Text 9006, 109 rader
Skriven 2006-12-19 15:27:58 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8982 av hap newsom (1:275/311)
Ärende: Re: Fishing, Okinawa!
=============================
*** Quoting hap newsom from a message to CAROL SHENKENBERGER ***

-> -> 
-> -> Dont expect the same price.  I gather I got 50% off and then some?
-> -> 
-> hn> I"m expecting to fork out somewhere in the area of $800-$1000
-> 
-> 
-> I saw one at www.affordablecomputers.com that was in the range (sans 
hn> OS etc) 
-> but was the lower level model and it was used/refurbished at 499$.  Not a 
hn> bad 
-> deal actually.

hn> I go down to Portland Oregon tomorrow morning to pick up Amanda from h
hn> flight up from Sacramento....Oregon has no sales tax so I'll have a lo
hn> I'm down there and perhaps I'll save a few bux in the deal!

Ok, expect something like 800$ minimum.  If it costs much more, might want to
mail order from a cheaper source?

Go look over the used ones.  I've had good luck with that particular company on
such.

-> It's gotten better since the old days.  I can easily use the powder
hn> now for cooking with no fear.
-> 
hn> Some old fears are left best untested (grin) I'll pass thank you! LOL

Ok!  But i dont always have milk onhand and use the powder now for baking and
such.

-> -> can refried beans becomes a potato with a knife
-> -> Potato with a knife now sitting on can of spinach
-> -> Spam happy in it's glory
-> -> 
-> hn> Be careful of that potato with a knife...never can trust 
-> hn> that vegetable (grin) all those eyes y'know! 
-> 
-> Hehe we ended up with a good simple meal.
-> 
hn> I saw that, looked good! A bit spicier than I'd expect 
hn> from a self proclaimed pepper wuss as you...but it looked 
hn> good enough to save and try later!

Well, I have to give up the chile wuss label now.  I think now, I'd cook with a
hab possibly though would be more apt to use several less hot ones in larger
amounts.

-> Actually I dont take that much to Teriyaki sauce.  Most of the ones i see 
-> commercially are too salty even for me.
-> 
hn> You can make your own which is usually much better than any of the 
hn> commercial brands and fresh ginger makes a huge difference!

True but it's not the taste I am really all that much into.  I like a
fishy-flavor like squizzles of patis and thick soy sauce (yes, some are thick
unlike Kikkoman).

Just made munchies.  Major yum!

Put 1/3 stick of butter at room temp soft, in with 1 cup sliced mushrooms
(these were shimenji, oyster, and shiitake) and 1 cove garlic slivered up fine
with a butter knife.  Place in microwave for 1 minute.  Take about 30 niboshi
(1/4 cup?) (small guppy sized whole dried fish) and panfry on a dry pan with
salt and just til toasty (heat pan first, about 30 seconds to toasty). 
Letting shrooms sit in the butter, toss then add another minute microwave. 
Turn out into a bowl and sprinkle with niboshi.

Please excuse while I salivate <g>.  (Hey Jim, Tadashi would have fun withthat
one!)


-> You'll have seen the earlier post by now probably.  That new recipe for 
hn> pot 
-> roast (xxcarol's klingon pot beast).  Don's back with 3 asian pears and a 
-> bottle of white tablewine thats neither sweet nor the sour-dry.  The 
hn> coffee 
-> table/dining table japan style, is set with pillows for 5.  The bre
hn> is 
-> in the last 1.5 hours of the run.
-> 
hn> Saw, snagged, saved! Thanks!

It was more liquid than expected but that is based on how marbled the meat is. 
It also I might add, is 'spicy' but not 'hot'. Jufran for example is pretty
mild stuff though JW  seems to have found it 'hot a bit' (as mystifying to me
as another post where someone said kiwi's taste like strawberries).

I am catching up and the thread on 'super tasters' has some interesting
relevance.  I never thought I was a super taster, but the things sme say they
can not distinguish, maybe mean I am one?  Not sure.  Lets say possibly upper
end of the normal scale but still in normal range.

-> of Jufran Bannana sauce for the fruit.
-> 
hn> right now we are graced with the holiday treats of aisian pears  and g
hn> tasting satsumas from Japan....yuuuummmm!
hn> chat with you soon

Yup!  Good ones aint they!

For here, the first of the winter squashes are hitting in droves.  Autumnal
colored flesh that can be cut to delicate patterns and hold shape as they make
a soup.
                                       xxcarol

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