On Mon, 15 Nov 2010 21:10:49 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Pan-seared grouper with chunky persimmon sambal
> >
> > You made me look up persimmon sambal. Did you make it yourself or did you
> > use a commercial product? Either way, I think I'd like it. Did it work
> > with grouper or would you use something else next time?
>
> I followed the general formula for mango sambal, using persimmons instead of
> mangos. The persimmons are a variety which is apparently unique to a grower
> here; they're called "amagaki" persimmons. The sambal worked well with the
> fish. Next time I'd probably do something different just for the sake of
> variety; my main reason for doing as I did was to use up a persimmon.
>
Thanks, mango sambal sounds delicious to me as would peach.


--

Never trust a dog to watch your food.