Omelet > wrote in newsmpomelet-
:

> In article >,
> "." > wrote:
>
>> >> I used some the other day in a chicken/pasta/red wine tomato sauce
>> >> thingy I whipped up in a hurry. I must say, Portabellas lend a
more
>> >> meaty texture to a dish than regular button mushies.
>> >
>> > That is why grilled portabello caps make a wonderful vegetarian
>> > substitute for the beef in a hamburger bun. :-) I've grilled them
>> > over wood or charcoal more than once and served with lettuce,
tomato,
>> > cheese and mayo on a toasted bun.
>>
>>
>>
>>
>> Hmmmmmmmmmmm, that almost tempts me to make a vegetarian hamburger.
>>
>> *Almost*........ but not quite ;-)
>>
>> Will certainly try them like that on toast for breakfast though, with
>> some runny free range eggs on the side.
>
> Ooh that sounds good! Or even stuffed with scrambled eggs and
cheese....


I cooked some up tonight. Thick slices, sauteed in butter, then mixed
them in with a pepper sauce I made to go on the steaks we had.


I better make some extra good meals before I head off on Tuesday for a
week :-)



--
_________

Peter
in Brisbane
Australia

"Bob Terwilliger" wrote
> cshenk replied to Om:


>>>> Remove stem from fresh shiitakes, oil cap with olive oil then flip
>>>> over,

(snipping)

>>> That sounds pretty good. ;-)
>>> Bet that'd work with regular white mushroom caps too, or maybe
>>> Portabelos...

>> Sure would! I'd save the portabellos for something fancier though?

> I'd think a Velveeta-filled portobello would be enough for four people!

Grin, yeah! Seriously I'd not treat one like that. To me, they are
'exotic' while shiitake's and shemenji are normal. Just because I was in
Sasebo for a few years mind ya.

"." <PeterL2 wrote
> "cshenk" wrote in
>> "Omelet" wrote

>>> That sounds pretty good. ;-)
>>> Bet that'd work with regular white mushroom caps too, or maybe
>>> Portabelos...

>> Sure would! I'd save the portabellos for something fancier though?

> I used some the other day in a chicken/pasta/red wine tomato sauce thingy
> I
> whipped up in a hurry. I must say, Portabellas lend a more meaty texture
> to
> a dish than regular button mushies.

So do some other types. I'm quite fond of Shemenji (variations in spelling,
in Sasebo they were labeled shmenji if in 'engrish' at all).

They had a meaty earthy quality that I love.

"Omelet" wrote
"." wrote:

On Portabellos

>> Will certainly try them like that on toast for breakfast though, with
>> some runny free range eggs on the side.
>
> Ooh that sounds good! Or even stuffed with scrambled eggs and cheese....

There's a classic version a friend makes. Oil lightly with olive oil and
grill, brushing with tamari or regular soy sauce. Fill with fresh bean
sprouts and crumbled feta then if desired, have a little dressing at the
side (she makes a red wine vinegar and olive oil one with bits of various
dry herbs and seasonings).

"cshenk" > wrote in :

> "." <PeterL2 wrote
>> "cshenk" wrote in
>>> "Omelet" wrote
>
>>>> That sounds pretty good. ;-)
>>>> Bet that'd work with regular white mushroom caps too, or maybe
>>>> Portabelos...
>
>>> Sure would! I'd save the portabellos for something fancier though?
>
>> I used some the other day in a chicken/pasta/red wine tomato sauce
>> thingy I
>> whipped up in a hurry. I must say, Portabellas lend a more meaty
>> texture to
>> a dish than regular button mushies.
>
> So do some other types. I'm quite fond of Shemenji (variations in
> spelling, in Sasebo they were labeled shmenji if in 'engrish' at all).
>
> They had a meaty earthy quality that I love.
>
>


I'd love to try some different types.
The only problem we have here is availability.

