Anything Cooking at Your House Today, Sunday, 3/12/2023?

[itsjoan...@webtv.net]

Anything special for supper or are you rattling around the kitchen getting
something prepared for work lunches this week?

I opted for two large cans, 12-ounce each, of albacore tuna. Six boiled eggs,
two stalks of celery finely diced, about a half teaspoon of celery seed, five or
six petite sweet pickles, also finely diced. A whole package of snipped chives,
three good shakes of fresh ground black pepper, and a goodly amount of
Kraft mayo (aka wino beat-off).

Two neighbors will get a one-pound bowl each of this tonight. This left me
with about one pound, maybe a smidge less, for me to consume. At the
moment all of this in the refrigerator chilling so all the flavors can meld.

[GM]

"Steak frites" here, meaning a nice chuck steak, fries, and a Caesar salad...

"...Kraft mayo (aka wino beat-off)..."

Lol... you'll be giving BRYAN apoplexy...

"INFORMAL:
- incapacity or speechlessness caused by extreme anger..."

--
GM

[Cindy Hamilton]

On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>
> Anything special for supper or are you rattling around the kitchen getting
> something prepared for work lunches this week?

I was thinking of boiling a few eggs and having a couple for each of
several meals. Certainly sliced up onto a salad once, egg salad for
another or perhaps deviled eggs. Deviled eggs might win, since they
require less prep.

--
Cindy Hamilton

[Bryan Simmons]

She eats like Southern White trash. Nasty old lady crap.
Maybe that's what inspired Gary's celibacy.
https://www.flickr.com/photos/36178182@N08/52743605788/in/dateposted-public/
>
> --
> GM

--Bryan

[Ed Pawlowski]

Made coleslaw for pulled pork at my son's house tomorrow but will have
some tonight too.
Tonight will be chicken thighs in the air fryer, mashed potatoes. That
will repeat Tuesday and pulled pork again Wednesday. DIL always gives
me some of whatever we have for another meal.

[Michael Mauldin]

Bryan Simmons wrote:
> She eats like Southern White trash. Nasty old lady crap.
>
>

> --Bryan
>
>
>
Nothing but the finest cuisine for you -

https://imgur.com/a/4nElsxW

[Dave Smith]

On 2023-03-12 2:59 p.m., itsjoan...@webtv.net wrote:
>
> Anything special for supper or are you rattling around the kitchen getting
> something prepared for work lunches this week?
>
> I opted for two large cans, 12-ounce each, of albacore tuna. Six boiled eggs,
> two stalks of celery finely diced, about a half teaspoon of celery seed, five or
> six petite sweet pickles, also finely diced. A whole package of snipped chives,
> three good shakes of fresh ground black pepper, and a goodly amount of
> Kraft mayo (aka wino beat-off).

We are having lamb chops. It is still too cold and snowy for me to
bother going out to the patio to grill them on the gas BBQ so they will
be done in a grill pan. I just finished seasoning them up a bit with
some kosher salt, pepper and a slathering of grated garlic, chopped mint
and a bit of oregano mushed into some EEO. We will have some boiled mini
potatoes and steam asparagus and a salad with blue cheese dressing.

[jmcquown]

On 3/12/2023 2:59 PM, itsjoan...@webtv.net wrote:
>

I made red beans & rice with sliced andouille sausage. I also baked a
skillet of cornbread.

I made a pot of yellow grits. I scrambled 2 large eggs with some brie,
spinach and crumbled bacon. The eggs, with a side of buttered grits and
a tall glass of cold milk, that's dinner tonight. :)

Jill

[Bruce]

On Sun, 12 Mar 2023 17:36:57 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Ok, Andy.

[Leonard Blaisdell]

On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>

> Anything special for supper or are you rattling around the kitchen getting
> something prepared for work lunches this week?

Leftover ham shank and beans for my wife. I'll eat my usual junk after
knocking back a few more. ;)
I did buy a corned beef the other day. It was 3 1/2 pounds for $6.84. A
woman at the bin grabbed three of them. This is the only time of the
year when their price appeals to me.
I have half of a large cabbage that may or may not rot before the 17th.

[Thomas]

Fried then steamed breaded pork nuggets with mashed potatoes and brown gravy for dinner, egg muffins with ham and cheese for breakfast. Did a 2 pound grate of horseradish root just because.
Oh, and stuff along the way.

[itsjoan...@webtv.net]

On Sunday, March 12, 2023 at 6:40:18 PM UTC-5, Leonard Blaisdell wrote:
>
> Leftover ham shank and beans for my wife. I'll eat my usual junk after
> knocking back a few more. ;)
>

You're not a ham and beans person?

[Leonard Blaisdell]

On 2023-03-13, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> You're not a ham and beans person?

I am! My supermarket sells smoked ham shanks. Simmer them for three or
more hours, add a big and little can of rinsed pinto beans to the broth
after taking the shank out to cool. Carve the meat off the bone and bark,
and add it back to the broth and beans. Add carrots if desired. Easy peasy.
Goes great with a skillet cornbread!
If you eat ham 'n beans, I bet you don't use pintos. Here's a, probably
previously posted, pic. My wife picks out the carrots, if I accidentally
give her any.
IMO, the very best ham 'n beans come from the meaty ham bone after
Easter, not a ham shank.

<https://postimg.cc/H89yNyw3>

[fin]

itsjoan...@webtv.net wrote:
>
> Anything special for supper or are you rattling around the kitchen getting
> something prepared for work lunches this week?

beef stroganoff, baked, salad and cream puffs.

all good and simple food,


songbird

[f...@sdf.org]

On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

i thawed a jar of pork broth and a 16oz hunk of pork loin for tonkotsu
ramen soup in the evening. the eggs were cooked while making breakfast.

https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=24769

we use this recipe fairly closely for the soup;

https://seonkyounglongest.com/ramen/#tasty-recipes-26963-jump-target

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

That which does not kill you makes you stranger.
-- Trevor Goodchild - AEon Flux

[dsi1]

