食神歸位於饕牛記

由於朋友們對於火鍋情有獨鍾，當他們想有新嘗試的時候，身為吃貨的我當然要做足準備功夫

九月尾，正慢慢步入秋季來臨，秋天是浪漫的，到處飄香這沉甸甸的果實，所以準備搵個好地方食火鍋是有必

須的。香港人無論任何時候都喜歡火鍋，可以和三五知己聚舊一番人生一大快事。

 

 

healthy sheep

Mostly sheep eat grass, clover, forbs, and other pasture plants.

As compared to cattle, sheep eat a greater variety of plants and select a more nutritious diet, but less so than goats.
Sheep will graze for an average of seven hours per day, mostly  in the hours around dawn

and in the late afternoon, near sunset.  When supplements are fed to pastured sheep, it is

best to feed them in the middle of the day so that normal grazing patterns are not disrupted.     

 

~這個冬天不太冷~

 Facebook
 https://www.facebook.com/Trythebests/
(IG)
https://www.instagram.com/trythebests/

天氣特別凍凍地，吾係飲廿四味，呢晚同親朋好友們黎到新蒲崗開飯

 
講下門面都幾多人食黎食野架，門口位幾爆下，客人十分多，都等左一陣架。不過原來係新開分店

高質美食天塘~Manhattan曼克

簡單介紹觀塘歷史，位於九龍半島東面，屬於香港十八區的觀塘區，是觀塘區的主要部份，位於牛頭角東南，藍田西北，東至將軍澳道，西至勵業街與雅麗道。觀塘是東九龍最大的工業區，也有住宅大廈。著名建築物有apm及創紀之城等裕民坊是區內舊式市集，近年開展重建計劃，所以愈來愈多餐廳進駐工廈 ，岩哂打工仔及觀塘友帶來不少CP值甚高的餐廳。
:注解 CP意思 price-peformance ratio性能和價格的比例

身為官塘友既我好耐無去認真搵好野食啦，難得放假約埋友人搵野食啦。由於之前到亞太中心上堂，留意不同層數都有野食，但都係千篇一律的感覺，例如放題，酒樓等等，想搵間安靜些少睇怕不容易，後來看到一間Manhattan Grill & Bar 原來係吃西餐的好奇心駒使我同朋友去一看清楚，弄明白。 另帶一提店鋪選址十分好，如由觀塘地鐵站去亞太中心只需2-3分鐘，而且有巴士站直接停在樓下附近，要黎食飯過二人世界好方便。

 

海鮮Burger基地

以前常常黎到樂富找朋友吃飯，黎到樂富廣場,一上前行見到間新開張的店鋪

上網一查原來係多間分店位於不同地區，滿帶好奇心經過門面睇吓有咩好食。

 https://www.facebook.com/Trythebests

 

4 Cheesy Green Salad Recipes To Try and Love

While salad eaters can enjoy their greens with just oil or a simple dressing, newbies of a healthy lifestyle may find it hard to do so - they would want to have a variety of ingredients along with the leafy veggies like cheese, nuts and seeds. Cheese adds a delicious taste that perfectly complements the bitter, peppery or sweet flavor of leafy greens without overwhelming it.
Here are 4 green salad recipes made more delicious with cheese:
Blue and Green Salad
What you need:

• 6 cups torn frisee leaves
• 1 avocado, sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup sliced almonds
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon honey
• 1/4 teaspoon Dijon mustard
• Kosher salt and black pepper to taste

Toast the almonds in an oven (350 degrees Celsius) for 3-5 minutes until golden brown. Combine olive oil, red wine vinegar, honey, Dijon mustard, salt and pepper in a large bowl. Add almonds, frisee leaves, avocado slices and blue cheese. Toss to coat ingredients.

Feta Herb Salad
What you need:

• 6 cups mixed herb greens of your choice
• 1 cup broken pita chips
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled Feta cheese
• 1 yellow bell pepper, sliced
• 1/2 clove garlic, crushed
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• Salt and black pepper to taste

Mix together garlic, olive oil, lemon juice, salt and black pepper in a large bowl. Throw in the greens, tomatoes, bell pepper, pita chips and Feta cheese and toss to coat ingredients evenly. Season with more salt and pepper if needed.
Cheddar Arugula and Peach Salad
What you need:

• 6 cups arugula
• 1 peach, sliced
• 1/4 cup sharp white cheddar chunks
• 1/4 cup pecans
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Kosher salt and ground black pepper to taste

Toast the pecans in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Allow to cool, chop and set aside. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper in a large bowl. Place the arugula, peach slices, cheddar chunks and chopped pecans in the bowl and toss to coat.
Garlic-Parmesan Green Salad

What you need:

• 2 cups torn Bibb lettuce leaves
• 2 cups torn escarole leaves
• 2 cups torn Romaine lettuce leaves
• 6 plum tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon grated Parmesan cheese
• Salt and pepper to taste

Mix plum tomatoes, escarole, Bibb and Romaine lettuce leaves in a large bowl. In a separate bowl, whisk together garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt and pepper. Pour the dressing over leafy greens and serve.
Now it's easier to have a healthy bowl of green salad because of delicious cheeses we love. Try these recipes and get into the healthy lifestyle!

