Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I definitely was referring to your feedback, @Smithy.
I made a take on @heidih's but used champagne vinegar instead of balsamic, and some Afghanistani raisins that I bought for the children who come over and have been languishing in the cupboard. Also, toasted slivered almonds, which were also languishing.
I thought it was really good! I particularly enjoyed the half-roasted/half-slightly-steamed combo. I used more than a touch of mustard, and would do that again for sure.
I definitely was referring to your feedback, @Smithy.
I made a take on @heidih's but used champagne vinegar instead of balsamic, and some Afghanistani raisins that I bought for the children who come over and have been languishing in the cupboard. Also, toasted slivered almonds, which were also languishing.
I thought it was really good! I used more than a touch of mustard, and would do that again for sure.
