Text 23303, 138 rader
Skriven 2007-11-23 10:13:28 av HAP NEWSOM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: dashing dashi!
======================
Happy Day after Thanksgiving Carol!

->  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).
-> 

I'll bet they'll be happier than clams to get em! 

 
->  ->  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>.
->  

I won't tell her when I put it in and I'll
see if she notices it! As you pointed out
 in lighter concentrations it's not that
"fishy" tasting and she might not notice 
it at all. 

->  -> 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.
-> 

Well I have been looking for it but so far it's
hiding quite well and not making any noise! (grin)

->  HN> cookbooks....now it's gone walkabout!!!
->  HN> Oh bother!
-> 
-> 
-> (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 would depend on the
-> dish and your tolerance for vinegars.
-> 
True, but if you don't cook with mirin
 (one type has almost 
no alcohol at all if I remember right) 
you don't know the flavor profile to 
start with, and a light vinegar seems 
to sub in the recipes well if I 
remember right (which sometimes I don't! )


->  -> 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.
-> 
Our brined turkey came out superb!
Moist and flavorful and not salty tasting at all!

->  HN> For me, my "relish tray" is essential, 
-> 
-> What sorts of things you put on it?
-> 
Pickles, both dill and sweet...the 
little ones! Radishes, green onions, 
celery sticks, carrot sticks, bell pepper, 
olives (green and black), hot pickled 
green beans and okra. cheese and crackers
(yep ritz usually!). Some of the items I use 
might put Don over his salt profile 
for the day, but you can tailor the 
tray to suit your particular tastes. 
This year I had some brie cheese, and 
ranch dip as well! I mostly nibble on 
it while I'm in the kitchen...I keep it 
out of the kitchen so I have to come out 
to nibble a bit now and again! 

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

Well at least you'll be able to decorate for Christmas!

chat with you soon
ha
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