Drop lid

[Ophelia]

https://www.amazon.co.uk/Resizable-Stainless-drop-lid-simmering-Japan/dp/B001DDUZB2

[Julie Bove]

"Ophelia" <OphEl...@gmail.com> wrote in message
news:g5o8hc...@mid.individual.net...
> https://www.amazon.co.uk/Resizable-Stainless-drop-lid-simmering-Japan/dp/B001DDUZB2

What's the point of it?

[Ophelia]

"Julie Bove" wrote in message news:pt777n$1l9$1...@dont-email.me...

===

Why not?

[Ed Pawlowski]

It can be adjusted to fit a pot of any size. Looks like it vents to
avoid pressure but allows moisture to fall back in so as not to reduce
much.

[Ophelia]

"Ed Pawlowski" wrote in message news:FxHJD.331234$xo2....@fx31.iad...

==

Thanks Ed. D. was going to make one, but I found a steamer insert that can
be adjusted to fit most pans.

Like this one.

https://www.ebay.co.uk/itm/Vegetable-Steamer-Stainless-Steel-Folding-Colander-Dish-Basket-Pan-Veg-Food-/261428393792

I am sure he can do something with this one.

[Gary]

Those look similar but are two different things for 2 different
uses.
The first one, the drop lid is a vented adjustable LID for pots.
It lets out pressure but retains some moisture. Alternate would
be just take a normal solid lid and drill some holes in it.

The second one is a steamer basket that sits down in the bottom
of a pot. Legs are only about 1/2 inch above the bottom. It's for
steaming things but you still need a pot lid to hold in the
steam. I have one of these.

Anyway...they are two different items for 2 very different uses.

[Taxed and Spent]

Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for
use in Japanese cooking. These round lids float on top of the liquid in
a pot while simmering foods. They ensure that the heat is evenly
distributed and reduce the tendency of liquid to boil with large bubbles.

[Gary]

I have been properly educated. I assumed they were adjustable pot
lids.
Didn't know they sat right on the liquid.

In that case, the steamer basket Ophy bought could work, I
suppose. Just set it on top of liquid. Upside down would maybe
work better for that use.

[Ophelia]

"Gary" wrote in message news:5BF7EFB3...@att.net...

==

It doesn't have legs and it opens flat out. I reckon I just need to use a
pan it fits into.

[Ophelia]

"Gary" wrote in message news:5BF7FDAD...@att.net...

Taxed and Spent wrote:
>
> On 11/22/2018 1:31 PM, Julie Bove wrote:
> >
> > "Ophelia" <OphEl...@gmail.com> wrote in message
> > news:g5o8hc...@mid.individual.net...
> >> https://www.amazon.co.uk/Resizable-Stainless-drop-lid-simmering-Japan/dp/B001DDUZB2
> >
> > What's the point of it?
> >
>

> Otoshi buta (è ½ã —è“‹, literally: drop-lid) are Japanese-style drop-lids

> for
> use in Japanese cooking. These round lids float on top of the liquid in
> a pot while simmering foods. They ensure that the heat is evenly
> distributed and reduce the tendency of liquid to boil with large bubbles.

I have been properly educated. I assumed they were adjustable pot
lids.
Didn't know they sat right on the liquid.

In that case, the steamer basket Ophy bought could work, I
suppose. Just set it on top of liquid. Upside down would maybe
work better for that use.

===

That is the general idea.

[Ophelia]

"Taxed and Spent" wrote in message news:pt8u83$iq9$1...@dont-email.me...

==

Thanks for that. A good explanation which is very helpful.

[penm...@aol.com]

On Fri, 23 Nov 2018 Taxed and Spent wrote:
>On 11/22/2018 Julie Bove wrote:

>>
>> "Ophelia" <OphEl...@gmail.com> wrote:
>
>>> https://www.amazon.co.uk/Resizable-Stainless-drop-lid-simmering-Japan/dp/B001DDUZB2
>>
>> What's the point of it?

