What’s better than Ice cream ? Ice cream delivered to your door.
And what’s better than ice cream delivered to your door? A complete ice cream social delivered to your door.
Dandy Don’s sent me their newest creation: an ice cream social for 25 people shipped directly to you. The ice cream social in a box includes 25 individual scoops of ice cream in separate containers, 9 toppings (including hot fudge and caramel), spoons, napkins, tablecloths, and soda jerk hats. There isn’t anything else that you would need for an ice cream social — except for people to eat the ice cream and perhaps some whipped cream.
I particularly liked that they included two containers of m&m’s and crumbled Oreos since most people enjoy those toppings. One of my favorite touches was the crushed sugar cones as a topping. I normally don’t eat crushed sugar cones on my ice cream but now I might start.
Another pleasant surprise was the amount of ice cream in the containers — there was A LOT of it. (Plus enough space was left in the containers to add toppings.) If you’re serving this for kids you’d almost want to cut each scoop of ice cream in half because the scoops were so large.
Lastly, the ice cream itself was very good. My favorite flavor was the cappuccino crunch, followed by vanilla, and then chocolate.
If you’re looking for an easy to assemble party this is a good bet. The price is a little steep, but if you compare it to buying and assembling all of the ingredients and supplies individually or to hiring Ben and Jerry’s to cater your party, it’s not too bad of a deal.
Source : ice cream maker review - adailyscoop
See also: Sate, Steak
Minggu, 31 Oktober 2010
No Pre-freezing ice cream Machine
An Ice cream maker must freeze the mixture, and must simultaneously stir or churn it to prevent the formation of ice crystals and aerate it to produce smooth and creamy ice cream. Most ice creams are ready to eat immediately, but some, especially those containing alcohol, must be chilled further in a freezer to attain a sufficiently firm consistency.
Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency.
Electric machines
There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
An ice cream maker that has to be placed inside the freezer.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator), and operate similar to a food processor in slow-motion. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. When the ice cream has frozen sufficiently, the paddles automatically stop rotating and lift up. As the mixture is cooled simply through being in the freezer, it takes longer to freeze than other types of ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element.
A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power point outside, though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. It's also possible to get cordless, battery-operated ice-cream makers which can be placed directly in the freezer, though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.
More expensive, and much larger, machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. The cooling system is switched on, and in a few minutes the mixture can be poured in and the paddle switched on. As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes, depending on the quantity made. These machines can be used immediately with no preparation, and any number of batches of ice cream can be made without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use, as moving the unit upsets the coolant in its freezing system; they would normally be kept permanently positioned ready for use, impractical in a smaller kitchen. (en.wikipedia)
See also :
Dim Sum
Sushi
Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency.
Electric machines
There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
An ice cream maker that has to be placed inside the freezer.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator), and operate similar to a food processor in slow-motion. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. When the ice cream has frozen sufficiently, the paddles automatically stop rotating and lift up. As the mixture is cooled simply through being in the freezer, it takes longer to freeze than other types of ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element.
A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power point outside, though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. It's also possible to get cordless, battery-operated ice-cream makers which can be placed directly in the freezer, though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.
More expensive, and much larger, machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. The cooling system is switched on, and in a few minutes the mixture can be poured in and the paddle switched on. As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes, depending on the quantity made. These machines can be used immediately with no preparation, and any number of batches of ice cream can be made without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use, as moving the unit upsets the coolant in its freezing system; they would normally be kept permanently positioned ready for use, impractical in a smaller kitchen. (en.wikipedia)
See also :
Dim Sum
Sushi
Cabernet Sauvignon, one of world's most widely recognized red wine
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
While not as prolific in mutating as Pinot noir or as widely used in production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In 1961, a cross of Cabernet Sauvignon and Grenache produced the French wine grape Marselan. In 1977 a vine producing 'bronze' grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian and have sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this "White Cabernet" under the name of Shalistin. Compared to its Cabernet parent, Malian appears to lack anthocyanins in the subepidermal cells but retains them in the epidermis, whereas Shalistin has no anthocyanins in either layer.
The team that went on to discover the VvMYBA1 and VvMYBA2 genes that control grape colour have suggested that a gene involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin. It is not unusual to have these kinds of 'gris' ("gray") and 'blanc' mutants of 'black' grapes: the Pinot and Grenache families are examples, although the 'Malian' deletion is bigger than the mutation found in Pinot blanc. (wikipedia)
See also : sushi
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
While not as prolific in mutating as Pinot noir or as widely used in production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In 1961, a cross of Cabernet Sauvignon and Grenache produced the French wine grape Marselan. In 1977 a vine producing 'bronze' grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian and have sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this "White Cabernet" under the name of Shalistin. Compared to its Cabernet parent, Malian appears to lack anthocyanins in the subepidermal cells but retains them in the epidermis, whereas Shalistin has no anthocyanins in either layer.
The team that went on to discover the VvMYBA1 and VvMYBA2 genes that control grape colour have suggested that a gene involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin. It is not unusual to have these kinds of 'gris' ("gray") and 'blanc' mutants of 'black' grapes: the Pinot and Grenache families are examples, although the 'Malian' deletion is bigger than the mutation found in Pinot blanc. (wikipedia)
See also : sushi
Jumat, 29 Oktober 2010
Makan di Well Done Steak House puas banget!
Lunch time @ Welldone Steak House Plaza Semanggi, bingung pengen makan apa, yang seger, hangat, porsi banyak dan tentunya enak ..
Akhirnya di recomended kan lah Marrow Soup ini..
Karena inggris gw ga begitu bagus, gw bertanya - tanya, marrow soup itu kayak apaan yah?? Ga sabar pengen menyantapnya ..
10 menit kemudian datanglah pesanan gw .. Marrow Soup + Es Teh Manis ..
Pas liat, wuiiiiihhh .. tulangnyaa utuh loh .. sampe bingung gmn cara menikmatinya ..
Tapi saran dari seorang teman sih, masukin dulu kuahnya ke dalam tulang itu, trus di hisap .. pasti mantab katanya ..
Dengan sedotan yang sudah disediakan gw coba lah saran dari seorang teman itu .. dan emang bener .. mantab loh guys .. aseli ..shocked
Setelah itu gw beralih ke dalam (apa itu namanya ya semacam panci mini itu?? sebutlah kuali deh hehehe) .. gw udek udek tu kuali ..wuiiih dagingnya banyak juga sih .. gw cobain dl kuahnya .. sluurrpp .. panaaaaaasss .. -_-' .. ternyata di bawahnya ada semacam kompor mini gitu .. tujuannya sih biar selalu tersaji hangat .. tapi emang karena gw ga teliti dan ga canggih .. jadilah lidah gw sedikit melepuh
Tapi itu tidak mengurangi kenikmatan dan bumbu yang meresap dalam kuah ini .. potongan dagingnya juga tekstur nya lembut .. sampai suapan terakhir tu daging ga abis2 .. padahal gw udah banyak banget ngambilnya ..
