On Tuesday, October 8, 2013 1:33:26 PM UTC-4, Mark Lipton wrote:
> On 10/7/13 4:03 PM, DaleW wrote:
>
> What an absolutely delicious sounding menu, Dale. How does the miso
> > glaze do with salmon? I've only ever had it with "black cod" (sable).
>
Yes, it's pretty much the same as the black cod made famous at Nobu. This recipe (NYT) said any fatty fish filet- salmon, trout, mahi-mahi, black cod, artic char. Sable (fresh) is hard to find here, so I was planning on artic char, but market was out. Trout looked great, but harder to serve for bigger group (not fileted), so went with salmon. I thought quite tasty (though 3 lbs of filet tough to evenly glaze with our broiler, I needed a salamander) Usually I'd grill but weather was iffy.
http://www.nytimes.com/2013/09/18/he...ef=health&_r=0
>
> > 2009 Drouhin Morgon >
>
>
> Ook! I've got some of this, too, purchased on the basis of John
> > Gilman's enthusiasm for it. Hopefully, like many '09s, it just needs
> > more time to come into its own.
>
Looking back, I really liked this on first release, pretty sure just in an awkward state.