsi...@hawaiiantel.net> wrote:
> >
> > >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
> > >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> > >> >I opted for meatloaf instead of the squid. It was a umami-rich dish..
> > >> With lots of tomato?
> > >
> > >When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
> > Facts are facts. Even facts that don't suit you, are still facts.
> The fact is that you don't even know what umami is. If you did,
> you'd be able to discuss the subject in a knowledgeable way. I refuse
> to beat this horse any more. It's been dead since 2015,

Never mind all this. Since he left the Netherlands, he just kicks up sand here just to practice English from over there in Australia.

On Sunday, October 22, 2023 at 9:17:58 AM UTC-10, bruce bowser wrote:
> On Saturday, October 21, 2023 at 3:50:56 PM UTC-4, dsi1 wrote:
> > On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
> > > On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
> > > <dsi...@hawaiiantel.net> wrote:
> > >
> > > >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
> > > >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> > > >> >I opted for meatloaf instead of the squid. It was a umami-rich dish.
> > > >> With lots of tomato?
> > > >
> > > >When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
> > > Facts are facts. Even facts that don't suit you, are still facts.
> > The fact is that you don't even know what umami is. If you did,
> > you'd be able to discuss the subject in a knowledgeable way. I refuse
> > to beat this horse any more. It's been dead since 2015,
> Never mind all this. Since he left the Netherlands, he just kicks up sand here just to practice English from over there in Australia.

I gots to hand it to Bruce, he talks English gooder than a lot of native speakers.

On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Saturday, October 21, 2023 at 3:50:56 PM UTC-4, dsi1 wrote:
>> On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
>> > On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
>> > <dsi...@hawaiiantel.net> wrote:
>> >
>> > >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
>> > >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>> > >> >I opted for meatloaf instead of the squid. It was a umami-rich dish.
>> > >> With lots of tomato?
>> > >
>> > >When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
>> > Facts are facts. Even facts that don't suit you, are still facts.
>> The fact is that you don't even know what umami is. If you did,
>> you'd be able to discuss the subject in a knowledgeable way. I refuse
>> to beat this horse any more. It's been dead since 2015,
>
>Never mind all this. Since he left the Netherlands, he just kicks up sand here just to practice English from over there in Australia.

I'm not really discussing umami at any length. I'm just saying that,
according to Wikipedia, tomatoes are high in umami. dsi1's doing a Leo
on that fact.

Other than that, you might be right.

On Sun, 22 Oct 2023 12:27:54 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Sunday, October 22, 2023 at 9:17:58 AM UTC-10, bruce bowser wrote:
>> On Saturday, October 21, 2023 at 3:50:56 PM UTC-4, dsi1 wrote:
>> > On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
>> > > On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
>> > > <dsi...@hawaiiantel.net> wrote:
>> > >
>> > > >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce wrote:
>> > > >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>> > > >> >I opted for meatloaf instead of the squid. It was a umami-rich dish.
>> > > >> With lots of tomato?
>> > > >
>> > > >When I think "umami", tomato doesn't rear it ugly head. Dried mushrooms, katsuobushi, kombu, soy sauce, oyster sauce, Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang, kim chee, Kewpie mayo, cheese, MSG, etc. certainly does.
>> > > Facts are facts. Even facts that don't suit you, are still facts.
>> > The fact is that you don't even know what umami is. If you did,
>> > you'd be able to discuss the subject in a knowledgeable way. I refuse
>> > to beat this horse any more. It's been dead since 2015,
>> Never mind all this. Since he left the Netherlands, he just kicks up sand here just to practice English from over there in Australia.
>
>I gots to hand it to Bruce, he talks English gooder than a lot of native speakers.
>
Thanx.

Bruce wrote:

> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> <dsi123@hawaiiantel.net> wrote:
>
> > On Saturday, October 21, 2023 at 7:48:02 AM UTC-10, cshenk wrote:
> >> dsi1 wrote:
> >>
> >> > On Friday, October 20, 2023 at 9:18:28 AM UTC-10, Bruce wrote:
> >> > > On Fri, 20 Oct 2023 11:46:03 -0700 (PDT), dsi1
> >> > > <dsi...@hawaiiantel.net> wrote:
> >> > >
> >> > > > On Thursday, October 19, 2023 at 11:22:38 AM UTC-10, Bruce
> wrote: >> > > >> >
> >> > > >> >For dinner tonight, I'm having low quality, cheap meat
> >> > > >> Oh, really?
> >> > > >
> >> > > > Last night's dinner was a boiled meal. I suppose you could
> call >> > > > it a lowly, poor man's, dinner. I also had a plum tart.
> I'm far >> > > > too lazy to spend my time finding a pie pan in this
> crazy place. >> > > > Therefore, I didn't even use a pan. I'm sure
> as hell not going to >> > > > peel a bunch of apples either.
> >> > > >
> >> > > > https://photos.app.goo.gl/NPVC2H8cLk46TS336
> >> > > >
> >> > > > https://photos.app.goo.gl/Dw1waHKK4WsQZNj36
> >> > > The tart look strange, but I like the idea of plum tart if the
> >> > > plums are ripe. I used to buy plums in the supermarket here
> until >> > > they started to always turn out sour. I don't buy
> apricots or >> > > peaches for the same reason. They're probably
> picked too early to >> > > give them longer shelf life.
> >> >
> >> > The plums were ripe. I added some sugar to draw out the moisture
> as >> > well as some raspberry jam and marmalade. The marmalade was a
> >> > mistake. The flavor was not appropriate. Ideally, there should
> be >> > some almond in the tart. Here's some fish.
> >> >
> >> > https://photos.app.goo.gl/XV6pgJC55JL3AVV26
> >> I'll take the center squid please! We stuff them with a seasoned
> bread >> mix, brush with olive oil and dust with a little garlic salt
> then bake.
> >
> > I opted for meatloaf instead of the squid. It was a umami-rich dish.
>
> With lots of tomato?

Ketchup yes. David tends to not associate anything not strictly Asian
with the term though. Problem is 'ketsup' has a long tradition in
multiple cultures including Asian.

on the history channel

www.history.com/news/ketchup-surprising-ancient-history

We find out it comes from China and filters out from there. The tomato
based ones come much later.

On Thursday, October 19, 2023 at 2:21:05 PM UTC-10, Ed P wrote:
> On 10/19/2023 7:18 PM, jmcquown wrote:
> > On 10/19/2023 4:07 PM, Ed P wrote:
> >> On 10/19/2023 3:45 PM, itsjoan...@webtv.net wrote:
> >>> On Thursday, October 19, 2023 at 2:36:12 PM UTC-5, Ed P wrote:
> >>>>
> >>>> Last week my granddaughter and I went to Mazzaro's to get some Italian
> >>>> goodies. While there, we noticed some Japanese A5 steak. We both spent
> >>>> quite a bit and went home, but later, the steak came up in
> >>>> conversation.
> >>>>
> >>>> She took the photo here and sent it to my son. Long story short, four
> >>>> of us are available for dinner tonight so I went and got two of the
> >>>> steaks. Yes, crazy price, but sometimes you just have to splurge and
> >>>> enjoy.
> >>>>
> >>>> https://i.postimg.cc/Jztk1mTr/J1.jpg
> >>>>
> >>>> Trimmed and ready for the grill. They were trimmed at the store and
> >>>> weighed after trimming so I did not pay for that fat cap.
> >>>>
> >>>> https://i.postimg.cc/VsD917YF/J2.jpg
> >>>>
> >>>> I'm also making baked potatoes in the air fryer, fresh broccoli in the
> >>>> microwave, and sauteed onions and mushrooms. GD is bringing the wine..
> >>>>
> >>>> The steaks will feed four of us at about a 6 oz. serving.
> >>>>
> >>> I hope it tastes better than it looks; just awfully fatty looking,
> >>> but that's expected
> >>> with that cut of meat. Will be looking for a report after y'all have
> >>> stuffed yourselves.
> >>>
> >>> Here's it going to be a salad. My neighbor gave me a box of lettuce
> >>> before she
> >>> left for vacation and this morning I boiled two eggs to go on top of
> >>> it. There will
> >>> also be real bacon bits, shredded cheese, croutons, and also come
> >>> tomatoes
> >>> she gifted me. If I think about it, I'll toss some sunflower seeds
> >>> into the mix
> >>> as well.
> >>
> >>
> >> Maybe I should boil it for a half hour to render the fat. Or cook it
> >> like pot roast.
> >>
> >> No, it does not look all that appealing but from everything I've heard
> >> it is very good. I'll let you know later.
> >
> > Please report back! It looks a bit odd but I'm thinking the fat will
> > meld right into the steaks, making it fork tender. At that price, it
> > sure better! ;)
> >
> > Jill
> Grilling it, I have a very hot searing burner, about 1600 degrees so in
> a very short time it flared up from the fat. I flipped it often, then
> once seared, moved it to the regular grill to finish.
>
> https://i.postimg.cc/T3V3v3m5/J4.jpg
>
> Dave said he does not like fat, but you did not have the fat you get
> with most streaks it was on the rare side but you see the meat, not so
> much of the fat.
>
> It was very tender, very tasty. The four of us agreed it was the best
> steak we ever had. It certainly is not something I'll do every week,
> but for a once in a couple of years, yes. Want to treat someone for a
> special occasion? This will do it.
>
>
> https://i.postimg.cc/t4Q4cx1H/J3.jpg

