Text 18677, 67 rader
Skriven 2007-08-08 23:36:10 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17078 av DAVE SACERDOTE (1:123/140)
Ärende: Re: Beef Eater's Paradise
=================================
*** Quoting DAVE SACERDOTE from a message to JIM WELLER ***

DS> a little over 40 ounces 
DS>  
JW> Do they let less carnivorous couples split a dinner and 
JW> order extra vegetable sides?

DS> That concept is so foreign to me that it never occured to me
DS> to ask.  (No plate charge was listed on the menu, however.)

Some of us folks are a wee bit more simple in our carnivore habits!  That 40oz
serving would leave 20oz over with me, Don, and Charlotte having at it at the
same time!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tofu Miso Umeboshi Okayu (Salted Preserved Plums)
 Categories: Vegetables
      Yield: 1 Servings
 
      1 c  Short grained japanese style
           Rice (wash thoroughly)
      4 c  Water
      2    3 rounded tablespoon white
           Miso paste (more or less to
           Taste)
      1    Or 2 large salted preserved
           Salted plums---umeboshi (to
           Taste)
      1    Cake kinugoshi tofu
      1 c  Fresh spinach
      1 c  Fresh nappa cabbage
    1/8 t  Sake or mirin (optional)
 
  "Okayu" - Japanese-style porridge.
  
  While you wait for your water to boil:
  
  Break apart tofu into little chunks (dice or just use hands) Wash
  spinach well and cut into 1/4" segments Wash nappa cabbage and cut
  into 1/4" segments take seed out of umeboshi and cut into small pieces
  
  When water is at a nice rolling boil:
  
  Add miso (make sure it completely dissolves in water) (At this stage,
  taste to make sure you have enough miso in water and add more miso or
  water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and
  umeboshi Add mirin or sake (optional)
  
  Once the mixture come back to a nice boil, put cover on pot and
  reduce heat to low simmer for 30 minutes.  Stir occasionally.  Cook
  longer if you like a more creamier porridge.
  
  This makes a nice replacement for soup on a cold day.  If eaten as a
  meal, I like to puree some raw daikon with a tiny smidgin of fresh
  ginger, lemon juice, and soy sauce as a garnish on top of my okayu.
  
  From: gif@netcom.com (John Totani).  rfvc Digest V94 Issue #200 Sept.
  17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV.
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)