tag:blogger.com,1999:blog-45223401714886520442024-02-19T07:43:12.460-08:00trythebests.food自古吃貨在嘗試
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試貨一名-相信行先食先的心態
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* 好吾好食由大家俾意見 *Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-4522340171488652044.post-73555573227502340902018-04-26T00:50:00.001-07:002018-04-26T00:51:09.602-07:00~日本手信~<h2 style="text-align: center;">
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Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-82005411358383234242018-04-25T22:39:00.003-07:002018-04-26T00:37:43.083-07:00自家製篇【美食泡菜豬肉餅】<h2>
<b> 自家製篇【美食泡菜豬肉餅】</b></h2>
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<b>泡菜豬肉餅</b></h3>
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賣相都幾似#pizza <br />
做法相當簡單<br />
<a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/tthe%E9%A3%9F%E8%AD%9C?source=feed_text"><span class="_5afx"><span class="_58cl _5afz">#</span><span class="_58cm">Tthe食譜</span></span></a><br />
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1。將豬肉同泡菜整碎<span class="text_exposed_show"><br /> 2。將<span class="_5mfr _47e3"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fce/1/16/1f446.png" width="16" /><span class="_7oe">👆</span></span>同 <span class="_5mfr _47e3"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fce/1/16/1f446.png" width="16" /><span class="_7oe">👆</span></span>混合落麵粉到(高筋)<br /> 3。落埋#雞蛋 <br /> 4。開始 慢火煎左一面,之後落蔥和芝麻好處更香更吸引<br /> 5。煎埋另一邊,約8分鍾<br /> 6。上碟啦(完成品看圖<br /> 7。入口香脆,豬肉本身無咩味,但是加埋泡菜就吾同,帶有酸辣同小許甜味,口感<br /> 似食Pizza(可自由配答肉類)<br /> 8。未知有咩好食同好玩?關注 <span class="_5mfr _47e3"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/f4f/1/16/1f601.png" width="16" /><span class="_7oe">😁</span></span>@trythebests 查看更多美食同優惠分享啦<br /> (一個訂閱一支持)小編好需要大家支持</span></h4>
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Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-86107004988204958622017-09-17T12:27:00.000-07:002017-09-17T12:27:58.814-07:00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<br />
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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<br />
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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。<br />
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第一次黎位於旺角西洋菜南街138號福苑2樓的火鍋店名叫饕牛記,原來佢地主要以牛為主,第一次食潮州火鍋令我喜出望外。<img align="absmiddle" alt="balloon" src="https://www.openrice.com/images/Forum_icons/balloon.png" />
店舖的裝潢同樣地跟對的店一樣,黑白灰的牆上配上簡約的擺設,能夠十分放鬆。
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提提大家這裡是不可以自帶酒水架,大大塊木版寫了。<br />
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如果你食厭千篇一律的火鍋店,可以試下專精一樣的火鍋。<br />
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坐後睇睇有咩湯底,選擇有4種而我們點了牛骨清湯底因為我本人為求食出牛肉的鮮味所以點了清湯
主要牛骨和其他新鮮蔬菜為湯底,陣陣香濃的牛香在湯底中慢慢地醞釀起來,所以我先嚐了一口清湯,入口不
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會渴,因為沒有加味精,是最無需複雜的湯底,將牛肉本身的極致鮮美帶出來。
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從廚房的玻璃窗看到牛肉約11款貴精不貴多,由脖仁、肥胼、五花趾、胸口朥、嫩肉、吊龍伴等等。
可以既話全部都想食哂佢<img align="absmiddle" alt="yummy" src="https://www.openrice.com/images/Forum_icons/yummy.png" />不過銀彈有限,點了一些不常食的部位囉,頭頂掛著新鮮才是王道,係咪真係新鮮真係要試過先知道。
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落地玻璃是一個透明肉房,本以為好似食神電影劇惰當中有火雞不停地二萬六千次不斷打<img align="absmiddle" alt="shocked" src="https://www.openrice.com/images/Forum_icons/shocked.png" />事實上
站著牛肉怒漢,各人手拿著刀,正準備打出鬼斧神工的刀工,就是即點即切無花無假,食得安心又放心啦。
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好一句一秒娛專家,好細心照顧到客人對於牛肉涮的時間,各位可因自己點的牛部位<br />
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看圖識字囉,而我們就點了吊龍和嫩肉。<br />
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另外控制器放在桌的腳上各位可輕鬆控制火力大小<br />
由最少P1-P5等等。<br />
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吃火鍋配料可以話係必須的,常見配料一應俱全。各位自由選擇<br />
而我最欣賞他們的放置豉油的器具,十分方便,一般常見都係一個大鐵碗。<br />
另外如湯水不足可以向店員要求加水。<br />
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最期待的畫面出現啦<img align="absmiddle" alt="kiss" src="https://www.openrice.com/images/Forum_icons/kiss.png" />
(正宗潮汕粿條,油麥菜,牛筋丸,嫩肉,吊龍和牛骨清湯等等)
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潮汕粿條<br />
<br />
整碗份量都吾少,形狀上均與河粉類似,係潮汕地方有名小吃<br />
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由於湯底清甜入口爽口彈牙,好似張事前事後相一樣,<br />
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每條粉有彈性連埋清湯整個感覺讓我回味無窮。<br />
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牛肉十分新鮮色澤鮮紅而有光澤,肉紋細幼,肉質與脂肪堅實,無鬆弛有彈性。<br />
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吊龍只有4%是牛脊背上一長條肉吊龍是個大類,再細可分為吊龍、吊龍伴、吊龍芯<br />
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潮汕人有一套專業名詞<br />
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去形容牛的切割部位,入鄉隨續,今次點了一碟吊龍<br />
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講起牛肉食法可以話係千變萬化,烤、燉、炒等等,但少不免難以食出鮮味<br />
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所以簡單的清湯,將牛肉的鮮味最大化。吊龍涮大約10秒入口有獨特的嚼勁。<br />
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第一次食呢種牛肉口感特別深刻。<br />
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<br />
手打牛筋丸,粒粒皆辛苦師傅們的制作方法神乎其技,真正人手打係的確吾同<br />
<br />
肉質上較為細嫩,非常彈牙未能食出牛根但牛味明顯,一吃便知龍與鳳。<br />
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整體上牛肉的是整店主角。
Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-78190254375194870112017-08-28T12:31:00.005-07:002017-08-28T12:32:13.359-07:00 healthy sheep Mostly sheep eat grass, clover, forbs, and other pasture plants. <br />
<br />
As compared to cattle, sheep eat a greater variety of plants and select a more nutritious diet, but less so than goats.<br />
Sheep will graze for an average of seven hours per day, mostly in the hours around dawn <br />
<br />
and in the late afternoon, near sunset. When supplements are fed to pastured sheep, it is <br />
<br />
best to feed them in the middle of the day so that normal grazing patterns are not disrupted. <br />
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Started with the sheep noodles which had a great strong broth but <br />
<br />
the noodles were a bit lack of volume
Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-64408791397511572002017-08-28T12:21:00.001-07:002017-08-28T12:56:08.522-07:00~這個冬天不太冷~ Facebook<br />
<a data-ft="{"tn":"-U"}" href="https://www.facebook.com/Trythebests/">https://www.facebook.com/Trythebests/</a><br />
(IG)<br />
<a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.instagram.com%2Ftrythebests%2F&h=ATNo7-I6iqWzT17op92w0LiwnNQY35pYDzCq-oPnwneIRGzCqdj-6uzLCLPXzfrf40uUWq6IjxLEhjqNqM8HFqmTYhHNKeVwD3oiED_C9ae7ajdyT6Lwi6lFz8CWjP8hqlZONJaGBAkTNm7TN-MiJ8HatZOl90ikdRk-eb8mt5V-lf7fYpyWDHKHrXY7BX3TOHhKRB3zsy1tNevuGLJz-YZDlcrC8hUgjn4LdF_TjBMHpQFwWO_aNL9-YO1NazLhioEFeFA8EmI334dQAW0-9nUD-3DHKR3tbF-hPM5AAQ" href="https://www.instagram.com/trythebests/" target="_blank">https://www.instagram.com/trythebests/</a><br />
<br />
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<br />
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<a class="review_img_og " data-gallery="gallery" data-href="http://static5.orstatic.com/userphoto/photo/J/F7I/0305IUBDA7B73942AD4862l.jpg" data-photoid="5046006" data-shopid="511744" data-tc="" href="https://www.openrice.com/zh/hongkong/photo/%E6%96%B0%E8%92%B2%E5%B4%97-%E7%88%BA%E7%88%BA%E9%9B%9E%E7%85%B2%E7%9A%87/511744/5046006" id="popup_photoid_5046006" title="">
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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<br />
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點都要支持下既。門口都大大寫住招牌雞煲,市面上雞煲真係成行成街,不過呢間都要食過先知龍與鳳了。<br />
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食物種類林林總總,應有的都會有,反而有種出面少見的讓我期待。<br />
