Text 6872, 72 rader
Skriven 2008-05-12 18:56:21 av Carol Shenkenberger (12978.cooks)
   Kommentar till text 6853 av Janis Kracht (1:261/38)
Ärende: Miso and Japanese cooking at the Picnic
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 > >> I have two bags but they are both the same color I think.. both
 > >> reddish-brown..one has barley in it, the other only soy.  They are made b
 > >> Eden company. That may just be the importer.. in the morning, I can take 
 > 
 > > (Miso above), I may bring some yellow.  I'm more familiar with that flavor
 > > (milder than the darker reds).
 > 
 > Ok, I checked and the only ones I have are the reddish brown ones.  There wa
 > third bad in there though, brown rice miso haha.. didn't see it unneath the
 > other two (bg).

I would like to taste'em with a tiny finger if ya dont mind?  The red one
here isnt very strong.  The yellow though is pretty good, comparable to the
ones of Japan in the open air market bins.  I can get more easy so may just
bring the bag with me (a little is used but not much).  If your supply of the
red has a good one, maybe I can steal a bag since our red here is pretty
blandly dismal.  Colored right but..

No, I am not sure which of your 3 types I was used to.  My japanese wasnt up
to that much query with a lady who could only do sales with a gaijun well
enough to follow the finger sale method <G>.

 
 > >> I can have some kimchi ready.. making sushi is fun though when people are
 > >> watching haha but see my problem is I don't know enough about what you at
 > >> there :) :)
 > 
 > > Just about everything <g>.  I love Kimchee too.  Cant handle peppers unles
 > > dried though (ring of fire).
 > 
 > Yeah, some kimchee can kill (grin).

Oh the heat is not a problem.  Just fresh chiles are.  Dried ones dont bother
me much at all.  I've had many a kimchee in Korea in Pusan and other places
where it was not even faintly americanized.  I'm the wierd round-eye who
wants seconds in such places.  Steve and Ruth probably will too!  (Steve
especially I imagine as he lived in Korea for 1 year).

 > >> > Highly sugest you hide any pork loin you may have around, if you want t
 > >> > still have it the following week.  Now on fish, you already knew to hid
 > >> > ;-)
 > >>
 > >> Ron is telling me as I'm typing (laugh) he's planning on making sure you 
 > >> plenty of that here.. special just for you :)  The McRae Farm has the gre
 > >> port loin roasts.. we just devoured one :)
 > 
 > > Hehehe 3 slices, about 1 inch thick.  Defrosted, need heavy cast iron pan 
 > > preferance.  Will make a taste noshe for 15 people.  Takes about 20 mins.
 > 
 > Yeah, that sounds great :)

Grin, really easy to do.  Especially in a thick cast iron pot.  I'll bring
the datu puti, vinegars, and chile sauces for it.  Once you see the bottles,
you can easily replicate this one.

 > > Folks squeamish about still pink inner pork though may dive out <g>.  It
 > > won't be much per person but with so much food, thats just a tastey sample
 > > and they can make more later at home <g>.
 > 
 > Understand that one :)
 > 
 > And thanks for the neat recipes :)

Hehe i only typod up 2 of them but have probably 6-8 variations on this. 
Critical thing is has to be thick cut (3/4 inch to 1 inch).  The one without
the sourcream, is delicious cold as well.  Minced to small cubes, makes a
fine addition to a salad.  Rather more versatile than it looks from the
recipe.
             xxcarol
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