Text 7174, 79 rader
Skriven 2008-05-16 13:21:08 av Janis Kracht (1:261/38)
   Kommentar till text 7061 av Carol Shenkenberger (13116.cooks)
Ärende: Miso and Japanese cooking at the Picnic
===============================================
Hi Carol!

>> >> Ok, I checked and the only ones I have are the reddish brown ones.  There
>> >> third bad in there though, brown rice miso haha.. didn't see it unneath t
>> >> 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 els
>> 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 r
>> by the fridge :)

> Hehe same thing at the open air markets.  You'd take a tiny bit off with a
> toothpick and then use the finger signs for ordering which you wanted.

Sure, makes sense :) :) Wish we could do that here, but of course that wouldn't
work :(

>> > here isnt very strong.  The yellow though is pretty good, comparable to th
>> > ones of Japan in the open air market bins.  I can get more easy so may jus
>> > bring the bag with me (a little is used but not much).  If your supply of
>> > 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
>> lot, but they had it often enough.

> All I know is the red-brown ones are stronger but not bad in any way for
> that.  More used to preserve meats if i had it right?

Sounds right..but there are so many types of miso.. unfortunately in this
country I think we probably only see one or two if we're lucky :( I found a few
interesting sites regarding miso though: http://www.soya.be/miso-varieties.php
http://www.fuchu.or.jp/~kanemitu/what'smiso.htm
I thought the second one was neat :)

> (meantime Daisy is playing 'catch the poopie'.  She likes to find a totally
> dessicatd bit and bat it around the room.)

haha :)   Sure, then all of sudden you hear POUNCE!

>> > No, I am not sure which of your 3 types I was used to.  My japanese wasnt
>> > 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 h
>> told the difference ... :)

> Oh we had signs!  In japanese...

Ah, that's neat :)  I guess you picked up quite a bit of japanese while there
:) That is so neat :)

>> >> >> I can have some kimchi ready.. making sushi is fun though when people
>>
>> >  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 :)

> Steve will probably like it too and i seem to recall Ruth as well?
> xxcarol

I hope so :)  I love korean food.. I love making korean beef short ribs.. they
are soooo good too :)  That's one of my favorites to get at the korean place
here in Binghamton. :)

Take care,
Janis

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