But i'll keep my eyes peeled for shmenji's though :-)

--
_________

Peter
in Brisbane
Australia

In article >, "cshenk" >
wrote:

> "Omelet" wrote
> "." wrote:
>
> On Portabellos
>
> >> Will certainly try them like that on toast for breakfast though, with
> >> some runny free range eggs on the side.
> >
> > Ooh that sounds good! Or even stuffed with scrambled eggs and cheese....
>
> There's a classic version a friend makes. Oil lightly with olive oil and
> grill, brushing with tamari or regular soy sauce. Fill with fresh bean
> sprouts and crumbled feta then if desired, have a little dressing at the
> side (she makes a red wine vinegar and olive oil one with bits of various
> dry herbs and seasonings).
>

Portabello salad... Yummy!
I'm not a fan of Feta tho'. I'd probably use shredded cheddar jack.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" wrote,
> Serene Vannoy wrote:

>> The guy has admitted he doesn't test his recipes at ALL before slapping
>> them up there. I don't spend a lot of time and energy trashing it on
>> rfc, but I certainly wouldn't visit the site when I have really
>> genuinely tested and beautifully photographed food websites, blogs, and
>> cookbooks to choose from.

Doesnt bother me any though. I often riffle my own database for ideas and
then shift about to what I want. If I make a good 'new amalgum' (fusion or
adaption) I enter it in with enough directions for most cooks to follow then
tag them xxcarol.

> Do you have time to test 10,000 recipes? ;-)
> I can generally tell whether or not I'll like a recipe by reading the
> ingredients and amounts used... and I frequently substitute and
> tweak to personal tastes.

Same here Om.

Oh, I mentioned with that last set of ingredients, it went for several
dishes and showed one version. Here's another though some parts you may
want to just get store bought wrappers.

Ingredients list (with a few additions)

Lets face it. You don't start a new cook who's only nuked TV dinners with
something like this (unless you are showing them what to do *with* it):

1 large head nappa/chinese cabbage
3 large carrots with tops
1 medium red onion
2 small yellow onions
1.5 cups dry rice
6 whole squid (body core about 4-5 inches)
2 sheets nori
1/2 cup dry shredded cuttlefish
6oz or so of firm tofu samwiched between 2 plates
bottle of roasted sesame oil
bottle of olive oil
bag of white flour
sugar <---not needed
yeast <-- not needed
salt
2 eggs

Add: 1/4 head of shemenji mushroom or 1/2 cup 'other mushrooms'
Add: Bottle of soy sauce or tamari
OPT: pack of egg roll wrappers
OPT: bottle of oyster sauce

Fix Dashi as before (OPT, use boxed which mixed up just like granulated
bullion but without the salt attack)
Reserve 1 large outer leaf cabbage per person, treat rest of veggies the
same but add the mushrooms chopped to the carmelizing onions.
Cook rice as before

Use flour, egg, a little salt and water to make a thick dough then work it
down, roll out very thin. 'wrappers' here may be used instead.

Clean then this time chop the squid to small bits. Heat oil then cook
briefly to light golden and remove from heat immediately. Cook veggies.
Add soy or tamari sauce to the onions and mushrooms as they carmelize.

Load wrapper with mixed veggies, squid, rice (proportions is 3 parts mix, 1
part rice) and enough raw eggs to 'bind' (2-3 normally right). Seal. Add
more oil to the pan until about 1/3 up the wrapped roll. Carefully add rolls
to oil (watch for splatters, use splatter guard). Fry until a deep golden
brown. Remove to paper towels.

Drain most oil from the frying pan. Add cubed tofu and fast cook. Add
cooked cubed tof to dashi. Add optional oyster sauce to pan then the sliced
tofu. Gently fry until golden and slightly bubbled. Remove to the side on
paper towels.

Lightly wilt each whole leaf one at a time and place on plate. Pile
eggrolls ontop. Add rice and tofu slices. Serve with the soup.

Largely same ingredients, different result (grin).

I'd serve this with slices of asian pear or any 'crunchy fruit' you have
handy. Also if you add a little of the raw cabbage or a handful of spinach
leaves to the soup (cut to strips preferred) it's a very nice touch.

Omelet wrote:

>In article >,
> "Bob Terwilliger" > wrote:
>
>> Om wrote:
>>
>> > Hey, if you don't like 'em, don't cook 'em!
>> > You have no right to judge the personal tastes of others!
>> >
>> > NEVER!
>>
>> So you're going to stop defending clueless AOL newbie Sheldon "Pussy" Katz
>> now?
>>
>> Bob
>
>I have not yet found a reason to, but you may note that I never defend
>him when he does what you are doing.