3 Colorful Salad Recipes That Will Surely Brighten Your Day

A bowl of fresh green salad is an ideal everyday snack. However, using the usual greens and dressing can make it look and taste bland easily. Take your salads a notch higher and go for these delicious recipes that are full of color!
Rainbow Salad With Rosewater Dressing
What you need:

• 4 large tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 small green bell pepper, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 tablespoon chopped fresh mint
• 2 teaspoons red wine vinegar
• 2 teaspoons water
• 1 teaspoon rose water
• Salt and ground black pepper to taste

In a large bowl, whisk together mint, red wine vinegar, water, rose water salt and ground black pepper until mixture is smooth. In a separate large bowl, combine tomatoes, cucumber, onion, bell pepper and tomatoes. Pour rose water dressing over fruits and vegetables and stir to coat evenly. Serve immediately.

Tri-Color Pasta Green Salad
What you need:

• 1 large head broccoli, cut into florets
• 2 cups Italian-style salad dressing
• 1 1/4 cups diced American cheese
• 1 kilogram tri-color spiral pasta (uncooked)

Cook pasta in a large pot of boiling and lightly salted water for 8 to 10 minutes until al dente. Drain and allow to cool for a few minutes. Place pasta in a large serving bowl and toss with broccoli florets, Italian-style dressing and rehydrated American cheese. Serve immediately.
Colorful Mexican-Style Bean Salad
What you need:

• 1 red onion, chopped
• 1 green bell pepper chopped
• 1 red bell pepper, chopped
• 1 clove garlic, crushed
• 1 3/4 cups black beans, rinsed and drained
• 1 3/4 cups cannellini beans, rinsed and drained
• 1 3/4 cups kidney beans, rinsed and drained
• 1 1/4 cups frozen corn kernels
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons white sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon salt
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon ground cumin
• 1/2 teaspoon chili powder
• A dash of hot pepper sauce

Mix together 3 kinds of beans, green bell pepper, red bell pepper, corn kernels and onion in a large bowl. Set aside. In a separate bowl, whisk together garlic, olive oil, red wine vinegar, cilantro, lime juice, white sugar, lemon juice, salt, black pepper, cumin, chili powder and hot pepper sauce. Pour mixture over vegetables and toss to coat well. Serve immediately.
Now you can forget boring-looking and sad-tasting salads! Try these healthy, colorful and flavorful recipes that will surely satisfy your appetite!

Quick Sushi Salad: Only 10 Ingredients!

I dreamt up this recipe when I was craving my favorite sushi roll and decided I could make it myself, in the form of a salad since I am no itamae! This salad was served as lunch in part of an Asian Fusion week at my house. I served this with spicy jalapeno cream cheese stuffed wontons made with halved egg roll wrappers and fortune cookies post meal. I can also see this being a great side dish to a dinner or as a packed lunch for work or school. Do as I've done here, or adapt again to fit your own favorite sushi roll!
Servings: 4

Ingredients
1 cup Long grain white rice
1 ¾ cup Water
1 Avocado
1 cup Mini carrots
1 Cucumber
4 Imitation crab sticks
1 cup Frozen shrimp
French fried onions
Sriracha mayo
Soy Sauce
1. Steam or boil carrots just enough to soften. Cut them into small lengthwise pieces. Place in a cup in refrigerator to cool. Peel and cut the cucumber in like pieces, also place in a covered container in the refrigerator.
2. Put water and rice into a covered pot and let soak for at least a half hour. I let mine sit over night. When ready to cook bring to a boil uncovered and then cover and simmer 10 minutes or until the rice has absorbed the water.
3. Let rice cool enough to then refrigerate or chill.
4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.
5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.
6. When all these ingredients are ready to be combined first make a bed of sticky rice in the bottom of your bowl. Cut your avocado in half and remove the pit. Use a spoon to scoop out the contents in one piece and then dice each half into 4 slices. Place 4 slices fanned out on top of 1/3 of the rice in each bowl.

