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Kaare: Hello Everyone

Annie: Ingredients for pressure cooked Audki Rice --2 c. brown rice, 1/2 c. sweet rice, 1/4 c. aduki beans, sea salt, 4 1/2 c. water

Annie: Soak the adukis overnight, wash rice , then add beans and rice together in a pressure cooker

Bill Neall: Isn't the soaking water too yin?

Annie: Bring the pressure cooker up to pressure and when it reaches pressure , turn it down to a smooth hissss Annie: Let cook for abut 50 minutes

Annie: Is it too yin?

Annie: While that is cooking , I thought we'd make a root vegetable dish called Nishime

Bill Neall: I think so...we usually throw it out...and start with fresh water

Annie: Maybe there's some controversy about the cooking water

Annie: I

Annie: I have always learned to use the aduki and lentil soaking water but not the chickpea soaking water-so maybe it depends upon one's condition

Annie: What do you think about that, Kaare?

Annie: I mean the soaking water?

Rebecca Gurland: I'll have to experiment with using the water, or not...

Kaare: I think it is best to throw out the soaking water

Bill Neall: Do you use a flame deflector under the pressure cooker...and are you using a gas stove

Annie: Well, Bill, if I use my Aeturnum pressure cooker then I use a flame deflector

bruce: Annie, maybe the East and West coast conditions are a little different:

Bill Neall: or else the bottom falls off

Annie: If I use my Silit PC, I don't use the flame deflector

Bill Neall: Pretty much the same except maybe colder...

Bill Neall: and we have more stuff available

Annie: Hi, Dax

bruce: How about using an Ohsawa pot and no flame deflector?

Dax: hello

Rebecca Gurland: With my newer gas stove, a deflector is not needed!

Bill Neall: with no lead...?

Kaare: I think in terms of time of pressure cooking it is better to have 40 minutes in the summer -hot months and 45 minutes in the winter-cold months

Annie: I never use the Ohsawa pot , so maybe someone can comment on it

bruce: Who makes that stove Rebecca?

Bill Neall: How does that work Rebecca?

Annie: Thanks, Kaare

Rebecca Gurland: iy's aMaytag

Kaare: I never use an Ohsawa pot either

Annie: Anyway, I thought we'd proceed with Nishime

Kaare: go ahead

Bill Neall: why don't you need a deflector with that Rebecca?

Annie: I usually soak a small postage stamp size piece of Kombu for about 15 minutes and then cut up my root vegetables

Rebecca Gurland: this pots are held a bit higher over the flame.

bruce: Stewart, are you still there?

Annie: Rutabaga, turnip, onion

Annie: Into smaller chunks this time of year.

Annie: One can also use other veggies such as hokkaido squash , daikon , carrots

Bill Neall: Yes, but doesn't that change the temperature?Yes, but doesn't that affect the temperature?

Kaare: smaller chunks means more yin style, right?

Bill Neall: Oops

Annie: Yes, Kaare

Annie: Weather has begun to get much warmer here, all of a sudden -- up to 75 yesterday and today

Rebecca Gurland: when the flame is down as low as possible, it's just right for pc

bruce: Stewart must be trying to focus on the recepe.

Annie: Don';t know about the West , though

Kaare: it is raining here

Rebecca Gurland: very dry in New England

Bill Neall: I'm seeing a little sun Kaare

Annie: Anyway , I usually place my kombu at the bottom of a pot and section the vegetables on top

Annie: One can also layer them on top of each other

Kaare: Why such a small amount of kombu?

Rebecca Gurland: is that a heavy pot w/ lid?

Bill Neall: Do you put the veggies in all at once?

bruce: It's Springtime everywhere above the equator, annie.

Annie: Place a small amount of water at the bottom and cover with a lid

Bill Neall: Probably because it gets bigger...I think it's a KI thing, Kaare...Patricia goes on about this all the time

Rebecca Gurland: now, how can you cook somethiing like this for different family types?

Annie: I usually just make some greens or boiled salad to add to my evening menu later on

Annie: Hello, Harold

Harold: Hello

Rebecca Gurland: now, how can you cook somethiing like this for different family types?