想知係咩??? 睇埋落去啦<img align="absmiddle" alt="love" src="https://www.openrice.com/images/Forum_icons/love.png" /><br />
<br />
黎到都要點個招牌雞煲先似樣既。<img align="absmiddle" alt="lol" src="https://www.openrice.com/images/Forum_icons/lol.png" /><br />
因為太凍啦天氣立即點左個雞煲佢有有大辣、中辣、小辣、走辣 俾大家選擇。<br />
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咁岩家人吾食得只有走辣 ,內心十分想食中辣的,家人優先。<br />
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講解下個食法先 ,由於寸金尺土 問題,發揮思維係有限的環境十分重要,所以醬油大家不用出去打的<br />
他們會送到桌上,大家自由選擇份量。我支持這個做法,可以做到大家會物盡其用,不會像其他放題火鍋<br />
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那麼浪費食材哦。<br />
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<img alt="雞煲 - 新蒲崗的爺爺雞煲皇" class="lazyload review_img_og" data-original="http://static5.orstatic.com/userphoto/photo/J/F7I/0305J3CF1524627D180839l.jpg" src="https://static5.orstatic.com/userphoto/photo/J/F7I/0305J3CF1524627D180839l.jpg" style="display: inline;" title="雞煲" />
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最期待畫面出現,雞煲上檯啦! 大家都吾需要心急,因為這裡的店員進行攪勻,等待同時愈攪<br />
<br />
香味愈湧現,雞肉都吾係細隻,大家睇到都叫可以入口吾會得骨感。的確好惹味!<br />
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因為雞肉非常嫩滑易入口,同時不斷慢慢煮熱將醬汁吸收埋入肉,食到原味~好好食 !<br />
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值得一讚。<br />
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每次去食雞煲,有一樣野都一定會做就係點小菜,因為火鍋的配料每間都差不多,小菜最係吸引我的地方。<br />
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炸魷魚鬚<img align="absmiddle" alt="really" src="https://www.openrice.com/images/Forum_icons/really.png" /><br />
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家人點的,自己吾多食炸魷魚鬚,不過見到家人們的食樣深深影響左我,自己都食了幾條<br />
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講返先每條炸到金黃色的確吸引,而且每條飽滿都幾多肉,炸得十分鬆脆,入口食到停吾到。<br />
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炸午餐肉<br />
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呢個都吾多介紹啦,同上一個小食差吾多。都係炸物。<br />
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煲入面嘅雞所剩無幾,大家決定加湯打邊爐。<br />
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先介點左個牛頸脊<br />
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<img alt="牛頸脊 - 新蒲崗的爺爺雞煲皇" class="lazyload review_img_og" data-original="http://static8.orstatic.com/userphoto/photo/J/F7J/0305J8E0228F7A41B981A6l.jpg" src="https://static8.orstatic.com/userphoto/photo/J/F7J/0305J8E0228F7A41B981A6l.jpg" style="display: inline;" title="牛頸脊" />
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叫左牛頸脊,點解呢? 呢個部位相比其他牛部位脂肪較少、油花分佈平均的頸脊,所以健康一些。雪花紋細緻,嫩滑有咬口,所以打邊爐最常見到的。整碟牛每片大細平均,睇得出切肉技術不錯的, 入口滿帶牛香,連埋雪花一齊食真係😍😍😍真係令我回味無窮🐷<br />
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有家人一齊食飯。又有新用餐的體驗。<br />
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~這個冬天真的不太冷~<br />
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Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-59605286476359294802017-04-04T09:08:00.000-07:002017-08-28T13:15:01.347-07:00高質美食天塘~Manhattan曼克<h1 class="rel_pos" style="padding-left: 45px; padding-right: 50px;">
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高質美食天塘~Manhattan曼克</div>
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<img align="absmiddle" alt="king" src="https://www.openrice.com/images/Forum_icons/king.png" />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。<br />
:注解 CP意思 price-peformance ratio性能和價格的比例<br />
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<img align="absmiddle" alt="lol" src="https://www.openrice.com/images/Forum_icons/lol.png" />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。<br />
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<span class="or_photoCaption"><span style="white-space: normal;"><span class="inline">每次吃飯都會看看店铺裝修</span>
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<b>-------------店鋪裝修設計--------------</b><br />
位於3樓的位置上到黎到店前睇下到整個門面佈寬闊平坦,熙熙攘攘這樣就更加容易聚集人流和客源<br />
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另外以黑色為主,昭示出食店應有的吸引力,招牌字樣十分光亮很宮易留意到。門前黑白對比帶有神秘感<br />
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如果從玻璃外牆望入在頂部四周設置了柔和的燈光, 夜幕低垂,透出陣陣舒適閒逸的感覺相信要入去食飯先感<br />
受到,數個小時過後雙眼依然感覺舒適。<br />
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坐下後整個環境讓我們放鬆心情,在帶昏暗配上光色燈光下的環境食飯,可算是一種享受,黃光除了會讓裝潢看起來比較高級外,也因為柔和的光線會讓氣氛更為溫暖、慵懶,對我們來說有放鬆心情的效果,食物在黃光或是低光源下也會看起來比較美味、好吃,這裡締造最理想的觀賞環境。另外開方式廚房設計,所以一覽無為,已給人特別通透的感覺,加上柔和燈光和牆身顏色的配搭,襯托出的空間感亦特別強。
今晚食飯同友人特別好傾 <br />
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餐廳氣氛美、燈光佳,絕對是製造浪漫氛圍的最佳選擇。落地玻璃吊上籃光低光源,延續那種舒適氣氛。日間可有效利用天然光,,晚上再加上一些特色的小擺設作點綴,營造出一個舒適而輕鬆的進餐空間。 <br />
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<b> <br />-------Menu 設計----------</b><br />
最近睇左篇新閒嘉義餐廳的餐牌卻貼滿了整面牆,從日式刺身、泰國月亮蝦餅、韓式炒年糕到台式熱炒菜,單是要看完牆上菜餐可能要站上10分鐘,那所餐廳至今已推出將近1380款菜式,如果今晚我都要看10分鐘都能點早餐,可能會餓暈了<img align="absmiddle" alt="mad" src="https://www.openrice.com/images/Forum_icons/mad.png" /> <br />
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餐牌設計以黑色為背景白字為副,風格配上返店的主題,想知有食咩就快點黎嘗試囉!<br />
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桌上放上小蠟燭讓我隨時隨地以燭光營造浪漫寫意氣氛。不是香薰蠟燭所以不會有任何香味的!<br />
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睇完餐牌我們點了<b>(蠔,牛扒 ,2杯飲品,小食)等等</b><br />
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<img alt="2隻US Taylor Pacific Rock+2隻Fr Sp. Gillardau - 觀塘的Manhattan Grill &amp; Bar" class="lazyload review_img_og" data-original="http://static7.orstatic.com/userphoto/photo/J/F5M/02ZRZXE4139AAB72DBA415l.jpg" src="https://static7.orstatic.com/userphoto/photo/J/F5M/02ZRZXE4139AAB72DBA415l.jpg" style="display: inline;" title="2隻US Taylor Pacific Rock+2隻Fr Sp. Gillardau" />
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<span class="inline">2隻US Taylor Pacific Rock+2隻Fr Sp. Gillardau</span>
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<u><b>France Gillardeau $68/1(法國吉拉多蠔 )和US Taylor Pacific Rock)$48/1</b>美國泰勒太平洋石蠔</u><img align="absmiddle" alt="lol" src="https://www.openrice.com/images/Forum_icons/lol.png" /><br />
最先送上4隻蠔先介紹下法國吉拉多蠔 ,<br />
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第一次食法國蠍入口清香甘甜蠔肉肥美結實而呈彈性脆口而深深愛上,蠔味細膩有層次不會過分爆發,最初是海水味,然後是香濃蠔味,最後是點點榛子味,徘徊在口腔久久不散。都幾特別可以叫做原汁原味。<img align="absmiddle" alt="love" src="https://www.openrice.com/images/Forum_icons/love.png" /><br />
再食美國泰勒太平洋石蠔,體型比法國蠔巨大,肥大肉厚美味清新,海水味淡,肉質很爽口. 入口甜一點別有風<br />
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味。二者比較我會喜愛法國吉拉多蠔徘徊在口腔久久不散那種的口感。<br />
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<img alt=" 美國黑安格斯肉眼 - 觀塘的Manhattan Grill &amp; Bar" class="lazyload review_img_og" data-original="http://static5.orstatic.com/userphoto/photo/J/F5M/02ZRZYE3DEFB0E15B09157l.jpg" src="https://static5.orstatic.com/userphoto/photo/J/F5M/02ZRZYE3DEFB0E15B09157l.jpg" style="display: inline;" title="美國黑安格斯肉眼" />
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<span class="inline"> 美國黑安格斯肉眼</span>
<span class="FR MR5">$ 398</span>
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<b><u>美國黑安格斯肉眼 SR BLACK Augus R-eye 16 #398</u></b><br />
我們是二人分享一份所以點了較大16安士份量,今次點安格斯肉眼是與西冷一樣,並列為最高級的牛肉,<br />
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我們點了六成熟,很快送上桌。<br />
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整塊顏色帶有橙黑色,目測最少有2cm厚<img align="absmiddle" alt="smileheart" src="https://www.openrice.com/images/Forum_icons/smileheart.png" /> 看到肉質結實且油脂分佈平衡未食已經吞緊口水。<br />
不過這種牛隻的肉質雖不是入口即融的品種,但卻幼嫩中帶有少許咬口,而且牛肉味相當濃郁,加上肉質與肪<br />
<br />
比例均勻,不會太肥膩,為何叫<b>(肉眼)</b>扒的大理石紋脂肪(即「油花」或「雪花」)分布較多。其中間往往有<br />
一塊大油花,就像眼睛一樣,因此有「肉眼」之稱。點解會係中間位有油花,此部位較少運動,所以油花分佈<br />
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較多。入口更重牛味。<br />
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<span class="inline">安格斯肉眼</span>
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相信大家都能看清中間那特別明確的「油花」或「雪花」紋<br />
