Text 17664, 138 rader
Skriven 2008-12-11 21:42:22 av Carol Shenkenberger (24107.cooks)
  Kommentar till text 17515 av Ruth Haffly (1:396/45.28)
Ärende: pie time                                                 [1]
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 >  >  CS> no Charlotte doesnt recall her but she died in a drunk driving
 >  >  CS> accident about the time we moved to base housing.  (no USA people
 >  >  CS> involved, totally locals).
 > 
 >  > I recall reading that; it was sad. But, it sounds like you brightened up
 >  > her last few years. I'm sure she never expected an American teaching her
 >  > how to make bread and it being so popular in her store.
 > 
 >  CS> Yes, and they tried to keep up her end for the breadmachines for quite
 >  CS> a time but they never got the knack of it like she did so it went
 >  CS> away.  They did however make quite a bit by selling flours and things
 >  CS> breadmaker folks use, even as I was leaving.
 > 
 > It helps, especially for those that couldn't get it elsewhere.  There
 > were times when we were living in Germany that I'd get things at stores
 > or shops on the economy because the commissary was closed.  Other times
 > I shopped on the economy to get things that the commissary didn't carry.

Sasebo commisary was so small that most things which you could get easily out
in town, just were not sold there.  Made room for other things.  They did
very well on flour of various types including buckwheat which I always meant
to try.

 >  >  CS> Humm!  I did one with a generic french recipe but used honey, a litt
 >  >  CS> karo, and an egg.  Dang things tried to lift the lid off the machine
 >  >  CS> (The recipe calls for no sugar at all nor egg, but I like to play).
 >  CS>  >
 >  > Not real french bread but sounds like a good varient.
 > 
 >  CS> Definately a mix and not sure what cuisine it might tie to.  Chewy
 >  CS> fluffy white bread.
 > 
 > But not sourdough either.

No.  Sourdough can be done in a breadmachine, but not optimal for it.  Lets
face it, bread machines are for folks who want a 4 hour bread, not a 2 day
starter ;-)

If making a sourdough, use the 2-4 day starter and use dough setting then
bake in the oven.  Kitchenaide would be just as useful there.

 >  >  CS> I may make a whole wheat one later with a little rye flour mixed in.
 >  CS>  >
 >  > Sounds like the bread machine is getting a bit more use than it's seen
 >  > lately.  Do you "free hand" slice or do you have a guide?  I've got a
 >  > guide thing that's about 13 years old; haven't found a replacement in
 >  > stores but not looked on line yet.  It helps me get uniform slices.
 > 
 >  CS> Yes, I have a guide slicer.  Couldnt live without it!
 > 
 > I know; we really have appreciated it.  Seems they were in all the
 > stores in the 90s but not now.

I got mine at Amazon I think?  Had it for 12 years now or more.

 >  >  CS> Sensible as her base of cooking is not the same.
 > 
 >  > OK, that sounds logical.  I always thought mochi was on the lighter
 >  > side, not dense.
 > 
 >  CS> Naw, mochi that i know and select is as dense as a cracker.
 > 
 > We've usually had the lighter, sweeter stuff.

Ah, another name for that sometimes used.  ?Mochichiko?  It's a fat pillowy
thing often in a round ball with lots of food coloring in gay colors.  Also
shorthanded as mochi.

 > Made any meat balls and sauce for her to devour recently?  I think part
 > of the appeal with the ones I made for the picnic was the great meat
 > Janis provided.

I should!  I somehow have less faith in the ground meat lately so havent been
getting any.  I really could use an electric grinder now.  (Oh Santa...)

 >  >  CS> Not to worry! As she's back in contact, I asked her.  Yes, it's
 >  >  CS> something odd her grandmother made and yes, parsnips (big old late
 > 
 >  > OK, I sort of had the suspicion it was an old family thing.
 > 
 >  CS> Yes.  She mentioned she liked this version better.
 > 
 > As we all come up with varients on the original that we like better. (G)

She said she's passed the recipe back to her sisters and apparently a few of
them (she has quite a few, 6 I think?) have found daikon and liked it.

 >  CS> There was something else she did.  She'd grate 'sweet end' daikon and
 >  CS> add grated carrots then cook them up with lots of eggs into something
 >  CS> a little like quiche,  With my cholestrol needs, I didnt investigate
 >  CS> too hard but the few nibbles were very good.
 > 
 > Could you do them in muffin cups (or mini muffin ones) to reduce the
 > serving size?

Them? I'd eat 2 ;-)

 >  >  CS> shopping today got a nice lotus root again.  Thats one of the foods 
 > 
 >  > I presume that was at your Asian products store. I've not seen any at
 >  > the commissary.  Speaking of which, Steve was at the Fort Stewart one
 >  > So, I guess ours is pretty good, tho it was quite picked over when we
 >  > went yesterday.

Oh we have them even at commisary here.  With a large Navy population, you
get lots of Asian wives or filipeno service members.

 >  CS> Yes, asian market but they do have them at the commisary here.
 >  CS> Probably a much bigger one than you have access to.  The 3 bigger ones
 >  CS> (in order) are main base, Oceana, and Little Creek.  There are some
 >  CS> others but they arent located easy for me (Dam Neck etc) so I'm not
 >  CS> that familiar with them.
 > 
 > OK, you must have a larger Asian population.  It seems small in the
 > Savannah area as a whole but there are a few Asian stores in the area.

Take 3 Asian families and a store will crop up ;-)  We have quite a few here
but I mention only the ones really close to my house.

 >  >  CS> Balloon bread I'm afraid.  It has one claim to fame.  Makes nice
 >  >  CS> grilled chees e samwiches quick.
 > 
 >  > With the  individually wrapped slices? GACK!
 > 
 >  CS> Hehehe comfort food at times.  I do not get the lower stuff than the
 >  CS> delux kraft which isnt individually wrapped.  That wrapped stuff
 >  CS> tastes like the wrapper.
 > 
 > The wrapped stuff and velveeta are in the category of "plastic" cheese
 > in our house.

I have a few uses for velveeta.  Not often but some things are better with it 
than regular cheese!
              xxcarol

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