Text 3962, 86 rader
Skriven 2006-07-29 14:36:06 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3907 av Carol Shenkenberger (6:757/1)
Ärende: Home againis the Sailor
===============================
Hi Carol,

RH> My original reply got dumped into another area-thanks to this laptop I
RH> stil having "fun" with......

 CS> Well, I'm dancing between backlog and current.  I skipped most of what
 CS> came in yesterday til i catch up with it.

I'm trying to read on a daily basis for now.  I may have to skip the
days we pack out, then go back to it until we move into the Schofield
Inn on the 24th.  Then it will be put on hold until we get resettled tho
I may try to drop an e-mail off & on to someone.

 CS> Yes!  And the label tells all on this one.  I'm sure the Tiparos brand
 CS> has other products equally worthy as well as the Datu Puti brand
 CS> names.  I dont use enough at a time to really branch out on those.  I
 CS> do know I will never buy Kikkoman (even lite) soy again, once finding
 CS> the Datu Puti brand of same was 50% less sodium than the Kikkoman lite
 CS> and tastes the same or a little better.

I looked again & mine is Viet Namese.

 CS> mg works for us and solved Don's problems neatly and he is salt
 CS> reactive.

RH> As far as I know, I'm not salt reactive.  That helps--certain foods ju
RH> have to have that extra bit of salt.  But, at least I broke myself of
RH> the habit I picked up in college--picked up the salt shaker after
RH> setting my tray down and seating myself. Some of that ood needed more
RH> than salt tho to make it edible.

 CS> I do the same but tests show I'm not salt reactive, or if I am, in
 CS> such minimal ways that a japan diet isnt causing me any problems.  I
 CS> had to take the home cooking down for Don, but it's proving fairly
 CS> painless so far other than a few dishes.

We've adjusted quite well overall.  Some things do "ask" for extra salt
but by far, I do quite well without it.  I think that's why I like corn
chips over potato chips now; the latter are usually too salty for my
tastes but the former have the "just right" amount.

 CS> that would not be normal.  One thing i've noted is the 'raw sashimi'
 CS> fills the need faster with less as opposed to a steak or something red
 CS> meat.

RH> Wonder what there is about that..................

 CS> I think it has to do with a combination of flavor-pack-to-the-mouth
 CS> and the 'fat feel' (though low fat, it doesnt feel or taste lowfat
 CS> when raw).

Sort of on the lines of what I was thinking, plus the fact of eaating
raw fish isn't as appealing to a lot of people as a juicy steak would
be.  We went to the "Steak Night" at the Nehelani (club) last night &
got the special of 11oz top sirlion.  Came with a medium sized baked
potato and a couple of small ears (about 3" long) of corn on the cob and
salad bar.  Carmelised onions & mushrooms topped the meat.  I cut both
my steak and potato in half right away--took half plus an ear of corn
home.  The salad plate was fairly small too.

 CS> That was so very pretty!  Long thin slices of various sashimi fishs
 CS> over hand molded rice bits with a touch of wasabi under the fish.

RH> Sounds almost too pretty to eat--but it's the Japanese idea of eye
RH> appeal being a major part of food presentation.

 CS> Yes, and it's definately somethingI have learned to do at a modicum
 CS> level (Eye appeal dishes).  It takes little time to do the 'fancy'
 CS> levels I do and makes a nice difference.  I assure you, I couldnt make
 CS> the fancy things I buy here, but i can approximate some of them pretty
 CS> well and make them almost as pretty.

Yes, I'm "prettying up" thngs too.  A couple of weeks ago, I had several
colorful vegetables (something each orange and green, plus the dark red
of the cranberry sauce for Steve) and he remarked on how colorful the
plate was.

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... One of these days, I'll quit procrastinating.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)