Comments on: Mahi with Orange-Soy-Ginger Glaze, Sugar Snap Peas and Sauteed Sweet Potato Batons

By: Jennifer

Jennifer — Mon, 25 May 2009 20:33:46 +0000

Was wondering what the taste difference would be if I don’t use ginger. Was out to eat on Saturday and had the most delicious mahi mahi w/ a orange soy marinade (sounds similar to yours). I want to recreate it at home (haven’t been able to get the meal off my mind) but am not familiar w/ cooking w/ ginger. I am a plain jane at heart and am not familiar with the flavor profiles of a lot of things – and am afraid to experiment too much out of budget constraints and having 3 children under age 5 – not that it matters – they actually are more foodventerous than I – but my big fear is cooking something no one likes and “wasting” that meal.

Thanks – I can’t wait to try the recipe though – may just do some with ginger and some without see what happens.

By: cranky

cranky — Thu, 09 Apr 2009 17:57:02 +0000

Meh, I just kind of wish I didn’t have to sort through the post for the recipe. I’m not opposed to your opinion, but food should come first.

From Will: Hey, Cranky, that’s fine. You’re entitled to feel how you want to feel. But, remember, these are the stories i want to tell about food – I’m not trying to fit any metric. This isn’t just a recipe site. Lord knows there are a plenty of those out on the web that contain no narrative at all. Thanks all the same for stopping by and taking the time to comment.

By: Daily Spud

Daily Spud — Fri, 27 Mar 2009 23:56:34 +0000

You’re right, there’s a lot more than just dinner going on there, and that’s what’s so wonderful about it. Kinda disappointed that you didn’t add some Guinness to the glaze though, I mean, what’s with that?

By: Jenni

Jenni — Fri, 27 Mar 2009 17:23:24 +0000

Wonderful, Will! I’m glad I could give you some inspiration. Your take on my idea sounds fantastic. And I am digging your philosophy of blogging, too. I’ve been amazed by all the helpful wonderful folks I run into “out here!”