Re: Goose
  By: Janis Kracht to Carol Shenkenberger on Wed Jul 29 2015 10:27 pm

 NB> That's nice :) Today Ron found an Korean recipe he wants me to make,
 NB> Seafood Doenjang Jjigae (no duck in it, but it looks really good )...
 NB> which reminded me to look for Asian markets in Ithaca since I figured to
 NB> get our next duck supplies at one of those markets. I found three asian
 NB> markets in Ithaca which is great :)

Yippie! 

 NB> 1 teaspoon Korean chili pepper flakes (gochugaru)

If you have trouble finding this, look for the sometimes more easily findable
T.O spice (Shichimi Togarashi) which is a close match in blend of flavors.
- it comes in a green and white bag on larger amounts or small shakers

 NB> 3 cups of anchovy broth or water (see note)

If you have trouble with that, dashi powder will work fine (go a little strong
on the mix to taste).

 >> crusty french and you have to put it in bags or it dries out really
 >> fast.


 NB> yeah home-made breads do that sometimes if they last long enough without
 NB> people eating them so fast that they seem to "disappear" 

Same here but then, I make it twice a week so it's probably not as 'special'
here as some places.  Used to it (grin).  

Current set is a buttermilk powder with crushed dried rosemary and a hint of
anise seed.

   xxcarol
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