Things I love.... - Freeze-Frame Radio

**Posts:** 36464

RE: Things I love....

**Posts:** 151

confuzzed wrote:

Tastykakes Yes, I know that most of you do not know what Tastykakes are, but trust me, once you have had them, there is no going back to the dull stuff.

I know what they are. When I was a kid, the Tastykakes delivery guy lived down the street from me. When they were on their sell-by day, he'd give 'em out to the neighborhood kids for free. The peanut butter ones were awesome.

**Posts:** 2727

JD The Jazz Doctor wrote:

I love beef jerky.

Me, too!

**Posts:** 5351

confuzzed wrote:

I say next year we give Molly a bus ticket and let her visit us all and do the wrapping.

Sure, but make that a plane ticket, first class, and luxury hotel!

**Posts:** 18914

Molly - a bus ticket may be the only thing I can afford by then. Let's remember I have to go job shopping in the early Spring. Okay, maybe the airplane ticket.

**Posts:** 4763

I love so many things:

I love my kids, I love golf, I love the sun, my Jack, Greece, Mykanos and Italia are to die for, I love the statue of the David, I love not being sick, I love the beach, even better Hawaii, Tahiti and Tonga.

But most of all I am thankful that God has blessed me and mhy family to be able to experiece so many things and for the friends that I have now and those that I will make.

**Posts:** 2727

I love it when people are so right on the money...

**Posts:** 3800

i love it when when CP , Thumper and myself line up 6 butt kicking songs in a row !

specialy after we was disappointed with a lack of a 6 pack .

-- Edited by jstdve at 10:11, 2005-12-23

**Posts:** 17877

I love Dave's stories!

**Posts:** 36464

I love the day after Chirstmas, especially when I'm off of work. Its usually a quiet day, and I can reflect and be thankful that everyone in my family had another nice one. I don't take that for granted and am thankful each year we still are all able to get together. Especially with my grandma.

**Posts:** 17877

I love my home! I love my cats and all the toys that they gather around the food dish. I love the clutter in my office area. I love my pillows and my bed and the blankets I keep on my couch. I love being home!

**Posts:** 2727

I love the presents I got this year. I love the presents I gave this year. I loved that I got to spoil my grandson & he has no idea that I'm going overboard.

**Posts:** 15004

I love Christmas morning with the grandkids. They were just so darn excited about it all. They are too young to care what the presents are, they just like unwrapping the packages.

**Posts:** 15004

I also love days at the office when almost no one is around. I might actually get a few things done this week that I want to do instead of being constantly interrupted with other people's issues.

Anonymous

Grilled cheese! Yummy just made me and the boy one!

**Posts:** 15004

long holiday weekends!

**Posts:** 36464

wasabi!

**Posts:** 21124

I ordered the new laptop to be sent next day UPS. I wanted it sent to the office rather than home so I had to add the office as an alternate address to the credit card.

I called the credit card company (Citibank) and a human answered! I couldn't believe it. No "1 for this", "2 for that", "enter your account number" etc.

I love it when a human answers!

Anonymous

About Wasabi

Culinary uses, History and Cultivation.

Wasabi is a condiment traditionally served with raw fish (sushi and sashimi) and noodle (soba) dishes in Japan. The ground root-like rhizome pungently flavors many foods in Japanese cuisine and its bright green color adds color contrast, for which Japanese dishes are famous. In the last twenty years, because of low supply of fresh Wasabi rhizomes, substitutes made of mixtures of horseradish, mustard and food coloring have taken the place of freshly prepared Wasabi. Other parts of the Wasabi plant are also used. The leaves and petioles are picked or can be powdered for use as Wasabi flavoring, used now in many foods.

In traditional Japanese cuisine, Wasabi is prepared by grating the fresh rhizome against a rough surface. Some Japanese Sushi Chefs will only use a sharkskin grater. The sharkskin gives grated Wasabi a smooth, soft and aromatic finish.

Many believe that the Wasabi rhizome should be carefully peeled first before grating. It is recommended in either case to scrub the Wasabi rhizome with a soft brush before grating.

