Comments on: Sushi Yasuda – 2nd Visit http://www.foodmayhem.com/2008/03/sushi-yasuda-2nd-visit.html A weblog making food a little less chaotic. Mon, 20 Feb 2012 22:26:13 +0000 hourly 1 http://wordpress.org/?v=3.3 By: The knife http://www.foodmayhem.com/2008/03/sushi-yasuda-2nd-visit.html/comment-page-1#comment-3975 The knife Sun, 09 Mar 2008 15:57:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/03/sushi-yasuda-2nd-visit.html#comment-3975 I think I'll buy the smoked one next time and see whether it is what we had at the festival. I made some lovely steamed hilsa tonight but the photos didn't turn out well. Will try some again this week and post it. I've put a comment on the chicken casserole recipe on my site which could be a way out from the 'tabdoori' mode I think I’ll buy the smoked one next time and see whether it is what we had at the festival. I made some lovely steamed hilsa tonight but the photos didn’t turn out well. Will try some again this week and post it. I’ve put a comment on the chicken casserole recipe on my site which could be a way out from the ‘tabdoori’ mode

]]> By: Jessica@Foodmayhem http://www.foodmayhem.com/2008/03/sushi-yasuda-2nd-visit.html/comment-page-1#comment-3976 Jessica@Foodmayhem Fri, 07 Mar 2008 14:44:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/03/sushi-yasuda-2nd-visit.html#comment-3976 I think I've had Norwegian Salmon before, and it was probably smoked but I have no idea if it's the same kind you're referring to. I think I’ve had Norwegian Salmon before, and it was probably smoked but I have no idea if it’s the same kind you’re referring to.

]]> By: beauzie http://www.foodmayhem.com/2008/03/sushi-yasuda-2nd-visit.html/comment-page-1#comment-3977 beauzie Fri, 07 Mar 2008 03:11:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/03/sushi-yasuda-2nd-visit.html#comment-3977 "When the well's dry, we know the worth of water."<br />Benjamin Franklin<br /><br />60 Minutes on Bluefin Tuna:<br />http://shrinkster.com/vk9<br /><br />WWF Meet The Bluefin Tuna:<br />http://shrinkster.com/vka <br /><br />Giant Bluefin Tuna of the Atlantic - Severity of Decline<br />http://shrinkster.com/vkd <br /><br />Tag-A-Giant Foundation<br />http://tagagiant.org/<br /><br />Tuna Research and Conservation Center - Hopkins Marine Station<br />http://www.tunaresearch.org/contactus.html<br /><br />Guide to Ocean Friendly Seafood<br />http://shrinkster.com/vki “When the well’s dry, we know the worth of water.”
Benjamin Franklin

60 Minutes on Bluefin Tuna:
http://shrinkster.com/vk9

WWF Meet The Bluefin Tuna:
http://shrinkster.com/vka

Giant Bluefin Tuna of the Atlantic – Severity of Decline
http://shrinkster.com/vkd

Tag-A-Giant Foundation
http://tagagiant.org/

Tuna Research and Conservation Center – Hopkins Marine Station
http://www.tunaresearch.org/contactus.html

Guide to Ocean Friendly Seafood
http://shrinkster.com/vki

]]> By: The knife http://www.foodmayhem.com/2008/03/sushi-yasuda-2nd-visit.html/comment-page-1#comment-3978 The knife Fri, 07 Mar 2008 02:44:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/03/sushi-yasuda-2nd-visit.html#comment-3978 have you had raw Norwegian pink salmon? I bought some recently but did not like it. Yet I love the stuff they serve in restaurants. Are the restaurant ones cured? pickled? smoked? have you had raw Norwegian pink salmon? I bought some recently but did not like it. Yet I love the stuff they serve in restaurants. Are the restaurant ones cured? pickled? smoked?

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