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2008年11月24日 星期一

University of Gastronomic Sciences Info Sessions


If you fancy yourself a budding or aspiring gastronomic scientist, you might want to attend one of the upcoming information sessions about the programs offered at the University of Gastronomic Sciences. From the press release:

University of Gastronomic Sciences will hold information sessions in Manhattan, NY, and Berkeley, CA, for prospective students interested in learning more about the school’s programs and application procedures. Staff and alumni will be on hand to explain the educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities post-graduation, and answer all other questions. Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school’s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs at two Italian campuses follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).

The two information sessions will take place as follows:

New York, NY
May 1, 2008
7:00 - 9:00 p.m.
Murray's Cheese (254 Bleecker St)

Berkeley, CA
May 1, 2008
7:00 - 9:00 p.m.
The Ecology Center (2530 San Pablo Ave, Suite H)

If you are interested in attending, email your name and phone number to d.szanto@unisg.it (last-minute attendees are also welcome).

Onsen Tamago



onsen tamago
Originally uploaded by super charz.

This is an egg preparation I'll have to try. The egg is "poached" inside its shell and then served in a broth of dashi, mirin and soy sauce. Charmaine explains this poaching technique on her blog, Tasty Treats.

asparagus + egg


asparagus + egg

I've had asparagus on the brain thanks to all of the delicious asparagus recipes I've read recently. Last night, I decided to improvise a bit, taking inspiration from Gina, Nick, and Charmaine to create my plate of roasted asparagus and egg.

I started a pot of brown rice in preparation for my egg "poaching." Once the rice was done and the rice cooker was in "keep warm" mode, I took 2 eggs each wrapped in a 1/2 paper towel, and placed them on top of the rice to cook. Charmaine recommends leaving the eggs in there for an hour, but on the advice of a friend who has experimented with this technique, I was aiming for 15-20 minutes. My plan was to take one egg out at 15 minutes and if it wasn't done, I still had a spare egg to cook.

Meanwhile, I started my asparagus per Gina's instructions -- I boiled the asparagus in salted water for about 3 to 4 minutes and then drained. Next, I lined them up on a pan and drizzled with olive oil, rolling them a bit to make sure they were well covered before salting generously and sprinkling with grated Parmigiano Reggiano. (Gina also recommends topping with unsalted butter cut into tiny cubes, but I opted to skip it.) Into a preheated 400°F oven went my spears. I roasted my asparagus for about 20 minutes, until it looked pretty close to "hammered" to me.

Now it was time to check on my egg. In case it wasn't done, I checked my egg by cracking it open into a bowl instead of directly onto my asparagus. As you can see from the photo above, it was very lightly poached and warm to the touch. Ideally, I would have liked my egg a little more well done, but this was a fresh from the Greenmarket egg, so I felt comfortable enough eating it in this state so onto the asparagus it went! (I left the the second egg in the rice cooker for about ~40 minutes, and by that time the yolk as no longer runny, but it was still delicious.) Added some fresh ground black pepper, and it was ready for my belly. The end product? DELICIOUS.

Gina DePalma's Hammered Spears

Nick's Asparagus with Fried Egg and Parmesan

Charmaine's Onsen Tamago

Quenepa Explained



A quenepa from the Vaquero Fruits truck at the Red Hook Ball Fields, Brooklyn
Originally uploaded by Eating In Translation.

The first time I saw quenepa was last summer—a woman and her son were eating them on the subway. I didn't spot them again until this summer where I've seen them on fruit stands around the city. Last weekend I stopped to get a banana on the corner and noticed they had some quenepa and I pointed and asked what they were. The fruit vendor grabbed two, gave me one and with the other demonstrated how to eat it. Dave explains more about the quenepa and how to eat it.

The BBQ Song


2008年11月21日 星期五

卤汁配制三秘诀


一、香料、食盐、酱油的用量要适当:香料过多,成菜药味大,色泽偏黑;香料太少,成菜香味不足。食盐过多,成菜除口味"死咸"外,还会使成菜紧缩、干瘪;食盐太少,成菜鲜香味不突出。酱油太多,成品色黑难看;酱油太少,口味不够鲜美。

二、原料的选用:黄卤汁、白卤汁不宜使用酱油或别的带色的调味品,也不要使用容易褪色的香料。

三、卤汁不宜事先熬煮:卤汁应现配现用,这样既可避免调味品中的芳香气味白白地挥发掉,还能节省燃料和时间。

香葱肉松蛋糕卷

最近天气不好,总是在下雨,连续两个星期了没晴天的时候,雨有时候大的吓人,今天早上竟然连KFC都被淹了,偶家里也发潮湿的厉害,真希望太阳公公能早点出来,快点把潮湿赶走。。。。

天气不好,早上上班也晚点吧,就做了香葱肉松蛋糕卷,不过卷的是小卷,从长端卷起的,如果自短的一端卷起就卷就大了啊。嘿嘿。。。我用的是长方形的烤盘.

