Text 9379, 47 rader
Skriven 2011-04-09 11:15:34 av Carol Shenkenberger (24530.cooks)
   Kommentar till text 9359 av NANCY BACKUS (1:261/1381)
Ärende: Re: music 955
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 >  >  CS> Catching up old messages from late Jan
 >  > Work keeping you busy? Nice to see you pop in every now and then.
 > 
 >  CS> Actually I've been about more than that but few notes were of the such
 >  CS> that anyone had a reply to so itwas less notable.
 > 
 > Was wondering about that... you are missed when you don't post, you
 > know... how will we know you are about... (same goes for Burt, too!)
 > Nothing remarkable happening in your kitchen, then?  ;)

Not really anything special there.  Work has me hopping.  One unique thing
though to the local area.  We've got a local freecycle that has spawned off
to a local 'cafe' yahoo group and in the cafe, we plan little weekend 'ethnic
shopping' trips.  The first one was our own American Asian Grocery where I
showed a group of 5 ladies all the goodies and how to fix many of them.  I
brought along about 20 of the top easiest asian flair recipes (several were
from Michale Loo's simpler ones and a few were from Dale and Jim Weller while
4 were from OZ, even an old one from Kevin).  Had a ball showing a bunch of
southern ladies how to cook asian.

The next trip was to a local hispanic store with lots of wonderful things. 
(Ruth, Horchata!) where a lady with a hispanic cooking background showed us
about and told us what some of the more unusual things were for.  She passed
out recipes as well.  A killer good one for yellow 'canary' beans (dried). 
Deceptively simple, the touch is to catch them just right in the cooking
before they go to mush.

Third trip was to the local Japanese store run by a lady who comes from
Sasebo, Michiko McCoy and amazingly there was a japanese lady taking her new
mother in law through the store doing the same thing so we made it a little
group.  I brought recipes again and Kimicho (Phonetic) enjoyed seeing
japanese recipes from an american standpoint with the subtle 'western shift'.
 There were spots where she'd add a little sugar and I omit or use a touch of
salt.  Spots where I add a little guava jelly and she uses a touch of
vinegar (both to tenderize).

 >  CS> Hehehe works!  Left 'em for a bit until I needed to make fishhead
 >  CS> stock.  I am not scaling fish-heads!
 > 
 > Nor would you want to be picking out oodles of tiny bones when they
 > disintegrate, either... ;)

Nope!  Thats what them socks is for!  ;-)
     xxcarol
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