No point, no point whatsoever... difficult to adjust once heated...
and gotta be a PIA to clean those Rube Goldburgs, unless the Japanese
enjoy licking all those nooks and crannies.

>Otoshi buta (???, literally: drop-lid) are Japanese-style drop-lids for

>use in Japanese cooking. These round lids float on top of the liquid in
>a pot while simmering foods. They ensure that the heat is evenly
>distributed and reduce the tendency of liquid to boil with large bubbles.

Don't Japanese stoves have heat control? My stove has knobs for
regulating heat output... I twist and tweak them same as I fine
tune a violin or nipples (tune in Tokyo lol). I also can adjust the
rate of reduction by tipping the pot lid.... learned that at like six
years old.
These fercocktah steamer baskets are awfully dumb, also a PIA to
clean... a french fry basket makes it easy to empty the pot in one
quick motion. The Japanese copied lots of western products but
didn't do a very good job of copying Western techniques, they
certainly know little about cooking. Okay, they can cook rice, I'll
give them that... but so can most any Central American.

[itsjoan...@webtv.net]

On Friday, November 23, 2018 at 11:46:12 AM UTC-6, Sheldon wrote:
>
> These fercocktah steamer baskets are awfully dumb, also a PIA to
> clean... a french fry basket makes it easy to empty the pot in one
> quick motion.
>

Here's the skillet steamer I use. It will fit either a 9 or 10 inch skillet
and I use it one of those 'chicken fryer' pans. Work great and very easy to
clean, thankfully.

https://i.postimg.cc/fRtkdRK1/Skillet-Steamer.jpg

[dsi1]

On Thursday, November 22, 2018 at 7:49:36 AM UTC-10, Ophelia wrote:
> https://www.amazon.co.uk/Resizable-Stainless-drop-lid-simmering-Japan/dp/B001DDUZB2

I made a couple of old school Okinawan dishes yesterday. It would have been appropriate to use otoshibuta. Shoyu pork and Nishime. Nishime is a little hard to find in restaurants because making it is kind of involved. I cheated by using a bag of frozen veggies. Surprisingly, it turned out pretty good. My aunties used to make nishime for parties back in the day. There's not too many aunties making it anymore.

https://www.amazon.com/photos/share/pDdBQd5I2TsEqCpo3qyYCZQZHGXyfsczY5FNkAzUJIL

[dsi1]

Literally, it means drop-pig. As we all know, it's never good to drop your pig.

[Ophelia]

"dsi1" wrote in message
news:8a007db4-4f68-4ee7...@googlegroups.com...

===

Please explain Nishime.

[Ophelia]

"dsi1" wrote in message
news:7af5b83e-cda2-4a9a...@googlegroups.com...

==

lol I can understand that <g>

[dsi1]

On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
>
> ===
>
> Please explain Nishime.

It's a Japanese stew that typically is served during new years and parties in Japan and Hawaii. It's the Japanese version of the Chinese jai, which is also eaten during new years. My nishime had chicken, carrots, taro balls, burdock root, bamboo shoots, lotus root, seaweed tied in knots, and other stuff that I'm not sure of. We also had some cake yesterday.

https://www.amazon.com/photos/share/PNJllEKaWdWRvqmVjsVzueGFDDz7Zk4jV4VIjVJfmxS

[jmcquown]

dsi1 wrote :

https://www.youtube.com/watch?v=Dg8gNFHlifg

[Ophelia]

"dsi1" wrote in message
news:4753ca7e-4aa5-4743...@googlegroups.com...

==

Aww that is pretty:)

Hmm I don't know where I will get taro balls, bamboo shoo and seaweed tied
in knots:((

[dsi1]

I had to tie the seaweed in knots. I didn't do it as well as my aunties used to. Their's were really nice dainty looking ones, mine was kind of big and clumsy. The seaweed is called "kombu" and sold in dry form which needs to be re-hydrated. I'll probably be making kombu maki next. These are old school Okinawan/Hawaiian dishes. These days I feel the need to go back to school.

https://www.youtube.com/watch?v=c9PQDcRg_eg

I tried to make my shoyu pork as old school as possible. The new school shoyu pork is make with pork butt i.e., pork shoulder to make the dish less fatty. The old school Okinawan way is to use pork belly with the skin still on. If you get it right, the skin will be soft and the fat just melts in your mouth. I was watching my dad eat the pork and was happy to see him eat that fat. He doesn't get a chance to eat that way any more.

[penm...@aol.com]

I supposes that works, however I find it easier to steam veggies in a
covered casserol in the microwave, fast and serve in the same
cookware... and store the left overs in the same cookware too... I add
a smidge of water and a pinch of salt.
I don't like to steam veggies in a lot of water unless it's used in
another dish, if tossed down the drain so goes most nutrients.

[penm...@aol.com]

On Fri, 23 Nov 2018 11:37:52 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

That thing with the holes is lotus root.

[itsjoan...@webtv.net]

It works really well especially for small red potatoes that will become
potato salad.

[Ophelia]

"dsi1" wrote in message
news:4753ca7e-4aa5-4743...@googlegroups.com...

==

LOL I hope that cake tastes as crazy as it look:))) Was it for a birthday?

[Ophelia]

"dsi1" wrote in message
news:3c321607-0921-4dbf...@googlegroups.com...

On Friday, November 23, 2018 at 10:39:56 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:4753ca7e-4aa5-4743...@googlegroups.com...
>
> On Friday, November 23, 2018 at 8:53:40 AM UTC-10, Ophelia wrote:
> >
> > ===
> >
> > Please explain Nishime.
>
> It's a Japanese stew that typically is served during new years and parties
> in Japan and Hawaii. It's the Japanese version of the Chinese jai, which
> is
> also eaten during new years. My nishime had chicken, carrots, taro balls,
> burdock root, bamboo shoots, lotus root, seaweed tied in knots, and other
> stuff that I'm not sure of. We also had some cake yesterday.
>
> https://www.amazon.com/photos/share/PNJllEKaWdWRvqmVjsVzueGFDDz7Zk4jV4VIjVJfmxS
>
> ==
>
> Aww that is pretty:)
>
> Hmm I don't know where I will get taro balls, bamboo shoo and seaweed tied
> in knots:((

I had to tie the seaweed in knots. I didn't do it as well as my aunties used
to. Their's were really nice dainty looking ones, mine was kind of big and
clumsy. The seaweed is called "kombu" and sold in dry form which needs to be
re-hydrated. I'll probably be making kombu maki next. These are old school
Okinawan/Hawaiian dishes. These days I feel the need to go back to school.

https://www.youtube.com/watch?v=c9PQDcRg_eg

Wow! You made those??? I would love to make those but I think the
chances of that happening are Zilch :(

I tried to make my shoyu pork as old school as possible. The new school
shoyu pork is make with pork butt i.e., pork shoulder to make the dish less
fatty. The old school Okinawan way is to use pork belly with the skin still
on. If you get it right, the skin will be soft and the fat just melts in
your mouth. I was watching my dad eat the pork and was happy to see him eat
that fat. He doesn't get a chance to eat that way any more.

Share that recipe please?

You know, I've never told you, but you have changed a lot, the way
we eat here. We had never had any of the things we are eating now, and
these things are now a first preference for D. so thanks very much:) I am
even branching out a little. <g> I am trying to remember what it was but I
asked D. if he would like some shoyu and maple syrup on it. He did indeed,
and loved it. lol I can't remember, but think it might have been a
vegetable and he thinks it might have been some chicken:)))) But anyway,
it's all good and down to you:))

Bring on the recipes is what I say!!!!

[cshenk]

Foods that float or need to be lightly pressed when cooking? I've seen
them but have no experience with when they might be used. They also
come in wood.

[jmcquown]

On 11/23/2018 6:06 AM, Ophelia wrote:
> Thanks  Ed.  D. was going to make one, but I found a steamer insert that
> can be adjusted to fit most pans.
>
> Like this one.
>
> https://www.ebay.co.uk/itm/Vegetable-Steamer-Stainless-Steel-Folding-Colander-Dish-Basket-Pan-Veg-Food-/261428393792
>
>
> I am sure he can do something with this one.

I love those collapsible steamer baskets. :) The first one I had (for
decades) finally fell apart so I bought a new one a several years ago.

Jill

[jmcquown]

Huh. Mine has little short legs on it. The point being to *steam*
above the water rather that boil the food. But yes, it can open flat in
a large pan or not quite so flat; basically it opens to fit whatever
size pan you put it in. :)

Jill

[jmcquown]

On 11/22/2018 7:08 PM, Ed Pawlowski wrote:

> On 11/22/2018 4:31 PM, Julie Bove wrote:
>>
>> "Ophelia" <OphEl...@gmail.com> wrote in message
>> news:g5o8hc...@mid.individual.net...
>>> https://www.amazon.co.uk/Resizable-Stainless-drop-lid-simmering-Japan/dp/B001DDUZB2
>>>
>>
>> What's the point of it?
>

> It can be adjusted to fit a pot of any size.  Looks like it vents to
> avoid pressure but allows moisture to fall back in so as not to reduce
> much.

I have a similar lid. Aren't they sometimes referred to as a "universal
lid"? Mine doesn't have a way to open and close the vents, though.
It's very old and the vents aren't nearly as large as the big holes in
that one.

Jill

[dsi1]

I don't fancy cake so it may have been a great cake - I can't say. My favorite kind of cake is one that is really thin.

[Ophelia]

"dsi1" wrote in message
news:f9a42dea-4d43-4cbe...@googlegroups.com...

==

I am not a great cake lover. I make it sometimes for D. but I could live
without it:)

[Ophelia]

"jmcquown" wrote in message news:6blKD.722436$Ac3....@fx45.iad...

==

Oooops yes it has. I was looking at those big legs on that advert:) They
are like very small and thin pins:)

[Ophelia]

"jmcquown" wrote in message news:g7lKD.183526$Ol2....@fx17.iad...

==

I've never had one:) I used to have one like a pan with holes that fitted
onto a pan underneath,

[jmcquown]

I have one of those, too. It's part of my Revere Ware set. :)

Jill

[Ophelia]

"jmcquown" wrote in message news:z8zKD.402669$9O2....@fx03.iad...

==

OK:))

[jmcquown]

I also have one identical to it that fits onto the pan, sans holes, to
serve as a bain marie (double boiler) insert for making sauces. I
rarely have any need for that one.

Jill

[Ophelia]

"jmcquown" wrote in message news:HGCKD.314806$rK2.2...@fx28.iad...

==

Yes:))) I have one somewhere. Probably in the loft:))))

I haven't seen it for years:)))

[dsi1]

I have never heard of shoyu and maple syrup - probably because maple syrup is not a thing in Japan. It's not much of a thing here either. OTOH, I should try it. You might also want to try mixing mayo with shoyu and use that as a salad dressing. We used to eat that when we were kids and I recently rediscovered it. My daughter says it's a great dressing.

As far as shoyu pork goes - use pork belly with skin and cut into long, thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse the pork. Boil the pork for about an hour. Drain the pot and cut the pork into cubes. Put it back in the pot and add water until almost covered. Add 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You can use dark Chinese soy sauce if you like. Boil for about 45 minutes or until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.

[Ophelia]

"dsi1" wrote in message
news:c118e54d-4436-43f0...@googlegroups.com...

===

Thanks for for that:) I won't be doing it today though because it is my
birthday and I am being spoilt:) Not much work for me today lol

[Gary]

Ophelia wrote:

>
> "dsi1" wrote:
> As far as shoyu pork goes - use pork belly with skin and cut into long,
> thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
> the pork. Boil the pork for about an hour. Drain the pot and cut the pork
> into cubes. Put it back in the pot and add water until almost covered. Add
> 1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
> can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
> until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
> dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
> ===
>
> Thanks for for that:) I won't be doing it today though because it is my
> birthday and I am being spoilt:) Not much work for me today lol

Happy Birthday to you. Hope it's a perfect day! :)

[Bruce]

On Mon, 26 Nov 2018 06:47:01 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

>I have never heard of shoyu and maple syrup - probably because maple syrup
>is not a thing in Japan. It's not much of a thing here either. OTOH, I
>should try it. You might also want to try mixing mayo with shoyu and use
>that as a salad dressing. We used to eat that when we were kids and I
>recently rediscovered it. My daughter says it's a great dressing.
>
>As far as shoyu pork goes - use pork belly with skin and cut into long,
>thick, strips. Boil in water for 10 to 20 minutes. Drain the water and rinse
>the pork. Boil the pork for about an hour. Drain the pot and cut the pork
>into cubes. Put it back in the pot and add water until almost covered. Add
>1/2 to 3/4 cup brown sugar, 1 cup of sake, and about 2 tablespoon shoyu. You
>can use dark Chinese soy sauce if you like. Boil for about 45 minutes or
>until you can pierce the skin easily with a fork. Add about 1/2 cup shoyu or
>dark soy sauce. Simmer for about 1/2 hour. Then it is done - hopefully.
>
>===
>
>Thanks for for that:) I won't be doing it today though because it is my
>birthday and I am being spoilt:) Not much work for me today lol

Happy birthday! :)

[Bruce]

Ophelia's lucky that you're not teasing today.

[penm...@aol.com]

On Mon, 26 Nov 2018 "Ophelia" wrote:
>
>I won't be doing it today though because it is my birthday
>and I am being spoilt:) Not much work for me today lol

Peaches & Cream... HAPPY SWEET SIXTEEN!

[Ophelia]

"Gary" wrote in message news:5BFBBC30...@att.net...

==

Gosh thank you:)

[Ophelia]

"Bruce" wrote in message news:0dfnvd1jfbvb183tj...@4ax.com...

==

Yers I am rather:)

[jmcquown]

On 11/26/2018 1:47 AM, Ophelia wrote:
> I won't be doing it today though because it is my
> birthday and I am being spoilt:)  Not much work for me today lol
>

Happy Birthday! :)

Jill

[Ophelia]

wrote in message news:gvqnvdhn4tdrian04...@4ax.com...

==

Yers, that's me!!!!!!!

[Ophelia]

"Bruce" wrote in message news:lbfnvddelctddslih...@4ax.com...

==

Aww thank you:)

[Ophelia]

"jmcquown" wrote in message news:QuTKD.729000$Ac3.6...@fx45.iad...

==

Thank you:))

[Fruitiest of Fruitcakes]

On 26 Nov 2018, Pamela wrote
(in article <XnsA9A696A...@81.171.118.178>):

> On 06:47 26 Nov 2018, "Ophelia"<OphEl...@gmail.com> wrote in
> news:g61j7b...@mid.individual.net:

> >
> > Thanks for for that:) I won't be doing it today though because it is my
> > birthday and I am being spoilt:) Not much work for me today lol
>

> Many happy returns!

Are you trying to get off with my wife?

[Ophelia]

"Fruitiest of Fruitcakes" wrote in message
news:0001HW.21AC422C00...@news.giganews.com...

==

LOL

[Gary]

Ophelia wrote:
>
> "Bruce" wrote:

>
> Gary wrote:
> >Happy Birthday to you. Hope it's a perfect day! :)
>
> Ophelia's lucky that you're not teasing today.
> ==
>
> Yers I am rather:)

You are so snowed by Bruce.
The stupid troll turd is always trying to stir the shit.
That's the only reason he said that. Are you that blind?
Go back and read so many of his posts.
He's the new Casa troll without the occasional informative posts.
And he doesn't pick on Sqwertz all the time.
Who knows...he might really be the real Casa under a new id.
Both are trolls, answering almost every post here to get a
response.

I've always liked you, O. Even when you turn evil on someone else
(rare). Even when you get so sickeningly polite here. heheh Even
best mates come to conflicts occasionally. It's not something to
dwell on or....just do a killfile. That's what it's there for.
:)

[cshenk]

Happy birthday to you too from us!

[Cheri]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:g62ed5...@mid.individual.net...

Happiest of birthdays Ophelia, hope all your wishes come true. :)

Cheri

[Ophelia]

"cshenk" wrote in message
news:mPmdnf2wv-_ShWHG...@giganews.com...

==

Thank you Carol:)

[Ophelia]

"Cheri" wrote in message news:pth5g...@news3.newsguy.com...

==

Thank you very much, they have already :)))

[Fruitiest of Fruitcakes]

On 26 Nov 2018, Ophelia wrote
(in article <g62guu...@mid.individual.net>):

Happy birthday, by the way. ;)

Pamela will be upset to discover that my wife’s birthday is in January.

[dsi1]

On Sunday, November 25, 2018 at 8:47:11 PM UTC-10, Ophelia wrote:
>
> Thanks for for that:) I won't be doing it today though because it is my
> birthday and I am being spoilt:) Not much work for me today lol

May you have many more. I'm hoping for a few more myself...

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

[Ophelia]

"Fruitiest of Fruitcakes" wrote in message

news:0001HW.21AC63BA00...@news.giganews.com...

==

Thank you:)) TBH I don't give a stuff about what upsets him:)

[Ophelia]

"dsi1" wrote in message
news:8c49951b-1e60-4526...@googlegroups.com...

====

Thank you:) That is lovely:)))

Fingers crossed we both have more then a few to go:))

[Cheri]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:g62lv9...@mid.individual.net...

>
>
> "Cheri" wrote in message news:pth5g...@news3.newsguy.com...

> Happiest of birthdays Ophelia, hope all your wishes come true. :)
>
> Cheri
>
> ==
>
> Thank you very much, they have already :)))

There's always room for one more. :)

Cheri

[Ophelia]

"Cheri" wrote in message news:pthdr...@news2.newsguy.com...

==

lol you do have a point:)))))

*gets thinking cap on* ;p

Thanks, Cheri:)))

[Cheri]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:g62skf...@mid.individual.net...

Continued good health and doing the things you love works. :)

Cheri

[Sanne]

Happy Birthday!

Bye, Sanne.

[penm...@aol.com]

On Mon, 26 Nov 2018 18:33:46 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

That would need to be a pointy cap; witch or dunce. hehehe

[Ophelia]

"Sanne" wrote in message
news:651e3631-a55b-4d50...@googlegroups.com...

==

Thank you, Sanne:)))

[Ophelia]

wrote in message news:b5jovdht78utqhc5t...@4ax.com...

==

Well I wouldn't want to rob you of your dunce hat, so I guess that leaves
the witch hat for me ... *smile*

[Ophelia]

"Cheri" wrote in message news:pthgm...@news2.newsguy.com...

==

Oh Yes:) So long as I have those I will continue to be happy:)

I hope are also able to have those things too.

In fact they are the only things really, that make life worth living, eh?
:))

[GM]

Happy Day, Ms. O....!!!

:-)

--
Best
Greg

[Ophelia]

"GM" wrote in message
news:692d8cbf-ca9b-4a36...@googlegroups.com...

Best
Greg
==

Thank you, :))))

[Leonard Blaisdell]

In article <g61j7b...@mid.individual.net>, Ophelia

<OphEl...@gmail.com> wrote:

> Thanks for for that:) I won't be doing it today though because it is my
> birthday and I am being spoilt:) Not much work for me today lol

Tardy Happy Birthday!

leo

[Ophelia]

"Leonard Blaisdell" wrote in message
news:261120182209152221%leobla...@sbcglobal.net...

==

None the less welcome:) Thank you, Leo:)