Basturma & Myraen | Character dialogue

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.

Myraen

Great, I’ll get the prep started. Expect a tight timeline, a clear taste profile, and a few surprises if the microbes decide to push the envelope. Keep your palate ready.We should follow guidelines. All good.Got it. I’ll set up the culture, monitor the aging, and report back when the first test is ready. Let’s see what flavor history brings out.

Basturma

Sounds like a good test. Keep me posted on the results. I'll be ready with my palate and my skepticism. Let's see if the microbes can live up to the legend.