-=> Quoting Carol Shenkenberger to BOB BREED on 11-28-08 20:22 <=-

 CS> It's easy.  Then again, I normally make stock by the gallon here in
 CS> the crockpot from leftover bones and such.  To me, it's an easy cheap
 CS> flavoring, not somethin expensive from a can.
 
Which reminds me... I DID finally remember to check the Wegmans' Thai
Culinary Stock last time we were in the store.  It is based on all
vegetable stocks (no, no pork)... Mirepoix, onion, celery, a few more...
and then a bunch of spices mixed in as well...  It's not something
expensive from a can, either... it's something expensive from a carton. 
(grin)   I usually only get it when it is half-priced, or with a good
coupon, or both...  :)

 CS> Hehe sorry.  Yes, from Japan.  'Fumi Furikake' just is 'rice
 CS> seasoning' and it coems in little jars or a small dip dish which you
 CS> use tiny spoons with. 
 CS> The 'ebi' is shrimp, and i recon you can tell that the wasabi version
 CS> is with wasabi.

I'll have to try to remember to look for that at Asia Market, too... :)
 
 CS> One my daughter likes is too sweet for me, but it's honey and crushed
 CS> walnuts or pecans with just a hint of nutmeg or cinnimon and warmed
 CS> milk.  It's not anything 'asian' but she likes it.

That sounds like a version of a rice pudding... or porridge... or a
cross between, perhaps... :)  I could see that for a dessert...  :)

ttyl    neb

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