Text 11867, 108 rader
Skriven 2005-08-30 17:54:55 av Carol Shenkenberger (6:757/1)
  Kommentar till text 11860 av Roy Witt (1:10/22)
Ärende: Re: hamburger prices
============================
*** Quoting Roy Witt from a message to Carol Shenkenberger ***

 CS> Oh I've turned very asian in cookery but I adapt it a bit in some
 CS> things to more American treatments.

RW> Don't we all. In San Diego, the Mexican food is delicious. In South Te
RW> it leaves a Mexican food connoisseur disappointed. So, we've been expe
RW> with making our own. In SD, they serve more food than you can sometime
RW> eat, with beans and rice. Here, they serve an appetizer size meal and
RW> potatoes instead of rice. The beans leave a lot to be desired as well
RW> and the potatoes don't go with the meal, IMO.

San Diego 'mexican' is better than Texas 'tex-mex' by a long shot from what i
recall.  My feeling with Tex-mex is they cover the lack of good cooking and
good ingredients with 'blow your socks off hot chiles' and think it makes up
the difference.  I lived in Texas for 3 years BTW before getting to San Diego.
It put me off on mexican cookery for the first 2 years in San Diego.

I'd quite a good beanpot maker BTW.  Mexican style to an extent (definately NOT
the sweet BBQ type!).

RW> The ranchero sauce on Huevos Ranchero, leaves you with a bad taste in
RW> your mouth. In SD, the sauce made the meal. In ST, it tastes like taco
RW> sauce - no substance, in SD, it contains green chili and onion. The be

Oddly had a Poblano chicken dish in Virginia Beach that was *wonderful* and
matched any I'd had in San Diego and upped them one.

 CS> My husband's Doctor is a cook as well.  As we had to adapt to lower
 CS> sodium for Don, I sent on reels of mealMaster recipes (mostly my
 CS> own) and he used (with full permission) several of them as part of a
 CS> local production cookbook in 'engrish' on 'healthful eating' for
 CS> various medical situations.

RW> This is how all of those fad diets start. We've got the low-carb book
RW> around here somewhere. :o)

Grin, not the same thing.  'Healthful eating' has been a Japan theme in cookery
for some 1,000 years.  His recipes (some mine, some not) are common home
things for Japan with information on if they are high in something a
Doctormight recommend you reduce, and an alternative version to make a lower
'whatever' version.  The Japanese are very high salt tolerant due to genetics.
 Many Americans who come here, start to have health problems if they take to
Japanese cookery as they cant adapt.  It's also a theme here that if your diet
is relatively 'static' in what you eat, that you will have nutritional gaps,
so the book shows how to use may local products and how to vary them.

You wont find Chili-Mac but you will find how to make Udon and how to add green
veggies (Kangkoon, bok choy etc) to a soup to serve with it.  I knew those
already but found some new hints in the book.


RW> Did you ever visit Miki Sans on 5th Ave in SD? They had the fish-head
RW> sushi-market in one section and a restaurant in the other. We hadn't b

I seem to recall the name but nothing more.

RW> Sounds good, except for the pork, shellfish and chicken. (no cloven ho
RW> or fins and scales) The chicken is ok, but you've probably never watch
RW> them eat in a barn yard environment.

Snicker, I vary the diet but seafood types are a primary meat.  My cholestrol
is at last under control.  I used to pop the scales with over 400 readings and
until this change, 350 was a 'good day'.  Now at slightly high but definately
acceptable and the 'good type' is way up there.

 CS> have. Low sugar due to medical conditions I have, Charlotte may have,
 CS> and Don might develop.  Lower sodium due to Don (2,000 mg a day is
 CS> fine but more and he has blood pressure problems).

RW> My siblings and parents have that cholestrol and sugar problem, I don'
RW> Probably the diet difference (they all eat lots of midwestern beef and
RW> pork, whole milk, etc..). You already know about my low sodium intake.

Diet change at last helped.  On the sugar, I'm a wierd bird.  Theres this
wierd genetic thing that comes down from my Mom's side.  As far back as they
can track (up 2 levels from her) there is definate signs and by her
generation, testing proves it.  Hypglycemia but not the fad of the 60/70's
type.  The real thing.  All 3 of us kids have it, and my sister's kids have
it.  None have ever gone diabetic.  It's something odd and there's a medical
journal or so that mention us as we got written up for it long ago when I was
a teen.

RW> I think I've seen that satsumo ito potato in the supermarket here. Exp

Would be there.  Here, it's cheaper by far than a USA standard idaho.  There
are 5 main types of potatoes grown locally and several side types that show up
now and again. Probably 20 in all?  The favorite is the red knobby skinned one
with the deep yellow insides that isnt a sweet potato but very 'floury' and
melts into a soup.

 CS> Suffice it to say that price and seasonal variety as well as having
 CS> had to live 'out in town' for my first years here with no car, made
 CS> me shop 'Japanese' so I learned what to do with foods you and most
 CS> folks outside Asia/Japan have never seen.

RW> Had an aunt and uncle who lived like that in Formosa (Taiwan). They di
RW> have a car (46 Ford Convert) and my aunt learned some of the local coo
RW> but was glad to get back to the good stuff. They also learned to eat I
RW> before the Shah was deposed. They don't serve any of it today, however

Sad.  I've lived many places and every place I have lived, affected my cookery
to a small extent at the least.  Even San Antonio taught me about Comino and
Jicama and thats the place I learned the least at.
                                       xxcarol

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