Hi Vicki
Good to hear from you again.
Ha ha ….I don’t think anyone would want to see any before photo’s in my current
very out of condition state….Hmmm, I’m thinking about making one of those
usually ill fated New Year resolution to get back into decent shape…
I really adore mushrooms and eat them every day, so yes, the mushies sound
divine. I’m interested in the Shio Koji veggie dishes in general as I find them
veggies generally bland without adding energy laden oils etc for dressings.
Once I do the Topside, I also intend to do a nice thick Rib Eye to test out
just how much this stuff can elevate to the next level.
Very excitement ☺
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Monday, 27 December 2021 10:52 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Koji
Hi Steve,
This looks so interesting and those mushies sound really tasty. Can’t wait to
see what you come up with.
I think, however, you should action your Plan B regardless of whether Plan A
works, because I want to see the results of that too. 😂
Vicki. :-)
On 27 Dec 2021, at 7:41 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Everyone
So I bought the Koji – the file attached is the flier, discussing making Shio
Koji and some other stuff.
I’m halfway through the Shio Koji fermentation not a lot happening other than
the rice is slowly becoming more like a porridge and the water is becoming
cloudy. It has a sweet and pleasant smell. I will blitz the Shio Koji to make
it smooth an easier to use.
I bought the cheapest beef roast cut I could find – a lean topside roast at
1.4kg, which should be a good test of tenderisation, since it would be a wasted
exercise to use an expensive cut that should naturally be tender and juicy. I
will blitz the Shio Koji to make it smooth an easier to use.
I also intend to do this Shio Koji mushroom dish as the gravy.
Mushrooms in Shio Koji — Meru
Miso<https://urldefense.com/v3/__https:/merumiso.com/recipes/2017/11/2/mushrooms-in-shio-koji__;!!Nd8K6TfUt9jcQpcU_mCx!8AoGvVzTwX4ms8_GaKrO_SCNF3rINU5HqJB8sCoOdODARNJMH27v7aATZM6aQ5Ra_fwecwop$>
Will do this in a few days.
Very excitement ☺
If I don’t like it for cooking, maybe I will put some on my face and
belly…maybe it will give me the youthful looks and slimness of the Japanese….
Cheers
Steve
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