Text 21738, 93 rader
Skriven 2007-10-25 17:05:00 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: Kroger store, good p
================================
 -=> Quoting Dale Shipp to Carol Shenkenberger <=-

 CS> they have.  They carry both ebi and wasabi rice seasonings.  Sure, I'm
 CS> used to mixing my own but here I'm  happy to be able to get it at all.

 DS> Have you found sources for Asian things yet?

There is a store near me, but havent gone there yet.  Holland road, just south
of my place.
 
 CS> I find BJ's reliable for beef and pork, and normally whole chickens.
 
 DS> Ditto.   Have you tried their roasted chickens yet?   At $5.99 for
 DS> a 2 1/2 + lb. cooked chicken, not a bad deal when you don't feel
 DS> like cooking.   With just the two of us, it lasts for several meals.
 DS> Your mileage may vary:-}}

No, but once we got our own rotisserie, we started making our own.  Really easy
to do and cheaper even when you add in the cost of electric.
 
 DS> Have you got your crock pots yet?   This might be good, but why
 DS> throw away the flavor packet:-}}
 
 DS> Title: Crock-Pot Fifteen-Bean Soup
 
 CS> Easy.  Salt content.  The rest of the recipe shows a low-
 CS> salt treatment and MSG
 CS> free as well.

 DS> Makes sense if you are on sodium restricted, but I'd have to read
 DS> the ingredients list to be sure about MSG.   OTOH, if you drop the
 DS> flavor packet, you would need to replace the other spices and I did
 DS> not see that.  IMO, it would end up too bland.

Same here, but the MSG doesnt bother us at all so that wouldnt be a concern
here
for our cookery.

Got most of my recipes back from everyone and have been cleaning my MM here up 
a bit.  Got rid of the dupes where folks changed the title slightly to suit 
their own uses (fixed some catagories back to suit myself).  I left the 'TnT'
in where folks had added that.  Amazingly about 250 of them!

Make that 251 now.  Here's a new one born of my kitchen stock and what I had to
use.  I didnt have white vinigar (still looking for my suukam maasim sp?) so
used a red wine one and I like the effect very well.  It felt like it was 
slightly missing something so I thought about it and hit it perfect.  Sake.

A Japanese fusion would also have added some sugar but the 'sweetness' of the 
red wine vinigar is all we wanted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's adobong baboy (vinigar pork)
 Categories: Xxcarol, Pork, Easy
      Yield: 3 Servings
 
      3 ea Pork loin cutlets, 1" thick
      2 cl Garlic, minced
    1/4 c  Soy sauce, Datu Puti brand
    1/4 c  Red wine vinigar
      1 ts Black pepper
      2 ts Sake
 
  For my first added new recipe after moving back to Virginia Beach from
  Sasebo Japan, I bring you an old classic, fusioned a bit.
  
  The pork loin was sliced about 1 inch thick.  This recipe can be made
  bigger but with 3 of us, this is perfect.  Mince the garlic fine
  (about 1/2 tb or a bit more was used).  Add everything to the pot and
  stir it around a bit.  Let marinate on the stove, covered, for 2
  hours.
  
  Turn heat on low and let cook 30 mins, turning meat over about
  mid-way. Perfect time to start the rice is when you start the meat.
  
  Remove meat and slice thin and serve over or with rice.  A perfect
  side dish would be steamed bok choy or steamed spinach.
  
  From the Virginia Kitchen of:  xxcarol 25OCT2007
 
MMMMM
 
            
PS:  with the exception of the vinigar type and the addition of sake, this is 
very close to authentic.
             xxcarol

... "Don't mince words, Dale ... what do you *REALLY* think?"
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