alejandra b's Profile
|Display Name:||alejandra b|
I like the idea of these, and with honey they tasted delicious. But how do you get them to not stick to the pan?! Tried low heat with less oil, high heat with more oil..stuck every time.
A Healthy Breakfast: Mark Bittman's Cornmeal Pancakes
|9/10/12 2:35 PM|
Where does nama shoyu fit in the mix? My understanding is that it has wheat like generic soy sauce but is unpasteurized. I'm unsure of the differences after that, other than it tastes AMAZING. My local market only carries one brand and after seeing it in several recipes I finally picked up a bottle (pricey at $12/10oz). I was never really a soy-sauce-as-condiment type of person but it tastes divine just on some rice. I still use the tamari for cooking and when I want to add a deeper umami flavor but the nama shoyu is killing it for me. Not sure if I just got a good bottle or what - soy sauce experts please to weigh in.
The Difference Between Tamari & Soy Sauce: And Why You Should Have Both Ingredient Spotlight
|7/20/12 11:00 PM|
Clean, modern, and comfortable. It's everything I could want in a space!
Mazen's Tailored Toronto Townhouse
|1/19/12 12:38 PM|