I don't think anyone has ever defended me, occasionally some take my
side, but defend me... no one here can defend themself better all on
their own.

>He has even criticized my cooking
>when I mention mixing cheese with seafood. <g> He's not been quite as
>nasty about it as you have been the last couple of days tho'.
>
>He only says something once, then moves on.
>
>You are like a pit bull! He's more like a poodle. One snap and he moves
>on to more interesting things. You, on the other hand, don't seem to
>know when to quit until someone hits you over the head with a virtual
>club.

I move on soon as I realize I'm in with a hopeless moroon... the
baboon assface fraud is probably the most ignorant moroon, especially
culinarilly, ever to pass through rfc's portals. I'm not like any
dog, I'm much more like a cat. <yawn>

"." wrote
> "cshenk" wrote

>> So do some other types. I'm quite fond of Shemenji (variations in
>> spelling, in Sasebo they were labeled shmenji if in 'engrish' at all).

> I'd love to try some different types.
> The only problem we have here is availability.
>
> But i'll keep my eyes peeled for shmenji's though :-)

This will help. As I said, variations in spelling.

Shimeji spelling this time.

http://www.fotosearch.com/WTD010/10759cs-u/

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> Omelet wrote:
>>
>>> Bob, you know I appreciate your cooking and recipe postings. I just
>>> really, truly do not understand why you feel the need to trash that
>>> website! In my viewpoint, there is really no good reason to do so other
>>> than sheer orneryness.
>> The guy has admitted he doesn't test his recipes at ALL before slapping
>> them up there. I don't spend a lot of time and energy trashing it on
>> rfc, but I certainly wouldn't visit the site when I have really
>> genuinely tested and beautifully photographed food websites, blogs, and
>> cookbooks to choose from.
>>
>> Serene
>
> Do you have time to test 10,000 recipes? ;-)

No, but I certainly test the recipes I put up on my cooking blog. It's
only reasonable.

There are thousands of recipes at rec.food.recipes, and they look
*horrendous*. I don't bother wading through them to find something
viable. Same with Stu's site. (I stay subbed to rec.food.recipes on the
off chance that one day one of the requests will be for (1) something I
know how to make; and (2) something that's NOT a restaurant copycat
request.)

Serene
--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

Om wrote:

> "Bob Terwilliger" > wrote:
>
>> Stu wrote:
>>
>>>> Om's just bored, so she decided to pick a fight. Some women are like
>>>> that. Maybe it stems from some issues in Om's childhood, but that's not
>>>> my problem to fix. I just find it tiresome.
>>>>
>>>
>>> That's low Bob, next you'll say it's hormones or that time of the
>>> month. You've shown yourself for the elitist prick you are, and
>>> everyone should take note of that fact.
>>
>> Stu rapes children, and everyone should take note of that fact.
>>
>> Bob
>
> That's pretty low Bob.
> Even for you.
>
> You just went sub-terranian and if you keep it up, you may find yourself
> killfiled by the majority of list members!


Get over it. If Stu can engage in hyperbole so can I. It's just that I do it
better. Don't like it? What are you going to do, DARE me to stop?

Bob

In article >,
"cshenk" > wrote:

> Lightly wilt each whole leaf one at a time and place on plate. Pile
> eggrolls ontop. Add rice and tofu slices. Serve with the soup.
>
> Largely same ingredients, different result (grin).
>
> I'd serve this with slices of asian pear or any 'crunchy fruit' you have
> handy. Also if you add a little of the raw cabbage or a handful of spinach
> leaves to the soup (cut to strips preferred) it's a very nice touch.

And now that I have access to it, a bit of fine sliced fresh basil leaf
or cilantro leaves.

I'm finding myself liking Cilantro (Coriander) more now that I've
learned to simply pull the leaves and discard the stems. I find that
flat leaf parsley tends to be a bit bitter.

Is there a way to remove the bitterness from Capers?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"cshenk" > wrote:

> "." wrote
> > "cshenk" wrote
>
> >> So do some other types. I'm quite fond of Shemenji (variations in
> >> spelling, in Sasebo they were labeled shmenji if in 'engrish' at all).
>
> > I'd love to try some different types.
> > The only problem we have here is availability.
> >
> > But i'll keep my eyes peeled for shmenji's though :-)
>
> This will help. As I said, variations in spelling.
>
> Shimeji spelling this time.
>
> http://www.fotosearch.com/WTD010/10759cs-u/

I saw those at Central Market recently! They called them white beech
mushrooms. Don't recall the price but it was not too bad.

