Paste is stronger, sauce is diluted with various things.
You can always try the sauce if you don’t want to go out, just use a bit more and supplement with chilli (and doenjang or miso, if you have either).
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And they’ll taste good on the pasta, even as subs.
Miso butter pasta is delicious, true that.
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I’ve got a lighter and a darker miso (don’t remember the actual type names). I hadn’t considered using them on noodles, so thanks for the suggestion. I mainly just make light soup/broth with them, and sometimes add a bit to thicker soups.
“Miso butter” (ie miso mixed well with butter) is great with / on many things – noodles, steak, mushrooms, onions, rice, you get the idea! (I use light miso for this because I only stock light… also doenjang, gochujang, etc but those are cousins.)
Some folks would have you mix them well to completely incorporate before using, but if you’re just cooking with it vs. plating, they’ll mix just as well in the pot 
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I’ve always loved these:
Miso in risotto is amazing, too, whether as a boost in something like mushroom risotto or as the main flavor.
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Miso butter is new to me. When you make it do you use 1 part butter : 1 part miso? And when you use gochujang in noodle dishes, is it part of a sauce or do you use it to coat the noodles?
(This is why I love HO. I’m learning so much!)
Brilliant! I never thought of using miso to cook risotto.
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I’d say taste your miso before you decide proportion, because they can vary in strength. Start with 1:1, see how you like the flavor, and then adjust. I tend to go higher on miso because I like the flavor and also I’m using light miso.
Re noodles, you can thin it a bit, but it’s not a “sauce” – it just gets absorbed into the noodles as you toss them.
I’ll try and find a recipe that might be more illustrative.
ETA:
Here’s the simplest form, just miso and butter, with parmesan and nori to finish (both unnecessary imo, but create different dishes, as does adding garlic).
This one adds mushrooms, and miso butter mushrooms are delicious on their own, so they’re obviously great with pasta too!
Here’s a compound butter over steak.
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A relatively mellow day here, briefly interrupted by a quick shopping gig for my favorite client: a junior in college whose grandma on the west coast orders his groceries for him (!) roughly every other week, and who is very generous with her tips. And since the boy is from California, everything I do, write, or say is AWESOME 
How cute is that!
The OG plan was a proper ladies night – last week’s gig doesn’t really count as I barely had time to catch up with everyone, but it looks like many of my homies are feeling lazy.
That can definitely not be said for the residents @casa lingua, who’ve been homebodies all week. And so, Ladies Night+ will include at least one interloper (my PIC), and possibly more.
The gay bar is featuring a fabulous looking ME menu this week, which has got to be better than last night’s meal. The stuffed eggplant in particular is calling my name, and maybe the beef kebabs. I also love the sound of the Layali Libani cocktail 
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I made some Ecuadorian empanadas de verde with shrimp in adobo and they are amazing! Empanadas de verde are made with green plantains and they’re really some of the best fried empanadas. The plantain dough is a little flaky, crisp, and pillowy all at the same time and super easy to handle since any cracks are easily patched up. Truthfully I like them better than classic Dominican empanadas de catibia which are made from yuca for the simple reason that yuca cannot help but absorb a lot of grease, whereas plantain dough fries up pretty greaseless. The shrimp adobo is fantastic in these, but more typical cheese filling is also great.
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Those look scrumptious!
Do you they’d bake up okay? Or given that it’s a plantain outer, they really do need to be fried?
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I’ve never tried it, so I can’t say, but I don’t imagine they’d be good baked as I don’t think the dough would get that nice sort of fluffy softness inside that happens in the hot oil and the dough doesn’t have any fat so I feel it would be very dry in an oven. The dough is not sticky at all and I use a tortilla press to shape the empanadas (though a rolling pin is easy too). It’s got a similar consistency to corn masa, but drier.
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Seared pork tenderloin(a bit pink, but I’ll survive) on romaine/tomato/cucumber and red onion salad dressed with red wine vinaigrette.
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Hot damn, Perro. That is one bee-youtifull salad. I gotta get me some tenderloin again soon 
Also, to me it looks perfect.
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Very cool. I learn so much here!
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My kiddo is sick (Flu) with low appetite, so I made my MIL’s cheeseburger soup with egg noodles and crispy onions to try to entice him. (He never doesn’t order a cheeseburger kid’s meal out 
…I know that wasn’t proper grammar but it fits!). He humored me a bit and then wolfed down half a chocolate muffin. Because Sweets Hunger is totally separate. He’ll live 
Ignore the blue paint, we desperately need to refinish this table.
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Thanks 
It was on sale for $2.99 a pound so I grabbed 4 nice ones and portioned them for the freezer.
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Yeah. I was thinking I’d have to mix more fat into the dough. But some things just need to be fried
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