Text 6399, 72 rader
Skriven 2008-05-02 13:08:54 av Janis Kracht (1:261/38)
   Kommentar till text 6348 av Carol Shenkenberger (12389.cooks)
Ärende: Oops
============
Hi Carol!

> 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.

Sure, either way you'd like to do it is fine :)  my garden should have plenty
and if for whatever reason that doesn't work the fresh market will be there
down the street :)  If it's real hot, I'm figuring it may bolt.. that's about
the only problem that we'd run into.. but then there would be other greens I'm
sure like Beet greens which I've used interchangeably at times for some dishes
when spinach was called for..

> 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.

True :)  we'll have to take you to our Binghamton Asian store so you can let me
know if you'd consider it "decent" or what.. Sometimes it seems ok to me..
other times, it just seems like they get the same stuff that the larger
supermarkets, like Wegman's gets..

> 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.

Yummy stuff though :) I still have two bags of it in my fridge that I use on
occasion.. last night I used a handful in Barbecued Pork.. came out great.

The recipe came from one my Chinese cookbooks, I can grab it later if you'd
like to see 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).

I can understand that :)  And I have plants :)

> 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.

That sounds really nice too :)

> 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?

Boy, don't get me thinking hahaha.. but I'll think about it and let you know :)
:)

Take care,
Janis

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