Text 3100, 63 rader
Skriven 2006-07-10 19:38:16 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: WHITE CASTLE 767 60603
==================================
*** Quoting Glen Jamieson from a message to Michael Loo ***

 ML> Our bibulous colleague has long been an advocate for the
 ML> lillipilli, and my introduction to it courtesy of him was
 ML> pleasant but not enough to ensure my abandonment of the
 ML> cranberry. The fact that in this test "the cranberry was
 ML> hardly touched" leads me to a conclusion other than that
 ML> the lillipilli is superior to the cranberry, by the way.

GJ> Curiosity?  Or sales pressure?

I suspect the former with an added fillup that the cranberry sauce probably
wasnt a very good one. Possibly standard canned stuff.  I dont knock the
canned stuff as i happen to like it but it's not that pretty.  I mean, it
looks like the can when it comes out and most of us leave it that way <g>.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mushrooms and Turnip Soup
 Categories: Japan
      Yield: 4 servings
 
    200 g  Shimeji mushrooms
    100 g  Maitake mushroom
      1    Turnip (400g)
      8    Ginkgo nuts
     80 g  Ground chicken
      4 c  Dashi broth
           Sake, as required
      1 ts Salt
      1 ts Light soy sauce
           Water dissolved potato
           Starch, as req.
           Wasabi (Japanese
           Horseradish), as req.
 
  Shell the ginkgo nut and remove the inner thin skin then slice thinly.
  Remove the base of the mushrooms. Then separate into several pieces
  and rinse lightly. Thickly peel the turnip. Then grate and drain
  lightly. Stir-fry the chicken with some sake in a frying pan.
  Transfer to a strainer to drain. Pour the dashi broth in a pot and
  add the fried chicken. Add the salt, light soy sauce and sake for
  flavor. Add the mushrooms and the grated turnip, and boil down. Skim
  the broth in the pot. Add the ginkgo nuts and the water dissolved
  potato starch for light thickness. Pour in a dish and garnish with
  some grated wasabi. EMIKO KAMINUMA's Cooking Time The Asahi
  Broadcasting Corporation http://www.asahi.co.jp
 
MMMMM

This would be the more substantial soup served as you almost finish the dinner.
If anything, this one is a bit thinner than most would be but it's delicious.
When in Kyushu, a housewife is pressed for time, she omits making 2 soups and
will use one like this with a lesser serving and add more 'stuff' for the
later serving.  The later serving is apt to have a 3-4 TB ball of rice at the
bottom of the bowl with the soup poured over that.

The leftovers are saved for breakfast with rice added and other bits of things
left from dinner.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)