Text 21580, 88 rader
Skriven 2007-10-21 00:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Rice
================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I keep getting separatist rice
 
 JW> Different rice too?

 CS> Yes and thats 90% of the 'problem'.

It's good in other styles of rice dishes. Do you have an Indian
biryani or Persian pilaf recipes?

 CS> Tomorrow, the insurance inspection then the fireplace gets fixed!

Insurance? Are you covered against tenant damage? That sort of
damage is excluded in Canadian policies. E-mail me again if you
want help suing/collecting.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Miso Matters
 Categories: Info, Japanese
      Yield: 1 text file
 
           miso
 
  Miso is widely available in the refrigerator section of Asian
  markets and health-food stores all over America. It is sold in
  cups, glass jars, and plastic bags usually in one- or two-pound
  packages. Author Shimbo-Beitchman prefers unpasteurized miso for
  its flavor, but most of what's sold in the U.S. is pasteurized and
  this is perfectly acceptable. Only a few tablespoons of miso are
  required for most dishes but because of miso's high salt content
  (5-15%) it will last for several months if stored in a sealed
  container in the refrigerator.
  
  Miso can be categorized by ingredients: rice miso (Komemiso),
  barley miso (Mugimiso), and soybean miso (mamemiso). Recipes
  usually make these distinctions:
  
  AKAMISO: Literally 'red miso', although the color ranges from
  russet to brown. Akamiso most often refers to a type of rice miso;
  the most common kind in Japan. It can age for up to two years
  (sometimes three). Because of the high proportion of soybeans to
  Koji in akamiso it is robust in flavor and salty (about 2.3 grams
  of salt per tablespoon). It is best for stir-fries, marinades and
  simmered dishes ~- especially those featuring strongly flavored
  fish, poultry, meats and vegetables. If a recipe does not specify
  the type of miso to be used, akamiso is always a safe bet.
  
  MAMEMISO: This pure soybean miso needs from 8 months to 3 years to
  mature. It has a deep reddish color (the darker varieties are
  sometimes called KUROMISO or 'black miso') and an intense almost
  meaty flavor. Often used for soups or savory meatless dishes it is
  also sometimes blended with mellower miso varieties.

  HATCHO miso is an especially rich, chunky kind of mamemiso.
  Technically HATCHO miso is produced exclusivley by two companies
  located on the same block ('hatcho' or eighth street) in the town
  of Okazaki but many other producers make their own hatcho-stype
  misos. Hatcho miso is thick enough to cut with a knife and not
  only looks, but tates, a little bit like chocolate. Like other
  mamemisos it is often combined with other misos. AKADASHI miso is
  a modern miso meaning invented after 1945 and is a blend of hatcho
  and other misos.
  
  SHIROMISO: Literally 'white miso' but actually more yellow in
  colr. Shiromiso usually refers to a type of rice miso. It has
  about  half the salt content of akamiso and is much sweeter.
  Because it is made with a larger proportion of koji to soybeans it
  needs no more than a few months, sometimes weeks, to mature. It is
  best for sauces, dressings and marinades for mild flavored fish,
  shellfish and vegetables.
  
  Recipe by: Saveur and Shimbo-Beitchman
  From: Peg Baldassari
 
MMMMM


Cheers

YK Jim


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