On 11/2/2023 4:55 PM, Cindy Hamilton wrote:
> On 2023-11-02, itsjoannotjoann@webtv.net<itsjoannotjoann@webtv.net> wrote:
>>
>> Yes, it's a bit early, but what's going to be on your dinner plate this
>> evening?
>
> Nothing. I had a large, late lunch. Szechuan chicken. The lunch
> special came with hot and sour soup and a piece of crab Rangoon;
> I upgraded from fried rice to plain rice. I'm still stuffed.

Plain rice (white?) is an "upgrade"? That's odd... seems like a
"side-grade", at most. I haven't had Szechuan chicken in a long time...
Kinda spicy, that was pretty good. The place we order from, even a
lunch serving can be split in half as two meals. Of course, a rangoon
won't reheat, though.

Other than a quick breakfast, the only meal today was take-out from a
local Chinese buffet, maybe an hour ago. The food in the Styrofoam
container, from the line, came to about $10 for Sophia and I, and it was
quite filling. Fortunately, the place was very busy, so the food was
hot and fresh.

On 2023-11-03 4:00 p.m., dsi1 wrote:
>
> Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.
>
> https://www.youtube.com/watch?v=i1GIi6V2-w4

Okay. You made me look. Funny thing was that I was trying to separate
the diffrent parts and thought they sounded okay on their own, but then
I realized I had managed to open the video in two windows so I had both
playing together but not synced. When I closed one window it sounded a
lot better, but still not as good as The Captain and Tennille.

Dave Smith wrote:
> still not as good as The Captain and Tennille.
>
Tilt.

On 2023-11-03, Michael Trew <michael.trew@att.net> wrote:
> On 11/2/2023 4:55 PM, Cindy Hamilton wrote:
>> On 2023-11-02, itsjoannotjoann@webtv.net<itsjoannotjoann@webtv.net> wrote:
>>>
>>> Yes, it's a bit early, but what's going to be on your dinner plate this
>>> evening?
>>
>> Nothing. I had a large, late lunch. Szechuan chicken. The lunch
>> special came with hot and sour soup and a piece of crab Rangoon;
>> I upgraded from fried rice to plain rice. I'm still stuffed.
>
> Plain rice (white?) is an "upgrade"? That's odd... seems like a
> "side-grade", at most.

For me, it is. I like the taste of plain white rice and don't
care that much for fried rice.

Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

> I haven't had Szechuan chicken in a long time...
> Kinda spicy, that was pretty good. The place we order from, even a
> lunch serving can be split in half as two meals. Of course, a rangoon
> won't reheat, though.

The place we go, the lunch serving is a decent size. Generous,
but not ridiculous. Plenty of vegetables in the Szechuan chicken,
which is most of the reason I choose it. Plus, it's tasty.

--
Cindy Hamilton

bruce bowser wrote:
....
> Especially when adding crushed pork rinds and diced cooked turkey cooked along with half bacon slices to chili!

to each their own, but none of that really appeals to me
at all.

if i have turkey i like it as roasted turkey or used in
more bland casseroles so that i can actually taste it as
i do like the flavor of it. i do not like ground turkey
at all - i also don't like ground chicken (never actually
seen it at the store in any form other than used in things
like cheap hot dogs and other lunchmeats/coldcuts).

i like bacon in some things, but not chili. bbq is more
like it, but really if i want bacon flavor i would hold it
for the end as a garnish where it still retains some
crunch and flavor.

but this is wandered off from talking about chili and so
back we go into the breach... :)

i'm nibbling on a SHU 10,000 - 50,000 pepper a square mm
at a time - it's going to take me a few weeks to eat this
one. the flavor is exactly the chili flavor i'd like to
have.

songbird

dsi1 wrote:
....
> Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.
>
> https://www.youtube.com/watch?v=i1GIi6V2-w4

it was ok back then, overplayed and now not heard too often
unless you stick your tv to the old light classics or some
other gadget to a radio station or ...

