So I'm eating at Miso the other day, typical sushi lunch joint and I ask for a little extra ginger and when the bill comes they charged me $1 for ginger. What??@!? Is that even legal? This place is now on my black-list!!
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste."
How to Make an Easy Miso Marinade
A simple rub that makes your meat flavorful and tender.
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Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
Basic Chocolate Mousse
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert.