mmmmmMiso!

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mmmmmMiso!

Postby Robin Garr » Mon Sep 16, 2013 2:11 pm

It seems the NY Times has been doing a lot of stuff about miso this week.

This one knocked my socks off ... I could eat about a pound of it. Now.

Miso-Peanut Spread
By MARTHA ROSE SHULMAN
The New York Times
Sept. 16, 2013


Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités.

Full story:
http://www.nytimes.com/2013/09/20/healt ... ntemail0=y

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Re: mmmmmMiso!

Postby Dale Williams » Mon Sep 16, 2013 4:11 pm

that does look good.
We already do miso-glazed fish, but the eggplant & squash recipes are good ideas.
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Re: mmmmmMiso!

Postby Rahsaan » Mon Sep 16, 2013 4:29 pm

Robin Garr wrote:It seems the NY Times has been doing a lot of stuff about miso this week.

This one knocked my socks off ... I could eat about a pound of it. Now.

Miso-Peanut Spread
By MARTHA ROSE SHULMAN
The New York Times
Sept. 16, 2013


Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités.


I'm not sure I can really picture what it would taste like. But I know it would be delicious!

And will have to try it soon.
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Re: mmmmmMiso!

Postby Jo Ann Henderson » Mon Sep 16, 2013 8:04 pm

Wow! I would never have thought of this, but it sounds delicious. Will make a small qty tonight for my breakfast spread tomorrow morning.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: mmmmmMiso!

Postby Jo Ann Henderson » Tue Sep 17, 2013 2:16 pm

I agree, pretty doggone good!!!
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: mmmmmMiso!

Postby Dale Williams » Fri Sep 20, 2013 7:19 pm

aaaaaaaaaaaaaaddictive
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