7. Place cucumber sticks on another 1/3 of your rice. Place the carrot sticks on the last 1/3.
8. I served the salads just like this with the options to add shrimp and/or imitation crab and then dress it yourself with french fried onions, Sriracha mayo and soy sauce to taste but you certainly can prepare the entire salad for your guests.

How Do You Select Wine From An Inch-Thick Wine List?

You are really excited to be out for an excellent meal. You are seated and they bring the menus; you start salivating at the prospects. The sommelier brings the wine list; uh oh! it's an inch thick at least! Does your heart sink? Or do think 'Oh wow, we're going to get some great wine!'? Below we give you some tips and techniques that we have learned over the years to turn this challenge into fun!
The starting point
The conventional wisdom is that you match the wine to the food that you are going to have but this is not much use in a restaurant for several reasons. First, you are likely to have to order at least some of your wine before you have decided what you want to eat unless you are going to drink cocktails or water for a while. Second, if you are going to have one of the set menus, or a tasting menu, or a variety of small plates there are going to be a whole range of tastes that matching the wine to the food is well-nigh impossible.
One option is, perhaps, to take the matched wine by the glass option but, being a wine lover first, I prefer to have the wine I want and let the food fit in (within reason of course). And if a couple of bottles of wine is too much then don't forget to look at the half bottles of wine section.
So you are now sitting with the wine list so the questions are how many bottles and how much do you want to pay? With this settled, the hunt begins.
Restaurant Location
The place we start is the location of the restaurant - is it in a wine producing area? If yes, then we will have a least one wine, if not all, from the area. We use this rule as it forces us to experiment with less well known wines and most times the wines are better value for money. In this fashion we first tasted Picpoul de Pinet, Torrontes, Marsanne, Roussanne, Viura and Menetou-Salon Sauvignons among others. This rule often narrows the wine list considerably. However, if you are in one of the capitals of the world this rule isn't very useful as most capitals aren't in a wine producing area; still wines from the country may also narrow the list. If you are looking to limit the amount you spend on wine, then looking at the New World section of the list often yields good wines at a reasonable cost.

What you like
Knowing your own tastes and those of your fellow diners helps narrow the range of possibilities and is also useful if you give up and ask the sommelier for help (see later). Or, if you are like us, the list of what you don't like might be shorter.
So the restaurant location and what you like will yield the sections of the wine list that you want to contemplate. If you are on a limited budget then you will quickly rule out a few more sections, for example, Burgundy Cotes de Nuits and Cotes de Beaune are often way over-priced in many restaurants outside the area.
Vintage, Vintage, Vintage
To us, the most important factor in ordering wine is the vintage. You have to know which vintages are worth buying. The Wine Society, for example, has a great vintage guide - see here It also indicates which vintages are ready for drinking or probably past it. We would not buy any vintage with less than a 7 score if we were going to spend a reasonable amount on the wine. On this basis the Wine Society guide says avoid 2011 for red Burgundy and 2009 for white, and avoid 2007, 2008 and 2013 in Bordeaux. 2013 is also to be avoided in the Southern Rhone and Rioja.
The Southern Hemisphere wine makers say that vintage does not matter but that is nonsense. Their weather may not be as extreme in its impact on grapes but they do have duff vintages and excellent vintages. For example, 2005 and 2009 were great vintages for South African reds. Look at the websites of merchants who specialise in the region for views on the vintages. Decanter magazine also has vintage ratings when it reviews a region.
The better vintages will cost more but generally not that much more relative to the increase in quality.
So now we know the wine region, the style of wine and the vintage, next comes the fun part. What is the best value for money wine?
The 'Gimmie'
The 'Gimmie', short for 'Please give me that one, no debate' is the wine that sommelier wants to get rid of. Michelin star restaurants don't do specials or sales so the indicator is price. It is the wine that, relative to others that you are considering, looks cheap. Not because it is off but because it is approaching the end of its life and there is too much in stock relative to sales. These wines are mostly at their best but, on occasion, can be off. The reaction of the sommelier when you suggest it is off can vary. Most times there is no argument, they bring another bottle but we have experienced the extremes.
At a one star restaurant in Cognac the sommelier gave us a wide berth, deliberately avoiding eye-contact or even walking past our table. Needless to say when the bill arrived we pointed to the almost full bottle and the undrunk wine in our glasses and refused to pay. They took it off the bill. That was the least we have drunk at dinner in all the wine trips we have done. How very silly of the sommelier!