Rhizome

The best way to enjoy the full flavor of Fresh Wasabi is to spread a little on the fish and then dip the fish side of the sushi into soy sauce so that the sauce does not touch the Wasabi. Good Fresh Wasabi and Wasabi paste does not just have add spicy hotness, and sweetness but also a gentle fragrance to assist the taste of fresh fish with soy sauce.

Many diners, however, prefer to mix the Wasabi paste with soy sauce, called "Wasabi-joyu," and use this as a dipping sauce for the raw fish, or mix the Wasabi directly into a bowl of noodles.

Tofu topped with soy sauce and Wasabi paste is an example of another traditional food using Wasabi. Wasabi leaves pickled in sake brine or soy sauce are popular accompaniments to white rice. It should be pointed out that a considerable amount of the volatile aroma and taste of the Wasabi paste would be lost when mixed with soy sauce or a heated dish.

For more technical information about wasabi, click here.

Why Real Wasabi?

Don't be fooled. The green smooth textured clump on the side of your sushi dish is rarely real wasabi. More commonly it is ordinary horseradish with food coloring added.

Real wasabi is one of the rarest and most difficult vegetables in the world to grow. Few geographical areas are suited for growing wasabi. We are fortunate that our micro climate in Florence, Oregon is ideally suited for growing fresh wasabi.

Wasabi leaves Wasabi (Wasabia japonica syn. Eutrema japonica) is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces and marinades, wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi has a heat component that unlike chili peppers is not long lived on the palate and subsides into an extremely pleasant, mild vegetable taste that even people normally averse to hot food enjoy.

Wasabi is a vegetable that requires intensive cultivation. The plant is a perennial that grows to about 18 inches high producing leaves on long stems from the crown of the plant. As the plant ages the leaves fall off at the stem bases and with time a rhizome forms which is the part of the plant that is used

Anonymous

The internet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

**Posts:** 36464

its even good on just the vegetable rolls too if you are not into that raw fish thang.

I am making tenderloin tips tonight, got a dab of wasabi going into the red wine marinade. BAM!

Anonymous

I never thought about using it for anything else. You bought it at a regular market or an Asian store? Does it come in a jar like a regular condiment?

Anonymous

the way bendaryl knocks out little E! Sounds mean, but if you have kids, you understand!

**Posts:** 36464

you can get it in a little tube Ruby- even at the grocery store. There's a little sushi stand next to the deli, I got it there.

I thought it would be good as a LIGHT LIGHT sandwhich spread like on a ham and swiss sandwich too. But yea just the other night I read where its good in marinades- like a soy sauce, wasabi marinade for beef (soy sauce & wasabi usually served with sushi/sashimi)- so I took the last dab I had left over and used it tonight- we'll see how it turns out. I bet its hardly noticable- maybe just adds a little bit of a kick.

Anonymous

I will look next time I am there. I bought me some sushi from the asian counter at my grocery store for my birthday!

**Posts:** 36464

hey ruby did the tray come with a little dollup of wasabi in it already? and some ginger?

the first time I tried sushi, I had no idea what wasabi was, spread it on top like it was guacamole or something. popped the whole piece in my mouth. I think I got 3rd degree burns that night....

**Posts:** 36464

aw I had some benydril on christmas eve, my mom has cats that just shed everywhere, and I get wheezy. I was hoping it would knock me out too so I would sleep well out there. No such luck!

Anonymous

Yes sir, it came with both, but they are never enough for my taste buds! I always run out... hey that should be on the hate thread- I hate that they never give enough in those trays.

**Posts:** 36464

very true!

I was wondering why the ginger is cut all wierd. big old strips! If I have 9 pieces of sushi, give me 9 pieces of ginger then- what are we supposed to do- rip it to size with our fingers? As chopsticks are called for, there's no easy way to dice up the ginger; no graceful way to dollup that all too small ball of wasabi onto the sushi...

I hear that no one flavor is supposed to overpower any other in sushi- you are only supposed to put a little dot of wasabi on top. BAH!!!!! Give me the STING!!

Anonymous

Me too! The sushi is a compliment to the wasabi and ginger!!!