Now starchy foods, thats another thing. Rice is almost always on for a f nosh. Potatoes are real common (I use the crockpot to bake them).
I hear you there! I am definitely a potato guy! I love baked potatoes and will make them as a "side" or a "whole meal" at least once a week. The same goes for rice -- I think its a great side dish and can really be dressed/flavored up if you want it to be.
Oh definately! I have a rice maker (nice zorashi model) as we eat rice
almost every day. Thats something you kinda get used to in Japan and it
slips into your habits fast.
While normally I make plain medium grain 'sticky rice' (calrose), I often add dashi to the cooking water or fumi furikake (rice seasonings) to it. I also make
rice soups right in the cooker <g>.
Here's something simple in line with much of my cookery after years in Japan.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cold Tofu Appetizer
Categories: Japanese, Appetizers, Tofu
Yield: 1 Servings
1 pk Tofu; cubed
1 ts Grated ginger
1 Scallions; finely chopped
1 tb Soy sauce
1 tb Sake (rice wine
Divide the tofu into four cups. Mix together the sauce ingredients and
sprinkle them on top. Flavor with chili pepper flakes if desired. You
can also sprinkle the tofu with dried bonita flakes. busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan
Kirkland <
kirkland@gj.net> on Nov 08, 1997
MMMMM
I just use regular onions though.
Bread and potatoes -- my two favorites! Heck, it has to be better than eati fried foods and red meats all the time. You won't find ANYTHING in this hou fried -- we don't go for that. We will occassionally use some olive oil for bit of "browning" but only slightly -- after all, olive oil has a low smoke point so you have to be careful. I think maybe once or twice a year we migh throw some olive oil in the skillet and brown up something. Not much.
Well, we fry more than that, but not all that often. Most things that are fried here are either squid, chicken gizzards, or 'won-ton-like-things'. I'd guess about every 2 weeks we fry something. Olive oil is our normal oil
except in the deepfryer (crisco).
Oh yes! I got my first crockpot when I was about 19 and was just learnin how to cook. I adapted fast to that and have been using them for (geeze,
My mom used to use one all the time. We grew up on the poor side, and crock cooking was a way to throw all the leftovers and odds and ends together and make a darn good meal. Just like I do nowadays with the lower-end cuts of m -- the crockpot makes them all come out tasting great.
Absolutely! I just made up some stuff. Here's a recipe of my own which you may like?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Leeky Crockpot
Categories: Crockpot, Soup, Xxcarol
Yield: 12 Servings
2 ea Leek bunches, washed and cut
4 ea Medium red or white potatos
2 cn Cream of mushroom soup
1 cn Water
1 pk Chopped mushrooms
1 cn Blue lake green beans, whole
4 ds Tabasco sauce or other hot
1 ts White pepper (black ok)
Chop all veggies roughly and add to crockpot. Now add all the cans,
using the liquid from the green beans for the can of 'water' and
adding more to make a full can. (May use fresh green beans and it's
better that way). Add the mushrooms (consider using shiitake or
morels if feeling fancy but plain will do). Add the rest and mix,
then set on low for 6 hours. Its ready but will keep on low for
another 12 hours cooking time easily. Refridgerate liner at night.
Freezes pretty well in a sealed container.
From: xxcarol
Optional low-fat version, change soup to low-fat chicken broth and
add a fistful of dry 'large lima beans' (otherwise known as butter
beans). From: Carol Shenkenberger Date: 12-17-97 Cooking
MMMMM
I have loads of my own recipes in MM. Almost 300 of them in fact. THat one there is minimally spiced since I don't know your spicing habits.
Like you said, you can just tinker with it. Throw anything and everything i it and see what happens. I've never had a failure yet!
Well, I've had a few. A few days ago I overdid the curry powder in a batch
and it was too hot to eat for us <g>. I could have saved it and watered it down with lots of stock and made a soup, but I'm still sorting my plastic keepers and didnt have anything of the right size. Don tossed it while I was still sorting so I didnt get to save some in the freezer as a 'concentrate to add water to for another dish'.
Thats ok, it was all from rapidly wilting stuff and an experiment to just
have fun with stuff I'd otherwise have to toss in a day or so more <g>. Rubbery celery doesnt add much crunch, but still flavors a stock nicely.
I'm kinda funny about some things. No offense, but after living in Japan find I dislike using plastics that arent reusable. Hence those steamer b do not enthuse me any. They may work well, but I'd prefer to not try the
You are right there -- they are not environmentally friendly. :-(
Smile, it's ok. Just because I'm a bit careful on such, is no reason for you to not enjoy a new toy!
Also, note I'm not much on microwaves so such things dont do me as much good
as they would to a cook who uses one regular.
A clean damp kitchen towel is as fancy as I get there. Another thing about Japan is electric is expen$ive in levels you are not used to stateside (I presume you are USA or Canada right?), and kitchens are very small. Trailer sized kitchens are bigger than many Japanese ones <g>. Hence, electric appliances are not all that popular and the ones they do use, tend to be smaller. They also have a type of oven you have to see to believe but my
fast attempt to google didnt yield a picture. It is called a 'system 7' and
is just a small slot broiler, smaller than a toaster oven.
Due to very limited counter top space (I had a whopping 2ft square in my 'cho'), folks stow everything away and tend to use hand tools. ('Cho' is 'neighborhood' or 'apartment'). I have not hand an electric can opener in years and do not miss it at all. Other things I do not have, nor miss: electric mixer, electric food processor, coffee pot/hot water heater. Grunche s of others I am not thinking of.
I have several manual whisks and egg beaters, 2 good but small plastic
chopping blocks, many knives (quite a few are fairly special purpose), fish scaler, good old metal teapot for the stove, manual meat grinder.
For appliances (electric): breadmaker, 2 crockpots, tiny japanese blender (holds 3 cups), a toaster (someplace), T-fal safety fryer, rice maker, microwave (we barely use it), dehydrator, and a vertical rotisserie. Now my counters at home cant handle all that, so we are about to relocate the microwave to ontop a tall shelf (5ft or so tall) and use a step stool for
it's rare use. The dehydrator is up there now with room for the microwave
next to it. The breadmaker, deep fryer, and rice maker are out all the time
as well as at least 1 crockpot. The rest is stowed away.
Oh on crockpots, I have 2. One 'momma crock' and one 'baby crock'. The one is one of the big oval rivals, big as they get. I can do a 6lb chick
I have three total, two big one medium. I've been eyeing one that has a built-in timer, but damn these things... they work forever! So hard to get of something that works to buy another!
Hehe I know the feeling. But on crockpots with timers, I dont think I'd use that feature if I had it. What I would like is if the small one had temperature adjustments so could be set to 'low'. The smaller size is just right for some things or moving the last of something from the big momma
crock.
If i were to add to my collection, it would be one medium (sometimes I have
to make too much of something due to the big one's size). If the small one dies, I'll look for a replacement of same size, but with adjustable temps.
xxcarol
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