Text 8894, 63 rader
Skriven 2006-12-17 12:59:45 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8061 av Ian Hoare (1:275/311)
Ärende: Re: Ok, Ok, I give up
=============================
*** Quoting Ian Hoare from a message to Dale Shipp ***

>   a number of things.  I've often wondered where I'd use the ham stock
>   base.  Should have thought of a recipe like this.

IH> Be careful, be very careful. As Dave the Sac says, most "stock concent
IH> consist of nothing much more than salt, MSG and yeuch.  You'd be much
IH> off with water! 

Oh, I use them sometimes.  Less now that we've found Don's blood-pressure is
salt reactive though.  Most of my 'stocks' are made at home as a byproduct of
my cooking style.  The rest is dashi which I deliberately make up <g>.

Sorry, Dashi may not be something you are used to much but I imagine you've
seen the term here at least from me.  It's a 'fish stock' but so mild in it's
fishyness that it is not obvious it is other than 'some sort of meaty thing ad
something else' (the seaweed is the something else and it is glorious when
made right).

We were out so the kid flock just located some for us.  I'll have to get the
recipe for this one but the fellow who made it was trying to follow 'my
recipe' but found a different seaweed.  I like it.  He also tossed in some
fresh shiitake (cheap at this time here) and was low on the normal dried fish
so added some dried squid-shreds.  As you may know already, 'Dashi' is an
almost generic term.  The variations can be wonderful but seldom seen posted. 
My own post is one of the few I've ever seen with even the mushroom version.

An American, generally doesnt make 'soup' except as a 'meal' so are not used to
a real 'soup starter' idea.  It seems too much trouble.  They generally have 4
items (or 3) and soup if it is one of them, is apt to be the main item.

My cookery tends to be rather asian in some aspects now so I will commonly
start with a light soup, say 1/2 cup dashi with a bit of spinach leaf floating
in it.  This gets gobbled up while I bring out the rest.  Sort of like serving
a bowl of chicken or beef broth to keep the natives happy while you finish up
the rest <g>.

So in France, would soup be a starter?  Or normally the main?  I imagine it
differs if it's lunch or a fancy dinner.

>  Is your chili powder same as ours?  I.e. mix of ground chilis, cumin
>  and oregano?  Or is it pure ground chilis?

IH> The compound powder. I try always to specify "Ground chillies" (UK spe
IH> or ground chilis (US) when I mean the pure stuff. 

Humm.  Mostly I am no longer used to cumin and oregano added.  Cumin I add
myself, oregano I no longer use as it tends to fight with asian seasonings. 
Almost all I use, are ground chiles but they have mixes with several types.

The 'korean chile' you saw in an earlier post, is a mildish red one.  Whe I say
'mild' what I mean is it isnt a habanero.  It's not actually 'mild'.  It's
used to make kimchee.  It's used in various amounts to adjust the heat.

IH> redefine the meaning of chili wuss. When we're on our own, I sometimes
IH> it up a bit with a tsp or less of my friend Tom Shudic's home made hab
IH> sauce. Michael can attest to it having a certain hotness.

Humm <g>.
                                       xxcarol

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