Untuk Marrow Soup seharga 38rb dengan porsi sebanyak ini sih worthed lah menurut gw .. apalagi dari segi kualitas tidak mengecewakan ..
U must try this one guys ... (id.openrice.com)
Lihat juga : hanamasa
burger king
Akhirnya di recomended kan lah Marrow Soup ini..
Karena inggris gw ga begitu bagus, gw bertanya - tanya, marrow soup itu kayak apaan yah?? Ga sabar pengen menyantapnya ..
10 menit kemudian datanglah pesanan gw .. Marrow Soup + Es Teh Manis ..
Pas liat, wuiiiiihhh .. tulangnyaa utuh loh .. sampe bingung gmn cara menikmatinya ..
Tapi saran dari seorang teman sih, masukin dulu kuahnya ke dalam tulang itu, trus di hisap .. pasti mantab katanya ..
Dengan sedotan yang sudah disediakan gw coba lah saran dari seorang teman itu .. dan emang bener .. mantab loh guys .. aseli ..shocked
Setelah itu gw beralih ke dalam (apa itu namanya ya semacam panci mini itu?? sebutlah kuali deh hehehe) .. gw udek udek tu kuali ..wuiiih dagingnya banyak juga sih .. gw cobain dl kuahnya .. sluurrpp .. panaaaaaasss .. -_-' .. ternyata di bawahnya ada semacam kompor mini gitu .. tujuannya sih biar selalu tersaji hangat .. tapi emang karena gw ga teliti dan ga canggih .. jadilah lidah gw sedikit melepuh
Tapi itu tidak mengurangi kenikmatan dan bumbu yang meresap dalam kuah ini .. potongan dagingnya juga tekstur nya lembut .. sampai suapan terakhir tu daging ga abis2 .. padahal gw udah banyak banget ngambilnya ..
Untuk Marrow Soup seharga 38rb dengan porsi sebanyak ini sih worthed lah menurut gw .. apalagi dari segi kualitas tidak mengecewakan ..
U must try this one guys ... (id.openrice.com)
Lihat juga : hanamasa
burger king
Kamis, 28 Oktober 2010
Satay, a dish of marinated meat
Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java or Sumatra, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.
Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
Satay is not the same as the Vietnamese condiment sate, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes. (wikipedia)
See also : dim sum
wine
Satay may have originated in Java or Sumatra, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.
Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
Satay is not the same as the Vietnamese condiment sate, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes. (wikipedia)
See also : dim sum
wine
Electric Ice Cream Machines
An ice cream maker must freeze the mixture, and must simultaneously stir or churn it to prevent the formation of ice crystals and aerate it to produce smooth and creamy ice cream. Most ice creams are ready to eat immediately, but some, especially those containing alcohol, must be chilled further in a freezer to attain a sufficiently firm consistency.
Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency.
Electric machines
There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
An ice cream maker that has to be placed inside the freezer.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator), and operate similar to a food processor in slow-motion. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. When the ice cream has frozen sufficiently, the paddles automatically stop rotating and lift up. As the mixture is cooled simply through being in the freezer, it takes longer to freeze than other types of ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element. A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power point outside, though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. It's also possible to get cordless, battery-operated ice-cream makers which can be placed directly in the freezer, though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.
More expensive, and much larger, machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. The cooling system is switched on, and in a few minutes the mixture can be poured in and the paddle switched on. As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes, depending on the quantity made. These machines can be used immediately with no preparation, and any number of batches of ice cream can be made without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use, as moving the unit upsets the coolant in its freezing system; they would normally be kept permanently positioned ready for use, impractical in a smaller kitchen. (en.wikipedia)
See also : dim sum
hanamasa
Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency.
Electric machines
There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
An ice cream maker that has to be placed inside the freezer.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator), and operate similar to a food processor in slow-motion. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. When the ice cream has frozen sufficiently, the paddles automatically stop rotating and lift up. As the mixture is cooled simply through being in the freezer, it takes longer to freeze than other types of ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element. A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power point outside, though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. It's also possible to get cordless, battery-operated ice-cream makers which can be placed directly in the freezer, though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.
More expensive, and much larger, machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. The cooling system is switched on, and in a few minutes the mixture can be poured in and the paddle switched on. As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes, depending on the quantity made. These machines can be used immediately with no preparation, and any number of batches of ice cream can be made without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use, as moving the unit upsets the coolant in its freezing system; they would normally be kept permanently positioned ready for use, impractical in a smaller kitchen. (en.wikipedia)
See also : dim sum
hanamasa
Muscat dan Riesling sebagai Penutup
Muscat
Di Australia, seperti di tempat lain, kemenangan ini varietas terbesar adalah dengan anggur manis / sweet wine.
Tumbuh di distrik Rutherglen Victoria, sepenuhnya matang anggur yang dipanen, maka sebagian fermentasi dan (tradisional) kiri ke jatuh tempo pada barel. Hasilnya? Surga! Dessert anggur hampir konsentrasi ambrosial dan tidak pernah tanpa bau kesemutan keasaman untuk menyeimbangkannya.
The Muscats dari Victoria utara-timur benar-benar salah satu dari Australia "hadiah" untuk kata anggur.
Riesling (: reez-ling)
Tidak seperti rekan-rekan mereka di Eropa, Australia Rieslings umumnya dibuat dalam gaya kering. Hasilnya adalah permata internasional lain, yang karena buah garing dan keseimbangan asam adalah pendamping makanan yang sempurna.
Riesling juga memiliki kemampuan untuk dewasa dengan umur dan juga dengan gembira dengan kesegaran muda nya. Carilah contoh dari Clare atau Lembah Eden Selatan Australia yang mengembangkan madu klasik anggur ini dan karakter jeruk.
Ada contoh-contoh lebih baik dari Rieslings dari Western Australia wilayah selatan Great (kompleksitas besar), dari Tasmania (tajam dan wewangian) dan Lembah Barossa (lebih bulat dan penuh rasa).
