smells like fish.

[Bishamonten]

So, I've been trying to make some authentic Japanese meals.  Mostly because I love oriental food but partly because I need to learn how to cook and I figured I'd start here.  Because cooking is sexy( so I've been told[ Thanks, Mom! ] ), and lets face it, I need all the help I can get tricking women into some rough anal sex... err.. finding my soul mate ( wink wink ).  So I made Miso Soup tonight.  The soup stock is called dashi and Miso calls Niboshi Dashi, which is a fish stock: Specifically dried Anchovies.  I just sat over a stove and gutted dried anchovies.  Ripping out the head and the bitter guts with my fingertips.  Where's the sexy?  WHERE?

[eo000]

i'd say it's in the fiinished product. not the preperation.

[Beefy]

I bet anchovy innards could be used as lube.

[eo000]

I bet anchovy innards could be used as lube.

[ignom]

Two words: take out.

[meredith]

Ripping out the head and the bitter guts with my fingertips.  Where's the sexy?  WHERE?

Eww, man.  The key to making miso soup  and looking sexy is getting it from the Japanese joint down the road.

[Bishamonten]

I bet anchovy innards could be used as lube.

Dried anchovie guts have the consistency of a ritz crakers.

[ignom]

I bet anchovy innards could be used as lube.

Dried anchovie guts have the consistency of a ritz crakers.

Even better.

[nallen]

Isn't making miso soup kind of like making your own ketchup?   Buy the dry stuff, it's good.  I'd concentrate on making rolls and what not, that's where the glory is.

[ignom]

Does Miso have tofu in it? What is that white stuff?

[nishi]

[nallen]

Does Miso have tofu in it? What is that white stuff?

yup, that's tofu.  yum!  I used to eat miso damn near everyday in grad school.  you can get it completely dehydrated, add water, microwave it.  mmmmmm  miso goodness.

[Gamplayerx]

Well, what do you know?  Dried anchovy guts as lube have cured me.  I'm not hungry anymore. 

[ignom]

I love miso, but I also love wonton soup

[Gamplayerx]

Miso's okay.  Wonton's okay.  Hot and sawa is where it's at, baby!

[Bishamonten]

Isn't making miso soup kind of like making your own ketchup?   Buy the dry stuff, it's good.  I'd concentrate on making rolls and what not, that's where the glory is.

Handmade is, in almost every case, better than instant.

[nishi]

So, I've been trying to make some authentic Japanese meals.  Mostly because I love oriental food but partly because I need to learn how to cook and I figured I'd start here.  Because cooking is sexy( so I've been told[ Thanks, Mom! ] ), and lets face it, I need all the help I can get tricking women into some rough anal sex... err.. finding my soul mate ( wink wink ).  So I made Miso Soup tonight.  The soup stock is called dashi and Miso calls Niboshi Dashi, which is a fish stock: Specifically dried Anchovies.  I just sat over a stove and gutted dried anchovies.  Ripping out the head and the bitter guts with my fingertips.  Where's the sexy?  WHERE?

to make stock, you have to take out the guts and the head? most stocks require the guts and the head.

[Gamplayerx]

Note to self:  no more Miso.

[Bishamonten]

So, I've been trying to make some authentic Japanese meals.  Mostly because I love oriental food but partly because I need to learn how to cook and I figured I'd start here.  Because cooking is sexy( so I've been told[ Thanks, Mom! ] ), and lets face it, I need all the help I can get tricking women into some rough anal sex... err.. finding my soul mate ( wink wink ).  So I made Miso Soup tonight.  The soup stock is called dashi and Miso calls Niboshi Dashi, which is a fish stock: Specifically dried Anchovies.  I just sat over a stove and gutted dried anchovies.  Ripping out the head and the bitter guts with my fingertips.  Where's the sexy?  WHERE?

to make stock, you have to take out the guts and the head? most stocks require the guts and the head.

The guts and head of anchovies are very bitter and ruin the stock.  So sayeth my cookbook. 

[Beefy]

I bet anchovy innards could be used as lube.

Dried anchovie guts have the consistency of a ritz crakers.

I'm guessing you've never experienced the unabashed joy that comes with humping a Ritz.