tag:blogger.com,1999:blog-18094029.post113158856462714103..comments2023-10-20T06:19:20.447-07:00Comments on Cooking for Margy: Teriyaki Timethe cookhttp://www.blogger.com/profile/14376551184857241862noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-18094029.post-1131722520000840692005-11-11T07:22:00.000-08:002005-11-11T07:22:00.000-08:00Don't let me fool you -- this sauce is not thick p...Don't let me fool you -- this sauce is not thick per se. I myself was surprised at how thin it was. But it thickens just a bit as it cools. No matter what, it's much better than anything you get in a bottle. As far as a sake-only version, I'm not sure. It would be quite nontraditional, I'd think, but I bet it would taste good. I'm thinking you'd want to use more sugar if you skipped the mirin, since you need some sweetness to mix with the soy-salty booziness of it all. Your naked ass is always welcome.the cookhttps://www.blogger.com/profile/14376551184857241862noreply@blogger.comtag:blogger.com,1999:blog-18094029.post-1131679479515563872005-11-10T19:24:00.000-08:002005-11-10T19:24:00.000-08:00BTW, I think my naked ass my be ruining appetites....BTW, I think my naked ass my be ruining appetites.Kevin Cashmanhttps://www.blogger.com/profile/15744463785349689492noreply@blogger.comtag:blogger.com,1999:blog-18094029.post-1131679424877653252005-11-10T19:23:00.000-08:002005-11-10T19:23:00.000-08:00It IS teriake time! Just by reading the recipe I s...It IS teriake time! Just by reading the recipe I see how the bottled stuff must fall way short. It isn't thickened at all, I expected it to have more body as I was pouring it, but it was watery. It must be the equivalent of "wine cooler" in a fine wine world. I am definitely going to try your recipeā¦ I'm wondering can you use all sake and no mirin?Kevin Cashmanhttps://www.blogger.com/profile/15744463785349689492noreply@blogger.comtag:blogger.com,1999:blog-18094029.post-1131663212236030932005-11-10T14:53:00.000-08:002005-11-10T14:53:00.000-08:00You're right, malthle, the leaf-by-leaf method is ...You're right, malthle, the leaf-by-leaf method is great too. It just takes a little more time than the slice-the-whole-thing version.the cookhttps://www.blogger.com/profile/14376551184857241862noreply@blogger.com