Text 20059, 89 rader
Skriven 2007-09-05 10:11:00 av Dave Drum (1:10/345)
     Kommentar till en text av carol shenkenberger
Ärende: Re: Ice trucks
======================
On 08-18-07 Carol Shenkenberger Scribbled to DAVE DRUM about Re: Ice 

CS>DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
CS>DD>  
CS>DD>       Title: Japanese Egg Drop Soup
CS>DD>  Categories: Eggs, Soups, Oriental
CS>DD>       Yield: 4 servings

CS>DD>       2    Eggs
CS>DD>       6 c  White miso soup; prepared

CS>Ohh man!  Radically bad recipe. I suspec they meant 6 cups dashi (or
CS>chicken  stock) with 1-4 TB miso added.

I dunno. It's from the folks in Gay Bay - and they tend to be serious 
foodies. Had they meant dashi I think they'd have said so. Apparently 
there is a package soup mix they want you to use. 

I've always had good luck with recipes from the SF Chronicle.

CS>DD>            - according to pkg direction
CS>DD>       1 ts Honey
CS>DD>       1    1" piece of fresh ginger
CS>DD>       8 oz Medium-firm tofu
CS>DD>       2    Handfuls washed baby spinach
CS>DD>            - leaves

CS>DD>   This should take about 20 minutes to prepare.

CS>DD>   Lightly beat the eggs in a small bowl; set aside. Combine the
CS>DD>   miso a the honey in a saucepan and bring to a simmer. Peel the
CS>DD>   ginger and place it in a garlic press. Squeeze out the ginger
CS>DD>   juice into the broth. Cut the tofu into small cubes. When you
CS>DD>   are ready to serve th soup, bring the stock to a boil and add
CS>DD>   the spinach; simmer only until it is wilted. Add the tofu.
CS>DD>   Return the stock to a boil, then remove from heat. Using a
CS>DD>   chopstick, gently stir the stock in a circular motion in one
CS>DD>   direction. Add the egg in a thin stream and stir in the other
CS>DD>   direction to create egg swirls.

CS>You can tell it from the directions.  Miso is a solid paste, not a
CS>stock.  It  doesnt disolve all that well in stock either and is
CS>prized for the 'flower  look' wehn you stir the soup in your bowl to
CS>make it rise.

the miso you get in Sasebo. I'd be willing to wager that some clever 
round eye - or Japanese looking to market to round eyes has come up with 
a powdered miso mix. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken, Fish, Or Shrimp Glaze
 Categories: Emeril, Seafood, Basics, Five
      Yield: 3 /4 cup
 
      1 qt Basic Chicken Stock, Fish
           - Stock, or Shrimp Stock
    1/4 ts Salt
 
  Bring the stock and salt to a boil in a saucepan over high heat.
  Reduce the heat to medium-high and cook for about 50 minutes. Freeze
  in ice-cube trays, empty the cubes into plastic freezer bags, and use
  1 cube at a time. Keeps for 1 month.
  
  Yield: about 3/4 cup
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
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