"dsi1" wrote in message
...

On Thursday, November 29, 2018 at 10:54:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 29, 2018 at 8:34:33 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message
> > news > >
> > writes:
> > >
> > >
> > >"tert in seattle" wrote in message
> > >news > > >
> > writes:
> > >>
> > >>
> > >>"tert in seattle" wrote in message
> > >>news > > >>>
> > >>>LOL Hey, a question if you are still here D. fancies some kind
> > >>>of
> > >>>soup!
> > >>>He has asked for sushi for tomorrow. What kind of soup could I serve
> > >>>in
> > >>>advance??
> > >>
> > >>
> > >>
> > >>miso!
> > >>
> > >>==
> > >>
> > >>I think I got a bit mixed up with my last response.
> > >>
> > >>Do you make it yourself or have you used the packs that Dsi1
> > >>mentioned?
> > >>
> > >>If you use the packs, how do you find them?
> > >
> > >
> > >I never make miso - I only eat it at Japanese restaurants
> > >
> > >the reason it's so good is katsuobushi
> > >
> > >==
> > >
> > >Thanks I did look up your 'katsuobushi' but i don't think it is for
> > >me
> > >
> > >I can get miso in the supermarkts here. Next time I go shopping I will
> > >pick
> > >up a pack and see how it turns out
> >
> >
> > I know katsuobushi seems bizarre, and you don't eat it straight except
> > as flakes that are shaved off the rock hard dried fish that are
> > sprinkled
> > on things as a sort of condiment, but it's really very tasty
> >
> > ==
> >
> > Ok well! If I ever see it, I will try it, but tbh I doubt it will be in
> > the
> > shops here
>
> I've never seen katsuobushi in whole form. I don't know why the hell it's
> not sold on this rock. Katsuobushi is bonito that is dried, smoked,
> fermented, and aged. This turns the fish into a hard, glassy, material.
> It's
> amazing stuff and I've read that the same process can be done on other
> meats. It would be interesting to beef or chicken processed this way.
> ==
>
> Yes, I got that from tert. I doubt very much I will be able to find it,
> but, I will keep looking)
>
> So, will you try to process it with beef etc?

That would be difficult. You need the facilities and some type of mold and
some time. Someone should do this - just not me.

==
OK