songbird

On Friday, November 3, 2023 at 12:01:05 PM UTC-10, Dave Smith wrote:
> On 2023-11-03 4:00 p.m., dsi1 wrote:
> >
> > Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.
> >
> > https://www.youtube.com/watch?v=i1GIi6V2-w4
> Okay. You made me look. Funny thing was that I was trying to separate
> the diffrent parts and thought they sounded okay on their own, but then
> I realized I had managed to open the video in two windows so I had both
> playing together but not synced. When I closed one window it sounded a
> lot better, but still not as good as The Captain and Tennille.

I didn't care for either version. I was not amused.

On 2023-11-03, songbird <songbird@anthive.com> wrote:
> fos@sdf.org wrote:
> ...
>> Yum, it be chili season.

>> I've been working on my ever evolving chili recipe and recently (last
>> three batches recently) switched to using chili peppers instead of chili
>> powders. The local Mexican market has a nice assortment of dried chilis,
>> that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.

>> I've been cleaning out the seeds, chopping, roasting for a few minutes,
>> then simmering in water for 30-40 minutes to reconstitute them. Then I
>> pureed them using the same water. First two times the puree was a bit
>> bitter but that got lost in the rest of the flavors in the chili adding
>> a bit of nice bite to it. This weekend it was so bitter I have to add
>> things to the bowls of it at the table to make it edible. Sour cream.
>> Sugar. Vinegar hot sauces.

>> Seems I may be missing a few steps when processing the peppers. Like
>> rinse after cleaning and chopping before roasting. Discard the water
>> from simmering and rinse again before pureeing with fresh water or
>> stock.

> no, rinsing should only be done if they're dirty.
> otherwise IMO you are discarding flavor.

> what i do is clean and roast the peppers and then
> blend them with a little water before simmering the
> resulting slurry with the rest of the ingredients.
> i don't think it really makes a difference to many
> ingredients other than perhaps the beans as to what
> is simmered together. since i do actually like
> distinct flavors i my ingredients i do not put some
> in until near the end of cooking. like the beans i
> want to be able to tell the texture and flavor of
> each bean variety so they are often cooked apart
> and set aside until right before i'm combining plus
> i don't use salt or vinegar in chili in general as
> those do toughen up some things like bean skins...

i do the same. i use dried beans cooked al dente and add them at the
very end. seasonings get addeded with the chili peppers about half way
through, acid at the end with the beans. all my seasonings except
paprika and oregano are crushed and ground using a mortar and pestle.
i do use some salt and msg too. sodium is about 200mg per 16oz serving.
no vinegar, i use lemon juice.

>> Am I on the right path here?

> i don't think so. instead...

> i would keep track of exactly which peppers and
> how much you are using and break them into separate
> small batches to see which is introducing the bitter.
> to me i'm thinking it is the seeds and veins that
> are going to have the most heat and also perhaps the
> most bitter notes but it could also just be that
> certain ones are the culprit. break them out and
> try each before combining again.

i already clean the seeds and viens out so that's not source of the
bitterness. that is logical, process each type of pepper seperatly. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.

muchas gracias!

--
SDF Public Access UNIX System - https://sdf.org

fos@sdf.org wrote:
....
> bitterness. that is logical, process each type of pepper seperatly. next
> batch i clean the seeds and viens, roast, chop, and blend into a slurry
> with a bit of liquid. could be water, cooked bean water, or stock. then
> taste test to see which pepper or peppers my taste buds find bitter.
>
> muchas gracias!

you're welcome. :)

i'll be interested to find out which pepper(s) you find
to be bitter.

songbird

On 11/3/2023 6:03 PM, Cindy Hamilton wrote:
> On 2023-11-03, Michael Trew<michael.trew@att.net> wrote:
>
> Besides, is that fried rice yesterday's rice? I'd rather have
> today's freshly cooked white rice.

