Text 8467, 124 rader
Skriven 2006-12-05 21:40:04 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8430 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Mimosae  61031
==========================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

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

They pay for themselves fast.

RH> because it 
-> may not come back for 3 months.

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

No, they just rotate something else in.  Chitins are in just now for example
and once they are all gone, that spot normally will have ducks.  There are no
italia sausages just now but lots of Chorizo and bransweger (sp?).  Next week
I bet the liverworst and chorizo are gone and we have pork belly back which
I've been hankering to try in the big slabs of it they sell here.  Oh, they
have beef tounge right now.  The normal spot for my korean cut rib-fakoids is
filled with lamb shanks and lamb ribs plus some 'lamb stew meat'.

Generally there is no empty shelf space, just space that changes stock.  Like,
right now I can get whole wheat flour and buckwheat.  Oddly they were out of
the normal breadmaker flour I get but they had another brand there that seems
to have risen well enough.

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

RH> We'd get along great.  I was raised by Depression babies who hit puber
RH> during WWII.  I think it's ingrained.  

Well, you'd find it normal here then!  Wierds out some folks when they first
arrive though.

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

RH> I think I've seen those, frozen, at asian grocers.

Probably.  May not be the exact same fish, but it really doesnt matter.  These
are small ones, silver with blue-green muted stripes and a black stripe down
the back.  Less strong than makeral but fairly fishy flavored.  Most are about
5 inches long when whole, some are 6.  Usually seen stateside frozen in blocks
of ice though there's more fish than ice in there.

-> me they have only been here 4 months so arent used to 'local flair'. 
RH> Thats 
-> fine, I have other stuff.  I'll make the breem, a sideline 'try if you
RH> think 
-> it's fun' and shift the main dish to a baked milk-fish (yes she says,
RH> they are 
-> used to whole fish with head on and consider it a special treat) with
RH> the 
-> pork-neck soup for a starter.

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

I was a bit picky, but not much.  Got over it totally as you can tell.

-> 
-> (sans tops) and a little oil.  Olive oil I think this time vice sesame 

RH> The tops going in with the necks?  

No as that batch was already 'done'.  I froze them in my little 'whatnot for
soup' container.  It's a sort of tallish plastic thing and I dump in whatever
seems useful then empty it in the crock.  Carrot ends, daikon peelings, that
sort of thing.  Kangkoon stems and onion peels or potato/yam peels.

RH> mince 
-> garlic into a stick of butter and let it sit a few hours to develop.  I
RH> made 
-> that last night and just toned it down by adding a 2nd stick of butter
RH> cut into
-> 
-> it as my version is fairly seriously garlic).
-> 
-> Should be fine!

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

Snicker, works too!  But to those not used to it, too much garlic can upset the
stomach when made raw with fats that way.  I just minced more garlic (3 small
cloves) into the remainder and tossed in some sesame seeds (toasted).

The last of the pork-neck soup stock is in the baby-crock with a grunch of
carrots, sliced 'big-bite'.  Momma-crock is away for the night with Dennis and
Eniko.  It's the holiday season and the exchange is out of crockpots (wont be
more til mid-Jan they say).  Dennis and his wife got here last week but their
HHG's wont be here for 3 more weeks.  They came from Yokosuka with nothing
more than carryon luggage so are in borrow-mode just now.

Dennis now has:  5 plates, 5 bowls, 10 various mugs, butter knives and 2 steel
ones with good edges, sundry plastics with lids, my microwave (heck, we barely
use it, can go without for 3 weeks easy), my big crock (just for the day), a
blender, my toaster (we rarely use, see microwave), oddiments of pots and
pans, several of my extra cooking utensils, Charlotte's single bed futon,
Don's game computer, 3 lamps, several sitting pillows, sheets and blankets and
some spare pillows. 

They have 1 kid, aged 6.  Kid now has toys and all sorts of stuff as well as
Charlotte's old futon and some sesame street sheets and the matching
bedspread.

The loaner stuff will come back when they get their own goods.  (folks come
down and pickup and remind him which stuff they were looking for.  SAnything
unclaimed after a week, is theirs unless special arrangements were made such
as we sailors have to do with unsteady ship schedules).

                                       xxcarol

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