Text 4681, 100 rader
Skriven 2006-08-21 21:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Hello
=============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> {blush} didnt post more as i got kinda tied up
 
 JW> You SHOULD blush! That's kinky! [G]

 CS> Oh my!  Now how to resurrect my honor?  

 CS> Naw, cant.  I enjoyed my night 'kid-free' muchly Sir.  More the lady
 CS> sayeth  not.

You're still a lady.

 CS> (chuckle, this is kinda funny as in another echo I just told some
 CS> things that  I've done having to do with being suspended pretty much
 CS> upside down 100ft in  the air and cussing out my then CO with my
 CS> glasses duct-taped to my face.  The  only thing lady-like about that
 CS> one was I wasnt in a skirt.  I would never  dream of repeating the
 CS> language that flowed however, it was one of my more  creative moments).

And also you're still Navy! [G]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Hari-Hari-Nabe
Categories: Japanese, whale
  Servings:

   2000 ml water
     80 g  dried bonito shavings
     70 ml sweet sake
     20 ml soy sauce
     80 g  Red meat per person
           Katakuri powder (water
           chestnut)

Preparation of broth: Boil 2-liters of water in nabe stew pot. Add 80g
of dried bonito shavings in hot water at one time, and boil without
overflowing for about 10 minutes. Remove from heat, and pour through
sieve to remove shavings. Return broth to pot, and add 70 ml of sweet
sake and 20 ml of soy sauce. Bring to the boil, and turn off heat.
Quality bonito shavings are recommended for a delicious broth.

Preparation of meat: Coat red meat in katakuri (water chestnut) powder,
and dip quickly in boiling water. This preparatory step is highly
recommended, for the meat absorbs the broth taste quickly. Have 80 g of
red meat per serving. Cut into 5 mm thick bite-size pieces. Coat lightly
with katakuri powder, and press with hand to make the powder stick to
the meat. Remove excess powder. Bring water to the boil in a pot, dip
meat in hot water and mix quickly. Remove meat and dip in ice cold
water. Wipe off moisture.

Preparation of mizuna (potherb mustard): Mizuna is a leafy vegetable
that goes very well with whale meat and is highly recommended. Wash a
bunch of mizuna under running water to remove sand and dirt. Cut off
roots, and cut crosswise into 50 mm to 60 mm pieces. Dip in cold water
to restore crispness. Drain thoroughly.

Preparation of nabe: Pour bonito broth into aluminum or earthenware pot.
Add jalapeno pepper or, if no available, chili pepper, along with ground
black pepper to taste. Freshly ground black pepper is recommended to add
aroma.

Cooking noodles after stew: After removing all meat and vegetable from
the stew broth, bring to the boil, and add noodles. Simmer for a while.
Serve noodles with broth in individual bowls; garnish with minced green
onions and konbu (kelp) shavings. The piping hot noodles are a welcome
change after a potful of stew.

Cooking rice porridge after stew: Rice porridge is another way of
enjoying the broth left after the stew. Bring the broth to the boil, add
cooked rice, and boil. Pour in beaten eggs. Turn off heat, and mix.
Serve in individual bowls with diced green onions and finely shredded
nori seaweed.

(Source: "Mrs. Ohnishi's Whale Cuisine")

Nabe is what Japanese stews are all prepared in and served at the table
from one pot; Nabe is also the name of the kind of pot which Japanese
use for this meal. Hari-hari-nabe uses whale meat and mizuna (potherb
mustard) as its main ingredients; these are cooked in bonito broth. You
may enjoy the leftover broth by cooking noodles or rice porridge in it.

World Council of Whalers - The United Voice of Whaling Peoples
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... I met a strange lady, she made me nervous
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