因為六成熟關係口感甜美且帶點少量紮實,油花連埋肉入口變成多汁的牛肉!陣陣甘香味在口中徘徊,因為肉眼的肉本身嫩度高,會琳一些,比較容易接受。<br />
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<b>食完肉眼後,立即點蔬菜減低油膩</b><img align="absmiddle" alt="lol" src="https://www.openrice.com/images/Forum_icons/lol.png" /><br />
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<img alt="蘑菇蟹肉 - 觀塘的Manhattan Grill &amp; Bar" class="lazyload review_img_og" data-original="http://static7.orstatic.com/userphoto/photo/J/F5M/02ZS0118DC939B3C9F0515l.jpg" src="https://static7.orstatic.com/userphoto/photo/J/F5M/02ZS0118DC939B3C9F0515l.jpg" style="display: inline;" title="蘑菇蟹肉" />
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<span class="FR MR5">$ 64</span>
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<img alt="Mush Crab Meat 4 pcs - 觀塘的Manhattan Grill &amp; Bar" class="lazyload review_img_og" data-original="http://static7.orstatic.com/userphoto/photo/J/F5M/02ZS020D59CF93CF8FB373l.jpg" src="https://static7.orstatic.com/userphoto/photo/J/F5M/02ZS020D59CF93CF8FB373l.jpg" style="display: inline;" title="Mush Crab Meat 4 pcs health" />
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<span class="FR MR5">$ 64</span>
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<b><u>蘑菇蟹肉<img align="absmiddle" alt="king" src="https://www.openrice.com/images/Forum_icons/king.png" /> 4個 $ 64</u></b><br />
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整碟以簡潔為主(蘑菇蟹肉4個)(4粒蕃茄仔)(中間放了沙拉菜)。<br />
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賣相上值得一讚就係排得整齊,個人期望可以放更多沙拉菜把碟中餘下的空間感增大。<br />
<br />
特別想介紹邪惡又好味的蟹肉,一肉一素的釀在蘑菇裡面,烤過後蟹肉汁滲到菇,入口鮮味又爽口。<br />
<br />
連菇底的芝士入口,立即口香醇順口,非常惹味,飽滿紮實而彈牙。<br />
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<span class="FR MR5">$ 38</span>
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<u><b>芝士焗薯仔$38</b></u><br />
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近來大熱薯仔左幾年,所以點了芝士焗薯仔,賣相美觀都吸引架~<br />
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芝士焗至金黃色的脆面十分吸引,薯仔去哂皮,而且包著薯仔配上少量小香蔥,立即湧出芝士獨特香味,<br />
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講返焗薯入口軟硬適中,伴香葱芝士吃幾係香口惹味,雖然未做到拉絲效果,每塊薯仔帶有芝士的口感,配襯<br />
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出薯仔的幼滑,芝士餘韻令本來應當很「滯」的薯仔吃來更開胃。
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Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-57461172952636012822017-03-15T21:00:00.000-07:002017-08-28T12:28:51.791-07:00海鮮Burger基地<div class="sr2_review_full" id="review_full_2743354">
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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<br />
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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。<br />
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https://www.facebook.com/Trythebests<br />
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<a class="review_img_og " data-gallery="gallery" data-href="http://static6.orstatic.com/userphoto/photo/I/EQ8/02WQN2C0D4E6BBFD1FB67Fl.jpg" data-photoid="4886750" data-shopid="515285" data-tc="" href="https://www.openrice.com/zh/hongkong/photo/%E6%A8%82%E5%AF%8C-seafood-stand/515285/4886750" id="popup_photoid_4886750" title="Seafood Stand burgers "> <img alt="Seafood Stand burgers - 樂富的Seafood Stand" class="lazyload review_img_og" data-original="http://static6.orstatic.com/userphoto/photo/I/EQ8/02WQN2C0D4E6BBFD1FB67Fl.jpg" src="https://static6.orstatic.com/userphoto/photo/I/EQ8/02WQN2C0D4E6BBFD1FB67Fl.jpg" style="display: inline;" title="Seafood Stand burgers" /> </a> <br />
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<span class="or_photoCaption"><span style="white-space: normal;"><span class="inline">Seafood Stand burgers </span> </span> </span> </div>
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門面顏色以黃為主,帶有金甘脆的感覺,決定去左依間burger店食晚餐<br />
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<a class="review_img_og " data-gallery="gallery" data-href="http://static5.orstatic.com/userphoto/photo/I/EQ8/02WQN38D49F57E479E2D48l.jpg" data-photoid="4886751" data-shopid="515285" data-tc="" href="https://www.openrice.com/zh/hongkong/photo/%E6%A8%82%E5%AF%8C-seafood-stand/515285/4886751" id="popup_photoid_4886751" title="笑蝦蝦"> <img alt="笑蝦蝦 - 樂富的Seafood Stand" class="lazyload review_img_og" data-original="http://static5.orstatic.com/userphoto/photo/I/EQ8/02WQN38D49F57E479E2D48l.jpg" src="https://static5.orstatic.com/userphoto/photo/I/EQ8/02WQN38D49F57E479E2D48l.jpg" style="display: inline;" title="笑蝦蝦" /> </a> <br />
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<span class="or_photoCaption"> <span style="white-space: normal;"> <span class="inline">笑蝦蝦</span> </span> </span> </div>
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<a class="review_img_og " data-gallery="gallery" data-href="http://static8.orstatic.com/userphoto/photo/I/EQ8/02WQN410DA41DF603B7CF5l.jpg" data-photoid="4886752" data-shopid="515285" data-tc="" href="https://www.openrice.com/zh/hongkong/photo/%E6%A8%82%E5%AF%8C-seafood-stand/515285/4886752" id="popup_photoid_4886752" title=""> <img alt="Seafood Stand的相片 - 樂富" class="lazyload review_img_og" data-original="http://static8.orstatic.com/userphoto/photo/I/EQ8/02WQN410DA41DF603B7CF5l.jpg" src="https://static8.orstatic.com/userphoto/photo/I/EQ8/02WQN410DA41DF603B7CF5l.jpg" style="display: inline;" title="" /> </a> </div>
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牆身大大隻笑蝦蝦,讓人胃口大增<br />
店內的裝潢很有外國的感覺,未點餐已經立即影相先<br />
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舖面不算太大,不過裝潢看得出有花心思的。<br />
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坐底後點了一份蝦兵蟹將堡,配Pineapple Soda<img align="absmiddle" alt="lol" src="https://www.openrice.com/images/Forum_icons/lol.png" /><br />
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<a class="review_img_og " data-gallery="gallery" data-href="http://static8.orstatic.com/userphoto/photo/I/EQ8/02WQN6E2565D4CBD0B7E9Fl.jpg" data-photoid="4886754" data-shopid="515285" data-tc="" href="https://www.openrice.com/zh/hongkong/photo/%E6%A8%82%E5%AF%8C-seafood-stand/515285/4886754" id="popup_photoid_4886754" title=""> <img alt="蝦兵蟹將堡 - 樂富的Seafood Stand" class="lazyload review_img_og" data-original="http://static8.orstatic.com/userphoto/photo/I/EQ8/02WQN6E2565D4CBD0B7E9Fl.jpg" src="https://static8.orstatic.com/userphoto/photo/I/EQ8/02WQN6E2565D4CBD0B7E9Fl.jpg" style="display: inline;" title="蝦兵蟹將堡" /> </a> <span class="review_photoRating "> <span class="sprite-icon_ranking_s_on FL rating_star" data-rating="4"></span> <span class="sprite-icon_ranking_s_on FL rating_star" data-rating="4"></span> <span class="sprite-icon_ranking_s_on FL rating_star" data-rating="4"></span> <span class="sprite-icon_ranking_s_on FL rating_star" data-rating="4"></span> <span class="sprite-icon_ranking_s_off FL rating_star" data-rating="4"></span> </span> <br />
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<span class="or_photoCaption"> <span style="white-space: normal;"> <span class="inline">蝦兵蟹將堡</span> <span class="FR MR5">HK$ 98</span> </span> </span> </div>
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<b>蝦兵蟹將堡</b><img align="absmiddle" alt="yummy" src="https://www.openrice.com/images/Forum_icons/yummy.png" /> 我最期待既畫面出現了,一個落足材料的又巨型的Burger<br />
介紹下裡面配料:<br />
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1.頂部手掌大的軟殼蟹放在漢堡內,第一次見到軟殼蟹大得伸出包外。<img align="absmiddle" alt="love" src="https://www.openrice.com/images/Forum_icons/love.png" /><br />
2.中間笑得甜密密的沙拉醬混合在薺中,旁邊配有大量的菜,未食已感受到口感豐富<br />
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3.底部加上蕃茄,洋蔥,等等。<br />
