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[gaurdduck]

I'm starting this off with ramen, but Ratatouille, is forthcoming.

Miso Ramen with Chicken and Vegitables

1 piece kombu(for dashi)
7 cups water
1/4 cup dark miso with the bonito already mixed in
2 cubes chicken bouillion
2 tbs shoyu(soy sauce)

6 cups +/- prepared rice noodles

2 lbs diced chichken
1.5 lbs mixed chopped veggies of your choice
         (I use bean sprouts, bell peppers, green onion, roasted seaweed, daikon, carrots, maitake mushrooms cuccumber,
          and shelled edamame)
Tofu &/or naruto if you like, as much as you like.
A fried egg for each bowl

Put kombu and water in a pot and bring to a boil, fish out the kombu and discard it. Then add the miso and bouillion and stir untill the miso dissolves. Add the shoyu. Then stirfry the veggies and chicken in sesame oil with a splash of sake(an all rice kind is best). Put 1 cup noodles in each bowl and ladle on the soup, top with the chicken, veggies and egg. Eat while watching old Naruto re-runs.(the show not the steamed fish paste)

[amagi]

I would like a definition/ description please for Kombu and Shoyu. 

[gaurdduck]

I would like a definition/ description please for Kombu and Shoyu. 

Kombu is a kelp from the Pacific Ocean
Shoyu is soy sauce

Just to clairify; the rice noodles are rice vermicelli or chinese rice sticks and the directions for preparing them are found on the package.

I also put fish sauce in my ramen as a condiment but it's not traditional.

You can get all this stuff at an asian market.

[DPR 2006]

Arigato-o gozaimasu, Gaurd Duck!

BTW, do you take your handle from the "Pearls Before Swine" character?

[gaurdduck]

You're welcome.

And yes, my alias comes from the Pearls comic.
I can relate to the trigger happy duck.

[Who...me?]

You're welcome.

And yes, my alias comes from the Pearls comic.
I can relate to the trigger happy duck.

My favorite pearls toon

[gaurdduck]

Ratatouillie

1/4 cup butter
1 onion cut into cresants
3 tbs minced garlic
1 large or 2 small zuccinni in 1 " cubes
1 cuccumber sedded, peeled, and diced
1 large tomato
1/2 lb diced and browned potato
1 pack sliced portabello mushrooms
1 tsp salt
1 tbs parseley
1 tsp basil
pepper to taste
1 can tomato sauce
1 red bell pepper minced fine
water to cover

Sweat onions and garlic then add all else and simmer on low 3-6 hrs best served with sourdough toast and a homebrew.

[gaurdduck]

Ochazuke
(oh-cha-zoo-keh)
makes 1 serving

1.5 cups Steamed white rice
2 tsp bonito flakes
2 tsp shoyu (soy sauce)
1 tsp wasabi
1 tbs minced green onion
2 tbs shredded nori
1 cup green tea(hot)


Put all the ingredients in a bowl in order then stir and consume.
Despite what seems to be a strange combination, this soup rocks!
It is like no other flavor you've ever tasted, but I bet you'll want another bowl.

[Disavowed spook]

Take 4-6 pigeon hatchlings before thier feathers come in. (don;t use the ones you plan to race or breed)
Pop off heads and disembowel. Wash thoroughly. Soak in cool salty water while you clean 4-5 medium carrots and 2-3 marble sized cloves of garlic.

Start a 5 quart pot of water to boil with 3 1/2 quarts of water in it.
Add whole peeled carrots and garlic and 1/8 tsp. salt and lil baby "squab" carcasses.
Bring to gentle simmer....no bubbling....just one here and there.....DO NOT boil hard.
Cook for 30-40 minutes, gently remove the whole carcasses and carrots and set aside.
Preheat oven to 400.
Mix 3/4 c. cream of wheat with one fresh egg, a dollup of sour cream and some salt and pepper.
Put squab in oven.
Take 2 spoons and make quinelle dumplings placing in hot broth until mixture is used up then turn of heat and add your sliced cooked carrots.
Take pigeons out of oven when skin is crisped up.
Put the soup in a bowl with a pinch of pepper ...put the birds on a platter...dig in.

You can use older birds if ya want, but plucking a pigeon is a real pain in the AZZZZZZZZZ

[Disavowed spook]

Same 5Q pot.
1 head cabbage  (5-7 inches diameter) cut into 1 inch or so squares Can use Snow or nappa cabbage too if you julienne it.
Heat 4Q water or chicken stock to boil. Add cabbage and cook until soft to your liking.

