Comments for GASTRONOMYBLOG.com http://gastronomy.wordpress.com CHECK OUT THE NEW SITE Sun, 15 Nov 2009 23:05:25 +0000 http://wordpress.com/ hourly 1 Comment on Vegetation Profile: Vú Sữa II by ANSWERS to the Fruits/Veg/Plants http://gastronomy.wordpress.com/2008/01/18/vegetation-profile-vu-s%e1%bb%afa-ii/#comment-12606 ANSWERS to the Fruits/Veg/Plants Sun, 15 Nov 2009 23:05:25 +0000 http://gastronomy.wordpress.com/2008/01/18/vegetation-profile-vu-s%e1%bb%afa-ii/#comment-12606 [...] mostly green with spots and red tints. Inside, the seeds seemed to be small. Thanks to Cathy from gastronomyblog who replied she also noticed the difference between abiu and vu sua. The fruit we had was yellow  [...] [...] mostly green with spots and red tints. Inside, the seeds seemed to be small. Thanks to Cathy from gastronomyblog who replied she also noticed the difference between abiu and vu sua. The fruit we had was yellow  [...]

]]> Comment on Vegetation Profile: Vú Sữa II by cumidanciki http://gastronomy.wordpress.com/2008/01/18/vegetation-profile-vu-s%e1%bb%afa-ii/#comment-12605 cumidanciki Sun, 15 Nov 2009 00:58:01 +0000 http://gastronomy.wordpress.com/2008/01/18/vegetation-profile-vu-s%e1%bb%afa-ii/#comment-12605 hey there, thanks for your help! we are going to link you in our Monday post. Kindly link us back if you like what you read on our blog as well. Cheers;) hey there, thanks for your help! we are going to link you in our Monday post. Kindly link us back if you like what you read on our blog as well. Cheers;)

]]> Comment on Thit Kho by c http://gastronomy.wordpress.com/2007/03/20/thit-kho/#comment-12604 c Sun, 08 Nov 2009 23:22:21 +0000 http://gastronomy.wordpress.com/2007/03/20/thit-kho/#comment-12604 let us not forget that if you serve this with pickled mustard greens (the stalk part) or pickled gau muong, you'd really be in heaven! let us not forget that if you serve this with pickled mustard greens (the stalk part) or pickled gau muong, you’d really be in heaven!

]]> Comment on Thit Kho by kim phuong http://gastronomy.wordpress.com/2007/03/20/thit-kho/#comment-12599 kim phuong Wed, 23 Sep 2009 06:42:50 +0000 http://gastronomy.wordpress.com/2007/03/20/thit-kho/#comment-12599 I absolutely love your recipe, it taste just like how dad used to make it... I do have a difficult situation though, my husband is muslim and can not eat pork. Would it still be the same if i cook with another type of meat instead? Any suggestions on what type of meat i can use? Thanks I absolutely love your recipe, it taste just like how dad used to make it… I do have a difficult situation though, my husband is muslim and can not eat pork. Would it still be the same if i cook with another type of meat instead? Any suggestions on what type of meat i can use? Thanks

]]> Comment on Rae by sandrar http://gastronomy.wordpress.com/2007/05/21/rae/#comment-12596 sandrar Thu, 10 Sep 2009 14:40:16 +0000 http://gastronomy.wordpress.com/2007/05/21/rae/#comment-12596 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

]]> Comment on Bánh Cam by ann nguyen http://gastronomy.wordpress.com/2007/11/28/banh-cam/#comment-12593 ann nguyen Fri, 21 Aug 2009 22:10:32 +0000 http://gastronomy.wordpress.com/2007/11/28/banh-cam/#comment-12593 banh cam doesn't have any sesame seeds on them. the syrupy outside is special. it is sugar cane molasse. banh cam doesn’t have any sesame seeds on them. the syrupy outside is special. it is sugar cane molasse.

