Text 8430, 84 rader
Skriven 2006-12-04 23:08:32 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Mimosae  61031
==========================
-> RH> How'd it end up in your freezer?
-> 
-> I have the big chest freezer.  They just have the normal 'top of the
fridge' 

I'd forgotten that thing.  My sister got one for Christmas this year.  Mine
is a prehistoric harvest gold behemoth of a chest freezer.

-> on things, sometimes you have to stock a favorite when it comes up
because it 
-> may not come back for 3 months.

That must make for some weird holes in the supermarket shelves.
 
-> 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.

We'd get along great.  I was raised by Depression babies who hit puberty
during WWII.  I think it's ingrained.  
 
-> 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 think I've seen those, frozen, at asian grocers.
 
-> I only eat the center parts but Don has been known to eat the whole
thing, head
-> 
-> and all.  

I'd give it a shot, although I draw the line at guts.  I used to have a cat
who thought fish guts were quite the delicacy.  
 
-> 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.

That's how they learn.  By the time I was in high school I'd eat anything
once. 
 
-> 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 

The tops going in with the necks?  

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!

Too bad you cut it down.  This is the time of year to eat lots of garlic. 
Keeps vampires ... er colds ... away.  (mainly by making even cold
sufferers back up, methinks!)
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