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barbie gee[_2_]

On Thu, 29 Nov 2018, dsi1 wrote:

> 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.
>

And, it can dance!

https://www.youtube.com/watch?v=1TyyDMOz0n4