Comments on: Gremolata Using a Buddha’s Hand (with Swordfish)

By: Aimee Blake and Barbara Winters

Aimee Blake and Barbara Winters — Tue, 04 Aug 2009 02:30:11 +0000

Hi Adrian,
Let’s try the Budda’s Hand gremolatta with lamb shanks over the holidays!
luv BW

By: Top 20 Beers in America | The Fresh Dish

Top 20 Beers in America | The Fresh Dish — Wed, 10 Dec 2008 16:26:34 +0000

[...] If you’re a fan of light beer, give the Prima Pils a shot. ABV: 5.3% Food Pairing: Swordfish, salmon, sea bass….or just burgers and [...]

By: Lisa Barstow

Lisa Barstow — Tue, 09 Dec 2008 06:49:57 +0000

Aloha! Do you have any info on who named this and where it comes from?
OM

By: Adrian Mott

Adrian Mott — Sun, 16 Nov 2008 21:27:53 +0000

No problem Cynthia, these things are really fun to work with. Thanks for commenting!

By: Cynthia

Cynthia — Sat, 15 Nov 2008 03:07:23 +0000

I missed that episode but thanks for the info on Buddha’s hand.

By: Adrian Mott

Adrian Mott — Fri, 14 Nov 2008 20:00:15 +0000

Hey Andy – thanks for commenting. Yeah day job I wish. I would definitely use parsley in the Gremolata, but you could give cilantro a shot, might be very good! Thanks for reading man!

By: Andy Culver

Andy Culver — Fri, 14 Nov 2008 19:55:07 +0000

hah…found your day job…your recipe sounds delicious, and I will find the Buddha’s hand and use it in the gremolata. One last question: would Italian parsley or cilantro work in gremolata? And, yes, this is the same Andy as in your FFL…enjoy! @

By: Adrian Mott

Adrian Mott — Fri, 14 Nov 2008 05:39:12 +0000

Haha, the Buddha’s hand zest is totally zen and without judgment – haha – honestly though, it’s probably a little more potent than a traditional lemon. A great thing to work with purely because is something so abnormal and cool looking. If you can find one, I recommend building a meal around it! Cheers.

By: Katharine

Katharine — Fri, 14 Nov 2008 01:49:54 +0000

So? How was it? That Buddha’s hand looks creepy but very intriguing… Does it taste just like lemon? Thanks for the Osso Buco shout out here – I was wondering if anyone would notice the absence of the gremolata. Thanks for filling in the hole!