Text 23090, 259 rader
Skriven 2007-11-20 10:53:06 av HAP NEWSOM (1:123/140)
Kommentar till en text av CAROL SHENKENBERGER
Ärende: dashing dashi!
======================
Hey Carol!
->
-> (much dashi talk snipped)
->
-> HN> You use dashi like many of us (me included)
-> HN> use stocks. Makes perfect sense to me, and
->
-> Exactly and since that's what dashi is really (stock) it makes sense.
->
Perfect sense in your case, certainly when
you were in Japan it was incredibly more
appropriate to the menus you were creating!
-> HN> at the value you get for it a great enhancer
-> HN> to your cooking style! Anne of course would
-> HN> never let ME get away with that much fishy
-> HN> flavor in the menu (grin)...so I use chicken
-> HN> stock in many cases where you'd be using
-> HN> dashi!
->
-> Yup! Just about every recipe I post that uses dashi, can be swapped
with
-> chicken stock if you like.
->
Or veal, or turkey, or even vegetable stock!
-> You'd be a case for the smaller boxes of dashi, which you can pour over
into
-> any other keeper and use just what you need for say, 1 cup (1/4ts would
be
-> about
-> right to start then taste and add more to your liking).
->
-> You could even do a tandem small lunch with 2 pots, yours a dashi soup,
and
-> hers
-> a chicken stock but the rest the same. Leave the niboshi out of hers
<g>.
->
It's just a bit more trouble than I am
willing to go for with our small kitchen
.....and the fact that I am the only
dishwasher that works around here! (grin)!
I wash as few dishes as I can manage to get away with!
-> -> The only downside? Hey lets face it. Its pretty cool to make your
own
-> HN> dashi!
-> HN> Face it...it's pretty cool to do
-> HN> stocks too! You like playing in the
-> HN> kitchen or you wouldn't be hanging
-> HN> about with this group of folk! The
-> HN> coolest part is we get to share with
-> HN> eachother and learn the "carol" way
-> HN> and the "hap" way and the "Georgia Ruth"
-> HN> way and the enjoyment gets
-> HN> shared and spread all over! I don't
->
-> Yeah, I like how GA Ruth uses smoked turkey to replicate ham/pork
flavors in
-> her soups. Her ideas is what sparked off my 'pulled turkey crockpot'
which is
-> very similar to a pulled pork roast but more heart healthy.
->
-> Then there's Gail's 'Company Chicken' which inspired a half a dozen
other
-> things
-> I've MM'ed here for all. Joan has posted some things with spices that
I
-> almost
-> forgot I had til she put some things out in the bit steam. Nutmeg is an
almost
-> forgotten spice here til she reminds me of it <g>.
->
-> Gail won't recognize her base in my adaptions as it's shifted so much,
but it's
-> there and often credited in the write up as well.
->
That's the most wonderful thing about
this echo, we share our particular
slant on our favorite foods, sure we
share stuff we find and enjoy..but
the best stuff is the "my stuff"
kind of thing that we get from
each other! Even our resident (and emeritus)
EAT has contributed valuable
and enjoyable additions to the table!
-> HN> use dashi as much as you...but I think
-> HN> I might give it a try in more dishes
-> HN> if I can factor it in where Anne won't
-> HN> notice it! (well we'll see if she
-> HN> notices!)
->
-> Hehehe again, you can even make tandem batches. Also, in pure form it's
not
-> all that 'fishy'. Just 'sounds' like it would be.
->
Nah, I'll try to sneak a bit into
hers and see how much I get in there before she notices!
-> -> HN> http://japanesefood.about.com/od/soup/a/aboutdashisoup.htm
-> ->
-> -> Ohh, I'll sneak over there later and take a peek.
->
-> HN> There's SO much to see and play with!
->
-> Ya got that right! I have a book called 'Japanese cooking for the
American
-> Table' and it's full of some really nice and *easy* stuff. Has lots of
notes
-> on how to adapt the flavors for 'American tastes' as well as
substitutes for
-> those harder to find items. Shows you the recipe unadapted, then the
adaptions
-> such as chicken stock for Dashi etc.
->
Ok, I have a TON of cookbooks...I know I
have one called "Japanese cooking for the American Kitchen"
....but I can't find it! (grin).
It used to be in the "oriental" section
with the Rice cookbook, and the Tofu
cookbook and my Thai and Vietnamese
cookbooks....now it's gone walkabout!!!
Oh bother!
-> One thing they didnt advise was the common adaption of sherry for sake
or
-> mirin.
-> They are right. The flavor shift is wrong in quite a few of the recipes
(they
-> show a few where they say it will work ok). It's the fruity undertone
of
-> sherry
-> that won't work. When GA Ruth asked me that just a week or so ago, I
told her
-> it was a commonly seen sub but in her case, omit and use wine vinegar.
Forgot
-> to tell her it was the 'fruity' she was trying to avoid. Besides, she
likes
-> vinegary things so for her, thats a good match for where i use mirin or
sake.
->
I seem to remember that red wine vinegar
or apple cider vinegar worked well if
reduced a bit by adding 2 parts vinegar
to one part water and replace the sake,
straight if you were replacing the mirin.
But like I said my book is not in
it's "place" so I'm not certain on this.
->
-> -> Yet another dashi use. My new across from us folks who are comming
for
-> HN> T-day
-> -> so we can combine cooking resources from our limited loaner sets (I
have
-> HN> a bit
-> -> more from the old stored stuff but the rest is same as theirs), is
going
-> -> make a sort of brined bird set (just cornish hens) and want each to
be
-> -> different
-> -> so we are going to add salt to a 1/2 gallon of dashi and some soy
sauce
-> -> and try that out on one of them.
->
-> HN> I think Dave S has a great brining recipe..hope he posts it again!
I
-> HN> don't think we are gonna brine our bird this year...at least I
haven't
-> HN> planned on it!
->
-> Yes, we arent really briners here and with Don's salt needs, not apt to
-> change that much, but the one cornish hen is ok and everyone can get a
taste
-> of each of the 3 birds.
->
I'm not sure how much sodium gets actually
added to the bird, but certainly if
you're sodium restricted you want
to "choose" when you go off the path
a bit and that might not be the one for you.
-> HN> Amanda and a friend are going to do
-> HN> game hens for Thanksgiving too, I'm
-> HN> not sure what they plan on doing with
-> HN> them...I'll speak to her today and
-> HN> try to remember to ask! For Anne and I
->
-> It's a good idea for the smaller family.
->
It is, and you can get very creative with
them too...you can stuff them with bits
of fruit or other meats as well as "dressing"!
-> HN> we'll be doing a small turkey, squash
-> HN> soup, cornbread stuffing and giblet gravy,
-> HN> roasted brussels sprouts in balsamic vinegar,
-> HN> and my "gotta have it" relish tray (radishes,
-> HN> celery, carrot, green and black olives, green
-> HN> onions, pickles,and some sort of dip; hummus maybe)
->
-> Cool!
->
For me, my "relish tray" is essential,
I nibble on it all day long as I do
the other cooking and such. It's
just not "THANKSGIVING" if it's not
there! I enjoy making and arranging it
almost as much as I enjoy eating it!
Anne and Amanda never really ate that
much of it but I sure can't feel
holiday-ish without it!
-> -> On T-day, if you hear the pitter patter of little feet, it's us
running
-> HN> back
-> -> and
-> -> forth between houses as we share ovens and range tops or trott my
only
->
-> HN> I'll be in the kitchen...if you need anything just holler as you go
-> HN> by! chat with you soon!
->
-> Grin, will do! Joe's family is doing a big do across town so he and his
wife
-> will be there. We are borrowing some platea and knives from them and a
cutting
-> board.
->
-> Yup, *still* don't have my stuff. Apparently the California Fires
caused a
-> delay in them being able to unload it so they had to divert to Seattle
or
-> something. Caused a logjam?
-> xxcarol
->
Well if it's coming through Seattle, I'll
wave to it as it goes by!
Happy Thanksgiving to you,
Don, and Charlotte! We're all thankful
that you're home safe this year!
chat with you soon
ha
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