Grandpa's Schnitzel Restaurant

[Ed P]

Last Thursday I was driving my DIL to an appointment and we found
ourselves with time to kill. Let's have lunch! It was about 45 minutes
from home and I'm not familiar with the area, so we drove up the street
to see what was around

I spotted a sign for German restaurant so headed towards it and the sign
read Grandpa's Schnitzel House.

https://www.schnitzelsarasota.com/Home/

It was in a strip mall, not a fancy place, plastic table cloths. The
food though, was really good. We both had a schnitzel. Pork was the
basic, chicken was $2 more, veal was $4 more. She was paying so I went
with the pork and it was very tender. Next time I may try the veal.

Of course, I had a German beer with it too.

It has been decades since I went to an authentic German restaurant so we
really enjoyed it.

[GM]

Sounds great! Chicago used to be chock - a - block with German restos, there were at one time
whole German neighborhoods full of these places. When I moved to Chicago in the late 70's the
Irving Park nabe on the North Side had scads of German places, with many residents still from the
old country. But they died off, the kids moved on, and now just a handful of German places remain...

We had great German groceries, too, all imported stuff. Those are all gone, I think there is one out in the
suburbs...

This old - school place still carries on:

https://resisbierstuberestaurantchicago.bestcafes.online/

2034 W Irving Park Rd, Chicago, IL 60618

Reviews:

https://www.yelp.com/biz/resis-bierstube-restaurant-chicago?osq=German+Restaurants

"Go to Germany without the cost of travel! Speaking with the owner, I learned that Resi's is one of the oldest taps in
Chicago. This family run operation offers home cooked food that will please!

Resi's reminded me of my service days in NATO stationed in Germany.

Classic German restaurant. The schnitzel is as good as my grandmother's. The German beer selection is second to none.

The chicken schnitzel with fresh German beer was a wonderful combination. They offer a nice lite menu as well - the
thuringer with kraut is one of my favorites. Check out the cozy beer garden. Prost!

One or the oldest classic German Restaurants in Chicago! Plenty of authentic German beer flowing on on the tap!

I'm a fan of Resi's Bierstube! If you enjoy German beer, German cuisines, and a good atmosphere, go visit Resi's
Bierstube! They also have a great beer garden for warmer weather days.

German taps, German good, friendly and fun staff. This is a perfect village watering hole kind of place. It's not upscale,
more of a greasy spoon or hole in the wall feel, but it's never seedy. More of an "old man bar" kind of vibe. Love it.

A bit of an older bar but well worth the visit. Has a nice selection of German food and beer..."

[jmcquown]

That sounds very nice, Ed. I've never been to a German restaurant. I
made wiener schnitzel a few years ago using veal cutlets. Wiener
schnitzel is technically Austrian, though, not German.

Jill

[Dave Smith]

I have a thing for German food. My best friend was German his family's
home was my second home. I had some great meals in Germany when I was
there. I did have one major disappointment in a tourist town. I had
ordered Jaeger Schnitzel and was expecting a mushroom grvy on a piece of
schnitzel, but instead of schnitzel they gave me a beef patty, and not a
particularly good one.

One time when we were returning from visiting our son when he was on a
training course near Ottawa were stopped at the town of Ganamoque and
came across a place called the Maple Leaf, but the sign in front
indicated the special of the day was Goulash and the beer on tap was
Urquell Pilnser. It turned out to be a German Czech schnitzel house.

There is a place near my son's house that is run by a retired German
winemaker. Their schnitzel is the best I have ever had.

https://www.kaiserhaus.ca/

[bruce bowser]

It depends on how far back coating and frying meat goes.

[dsi1]

That looks like a place that I'd like to eat at. It's got a goofy name though but I guess any German name is going to sound goofy.

[dsi1]

A fried de-boned, breaded, chicken thigh is really popular in Hawaii. We like to eat it with Japanese style curry or just plain.

https://photos.app.goo.gl/pkJroxKh2nURdhQn8

[Dave Smith]

That is the owner's surname. He was Austrian. He is one of the guys who
kick started the Niagara wine industry, taking it from shitty sweet
wines to world class reds and whites. He retired from the wine business
and opened up this little restaurant. The pace only seats about 20
people inside and room on the patio for another 10. It is always packed.

[Bruce]

I'd double check that if I were you.

[S Viemeister]

On 01/05/2023 22:27, Bruce wrote:
> On Mon, 1 May 2023 17:11:37 -0400, Dave Smith

It does seem rather unlikely, doesn't it?

Frau Viemeister

[Dave Smith]

Unlikely or not, that is the owner's surname. I know him by reputation.
While we were waiting for our table we ran into a wine maker I know, a
local guy who is one of my nephew's best friends and who is an
international wine maker who makes wine locally, in the US northwest and
in France.



https://www.stcatharinesstandard.ca/life/food-wine/2018/02/06/eating-niagara-kaiserhaus-an-homage-to-legendary-winemaker.html

[Dave Smith]

On 2023-05-01 6:04 p.m., S Viemeister wrote:

[Bruce]

Lol, yes.

