tag:blogger.com,1999:blog-1427277351603752678.post160195906142218023..comments2024-03-27T00:23:27.986-07:00Comments on Après Fête: NobuAnnie Campbellhttp://www.blogger.com/profile/06237816058445731730noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1427277351603752678.post-74898340860129980452010-09-06T15:11:31.009-07:002010-09-06T15:11:31.009-07:00You've inspired me to make the black-cod miso,...You've inspired me to make the black-cod miso, even though I don't typically make a lot of Asian. What a colorful menu! Speaking of coconut ice cream, check out the recipe on Roost Blog. I really want to try it.Erin (Blue Egg Kitchen)http://www.blueeggkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-1427277351603752678.post-89191915506955069452010-09-06T14:52:20.421-07:002010-09-06T14:52:20.421-07:00annie! come home!! i'm hungry!annie! come home!! i'm hungry!amy blessinghttps://www.blogger.com/profile/06520505644366655178noreply@blogger.comtag:blogger.com,1999:blog-1427277351603752678.post-77418550060192822882010-09-02T20:24:33.300-07:002010-09-02T20:24:33.300-07:00Sarah, I use equal parts mirin and sake. I also o...Sarah, I use equal parts mirin and sake. I also only about 1/2 as much sugar (just to feel clever). It makes a ton of marinade so def only make a 1/2 batch if you are cooking for just the three of you. On second thought, perhaps Paul will want a full batch! Miso is in the refrigerated section of grocery store, near tofu, and keeps forever so you can make miso soup next!Annie Campbellhttps://www.blogger.com/profile/06237816058445731730noreply@blogger.comtag:blogger.com,1999:blog-1427277351603752678.post-65850566776148528182010-09-02T19:39:44.610-07:002010-09-02T19:39:44.610-07:00I just looked up the cod recipe, but I'm confu...I just looked up the cod recipe, but I'm confused. they mention sake for the recipe, but its not listed in the ingredient list...how much should u use?sarahyogahttps://www.blogger.com/profile/11947846148637259470noreply@blogger.comtag:blogger.com,1999:blog-1427277351603752678.post-70663723625975225152010-09-02T19:36:33.745-07:002010-09-02T19:36:33.745-07:00Oh my goodness, I'm drooling!Oh my goodness, I'm drooling!sarahyogahttps://www.blogger.com/profile/11947846148637259470noreply@blogger.comtag:blogger.com,1999:blog-1427277351603752678.post-78558633769584869322010-09-02T15:48:59.301-07:002010-09-02T15:48:59.301-07:00Ah, only the white and light green parts. And it ...Ah, only the white and light green parts. And it is important to wash leeks thoroughly as dirt collects and makes any food taste gritty. I trim off the dark greens and then slice the part (white and light green) that I want to use, down the center and soak. The leek will separate, revealing its layers, and the dirt will rinse off. Rinse, dry and ready to use!Annie Campbellhttps://www.blogger.com/profile/06237816058445731730noreply@blogger.comtag:blogger.com,1999:blog-1427277351603752678.post-68874913976222563472010-09-02T15:28:44.947-07:002010-09-02T15:28:44.947-07:00U R 2 cute! ps. swiss chard cakes came out great a...U R 2 cute! ps. swiss chard cakes came out great although I had a question...how much of the leek do you use??AMELIA ALVAREZhttps://www.blogger.com/profile/16791713351680111332noreply@blogger.com