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上網一查先知軟殼蟹是指剛蛻殼不久、身軀尚未硬化的螃蟹,軟殼蟹能保持外殼柔軟,<br />
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是因為剛蛻完殼的螃蟹馬上被帶離海水,才能防止外殼迅速硬化。<br />
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自己喜歉愛軟殼蟹的蟹殼,因為有很豐富的鈣質,同時經過油炸後,又酥又脆<br />
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連殼帶肉的入口帶著欲罷不能的美味!! <br />
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French fries<img align="absmiddle" alt="smileheart" src="https://www.openrice.com/images/Forum_icons/smileheart.png" /><br />
講到炸薯條相信都不用多提金黃外皮,以及咬下去後濃郁的馬鈴薯香氣,<br />
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想著想著便不知不覺想叫一份麥當勞了。<br />
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最後上了Pineapple Soda,<br />
<br />
整杯份量都吾少,菠蘿清香加上Soda係極淡<br />
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大家如果喜歡淡可以點這個, </div>
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Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-6625641548588993212017-03-05T03:26:00.000-08:002017-08-28T12:00:40.699-07:004 Cheesy Green Salad Recipes To Try and Love<div id="article-content"> 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.<br />Here are 4 green salad recipes made more delicious with cheese:<br /><strong>Blue and Green Salad</strong><br /><u>What you need:</u><br /><ul><li>6 cups torn frisee leaves</li><li>1 avocado, sliced</li><li>1/4 cup crumbled blue cheese</li><li>1/4 cup sliced almonds</li><li>3 tablespoons olive oil</li><li>1 1/2 tablespoons red wine vinegar</li><li>1/2 teaspoon honey</li><li>1/4 teaspoon Dijon mustard</li><li>Kosher salt and black pepper to taste</li></ul>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.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div><strong>Feta Herb Salad</strong><br /><u>What you need:</u><br /><ul><li>6 cups mixed herb greens of your choice</li><li>1 cup broken pita chips</li><li>1 cup grape tomatoes, halved</li><li>1/2 cup crumbled Feta cheese</li><li>1 yellow bell pepper, sliced</li><li>1/2 clove garlic, crushed</li><li>3 tablespoons olive oil</li><li>1 1/2 tablespoons fresh lemon juice</li><li>Salt and black pepper to taste</li></ul>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.<br /><strong>Cheddar Arugula and Peach Salad</strong><br /><u>What you need:</u><br /><ul><li>6 cups arugula</li><li>1 peach, sliced</li><li>1/4 cup sharp white cheddar chunks</li><li>1/4 cup pecans</li><li>3 tablespoons olive oil</li><li>1 1/2 tablespoons red wine vinegar</li><li>1/2 teaspoon Dijon mustard</li><li>1/2 teaspoon honey</li><li>Kosher salt and ground black pepper to taste</li></ul>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.<br /><strong>Garlic-Parmesan Green Salad</strong><br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div><u>What you need:</u><br /><ul><li>2 cups torn Bibb lettuce leaves</li><li>2 cups torn escarole leaves</li><li>2 cups torn Romaine lettuce leaves</li><li>6 plum tomatoes, halved</li><li>2 cloves garlic, minced</li><li>1/2 cup balsamic vinegar</li><li>1/4 cup low-sodium chicken broth</li><li>1 tablespoon olive oil</li><li>1 tablespoon lemon juice</li><li>1 tablespoon grated Parmesan cheese</li><li>Salt and pepper to taste</li></ul>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.<br />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!<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-788966900776705812017-03-05T03:25:00.000-08:002017-08-28T12:00:40.731-07:003 Colorful Salad Recipes That Will Surely Brighten Your Day<div id="article-content"> 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!<br /><strong>Rainbow Salad With Rosewater Dressing</strong><br /><u>What you need:</u><br /><ul><li>4 large tomatoes, chopped</li><li>1 cucumber, chopped</li><li>1 red onion, chopped</li><li>1 small green bell pepper, chopped</li><li>1/2 cup chopped sun-dried tomatoes</li><li>1 tablespoon chopped fresh mint</li><li>2 teaspoons red wine vinegar</li><li>2 teaspoons water</li><li>1 teaspoon rose water</li><li>Salt and ground black pepper to taste</li></ul>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.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div><strong>Tri-Color Pasta Green Salad</strong><br /><u>What you need:</u><br /><ul><li>1 large head broccoli, cut into florets</li><li>2 cups Italian-style salad dressing</li><li>1 1/4 cups diced American cheese</li><li>1 kilogram tri-color spiral pasta (uncooked)</li></ul>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.<br /><strong>Colorful Mexican-Style Bean Salad</strong><br /><u>What you need:</u><br /><ul><li>1 red onion, chopped</li><li>1 green bell pepper chopped</li><li>1 red bell pepper, chopped</li><li>1 clove garlic, crushed</li><li>1 3/4 cups black beans, rinsed and drained</li><li>1 3/4 cups cannellini beans, rinsed and drained</li><li>1 3/4 cups kidney beans, rinsed and drained</li><li>1 1/4 cups frozen corn kernels</li><li>1/2 cup olive oil</li><li>1/2 cup red wine vinegar</li><li>1/4 cup chopped fresh cilantro</li><li>2 tablespoons fresh lime juice</li><li>2 tablespoons white sugar</li><li>1 tablespoon fresh lemon juice</li><li>1 tablespoon salt</li><li>1/2 tablespoon ground black pepper</li><li>1/2 tablespoon ground cumin</li><li>1/2 teaspoon chili powder</li><li>A dash of hot pepper sauce</li></ul><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div>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.<br />Now you can forget boring-looking and sad-tasting salads! Try these healthy, colorful and flavorful recipes that will surely satisfy your appetite!<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-60246837463268420302017-03-05T03:24:00.000-08:002017-08-28T12:00:40.768-07:00Quick Sushi Salad: Only 10 Ingredients!<div id="article-content"> 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!<br />Servings: 4<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div>Ingredients <br />1 cup Long grain white rice <br />1 ¾ cup Water <br />1 Avocado <br />1 cup Mini carrots <br />1 Cucumber <br />4 Imitation crab sticks <br />1 cup Frozen shrimp <br />French fried onions <br />Sriracha mayo <br />Soy Sauce<br />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.<br />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.<br />3. Let rice cool enough to then refrigerate or chill.<br />4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.<br />5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.<br />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.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div>7. Place cucumber sticks on another 1/3 of your rice. Place the carrot sticks on the last 1/3.<br />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.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-53326698613998426842017-03-05T03:22:00.000-08:002017-08-28T12:00:40.790-07:00How Do You Select Wine From An Inch-Thick Wine List?<div id="article-content"> 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!<br /><b>The starting point</b><br />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.<br />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.<br />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.<br /><b>Restaurant Location</b><br />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.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div><b>What you like</b><br />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.<br />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.<br /><b>Vintage, Vintage, Vintage</b><br />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.