[Bruce]

Did you read it yourself? The man's name is Kaiser. The bistro's
called Kaiserhaus.

[dsi1]

The Kaiser name is well known in Hawaii and the mainland. Henry J was a ship-builder that revolutionized the industry during WWII. He built several big development projects in Hawaii including the Hilton Hawaiian Village, Hawaii Kai, a health care system that bears his name, and even a car company - that failed. He was also a pioneer in the geodesic dome construction. He was quite an amazing guy.

https://www.youtube.com/watch?v=O3oOjFbWHPk&t=687s

[cshenk]

That is very like a dish we liked at Guyemon's (chain place, upscale of
Dennys). Rice was to the side (separate bowl) but really same thing.

[GM]

You may import an object made of ivory if it is an antique. To be an antique the ivory must be at least 100 years old. You will need documentation that authenticates the age of the ivory. You may import other antiques containing wildlife parts with the same condition, but they must be accompanied by documentation proving they are at least 100 years old. Certain other requirements for antiques may apply.

If you plan to buy such things as tortoiseshell jewelry, or articles made from whalebone, ivory, skins or fur, contact the:

U.S. Fish and Wildlife Service
Division of Law Enforcement
5275 Leesburg Pike,
Falls Church, VA 22041

--
GM

[dsi1]

Curry rice is as popular in Hawaii as it is in Japan. We used to enjoy going to a curry rice restaurant when we were younger.
Dinner tonight was linguine with meatballs.

https://photos.app.goo.gl/CnKEMeW6mNyrfF167

[bruce bowser]

Sheila, speaking of Euro food at some NY brunch buffet I had a cheese and mushroom omlette on one side of the plate and fettucini Alfredo on the other side. I can't believe how good a combo that was ! !

[Gary]

On 5/1/2023 4:21 PM, dsi1 wrote:
> A fried de-boned, breaded, chicken thigh is really popular in Hawaii. We like to eat it with Japanese style curry or just plain.
>
> https://photos.app.goo.gl/pkJroxKh2nURdhQn8

Lot's of gravy there. Hope you had a huge basket of buttered dinner
rolls to go along with that.

[dsi1]

A cheese and mushroom omelette sounds good. I could even put on some meatballs and sauce on that. I can taste it now...

[dsi1]

Oddly enough, I've never seen katsu curry served with a dinner roll. It might work but it would certainly be a radical move.

https://www.youtube.com/watch?v=nU7e0KUAPV0

[cshenk]

Grin, kinda what the rice is for.

I made a variation of it Tuesday night,

2 thin breaded porksteaks, bone in fried in a pan*
1 c water
1/3 c brown gravy powder
1.5 tsp curry powder (medium-hot)
Panko-style bread crumbs
1 egg
4 sticks Gai Lan
2 baby bok choy
4 oyster mushrooms
2 carrots
served with 2 buttered slices of bread (rye just now)

spread bread crumbs in one plate and egg in another. Dip steaks in
panko then egg then panko again. For extra crispy, set aside for 2
minutes then repeat.

Fry in pan* on medium heat then turn to get other side.

Add water, gravy powder and curry powder to pan and whisk to smooth
then heat to simmer, whisking occasionally. Can be done first then set
aside and reheated at serving time which will intensify the curry taste.

Steam veggies

Spoon hot curry gravy generously over meat. Vegetables can be on the
side (I like mine gravy-free). Small microwaved or steamed Russet
potato would be a fine side!


*Pan used was after making mild Italian sausage, for lunch. Just 1 4in
sausage, split between us. Possibly 2oz each serving. Served with
homemade creamy potato/eddo (small taro) soup

** note to MTrew, this is seriously easy and inexpensive to make but
you'll need to swap the veggie mix to either canned or frozen. My
Harris Teeter has 10/10$ packs of frozen mixed 'veg-all' type packs.
Makes 4 servings. Do it with a microwaved potato and this works out
price of pork portion + 40cents if using a bulk container of brown
gravy. Try it with 1/2 the curry powder first time.

[jmcquown]

On 5/3/2023 12:02 PM, cshenk wrote:
> Gary wrote:
>
>> On 5/1/2023 4:21 PM, dsi1 wrote:
>>> A fried de-boned, breaded, chicken thigh is really popular in
>>> Hawaii. We like to eat it with Japanese style curry or just plain.
>>>
>>> https://photos.app.goo.gl/pkJroxKh2nURdhQn8
>>
>> Lot's of gravy there. Hope you had a huge basket of buttered dinner
>> rolls to go along with that.
>
> Grin, kinda what the rice is for.
>

Did you look at that photo? There is so much gravy it looks like it's
going to run off the plate! He'd need a heck of a lot more rice to sop
up that quantity of gravy.

