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Duvel

Duvel

23 hours ago, heidih said:

HA! me slicing corn lengthwise into quarters would end up in the "never again - with blood" area of this site. I was thinking chunks like you see of 3" or so and no pre-boil with fresh sweet corn. I mean raw sweet corn is nice and the grill (in my case a charcoal grill) is just to give it that extra browning/caramelization. 


I wouldn’t worry about the shape … Me myself would go with the chunks as well. I was more referring to the composition of the miso glaze. Most recipes employ white miso, which was not the case at Wagamama (from my view) …

Duvel

Duvel

14 minutes ago, heidih said:

HA! me slicing corn lengthwise into quarters would end up in the "never again - with blood" area of this site. I was thinking chunks like you see of 3" or so and no pre-boil with fresh sweet corn. I mean raw sweet corn is nice and the grill (in my case a charcoal grill) is just to give it that extra browning/caramelization. 


I wouldn’t worry about the shape … Me myself would go with the chinks as well. I was more referring to the composition of the miso glaze. Most recipes employ white miso, which was not the case at Wagamama (from my view) …

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