On Sunday, October 22, 2023 at 9:48:04 AM UTC-10, Bruce wrote:
> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
> <bruce2...@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.

My cooking is mostly based on umami. The Japanese potato salad I make is full of umami. Mostly it comes from the Japanese mayo which contains a lot of MSG. The salad also has ham in it - another food rich in umami. As it goes, I can't do anything with tomatoes umami-wise. I can make beef tomato which is indeed umami rich but that comes from the fried onions, soy sauce, oyster sauce, and perhaps a dash of MSG, not the tomatoes.

https://photos.app.goo.gl/vkFNes8FxXWRCN379

On Monday, October 23, 2023 at 8:44:01 AM UTC-10, cshenk wrote:
> Bruce wrote:
>
> > On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> > <dsi...@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.

I love ketchup. It's popular in some Asian cuisines. I use it as a sweetener and it brightens up the taste of food. I always keep a bottle of ketchup in my pantry.

On Monday, October 23, 2023 at 9:01:48 AM UTC-10, Bruce wrote:
> On Mon, 23 Oct 2023 18:51:42 +0000, "cshenk"
> <csh...@virginia-beach.net> wrote:
>
> >Bruce wrote:
> >
> >> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
> >> <bruce2...@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.

I did not know this. They probably got them from the Chinese.

On Mon, 23 Oct 2023 12:02:42 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Sunday, October 22, 2023 at 9:48:04 AM UTC-10, Bruce wrote:
>> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>
>> >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.
>
>My cooking is mostly based on umami. The Japanese potato salad I
>make is full of umami. Mostly it comes from the Japanese mayo which
>contains a lot of MSG. The salad also has ham in it - another food
>rich in umami. As it goes, I can't do anything with tomatoes
>umami-wise.
>
Just eat them and you get the full umami experience.

On Mon, 23 Oct 2023 12:05:45 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Monday, October 23, 2023 at 9:01:48 AM UTC-10, Bruce wrote:
>> On Mon, 23 Oct 2023 18:51:42 +0000, "cshenk"
>> <csh...@virginia-beach.net> wrote:
>>
>> >Bruce wrote:
>> >
>> >> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
>> >> <bruce2...@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.
>
>I did not know this. They probably got them from the Chinese.
>
I think so :)

dsi1 wrote:
> On Monday, October 23, 2023 at 9:01:48 AM UTC-10, Bruce wrote:
>> On Mon, 23 Oct 2023 18:51:42 +0000, "cshenk"
>> <csh...@virginia-beach.net> wrote:
>>
>>> Bruce wrote:
>>>
>>>> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
>>>> <bruce2...@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.
>
> I did not know this. They probably got them from the Chinese.
>

Nah, they got them from da hawayuns, uncle.

On Thursday, October 19, 2023 at 4:15:53 PM UTC-5, dsi1 wrote:
> On Thursday, October 19, 2023 at 9:36:12 AM UTC-10, 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.
> For dinner tonight, I'm having low quality, cheap meat i.e., corned beef. It's on the range at the moment. It'll be kept below boiling for 6 or more hours. Maybe, I'll make a fruit pie too.

World's oldest dog Bobi dies at 31

Bobi exclusively ate human food, was never leashed, says owner in Portugal

Bobi, the purebred Rafeiro do Alentejo from Portugal who was the world’s oldest dog, has passed away at the age of 31.

Guinness World Records says Bobi died Saturday at his home in Conqueiros, Portugal, after living for 31 years and 165 days.

The organization cited Bobi’s owner, Leonel Costa, as saying that he was never tied up or leashed during his life and as he got older, spent most of his time in the backyard of his property hanging out with cats.

Costa also said Bobi exclusively ate human food that was watered down before serving in order to remove seasonings, according to Guinness World Records.

Bobi broke the "oldest dog living" record that was recently reached by an Ohio-based chihuahua named Spike, 23, and the "oldest dog ever" record that was long-established by an Australian cattle dog named Bluey, 29, who lived from 1910 to 1939, according to Guinness World Records. ..

:-(

--
GM

On Monday, October 23, 2023 at 9:09:35 AM UTC-10, Bruce wrote:
> On Mon, 23 Oct 2023 12:02:42 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Sunday, October 22, 2023 at 9:48:04 AM UTC-10, Bruce wrote:
> >> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
> >> <bruce2...@gmail.com> wrote:
> >>
> >> >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.
> >
> >My cooking is mostly based on umami. The Japanese potato salad I
> >make is full of umami. Mostly it comes from the Japanese mayo which
> >contains a lot of MSG. The salad also has ham in it - another food
> >rich in umami. As it goes, I can't do anything with tomatoes
> >umami-wise.
> >
> Just eat them and you get the full umami experience.

I got a world of umami rich flavor enhancement at my disposal. You got tomatoes. Congrats on that.

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

Bruce wrote:

> 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.

Chuckle, indepenently developed in a lot of areas. There's even
evidence they used long ones in cooking during the stone age. Evidence
of charring at tips. Shorter ones possibly used for eating were found
in burial pits with remains of food.