The other extreme was at what was a three star restaurant in Joigny, La Cote Saint Jacques. We ordered a premier cru Chablis and it was off. The sommelier offered us another bottle or one from another maker; same vineyard, same vintage. We chose the latter. When we tasted it we saw the label and our hearts dropped - it was three times the price of the one we had refused. It was made by Domaine François Raveneau, one of the most admired Chablis producers. We sighed, admitted we had been suckered, and said let's enjoy the experience that we had always wanted to have! When the bill came we were charged the price of the wine we had ordered! Needless to say, every time we are anywhere near the area we always go back there.
There is not a 'Gimmie' on every wine list but most times there is more than one candidate. Playing 'spot the Gimmie' is great fun when everyone can get a good look at a wine list.
The sommelier
If all else fails or you want a choice made, then ask the sommelier. Sommeliers are not mind readers so when asking for suggestions tell him or her what you like and don't be shy to state your price range. It all helps to get a wine you will like and one that is within your budget. If you want the sommelier to choose between wines then also give him or her the basis for the decision. For example, if you would like an oaked Sauvignon Blanc ask which of your choices is oaked. If none are oaked but the sommelier has one, then he or she will suggest it.
A thick wine list can look daunting but we hope that we have given you some useful guidelines to narrow down the search area and to have some fun.

Looking for quality half bottles of wine? If so, here at halfwine we have curated a wide selection of wines. Choose your half bottles of wine on our site today!
Quite simply, halfwine.com provides a service that's on par with having your own sommelier source outstanding half bottles of wine on your behalf.
We only sell wine in half bottle sizes, and ours is the most comprehensive range of 375ml bottles in the UK today.
Each wine is personally curated by halfwine.com and only offered if it is an excellent example of its provenance and style. The range comprises around 70 varietals, vintages, countries and vineyards almost completely sourced from smaller, family-owned producers who adopt a 'nurture nature' approach to their vines and in the cellar.

McDonald's Promotion ^^

https://www.facebook.com/mcdonaldshongkong/

Basic Wine Types

The process of wine making is exciting and easy. As we all know wine is made from grapes and the recipe has been developed over centuries. Sure, first grapes are harvested, placed in a container and squeezed. These methods have been developed over hundreds of years in the vineries making the whole process even more thrilling and highly technical.
The key point of the winemaking is the process of fermentation in order to produce alcohol- wine can ferment for three days or three years, depending on the style of wine the winemaker is trying to produce. A winemaker touch can greatly affect the wine taste same as wine barrels. Each container (oak, stainless or plastic) outcomes with different effects into the wine when stored into different canister.
Grapes are divided into two main categories - white and black, beside the fact that the white grapes are not entirely white skinned they can be green, yellow-green, gold or light-orange. Black grapes can also be characterized with a red or blue colour and are richer in antioxidants.
Types of Wine
Wines can be categorised into the six primary categories: white, red, rosé, sparkling, dessert and fortified wines.
White wines are generally made from white grapes and they contain no red pigmentation. Most popular white wines are Chardonnay, Pinot Grigio / Pinot Gris, Riesling and Sauvignon Blanc. Obviously red wines are made from red grapes and typically have more tannin and a higher content of alcohol. The primary difference between wine colours comes from tannins, which are more concentrated in the red grapes and transferred into the juice. Popular red wines include Beaujolais, Cabernet Sauvignon, Chianti, Merlot, Pinot Noir and Zinfandel.
Rose wines are mid-point between black and white even they are made from red grapes. Rose wines don't fully turn into red colour because the grape skin has been removed so the red pigments are no more present to give a wine red pigmentation; instead they have enough of a reddish tinge to make them differentiate from the white wines. The best rose and most traditional Rose wine is Zinfandel.
Sparkling wines can be made from any variety of grapes. Their basic characteristic is the intense effervescences that come from the carbon dioxide bubble during the fermentation. Champagne is a type of sparkling wine named by a region in northeast France. By law, wines may only be called Champagne when they are made exclusively from grapes grown in the Champagne region and produced according to strict guidelines. Popular sparkling wines include Cava, Champagne, Crémant d'Alsace, Moscato d'Asti and Prosecco.
Sweet or Desert Wines are prepared with high sugar content, because the grapes are harvested very late when sugar levels are high or grapes are "drying" on straw so the concentration of sugar is very high. These are considered to be the sweetest.
Fortified wines are those who are produced with small concentration of wine juice. Instead they have Brandy or other spirits added during fermentation. The Brandy prematurely stops the fermentation process, leaving a high amount of sugar in the wine. Fortified wines are generally sweet such as dry late harvest Rieslings, Madeira, Port, Sherry and Sauternes. Those were originally designed to ensure the wine survived long voyages on 17th century ships.

