Text 524, 111 rader
Skriven 2008-01-10 09:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: picnics'n'stuff 658
===========================
 CS> Oh, impressionists.  Naw, thanks but most of those I didnt like all
 CS> that much.  I wouldnt want to sit through an evening of that.

Concertgoers probably haven't had to sit through too many evenings
of Impressionists since, well, the Impressionists.

 >  CS> Cool!  Free waterfront ones here too but I dont know if it's anything
 >  CS> classical.  Just lots of fireworks over the ocean.
 > I thought everyone did the 1812 Overture with their fireworks.
 CS> Maybe!  But Don's not into fireworks much (Vietnam vet) so we
 CS> generally stay home.

I am quite sensitive to loud noises and play the ends of these
concerts with earplugs in, which saves my ears but doesn't do
a whole lot for my playing of the music. I always figured that
the people who really get off on noisy fireworks never actually
were fired upon in real life.

=

 CS> There is no 'fruit' hint at all in Mirin or Sake.  And
 CS> specifically, I've not encountered a 'dry' mirin yet.
 CS> Cooking sake's arent dry either.  To me, using sherry for
 CS> either is non-sensical but I see it posted all the time.  I
 CS> guess it works in some things, but I can tell by eye, it's
 CS> a very different dish in other recipes.

A medium Sherry is a pretty decent sub for the brown
Chinese rice wine; not so good for the white Chinese rice
wine nor perhaps for the yellow Japanese rice wines.
How's that for a compromise?

 CS> Would you consider using sherry as a dipping sauce?

Uh oh. I might!

 CS> Would you consider mirin?

Probably not!

 CS> Would you add wasabi powder to sherry for a dip?
 CS> (oh man, that should be horrid!)

Not if it was a good fino, then it might be okay.

 CS> but if you add a little to mirin, it's good.  (we
 CS> also add a little soy).

I wouldn't do that, either.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: How To Care for Your Cutting Board
 Categories: Info
      Yield: 1 Servings

      1    -Information Cutting Board

  Recent scientific studies by the University Of Wisconsin-Madison, Food
  Research Institute have concluded tests which proved that bacteria die
  quickly on wood, but thrives on glass and plastic cutting boards.
  Three minutes after wooden cutting boards were coated with various
  bacteria, 99.9% of the bacteria were dead. However the same tests on
  plastic showed bacteria living and thriving, even after placed in a
  dishwasher.

  Care Of Cutting Board: After each use, scrub the board with detergent
  and water. DRY IMMEDIATELY! Rub a little oil such as mineral oil
  vegetable oil or sunflower oil on all surfaces and put away. Mineral
  oil works best as it has a long lasting effect which keeps boards
  from drying out. Never soak your board or put it in a dishwasher.
  **DO NOT USE** furniture oils, lemon oils, tung oil, Danish oil or
  Murphy's Oil soap as they may become rancid or tacky. To freshen a
  board, rub a citrus wedge over the surface from time to time.

  Storing: Store the board on edges or ends or if stored flat, turn
  several times a week. This lets board breath evenly on all sides.
  Never store your board adjacent to a heat source.

  New Boards: There are two enemies of wood, water (soaking) and drying
  out. If you want your boards to last years the secret is in the
  sealing of the end grain on the ends of the board and the end grain
  of juice grooves.

  Use a small bottle of mineral oil (16 oz) and a 2" x 2" square of
  paraffin (canning wax) or beeswax, shave it into the mineral oil.
  Heat the oil and wax in a microwave for 6-8 minutes until the wax
  dissolves into the oil.If you do not have a microwave use a double
  boiler. Never met paraffin over a burner as **PARAFFIN IS
  FLAMMABLE**. When in solution, apply to all board surfaces with hand
  or rag while warm.Take the block of paraffin or beeswax and rub it
  into the ends and groves of your board. Repeat every six months or
  so. If you neglect your board and you notice a small crack starting
  on the end, fill crack with wax.

  Restoring a board: An old board can be brought back to life. Wash the
  surface and let the water remain on the surface for 15 minutes to
  raise the grain. Take a single edge razor blade and pass over board
  surface perpendicular to the board surface, scraping with the grain
  to remove raised grain. This is faster than sanding and will leave
  the board very smooth, if it is a maple board. Seal board as above.

  REMEMBER: A little soap and water to clean, wipe dry, oil frequently.

  POSTED BY: Jim Bodle 12/92, 11/94.  Re-U/L to NCE by Burt Ford 4/00.

MMMMM

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