> > I use rice to save me from salt, for which I have
> > a relatively smaller tolerance than I do for heat.
> > There have been few dishes that have been so
> > poisonously hot that I needed to severely cut
> > them down, but way too salty is way too common.
> I find the oriental ingredients available in a grocery store like wegmans
to be
> normally very salty.. I try to fill up those kinds of ingredients at the
korean

At Rosemary's, there was the Amoy premium dark,
which someone had gotten her as a present - it
was in a presentation box and everything. It
was not nearly so good as Kikkoman and was quite
a bit saltier.

> store instead, trying to find imported stuff, etc.  I guess imported may
not be
> so important ... but it seems like Kikkoman ingredients are heavy on the salt.

Kikkoman Walworth is rather salty plus has I
believe other sodium as well (benzoate?), but
it tastes good. Kikkoman Japan has a nicer
balance but is hard to come by.

> >> "medium-hot".  I've only had to return one hot pot to a kitchen once in
> >>Kentucky when the cook or waiter didn't ask how hot I wanted the squid
dish I
> >> ordered.  It was so hot I couldn't take it :)
> > Too bad I wasn't there. I enjoy Asian dishes spiced
> > up to native heat levels, at least when I am in
> > training.
> You would have enjoyed it, yes :)  For me, it was waaaaayyyy too hot :)

I've not found a hot dish that was meant to be eaten
that was too hot for me. On the other hand, I've not
found a challenge hot dish that was enjoyable, with
that Den stuff that Drumstick fed me being borderline
good but not that great of a challenge.
 
> >> Maybe coconut cream?  You can pour that off the top of some canned coconut
> >> milks... at least you used to be able to.  I have a can in my cupboard,
> > now I'm
> >> curious (g).
> > I don't think so, because it thins out a lot on
> > heating.
> It makes sense that it would do so...

Fat being fat.
 
> > So Gail got a bottle of butterscotch cream soda,
> > which turned out to be, er, suboptimal, so my
> > mind being what it is, I went on a butterbeer
> > recipe kick. Which reminds me, if I remember
> > today I will make myself a butterscotch egg
> > cream.
> How was it?  Sounds yummy :)

It was fine, but I made my butterscotch syrup out
of scotch, and I discovered that flavoring it with
rum is far superior. Also, there was no milk of any
stripe in the house, so I used Best Yet brand light
cream instead; this would have been okay but for
the fact that it was somewhat spoiled (I opened it
well before its expiration date).

Red Cabbage as side dish
categories: German, healthy, 
servings: 4 

1 red cabbage
1 sour apple
1 onion
2 Tb redcurrant jelly
- more or less to taste
red wine to improve taste
salt, vinegar, canola oil

Cut red cabbage in thin slices. Cut and add 
apple. Add salt and vinegar and let stand 2 hr.

Wilt onions in canola oil.

Add red cabbage and hot water as needed.

Simmer 1 hr at low heat.

Season to taste. Add red currant gelee and wine.

Tastes best together with mashed potatoes and 
roast venison or Christmas goose.
 
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