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bear by san

March 2017

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bear by san

Interesting culinary discoveries for a thousand, Alex.

When you make miso soup with chicken stock because you are out of bonito flakes, and the stock is home-made, from bones, the miso jellies into aspic when you refrigerate the leftovers. And the swirls of miso in the jellied stock are very interesting looking.

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Which of course begs the most relevant possible question:

How does it taste?

Like miso soup, mostly, with a faint chickeny aftertaste instead of a faint fishy aftertaste. *g* Unless you used highly spiced chicken in the stock. Then it tastes like tarragon....
That sounds *extremely* interesting.
I thought you knew this, or I would have mentioned.

It's hella cool, innit.

---L