Text 13095, 85 rader
Skriven 2007-03-17 10:37:38 av Carol Shenkenberger (6:757/1)
  Kommentar till text 11392 av MICHAEL LOO (1:123/140)
Ärende: Re: Zum's Grand Buffet 18
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*** Quoting MICHAEL LOO from a message to CAROL BRYANT ***

ML> It's also hard to figure how YOU decide what's edible and what isn't.

Snicker, that probably fits me too.  If it isnt running faster than I can catch
it, it's food.

Speaking of which, Don and i are taking Charlotte out to Guyemon's later today.
Just a nice little bit of fun.  Last night, Don and I left Charlotte home
alone with the computer and took off to our local 'snake alley' for a few
brews.  Had a good time at 'Shooters' (a western look bar with excellent tap
beers from local micro-breweries).

The local micro-brews vary in taste from a dry Kirin (but with more body) to a
sort that reminds me of a 'red beer' I had in Darwin (forgot the name, Glen
probably can chime in with it, a popular one there). The japanese taste leads
to a 'dry' beer mostly which I liked immediately and most like as well.

Snake Alley?  Common name for lots of places in the world.  It's very twisty
and filled with small bars that seat from 8-14 patrons at a time (shooters is
a little bigger and holds maybe 25 as they have 3 tables at the back seating
another 12 people or so).  There are probably 20 little bars (some upstairs of
a place with a different bar downstairs).  Quite a few serve 'bar food' which
in Japan can be quite interesting bits of nameless tastey treats.

One of the bars had a whole smoked fish out at the center of the bar and you
use little wood chopsticks to poke off a bit on your napkin and eat this with
sea-salt on the napkin.  It was once on a bed of steamed spinach but most of
that was gone by the time we saw it.  They also had little bowls of what
looked like hominy in a tiramusu sauce with toothpicks at the side.  Quite
tastey and sort of blandly sweet.  Would have been better with a twist of
fresh ground black pepper but all they had was a chile-pepper blend at the
side in a shaker and a spiced vinigar (chiles in a cleaned out beer bottle
with vinigar added then you boil the bottle with no top in a water bath for a
bit to blend the flavors).

I may have mentioned that Sasebo is on the middle western tip of the island of
Kyushu, quite close to Korea (Busan or Pusan, depending on how you like to
spell it). The cookery shows this so my 'local japanese cookery' wont match
northern japan.  It's a blend of Korean and Japanese in a sort of seamless
fusion that's been developing for the past 1,000 years or more.  Kimchee is
very common here for example and was also one of the bar foods you can order a
bowl of (small bowl, about 1/3 cup would be a normal serving).

Although tthe below is from Jeff Smith, Frugal Gourmet, it is very close to a
local version.  Close enough, I wouldnt be suprised to get it as bar fair or
see it in a local home.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shredded Daikon Kimchee
 Categories: Relishes
      Yield: 1 Quart
 
      3 lb Daikon radish, peeled &
           Julienned
      1 T  Kosher salt
      3 T  Korean red pepper flakes
    1/2 c  Garlic chives or regular
           Chives, cut into 1" pieces
      2    Cloves garlic, peeled &
           Crushed
      1 T  Rice wine vinegar
      1 T  Light soy sauce
      1 T  Sesame seeds
    1/2 t  Salt
    1/2 t  Sugar
 
  Toss the julienned daikon with the pickling salt and let it stand for
  5 minutes.  Drain well and squeeze out excess water.  Toss all the
  ingredients together.  Put in mason jars and put lids on, but not too
  tight, so gas can escape.  Leave them on the counter overnight, then
  refrigerate.
  
  Source:  Jeff Smith, "The Frugal Gourmet On Our Immigrant Ancestors"
 
MMMMM
                                       xxcarol

PS:  Local version would use more garlic likely and apt to add kangkoon (Asian
Spinach).


--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)