Thursday, September 10, 2009

Tale of Two Marinades

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The routinely exciting Alinea at Home has a fun post up about making Octopus with eggplant ice cream and beans. I was entranced by her tale of two marinades. For the eggplant, she used ginger juice, chilies, cardamom powder, soy sauce, red wine, garlic, sugar, and water. For the octopus, she used "soy sauce, mirin, sugar, rice vinegar, dry red wine, garlic, and fresh ginger -- all brought to a simmer, then allowed to cool to room temperature."
Read it here.
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