<br />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.<br />The better vintages will cost more but generally not that much more relative to the increase in quality.<br />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?<br /><b>The 'Gimmie'</b><br />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.<br />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!<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 357px;"></ins></ins></ins></div>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.<br />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.<br /><b>The sommelier</b><br />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.<br />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.<br /> </div><div id="article-resource"> 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!<br />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.<br />We only sell wine in half bottle sizes, and ours is the most comprehensive range of 375ml bottles in the UK today.<br />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.</div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-35483471436068975422017-02-28T21:49:00.000-08:002017-08-28T12:00:40.810-07:00McDonald's Promotion ^^<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYsTozpLBT5tCNM7MJnx0h3MuHLpeBJXOxAoaHh5yVkn1w7L5alrSbW6z76ZiAnY_OmC6p9OPeg5ApRs4ebqSrD2JMvxuMSF67G_M0yzKPBAvuIIo77jU9GyjjMltMkZqr3vdvmYKYX8/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYsTozpLBT5tCNM7MJnx0h3MuHLpeBJXOxAoaHh5yVkn1w7L5alrSbW6z76ZiAnY_OmC6p9OPeg5ApRs4ebqSrD2JMvxuMSF67G_M0yzKPBAvuIIo77jU9GyjjMltMkZqr3vdvmYKYX8/s320/1.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BOcT1S55vHcdLMrShlV6qF5kQWWsHnb_n3JWbStQYpWx0yjnLRPqHxWzq2jUwKY4MqqVjqwOCzqXvDm18PS25x4Rx9zWIQEpniZvh8I-4zee1jFhOXPU18sVb5mkovIZEZUBzqfbNAg/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BOcT1S55vHcdLMrShlV6qF5kQWWsHnb_n3JWbStQYpWx0yjnLRPqHxWzq2jUwKY4MqqVjqwOCzqXvDm18PS25x4Rx9zWIQEpniZvh8I-4zee1jFhOXPU18sVb5mkovIZEZUBzqfbNAg/s320/2.JPG" width="320" /></a></div><br />https://www.facebook.com/mcdonaldshongkong/Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-60944384538583701922017-02-07T04:51:00.000-08:002017-08-28T12:00:40.833-07:00Basic Wine Types<div id="article-content"> 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.<br />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.<br />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.<br /><b>Types of Wine</b><br />Wines can be categorised into the six primary categories: white, red, rosé, sparkling, dessert and fortified wines.<br />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.<br />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.<br />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.<br />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.<br />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.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-70340475117818722732017-02-07T04:50:00.000-08:002017-08-28T12:00:40.888-07:0010 Fundemental Wine Terminologies You Must Know To Taste, Appreciate, and Valuate WineThese 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.<br /><strong>Terminology #1: Complexity</strong><br />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).<br /><strong><strong>Terminology #2: </strong>Character</strong><br />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.<br /><strong>Terminology #3: Personality</strong><br />Personality refers to the character or style of the wine.<br /><strong><strong>Terminology #4: </strong>Structure</strong><br />Structure can consist of the fruitiness, acidity, alcohol and tannin of the wine, and any other components that creates the body of the beverage.<br /><strong><strong>Terminology #5: </strong>Body of the wine</strong><br />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.<br />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.<br /><strong><strong>Terminology #6: </strong>Tannins</strong><br />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.<br /><strong><strong>Terminology #7: </strong>Bouquet</strong><br />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.<br /><strong><strong>Terminology #8: </strong>Aroma</strong><br />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.<br /><strong><strong>Terminology #9: </strong>Balance</strong><br />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.<br /><strong><strong>Terminology #10: </strong>Elements of the wine</strong><br />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.<br /><strong>Conclusion</strong><br />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.<br /><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-84068431600658237362017-02-07T04:48:00.000-08:002017-08-28T12:00:40.905-07:008 Top Low-Calorie Indian Foods<ol><li><b>Buttermilk</b>: 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 <i>30 calories</i> per glass.</li><br /><li><b>Ragi Dosa</b>: It is a popular South Indian dish. This delicious food is made from <strong>Ragi</strong>. Despite this, it is one of the best delicacies among <i>dosa</i> varieties available in South India. You consume energy of <i>87 calories</i> when you eat one dosa.</li><br /><li><b>Oats Idli</b>: Everyone agrees that <strong>idlies</strong> are a great way to begin a day. This South Indian delicacy that can be had with <strong>sambar</strong> 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 <i>26 calories</i> by having one<strong> idli</strong>.</li><br /><li><b>Sprouts Salad</b>: 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 <i>93 calories</i> of energy.</li><br /><li><b>Mixed Vegetable Curries</b>: 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<i> 95 calories</i> of energy stored in it.</li><br /><li><b>Tandoori Rotti</b>: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 <strong>rotti</strong>. Common folks regard this as the healthiest accompaniment for Indian curries. For the each tandoori <strong>rotti</strong> consumed, a person gets <i>102 calories</i> of energy.</li><br /><li> <b>Palak Paneer</b>:<strong>Palak</strong> or spinach is the known source of rich iron. On the other hand, <strong>paneer</strong> 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 <strong>palak paneer</strong> provides about <i>189 calories</i> of energy to a person.</li><br /><li><b>Rasam</b>: 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, <strong>Telangana</strong>, <strong>Andhra Pradesh</strong> and Kerala. A small bowl of <strong>rasam</strong> can provide <i>60 calories</i> of energy..</li></ol><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-2419701159519281462017-02-07T04:46:00.000-08:002017-08-28T12:00:40.933-07:00Explore the Many Wonders of This Ancient Gem Called Flax Seeds<div id="article-content"> 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.<br />The small packets are enriched with soluble and insoluble fibres, phytochemicals, vitamins and minerals.<br />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.<br />Here are the advantages of adding flaxseeds to your diet.<br /><ul><li>Digestive Health: Flaxseeds contain high amount of mucilage content. Mucilage is water soluble, gel-forming fibre.</li><li>Additionally, mucilage helps in nutrition absorption from the stomach, by increasing the time required by the food to empty in the small intestine.</li><li>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.</li><li>Cardiac Health: It helps in lowering bad cholesterol levels and promote production of good cholesterol.</li><li>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.</li><li>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.</li></ul>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.<br /><ul><li>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.</li><li>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.</li><li>Reduction of Hot Flashes: Flaxseeds can help in reducing hot flashes and can help reduce other menopausal symptoms.</li><li>Maintains Blood Sugar: Daily consumption of flaxseeds improves the blood sugar of diabetic people.</li><li>Skin, Nails and Hair Benefits: Daily intake of flaxseeds helps in maintaining healthy skin, hair and nails.</li><li>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.</li><li>Beneficial for Eyes: These are also supposed to reduce dry eye syndrome.</li></ul>Add these glossy and healthy seeds in the diet and enjoy various advantages of these nutritious food by consuming them in really small amounts.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-56356784336596404232017-02-06T09:21:00.000-08:002017-08-28T12:00:40.956-07:00Italians And Their Pasta<div id="article-content">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.<br />The Japanese refer to pasta as <i>udon</i>, the Chinese call it <i>mein, </i>French people call it <i>nouilles, </i>those who live in Poland refer to it as <i>pierogi</i>, Germans say it is <i>spaetzle, </i> and the Siberians, <i>pel'meni. </i><br />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 <i>partner </i>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.<br />A passionate Italian eater of long ago - whoever he was - blessed pasta with its first name - <i>maccheroni </i>which is a derivation from the words <i>ma che charini </i>meaning, "My, what little dears."<br />Today, there are different kinds of pasta ranging from the humble snail (<i>lumache), </i>bridegrooms (<i>ziti</i>), little loves (<i>amorini)</i>, to the one-of-a-kind kiss catchers (<i>tira-baci). </i>All these are flour and water mixtures reminiscent of Italian lifestyle and all can be paired with artful sauces.<br />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 <i>farfelle</i> or bow pasta. To give variety, there must also be little bows are what's known as <i>farfallette. </i>The bigger bows were christened with the name <i>farfalloni. </i><br />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 <i>gusto </i>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.<br />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 <i>spaghetti alle vongole </i>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.<br />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.<br />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.</div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-12588593758666463422017-02-06T09:16:00.000-08:002017-08-28T12:00:40.983-07:00Ordering Authentic Cuisine In An Italian Restaurant<div id="article-content"> 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.<br />Spaghetti and Meatballs<br />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.<br />Fettuccine Alfredo<br />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.<br />Veal Parmesan<br />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.<br />Garlic Bread<br />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.<br />Cheesecake<br />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.<br />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.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-34963787659742642902017-02-06T09:15:00.000-08:002017-08-28T12:00:41.010-07:00Fasta Pasta: 3 Quick and Easy Grilled Pasta Dishes to Try<div id="article-content"> 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.<br />Here are 3 easy-to-follow grilled pasta dishes to satisfy your craving:<br /><strong>1. </strong><strong>Tropical Grilled Shrimp Pasta</strong><br /><u>What you need:</u><br /><ul><li>3 cups rotini pasta, cooked</li><li>3/4 kg. large shrimp, peeled and deveined</li><li>1/2 fresh pineapple, peeled, cored and chopped</li><li>1 large red onion, chopped</li><li>1 large red bell pepper, chopped</li><li>1 jalapeno pepper, seeded and minced</li><li>1/2 cup fresh orange juice</li><li>1/3 cup fresh lime juice</li><li>Wooden skewers</li></ul>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.<br /><strong>2. </strong><strong>Healthy Grilled Chicken Pasta Salad</strong><br /><u>What you need:</u><br /><ul><li>2 cups rotini pasta, cooked</li><li>2 boneless and skinless chicken breast halves</li><li>1 lemon, juiced</li><li>1 1/4 cup baby spinach leaves</li><li>1/2 cup vegetable oil</li><li>1/4 cup chopped fresh basil leaves</li><li>1/4 cup grated Parmesan cheese</li><li>1 pinch garlic salt</li><li>Salt and fresh ground black pepper to taste</li></ul>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.<br /><strong>3. </strong><strong>Easy Grilled Salmon Linguine</strong><br /><u>What you need:</u><br /><ul><li>1 cup linguine, cooked</li><li>3/4 cup cooked salmon, flaked into bite-sized pieces</li><li>1/2 lemon, sliced</li><li>1/2 cup chopped yellow bell pepper</li><li>1/4 cup diced onion</li><li>6 tablespoons skim milk</li><li>2 tablespoons extra-virgin olive oil</li><li>2 tablespoons butter</li><li>1 tablespoon cream cheese</li><li>1 teaspoon chopped fresh dill</li></ul>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.<br />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!<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-53340419272699057012017-02-06T09:12:00.000-08:002017-08-28T12:00:41.034-07:00Where to Get the Best Pizza in Singapore?<div id="article-content"> 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.<br /><strong>Visit Bottura </strong><br />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.<br /><strong>Come to California Pizza Kitchen</strong><br />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.<br /><strong>Go to Da Paolo Pizza Bar</strong><br />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.<br /><strong>Eat at Etna Italian Restaurant</strong><br />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.<br /><strong>House on Dempsey Road</strong><br />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.<br />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.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-66202823642546582132017-02-05T08:32:00.000-08:002017-08-28T12:00:41.082-07:00美食車先導計劃<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXRRit4HZtrSa2II0H4GIyEG5Ozak0UINh8pFvgBxxmY4rAKfHrCOhjgImJTsmmbkpQMt9TCFaWGgaL-c9dgwrfqe7zQo9oXsdetmyQDpPvqXYb5YnpmkmBW-g3vO3YrAkSg4K1dHvpM/s1600/16473597_249354265475082_561163899256494418_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" 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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List 3"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List 4"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List 5"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Bullet 2"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Bullet 3"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Bullet 4"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Bullet 5"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Number 2"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Number 3"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List Number 4"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="List 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mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; mso-bidi-font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-font-kerning:1.0pt;} </style><![endif]--><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;">香港海洋公園</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> </span><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;">蘿蔔豬軟骨飯抄手便當</span></span></span><br /><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;">美食車梳士巴利花園</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> </span><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;">鮮忌廉波蘿包</span><br /><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> 美食車藝術廣場</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> </span><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;">火龍果沙冰水果撈</span><br /><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> 黃大仙廣場</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> </span><span style="font-family: "新細明體","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: 新細明體; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;">五色餃子</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-TW; mso-font-kerning: 0pt;"> </span><br />Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-83776735360224093192017-01-23T23:48:00.000-08:002017-08-28T12:00:41.150-07:00How to Choose the Best Tasting Cakes<div id="article-content"> Cakes come in different sizes, shapes and flavours. They are now creative wonders and bakers are like master craftsmen, who can make any wish come true when it comes to cakes. A few years ago, this was not the scene with fewer options in cake flavours and designs. All you could order was a butter cream cake or a plain dry white cake that honestly was just not worth the calories. With plenty of options available, customers are also perplexed how to order the best tasting cake. We help you with a few tips.<br />Choosing the right flavour for the special occasion is critical and perplexing. Besides choosing the colour, size and tiers, choosing the flavour is also an important task. Before jumping into conclusion and deciding a flavour, it is necessary to do your homework and know how many types of relishing flavours are available other than conventional choices.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div><strong>Taste the cake</strong><br />Tasting is the best part of choosing a cake. You probably already have an idea of what the cake will look like on the outside, but it's also important to know what it tastes like on the inside. If you're going to have a combination of flavours, taste them all - don't presume that chocolate cake will be good no matter what. However, it is better not to taste too many combinations or flavours at one sitting. It can be overwhelming to your taste buds and it can also be too rich for your tummy.<br /><strong>White cakes</strong><br />For weddings the first choice is a white cake. It is a classic cake and the good thing is you do not have to compromise on the flavour. You can choose a white almond cake or a simple vanilla cake. They have a hint of the nuts. Include white chocolate chunks inside the cake for a surprising taste.<br /><strong>Light coloured cakes</strong><br />Light colours like light pink, lemon yellow and nutty green are flavoured like fruits depending on the colour. There is nothing wrong in choosing fruits for flavours. However, the downside is sometimes the flavour will not go well with the icing on the cake.<br /><strong> Chocolate cakes</strong><br />Chocolate cake is a popular choice for any event. You can order a dark or rich chocolate or truffle. Since chocolate is a universal favourite, the cake will certainly be appreciated by the guests.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div><strong>Multi-flavoured cakes</strong><br />These are also preferred by many. You can go for a marble cake and give flavoured batters in the form of swirls. The cake will look pretty with distinct colours. The cakes can be multi-layered, too with each tier having varied flavours.<br /><strong>Carrot cakes or fruit cakes</strong><br />A carrot cake or fruit cakes are a good choice and gives a surprise taste for the guests. The cakes should have good icing layer and cream. However, do not expect all the guests to appreciate it. Cheesecakes and Tiramisu are also a popular choice and you can select a variety of flavours. If you are choosing a cheesecake, serve it with toppings of fruits and cream. It will look and taste wonderful.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-2390051176814106312017-01-23T23:45:00.000-08:002017-08-28T12:00:41.184-07:00How-To: Inverted Chocolate & Vanilla CupcakesThese cupcakes can be quite tedious, but they are always a hit whenever I make them. These are chocolate cupcakes with a vanilla frosting and a chocolate topper and a vanilla cupcake with chocolate frosting and a vanilla topper. I find that most people like the mixture of the two flavors, but you could always customize and make whatever combination best suits you and your guests. Please do not be alarmed by the number of steps in the recipe. It looks like a lot, but it does not take as much time as one might think, and from my own experience I definitely think that following all of the steps are well worth the results.<br />Ingredients needed for the chocolate cupcake:<br /><div class="mobile-ad-container"><ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div>2 teaspoons of baking powder <br />¼ teaspoon of baking soda <br />1 1/3 cups of all-purpose flour <br />¾ cup of unsweetened cocoa powder <br />A pinch of salt <br />3 tablespoons of softened butter <br />1 ½ cups of white sugar <br />2 eggs <br />1 cup milk <br />¾ teaspoon of vanilla extract<br />Ingredients for vanilla cupcakes:<br />¾ teaspoon of baking soda <br />A pinch of salt <br />1 ¼ cups of all-purpose flour <br />4 tablespoons of butter <br />1 cup of white sugar <br />2/3 cup of milk <br />2 eggs <br />1 egg yolk <br />1 teaspoon of vanilla extract<br />Ingredients for chocolate frosting recipe:<br />1 cup of unsweetened cocoa powder <br />5 cups of confectioner's powder sugar <br />1 ½ cups of softened butter <br />½ cup of milk <br />½ teaspoon of espresso powder <br />2 teaspoons of vanilla extract<br />Ingredients for the vanilla frosting recipe:<br />3 cups of powder sugar <br />1 ½ teaspoons of vanilla extract <br />2 teaspoons of milk <br />1/3 cup of softened butter<br />Ingredients needed for cupcake toppers:<br />Chocolate candy melts <br />Vanilla candy melts <br />Piping bag with a small tip (2) <br />Wax paper<br />Once you have made both the chocolate and vanilla cupcakes and both the chocolate and vanilla frosting, you may being preparing and putting together the final product. Grab the set of chocolate cupcakes and the set of vanilla frosting. Frost each cupcake with a generous amount of frosting. Now repeat the steps, but with the vanilla cupcake and the chocolate frosting.<br /><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-15428123762190082652017-01-23T23:43:00.000-08:002017-08-28T12:00:41.217-07:00Benefits of YogurtYogurt is a tasty and healthful delight.<br />Yogurt's got protein and bone building calcium. It helps you lose weight and keep away a cold. The health benefits of yogurt are so notable that many health-conscious people make it a daily habit. Whether eaten as a meal or a snack, yogurt offers you a wealth of nutritional benefits. It's also a resourceful food that you can eat with different fruits and mangle nuts; use to make dressings for salad, enjoy in a dessert parfait; or incorporate into protein shakes and smoothies.