Jill

[GM]

beche de mer = sea cucumber

--
GM

[Hank Rogers]

jmcquown wrote:
> On 5/3/2023 12:02 PM, cshenk wrote:
>> Gary wrote:
>>
>>> On 5/1/2023 4:21 PM, dsi1 wrote:
>>>> A fried de-boned, breaded, chicken thigh is really popular in
>>>> Hawaii. We like to eat it with Japanese style curry or just plain.
>>>>
>>>> https://photos.app.goo.gl/pkJroxKh2nURdhQn8
>>>
>>> Lot's of gravy there. Hope you had a huge basket of buttered dinner
>>> rolls to go along with that.
>>
>> Grin, kinda what the rice is for.
>>
> Did you look at that photo?  There is so much gravy it looks like
> it's going to run off the plate!  He'd need a heck of a lot more
> rice to sop up that quantity of gravy.
>
> Jill

Grin, da hawayans like lots of gravy, and with sugar in it too.
They generally drink it strait from a serving bowl, and don't
bother with a plate.

[cshenk]

jmcquown wrote:

> On 5/3/2023 12:02 PM, cshenk wrote:
> > Gary wrote:
> >
> > > On 5/1/2023 4:21 PM, dsi1 wrote:
> > > > A fried de-boned, breaded, chicken thigh is really popular in
> > > > Hawaii. We like to eat it with Japanese style curry or just
> > > > plain.
> > > >
> > > > https://photos.app.goo.gl/pkJroxKh2nURdhQn8
> > >
> > > Lot's of gravy there. Hope you had a huge basket of buttered
> > > dinner rolls to go along with that.
> >
> > Grin, kinda what the rice is for.
> >
> Did you look at that photo? There is so much gravy it looks like
> it's going to run off the plate! He'd need a heck of a lot more rice
> to sop up that quantity of gravy.
>
> Jill

(snipped main message not referred to)

Yes. Some of us like more gravy than just a dribble, artfully placed.
Do you have a problem with that?

There's enough rice under the chicken showing on the plate to make it
work well, I think. If it's too much for you, just skip the excess.

[dsi1]

On Wednesday, May 3, 2023 at 10:43:32 AM UTC-10, jmcquown wrote:
> Did you look at that photo? There is so much gravy it looks like it's
> going to run off the plate! He'd need a heck of a lot more rice to sop
> up that quantity of gravy.
>
> Jill

There's nothing wrong with that photo. Curry rice is traditionally served in a platter. If it was served in a bowl, it means something ain't right. The same would be true if it was served with biscuits.

https://www.youtube.com/watch?v=WaT_rLGuUr8

[Hank Rogers]

<big Grin> Her majesty doesn't realize that asians love to slurp
gravy off the edge of the dish, like soup. Don't need rice for
that. Grin

Loud slurping lets the host know the vittles were good.

Her highness is a pretty brittle crone, and will never understand
the asian ways. A guest who farts at her royal dinner table will
never be perceived as having received and eaten a good meal.

[jmcquown]

On 5/3/2023 5:54 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 5/3/2023 12:02 PM, cshenk wrote:
>>> Gary wrote:
>>>
>>>> On 5/1/2023 4:21 PM, dsi1 wrote:
>>>>> A fried de-boned, breaded, chicken thigh is really popular in
>>>>> Hawaii. We like to eat it with Japanese style curry or just
>>>>> plain.
>>>>>
>>>>> https://photos.app.goo.gl/pkJroxKh2nURdhQn8
>>>>
>>>> Lot's of gravy there. Hope you had a huge basket of buttered
>>>> dinner rolls to go along with that.
>>>
>>> Grin, kinda what the rice is for.
>>>
>> Did you look at that photo? There is so much gravy it looks like
>> it's going to run off the plate! He'd need a heck of a lot more rice
>> to sop up that quantity of gravy.
>>
>> Jill
> (snipped main message not referred to)
>
> Yes. Some of us like more gravy than just a dribble, artfully placed.
> Do you have a problem with that?
>

Artfully placed?! The plate was flooded with gravy. You could barely
see the rice except for the little bit underneath the chicken. The rest
of it was buried under it.

> There's enough rice under the chicken showing on the plate to make it
> work well, I think. If it's too much for you, just skip the excess.

Under the chicken, yes, I saw some white rice. The forkfuls of rice
*in* gravy on the plate next to the chicken was literally drowning in
the stuff. It was not "artfully placed". It was poured on with a heavy
hand.

Jill

[GM]

The only "Asian" coozine Princess Jill has encountered is La Choy...

>
> Her highness is a pretty brittle crone, and will never understand
> the asian ways. A guest who farts at her royal dinner table will
> never be perceived as having received and eaten a good meal.

We should gift HRH with a gold - plated whoopee cushion...

And some stool softeners...

--
GM

[jmcquown]

First of all, I never suggested it should be served with biscuits. Nor
Gary's favourite thing, a basket of dinner rolls.

You snipped the link to your own photo:

https://photos.app.goo.gl/pkJroxKh2nURdhQn8

There is so much gravy on that platter on the pic you posted one can
barely see any rice even though there was some.

You reacted to my comment with this:

> https://www.youtube.com/watch?v=WaT_rLGuUr8

Your Youtube video link does not look anything at all similar to the
drowning in gravy platter of fried chicken & curry rice you posted.
What's your point?

Jill

[Hank Rogers]

I don't think there is a stool softener or laxative that would
change the countenance of her majesty.

Even if there were, there would be a devastating explosion.

