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Probab
43 minutes ago, pastameshugana said:
I would personally prefer door #2) the thicker / curry-like consistency. That'll give you a little more adhesion to your meat.
Probably too late but I would prefer reduced a bit and noodle. I do not mind if the fish breaks up. Flavor is the key. Let us know how you go.
Probab
40 minutes ago, pastameshugana said:
I would personally prefer door #2) the thicker / curry-like consistency. That'll give you a little more adhesion to your meat.
Probably too late but I would refer reduced a bit and noodle. In do not mind if the fish breaks up. Flavor is the key. Let us know how you go.
