tag:blogger.com,1999:blog-4227499987447701271.post4560679574448880425..comments2023-12-05T22:22:39.083-08:00Comments on Steve's Cooking: Poached Salmon in Miso Broth by Steven DolbySteve Dolbyhttp://www.blogger.com/profile/01378393064356544683noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4227499987447701271.post-84933663085301311862013-03-05T12:09:36.608-08:002013-03-05T12:09:36.608-08:00Sticking??? I'm sorry but I don't understa...Sticking??? I'm sorry but I don't understand your question. No tomato was used. If your talking about the Julienned carrots, chili and ginger sticking, its because I put them in water to stay fresh. Steve Dolbyhttps://www.blogger.com/profile/01378393064356544683noreply@blogger.comtag:blogger.com,1999:blog-4227499987447701271.post-59410555741372260992013-03-05T11:54:09.621-08:002013-03-05T11:54:09.621-08:00hmm this is nice :D, oh btw just wondering how com...hmm this is nice :D, oh btw just wondering how come your ingredients, "such as garlic, tomato, onion" are sticking together after cutting before sliced to garnish o.o?brianhttps://www.blogger.com/profile/16821613988263733852noreply@blogger.com