ADVERTISEMENT
- Real Recipes from Real People -

Michelle:

Misc.
ADVERTISEMENT

Hi! I actually have Japanese Mayo in my fridge. I have tried it on shrimp but
it's not the sauce I'm looking for. It could be a component but then there is
definitely more.
I got it it "Yaohan" which is a big Japanese grocery store not far from here.
They have a very good fried rice packaged mix as well that I like. I like the
pot scrubbers from there too. They last forever and you can sanitize them in
the dishwasher.
Half the time I don't have a clue as to what I'm buying as 95% of the products
are labelled in Japanese. The English translations are often very funny
though. Things like: "We are fully supportive of good lunchtime
communication!" on a Bento Box (lunch box). On the other hand, I'm sure that
if I was translating from English to Japanese I'd have them rolling in the
aisles as well!

Thanks for the suggestion and on with the search!


MsgID: 04296
Shared by: BudgetGal
In reply to: it's the Japanese Mayo!
Board: Quantity Cooking at Recipelink.com
  • Read Replies (39)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  BudgetGal
2
  Nancy in NC
3
  BudgetGal
4
  Michelle, Australia
5
  BudgetGal
6
  Michelle, Australia
7
  BG
8
  Seppo
9
  Michelle, Australia
10
  BudgetGal
11
  BG
12
  Seppo
13
  proline
14
  BG
15
  Chris
16
  BG
17
  Cathy in NYC
18
  BG/Chicago
19
  rkatz/chicago
20
  Betsy at TKL
21
  JimC, Oakley, CA
22
  BG/Chicago
23
  Jim C, Oakley, ca
24
  Jim
25
  cmw
26
  Tanya-Tampa, FL
27
  Jeff, Ohio
28
  Keith Stillson - South Bend, IN
29
  Joe Chicago
30
  Dave CA
31
  JAY
32
  Allan Yamakawa,Chicago, IL
33
  Karen - formerly from Chicago
34
  Tracy in Pennsylvania
35
  JACKIE FROM ITASCA
36
  Dave, Chicago
37
  brian right behind kampii
38
  Nicki
39
  Dave too
40
  Zojo
ADVERTISEMENT
Random Recipes
  • Monterey Souffle Jell-O Tuna Salad Mold (1950's)
  • MONTEREY SOUFFLE JELL-O TUNA SALAD MOLD 1 (3.4 oz) pkg lemon Jell-O 1 cup hot water 1/2 cup cold water 2 Tbsp lemon juice 1/2 cup mayonnaise 1/4 tsp salt 1 (No 1/2 can) (8 oz) can tuna fish, drained and flaked 1/4 cup...
  • Warm Seafood Salad (McCall's)
  • WARM SEAFOOD SALAD 2 tablespoons salad oil 4 large leeks, sliced, rinsed 4 carrots, pared, sliced diagonally 1 green pepper, cubed 3/4 pound sea scallops 3/4 pound medium shrimp, shelled, leaving tails intact, deveine...
  • Tamale Pie (1950's)
  • TAMALE PIE Corn meal is an excellent basis for a number of dishes where a small portion of meat or cheese must be extended. Tamale pie is a good example and is much easier to make than regular tamales. Line a baking ...
  • Honey-Date Breakfast Couscous
  • HONEY-DATE BREAKFAST COUSCOUS 2 1/4 cups milk 1 tablespoon unsalted butter 1/4 teaspoon salt Pinch of ground nutmeg 1 (10 ounce) box instant couscous 1/2 cup coarsely chopped dates 1/4 cup coarsely chopped walnuts Hon...
  • Seven Seas Creamy Italian Dressing (copycat recipe)
  • Dear: Seven Seas Creamy Italian Dressing Lovers Hello my name is Vickie and I have been on the sites where everyone wants to bring back this dressing. It was always my favorite and I did not eat salads after they discont...
  • Red Robin Carnitas Burger - Pretty close
  • Wow this is a very old post but I have found myself looking for the same thing. I experimented a couple of months ago and came up with something I feel tastes close. Maybe just finish with some fresh squeezed lime juice ...
  • Baked Herbed Cheese Eggs
  • Baked Herbed Cheese Eggs From The Chestnut Cottage Bed & Breakfast Columbia, South Carolina 1 tablespoon melted butter 1 egg 1 tablespoon half & half 1 tablespoon grated mild cheddar cheese PINCH OF: Italian...
ADVERTISEMENT
  • Pappasito's Shrimp on Skewers and Brochette Shrimp
  • PAPPASITO'S SHRIMP BACON BEEF CHICKEN VEGGIES ON SKEWERS 6 (12-inch long) wooden or metal skewers 12 jumbo shrimp 6 slices bacon 12 green bell pepper wedges 12 red bell pepper wedges 12 red onion wedges 12 chicken bre...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Michelle:
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!