Text 8362, 79 rader
Skriven 2006-12-04 11:27:03 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8350 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Mimosae  61031
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*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

RH> packed 
-> with bags from Jason and Elise.  They have theirs in plastic bags marked
RH> with 
-> their names so I dont go foraging <g>.
-> 
RH> How'd it end up in your freezer?

I have the big chest freezer.  They just have the normal 'top of the fridge'
ones so when a big 'sale' comes by, they stow the extra at my place.  Anyways,
rules are simple.  Put your name on the outerbag with masking tape and a
permanent marker (we have both here for use).  With our 'rotating
availability' on things, sometimes you have to stock a favorite when it comes
up because it may not come back for 3 months.

-> Got left with a packet of stuff that looks a heck of a lot like
RH> fishscales and 
-> might be since the directions are to wrap in cloth and put in the rice
RH> cooking 
-> water then remove..... humm.  I added some ginger slivers and have it
RH> cooking 
-> away.  Smells good!  Yet another one i cant MM for the group as at best
RH> the 
-> name would be 'I think it's fishscale rice'.

RH> I wonder what sort of fish scales  ... I've de-scaled a fish or two, a
RH> always wondered if they were good for craft projects or something.  So
RH> like the something they're good for is fish stock

Yes, fish stock is the normal use.  They are also used on crafting projects
with elmers glue (any glue that dries clear).  I have a candle with little
fishscale 'fishes' trailing about the sides.

Japan has a 'waste not, want not' ethic.

Oh, my freezer is now packed pretty much to the brim.  Toni (americanized
Japanese lady's name, lives 3 doors down) brought in a load of what I'd call
'breem' and you might want to call a sardine.  Her father fishes and normally
uses them for bait but she wanted some so he got her a goodly netful.  You pan
fry these whole (cleaning optional though normally the fins will be removed).

I only eat the center parts but Don has been known to eat the whole thing, head
and all.  

I saved out a batch for the flock and they are marinading in a mix of spiced
vinigar and sake with a little sugar added.  My big cast iron skillet is on
the stove top and they will be 'pan fried' in a bit of oil with some of the
juices, when the time comes.  I am serving them with fresh sliced honeydew
melon and rice.  I'll fast stir up some cabbage in the pan juices to add to it
for a rounded dinner.

-----slight break----
Ok, minor change to plans.  Don (another one, not mine) and his wife Mairy want
to go out to a movie now that he's back so we are feeding their 3 and prepping
the extra bedroom for the 2 boys (Charlotte has a spare bunkbed for the girl
in her room).  Told Don, 'have fun' and 'welcome to pickup the kids in the
morning'.  Mairy trusts my cooking based on reputation around here but warned
me they have only been here 4 months so arent used to 'local flair'.  Thats
fine, I have other stuff.  I'll make the breem, a sideline 'try if you think
it's fun' and shift the main dish to a baked milk-fish (yes she says, they are
used to whole fish with head on and consider it a special treat) with the
pork-neck soup for a starter.

I'll sweat the cabbage down with pork stock and toss in some whole baby carrots
(sans tops) and a little oil.  Olive oil I think this time vice sesame as i
dont want too much flavor added.

I have fresh bread made last night to go with it all, in both rye and
'homestyle white' as well as a batch of my type of garlic butter (I mince
garlic into a stick of butter and let it sit a few hours to develop.  I made
that last night and just toned it down by adding a 2nd stick of butter cut
into it as my version is fairly seriously garlic).

Should be fine!
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)