Text 23053, 151 rader
Skriven 2007-11-19 13:30:08 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: dashing dashi!
======================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

(much dashi talk snipped)

 HN> You use dashi like many of us (me included) 
 HN> use stocks. Makes perfect sense to me, and 

Exactly and since that's what dashi is really (stock) it makes sense.

 HN> at the value you get for it a great enhancer
 HN> to your cooking style! Anne of course would
 HN> never let ME get away with that much fishy 
 HN> flavor in the menu (grin)...so I use chicken
 HN> stock in many cases where you'd be using 
 HN> dashi! 

Yup!  Just about every recipe I post that uses dashi, can be swapped with 
chicken stock if you like.

You'd be a case for the smaller boxes of dashi, which you can pour over into 
any other keeper and use just what you need for say, 1 cup (1/4ts would be
about
right to start then taste and add more to your liking).

You could even do a tandem small lunch with 2 pots, yours a dashi soup, and
hers
 a chicken stock but the rest the same.  Leave the niboshi out of hers <g>.
 
 -> The only downside?  Hey lets face it.  Its pretty cool to make your own
 HN> dashi!
 -> I'll probably do that now and again just to show off <g>.

 HN> Face it...it's pretty cool to do 
 HN> stocks too! You like playing in the 
 HN> kitchen or you wouldn't be hanging 
 HN> about with this group of folk! The 
 HN> coolest part is we get to share with 
 HN> eachother and learn the "carol" way
 HN> and the "hap" way and the "Georgia Ruth" 
 HN> way and the enjoyment gets
 HN> shared and spread all over! I don't 

Yeah, I like how GA Ruth uses smoked turkey to replicate ham/pork flavors in
her soups.  Her ideas is what sparked off my 'pulled turkey crockpot' which is
very similar to a pulled pork roast but more heart healthy.

Then there's Gail's 'Company Chicken' which inspired a half a dozen other
things
 I've MM'ed here for all.  Joan has posted some things with spices that I
almost
forgot I had til she put some things out in the bit steam.  Nutmeg is an almost
forgotten spice here til she reminds me of it <g>.

Gail won't recognize her base in my adaptions as it's shifted so much, but it's
there and often credited in the write up as well.

 HN> use dashi as much as you...but I think
 HN> I might give it a try in more dishes
 HN> if I can factor it in where Anne won't 
 HN> notice it! (well we'll see if she 
 HN> notices!)

Hehehe again, you can even make tandem batches.  Also, in pure form it's not 
all that 'fishy'.  Just 'sounds' like it would be.
 
 ->  HN> http://japanesefood.about.com/od/soup/a/aboutdashisoup.htm
 -> 
 -> Ohh, I'll sneak over there later and take a peek.

 HN> There's SO much to see and play with!

Ya got that right!  I have a book called 'Japanese cooking for the American 
Table' and it's full of some really nice and *easy* stuff.  Has lots of notes
 on how to adapt the flavors for 'American tastes' as well as substitutes for
those harder to find items.  Shows you the recipe unadapted, then the adaptions
such as chicken stock for Dashi etc.

One thing they didnt advise was the common adaption of sherry for sake or
mirin.
They are right.  The flavor shift is wrong in quite a few of the recipes (they 
show a few where they say it will work ok).  It's the fruity undertone of
sherry
that won't work.  When GA Ruth asked me that just a week or so ago, I told her 
it was a commonly seen sub but in her case, omit and use wine vinegar.  Forgot
to tell her it was the 'fruity' she was trying to avoid.  Besides, she likes
vinegary things so for her, thats a good match for where i use mirin or sake.

Oh the mirin and sake are 2 that you'd be apt to want to adapt downwards for
USA tastes.  The true Japanese recipes often use much more than we'd find 
palatable.  My only recipe that uses it at full Japanese strenght is buried in 
the one i posted yesterday on Thanksgiving.  Its in the yam/grape mash which
is also a basting sauce for the bird (and this time, the ham).
   
 -> Yet another dashi use.  My new across from us folks who are comming for
 HN> T-day 
 -> so we can combine cooking resources from our limited loaner sets (I have
 HN> a bit
 -> more from the old stored stuff but the rest is same as theirs), is going
 -> make a sort of brined bird set (just cornish hens) and want each to be
 -> different
 ->  so we are going to add salt to a 1/2 gallon of dashi and some soy sauce
 -> and try that out on one of them.

 HN> I think Dave S has a great brining recipe..hope he posts it again! I
 HN> don't think we are gonna brine our bird this year...at least I haven't
 HN> planned on it!

Yes, we arent really briners here and with Don's salt needs, not apt to 
change that much, but the one cornish hen is ok and everyone can get a taste
of each of the 3 birds.
 
 HN> Amanda and a friend are going to do 
 HN> game hens for Thanksgiving too, I'm 
 HN> not sure what they plan on doing with 
 HN> them...I'll speak to her today and 
 HN> try to remember to ask! For Anne and I

It's a good idea for the smaller family.

 HN> we'll be doing a small turkey, squash 
 HN> soup, cornbread stuffing and giblet gravy,
 HN> roasted brussels sprouts in balsamic vinegar,
 HN> and my "gotta have it" relish tray (radishes,
 HN> celery, carrot, green and black olives, green
 HN> onions, pickles,and some sort of dip; hummus maybe)
 
Cool!
 
 -> On T-day, if you hear the pitter patter of little feet, it's us running
 HN> back
 -> and
 -> forth between houses as we share ovens and range tops or trott my only

 HN> I'll be in the kitchen...if you need anything just holler as you go
 HN> by! chat with you soon!

Grin, will do!  Joe's family is doing a big do across town so he and his wife
will be there.  We are borrowing some platea and knives from them and a cutting
board.

Yup, *still* don't have my stuff.  Apparently the California Fires caused a 
delay in them being able to unload it so they had to divert to Seattle or 
something.  Caused a logjam?
                     xxcarol


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