8 thoughts on “Adam Liaw’s Cookbook Is Not For Every Budget

  1. Moom says:

    ●  ●  ●  ●  Must be a hell of a job, milking those urchins. And then churn it in a tiny churner :-)

  2. Moom says:

    I hereby coin a conspiracy theory, that this particular breed of cookbook writers are secretly sponsored by manufacturers of extemely rare ingredients :-)

  3. Zomink says:

    Holy smokes! Lobster with sea urchin butter sounds . . . uh. Expensive ingredients much? I don’t even KNOW where I’d start looking for sea urchin in Berlin. Ha!

  4. rose says:

    Can you eat sea urchin?? I had it once in my Shirashizushi in Japan and don´t like it so much :(
    Guess it is rare to eat it in Germany..

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