Fair enough. I don't really make fried rice at home, so I tend to order
it. I can make white rice fairly easily.

>> I haven't had Szechuan chicken in a long time...
>> Kinda spicy, that was pretty good. The place we order from, even a
>> lunch serving can be split in half as two meals. Of course, a rangoon
>> won't reheat, though.
>
> The place we go, the lunch serving is a decent size. Generous,
> but not ridiculous. Plenty of vegetables in the Szechuan chicken,
> which is most of the reason I choose it. Plus, it's tasty.

That would be nice. The vegetables are also my favorite part. There
are two other Chinese joints in town here. One that closed was good
(the family moved back to New York), but the other two still open are
garbage. It's sad that the best Chinese place is literally a buffet (so
as long as it's very fresh).

On Saturday, November 4, 2023 at 6:40:57 PM UTC-5, Michael Trew wrote:
> On 11/3/2023 6:03 PM, Cindy Hamilton wrote:
> > On 2023-11-03, Michael Trew<michae...@att.net> wrote:
> >
> > Besides, is that fried rice yesterday's rice? I'd rather have
> > today's freshly cooked white rice.
> Fair enough. I don't really make fried rice at home, so I tend to order
> it. I can make white rice fairly easily.
>
Great fried rice is easy to make at home, and done
well, is far better than any from a takee-outee.
First, buy good rice. Rice is cheap. Basmati both
tastes great, and works great for fried rice. To do
it right, you need to refrigerate the cooked rice for
at least 8 hours. Then use decent oil. Peanut is
fine, and cheaper than
https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865

Also, use decent soy sauce. That's less important
than good oil, but soy sauce goes a long way, so
it's cheap too. I like this
https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661

A little diced onion, powdered garlic and ginger,
and some scrambled egg, and that's it. Sure, it's
better with fresh ginger, but you're not going to
use much anyway.

In less than 2 hours, we're leaving to go camping
for two days, which we can do because our son
moved back temporarily, so he can feed/water
the cat. The weather is great here.
https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54
We're getting an electric site so we can have a
space heater in the vestibule of the tent. $15 a
night.

--Bryan

On Sunday, November 5, 2023 at 3:35:00 AM UTC-10, Bryan Simmons wrote:
> On Saturday, November 4, 2023 at 6:40:57 PM UTC-5, Michael Trew wrote:
> > On 11/3/2023 6:03 PM, Cindy Hamilton wrote:
> > > On 2023-11-03, Michael Trew<michae...@att.net> wrote:
> > >
> > > Besides, is that fried rice yesterday's rice? I'd rather have
> > > today's freshly cooked white rice.
> > Fair enough. I don't really make fried rice at home, so I tend to order
> > it. I can make white rice fairly easily.
> >
> Great fried rice is easy to make at home, and done
> well, is far better than any from a takee-outee.
> First, buy good rice. Rice is cheap. Basmati both
> tastes great, and works great for fried rice. To do
> it right, you need to refrigerate the cooked rice for
> at least 8 hours. Then use decent oil. Peanut is
> fine, and cheaper than
> https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865
>
> Also, use decent soy sauce. That's less important
> than good oil, but soy sauce goes a long way, so
> it's cheap too. I like this
> https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661
>
> A little diced onion, powdered garlic and ginger,
> and some scrambled egg, and that's it. Sure, it's
> better with fresh ginger, but you're not going to
> use much anyway.
>
> In less than 2 hours, we're leaving to go camping
> for two days, which we can do because our son
> moved back temporarily, so he can feed/water
> the cat. The weather is great here.
> https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54
> We're getting an electric site so we can have a
> space heater in the vestibule of the tent. $15 a
> night.
>
> --Bryan

Da Hawaiians and Koreans make fried rice the hard way - with short grain rice. It's harder to keep the rice from turning into a clumpy mess. The most popular fried rice on this rock is kim chee fried rice.

