Comments on: Balla’Naise

By: Pictures

Pictures — Sat, 21 Aug 2010 07:44:49 +0000

Thanks admin Scandinavia, Norway, and you guys inspire me a lot. Thanx a lot and keep those knives hot.

By: Kucuk Sirlar Dizisi

Kucuk Sirlar Dizisi — Sun, 15 Aug 2010 11:44:40 +0000

Nice work. How did you make the actual particles? Are they just flat images with some alpha or something more fancy?

By: dizi izle

dizi izle — Sun, 11 Jul 2010 02:30:21 +0000

I am eagerly reading your blog from up north Scandinavia, Norway, and you guys inspire me a lot. Thanx a lot and keep those knives hot.

By: Emily K. for Vegan Royale

Emily K. for Vegan Royale — Sun, 08 Mar 2009 20:21:49 +0000

try it with pecans instead of walnuts!! they add a really potent buttery sweetness that gives the dish a rich-er spin.

By: Ally

Ally — Tue, 23 Sep 2008 10:42:18 +0000

Wow– This sounds amazing. Spag Bol is a staple for me– this sounds like a great way to shake it up.

By: Hawkeye

Hawkeye — Tue, 09 Sep 2008 02:40:57 +0000

Thanx for the words. Will do for sure; And now it’s the season to head out in the forest for some gathering of tasty mushrooms and wild berries…

By: EVAN

EVAN — Thu, 04 Sep 2008 07:59:01 +0000

Hawkeye,
Sounds amazing, good calls! Fried mushrooms make anything meatier. Thanks for reading in Norway, we know you could be doing a whole lot of other things: drinking beer at sunset at 3 am, chopping furniture for a summer bonfire. Keep cookin’.

By: Hawkeye

Hawkeye — Thu, 04 Sep 2008 07:53:58 +0000

One of the best "bolognese" style dishes I've tasted. I added some butter fried mushrooms with a thin balsamico glaze, tossed in some dried peperoncino/parsley and some added some thin slices of lightly salted/olive oil sprinkled cherry tomatoes together with the fresh basil. Magnificent. I am eagerly reading your blog from up north Scandinavia, Norway, and you guys inspire me a lot. Thanx a lot and keep those knives hot.

By: meagan

meagan — Wed, 03 Sep 2008 16:08:49 +0000

I sat down to eat this and couldn’t figure out what the hell was going on – I mean, there ain’t no meat in this kitchen and the texture of brewers yeast doesn’t perform tricks like this dish was doing… F’ing toasted walnut dust! Brilliant.