Text 10350, 108 rader
Skriven 2007-01-11 17:13:47 av Carol Shenkenberger (6:757/1)
  Kommentar till text 10333 av Barbara McNay (1:382/48)
Ärende: Re: UN-EARTHLY TREASURE 587
===================================
*** Quoting Barbara McNay from a message to Carol Shenkenberger ***

 > too much water then boil it down.  A little extra
 > water is harmless but if you have like, doubled the
 > water, they taste nasty even once thickened up).

BM> I don't know about grits, but oats get gluey when cooked at length wit
BM> too much water.  I use a minimal amount, and the result is pleasantly
(chewy).

I can see that.  I like oatmeal actually but havent made it in yonks.

 > excellent.  I get them from time to time.

BM> If they have "things" in them like meatballs or patties, that's a lot
BM> easier to work with than something like stew that has to be scraped ou

(boil n bags) yes, that could be offputting. I never thought about it that way
though.  I squeeze it out.

 > Bill said she got one, much like mine.  We ended up
 > splitting the 50lb bag of rice 3 ways.  We warned her
 > to not make rice every night just now.  She's adapting
 > nicely to the 'cheap starch of Japan'.

BM> Oh, the temptation of something so easy to use as a ricemaker!

Heheh.  Cant live without one here now.

 > Her family is used to 'separatist rice' (where each
 > grain hates the other so stays as separate as possible
 > ;-).

BM> I find that kind very hard to eat, especially if it's dry, without gra

Yup.  Note folks who eat rice every day, do not use that type at all.  It does
however 'look pretty'.

Oh another one, linked to last one.  Udon stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Special Udon Nabe
 Categories: Xxcarol, Japan, Soups
      Yield: 6 Servings
 
      8 c  Dashi or chicken stock
      6 tb Soy sauce (shoyu)
    1/4 c  Sake
      2 tb Mirin
     12 oz Fresh udon noodles
      6 ea Clams, small, cleaned
      1 ea Chicken breast, deboned/cut
    1/3 lb Scallops (about 8)
      3 oz Kamaboko (fish paste/cake)
      6 ea Scallions(green onions)
      4 ea Large mushrooms, halved
      6 ea Medium shrimp
 
  Ok, I'm in Japan!  I havent had a chance as of this typing to get the
  phone lines installed just yet, but here's a goodie that's easier to
  make than the longish ingredient list looks like.
  
  I live right next to 'Tonoo Market Street' which is just like it
  sounds. A street lined with itty bitty fresh produce stores where 1/2
  the produce is along the sidewalk.  Kinda like an open-air market.
  Very neato!
  
  Along that street where I walk my way home, are all these fixings.
  Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
  no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
  and is slowly with pantomine, showing me something new at her stall
  each day.  I think most of my Japanese to date, is cooking/food
  related (grin, suprised? Naww).
  
  Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
  fatter than linguini and softer with a touch of rubbery consistancy.
  It's also called 'alimentary paste' when labeled in english.
  Normally sold fresh or vacumn packed.  Occasionally dried.
  
  Kamaboko, or 'fishcake' is a product made from mildish fish scraped
  from the bones (paste-like) and formed to a roll (when formed to a
  roll, it's Kamaboko and may have added colors and seasonings).
  
  Cook the udon according to directions, and in second pot, simmer
  stock and add the meats (shrimp only in last 5 minutes).  Add veggies
  in the last 5 mins or so with the shrimps.
  
  Ruth, Hawaii variation.  That scraped 'bonefish' made to a pale tan
  paste? Form it into 'fishballs' like you would make small meatballs.
  Tuck into soup in last 5 mins.
  
  Total cooking time once both are boiling:  5 mins for Udon, 10 for
  'other pot'.  Strain udon from water and add to stock pot then serve.
  
  Goes lovely with toasted pretzel bits (try tossing them with a little
  butter and hot chili-pepper then nuking for 60 secs) and also with a
  sliced fresh peach (fill center with a drizzle of honey and cinnimon,
  nuke 1 minute then add a dollup of whipped cream or try japanese
  style, with 'miricle whip' salad dressing).
  
  From the kitchen of:  xxcarol in japan
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)