Riesling juga bertanggung jawab untuk beberapa anggur terbesar lengket Australia dessert manis. Mereka baik dibuat dengan sentuhan yang botrytis cetakan murah hati atau dipanen ketika semua buah telah kering dan keriput pada anggur di akhir musim gugur. Dalam kedua kasus, intensitas kaya wangi anggur ini, masih dengan keasaman bersemangat mereka, sedikit kekurangan yang megah. (Wineaustralia)
Lihat juga: ice cream
sushi
Di Australia, seperti di tempat lain, kemenangan ini varietas terbesar adalah dengan anggur manis / sweet wine.
Tumbuh di distrik Rutherglen Victoria, sepenuhnya matang anggur yang dipanen, maka sebagian fermentasi dan (tradisional) kiri ke jatuh tempo pada barel. Hasilnya? Surga! Dessert anggur hampir konsentrasi ambrosial dan tidak pernah tanpa bau kesemutan keasaman untuk menyeimbangkannya.
The Muscats dari Victoria utara-timur benar-benar salah satu dari Australia "hadiah" untuk kata anggur.
Riesling (: reez-ling)
Tidak seperti rekan-rekan mereka di Eropa, Australia Rieslings umumnya dibuat dalam gaya kering. Hasilnya adalah permata internasional lain, yang karena buah garing dan keseimbangan asam adalah pendamping makanan yang sempurna.
Riesling juga memiliki kemampuan untuk dewasa dengan umur dan juga dengan gembira dengan kesegaran muda nya. Carilah contoh dari Clare atau Lembah Eden Selatan Australia yang mengembangkan madu klasik anggur ini dan karakter jeruk.
Ada contoh-contoh lebih baik dari Rieslings dari Western Australia wilayah selatan Great (kompleksitas besar), dari Tasmania (tajam dan wewangian) dan Lembah Barossa (lebih bulat dan penuh rasa).
Riesling juga bertanggung jawab untuk beberapa anggur terbesar lengket Australia dessert manis. Mereka baik dibuat dengan sentuhan yang botrytis cetakan murah hati atau dipanen ketika semua buah telah kering dan keriput pada anggur di akhir musim gugur. Dalam kedua kasus, intensitas kaya wangi anggur ini, masih dengan keasaman bersemangat mereka, sedikit kekurangan yang megah. (Wineaustralia)
Lihat juga: ice cream
sushi
Rabu, 27 Oktober 2010
Sate Kopok Khas Ponorogo
Setelah kemarin berjalan-jalan menyusuri Pasar Hewan Jetis, tak lengkap rasanya jika tidak mampir sejenak menikmati salah satu khazanah kuliner khas Ponorogo. Ya, banyak orang menyebut dengan Sate Kopok, tapi saya dan keluarga saya sering menyebut makanan itu dengan Sate mBalong. Entah mana yang lebih dulu digunakan untuk menyebut sate ini.
Sate Kopok (aka Sate mBalong) biasanya disajikan dalam keadaan hangat seperti kebanyakan penyajian sate lainnya. Setelah Berbeda dengan Sate Ponorogo yang disajikan dengan sambal kacang yg khas sate ini disajikan dengan sambal yang bercampur santan kental yang memang seperti kopok. Selain dicelupkan sambal kemudian disajikan dengan kuah yang berwarna kuning dan juga sayur lotho/tholo biasanya juga bercampur tempe. Dengan hanya 7-10 ribu rupiah saja kita dapat menikmati salah satu khazanah kuliner nusantara.
Mungkin suatu saat Pak Bondan harus ke Ponorogo untuk menikmati makanan ini dan membedah resep makanan ini. Yang cukup menarik, jajanan ini disajikan dalam pasar mingguan seperti Pasar Pahing, atau Pasar Wage. Selain membeli barang kebutuhan kita juga akan disuguhkan makanan ini. Jika berkunjung ke Pasar Hewan bisanya para blantik/makelar sapi adalah penikmat utama makanan ini. Mengingat hanya disajikan dalam hari pasaran saja, bisa mulai dipikirkan untuk membuka warung/lapak di tempat strategis. Atau bahkan menembus restoran-rumah makan dikwwasan perkotaan. (wongbagoes)
Lihat juga : hanamasa
ice cream
Sate Kopok (aka Sate mBalong) biasanya disajikan dalam keadaan hangat seperti kebanyakan penyajian sate lainnya. Setelah Berbeda dengan Sate Ponorogo yang disajikan dengan sambal kacang yg khas sate ini disajikan dengan sambal yang bercampur santan kental yang memang seperti kopok. Selain dicelupkan sambal kemudian disajikan dengan kuah yang berwarna kuning dan juga sayur lotho/tholo biasanya juga bercampur tempe. Dengan hanya 7-10 ribu rupiah saja kita dapat menikmati salah satu khazanah kuliner nusantara.
Mungkin suatu saat Pak Bondan harus ke Ponorogo untuk menikmati makanan ini dan membedah resep makanan ini. Yang cukup menarik, jajanan ini disajikan dalam pasar mingguan seperti Pasar Pahing, atau Pasar Wage. Selain membeli barang kebutuhan kita juga akan disuguhkan makanan ini. Jika berkunjung ke Pasar Hewan bisanya para blantik/makelar sapi adalah penikmat utama makanan ini. Mengingat hanya disajikan dalam hari pasaran saja, bisa mulai dipikirkan untuk membuka warung/lapak di tempat strategis. Atau bahkan menembus restoran-rumah makan dikwwasan perkotaan. (wongbagoes)
Lihat juga : hanamasa
ice cream
Produk dan Promosi BK
Produk
* Sebagai restoran fast food hamburger (FFHR) rantai, Burger King memproduksi, hamburger, cheeseburger serta, Fries Salad, Hash cokelat, cincin Bawang, Kopi, Juice, Getar, cookies dan pai.
* Burger King menempatkan dirinya terpisah dari kompetisi dengan "terserah Anda" tema yang memungkinkan setiap individualize pesanan dengan banyak pilihan termasuk kentang goreng atau cincin bawang, keju, bacon, mustard, saus tomat, mayones, selada, tomat, acar, dan bawang.
* Tidak bangsa 2 burger rantai akan menambahkan Starbucks Corp 's Seattle's Best Coffee untuk semua restoran di AS dalam sebuah bertahap roll-out yang dimulai pada musim panas 2010. Dalam usaha, lebih dari 7.000 Restoran Burger King akan mulai menjual kopi bersama dengan varietas es yang juga datang dengan pilihan polos, vanili atau rasa mocha dan topping kocok.
* Burger King telah menandatangani kesepakatan lisensi dengan ConAgra Foods Lamb Weston yang akan menghasilkan menawarkan garis ritel microwave kentang goreng Burger King Merek Perancis di pengecer pilih di Amerika Serikat, termasuk Wal-Mart.
