Quote: Eggplant and Beef Simmered in Miso Ingredients (Serves 4) \*6-9 eggplants (700g) \*200g thinly sliced beef \*1 cup /200g dashi stock \*4 tbsp sugar \*3 tbsp miso \*3 tbsp soy sauce \*3 tbsp mirin sweet cooking sake \*2 tsp tobanjan(Chinese chili bean paste) 1. Cut off the calyxes and peel the eggplants lengthwise in a striped pattern. 2. Cut them into 3cm-thick round pieces. 3. Soak them in water for 4 to 5 minutes to remove the bitterness. Drain them, and pat them completely dry. 4. Combine the dashi stock, miso, sugar, soy sauce, mirin, and tobanjan in a bowl. 5. Heat the oil, and deep-fry the eggplants lightly. Put a bit of oil in a frying-pan, and cook the beef briefly. Add the eggplants. 6. Add the seasoning mixture, and simmer for a while. 7. Put on a drop-lid on, and simmer some more. Serve and garnish with grated ginger. Natto Miso Soup Ingredients (Serves 4) \*1 pack natto(50g) \*1 small pack silken tofu (250g) \*80g nameko mushrooms \*4 cups /800ml dashi stock \*4 tbsp miso 1. Chop the natto. 2. Bring the dashi stock to a boil and add the nameko. Dissolve the miso into the stock. 3. Add the tofu, breaking it by hand. 4. Turn off the heat just before it comes to a boil, and add the chopped natto. Garnish with the chopped negi, and "Natto miso soup" is ready to serve. `<br></br>Dropped video frames<br></br><br></br> Found average frame timing of 32.67 ms<br></br><br></br> Line Duration (ms) Time window<br></br> 189 67 0:00:06.200 -> 0:00:06.267<br></br> 3211 67 0:01:46.967 -> 0:01:47.034<br></br> 7361 100 0:04:05.334 -> 0:04:05.434<br></br> 8301 66 0:04:36.734 -> 0:04:36.800<br></br> 9587 66 0:05:19.634 -> 0:05:19.700<br></br> 38810 67 0:21:33.767 -> 0:21:33.834<br></br> 47273 100 0:26:15.900 -> 0:26:16.000<br></br><br></br>Total frames: 50404<br></br>` **Someone needs to do something about the hair, pronto!** **alternate download: <http://www.fileserve.com/file/zVsX4YM> and more shows at <http://www.hellofuntime.com/>**