One-pot dish

[Carol]

This just seemed a simple recipe some might like. I do but with some
adaptions.

One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings

neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce

½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.

Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.

Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.

Serve over rice or alone.

--------
My adoptions:
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.

Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

[Coogan's Bluff]

Post by Carol
This just seemed a simple recipe some might like. I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined

?

Post by Carol
1 teaspoon salt
1 teaspoon pepper

?

Presumably to velvet the shrimp in?

https://www.cooksgazette.com/velveted-shrimp-with-broccoli-flowerets/

To velvet the shrimp

Place the shrimp in a deep bowl, sprinkle with the salt and sherry, and
mix well.

Beat the egg white just until the gel is completely broken but not foamy
and add to the shrimp.

Sprinkle in the cornstarch and mix until smooth. Add the oil and stir well.

Place the velveted shrimp in the refrigerator for at least 30 minutes,
so that the cornstarch will set and the coating adheres to the shrimp.
The longer the seafood stays in the mixture, the tenderer it will
become. I’ve successfully prepared shrimp up to this point, refrigerated
them overnight, and finished the dish the next day.

Post by Carol
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

[Michael Trew]

Post by Carol
This just seemed a simple recipe some might like. I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

[Cindy Hamilton]

Post by Michael Trew

Post by Carol
This just seemed a simple recipe some might like. I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

Ketchup can be made out of pretty much anything. Tomato won the
battle in the U.S. Other popular base ingredients are mushrooms
and various fruits. Some base ingredients such as oysters have
fallen out of favor.

Bruce can tell us about curry ketchup.

[Bruce]

On Sat, 16 Nov 2024 09:52:36 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by Michael Trew

Post by Carol
This just seemed a simple recipe some might like. I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

Ketchup can be made out of pretty much anything. Tomato won the
battle in the U.S. Other popular base ingredients are mushrooms
and various fruits. Some base ingredients such as oysters have
fallen out of favor.
Bruce can tell us about curry ketchup.

[Bruce]

On Sat, 16 Nov 2024 09:52:36 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by Michael Trew
That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

Ketchup can be made out of pretty much anything. Tomato won the
battle in the U.S. Other popular base ingredients are mushrooms
and various fruits. Some base ingredients such as oysters have
fallen out of favor.
Bruce can tell us about curry ketchup.

Yes, "curry sauce" is a big deal in the Netherlands. Combined with
mayo and finely chopped onions, it goes over "French" fries to make a
friet (or patat) speciaal:
Loading Image...

Or over a "frikandel", to make a frikandel speciaal, aka "open leg":
Loading Image...

Pioneers of the palate, those Dutch!

[Coogan's Bluff]

Post by Bruce
On Sat, 16 Nov 2024 09:52:36 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by Michael Trew
That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

Ketchup can be made out of pretty much anything. Tomato won the
battle in the U.S. Other popular base ingredients are mushrooms
and various fruits. Some base ingredients such as oysters have
fallen out of favor.
Bruce can tell us about curry ketchup.

Yes, "curry sauce" is a big deal in the Netherlands. Combined with
mayo and finely chopped onions, it goes over "French" fries to make a
https://frietenmeer.nl/wp-content/uploads/2020/08/WhatsApp-Image-2020-09-26-at-20.28.02-4-600x800.jpeg

+1 for a food post at long last!

I would eat those.

Post by Bruce
https://tilburg.com/wp-content/uploads/2022/02/tammys.jpg
Pioneers of the palate, those Dutch!

Dutch Kafta!


https://www.naturalspices.com/frikandel-recipe

Delicious recipe for Dutch Frikandel. A spicy, fried sausage. Frikandels
are the number one snack in the Netherlands. A Curry Sausage (or
Frikandel) is in Belgium and the Netherlands, an elongated, dark colored
rod for various types of hot fried meat. Ingredients frikandel:

100 grams Beef or horsemeat (lean)
400 grams lean pork meat
500 grams jawbone fat (cheek fat)
60 grams water
30 grams Ground beef stick seasoning
Ingredients broth (for cooking/swelling the frikandel:

3 liters water
120 grams hydrolysed protein powder

[Bruce]

On Sat, 16 Nov 2024 08:53:02 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by Bruce
https://tilburg.com/wp-content/uploads/2022/02/tammys.jpg
Pioneers of the palate, those Dutch!

Dutch Kafta!
https://www.naturalspices.com/frikandel-recipe
Delicious recipe for Dutch Frikandel. A spicy, fried sausage. Frikandels
are the number one snack in the Netherlands. A Curry Sausage (or
Frikandel) is in Belgium and the Netherlands, an elongated, dark colored
100 grams Beef or horsemeat (lean)
400 grams lean pork meat
500 grams jawbone fat (cheek fat)
60 grams water
30 grams Ground beef stick seasoning
3 liters water
120 grams hydrolysed protein powder

Horse meat, I don't think so, although there are lots of theories. I
once overheard an older couple, who were both eating a frikandel. The
man said: "I wonder what's in these." The woman replied: "Polar bear
dicks."

[Coogan's Bluff]

Post by Bruce
On Sat, 16 Nov 2024 08:53:02 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by Bruce
https://tilburg.com/wp-content/uploads/2022/02/tammys.jpg
Pioneers of the palate, those Dutch!

Dutch Kafta!
https://www.naturalspices.com/frikandel-recipe
Delicious recipe for Dutch Frikandel. A spicy, fried sausage. Frikandels
are the number one snack in the Netherlands. A Curry Sausage (or
Frikandel) is in Belgium and the Netherlands, an elongated, dark colored
100 grams Beef or horsemeat (lean)
400 grams lean pork meat
500 grams jawbone fat (cheek fat)
60 grams water
30 grams Ground beef stick seasoning
3 liters water
120 grams hydrolysed protein powder

Horse meat, I don't think so, although there are lots of theories. I
once overheard an older couple, who were both eating a frikandel. The
man said: "I wonder what's in these." The woman replied: "Polar bear
dicks."

Musta borrowed some from father north.

Still this is a big step for you, talking local cuisine and especially
meat-centric.

Bravo!

[D]

Post by Coogan's Bluff

Post by Bruce
On Sat, 16 Nov 2024 08:53:02 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by Bruce
https://tilburg.com/wp-content/uploads/2022/02/tammys.jpg
Pioneers of the palate, those Dutch!

