MISO

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MISO

(Multiple Inputs Single Output) Pronounced "my-so," it is the use of multiple transmitters and a single receiver on a wireless device to improve the transmission distance. See MIMO.
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MISO Warriors also have an important role in planning and supporting Noncombatant Evacuation and Repatriation Operations (NEO).
In order to augment the capability and scope of MISO anywhere in the world, the Media Operations Center (MOC) at Fort Bragg provides reach-back support.
MISO Soldiers must be technically and tactically proficient in order to perform their mission.
According to COL Reginald Bostick, who recently took command of the 4th Military Information Support Group (Airborne), MISO is not only experiencing fundamental changes in terms of doctrine as it adapts to today's contingency operations, but also in the quality of Soldiers and training required to execute its unique mission.
Chunky Miso: This type of miso was more available before 1945.
Traditional miso is made by fermenting the natural enzyme, koji (a yeast) with cooked, crushed soybeans (or in many cases, rice, barley or wheat), salt and water.
For this reason, miso is about eight to fourteen percent salt, but most of miso's intensity comes from the fermentation, not the salt--a misconception to most.
The warmer the color--the reds or browns (shades of an Indian summer to midnight black) suggest a miso that is more robust and earthy, with complex flavors that are nothing short of sharp and slightly tart to the tongue.
A few miso names to remember: Highly-prized hatcho is made strictly from soybeans and salt.
Coat meat, fish, poultry, or vegetables with miso marinade, preceeding, as specified for each of the following foods.
Mix with 1/2 cup miso marinade, preceding; cover, and chill at least 3 or up to 24 hours.
Mix with 1/2 cup miso marinade, preceding; cover and chill at least 3 or up to 24 hours.