Re: Wienerschnitzel
  By: Ben Collver to Carol Shenkenberger on Mon Jan 29 2024 10:23 am

 > CS> I was always the geek end of it.
 > 
 > I would probably enjoy reading stories from your work.  I got a lucky
 > break into an IT career and with few exceptions i worked for small,
 > family-owned manufacturers.  This required me to be a generalist and
 > to work with tight budgets.  Then i burned out on that, worked as a
 > web developer for a startup, and decided i hated computers and
 > commerce. ;)
 > 
 > I've had an international food interest since before i had Internet
 > access, through Korean, Russian, and Thai friends in high school and
 > college.  Of those three cuisines, Korean was my favorite.
 > 
 > After living several years with a gluten-intolerant family, i don't
 > habitually eat bread.  I switched over to rice.  In the rare times
 > that i make bread, i prefer to do it by hand, but i can definitely
 > imagine delegating it to a machine to relieve physical issues.
 > 
 > Oddly enough, i cannot see your messages on the End of the Line BBS,
 > nor on the Fools Quarter BBS.  I am seeing them on Vertrauen BBS.
 > Something seems discombobulated in the fidonet National Cooking echo.
 > 
 > Here's a recipe for you!
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Vegan Kimchi
 >  Categories: Korean, Vegetarian
 >       Yield: 1 Batch
 > 
 >       2    Nappa cabbages
 >       2 c  Water
 >       2 tb Flour
 >       2 tb Brown sugar
 >       5 bn Green onions
 >       5    Garlic heads
 >       3    Carrots
 >       1 lb Radishes
 >       1    Ginger root piece (2")
 >       1    Onion
 >       1    Asian pear -OR-
 >       2    Apples
 >     1/2 c  Coconut aminos or soy sauce;
 >            -(substitute for fish sauce)
 >     1/2 c  Miso paste (substitute for
 >            -shrimps)
 >       3 tb Kelp powder (substitute for
 >            -bonito)
 >     1/4 c  Sesame seeds (substitute
 >            -for shrimps and bonito)
 >     1/2 c  Red chili flakes
 >       1    Jar kim chi seasoning
 >       2 ts Indian red chili powder
 > 
 >   It took 2 days and 4 burps to get the desired fermentation at 70
 >   degrees F room temperature. It may take an extra day or two at a
 >   lower room temperature.
 > 
 >   Recipe by Sarah C.
 > 
 > MMMMM

Mumm!  That's odd on my messages.  Could be just delay?  I'm on the 1:275/100
box but I can try from the Wandering Star box 1@275/1000.  It's one of the 5
systems that tie all the mail in worldwide.  There's 5 of us (Terri Roati
Australia, Vince Coen Wngland, Dallas Hinto Canada, Me and Mark Lewis USA).

When we lived in Sasebo Japan, I was at sea 9 months of the year.  Saw a good
bit of Asia and always ate native dishes.  Korea leaves many fine memories.

One of my favorite restaruants was there.  Just an oddball mom-n-pop place.  No
English or pictures on th menus, in fact it was painted on the wall.  Sit on
floor before low table covered with fresh newspaper.  Joel and I went.  Pusan
Korea?  Joel was my liberty buddy.  So we just pointed at 2 different ones and
sat down.  Shortly ALL SORTS of dishes arrived with 2 portions each.  Joel and
I just ate and soaked up suds in the cooler indoor air with fans, on a hot
afternoon in Korea.

Pohang Korea.  Smells so bad when you first pull in, we'd get toxic gas alerts
from the newer crew (grin).  Fact is you get used to it after a day or so. 
Great little vegetarian noodle shop with to die for egg/onion 'pancakes' with
flour.  Also a really neat ex-pat Russian place where Joel and I had the oddest
appetizer.  Endive leaf with a strip of frozen raw bacon and horseradish sauce.
Sounds really wacky but actually excellent!

On the recipe, I've never seen a kimchee with meat.  I make it sometimes but do
the fresh type (more like Kyushu Japan which is name of a southerly Island with
Sasebo along the western side.  It's allowed to mature for 2 days but not
really 'fermented'.  It's crunchy/crisp.   I made a small batch about a month
ago.

  xxcarol
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