Text 7548, 96 rader
Skriven 2006-11-13 21:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Home basements
======================
 -=> Quoting Dale Shipp to Dave Sacerdote <=-

 JW> My own home [...] sits on concrete pylons directly on an exposed
 JW> rock outcrop [...] about 12 feet above the level of the street.

 DSac> It's on stilts?  Cool!  You're safe from tsunamis that way.

 DS> In Jim's neck of the woods, tsunamis move more slowly and are called
 DS> glaciers.   If they come your way, nothing would stop them:-}} 
 DS> OTOH, they are a bit easier to outrun!

(chuckle)

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

     Title: Another Shabu Shabu Recipe
Categories: Beef, One Pot
  Servings: 4

4 2 1/2 qt water
      1 TB bonito flakes
      7 oz 1 package shirataki noodles
      1 sm package enoki mushrooms
     12    fresh shiitake mushrooms
      1 bn the Japanese herb shungiku
           (edible chrysanthemum
           leaves)
      2    Japanese naganegi, long
           onions
    1/2    head napa cabbage
      8 oz thinly sliced prime rib,
           ribeye or chuck
      8 oz thinly sliced pork loin
      1 c  bottled Japanese ponzu sauce
           (soy/citrus), for dipping
      1 c  bottled Japanese goma dare
           sauce (sesame), for dipping
      7 oz package refrigerated udon
           noodles (optional)
           Steamed rice to accompany
           the meal

Legend has it that Genghis Khan used this mild dish to feed his armies
in the 13th century. Shabu-shabu allowed the troops to conserve limited
fuel resources by cooking meat very quickly in the hot broth -- the name
is said to have come from the ``swish swish'' of the meat. Hot pot
cooking in various forms survived in China for centuries, and
shabu-shabu was introduced to Japan in the early 1900s. The stainless
steel pot's construction, which includes a central chimney, also dates
to the time when the dish was cooked over burning coals and required a
way for the intense heat to escape. Investing in a shabu-shabu pot will
allow you to cook a variety of Chinese or Mongolian firepots as well. In
lieu of the traditional pot, use a dutch oven or small stockpot with a
wide opening, preferably of stainless steel with a thick bottom.

Prepare a dashi stock by boiling 2 1/2 quarts of water and then adding
the bonito flakes. Boil 2 minutes. Strain stock into another large
stainless steel pot to remove the bonito flakes. Keep hot on the stove.
In another pan, parboil the shirataki noodles, or pour boiling water
over them to rinse and partially cook; drain.  Rinse vegetables and the
shungiku and cut them into bite-sized pieces. Arrange on two platters
with the shirataki noodles, one for each side of the table. Arrange beef
and pork onto two platters containing some of each. Set your table with
the tabletop burner, 2 small bowls for each guest (put 1/4 cup ponzu
sauce in one, 1/4 cup goma dare sesame sauce in the other), bowls of
rice, chopsticks, and an extra plate for each person. Bring the dashi
stock to a low boil, either in its stainless steel pot or in a
shabu-shabu pot. Transfer pot to the tabletop burner and bring back to a
low boil.  Call the diners. Have each person start with a round of meat:
Each diner "swish swishes" a piece of meat in the broth until it's
cooked, then dips it into a sauce and eats it. Next vegetables, herbs
and shirataki. Fish out the pieces, dip in the sauces, and enjoy.
Continue by alternating meat and vegetables in the broth. If you're
really hungry, add udon noodles near the very end of the meal to create
a noodle soup for the last course.  Note: Shirataki noodles, sometimes
called konnyaku noodles, are made from yam. Clear or dark-colored, they
are sold packed in liquid in a plastic bag, in the refrigerator section
of Japanese markets.

From: Anne Marie

From: Thejapanesecookingclub
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... But please don't let me interrupt your fine story.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)