Vegetable a

Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
how long to boil this
------------------------------------------------------------------------------------------------------------------
Cabbage - Chinese (2/3 of it; in wedges)
Cabbage - Regular (1/2 of it; in wedges)
Carrot - May be since I bought too much veges
The above 3 veges may not be suitable to freeze since I have have
them for a week already; any idea?
(The rest listed here are bought today)
---------------------------------------------------------------------------------------------------------------------------
Daikon
Green Beans
Green beans - Long (Asian kind)
Eggplant - Green (Thai)
Squash - Italian

-----------------------------------------------------------------------------------------------------------------------------------------

I also bought some basil. In fact two kind. I meant to put the hot
basil (probably Thai kind ) back but I failed to and now I have too
much. How long would they last in the freezer?

amandaF wrote:
> Vegetable a
>
> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> how long to boil this
> ------------------------------------------------------------------------------------------------------------------
> Cabbage - Chinese (2/3 of it; in wedges)
> Cabbage - Regular (1/2 of it; in wedges)
> Carrot - May be since I bought too much veges
> The above 3 veges may not be suitable to freeze since I have have
> them for a week already; any idea?
> (The rest listed here are bought today)
> ---------------------------------------------------------------------------------------------------------------------------
> Daikon
> Green Beans
> Green beans - Long (Asian kind)
> Eggplant - Green (Thai)
> Squash - Italian
>
> -----------------------------------------------------------------------------------------------------------------------------------------
>
> I also bought some basil. In fact two kind. I meant to put the hot
> basil (probably Thai kind ) back but I failed to and now I have too
> much. How long would they last in the freezer?


You really should buy a cookbook or two or three. You keep buying all these
ingredients and then have no clue what to do with them. Looks like now you
need a Chinese or Thai cookbook. I have no clue what "Italian" squash is.
Perhaps you mean zucchini? or the french courgette? Whatever. Buy yourself
a cookbook, Amanda. We're not here to teach you how to cook. Stop being so
helpless. If you can shop for those ingredients you can figure out how to
cook them.

Jill

"jmcquown" wrote
> amandaF wrote:
>> Vegetable a
>>
>> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
>> how long to boil this
>> ------------------------------------------------------------------------------
>> Cabbage - Chinese (2/3 of it; in wedges)
>> Cabbage - Regular (1/2 of it; in wedges)
>> Carrot - May be since I bought too much veges
>> The above 3 veges may not be suitable to freeze since I have have
>> them for a week already; any idea?
>> (The rest listed here are bought today)
>> -------------------------------------------------------------------------------
>> Daikon
>> Green Beans
>> Green beans - Long (Asian kind)
>> Eggplant - Green (Thai)
>> Squash - Italian
>>
>> --------------------------------------------------------------------------------
>>
>> I also bought some basil. In fact two kind. I meant to put the hot
>> basil (probably Thai kind ) back but I failed to and now I have too
>> much. How long would they last in the freezer?

> You really should buy a cookbook or two or three. You keep buying all
> these ingredients and then have no clue what to do with them. Looks like
> now you need a Chinese or Thai cookbook. I have no clue what "Italian"
> squash is. Perhaps you mean zucchini? or the french courgette? Whatever.
> Buy yourself a cookbook, Amanda. We're not here to teach you how to cook.
> Stop being so helpless. If you can shop for those ingredients you can
> figure out how to cook them.

Grin, but it can be fun to try new things, just not that many at once for a
new cook.

That said, I too have been known to get lots of 'wierd stuff' and not know
what to do with it. Happened ALOT when i first got to Japan. I had no car,
just a bicycle and the commisary was 3 miles from our 'Cho'
(neighborhood/apartment) but the local fresh air market was just 1/4 mile or
so and on the route home.

While i could get lots of 'normal stuff' we'd all recognize, there was a
huge assortment of 'what the heck is that'. I wasnt in the newsgroup then,
but was in a Fidonet message base and would try to describe things I'd
gotten and what i'd tried to do with them.

Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
instead with a veggie peeler and add to soups.

Bamboo Shoot
Cabbage - Chinese
Daikon
Green Beans (can be the long asian ones)
Eggplant - Green (Thai)
Squash - Italian

These together will make a nice veggie soup with a chicken broth base or a
tomato soup base. I'd add some garlic to a tomato soup base for this.

In my own home, I'd use a dashi base, skip the garlic but add onion or leek,
and some shrimp in the last 5 mins. Might add a little red miso as well.
May add a touch of sugar as I recall the thai eggplants are a bit bitter (I
normally use asian thin long purple ones).

"Omelet" wrote
> "cshenk" wrote:

>> That said, I too have been known to get lots of 'wierd stuff' and not
>> know
>> what to do with it.
>
> Happens to me sometimes too when I hit the asian market. I have this
> "thing" about trying something new every time I go there, but I only do
> one thing at a time!

I started an ethic of shopping when I was 18 and moved out from home. Mom
is a lovely woman, but not a cook if you get my meaning there. Great at
everything else and she fed us well on plain faire that was always hot and
on time.

There were however *huge* gaps of things i had never tasted as she was not
into adventure in food. I had never tasted a turnip, or a beet, or anything
green but lettuce (only iceberg), lima beans, green peas, and green beans
(oh, and a rare use of green bell pepper). I'd never had zucks or squash.
My culinary level was hamburger helper and canned campbells soups.

Although I have failed occasionally in recent times to 'try something new'
each shopping trip, it's largely due to not finding something new now, but
there's plenty out there still!

Having lived in Asia for almost 7 years, I find many things I am now used
to, at the asian grocery and a few things not there that i want but cant
find (satsumo ito for example).

I really want some satsumo ito for Thanksgiving but will have to make due
with regular yams I guess again. I also cant find the small deep flavored
grapes to go with that dish, but local muskydines will work there for the
same flavor.

> I'll sometimes ask here, but I generally google for it.
>
> The last time were these:
>
> http://www.freshes.com/en/variety/zhusun.htm
>
> They made good soup!

