Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Thank you so much for all the advice, web sites and recipes. I think I'll try the miso soup for dinner today. i find the idea of cooking a soup without my bought veggie stock cube hard to bare, so I'm hoping that by adding the miso at the end it will help ad some of the flavours back. i can see deffinate areas where I'm going to struggle and doing without my bought stock cube and my usual store bought soy sauce are going to be two very hard things to do without. I have my fingers crossed that the miso and tamari I bought will help fill the gap. i can't wait to get my hands on the gomashio later in the week. thanks again. Shell. -- ---------------------------------------- I am using the free version of SPAMfighter for private users. It has removed 283 spam emails to date. Paying users do not have this message in their emails. Try www.SPAMfighter.com for free now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Shell, Is there any place you can take cooking classes? Do you have any mb books? I remember also being in shock that I would have to give up my avocado sandwiches - how I loved them and thought them so healthy. Just know, we're constantly changing and that's good!!!! You will give up some things, and learn of new things and it's wonderful to be always finding more and more new things - it never ends. Enjoy the ride. KlaraShell wrote: Thank you so much for all the advice, web sites and recipes. I think I'lltry the miso soup for dinner today. i find the idea of cooking a soupwithout my bought veggie stock cube hard to bare, so I'm hoping that byadding the miso at the end it will help ad some of the flavours back. i cansee deffinate areas where I'm going to struggle and doing without my boughtstock cube and my usual store bought soy sauce are going to be two very hardthings to do without. I have my fingers crossed that the miso and tamari Ibought will help fill the gap. i can't wait to get my hands on the gomashiolater in the week.thanks again.Shell.-- ----------------------------------------I am using the free version of SPAMfighter for private users.It has removed 283 spam emails to date.Paying users do not have this message in their emails.Try www.SPAMfighter.com for free now! Yahoo! Mail Use Photomail to share photos without annoying attachments. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 ok, like every day!!! with tomatoes of course and whole wheat pitta. Now I'm getting hungry!!! Klara Lemoine wrote: Okay Klara, what's wrong with avocado sandwiches??? " ...become the change you envision." Lemoine From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of Klara LeVineSent: March 13, 2006 3:50 AMTo: VeganMacrobiotics Subject: Re: Miso? Shell, Is there any place you can take cooking classes? Do you have any mb books? I remember also being in shock that I would have to give up my avocado sandwiches - how I loved them and thought them so healthy. Just know, we're constantly changing and that's good!!!! You will give up some things, and learn of new things and it's wonderful to be always finding more and more new things - it never ends. Enjoy the ride. KlaraShell wrote: Thank you so much for all the advice, web sites and recipes. I think I'lltry the miso soup for dinner today. i find the idea of cooking a soupwithout my bought veggie stock cube hard to bare, so I'm hoping that byadding the miso at the end it will help ad some of the flavours back. i cansee deffinate areas where I'm going to struggle and doing without my boughtstock cube and my usual store bought soy sauce are going to be two very hardthings to do without. I have my fingers crossed that the miso and tamari Ibought will help fill the gap. i can't wait to get my hands on the gomashiolater in the week.thanks again.Shell.-- ----------------------------------------I am using the free version of SPAMfighter for private users.It has removed 283 spam emails to date.Paying users do not have this message in their emails.Try www.SPAMfighter.com for free now! Yahoo! MailUse Photomail to share photos without annoying attachments. Yahoo! Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Here is info from my mb class at the Natural Epicurean (www.naturalepicurean.com): Although miso is a living food, it can be stored in the refrigerator indefinitely because of its salt content. However it is best to store miso outside for the following reasons: it continues to age, it does not absorb the energy of the refrigerator, saves space in the refrigerator, tastes better, and it is traditionally stored in crocks that are placed in a cool and dry place. If you buy miso in plastic containers, store it in clean glass jars with straight-sided and wide mouth with screw-on lids. Pack miso firmly into the jar with about 1/2-inch of air space on top. Make sure there are no air pockets in the miso that could allow mold to form. Use only clean utensils to remove miso from the jar. After each use, smooth and level the top of the miso with a rubber spatula to eliminate air pockets, and seal the lid (not too tightly) before putting the jar in a cool, dark place (If using the miso regularly, you can leave it wherever it is convenient. Mold growth, common when storing miso without refrigeration, is easily prevented. this mold is not harmful. When miso is left exposed to air, especially during the summer months, it will often form a skin of mold on its exposed surface. It is usually beige or white in color and grows out of the mold itself.These molds are not harmful. If the growth is small, it can be mixed back into the miso. If the mold is slimy, brown or dusty green in color, it has been developing for some time. Red mold development is introduced from an outside source. These more developed molds should not be mixed back into the miso. They should be scraped off the miso. The miso underneath is good. When stored properly and periodically attended, none of these molds will occur. Smell your miso to determine if it is good. Hope this helps. Darlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 wonderful thanks for the description. I'm going to save this and try to remember it. Reggie > > Here is info from my mb class at the Natural Epicurean ( > www.naturalepicurean.com): > > Although miso is a living food, it can be stored in the refrigerator > indefinitely because of its salt content. However it is best to store miso > outside for the following reasons: it continues to age, it does not absorb > the energy of the refrigerator, saves space in the refrigerator, tastes > better, and it is traditionally stored in crocks that are placed in a cool > and dry place. If you buy miso in plastic containers, store it in clean > glass jars with straight-sided and wide mouth with screw-on lids. Pack miso > firmly into the jar with about 1/2-inch of air space on top. Make sure there > are no air pockets in the miso that could allow mold to form. Use only clean > utensils to remove miso from the jar. After each use, smooth and level the > top of the miso with a rubber spatula to eliminate air pockets, and seal the > lid (not too tightly) before putting the jar in a cool, dark place (If using > the miso regularly, you can leave it wherever it is convenient. > > Mold growth, common when storing miso without refrigeration, is easily > prevented. this mold is not harmful. When miso is left exposed to air, > especially during the summer months, it will often form a skin of mold on > its exposed surface. It is usually beige or white in color and grows out of > the mold itself.These molds are not harmful. If the growth is small, it can > be mixed back into the miso. If the mold is slimy, brown or dusty green in > color, it has been developing for some time. Red mold development is > introduced from an outside source. These more developed molds should not be > mixed back into the miso. They should be scraped off the miso. The miso > underneath is good. When stored properly and periodically attended, none of > these molds will occur. Smell your miso to determine if it is good. > > > > Hope this helps. > > Darlene > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.