Text 6980, 94 rader
Skriven 2008-05-13 00:26:16 av Janis Kracht (1:261/38)
   Kommentar till text 6872 av Carol Shenkenberger (12978.cooks)
Ärende: Miso and Japanese cooking at the Picnic
===============================================
Hi Carol!

>> >> 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

I don't mind at all.. matter of fact, I had to do the same. (grin).  How else
can you tell if you want to use it or not? (grin)  It's about pouring out of
the packages inside a sealed baggie from me swiping it with a spoon on the run
by the fridge :)

> 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..

Sure, if you think this is good.. See, I have no way to know if this is even
good, bad, or weak or what.  I bought this at Wegman's, though the chinese
import store in binghamton should have it as well, I would think.. maybe Ron
and I will take a ride over there this week just to see.. now I'm curious.
Wegman's didn't always have the Miso on their shelves when we shopped there a
lot, but they had it often enough.

> 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>.

Understand!  If the information wasn't printed on the packages, I couldn't have
told the difference ... :)

>> >> 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.

Ah, ok, now I see :)

>  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).

that's neat, Ok :)

>> > 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.

Sounds good :)

>> > 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

Ok :)

Take care,
Janis

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