Text 8694, 114 rader
Skriven 2006-12-12 01:34:52 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Mimosae  61031
==========================
 
-> 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.
-> 
That's odd.  Oregano is to Greek food what soy sauce is to Chinese. 

-> 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.

I kind of like the guitar.  The bread too.
 
-> 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.

EEk.  For farm-raised catfish?  I've had it a few times and it's not worth
$4.99.  
 
-> 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.

That sounds good.  I can get potato leek soup, but not trout.  I seem to
remember a can with that sort of label on it, but I"m not sure where it
came from. 
 
-> Here, there is a mackeral based cream soup that we like.  'Clam chowder
on 
-> steriods' is Don's name for it.

Sounds better than my mother's so-called Manhattan Clam Chowder.
 
-> 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?

Logical; they know what they cost stateside.  
 
-> 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.

That wouldn't surprise me.  A big box of epsom salts, some baking soda, and
some essential oils and you can make up a batch of something that smells
better than most commercial mixes.
 
-> 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.

That would be a factor.  Mine accomodates a 25-pound turkey without a fuss,
so a pork shoulder isn't a problem.
 
-> 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!

Can't use them for shark bait?
 
-> 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.

Some people use it for split pea soup too.  I prefer to let the crockpot
cook the peas into submission for me.  
 
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)