Text 4797, 73 rader
Skriven 2008-04-02 16:29:28 av Carol Shenkenberger (10822.cooks)
   Kommentar till text 4019 av JIM WELLER (1:123/140)
Ärende: big pay
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 > But I have never made a dime off my looks or talent in the bedroom.

(snickers and looks around, only in this echo ..)

 > An unusual Japanese dish, but Japanese never the less as the whole
 > world has gotten into international cuisines lately. (Tadashi
 > describes himself as an old man, and an old fashioned man, living in
 > a quiet rural prefecture and yet he knows of bacon chowders.)

Sure!

 >      Title: Miso-Shiru Of Milk And Bacon
 > Categories: Japanese, Soups, Bacon
 >   Servings: 4
 > 
 >     100 g  Cabbage
 >      20 g  Onion
 >      20 g  Carrot
 >       1 sl Bacon
 >     120 ml Milk
 >     240 ml Water
 >      24 g  Miso


The only thing there slight;y odd is the milk.  It wasnt a common thing to
find so this would have been a rich man's recipe I imagine.

 > Cut cabbage coarsely, slice onion thin, cut carrot into quarter
 > rounds, cut bacon into size easy to eat. Please thinly pull oil to
 > the frying-pan, and stir-fry bacon lightly when finishing cutting
 > it.
 > 
 > Fill a pot with cold water, put carrot in the pot and place it over
 > heat. Bring to boil and add onion. Add cabbage and stir-fried bacon
 > together when carrot and cabbage softened.
 > 
 > Put milk in the pot after skimming the excess oil as it rises.
 > 
 > Turn down the heat low. Dissolve miso gradually into the liquid.
 > Turn up the heat again and immediately turn off the heat before it
 > begins to boil.

Nevr boil miso.  Can turn bitter.

 > Tips:
 > 
 > 1.Do not use the oil that came from the bacon.

It will to the japanese, taste too much of land fat.  It is used spareingly
in some things but not much.

 > 2.Adjust the amount of milk and the miso through preference.

See how earlier I did a miso-milk batter for a chicken fry?  Now you can see
how I got that idea.  It is not at all uncommon in Kyushu (Nagasaki
prefecture portion of it which is the middle western part of that island). 
You'd see a milk, miso, and flour batter used often.  Old timers used rice
flour.  Younger folks often used white all purpose wheat based flour.

 > 3. Never boil the liquid once you have dissolved miso into it because
 > boiling will spoil the flavor.

Yes.  But we kinda like that well enough ourselves.

(reminder to self, bring some miso to the picnic).

 > 4. Sprinkle some black pepper to give a special touch as you like.

Oh yes ;-)
             xxcarol
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