Text 2997, 128 rader
Skriven 2008-02-24 05:51:05 av Carol Shenkenberger (8985.cooks)
   Kommentar till text 2922 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [1]
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 >  > Yes, I did some Saturday night.  Just a quick rinse, put into the cooker
 >  > and hit the "Start" button. Nothing more to do for 45 or so minutes.
 > 
 >  CS> Started some just a sec ago.  I'm hungry.  Regular medium grain with a
 >  CS> few bits of the leftover basmati.
 > 
 > OK; I'll be looking forward to reading how it turns out.

Oh it was fine.  It was all white types.  I am now though, out of rice and
need to get more.  The last few trips to the Asian Grocery, they had only the
huge bags I can't lift or the premium imports at 20$ for 2-3kg.  Same for
BJ's but they also had larger sizes of 'minute maid' etc stuff.

 >  > Yes, I gave you a few more tips about cooking it in this packet. It
 >  > still has lots of the good stuff in it, not cleaned off like white rice.
 > 
 >  CS> Ok, but I wanna try it from another.  I B stubborn ;-)
 > 
 > Hold yur horses; you will try it at the picnic if all goes well.  If we
 > can't make it to the picnic, maybe a get together some other time? We
 > don't live that far apart from each other now.

True!  

Hey remember the folks who moved here from Rota?  Her husband got pulled away
for an IA (augment) to Afghanistan for a year.  Thats takes them to their 20
year mark apparently so they are moving the family back home and filed for
retirement after he finishes that tour.

It's happening alot to Navy folks that when they finally hit shore, they get
pulled out for as much as 1 year of their shore duty (still counts for time
as shore duty later on rotation) to the gulf.  So, you can do 6.5 years FDNF
Japan sea duty, come stateside at last, and be pulled for up to a year or
remote duty with only a month onboard.  Fortunately, I do not medically
qualify.


 >  > Probably driving so we could visit both Steve's family in western NY and
 >  > mine in the Catskills. It's easier to drive now that we're on the east
 >  > coast.  Last year it took about 7-8 hours to get to Dale's from my
 >  > parents and then about 12-13 to drive from Dale's back to Savannah.  I
 > 
 >  CS> Makes sense and in your case, both can drive.  Thats not that bad if
 > 
 > No, I don't drive. Steve did it all; I was in the look out, shot gun,
 > whatever you want to call it position.

Ah, ok.  My Mom called it 'map reader' or 'mapper' and I'd let her know when
to turn and which exit to take.  Even learned the system of the little
roadside markers (20 per mile some areas, 10 per mile others).  Helps alot.
I;m treaching Charlotte how to do that for when I need to go a distance.

 >  CS> San Diego to Norfolk, it was all me and I just took my sweet time at
 >  CS> it.  Something like 6 days travel.  Generally 10-12 hours (including
 >  CS> breaks).
 > 
 > We try not to go that long generally any more. A day is now about 8-9,
 > sometimes 10 hours.  The trip from Dale's was an exception.

I prefer less, but it's not always an option.  The trek to Janice's is about
9.5 hours but with suitable breaks will take me about 2 hours longer if I do
it in a straight shot.


 >  >  CS> You will laugh!  Food stained with notes scribbled all in the margin
 > 
 >  > Sounds like some of mine. (G) Not so many notes but definately stained;
 >  > thing is, I don't remember spilling on them while cooking! (G)
 > 
 >  CS> I think I just slobbered in spots.
 > 
 > I might have baby slobber on some of mine. (G)

Oh!  Recipe points for that one!


 >  CS> Making Miso chicken for our potluck 'tonight'. Major yum factor there.
 > 
 > Sounds like it. (G)

I had to adapt there as I dont have 'carton 27oz white miso' which is a mixed
miso with something else to make that usable.  I'm used to a more solid miso
that you use by 1-2 TB or so mixed with dashi or chicken broth.  I see my old
hand notes say 3-4TB mixed with broth.

You have to have known what Hari had in Hawaii at the stores to know that. 
To actually use 1.75lbs of true solid miso would be overpowering in several
ways.

Meantime, I am looking at making Charlotte some breakfast miso from an old
friend's recipe i never wrote down but recall.

I'll MM this once i get it right.

3 cups dashi or chicken stock
1/2- 3/4 cup chopped chinese brocoli (sp?) - note the tops look like spinach
1 ts sugar (omit if using chicken stock)
2 TB miso
1/8 TS sesame oil
glurg of mirin (humm, 1 ts?  2 ts?)
Squizzle Patis (1/8 ts?)

If I had rice, a plop of it would be at the bottom of the bowl.  I have a
little excess I froze and may use that.

This is one of the ones i actually like a little better with chicken stock
but we are out so dashi will be used.  I'll also use a few fresh kelp bow
ties just because they are so pretty <g>.

 >  > I can put more into a bigger pot on the stove; my biggest crock pot is
 >  > only about 4 quarts.
 > 
 >  CS> (above on stock), have to see Momma crock <g>.  7-8 quart if that
 >  CS> small.            
 
 > I didn't know they made them that big.  My biggest stock pot is 12
 > quarts, then the next (regular) one is 8.  I'm not sure how many quarts
 > the pressure cooker would hold as a stock pot but I'd guess about 10-12.
 > There are times I wish I had a 16 quart pot but not enough times to
 > justify buying one.

Oh yes!  They make'em that big but it's the top end size for slow cookers.  I
also have some huge stock pots even bigger but one is being used in winter to
clean the fireplace ashes into then let cool on the back porch.
                 xxcarol
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