<br />Several Benefits of Yogurt<br />• Mechanisms<br />Low-fat yogurt is usually a certainly crammed inside protein but low in calories. High-protein diets will certainly help throughout as the stress loss coming from reducing appetite along with boosting metabolism. the body has lots of energy in order to digest it, increasing the calorie burn from the day. Yogurt is usually filled with vitamins. One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 (pantothenic acid). Yogurt also contains B12, which maintains red blood cells and helps keep your nervous system functioning properly. "Vitamin B12 is found mostly in animal products, such as chicken and fish, so strict vegetarians can easily fall short,<br /><div class="mobile-ad-container"><ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div>• Reduced Disease Risks<br />Women who eat yogurt often have fewer chronic-disease risk factors, which can enhance their quality of life and increase their life expectancy.<br />• Ticker aid<br />Another good reason to heart yogurt: "Consuming fat-free and low-fat yogurt may help lower your risk of developing high blood pressure. Special proteins in dairy regulate BP, and high levels of calcium, magnesium, and potassium contribute to the blood pressure-lowering effect.<br />• Craving Control<br />Protein, abundant in yogurt, helps increase satiety and therefore helps women control their overall calorie intake for healthy weight management.<br />• Yogurt is less difficult to be able to digest as compared to milk.<br />Many people, who cannot bear with milk, either because of protein allergy or lactose intolerance, those people can enjoy yogurt. The culturing method makes yogurt more digestible than milk.<br />• Yogurt use in Recipes<br />Yogurt works as an alternate ingredient in all sorts of recipes. Plain yogurt can take the place of cream in a pinch. You can also alternate a complementary flavor of yogurt for some of the oil or butter called for in a muffin, brownie, or cake recipe. It can replace all of the fat.<br />The yogurt is healthiest and use well with many different dishes.<br />Yogurt increases the intake of calcium and B-vitamins. The lactic acid in the yogurt helps to absorb in the digestion of the milk calcium,<br /><div class="mobile-ad-container"><ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div>women eating yogurt regularly were actually taking with an higher variety involving calories and still dropping fat at the higher rate as compared to their counterparts.<br />If you want the most benefit from yogurt, prefer the low fat, plain, unsweetened kind and flavor it with fresh fruit or honey or eat it on the side of various dishes. Use yogurt in Breakfast<br />Breakfast promotes weight control by reducing hunger and helping you make healthy food choices later in the day.<br />Yogurt is a tasty foodstuff to quench your sweet tooth. It has both stuffing enough to be able to satisfy and low-calorie enough to manage your waistline.<br />Here are a few benefits of yogurt for your growing kids.<br />• It's loaded in calcium<br /><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0tag:blogger.com,1999:blog-4522340171488652044.post-47498628997916833562017-01-23T23:42:00.000-08:002017-08-28T12:00:41.266-07:00Low-Sugar, Gluten Free Alternatives to Your Favorite Desserts<div id="article-content"> Yeah! Who doesn't love homemade Classic Chocolate Chip Cookies? Well, these classic cookies are low in sugar & gluten free. They only have about 7 grams of focused carbs! See below how it's done.<br /><strong>Prep Time:</strong><br />Minutes to Prepare: 12 mins.<br />Minutes to Cook: 12-14 mins.<br />Number of Servings: 26<br /><strong>Ingredients:</strong><br />13 oz Almond Flour<br />1/2 cup Erythritol Sweetener (can use splenda)<br />1/2 tsp salt<br />1/2 tsp baking soda<br />1 egg<br />1 stick salted butter<br />1 Tbls vanilla<br />1/2 cup Sugar Free Chocolate Chips (any brand is fine)<br />1/8 cup Water<br /><strong>Directions:</strong><br />Soften Butter, mix in 1 egg, water, vanilla. In a separate mixing bowl, whisk together almond flour, salt, baking soda, and erythritol. Add wet ingredients to dry, then stir in chocolate chips. Scoop with a small scoop onto parchment lined baking sheets (so cookies do not stick).<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_3_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_3_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div>Bake at 350 degrees in the oven for 10-12 minutes. Enjoy!<br />________________________________________________________________<br />Ooo-lala! This <strong>cheesecake recipe</strong> can be incorporated into your Rennix Weigh plan!<br />It is quite thick and as it cools, it becomes even more dense. Sometimes I like to top it with blueberries! I make it with an almond crust, but it can also be made with other types of flours to fit within your weight loss plan (talk to you health coach). Nia's Sugarless, Gluten Free Cheesecake is one of our team's favorites and often made during the holidays or other special occasions.<br /><strong>Ingredients:</strong><br />• 3 packages (1 and 1/2 lbs) cream cheese (room temp.)<br />• 4 eggs (room temperature)<br />• 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla<br />• 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice<br />• 1 and 1/3 cups sugar equivalent of artificial sweetener (I personally like liquid sweetener for the smoothness)<br />• 1/4 cup sour cream<br /><strong>Crust:</strong><br />• 1 cup almond flour<br />• 2 Tablespoons melted butter<br />• 2 Tablespoons sugar equivalent in artificial sweetener<br /><strong>Preparation:</strong><br />Heat oven to 375 F.<br />Making the Crust: Combine the ingredients for the crust, and press into the bottom of a springform pan<br />Bake for 8 to 12 minutes, until perfumed and just beginning to brown. (Set aside)<br />Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).<br />Make the Cheesecake: Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients, scraping the bowl and beaters each time (this is key), and fully incorporating each ingredient. When all ingredients are combined pour the mixture on top of the cooked crust in the pan.<br />Instructions for using a water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from the oven.<br /><div class="mobile-ad-container"> <ins class="adsbygoogle" data-ad-client="ca-pub-3754405753000444" data-ad-format="horizontal" data-ad-slot="4795413898" data-adsbygoogle-status="done" style="display: block; height: 50px;"><ins id="aswift_4_expand" style="background-color: transparent; border: none; display: inline-table; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"><ins id="aswift_4_anchor" style="background-color: transparent; border: none; display: block; height: 50px; margin: 0; padding: 0; position: relative; visibility: visible; width: 381px;"></ins></ins></ins></div>Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops.<br />Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.<br />Chill the cheesecake completely in the refrigerator before cutting - this will take at least two hours. Top with fruit, if desired.<br /><strong>Makes 16 servings</strong><br /><strong>Nutritional Information:</strong> Each serving has 2.5 grams of focused carbohydrates* plus 1 gram of fiber, 6 grams of protein, and 221 calories.<br /> </div><div style="overflow: hidden;"><br /></div>Anonymoushttp://www.blogger.com/profile/13804597625525727609noreply@blogger.com0