用料:
    A、蛋白4个,糖45g;

B、蛋黄4个,糖15g,蔬菜油40g(也可以使用其他的无味沙拉油),牛奶60g,低筋面粉100g;

    C、肉松和葱花适量(根据自己爱好了)

做法:
 1、蛋白和蛋黄分离,面粉过筛;

2、将油、牛奶和蛋黄用砂糖一起放到一个容器内(上图2),我就直接称的时候一起称了,完了就直接用了称盘,懒的。。。嘿嘿。稍微拌匀就可以,不用太匀。然后将过筛后的面粉放入,拌匀(上图4)

3、然后将蛋黄加入做法2中(上图5),拌匀(上图6)。切记不要太用力,不能划圈拌哦。。否则面粉会出筋的。。。

4、蛋白用打蛋器打至粗泡时将蛋白用砂糖分三次加入,具体怎么做以前俺戚风蛋糕的方子里有详细的介绍,这里就不多罗嗦了。

5、取1/3打发的蛋白放入蛋黄糊中,拌匀(上图9),然后再将其倒入剩余打发的蛋白中(下图1),然后拌匀(下图2),倒入事先铺好油纸的长方形烤盘内(下图3),震出气泡,撒上肉松和葱末。放入预热170度的烤箱,烤制时间为20分钟---25分钟。各家烤箱不同,请根据自己的情况调节温度及时间.

  6、烤好后,也可以直接用烤纸卷起来,我没用,所以就把蛋糕倒扣了出来(上图7),然后刷了层沙拉酱,自长的一端卷起来,也可以从短的一端卷起来,那样蛋糕卷就会大了哦。。。卷好后定型,冷凉后切块食用。自己做的想放多少肉松就放多少肉松,哈哈。。。。





2008年11月20日 星期四

Aging stewing sauce

Aging  stewing sauce
Ingredients A
2 tsp peppercorn (crush)
6 slices Gan Cao
4 spring bay leave
2 pcs star anise
4 pcs Cao Guo (crush)
6g

Ingredients B
3 stalks spring onions
6 slices ginger
1.5 litre water

Seasoning
2 tbsp salt
10g rock sugar
2 tbsp chinese wine

Methods
1. Sed ingredients A in cloth pocket . Bring to boil with ingredients B and seasoning

2. Turn to low heat and simmer for 1 hour to become white 1.2 litre stewing sauce.

Note: suitable for pig shank,duck,chicken and pork belly.


White stewing sauce

White stewing sauce
Ingredients A
2 tsp peppercorn (crush)
6 slices Gan Cao
4 spring bay leave
2 pcs star anise
4 pcs Cao Guo (crush)

Ingredients B
3 stalks spring onions
6 slices ginger
1.5 litre water

Seasoning
2 tbsp salt
10g rock sugar
2 tbsp chinese wine

Methods
1. Sed ingredients A in cloth pocket . Bring to boil with ingredients B and seasoning

2. Turn to low heat and simmer for 1 hour to become white 1.2 litre stewing sauce.

Note: suitable for pig shank,duck,chicken and pork belly.

Roast pigeon (4 serving)

Roast pigeon (4 serving)
Pigeon or squab                 4
Salt and pepper                         some
Parsley stem                    some
Thyme spring                    some
Bay leaes                       some
Butter (melted)                 some
Oil                             1/4-1/2 cup

1. Pre-heat oven to 200*C, remove the giblets and excess flat from the cavity of the pigeon.rinse and dry  thoroughly pigeon with towel. Cut of the head, wing and feet of the pigeon. Season with salt and pepper.

2. Heat a heavy frying pan with high heat abd add oil around 2 cm deep. When the oio is sizzling hot, add pigeon and sear until they're brown on all side.

3. Place the breast of the pigeon down on the baking tray. Insert parsley ,thyme and bay leaf into the cavity of each bird. Roast the pigeon into preheat oven for about 20 minute. To test for doneness, use skewer to pierce the thickest part. if the juice runs color barely pink, then done.

