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

[S CLEMENGER]

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