Promosi
* Burger Kings Big Menu Nilai 1 $ Talent Show mengajak pelanggan untuk menampilkan bakat mereka melalui video mereka menyerahkan dengan tujuan untuk memenangkan sebuah item menu.
* Perusahaan telah diciptakan yang "langkah terbaik berikutnya" untuk fitur dijadwalkan tur promosi dengan berhenti di masyarakat perkotaan di seluruh negeri. Upaya ini ditambah dengan sebuah website khusus di mana Peserta dapat menggambarkan kontribusi layanan masyarakat.
* Burger King adalah dukungan produk terbesarnya peluncuran tahun, Tendercrisp Premium burger Ayam, dengan tema promosi mendorong konsumen untuk "menipu pada daging sapi" '. Kampanye dimulai pada bulan Maret 2010 menggunakan iklan yang dibuat oleh Crispin Porter & Bogusky. (Guru pemasaran)
Lihat juga: wine
sushi
* Sebagai restoran fast food hamburger (FFHR) rantai, Burger King memproduksi, hamburger, cheeseburger serta, Fries Salad, Hash cokelat, cincin Bawang, Kopi, Juice, Getar, cookies dan pai.
* Burger King menempatkan dirinya terpisah dari kompetisi dengan "terserah Anda" tema yang memungkinkan setiap individualize pesanan dengan banyak pilihan termasuk kentang goreng atau cincin bawang, keju, bacon, mustard, saus tomat, mayones, selada, tomat, acar, dan bawang.
* Tidak bangsa 2 burger rantai akan menambahkan Starbucks Corp 's Seattle's Best Coffee untuk semua restoran di AS dalam sebuah bertahap roll-out yang dimulai pada musim panas 2010. Dalam usaha, lebih dari 7.000 Restoran Burger King akan mulai menjual kopi bersama dengan varietas es yang juga datang dengan pilihan polos, vanili atau rasa mocha dan topping kocok.
* Burger King telah menandatangani kesepakatan lisensi dengan ConAgra Foods Lamb Weston yang akan menghasilkan menawarkan garis ritel microwave kentang goreng Burger King Merek Perancis di pengecer pilih di Amerika Serikat, termasuk Wal-Mart.
Promosi
* Burger Kings Big Menu Nilai 1 $ Talent Show mengajak pelanggan untuk menampilkan bakat mereka melalui video mereka menyerahkan dengan tujuan untuk memenangkan sebuah item menu.
* Perusahaan telah diciptakan yang "langkah terbaik berikutnya" untuk fitur dijadwalkan tur promosi dengan berhenti di masyarakat perkotaan di seluruh negeri. Upaya ini ditambah dengan sebuah website khusus di mana Peserta dapat menggambarkan kontribusi layanan masyarakat.
* Burger King adalah dukungan produk terbesarnya peluncuran tahun, Tendercrisp Premium burger Ayam, dengan tema promosi mendorong konsumen untuk "menipu pada daging sapi" '. Kampanye dimulai pada bulan Maret 2010 menggunakan iklan yang dibuat oleh Crispin Porter & Bogusky. (Guru pemasaran)
Lihat juga: wine
sushi
Banjar's Soto
Soto Banjar is a typical tribal soto Banjar, South Kalimantan, with the main ingredient of chicken and aromatic spices like cinnamon, nutmeg, and cloves. Soto contains shredded chicken meat-suwir, with additional meatball or boiled potatoes, boiled eggs, and diamond.
Like chicken soup, seasoning Soto Banjar of red onion, garlic and pepper, but do not wear saffron. Seasoning sauteed first with a little cooking oil or samin oil until fragrant before inserting it into boiling chicken broth. Spices will be appointed so as not to go into the bowl when served. (Wikipedia)
See also : hanamasa
Like chicken soup, seasoning Soto Banjar of red onion, garlic and pepper, but do not wear saffron. Seasoning sauteed first with a little cooking oil or samin oil until fragrant before inserting it into boiling chicken broth. Spices will be appointed so as not to go into the bowl when served. (Wikipedia)
See also : hanamasa
Healthy Hang Out Place
For you lovers of yogurt, then you should try yogurt at Fro-Yo Sour Sally Boutique with a variety of toppings are located in Senayan City, L-69 (LG).
"We release every person to choose, mix and meet his personal tastes at the time.", Said Donny Pramono, owner of Fro-Yo Sour Sally.
It does not seem strange when many people are infatuated with Sour Sally Fro-Yo, because frozen yogurt is made from quality ingredients from milk fermented with a top quality from the United States and fruits used as a topping with fresh fruit without the slightest advantage any preservative.
Carrying the hip and fun atmosphere, Sour Sally Fro-Yo's Boutique was built to create an atmosphere that is cozy, modern and able to listen to cool music, so visitors can feel welcome to get together to chat, hang out with my boyfriend, brother or family while enjoying Sour Sally Fro-Yo. For those of you who want mnjaga your weight, do not need to worry since the menus in Sour Sally Fro-Yo is made from top quality materials, so that only contain calories in low levels even totally absent. Now, you no longer pelu confused to find a cool beverage choices, healthy and useful can be found at Sour Sally Fro-Yo! (Novil - sentrajakarta)
See also: steak
dim sum
"We release every person to choose, mix and meet his personal tastes at the time.", Said Donny Pramono, owner of Fro-Yo Sour Sally.
It does not seem strange when many people are infatuated with Sour Sally Fro-Yo, because frozen yogurt is made from quality ingredients from milk fermented with a top quality from the United States and fruits used as a topping with fresh fruit without the slightest advantage any preservative.
Carrying the hip and fun atmosphere, Sour Sally Fro-Yo's Boutique was built to create an atmosphere that is cozy, modern and able to listen to cool music, so visitors can feel welcome to get together to chat, hang out with my boyfriend, brother or family while enjoying Sour Sally Fro-Yo. For those of you who want mnjaga your weight, do not need to worry since the menus in Sour Sally Fro-Yo is made from top quality materials, so that only contain calories in low levels even totally absent. Now, you no longer pelu confused to find a cool beverage choices, healthy and useful can be found at Sour Sally Fro-Yo! (Novil - sentrajakarta)
See also: steak
dim sum
Bubble Gum Sour Sally
Setelah menghadirkan tiga varian rasa yaitu plain, green tea dan strawberry, Sour Sally kembali mengeluarkan varian lainnya yang tak kalah seru, Bubble Gum Attack. Dengan menghadirkan rasa yang lebih manis dan wangi seperti permen karet, varian ini hadir untuk mereka yang baru mencoba yogurt atau tak terlalu suka rasa yogurt yang asam.