10 Fundemental Wine Terminologies You Must Know To Taste, Appreciate, and Valuate Wine

These are some of the definitions that any wine investor or taster will have to be familiar with, and which I will do my best to explain in as detailed a manner as possible. Of course, nothing beats going for a wine-tasting course to get familiar with what these definitions truly means.
Terminology #1: Complexity
Complexity is created by several factors: well-merged flavors, the intensity, richness and depth of the combination of flavors, aroma characteristics, the focus, harmony and overall balance, and the finesse (the elegance and fineness of the wine, or sometimes, can also be referred to as the distinction of the beverage).
Terminology #2: Character
Character refers to the distinctive traits of the wine, it's positive and distinctive tastes, or other key attributes that distinguished the wine from other beverage.
Terminology #3: Personality
Personality refers to the character or style of the wine.
Terminology #4: Structure
Structure can consist of the fruitiness, acidity, alcohol and tannin of the wine, and any other components that creates the body of the beverage.
Terminology #5: Body of the wine
Body of the wine, in layman's term, refers to how the mouth feels when you are drinking the wine. It refers to the viscosity, richness or feeling of the wine in the mouth. It can also referred to as the texture and weight of the wine.
Wines can be broadly described as full-bodied, medium- bodies or light-bodied wines. Full-bodied wines are wines that created the fullness" of taste in the mouth. Similarly, light-bodied wines refer to wines that taste relatively lighter.
Terminology #6: Tannins
Tannins refer to the natural compounds/preservatives found in grape seeds, skins and stems, and are responsible for the bitter and astringent tastes in the beverage. It is more commonly found in younger red wines, and will soften as time passes, bringing out the best bouquet and balance of the beverage.
Terminology #7: Bouquet
Bouquet refers to the smell or fragrance that a mature wine will give off. It is the result of further fermentation over the years, and is usually described as more complex and richer than the aroma produced by younger wines. This complexity and richness are the assets characteristics that will cause an appreciation of value in these mature wines.
Terminology #8: Aroma
Aroma refers to the smell or fragrance of younger wines, while bouquet refers to the smell or fragrance of older ones. The terms or aroma and bouquet are not to be used interchangeably.
Terminology #9: Balance
Balance in wine terminology, refers to the harmony of the various elements, and tastes of the beverage. When a wine is described as well balanced, it means that the elements of the beverage are in perfect harmony, are rightly proportioned, and that none of these elements are over-powering, overwhelming or dominating the other elements. This is a vital characteristic in wine valuation, and will justify the price tag of the beverage.
Terminology #10: Elements of the wine
Elements of the wine simply refer to the components that make up the characteristics of the wine, such as its acidity, fruitiness, tannins and alcohol.
Conclusion
As you can see, understanding wine constitutes a far more complex process than understanding coke. These definitions are a must-know and will act as a starting point for the tasting, appreciation, and valuation of this godly beverage.

8 Top Low-Calorie Indian Foods

1. Buttermilk: This delicious food with thick consistency goes well with any kind of food. It is relished by the family members after savoring the spicy food. When you take a cup of buttermilk, you consume 30 calories per glass.


2. Ragi Dosa: It is a popular South Indian dish. This delicious food is made from Ragi. Despite this, it is one of the best delicacies among dosa varieties available in South India. You consume energy of 87 calories when you eat one dosa.


3. Oats Idli: Everyone agrees that idlies are a great way to begin a day. This South Indian delicacy that can be had with sambar and chutney. Instead of rice flour, you can use oats to prepare the batter. This is the healthiest way to eat breakfast to begin a day. You consume 26 calories by having one idli.


4. Sprouts Salad: Sprouts are good for the body. To a dish of sprout, add a dash of lime and a pinch of spice to make it palatable. If you consume 100 grams of sprout salad, you ingest 93 calories of energy.


5. Mixed Vegetable Curries: You can never go wrong with the mixed vegetable curry. It has to be prepared in one teaspoon oil with a slight heat from low flame. While ingesting 100 grams of mixed vegetable curry, you are using 95 calories of energy stored in it.


6. Tandoori Rotti:This is prepared from whole wheat, which is less in Gluten content. After putting the right quantity of dough into the shape of a circle, it is baked in a clay oven that is common in Indian household. This method of preparation gives a distinguished taste to the rotti. Common folks regard this as the healthiest accompaniment for Indian curries. For the each tandoori rotti consumed, a person gets 102 calories of energy.


7. Palak Paneer:Palak or spinach is the known source of rich iron. On the other hand, paneer is a healthy dairy product. Hence, the combination of these two has always been the most sought after among non-vegetarians and vegetarians. One bowl full of palak paneer provides about 189 calories of energy to a person.