Harold: Hello

bruce: Hi harold.

Harold: Hi Bruce

Bill Neall: Harold, welcome

Annie: Anyway, as long as I mentioned steamed greens, we may as well fix those also

Harold: Thankyou Bill

Kaare: hello Harold

Harold: Kaare, hello!

Harold: Great Book!

Annie: Kale, bok choy, collards, are all good

Bill Neall: Annie, did you say how long you're cooking the veggies?

Bill Neall: Do you have any questions about the book Harold?

Harold: Many. But cooking is the subject for today.

Rebecca Gurland: there are great dandelion greens here now too

bruce: Harold, Annie is sharing recipies with us.

Harold: Good. I need new recipies!

Annie: Oops, sorry, the nishime depending on climate right now about 25 minutes, then at the end of the cookinig time sprinkle a small amount of shoyu and mix

Kaare: also very good for spring cleaning is curly dock

Harold: Annie, for regular use, do you prefer shoyu or tamari (and the reason)?

Annie: Let the veggies cook some more for about 6 or 7 minutes or until the water disappears

Annie: I always use shoyu

Harold: why Annie?

Bill Neall: Ohsawa Shoyu is the only kind that isn't pasturized

Annie: I usually use Johsen Shoyu

Harold: Michio pushes another kind, I think Mitoku

bruce: Let her shoyu,er I mean show you, harold. :-)

Harold: No, Johsen (his preference)

Bill Neall: Mitoku is his company

Annie: The KI pushes the Johsen

Harold: But I think he prefers what Annie stated, Johsen

Harold: right Annie

Annie: I've also used the Ohsawa

Harold: You can't go wrong with ohsawa, right?

Bill Neall: do you recommend using salt in cooking?

bruce: I not surprised that the KI is pushing his johnson!

Annie: No , you can't, Harold

Bill Neall: What's in a name?

Harold: quality

Annie: Using salt is important depending upon what

Harold: The best (mugi) miso is ----?

Bill Neall: We have a musical group out here called the Swinging Johnsons Bruce

Annie: I many times alternate between salt and kombu in cooking grains

Bill Neall: O-------a?

Harold: kombu in grains (as opposed to beans)??

Annie: Harold, the barlley miso aged over 2 years is supposed to be the best

Harold: Got it , Bill

Bill Neall: when would use salt in cooking and when would you use shoyu

Rebecca Gurland: it's wonderful to have so many varities of miso

Bill Neall: Hi MB...

Kaare: do you use salt in more dishes other than cooking grains

Harold: But what brand (miso) is preferable...thre are so many?

Annie: No, I use kombu in beans,

bruce: Well, don't let them run into the Sisters of Perpetual Indulgence, Bill! :-)

Bill Neall: True, Harold...a two person group...great fun

Annie: If I'm using kombu, I don't use the salt

Bill Neall: Aren't you a member of that group Bruce?

Annie: If I use salt, I don't use the kombu

Harold: interesting.

Sheri: Hi everybody....sorry I'm late!!!!

Kaare: hi Sheri and Michael

Harold: Hello Sheri

Annie: Harold, I try to use the Japanese misos, either Ohsawa or Mitoku

bruce: What's that Sister Boom-Boom?

Bill Neall: Hi Sheri, too yin or too yang?

Michael Bauce: Greetings Kaare

Annie: Mitoku is used by the KI and Pushed by them

Bill Neall: I like the Japanese misos better also

Annie: Hello, Michael

Harold: ok. over South River, etc. misos Annie?

Sheri: Running errands in town.....

Michael Bauce: Hi Annie

bruce: Greetings Michael.

Bill Neall: what about GE soybeans being used in the miso?

bruce: Hi Dax

Annie: South River is American, not that I have anything against it, but for healiing, it is recommended to use the Japanese

Harold: That is true Bill?

Michael Bauce:--bought some Dashi Kombu at Tokyo Fish Mkt that is excellent

bruce: Sheerii, baby!