Selain menampilkan varian baru, Sour Sally juga menambah jenis topping mereka yang terinspirasi dari film anak-anak, Cloudy With The Chance of Meatball. Topping bernama Choco Mochi Balls dan Sour Sally Cloudy Jelly ini hadir melengkapi varian-varian Sour Sally yang sudah ada.
Tak sabar merasakan varian dan toping baru dari Sour Sally, sambangi segera gerai Sour Sally.(simpatizone)
Selain menampilkan varian baru, Sour Sally juga menambah jenis topping mereka yang terinspirasi dari film anak-anak, Cloudy With The Chance of Meatball. Topping bernama Choco Mochi Balls dan Sour Sally Cloudy Jelly ini hadir melengkapi varian-varian Sour Sally yang sudah ada.
Tak sabar merasakan varian dan toping baru dari Sour Sally, sambangi segera gerai Sour Sally.(simpatizone)
I really want to try Sour Sally
Sour Sally - I want to share with ya again ... this time not about the weight of food ... but yoghurt ..
gw emang ga coincidence really like yogurt, but because temen2 I talked a little excited about this one .. yogurt finally I was curious to nyoba
Friday yesterday I happened to playing in Pejaten and paaaas ngelewatin really sour sally located right next door village Pejaten ..
first a bit hesitant to go ... but pas gw liat banner whose writing special 25% discount for sour sally in Pejaten .. ultimately make i become more interested to try it again ..
I originally wanted a small pesen the topping just 1 ... but said he wrote the medium 2 topping + free 1 topping ... the price is also not so expensive after the discount of 25% last ...
...
gw pesen the yogurt flavor to her and her choice of toppings coincidence've not so much .. maybe because I've to get there at 9 Malem .. 've come close too .. so for the available toppings stay kering2 .. almound kayak .. OREO .. gt chocolate biscuits .. and so on ..
pas gw cobain .. hmmmm ... hell good .. but too sour for gw .. I strongly do not equal his tamarind .. but fitting I stir stir together topping, a little help I overcome the tamarind was that ...
hehe .. ga there is something wrong it does the same sour sour sally .. but which one is gw emang ga kayak beginian really like yogurt ... (Opun-mai - id.openrice.com)
See also: steak
burger king
gw emang ga coincidence really like yogurt, but because temen2 I talked a little excited about this one .. yogurt finally I was curious to nyoba
Friday yesterday I happened to playing in Pejaten and paaaas ngelewatin really sour sally located right next door village Pejaten ..
first a bit hesitant to go ... but pas gw liat banner whose writing special 25% discount for sour sally in Pejaten .. ultimately make i become more interested to try it again ..
I originally wanted a small pesen the topping just 1 ... but said he wrote the medium 2 topping + free 1 topping ... the price is also not so expensive after the discount of 25% last ...
...
gw pesen the yogurt flavor to her and her choice of toppings coincidence've not so much .. maybe because I've to get there at 9 Malem .. 've come close too .. so for the available toppings stay kering2 .. almound kayak .. OREO .. gt chocolate biscuits .. and so on ..
pas gw cobain .. hmmmm ... hell good .. but too sour for gw .. I strongly do not equal his tamarind .. but fitting I stir stir together topping, a little help I overcome the tamarind was that ...
hehe .. ga there is something wrong it does the same sour sour sally .. but which one is gw emang ga kayak beginian really like yogurt ... (Opun-mai - id.openrice.com)
See also: steak
burger king
How To Make Soto Betawi?
How do I make soto betawi? The following materials and ways of making it
Ingredients: 500 gr beef ribs 750 gr 500 gr beef cattle offal (intestines, tripe, lung), 2.5 ltr 5 stalk lemongrass coconut milk, crushed 3 bay leaves 1 ltr milk 1 teaspoon salt
Spices: 5 pcs red onion 3 cloves garlic 5 cloves pecan 2 cm ginger 5 cm galangal
Garnish: green onion (chopped fine), chips, raw pickles, chilli, lime
Method: 1. Boil the beef ribs, beef, offal, spices, bay leaves, lemongrass, pure milk, until tender. Remove meat, and cow innards. Once cool, cut into pieces according to the taste. 2. Put back into the saucepan, add the coconut milk and salt and cook until cooked flavor. Soto Betawi Serve with complement.
For 2 people
Recipe: Cafe Betawi, EX-Plaza Thamrin (Nuraini W stylist Serving: T. Firta Hapsari - Female Kompas)
See also: hanamasa
burger king
Ingredients: 500 gr beef ribs 750 gr 500 gr beef cattle offal (intestines, tripe, lung), 2.5 ltr 5 stalk lemongrass coconut milk, crushed 3 bay leaves 1 ltr milk 1 teaspoon salt
Spices: 5 pcs red onion 3 cloves garlic 5 cloves pecan 2 cm ginger 5 cm galangal
Garnish: green onion (chopped fine), chips, raw pickles, chilli, lime
Method: 1. Boil the beef ribs, beef, offal, spices, bay leaves, lemongrass, pure milk, until tender. Remove meat, and cow innards. Once cool, cut into pieces according to the taste. 2. Put back into the saucepan, add the coconut milk and salt and cook until cooked flavor. Soto Betawi Serve with complement.
For 2 people
Recipe: Cafe Betawi, EX-Plaza Thamrin (Nuraini W stylist Serving: T. Firta Hapsari - Female Kompas)
See also: hanamasa
burger king
Openfasting with Meat Soto
Tosoto is the place for soto lovers. Evidence from the soto Madura, meat soup, soto ayam, soto lung until available here. Clear broth soup slightly browned meat smelled fragrant. Savory perfectly delicious as a friend to break the fast!
The spirit of fasting on the first day is always the passionate, so when the time indicates it's time to reverberate berdug Iftar. Warm dishes such as soup is very tempting to be a friend break.
Last night, though at breaking the fast is over but the 'Tosoto' which are in number Tanjung Duren, West Jakarta is still quite crowded by visitors. A pole looks swell though cauldron where gravy is not apparent from the outside. Place bersantapnya divided into two areas are quite spacious.
The menus contained in the 'Tosoto' indeed reflect the name of the restaurant. Almost all types of soup available, each type has its own unique brand of its own. Call it Henry Soto Madura, Soto Ayam Pak Lamongan Rejo, and other menus such as curry Satay 'Simpang Three' or Harissa Fried Duck.