[dsi1]

You never said a thing about biscuits. You just think that I implied that you did. That's wrong.
What I did say is that curry rice is served in a plate. What's so hard to understand about that? Have you ever had curry rice? I'm a freaking expert. You're way out of your league. Here, you want some pictures?

https://japan.recipetineats.com/wp-content/uploads/2021/12/Katsu_Curry_7011bsq.jpg
https://beatthebudget.com/wp-content/uploads/2020/07/chicken-katsu-curry-featured-image-scaled.jpg
https://www.unclejerryskitchen.com/wp-content/uploads/2016/08/Curry-Rice-720x540.jpg
https://www.thanksforthemeal.net/wp-content/uploads/2021/05/chicken-curry2.jpg
https://sudachirecipes.com/wp-content/uploads/2022/08/beef-curry-rice-thumbnail.jpg

[GM]

Like Yucca Flats after the blast, lol...

--
GM

[GM]

Lol...

Go get 'em, Tojo...!!!

It's almost like the Bataan Death March...!!!

--
GM

[Hank Rogers]

Why does your highness give a shit what uncle eats?

Does it really bother you that he likes a plate flooded with gravy?

You'd shit if you saw some of the gross stuff asians eat.

You'll have to move the royal castle down to da rock if you want to
control Tojo.

I don't think you will. You'll just sull up, bitch, and become more
bitter.
It suits you.

[jmcquown]

On 5/3/2023 7:26 PM, dsi1 wrote:
> On Wednesday, May 3, 2023 at 1:00:52 PM UTC-10, jmcquown wrote:
>> On 5/3/2023 5:58 PM, dsi1 wrote:
>>> On Wednesday, May 3, 2023 at 10:43:32 AM UTC-10, jmcquown wrote:
>>>> Did you look at that photo? There is so much gravy it looks like it's
>>>> going to run off the plate! He'd need a heck of a lot more rice to sop
>>>> up that quantity of gravy.
>>>>
>>>> Jill
>>>
>>> There's nothing wrong with that photo. Curry rice is traditionally served in a platter. If it was served in a bowl, it means something ain't right. The same would be true if it was served with biscuits.
>>>
>> First of all, I never suggested it should be served with biscuits. Nor
>> Gary's favourite thing, a basket of dinner rolls.
>>
>> You snipped the link to your own photo:
>>
>> https://photos.app.goo.gl/pkJroxKh2nURdhQn8
>>
>> There is so much gravy on that platter on the pic you posted one can
>> barely see any rice even though there was some.
>>
>> You reacted to my comment with this:
>>
>>> https://www.youtube.com/watch?v=WaT_rLGuUr8
>>
>> Your Youtube video link does not look anything at all similar to the
>> drowning in gravy platter of fried chicken & curry rice you posted.
>> What's your point?
>>
>> Jill
>
> You never said a thing about biscuits. You just think that I implied that you did. That's wrong.

True, I did not. You did. You wrote "The same would be true if it was
served with biscuits." You are the one who mentioned biscuits. Gary
mentioned dinner rolls.

> What I did say is that curry rice is served in a plate

No, you said a platter when you replied after posting that Google photo
of chicken & curry rice drowning in gravy. Gary mentioned how much
gravy there was. I didn't bother to look or respond until then. Yep,
it's swimming in gravy.

> What's so hard to understand about that? Have you ever had curry rice? I'm a freaking expert. You're way out of your league. Here, you want some pictures?

Actually, yes, I have made curried rice. It was nothing like in that
picture smothered with gravy. It wasn't what cshenk is talking about,
either.

No I don't want any more links to Youtube videos that have nothing to do
with the original picture you posted. You use those to deflect negatie
comments about your non-original take-out food. It's boring.

Jill

[Hank Rogers]

jmcquown wrote:
> On 5/3/2023 7:26 PM, dsi1 wrote:

>> On Wednesday, May 3, 2023 at 1:00:52 PM UTC-10, jmcquown wrote:
>>> On 5/3/2023 5:58 PM, dsi1 wrote:

They are all laughing at your majesty.

[GM]

And some here wonder why she's referred to as a DUMB FUCKING CUNT...

LOL...!!!

--
GM

[GM]

What *you* need, sweetie, is a good strong beating...

Lol...!!!

--
GM

[Sqwertz]

On Wed, 03 May 2023 16:02:13 +0000, cshenk wrote:

> spread bread crumbs in one plate and egg in another. Dip steaks in
> panko then egg then panko again. For extra crispy, set aside for 2
> minutes then repeat.

The proper way to do that is egg first, then panko. Repeat for
heavier coating.

> Fry in pan* on medium heat then turn to get other side.

...

>
> *Pan used was after making mild Italian sausage, for lunch. Just 1 4in
> sausage, split between us. Possibly 2oz each serving. Served with
> homemade creamy potato/eddo (small taro) soup

Was there no oil in the pan except for the little bit of grease
from the sausage?!?