Grin, I'm working down 20 lbs fresh shiitakes. I dried 10 lbs of them for
later uses and have about 5 lbs left to work out. I found a local source
for Shemenji as well. (shmenji in Sasebo but spelled otherwise elesewhere
fro Shemenji to Shimenji).

A very earthy flavored mushroom. Looks a bit like a head of cauliflower.
Didnt see it at that web page.

In article >,
"cshenk" > wrote:

> That said, I too have been known to get lots of 'wierd stuff' and not know
> what to do with it.

Happens to me sometimes too when I hit the asian market. I have this
"thing" about trying something new every time I go there, but I only do
one thing at a time!

I'll sometimes ask here, but I generally google for it.

The last time were these:

http://www.freshes.com/en/variety/zhusun.htm

They made good soup!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"cshenk" > wrote in message
...
> "jmcquown" wrote
>> amandaF wrote:
>>> Vegetable a
>>>
>>> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
>>> how long to boil this
>>> ------------------------------------------------------------------------------
>>> Cabbage - Chinese (2/3 of it; in wedges)
>>> Cabbage - Regular (1/2 of it; in wedges)
>>> Carrot - May be since I bought too much veges
>>> The above 3 veges may not be suitable to freeze since I have have
>>> them for a week already; any idea?
>>> (The rest listed here are bought today)
>>> -------------------------------------------------------------------------------
>>> Daikon
>>> Green Beans
>>> Green beans - Long (Asian kind)
>>> Eggplant - Green (Thai)
>>> Squash - Italian
>>>
>>> --------------------------------------------------------------------------------
>>>
>>> I also bought some basil. In fact two kind. I meant to put the hot
>>> basil (probably Thai kind ) back but I failed to and now I have too
>>> much. How long would they last in the freezer?
>
>
> Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
> instead with a veggie peeler and add to soups.
>
> Bamboo Shoot
> Cabbage - Chinese
> Daikon
> Green Beans (can be the long asian ones)
> Eggplant - Green (Thai)
> Squash - Italian
>
> These together will make a nice veggie soup with a chicken broth base or a
> tomato soup base. I'd add some garlic to a tomato soup base for this.
>
> In my own home, I'd use a dashi base, skip the garlic but add onion or
> leek, and some shrimp in the last 5 mins. Might add a little red miso as
> well. May add a touch of sugar as I recall the thai eggplants are a bit
> bitter (I normally use asian thin long purple ones).
>
>

Asian cooking is not my forte, but I vaguely remember a precaution about
bamboo shoots needing to be boiled twice to remove toxicity. Right now I'm
too tired to Google it, but wasn't ill prepared bamboo a defining factor in
the Bataan Death March?

cshenk wrote:
> Grin, but it can be fun to try new things, just not that many at once
> for a new cook.
>
> That said, I too have been known to get lots of 'wierd stuff' and not
> know what to do with it. Happened ALOT when i first got to Japan. I
> had no car, just a bicycle and the commisary was 3 miles from our
> 'Cho' (neighborhood/apartment) but the local fresh air market was
> just 1/4 mile or so and on the route home.
>
> While i could get lots of 'normal stuff' we'd all recognize, there
> was a huge assortment of 'what the heck is that'. I wasnt in the
> newsgroup then, but was in a Fidonet message base and would try to
> describe things I'd gotten and what i'd tried to do with them.
>
> Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
> instead with a veggie peeler and add to soups.
>
> Bamboo Shoot
> Cabbage - Chinese
> Daikon
> Green Beans (can be the long asian ones)
> Eggplant - Green (Thai)
> Squash - Italian
>
> These together will make a nice veggie soup with a chicken broth base
> or a tomato soup base. I'd add some garlic to a tomato soup base for
> this.
> In my own home, I'd use a dashi base, skip the garlic but add onion
> or leek, and some shrimp in the last 5 mins. Might add a little red
> miso as well. May add a touch of sugar as I recall the thai eggplants
> are a bit bitter (I normally use asian thin long purple ones).

You are such a kind soul I enjoy your posts very much too)

amandaF wrote:
> Vegetable a
>
> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> how long to boil this

Boil it for about 1 hour. Then you can slice it and use for stir fry for
example.

------------------------------------------------------------------------------------------------------------
> Cabbage - Chinese (2/3 of it; in wedges)
> Cabbage - Regular (1/2 of it; in wedges)
> Carrot - May be since I bought too much veges
> The above 3 veges may not be suitable to freeze since I have have
> them for a week already; any idea?
> (The rest listed here are bought today)

Cabbage and carrots last quite a long time in the refrigerator. I
wouldn't freeze them. They are quite versatile. You have the makings of
a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
soba noodles. You could make a pot of country miso soup and use cabbage,
carrots, and daikon + other stuff.


> ---------------------------------------------------------------------------------------------------------------------------
> Daikon
> Green Beans
> Green beans - Long (Asian kind)
> Eggplant - Green (Thai)
> Squash - Italian
>
> -----------------------------------------------------------------------------------------------------------------------------------------
>
> I also bought some basil. In fact two kind. I meant to put the hot
> basil (probably Thai kind ) back but I failed to and now I have too
> much. How long would they last in the freezer?

That sounded nasty--if you don't want to help-why are you in this group?

In article >,
"cshenk" > wrote:

> I really want some satsumo ito for Thanksgiving but will have to make due
> with regular yams I guess again. I also cant find the small deep flavored
> grapes to go with that dish, but local muskydines will work there for the
> same flavor.

Are those a dark skinned white fleshed sweet potato? <googles>
I've seen a white fleshed sweet potato at our local asian market but
have not tried them.

>
> > I'll sometimes ask here, but I generally google for it.
> >
> > The last time were these:
> >
> > http://www.freshes.com/en/variety/zhusun.htm
> >
> > They made good soup!
>
> Grin, I'm working down 20 lbs fresh shiitakes. I dried 10 lbs of them for
> later uses and have about 5 lbs left to work out. I found a local source
> for Shemenji as well. (shmenji in Sasebo but spelled otherwise elesewhere
> fro Shemenji to Shimenji).
>
> A very earthy flavored mushroom. Looks a bit like a head of cauliflower.
> Didnt see it at that web page.

