Text 23563, 117 rader
Skriven 2007-11-29 16:36:14 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Norfolk Sailors 71128
=============================
 -=> Quoting Glen Jamieson to Sean Dennis <=-

 GJ> You learn a lot more about food from the growers than from
 GJ> supermarkets.  The people who have actually produced the vegetables
 GJ> and fruit usually know the best ways of cooking or preparing their
 GJ> produce, and they react to customers who have a genuine interest in
 GJ> food as something to be enjoyed, rather than just for sustenance. 
 GJ> Sometimes I have come across fruits and vegetables that I have never
 GJ> seen before, and it is fun to learn about them and how to prepare and
 GJ> eat them. 

Thats why I loved Tonoo Market so much.

Here's a blast from the past!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Homemade Udon
 Categories: Xxcarol, Japan, Pasta
      Yield: 8 Servings
 
      4 c  All purpose flour, or wheat
      1 ts Salt
      1 ea Egg yolk
 
  So simple!  It has one more ingredient, cold water.  These are the
  home noodles of Japan and much of the orient.
  
  Sift the flour and salt together into a large bowl then add the yolk
  and enough water to make a stiff paste.  Kneed this completely then
  let sit for about 30 mins or so.  Sprinkle a board and rolling pin
  with more flour then roll it out thin as possible.  Roll up the
  flattened noodle and cut to long thin strips (about 8 to an inch). To
  cook, just boil in salted water or in Japanese fish broth (called
  Dashi).
  
  To kick this up a tad, you can add some powdered wasabi to the flour,
  about a teaspoon.  This won't make them 'hot' or bitter, but add just
  a tang.
  
  From the Japan kitchen of:  xxcarol, Sasebo Japan, 25May2003
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Special Udon Nabe
 Categories: Xxcarol, Japan, Soups
      Yield: 6 Servings
 
      8 c  Dashi or chicken stock
      6 tb Soy sauce (shoyu)
    1/4 c  Sake
      2 tb Mirin
     12 oz Fresh udon noodles
      6 ea Clams, small, cleaned
      1 ea Chicken breast, deboned/cut
    1/3 lb Scallops (about 8)
      3 oz Kamaboko (fish paste/cake)
      6 ea Scallions(green onions)
      4 ea Large mushrooms, halved
      6 ea Medium shrimp
 
  Ok, I'm in Japan!  I havent had a chance as of this typing to get the
  phone lines installed just yet, but here's a goodie that's easier to
  make than the longish ingredient list looks like.
  
  I live right next to 'Tonoo Market Street' which is just like it
  sounds. A street lined with itty bitty fresh produce stores where 1/2
  the produce is along the sidewalk.  Kinda like an open-air market.
  Very neato!
  
  Along that street where I walk my way home, are all these fixings.
  Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
  no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
  and is slowly with pantomine, showing me something new at her stall
  each day. I think most of my Japanese to date, is cooking/food
  related (grin, suprised? Naww).
  
  Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
  fatter than linguini and softer with a touch of rubbery consistancy.
  It's also called 'alimentary paste' when labeled in english. Normally
  sold fresh or vacumn packed.  Occasionally dried.
  
  Kamaboko, or 'fishcake' is a product made from mildish fish scraped
  from the bones (paste-like) and formed to a roll (when formed to a
  roll, it's Kamaboko and may have added colors and seasonings).
  
  Cook the udon according to directions, and in second pot, simmer
  stock and add the meats (shrimp only in last 5 minutes).  Add veggies
  in the last 5 mins or so with the shrimps.
  
  Ruth, Hawaii variation.  That scraped 'bonefish' made to a pale tan
  paste? Form it into 'fishballs' like you would make small meatballs.
  Tuck into soup in last 5 mins.
  
  Total cooking time once both are boiling:  5 mins for Udon, 10 for
  'other pot'.  Strain udon from water and add to stock pot then serve.
  
  Goes lovely with toasted pretzel bits (try tossing them with a little
  butter and hot chili-pepper then nuking for 60 secs) and also with a
  sliced fresh peach (fill center with a drizzle of honey and cinnimon,
  nuke 1 minute then add a dollup of whipped cream or try japanese
  style, with 'miricle whip' salad dressing).
  
  From the kitchen of:  xxcarol in japan
 
MMMMM
 
The Udon Nabe was one of the first 'new recipes' after I got there.
                        xxcarol

... You shouldn't anthropomorphize inanimate objects - they don't like it.
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