Bill Neall: I've heard that the soybean trail is US to Japan and back to US...

Dax: hi bruce, i'm still here

Kaare: I think Miso Master is really good, they have improved a lot over the years and they are the only ones now using si-salt in the miso making Sheri: lol - hey bruce

Bill Neall: where does that come from MB

Bill Neall: where does that come from MB

Annie: The GE soybeans are scary

Michael Bauce: Japan--comes in 1 big slab

Annie: Thanks Kaare -- that's good to know

Bill Neall: what kind of salt do they use in the Japanese stuff?

Harold: Miso Master is good miso...I think they make a mellow light miso also

bruce: Glad you like it, Cher!

Annie: Miso Master is widelly available around here

Rebecca Gurland: I've heard that organic soybeans aren't GE. True?

Annie: In fact, I just bought the mellow light yesterday

Harold: One miso uses celtic sea salt...not sure of the name

Sheri: Miso Master is about all I can find here

Annie: I enjoy making a miso spread with it

Michael Bauce: My fave is Ohsawa Miso, buts its too much $$$

Bill Neall: well, maybe not, but a load of organic corn chips sent to Europe was rejected because of traces of GE corn...

Annie: The Shiro Miso that Gold Mine has is also delicious

Harold: I think you can buy in bulk (?) and hold the cost down

Michael Bauce: Rainbow in SF

Bill Neall: Michael, not at Rainbow...much cheaper and in bulk

Kaare: Oh, by the way, the FDA is now going around the country having public forums- check out your local news to find out when and show up and give them an earful about GE foods

Sheri: If I buy bulk - that's 4 lbs for one person!!! Lasts a long time

Michael Bauce: Rainbow sells miso, ume paste, plums, etc.. in bulk

Bill Neall: and plus Michael, when you've been macrobiotic over 7 years, you're supposed to cut down on the miso....

bruce: South River made with Kelic salt is masking inroads up here in 16 oz glass jars.

Kaare: They will be in Oakland May 12

Sheri: Is Rainbow a chain store?

Michael Bauce: I have it when I want/need it

Bill Neall: Kaare, that was from Joey, right?

Annie: Don't know , Sheri, not around here

Kaare: Yes

Michael Bauce: Rainbow+ only food collective in Bay Area

Bill Neall: Why is the FDA doing this...I don't trust them

Sheri: oh, I see.

Annie: We have a fairly good co-op and 2 decent natural food stores here.

Michael Bauce: co-operative rather

Annie: I wouldn't trust anything the FDA does

bruce: Will we have enough of what we need in May 2, 2000?

Michael Bauce: Corporate health-food stores have taken over

Bill Neall: You can order bulk Ohsawa miso from Gold Mine 800.475.FOOD

Kaare: Well, The FDA is in my estimation a trade organisation for the drug companies, agribusiness, food industry etc

Annie: We have 2 small health food stores not related to Corporations, as we are in a small town

Harold: In my city, a giant health food store (Wild Oats) came in and drove all the smaller ones out of business

Michael Bauce: too expensive, Bill; Rainbow is cheaper

Harold: actually, they bought most of the competition.

Annie: All of the natural food stores in my area are not corps

Michael Bauce: Same here Harold, except we have more than just Wild Oats

Bill Neall: Yes, michael, but for people who buy over $100 buck order they get wholesale prices on bulk

Sheri: We only have the small - family owned one here

Harold: what city is that?

bruce: Senator Dodd says there are Y2K problems on ships that transport oil.

Annie: That Wild Oats is trying to expand all over the place

Michael Bauce: Bay Area (CA)

Harold: They are headquartered in CO I think

Rebecca Gurland: I'm manager at a very small health food store, now big guys near us!Not yet!

Kaare: - corps-e - cadaverous corporations

Stewart Kerrigan: Wild Oats is here in South Florida

Sheri: Where are you Rebecca?

Bill Neall: Wild Oats and Whole Foods have been expanding for years now...they wipe out the community stores...not good

Harold: what's that Kaare?

Annie: There was a radio talk show about it a few weeks ago-- pushing their wares

Rebecca