Fresh Morels however were $40.00 per lb.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> I'm not like any dog, I'm much more like a cat. <yawn>

Is there some particular animal which is prone to ****ing children like you
are?

Bob

Om wrote:

> You are like a pit bull! He's more like a poodle. One snap and he moves
> on to more interesting things. You, on the other hand, don't seem to
> know when to quit until someone hits you over the head with a virtual
> club.

All Stu has to do is stop shilling his site here, post recipes he has
actually COOKED, and admit that the "security" script on his site is
useless, and I'll stop pointing out his most-glaring flaws.

All YOU have to do is killfile me.

Bob

In article >,
Serene Vannoy > wrote:


> > Do you have time to test 10,000 recipes? ;-)
>
> No, but I certainly test the recipes I put up on my cooking blog. It's
> only reasonable.

Yes, but your goals are different from his. :-)

>
> There are thousands of recipes at rec.food.recipes, and they look
> *horrendous*. I don't bother wading through them to find something
> viable. Same with Stu's site. (I stay subbed to rec.food.recipes on the
> off chance that one day one of the requests will be for (1) something I
> know how to make; and (2) something that's NOT a restaurant copycat
> request.)
>
> Serene

I tend to get most of my recipe ideas from here, but I will peruse
cooking sites when there is a famine for recipes here or no recipes I
have the ingredients on hand for.

The most important thing to me with recipe sites is to have a searchable
archive so I can look for uses for ingredients I have on hand, or bought
because they looked interesting.

I pick and choose from there.

I don't have a food blog yet, but it's in future plans. I do post
recipes with my picasa album pics tho' and I've noted that the pics with
recipes have the higher hit count. :-)

Right now I am planning to explore more Indian cooking. I've been
criticized (and rightly so) for saying I hate Indian cooking just
because the two restaurants I've tried sucked.

Thanks to Stu's "recipe of the week" videos, I'm now reconsidering my
attitude and want to explore it more, and I discovered that the South
Fiesta location in Austin has a very nice section of Indian spices and
ingredients, including jarred ginger paste and garlic paste.

I'm looking forward to the adventure!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
brooklyn1 > wrote:

> >You are like a pit bull! He's more like a poodle. One snap and he moves
> >on to more interesting things. You, on the other hand, don't seem to
> >know when to quit until someone hits you over the head with a virtual
> >club.
>
> I move on soon as I realize I'm in with a hopeless moroon... the
> baboon assface fraud is probably the most ignorant moroon, especially
> culinarilly, ever to pass through rfc's portals. I'm not like any
> dog, I'm much more like a cat. <yawn>

This is true... Cats tend to have short attention spans. <g>
Altho' they are endlessly patient when stalking prey!

;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Om wrote:

> Is there a way to remove the bitterness from Capers?

I haven't tried either of these with capers, but they work in similar
situations:

1. Soak refrigerated in plenty of fresh water for a couple days.

2. Put into boiling fresh water for a few minutes. Change the water and boil
again. Change water again and boil a third time.

The thing is, the natural bitterness of capers has *already* been toned down
somewhat by the curing they receive. I'm not sure how much more can be
neutralized without killing the flavor of the capers altogether.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Is there a way to remove the bitterness from Capers?
>
> I haven't tried either of these with capers, but they work in similar
> situations:
>
> 1. Soak refrigerated in plenty of fresh water for a couple days.
>
> 2. Put into boiling fresh water for a few minutes. Change the water and boil
> again. Change water again and boil a third time.
>
> The thing is, the natural bitterness of capers has *already* been toned down
> somewhat by the curing they receive. I'm not sure how much more can be
> neutralized without killing the flavor of the capers altogether.
>
> Bob

Thanks. I will experiment. I may try fresh lemon juice, or maybe
balsamic vinegar.

Stuff like this is why I don't want to killfile you babe. ;-)
You really are a decent cook...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" wrote
> "cshenk" wrote:

>> > But i'll keep my eyes peeled for shmenji's though :-)

>> This will help. As I said, variations in spelling.
>> Shimeji spelling this time.
>> http://www.fotosearch.com/WTD010/10759cs-u/

> I saw those at Central Market recently! They called them white beech
> mushrooms. Don't recall the price but it was not too bad.

