Text 6348, 57 rader
Skriven 2008-05-01 13:13:35 av Carol Shenkenberger (12389.cooks)
   Kommentar till text 5920 av BURTON FORD (1:123/140)
Ärende: Oops
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 > B4d-> The others in here are sort of used to me going off in my well meant,
 > B4d-> but half cocked way.   So let me back up and get off your back.
 > 
 > cs-> Snicker, no problem!  But can I nibble your neck?  ;-)
 > 
 > Why you dirty little thing.
 > 
 > [whisper] [Sure you can]

Snicker, ran into your post.  Now dear!  Not to worry!  We'll all just be
glommering onto Janis's place and having fun.  Me, I plan to walk up to that
open air market.  I love that sort of thing!

Unless I see the perfect Kangkoon here before i trek up, I'll need to get
spinach there or out of Janis's garden for my simple dashi soup.  It's best
super fresh.

With all the fancy stuff I do, lets face it.  Thats a signature dish and you
folks would probably beat me up if you didnt get to taste it.  Probably bring
Janis a fresh block of Miso as well which will last forever in a freezer and
folks could take a few TB home with them if they want to experiement with it.
 It's hard to find the real stuff in the USA but I have a source here.

Warning:  Miso is very high sodium so sodium restricted folks should use
caution with it.  My base dashi will need a second pot to dip out some into
and add miso to that second set.  Far too many of us are sodium restricted to
make a pure miso version only.  Takes less than a minute to add fresh miso to
a second set for those who are curious to try it.

The base recipe without miso, is about 200mg sodium per 3/4 cup serving if i
go easy on the tofu and make the dashi 'mild' which is what my thoughts lead
to for our group.  For us, it's nothing all that special.  It's just really
easy to make <g>.  So easy, I think I'll start with just 8 cups or so (takes
me about 15 mins) then make a second batch if there wasnt enough to go around
for taste tests.  (Janis, dashi soup leftovers are best used to fertilize
plants.  They dont reheat well once the other stuff is added).

GA Ruth, if we can time this right, we can do a true Japan style 'dashi bar'
where there are several things in bowls that people add at their own desire
to the base stock.  One of them would be rice.  Normally white but can't see
why brown wouldnt be an interesting addition!

Other things common at a japanese dashi-bar (often seen most as a breakfast
food but need not be).  Cooked minced octopus, dry shrimp, slivers of daikon,
carrot shreds, cooked minced large clams (cherrystone would be perfect),
extra kelp, shredded cabbage, canned mushrooms, boiled chunked eddo (taro),
mashed sweet potato (just a little), fish roe, more tofu, baked fish flaked.

We wont be that fancy!  But i can add a few of these things plus a few i like
that are not traditional such as black minced olives, minced red onion.

Is there anything else special I make that any want me to look over also
bringing?
            xxcarol
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