I can get fresh shitakes here, they are just a bit expensive. I
generally use dried instead. I also go thru quite a bit of shitake
powder and keep it by the stove. Good source of vitamin D and a good
flavor additive.

Not tried Shimenji that I know of. There is a whole _world_ of
mushrooms. Woodear I'm actually allergic to. Makes my face break out in
hives!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
George > wrote:

> > Cabbage - Chinese (2/3 of it; in wedges)
> > Cabbage - Regular (1/2 of it; in wedges)
> > Carrot - May be since I bought too much veges
> > The above 3 veges may not be suitable to freeze since I have have
> > them for a week already; any idea?
> > (The rest listed here are bought today)
>
> Cabbage and carrots last quite a long time in the refrigerator. I
> wouldn't freeze them. They are quite versatile. You have the makings of
> a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
> soba noodles. You could make a pot of country miso soup and use cabbage,
> carrots, and daikon + other stuff.

Stir fry also goes well over rice.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article >,
> George > wrote:
>
>>> Cabbage - Chinese (2/3 of it; in wedges)
>>> Cabbage - Regular (1/2 of it; in wedges)
>>> Carrot - May be since I bought too much veges
>>> The above 3 veges may not be suitable to freeze since I have have
>>> them for a week already; any idea?
>>> (The rest listed here are bought today)
>> Cabbage and carrots last quite a long time in the refrigerator. I
>> wouldn't freeze them. They are quite versatile. You have the makings of
>> a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
>> soba noodles. You could make a pot of country miso soup and use cabbage,
>> carrots, and daikon + other stuff.
>
> Stir fry also goes well over rice.

For sure, I was just thinking of soba noodles because I bought some
fresh ones yesterday. I would probably make yakisoba especially when
cabbage is involved.

On Sun, 2 Nov 2008 03:36:42 -0500, jmcquown wrote:

> amandaF wrote:
>> Vegetable a
>>
>> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
>> how long to boil this
>> ------------------------------------------------------------------------------------------------------------------
>> Cabbage - Chinese (2/3 of it; in wedges)
>> Cabbage - Regular (1/2 of it; in wedges)
>> Carrot - May be since I bought too much veges
>> The above 3 veges may not be suitable to freeze since I have have
>> them for a week already; any idea?
>> (The rest listed here are bought today)
>> ---------------------------------------------------------------------------------------------------------------------------
>> Daikon
>> Green Beans
>> Green beans - Long (Asian kind)
>> Eggplant - Green (Thai)
>> Squash - Italian
>>
>> -----------------------------------------------------------------------------------------------------------------------------------------
>>
>> I also bought some basil. In fact two kind. I meant to put the hot
>> basil (probably Thai kind ) back but I failed to and now I have too
>> much. How long would they last in the freezer?
>
>
> You really should buy a cookbook or two or three. You keep buying all these
> ingredients and then have no clue what to do with them. Looks like now you
> need a Chinese or Thai cookbook. I have no clue what "Italian" squash is.
> Perhaps you mean zucchini? or the french courgette? Whatever. Buy yourself
> a cookbook, Amanda. We're not here to teach you how to cook. Stop being so
> helpless. If you can shop for those ingredients you can figure out how to
> cook them.
>
> Jill

gosh, i was told the natives here were friendly.

blake

In article >,
George > wrote:

> Omelet wrote:
> > In article >,
> > George > wrote:
> >
> >>> Cabbage - Chinese (2/3 of it; in wedges)
> >>> Cabbage - Regular (1/2 of it; in wedges)
> >>> Carrot - May be since I bought too much veges
> >>> The above 3 veges may not be suitable to freeze since I have have
> >>> them for a week already; any idea?
> >>> (The rest listed here are bought today)
> >> Cabbage and carrots last quite a long time in the refrigerator. I
> >> wouldn't freeze them. They are quite versatile. You have the makings of
> >> a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
> >> soba noodles. You could make a pot of country miso soup and use cabbage,
> >> carrots, and daikon + other stuff.
> >
> > Stir fry also goes well over rice.
>
> For sure, I was just thinking of soba noodles because I bought some
> fresh ones yesterday. I would probably make yakisoba especially when
> cabbage is involved.

I'm currently working my way thru several packages of Shiritake. ;-)
Those have to be marinated first to have any flavor. I've used mostly
either Wylers chicken bullion or Brag's liquid aminos.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 2, 12:36 am, "jmcquown" > wrote:
> amandaF wrote:
> > Vegetable a
>
> > Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> > how long to boil this
> > ------------------------------------------------------------------------------------------------------------------
> > Cabbage - Chinese (2/3 of it; in wedges)
> > Cabbage - Regular (1/2 of it; in wedges)
> > Carrot - May be since I bought too much veges
> > The above 3 veges may not be suitable to freeze since I have have
> > them for a week already; any idea?
> > (The rest listed here are bought today)
> > ---------------------------------------------------------------------------------------------------------------------------
> > Daikon
> > Green Beans
> > Green beans - Long (Asian kind)
> > Eggplant - Green (Thai)
> > Squash - Italian
>
> > -----------------------------------------------------------------------------------------------------------------------------------------
>
> > I also bought some basil. In fact two kind. I meant to put the hot
> > basil (probably Thai kind ) back but I failed to and now I have too
> > much. How long would they last in the freezer?
>
> You really should buy a cookbook or two or three.

I used to have alot but left behind when I moved to a new state. Now,
with Internet, it's a waste of space to get books where I won't use
most recipes. I get the recipe I want online and put in a binder.


> You keep buying all these
> ingredients and then have no clue what to do with them. Looks like now you
> need a Chinese or Thai cookbook.

> I have no clue what "Italian" squash is.
Yeah zuchini. I bought it at Asian store and they labeled it that
way. Sorry.
> Perhaps you mean zucchini? or the french courgette? Whatever. Buy yourself
> a cookbook, Amanda. We're not here to teach you how to cook.

Did I ask you to teach me? I said..if you have any tips form
personal experience, you may add. Otherwise, you are not obligated to
respond.

