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From: clams casino <cc@invalid.cc>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Mon, 16 Dec 2024 10:23:53 -0700
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On 12/15/2024 11:56 PM, dsi1 wrote:
> On Mon, 16 Dec 2024 6:12:54 +0000, clams casino wrote:
> 
>> On 12/15/2024 4:35 PM, dsi1 wrote:
>>> On Sun, 15 Dec 2024 22:46:58 +0000, D wrote:
>>>
>>>>
>>>>
>>>> On Sun, 15 Dec 2024, dsi1 wrote:
>>>>
>>>>> On Sun, 15 Dec 2024 16:10:59 +0000, Jill McQuown wrote:
>>>>>
>>>>>> Does the guy who posts pictures of take-out food from restaurants
>>>>>> belong
>>>>>> in a food group?
>>>>>>
>>>>>
>>>>> I post a lot of pictures. Some of them are from restaurants and 
>>>>> some of
>>>>> them I cook. Your problem is that you don't have the analytical skills
>>>>> to tell the difference. That's not my kuleana. Anyway, I don't post
>>>>> pictures for you to click on.
>>>>>
>>>>> https://photos.app.goo.gl/dBBmhLgvK33qi7PB6
>>>>>
>>>>> https://photos.app.goo.gl/SaRE7xaLnZj2euUN8
>>>>>
>>>>
>>>> Also note that this is food and cooking, which logically does not
>>>> exclude
>>>> food from fast food restaurants, which is also cooked!
>>>>
>>>> As for the recreational part, this can be the eating, cooking, or just
>>>> discussing. David therefore is clearly in the right here and Jill has
>>>> lost
>>>> the argument.
>>>
>>> I like to post stuff that's somewhat unusual. My auntie used to have an
>>> okazuya back in the 60's. A popular item would be bundles of pork, gobo,
>>> and carrots, wrapped in kelp and tied with gourd strips. Then it's
>>> boiled in a shoyu sauce. I've made them and it was quite a hassle. I'm
>>> never making that again! rfc might feel threatened by okazuya foods from
>>> Hawaii but too bad - no can do nothing about that.
>>>
>>> https://photos.app.goo.gl/pWGPtpBZM5mneMee9
>>
>> Kelp tied with soba noodles?
>>
>>> https://www.honolulumagazine.com/you-voted-heres-your-top-5-okazuya-on-oahu/
>>
>>
>> :-P
> 
> The Kombu looks like it's being tied up with noodles but it's really one
> of the strangest foods around: dried gourd strips. The strips are
> re-hydrated and you can use it to tie kelp together. You can also boil
> it in a sweet shoyu sauce until it's soft and then use it to fill roll
> sushi. The old time cooks around here make maki sushi with the stuff.
> It's sort of a requirement for that type of sushi. I don't know why it's
> used, it doesn't taste like much of anything. It's the brown stuff in
> the sushi rolls. >
> https://photos.app.goo.gl/zPWYYaMHCZBE71ms6

Nice bento foam box.

Foodland offering?

https://foodland.com/recipe/konbu-maki/

Ingredients
1 pound each gobo (burdock root) approximately 2 foot long
1 package 3 oz. nishime konbu, pre-soaked in tap water
1 package 1/2 oz. kanpyo (dried gourd strips), pre-soaked for 10 minutes
1 pound pork butt or skinned pork belly
3/2 cups dashi (soup stock)(1.5 cup water + 1.5 teaspoon hondashi)
1 cup soy sauce
3 tablespoons sugar
1 tablespoon slivered ginger root
1 teaspoon Kosher salt

> https://en.wikipedia.org/wiki/Kanpy%C5%8D_%28food%29


I think I'm developing stupidmarket premade lust based on your wealth there.