https://photos.app.goo.gl/4mBQnWNcMyQ8K1rB7

On Sun, 5 Nov 2023 09:19:12 -0800 (PST)
dsi1 <dsi123@hawaiiantel.net> wrote:

> On Sunday, November 5, 2023 at 3:35:00 AM UTC-10, Bryan Simmons wrote:
> > On Saturday, November 4, 2023 at 6:40:57 PM UTC-5, Michael Trew wrote:
> > > On 11/3/2023 6:03 PM, Cindy Hamilton wrote:
> > > > On 2023-11-03, Michael Trew<michae...@att.net> wrote:
> > > >
> > > > Besides, is that fried rice yesterday's rice? I'd rather have
> > > > today's freshly cooked white rice.
> > > Fair enough. I don't really make fried rice at home, so I tend to order
> > > it. I can make white rice fairly easily.
> > >
> > Great fried rice is easy to make at home, and done
> > well, is far better than any from a takee-outee.
> > First, buy good rice. Rice is cheap. Basmati both
> > tastes great, and works great for fried rice. To do
> > it right, you need to refrigerate the cooked rice for
> > at least 8 hours. Then use decent oil. Peanut is
> > fine, and cheaper than
> > https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865
> >
> > Also, use decent soy sauce. That's less important
> > than good oil, but soy sauce goes a long way, so
> > it's cheap too. I like this
> > https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661
> >
> > A little diced onion, powdered garlic and ginger,
> > and some scrambled egg, and that's it. Sure, it's
> > better with fresh ginger, but you're not going to
> > use much anyway.
> >
> > In less than 2 hours, we're leaving to go camping
> > for two days, which we can do because our son
> > moved back temporarily, so he can feed/water
> > the cat. The weather is great here.
> > https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54
> > We're getting an electric site so we can have a
> > space heater in the vestibule of the tent. $15 a
> > night.
> >
> > --Bryan
>
> Da Hawaiians and Koreans make fried rice the hard way - with short grain rice. It's harder to keep the rice from turning into a clumpy mess. The most popular fried rice on this rock is kim chee fried rice.
>
> https://photos.app.goo.gl/4mBQnWNcMyQ8K1rB7

The endlessly competent and culinary genius Vietnamese can manaeg to stir fry vermicelli (rice noodles) without clumping - now THAt takes some damned talent!

https://thevietvegan.com/vietnamese-style-stir-fry/

https://www.dishofftheblock.com/recipe/vietnamese-shrimp-stir-fry-with-vermicelli-rice-noodles/

Drop the rice noodles in the boiling water. They will cook until just tender, about 2-3 minutes, then drain in a colander.

bruce bowser wrote:
> On Saturday, November 4, 2023 at 5:19:16 PM UTC-4, songbird wrote:
>> f...@sdf.org wrote:
>> ...
>> > bitterness. that is logical, process each type of pepper seperatly. next
>> > batch i clean the seeds and viens, roast, chop, and blend into a slurry
>> > with a bit of liquid. could be water, cooked bean water, or stock. then
>> > taste test to see which pepper or peppers my taste buds find bitter.
>> >
>> > muchas gracias!
>> you're welcome. :)
>>
>> i'll be interested to find out which pepper(s) you find
>> to be bitter.
>
> Songbird. Bless your heart, but... How the heck do you tell the difference between them. Wikipedia has found countless numbers of them.

the list he gave was quite small.

songbird

On Thursday, November 2, 2023 at 10:36:06 AM UTC-10, itsjoan...@webtv.net wrote:
> Yes, it's a bit early, but what's going to be on your dinner plate this
> evening?
>
> Here, it will be chili with beans. It's on the stove as I write and barely,
> just barely simmering. I used two cans of 'chili ready tomatoes,' my
> first time using them, and they had a mild chili flavor which I think will
> enhance the finished dish. Two cans of 'chili ready beans' also joined
> the party, and they, too, had a mild chili flavor. I have used this type of
> beans in the past and I liked the results.

