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(Edible Geography)   Innovative celebrity chef discovers method for turning every possible food into miso paste, thanks to new kitchen recipe that "ferments" miso every four to five days   (ediblegeography.com) divider line 25
    More: Weird, idea, Manhattan, David Chang, celebrity chef, food processors, East Village, Manhattan, kitchens, recipes  
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1313 clicks; posted to Geek » on 24 Sep 2012 at 8:10 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-24 04:53:45 PM  
Why is "ferments" in quotes?

That is exactly what is going on.

I have far too much fermenting going on in my house. All of it is controlled, but that makes this article relevant to my interests.

//Beer, wine, mead, and now sauerkraut.
 
2012-09-24 04:55:23 PM  
miso horny
 
2012-09-24 04:56:27 PM  
It's people. Miso is made out of people. They're making our food out of people. Next thing they'll be breeding us like cattle for food. You've gotta tell them. You've gotta tell them!
 
2012-09-24 05:46:04 PM  

meat0918: Why is "ferments" in quotes?

That is exactly what is going on.

I have far too much fermenting going on in my house. All of it is controlled, but that makes this article relevant to my interests.

//Beer, wine, mead, and now sauerkraut.


I'm guessing the way shorter time frame confused subby into thinking something else was going on.

/kimchi, biga, and the wine is getting started on the weekend at my house...
 
2012-09-24 06:01:26 PM  
foods and flavours that express something their place of origin in twenty-first century New York City

You mean diesel exhaust and hobo urine?
 
2012-09-24 06:02:10 PM  
I ate a bowl of chili for dinner so I'm fermenting my own special miso right now.
 
2012-09-24 06:53:57 PM  

sno man: meat0918: Why is "ferments" in quotes?

That is exactly what is going on.

I have far too much fermenting going on in my house. All of it is controlled, but that makes this article relevant to my interests.

//Beer, wine, mead, and now sauerkraut.

I'm guessing the way shorter time frame confused subby into thinking something else was going on.

/kimchi, biga, and the wine is getting started on the weekend at my house...


I'd love to try making kimchi again, but my first attempt was absolutely horrid. Maybe with the ceramic crock, I can succeed this time.
 
2012-09-24 07:09:38 PM  

meat0918: sno man: meat0918: Why is "ferments" in quotes?

That is exactly what is going on.

I have far too much fermenting going on in my house. All of it is controlled, but that makes this article relevant to my interests.

//Beer, wine, mead, and now sauerkraut.

I'm guessing the way shorter time frame confused subby into thinking something else was going on.

/kimchi, biga, and the wine is getting started on the weekend at my house...

I'd love to try making kimchi again, but my first attempt was absolutely horrid. Maybe with the ceramic crock, I can succeed this time.


I've had mixed results with the same recipe... Sometimes it just wont turn out. The shorter time ones seem most susceptible.
 
2012-09-24 07:11:15 PM  
Sometimes it seems like there's a fine line between fermentation and decomposition
 
2012-09-24 07:19:40 PM  

MaudlinMutantMollusk: Sometimes it seems like there's a fine line between fermentation and decomposition


Not a fan of kimchi, then?

/Truth is it's mostly a meh for me, but sno woman is a huge fan, and a happy wife makes a happy life.
 
2012-09-24 07:19:56 PM  

MaudlinMutantMollusk: Sometimes it seems like there's a fine line between fermentation and decomposition


We all poop.
 
2012-09-24 07:35:32 PM  

DarwiOdrade: It's people. Miso is made out of people. They're making our food out of people. Next thing they'll be breeding us like cattle for food. You've gotta tell them. You've gotta tell them!


Article said it was Manhattan terrior.
 
2012-09-24 07:40:55 PM  
Do black trumpet mushrooms so we can add OOOOH, MISO HORNY! to the menu.
 
2012-09-24 08:03:38 PM  

FlashHarry: miso horny hungry

 
2012-09-24 08:07:59 PM  
Once again, late with the obvious.  Got dammit so much!
 
2012-09-24 08:12:44 PM  

meat0918: Why is "ferments" in quotes?


I "suspect" that subby is "copying" the "style" of the "article."
 
2012-09-24 08:19:23 PM  

MaudlinMutantMollusk: Sometimes it seems like there's a fine line between fermentation and decomposition



...and Motorhead dries their socks on it. \m/
 
2012-09-24 08:22:04 PM  

vudukungfu: MaudlinMutantMollusk: Sometimes it seems like there's a fine line between fermentation and decomposition

We all poop.


i1126.photobucket.com

Everybody poops!
 
2012-09-24 08:38:26 PM  
This reminds me to try more different flavors of miso. When it comes to soup I always go for ramen or coconut. I guess I have not been giving miso enough love.
 
2012-09-24 08:45:22 PM  

Arachnophobe: vudukungfu: MaudlinMutantMollusk: Sometimes it seems like there's a fine line between fermentation and decomposition

We all poop.

[i1126.photobucket.com image 250x150]

Everybody poops!


images2.wikia.nocookie.net
We live long and are celebrated poopers!
 
2012-09-24 08:50:27 PM  
I was hoping that they'd do two slices pizza miso. I don't know if you can ferment pizza, but I think they should try.
 
2012-09-25 12:13:54 AM  

meat0918: I'd love to try making kimchi again, but my f i rst attempt wa s absolutely horrid. Maybe with the ceramic crock, I can succeed this time.

 
2012-09-25 02:59:20 AM  
Had sashimi, tempura veggies, and miso soup for lunch, so I'm getting a kick...

/Momofuku is on my list of places I need to eat before I die.
//Which would happen fairly soon if my one and only trip to NYC in high school hadn't made me terrified of the place.
 
2012-09-26 10:42:29 AM  
I've used this recipe for kimchi dozens of times and its consistently turned out great results. Give it a go, if you like.

http://jlooney.com/2011/10/25/u-of-u- food-culture-102411-korean-barbe c ue-short-ribs-and-kimchi/

/Chang is my idol
 
2012-09-26 08:50:00 PM  

KeenJecter: http://jlooney.com/2011/10/25/u-of-u- food-culture-102411-korean-barbe c ue-short-ribs-and-kimchi/


Link that goes to the kimchi

I think your guy has done a website re-organize.
and that's pretty close to the one I had, recipe wise... but I'll give it a shot thanks!
 
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