Text 8262, 67 rader
Skriven 2006-12-02 12:08:47 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8085 av Ruth Haffly (1:396/45.28)
Ärende: Re: Savannah
====================
*** Quoting Ruth Haffly from a message to Carol Shenkenberger ***

RH> Hi Carol,

 CS> RH>As I said, this place was busy.  I guess there's lots of folks in
 CS> this RH>world who wouldn't know good Italian food if they were hit
 CS> over the head RH>with a lasagne pan. (G)


 CS> Who me?  (looks about).  Then again, I laugh now at other places ideas
 CS> of 'Japanese cooking'.  Truely hilarious sometimes to see some of the
 CS> recipes tagged as 'japanese'.


RH> Same here, with more than just Italian food.  Reading the recipe,
RH> especially the prep instructions will give you an idea if it's authent
RH> or even workable.

Well, I wouldnt know on the italian, but I can spot the japanese pretty well
by now.  There's nothing wrong with fusion cookery, but some is so far astray
that it isnt Japanese at all!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's simply kangkoon
 Categories: Xxcarol, Vegetables, Japan
      Yield: 2 Servings
 
      1 lb Fresh kangkoon
      2 c  Chicken broth
      2 ea Sqizzels Patis (Tiparos)
    1/2 tb Spiced Vinegar
      2 ea Whole peeled garlic cloves
 
  This is a very time honoured way to fast make a side dish in a place
  where normal dinner has at least 5 items. You cant after all, spend
  30 mins on each of them or your family would starve!
  
  One thing folks in the orient do, is 'spice' the boiling water for
  veggies and there's an easy way to do this repeated here.  It really
  does make a difference so try it if you have not.  The simplist
  version will take a mere 2 mins.
  
  Take 2 cups of chicken broth or mild dashi or if neither is handy,
  can use 2 cups water and 2 chicken bullion cubes and place in pot.
  Add the rest and simmer for at least 5 mins.  Can be simmered longer
  with no ill effect or just turn the heat off and place the pot to the
  side in the hot broth so you can use the burner for something else
  like a japanese housewife would do.  She'd use 'kangkoon' which is a
  spinach type tasting item not enough different from other types to be
  notable this time.  Use the leaves and not the hollow stems.  (save
  the stems for a soup).
  
  American fusion addition:  Add a dab of butter to the serving.
  
  From the Sasebo Japan kitchen of:  xxcarol 8JUL2006
 
MMMMM

The above is in fact very traditional here including saving the stems of the
spinach for a soup.  In fact, the broth would often also be saved as the soup
base and used the next morning with miso and udon for breakfast.  It may be
thickened with rice leftover from the previous evening meal.
                                       xxcarol

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