Text 14487, 103 rader
Skriven 2008-10-01 13:31:44 av Carol Shenkenberger (20857.cooks)
  Kommentar till text 14454 av Janis Kracht (1:261/38)
Ärende: more food
=================
    
 > >It's getting chilly here too by 'our standards' with day time temps in mid-
 > > s and nights a chilly mid-60's.
 > 
 > When the sun is out, it's still pretty warm here.. with all these storm syst
 > recently though, we sure have had a lot of cloudy and/or rainy days..

Yes, pretty much those hit here then wend their way up to you.  Fortunately
no hurricanes this year.  Like Florida and Texas, you can never tell.  They
are often down to CAT1 by the time they get here, but that is bad enough.

 > > Meantime, I got tortured today again (Chiro).
 > 
 > Just trying to keep things from getting painful, I hope?

Pretty much.  Had a sorta funny one about 10 days ago that had the hand
twitching all on it's own.  Mostly the middle finger which curls inwards and
twitches.  It's happened enough times that I'm kinda used to it.

 > > Then hit the commisary on the
 > > way back.  Slight mistake as I forgot the retirees get paid today. Long
 > > lines.  Got lots of goodies though!
 > 
 > hehe.. Yes, it's that way around here when SS checks come out :)

Same time I think.  Actually retirees get paid the 1st, but many will shop the
 last day of the month and write a check.  I thought I was safe yesterday as
they have the automatic check system (deducts right away) at the Oceana
commisary, but apparently enough had money left over and were trying to beat
the crowds, that it didnt work.

Oddly the beef didnt look all that great this time.  Perhaps just before the
next shipment was due in?  Got a load of pork instead.  Oh and lots of winter
squashes for a Winter Nimono soup.

I've long since improved this base recipe from 1997, after living in Japan.
It had too much sake (use 3 TB at most and some will prefer 2TB or so). 
Also, it takes very well to less shoyu (soy sauce) and the addition of winter
squashes.  One of these days I'll typo up an improved version ;-)


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Winter Nimono Soup
 Categories: Japan, Soups, Xxcarol, Pressure
      Yield: 1 Servings
 
    3/4 lb Peeled sliced Daikon
      3 tb Rice vinegar
  1 1/2 c  Dashi
    2/3 c  Shuyu
    1/3 c  Sake
      1 tb Mirin
           Optional, sugar to taste
    1/2 lb Carrots, sliced bitesize
      1 md Turnip, peeled, sliced
      8    Green onion bottoms (not the
           Green tops), chopped or
           Whole
 
  Best made with a stronger Dashi
  
  Place sliced daikon on platter and pour vinigar ovr it.  Let stand
  about 15 mins, then rinse and pat dry.  Add it and rest to a pot and
  simmer 30 mins or iuntil the veggies are your preferred level of
  'done'.
  
  Daikon is basically japanese radish, and it looks much like a very
  LARGE white carrot. Milder tasting than the normal American type so
  if you cant find it, use ours but only about 1/2 the amount and cut
  them in 3 parts removing top and bottom parts. Mirin is a sugary
  ricewine like item, and you can substitute 2 parts sake to 1 part
  sugar for something so close it is hard to tell the difference once
  you heat it and reduce it to 1/2 volume.  Light or sweet sherry are
  also suitable substitutes.
  
  Optional additions:  Potatoes, Bamboo shoots, Shiitake (a type of
  mushroom and yes, you can use normal ones too), hard cooked eggs (not
  advised for you), fishcakes, tofu, asparagus. Depending on what you
  add and how much, you have soup or stew.
  
  For a full meal, you would traditionally serve this with rice, a small
  slice of fishcake (omit for you until I find one fat-free but the
  size of the slice is about that of a single canned sardine and that
  is a suitable alternate and is lovely with hot sauce on it and set
  atop the rice), and some slices of fresh fruit.
  
  Americans may prefer to serve it with a rice cake, float some rice
  crackers in the soup, and have a green salad at the side.
  
  This meal is high in sodium so those who have been specifically
  advised to reduce sodium due to high blood pressure or other reasons,
  should avoid it, but otherwise it is *extremely* heart healthy. The
  added optional hard cooked egg would be but one egg, added at the
  very end of cooking. From: Carol Shenkenberger             Date: 12
  Jan 97 Home Cooking *
 
MMMMM
 

                xxcarol
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 * Origin: Shenks Express (1:275/100)