tag:blogger.com,1999:blog-8580757475072351253.post7268522154715585020..comments2023-10-21T11:53:38.275+02:00Comments on Recipe Taster: Dulse-seaweed panna cotta with caramel sauce marineAlessioFanganohttp://www.blogger.com/profile/05019483489439759456noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8580757475072351253.post-63771336792411357822012-05-24T11:06:04.488+02:002012-05-24T11:06:04.488+02:00So proud of you .. this is beyond amazing.
I hon...So proud of you .. this is beyond amazing. <br /><br />I honestly never knew there were so many types of edible seaweed! and the colors are just beautiful! <br /><br />Thanks for sharing with us A. !Madame Sucre https://www.blogger.com/profile/16906957789504642748noreply@blogger.comtag:blogger.com,1999:blog-8580757475072351253.post-25135167488466667312012-05-18T17:11:50.602+02:002012-05-18T17:11:50.602+02:00I am featuring this post in today's Friday Foo...I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure to be following your creations…Javelin Warriorhttps://www.blogger.com/profile/01377013194172912364noreply@blogger.comtag:blogger.com,1999:blog-8580757475072351253.post-7691111287010181022012-05-08T12:30:28.078+02:002012-05-08T12:30:28.078+02:00That is beautifully presented dessert! I'm wai...That is beautifully presented dessert! I'm waiting for the day I can achieve similar perfection...have you ever thought of becoming a pastry chef? Because that panna cotta belongs in a restaurant.Amritahttp://thesubjectivist.netnoreply@blogger.comtag:blogger.com,1999:blog-8580757475072351253.post-64498388891202664742012-05-06T01:06:38.848+02:002012-05-06T01:06:38.848+02:00Hi Charlie,
Glad to see you here!
Yes, this is ind...Hi Charlie,<br />Glad to see you here!<br />Yes, this is indeed an appetizer or may be part of a multiple courses menu as a sort of amuse-bouche.<br />The MSG contained in seaweeds (and in Parmesan, in tomatoes, fish sauce, soy sauce etc) is indeed the same compound they use in Chinese cuisine. I do believe though that also here, the answer relies on the quantities. MSG is quite potent and only AlessioFanganohttps://www.blogger.com/profile/05019483489439759456noreply@blogger.comtag:blogger.com,1999:blog-8580757475072351253.post-63415222119975774312012-05-05T16:50:16.349+02:002012-05-05T16:50:16.349+02:00Hello:
This is my first time on your site.
Your ...Hello:<br /><br />This is my first time on your site.<br /><br />Your recipe intriques me.<br /><br />Since this is a.. shall I say a savoury dish, would you serve this a an appetizer?<br /><br />Also you mentioned msg. <br /><br />Is this the same type they use in chinese recipes and as a preservative?<br /><br />I cannot have msg as it gives me migraines.<br /><br />Thank you for sharing<br CharlesRhttps://www.blogger.com/profile/00571724916657171668noreply@blogger.comtag:blogger.com,1999:blog-8580757475072351253.post-46089056243768795212012-05-04T01:21:22.567+02:002012-05-04T01:21:22.567+02:00Wow Ale your panna cotta looks divine! So gorgeous...Wow Ale your panna cotta looks divine! So gorgeously glossy and I can't even begin to imagine how sweet and delicious it was!Marnely Rodriguez-Murrayhttps://www.blogger.com/profile/16223673605889760352noreply@blogger.com