We had some kim chee ramen this evening from a place at the mall. God, I love their broth. It's a tonkotsu broth with kim chee added. I asked the elderly lady who made the broth. She said it was a secret. Ha ha. She was in her 70s but she was compact and muscular like a buff 30 year old.
The Asians like to clean meat by rinsing first and then boil meat and bones for a few minutes and then discard the water for a cleaner broth. My understanding is that the secret to tonkotsu broth is to cook the bones at a hard boil for hours. The broth should appear milky and opaque and have a shimmery surface of oil. The Japanese idea of a bone broth is not the same as the Westerners.

https://photos.app.goo.gl/yRqY1ATpqctitgPX9

[f...@sdf.org]

On 2023-03-13, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Monday, March 13, 2023 at 1:43:20 AM UTC-10, f...@sdf.org wrote:

>> i thawed a jar of pork broth and a 16oz hunk of pork loin for tonkotsu
>> ramen soup in the evening. the eggs were cooked while making breakfast.
>>
>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=24769
>>
>> we use this recipe fairly closely for the soup;
>>
>> https://seonkyounglongest.com/ramen/#tasty-recipes-26963-jump-target

> We had some kim chee ramen this evening from a place at the mall. God, I love their broth. It's a tonkotsu broth with kim chee added. I asked the elderly lady who made the broth. She said it was a secret. Ha ha. She was in her 70s but she was compact and muscular like a buff 30 year old.
> The Asians like to clean meat by rinsing first and then boil meat and bones for a few minutes and then discard the water for a cleaner broth. My understanding is that the secret to tonkotsu broth is to cook the bones at a hard boil for hours. The broth should appear milky and opaque and have a shimmery surface of oil. The Japanese idea of a bone broth is not the same as the Westerners.

> https://photos.app.goo.gl/yRqY1ATpqctitgPX9

making clear stock / broth has never been a priority for us. the only
clear stock we make is mirepoix because if it's simmered too aggressively
or for too long the flavor goes bad. our beef, chicken and turkey stock
is all cloudy and somewhat gelatinous.

our tonkotsu pork broth simmers at a light boil for at least 12 hours,
then the seasonings, leeks, ginger root, garlic, kelp, chicken powder
are added and the temp lowered to a very mild simmer for the last 4
hours. it's nearly creamy when done. we store it in quart jars in the
freezer.

[dsi1]

I've made some clear broths but never made tonkotsu - congrats.
The Asians take broths seriously, it seems.

https://photos.app.goo.gl/iWtBKTDiuhdGn5N39

https://www.youtube.com/watch?v=EWFKEDuHT-o&t=58

[itsjoan...@webtv.net]

On Sunday, March 12, 2023 at 11:36:40 PM UTC-5, Leonard Blaisdell wrote:
>
> On 2023-03-13, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>
> > You're not a ham and beans person?
> >
> I am! My supermarket sells smoked ham shanks. Simmer them for three or
> more hours, add a big and little can of rinsed pinto beans to the broth
> after taking the shank out to cool. Carve the meat off the bone and bark,
> and add it back to the broth and beans. Add carrots if desired. Easy peasy.
> Goes great with a skillet cornbread!
> If you eat ham 'n beans, I bet you don't use pintos.
>

Correct. It's either white or navy beans.

>
> Here's a, probably
> previously posted, pic. My wife picks out the carrots, if I accidentally
> give her any.
> IMO, the very best ham 'n beans come from the meaty ham bone after
> Easter, not a ham shank.
>
> <https://postimg.cc/H89yNyw3>
>

It looks great except for the pintos. I'll eat them if they've been turned into
refried beans but I can't seem to locate any decent restaurant that doesn't
turn them into baby food.

[Sqwertz]

Eggs salad is easier than deviled eggs. They're the same thing
without having to slice, keep separate and mound the filling and
top with paprika.

To make it even easier for egg salad: With the palm of your hand,
smash hard boiled eggs through a square mesh baking/cooling rack
over a mixing bowl. You can "chop" a dozen peeled eggs in about
13 seconds this way. It's fun and no cutting board or knife needs
cleaning - just rinse off the rack when done. Granulated onion,
celery salt, mayo, and optional sriracha sauce. Mix. Done.

And when making HB eggs for deviled eggs, put punctured COLD eggs
into BOILING water and stir a few times in the first 3 minutes to
center the egg yolks within the whites within the shell to prevent
lopsided and thin-walled egg cups when filling.

Cook ALL HB eggs (Large or X-Large) for exactly 11 minutes and ice
afterwards to prevent over-cooking of yolks and make them
super-easy to peel. Cold eggs added to boiling water shock the
membrane into sticking to the shell, NOT the egg.

You Heard This From Me (most recently). "Keep Coming Back. It
Works!" (name the reference without looking it up).

-sw

[itsjoan...@webtv.net]

On Monday, March 13, 2023 at 4:28:43 PM UTC-5, Sqwertz wrote:
>
> Eggs salad is easier than deviled eggs. They're the same thing
> without having to slice, keep separate and mound the filling and
> top with paprika.
>
> To make it even easier for egg salad: With the palm of your hand,
> smash hard boiled eggs through a square mesh baking/cooling rack
> over a mixing bowl. You can "chop" a dozen peeled eggs in about
> 13 seconds this way. It's fun and no cutting board or knife needs
> cleaning - just rinse off the rack when done. Granulated onion,
> celery salt, mayo, and optional sriracha sauce. Mix. Done.
>

I use one of these to mash eggs for tuna or egg salad. It does a great job
of breaking up ground turkey, pork, or beef in the skillet, too.

https://i.postimg.cc/Xq5h0g5X/Masher.jpg

[GM]

As Oscar Wilde observed, “the truth is never pure and rarely simple...”

--
GM

[Cindy Hamilton]

On 2023-03-13, Sqwertz <sqwe...@gmail.compost> wrote:
> On Sun, 12 Mar 2023 19:43:23 GMT, Cindy Hamilton wrote:
>
>> On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>>
>>> Anything special for supper or are you rattling around the kitchen getting
>>> something prepared for work lunches this week?
>>
>> I was thinking of boiling a few eggs and having a couple for each of
>> several meals. Certainly sliced up onto a salad once, egg salad for
>> another or perhaps deviled eggs. Deviled eggs might win, since they
>> require less prep.
>
> Eggs salad is easier than deviled eggs. They're the same thing
> without having to slice, keep separate and mound the filling and
> top with paprika.

