WineLovers Discussion Group

It seems the NY Times has been doing a lot of stuff about miso this week.

This one knocked my socks off ... I could eat about a pound of it. Now.

Miso-Peanut Spread
By MARTHA ROSE SHULMAN
The New York Times
Sept. 16, 2013

Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités.

Full story:
http://www.nytimes.com/2013/09/20/healt ... ntemail0=y

that does look good.
We already do miso-glazed fish, but the eggplant & squash recipes are good ideas.

Robin Garr wrote:It seems the NY Times has been doing a lot of stuff about miso this week.

This one knocked my socks off ... I could eat about a pound of it. Now.

Miso-Peanut Spread
By MARTHA ROSE SHULMAN
The New York Times
Sept. 16, 2013

Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités.

I'm not sure I can really picture what it would taste like. But I know it would be delicious!

And will have to try it soon.

Wow! I would never have thought of this, but it sounds delicious. Will make a small qty tonight for my breakfast spread tomorrow morning.

I agree, pretty doggone good!!!

aaaaaaaaaaaaaaddictive