> Stop being so helpless. If you can shop for those ingredients you can figure out how to
> cook them.
You must have nothing else better to do and lecture me this nonsense.
>
> Jill

On Nov 2, 1:17 am, "cshenk" > wrote:
> "jmcquown" wrote
>
>
>
> > amandaF wrote:
> >> Vegetable a
>
> >> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> >> how long to boil this
> >> ------------------------------------------------------------------------------
> >> Cabbage - Chinese (2/3 of it; in wedges)
> >> Cabbage - Regular (1/2 of it; in wedges)
> >> Carrot - May be since I bought too much veges
> >> The above 3 veges may not be suitable to freeze since I have have
> >> them for a week already; any idea?
> >> (The rest listed here are bought today)
> >> -------------------------------------------------------------------------------
> >> Daikon
> >> Green Beans
> >> Green beans - Long (Asian kind)
> >> Eggplant - Green (Thai)
> >> Squash - Italian
>
> >> --------------------------------------------------------------------------------
>
> >> I also bought some basil. In fact two kind. I meant to put the hot
> >> basil (probably Thai kind ) back but I failed to and now I have too
> >> much. How long would they last in the freezer?
> > You really should buy a cookbook or two or three. You keep buying all
> > these ingredients and then have no clue what to do with them. Looks like
> > now you need a Chinese or Thai cookbook. I have no clue what "Italian"
> > squash is. Perhaps you mean zucchini? or the french courgette? Whatever.
> > Buy yourself a cookbook, Amanda. We're not here to teach you how to cook.
> > Stop being so helpless. If you can shop for those ingredients you can
> > figure out how to cook them.
>
> Grin, but it can be fun to try new things, just not that many at once for a
> new cook.
>
> That said, I too have been known to get lots of 'wierd stuff'

What???????

I didn't buy anythig weird. I like these stuff. I grew up with these
stuff.
I am juts storing veges so that I can grab a serving or two and cook
in a rush. When I make more money, I'll buy sealed pre-packaged food
that i don't have to cut and trim; until then, I have to buy form a
cheap place, and find a way to store them since that place is a bit
far to spend gas9and time) to shop every week.


> and not know
> what to do with it. Happened ALOT when i first got to Japan.

Why didn you assume that I don't know how to use what i bought is
beyond me. Don't you know already that I am from Asia? We have the
best collection of veges.

> I had no car,
> just a bicycle and the commisary was 3 miles from our 'Cho'
> (neighborhood/apartment) but the local fresh air market was just 1/4 mile or
> so and on the route home.
>
> While i could get lots of 'normal stuff' we'd all recognize, there was a
> huge assortment of 'what the heck is that'. I wasnt in the newsgroup then,
> but was in a Fidonet message base and would try to describe things I'd
> gotten and what i'd tried to do with them.
>
> Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
> instead with a veggie peeler and add to soups.

No, I cook with lima beans Burmese style curry where I would also use
shrimp. Or just fry with onion, using a little soy sauce.

>
> Bamboo Shoot
> Cabbage - Chinese
> Daikon
> Green Beans (can be the long asian ones)
> Eggplant - Green (Thai)
> Squash - Italian
>
> These together will make a nice veggie soup with a chicken broth base or a
> tomato soup base. I'd add some garlic to a tomato soup base for this.
>
> In my own home, I'd use a dashi base, skip the garlic but add onion or leek,
> and some shrimp in the last 5 mins. Might add a little red miso as well.
> May add a touch of sugar as I recall the thai eggplants are a bit bitter (I
> normally use asian thin long purple ones).

On Nov 2, 2:42 am, "Paco" > wrote:
> "cshenk" > wrote in message
>
> ...
>
>
>
> > "jmcquown" wrote
> >> amandaF wrote:
> >>> Vegetable a
>
> >>> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> >>> how long to boil this
> >>> ------------------------------------------------------------------------------
> >>> Cabbage - Chinese (2/3 of it; in wedges)
> >>> Cabbage - Regular (1/2 of it; in wedges)
> >>> Carrot - May be since I bought too much veges
> >>> The above 3 veges may not be suitable to freeze since I have have
> >>> them for a week already; any idea?
> >>> (The rest listed here are bought today)
> >>> -------------------------------------------------------------------------------
> >>> Daikon
> >>> Green Beans
> >>> Green beans - Long (Asian kind)
> >>> Eggplant - Green (Thai)
> >>> Squash - Italian
>
> >>> --------------------------------------------------------------------------------
>
> >>> I also bought some basil. In fact two kind. I meant to put the hot
> >>> basil (probably Thai kind ) back but I failed to and now I have too
> >>> much. How long would they last in the freezer?
>
> > Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
> > instead with a veggie peeler and add to soups.
>
> > Bamboo Shoot
> > Cabbage - Chinese
> > Daikon
> > Green Beans (can be the long asian ones)
> > Eggplant - Green (Thai)
> > Squash - Italian
>
> > These together will make a nice veggie soup with a chicken broth base or a
> > tomato soup base. I'd add some garlic to a tomato soup base for this.
>
> > In my own home, I'd use a dashi base, skip the garlic but add onion or
> > leek, and some shrimp in the last 5 mins. Might add a little red miso as
> > well. May add a touch of sugar as I recall the thai eggplants are a bit
> > bitter (I normally use asian thin long purple ones).
>
> Asian cooking is not my forte, but I vaguely remember a precaution about
> bamboo shoots needing to be boiled twice to remove toxicity.

This was the kind of tips I was expecting. Thanks. I hated froze
veges but decides to try reezing some veges that I can't get in frozen
from

> Right now I'm
> too tired to Google it, but wasn't ill prepared bamboo a defining factor in
> the Bataan Death March?

I once got a can of bamboo shoot that was just perfect for what Ii
make. I forgot the brand name. I have used the one I bought and
problem is that they sell it in a package and it's just too much for
one person.

On Nov 2, 5:20 am, George > wrote:
> amandaF wrote:
> > Vegetable a
>
> > Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> > how long to boil this
>
> Boil it for about 1 hour. Then you can slice it and use for stir fry for
> example.
>
> -Thanks for this tip.

On Nov 2, 5:41 am, (Mary~~ Smokey) wrote:
> That sounded nasty--if you don't want to help-why are you in this group?

