Thanks, Naomi, for the mention. I love feeling that we're neighbors, tossing ideas back and forth. It's halibut season in Maine right now and the local fish is just gorgeous. It makes up, a little, for the disastrous things that are happening here. Maine is fine, it's the rest of the country that's falling apart, almost literally, almost before our very eyes.
I have been meaning to write to you, and this is as good an opportunity as any. I tried your fish in shio and poached in miso for a highend dinner a few weeks ago. It was served with pickled beans and a dense soy-garlic glaze that the chef converted to a tulle. The table was static about the dish.
Then cooked some prawns in a long pepper garlic stir fry and realized how much Odnoans don't like well cooked fish. They prefer it over cooked, dry and tough, the subtly of fish lost completely.
Thank you for your lovely posts, they are always so inspiring for
Thanks, Naomi, for the mention. I love feeling that we're neighbors, tossing ideas back and forth. It's halibut season in Maine right now and the local fish is just gorgeous. It makes up, a little, for the disastrous things that are happening here. Maine is fine, it's the rest of the country that's falling apart, almost literally, almost before our very eyes.
The halibut I had was fresh, from Nova Scotia... vacuum packed probably four or five days before, compared to your seaside fresh fish
I have been meaning to write to you, and this is as good an opportunity as any. I tried your fish in shio and poached in miso for a highend dinner a few weeks ago. It was served with pickled beans and a dense soy-garlic glaze that the chef converted to a tulle. The table was static about the dish.
Then cooked some prawns in a long pepper garlic stir fry and realized how much Odnoans don't like well cooked fish. They prefer it over cooked, dry and tough, the subtly of fish lost completely.
Thank you for your lovely posts, they are always so inspiring for
Thank-you Zafar. Happy to hear about your soy fish cookery. Shio koji is a basic miracle
Thank you for opening up your experience of loss with us. Six months, what an impossible marker. I hope your rhubarb is abundant!
Big thanks Amy! It's doing well, the rhubarb. And it looks as if my black currant bush will be generous this year