8. Rasam: This favorite South Indian dish infuses a heady cocktail of different spices. Hence, its flavor is quite different from other Indian recipes.Its combination with some chopped-in vegetables forms a stupendous dish for the vegetarians in South India, especially in the states of Tamil Nadu, Telangana, Andhra Pradesh and Kerala. A small bowl of rasam can provide 60 calories of energy..

Explore the Many Wonders of This Ancient Gem Called Flax Seeds

Flax seeds are oval, flat, tiny and shiny having an earthy aroma. They are loaded with nutrients. Flaxseeds are also referred to as linseeds. These seeds are the richest sources of plant-based omega-3 fatty acids and are ranked as #1 source of lignans in human diets.
The small packets are enriched with soluble and insoluble fibres, phytochemicals, vitamins and minerals.
These are considered as a superfood and are consumed across the world. With the increasing popularity of super foods concept, these are considered to be the healthiest.
Here are the advantages of adding flaxseeds to your diet.

• Digestive Health: Flaxseeds contain high amount of mucilage content. Mucilage is water soluble, gel-forming fibre.
• Additionally, mucilage helps in nutrition absorption from the stomach, by increasing the time required by the food to empty in the small intestine.
• It consumption improves intestinal health. The soluble and insoluble fibre content supports colon detoxification and acts as a natural laxative. Without harmful side effects, relief from constipation can be achieved.
• Cardiac Health: It helps in lowering bad cholesterol levels and promote production of good cholesterol.
• The omega-3 fatty acids prevent hardening of the arteries and help in maintaining the heart's natural rhythm, thus, protecting the heart and supporting cardiac health. The cholesterol free flax seeds are associated with reducing hypertension.
• Prevention of Cancer: Lignans found in flaxseeds are converted into secoisolariciresinol in the gut which is associated with the prevention of cancer. Flaxseed has the potential to assist in the fight against prostate cancer.

They protect the body from harmful viruses and bacteria. The anti-inflammatory activity, also aids in preventing asthma. Polyphenols present in the flax seeds support the growth of probiotics in the gut and thereby aid in eliminating yeast and candida.

• Weight Loss: Flax seeds support weight loss and helps to combat obesity. The high fibre content helps to keep the extra calories at bay, by keeping the stomach full for a longer duration of time.
• Promotes Fertility: As mentioned, flax seeds are a rich source of lignans, known to balance female hormones and promote fertility.They help in controlling heavy bleeding during menstruation and help women with irregular periods.
• Reduction of Hot Flashes: Flaxseeds can help in reducing hot flashes and can help reduce other menopausal symptoms.
• Maintains Blood Sugar: Daily consumption of flaxseeds improves the blood sugar of diabetic people.
• Skin, Nails and Hair Benefits: Daily intake of flaxseeds helps in maintaining healthy skin, hair and nails.
• Flaxseeds provide B-Vitamins and Omega-3 fatty acids, essential fats to make skin healthy and reduce dryness and flakiness of the skin. The tiny seeds help to keep the skin and hair hydrated.
• Beneficial for Eyes: These are also supposed to reduce dry eye syndrome.

Add these glossy and healthy seeds in the diet and enjoy various advantages of these nutritious food by consuming them in really small amounts.

Italians And Their Pasta

Nobody can really tell where pasta originated. Almost every country all over the globe has a version of this food. Wherever there is wheat, there pasta seemingly is - in some form or another.
The Japanese refer to pasta as udon, the Chinese call it mein, French people call it nouilles, those who live in Poland refer to it as pierogi, Germans say it is spaetzle, and the Siberians, pel'meni.
The Italians bravely claim that pasta is all theirs from the beginning since it has fed the poorest southern Italian regions for hundreds of years. The gentle texture of pasta is a great partner to all sorts of toppings, spices and sauces. It has also been attributed to a lot of unique names as the Italians cannot seem to resist giving the strings, ribbons and other shapes with different names.
A passionate Italian eater of long ago - whoever he was - blessed pasta with its first name - maccheroni which is a derivation from the words ma che charini meaning, "My, what little dears."
Today, there are different kinds of pasta ranging from the humble snail (lumache), bridegrooms (ziti), little loves (amorini), to the one-of-a-kind kiss catchers (tira-baci). All these are flour and water mixtures reminiscent of Italian lifestyle and all can be paired with artful sauces.
You would be surprised that there are more than three hundred names for a hundred different shapes of pasta. This, again, reflects the expansive nature of Italians and how they love variety in all that they do. To them, it is not enough that there are farfelle or bow pasta. To give variety, there must also be little bows are what's known as farfallette. The bigger bows were christened with the name farfalloni.
All these descriptive words for a single food is not surprising when it comes to the animated nature of the Italians. This is a nation that is known for its artistry and gusto for life. Just imagine how their government is changed at least once every year and you will have a good grasp of who they are as a people.
Only a few people outside of Italy would understand the dramatic variations in pasta from one region to another. History says a lot about this and so does the Italian temperament. In spite of the 1861 unification of 19 different regions, there remained individualism when it comes to cuisine and culture. The cliffside Sorrento restaurant is likely to offer spaghetti alle vongole because it is near the Mediterranean Sea. In Sicily, it is not uncommon to find raisins with your pasta since this region was dominated by the Saracens for about two hundred years.
Generally speaking, southern pasta was traditionally made with a mixture of semolina, durum wheat, and water. This transformed into the coarse flour that southerners are known for.
On the other hand, northern pasta is known to be smoother since their pasta is made from white flour and eggs. Luxurious toppings and sauces often come with this smoother version.