I got some prime NY steaks for dinner yesterday. They were pricey but at 1/8 the cost of the steaks you got, they were positively a steal.
I made some BBQ sticks and Japanese potato salad. It was a fine dinner.

https://photos.app.goo.gl/3kDuRbaV3N4UcKG77
https://photos.app.goo.gl/MLirthF2skCAmroD8
https://photos.app.goo.gl/AcbAUQb9qwMtzKJCA

Bruce wrote:

> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
> <bruce2bowser@gmail.com> wrote:
>
> > On Saturday, October 21, 2023 at 3:50:56 PM UTC-4, dsi1 wrote:
> >> On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
> >> > On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
> >> > <dsi...@hawaiiantel.net> wrote:
> >> >
> >> > >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce
> wrote: >> > >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> >> > >> >I opted for meatloaf instead of the squid. It was a
> umami-rich dish. >> > >> With lots of tomato?
> >> > >
> >> > >When I think "umami", tomato doesn't rear it ugly head. Dried
> mushrooms, katsuobushi, kombu, soy sauce, oyster sauce,
> Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang,
> kim chee, Kewpie mayo, cheese, MSG, etc. certainly does. >> > Facts
> are facts. Even facts that don't suit you, are still facts. >> The
> fact is that you don't even know what umami is. If you did, >> you'd
> be able to discuss the subject in a knowledgeable way. I refuse >> to
> beat this horse any more. It's been dead since 2015,
> >
> > Never mind all this. Since he left the Netherlands, he just kicks
> > up sand here just to practice English from over there in Australia.
>
> I'm not really discussing umami at any length. I'm just saying that,
> according to Wikipedia, tomatoes are high in umami. dsi1's doing a Leo
> on that fact.

Tomatos are in fact high in umami. That's why the popularity of them
world wide. David just finds it odd to see what he associates with
Western culture, on such a list.

We've all got our quirks!

On Mon, 23 Oct 2023 18:51:42 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Bruce wrote:
>
>> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
>> <bruce2bowser@gmail.com> wrote:
>>
>> > On Saturday, October 21, 2023 at 3:50:56 PM UTC-4, dsi1 wrote:
>> >> On Saturday, October 21, 2023 at 9:45:50 AM UTC-10, Bruce wrote:
>> >> > On Sat, 21 Oct 2023 12:40:03 -0700 (PDT), dsi1
>> >> > <dsi...@hawaiiantel.net> wrote:
>> >> >
>> >> > >On Saturday, October 21, 2023 at 8:25:43 AM UTC-10, Bruce
>> wrote: >> > >> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>> >> > >> >I opted for meatloaf instead of the squid. It was a
>> umami-rich dish. >> > >> With lots of tomato?
>> >> > >
>> >> > >When I think "umami", tomato doesn't rear it ugly head. Dried
>> mushrooms, katsuobushi, kombu, soy sauce, oyster sauce,
>> Worcestershire sauce, fish sauce, black bean sauce, miso, gochujang,
>> kim chee, Kewpie mayo, cheese, MSG, etc. certainly does. >> > Facts
>> are facts. Even facts that don't suit you, are still facts. >> The
>> fact is that you don't even know what umami is. If you did, >> you'd
>> be able to discuss the subject in a knowledgeable way. I refuse >> to
>> beat this horse any more. It's been dead since 2015,
>> >
>> > Never mind all this. Since he left the Netherlands, he just kicks
>> > up sand here just to practice English from over there in Australia.
>>
>> I'm not really discussing umami at any length. I'm just saying that,
>> according to Wikipedia, tomatoes are high in umami. dsi1's doing a Leo
>> on that fact.
>
>Tomatos are in fact high in umami. That's why the popularity of them
>world wide. David just finds it odd to see what he associates with
>Western culture, on such a list.
>
>We've all got our quirks!
>
I wonder if he knows that chopsticks are an icelandic invention.