Henry Soto Madura consists of meat soup, soto intestine, tripe soup, soto lung, egg soup, etc.. As for Mr. Soto Lamongan Rejo no choice in the form of ordinary soto ayam, soto ayam skin meat, jerohan soto ayam, soto ayam special, etc.. If you do not want a soup can order the satay, fried duck and various penyet.
Unfortunately Soto Madura Special which is the flagship has been booked out, until finally I decided to order a meat soup. I could not resist the temptation to order also a piece of fried duck. To drink a glass of chilled grass jelly so companion.
Grass jelly ice consists of pieces of black grass jelly and spray red syrup. Thank God, though not so special grass jelly ice with a smooth slide into a dry throat. A bowl of soup in a steaming hot conditions plus a plate of rice has also been presented before.
His appearance meat soup is not very attractive at a glance with a portion of which is not so big. Arguably this meat soup in it so simple, in the form lemusir meat slices with a sprinkling of green onion and fried onions. Well, I have not disappointed yet-deh!
When inhaling a little clear gravy browning slowly, slurpp ... hmm unexpected immeasurably to taste good! Gravy fragrant with delicious beef broth savory sensation that makes the mouth reluctant to stop inhaling. Especially after running soup added with lime juice and chili pepper, wah mantab just added flavor. Although unfortunately for meat is not too soft when chewed.
Duck fried golden brown with a size not too big. Although the exterior dry but the meat is very tender, so I had no trouble tore. This fried duck served with two kinds of chili sauce fried green and red sauce spicy enough to kick.
Meat prices are a bowl of Soto Rp 16,000.00 and Rp 19,000.00 for a duck. For those fans of soup would not hurt to stop by proving delicacy of flavor here.
Tosoto
Jl. Tanjung Duren Raya No.58
West Jakarta
Hours: 9:00 to 21:00 (dev / Odi - detikfood)
See also: sushi
steak
The spirit of fasting on the first day is always the passionate, so when the time indicates it's time to reverberate berdug Iftar. Warm dishes such as soup is very tempting to be a friend break.
Last night, though at breaking the fast is over but the 'Tosoto' which are in number Tanjung Duren, West Jakarta is still quite crowded by visitors. A pole looks swell though cauldron where gravy is not apparent from the outside. Place bersantapnya divided into two areas are quite spacious.
The menus contained in the 'Tosoto' indeed reflect the name of the restaurant. Almost all types of soup available, each type has its own unique brand of its own. Call it Henry Soto Madura, Soto Ayam Pak Lamongan Rejo, and other menus such as curry Satay 'Simpang Three' or Harissa Fried Duck.
Henry Soto Madura consists of meat soup, soto intestine, tripe soup, soto lung, egg soup, etc.. As for Mr. Soto Lamongan Rejo no choice in the form of ordinary soto ayam, soto ayam skin meat, jerohan soto ayam, soto ayam special, etc.. If you do not want a soup can order the satay, fried duck and various penyet.
Unfortunately Soto Madura Special which is the flagship has been booked out, until finally I decided to order a meat soup. I could not resist the temptation to order also a piece of fried duck. To drink a glass of chilled grass jelly so companion.
Grass jelly ice consists of pieces of black grass jelly and spray red syrup. Thank God, though not so special grass jelly ice with a smooth slide into a dry throat. A bowl of soup in a steaming hot conditions plus a plate of rice has also been presented before.
His appearance meat soup is not very attractive at a glance with a portion of which is not so big. Arguably this meat soup in it so simple, in the form lemusir meat slices with a sprinkling of green onion and fried onions. Well, I have not disappointed yet-deh!
When inhaling a little clear gravy browning slowly, slurpp ... hmm unexpected immeasurably to taste good! Gravy fragrant with delicious beef broth savory sensation that makes the mouth reluctant to stop inhaling. Especially after running soup added with lime juice and chili pepper, wah mantab just added flavor. Although unfortunately for meat is not too soft when chewed.
Duck fried golden brown with a size not too big. Although the exterior dry but the meat is very tender, so I had no trouble tore. This fried duck served with two kinds of chili sauce fried green and red sauce spicy enough to kick.
Meat prices are a bowl of Soto Rp 16,000.00 and Rp 19,000.00 for a duck. For those fans of soup would not hurt to stop by proving delicacy of flavor here.
Tosoto
Jl. Tanjung Duren Raya No.58
West Jakarta
Hours: 9:00 to 21:00 (dev / Odi - detikfood)
See also: sushi
steak
Selasa, 26 Oktober 2010
Dim Sum Festival at Radio Dalam
Confused where to go on weekends? Why not stop by the Dim Sum Festival, Radio Dalam, Jakarta. Although roads Radio Dalam, famous often packed car, but it turns out these jams make many people pause to look for food.
So, do not be surprised if along the way Radio Dalam, a lot of places to eat that can be visited even open until late at night.
One is the Dim Sum Festival. Places to eat this one was only open at five o'clock, when the streets were very crowded because the hour home from work. Usually, the more nights, this place even more crowded, especially if the next day off.
Dimsum Festival
Dim Sum Festival Location easy to find because it is located right on the roadside, with red shades shaped tent stalls. Chairs and tents have just installed the late afternoon, because in the afternoon serves as an auto repair shop. For car parking is also quite easy because it is adjacent to the mini market that has ample parking area.
If you want to prop your belly while stuck in traffic, or want to spend time while hanging out with friends, this place could be an option.
While making dim sum as a menu mainstay, but the food menu is very diverse. Food menu options ranging from noodles, rice, spaghetti to pizza. Not to mention the drink menu. You will be confused itself when presented a list of the menu is quite long.
"The menu is quite a lot, so customers who do not actually want to enjoy dim sum, have other food options," said Antonio, the captain waitress at this diner.
For the choice of dim sum, in this place was very full. There are shrimp dumplings, chicken dumplings, pao, chicken legs and much more. You also fried dim sum menu if you do not like steamed.
If you want to eat 'weight' there are also many options. Ranging from appetizers, main until closing. For pretty much up menu choices, such as jellyfish salad, shrimp salad, crab soup hisit, or know seafood soup.
Then, the main menu choices are also varied. Like the duck preparations, either grilled or cooked with certain spices. There is also a menu of processed fish such as carp fish sauce or Thai fish sauce Tauchi grouper. Do not miss menu of beef, like beef or steak sauce beef Sze chuan a la Canton.
You also can taste the noodle menu with a variety of preparations, rice Hainam, steamboat, chicken porridge, until processed crab is also available. In a way, all full oriental menu presented.
"The menu is presented is the majority of us present the nuances of oriental and oriental cuisine kosher," said Antonio.
