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  Other Articles

Fighting Back Against Osteoporosis by Ruth Ann Flynn

My Story of "O" by Robert Pirello

Work Out and Bone Up - Your Bone Health by Keith Morris

Amberwaves, Saving Natural Rice and Wheat, you can help

Protecting the Staff of Life, Gene-Altered Rice Coming,by Alex Jack

The Macrobiotic Approach to Prevention of Osteoporosis by Gale Jack

Macrobiotics & Mental Health by Gale Jack

Big Yang Attracts More Yang by Christine Marie Tretter

Mad, Mad Meat by Christine Marie Tretter

Nightshade Vegetables

An Article About Cecile Tovah Levin by (Bill Neall)

On The Origins Of Yin & Yang by (Roy Collins)

Ten Things Macrobiotic Women Do Well(By Gale Jack)

Consumer’s Guide to Genetically Altered Food (By Alex Jack)
The Fungus Among Us (By Roy Collins)
Behind The Smile -Herman Aihara(By Bill Neall)
Chat By Alex Jack On Genetically Altered Foods(Sept 26 1999)
On The Importance Of Chewing
Bankruptcy of Modern Science
Log Of Jon Sandifer's Chat
George Ohsawa's Order Of The Universe
Recommended Macrobiotic Books
Know Yourself
Nobody For President
Kaare Bursell's Cybermacro Chat
Cooking Chat With Annie Mark
Earth Connections
Seaweeds For Health
  Macrobiotic Times Articles
Article 1 by Bill Neall about Murray Snyder
Article 2 by Bill Neall about Murray Snyder
Original Yin/Yang and Five Transformations
Reincarnation and Karma from Rudolf Steiner
The Heart Chakra

 

Cooking Chat With Annie Mark

5/02/99

Please visit Annie's web page

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