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Old 07-07-2006, 08:44 AM   #31
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Marm did it have the same kick as the powdered stuff? I have heard fresh is no where near as hot, but my source is not really reliable.
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Old 07-07-2006, 01:10 PM   #32
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Best use I've ever found for wasabi (since I don't really like sushi) is mixed in with mashed potatoes. Good stuff, good stuff. There are some other things I use it for (part of a marinade for a flat iron steak, I make a wasabi-cucumber salad dressing, etc.), but best use is on the taters.
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Old 07-31-2006, 02:00 PM   #33
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Ever tried wasabi peas? They're little dried peas with a strong, hot wasabi flavored crust. You can find them in little cans in the Asian foods section of your grocery store. I like to crush them, mix with some panko bread crumbs and use them as a crust for salmon just before broiling.
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Old 08-01-2006, 06:14 AM   #34
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lawchick now I have something else to buy when I make a trip to the asian grocer - live in the country...I am lucky to be able to get Wasabi at my local supermarket! Usually its not in stock.
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Old 08-01-2006, 08:18 AM   #35
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For those that do not have a store that carry them, you can get wasabi peas online.
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Old 08-01-2006, 11:09 AM   #36
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Miss J -- If you find the peas, indulge! :) Panko breadcrumbs are not necessary for crusting...they just help to cut a bit of the heat. The great thing about wasabi (and wasabi peas) is that it doesn't have a lingering heat like some peppers; it's more of a quick zip of heat that cools off in no time.
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