Text 3508, 119 rader
Skriven 2008-03-07 19:17:28 av Carol Shenkenberger (9509.cooks)
   Kommentar till text 3445 av Ruth Haffly (1:396/45.28)
Ärende: rice                                                     [1]
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 >  CS> (trot trot trot)... Yup, out of both.  No biggie, I can use the whole
 >  CS> wheat for bread if I want to.  Normally I mix it with white but can
 > 
 > Sounds like we both need a trip to the commissary.  That's on our agenda
 > for Saturday--when I can stock up on high anti oxidant foods andenjoy
 > them again. (G)

Good!  Oh and i got some brown rice.  Brown basmati.  I was on a fast swing
home just before the expected rain deluge so stopped there.  Horrible prices
but some things if careful are 'ok' and they do have fancy stuff you cant
find anywhere else.  There's also normally at least one good mea on a
loss-leader sale.  This time it was about 20 count shrimp for 2.99$.  Got a
lb.  Probably should have gotten more and froze'em.  Maybe I'll go back
tomorrow <g>.

I also got some Jasmine rice, some bread flour (white), and a few small items
we needed.

 >  CS> work with just whole wheat for a bit.  I think I have several of your
 >  CS> breadmaker recipes for that.  Wouldnt hurt to toss me a simple one
 >  CS> though!  I dont have any molassis handy but have honey and brown sugar
 >  CS> if it needs that.
 > 
 > I'll send along the one that I use in our current bread machine. It
 > makes a 2 pound loaf; if that's too much, let me know & I'll send the
 > one I used all the time (with a bit of modification) for both of our old
 > bread machines.

The 2lb will be fine!  My machine can handle 1.5 or 2.  Default is 1.5 so
when talking Charlotte though it on the phone stuck with that, but otherwise
I normally make the 2 lb loaves.

I need to freeze the white for a bit so the wheat could be made tonight.

 > She might surprise you and like it. (G) The run of the mill white rice
 > just doesn't have any flavor--I know, the better to compliment the food
 > but the brown rice adds a nice dimension of flavor to the other foods.

It's a matter of what one is used to.  Also, can't recall if you have had
asian sticky rice that much?  You must have seen it in Hawaii.  Has more
flavor than regular USA long separatist grain <g>.

I'm eyeballing the rice maker though.  Might make up some brown tonight for a
later nosh.

 >  CS> Yup.  At least his tour in Rota was shore.
 > 
 > That was nice--shore duty in Spain.  A Marine Corps family we used to
 > know went there about 30 years ago.

Yeah, I really wish I could have had a shore stint in Japan.  Oh well.

 >  CS> Nope, moving mid-year.  For rent sign is back up and they are gone
 > 
 > I can see both sides of it, having done the same with our girls.

Yes, they decided to skittle fast right between grading sections so the kids
could get settled where they plan to stay.  Also, their house was vacant and
eating morgage money on them so renting here with an empty back home wasnt
good.

 > Ouch all over!  I've just got 2 more treatments but finally (!) see a
 > medical oncologist next Wednesday to determine what, if anything, needs
 > to be done next. Probably mammograms, more frequently than the normal
 > yearly, but what else?

Good!  they will step that back after 5 years I think it is.

 >  CS> (On cookbooks, favorites)
 >  > Those were usually our favorites, then and now. I "initiated" a cook
 >  > book the other day by spilling some balsamic vinegar nearby--and having
 >  > some on my fingers when I went to pull the cook book away.
 > 
 >  CS> Well my Hari book is next to me still from that last typing.  It's
 >  CS> open to a nice one for a shoyu boneless pork butt.  I think that was
 >  CS> the first time I used Mirin.
 > 
 > I brought up a couple of cook books to my computer desk. They're both
 > relatively new but we've decided we like the potatoes in one; the other
 > is the bread machine book.

I have just Hari to keep me company now.  I wanna get working o the back room
so I can use it as a library again.

 >  CS> Truely it would!  Either way, I mixed miso with milk and some honey
 >  CS> and liked the effect.  I skipped the sesame oil as it didnt seem to
 >  CS> match this time.
 > 
 > OK, I've read of mixing miso with stock or water but not milk and honey.

I got the idea from folks doing buttermilk soaked chicken dishes (often fried
later witha buttermilk batter?).  Seemed an interesting trial and it came out
well.


 >  >  CS> This is one of the ones i actually like a little better with chicken
 >  >  CS> stock but we are out so dashi will be used.  I'll also use a few fre
 >  >  CS> kelp bow ties just because they are so pretty <g>.
 > 
 >  > Looks good, and I may adapt it to my cooking with whole wheat pasta. (G)
 > 
 >  CS> I forgot the rest of that one to MM I think.  I can do it in my sleep
 >  CS> though.  I make many variations on this.
 > 
 > Funny, the way we do things without thinking, then when we have to think
 > about how/what we did, it's hard.  I'm that way with the diaper bag I do
 > for a baby shower gift--I know what to do but writing it down or
 > describing the sewing steps to others is hard, especially if they don't
 > sew.

Yeah, I have many things like that.  Try to describe how to make a yarn
angel! Can't be done, but gosh you can show it so fast!


             xxcarol

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