Text 23430, 195 rader
Skriven 2007-11-26 10:54:36 av HAP NEWSOM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: dashing dashi!
======================
Hey Carol!
-> 
->  -> Yeah and we mail one another stuff at need too!  I just mailed out a
->  -> package to Elise and Marissa.  Mexican Comino, lilac popori (sp?),
and
->  -> fancy frosted glass 'candle tip' lightbulbs (the ones with the
normal
-> 
->  HN> I'll bet they'll be happier than clams to get em! 
-> 
-> Yup!  Little things you can't get there and are expensive to mail order,
but 
-> cheap here and mailing is quite reasonable for a small box like that.
->  

Yeppers! It's nice to have friend's "stateside" (grin)!

->  ->  -> Hehehe again, you can even make tandem batches.  Also, in pure
form
->  ->  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!
-> 
->  HN> I won't tell her when I put it in and I'll
->  HN> see if she notices it! As you pointed out
->  HN> in lighter concentrations it's not that
->  HN> "fishy" tasting and she might not notice 
->  HN> it at all. 
-> 
-> You may want to try the other dashi version?  I've not seen it sold
powdered
-> in the USA, but it used dried shiitake's in place of the dried Bonito. 
Don't
-> presoak the shiitake's, simmer them gently for about 20 mins then add
the 
-> kombu (or whatever seaweeds you like best).  Can be other types of dried 
-> 'shrooms such as cloud ear, or can mix in several.
-> 
-> This will leach the flavor of the 'shrooms down, but dont toss when
done.  Use
-> them up in samwiches, salads, soup garnishes, and spagetti's.
-> 

I think I have seen it available here locally 
in the asian markets. We have several that 
are bigger than a regular grocery store like 
Krogers! It is so much FUN to go exploring in 
them...and sorta funny now too because they 
have come to realize there's lots of money to 
be made from the latino population so they have 
a growing latino section...turns out that Mexicans 
really LOVE Korean style hot food! They buy 
the kimchee in one gallon jars! I'm looking 
forward to seeing some Korean-latino fusion 
recipes appearing around here!


-> (On your Japan cooking book)
->  
->  HN> Well I have been looking for it but so far it's
->  HN> hiding quite well and not making any noise! (grin)
->  
->  ->  HN> cookbooks....now it's gone walkabout!!!
->  ->  HN> Oh bother!
-> 
-> Grin, it will turn up.  4 more days and my stuff should arrive.
-> 

I spent a bit of yesterday digging around 
for it...I wonder if I loaned it out to someone? 

->  -> (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, 
-> 
->  -> Might be close but neither is actually a vinegary taste. 
->  -> It would depend on the
->  -> dish and your tolerance for vinegars.
-> 
->  HN> True, but if you don't cook with mirin
->  HN> (one type has almost 
->  HN> no alcohol at all if I remember right) 
-> 
-> (Yes, there is an almost alcohol free one.  Ajin-nomoto brand plus they
have a
->  regular one. I've not tried it).
-> 
->  HN> you don't know the flavor profile to 
->  HN> start with, and a light vinegar seems 
->  HN> to sub in the recipes well if I 
->  HN> remember right (which sometimes I don't! )
-> 
-> With quite a few, it would work very well.  Different but acceptable. 
It's 
-> like i am noticing more and more, that many of my dashi soups could work
well
-> with coconut powder base instead of dashi. Depends on the dish, but
quite a few
-> would do it right if different. 
->

Fusion, Fusion, I love combining things!
  
->  HN> Our brined turkey came out superb!
->  HN> Moist and flavorful and not salty tasting at all!
-> 
-> Well, we dumped all 3 birds as you saw.  2 were 'off smelling' and we
couldnt 
-> really tell if the brined one was (having been done in Dashi) but as
they were
-> a set all defrosted same way and time, didnt want to chance it.
->

A sad but probably wise decision! Much better to 
err on the side of caution as opposed to the 
side of "salmonella"! 
 
-> I facinated them with a quick fill in that turned out to be perfect with
her 
-> olive dish.  (I butter-fried some onions, biggish salmon fillet, and put
it on
-> a bed of quickly butter sweated bok choy leaves peeled off the bunch and
made 
-> to look like a an underneath).  We put some of the olive 'stuff' ontop
and it
-> was really nice.  Ok, so I had to serve it on a cookie sheet <g>.
->

Hmmm, green olives would go nicely 
with grilled salmon I think! I like 
teriyaki salmon quite a bit too...and 
it's good with wasabi too!
  
->  ->  HN> For me, my "relish tray" is essential, 
->  -> 
->  -> What sorts of things you put on it?
->  -> 
->  HN> Pickles, both dill and sweet...the 
->  HN> little ones! Radishes, green onions, 
->  HN> celery sticks, carrot sticks, bell pepper, 
->  HN> olives (green and black), hot pickled 
->  HN> green beans and okra. cheese and crackers
->  HN> (yep ritz usually!). Some of the items I use 
->  HN> might put Don over his salt profile 
->  HN> for the day, but you can tailor the 
->  HN> tray to suit your particular tastes. 
-> 
-> I sometimes do a bit like that.  I tend to daikon, pickles, olives (not
all are
-> heavy brine so I have some Don can munch too), cheese bits when I can
(couldnt 
-> do much with that in Sasebo but we could get the simple stuff), sliced
kambocha
-> (a winter squash eaten raw like a melon as often as not), fruit bits,
kimchee,
-> carrots, and whatever else is handy.
-> 

To me Daikons are just big white radishes 
(grin) and I like em just fine, Anne seems 
to think that radishes and green onions 
are seafood....cause she won't eat em....
but *I* Do! While I am in the kitchen 
doing all my fun stuff in there, I get 
to run out to the living room where the 
relish tray (more of a platter really) is 
and grab some goodies! When I am shopping 
for it I tend to look for fun stuff to add, 
ham cubes, salami, cheeses as well as some 
fruits and such....it's so variable you can 
make it with whatever appeals to you! 


->  -> Oh and HHGs came via CA, but sat in the harbor for a bit so are
delayed.
-> 
->  HN> Well at least you'll be able to decorate for Christmas!
-> 
-> Yes, but actually our main decorations were stored here.   I just am
waiting 
-> that to not have it all in the way as we unpack the rest.

It'll be good to see your "stuff" again! BTW Shannon has fidotel back up
and is just waiting for Bob Seaborn to flip the switch to be connected
again! Whoopeeeeeee!
chat with you soon
ha
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