Basturma & Myraen
Myraen
Hey Basturma, I've been messing around with engineered microbes that could basically age a sausage in a controlled way—so it hits the perfect flavor profile right on cue. Think about a sausage that ages itself; would that ruin your traditions or give you a new twist?
Basturma
A sausage that ages itself, eh? That's fancy. In my book you age by patience, not by a little microbe whisper. But if the flavor lands on point, maybe I'll give it a whirl.
Myraen
I get the patience thing, but a microbe that fine‑tunes the aging on its own? If it hits the right flavor, I’ll put it to the test—nothing like the thrill of a perfectly timed fermentation.
Basturma
Fine‑tuned microbes sound like a gamble, but if it gives the same depth I’ve earned over years, I’ll watch it run. Just don’t expect me to throw away the salt and pepper.
Myraen
Sounds good—I'll keep the salt and pepper in the mix and let the microbes do the rest. Let's see what depth they can pull off.
Basturma
Alright, just remember the salt and pepper are the backbone, not the headline. Show me the results, and if they taste like a true heritage, maybe I’ll let a microbe have its day in the sun.
Myraen
Got it. I'll keep the salt and pepper in the mix and let the microbes do their thing. If the flavor matches what you’re used to, I’ll let them shine. Let's get the first batch going.
Basturma
Sounds like a plan. I’ll keep my eyes on that first batch—if the flavor sings, I’ll let those microbes earn a spot on my shelf. Otherwise, I’ll send them back to the lab. Let's see what the future tastes like.