Text 3161, 55 rader
Skriven 2006-07-11 15:03:57 av Carol Shenkenberger (6:757/1)
   Kommentar till text 3124 av RUTH HANSCHKA (1:123/140)
Ärende: Re: old influences 724
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*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> Well, oddly I've never taken much to ginger though I have it and use it
RH> at 
-> times.
-> 
RH> I'm a junkie, especially if it's pickled or candied.  

There's a local versio n of it that you might like.  Galingua?  Galgua? 
Something kinda like that. Notable as it has almost waxy flesh wehn fresh with
purple bits vice the woody ginger exterior.

RH> which 
-> saved her from cooking anything.  She was reusing a chicken carcass and
RH> we were
-> 
-> amused that people view this one as 'normal' but not gently used beef or
RH> pork 
-> bones?  Think about it for a minute.

RH> Depends on what's been chewing on them, I guess.  I've been known to c
RH> down a turkey carcass or two, but not the bones from peoples' plates.

Snicker, not to worry.  It's more she and I amused but we both know others get
feeling funny about it so never serve such to others (though we share between
our kitchens).  I dare not toss out a fish carcass or she'd kill me and refuse
to send over a cup of her excellent broth from them now and again!

It's her recipe here, but she's really good with it.

Take about 5 fish carcasses with the meat left among the bones and boil with
just enough water to cover after breaking them up enough to fit the pot.  Add
'spice' (this is where it gets hard, it's something she gets from home, tastes
like a bit of horseradish with something fruity of the asian pear family) and
3 slices of daikon (I've seen, want sweet end and 1/2 inch thick per slice). 
As you cook this down, add more water until the bones are soft and crack with
a spoon.  Drain (she has a fine metal mesh strainer for this) and reserve
liquid, tossing out the rest.

To her broth, I deepen the flavor with other things but it's excellent just as
is.  There's probably a name for this but she says it's just 'how her Mom made
it' and she's not really sure what other name other than 'fish broth' in Wari
Wari.  She said it's like my chicken stock, do I have another name for it? 
Umm, no not really...

Grin, here's where turnabout it fair play.  She's learned how to make my
chicken stock as she loves it but she saves up carcasses for me and every 2
months or so I make her a batch up from them.  So easy to do in my crockpot
but her's seems always full of something else and isnt the monster big one I
have now so it's harder to do that in bulk.

                                       xxcarol

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