Dutch Kafta!
https://www.naturalspices.com/frikandel-recipe
Delicious recipe for Dutch Frikandel. A spicy, fried sausage. Frikandels
are the number one snack in the Netherlands. A Curry Sausage (or
Frikandel) is in Belgium and the Netherlands, an elongated, dark colored
100 grams Beef or horsemeat (lean)
400 grams lean pork meat
500 grams jawbone fat (cheek fat)
60 grams water
30 grams Ground beef stick seasoning
3 liters water
120 grams hydrolysed protein powder

Horse meat, I don't think so, although there are lots of theories. I
once overheard an older couple, who were both eating a frikandel. The
man said: "I wonder what's in these." The woman replied: "Polar bear
dicks."

Musta borrowed some from father north.
Still this is a big step for you, talking local cuisine and especially
meat-centric.
Bravo!

Hooray! Maybe sanity is returning? =)

[Coogan's Bluff]

Post by D

Post by Coogan's Bluff

Post by Bruce
On Sat, 16 Nov 2024 08:53:02 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by Bruce
https://tilburg.com/wp-content/uploads/2022/02/tammys.jpg
Pioneers of the palate, those Dutch!

Dutch Kafta!
https://www.naturalspices.com/frikandel-recipe
Delicious recipe for Dutch Frikandel. A spicy, fried sausage. Frikandels
are the number one snack in the Netherlands. A Curry Sausage (or
Frikandel) is in Belgium and the Netherlands, an elongated, dark colored
100 grams Beef or horsemeat (lean)
400 grams lean pork meat
500 grams jawbone fat (cheek fat)
60 grams water
30 grams Ground beef stick seasoning
3 liters water
120 grams hydrolysed protein powder

Horse meat, I don't think so, although there are lots of theories. I
once overheard an older couple, who were both eating a frikandel. The
man said: "I wonder what's in these." The woman replied: "Polar bear
dicks."

Musta borrowed some from father north.
Still this is a big step for you, talking local cuisine and especially
meat-centric.
Bravo!

Hooray! Maybe sanity is returning? =)

And it was good-looking eats 2!

[jmcquown]

Post by Cindy Hamilton

Post by Michael Trew

Post by Carol
This just seemed a simple recipe some might like. I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

Ketchup can be made out of pretty much anything. Tomato won the
battle in the U.S. Other popular base ingredients are mushrooms
and various fruits. Some base ingredients such as oysters have
fallen out of favor.

I mentioned to my boss that ketchup in the UK was originally made from
mushrooms. I don't think he believed me.

Jill

[dsi1]

Post by Michael Trew

Post by Carol
This just seemed a simple recipe some might like. I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft). I had to look up Jufran, I've never head of it. Banana
catsup?

The story goes that banana ketchup was invented in the Philippines
during WWII because of a shortage of tomatoes. If you can turn bananas
into ketchup, why the heck wouldn't you? I have heard that Jollibee
spaghetti is made with banana ketchup. If you can turn bananas into
Filipino spaghetti sauce, that would be just awesome.

https://www.youtube.com/shorts/QztIyghRCxQ

[Coogan's Bluff]

Post by dsi1

Post by Michael Trew

This just seemed a simple recipe some might like.  I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet).  In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft).  I had to look up Jufran, I've never head of it.  Banana
catsup?

The story goes that banana ketchup was invented in the Philippines
during WWII because of a shortage of tomatoes. If you can turn bananas
into ketchup, why the heck wouldn't you? I have heard that Jollibee
spaghetti is made with banana ketchup. If you can turn bananas into
Filipino spaghetti sauce, that would be just awesome.
https://www.youtube.com/shorts/QztIyghRCxQ

And 'Murican catsup was invented after the civil war, presumably to gig
the remaining plantation owners after their cooks moved north.

[dsi1]

Post by Coogan's Bluff

Post by dsi1

Post by Michael Trew

This just seemed a simple recipe some might like.  I do but with some
adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy sauce,
honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add the
shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and carrots
to the pan and stir again to coat. Cook until the vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet).  In a pinch, use a not very sweet ketchup with a little Korean
red pepper flake or Perivian Chile Lime to give a nice heat (but not
too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli isn't
cooked soft).  I had to look up Jufran, I've never head of it.  Banana
catsup?

The story goes that banana ketchup was invented in the Philippines
during WWII because of a shortage of tomatoes. If you can turn bananas
into ketchup, why the heck wouldn't you? I have heard that Jollibee
spaghetti is made with banana ketchup. If you can turn bananas into
Filipino spaghetti sauce, that would be just awesome.
https://www.youtube.com/shorts/QztIyghRCxQ

And 'Murican catsup was invented after the civil war, presumably to gig
the remaining plantation owners after their cooks moved north.

Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.

[Bruce]

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

American Heinz ketchup:
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.

Dutch Heinz ketchup:
TOMATOES, VINEGAR, SUGAR, SALT, SPICES

Australian Heinz ketchup:
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID

Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

[Michael Trew]

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it first established in the US in the
19th century. I'm not sure how the modern US version is "progress".

Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

[Dave Smith]

Post by Michael Trew

Post by Bruce
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it  first established in the US in the
19th century.  I'm not sure how the modern US version is "progress".
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I liked ketchup when I was a kid. I remember it being thicker, richer
and tasting a lot more like tomato than it does now. A jar of ketchup
can last at least a year. I had thought that maybe I should try to find
better ketchup and ended up picking up some "gourmet" ketchup at a local
produce market. It was a lot more expensive that Heinz and its ilk but
I figured for the amount I use it wasn't going to break the bank. It
really is a lot better. I bought it back in the spring and have used
about half of the 16 oz bottle.

[Bruce]

On Sun, 17 Nov 2024 14:54:39 -0500, Michael Trew

Post by Michael Trew

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it first established in the US in the
19th century. I'm not sure how the modern US version is "progress".

You're probably right.

Post by Michael Trew
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I believe that HFCS is cheaper but also sweeter, so you need less,
which makes it cheaper again.

[dsi1]

Post by Bruce
On Sun, 17 Nov 2024 14:54:39 -0500, Michael Trew

Post by Michael Trew

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it first established in the US in the
19th century. I'm not sure how the modern US version is "progress".

You're probably right.

Post by Michael Trew
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I believe that HFCS is cheaper but also sweeter, so you need less,
which makes it cheaper again.

You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

[Bruce]

Post by dsi1

Post by Bruce
On Sun, 17 Nov 2024 14:54:39 -0500, Michael Trew

Post by Michael Trew
What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it first established in the US in the
19th century. I'm not sure how the modern US version is "progress".

You're probably right.

Post by Michael Trew
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I believe that HFCS is cheaper but also sweeter, so you need less,
which makes it cheaper again.

