Is there a potential market for industrial macrobiotic food?

Post #147,362 by boxley 3/20/04 11:22:29 PM Reply	Is there a potential market for industrial macrobiotic food? I love Miso soup, tried a cupa version and it tasted like carboard. These foods can keep very well as they dont have to deal with highpro meaty fishy stuff. Perhaps the next wave is MRE's for vegans that taste good, keep well and sell even better. thanx, bill when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #147,369 by Andrew Grygus 3/21/04 12:13:40 AM 3/21/04 12:14:29 AM Reply	Not quite miso soup, but . . . . since the valley I live in is quickly becoming an upscale Korea town now (the Armos have mostly moved out, don't know where to exactly), we now have Korean markets. these markets have a section for Korean ramen. The packages are way larger than supermarket ramen, and cost a lot more ($0.59 to $0.79 vs. $0.10 to $0.20) but Korean ramen is to supermarket ramen as an 18-wheeler is to a tricycle - this is GOOD STUF! Many flavors and styles and degrees of hotness from rather mild to "knock your socks off". Yes, the different flavors actually taste different, look different and have different textures, very much unlike supermarket ramen. The instructions for cooking vary and the English versions are often wrong, but this method works for all: Put 2 cups to 3 cups of cold water in a saucepan (the instructions say 2 cups (if they're coherent) but I like my ramen more liquid so I use 3 cups). If there is a packet of dried vegetables and/or seaweed and/or dried seafood in the package, put it in with the cold water. Bring water to a boil and put in the noodle cookie (I like to eat this stuff with a spoon, often while reading, so I break the cookie up small - if you leave it whole (as the package calls for) you have to use chopsticks and pay attention). Let the noodles simmer for 4 to 5 minutes, then pour in the contents of the powder packet. Turn off heat and eat. Yum! This is industrial food at its best. [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus March 21, 2004, 12:14:29 AM EST Expand All History
Post #147,408 by boxley 3/21/04 10:48:33 AM Reply	seen a lot of viet stores local but no Korean will ask the Korean folks at work. thanx, bill when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #147,424 by tjsinclair 3/21/04 1:39:46 PM Reply	Possibly The issues would be more philosophical, though. I took some courses (even went on a retreat once) and the way you cook it is about as important as what you cook. For example, there was a line of reasoning that you shouldn't use electricity to cook the food as that would induce "unhealthy vibrations" into the food. Meaning no electric stove or ranges, just gas. (Forget about microwaving!) Tom Sinclair The question seldom addressed is where Medusa had snakes. Underarm hair is an even more embarassing problem when it keeps biting the top of the deodorant bottle. -- (Terry Pratchett, Soul Music)
Post #147,427 by Andrew Grygus 3/21/04 2:02:05 PM Reply	Well, there are very good reasons . . . . not to cook with electricity, but I never considered 60cps and 120cps to be particularly bad vibrations (a bit annoying on the stereo, though). [link\|http://www.aaxnet.com\|AAx]
Post #147,437 by tjsinclair 3/21/04 3:08:22 PM Reply	I prefer using gas myself mainly because of superior temperature control. However our current place does not have that option. It's certainly possible to "industrialize" healthy eating (Linda McCartney's frozen entrees come to mind) but with some food systems (like macrobiotics) the philosophy can be incompatible. Tom Sinclair The question seldom addressed is where Medusa had snakes. Underarm hair is an even more embarassing problem when it keeps biting the top of the deodorant bottle. -- (Terry Pratchett, Soul Music)
Post #147,438 by Another Scott 3/21/04 3:17:07 PM Reply	Ditto. Our 1964-ish vintage GE electric range has push-buttons for the burners. HI, 2, 3, LO, WM, OFF "In the future, everything will be digital!" Of course, there's too little temperature variation for careful cooking. :-( Cheers, Scott. (Who longs for the day when he can remodel his kitchen and get a gas cooktop.)
Post #147,455 by FuManChu 3/21/04 6:08:48 PM Reply	Those buttons are all in a horizontal row? Gotta use the "vertical temperature control" for fine-tuning. ;) \n_________\n \\___________\n \\_________/\n\n ___\n _-- _ --_\n --___--\n I was one of the original authors of VB, and I wouldn't use VB for a text processing program. :-) Michael Geary, on comp.lang.python
Post #147,458 by Another Scott 3/21/04 6:19:26 PM Reply	Yup. You volunteering? ;-)
Post #147,652 by drewk 3/22/04 9:41:36 PM Reply	Bad burn with my new electric That cooktop gets a lot hotter than the old one, and than any gas I've cooked over. And it got there fast, too. I'm sure I'll get used to it, but I put the frying pan on to heat while I prepped the chicken. Dropped some butter in while I dredged in flour, then had the butter explode onto my hand when I laid the first piece in. Holy crap but that smarts. === Implicitly condoning stupidity since 2001.
Post #147,695 by Andrew Grygus 3/23/04 12:57:35 AM Reply	New electrics can be dangerous. A friend of mine, Connie, got a new Roper range. Within days, she decided to make her Sweedish cookies. To make these, you have a pot of hot oil and dip an iron pattern (looks a lot like a branding iron) in the batter, then plunge it into the hot oil. So, she turned her back on it for a couple minutes (which she'd done many times with the old stove). FOOOOOOOOOOOOOOMMMMMMMMMMPPPPPPPPHHH!!!! The flames were so hot she couldn't get to the brand new industrial size fire extinguisher that had just been installed. This was back in "ethnic decore" days, so the kitchen ceiling was hung with baskets, which caught fire and ushered the flames into the dining room where there was plenty more flamability. The parrot (a nasty critter) got fried right off, and soon the dining room was well engulfed in flames. The patio doors shattered, exposing the huge new gas grill Stew had just installed. A plug melted out of the 5-gallon gas tank, and it just happened to be pointed into the dining room. WOOOOOOOOOOOOOOOOOOSH!!!!!! With a plume of flaming propane tourching through to the living room, the wood floors soon were burned through, dropping flaming embers down into the basement where Connie's pottery shop storage was piled with cans of paints and solvents. WOOOOOOOOSH!!!! yet again. The guys from the fire department complained bitterly that usually nearly all the damage is from water, but this time they just couldn't find anything to damage. Interestingly, the most intact parts of the house were a far back corner bedroom and . . . . the kitchen. The reason the kitchen survived was because it was the only place with a low drywall ceiling and drywall walls (on two sides). The rest of the place was open plan with high beamed ceilings. I still have a couple of splashes of aluminum that poured down on the driveway when the sliding glass doors (on the far side from the patio doors) melted. They're quite nice, I should frame and title them. Monday morning Stew called the architect who was planning an addition and told him there would be some substantial modifications to the plan. The new house featured massive copper water piping and sprinkler heads over the kitchen. For years after, anytime anyone complained about their house, we'd offer that "Connie can come down and make cookies". [link\|http://www.aaxnet.com\|AAx]

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