http://www.withaglass.com/?p=5642 Fri, 24 May 2013 15:07:35 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.withaglass.com/?p=5642&cpage=1#comment-9361 Sissi Sun, 03 Jul 2011 13:37:35 +0000 http://www.withaglass.com/?p=5642#comment-9361 Thank you so much, Robert-Gilles! I am always too tempted to modify everything… Sometimes it ends up in complete failures and sometimes it works. Thank you again for the recipe! (I would love to see the program about Montreux )

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9358 Robert-Gilles Martineau Sun, 03 Jul 2011 13:17:48 +0000 http://www.withaglass.com/?p=5642#comment-9358 Dear Sissi!
Well done!
The more for it that you aren’t enslaved to a basic recipre but try so well to adapt and play on it!
Just looking at a programme on Montreux on Japanese TV (22;16 is the time! LOL)!
I know one guy who does not know his kuck! (sorry for patronizing!)
Best reagrds,
Robert-Gilles

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9211 Sissi Fri, 01 Jul 2011 07:17:51 +0000 http://www.withaglass.com/?p=5642#comment-9211 Hi Shen, thanks for your visit! I am sure you have access to many products I can only dream of here!

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9207 Shen @ Justonecookbook.com Fri, 01 Jul 2011 06:41:27 +0000 http://www.withaglass.com/?p=5642#comment-9207 Hi Sissi, it’s so unfair you can get Foie Gras whenever I am going to check your “terrine de foie gras” recipe and see if I can make it.

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9122 Sissi Wed, 29 Jun 2011 18:57:05 +0000 http://www.withaglass.com/?p=5642#comment-9122 Thank you Shilpa! I would have never thought either, before reading this on Shizuoka Gourmet blog! (It’s not really separate, I mean the rice is invisible, but it’s underneath).

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9121 Shilpa Sharma Wed, 29 Jun 2011 18:39:28 +0000 http://www.withaglass.com/?p=5642#comment-9121 I would have never thought of something so creative to do with radish leaves. We use a lot of radish in the Indian cusine too (grate it, add ginger and chilli and stuff inside a flat bread) and generally add the leaves to a lentil dish to be enjoyed with steamed rice…I love the idea of having them separately in a salad…looks beautiful….It looks so green and so fresh….

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9116 Sissi Wed, 29 Jun 2011 17:53:11 +0000 http://www.withaglass.com/?p=5642#comment-9116 Thank you Mr. Three-Cookies for the ideas! I think I will simply create the category “furikake” when I have several of those

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9115 Sissi Wed, 29 Jun 2011 17:52:08 +0000 http://www.withaglass.com/?p=5642#comment-9115 Thank you, Greg! I had’t heard of furikake either, that is before getting this recipe.

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9105 Greg Wed, 29 Jun 2011 13:53:26 +0000 http://www.withaglass.com/?p=5642#comment-9105 Those sound really cool, hadn’t even heard of them. Thanks for the tutorial and great recipe.

]]> http://www.withaglass.com/?p=5642&cpage=1#comment-9101 Mr. Three-Cookies Wed, 29 Jun 2011 13:04:07 +0000 http://www.withaglass.com/?p=5642#comment-9101 I tried radish leaves in salad long time ago, it was uncooked if I remember correctly and really really delicious. This condiment (no?) or topping (no?) or side dish (maybe?) would go quite well with white fish I presume. Maybe this can be called warm salad?

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