Text 8651, 154 rader
Skriven 2006-12-10 15:06:15 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8629 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Mimosae  61031
==========================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> it's been too long since I've had greek ones.
-> 
RH> I can't say that I've ever had them.  Greek style lamb yes, but not

I think it was the added garlic the greek ones had, and a slightly different
spicing.  More anise based probably.  Anise is a common spice here.  Oregano
can be hard to find.

RH> sailors and cowboys brought Portuguese sweet bread with them when they
RH> out to Hawaii under contract.  They left behind the sweet bread recipe
RH> slack key guitar.:)

Hehe yes.  The bread is good though!  I guess that pays for the guitar.

-> Humm!  Well, things I havent seen here in ages:
-> (huge list of cheeses omited but then, you knew that)
-> Trout

RH> Appears here on a semi-regular basis

Cant get it here at all.  We asked the store manager and he's looking for it
but his quandry is some want it in filets and the rest want whole <g>.  Much
as i love the variations out here, I sometimes want 'old home' and that means
a fat trout made up whole.  Oh, catfish we can get but it's farm raised and
prefrozen in filets.  Quite expensive, almost as much as the fancy T-bone
steaks.  Call them 9-11$ a lb but sold in 1/2 lb amounts to hide that from the
unwary shopper.

-> canned bisque (dont ask me why, dunno)

RH> Ocean State usually has some - not that I'd buy the greasy, salty stuf
RH> that passes for canned bisque

Oh, it has it's uses when you dont have time to make up a batch.  I dont recall
the exact brand I used to get, but it was good and not at all greasy.  I seem
to recall a white can with blue letters in an almost delft-china look.  I used
to find it at VON's.  They also had a trout - potato cream based soup that was
quite good but even I added seasoning to make it a little 'hot' back then.

Here, there is a mackeral based cream soup that we like.  'Clam chowder on
steriods' is Don's name for it.

-> Real Idaho baking potatoes (happens like Jicama, rare).

RH> Dirt (ahem) common 

I asked and the reason is plain.  Cost of shippage makes them so much, they
would cost the same as the ones you see that are normally 'expensive' so that
one item wont sell and they do not grow that type locally.  Japanese dont like
the heavier peel.  Apparently they have tried and Americans wont buy them at
almost 1$ a lb.  They will buy the other types at that.  Go figure?

-> Lava soap
-> Calgon and just about every other bath powder and bath oil

RH> No Breck here that I know of, but the others are available in all sort
RH> shapes and scents.  Not always Calgon, but close enough.

Note i mentioned stuff that's really common.  Calgon wasnt the only one, just a
name that came to mind.  We arent suffering though as the local Ginza has
better stuff.  500yen for a box ofa larger size and better scent than anything
I remember from those stateside.

-> Oh add whole pork shoulders as a rare to see thing.  
-> 
RH> Here it depends.  One store that caters to a more affluent clientele
RH> doesn't carry them.  The one for the hoi polloi has them as a staple.

Well, here it's probably because only those who live on base have an oven that
can fit them in.  My cho oven (loaned from the Navy for the duration of Cho
stay) could not fit in a full one.

Oh, thsts something Dale should consider with his new smoker?

-> RH> Depression Kid thinking, all the way.  
-> 
-> That and plain good cooking sense.

Yes, we do it on the ship too but for not just 'cost'.  Too much garbage and
when close to land we arent able to dump it.  Not that vegetable pelings would
cause a hazard but the rules do not distinguish that.  So, instead we make
soup which is a good thing!

-> 
-> <On blender usage>.  I use mine a bit more and for soups, but I didnt
RH> miss it 
-> too much when I was without for 3 years.

RH> Oh yeah - carrot soup.  We used to do a really fussy version from a
RH> Williams Sonoma recipe booklet for Thanksgiving sometimes.  That went
RH> the blender.

Yes, the one I make sometimes when I have a glut of carrots, needs a blender to
make it right.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's carrot soup
 Categories: Xxcarol, Soups
      Yield: 4 Servings
 
      1 lb Carrots, sliced
  2 1/2 c  Water
      2 ts Chicken bullion (or 2 cubes)
      3 tb Butter
      1 ts Curry powder
 
  There's nothing like coming home to 3lbs of carrots in the fridge!
  ARGH now what?  Make carrot soup!  This recipe is resizable with
  about 1 TB butter to each pound of carrots.  More butter is fine!
  
  The first step is to start boiling carrots, while you hunt to figure
  out what to do with them.  There are lots of options but since we
  finally got a blender, I settled on this idea garnered from some 5
  other recipes on 'what goes with carrots'.  It's probably a bit
  'india' in the makings overall but with heavy roots in simple USA
  farmer cookery.
  
  Boil the carrots, chopping them (and peeling if needed for that type)
  so they fit in the pan.  I took them down to about 1 inch long bits.
  
  Then, pour out the boiling water and add the butter, and the mixed
  bullion to make for about 3 cups of 'soup'. Add the curry powder (to
  taste actually and I left it mild but curry fans could double or
  triple it easy) then put this in the blender.  If you have a small
  blender like mine, it will take 2 batches.  Thats ok, I got the
  smaller blender so as to save counter space and seldom need to fit
  more than it holds at once except for this.
  
  What you get is a thick 'soup' which you can thin down with more
  chicken bullion if you so wish.  Add more butter if you wish.
  Probably you will want to add more curry!
  
  I then have this heating at lowest setting on the stove but I think my
  crockpot would be perfect if it wasnt full already with other stuff!
  
  Optional additions:  More curry; ichimi (japanese powdered chili);
  leek or onion bits (blended or minced small and added after
  blending); floating a bit of bacon crisped up and crumbled on top.
  
  Serving suggestions: Opener for dinner or as a maindish for lunch.
  You'd want a crusty or toasted bread with perhaps a cheesey topping
  toasted with the bread. Due to the simplicity of the soup, should be
  matched only with a mild salad or just simple braised green beans.
  
  From the Sasebo kitchen of:  xxcarol 6April2004
 
MMMMM
                                       xxcarol

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