They arent bad on price at all. Get this one, they store longer by FAR than
most other types in the fridge.

Really. They do.

In article >,
"cshenk" > wrote:

> "Omelet" wrote
> > "cshenk" wrote:
>
> >> > But i'll keep my eyes peeled for shmenji's though :-)
>
> >> This will help. As I said, variations in spelling.
> >> Shimeji spelling this time.
> >> http://www.fotosearch.com/WTD010/10759cs-u/
>
> > I saw those at Central Market recently! They called them white beech
> > mushrooms. Don't recall the price but it was not too bad.
>
> They arent bad on price at all. Get this one, they store longer by FAR than
> most other types in the fridge.
>
> Really. They do.

How are they on flavor?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" wrote
"cshenk" wrote:

>> On Portabellos

>> There's a classic version a friend makes. Oil lightly with olive oil and
>> grill, brushing with tamari or regular soy sauce. Fill with fresh bean
>> sprouts and crumbled feta then if desired, have a little dressing at the
>> side (she makes a red wine vinegar and olive oil one with bits of various
>> dry herbs and seasonings).

> Portabello salad... Yummy!
> I'm not a fan of Feta tho'. I'd probably use shredded cheddar jack.

I'm not a fan of bean sprouts. I think I'd use wilted spinach and black
olives with her vinegrette. Maybe feta but there are so many cheeses! I
have a white chedder with horseradish just now. That would do well too.

"Omelet" wrote
> "cshenk" wrote:

>> I'd serve this with slices of asian pear or any 'crunchy fruit' you have
>> handy. Also if you add a little of the raw cabbage or a handful of
>> spinach
>> leaves to the soup (cut to strips preferred) it's a very nice touch.
>
> And now that I have access to it, a bit of fine sliced fresh basil leaf
> or cilantro leaves.

I have the wrong genes for Cilantro.

> Is there a way to remove the bitterness from Capers?

Not that I know of but then when I use them, it's because I want that slight
bitter bit. If you just want the overall flavor though, try mining those
green/brown large oil packed (seeded or not) olive at the olive bar. I
forget the name but they are more brown than green. Use about 1/2 more of
the choped flesh than you would of capers and it should match up well.

"Bob Terwilliger" wrote
> Om wrote:

>> Is there a way to remove the bitterness from Capers?

> I haven't tried either of these with capers, but they work in similar
> situations:

> 1. Soak refrigerated in plenty of fresh water for a couple days.
> 2. Put into boiling fresh water for a few minutes. Change the water and
> boil again. Change water again and boil a third time.
> The thing is, the natural bitterness of capers has *already* been toned
> down somewhat by the curing they receive. I'm not sure how much more can
> be neutralized without killing the flavor of the capers altogether.

True. I've used them but only when I want that slight bitter. I use other
things of the olive family when I don't want that. (Capers are olive family
right?)

In article >, "cshenk" >
wrote:

> "Omelet" wrote
> "cshenk" wrote:
>
> >> On Portabellos
>
> >> There's a classic version a friend makes. Oil lightly with olive oil and
> >> grill, brushing with tamari or regular soy sauce. Fill with fresh bean
> >> sprouts and crumbled feta then if desired, have a little dressing at the
> >> side (she makes a red wine vinegar and olive oil one with bits of various
> >> dry herbs and seasonings).
>
> > Portabello salad... Yummy!
> > I'm not a fan of Feta tho'. I'd probably use shredded cheddar jack.
>
> I'm not a fan of bean sprouts. I think I'd use wilted spinach and black
> olives with her vinegrette. Maybe feta but there are so many cheeses! I
> have a white chedder with horseradish just now. That would do well too.
>

As would cream havarti...

I like black olives in any way, shape or form! ;-d
Baby spinach leaves sound good too.

So many salads, so little time. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >, "cshenk" >
wrote:

> "Omelet" wrote
> > "cshenk" wrote:
>
> >> I'd serve this with slices of asian pear or any 'crunchy fruit' you have
> >> handy. Also if you add a little of the raw cabbage or a handful of
> >> spinach
> >> leaves to the soup (cut to strips preferred) it's a very nice touch.
> >
> > And now that I have access to it, a bit of fine sliced fresh basil leaf
> > or cilantro leaves.
>
> I have the wrong genes for Cilantro.

