Comments on: Salt of the Earth and A New Interpretation of Octopus http://laocook.com/2008/03/21/salt-of-the-earth-and-a-new-interpretation-of-octopus/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Mon, 30 Aug 2010 23:51:30 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Vienne http://laocook.com/2008/03/21/salt-of-the-earth-and-a-new-interpretation-of-octopus/comment-page-1/#comment-20698 Vienne Mon, 24 Mar 2008 00:34:04 +0000 http://laocook.com/2008/03/21/salt-of-the-earth-and-a-new-interpretation-of-octopus/#comment-20698 Hola Astrid, and welcome to Laocook.com. We love your adventures in food from your blog, very interesting indeed. Cuisine is an international language, and we share a common goal. Yes, Texturas from elBulli are very interesting, and we sometimes use the products in our preparations. We are so glad that new waves are being made in cuisine, makes our work more interesting and challenging. I think that we are lucky to be living in these times, for me it is the best time to be eating out and experiencing new flavours and textures. What flavours did you make your Caviar? Hola Astrid, and welcome to Laocook.com.

We love your adventures in food from your blog, very interesting indeed.

Cuisine is an international language, and we share a common goal.

Yes, Texturas from elBulli are very interesting, and we sometimes use the products in our preparations. We are so glad that new waves are being made in cuisine, makes our work more interesting and challenging.

I think that we are lucky to be living in these times, for me it is the best time to be eating out and experiencing new flavours and textures.

What flavours did you make your Caviar?

]]> By: astrid http://laocook.com/2008/03/21/salt-of-the-earth-and-a-new-interpretation-of-octopus/comment-page-1/#comment-20691 astrid Fri, 21 Mar 2008 00:05:35 +0000 http://laocook.com/2008/03/21/salt-of-the-earth-and-a-new-interpretation-of-octopus/#comment-20691 hi, i'm writing from Spain (Barcelona) and I have another special octopus receipt. I've recently begun with the Bulli restaurant Textures and I made an pimenton air. Do you know what I mean? If you have a look here...http://lalocacocina.blogspot.com/search/label/PINTXOS you can see what I mean. This productos of the Bulli (Ferrán Adriá) are very special. I have done esferics and false caviar. It's very funny. Your blog seems very interesting. I'll read it slowlier. regards from Spain hi, i’m writing from Spain (Barcelona) and I have another special octopus receipt. I’ve recently begun with the Bulli restaurant Textures and I made an pimenton air. Do you know what I mean? If you have a look here…http://lalocacocina.blogspot.com/search/label/PINTXOS you can see what I mean. This productos of the Bulli (Ferrán Adriá) are very special. I have done esferics and false caviar. It’s very funny.
Your blog seems very interesting. I’ll read it slowlier.
regards from Spain

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