Text 9623, 85 rader
Skriven 2006-12-24 19:52:00 av Carol Shenkenberger
     Kommentar till en text av Ian Hoare
Ärende: Re: Ok, Ok, I give up
=============================
 REPLY: 1:275/311 5bb5fddb
 MSGID: 6:757/1 c55f24f0
 PID: Telegard 3.09.g2-sp4
 TID: GE 1.2
*** Quoting Ian Hoare from a message to Carol Shenkenberger ***

>salt reactive though.  Most of my 'stocks' are made at home as a bypr
>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
>fishyness that it is not obvious it is other than 'some sort of meaty
>something else' (the seaweed is the something else and it is glorious
>right).

IH> Oddly enough, although I had some vague idea about what it was, I wasn
IH> really very familiar. I can't bring myself to like such Japanese food
IH> I've tasted, with a couple of exceptions. However there was a fascinat

It's most likely that the few things you have gotten in Europe are the so 
called 'classic' but not very close to the real eating people here do.  The 
real eating isnt very spicy except for some dishes, but is very much into 
highlighting a particular iten inthat one dish.  Several small dishes are 
served, some very simple indeed.

A example:  Fresh spinach steamed then with a tablespoon of broth added to each

1/2 cup.  A pinch of sesame seeds over the top and you got it.  The spinach 
here looks different, being a long thin bladed item, but it tastes the same.

Not all the Japanese cooking is good, and some will just take getting used to 
but we like most of it.

IH> effect that as a sashimi it was a disgrace, and he'd not employ Stein
IH> dishwasher on the basis of that demonstration. Well one thing led to a
IH> and Rick Stein went to Japan for a week/month (I don't recall) to lear
IH> about the japanese approach to cooking, and with the challenge of cook
IH> japanese banquet for the Ambassador and his guests on his return.

IH> Anyway, all that to say that we had a very clear demonstration of what
IH> is and how it's made on the TV. Fascinating - and he too used some bla
IH> seaweed in it.

Real dashi cooks use an english teaball stuffed with the dried fish and 
seaweed <g>.  Even here!

>An American, generally doesnt make 'soup' except as a 'meal' so are n
>a real 'soup starter' idea.  It seems too much trouble.  They general
>items (or 3) and soup if it is one of them, is apt to be the main item.

IH> yes, I'd noticed that a few years ago. I don't know if you remember bu
IH> commented (perhaps sounding a bit critical) about how think and stewli
IH> most USian soup recipes were, and had it explained to me in words of o
IH> syllable (as if for some mental deficient) that that's how they were
IH> supposed to be, as they were the main dish! The concept of making a fr
IH> onion soup as I did today for the family, to go before sandwiches for
IH> light lunch seemed to be unknown. 

Not unknown, but it is a fact that most American cookery delves back to a long 
time ago for that one.  Long cooking over a cast iron pot over a fireplace when

you didnt have servants to tend things.  They'd boil down and we kinda liked 
the result <g>.

We do have light soups, but they are not the norm and encountered mostly at 
fancy places you eat out at.

IH> Here's what I did

IH> French onion soup

IH> Starter, french, soup, vegetables

Snip but sounds good!

(Japan just entered S7. Thats Santa Alert 7. Apparently however one of the 
reindeer needed to make a pit-stop because they stopped at an uninhabited atoll

for 3 minutes.  The Japanese media are blaming Mr Rudolph for not making sure 
his team took care of business before heading out.  China I am told is at C9 
and Korea at K8).
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)