gtr wrote in rec.food.cooking:

> On 2015-08-30 17:12:10 +0000, cshenk said:
>
> > > > I lived there 2001 to 2007.
> > >
> > > Where did you live?
> >
> > Sasebo Japan, up the hill from Tonoo market for the first 3 years,
> > then down by the base for the last 3.5.
> >
> > https://www.google.com/search?q=tonn...icrosoft:en-US
> > :IE-
> > Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enUS514&gws_rd=ss
> > l#q= sasebo+market
>
> So cool. We've vacationed all over Japan for the past 15 years. We
> spent a week in Fukuoka (a great city for gluttony) and Nagasaki. I
> assume you must have made it to Hirado island. We hoped at some
> point to visit, but never did. Have you read "The Roads to Sata" -
> Alan Booth ('85)? Great book. It makes me want to return to Kyushu
> and go even further south. We still toy (semi-idly) with emigrating,
> even moreso when we read articles about the plummeting housing costs
> in less urban areas:
>
> http://www.nytimes.com/2015/08/24/wo...doned-homes-in
> -tokyo-suburbs.html
>
> > > > Yup! I used to make dash from Bonito and Kombu but once I
> > > > found the powdered version, I took to that as it's just as good
> > > > and a lot less trouble.
> > >
> > > A week ago, for the first time, I got what appears to be a really
> > > high-quality powdered dashi which I'm looking forward to trying.
> > > I've used a number of powdered dashi's before and found a number
> > > of them a bit too salty--though generally within range. I use to
> > > regularly make udon soups for lunch every week or two using this
> > > stuff, though I haven't in a long time.
> >
> > Smile, I love it. I make more than 1/4 ts per 3/4 cup but i like a
> > stronger dashi.
> >
> > The powder can be loaded in a salt shaker with some dry rice and
> > used that way for small batches.
>
> Great idea. I made a pasta sauce (from a marukai newsletter), that
> called for matsutake mushrooms, garlic and olive oil. But the
> curiousity was that they also called for 1/4 cup white wine and a tsp
> of hondashi. I thought it was a fantastic idea, both in concept and
> practice, and I'll be finding more places to do that, as wine has
> slowly begun vying with salt and pepper as fundamental in my
> seasoning strategies.

They were americanized but that's not a bad thing. Fuzion of 2 or more
cookeries is why cooking can be so great!

Without fusion there would be no cajun, tex-mex, or cantonese. Possibly
90% of 'southern' is a fusion of Amerind and african with english.

> One of our staple pasta dishes is with mentaiko; butter, soy,
> finished with a little nori. Again, something we now find it very
> easy to get. I assume that everyone has vastly more "exotic"
> ingredients avalable to them these days.
>
> > If you have a bread machine or are abled (sadly, I need a bread
> > machine due to spinal issues affecting my hands) then there are
> > lovely things you can do with pizza doughs involving added spices.
> > These can easily be GF at need.
>
> You'll likely be horrifed to know: We never quite settled on a "best
> case" pizza crust before acceding to the convenience of Boboli's pie
> crust. We generally make pizza on a "too pooped to cook" night.

Naw, we did boboli crust until we figured out a simple recipe here too.
I didnt start out making all our bread, it sorta happened over time.

I makes 2 crusts at a time and freeze one here.

Carol



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