I used to hate it too, until I learned to discard the stems and use just
the leaves.

>
> > Is there a way to remove the bitterness from Capers?
>
> Not that I know of but then when I use them, it's because I want that slight
> bitter bit. If you just want the overall flavor though, try mining those
> green/brown large oil packed (seeded or not) olive at the olive bar. I
> forget the name but they are more brown than green. Use about 1/2 more of
> the choped flesh than you would of capers and it should match up well.

Okay.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote on Sun, 09 May 2010 15:10:00 -0500:

>> "Omelet" wrote
> >> "cshenk" wrote:
>>
> >>> I'd serve this with slices of asian pear or any 'crunchy
> >>> fruit' you have handy. Also if you add a little of the
> >>> raw cabbage or a handful of spinach leaves to the soup
> >>> (cut to strips preferred) it's a very nice touch.
> >>
> >> And now that I have access to it, a bit of fine sliced
> >> fresh basil leaf or cilantro leaves.
>>
>> I have the wrong genes for Cilantro.

> I used to hate it too, until I learned to discard the stems
> and use just the leaves.

You might want to stay away from the Gai Yang Thai chicken marinade that
I mentioned recently. It uses cilantro roots and I like it a lot.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" wrote

> I'm looking forward to the adventure!

Thats all that matters Om. Anyone who says different is either not a cook,
or just in here to bash others.

There are some cuisines that appeal to me more than others. Indian is a low
set for me, for all that I use many of their traditional spices. That
doesnt mean I dont have some dishes from there that I have enjoyed, just not
my high point. Best Indian I have had was an Aussie fusion of it in Darwin.

Best place of all. Momma Cutters. Lived a bit off trail of the 'Blueridge'
and on the way up from SC along the ridge backroads to it. Cherokee fusion
with whatever was handy. No set menu, you got what she had handy that day
and she was happy if you came up with a rabbit or a squirrel to fix it for
you. I used to bring her spices when me and my buddies would wander up
that-a-ways for camping trips. Known well for her 'Awesome-Possum' and corn
pone. Each was real simple. You bring food for trade and some cash. She'd
keep the cash and some of the food and fix you up a meal. If she was short
on wood or needed a little work done about the place, you did it while she
cooked up a meal. I spent many a day helping her teach me how to cook
(grin, her words) while the guys helped fix a fence or chopped a little
wood. She passed her experience and love of cooking and a belief that all
young things need a little hand in learning and should help the elders while
they passed down skills. Just flat out good people.

So look about. Theres lots of adventures and good folks, even here.

"Omelet" wrote
"cshenk" wrote:

>> I have the wrong genes for Cilantro.

> I used to hate it too, until I learned to discard the stems and use just
> the leaves.

No this is worse. First time I encountered it, I sent the dish back.
Twice. I totally thought they had failed to rinse the dishsoap off the
dish. I was checking my fork and everything for soap residue.

I'm a small segment of the population where cilantro really = soap. Cant
hide it and 'hope i won't notice'.

"Omelet" wrote,
> "cshenk" wrote:

>> >> This will help. As I said, variations in spelling.
>> >> Shimeji spelling this time.
>> >> http://www.fotosearch.com/WTD010/10759cs-u/
>>
>> > I saw those at Central Market recently! They called them white beech
>> > mushrooms. Don't recall the price but it was not too bad.
>>
>> They arent bad on price at all. Get this one, they store longer by FAR
>> than
>> most other types in the fridge.
>> Really. They do.

> How are they on flavor?

Deep intense mushroom flavor with an earthy undertone that I love.

"cshenk" > wrote in message
...
> "Omelet" wrote
> "cshenk" wrote:
>
>>> I have the wrong genes for Cilantro.
>
>> I used to hate it too, until I learned to discard the stems and use just
>> the leaves.
>
> No this is worse. First time I encountered it, I sent the dish back.
> Twice. I totally thought they had failed to rinse the dishsoap off the
> dish. I was checking my fork and everything for soap residue.
>
> I'm a small segment of the population where cilantro really = soap. Cant
> hide it and 'hope i won't notice'.
>

I am the same way with cilantro. Or, at least I was. I haven't noticed the
soapy taste in several years, but I haven't knowingly had anything with
cilantro as an ingredient, but I don't avoid the typical salsa, etc. where
it might be an ingredient. Maybe it's something that some people "outgrow"?