You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

[dsi1]

Post by Bruce

Post by dsi1

Post by Bruce
On Sun, 17 Nov 2024 14:54:39 -0500, Michael Trew

Post by Michael Trew
What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it first established in the US in the
19th century. I'm not sure how the modern US version is "progress".

You're probably right.

Post by Michael Trew
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I believe that HFCS is cheaper but also sweeter, so you need less,
which makes it cheaper again.

You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

If pigs could fly, we could use them as food delivery drones.

Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

[Coogan's Bluff]

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce
On Sun, 17 Nov 2024 14:54:39 -0500, Michael Trew

Post by Michael Trew
What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it  first established in the US in the
19th century.  I'm not sure how the modern US version is "progress".

You're probably right.

Post by Michael Trew
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I believe that HFCS is cheaper but also sweeter, so you need less,
which makes it cheaper again.

You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

If pigs could fly, we could use them as food delivery drones.
Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

Yabutt...he has an artificially intelligent "friend" to help him out...

[Dave Smith]

Post by dsi1

Post by Bruce
If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

If pigs could fly, we could use them as food delivery drones.
Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

FWIW I never used to like Coke much and rarely drank it. But then I
tried some in Europe and it tasted so much better than what I was used
to. Apparently the difference in taste was due to them using cane sugar.
It would appear than not all sugar is the same.

[Coogan's Bluff]

Post by Dave Smith
FWIW I never used to like Coke much and rarely drank it.

What it's worth is less than .01c.

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1
You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

If pigs could fly, we could use them as food delivery drones.
Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

If you'd used your brain a bit more before you shoved things into your
pie hole, you might not have ended up with diabetes. Chew, chew, chew.

[Coogan's Bluff]

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

If pigs could fly, we could use them as food delivery drones.
Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

If you'd used your brain a bit more before you shoved things into your
pie hole, you might not have ended up with diabetes. Chew, chew, chew.

If you'd ever bothered to talk to the Creator you'd not be such a
creepy, hateful asshole about now.

[dsi1]

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

If people used their brain and bought the version without HFCS, like
Ed said, then the better version would be economically superior. But
sheeple will be sheeple. Chew, chew, chew.

If pigs could fly, we could use them as food delivery drones.
Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

If you'd used your brain a bit more before you shoved things into your
pie hole, you might not have ended up with diabetes. Chew, chew, chew.

It was wrong of me to ask why you fear fructose. That's just a waste of
time. If you had any self-awareness at all, you'd be able to understand
why you see/fear/hate things the way you do. You're an AI kind of guy,
with no understanding of your inner workings. You should have your posts
generated by an AI avatar. Your posts are that trite,bland, and
repetitive.

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1
If pigs could fly, we could use them as food delivery drones.
Sucrose is sugar. Fructose is sugar. Sugar is sugar. I don't have any
particular opinion on either. You certainly do. Why? Use your own words
- if that's even possible any more.

If you'd used your brain a bit more before you shoved things into your
pie hole, you might not have ended up with diabetes. Chew, chew, chew.

It was wrong of me to ask why you fear fructose. That's just a waste of
time. If you had any self-awareness at all, you'd be able to understand
why you see/fear/hate things the way you do. You're an AI kind of guy,
with no understanding of your inner workings. You should have your posts
generated by an AI avatar. Your posts are that trite,bland, and
repetitive.

Just keep chewing, dsi1. At least you're not afraid!

[Coogan's Bluff]

Post by dsi1

Post by Bruce
On Sun, 17 Nov 2024 14:54:39 -0500, Michael Trew

Post by Michael Trew

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it  first established in the US in the
19th century.  I'm not sure how the modern US version is "progress".

You're probably right.

Post by Michael Trew
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

I believe that HFCS is cheaper but also sweeter, so you need less,
which makes it cheaper again.

You understand the economics of the situation. That's good. You should
be able to see how everything flows forth from the economics in a
predictable manner. Rational, predictable, economics is good economics.

Ah the "dismal science"...it repackages brightly, eh?

[Ed P]

Post by Michael Trew

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it  first established in the US in the
19th century.  I'm not sure how the modern US version is "progress".
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

HFCS is cheaper than sugar. Profit is the motivator.
I buy the Simply Heinz version.

[Bruce]

Post by Ed P

Post by Michael Trew

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

What is unfortunate, is that Heinz surely used a similar ingredient list
to the better foreign ones when it  first established in the US in the
19th century.  I'm not sure how the modern US version is "progress".
Anyway, on the supermarket shelves near me, Heinz offers a version
called "Simply Heinz", with real sugar, I believe.

HFCS is cheaper than sugar. Profit is the motivator.
I buy the Simply Heinz version.

"TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, CANE
SUGAR, SALT, ONION POWDER, SPICE, NATURAL FLAVORING.ORTOMATO
CONCENTRATE MADE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, SUGAR,
SALT, ONION POWDER, SPICE, NATURAL FLAVORING."
<https://www.heinz.com/products/00013000626095-simply-tomato-ketchup-with-no-artificial-sweeteners>

A bit of editing wouldn't go astray, but this is better. I don't know
what the natural flavoring is for. The Australian version has that
too.

[dsi1]

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes. What's your beef?

I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made from
a soft, creepy, skin-like, material.

[Bruce]

Post by dsi1

Post by Bruce
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes.

We don't control the ingredients but we do control what we buy and
don't buy.

Post by dsi1
What's your beef?

I don't eat meat.

Post by dsi1
I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made from
a soft, creepy, skin-like, material.

Isn't that also a case of avoiding a bad product in favour of a better
product?

[dsi1]

Post by Bruce

Post by dsi1

Post by Bruce
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes.

We don't control the ingredients but we do control what we buy and
don't buy.

Post by dsi1
What's your beef?

I don't eat meat.

Post by dsi1
I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made from
a soft, creepy, skin-like, material.

Isn't that also a case of avoiding a bad product in favour of a better
product?

Yes, so what? I can buy Kewpie mayo from Japan down the street. I got a
choice. Most Americans don't have a choice. The difference between you
and I is that I've actually tasted American and Japanese Kewpie, and
therefore, am qualified to make an informed decision on my actions. You
mostly rely on fear and dogma. You're not an expert on the foods that
other people eat - you just pretend that you are.

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes.

We don't control the ingredients but we do control what we buy and
don't buy.

Post by dsi1
What's your beef?

I don't eat meat.

Post by dsi1
I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made from
a soft, creepy, skin-like, material.

Isn't that also a case of avoiding a bad product in favour of a better
product?

