Subj : Wienerschnitzel
To : Carol Shenkenberger
From : Ben Collver
Date : Mon Jan 29 2024 10:23:59
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.
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.
