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Post by Water_Tengu on Jun 15, 2008 11:31:49 GMT -5
aah, that makes sense, thank you katsumori-dono FYI, I prefer to go by 'Ii' except in certain circumstances. -Ii i shall remember this in furture situations.
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Post by inume on Jun 15, 2008 13:31:30 GMT -5
Regarding cooking at Pennsic - If you live close to Butler (or within 4 hours), you can make up a bunch of stuff and freeze it solid at home. Put it in the cooler and cover with ice - it will slowly thaw in your cooler by the second day you're there. We did this a few years ago when our camp was doing a meal plan. We made up fried meatballs (5 lbs. worth). To reheat (since they were already cooked), we simply put a pot of tomato sauce on the camp stove and plopped the meatballs in. Served on sausage buns with shredded cheese. A modern meal example, but the method might serve useful.
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Post by solveig on Jun 15, 2008 16:35:04 GMT -5
Noble Cousins! Greetings from Solveig! Eggs can be kept--I don't know if you could just boil them ahead of time--I'd assume that would work. I know you can coat them with beeswax--the problem with store bought eggs is they usually have the outermost protective layer washed off during processing, which allows air and such to get through the outer shell and ruin the yolk. Apparently, nonsense. According to Jarl Ælfwyne, eggs can be kept without refrigeration for up to a year. Regardless, they can be kept unrefrigerated for the duration of Pennsic. The real problem is to keep them from cooking in the shell. Eggs most definitely do not have a natural outer layer which prevents air flow. Eggs are supposed to breath. Otherwise, the baby birds developing inside would suffocate.
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Post by Please Delete on Jun 15, 2008 17:27:42 GMT -5
Accordng to the USDA there is a coating on the outside of eggs. They specifically state that, if left at room temperature, the eggs will 'sweat', enhancing the growth of any bacteria. Note: even sites that suggest coating eggs with some other coating recommend keeping them at a cool temperature (something that is doable, even at Pennsic):
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erink
New Member
Posts: 71
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Post by erink on Jun 18, 2008 23:16:22 GMT -5
I've taken premade musubi to Pennsic. After a few days in the cooler some of them got a little hard, but they were still edible (and some of them were just fine). Looks like this recipe on justhungry.com ( www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html) with the plastic wrap might be especially good for storage. I actually used sushi rice - I mean not the grain they sell as sushi rice but rice mixed with vinegar and a little sugar. Hard-boiled eggs are also a staple for me at Pennsic. I put them in a plastic container and float them in the cooler water - I heard somewhere (maybe Good Eats) that you're not supposed to let them wallow in water because bacteria can go in. I've never had any problems when they did get waterlogged, but that doesn't mean it's "safe".
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Post by Saionji Shonagon on Jun 19, 2008 0:23:25 GMT -5
I put them in a plastic container and float them in the cooler water - I heard somewhere (maybe Good Eats) that you're not supposed to let them wallow in water because bacteria can go in. I've never had any problems when they did get waterlogged, but that doesn't mean it's "safe". My favorite trick for arranging a standard size cooler requires one bag of block ice and one (or more) of cubes. Put the block ice in one end of the cooler, cubes in the rest. Anything that can be down in the ice (e.g. drinks) can be put on the loose ice. Anything I want to stay cold without turning into floatation toys goes in a plastic shoebox on top of the block ice. It's almost like having shelves in your refrigerator.
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Post by inume on Jun 19, 2008 3:49:34 GMT -5
You could also make ojiya aka "Japanese Risotto". You can make a vegetarian version, which will save on cooler space since the veggies can be stored in the shade (especially if you're in the bog), a carton of vegetable stock doesn't have to be refrigerated. here's a link to a recipe I found that you could adapt pretty easily: blog.360.yahoo.com/blog-ClNxmZY_eqldsDj2yXOL?p=282
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Post by kurokamakiri on Jun 19, 2008 9:54:26 GMT -5
I've taken premade musubi to Pennsic. After a few days in the cooler some of them got a little hard, but they were still edible (and some of them were just fine). Looks like this recipe on justhungry.com ( www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html) with the plastic wrap might be especially good for storage. I actually used sushi rice - I mean not the grain they sell as sushi rice but rice mixed with vinegar and a little sugar. Oh! This is helpful - thank you for the link - I had the earlier version, but this one is even better.
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Post by Takeda Sanjuichiro on Jun 19, 2008 10:47:39 GMT -5
My favorite trick for arranging a standard size cooler requires one bag of block ice and one (or more) of cubes... It's almost like having shelves in your refrigerator. I'm kind of sick of the whole cooler lifestyle... I'm drawing up plans for a small tansu with a hidden icebox... Ya know the fridge thing befrore the fridge... Ice in the top, Ice in the bottom, meltwater drains away from the food, cold air circulates. Will post plans if I ever get them finished. -Takeda
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Post by inume on Jun 19, 2008 12:59:19 GMT -5
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Post by solveig on Jul 22, 2008 18:21:43 GMT -5
Noble Cousin!