>>
>> I'm a small segment of the population where cilantro really = soap. Cant
>> hide it and 'hope i won't notice'.
>>
>
> I am the same way with cilantro. Or, at least I was. I haven't noticed the
> soapy taste in several years, but I haven't knowingly had anything with
> cilantro as an ingredient, but I don't avoid the typical salsa, etc. where
> it might be an ingredient. Maybe it's something that some people "outgrow"?


I like cilantro. I have never found it to be soapy tasting, IMO, it is
more of a copper taste.

"Dave Smith" wrote

>>> I'm a small segment of the population where cilantro really = soap.
>>> Cant hide it and 'hope i won't notice'.

> I like cilantro. I have never found it to be soapy tasting, IMO, it is
> more of a copper taste.

The metallic taste is also objectionable. Like some folks change the color
of litmus paper, clinatro is on of those things that just tastes like soap
to some of us. You don't 'out grow it'.

"cshenk" > wrote in newsfBFn.5728$wV2.1326
@newsfe23.iad:

> "." wrote
>> "cshenk" wrote
>
>>> So do some other types. I'm quite fond of Shemenji (variations in
>>> spelling, in Sasebo they were labeled shmenji if in 'engrish' at
all).
>
>> I'd love to try some different types.
>> The only problem we have here is availability.
>>
>> But i'll keep my eyes peeled for shmenji's though :-)
>
> This will help. As I said, variations in spelling.
>
> Shimeji spelling this time.
>
> http://www.fotosearch.com/WTD010/10759cs-u/
>
>
>
>
>

!!!!!!!!!!!!!!!!!!!!!!!!

I've seen them around........ 'cept I think we call them something
different over here.

GIMF.......... nope, my mistake........... I was thinking of Enoki's.

http://www.mushrooms.net.au/PDFs/WhichMushroom.pdf


Thanks for the pic C, now I know to look for oversized Enoki's :-)

--
_________

Peter
in Brisbane
Australia

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sun, 09 May 2010 15:10:00 -0500:
>
> >> "Omelet" wrote
> > >> "cshenk" wrote:
> >>
> > >>> I'd serve this with slices of asian pear or any 'crunchy
> > >>> fruit' you have handy. Also if you add a little of the
> > >>> raw cabbage or a handful of spinach leaves to the soup
> > >>> (cut to strips preferred) it's a very nice touch.
> > >>
> > >> And now that I have access to it, a bit of fine sliced
> > >> fresh basil leaf or cilantro leaves.
> >>
> >> I have the wrong genes for Cilantro.
>
> > I used to hate it too, until I learned to discard the stems
> > and use just the leaves.
>
> You might want to stay away from the Gai Yang Thai chicken marinade that
> I mentioned recently. It uses cilantro roots and I like it a lot.

If I make it myself, I can tweak the recipe to taste. ;-)

Speaking of roots, I finally found celery root but have not purchased it
yet. What is a good thing to do with it if I decide to try it?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"cshenk" > wrote:

> "Omelet" wrote
>
> > I'm looking forward to the adventure!
>
> Thats all that matters Om. Anyone who says different is either not a cook,
> or just in here to bash others.

Unfortunately, there are a few of those, and some do both. <sigh>

>
> There are some cuisines that appeal to me more than others. Indian is a low
> set for me, for all that I use many of their traditional spices. That
> doesnt mean I dont have some dishes from there that I have enjoyed, just not
> my high point. Best Indian I have had was an Aussie fusion of it in Darwin.

There is a native Indian co-worker where I am currently posted.
Unfortunately, I will not be staying there. :-( She made these lovely
potato curry puffs for the potluck that were memorable and I got her
recipe altho' like me, she did not use set amounts. <g>

>
> Best place of all. Momma Cutters. Lived a bit off trail of the 'Blueridge'
> and on the way up from SC along the ridge backroads to it. Cherokee fusion
> with whatever was handy. No set menu, you got what she had handy that day
> and she was happy if you came up with a rabbit or a squirrel to fix it for
> you.

