Text 4906, 119 rader
Skriven 2006-08-26 19:55:23 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: HOME AGAINI 60822
=============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 GJ> there is a lot of time and energy spent in getting the food onto their
 GJ> plate.  It doesn't get there by magic, like on TV!

 CS> Yup!  And the kids like to galavant around as much as i do so we suit.
 CS> Today was a rare one. One of the hubbies had a day off and took
 CS> apparently 7 of the flock out.  He didnt even know where Tonoo was by
 CS> walking but the kids knew the way.  I didnt get home til 5pm (bit

GJ> "Educating Dad!"  A good thing for the kids to do.

Yup!  BTW, I think I replied to this one but not sure.  Catching up today on
300 messages and have 200 to go.

The same Dad took them out again today.  This time with Elise's husband.  Total
group was 8 (Charlotte one of them).  We loaned our carrier and Charlotte took
hers (doubles as her school bag).

She came back with Soba noodles (fresh), shimenji mushrooms and straw
mushrooms, Satsumo Ito (potato type we like), Melon squash (you eat this
squash raw like a fruit), Edamame (Edame here, still dunno why, just used to
it now), mixed 'clams/oysters' for Dad, Japanese Leek (smaller but works the
same per volume and a bit less tough), 'Sasebo Cookies' (Fried tofu that looks
like cookies), Kangkoon, and 3 whole small pan-sized fish (gutted at the
stall).Oh and a big smile.  The fish are marinading in miso and olive oil
tonight in the fridge and will be in the rotisserie tomorrow if Don doesnt see
them first and make them in the fry-pan.

Charlotte cant really 'cook' yet but she knows the good stuff.  The other kids
came back simularily loaded I am told though the items would be different. 
The Dads had fun.

 CS> earlier is so by 15 mins) to be greeted by a sink of eel ( a big one,
 CS> goodly 3ft long, headless and in salted sink water), and a counter full
 CS> of veggies. 

GJ> Do you ever get smoked eel?  Being oily it smokes well, and goes well
GJ> as a snack on slices of fresh, buttered French bread.  (Hmm - ages
GJ> since I have had that, so must get some again...)

I havent see than here but I'd try it if I did.  The only ones i see here tend
to be live and swimming in a tank.  Don does the beheading for me if i dont
have them do it at the stall.  Not sure how far back he cuts the head but i
think it has to be a few inches or theres this nasty flavor part near the
head?

After that one fiasco with my shopping cart and the screaming gaijin, I tend to
have them behead them for me vice the normal stunning <g>.

 CS> nosh is good for the soul!  You cut them across to be almost scallop
 CS> sized and peel the good meat from the spine and skin.  I sent Charlotte
 CS> over with 2 servings and got back a paper napkin with a smiley face on
 CS> the plate. 

GJ> What a delightful relationship with the neighbours!

Hehe hey, they do the same with me!  Right now, having a sliver of
Butter-Kaiser cheese.  Lovely stuff!  Friend of Elise's sent her some and she
shared some out with me.  I promised to make her some of my Pancit tomorrow
(Don's clams are in danger!) so she can freeze it up for when I'm away.  It's
one of the foods she's come to love but hasnt quite the hang of making yet. 
Her hubby picked up a list of stuff (many variations so he could find what
suited the price of the day) for it.

Frozen pancit isnt the 'best' of the 'best' but she's happier with my version
frozen than what she's managed as of yet.

List for her hubby included but wasnt limited to:  squid, especially tentacles,
octopus, scallops, shrimp (small dried and fresh ones), long beans (Carina if
you see this, those are very long green beans), pork belly, Sancho chiles,
green bell peppers and any other color bell peppers noted, firm tofu,
kangkoon, bok choy, nappa cabbage, lotus root, daikon, carrots, leek or onion,
calamansi, furry fruit (sorry, local name, not sure of real name but this one
os a bit kiwi like in flavor though a brilliant orange flesh).  I didnt need
all of that and he knew that, but needed a goodly selection among them to
match the garlic and spices I have onhand.

The only gap is i forgot to ask for eggs but we can borrow those fine.  This
time, they can be older commisary ones and still work well enough to not
matter.

 GJ> journey becomes more interesting, by seeing all sorts of little shops

 CS> Oh I know 6 routes to Tonoo Market, mostly minor variations on the
 CS> main one but with places i want to stop at along the way. Little shops
 CS> are the mainstay here.

GJ> I just knew it!  With the present influx of Middle Eastern and North
GJ> African refugees settling in my home area, more small shops are
GJ> opening to cater to their preferred food requirements.  There are now
GJ> 2 Halal butchers competing with each other to sell the best, cheapest
GJ> lamb, chicken, goat and beef - much superior to the big supermarket.

We've still got the one main guy but he's good.

 CS> another comming back home.  Many Konnichiwas and bowing <g>.  Many

GJ> I can well imagine the kids picking up the formal bowing greeting.
GJ> That would appeal to their natural "show-off" tendencies.  :)

Sure does!


GJ> Do you have the same depth of bow for everyone, of vary it in
GJ> accordance with the age or status of the recipient?

I tend to same level mostly but thats because I do not have the fine sense of
the nuances.  The folks here do not mind that except in very special
ceremonial settings and they generally know us 'gaijin' dont really know the
finer aspects so accept what happens as 'polite intent'.

Try 'bowing' on a bicyle.  I can do it but not as well as the locals can <g>. 
They understand this.

                                       xxcarol

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