Text 3253, 74 rader
Skriven 2006-07-12 14:37:58 av Carol Shenkenberger (6:757/1)
   Kommentar till text 3228 av RUTH HANSCHKA (1:123/140)
Ärende: Re: old influences 724
==============================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> RH> I'm a junkie, especially if it's pickled or candied.  
-> 
-> There's a local versio n of it that you might like.  Galingua?  Galgua?  
-> Something kinda like that. Notable as it has almost waxy flesh wehn
RH> fresh with 
-> purple bits vice the woody ginger exterior.
-> 
RH> Galangal?  It's a cousin to ginger.

Yes, I think thats it.  Hotter tasting than any powder.  Not being a mega fan
of it, I dont bother often but now and again some jumps in my basket as I
shop.

RH> between 
-> our kitchens).  I dare not toss out a fish carcass or she'd kill me and
RH> refuse 
-> to send over a cup of her excellent broth from them now and again!

RH> That's what fish carcasses are for!  Stock!  I found whole salmon for
RH> $1.99/pound a few weeks ago. I was upset because they'd removed the he
RH> prior to sending them out to the supermarket.  That didn't stop me fro
RH> buying one and stuffing the sucker and baking it whole.  
RH>  

Oh one of my fav foods!  major yum with buttered greens for stuffing.

-> you cook this down, add more water until the bones are soft and crack
RH> with 
-> a spoon.  Drain (she has a fine metal mesh strainer for this) and
RH> reserve 
-> liquid, tossing out the rest.

RH> Pretty standard, except for the spices.

True.  The spices are not the same I guess ;)

-> Wari.  She said it's like my chicken stock, do I have another name for
RH> it?  
-> Umm, no not really...

RH> Sounds like "what to do with an eggplant".  What recipe?  Matchstick u

Yes.  Same concept.  These are basics of the kitchen you grow off of.

Here's a simple as you can get trick for rice makers.  Add some MS Dash to the
cooking water and perhaps a bullion cube.  Now ya got fancy rice <g>.

-> chicken stock as she loves it but she saves up carcasses for me and
RH> every 2 
-> months or so I make her a batch up from them.  So easy to do in my
RH> crockpot but
-> 
-> her's seems always full of something else and isnt the monster big one I
RH> have 
-> now so it's harder to do that in bulk.

RH> Hmmm - Japan sounds like a ripe market for Rival!  Or the Navy base do

Both actually.  Crockpots are very very popular here.  In a land where almost
no one ever steals anything, crockpots get stolen.

I dont know if they use them as much up north Japan as they do here, but the
local 'Best' (kitchenware store mostly) has close to 1/4 of it's sales space
dedicated to them.  Mostly 'made in Japan' brands and gosh they have some neat
features!  I saw one with a digital timer front that let you set the start
time, then 3 temp variations to cycle through for however long you set it.  I
was very tempted...

                                       xxcarol

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