4. Remove pigeon from oven breast side up rest for 10 minute ,preheat oven for 240*C .

Plating
5. carve pigeon for 4 , start from from breast from ribs.then cut of the thighs with leg together .
2. Place pigeon on the baking tray, skins up. Reheat for few minutes.
3. Heat butter until hot with small saucepan, then brush onto pigeons to give a lustrous shine.
4. Arrange our pigeon on a hot serving plate, pour the pate sauce onto and serve with rice or mash potatoes.



Goose liver pate saurse

Goose liver pate saurse
Ingredients
Bones from the pigeon           4
Shallot(chopped)                80g
Madera wine                     1/2cup
Red wine                        1/2cup
Brown stock                     1cup
Goose liver pate                        2-3 tbsp
Butter                          2 tbsp

1.Fry bones I.e neck,wing tips of the pigeon in a small heavy-bottom sauce pan with butter.
Fry over high heat until the bones are bron and caramalized.
2.Add the shallot and keep frying until a layer starts to coat the bottom of pan.scrap the the bottom of pan clean with a wooden spoon.keep roasting in pan over medium heat for quite a while,scrapping the bottom now and then.

3.add the madera and red wine bring to a simmer(heat).simmer gently until the liquid is reduced by half.
4. Add the brown stock again bring to a gentle simmer until the liquid measure to 1 cup
5. Next day reheat the sauce and bring to boil, switch off heat. Pour the hot sauce together with the goose liver pate into liquidizer, and whick until the sauce is completely emulsified with the pate.

6. Put the sauce through a sieve.
7. Pour this into souce pan to gently reheat.finally whip in the butter.

Tips
*sauce with goose liver pate do not bring to boil because the pate will start to form lumps.
*fry bones at extremely high temperature to develop a deep brown caramalized crust which is essential to the flavor of the sauce.




BonChoco

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www.boncafe.com

Mian Xian

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2008年11月12日 星期三

san francisco steakhouse promo


 

 

 

 

 

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2008-11-12 Twining of London Darjeeling Tea

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2008年11月6日 星期四

Cowbridge Food & Drink Festival 25.10.09 - 26.10.09

Cowbridge Food and Drink Festival this year is a two-day extravaganza of the best on offer - more than 80 exhibitors, top chefs, competitions, talks, music, street theatre, atmosphere and fun. Unmissable value!

Contact

Festival Office, C/O Farthings at Home, Eagle Lane, Cowbridge, CF71 7AL
Tel:
+ (0)+44(07875)290428
Email:
cowbrigefoodfestival@yahoo.co.uk
URL:
http://www.cowbridge.co.uk/food-drink-festival

Images - click to enlarge (opens in new window)

  • Cowbridge Food & Drink Festival 25.10.09 - 26.10.09 view 1
  • Cowbridge Food & Drink Festival 25.10.09 - 26.10.09 view 2
  • Cowbridge Food & Drink Festival 25.10.09 - 26.10.09 view 3
  • Cowbridge Food & Drink Festival 25.10.09 - 26.10.09 view 4
  • Cowbridge Food & Drink Festival 25.10.09 - 26.10.09 view 5

Quick Links:

Llandysul Christmas Food & Craft Fair 28.11.08

For six years the centre of this Ceredigion market town has been transformed into a feast of festive activity, and this year's no different.
Visitors will find the main street and village hall packed with stalls featuring seasonal and festive food along with carols and of course Santa!

Contact

Llandysul, Llandysul, SA44 4HP
Tel:
+ (0)+44(08701)211 251
Email:
info@visitwales.com
URL:
http://

Images - click to enlarge (opens in new window)

  • Llandysul Christmas Food & Craft Fair 28.11.08 view 1
 

Quick Links:

Food Passion - Your guide to the best of food in Swansea Bay

General Information

 
Here you will find the best places to eat out, purchase food for eating in, or just to look at some of Wales' most mouth-watering produce and speciality foods.

You will find Insight editorials focusing on our proud culinary heritage, articles on Restaurants in Swansea, Gower and Mumbles, Delicatessens, Specialist Suppliers, Local Markets and the stallholders as well as Wine Merchants; Food Passion brings to life the area's rich food heritage and the people who have created it.

You don't have to go far to purchase fresh Gower sea bass landed that day, dine out in style on the rightly popular Welsh Black Mountain Beef and Penclawdd Salt Marsh Lamb, sample the delights of the sub-continent and Far East, or taste tapas from Spain. Hop from deli to deli or try some incredible organic produce from the beautiful Gower peninsula. Just read on to find out where!

