Subj : Okayu (Porridge)
To : Ben Collver
From : Carol Shenkenberger
Date : Sun Feb 25 2024 12:19:56
Re: Okayu (Porridge)
By: Ben Collver to Carol Shenkenberger on Sat Feb 24 2024 10:22 am
> Re: Okayu (Porridge)
> By: Carol Shenkenberger to Ben Collver on Fri Feb 23 2024 17:05:22
>
> I ask wont you about them again. ;)
>
> Thanks for explaining outa. I have been calling it improvisation.
>
> That is interesting that this Okayu recipe probably came from
> northern Japan. I had an older aquaintance from there whose parents
> were Ainu. I enjoyed her personality very much.
>
> A friend from southern Mexico was dating a man from northern Mexico,
> close to Texas. She told me the cuisine up there was relatively
> bland and boring compared to where she grew up. I've heard from
> others that the "Mexican" food at a typical California tacqueria is
> not bad, but not authentic either. For example, it's more likely to
> use Californian ingredients such as olives.
>
> Until next time...
Ah, Ainu. Yes, extreme Northern Japan. Almost 'not part of Japan' (pre-black
fleet arrival). The Ainu reputedly often have tails (stubs really). Truth or
fiction? I don't know but I bet they are snipped of right after birth if so,
while still relatively painless to do so. Smallish once isolated pretty much
from the rest of the people. Now of course, mainstream.
Northern Mexico is interesting. Yes, along the borders, lots of culinary
swapping happens and always has.
Much of my cooking falls under 'fusion cooking'. Take this one for a wacky
occasional we make
Start with small squid (core body length 3-4 inches). Clean and save tentacles
for soup later (yes, that's a thing here too!. Now stuff with relatively
medium heat fresh (unfermented) cabbage and bok choy) kimchee. Add just enough
cooked grits to get it to hold together. Stuff squid then use olive oile and a
little sea salt on the outside and bake separated in a glass pan ay 350F for
about 15 minutes. (preheat oven while stuffing them).
What the heck! We got Korean kimchee made Japanese style (in Japan they mke
fresh and fermented versions) but then we add distintly Southern East coast
cooking with grits? Then finally we stuff them aka Medeterrainian(sp?)
cookery? Snicker, sounds aweful but tastes really good!