We went to a Chinese restaurant for dim sum. That meal actually made me happy. We've been trying to eat at that place several times but have failed. This day, we made it. It's a restaurant that one just has to take their friends and relatives to.

https://photos.app.goo.gl/JmcHfHr6sHGzLBvk9
https://photos.app.goo.gl/vNjQ7YNEX299AQdv9
https://photos.app.goo.gl/LvT1ch227m4YvfB99
https://photos.app.goo.gl/LZBj2QGYY98rjtBG7
https://photos.app.goo.gl/cD44ZD5Yz6KMKRBr9

On 11/5/2023 8:34 AM, Bryan Simmons wrote:
> On Saturday, November 4, 2023 at 6:40:57 PM UTC-5, Michael Trew
> wrote:
>> Fair enough. I don't really make fried rice at home, so I tend to
>> order it. I can make white rice fairly easily.
>>
> Great fried rice is easy to make at home, and done well, is far
> better than any from a takee-outee. First, buy good rice. Rice is
> cheap. Basmati both tastes great, and works great for fried rice.
> To do it right, you need to refrigerate the cooked rice for at least
> 8 hours. Then use decent oil. Peanut is fine, and cheaper than
> https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865
>
> Also, use decent soy sauce. That's less important than good oil,
> but soy sauce goes a long way, so it's cheap too. I like this
> https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661
>
> A little diced onion, powdered garlic and ginger, and some scrambled
> egg, and that's it. Sure, it's better with fresh ginger, but you're
> not going to use much anyway.

I've heard to use left-over rice. I've got a bottle of Kikkoman soy
sauce in the fridge. I don't cheap on that since I don't use it often.
I don't pay much attention to the rice. Long grain store brand? It
lives in the freezer in a zip-loc bag. I'll get some fresh ginger root
to keep in the freezer here eventually when I come across it.

> In less than 2 hours, we're leaving to go camping for two days, which
> we can do because our son moved back temporarily, so he can
> feed/water the cat. The weather is great here.
> https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54 We're
> getting an electric site so we can have a space heater in the
> vestibule of the tent. $15 a night.

Have fun camping. I'm very much over road trips for a while, but I
might be heading to Maryland again in a week or so. Next I'll probably
be heading back to Huntsville AL and then Pensacola again in late April.
It's such a nice break from Ohio weather that time of year. We have
low 60's this week, and then it's getting very cold I'm sure.

On 2023-11-04, songbird <songbird@anthive.com> wrote:
> fos@sdf.org wrote:
> ...
>> bitterness. that is logical, process each type of pepper seperatly. next
>> batch i clean the seeds and viens, roast, chop, and blend into a slurry
>> with a bit of liquid. could be water, cooked bean water, or stock. then
>> taste test to see which pepper or peppers my taste buds find bitter.

>> muchas gracias!

> you're welcome. :)

> i'll be interested to find out which pepper(s) you find
> to be bitter.

the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

--
SDF Public Access UNIX System - https://sdf.org

fos@sdf.org wrote:
....
> the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
> a few of every one and do some testing. this will be a great way to pass
> some time over the 5 day thanksgiving weekend coming soon. i'll post my
> results.

looking forwards to it.

songbird

On Monday, November 6, 2023 at 8:56:41 AM UTC-10, songbird wrote:
> f...@sdf.org wrote:
> ...
> > the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
> > a few of every one and do some testing. this will be a great way to pass
> > some time over the 5 day thanksgiving weekend coming soon. i'll post my
> > results.
> looking forwards to it.
>
>
> songbird

I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

On Mon, 6 Nov 2023 12:13:03 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:

>On Monday, November 6, 2023 at 8:56:41 AM UTC-10, songbird wrote:
>> f...@sdf.org wrote:
>> ...
>> > the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
>> > a few of every one and do some testing. this will be a great way to pass
>> > some time over the 5 day thanksgiving weekend coming soon. i'll post my
>> > results.
>> looking forwards to it.
>>
>>
>> songbird
>
>I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.
>
I'd consider this a win.