Yes, so what? I can buy Kewpie mayo from Japan down the street. I got a
choice. Most Americans don't have a choice.

Maybe not for Kewpie mayo, but who cares about Kewpie mayo? For other
products, everybody has a choice, Americans certainly too.

Post by dsi1
The difference between you and I is that I've actually tasted American and
Japanese Kewpie, and therefore, am qualified to make an informed decision
on my actions. You mostly rely on fear and dogma. You're not an expert on the foods that
other people eat - you just pretend that you are.

I didn't question your verdict on American Kewpie mayo. You're
confused again.

[dsi1]

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes.

We don't control the ingredients but we do control what we buy and
don't buy.

Post by dsi1
What's your beef?

I don't eat meat.

Post by dsi1
I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made from
a soft, creepy, skin-like, material.

Isn't that also a case of avoiding a bad product in favour of a better
product?

Yes, so what? I can buy Kewpie mayo from Japan down the street. I got a
choice. Most Americans don't have a choice.

Maybe not for Kewpie mayo, but who cares about Kewpie mayo? For other
products, everybody has a choice, Americans certainly too.

Post by dsi1
The difference between you and I is that I've actually tasted American and
Japanese Kewpie, and therefore, am qualified to make an informed decision
on my actions. You mostly rely on fear and dogma. You're not an expert on the foods that
other people eat - you just pretend that you are.

I didn't question your verdict on American Kewpie mayo. You're
confused again.

I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1
Yes, so what? I can buy Kewpie mayo from Japan down the street. I got a
choice. Most Americans don't have a choice.

Maybe not for Kewpie mayo, but who cares about Kewpie mayo? For other
products, everybody has a choice, Americans certainly too.

Post by dsi1
The difference between you and I is that I've actually tasted American and
Japanese Kewpie, and therefore, am qualified to make an informed decision
on my actions. You mostly rely on fear and dogma. You're not an expert on the foods that
other people eat - you just pretend that you are.

I didn't question your verdict on American Kewpie mayo. You're
confused again.

I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

The ingredient list speaks for itself.

[Coogan's Bluff]

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.

🤯

[Jim]

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.

https://en.wikipedia.org/wiki/Fredo_Corleone

[Bruce]

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"

Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

[Jim]

Post by Bruce

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"
Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

That's not Fredo's only weakness..

[Bruce]

Post by Jim

Post by Bruce

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"
Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

That's not Fredo's only weakness..
http://youtu.be/vYabrQrXt4A

I didn't click, but I bet you're an incel. Most trolls are.

[Jim]

Post by Bruce

Post by Jim

Post by Bruce

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"
Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

That's not Fredo's only weakness..
http://youtu.be/vYabrQrXt4A

I didn't click, but I bet you're an incel. Most trolls are.

Your whole shtick is based on projection.

[Coogan's Bluff]

Post by Jim

Post by Bruce

Post by Jim

Post by Bruce

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"
Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

That's not Fredo's only weakness..
http://youtu.be/vYabrQrXt4A

I didn't click, but I bet you're an incel. Most trolls are.

Your whole shtick is based on projection.

And it's ham-fistdely rendered, at best...

[Coogan's Bluff]

Post by Bruce

Post by Jim

Post by Bruce

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"
Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

That's not Fredo's only weakness..
http://youtu.be/vYabrQrXt4A

I didn't click, but I bet you're an incel. Most trolls are.

Yes you fit that rather well, ya asexual Auztard.

[Coogan's Bluff]

Post by Bruce

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

"Fredo's primary weakness is his womanizing"
Well, if you're going to have a weakness, womanizing isn't such a bad
one, is it?

Spoken like a heedless male.

[Coogan's Bluff]

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

+1

[Bruce]

On Mon, 18 Nov 2024 08:51:04 -0700, Coogan's Bluff

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

+1

The trollies are agreeing. Aww... :)

[Coogan's Bluff]

Post by Bruce
On Mon, 18 Nov 2024 08:51:04 -0700, Coogan's Bluff

Post by Jim

Post by Coogan's Bluff

Post by dsi1
I'm questioning your claim of expertise on American ketchup even though
you've never tasted it. That's just so silly and obviously wrong.

This is why he's now known as Trigger.
🤯

Or Fredo.
https://en.wikipedia.org/wiki/Fredo_Corleone

+1

The trollies are agreeing. Aww... :)

Glad you agree too, trollass.

[Coogan's Bluff]

Post by Bruce
I didn't question your verdict on American Kewpie mayo. You're
confused again.

You're starting to glitch out again.

[Coogan's Bluff]

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes.

We don't control the ingredients but we do control what we buy and
don't buy.

Post by dsi1
What's your beef?

I don't eat meat.

Post by dsi1
I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made from
a soft, creepy, skin-like, material.

Isn't that also a case of avoiding a bad product in favour of a better
product?

Yes, so what? I can buy Kewpie mayo from Japan down the street. I got a
choice. Most Americans don't have a choice. The difference between you
and I is that I've actually tasted American and Japanese Kewpie, and
therefore, am qualified to make an informed decision on my actions. You
mostly rely on fear and dogma. You're not an expert on the foods that
other people eat - you just pretend that you are.

And now he's gone and retreated from sharing favoured dutch treats with
us, wah...sniffle..etc...

Loading Image...

[Coogan's Bluff]

Post by Bruce

Post by dsi1
What's your beef?

I don't eat meat.

The surliness evidenced by you suggests you might want to start, soon.

[Carol]

Post by dsi1

Post by Bruce

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get
and use it as a sweetener. It's great. Watch out for that banana
stuff.
http://youtu.be/CR43FANImW4

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH
FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL
FLAVORING.
TOMATOES, VINEGAR, SUGAR, SALT, SPICES
TOMATOES, SUGAR, SALT, WHITE VINEGAR, NATURAL FLAVOURS, CITRIC ACID
Strange how the American product is extra crappy. Heinz US must know
what dsi1 and the other Americans like: diabetes inducing amounts of
HFCS.

I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes. What's your beef?

That's Bruce. I see he's still playing games over ingredients. He'll
compare the best OZ version to the worst USA version even with a link
to the exact better one indicated. Remember the chicken broth claims?
Repeated ly listing the wrong one when we both shwed pitures and
ingredients?

Post by dsi1
I do try to avoid buying American Kewpie Japanese mayo. The American
version has a rancid oil taste to it. The bottle is made from a
different, harder, plastic than the Japanese version which is made
from a soft, creepy, skin-like, material.

Humm, Kewpie is distinctive. It's not my favorite but that's ok, we
all differ. I like Hellmans for the flavor and don't mind Dukes.
Kraft is ok.

