Text 23079, 157 rader
Skriven 2007-11-19 14:06:57 av Ruth Haffly (1:396/45.28)
  Kommentar till text 22944 av Carol Shenkenberger (1:261/1466.0)
Ärende: Soupy weather                                            [1]
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Hi Carol,

 RH> might be missing some things (spice blends?) now that you used to get
 RH> and get now some things you never knew about until you got to Japan.
 RH> Clear as mud?

 CS> True!  I grok <g>.

I know I'm doing a lot of things I never would have dreamed of had we
not gone to Germany, AZ and HI.  The echo has has some influence as well
on my cooking.

 CS> trial for us that some others felt.  We just continued further down an

 RH> OTOH, Steve didn't do that much experimenting in Korea when he cooked
 RH> for himself.  I think he stuck mostly with easy to do (but not frozen
 RH> dinners) batchelor cooking and save the Asian for eating out.

 CS> Well, he was batching it then.  Probably 5 ingredients among 2 dishes
 CS> served at best <g>.

I didn't ask too much about it but I know he missed my cooking.

 CS> needing it. As it was, I didnt have room for the squash.

 RH> I know, usually I slide a couple of things in the oven per use but
 RH> this time it was only the squash.  Yesterday it was a couple of cookie

 CS> Well, it's patiently waiting still.  Maybe tomorrow.

Sounds good to me.  It's warm today, supposed to be again tomorrow and
Wed.; then rain move in on Thursday and turn cool (60s) again by Friday.
Good oven running weather.


 CS> Yes.  Cant wait for the stuff!  Should be here next week then its a

 RH> Hopefully will be.  We got our stuff in Frankfurt on Thanksgiving

 CS> Well, we got no call last week and so we figure even if it does
 CS> 'arrive' by the 20th as per contract, it's not going to be delivered
 CS> by then.  Bummer.

OTOH, we were told "6 weeks" to get to GA from HI; it was about 5.  They
called us when we were 10 days from arrival to let us know it was in,
where did we want it delivered.  It stayed in storage for about 6 weeks
after arrival until we signed for housing.

 CS> we are feeding a group of sailors and a new neighbor who's stuff wont

 RH> We've done that before.  Then in AZ, in 1994, we shared with both

 CS> Well, the ship with the sailors pulled out suddenly (someone else
 CS> broke so they have to fill in) but we still have 5 folks (1 is under a
 CS> year old) plus us and plans.  Joe and Marge might come too.  (They are
 CS> in their early 80's and don't want to cook up a big meal but like
 CS> company.  Family plans still in the air).

Well, better some than none.  Saw in an article on the weather problems
in Bangaladesh that the Essex and another ship are on standby for
relief.


 CS> cooking.  I have unlimited LD conus calling so we'll let them all call
 CS> home and say hello during the event.

 CS> Well, they will have to call from their ship now.

For free?  Does the ship do that for holidays?

 RH> That's fun.  Four years ago, we were in AZ waiting for Robert to be
 RH> by then.) A cousin was there as well so we called my parents on Steve's
 RH> cell & played "pass the phone"; I think about all of us talked to my
 RH> parents that day.

 CS> Same idea <g>.

It's fun and easy to do with cell phones.

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

 RH> I was going to use the food proccessor but Steve suggested blending it
 RH> in the pot with the other.  Saved dirtying up a bunch more dishes. (G)

 CS> Thats it's main claim to fame if the job is one it can handle.  No
 CS> muss, no fuss.

And most parts go into the dishwasher.  That is a major plus factor with
me.

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

 CS> lea&perrins worstershire can work for a different but quite acceptable
 CS> (and occasionally better) result.

 CS> For dishes that show in the recipe a lighter hand is needed, I think
 CS> well of applejuice and a little club soda.  Obviously a flavor
 CS> diffrence, but one that works for the lighter dishes.

 RH> OK, I'll take it all under consideration.  I may also use some chicken
 RH> stock as well.

 CS> In a lighter dish, where that is already in there, the alcohol just
 CS> was never needed in the first place if you ask me!

Probably added by somebody who wanted to add a "touch of class" to a
dish. (G)

 CS> As you've probably noted, i do use mirin or sake but carefully and not
 CS> much. I object to the faintest taste of alcohol in food and
 CS> particularily, wine tasting foods.  I like wine, but 'with' food, not
 CS> 'in food'.

I've had a few things with it in but not noticed any appreciable
flavoring it made.  Probably could be left out or subbed with something
else and taste just as good to me.  As for drinks with food--sweet tea,
diet Coke or water are my usual, as well as chocolate soy milk for some.


 CS> What I really do most of the time is just ignore the alcohol and make
 CS> the dish without it.  I think *most* of my own series, will work with
 CS> that.  You might want a little rice or wine vinegar in it's place but
 CS> can be vinegar vice 'wine' or sake or mirin.  I seldom add more than 1

 CS> That help?  There's no one size fits all replacement but if you have a
 CS> specific recipe in mind, let me see it and I can tell you what would
 CS> work.

OK, but probably nothing specific at the moment.  I think Sam Choy
suggested adding a tablespoon of sugar to rice vinegar for a mirin
replacement.


 CS> Oh, any recipe of mine that uses mirin as a dipping sauce?  Soy sauce
 CS> or a mix of soy and worstershire will be just fine.  In fact, I
 CS> normally mix one or both of those in with the mirin for a dipping
 CS> sauce.

We don't do much with dipping sauces but will keep that in mind.


 CS>   advised to reduce sodium due to high blood pressure or other
 CS> reasons,   should avoid it, but otherwise it is *extremely* heart


>> CONTINUED IN NEXT MESSAGE <<

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


... It isn't hard to meet expenses...they're everywhere!

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