Text 6476, 104 rader
Skriven 2008-05-03 22:33:52 av Carol Shenkenberger (12502.cooks)
   Kommentar till text 6399 av Janis Kracht (1:261/38)
Ärende: Oops
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 > > 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 bes
 > > super fresh.
 > 
 > Sure, either way you'd like to do it is fine :)  my garden should have plent
 > 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 abou
 > the only problem that we'd run into.. but then there would be other greens I
 > sure like Beet greens which I've used interchangeably at times for some dish
 > when spinach was called for..

I'll probably stick with a known veggie this time but maybe might ask to boil
up just a leaf or so of the other to see what it tastes like?

As much as I have tried to taste everything, there are still gaps.  I do not
think I have ever tried beet greens.  As folks here know, I grew up in a
fairly foodie restricted environment.  Oh we had plenty, but it was not
varied or spiced or fancy.  You got corn, green beans, and peas for a
vegetable with rare excursions into carrots, broccoli or spinach.  I remember
1 time each of yellow squash and zucchini.

Mom's a lovely woman, but not a foodie although our recent chats show this
has changed a bit now that she's not trying to feed 3 kids.

 
 > > With all the fancy stuff I do, lets face it.  Thats a signature dish and y
 > > folks would probably beat me up if you didnt get to taste it.  Probably br
 > > Janis a fresh block of Miso as well which will last forever in a freezer a
 > > folks could take a few TB home with them if they want to experiement with 
 > > 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
 > 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..

If we can work it out!  If i can get there Friday it's a better bet.  I wont
know that though for sure til that week.


 > > 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 int
 > > and add miso to that second set.  Far too many of us are sodium restricted
 > > make a pure miso version only.  Takes less than a minute to add fresh miso
 > > 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.

Handful?  Humm!  It is used to preserve pork before refridgeration and you
still see it today on a counter that way.

Are the bags firm like solid mashed potatoes?  Sold in japan, this stuff is
in open air tubs and the roll it up to little marble or golf balls.  You show
your fingers on how big (thumb and forefinger) theh hold up how many you
want.  If it's liquid, it's a mix and i can bring you the other type.

Also what color do you have?  Yellow, tan, tan-yellow, brown, or red-brown? 
For this recipe I need yellow or tan-yellow.

If we match up, I won't need to bring any as i need only a little.

 > > The base recipe without miso, is about 200mg sodium per 3/4 cup serving if
 > > go easy on the tofu and make the dashi 'mild' which is what my thoughts le
 > > to for our group.  For us, it's nothing all that special.  It's just reall
 > > easy to make <g>.  So easy, I think I'll start with just 8 cups or so (tak
 > > me about 15 mins) then make a second batch if there wasnt enough to go aro
 > > 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 :)

;-)  True! They like it.

 > > GA Ruth, if we can time this right, we can do a true Japan style 'dashi ba
 > > where there are several things in bowls that people add at their own desir

(snip)
 > 
 > That sounds really nice too :)
Yeah it's a bit like a salad bar.  You just walk along and add what you want
then chow out.  A fair amount of it could double as condiments for other
dishes that folks bring/make there.

 > > We wont be that fancy!  But i can add a few of these things plus a few i l
 > > 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
 > :)

Oh my!  Waiting! Gotta leave room for the other cooks though!  Honestly I'm a
fast chef for alot of stuff as long as I have my traditional seasonings
around and I plan to bring plenty of them.

Highly sugest you hide any pork loin you may have around, if you want to
still have it the following week.  Now on fish, you already knew to hide that
;-)
           xxcarol
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