Text 17933, 108 rader
Skriven 2008-12-16 10:34:33 av Carol Shenkenberger (24385.cooks)
  Kommentar till text 17749 av Ruth Haffly (1:396/45.28)
Ärende: pie time                                                 [1]
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 >  CS> Sasebo commisary was so small that most things which you could get
 >  CS> easily out in town, just were not sold there.  Made room for other

 > Probably like the Hunter one or the one at Goodfellow AFB in San Angelo,
 > TX.  But, there can be some jewels in the small places.

Thats the ticket.  Small stores can be delightful.  I love to wander in small
mom-n-pop type places, especially old 'general stores'.  Never know what
you'll find tucked in a corner there!

 >  CS> things.  They did very well on flour of various types including
 >  CS> buckwheat which I always meant to try.
 > 
 > Not good for bread making but good pan cakes.

There's an old recipe for buckwheat cakes that's a bit of a 'johnny cake' I
think you call it.  I'd be interested in trying it once.

 >  CS> No.  Sourdough can be done in a breadmachine, but not optimal for it.
 >  CS> Lets face it, bread machines are for folks who want a 4 hour bread,
 >  CS> not a 2 day starter ;-)
 > 
 >  CS> If making a sourdough, use the 2-4 day starter and use dough setting
 >  CS> then bake in the oven.  Kitchenaide would be just as useful there.
 > 
 > Yes, the bread Steve made for the picnic uses a sponge like sourdough.
 > He used Janis's Kitchen Aid mixer; which convinced him that it was the
 > right one for us to get.  We'd tried Rachel's but weren't impressed but
 > the Professional one is so much better.

I've looked at them but I realize as much fun as they might be, I just dont
have the counterspace to leave one out so it would get unused here in a
cabinet.  It's main claim for me is with the right attachments, I think it
also doubles as a meat grinder and a sausage casing stuffer?

 >  >  > guide thing that's about 13 years old; haven't found a replacement in
 >  >  > stores but not looked on line yet.  It helps me get uniform slices.
 >  CS>  >
 >  >  CS> Yes, I have a guide slicer.  Couldnt live without it!
 >  CS>  >
 >  > I know; we really have appreciated it.  Seems they were in all the
 >  > stores in the 90s but not now.
 > 
 >  CS> I got mine at Amazon I think?  Had it for 12 years now or more.
 > 
 > Ours was a Sierra Vista Wal Mart buy.  Got it before Steve went to
 > Korea; before, I'd just free hand sliced the bread.

Some are just too hard to do that with.  Anyways, whites are harder than
browns to freehand slice.  Oh, got 20 lbs white flour at last.  It's curing
in the freezer to kill any buggies just now.  Just about out of whole wheat
but that isnt as much of a problem here.

 >  >  CS> Naw, mochi that i know and select is as dense as a cracker.
 >  CS>  >
 >  > We've usually had the lighter, sweeter stuff.
 > 
 >  CS> Ah, another name for that sometimes used.  ?Mochichiko?  It's a fat
 >  CS> pillowy thing often in a round ball with lots of food coloring in gay
 >  CS> colors.  Also shorthanded as mochi.
 > 
 > We saw it in all sorts of shapes but round, rectangular and square were
 > the most common.  Sweet & a bit chewy, yes, very often colored were
 > common characteristics of the type we liked the best.

If I have the name a little off, it's ok.  I know exactly what you mean
there.  Oddly I just did a scan on google and what I've called generically
'mochi' they seem to call senbai?  I always knew it was a generic Sasebo-ism
for 'rice' or 'good' and comes in sweet or spicy and hard or soft.  I saw no
reference to the hard there on google.  Odd that.

 >  CS> I should!  I somehow have less faith in the ground meat lately so
 >  CS> havent been getting any.  I really could use an electric grinder now.
 >  CS> (Oh Santa...)
 > 
 > Oh Don, Carol wants....................... (G)

Hehehehe taking it trimmer this year though.  If we get anything expensive,
it will be a Wii.

(on the daikon recipe and Elise)

 >  CS> She said she's passed the recipe back to her sisters and apparently a
 >  CS> few of them (she has quite a few, 6 I think?) have found daikon and
 >  CS> liked it.
 > 
 > That's interesting, I guess mom's cooking found an updated version.

Sure did!  Now Elise has several recipes for it like I do.

 >  CS> Take 3 Asian families and a store will crop up ;-)  We have quite a
 >  CS> few here but I mention only the ones really close to my house.
 > 
 > IOW, the ones you're most familiar with as you shop them.  Same as my
 > mentioning Brighter Day (natural foods store) as it gets a fair number
 > of our $$.

More of ours is going to the little Japanese place run by a family from
Sasebo of all things.  Amazing how that happened!  Daughter was there back
when we were and we chatted about Tonoo market and the changes we'd noted.

Gotta score me some pocari sweat powder next summer.  They also sell it
bottled but at 2$ a bottle, I think I'll try a power blend for 5$ and get
more value ;-)
           xxcarol
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