Food Passion is also a fantastic resource for foodies and food businesses - just click onto the links for Food Jobs in the area, to sign up to free and exclusive offers and receive our monthly newsletter.

We always welcome your suggestions or comments, so please send your ideas to us.

I hope you enjoy your Food Passion. www.food-passion.co.uk
 
 

Images - click to enlarge (opens in new window)

  • Food Passion - Your guide to the best of food in Swansea Bay view 1
  • Food Passion - Your guide to the best of food in Swansea Bay view 2
  • Food Passion - Your guide to the best of food in Swansea Bay view 3
  • Food Passion - Your guide to the best of food in Swansea Bay view 4

Quick Links:

Contact

Tel:        + (0)+44(07813)071069
 
Email:    info@food-passion.co.uk
URL:    www.food-passion.co.uk

Tastes of Lincolnshire Xmas Food Fair 2008

Lincolnshire Christmas Food & Drink Fair 2008
A Christmas shopping extravaganza awaits at Tastes of Lincolnshire's biggest food and drink show of the year at Lincolnshire's showground.

On Saturday 29th and Sunday 30th November the brand new EPIC centre will open its doors to a festive fair for the whole family to enjoy.

Food and Drink - savour the flavour
Over 100 stalls will be offering gourmet gifts, fine wines and beers, the best British produce and a sample of flavours from across the world. Of course Lincolnshire's delicious food and drink will be showcased with a great selection of award-winning cheeses, chocolate, fudge, plum bread, cakes, honey, jams and pickles, sausages, turkey, ice-cream, fish, beers and wines.

Gifts from gourmet to hand-made crafts
Whether you are seeking that perfect present or looking to treat yourself, a fine array of gifts will be presented.

Take a seat in the Kitchen Theatre or at a Christmas Design Class
Enjoy lively cooking demonstrations from local celebrity chef Rachel Green and Hambleton Hall's head chef Aaron Patterson.
Popular Christmas demonstrations will include Colin Deane's wine tasting lessons, along with Horncastle Cake Art's gingerbread house making class.

ENTER THE PRIZE DRAW TO WIN A LUXURY CHRISTMAS HAMPER WHEN YOU BOOK YOUR TICKETS ONLINE*

Adult tickets £5, Children under 16 FREE. Sorry, Concession tickets are not available to book online however will be available on the door.

EPIC
Showground, A15, Lincoln
Sat Nav LN2 2NA

Group enquiries only please contact groups@lincolnshiretourism.com or call Michelle Sherry on 01522 561675

For all other enquiries please contact Lydia Rusling on 01522 550603

*All online bookings for the food fair will automatically be entered into a free prize draw to win a luxury christmas hamper. Online tickets available until Sat 22nd November. Your tickets will be posted to you. Tickets will then be available at the event on the door.

General Info
Free Entry For: Children
Children Under 16

Things To Do Theme: Taste of lincs


Adult Price: 5.00 - 5.00
Concession price available at the door. Children under 16 Free.

Parking Details: On-site car parking


Venue Name: Lincolnshire Event Centre


Settings: City/urban


Days Of Operation: Sun
Sat


Events Diary Listing: Yes


Start Time: 10:00
Saturday 10.00 am till 5 pm



Operator Contact Details
Name: Tastes of Lincolnshire Xmas Food Fair 08
Phone: +44 (0) 1522 550603
Establishment Address
Address: Lincolnshire Showground
A15
Lincoln
Lincolnshire
LN2 2NA
England

United Kingdom

Secret Recipe Buy 1 FREE 1 Whole Cake : 11 Nov : 1 Day Only!

 

 

 

 

 

 

 

Dubrovnik Restaurant's Fantastic Dinner Set

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Dubrovnik Restaurant's Fantastic Dinner Set


Dubrovnik Restaurant 
 
J-0G-14, Solaris Mont Kiara, No. 2, Jalan Solaris, Mont Kiara, 50480 Kuala Lumpur, Malaysia.

28 Oct - 31 Dec, 2008
Fantastic Dinner Set

1 Pizza (Montanara or Arabbiata or Bianca or Vegetariana)

+

Royal Chocolate Cake

+

Soft Drink (Coke, Sprite or Ice Lemon Tea)

RM40++ per person


Latest promotions from Dubrovnik Restaurant:
Dubrovnik Restaurant's Fantastic Dinner Set
RM40++ per person