]]> Comment on Scenes: ‘Rick Stein’s Far Eastern Odyssey’ Taping by THO TRAN http://gastronomy.wordpress.com/2008/02/14/scenes-rick-steins-far-eastern-odyssey-taping/#comment-12565 THO TRAN Fri, 24 Jul 2009 06:45:41 +0000 http://gastronomy.wordpress.com/?p=485#comment-12565 IT WAS AIRED LAST NIGHT ON BBC !!> IT WAS AIRED LAST NIGHT ON BBC !!>

]]> Comment on The Gastronomer by Thao http://gastronomy.wordpress.com/gastronomer/#comment-12562 Thao Thu, 16 Jul 2009 15:01:02 +0000 http://gastronomy.wordpress.com/gastronomer/#comment-12562 Hello Cathy, Just let you know that Rick Stein's Far Eastern Odyssey will be at last broadcasted tonight on Thursday 16th of July on the BBC2 at 8:00, which we are longing for. Cambodia is the first country he has chosen. You can watch it on the BBC Iplayer, if you miss this series. I am the chef's fan since I have emigrated from Saigon to London in 1996. And my husband now join me to watch any of Rick Stein's series. I missed an opportunity to meet our favourite chef during his trip to Vietnam last year. You are a lucky girl ! If I had a chance to meet him, I would recommend my family's restaurant in Thu Duc to him so that he could taste some delicious food. I really love your website because it is interesting and informative. We are looking forward to watching you and Rick Stein on the TV in due course. Best wishes, Thao Hello Cathy,

Just let you know that Rick Stein’s Far Eastern Odyssey will be at last broadcasted tonight on Thursday 16th of July on the BBC2 at 8:00, which we are longing for. Cambodia is the first country he has chosen. You can watch it on the BBC Iplayer, if you miss this series.

I am the chef’s fan since I have emigrated from Saigon to London in 1996. And my husband now join me to watch any of Rick Stein’s series.

I missed an opportunity to meet our favourite chef during his trip to Vietnam last year. You are a lucky girl ! If I had a chance to meet him, I would recommend my family’s restaurant in Thu Duc to him so that he could taste some delicious food.

I really love your website because it is interesting and informative. We are looking forward to watching you and Rick Stein on the TV in due course.

Best wishes,
Thao

]]> Comment on Field Greens with Craisins, Mandarin Oranges, Goat Cheese, Balsamic Vinaigrette by Betty B. http://gastronomy.wordpress.com/2006/09/26/field-greens-with-craisins-oranges-goat-cheese-and-a-balsamic-vinaigrette/#comment-12541 Betty B. Fri, 03 Jul 2009 14:10:18 +0000 http://gastronomy.wordpress.com/2006/09/26/field-greens-with-craisins-oranges-goat-cheese-and-a-balsamic-vinaigrette/#comment-12541 I've made this beautiful salad for several events and it is always a hit. The only modification I make is to add 1/4 cup of diced red onion. I’ve made this beautiful salad for several events and it is always a hit. The only modification I make is to add 1/4 cup of diced red onion.

]]> Comment on Bonté by Gene De Lisa http://gastronomy.wordpress.com/2007/05/07/bonte/#comment-12535 Gene De Lisa Sat, 27 Jun 2009 18:58:55 +0000 http://gastronomy.wordpress.com/2007/05/07/bonte/#comment-12535 They are not Eggo waffles. They are not Waffle House nor IHOP waffles. They are not what we call Belgian waffles. Leave your prejudices at the door or you will be disappointed. There are two main types of waffles in Belgium: Brussels and Liege. The Liege style uses "pearl sugar" in the dough. The sugar sometimes caramelizes on the iron. That is a feature and not a bad thing. You don't eat it 5 zeptoseconds after getting it. Wait a minute or two and the texture will change. Bonte sells a not bad Liege waffle. Its only bad if you wanted an Eggo. They are not Eggo waffles. They are not Waffle House nor IHOP waffles. They are not what we call Belgian waffles. Leave your prejudices at the door or you will be disappointed.

There are two main types of waffles in Belgium: Brussels and Liege. The Liege style uses “pearl sugar” in the dough. The sugar sometimes caramelizes on the iron. That is a feature and not a bad thing. You don’t eat it 5 zeptoseconds after getting it. Wait a minute or two and the texture will change.

Bonte sells a not bad Liege waffle. Its only bad if you wanted an Eggo.

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