Text 8721, 96 rader
Skriven 2006-12-12 19:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Del Mar hotel
=====================
 -=> Quoting Carol Shenkenberger to All <=-

 CS> Well, dinner was wonderful!  We ate at the Sushi place.  We suprised
 CS> the  people here at first (they looked a little worried at our choices)
 CS> but then we explained we'd been in Japan for 5 years now....
 CS> Lady looked at Charlotte and warned,
 CS> thats a Miso soup then broke out laughing when Charlotte answered her
 CS> in Japanese saying 'oh goodie!  What else is in it?').

Good for her.

Roslind also had sushi this weekend. She had a girl's night out with her
daughter, her daughter in law and the two grandgirl cousins. After some
discussion they picked the Japanese place for supper. Even 22 month old
Alex prefers "fis" to Macdonalds. (She had a vote too.)

The four older ones ordered two soups and two large appetizer platters,
one of tempura and other fried things, and one of assorted sushi.
Everything got split up for sharing 5 ways. Little Alex will tackle
anything as long as there's not a lot of wasabi on it. Her favourite
thing? Tako balls! Even after Neekha told her what an octopus looked
like! Alex can't pronounce octopus yet but she can say tako clearly
which pleased the waitress.

 CS> whale blubber soup (not really whale, some other fatty fish portion
 CS> made to be like whale).

I can't think of a fish that's like whale. Maybe you really had whale!

 CS> Our favorite piece had fish eggs, salmon I think?  Largish red ones. 

Salmon is common, at least it is here; the eggs are quite large. Ask
them if it was Ikura. Flying fish roe is also a common sushi topping,
but smaller eggs, called tobiko.

More recipes calling for yuzu:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Mochi (Kusamochi)
 Categories: Japanese, Dumplings, Rice, Hawaii
      Yield: 4 Servings
 
  1 2/3 c  Shiratamako (non-glutinous
           White rice flour)
      1 c  Water
      2 c  Curly chicory
           Cornstarch
 
  Curly chicory; use green parts of leaves only, parboiled 10-20 seconds
  in lightly salted water and plunged into cold water.
  
  Add water to shiratamako a little at a time, mixing and kneading with
  your hand to make a smooth mixture. The aim is a mixture that is
  firm, smooth, and soft--like your earlobe, as the Japanese say. Be
  careful when adding water--toward the end, a little goes a long way.
  A Tbsp or 2 more than 1 cup may be necessary. Line steamer with a
  clean kitchen towel or 2 layers of cheesecloth, then place it on
  medium-high heat. Break shiratamako mixture into 1 1/2-inch (4cm)
  rough lumps and place lumps in hot steamer. Cover with ends of cloth
  and steam 10-15 minutes, until soft throughout. The steaming
  transforms the shiratamako mixture into a form of mochi (glutinous
  rice) cake.
  
  While steaming, finely chop parboiled chicory and then grind in a
  suribachi grinding bowl or mortar (or use processor to cut it very
  finely, but do not puree). Add steamed mochi to suribachi and mix
  with pestle until chopped green is evenly distributed in the tacky
  mass (or use a processor for this, working carefully). Dredge
  [sprinkle or sift] a working surface (or baking pan) generously with
  cornstarch, place green mochi on cornstarch, and dredge entire mochi
  surface. Shape either into a single flat rectangle or small rounds,
  as you like. Eat immediately with sweet asuki bean paste (anko), soy
  powder (kinako), yuzu citron and sweet miso, jam, marmalade, or
  whatever you like. This can also be toasted just like mochi. Keeps
  2-3 days.
  
  From: The Heart of Zen Cuisine, by Soei Yoneda.
  Rec.food.recipes From: Anadandy@my-Deja.Com
 
MMMMM
 
 


Cheers

Jim, in Yellowknife




... I'm not a raving alcoholic: I've never been to a rave in my life.
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