When did I say I don't want help. I only implied that I didn't want
help from holier than thou like you.

"mandy" > wrote in message
...
> On Nov 2, 12:36 am, "jmcquown" > wrote:
>> amandaF wrote:

>
>> Stop being so helpless. If you can shop for those ingredients you can
>> figure out how to
>> cook them.
> You must have nothing else better to do and lecture me this nonsense.

Welcome to the charm of Jill McQuown.

On Nov 2, 7:03 am, George > wrote:
> Omelet wrote:
> > In article >,
> > George > wrote:
>
> >>> Cabbage - Chinese (2/3 of it; in wedges)
> >>> Cabbage - Regular (1/2 of it; in wedges)
> >>> Carrot - May be since I bought too much veges
> >>> The above 3 veges may not be suitable to freeze since I have have
> >>> them for a week already; any idea?
> >>> (The rest listed here are bought today)
> >> Cabbage and carrots last quite a long time in the refrigerator. I
> >> wouldn't freeze them. They are quite versatile. You have the makings of
> >> a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
> >> soba noodles. You could make a pot of country miso soup and use cabbage,
> >> carrots, and daikon + other stuff.
>
> > Stir fry also goes well over rice.
>
> For sure, I was just thinking of soba noodles because I bought some
> fresh ones yesterday. I would probably make yakisoba especially when
> cabbage is involved.
I
I use cabbage for the Thai dish "Laab". I am thinking to freeze some
so that if I ever need it and can't make to the store, I will have
it. I am trying to balance my professional life 9wiht plan to get
busier) without straying from eating well.if I don't eat the way I do,
i.e some veges everyday along with high protein, I will not feel well.
I am planning to make some vegetarian dish using legume (dadl) and
plan to use things like daikon and squash to add flavor . In fact, I
had some boiled yellow split peas in the freezer and yesterday, I
brought it back to a boil and cook some more till mushy, then adding
dice onion, and cut daikon. Then I fried some shopped garlic and
diced onion in oil, adding some dried curry leaves and dump the whole
thing into the pot of my daal. Then, I added some Garam masala and it
was delicious to eat with rice. This can be made with zuchinni too; I
have made that before, with red lentil but without using Garam
masala. I don't lilke the amount of spice Indian restaurant put in
daal. So I adjusted it and it turned out to be excellent. Back home
we make this when we cook beef curry but without any spice except
sometimes, added fried red chili for flavor.

amandaF wrote:
> Why didn you assume that I don't know how to use what i bought is
> beyond me. Don't you know already that I am from Asia? We have the
> best collection of veges.

How are we supposed to know this?? Did you tell us?

cshenk wrote you a very kind response, you should be thanking her, not
complaining!

On Sat, 1 Nov 2008 23:19:20 -0700 (PDT), amandaF >
wrote:

Amanda, what country are you from? I've already made a guess, but I'm
wrong since you seem so clueless about those vegetables.

>Vegetable a
>
>Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
>how long to boil this

Google is your friend. Just Google "cook fresh bamboo shoots" and
you'll get a lot of information. In fact the first hit in Google is a
PDF that tells you everything you need to know.

Want recipes? Type what you're looking for and the word "recipe"
after it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 2 Nov 2008 05:42:19 -0500, "Paco" >
wrote:

>Right now I'm
>too tired to Google it, but wasn't ill prepared bamboo a defining factor in
>the Bataan Death March?

Jeeze. That wasn't even slightly humorous.

http://www.nationalmuseum.af.mil/fac...et.asp?id=3667
"The Bataan Death March began on April 10, 1942, when the Japanese
assembled about 78,000 prisoners (12,000 U.S. and 66,000 Filipino)."

My FIL didn't die on the march, but it killed him 25 years later due
to a medical condition he developed as a POW.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Nov 2, 2:42*am, Omelet > wrote:
> In article >,
>
> *"cshenk" > wrote:
> > That said, I too have been known to get lots of 'wierd stuff' and not know
> > what to do with it.
>
> Happens to me sometimes too when I hit the asian market. *I have this
> "thing" about trying something new every time I go there, but I only do
> one thing at a time!
>
> I'll sometimes ask here, but I generally google for it.
>
> The last time were these:
>
> http://www.freshes.com/en/variety/zhusun.htm
>
> They made good soup!
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Hey me too! Last time I went, I bought Yali pears. They look like a
Bartlett, but have the translucent skin of an Asian pear, and they
taste just like juicy fruit gum!

In article
>,
merryb > wrote:

> On Nov 2, 2:42*am, Omelet > wrote:
> > In article >,
> >
> > *"cshenk" > wrote:
> > > That said, I too have been known to get lots of 'wierd stuff' and not
> > > know
> > > what to do with it.
> >
> > Happens to me sometimes too when I hit the asian market. *I have this
> > "thing" about trying something new every time I go there, but I only do
> > one thing at a time!
> >
> > I'll sometimes ask here, but I generally google for it.
> >
> > The last time were these:
> >
> > http://www.freshes.com/en/variety/zhusun.htm
> >
> > They made good soup!
>
> Hey me too! Last time I went, I bought Yali pears. They look like a
> Bartlett, but have the translucent skin of an Asian pear, and they
> taste just like juicy fruit gum!

Asian markets are fun imho, if one is adventurous. :-d
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" wrote
> "cshenk" > wrote:
>
>> I really want some satsumo ito for Thanksgiving but will have to make due
>> with regular yams I guess again. I also cant find the small deep
>> flavored
>> grapes to go with that dish, but local muskydines will work there for the
>> same flavor.
>
> Are those a dark skinned white fleshed sweet potato? <googles>
> I've seen a white fleshed sweet potato at our local asian market but
> have not tried them.

Yes, and I think I typo'd it or had the name a little off. Satsuma Imo or
ima (some make it one word). This is what happens when you learn names by
shopping in another language in their own land (grin).

There's another one with red skin and a deep yellow/orange flesh (name is
close to this, often sold same bin and seemed to have same name? or so close
I didnt catch the difference). That one would work too and have the yam
color.

