[Sca-cooks] A digression on the Rochester Garbage Plate

[Elaine Koogler]

It's usually grilled and served with a sauce...not quite as sweet as teryaki
sauce, but similar.

On Fri, May 8, 2009 at 10:08 PM, S CLEMENGER <sclemenger at msn.com> wrote:

> How is the eel cooked for something like that? I've only ever had it in
> sushi....
> --Maire, jonesing for eel...
>
>
> ----- Original Message -----
> From: "Elaine Koogler" <kiridono at gmail.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Friday, May 08, 2009 8:34 AM
> Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
>
>
> > I'm trying to recall what they served for breakfast at the hotel we
> stayed
> > at in Kyoto...but it seems to me that there was a pot of udon noodles,
> and
> > side dishes around that as garnishes.  I seem to recall a similar setup
> at
> > a
> > hotel in Atlanta where they were having a conference that involved mostly
> > Japanese attendees.
> >
> > But yes, udon are thick wheat noodles and are eaten at various times
> > during
> > the day.  One of my husband's favorite dishes is one that consists of
> udon
> > with sweet eel.
> >
> > Kiri
>
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