Ordering Authentic Cuisine In An Italian Restaurant

When most people think about dining in an Italian restaurant, they get ready to order pizza or ravioli. Although these menu items can be delicious, they are not authentic cuisine from this region. Learn about foods that did not originate from this country to enable you to revise your selections accordingly.
Spaghetti and Meatballs
Although long spaghetti pasta, tomato sauce, and seasoned meatballs top the list of Italian cuisine, this menu item did not originate in this country. In actuality, this entre was likely born in a New York Italian restaurant in the early 1900s. Overseas in Rome, people are fond of meatballs smothered in tomato sauce. The catch - they never eat this combination on pasta.
Fettuccine Alfredo
For a dish with a lighter flair, many people choose fettuccine Alfredo. This dish features a light and tasty cheese sauce that smothers long fettuccine noodles. In a Roman restaurant in 1920, the chef created this dish to appeal to the tastes of American visitors. In contrast, people of this region do not typically combine cream and pasta in their dishes.
Veal Parmesan
Veal Parmesan involves layering veal, melted cheese, and pasta in a tantalizing dish. The reality is that authentic restaurants in Europe do not serve this dish. Combining melted cheese and meat is not a standard menu item for people in this region. It's common to eat these foods in the same meal, but never combined together in the same dish. The same goes for chicken - people from Italy simply never combine poultry with pasta. However, you might find seafood pasta in an authentic restaurant in Sicily, thanks to the local catches coming in off the water.
Garlic Bread
While garlic seems to be a major ingredient in these foods, authentic dishes are not garlic-heavy. It's the American fare that tends to feature prevalent amounts of garlic. Spreading slices of bread with olive oil or butter and garlic is not an authentic menu item, either. Garlic bread likely surfaced in America during the 1940s.
Cheesecake
An Italian restaurant without cheesecake on the menu might seem out of place. In reality, the connection between cheesecake and Italy likely began in the United States. In southern regions of this European country, locals are partial to sweetened ricotta cheese. Chefs pipe this lightly sweetened cheese into cannolis or other delectable pastries. You might find cassata Sicilian in an authentic eatery, which is a sponge cake soaked in liquor with a layer of ricotta on top. Over the ricotta, you will find a layer of green almond paste and icing.
Look for Italian restaurants that feature menu items that do not cater to American palates. Remember, meats and pastas do not combine traditionally. If you find a dish that features both meat and pasta, this is food created for the American consumer. Italian food tends to be regional, according to the unique tastes and preferences of people in each region. To sample authentic cuisine of the entire country, you would need to travel to each individual city.

Fasta Pasta: 3 Quick and Easy Grilled Pasta Dishes to Try

A grill is sometimes referred to as an "outdoor kitchen". You can cook all kinds of dishes with it - from appetizers all the way down to dessert. So even if you're craving for something as random as a pasta dish, you can count on your grill for one that has a rich smoky flavor.
Here are 3 easy-to-follow grilled pasta dishes to satisfy your craving:
1. Tropical Grilled Shrimp Pasta
What you need:

• 3 cups rotini pasta, cooked
• 3/4 kg. large shrimp, peeled and deveined
• 1/2 fresh pineapple, peeled, cored and chopped
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• Wooden skewers

Combine pineapple, onion, bell pepper, jalapeno pepper, orange juice and lime juice in a medium bowl. Mix ingredients well then set aside. Thread shrimp onto wooden skewers then cook on a pre-heated grill over high heat for 2-3 minutes per side or until shrimps are cooked through. Remove from heat. Pour pineapple mixture over cooked pasta and toss. Top with grilled shrimp. Serve immediately.
2. Healthy Grilled Chicken Pasta Salad
What you need:

• 2 cups rotini pasta, cooked
• 2 boneless and skinless chicken breast halves
• 1 lemon, juiced
• 1 1/4 cup baby spinach leaves
• 1/2 cup vegetable oil
• 1/4 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 pinch garlic salt
• Salt and fresh ground black pepper to taste

Season chicken breast halves with salt and ground black pepper then cook on a pre-heated grill over medium high heat for 12-15 minutes per side or until chicken is cooked through. Slice chicken into cubes then set aside. In a large bowl, whisk together lemon juice, vegetable oil, basil leaves and Parmesan cheese. Add spinach leaves, cooked pasta and chicken breast cubes and toss to coat. Season with garlic salt.
3. Easy Grilled Salmon Linguine
What you need:

• 1 cup linguine, cooked
• 3/4 cup cooked salmon, flaked into bite-sized pieces
• 1/2 lemon, sliced
• 1/2 cup chopped yellow bell pepper
• 1/4 cup diced onion
• 6 tablespoons skim milk
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon cream cheese
• 1 teaspoon chopped fresh dill

Heat olive oil and melt butter in a medium saucepan over medium-high heat then cook yellow bell pepper and onion until softened, about 8-10 minutes. Stir in cream cheese, milk and salmon. Allow to simmer for about 5 minutes until cooked through. Pour mixture over cooked pasta and toss to coat well. Garnish with lemon slices and dill. Serve immediately.
Try cooking these quick and easy grilled pasta dishes the next time you bring out your grill and you'll surely have a fulfilling meal!

Where to Get the Best Pizza in Singapore?

Singapore is unique because it is a melting pot of cultures and a land of mixed races. Equally remarkable is its food and dining experiences. Whether you are into vegetable pizzas or a parma ham lover, an old school eater or a gourmet pizza fan, Singapore is for everyone. The place is full of pizza surprises - flash baked, wood-fired and oven baked; thick, thin or stuffed and we may always love them all.
Visit Bottura
Now, the question is where we can get them. If you want to have a thin crust pizza topped with mozzarella cheese which has a fresh, vibrant, assembled and unexpected feel to it, go to Bottura in Temasek Boulevard. Its Melone Pizza contains the classic appetisers of Parma ham and rock melon. The pie comprises of the ultra thin sliced sweet rock melon, fresh shaved Parma ham, ripped mozzarella sprinkled with extra virgin olive oil.
Come to California Pizza Kitchen
Get an individually hand-stretched crust pizza at California Pizza Kitchen located on the Orchard Road. Go for their signature item, the Peking Duck pizza which is different owing to its barbecue sauce base called Hoisin. The flavour builds with the help of roasted duck breast, wontons, fresh scallions, honey soy-glazed shiitake, cucumber, mozzarella and chilli.
Go to Da Paolo Pizza Bar
Ask for Da Paolo Pizza Bar style pizzas in Jalan Merah Saga and they may serve you with a crust that seems crispy at first but slowly reveals its density that holds the pie together. Its Bosco D'Inverno has the perfect crust-to-cheese ratio as you can find both mascarpone and mozzarella melted on the pie. The white pizza is served without tomato and is topped with shavings of black truffle and earthy mushrooms.
Eat at Etna Italian Restaurant
Come to Etna Italian Restaurant on Duxton Road and you will be glad to find a place that offers a famous house specialty. The highlight of its menu is a kind of pizza which has porcini mushrooms, crushed pistachios, cream cheese, Parma ham and mozzarella with a crispy crust but a soggy centre.
House on Dempsey Road
A must-to-go place can be House located on the Dempsey Road. With a cracker-like, brittle crust, it has the most unique pizza you may ever find. Try the Ginger Butter Chicken Pizza over here. It tastes delicious when you gobble up morsels of slowly-cooked chicken thigh, tomato salsa, onions, cashews, yoghurt and grated hardboiled egg. La Pizzaiola is in Jalan Riang dishes out its special that is made up of ingredients like fresh arugula, roast beef, mozzarella and Parmesan flakes tasting of pungent truffle oil.
Neapolitan, copper wood-fired pizza lovers can go to Bussorah Street to relish delicious culinary delights in a chic industrial setting. So, if you visit this place next time, savour the traditional Italian flavours in an Asian town.

美食車先導計劃

八架美食車會在以下八個指定地點營運：
  中環海濱活動空間 花膠瑤柱羮
觀塘起動九龍東一號場 黯然銷魂漢堡
灣仔金紫荊廣場 美式叉包

香港迪士尼樂園 魔廚撈麵 
香港海洋公園 蘿蔔豬軟骨飯抄手便當
美食車梳士巴利花園 鮮忌廉波蘿包
美食車藝術廣場 火龍果沙冰水果撈
黃大仙廣場 五色餃子