There is also a menu that has just launched, namely pizza. Like the standard pepperoni pizza, or pizza with the so-called unagi unagi toping pizza, salmon pizza, and also toping pizza with salted fish called girasale.
Beverage choices are also quite a lot. That you should try is the Pink Lady, a drink containing a mixture of milk, jelly, coconut juice, strawberry syrup and vanilla ice cream toping. It feels incredible fresh. With food and beverage menu selection is very diverse and its strategic location, very fitting made your choice hangout.
Price of food:
Rp15.500 - Rp210.000
Drink Prices:
Rp12500 - Rp30.000
Opening hours:
5:00 p.m. to 2:00 a.m.
Phone:
(021) 9852-9732
Address: Jl. Radio in Britain
South Jakarta (VIVAnews - Petti Lubis, Mutia Nugraheni)
See also: wine
sour sally
So, do not be surprised if along the way Radio Dalam, a lot of places to eat that can be visited even open until late at night.
One is the Dim Sum Festival. Places to eat this one was only open at five o'clock, when the streets were very crowded because the hour home from work. Usually, the more nights, this place even more crowded, especially if the next day off.
Dimsum Festival
Dim Sum Festival Location easy to find because it is located right on the roadside, with red shades shaped tent stalls. Chairs and tents have just installed the late afternoon, because in the afternoon serves as an auto repair shop. For car parking is also quite easy because it is adjacent to the mini market that has ample parking area.
If you want to prop your belly while stuck in traffic, or want to spend time while hanging out with friends, this place could be an option.
While making dim sum as a menu mainstay, but the food menu is very diverse. Food menu options ranging from noodles, rice, spaghetti to pizza. Not to mention the drink menu. You will be confused itself when presented a list of the menu is quite long.
"The menu is quite a lot, so customers who do not actually want to enjoy dim sum, have other food options," said Antonio, the captain waitress at this diner.
For the choice of dim sum, in this place was very full. There are shrimp dumplings, chicken dumplings, pao, chicken legs and much more. You also fried dim sum menu if you do not like steamed.
If you want to eat 'weight' there are also many options. Ranging from appetizers, main until closing. For pretty much up menu choices, such as jellyfish salad, shrimp salad, crab soup hisit, or know seafood soup.
Then, the main menu choices are also varied. Like the duck preparations, either grilled or cooked with certain spices. There is also a menu of processed fish such as carp fish sauce or Thai fish sauce Tauchi grouper. Do not miss menu of beef, like beef or steak sauce beef Sze chuan a la Canton.
You also can taste the noodle menu with a variety of preparations, rice Hainam, steamboat, chicken porridge, until processed crab is also available. In a way, all full oriental menu presented.
"The menu is presented is the majority of us present the nuances of oriental and oriental cuisine kosher," said Antonio.
There is also a menu that has just launched, namely pizza. Like the standard pepperoni pizza, or pizza with the so-called unagi unagi toping pizza, salmon pizza, and also toping pizza with salted fish called girasale.
Beverage choices are also quite a lot. That you should try is the Pink Lady, a drink containing a mixture of milk, jelly, coconut juice, strawberry syrup and vanilla ice cream toping. It feels incredible fresh. With food and beverage menu selection is very diverse and its strategic location, very fitting made your choice hangout.
Price of food:
Rp15.500 - Rp210.000
Drink Prices:
Rp12500 - Rp30.000
Opening hours:
5:00 p.m. to 2:00 a.m.
Phone:
(021) 9852-9732
Address: Jl. Radio in Britain
South Jakarta (VIVAnews - Petti Lubis, Mutia Nugraheni)
See also: wine
sour sally
Dim Sum Chinese Brunch?
Who hasn't spent a lazy afternoon in their favorite Chinese restaurant, sipping tea and feasting on the innumerable assortment of delicacies that make up Chinese dim sum? Literally meaning "to touch your heart," dim sum consists of a variety of dumplings, steamed dishes and other goodies. They are similar to hors d'oeuvres, the hot and cold delicacies served at French restaurants.
Dim Sum – Chinese Brunch?
In the west, dim sum came about as a natural result of 19th century Chinese immigrants - most of whom were from the Canton region - settling on the East and West coasts. Some gourmands believe that dim sum inspired the whole idea of "brunch" - combining breakfast and lunch into one large midmorning meal. It is true that the word brunch only came into existence in the late 1800's. (There's also some thought that the Denver sandwich - the quintessential cowboy snack - came about when a Chinese cook tried to adapt Eggs Foo Yung to suit western tastes).
Dim Sum Food
But, back to dim sum. What types of foods are served at a typical dim sum lunch? Many of the dishes are either steamed or deep-fried. Among the former, you'll find everything from steamed pork spareribs and char siu bao - steamed buns with roast pork - to har gao, those wonderful shrimp dumplings with the translucent skin.
Deep-fried treats include mini spring rolls and Wu Gok, a type of taro turnover. Not to mention whatever other culinary creations the chef may come up with. At one dim sum lunch we were treated to delicious shrimp dumplings wrapped in seaweed and topped with a dollop of salmon caviar.
Finally, there's dessert. Custard tarts are a must; you may also have a choice between mango or almond pudding. All of the above are washed down with copious amounts of green tea.
Ordering Dim Sum
If you enjoy browsing through a menu, then a restaurant that serves dim sum in the traditional style is not for you. Instead of ordering from a menu, you choose from an assortment of dishes that servers push around on carts. While it may not be evident in the hustle and bustle of the carts rolling by, there is a certain order to how dim sum is served: lighter, steamed dishes come first, followed by exotic items such as chicken's feet, then deep-fried dishes, and finally dessert. An Asian friend told me that beginning dim sum with heavier deep-fried food is a little like serving rice for dinner as the first course.
Today, most restaurants have dispensed with the cart system. Instead, when you are first seated the waitress will hand you a menu and you use a pencil to mark off which items you want and the number of orders. The food is still served at the table in steamer baskets to keep it warm. Restaurants that continue to use the traditional cart system, including a major restaurant chain in Hong Kong, have made this a selling point. (Rhonda Parkinson - chinese food)
See also : sate
soto
Dim Sum – Chinese Brunch?
In the west, dim sum came about as a natural result of 19th century Chinese immigrants - most of whom were from the Canton region - settling on the East and West coasts. Some gourmands believe that dim sum inspired the whole idea of "brunch" - combining breakfast and lunch into one large midmorning meal. It is true that the word brunch only came into existence in the late 1800's. (There's also some thought that the Denver sandwich - the quintessential cowboy snack - came about when a Chinese cook tried to adapt Eggs Foo Yung to suit western tastes).