-sw

[Sqwertz]

On Wed, 3 May 2023 16:26:45 -0700 (PDT), dsi1 wrote:

> You never said a thing about biscuits. You just think that I
> implied that you did. That's wrong. What I did say is that
> curry rice is served in a plate. What's so hard to understand
> about that? Have you ever had curry rice? I'm a freaking
> expert. You're way out of your league. Here, you want some
> pictures?
>
> https://japan.recipetineats.com/wp-content/uploads/2021/12/Katsu_Curry_7011bsq.jpg
> https://beatthebudget.com/wp-content/uploads/2020/07/chicken-katsu-curry-featured-image-scaled.jpg
> https://www.unclejerryskitchen.com/wp-content/uploads/2016/08/Curry-Rice-720x540.jpg
> https://www.thanksforthemeal.net/wp-content/uploads/2021/05/chicken-curry2.jpg
> https://sudachirecipes.com/wp-content/uploads/2022/08/beef-curry-rice-thumbnail.jpg

None of those had even half the gravy per rice and other solids
that your plate did.

BTW: Ken-L Ration called and left a message - they want their
Gravy Train(tm) back!

-sw

[Sqwertz]

On Wed, 3 May 2023 20:06:35 -0400, jmcquown wrote:

> No I don't want any more links to Youtube videos that have nothing to do
> with the original picture you posted. You use those to deflect negatie
> comments about your non-original take-out food. It's boring.

Using those examples, I thought he did a fine job of confirming
that he used a shitload more gravy than normal people do.

Almost made S&B Japanese curry rice last night for the first time.
I was going to use chicken, but I didn't have any other veggies to
put in it, not even onion. So ... Friday night I'll show y'all how
it's done by an expert, OK?

-sw

[dsi1]

The way I use panko is to dip the pork or chicken in flour, then the eggs, and finally the panko. These days I like to dip the meat in flour, then eggs, then the flour again, then the eggs again, then the panko. I like to really press the meat into the panko with a heavy hand - just jam that meat into the panko (or any other breading) with extreme prejudice. It'll be crispy alright - maybe too crispy for rfc.

[Dave Smith]

On 2023-05-03 12:02 p.m., cshenk wrote:

>
> I made a variation of it Tuesday night,
>
> 2 thin breaded porksteaks, bone in fried in a pan*
> 1 c water
> 1/3 c brown gravy powder
> 1.5 tsp curry powder (medium-hot)
> Panko-style bread crumbs
> 1 egg
> 4 sticks Gai Lan
> 2 baby bok choy
> 4 oyster mushrooms
> 2 carrots
> served with 2 buttered slices of bread (rye just now)
>
> spread bread crumbs in one plate and egg in another. Dip steaks in
> panko then egg then panko again. For extra crispy, set aside for 2
> minutes then repeat.

One thing I learned to do for shcnitzle type breading is to dredge it
first in flour. That gives a dry surface for the egg to adhere to. Dip
it in the egg and then into the breading.

[Dave Smith]

On 2023-05-03 11:11 p.m., Sqwertz wrote:
> On Wed, 03 May 2023 16:02:13 +0000, cshenk wrote:
>
>> spread bread crumbs in one plate and egg in another. Dip steaks in
>> panko then egg then panko again. For extra crispy, set aside for 2
>> minutes then repeat.
>
> The proper way to do that is egg first, then panko. Repeat for
> heavier coating.

I beg to differ. Dredge it in flour before the egg. You get much better
adhesion.

[Dave Smith]

You're right about the flour first. FWIW, I did a schnitzel type dish
last week for the first time in years. I did it with pork tenderloin. I
cut medallions of meat and pounded them out, seasoned with salt and
pepper and let them sit for a while. Then they were dredged in flour,
egg and then seasoned bread crumbs and allowed to sit for a while so the
egg would glue the breading to the meat. They turned out beautifully.

[dsi1]

A perfectly cooked cutlet is always a joy. It's the food of the Gods.
In the wee hours of the morning, I'm making/eating pancakes. Life is good. Well this morning is turning out fine, anyway. I put some strawberry and blackberry jelly/jam on them - all seedless. What could be more perfect?
The Europeans might be a little freaked out by American style pancakes though. They should just man up.

https://photos.app.goo.gl/sRY7vL2KbgwZWYJu6

[cshenk]

> in gravy on the plate next to the chicken was literally drowning in

> the stuff. It was not "artfully placed". It was poured on with a
> heavy hand.
>
> Jill

Sorry you don't like it. Thats why I said 'Some of us like more gravy
than just a dribble, artfully placed.' Some like a LOT of gravy.

I don't think you'll 'win' with the gravy lovers this time!

You'd hate our breakfast this morning. Sausage gravy (white) with black
pepper added heavily over rice in a bowl. Sides were banana and
oranges (just what we had handy).

[Bruce]

On Thu, 4 May 2023 07:52:09 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

From a European perspective, that's a very thick pancake, but if it
taste good, it tastes good.

[cshenk]

Sad face, last one won't open....

[cshenk]

Normal is flour first. I was space and plate challanged and had many
things going on so did a double panko instead. Give it a try and see
what you think?

[cshenk]

Nice!

[Hank Rogers]

Hahahaha. Her majesty does NOT approve of your morning chow.

[cshenk]

Probably not! Doubt she's into my cooking at all. That's fine. We
have radically different styles. I revel in vegetarian complexity with
lots of strong flavors, she likes elegant simplicity.

Plenty of room for all types of cooks on this planet!

Our dinner tonight makes a good example. It's black beans and rice
with part of a can of rotel and added spices. Sides are last of the
Daikon/carrot kimchee and a dashi-miso-mustard green soup. Hot bread
slathered with butter. Dessert is baked bananas with a little honey
and some reconsituted dried figs from last year.

[jmcquown]

Exactly my point, thanks Steve.

> BTW: Ken-L Ration called and left a message - they want their
> Gravy Train(tm) back!
>
> -sw

LOL! Here's a Gravy Train commercial :)

https://www.youtube.com/watch?v=i1HfJovqUvU

Jill

[GM]

"A United Airlines 757 flight leaving the Daniel K. Inouye International Airport in Honolulu this morning had to return to the airport after it scraped its tail on the runway during takeoff, resulting in a four-hour delay.

The state Department of Transportation said the plane, which was headed to San Francisco, Calif., did not suffer major damage but likely returned to Honolulu for precautionary purposes.

The plane’s initial takeoff time was about 7 a.m., but after taking off it circled around the waters south of Oahu for about 45 minutes before returning to the airport, according to the flight tracking website FlightAware.

The DOT said the same aircraft departed again, this time at around 11:30 a.m. The flight is currently headed to Houston, Texas."

--
GM

[GM]

Looks like your menstrual flow, Princess...

LOL!

--
GM

[jmcquown]

Those links don't resemble his original picture. And yes, I do like
gravy. I love sausage gravy. I just don't pour so much of it over the
biscuits that it is practically spilling out onto the table from the
plate it is served on. I do like a nice curry gravy. I love plain
brown gravy with roast beef and mashed potatoes, too. It has nothing to
do with how much gravy David had his original photo. It was brimming.

Jill

[Cindy Hamilton]

I finally looked at dsi1's photo; since I think Japanese curry is a
joke, I wasn't strongly motivated to do so.

I think if you smeared as much gravy onto the katsu as it would hold,
took the rice that's under the cutlet and saturated it with gravy,
and used a spoon, you could just about use up all that gravy.

I might call that "mild curry and rice soup topped with katsu", anyway.

--
Cindy Hamilton

[Gary]

dsi1 wrote:

> In the wee hours of the morning, I'm making/eating pancakes. Life is good. Well this morning is turning out fine, anyway. I put some strawberry and blackberry jelly/jam on them - all seedless. What could be more perfect?
> The Europeans might be a little freaked out by American style pancakes though. They should just man up.
>
> https://photos.app.goo.gl/sRY7vL2KbgwZWYJu6

That looks good but I don't consider them "American style."

I like plain pancakes, a little thinner, individually buttered before
stacked, then some version of maple syrup on top.
I have real(tm) maple syrup but for pancakes I like the Log Cabin brand
but the generic version is just fine.

[Gary]

I like thinner batter (I add more milk) - more like small crepes and
much moister than the cake-like. Just my preference though.

[Gary]

GM wrote:
> "A United Airlines 757 flight leaving the Daniel K. Inouye International Airport in Honolulu this morning had to return to the airport after it scraped its tail on the runway during takeoff, resulting in a four-hour delay.

Yikes! So it really does happen. ;o

That was always my fear when flying commercial.
The jet goes faster and faster, bouncing slightly down the runway.

Then when it lifts off, it always feels to me like they lifted off at
too steep an angle. I always held my breath just waiting for the tail to
scrape on the runway.

[Gary]

I do agree with you, Jill, on this one.
Definitely a gravy overkill on that plate.
None of the other sample pictures had that amount.

Rather than ask for a "doggy bag" to take half that gravy home,
I would have asked for a "ferret bag" to take home.
Looks like the famous "warm gravy meal" that I always hand-fed to my
little ones. ;)

[Cindy Hamilton]

It's curry. Do you really think your notional ferret would like curry,
even the bland Japanese-style stuff?

--
Cindy Hamilton

[Gary]

Do you really think that my 4 ferrets were notional?
Or maybe you're talking about the one that I don't have now. Not yet.

[Dave Smith]

There have been a lot of videos and posts on FaceBook lately about
passenger problems on planes. There have been some with people getting
booted off planes for bad behaviour. There have a lot about other
passengers wanting people to change seats so they can sit together. Some
people seem to think that of course you should give up your seat so a
couple or a family can sit together. Others say nuts to that. If you had
to pay for a seat you should not have to give it up unless there is a
significant upgrade for you.

[Cindy Hamilton]

Yes, the ferret you don't have now is notional.


--
Cindy Hamilton

[dsi1]

There's nothing about the photo that should surprise anybody that is familiar with the dish. You guys think it's an American style cutlet with brown gravy. It is not. What it is is arguably the national dish of Japan. Ignorance reigns supreme in rfc.

[dsi1]

What I mean by "American style" is that the pancake is thick and fluffy. Most Americans don't put jelly on their pancakes. I'm looking to stay away from pancakes with syrup. I grew up with Log Cabin syrup but these days, I'd rather have coconut or guava or some other kind of fruit syrup. Coconut syrup is da bomb!
What I've been doing is finishing the pancakes by returning it to the pan and frying them in butter to get them a little crispy.

https://photos.app.goo.gl/268y2nvpruvzvEMh6

[dsi1]

The main problem with hitting the tail on the runway while taking off is that it probably means the the aircraft was in a stall condition while taking off i.e., the aircraft was flying at too steep an angle and was probably rapidly losing speed - it could have just fallen like a rock. The way out of a stall would be to max out the power to the engines, and try to build up speed by leveling off and/or going into a dive. Those passengers are lucky to be alive. Being in a plane that's falling like a rock is a good way to die.

[Mike Duffy]

On 2023-05-05, dsi1 wrote:

> What I've been doing is finishing the pancakes
> by returning it to the pan and frying them in
> butter to get them a little crispy.

> https://photos.app.goo.gl/268y2nvpruvzvEMh6

Why not just leave them in the pan a bit longer
in the first place?

Nice pic. Is that some sort of thick cream,
or did you mix up some sort of custard / icing?

[Dave Smith]

No necessarily. When they pull up on the stick the nose goes up. The
plane is teetering on the landing gear, so when the nose goes up the
tail goes down. They need to pull up a little more slowly. It is not
likely to cause a crash on take off or landing, but it can lead to very
costly repairs.

[Dave Smith]

On 2023-05-05 10:05 a.m., Mike Duffy wrote:
> On 2023-05-05, dsi1 wrote:
>
>> What I've been doing is finishing the pancakes
>> by returning it to the pan and frying them in
>> butter to get them a little crispy.
>
>> https://photos.app.goo.gl/268y2nvpruvzvEMh6
>
> Why not just leave them in the pan a bit longer
> in the first place?

Pancakes are a one shot deal. You really have to get them cooked
properly on the first try. Make sure they are nicely browned before
flipping because doing the same side a second time does nothing good
for a pancake.
>

[Cindy Hamilton]

Good thing I'm not one of "you guys".

I should get some S&B mix and see how I like it, since I've talked so
much smack about it over the years. I'm pretty sure I tried it a
few decades ago and declared it "not worth it" (since we have so many
excellent Indian restaurants here). I'll probably make it with only
vegetables, to minimize the expense if I throw it in the trash.

I could order it at my usual Japanese place, but I'd hate to fork
over the $10 and find out I hated it, and then have to make lunch
anyway. My experience with coconut-milk based dishes at Thai
restaurants has made me very cautious about curry.

--
Cindy Hamilton

[dsi1]

Cooking a pancake requires a thin coating of oil in the pan. If you want to make the pancake crispy, you need a lot more oil. I suppose you could cook a pancake with a lot of oil to begin with but I've never tried that. My guess is that it would come out looking weird. OTOH, finishing off the pancake by frying in butter makes them look kind of weird too. I don't mind though because it's tasty and crispy. If I was cooking for other people, I'd ditch the frying in butter.
That's coconut syrup on the pancakes - it's appearance is stunning. It looks that way because it has a large amount of titanium dioxide. My guess is that sooner or later titanium dioxide will be banned from foods in the US. That's the breaks.

https://photos.app.goo.gl/hovmiewDCNJR9yjG6

[dsi1]

Yoose guys just hate to move out of your comfort zone. If you're around 50 years of age, moving out of your comfort zone is probably the only way you'll be able to continue growing and be connected with your community and other people.

[Bruce]

She couldn't find a way to work 'vanishingly' into that post, so she
tried another word.

[Hank Rogers]

These gol-dern airlines need to have a policeman on board every
flight. And he should be armed with large barrels of rubbish and
garbage.

[Hank Rogers]

Tojo, yoose should apply for a job at NTSB.

[jmcquown]

Thank you, Gary. He's never going to admit when you suggested dinner
rolls to sop up the excess gravy there was too darn much gravy on that
plate. You could barely see the rice. Now he's defending it as a
"National dish" as if that has anything to do with it. It's not a
criticism of the meal, it's flooding the plate/platter with gravy that
we both questioned.

Jill

[GM]

NTSB = National Tojo Sukiyaki Board

--
GM

[jmcquown]

I do believe that's coconut syrup. I've never seen "American pancakes"
cooked quite that thick.

Jill

[jmcquown]

Not that I cook pancakes very often but I agree with you about a thinner
batter and the resulting thinner pancake.

Jill

[cshenk]

Don't worry about it. It is as you say, very popular in Japan and
normally served just like your picture.

Here's a menu from our favorite simple eatery in Sasebo. I can never
spell it right until I look it up ;-)

http://www.gyuemon.com/group/bullskitchen/menu/menu_language.pdf

Upscale of Denny's for comparison, but really good prices for Japan.
Slow to load on my XP but with patience, will load. Several curries
shown. When actually served, just like your picture.

[cshenk]

> https://japan.recipetineats.com/wp-content/uploads/2021/12/Katsu_Curry
> _7011bsq.jpg >> >>> >> >>
> https://beatthebudget.com/wp-content/uploads/2020/07/chicken-katsu-cur

> ry-featured-image-scaled.jpg >> >>> >> >>
> https://www.unclejerryskitchen.com/wp-content/uploads/2016/08/Curry-Ri
> ce-720x540.jpg >> >>> >> >>
> https://www.thanksforthemeal.net/wp-content/uploads/2021/05/chicken-cu

> rry2.jpg >> >>> >> >>
> https://sudachirecipes.com/wp-content/uploads/2022/08/beef-curry-rice-

Do try it! S&B comes in different heat levels. Go medium or mild. No
coconuts were raped in the making ;-)

[Bruce]

On Fri, 05 May 2023 23:47:10 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:

>dsi1 wrote:
>
>> There's nothing about the photo that should surprise anybody that is
>> familiar with the dish. You guys think it's an American style cutlet
>> with brown gravy. It is not. What it is is arguably the national dish
>> of Japan. Ignorance reigns supreme in rfc.
>
>Don't worry about it. It is as you say, very popular in Japan and
>normally served just like your picture.
>
>Here's a menu from our favorite simple eatery in Sasebo. I can never
>spell it right until I look it up ;-)
>
>http://www.gyuemon.com/group/bullskitchen/menu/menu_language.pdf
>
>Upscale of Denny's for comparison, but really good prices for Japan.
>Slow to load on my XP but with patience, will load. Several curries
>shown. When actually served, just like your picture.

There are definitely a few gravy/sauce swamps in those pictures.

[cshenk]

jmcquown wrote:

> Thank you, Gary. He's never going to admit when you suggested dinner
> rolls to sop up the excess gravy there was too darn much gravy on
> that plate. You could barely see the rice. Now he's defending it as
> a "National dish" as if that has anything to do with it. It's not a
> criticism of the meal, it's flooding the plate/platter with gravy
> that we both questioned.
>
> Jill

Jill, It is considered a national dish in Japan. The so called
'flooding' of the plate signifies 'plenty'. When printed on a menu,
they let you see the rice better. When they pour the gravy (done at
the table), the result looks much like David's picture.

The Gravy is still well below the rim in his picture.

[songbird]

jmcquown wrote:
...

> I do believe that's coconut syrup. I've never seen "American pancakes"
> cooked quite that thick.

huh? i make ours anywhere from 1/4 to an inch thick. if
i'm making them with corn meal and in a small pan they may
turn out to be an inch thick. just depends upon what i'm
doing that day.

most recent versions are about 1/4 inch thick. Mom likes
them smaller. when left to my own devices it can be mayhem.
:) i like variety...


songbird

[dsi1]

It's always the same with you guys, you never saw this, you never saw that. You guys never saw a plain old regular pancakes? How long have you lived in America? That's nuts.

[dsi1]

The prices look pretty good to me. It's my son's birthday today so we'll be going to a sushi bar tonight. Too bad we can't eat in Sasebo. It was good luck to have a male child born on May 5th - it's Boy's Day in Hawaii. It's also cinco de Mayo. My son calls it "Cinco de Michael."

[dsi1]

There's not many people that can make a better stack of pancakes than yours truly.

https://photos.app.goo.gl/S9g4eq9fmXwvsUmw6

[cshenk]

Yup. Works fine! Meant to be that way. The curried pork stew is
awesome! It's not in the pics but then the rice porridge isn't either.
It's medium rare pork and steamed vegetable swimming in curry gravy.
Looks like the beef stew pics.

[jmcquown]

I can barely see the pancakes for all the berries and topping stuff.
Looks like an advertisement for something from Denny's. But hey, if you
like all that stuff on your pancakes, go for it.

Jill

[jmcquown]

I certainly didn't say never saw this, never saw that. I did say I
prefer thinner pancakes. Whatever you are calling American style
pancakes is not my experience with making pancakes. Okay with you?

Jill

[Bruce]

On Fri, 5 May 2023 21:50:10 -0400, jmcquown <j_mc...@comcast.net>
wrote:

The pancake becomes secondary in this picture. All I need is the
whipped cream and some of the fruit to transport the whipped cream on.

[Gary]

On 5/5/2023 9:18 PM, dsi1 wrote:It's my son's birthday today so we'll be

going to a sushi bar tonight. Too bad we can't eat in Sasebo. It was
good luck to have a male child born on May 5th - it's Boy's Day in
Hawaii. It's also cinco de Mayo. My son calls it "Cinco de Michael."

Happy Birthday yesterday to your son.
Today (May 6) belongs to King Charles.
This is his special day.
I'm watching it live this morning even though it hasn't officially
started yet - just the pre-show that started at 6am their time and 1am
in eastern time.
CNN (and other news channels) all morning.

[Gary]

On 5/5/2023 9:25 PM, dsi1 wrote:

I'll take that bet.

[Cindy Hamilton]

Yeah, sure. Why don't you move out of your comfort zone and eat some
real curry sometime?

https://www.yelp.com/search?find_desc=indian+restaurant&find_loc=Kaneohe%2C+HI+96744

--
Cindy Hamilton