Text 23208, 88 rader
Skriven 2007-11-21 18:27:06 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: dashing dashi!
======================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 HN> That's the most wonderful thing about 
 HN> this echo, we share our particular 
 HN> slant on our favorite foods, sure we 
 HN> share stuff we find and enjoy..but 
 HN> the best stuff is the "my stuff" 
 HN> kind of thing that we get from 
 HN> each other! Even our resident (and emeritus) 
 HN> EAT has contributed valuable 
 HN> and enjoyable additions to the table!

Yeah and we mail one another stuff at need too!  I just mailed out a care 
package to Elise and Marissa.  Mexican Comino, lilac popori (sp?), and some 
fancy frosted glass 'candle tip' lightbulbs (the ones with the normal lightbulb
sized base).
 
 ->  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
 HN> not 
 -> all that 'fishy'.  Just 'sounds' like it would be.
 ->  

 HN> Nah, I'll try to sneak a bit into 
 HN> hers and see how much I get in there before she notices!
 
Ok!  She might not notice it at all <g>.
 
 -> Ya got that right!  I have a book called 'Japanese cooking for the
 HN> American 
 -> Table' and it's full of some really nice and *easy* stuff.  Has lots of

 HN> Ok, I have a TON of cookbooks...I know I 
 HN> have one called "Japanese cooking for the American Kitchen"
 HN> ....but I can't find it! (grin). 

Might be the same one?  I could have the name a little off.  Apt to be similar
if not the same though.

 HN> cookbooks....now it's gone walkabout!!!
 HN> Oh bother!

hehehe, ask Glenn if he's seen it?

(mirin subs)
 
 HN> I seem to remember that red wine vinegar 
 HN> or apple cider vinegar worked well if 
 HN> reduced a bit by adding 2 parts vinegar 
 HN> to one part water and replace the sake, 
 HN> straight if you were replacing the mirin. 
 HN> But like I said my book is not in 
 HN> it's "place" so I'm not certain on this.

Might be close but neither is actually a vinegary taste.  It woud depend on the

dish and your tolerance for vinegars.

 -> 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
 HN> taste
 -> of each of the 3 birds.

 HN> I'm not sure how much sodium gets actually 
 HN> added to the bird, but certainly if 
 HN> you're sodium restricted you want 
 HN> to "choose" when you go off the path 
 HN> a bit and that might not be the one for you.

The occasional would be ok.  We will happily nibble some of that one too.

 HN> For me, my "relish tray" is essential, 

What sorts of things you put on it?

Oh and HHGs came via CA, but sat in the harbor for a bit so are delayed.
               xxcarol

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