Text 18469, 163 rader
Skriven 2007-08-03 16:46:14 av Carol Shenkenberger (3:800/201)
Kommentar till text 18457 av Barbara McNay (1:382/48)
Ärende: Re: EZ BAKE 70527
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*** Quoting Barbara McNay from a message to Carol Shenkenberger ***
> added (lite wheat I guess). I would like to
> experiment with other flours but as I've mentioned,
> stock is had to get here in other than white or wheat
> (or rice and I'm not that fond of rice breads).
BM> I've never been fond of rye bread, nor whole wheat bread either, for t
BM> matter, but I find them much more acceptable, now. I'm thinking that'
BM> because of fresher ingredients at least as much as matured taste. I'v
BM> never had or even heard of rice bread.
I think rice flour bread is one of the fine things if it's actually made to
little crackers (mochi) but the ones that mimic a white 'wheat' flour are just
interesting to try once to say you have done it, then move on.
If you see rice flour, it does have many uses (tempura is the classic) but it's
not as universally usable as simple regular white flour. Yet, at a few things
I do, it can be a requirement. Just not in making white bread <g>.
Wheat is a relative rarity in Japan so many truely old recipes use rice flour
where you'd add a little flour. Won-ton wrappers for example (at least in
Sasebo).
>> I am curious about one recipe I saw posted once that
>> used vegemite. I have tons of that here and cant ship
>> it. It will find a home with a neighbr when we leave
>> which is how we got it anyways.
> BM> I have never seen Vegemite, but I used to use a lot of brewer's yeast,
> BM> which I believe comes from the same source. It's a vitamin B-rich pow
> BM> for mixing with foods. The health food store where I bought it had tw
> Yes, same source I think but Vegemite is a very salty
> thick gel, sorta like peanut butter except you spread
> it really thin on things (too much is ukky, a thin
> scraping is lovely on toast).
> I should ask Glenn if he has any recipes to hep use
> some of it up before I gift it away to the next
> holder. It lasts forever as far as I can tell.
> At a rough guess, I am going to try replacing the salt
> with the same volume of vegemite in a bread-batch and
> just see what happens.
BM> I wonder whether you would notice the difference, unless it's quite st
BM> and/or you use white flour?
I use white flour for bread mostly so there will be a taste difference to us
when I try this. Worst thing that will happen is I waste 2-3 cups of flour
which we can spare for an experiment.
> the Japanese workers eat lunch out on the pier from
> their various bento boxes, kept in the shade until
> lunch time.
> I saw 3 of them together just a few days ago, all
> trading bits off. They looked related, possibly 2
> brothers and an uncle? You could just see them open
> their boxes and go 'dang, she packed me that again'
> and then they'd trade off. Some things require no
> common language to explain with a look of the face
> <g>.
BM> Picky, picky [g]. But it makes lunch an interesting adventure.
I wonder why other folks do not notice things like this? Perhaps they do but
do not feel they are worth commenting on? I think it's kinda funny in a
comforting way.
Oh, today is damp and hot. Not unexpected as we just had a typhoon cross over
us last night. It was funny watching them eat lunch and try to peel the mochi
apart with chopsticks then give up. Now, most wives didnt pack their husbands
Mochi in this weather but a few young ones made the mistake. Amuzing as all
the guys with that problem were 'young-uns'. I saw the older workers laughing
and chop-sticking-over a little fried tofu for the unfortunates.
> I forget if it was you or Joan who asked what Japanese
> pack to avoid food spoilage in our hot climate. Fried
BM> That was I.
Ok!
> seasoned Tofu is a very popular one, fried in oils
> that can take heat (unlike butter). Steamed and raw
> vegetables, and lately the semi-dried makeral is
> starting to show again. If they have time, they tend
> to take the rice keeper part out and put it in the sun
> for about an hour so so before eating (nice and hot).
> Little fish shaped plastic keepers are filed with
> various flavored oils or soy sauce and used as
> condiments. I've seen a fair number of western foods
> tucked away in there too such as jarred beets (a few
> slices) and olives or a handful of chips in a ziplock
> baggie. Grapes are popular just now and meekans are
> showing up.
BM> Ah, yes, grapes. Reminds me of the time I took a bunch of grapes in m
BM> lunch bag for a picnic when I was a kid--on a horseback ride. By lunc
BM> the grapes were a messy mush [g]
Grin, these are firmer and not a problem.
I plopped down on the ground with one of the guys who's measuring my office for
a new decking job. I had packed my lunch as i didnt know the schedule so we
shared along with 2 of his cohorts. Came along lunch time and i saw him out
there and joined the group. One of the guys near did the job in Radio back
when I was on the Fort McHenry and remembered me bringing lunch in for
everyone
(Takashi-san is the name he gave me). I traded him a soda bread biscuit with
grape jelly and sausage for a few hardboiled salted duck eggs (he was tired of
them and for me they are a treat). I traded off some spiced niboshi for a
vegetable mix and a carrot stick that was getting a little rubbery from the
heat but then my niboshi were getting a little less than crisp too from the
heat and damp so we were happy.
Lots of little taste tests to see if this 'round eye' likes Japan foods (which
obviously I do!). They really liked the black eyed peas as I'd brought along
a little container with the bean juice and these were still firm enough to be
chopstick workable. I just set'em out in the middle and indicated by hand
'have at it'. For them, that is a unique food but the flavor matches well to
their tastes.
> BM> of "dried five-spice powder," but I didn't get any. The bags looked t
> BM> hold at least a half pound of powder.
> WOW! It would take even me forever to use up that
> much! If the regular stuff at the normal store
> (Mccormicks spices or whatever you have there) is
> cheaper, I'd go with the smaller size.
BM> As far as I know, that's the "regular stuff"--in the international sec
BM> I don't remember seeing it in small bottles in the domestic section.
Humm! I have seen that powder for ages. Spice isle or whatever you might call
it. The one I have is Mccormicks, which is a fairly standard USA distro for
spices. It's as good as the local stuff you can get in Asia in markets so I
see no reason to pay more for 'exotic' this time.
As far as I can tell, this is one of the spices that does not degrade over time
so getting more than you will use in a year, isnt a horrid choice if you have
storage room for the excess.
1/2 lb would be about 2 cups right? At least 1 cup? It's a strongish spice
that you normally use by 1 TS at most. A cup worth would last me probably 5
years at a best guess though a few dishes of mine that I don't make so often
due to lack of available meat type (pork shoulder) can use up 1 TB at a shot
or more easy.
Grin, I just don't want you to waste money on a size that you won't use up
anytme soon if it's a new one to you. It is a *great* spice, but even I who
use it alot, wouldnt get a cup worth at a time for home use.
Price check?
xxcarol
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* Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)
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