>> Grin, I'm working down 20 lbs fresh shiitakes. I dried 10 lbs of them
>> for
>> later uses and have about 5 lbs left to work out. I found a local source
>> for Shemenji as well. (shmenji in Sasebo but spelled otherwise elesewhere
>> fro Shemenji to Shimenji).
>>
>> A very earthy flavored mushroom. Looks a bit like a head of cauliflower.
>> Didnt see it at that web page.
>
> I can get fresh shitakes here, they are just a bit expensive. I
> generally use dried instead. I also go thru quite a bit of shitake
> powder and keep it by the stove. Good source of vitamin D and a good
> flavor additive.

Came onto a good deal at the local Asian place, 40$ for 20lbs of fresh.
Probably meant for a restraunt supply and they snagged it as an over stock
item? I'll powder some of the ones I dried. Come to think of it, I havent
made 'mushroom dashi' in years and powdered shiitake with some kombu would
be just right.

If you make that, how much dried shiitake do you use per cup yield? As I
recall, you cant taste test that one right away to adjust as it has to
simmer 15 mins or so to develop (add kombu last 5 mins).

> Not tried Shimenji that I know of. There is a whole _world_ of
> mushrooms. Woodear I'm actually allergic to. Makes my face break out in
> hives!

You'd like it if you find it. I was told it was sortof the simple cottage
house shiitake. In Sasebo, they drop the first vowel off the name so it's
shmenji. Probably due more to the local 'southern' accent. They've also
developed their own 'engrish' translation for many things due to the
combined base they've had there since end of WWII.

Come to think of it, it *is* pronounced 'satsumo ito' there though the 't'
is faint and halfway between t and m. Humm. Just like I learned 'straw
muchroom' there and got confused when I came stateside to find theirs is
enoki and called 'straw mushroom' in engrish because of the looks. No
relation to other true 'straw mushrooms' other than both are 'mushroom
family'.

"Paco" wrote
> "cshenk" wrote

>>>> Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
>>>> how long to boil this

>> Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
>> instead with a veggie peeler and add to soups.

> Asian cooking is not my forte, but I vaguely remember a precaution about
> bamboo shoots needing to be boiled twice to remove toxicity. Right now
> I'm too tired to Google it, but wasn't ill prepared bamboo a defining
> factor in the Bataan Death March?

It's quite true that they have to be cooked, but you probably will not find
them raw stateside. If canned, they have been cooked. In my method, you
cook them in the soup (I always had the precooked ones anyways, sold in su
water after cooking).

Just like eddo (small taro). Has to be cooked.

"amandaF" wrote
>> "cshenk" > wrote in message

>> > Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
>> > instead with a veggie peeler and add to soups.

>> Asian cooking is not my forte, but I vaguely remember a precaution about
>> bamboo shoots needing to be boiled twice to remove toxicity.
>
> This was the kind of tips I was expecting. Thanks. I hated froze
> veges but decides to try reezing some veges that I can't get in frozen
> from

I can relate. I gather you were raised with a more Indian (India) style.
Not sure if you are also vegetarian or not. If pork is acceptable to you, a
little will go a long way in this dish.

>> Right now I'm
>> too tired to Google it, but wasn't ill prepared bamboo a defining factor
>> in
>> the Bataan Death March?
>
> I once got a can of bamboo shoot that was just perfect for what Ii
> make. I forgot the brand name. I have used the one I bought and
> problem is that they sell it in a package and it's just too much for
> one person.

Thats one you can get in smaller cans and freeze the excess reasonably well.
The flavor will come through ok but it will lose the crunch. I kinda
figured you were getting small amounts of prepared shoots.

Do be careful if you see them fresh. The leaves are not edible. Normally
stateside, they will be removed before sale but sometimes you see them still
there as it lasts longer in the fridge that way (also easier to tell it's
bamboo that way!)

You may want to try out lotus root. Ugly woody looking thing about the size
of a russet potato. Peel, slice, and has a flower looking inside. To
store, add 1 TS vinegar to 2 cups water and keep it in the fridge. I
believe it has to be cooked too but not sure (never looked it up, all my
recipes cook it).

The smaller woody looking thing (should be almost able to clowse your hand
over it) is an eddo or 'small taro' and must also be cooked.

"amandaF" wrote

> I > I use cabbage for the Thai dish "Laab". I am thinking to freeze some
> so that if I ever need it and can't make to the store, I will have
> it.

Hey, if i trade some ideas on Asian cookery, can you tell me some simple
home type indian ones? I dont have the odder ingredients but have a fairly
expansive spice rack (about 70 different ones). I can make ghee.

I'm not into super hot but I do like spicy.

"Ophelia" wrote
> cshenk wrote:

>> Grin, but it can be fun to try new things, just not that many at once
>> for a new cook.

>> That said, I too have been known to get lots of 'wierd stuff' and not
>> know what to do with it. Happened ALOT when i first got to Japan. I

(snip)

>> Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
>> instead with a veggie peeler and add to soups.

(slight boff here, didnt occur to me she might be seeing raw bamboo. I do
know where to get it locally but they wont let you walk out the door without
telling you it has to be cooked. Slivered in a soup, cook 10 mins at
simmer, chunked is 20 and suggest pre-boil then add to the soup). I get it
pre-cooked in big vats of su water (vinegar water to keep it fresh looking).
They cook it in big chunks for 15 mins hard boil so you can add it direct to
a soup and just simmer another 5 or so then eat.

> You are such a kind soul I enjoy your posts very much too)

;-) Thanks. It's easy to spot a genuine 'newish to your food market' person
if you've ever been in that situation before. It's part of what causes
'culture shock' and t can be pretty wild if there is no language in common.
Amanada at least speaks and reads/writes excellent english so it's easier
for her than it was for me, but don't discount it. She shows the signs (to
me) of one who's gonna be just fine and has reached the 'I want to
experiment' level.

Since she's experimenting so far, with things I know fairly well, it's easy
to help out.

I'm also curious about ethnic cooking in India and some of the simpler home
foods. We are not vegetarian here, but we do not eat alot of meat, so I can
adapt much of my recipes for her if she is, or see where I might adapt one
of her's to add a small amount of meat if I want to.