[Bruce]

On Mon, 18 Nov 2024 18:05:52 -0000 (UTC), "Carol"

Post by Carol

Post by dsi1
I love the stuff because ketchup is a basic ingredient in Chinese
cooking. Neither you or I controls the ingredients in the ketchup sold
in our countries. As far as I know, tomato concentrate is superior to
tomatoes. What's your beef?

That's Bruce. I see he's still playing games over ingredients. He'll
compare the best OZ version to the worst USA version even with a link
to the exact better one indicated. Remember the chicken broth claims?
Repeated ly listing the wrong one when we both shwed pitures and
ingredients?

You're waffling, as usual. I compared the exact same Heinz brand and
type and compared those. And what's that nonsense about chicken broth
claims? Please stick to whether Don likes salmon or not. Anything more
complicated and you're lost in space.

[Carol]

Post by dsi1

Post by Coogan's Bluff

Post by dsi1

Post by Michael Trew

This just seemed a simple recipe some might like.  I do but
with some adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the
soy sauce, honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat,
then add the shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans,
and carrots to the pan and stir again to coat. Cook until the
vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it
less sweet).  In a pinch, use a not very sweet ketchup with a
little Korean red pepper flake or Perivian Chile Lime to give
a nice heat (but not too much, both can pack a lot of heat so
I use pinches).

That sounds like a tasty, simple stir-fry (as long as the
broccoli isn't cooked soft).  I had to look up Jufran, I've
never head of it.  Banana catsup?

The story goes that banana ketchup was invented in the Philippines
during WWII because of a shortage of tomatoes. If you can turn
bananas into ketchup, why the heck wouldn't you? I have heard
that Jollibee spaghetti is made with banana ketchup. If you can
turn bananas into Filipino spaghetti sauce, that would be just
awesome.
https://www.youtube.com/shorts/QztIyghRCxQ

And 'Murican catsup was invented after the civil war, presumably to
gig the remaining plantation owners after their cooks moved north.

Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand). I'd think it would suit
you! But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey. It is cut a bit by the
other things used in the sauce.

[Bruce]

On Sun, 17 Nov 2024 21:19:38 -0000 (UTC), "Carol"

Post by Carol

Post by dsi1

Post by Coogan's Bluff
And 'Murican catsup was invented after the civil war, presumably to
gig the remaining plantation owners after their cooks moved north.

Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand). I'd think it would suit
you! But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey. It is cut a bit by the
other things used in the sauce.

"However, last month the FDA issued an alert for certain food
additives. A number of popular banana ketchup brands, such as JUFRAN
and UFC, contain "potassium iodate." Some shipments from the
Philippines, where they're manufactured, have been halted."
<https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/>

So much for Jufran.

[dsi1]

Post by Carol

Post by dsi1

Post by Coogan's Bluff

Post by dsi1

Post by Michael Trew

This just seemed a simple recipe some might like.  I do but
with some adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the
soy sauce, honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat,
then add the shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans,
and carrots to the pan and stir again to coat. Cook until the
vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it
less sweet).  In a pinch, use a not very sweet ketchup with a
little Korean red pepper flake or Perivian Chile Lime to give
a nice heat (but not too much, both can pack a lot of heat so
I use pinches).

That sounds like a tasty, simple stir-fry (as long as the
broccoli isn't cooked soft).  I had to look up Jufran, I've
never head of it.  Banana catsup?

The story goes that banana ketchup was invented in the Philippines
during WWII because of a shortage of tomatoes. If you can turn
bananas into ketchup, why the heck wouldn't you? I have heard
that Jollibee spaghetti is made with banana ketchup. If you can
turn bananas into Filipino spaghetti sauce, that would be just
awesome.
https://www.youtube.com/shorts/QztIyghRCxQ

And 'Murican catsup was invented after the civil war, presumably to
gig the remaining plantation owners after their cooks moved north.

Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand). I'd think it would suit
you! But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey. It is cut a bit by the
other things used in the sauce.

I have tried Jufran. It's an interesting product.

https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

[Coogan's Bluff]

Post by dsi1

Post by dsi1

Post by Coogan's Bluff

Post by dsi1

Post by Michael Trew

This just seemed a simple recipe some might like.  I do but
with some adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the
soy sauce, honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat,
then add the shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans,
and carrots to the pan and stir again to coat. Cook until the
vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it
less sweet).  In a pinch, use a not very sweet ketchup with a
little Korean red pepper flake or Perivian Chile Lime to give
a nice heat (but not too much, both can pack a lot of heat so
I use pinches).

That sounds like a tasty, simple stir-fry (as long as the
broccoli isn't cooked soft).  I had to look up Jufran, I've
never head of it.  Banana catsup?

The story goes that banana ketchup was invented in the Philippines
during WWII because of a shortage of tomatoes. If you can turn
bananas into ketchup, why the heck wouldn't you? I have heard
that Jollibee spaghetti is made with banana ketchup. If you can
turn bananas into Filipino spaghetti sauce, that would be just
awesome.
https://www.youtube.com/shorts/QztIyghRCxQ

And 'Murican catsup was invented after the civil war, presumably to
gig the remaining plantation owners after their cooks moved north.

Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand).  I'd think it would suit
you!  But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey.  It is cut a bit by the
other things used in the sauce.

I have tried Jufran. It's an interesting product.
https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

Look at the number of missing members in that thread, dang!

[Bruce]

On Sun, 17 Nov 2024 16:44:01 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by dsi1

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand).  I'd think it would suit
you!  But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey.  It is cut a bit by the
other things used in the sauce.

I have tried Jufran. It's an interesting product.
https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

Look at the number of missing members in that thread, dang!

Yep, trolls chase people away, Mr Christian.

[Coogan's Bluff]

Post by Bruce
On Sun, 17 Nov 2024 16:44:01 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by dsi1

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand).  I'd think it would suit
you!  But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey.  It is cut a bit by the
other things used in the sauce.

I have tried Jufran. It's an interesting product.
https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

Look at the number of missing members in that thread, dang!

Yep, trolls chase people away, Mr Christian.

Yes you have, Mr. Secular America-hater.

Pot/kettle/bwuthie boi?

[Bruce]

On Mon, 18 Nov 2024 08:39:13 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by Bruce
On Sun, 17 Nov 2024 16:44:01 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by dsi1

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand).  I'd think it would suit
you!  But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey.  It is cut a bit by the
other things used in the sauce.

I have tried Jufran. It's an interesting product.
https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

Look at the number of missing members in that thread, dang!

Yep, trolls chase people away, Mr Christian.

Yes you have, Mr. Secular America-hater.

I like secular America a lot more than "Christian" America.

[Coogan's Bluff]

Post by Bruce
On Mon, 18 Nov 2024 08:39:13 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by Bruce
On Sun, 17 Nov 2024 16:44:01 -0700, Coogan's Bluff

Post by Coogan's Bluff

Post by dsi1

Post by dsi1
Gosh, I love American ketchup. I get the cheapest stuff I can get and
use it as a sweetener. It's great. Watch out for that banana stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand).  I'd think it would suit
you!  But anyways, the tomato ketchup would do to replace some of the
honey if it's too sweet/sticky with all honey.  It is cut a bit by the
other things used in the sauce.

I have tried Jufran. It's an interesting product.
https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

Look at the number of missing members in that thread, dang!

Yep, trolls chase people away, Mr Christian.

Yes you have, Mr. Secular America-hater.

I like secular America a lot more than "Christian" America.

Amorality is your byword.

[Carol]

Post by Carol

Post by dsi1

Post by Coogan's Bluff

Post by dsi1

Post by Michael Trew

This just seemed a simple recipe some might like.  I do but
with some adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the
soy sauce, honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat,
then add the shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans,
and carrots to the pan and stir again to coat. Cook until the
vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for

broccoli. >>>> > >

Post by Carol

Post by dsi1

Post by Coogan's Bluff

Post by dsi1

Post by Michael Trew

Reduce honey or omit and use Jufran in it's place (I want it
less sweet).  In a pinch, use a not very sweet ketchup with a
little Korean red pepper flake or Perivian Chile Lime to give
a nice heat (but not too much, both can pack a lot of heat so
I use pinches).

That sounds like a tasty, simple stir-fry (as long as the
broccoli isn't cooked soft).  I had to look up Jufran, I've
never head of it.  Banana catsup?

The story goes that banana ketchup was invented in the

Philippines >>>> during WWII because of a shortage of tomatoes. If
you can turn >>>> bananas into ketchup, why the heck wouldn't you? I
have heard >>>> that Jollibee spaghetti is made with banana ketchup.
If you can >>>> turn bananas into Filipino spaghetti sauce, that
would be just >>>> awesome.

Post by Carol

Post by dsi1

Post by Coogan's Bluff

Post by dsi1
https://www.youtube.com/shorts/QztIyghRCxQ

And 'Murican catsup was invented after the civil war,
presumably to gig the remaining plantation owners after their
cooks moved north.

Gosh, I love American ketchup. I get the cheapest stuff I can get
and use it as a sweetener. It's great. Watch out for that banana
stuff.
http://youtu.be/CR43FANImW4

LOL, have you tried the Jufran (or UTC brand). I'd think it would
suit you! But anyways, the tomato ketchup would do to replace some
of the honey if it's too sweet/sticky with all honey. It is cut a
bit by the other things used in the sauce.

I have tried Jufran. It's an interesting product.

https://groups.google.com/g/rec.food.cooking/c/zhMdu1-6svY/m/NUKyzPMhpvsJ

Interesting blast from the past there! I like the medium hot version
best.

[Carol]

Post by Michael Trew

Post by Carol
This just seemed a simple recipe some might like. I do but with
some adaptions.
One-Pan Shrimp And Green Bean Stir-Fry
Ingredients
for 2 servings
neutral oil, as needed
1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup chopped broccoli
1 cup green beans
1 cup sliced carrots
Stir-Fry Sauce
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
cooked rice, for serving
Preparation
Make the stir-fry sauce: In a small bowl, mix together the soy
sauce, honey, garlic, ginger, and sesame seeds.
Heat a drizzle of oil in a nonstick pan over medium heat, then add
the shrimp and stir until just pink on the outside.
Pour the sauce into the pan and toss to coat the shrimp meat.
Once the sauce is bubbling, add the broccoli, green beans, and
carrots to the pan and stir again to coat. Cook until the
vegetables are tender.
Serve over rice or alone.
--------
Use Gai Lan (stem and leaves) chopped bite sized for broccoli.
Reduce honey or omit and use Jufran in it's place (I want it less
sweet). In a pinch, use a not very sweet ketchup with a little
Korean red pepper flake or Perivian Chile Lime to give a nice heat
(but not too much, both can pack a lot of heat so I use pinches).

That sounds like a tasty, simple stir-fry (as long as the broccoli
isn't cooked soft). I had to look up Jufran, I've never head of it.
Banana catsup?

Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't mean
to confuse you. Chances are if you have a reasonably decent ethnic
nook/aisle where you shop, they will have Jufran or UTC brand. Glass
bottle like the old Heinz tomato stuff. Jufran is made with bananas
but it doesn;t taste at all like banana. Some other version? Not as
sweet as most tomato ketchups and comes mild/medium/hot. The hot isn't
super hot.

Looking at the profile they used pink shrimp, orange carrots, and 2
green veggies. If any of their choices aren't liked, swap them out but
try to keep it a bit colorful. The sauce will be a darkish red (if
Jufran used) so for contrast, 1/2 yellow bell pepper or yellow banana
pepper would look nice in place of any other veggie you don't like.

Don's list of greens he likes: Gai Lan (hush, he doesn't know it's
Chinese broccoli), you choy/ choy sum, baby bok choy (he's ok with
'adult' mature bok choy too), peas, green beans, bell peppers of any
color, and mustard greens. I just swap about as needed here.

[Cindy Hamilton]

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't mean
to confuse you. Chances are if you have a reasonably decent ethnic
nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

[jmcquown]

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't mean
to confuse you. Chances are if you have a reasonably decent ethnic
nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Yeah, I can't really picture Michael's area in Ohio having much in the
way of ethnic condiments.

Jill

[Michael Trew]

Post by jmcquown

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't mean
to confuse you.  Chances are if you have a reasonably decent ethnic
nook/aisle where you shop

Thanks, Carol. I have to travel to Pittsburgh for anything like that,
but I'll look for it at the "Market District" Giant Eagle store, maybe.
45 minute drive, and they have a much wider variety than local.

Unfortunately, I do have a mild allergy to bananas, avocado, and similar
things. They make my mouth itch, for whatever reason, so I'm cautious
trying things with banana in it, since I hate wasting food.

Post by jmcquown

He doesn't.  The area where he lives is 0.2% Asian.

Yeah, I can't really picture Michael's area in Ohio having much in the
way of ethnic condiments.
Jill

It surely does not, I'd speculate that half of our Chinese population
works at the Chinese buffet, honestly.

[Mike Duffy]

[...] half of our Chinese population
works at the Chinese buffet, honestly.

To be fair, other ethnic groups do the
same thing. Grandma & Granndpa and cousins
all the way down are listed as 'on staff'
at the restaurant despite that they give
their paycheque back (in cash) to the employer.

That gets them coverage for unemployment insurance,
health, insurance, and disability pensions on 'injuries'
that occur while working at the restaurant.

[Cindy Hamilton]

Post by Mike Duffy

[...] half of our Chinese population
works at the Chinese buffet, honestly.

To be fair, other ethnic groups do the
same thing. Grandma & Granndpa and cousins
all the way down are listed as 'on staff'
at the restaurant despite that they give
their paycheque back (in cash) to the employer.
That gets them coverage for unemployment insurance,
health, insurance, and disability pensions on 'injuries'
that occur while working at the restaurant.

In the U.S., they might find it cheaper to keep them off the
payroll and tell the family that of course they're going to work
in the restaurant. You'll get meals, clothes, and a place to live.

Let's see. East Liverpool, OH, has a population of 9705. 0.2% of
that would be 19 people. Yeah, half of them might work at the
Chinese buffet (although perhaps not full time).

[Carol]

Post by Michael Trew

Post by jmcquown

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so
didn't mean to confuse you.  Chances are if you have a
reasonably decent ethnic nook/aisle where you shop

Thanks, Carol. I have to travel to Pittsburgh for anything like
that, but I'll look for it at the "Market District" Giant Eagle
store, maybe. 45 minute drive, and they have a much wider variety
than local.

Ah, I don't know where you live. Somehow I thought ST Louis but sounds
not. Ah well, the ketchup version then.

Post by Michael Trew
Unfortunately, I do have a mild allergy to bananas, avocado, and
similar things. They make my mouth itch, for whatever reason, so I'm
cautious trying things with banana in it, since I hate wasting food.

Ah! Avoid Jufran then for sure!

Post by Michael Trew

Post by jmcquown

He doesn't.  The area where he lives is 0.2% Asian.

Yeah, I can't really picture Michael's area in Ohio having much in
the way of ethnic condiments.
Jill

It surely does not, I'd speculate that half of our Chinese population
works at the Chinese buffet, honestly.

LOL! I'm curious why I get 2 values in VB. 3.9 and 7%. Could be some
of the NC folks moved up here?

[Bruce]

On Mon, 18 Nov 2024 17:57:09 -0000 (UTC), "Carol"

Post by Carol

Post by Michael Trew
It surely does not, I'd speculate that half of our Chinese population
works at the Chinese buffet, honestly.

LOL! I'm curious why I get 2 values in VB. 3.9 and 7%. Could be some
of the NC folks moved up here?

Maybe it depends on the definition of "Chinese".

[Carol]

Post by jmcquown

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Yeah, I can't really picture Michael's area in Ohio having much in
the way of ethnic condiments.
Jill

She's got the % off but either way, this was MT making a comment on a
recipe where I referenced the original then add a few minor swaps
underneath the (unaltered) original which uses a lot of honey. Too
sweet. I suggest Jufran or ketchup to reduce the sweetness level of
the sauce.

I don't recall where MT shops. If it's Walmart, they carry it.

[jmcquown]

Post by Carol

Post by jmcquown

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Yeah, I can't really picture Michael's area in Ohio having much in
the way of ethnic condiments.
Jill

She's got the % off but either way, this was MT making a comment on a
recipe where I referenced the original then add a few minor swaps
underneath the (unaltered) original which uses a lot of honey. Too
sweet. I suggest Jufran or ketchup to reduce the sweetness level of
the sauce.

Yes, we understood Michael's comment.

Post by Carol
I don't recall where MT shops. If it's Walmart, they carry it.

Michael lives in a very small town in Ohio. The population is under
10,000 people. The closest big cities are Pittsburgh, PA or Youngstown,
OH. I have no idea if there is a Walmart in his town or if he shops there.

Jill

[Carol]

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.

https://www.neilsberg.com/insights/st-louis-mo-population-by-race/

https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223

Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

[Bruce]

On Sun, 17 Nov 2024 20:59:14 -0000 (UTC), "Carol"

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

Michael is from St. Louis now?

[jmcquown]

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

Michael doesn't live in St. Lous. He lives in East Liverpool, Ohio.

Jill

[Bruce]

Post by jmcquown

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

Michael doesn't live in St. Lous. He lives in East Liverpool, Ohio.

Sometimes I wonder how cshenkie goes through life, misunderstanding
everything and talking nonsense all the time.

[Coogan's Bluff]

Post by Bruce

Post by jmcquown
Michael doesn't live in St. Lous. He lives in East Liverpool, Ohio.

Sometimes I wonder how cshenkie goes through life, misunderstanding
everything and talking nonsense all the time.

Projecting again?

The same way you go through life over-generalizing about Americans and
misrepresenting them.

[Carol]

Post by jmcquown

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so
didn't mean to confuse you. Chances are if you have a
reasonably decent ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/

https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223

Post by jmcquown

Post by Carol
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or
7%. Suspect 3.9 is correct but more have been moving here).

Michael doesn't live in St. Lous. He lives in East Liverpool, Ohio.
Jill

Sorry, somehow I thought STL. Yeah, East Liverpool is .02 (way below
national average). In fact, Est Liverpool is is pretty much white with
smatterings of others. I prefer more variety.

[Bruce]

On Mon, 18 Nov 2024 18:23:06 -0000 (UTC), "Carol"

Post by Carol

Post by jmcquown

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so
didn't mean to confuse you. Chances are if you have a
reasonably decent ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/

https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223

Post by jmcquown

Post by Carol
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or
7%. Suspect 3.9 is correct but more have been moving here).

Michael doesn't live in St. Lous. He lives in East Liverpool, Ohio.
Jill

Sorry, somehow I thought STL. Yeah, East Liverpool is .02 (way below
national average). In fact, Est Liverpool is is pretty much white with
smatterings of others. I prefer more variety.

Wasn't it also a Clan centre?

[Janet]

In article <vhdlf1$qo84$***@dont-email.me>, ***@virginia-
beach.com says...

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

He doesn't live in St Louis.

Janey UK

[Bruce]

Post by Janet
beach.com says...

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

He doesn't live in St Louis.
Janey UK

Should we call you Janey from now on?

[Dave Smith]

Post by Janet
beach.com says...

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis. (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have access to
ethnic ingredients because there is such a low percentage of Asians in a
city almost 600 miles from where he lives.

;-)

[jmcquown]

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access to
ethnic ingredients because there is such a low percentage of Asians in a
city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael lives
in Ohio.

Jill

[Dave Smith]

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/
RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of Asians
in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael lives
in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

[Bruce]

On Sun, 17 Nov 2024 19:35:05 -0500, Dave Smith

Post by Dave Smith

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/
RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of Asians
in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael lives
in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

Ghe ghe.

[jmcquown]

Post by Dave Smith

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/ RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of
Asians in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

It's likely she remembers he visited John Kuthe and at a later date he
met Bryan Simmons. Then again, he also met Joan and Ed, so he could
just as easily live in Tennesseee or Florida. ;)

Jill

[Cindy Hamilton]

Post by jmcquown

Post by Dave Smith

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/ RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of
Asians in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

It's likely she remembers he visited John Kuthe and at a later date he
met Bryan Simmons. Then again, he also met Joan and Ed, so he could
just as easily live in Tennesseee or Florida. ;)

Perhaps we should all move to St. Louis, to make things easier for her.

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown

Post by Dave Smith

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/ RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of
Asians in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

It's likely she remembers he visited John Kuthe and at a later date he
met Bryan Simmons. Then again, he also met Joan and Ed, so he could
just as easily live in Tennesseee or Florida. ;)

Perhaps we should all move to St. Louis, to make things easier for her.

LOL! I'd rather not. I could probably find it but I'm not interested in
banana ketchup.

Jill

[Cindy Hamilton]

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown

Post by Dave Smith

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/ RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of
Asians in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

It's likely she remembers he visited John Kuthe and at a later date he
met Bryan Simmons. Then again, he also met Joan and Ed, so he could
just as easily live in Tennesseee or Florida. ;)

Perhaps we should all move to St. Louis, to make things easier for her.

LOL! I'd rather not. I could probably find it but I'm not interested in
banana ketchup.

My regular grocery store has banana ketchup. I, too, am not interested.
I don't like tomato ketchup; I can't imagine I'd like banana ketchup
any better.

I just thought it would be easier for her to remember where everybody
lives if we all moved to St. Louis.

[Dave Smith]

Post by Cindy Hamilton

Post by jmcquown
LOL! I'd rather not. I could probably find it but I'm not interested in
banana ketchup.

My regular grocery store has banana ketchup. I, too, am not interested.
I don't like tomato ketchup; I can't imagine I'd like banana ketchup
any better.

You might be surprised. I have not been much interested in ketchup for
years but I did try curry ketchup. It was pretty good.

Post by Cindy Hamilton
I just thought it would be easier for her to remember where everybody
lives if we all moved to St. Louis.

I have seen the crime stats and I know only two people from there, so
there is plenty of reason not to even drive through that city.

[Ed P]

Post by Dave Smith

LOL! I'd rather not.  I could probably find it but I'm not interested in
banana ketchup.

My regular grocery store has banana ketchup.  I, too, am not interested.
I don't like tomato ketchup; I can't imagine I'd like banana ketchup
any better.

You might be surprised. I have not been much interested in ketchup for
years but I did try curry ketchup. It was pretty good.

I just thought it would be easier for her to remember where everybody
lives if we all moved to St. Louis.

I have seen the crime stats and I know only two people from there, so
there is plenty of reason not to even drive through that city.

Been there twice. The Arch is neat to see. Of course, it is 40 years
since I was there so things may have changed.

[Coogan's Bluff]

Post by Cindy Hamilton

Post by jmcquown

Post by Dave Smith

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you.  Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.
https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/ RHI425223
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9% or 7%.
Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access
to ethnic ingredients because there is such a low percentage of
Asians in a city almost 600 miles from where he lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

It's likely she remembers he visited John Kuthe and at a later date he
met Bryan Simmons. Then again, he also met Joan and Ed, so he could
just as easily live in Tennesseee or Florida. ;)

Perhaps we should all move to St. Louis, to make things easier for her.

+1

Better weather awaits.

[Bruce]

On Mon, 18 Nov 2024 15:32:15 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by jmcquown

Post by Dave Smith

Post by jmcquown
Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.

Yet she miraculously came up with the demographics for St.Louis.

It's likely she remembers he visited John Kuthe and at a later date he
met Bryan Simmons. Then again, he also met Joan and Ed, so he could
just as easily live in Tennesseee or Florida. ;)

Perhaps we should all move to St. Louis, to make things easier for her.

Ghe ghe.

[Bruce]

Post by Janet
   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have  access to
ethnic ingredients because there is such a low percentage of Asians in a
city almost 600 miles from where he lives.
;-)

Carol misreads every post, therefore she doesn't know Michael lives
in Ohio.

fixed it for ya!

[Coogan's Bluff]

Post by jmcquown
Carol doesn't read every post, therefore she doesn't know Michael lives
in Ohio.
Jill

Meoooowwwrrrr!!!

[Carol]

Post by jmcquown

Post by Janet
beach.com says...

Post by Carol

Oh sorry!  I'd talked about Jufran with 'D' quite a bit so
didn't mean to confuse you.  Chances are if you have a
reasonably decent ethnic nook/aisle where you shop

He doesn't.  The area where he lives is 0.2% Asian.

Not sure where you pulled thay.

https://www.neilsberg.com/insights/st-louis-mo-population-by-race/
https://www.census.gov/quickfacts/fact/table/stlouiscitymissouri,US/RHI425223

Post by jmcquown

Post by Janet

Post by Carol
Both say 3.5% for ST Louis.  (There's a discrepancy on VB, 3.9%
or 7%. Suspect 3.9 is correct but more have been moving here).

   He doesn't live in St Louis.

Well heck, it makes sense to me that he is not likely to have 
access to ethnic ingredients because there is such a low
percentage of Asians in a city almost 600 miles from where he
lives.
;-)

Carol doesn't read every post, therefore she doesn't know Michael
lives in Ohio.
Jill

Correct.

[Cindy Hamilton]

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.

Michael doesn't live in St. Louis.

[Coogan's Bluff]

Post by Cindy Hamilton

Post by Carol

Post by Cindy Hamilton

Post by Carol
Oh sorry! I'd talked about Jufran with 'D' quite a bit so didn't
mean to confuse you. Chances are if you have a reasonably decent
ethnic nook/aisle where you shop

He doesn't. The area where he lives is 0.2% Asian.

Not sure where you pulled thay.

Michael doesn't live in St. Louis.

It's "where's waldo" RFC edition...