<lol> To date, even tho' I like rabbit, I've found squirrel to be even
better!

> I used to bring her spices when me and my buddies would wander up
> that-a-ways for camping trips. Known well for her 'Awesome-Possum' and corn
> pone. Each was real simple. You bring food for trade and some cash. She'd
> keep the cash and some of the food and fix you up a meal. If she was short
> on wood or needed a little work done about the place, you did it while she
> cooked up a meal. I spent many a day helping her teach me how to cook
> (grin, her words) while the guys helped fix a fence or chopped a little
> wood. She passed her experience and love of cooking and a belief that all
> young things need a little hand in learning and should help the elders while
> they passed down skills. Just flat out good people.
>
> So look about. Theres lots of adventures and good folks, even here.

Sounds like quite a wonderful and wise person. :-) You were lucky to
know her.

And yes, there are some good people here! I don't let the assholes
detract from my enjoyment and edification either.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"cshenk" > wrote:

> "Omelet" wrote
> "cshenk" wrote:
>
> >> I have the wrong genes for Cilantro.
>
> > I used to hate it too, until I learned to discard the stems and use just
> > the leaves.
>
> No this is worse. First time I encountered it, I sent the dish back.
> Twice. I totally thought they had failed to rinse the dishsoap off the
> dish. I was checking my fork and everything for soap residue.
>
> I'm a small segment of the population where cilantro really = soap. Cant
> hide it and 'hope i won't notice'.

Ok, I totally understand as it used to taste that way to me! Not so much
now that I've deleted the stems. It's possible too that living in
mexican country (as well as Vietnamese and Thai) that I've gotten used
to it. My palate seems to be continuously changing...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"cshenk" > wrote:

> "Omelet" wrote,
> > "cshenk" wrote:
>
> >> >> This will help. As I said, variations in spelling.
> >> >> Shimeji spelling this time.
> >> >> http://www.fotosearch.com/WTD010/10759cs-u/
> >>
> >> > I saw those at Central Market recently! They called them white beech
> >> > mushrooms. Don't recall the price but it was not too bad.
> >>
> >> They arent bad on price at all. Get this one, they store longer by FAR
> >> than
> >> most other types in the fridge.
> >> Really. They do.
>
> > How are they on flavor?
>
> Deep intense mushroom flavor with an earthy undertone that I love.

Kinda like Shitake? Or milder?

These look farmed so I will be trying them soon and they are probably
available all year.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
" Joe" > wrote:

> "cshenk" > wrote in message
> ...
> > "Omelet" wrote
> > "cshenk" wrote:
> >
> >>> I have the wrong genes for Cilantro.
> >
> >> I used to hate it too, until I learned to discard the stems and use just
> >> the leaves.
> >
> > No this is worse. First time I encountered it, I sent the dish back.
> > Twice. I totally thought they had failed to rinse the dishsoap off the
> > dish. I was checking my fork and everything for soap residue.
> >
> > I'm a small segment of the population where cilantro really = soap. Cant
> > hide it and 'hope i won't notice'.
> >
>
> I am the same way with cilantro. Or, at least I was. I haven't noticed the
> soapy taste in several years, but I haven't knowingly had anything with
> cilantro as an ingredient, but I don't avoid the typical salsa, etc. where
> it might be an ingredient. Maybe it's something that some people "outgrow"?

I have to wonder about that. There are foods I used to hate and now
enjoy, and even recently I've gained appreciation for some stuff and
lost my taste for other stuff. I can no longer tolerate hot peppers for
instance.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"." > wrote:

> "cshenk" > wrote in newsfBFn.5728$wV2.1326
> @newsfe23.iad:

> > Shimeji spelling this time.
> >
> > http://www.fotosearch.com/WTD010/10759cs-u/
> >
>
> !!!!!!!!!!!!!!!!!!!!!!!!
>
> I've seen them around........ 'cept I think we call them something
> different over here.
>
> GIMF.......... nope, my mistake........... I was thinking of Enoki's.
>
> http://www.mushrooms.net.au/PDFs/WhichMushroom.pdf
>
>
> Thanks for the pic C, now I know to look for oversized Enoki's :-)

The store I found then in in Austin calls them "White Beech Mushroom"
and "Brown Beech Mushrooms". They have both colors.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine