Text 8258, 64 rader
Skriven 2006-12-02 11:52:22 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8072 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Mimosae  61031
==========================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> 
-> Same here pretty much.  I never did like them.  Mom did have one quality
-> set though, very thick, like cast iron thick.  Heated really even.

RH> That sounds like a caribbean rice pot.  My "thick like cast iron" pots
RH> to be cast iron

Well this was a set my Mom had as long as I can remember.  Food would bake/burn
at the bottom something fierce if not watched, but they always cleaned up well
with soaking and a brillo pad.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Simmered Summer Squash
 Categories: Xxcarol, Japan, Soups
      Yield: 4 Servings
 
      1 lb Winter squash- Butternut
      3 c  Dashi or chicken stock
      7 tb Sugar
    1/4 c  Lite soy sauce (Shoyu)
 
  From my book on cooking in Japan, a winter winner!  The picture shows
  a lovely cut of the squash to look like a leaf in autumnal colors.
  
  You cut the squash into shapes, removing all peel so they do not lose
  their shape.  Put the Dashi (or chicken stock if you prefer that over
  dashi), and sugar in a pan and set to boil.  Add the cut squash and
  reduce to a simmer for about 7 minutes.  Turn the squash pieces over,
  then add the shoyu and continue cooking til all is tender.
  
  Serve warm with some of the broth.  Reserve the rest of the broth for
  another meal.
  
  From the Japan kitchen of:  xxcarol, 26DEC2003
 
MMMMM

BTW the above is in Japanese taste bud version.  You'd probably want to adapt
by using only 2TB soy sauce or a squizzle from that patis bottle you might
still have. Also take the sugar down to just 2TB.  Sometimes I omit the sugar
and use a little mirin.  This one is a classic where fancy cutting is often
used to make it really 'pretty' but it's very easy to do.  Note the use of the
term 'squash' here.  This would be a pumpkin-squash type and never a 'summer
squash' (yellow or zuchinni are definately 'out'.).  The broth must be as
clear as possible for the right effect though should be lightly tan/golden in
color.

To make the pretty shapes easy, feel free to use a cookie cutter.  I peeled
this one out as Elise just dropped by and gifted us with a tureen of this, or
something so close it doesnt matter.  Like me, she reduced the sugar quite a
bit and she added a few floating niboshi (tiny dried fish).  She used a little
gingerbread-man cookie cutter for the pieces along with one that is an 8sided
'star' and some 1/4 moon shapes.  She borrowed the car to go pickup a rug that
she's had on order which finally came in.  She giggled and dsaid the reason
our crisper was empty, is she's been bringing over veggies and that I can have
my big crockpot back soon as it's empty enough to transfer the contents to her
smaller one <g>.  It's packed with a fullish load of saurbroten (sp?).
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)