Tonights dinner for example is vegetarian though not vegan (uses milk and
butter). I made a batch of potato soup which will go in the blender with
some heavy cream. 1/4 of the potato base is actually eddo (adds a fragrant
spicyness hard to describe).

Possibly not totally balanced meal there but no worries. Had 'congee/juk'
for breakfast with 2-3 oz seafood meats per serving. Lunch was winter
squash nimono with miso, and 'crackers' (hard to describe, something a
friend taught me using dry oatmeal, rye flour, beer, and rasins, cooked to
crisp waifers).

Oops. As I was typing, Charlotte asked for a change in plans. She wants
udon. Thats ok, the soup will keep! Same sides, except the greens will go
in the udon.

(Udon for others is also called 'alimentary paste' and is a fat white wheat
noodle like an obese spagetti might be).

"amandaF" wrote

>> > You really should buy a cookbook or two or three. You keep buying all

(this was another person, not me)

>> Grin, but it can be fun to try new things, just not that many at once for
>> a
>> new cook.
>>
>> That said, I too have been known to get lots of 'wierd stuff'
>
> What???????
>
> I didn't buy anythig weird. I like these stuff. I grew up with these
> stuff.

I have only the one post to go on. You seemed to be a somewaht new cook and
had a few ingredients there you were not sure of. It's harmless to ask in
cases like that.

> I am juts storing veges so that I can grab a serving or two and cook
> in a rush. When I make more money, I'll buy sealed pre-packaged food
> that i don't have to cut and trim; until then, I have to buy form a
> cheap place, and find a way to store them since that place is a bit
> far to spend gas9and time) to shop every week.

Sensible! I get fresh as I normally have time to cook and enjoy it.

>> and not know
>> what to do with it. Happened ALOT when i first got to Japan.
>
> Why didn you assume that I don't know how to use what i bought is
> beyond me. Don't you know already that I am from Asia? We have the
> best collection of veges.

Seemed India from the thread. Yes, lots of fresh veggies there but not
Bamboo and am not sure of Daikon.

>> I had no car,
>> just a bicycle and the commisary was 3 miles from our 'Cho'
>> (neighborhood/apartment) but the local fresh air market was just 1/4 mile
>> or
>> so and on the route home.
>>
>> While i could get lots of 'normal stuff' we'd all recognize, there was a
>> huge assortment of 'what the heck is that'. I wasnt in the newsgroup
>> then,
>> but was in a Fidonet message base and would try to describe things I'd
>> gotten and what i'd tried to do with them.
>>
>> Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
>> instead with a veggie peeler and add to soups.
>
> No, I cook with lima beans Burmese style curry where I would also use
> shrimp. Or just fry with onion, using a little soy sauce.

Ok! a stir fry. bamboo works in that but i find water chestnuts work
better for me. I dont stir fry all that much here.

You may find some Patis works well in that dish. I like the tiparos brand
best for that.

"Ophelia" wrote
> amandaF wrote:
>> Why didn you assume that I don't know how to use what i bought is
>> beyond me. Don't you know already that I am from Asia? We have the
>> best collection of veges.
>
> How are we supposed to know this?? Did you tell us?
>
> cshenk wrote you a very kind response, you should be thanking her, not
> complaining!

It's ok, she did in the first one. I think she got confused and was
possibly upset at some of the other replies. Jill's having a hard time with
her mom just now so her nerves are presumably reasonably on edge.

I can feel for Jill, and understand Amanda's view just now as well. Minor
backflash is all it is. Ignore it ;-)

"merryb" wrote

> Hey me too! Last time I went, I bought Yali pears. They look like a
> Bartlett, but have the translucent skin of an Asian pear, and they
> taste just like juicy fruit gum!

Humm! Sounds like a thing to try! I'm very fond of asian pears (though not
the price, but still I get'em regular).

As winter comes to us northern hemisphere critters, I'll be on the look out
for odd veggies from the southern hemisphere. I like to try new things.
The Yali is probably a northern item though so I've missed the season.

On Nov 2, 8:15 am, sf > wrote:
> On Sat, 1 Nov 2008 23:19:20 -0700 (PDT), amandaF >
> wrote:
>
> Amanda, what country are you from? I've already made a guess, but I'm
> wrong since you seem so clueless about those vegetables.
In what way was I clueless?I said I was going to blanch using the in
for online but if anyone has tips, I'd take it. I did NOT act needy
or helpless; I merely showed that this was my first time trying to
freeze the veges.
>
> >Vegetable a
>
> >Bamboo Shoot (comes in wedges; I will slice) - In fact, I have no idea
> >how long to boil this
>
> Google is your friend.

I would have fo the Bamboo shoot. My title says that I was using the
info I found online, didn't it. It didn't say I was using inform from
this group only.

Just Google "cook fresh bamboo shoots" and
> you'll get a lot of information. In fact the first hit in Google is a
> PDF that tells you everything you need to know.

>
> Want recipes? Type what you're looking for and the word "recipe"
> after it.

Where else did you think I got my recipes?
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West


In what way I am clueless?

On Nov 2, 10:46 am, Omelet > wrote:
> In article
> >,
>
>
>
> merryb > wrote:
> > On Nov 2, 2:42 am, Omelet > wrote:
> > > In article >,
>
> > > "cshenk" > wrote:
> > > > That said, I too have been known to get lots of 'wierd stuff' and not
> > > > know
> > > > what to do with it.
>
> > > Happens to me sometimes too when I hit the asian market. I have this
> > > "thing" about trying something new every time I go there, but I only do
> > > one thing at a time!
>
> > > I'll sometimes ask here, but I generally google for it.
>
> > > The last time were these:
>
> > >http://www.freshes.com/en/variety/zhusun.htm
>
> > > They made good soup!
>
> > Hey me too! Last time I went, I bought Yali pears. They look like a
> > Bartlett, but have the translucent skin of an Asian pear, and they
> > taste just like juicy fruit gum!
>
> Asian markets are fun imho, if one is adventurous. :-d

I cannot get the long green beans I love to death at American store
for a reasonable price. Besides, it I do see it, it would look like
i's about to die. I bought regular green beans there because they
looked good and I figured I'd skip going to the American can store
until I can make some time to go do a big shopping at a place I want
to go which is far from my place..

> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 2, 5:59 am, Omelet > wrote:
> In article >,
>
> George > wrote:
> > > Cabbage - Chinese (2/3 of it; in wedges)
> > > Cabbage - Regular (1/2 of it; in wedges)
> > > Carrot - May be since I bought too much veges
> > > The above 3 veges may not be suitable to freeze since I have have
> > > them for a week already; any idea?
> > > (The rest listed here are bought today)
>
> > Cabbage and carrots last quite a long time in the refrigerator. I
> > wouldn't freeze them. They are quite versatile. You have the makings of
> > a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
> > soba noodles. You could make a pot of country miso soup and use cabbage,
> > carrots, and daikon + other stuff.

Even stir fry is a bit too much work and time with my current
schedule. I am using cabbage from "Laab" (Thai beef salad) only. I
did buy carrots to use in making stir fry noodle. But because I got so
many other veges, now I have too much carrots. But, I am just going to
leave that in the fridge.
>
> Stir fry also goes well over rice.
I bought Chinese cabbage to make pot stickers ..when I have time. I am
going to cut them and cook with ground beef/chicken.

> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 2, 7:03 am, George > wrote:
> Omelet wrote:
> > In article >,
> > George > wrote:
>
> >>> Cabbage - Chinese (2/3 of it; in wedges)
> >>> Cabbage - Regular (1/2 of it; in wedges)
> >>> Carrot - May be since I bought too much veges
> >>> The above 3 veges may not be suitable to freeze since I have have
> >>> them for a week already; any idea?
> >>> (The rest listed here are bought today)
> >> Cabbage and carrots last quite a long time in the refrigerator. I
> >> wouldn't freeze them. They are quite versatile. You have the makings of
> >> a great stir fry. Cabbage, carrot, onion, mushroom etc over say some
> >> soba noodles. You could make a pot of country miso soup and use cabbage,
> >> carrots, and daikon + other stuff.
>
> > Stir fry also goes well over rice.
>
> For sure, I was just thinking of soba noodles because I bought some
> fresh ones yesterday. I would probably make yakisoba especially when
> cabbage is involved.

I have wanted to learn cooking Japanese style noodle soup. may be this
winter.

On Nov 2, 8:13 am, "Ophelia" > wrote:
> amandaF wrote:
> > Why didn you assume that I don't know how to use what i bought is
> > beyond me. Don't you know already that I am from Asia? We have the
> > best collection of veges.
>
> How are we supposed to know this?? Did you tell us?
>
> cshenk wrote you a very kind response, you should be thanking her, not
> complaining!

Where was I complaining? She was aware that I was from another culture
and so I just reminded here about that. Beside, I bought all those
so that I would not have to make another trip for a long time. I am
trying so that times other than work and study can be used for other
things and not just cleaning and cooking. I hardly get time to do
anything fun ..like watching movie and stuff. But then, I go to
youtube and watch political videos. That's my fun. My favorite
currently is everything that has to do with Norman Finklestein.

On Nov 2, 12:54 pm, "cshenk" > wrote:
> "amandaF" wrote
>
> >> "cshenk" > wrote in message
> >> > Oh Amanda? Dont boil the bamboo. Bland as hell if alone. Sliver it
> >> > instead with a veggie peeler and add to soups.
> >> Asian cooking is not my forte, but I vaguely remember a precaution about
> >> bamboo shoots needing to be boiled twice to remove toxicity.
>
> > This was the kind of tips I was expecting. Thanks. I hated froze
> > veges but decides to try reezing some veges that I can't get in frozen
> > from
>
> I can relate. I gather you were raised with a more Indian (India) style.

No, my family never cooked veges with Indian spice. If they use any
spice, it's chili powder in stir frying long green bean with shrimp,
cabbage with beef. We also stiry fry cabbage with onion only and long
green bean with onion only.

For meat, when making meat curry dish, we use some Indian spice but
not the way Indian people do. We also fry chicken and beef (marinade
with ginger) using garlic and shallot. These days I am trying to make
some Indian dish using legume and veges mixed in it so that meat is
not the only source of protein for me.

> Not sure if you are also vegetarian or not. If pork is acceptable to you, a
> little will go a long way in this dish.
I will have to learn how to make bean soup using ham, bacon, etc. But
it takes too long to cook.
>
> >> Right now I'm
> >> too tired to Google it, but wasn't ill prepared bamboo a defining factor
> >> in
> >> the Bataan Death March?
>
> > I once got a can of bamboo shoot that was just perfect for what Ii
> > make. I forgot the brand name. I have used the one I bought and
> > problem is that they sell it in a package and it's just too much for
> > one person.
>
> Thats one you can get in smaller cans and freeze the excess reasonably well.
> The flavor will come through ok but it will lose the crunch. I kinda
> figured you were getting small amounts of prepared shoots.
The kind I like and got was sold only in pre-packaged (fresh) in 4 big
pieces. That's just a lot. Most of time, it got wasted even though it
last a long time in th fridge.

>
> Do be careful if you see them fresh. The leaves are not edible. Normally
> stateside, they will be removed before sale but sometimes you see them still
> there as it lasts longer in the fridge that way (also easier to tell it's
> bamboo that way!)
You mean bamboo shoot? It's already trimmed and cut.
>
> You may want to try out lotus root. Ugly woody looking thing about the size
> of a russet potato. Peel, slice, and has a flower looking inside.
Long time ago, I have used them in making something I learned form my
chinese firiend. then I gave up that dish because I couldn't get fresh
one handy.

> To
> store, add 1 TS vinegar to 2 cups water and keep it in the fridge. I
> believe it has to be cooked too but not sure (never looked it up, all my
> recipes cook it).

My goal is to make high protein dish (meat as well as vegetarian) and
eat veges. I love noodle soup but i must avoid too much starch.
>
> The smaller woody looking thing (should be almost able to clowse your hand
> over it) is an eddo or 'small taro' and must also be cooked.

I did see lotus root (looked very fresh) and decided that I'd get
that next time.