When cabbage is cooked turn down heat to simmer, add 1 1/2- 2 c. yogurt or sour cream (your choice) and stir well, 2 Tsp. hungarian paprika (light red, sweet..if you use dark red, hot, it may taste bitter), salt to taste, pepper to taste and one diced roasted red pepper that has been cleaned and peeled after fire roastiing on open flame.

[Disavowed spook]

5 bunches @ 1 lb. fresh Watercress chopped roughly.
Add to 3qt. boiling chicken stock or water.

Cook until al dente then turn off heat.
Use a blender or burr mixer to liquify the mixture. Add fresh lemon juice, salt and pepper (white pepper) to taste and chill.
Serve chilled....55 degrees or so with a nice squirt of creme friache sour cream or yogurt and even a lil pea of wasabi or a nice mushroom duxelle. If you make a mushroom duxelle serve it warm in teh middle of the chilled soup.


I 'd try this with a Kombu duxelle.....but that would be a fusion of ethnicities....

[gaurdduck]

"You are making me hungry, You wouldn't like me when I'm hungry"
~The Hulk

Just wondering how you would make a kombu duxelle?
Seeing as How it is a very tough seaweed and all, that is almost
flavorless, and whose sole purpose is to enhance flavors already
present? It wouldn't make a very good topping by itself.

[Disavowed spook]

"You are making me hungry, You wouldn't like me when I'm hungry"
~The Hulk

Just wondering how you would make a kombu duxelle?
Seeing as How it is a very tough seaweed and all, that is almost
flavorless, and whose sole purpose is to enhance flavors already
present? It wouldn't make a very good topping by itself.

Kombu Duxelle; I'd soak the Kombu in some sake or dilluted teriaki sauce for an hour or so first.
2 cups hydrated minced kombu drained.
1 hot saucepan. Carbon steel or seasoned cast iron,...or a nice wok.
add 2-3 Tbsp seame oil 1 tsp minced garlic with a touch of minced ginger and immediatley add the Kombu and toss or stir.....do it hot and fast stir fry style cause the sesame oil and garlic have low smoking points.
Add splash of sake or pernod at the very end.

Season with sea-salt and fresh cracked pepper and garnish with some raw or toasted sesame seeds.


I'd use pernod for the watercress soup garnish  Kombu duxelle..I think the Pernod would be nice with the bacony flavor of the watercress.

[gaurdduck]

"You are making me hungry, You wouldn't like me when I'm hungry"
~The Hulk

Just wondering how you would make a kombu duxelle?
Seeing as How it is a very tough seaweed and all, that is almost
flavorless, and whose sole purpose is to enhance flavors already
present? It wouldn't make a very good topping by itself.

Kombu Duxelle; I'd soak the Kombu in some sake or dilluted teriaki sauce for an hour or so first.
2 cups hydrated minced kombu drained.
1 hot saucepan. Carbon steel or seasoned cast iron,...or a nice wok.
add 2-3 Tbsp seame oil 1 tsp minced garlic with a touch of minced ginger and immediatley add the Kombu and toss or stir.....do it hot and fast stir fry style cause the sesame oil and garlic have low smoking points.
Add splash of sake or pernod at the very end.

Season with sea-salt and fresh cracked pepper and garnish with some raw or toasted sesame seeds.


I'd use pernod for the watercress soup garnish  Kombu duxelle..I think the Pernod would be nice with the bacony flavor of the watercress.

I'm sure convinced. I've never thought of soaking it in anything but water before.

[Disavowed spook]

Paradigms and control matrixes are everywhere.

Fusion cuisine is chemistry, is life, is the universe....jut depends on how big your bowl, fork and knofe, or gun is.

When you can relate to border guards that will steal from thier own people in thier own language and culture you can be treated like a guest.

It is considered poor taste and even overt hostility to be ignorant of a culture you seek hospitality from..

It's one of the things I find so offensive about Americans calling for the invasion of Iran when they haven't butchered a goat for kabobs or even made pistachio baklava before...they don;t know the culture or peoople beyond a wiki search and twitter account but are willing to add to their hardships on the whims of controlled media exposure.

More proof that they are still in the very control matrix they claim to despise.