For egg salad, I have to mince onion, celery, and (if I have it) radish.

> To make it even easier for egg salad: With the palm of your hand,
> smash hard boiled eggs through a square mesh baking/cooling rack
> over a mixing bowl. You can "chop" a dozen peeled eggs in about
> 13 seconds this way.

A batch of egg salad is two eggs. I use a box grater.

> It's fun and no cutting board or knife needs
> cleaning - just rinse off the rack when done. Granulated onion,
> celery salt, mayo, and optional sriracha sauce. Mix. Done.

Nope. Fresh onion and celery.

> And when making HB eggs for deviled eggs, put punctured COLD eggs
> into BOILING water and stir a few times in the first 3 minutes to
> center the egg yolks within the whites within the shell to prevent
> lopsided and thin-walled egg cups when filling.
>
> Cook ALL HB eggs (Large or X-Large) for exactly 11 minutes and ice

Eggs into cold water, bring to a boil, turn off the heat, let
rest for 20 minutes. Julia Child has never failed me.

Then before I shock them in ice water, I crack the shell.

> afterwards to prevent over-cooking of yolks and make them
> super-easy to peel. Cold eggs added to boiling water shock the
> membrane into sticking to the shell, NOT the egg.

--
Cindy Hamilton

[Sqwertz]

On Tue, 14 Mar 2023 09:24:20 GMT, Cindy Hamilton wrote:

> On 2023-03-13, Sqwertz <sqwe...@gmail.compost> wrote:
>> On Sun, 12 Mar 2023 19:43:23 GMT, Cindy Hamilton wrote:
>>
>>> On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>>>
>>>> Anything special for supper or are you rattling around the kitchen getting
>>>> something prepared for work lunches this week?
>>>
>>> I was thinking of boiling a few eggs and having a couple for each of
>>> several meals. Certainly sliced up onto a salad once, egg salad for
>>> another or perhaps deviled eggs. Deviled eggs might win, since they
>>> require less prep.
>>
>> Eggs salad is easier than deviled eggs. They're the same thing
>> without having to slice, keep separate and mound the filling and
>> top with paprika.
>
> For egg salad, I have to mince onion, celery, and (if I have it) radish.

I covered that with no cutting board.

>
>> To make it even easier for egg salad: With the palm of your hand,
>> smash hard boiled eggs through a square mesh baking/cooling rack
>> over a mixing bowl. You can "chop" a dozen peeled eggs in about
>> 13 seconds this way.
>
> A batch of egg salad is two eggs.

You said you were going more than that.

> I use a box grater.

That's downright demented. Heh.

> Eggs into cold water, bring to a boil, turn off the heat, let
> rest for 20 minutes. Julia Child has never failed me.

Worst way to do it. Cold eggs into boiling water. I'd wager 'all
the money in the world' that when 100 are asked to do it both ways
10 times each, my method would prevail by over 95% of the vote.
The other 5% would be the idiots.

You want to see that bet? You can't.

-sw

[Cindy Hamilton]

On 2023-03-14, Sqwertz <sqwe...@gmail.compost> wrote:
> On Tue, 14 Mar 2023 09:24:20 GMT, Cindy Hamilton wrote:
>
>> On 2023-03-13, Sqwertz <sqwe...@gmail.compost> wrote:
>>> On Sun, 12 Mar 2023 19:43:23 GMT, Cindy Hamilton wrote:
>>>
>>>> On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>>>>
>>>>> Anything special for supper or are you rattling around the kitchen getting
>>>>> something prepared for work lunches this week?
>>>>
>>>> I was thinking of boiling a few eggs and having a couple for each of
>>>> several meals. Certainly sliced up onto a salad once, egg salad for
>>>> another or perhaps deviled eggs. Deviled eggs might win, since they
>>>> require less prep.
>>>
>>> Eggs salad is easier than deviled eggs. They're the same thing
>>> without having to slice, keep separate and mound the filling and
>>> top with paprika.
>>
>> For egg salad, I have to mince onion, celery, and (if I have it) radish.
>
> I covered that with no cutting board.

I can't mince onion, celery, or radish without a cutting board.

>>> To make it even easier for egg salad: With the palm of your hand,
>>> smash hard boiled eggs through a square mesh baking/cooling rack
>>> over a mixing bowl. You can "chop" a dozen peeled eggs in about
>>> 13 seconds this way.
>>
>> A batch of egg salad is two eggs.
>
> You said you were going more than that.

Two eggs for egg salad. Two eggs on a tossed salad. Two eggs for
some other use. Maybe deviled eggs. I never eat more than two
eggs at a sitting.

>> I use a box grater.
>
> That's downright demented. Heh.

I like the texture it gives.

>> Eggs into cold water, bring to a boil, turn off the heat, let
>> rest for 20 minutes. Julia Child has never failed me.
>
> Worst way to do it. Cold eggs into boiling water. I'd wager 'all
> the money in the world' that when 100 are asked to do it both ways
> 10 times each, my method would prevail by over 95% of the vote.
> The other 5% would be the idiots.
>
> You want to see that bet? You can't.

Find the 100 people, then we'll talk.

--
Cindy Hamilton

[Michael Trew]

On 3/14/2023 5:24, Cindy Hamilton wrote:
> Eggs into cold water, bring to a boil, turn off the heat, let
> rest for 20 minutes. Julia Child has never failed me.

My aunt taught me to do hard boiled eggs that way, starting them off in
cold water. She must have got the idea from Julia.

[Sqwertz]

On Tue, 14 Mar 2023 19:33:38 GMT, Cindy Hamilton wrote:

> On 2023-03-14, Sqwertz <sqwe...@gmail.compost> wrote:
>
>> Worst way to do it. Cold eggs into boiling water. I'd wager 'all
>> the money in the world' that when 100 are asked to do it both ways
>> 10 times each, my method would prevail by over 95% of the vote.
>> The other 5% would be the idiots.
>>
>> You want to see that bet? You can't.
>
> Find the 100 people, then we'll talk.

Or you could try it yourself a few times and see how much easier
it is. I *know* you have trouble peeling hard boiled egg
sometimes. I can peel my eggs in one piece 99% of the time.

-sw

[Sqwertz]

See how bad kitchen myths perpetuate and are practically
worshipped unreasonably and uncontested?

I've seen The Light. You should too.

-sw

[Hank Rogers]

Everyone should do exactly as you do. Any other way is plain wrong.

Reminds me of Popeye.

[Ed Pawlowski]

Just for kicks I Googled how to boil eggs. Some say start cold, other
boil first. I've done both with good results. One did mention that old
eggs peel easier than farm fresh.

My present method I described before. Boil water, put in four eggs.
Six minutes take out two for soft boiled, leave two for hard boiled next
day. They peel easily.

[Bruce]

On Tue, 14 Mar 2023 22:22:25 -0500, Sqwertz <sqwe...@gmail.compost>
wrote:

Because you always use old supermarket eggs. After all, you're
Supermarket Steve.

[Bruce]

The 11th Commandment: Thou shallt only peel eggs in the way Sqwertz
describeth.

[Mike Duffy]

On 2023-03-15, Ed Pawlowski wrote:

> My present method I described before. Boil water, put in four eggs.
> Six minutes take out two for soft boiled, leave two for hard boiled next
> day. They peel easily.

+1. Also, I keep a needle in the kitchen to prick a hole in the
big end (air pocket) to prevent an uncontained shell failure.

I peel them under a very thin stream of water. This brings the
probability of crunching on shell fragments to almost zero.

With practice, soft boiled eggs can be peeled likewise.

[dsi1]

On Monday, March 13, 2023 at 1:43:20 AM UTC-10, f...@sdf.org wrote:

I cooked up a package of spicy Korean noodles for my wife tonight. It's artificial spicy chicken flavor! The noodles are meant to be served as a fried noodle dish but that stuff is way too hot to serve like that. The smart thing to do is to use only 1/4 of the spice packet, along with some beef bullion paste, gochujang, and kim chee, and serve it as a soup. I had to do a Zoom meeting and by the time that was over, she had eaten the whole thing. Oh noooooo!

https://photos.app.goo.gl/hdUdHqShLGKC24Uj6

https://photos.app.goo.gl/S4jbbaXGMLg8iPdb9

[f...@sdf.org]

On 2023-03-15, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Monday, March 13, 2023 at 1:43:20 AM UTC-10, f...@sdf.org wrote:
>> On 2023-03-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>> Anything special for supper or are you rattling around the kitchen getting
>>> something prepared for work lunches this week?

>>> I opted for two large cans, 12-ounce each, of albacore tuna. Six boiled eggs,
>>> two stalks of celery finely diced, about a half teaspoon of celery seed, five or
>>> six petite sweet pickles, also finely diced. A whole package of snipped chives,
>>> three good shakes of fresh ground black pepper, and a goodly amount of
>>> Kraft mayo (aka wino beat-off).

>>> Two neighbors will get a one-pound bowl each of this tonight. This left me
>>> with about one pound, maybe a smidge less, for me to consume. At the
>>> moment all of this in the refrigerator chilling so all the flavors can meld.
>> i thawed a jar of pork broth and a 16oz hunk of pork loin for tonkotsu
>> ramen soup in the evening. the eggs were cooked while making breakfast.

>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=24769

>> we use this recipe fairly closely for the soup;

>> https://seonkyounglongest.com/ramen/#tasty-recipes-26963-jump-target

> I cooked up a package of spicy Korean noodles for my wife tonight. It's artificial spicy chicken flavor! The noodles are meant to be served as a fried noodle dish but that stuff is way too hot to serve like that. The smart thing to do is to use only 1/4 of the spice packet, along with some beef bullion paste, gochujang, and kim chee, and serve it as a soup. I had to do a Zoom meeting and by the time that was over, she had eaten the whole thing. Oh noooooo!

> https://photos.app.goo.gl/hdUdHqShLGKC24Uj6

> https://photos.app.goo.gl/S4jbbaXGMLg8iPdb9

i've had that Buldak spicy chicken ramen. it's indeed spicy, i enjoy it.
i keep that packaged stuff to minimum though, has very high sodium.

you keep mentioning kimchee being used in meals. i've tried numerous
brands and the one i like most is made in house at one of the Asian
markets i go to. i eat it straight up out of the container taking an 8oz
portion at a time to work with me with the rest of my grub. now imma'
start looking for recipes to incorporate in. you've piqued my interest.
thanks for that.

[f...@sdf.org]

On 2023-03-15, Bruce <Br...@invalid.invalid> wrote:

> The 11th Commandment: Thou shallt only peel eggs in the way Sqwertz
> describeth.

The 12th Commandment: Thou shall only drink coffee Bruce approves of.

[dsi1]

The stuff I use for cooking is old kim chee. It's kind of limp and translucent and the kind that Koreans use in soups and fried rice. I have had some really old kim chee. That was a beautiful experience! The woman at the restaurant served it alongside some pork belly. I can't say how old it was but it was mellow and had a cheese kind of taste. It was also starting to liquefy.
People on the mainland spell it "kimchi." We spell it "kim chee." Beats me why that is.

https://photos.app.goo.gl/RYRibgutzvT9cpyP9

[Ed Pawlowski]

Soft boiled I tap around the middle with a knife, pull apart and scoop
with a spoon. Never tried peeling one but I will.

[f...@sdf.org]

On 2023-03-15, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Wednesday, March 15, 2023 at 2:19:28 AM UTC-10, f...@sdf.org wrote:

>> you keep mentioning kimchee being used in meals. i've tried numerous
>> brands and the one i like most is made in house at one of the Asian
>> markets i go to. i eat it straight up out of the container taking an 8oz
>> portion at a time to work with me with the rest of my grub. now imma'
>> start looking for recipes to incorporate in. you've piqued my interest.
>> thanks for that.

> The stuff I use for cooking is old kim chee. It's kind of limp and translucent and the kind that Koreans use in soups and fried rice. I have had some really old kim chee. That was a beautiful experience! The woman at the restaurant served it alongside some pork belly. I can't say how old it was but it was mellow and had a cheese kind of taste. It was also starting to liquefy.
> People on the mainland spell it "kimchi." We spell it "kim chee." Beats me why that is.

> https://photos.app.goo.gl/RYRibgutzvT9cpyP9

the place i get it from spells it kimchee. it's definitely not old.
although somewhat limp it's still fairly crispy. it is very flavorful
and has a good amount of heat.

https://www.facebook.com/LeesOrientalFoods

it's a market at the end of a warehouse of a regional Oriental foods
distributor.



i've made some of this woman's recipes, the latest being jjajangmyeon,
and have loved them all. i see no reason to not try some of her "kimchi"
recipes.

https://seonkyounglongest.com/?s=kimchi

[Cindy Hamilton]

On 2023-03-15, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> People on the mainland spell it "kimchi." We spell it "kim chee." Beats me why that is.

It's quite likely that we use one of the standard romanization systems
and you use some ad hoc system. Or no system at all.

--
Cindy Hamilton

[Bruce]

On Wed, 15 Mar 2023 12:21:43 GMT, f...@sdf.org wrote:

>On 2023-03-15, Bruce <Br...@invalid.invalid> wrote:
>
>> The 11th Commandment: Thou shallt only peel eggs in the way Sqwertz
>> describeth.
>
>The 12th Commandment: Thou shall only drink coffee Bruce approves of.

Just real coffee, that's all.

[Bruce]

dsi1 is from Hawaii. He's speshial.

[S Viemeister]

At one time, I worked in a research library, which had journals from a
number of countries. The titles were supposed to be transliterated, then
alphabetised - but there was no standard transliteration applied - some
of it seemed to depend on the accent of the person who did it, and it
could be difficult to quickly access the required journals.

Drove me crazy! I spent quite some time re-transliterating and refiling.
I also posted a printout of the transliteration used.

[dsi1]

I have made fresh kim chee and spicy eggplant. I'm lucky because I can just ask my wife for her expert opinion on how these Korean dishes taste. "It tastes like my mom made it" would be the highest rating. The place at the mall makes kim chee like her mom used to make.
Oddly enough, that has a taste note similar to acetone. Even stranger, it's the same way that FOB Korean people smell and also the way my wife used to smell when I first knew her. During those early days, I found the smell to be quite intoxicating. An acetone breath is also an indication of a ketoacidotic state although my wife's liver is just fine. Mostly, she was eating kim chee like a Korean would i.e., a whole lot.

https://photos.app.goo.gl/NKn4QauXTaTGNp5P8

https://photos.app.goo.gl/9V5yD4eKwtSAZ52J6

[dsi1]

That must make you feel just so inferior - if the way you carry on about it so is any indication.

[Bruce]

Of course I feel inferior. I'm not Hawaiian!

[dsi1]

The way people spell a word can be useful in the region of origin. "Kim chee" mostly means it's from Hawaii. OTOH, "kimchi" seems to be the preferred spelling of the younger generation of Hawaiians.

https://www.midweek.com/king-of-kimchi-mike-irish/

[dsi1]

That's a fairly arrogant way of expressing your view of the world. Obviously, you're unaware of how American spell words. That's my fairly arrogant way of expressing your view of the world.
My guess is that "kim chee" is simply the way the Japanese immigrants in Hawaii used to spell it.

[dsi1]

As we all know, nobody's perfect. Some people, more than others.

[Cindy Hamilton]

On 2023-03-15, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Wednesday, March 15, 2023 at 4:32:47 AM UTC-10, Cindy Hamilton wrote:
>> On 2023-03-15, dsi1 <dsi...@hawaiiantel.net> wrote:
>> >
>> > People on the mainland spell it "kimchi." We spell it "kim chee." Beats me why that is.
>> It's quite likely that we use one of the standard romanization systems
>> and you use some ad hoc system. Or no system at all.
>>
>> --
>> Cindy Hamilton
>
> That's a fairly arrogant way of expressing your view of the world.

Sure. Whatever you say. Scholars have standardized transliteration
of non-Roman alphabets so that everybody will understand everybody
else.

> Obviously, you're unaware of how American spell words.

How _do_ "American" spell words?

> That's my fairly arrogant way of expressing your view of the world.

It's your fairly ignorant way of expressing something you don't know
very much about.

> My guess is that "kim chee" is simply the way the Japanese immigrants
> in Hawaii used to spell it.

You could do some research instead of guessing. Maybe you wouldn't look
like so much of an ass.

This was an interesting discussion:

https://www.reddit.com/r/korea/comments/xu7obx/any_hawaiians_out_there_why_do_you_spell_kimchi/?onetap_auto=true

--
Cindy Hamilton

[dsi1]

It's an interesting discussion in the way that rfc discussions are "interesting." A lot of words spent but not very illuminating. In the end, the only thing that matters is that people in Hawaii used to spell it differently than the rest of the 49 states. In the future, "kimchi" will take over as the standard spelling in America.

[Bruce]

Of course they spell it differently. They're speshial! Duh!

[Hank Rogers]

Don't yoose dare let her have the last word, Uncle.

[Michael Trew]

On 3/15/2023 9:23, dsi1 wrote:
> People on the mainland spell it "kimchi." We spell it "kim chee." Beats me why that is.

I've never had it, but if someone in person asked me to spell it, I'd
probably write "kim chee". I suspect that this is from reading enough
of your posts about it.

[Bruce]

Would the meaning of this sentence be different if you left "in
person" out of it?

[dsi1]

I suspect that you're right about this. Sorry about that.

[Gary]

itsjoan...@webtv.net wrote:
> I use one of these to mash eggs for tuna or egg salad. It does a great job
> of breaking up ground turkey, pork, or beef in the skillet, too.
>
> https://i.postimg.cc/Xq5h0g5X/Masher.jpg

I like that. That would work very well. :)

[f...@sdf.org]

On 2023-03-15, dsi1 <dsi...@hawaiiantel.net> wrote:

> Oddly enough, that has a taste note similar to acetone. Even stranger, it's the same way that FOB Korean people smell and also the way my wife used to smell when I first knew her. During those early days, I found the smell to be quite intoxicating. An acetone breath is also an indication of a ketoacidotic state although my wife's liver is just fine. Mostly, she was eating kim chee like a Korean would i.e., a whole lot.

interesting. there aren't any dates on the kimi chee i buy and always
wondered how long it would take before it went bad. a two quart
container of it lasts me no more than a month before its gone. today
i learned that if it starts smelling like acetone is its old kim chee
and old kim chee is the best kim chee. :)

i've always tried to avoid acetone as it's hard on the liver since
there actual plesurable ways to abuse an organ that heals itself. i've
always wondered if my use of 1-1-1 trichloroethane before it was banned
is going to catch up with me.

[jmcquown]

In simple terms, "kim chee" is a phonetic spelling.

Jill

[Hank Rogers]

jmcquown wrote:
> On 3/15/2023 11:38 PM, Michael Trew wrote:
>> On 3/15/2023 9:23, dsi1 wrote:
>>> People on the mainland spell it "kimchi." We spell it "kim
>>> chee." Beats me why that is.
>>
>> I've never had it, but if someone in person asked me to spell it,

>> I'd probably write "kim chee".  I suspect that this is from

>> reading enough of your posts about it.
>
>
> In simple terms, "kim chee" is a phonetic spelling.
>
> Jill

Uncle misspells it. 김치 is correct.

It's rotten cabbage.

[dsi1]

I don't know a thing about the effects of acetone on the liver but I do know that FOB Koreans will have acetone on their breath. I can't say what that's all about but they seem to do fine on a diet heavy in kim chee.
I saw an episode of "Doc Martin" that had a woman who tested as being drunk because of diabetic ketoacidosis. She is later found in a diabetic coma. She gets a shot of insulin and recovers in the hospital and Doc Martin recommends that the police get a newer model breathalyzer that doesn't get thrown off by that. One of the takeaways from this is that if you smell acetone on someone's breath, they may be in trouble. Unless they're Korean - in which case, you might be in trouble.

[itsjoan...@webtv.net]

Walmart.

[Cindy Hamilton]

Just like sauerkraut.

--
Cindy Hamilton

[dsi1]

People like rotten foods. Kim chee can be fermented but my wife likes fresh kim chee. Some people like fresh poi but others like it to be several days old. Asians love rotten foods - it's the basis of their cooking style. Americans even love rotten milk and bread dough. This is one rotten world, alright.

[f...@sdf.org]

On 2023-03-17, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Thursday, March 16, 2023 at 11:10:25 PM UTC-10, Cindy Hamilton wrote:
>> On 2023-03-16, Hank Rogers <ha...@nospam.invalid> wrote:
>>> jmcquown wrote:
>>>> On 3/15/2023 11:38 PM, Michael Trew wrote:
>>>>> On 3/15/2023 9:23, dsi1 wrote:
>>>>>> People on the mainland spell it "kimchi." We spell it "kim
>>>>>> chee." Beats me why that is.

>>>>> I've never had it, but if someone in person asked me to spell it,
>>>>> I'd probably write "kim chee". I suspect that this is from
>>>>> reading enough of your posts about it.

>> >> In simple terms, "kim chee" is a phonetic spelling.

>>> Uncle misspells it. 김치 is correct.

>>> It's rotten cabbage.

>> Just like sauerkraut.

> People like rotten foods. Kim chee can be fermented but my wife likes fresh kim chee. Some people like fresh poi but others like it to be several days old. Asians love rotten foods - it's the basis of their cooking style. Americans even love rotten milk and bread dough. This is one rotten world, alright.

Swedish surströmming.

i'd like to try it.

[dsi1]

I'll ask my step-mom if she has ever tried it. You should try Kalles Kaviar if you can get your hands on a tube. It's pretty tasty - my son loves the stuff.

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

[Michael Trew]

I suppose I'm going to have to try it some day. It sounds unpleasant,
but I do like sauerkraut, so maybe it won't be bad.

[Cindy Hamilton]

Kimchi is hot*, spicy, garlicky, and somewhat funky sauerkraut. I prefer
it cold or room temperature, rather than hot. My mouth "reads" it as
a pickle. The only hot pickle dish I recall enjoying is Polish pickle
soup.

*I wish we had a specific word for the sensation of capsaicin on the tongue.

--
Cindy Hamilton

[Bruce]

Hot.

[Leonard Blaisdell]

On 2023-03-18, Cindy Hamilton <hami...@invalid.com> wrote:

> *I wish we had a specific word for the sensation of capsaicin on the tongue.

Painful? I'm sure the Germans have a bunch of stuck-together words that
describe it. After all, there's sauerkraut which pretty-much described
Hitler.

[Michael Trew]

I like spicy and garlic, but the "funky" part is throwing me off.

> *I wish we had a specific word for the sensation of capsaicin on the tongue.

"Hot" is rather confusing, but is "spicy" not sufficient?

[dsi1]

Mostly, funky is associated with spoiled, rancid, or fermented, food. I'm making some soup from the water that I cooked last night's corned beef. It's a very flavorful broth. I want it to taste spicy, sour, and a little funky so I added some green Thai curry paste. The spicy comes from the chili, the sour from the lemongrass, and the funkiness is from the fermented shrimp paste. I added some ketchup as a sweetener and to brighten up the soup. Later on, I'll add some chopped cabbage. It'll be awesome.

Sometimes I get to eat funky steaks i.e., meat that's been sitting in the fridge too long - it's an acquired taste.

https://photos.app.goo.gl/8Mhkt5htKLw95GbW8

[Cindy Hamilton]

On 2023-03-19, Michael Trew <michae...@att.net> wrote:
> On 3/18/2023 15:38, Cindy Hamilton wrote:
>> On 2023-03-18, Michael Trew<michae...@att.net> wrote:
>>>
>>> I suppose I'm going to have to try it some day. It sounds unpleasant,
>>> but I do like sauerkraut, so maybe it won't be bad.
>>
>> Kimchi is hot*, spicy, garlicky, and somewhat funky sauerkraut. I prefer
>> it cold or room temperature, rather than hot. My mouth "reads" it as
>> a pickle. The only hot pickle dish I recall enjoying is Polish pickle
>> soup.
>
> I like spicy and garlic, but the "funky" part is throwing me off.

Many cheeses are funky. Salami, to a certain extent (if made in the
traditional way). Quite a few fermented foods, in fact.

You might want to work up to it by experimenting with fish sauce.
It smells terrible, but tastes great when used in moderation.

>> *I wish we had a specific word for the sensation of capsaicin on the tongue.
>
> "Hot" is rather confusing, but is "spicy" not sufficient?

"Spicy" might refer to cinnamon.

--
Cindy Hamilton

[Bruce]

Hot.

[Michael Trew]

On 3/20/2023 5:45, Bruce wrote:
> On Mon, 20 Mar 2023 09:37:28 GMT, Cindy Hamilton
> <hami...@invalid.com> wrote:
>> On 2023-03-19, Michael Trew<michae...@att.net> wrote:
>>> On 3/18/2023 15:38, Cindy Hamilton wrote:
>>>>
>>>> Kimchi is hot*, spicy, garlicky, and somewhat funky sauerkraut.
>>>

>>> I like spicy and garlic, but the "funky" part is throwing me off.
>>
>> Many cheeses are funky. Salami, to a certain extent (if made in the
>> traditional way). Quite a few fermented foods, in fact.

I wouldn't have though Salami. I haven't bought any in a long time.

>> You might want to work up to it by experimenting with fish sauce.
>> It smells terrible, but tastes great when used in moderation.

What do you use fish sauce in? Is it sold bottled?

>>>> *I wish we had a specific word for the sensation of capsaicin on the tongue.
>>>
>>> "Hot" is rather confusing, but is "spicy" not sufficient?
>>
>> "Spicy" might refer to cinnamon.
>
> Hot.

Vs. cold? That's helpful.

[Bruce]

On Fri, 24 Mar 2023 21:34:25 -0400, Michael Trew

<michae...@att.net> wrote:

>On 3/20/2023 5:45, Bruce wrote:
>> On Mon, 20 Mar 2023 09:37:28 GMT, Cindy Hamilton
>> <hami...@invalid.com> wrote:
>>> On 2023-03-19, Michael Trew<michae...@att.net> wrote:
>>>> On 3/18/2023 15:38, Cindy Hamilton wrote:
>>>>>
>>>>> Kimchi is hot*, spicy, garlicky, and somewhat funky sauerkraut.
>>>>
>>>> I like spicy and garlic, but the "funky" part is throwing me off.
>>>
>>> Many cheeses are funky. Salami, to a certain extent (if made in the
>>> traditional way). Quite a few fermented foods, in fact.
>
>I wouldn't have though Salami. I haven't bought any in a long time.
>
>>> You might want to work up to it by experimenting with fish sauce.
>>> It smells terrible, but tastes great when used in moderation.
>
>What do you use fish sauce in? Is it sold bottled?
>
>>>>> *I wish we had a specific word for the sensation of capsaicin on the tongue.
>>>>
>>>> "Hot" is rather confusing, but is "spicy" not sufficient?
>>>
>>> "Spicy" might refer to cinnamon.
>>
>> Hot.
>
>Vs. cold? That's helpful.

If you can't make that out from the context, it's better to go to
McDonalds.

[Cindy Hamilton]

On 2023-03-25, Michael Trew <michae...@att.net> wrote:
> On 3/20/2023 5:45, Bruce wrote:
>> On Mon, 20 Mar 2023 09:37:28 GMT, Cindy Hamilton
>> <hami...@invalid.com> wrote:
>>> On 2023-03-19, Michael Trew<michae...@att.net> wrote:
>>>> On 3/18/2023 15:38, Cindy Hamilton wrote:
>>>>>
>>>>> Kimchi is hot*, spicy, garlicky, and somewhat funky sauerkraut.
>>>>
>>>> I like spicy and garlic, but the "funky" part is throwing me off.
>>>
>>> Many cheeses are funky. Salami, to a certain extent (if made in the
>>> traditional way). Quite a few fermented foods, in fact.
>
> I wouldn't have though Salami. I haven't bought any in a long time.
>
>>> You might want to work up to it by experimenting with fish sauce.
>>> It smells terrible, but tastes great when used in moderation.
>
> What do you use fish sauce in? Is it sold bottled?

Yes, it's sold bottled.

I mainly use fish sauce in Southeast Asian dishes. But also in this
wet rub that I use for flank steak:

2 teaspoons tomato paste
2 teaspoons fish sauce
1.5 teaspoons kosher salt
0.5 teaspoon onion powder
0.5 teaspoon garlic powder

It's salty as hell; you wouldn't like it. I've tried subbing
Worcestershire sauce for the fish sauce (just for a little variety),
but that makes it taste like A-1 sauce.

>>>>> *I wish we had a specific word for the sensation of capsaicin on the tongue.
>>>>
>>>> "Hot" is rather confusing, but is "spicy" not sufficient?
>>>
>>> "Spicy" might refer to cinnamon.
>>
>> Hot.
>
> Vs. cold? That's helpful.

--
Cindy Hamilton

[f...@sdf.org]

On 2023-03-25, Michael Trew <michae...@att.net> wrote:
>> On Mon, 20 Mar 2023 09:37:28 GMT, Cindy Hamilton
>> <hami...@invalid.com> wrote:

>>> You might want to work up to it by experimenting with fish sauce.
>>> It smells terrible, but tastes great when used in moderation.

> What do you use fish sauce in? Is it sold bottled?

Yes it's bottled. I'd be surprised if it wasn't on shelves in ethnic
aisles in brand name supermarkets. I get it at Asian markets. It's cheap
and it's a staple in, like Cindy said in her reply to this, in Asian
cuisine. A little goes a long way and it adds great flavor without, as
the name implies, making food taste fishy. Like Worcestershire sauce
which is made from fermented anchovies, no pantry should be without
it. Same with oyster sauce, which is sweet.

We use it for mainly cooking Asian food. I often used diced stir fried
meat in my salads. Pork, chicken, beef, turkey, and when I'm frying it
more often than not now I'm reaching for soy, fish, and oyster sauce to
season it lightly with while frying.

Be like Mikey in the Life Cereal commercial in the '70s. :)

[dsi1]

I use fish sauce for Thai or Vietnamese dishes. Mostly, it's salty. It's made by putting creatures of the sea layered in barrels with salt and letting the whole mess ferment. After a few months the liquid is drained out from the bottom. That's the way it's traditionally done. My guess is that commercial manufacturers of cheap sauce have a way of speeding up the process. Your best bet is to eat some Thai or Vietnamese food to see if you like the stuff.

My sister-in-law is in town so we've been taking her out to eat. Yesterday we took her to a Thai restaurant. Pretty much all the dishes had fish sauce in it - except the rice. The dipping sauce for the chicken wings is made of fish sauce, vinegar, garlic, chili pepper, and sugar.
Today for lunch we'll take her to the Istanbul Hawaii restaurant. Hopefully, I won't fall asleep in the joint. The last time we went to a Middle Eastern restaurant and fell asleep, I got sprayed in the face with some orange blossom water by the server. It's a new way to get woken up.

https://photos.app.goo.gl/5AkM2pAbZEhGCkpP8
https://photos.app.goo.gl/m8YjSGox6DzBAuHv8
https://www.yelp.com/biz/istanbul-hawaii-honolulu

[songbird]

dsi1 wrote:
...

> Today for lunch we'll take her to the Istanbul Hawaii restaurant. Hopefully, I won't fall asleep in the joint. The last time we went to a Middle Eastern restaurant and fell asleep, I got sprayed in the face with some orange blossom water by the server. It's a new way to get woken up.

wow, do you have sleep apnea?


songbird

[jmcquown]

Falling asleep at the table sounds like Narcolepsy. Either that or dsi1
is now WOKE because he was spritzed in the face with orange blossom
water at a Middle Eastern restaurant in Hawaii. ;)

Jill

[Michael Trew]

On 3/25/2023 10:18, dsi1 wrote:
>
> My sister-in-law is in town so we've been taking her out to eat.
> Yesterday we took her to a Thai restaurant. Pretty much all the
> dishes had fish sauce in it - except the rice. The dipping sauce for
> the chicken wings is made of fish sauce, vinegar, garlic, chili
> pepper, and sugar. Today for lunch we'll take her to the Istanbul
> Hawaii restaurant. Hopefully, I won't fall asleep in the joint. The
> last time we went to a Middle Eastern restaurant and fell asleep, I
> got sprayed in the face with some orange blossom water by the server.
> It's a new way to get woken up.
>
> https://photos.app.goo.gl/5AkM2pAbZEhGCkpP8
> https://photos.app.goo.gl/m8YjSGox6DzBAuHv8

The chicken wings look good, but I'm not sure what the first photo is.
Either way, looks tasty!

[itsjoan...@webtv.net]

> On 3/25/2023 10:18, dsi1 wrote:
> >
> > The dipping sauce for
> > the chicken wings is made of fish sauce, vinegar, garlic, chili
> > pepper, and sugar.
> >

> > https://photos.app.goo.gl/m8YjSGox6DzBAuHv8
>
Known as duck sauce on the mainland.

[Bryan Simmons]

The wings are overcooked. The first photo looks great,
but it needs rice.

--Bryan

[Bruce]

Just a stir fry with the ingredients that you can see. Not really a
mystery.

[Cindy Hamilton]

Not usually. Duck sauce is "Chinese" and doesn't use fish sauce.

This is pretty typical:

https://thewoksoflife.com/duck-sauce-recipe/#recipe

The sauce dsi1 describes is a form of Nam Chim Kai.

https://www.thai-food-online.co.uk/blogs/thai-food-online-blog/7-essential-sauces-in-thai-cuisine

--
Cindy Hamilton

[dsi1]

Something is going on. I remember my grandpa always sleeping at parties when I was a kid. These days, I'm my own grandpa. The good news is that I didn't sleep at the restaurant yesterday - even though I only slept a few hours yesterday. The Hawaiian sun and breeze was truly invigorating. My wife chose the vegetarian option. I ordered a baklava. The dessert was a bit skimpy for da Hawaiians.

https://photos.app.goo.gl/Lsysd9oPC2c4tvfJ9
https://photos.app.goo.gl/kAQDv4r2ehHphWHv9

[Bruce]

For all of them. Because all Hawaiians have the exact same
requirements for a desert.

[dsi1]

That plate is cashew chicken. It's my favorite dish at Thai restaurants. I make a version that's sort of Chinese style. It's quite easy to make. The restaurant made their version with shredded chicken breast. I'm not sure how they did that.

https://photos.app.goo.gl/hr6YP3yGRmRNyMv4A

[Bruce]

They shredded and stirfried it.

[dsi1]

Deserts are against the law on this island.

[Bruce]

On Sun, 26 Mar 2023 12:45:15 -0700 (PDT), dsi1

Yeah, dessert. I always get that wrong.

[songbird]

dsi1 wrote:
...

> Something is going on. I remember my grandpa always sleeping at parties when I was a kid. These days, I'm my own grandpa. The good news is that I didn't sleep at the restaurant yesterday - even though I only slept a few hours yesterday. The Hawaiian sun and breeze was truly invigorating. My wife chose the vegetarian option. I ordered a baklava. The dessert was a bit skimpy for da Hawaiians.
>
> https://photos.app.goo.gl/Lsysd9oPC2c4tvfJ9
> https://photos.app.goo.gl/kAQDv4r2ehHphWHv9

we've mostly been making our own desserts here and cream
puffs are again on the menu for the next few days.

no pic... you just have to imagine them. :)

a little baklava can go a long ways, perhaps for me a
7cm x 7cm chunk would be enough, but i'd probabl enjoy
a 2nd piece later.


songbird

[dsi1]

A 7cm x 7cm square would be quite a big piece. The good news is that the ice cream was pistachio - I've never had pistachio ice cream that had quite a lot of pistachio. It was quite enjoyable. Beats me what was with the baklava. The coffee came with a small square of Turkish delight. It would have been more delightful if it was larger. Oh well, maybe that's just how it is with the Turks and their sweets.

https://photos.app.goo.gl/fGiiTW6vbitzegJa8

[Gary]

heh heh
I never have desert as a final course in a meal.
If the meal is right, no need.

I do like deserts though so they become a snack a few hours later.

[Gary]

Ummm, did I mention that I like eating sand?

Note: Don't post early until you're fully awake.

[cshenk]

LOL!

[Michael Trew]

On 3/26/2023 15:25, dsi1 wrote:
>
> Something is going on. I remember my grandpa always sleeping at
> parties when I was a kid. These days, I'm my own grandpa.

Obligatory Lonzo and Oscar reference:

https://www.youtube.com/watch?v=x3CvRC4fAmk