Text 9752, 128 rader
Skriven 2006-12-18 12:57:00 av Carol Shenkenberger
     Kommentar till en text av Jim Weller
Ärende: Re: Yuzu
================
 REPLY: 1:123/140 2aa9673f
 MSGID: 6:757/1 c556da5c
 PID: Telegard 3.09.g2-sp4
 TID: GE 1.2
*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CS> Got it.  Green rind, orangy flesh right?  Smaller than a lemon or lime
 CS> by quite a bit

JW> That must be something else. Yuzu have yellow skins and flesh.
JW> They look like a spherical lemon.

JW> http://www.yu-zu.net/tisiki/tisiki_img/yuzu.jpg

Ok, I looked there.  Nope, not the same critter.  Probably I had a varient of 
the calamansi.

Oh, finished off the MM of my newest recipe.  I rather like this one!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Klingon pot beast
 Categories: Xxcarol, Pot roast, Beef
      Yield: 10 Servings
 
      3 lb Pot roast meat, well marbled
      4 oz Jufran banana sauce (hot)
      5 oz Korean hot sauce
      3 tb Datu Puti 'spiced vinigar'
      6 ea Cloves peeled garlic
  1 1/2 c  Sliced daikon
      1 c  Carrots
    1/4 c  Raw rice
    1/2 c  Potato, white, chopped big
 
  It's a cooking day and I'm having fun! I've had too much of the
  wonderful but not-hot food of Japan recently and needed some heat in
  my life.  Ok, so Japan isnt 'bland' but it's not 'hot' either very
  often. Just getting back after a week in Okinawa, I've eaten only
  seafood for the past 6 days and wanted a change.
  
  Take a well marbled roast and toss it in a crockpot where it can lay
  flat. Some like to pre-brown it at this stage but I never bother.
  Add the vinigar (I use a brand that has spices and chiles in the
  bottle) and then the Bannana sauce (a hot sweet thick thing,
  consistancy like a really good USA type ketchup but this has no
  tomato taste nor does it taste like a bannana) and Korean sauce.  The
  Korean sauce is hot and thick and looks like a babarcue sauce.  The
  red color is from dried chilies and pretty sure there is no tomato in
  there but then again, I cant read Korean <g>.
  
  Let this go on 'low' for 5 hours.  At about that time, you'll note you
  have a bit too much liquid.  Add the vegetables and uncooked rice
  grains to soak that down a bit.  Depending on the marbling, you may
  need to add more uncooked rice. If you do not have daikon, a bit of
  horseradish can be substituted but probably best to leave it in
  biggish slices and not too much (1/4 cup total?).  If in doubt of the
  amount and not wanting the dish to be too hot to eat, omit the
  horseradish.
  
  This is then left on low overnight and is perfect by morning.  The
  vegetables are more for flavoring so toss them out if they do not suit
  your taste.  Total cooking time is 18 hours but will hold well for
  another 12 hours on 'low'.
  
  Optional additions: Korean ground red chile powder-flakes, 1 TS at a
  time.
  
  Serving suggestions:  With a bowl of the vegetables and broth at the
  side or over white sticky rice.  Place meat to the side with warmed
  buttered french bread slices.  Crisp, not overly fruity white wine
  (Italian table wine would be right).  For kids or adults who are not
  fond of alcohol, apple juice mixed with 7UP or Sprite.  Sliced asian
  pear for dessert.
  
  From the Sasebo Japan kitchen of:  xxcarol 18DEC2006
 
MMMMM

The pot roast used this time was a very cheap cut of beef that requires careful

cooking to not turn into leather, for all that it is well marbled.  It did NOT 
'fall apart' for example and we are using the grabber tongs to flip it over and

peel off hunks.  I'm sure another would take it out and slice it.  I can tell 
from the flavors, that the beast wants to be served with white table wine.  
Fruits to accompany it cry for pear (Asian best but any other pear will be ok).

Don and i had lunch with it and it was so good, we ran a serving over to 
Charlotte at school (school here ends 22DEC and starts again 2 weeks later).  
Yes, here we live so close to the school, parents tend to run lunch over 
sometimes.  It is after all, just across the street <g>.  I bet we get a flock 
by 3PM to help us eat it all up <g>.

-- short break--

Umm, yup.  Bill just called.  He's got duty and his kid called to ask if he can

eat here tonight with his little brother.  Charlotte called minutes before to 
ask.  Apparently they were slated for eating canned soup and hot-pockets <g>. 
Wife off visiting family stateside.  Bill just wanted to be sure I was 'cool 
with it' since his boys eat alot <g>.  Oh, his boys can cook more than just 
canned soup and hot pockets but like some men, often dont bother unless someone

(wife stateside just now) reminds them.

Breadmaker whirling again.  The boys will bring over 2 cups of dry rice and a 
6pack of 7UP. I sent Don out to get some pears (canned if fresh arent there at 
the commisary, 3 cans or 6 pears).

The boys are 'Junior' (Bill JR) age 15 and Sam (age 10).  When I'm away and Don

is working, they often have Charlotte over and play 'DS wars' (Game thing). 
They live on my floor, just a few doors over.  Junior is a shy computer geeky 
type that is seldom heard but a straight A student.  Sam?  Sam is a hoodlum but

with a good heart and drags his brother into company 'cause otherwise he'd just

sit alone and read books and stuff'.

Remember me mentioning Joshua?  Hehehe poor dude is out in the cold now.  Thats

ok though, one of the girls is giving him 'looks' and scaring him because 
afterwards she giggles with the other girls.
                                       xxcarol

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