Text 4137, 137 rader
Skriven 2006-08-07 17:29:30 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4125 av RUTH HANSCHKA (1:123/140)
Ärende: Re: KOSHER FOR 653 60513
================================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> I've lived a lot of places, even before the military so am used to a
RH> gamut.  
-> Given a choice, 'hard water' tastes better though it has it's buildup
RH> problems 
-> in various ways.
-> 
RH> 101 uses for LimeAway?  

Grin, I wouldnt use that except in a tub or shower, but same concept.

->  (On my type adobo).
-> 
-> It's the only one I really like.  Soft and luscious meat.

RH> It would be. The meat can't dry out the way it would in a roasting pan

True.  I just grew up on this version.  To me, the other tastes subtly 'wrong'
as if you added something you shouldnt?  Just a habit from youth.

RH>  
-> Oh the box is ready.  Should go out tomorrow so be 3-5 weeks.  Charlotte 
-> figured it would be at sea for a bit so drew 'USS Charlotte' sailing
RH> your way 
-> and added a 'good luck bird to speed it' (the little origami thing that
RH> might 
-> need to be straightened out due to shipping shift of the contents).

RH> I'll see if I can figure out how.  I never learned oragami, oddly enou
RH>  

Not to worry!  It's folded, just might need a little uncrumpling <g>.

Oh, Don mailed it.  They said 6-8 weeks.  Call it late September probably. 
Some is simple 'wierd' stuff but all is stuff that's very cheap here but
probably quite expensive where you are if you can even get it.  The chopsticks
alone would probably cost 5-10$ where you are a pair but here are 2 pair for
100yen.  Pretty sure I selected for both 'Japanese style' and 'Kyushu Japan
style'.  Thinner tips and the ribbed ones are 'Kyushu Japan style' which have
gained popularity up norther japan now (or so I am told by the locals, that
the ribbed ones come from here and got popular when others saw and used them).

-> soft ones, they would normally be dipped in a soup until 'just as
RH> reasonably 
-> crunchy as you can handle'.  They soak up broth fast.  I have strong
RH> teeth so 
-> no need to be careful and eat them as they are.  They are a type of
RH> 'mochi' 
-> used here and i fell in love with such my first year here.

RH> Crunch crunch.  I'll probably soften them up due to expensive dental w
RH>  

(On the mochi cakes) might be wise.  They arent all that hard, but Don's got
weak teeth and cant eat these except if they are soaked to soft in soup. They
soak up the liquid pretty fast and will turn to 'crackery mush' in about 2
mins or less.  If you like crackers in cream of mushroom soup, try them that
way!

-> I added in a bowl of noodles I know you cant get where you are and are 
-> charlotte's favorite.  Just add the packets all in then boiling water to
RH> near 
-> the top (the directions wont be readable but it is the same as USA types
RH> for 
-> this).

RH> I've killed off bowls of Japanese instant noodles before. There are so
RH> here in a Vietnamese grocery that are marked entirely in Japanese.  Di
RH> slow me down much.

Grin, well it's our favorite one here.  Heck if i can tell the brand but it's
not 'hot' yet very flavorful.  The 'optional additions' many would add here to
that one would be about 1TS rendered chicken fat, or 1TS 'hot chile oil' (ora
bit less to taste).  We normally do not bother and just add boiling water and
then eat as is.

RH>  
-> I also tucked in a small shaker of calamansi powder that i thought was
RH> unopened
-> 
-> but i just realized may have taken the top off of and used some.  Sorry
RH> if so, 
-> I forgot to check that before we sealed the box.

RH> Oh well.  The horror of it all.  I'd never have known if you didn't te
RH> me.

Heheh unless it's 1/2 full <g>.  I'll try later today to see if i have some
recipe ideas for it's use in MM for you but I might be the only one who's ever
MM'd any that use it in powder form.  It's a little hard to find in Sasebo,
not because they dont sell it, but because it sells out fast.  If you like
Philipenne Adobo, this is one of the things the ladies here use it for.

RH>  
-> The little tiny plastic containers are used here to suck up some soy
RH> sauce from
-> 
-> a small bowl and bring with you for lunch.  Other sauces or oils are
RH> also put 
-> in them.  Vinigar is also put in them.  If you mark them with what was
RH> in them,
-> 
-> the soy and vinigar ones are re-usable.  The itty bitty fish shaped ones
RH> are 
-> for patis-like stronger sauces.

RH> Fish for fish sauce! Cool!  I can't find my bottle of Vietnamese fish
RH> for love or money.  I used some of the Thai version recently and it wa
RH> lot saltier than I was used to.  I'll have to get some more of the
RH> Vietnamese version.

Well, they are cute!  Basically fill with whatever you want and use to carry it
with your lunch.  They look like little toy things a child would want for a
dollhouse but are meant for real use.  Oh, and not dishwasher safe (will melt
and the hole is too small to clean that way).

-> So like, it's a mixed batch of common items here.  I wonder what you
RH> will think
-> 
-> of the octopus candy? (evil grin).

RH> (slurp!)  I love peppered dried squid. Octopus ought to be good too.

Dunno if it really is Octopus!  Charlotte grabbed the 2 little packs that look
like tiny things off the candy isle and said you would like them and she likes
them (so got her some too but she ate'em before i got a taste test).  Umm,
'kid tested and approved' will have to do?

Oh the blackish-grey stringy dry things are mushrooms, not seaweed if i
remember it right.  Sorry, got those a bit ago so would have to dig out my old
messages to remember and i typo alot to you folks so that may be a bit hard to
find!
                                       xxcarol

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