Text 8221, 84 rader
Skriven 2008-06-02 15:33:56 av Carol Shenkenberger (14319.cooks)
   Kommentar till text 8171 av Nancy Backus (1:3634/12.0)
Ärende: Greens
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 >  >  CS> It wasnt til Japan that I learned to tolerate vinegar in foods. Now 

 >  > You don't like pickles (of all sorts)?  They're done up in vinegar... as
 >  > well as spices/herbs, sugars, and all...  ;)

 >  CS> Ok, pickled things meant to be pickled.  That one works.  I have a
 >  CS> batch of daikon pickles going now.
 > 
 > Good... I was getting just a tad worried about you... (grin)  I do like
 > proper pickles, of just about any sort...  I don't know about just
 > adding vinegar to things, though...  So maybe we aren't that different,
 > there, either.. :)

Probably not.  Though vinegar is a common southern addition in many things, I
never really got to liking it much in the way they used it.  One exception is
a traditional mountain style 'dressing' used to marinade pork for pulled
pork.  It's just cooking oil, vinegar, and a lot of salt and spices.  Very
strong on the salt and black pepper as well as garlic and onion powder.  With
so many variations on 'pulled pork' in the south, this one is unique in that
it has no sugar although a little sorhgum might be added before serving to
balance it.  (Called sweet sorhgum pork then but it's not very sweet, having
only a hint of sugar added).

 
 >  > Dunno the recipe for them, but my favorite "pickle" is what we get at
 >  > the Cantonese House (and at other Asian places, including Korean esp.),
 >  > which appears to be simply stick-cut Japanese radish and carrots in a
 >  > vinegar-sugar "brine".  I always refered to them as the radish-carrot

 > We were just there at Cantonese House today.  The "pickle" was better
 > than ever.  :)  I noticed that the carrot was fairly soft, with just a
 > hint of crunch left in it (unlike some other places we've had it
 > recently where the carrot seemed completely raw, and one place it was
 > rather dried and old-seeming).  Dunno if the daikon and the carrot were
 > partly steamed before pickling, or if they just were sitting in the
 > pickling brine long enough to soften things.

They do soften in time in the brine so that may be it.

 >  CS> learned, not in Japan but Thailand at a 'mom--pop' older client quiet
 >  CS> bar.  The lady was making up her evening customer 'munchies' (1 small
 >  CS> bowl, probably 1/4 cup gratis or all you wanted all night for 1$).  I
 >  CS> helped peel diakon and gobo (dang, english for gobo momentary brain
 >  CS> fart) into Su water.  Oh she had another name for it but same thing.
 >  CS> Su water is a little vinegar in water which keeps the color fresh.  She
 >  CS> made matchsticks with an antique looking mandolin board with a raised
 >  CS> blade.  Cut circles then crosscut to sticks.
 >  CS> Dump it all in a vinegar and sugar base with a handful of her secret
 >  CS> spices (seemd american style pickle mix with a litte cinnimon added to
 >  CS> me).  Set these in big jars under the counter and use a wax pencil to
 >  CS> mark the date on the lid.  2-3 day cure?
 > 
 > Mmmmm!  Sounds good... :)   Su water may be related to the sushi vinegar
 > that is used to make the rice for sushi?

Nope, su water is mostly water.  

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Su Water
 Categories: Xxcarol, Japan
      Yield: 1 Servings
 
      9 x  Water
      1 x  Vinegar
 
  Su water is a mix of vinegar and water, used in japan to tenderize
  vegetables.  10-20% vinegar is added to water.
  
  This refreshes vegetables or keeps freshly cut ones of a starchy
  nature from turning brown/grey before cooking and while chopping the
  rest.
  
  From the kitchen of:  xxcarol in japan
 
MMMMM
 
                
Now Sushi vinegar is different.  It's actually a full vinegar or a sweet-sort
of taste to it.  You can add sugar to any mild applecider vinegar for a close
effect.  Japanese housewives do that when they run out of the real stuff.
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)