breathexercise

Thanks so much for the great feedback. I would also love a cooking class on the ingredients to be found in Asian markets. I live in Fort Worth, TX, and when I go into the Asian markets, it's a great pleasure being the only caucasian person in there. If someone did a cooking class, it might help if there were any pointers they could give on cross cultural gaffes - what to do and say and what not. I'd hate for my neighbors to breathe a sigh of relief when I walk out of their fascinating store. Whenever I want to go to SE Asia, it's just a 5 minute drive away! Another question: I've heard that mushrooms are enormously healthy. Are dried mushrooms considered just as healthy as fresh? Differences? Thanks again, Wayne

My last visit the a large neighborhood Asian market revealed a whole section of the store devoted to dried mushrooms. I bought some shitake's and reconsituted the with hot water for 20 minutes, then squeezed out the water and used them as I would regular ones. They turned out kind of chewy, and at first I didn't care for them too well. But by the end of the meal, I found I kinda liked the chewiness. These things are a real bargain. At those prices, I could eat as much as I wanted, whereas the "fresh" ones are only for special occasions. I'd like to learn more . . . such as: What's the best way to reconstitute? Best uses? Do's and Don'ts? Recommended types (I didn't recognize some of their exotic names)? Etc.? On my way to becoming a real Fungi, Wayne