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 :-)
   • 
     Tze says:

     Hahahaha XD
2. 
   Patrick says:

   Sea urchin butter sounds extremely gross
   • 
     Tze says:

     Hahahahaaha! Now that you mention it, it sounds… mashed. XD
3. 
   Moom says:

   I hereby coin a conspiracy theory, that this particular breed of cookbook writers are secretly sponsored by manufacturers of extemely rare ingredients :-)
4. 
   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!
5. 
   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..
   • 
     Tze says:

     I think I still haven’t had it! I’d love to try, I usually like all hings raw. :p

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