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

[S CLEMENGER]

Nom!
Trying to visualize that combined with udon, though....
I am full of the fail tonight....
--M


----- 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 8:41 PM
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate


> 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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> >
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