Joseph Littleshoes wrote:
>
>
> Doug Freyburger wrote:
>
>> mkr5000 > wrote:
>>
>>> I like to hit my local Oriental grocery about once a month ...
>>>
>>> Cuttlefish?
>>
>>
>>
>> It's a mollusc so if you like clams, oysters, scallops, calimari
>> you'll love it. It's a close relative to calimari. Wonderful
>> sauteed.
>>
>> I'll be the third poster so far to mention the sausages. To that
>> I'll add the Chinese style bacon. Plus pretty much any other
>> type of processed pork stuff. It may not look familiar but it
>> will be good.
>
>
> Anybody mention the dried black mushrooms?
>
> I keep meaning to try them but have not got around to it yet.
>
> I do keep a bottle of Pat Chun Garlic Chili Sauce on hand and what is
> called Banana sauce, and every once in a while buy some eschallots
> frites, a small jar of a Vietnamese product that are fried, diced
> shallots, they go very nice as a garnish for a hot soup or scattered on
> a green salad.
>
> The Asian shopping area i occasionally bore people here with my boastful
> ranting about has lots of mushrooms for sale, way more dried than fresh
> but even then lots of fresh that i have no idea about.
>
> I was recently turned on to a hugh mushroom that's almost all stem, one
> way of using is to scoop or carve out a hollow in the really big thick
> stem (4 to 6 inches long 3 - 4 wide), use the mushroom flesh you have
> removed to make a stuffing with, ground chicken & shrimp is good, herbs
> & spices & etc. stuff the mushroom stem shell and bake.
>
> Its a type of common mushroom specially cultivated for the stem, just
> wish i could remember its common name ....


King "Oyster" mushroom.

http://www.foodmayhem.com/2009/01/fi...ter-sauce.html
--
Joseph Littleshoes

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3