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Path: ...!eternal-september.org!feeder3.eternal-september.org!i2pn.org!i2pn2.org!.POSTED!not-for-mail From: dsi100@yahoo.com (dsi1) Newsgroups: rec.food.cooking Subject: Re: Saturday Night =?UTF-8?B?U3VwcGVyPyAxMi8wNy8yMDI0?= Date: Sat, 14 Dec 2024 23:15:21 +0000 Organization: Rocksolid Light Message-ID: <852158a0c4370316479ac2ee4d472867@www.novabbs.org> References: <2f62ceb6cf8c131d156d1537939cc743@www.novabbs.com> <lrmtu5Fbg3iU2@mid.individual.net> <vj74st$fmf6$1@dont-email.me> <vj76fv$ftve$1@dont-email.me> <f02a656b37463947808bff19642b4df1@www.novabbs.org> <67585d69$4$1895500$882e4bbb@reader.netnews.com> <d732029898d062147660b9fe081fc80a@www.novabbs.org> <6759d544$0$981070$882e4bbb@reader.netnews.com> <vjd5rt$1ovol$1@dont-email.me> <902b08cb-fdf0-c95b-c7f5-09df356d891e@example.net> <68f28c0ce076810c249432ba6475c181@www.novabbs.org> <cd7debe6-52e4-9484-b526-da122f127607@example.net> <vjg5bu$32ahp$1@dont-email.me> <7548e79a438c34d122bf5a055d20d006@www.novabbs.org> <vji0iv$3i34v$9@dont-email.me> <f17da14913a0f6928aa2c610dca1964f@www.novabbs.org> <vjksdp$5aon$4@dont-email.me> MIME-Version: 1.0 Content-Type: text/plain; charset=utf-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Info: i2pn2.org; logging-data="2886777"; mail-complaints-to="usenet@i2pn2.org"; posting-account="fvfMHpfyYaD/vlBz5lqYkjt6mNUTPbft/wBbWy6Ff1w"; User-Agent: Rocksolid Light X-Rslight-Site: $2y$10$ywqhqA52l7mSmxSlkuKXreVpHYkRKwj4T0W581gOSh2Lr7ZDv8muW X-Spam-Checker-Version: SpamAssassin 4.0.0 X-Rslight-Posting-User: 3a41f635759bc15db100ab3d5cacd588ab964edd Bytes: 5691 Lines: 91 On Sat, 14 Dec 2024 20:44:24 +0000, clams casino wrote: > On 12/14/2024 12:57 AM, dsi1 wrote: >> On Fri, 13 Dec 2024 18:45:32 +0000, clams casino wrote: >> >>> On 12/12/2024 7:43 PM, dsi1 wrote: >>>> On Fri, 13 Dec 2024 2:15:26 +0000, Carol wrote: >>>> >>>>> D wrote: >>>>> >>>>>> >>>>>> >>>>>> On Thu, 12 Dec 2024, dsi1 wrote: >>>>>> >>>>>>> On Thu, 12 Dec 2024 10:21:59 +0000, D wrote: >>>>>>> >>>>>>> > What is fake crab/lobster? Is that some established thing in the >>>>>>> > US? >>>>>>> >>>>>>> Imitation crab is made from white fish that's smashed into a paste, >>>>>>> extruded or formed, and cooked. It's called kamaboko and has always >>>>>>> been popular in Hawaii. It's used as a garnish for Saimin and as a >>>>>>> party food. It wasn't popular on the mainland until kamaboko was >>>>>>> made into fake crab form. In Japan, kamaboko is made into a >>>>>>> dizzying number of forms. >>>>>>> >>>>>>> https://www.youtube.com/watch?v=yYMc0d-dXEM >>>>>>> >>>>>> >>>>>> Oh, had no idea! Thank you for the information. For me, I think from >>>>>> a marketing point of view, they should stick with kamaboko. I'd be >>>>>> very hesitant buying something called fake crab. >>>>> >>>>> He's making things up again, D. Although there are simularities (both >>>>> use white fish) that's where it ends. They don't look anything alike. >>>>> They don't act alike when cooked and they don't share flavoring. You >>>>> can see websites misnaming 'fake crab' as kamaboko but they are trying >>>>> to popularize the fake stuff with an exotic name and that's all it is. >>>> >>>> I've been eating kamaboko all my life. You might think that kamaboko is >>>> an exotic word but all Hawaiians know what kamaboko is. You can't have a >>>> real bowl of saimin without kamaboko. Imitation crab is just the same >>>> stuff in a different form. You don't know a thing about kamaboko. As it >>>> goes, you're just another typical, arrogant, mainlander. >>>> >>>> https://restaurants-guide.tokyo/column/kamaboko/ >>>> >>>> https://en.wikipedia.org/wiki/Saimin >>> >>> >>> Tell you what, learning time again, now I am craving: >>> >>> Chikuwa / Noyaki >>> >>> https://omotenashi-guide.com/wp-content/uploads/2017/05/c774bcd74229c1c386cedf9b15c000e0.jpg >>> >>> Chikuwa is made by wrapping surimi (ground fish) paste around a bamboo >>> stick and heating it. The grilled one is called “yaki (grilled) chikuwa” >>> and the steamed one is called “shiro (white) chikuwa.” Chikuwa is the >>> original form of surimi seafood products. >>> Noyaki is made by wrapping raw paste made solely of flying fish, or >>> frozen paste of Alaska Pollock, around a steel skewer and roasting it >>> for fifteen-twenty minutes. It is large in size, and the standard one is >>> about thirty centimeters long and 500-600 grams in weight. The largest >>> one is about forty-five centimeters and weighs more than one kilogram. >>> >>> Some of that with a nice Ponzu dip, yeah baby! >> >> I have seen the kamaboko cooked on a stick. It's kind of a funny >> concept. >> >> https://okuharafoods.com/ > > The size of it boggles my mind! > > These however, these look real tasty: > > https://okuharafoods.com/collections/factorydirect/products/miso-butterfish-2-pound-tub-1 > > And $20 lb. for a marinated fish product is not excessive. People used to eat butterfish all the time when I was a kid. These days, it's an expensive fish. I'm not even sure that it's the same fish that we had in the old days. Misoyaki butterfish was a popular item to order in restaurants. These days, the cost is prohibitive and you only get a small portion. Times have changed. Misoyaki butterfish is pretty easy to make. You can use salmon instead of butterfish and it would be alright and cheap. It's really tricky to cook because the high sugar content makes burning the fish all to hell real easy. OTOH, you want some charring on the fish. https://www.hawaiimagazine.com/how-to-make-hawaii-style-misoyaki-butterfish/