Text 6501, 163 rader
Skriven 2008-05-04 00:47:28 av Janis Kracht (1:261/38)
   Kommentar till text 6476 av Carol Shenkenberger (12502.cooks)
Ärende: Oops
============
Hi Carol!

>> 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?

Sure, not a problem. You can't put beet greens in miso soup (wasn't thinking of
that really (g) and expect it to be the same as say seaweed :(  eek.. Lol
Anyway you see what I mean I think?  I just mean that if we need some veggie, I
should have it in the garden most likely or one like it I hope :)

> 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

Undertand.. I don't think I'd ever had them either til I grew them in my garden
haha .. and was inundated with them..They have a sweet and mild flavor, and 
most people who like spinach love them.. When I have the chance to make a beet
green frittata, everyone loves it (g)

> 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.

Probably not very different from most kids in the USA all in all.. at our house
we got macaroni every night haha.. My dad wouldn't eat anything else!  Really
that is true :)  If he was working at the hospital double shifts, then my mom
would make potatoes once in a while :) :) So my experience in food was probably
not that far from yours all in all (grin)  Later when I was on my own, I bought
books and just started experimenting... I guess I did have an advantage though
when I started gardening.. You learn a lot about food that way.

> 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.

Sure, that makes sense :)

>> > 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.


Ok, if it works out, let's do it - Hope so, but I understand if it doesn't :)


>> > 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.

hehe.. ok, I grabbed a couple fingerfuls :)  wasn't "handfuls" (grin).. a "good
glump"... If I had to measure it, I'd say it was about 3 Tablespoons :)

> Are the bags firm like solid mashed potatoes?

Yes, indeedy.

> Sold in japan, this stuff is
> in open air tubs and the roll it up to little marble or golf balls.

What a picture....

>  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.

hehe.. it's the mashed potato type (grin).. feels like good mush.
> Also what color do you have?  Yellow, tan, tan-yellow, brown, or red-brown?
> For this recipe I need yellow or tan-yellow.

I have two bags but they are both the same color I think.. both
reddish-brown..one has barley in it, the other only soy.  They are made by the
Eden company. That may just be the importer.. in the morning, I can take the
bags out of the fridge and look at them better.. we got in late tonight from
Ithaca so we're a little beat.. trying to catch up a litte, as usual (grin).

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

Sure :)


>> > 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.

They'll be very happy then  :) :)

>> > 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

I can have some kimchi ready.. making sushi is fun though when people are
watching haha but see my problem is I don't know enough about what you ate over
there :) :)

> fast chef for alot of stuff as long as I have my traditional seasonings
> around and I plan to bring plenty of them.

Don't worry :)  We have the two kitchens :)  It should be fine :)  Darn, we
should make a home movie of this Lol

> 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

Ron is telling me as I'm typing (laugh) he's planning on making sure you have
plenty of that here.. special just for you :)  The McRae Farm has the greatest
port loin roasts.. we just devoured one :)

Take care,
Janis

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)