Text 18812, 70 rader
Skriven 2007-08-10 17:03:31 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av hap newsom
Ärende: Re: Breadmaker
======================
*** Quoting hap newsom from a message to Carol Shenkenberger ***

hn> but 
-> the going price for what I did see (cheaper models) was pretty low.  I'd 
-> expected to be able to get at least 400$ for this one.  Maybe if I swap 

hn> It really depends on who's looking and if what you've got offered real
hn> the bill. If you want to get rid of it quick you'll probably have to g
hn> lower than 
hn> you'd like...if you're patient however someone will eventually be look
hn> piece that's "just right" and you'll be it. If you are in no hurry, po
hn> it once a 
hn> week and see what happens. Posting it every day will usually get you f
hn> and flagged so once a week seems to keep you under the radar for those
hn> more thinned skinned inhabitants (grin). 

That works for me.  I'll try that when the time comes.  Thanks!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Kiddie Kimchi
 Categories: Xxcarol, Vegetables
      Yield: 8 Servings
 
      1 ea Head of Nappa cabbage
      2 ea Head Bok Choy cabbage
    1/2 ea Daikon (2 cups)
      3 tb Salt
      1 qt Water
    1/3 c  Vinegared Hot Pepper Paste
    1/2 tb Red chile powder
 
  Yup, she's up to something again!  Kid's version of Kimchi?  Ya gotta
  be kidding!  Kids won't get within a country mile of that stuff!
  
  Ok, to start with, this isnt all that hot.  The trick is the vinegared
  Chile paste.  It's from Korea, doesnt taste like Vinegar and is
  almost a hot-n-sweet BBQ sauce.  Even kids in a chile-wuss family can
  handle this one straight.  Add the red chile powder (I use a Japanese
  version) to taste.  Nappa cabbage is otherwise known as 'Asian'
  cabbage but you can sub in other types for it and the bok choy if you
  need to where you are. Daikon is a large white root that is related
  to the radish but mild in flavor.  Omit if you can not find it.
  
  Kimchi isnt a super 'fast' thing as it has to cure on the counter for
  at least 12 hours.  Chop the veggies all up small (I made matchsticks
  of the daikon) then add to water and the salt.  Yes, it's alot of
  salt.  Set this on the counter in a plastic container and just turn
  the mix over or shake it up when you think about it.  Depending on
  how crisp you want it, let this sit from 12-36 hours (longer, less
  crisp).
  
  When it's your desired crispness, up-end the container into a
  collander and rinse with fresh water then put it back in the
  container and add the rest of the ingredients.
  
  Optional additions:  MILD chiles (it's a kids dish!), whole baby
  carrots, waterchestnuts.
  
  Serving suggestions:  With sliced mango at the side.  This is in
  itself a side dish and makes a nice topper for rice or glass noodles.
  
  From the kitchen of:  xxcarol, Sasebo Japan, 1AUG2004
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)