Greetings from Solveig! Back to the original question. You could of course make sake out of your rice.
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Post by tamayori on Nov 27, 2008 2:23:32 GMT -5
Sweet Rice is also known as Mochi-goma, some folks have a hard time working with it as it is Super-sticky. If you are cooking it in a rice cooker-wash it(togu), add your water- and let it sit for a day. Sometimes folks also do a 50/50 mix of Mochigoma and regular rice(pearl rice) to cut down on the stickiness. Besides making onigiri, I make Ohagi-which is usually made for Boy's day,but it is basically balls of mochigoma coated in An (sweet bean jam paste) or rolled in Kinako.(roasted soybean powder mixed with sugar) Ohagi is a great treat with a bitterish tea like Mugi-cha, or even a strongly-brewed genmai-cha, complementing the sweet/bitter taste experience that the japanese like. Sometimes Mochigoma was also used to make Sekihan(red bean rice) which was used for celebrations. It comes out a little salty. I sometimes make a rice gruel (Okai) from it by cooking mochigoma with Osui-mono(a clear broth made with shiitake or masutake mushrooms) then adding some furikake to it before serving. (great for cold winters)
Ohagi (aka Bota mochi) 2 cups mochigoma 1 cup regular rice (pearl rice) 3 1/2 cups water 1 can tsubushi-an or koshi-an (i have found chinese-style "an" sold in sealed bags in asian markets-usually a reddish-brown color)
(*note about An (ahng) it is made from soaked, and boiled azuki beans, though other beans can be used, ie:lima beans-which make a lovely whitish an--the beans are then mashed, and cooked with sugar to form a paste--Tsubushi-an has bits of bean still in the mix- while Koshi-an is smooth)
Rinse and soak mochigoma overnight. The next day, cook both types of rice together with the 3 1/2 cups water. While still hot, mash the rice grains partially with a wooden rod or spoon dipped in water. Make rice balls about 1 1/2" diameter between palms of hands dampened with salt water. cover rice balls with a layer of An. Makes about 24-28 balls.
Sekihan (aka Red rice)
2 cups Mochi rice 1/2 cup regular rice 1/2 cup Azuki beans 2-1/2 cups water (including azuki water) red food coloring salt to taste black sesame seeds(kurogoma)
Rinse azuki beans. Add enough water to cover and soak for 2 hours. Cook at medium heat for about 40 minutes. Remove pot from heat and let stand for about 30 minutes. Drain and reserve the ''bean water'. Add enough water to the bean water to make 2-1/2 cups liquid. Try to keep the beans from breaking.
Rinse rice. Add 2-1/2 cups liquid, 2 drops red food coloring, and the azuki beans. Mix well. Let stand for about 30 minutes. Cook in automatic rice cooker. During cooking, the beans will float to the surface. When ready to serve, carefully stir to mix the beans with the rice. Serve into bowls, and sprinkle with a little salt and black sesame seeds.
( ;D folklorish note: It is said that foxes love Azuki beans and a smart person could get favors from foxes by using them as bribes...but beware..)
Hope that helps
Tama
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Post by tamayori on Nov 27, 2008 2:31:16 GMT -5
My favorite trick for arranging a standard size cooler requires one bag of block ice and one (or more) of cubes... It's almost like having shelves in your refrigerator. I'm kind of sick of the whole cooler lifestyle... I'm drawing up plans for a small tansu with a hidden icebox... Ya know the fridge thing befrore the fridge... Ice in the top, Ice in the bottom, meltwater drains away from the food, cold air circulates. Will post plans if I ever get them finished. -Takeda Wish I still had pictures...my grandmother had such an "Icebox" but it was more a wooden cabinet on short legs. The middle compartment was lined with metal, and had a sliding tray. The top and bottom also had metal trays, and the ice man would place blocks of ice inside- the wastewater dripped down some hidden channels from the top and bottom into a tarai(metal tub) It was located in a stone/concrete root cellar where she would also store the pickles in wooden and ceramic tubs.(cucumber,eggplant, and daikon layered in miso)
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Post by solveig on Nov 28, 2008 2:17:32 GMT -5
Noble Cousin!
Greetings from Solveig! I know people who keep eggs at Pennsic sans refrigeration who apparently do not get sick from it. I was very surprised when they told me that they were doing this. If you must take measures, then maybe you can look into storing the eggs in a jar of either brine or acetic acid. Either of those should stop bacterial growth. You can also consider packing the eggs in ashes or ashes mixed with lime. Regardless, you should be able to find recipes for preserved eggs online.
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