Text 22676, 77 rader
Skriven 2007-11-12 16:20:52 av Ruth Haffly (1:396/45.28)
  Kommentar till text 22555 av Carol Shenkenberger (1:261/1466.0)
Ärende: Soupy weather
=====================
Hi Carol,

 CS> (Winter squashes)


 CS> Oh I have pans, I meant I had nothing else that needed the oven.
 CS> Should have thought of it tonight though as we used the oven for some
 CS> beef ribs.

20/20 hindsight.  Your shopping trip to the Asian market sounds like you
scored quite a bit of (now) familiar products.  I suspect you'll be
spending lots more $$ there than you did before you went to Japan. (G)


 CS> I'm contemplating making some baked meatballs though so may do that
 CS> tommorrow and do the butternut squash  at the same time.  I have a few

OK, remember that the meatballs (mine, anyway) take about 20 minutes,
tops, and the squash will take longer.  We baked one on Saturday but
instead of cutting it in halves, Steve cut it into about 2-3" rounds.
Still took a bit over an hour to bake.

 CS> pans, not much but they work.  2 rusty cake pans (lined with foil) and
 CS> a glass baking dish (square one, brownies and such).

As long as you've got some stuff--beats nothing. (G)


 RH> crunch as well.  For things when I need a finer sugar, I'll run it
 RH> thru the blender or "motorboat" (stick blender).

 CS> I had a lovely stick blender from Black and Decker.  Wore it out
 CS> eventually.

We had one years ago but gave it to Rachel because we didn't use it. Got
another when we came out here & it's been used multiple times; I just
pureed some split peas soup (with other veggies) with it a few minutes
ago.

 CS> I just had an idea.  Butter and my hot-sweet chicken (chile) sauce
 CS> might be an idea!  It would be 'something different' at least.  If I
 CS> bake 1/2 that way it will be perfect for us 3 for dinner.  The rest,
 CS> goes in a winter Nimono soup nw that i have all the real stuff needed.

 CS> Here is the classic recipe and at the bottom I'll add the adaptions I
 CS> have seen or devised.

OK, thanks.  Any subs for sake or mirin?  I do keep rice vinegar on
hand.

 CS>  Categories: Japan, Soups, Xxcarol, Pressure
 CS>       Yield: 1 Servings

 CS>   This meal is high in sodium so those who have been specifically
 CS>   advised to reduce sodium due to high blood pressure or other
 CS> reasons,   should avoid it, but otherwise it is *extremely* heart

I suspect it can be tweaked a bit.

 CS> see as 'optional, to taste' in the origional. I have some Japanese
 CS> fish balls.  I will add them at the last 5 mins and let them warm in
 CS> the simmering soup.  These are about 1 thumbjoint across so 2-3 per

Fish balls the same as I see fish cake listed in Hawaiian recipes?
Probably an Asian store for source of them?


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)