On Monday, November 6, 2023 at 10:26:57 AM UTC-10, Bruce wrote:
> On Mon, 6 Nov 2023 12:13:03 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
> wrote:
> >On Monday, November 6, 2023 at 8:56:41 AM UTC-10, songbird wrote:
> >> f...@sdf.org wrote:
> >> ...
> >> > the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
> >> > a few of every one and do some testing. this will be a great way to pass
> >> > some time over the 5 day thanksgiving weekend coming soon. i'll post my
> >> > results.
> >> looking forwards to it.
> >>
> >>
> >> songbird
> >
> >I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.
> >
> I'd consider this a win.

My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.

https://photos.app.goo.gl/pn5bVWNL9bgANCTHA

On Mon, 6 Nov 2023 14:09:46 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:

>On Monday, November 6, 2023 at 10:26:57 AM UTC-10, Bruce wrote:
>> On Mon, 6 Nov 2023 12:13:03 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>> >
>> >I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.
>> >
>> I'd consider this a win.
>
>My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.
>
>https://photos.app.goo.gl/pn5bVWNL9bgANCTHA

I'd have to try it with pepper. I don't use pepper very much. Chilli
pepper's another story.

On Monday, November 6, 2023 at 12:16:13 PM UTC-10, bruce bowser wrote:
> On Monday, November 6, 2023 at 3:13:08 PM UTC-5, dsi1 wrote:
> > On Monday, November 6, 2023 at 8:56:41 AM UTC-10, songbird wrote:
> > > f...@sdf.org wrote:
> > > ...
> > > > the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
> > > > a few of every one and do some testing. this will be a great way to pass
> > > > some time over the 5 day thanksgiving weekend coming soon. i'll post my
> > > > results.
> > > looking forwards to it.
> > >
> > >
> > > songbird
> > I had some hot and sour soup yesterday.
> I always head for that at the Chinese buffet.

I would too except that there aren't many Chinese buffets in Hawaii. I bet there's one in Waikiki. I shudder to think of even setting one foot in Waikiki.

https://www.youtube.com/watch?v=u7S3x-fJswU

On Monday, November 6, 2023 at 12:37:47 PM UTC-10, Bruce wrote:
> On Mon, 6 Nov 2023 14:09:46 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
> wrote:
>
> >On Monday, November 6, 2023 at 10:26:57 AM UTC-10, Bruce wrote:
> >> On Mon, 6 Nov 2023 12:13:03 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
> >> wrote:
> >> >
> >> >I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.
> >> >
> >> I'd consider this a win.
> >
> >My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.
> >
> >https://photos.app.goo.gl/pn5bVWNL9bgANCTHA
> I'd have to try it with pepper. I don't use pepper very much. Chilli
> pepper's another story.

Black pepper seared ahi doesn't taste like you'd think it would. I don't know why that is.

dsi1 wrote:
> On Monday, November 6, 2023 at 12:16:13 PM UTC-10, bruce bowser wrote:
>> On Monday, November 6, 2023 at 3:13:08 PM UTC-5, dsi1 wrote:
>>> On Monday, November 6, 2023 at 8:56:41 AM UTC-10, songbird wrote:
>>>> f...@sdf.org wrote:
>>>> ...
>>>>> the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
>>>>> a few of every one and do some testing. this will be a great way to pass
>>>>> some time over the 5 day thanksgiving weekend coming soon. i'll post my
>>>>> results.
>>>> looking forwards to it.
>>>>
>>>>
>>>> songbird
>>> I had some hot and sour soup yesterday.
>> I always head for that at the Chinese buffet.
>
> I would too except that there aren't many Chinese buffets in Hawaii. I bet there's one in Waikiki. I shudder to think of even setting one foot in Waikiki.
>
I guess wackykee must be about like da mainland, right?