On Tue, 24 Oct 2023 00:17:54 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Monday, October 23, 2023 at 9:09:35 AM UTC-10, Bruce wrote:
>> On Mon, 23 Oct 2023 12:02:42 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Sunday, October 22, 2023 at 9:48:04 AM UTC-10, Bruce wrote:
>> >> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
>> >> <bruce2...@gmail.com> wrote:
>> >>
>> >> >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.
>> >
>> >My cooking is mostly based on umami. The Japanese potato salad I
>> >make is full of umami. Mostly it comes from the Japanese mayo which
>> >contains a lot of MSG. The salad also has ham in it - another food
>> >rich in umami. As it goes, I can't do anything with tomatoes
>> >umami-wise.
>> >
>> Just eat them and you get the full umami experience.
>
>I got a world of umami rich flavor enhancement at my disposal. You got tomatoes. Congrats on that.

Umami per 3 ounces/100 grams:
Parmesan cheese: 1,200-1,680 mg of glutamates
Raw tomatoes: 150-250 mg of glutamates
Fried tomatoes: 200-300 mg of glutamates
Kombu seaweed 200-400 mg of glutamates
Soy sauce: about 1,000 mg of glutamates
White button mushrooms contain about 200-300 mg glutamates
Anchovies: about 2,000 mg glutamates

Want umami? Have pizza!

On Tuesday, October 24, 2023 at 10:51:49 AM UTC-10, Bruce wrote:
> On Tue, 24 Oct 2023 00:17:54 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Monday, October 23, 2023 at 9:09:35 AM UTC-10, Bruce wrote:
> >> On Mon, 23 Oct 2023 12:02:42 -0700 (PDT), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >> >On Sunday, October 22, 2023 at 9:48:04 AM UTC-10, Bruce wrote:
> >> >> On Sun, 22 Oct 2023 12:17:54 -0700 (PDT), bruce bowser
> >> >> <bruce2...@gmail.com> wrote:
> >> >>
> >> >> >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.
> >> >
> >> >My cooking is mostly based on umami. The Japanese potato salad I
> >> >make is full of umami. Mostly it comes from the Japanese mayo which
> >> >contains a lot of MSG. The salad also has ham in it - another food
> >> >rich in umami. As it goes, I can't do anything with tomatoes
> >> >umami-wise.
> >> >
> >> Just eat them and you get the full umami experience.
> >
> >I got a world of umami rich flavor enhancement at my disposal. You got tomatoes. Congrats on that.
> Umami per 3 ounces/100 grams:
> Parmesan cheese: 1,200-1,680 mg of glutamates
> Raw tomatoes: 150-250 mg of glutamates
> Fried tomatoes: 200-300 mg of glutamates
> Kombu seaweed 200-400 mg of glutamates
> Soy sauce: about 1,000 mg of glutamates
> White button mushrooms contain about 200-300 mg glutamates
> Anchovies: about 2,000 mg glutamates
>
> Want umami? Have pizza!

Indeed. A pizza is chock full of umami. I had a bite out of one last night - just a single, small, bite. My son placed anchovies on a pizza and I wanted to get a small, fishy, salty, bite. Mostly, what I ate was bitter melon and eggplant. The pizza was tastier.

dsi1 wrote:

> On Monday, October 23, 2023 at 8:44:01 AM UTC-10, cshenk wrote:
> > Bruce wrote:
> >
> > > On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> > > <dsi...@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.
>
> I love ketchup. It's popular in some Asian cuisines. I use it as a
> sweetener and it brightens up the taste of food. I always keep a
> bottle of ketchup in my pantry.

Have you tried mushroom 'catsup'? I think you'll find it sources to
Indonesia these days.

On Wednesday, October 25, 2023 at 2:34:26 PM UTC-5, cshenk wrote:
> dsi1 wrote:
>
> > On Monday, October 23, 2023 at 8:44:01 AM UTC-10, cshenk wrote:
> > > Bruce wrote:
> > >
> > > > On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
> > > > <dsi...@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.
> >
> > I love ketchup. It's popular in some Asian cuisines. I use it as a
> > sweetener and it brightens up the taste of food. I always keep a
> > bottle of ketchup in my pantry.
> Have you tried mushroom 'catsup'? I think you'll find it sources to
> Indonesia these days.

-----
Another Method of Making Walnut Catsup

Take green walnuts before the shell is

formed, and grind them in a crab-mill,

or pound them in a marble mortar.

Squeeze out the juice through a coarse

cloth, and put to every gallon of juice

a pound of anchovies, and the same

quantity of bay-salt, four ounces of

Jamaica pepper, two of long and two of

black pepper; of mace, cloves, and

ginger, each an ounce, and a stick of

horseradish. Boil all together till

reduced to half the quantity, and then

put it into a pot. When it is cold, bottle

it close, and in three months it will be

fit for use.

Source-- https://allpoetry.com/Part-2-of-Trout-Fishing-in-America

--Bryan

On 10/25/2023 3:34 PM, cshenk wrote:
> dsi1 wrote:
>
>> On Monday, October 23, 2023 at 8:44:01 AM UTC-10, cshenk wrote:
>>> Bruce wrote:
>>>
>>>> On Sat, 21 Oct 2023 11:01:08 -0700 (PDT), dsi1
>>>> <dsi...@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.
>>
>> I love ketchup. It's popular in some Asian cuisines. I use it as a
>> sweetener and it brightens up the taste of food. I always keep a
>> bottle of ketchup in my pantry.
>
> Have you tried mushroom 'catsup'? I think you'll find it sources to
> Indonesia these days.

Regular ketchup with a little worcestershire sauce mixed in is good.