To: Bessie Bishop ::: From: Dr. R. N.

[Big Bison Bessie]

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• User ID: Bessie Bishop

• Target ID: Rhea Novak

• Subject: Personal Comms

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Hey,

Doc, I dunno if I can stomach this stuff. I tried it, like I said I would. I dunno what you're into about this stuff. I am willin to bet money someone dared that cook to whip this stuff up and he gave up halfway through figuring it out and just pitched out some Synthfoods stuff that don't sell.

Though I have been admittedly wracking my brain a mite bit on this and how to make it work. Heck I got a few ideas. I figure you gotta have a good meat for this, maybe like some candied pork belly, that there could be the base vehicle for all the flavor here... basically you chop that up into cubes right? Normally you'd wanna rub it down with some nice spices like Caijun mixes or something but I mean if you're really wanting some pumpkin spice nonsense you'd wanna get some cinnamon, cloves, nutmeg, and ginger I guess. I dunno, but you gotta use the real shit and not that pre-packaged stuff the guy gave up on and started selling. Anyways, you smoke that for like three hours, then take all the chopped up pork belly and get it in a tin where you cover it with a bunch of brown sugar, some honey, and some butter, and something like apple juice. Cover that thing up and throw that whole tin back in the smoker for like ninety minutes. You'd maybe wanna follow that up with some kinda glaze but I mean this is gonna go into a soup so that may not work, but anyways.... something like that would get you some nice pumpkin spiced candied pork belly that you could use for a base meat in all this business. It's gonna be sweet and smokey and spicy and crispy, so, yeah, it's frankly the spice mix though that's throwing me off a lil. Weird but it could work. Pork does pair a mite bit well with a lot of those spices adjacent to all this pumpkin spice business after all.

Though if you wanna be more traditional I guess you'd wanna use chashu pork but I dunno.

Ramen typically has some small amount of veggies in it so I mean I guess you could come up with a way to get some pumpkin in there, I dunno cut it thin like strips of carrot? But hell, Doc, I dunno... but I mean, intrinsically, ramen is a very savory dish, it's somethin with a fair bit of that there umami flavor or whatever. And salty flavors too. I mean it's basically a soup and noodles and other stuff. And I mean what you're trying to make work is somethin so freakin aeromatic and sweet it's like, oil and water mixin here. There's gonna be a lot of conflicting flavor profiles so I mean I dunno if its worth wasting ingredients on tryin to make a palatable version of the stuff. But I mean if you like what they're sellin, feel free to continue to be their customer, I ain't gonna stop you and I doubt I could.

Why am I offerin cooking advice and trying to get you to change your damn peculiar pallet anyways?

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Bessie Bishop
BHG Hunter/Tracker

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