Text 3906, 65 rader
Skriven 2006-07-29 13:33:45 av Carol Shenkenberger (6:757/1)
   Kommentar till text 3883 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Home Againi 879
===========================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> Market while I was at work and made a killing with Mahi.  Got about 3
RH> lbs 
-> (maybe a bit more) solid long fillet for 700 yen.  He froze half of it. 
RH> Got 

RH> Definitely a steal, especially at Japanese prices if I'm remembering t
RH> conversion rates correctly!

About 110yen to the dollar so this was fresh sashimi grade mahi at about 2$ a
lb cleaned weight.  Beef just went sky-high for no apparent reason and they
trotted out the '60% lean' ground again.

Teresa told me about it.  It's every bit as disgusting as it sounds and doesnt
save money as so much cooks out as fat, it's almost useless.  Pork though is a
decent deal with shoulders running only 1.89$ (bone in) a lb.  She got 3 and
tucked 2 of them in my chest freezer.

Teresa has a quality chopper that can take down the bone even so is making
'steaks' and going to pass the bone over to us as she doesnt use it at all.
I'll make us some stock from it later.  Oh if I seem to make alot of stock,
it's because we eat alot of it but cant handle the salt from prepared ones
with Don's sodium needs.  We probably average 3 cups of stock of some sort a
day, made into various soups used for breakfast congee.

-> here (105F yesterday) so that's probably why they look a bit wilted.  It
RH> is 
-> afterall, an open air market.  The fish is kept in beds of crushed ice
RH> so it's 
-> all fine.

RH> That'll wilt veggies still on the vine, never mind picked.

Yes.  They perk up inside with a little water just fine, but thats how it is
out here.  It's not a good time to buy lettuce by 10am at Tonoo for example.
It will get hotter shortly, but we are still '2 bottle weather' for now.

-> serve it cold with a clear dashi-tofu-seaweed soup and rice.  Sukim
RH> Maasim 
-> spiced vinigar and patis dip at the side.

RH> Sukim Maasim? 

Sorry, Sukang Maasim.  Spiced vinigar from the Philipennes.  Datu Puti brand is
the one I have.  It's a vinigar with the 'cloudy mother' and little bits of
chopped spicing medium-hot peppers and garlic in the bottle.

I use less vinigar than Asians do, but I've adapted to the taste and use it
commonly in smaller amounts now.  I wouldnt dream of using just regular white
vinigar in food, but i use the 'good stuff' probably every 3rd day or so in
small amounts now.

If you see that brand (exported widely), try it out if you use vinigar at all
as a dip.  The bottle doesnt look all that pretty though the floating bits of
spicing/chiles make up for some of that but it's a good one to have.

Gosh, I now stock 3 vinigars at all times and use them all!  One of the better
treatments is to have a really crusty fried chicken and dip that in a bowl of
'spiced vinigar' (use the Datu Puti type, not wine or other types) with a
little soy added.
                                       xxcarol

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