Dim Sum Food
But, back to dim sum. What types of foods are served at a typical dim sum lunch? Many of the dishes are either steamed or deep-fried. Among the former, you'll find everything from steamed pork spareribs and char siu bao - steamed buns with roast pork - to har gao, those wonderful shrimp dumplings with the translucent skin.
Deep-fried treats include mini spring rolls and Wu Gok, a type of taro turnover. Not to mention whatever other culinary creations the chef may come up with. At one dim sum lunch we were treated to delicious shrimp dumplings wrapped in seaweed and topped with a dollop of salmon caviar.
Finally, there's dessert. Custard tarts are a must; you may also have a choice between mango or almond pudding. All of the above are washed down with copious amounts of green tea.
Ordering Dim Sum
If you enjoy browsing through a menu, then a restaurant that serves dim sum in the traditional style is not for you. Instead of ordering from a menu, you choose from an assortment of dishes that servers push around on carts. While it may not be evident in the hustle and bustle of the carts rolling by, there is a certain order to how dim sum is served: lighter, steamed dishes come first, followed by exotic items such as chicken's feet, then deep-fried dishes, and finally dessert. An Asian friend told me that beginning dim sum with heavier deep-fried food is a little like serving rice for dinner as the first course.
Today, most restaurants have dispensed with the cart system. Instead, when you are first seated the waitress will hand you a menu and you use a pencil to mark off which items you want and the number of orders. The food is still served at the table in steamer baskets to keep it warm. Restaurants that continue to use the traditional cart system, including a major restaurant chain in Hong Kong, have made this a selling point. (Rhonda Parkinson - chinese food)
See also : sate
soto
Lobster Ice Cream
I scream, you scream. That pretty much sums up the experience of eating lobster ice cream!
I know you won't believe me, though. When you find yourself in Bar Harbor, Maine, you're going to do exactly what I did--head straight for Ben and Bill's Chocolate Emporium to try this unprecedented concoction of creamy vanilla ice cream and Maine lobster for yourself. The sweet shop's proprietors invented this odd combination in the early '90s to dispel any rumors that their ice cream was not homemade.
The taste is, how shall I say this delicately... disconcerting. Bruce, who shared a cup of Ben & Bill's signature Lobster flavor with me, wasn't quite as diplomatic in his reaction. I believe his candid analysis was, "There is nothing grosser than biting into a frozen chunk of lobster in your ice cream!"
I know: Lobster ice cream still sounds intriguing to you.
Let me offer a bit more proof that I'm qualified to steer you in the right direction when it comes to this particular frozen dessert.
Anyone who knows me is well aware that I have a penchant for all things "lobster." In fact, if you glance quickly at my wedding photo album, you'll see me atop a giant inflatable lobster in my wedding gown, which should convince you of my rather intense fondness for lobster.
Now, add in the fact that I was in Bar Harbor during a steamy Fourth of July week when ice cream of just about any sort should have been a welcome treat. Oh, and most importantly of all--I was five months pregnant, and in five months, I hadn't yet met a morsel of ice cream that I didn't like.
I still wound up depositing the unfinished remains of our small cup of lobster ice cream in a Bar Harbor trash receptacle.
I know what you're thinking--how bad can lobster ice cream possibly be, particularly if Ben & Bill's Chocolate Emporium has been selling the stuff for over a decade?
So, go ahead and try it. In fact, you don't have to wait for your next visit to Bar Harbor. You can order lobster ice cream. Call toll free, 800-806-3281, and Ben & Bill's Chocolate Emporium will gladly ship a pint, quart or gallon (I beg you, start with the pint!) of lobster ice cream, packed in dry ice, to arrive at your home or office tomorrow.
Ben & Bill's Chocolate Emporium is located in the heart of Bar Harbor, Maine, at 66 Main Street. Call toll free, 800-806-3281, for hours and other information.
Just in case you don't believe that "Lobster" is indeed one of the homemade ice cream flavors at Ben & Bill's Chocolate Emporium in Bar Harbor, Maine, click here and look a the second flavor from the bottom. (Kim Knox Beckius - gonewengland)
See also : soto,
steak
I know you won't believe me, though. When you find yourself in Bar Harbor, Maine, you're going to do exactly what I did--head straight for Ben and Bill's Chocolate Emporium to try this unprecedented concoction of creamy vanilla ice cream and Maine lobster for yourself. The sweet shop's proprietors invented this odd combination in the early '90s to dispel any rumors that their ice cream was not homemade.
The taste is, how shall I say this delicately... disconcerting. Bruce, who shared a cup of Ben & Bill's signature Lobster flavor with me, wasn't quite as diplomatic in his reaction. I believe his candid analysis was, "There is nothing grosser than biting into a frozen chunk of lobster in your ice cream!"
I know: Lobster ice cream still sounds intriguing to you.
Let me offer a bit more proof that I'm qualified to steer you in the right direction when it comes to this particular frozen dessert.
Anyone who knows me is well aware that I have a penchant for all things "lobster." In fact, if you glance quickly at my wedding photo album, you'll see me atop a giant inflatable lobster in my wedding gown, which should convince you of my rather intense fondness for lobster.
Now, add in the fact that I was in Bar Harbor during a steamy Fourth of July week when ice cream of just about any sort should have been a welcome treat. Oh, and most importantly of all--I was five months pregnant, and in five months, I hadn't yet met a morsel of ice cream that I didn't like.
I still wound up depositing the unfinished remains of our small cup of lobster ice cream in a Bar Harbor trash receptacle.
I know what you're thinking--how bad can lobster ice cream possibly be, particularly if Ben & Bill's Chocolate Emporium has been selling the stuff for over a decade?
So, go ahead and try it. In fact, you don't have to wait for your next visit to Bar Harbor. You can order lobster ice cream. Call toll free, 800-806-3281, and Ben & Bill's Chocolate Emporium will gladly ship a pint, quart or gallon (I beg you, start with the pint!) of lobster ice cream, packed in dry ice, to arrive at your home or office tomorrow.
Ben & Bill's Chocolate Emporium is located in the heart of Bar Harbor, Maine, at 66 Main Street. Call toll free, 800-806-3281, for hours and other information.
Just in case you don't believe that "Lobster" is indeed one of the homemade ice cream flavors at Ben & Bill's Chocolate Emporium in Bar Harbor, Maine, click here and look a the second flavor from the bottom. (Kim Knox Beckius - gonewengland)
See also : soto,
steak
Senin, 25 Oktober 2010
Burger King Hayam Wuruk
Hai2 foodholic..dah lama ne tidak bermain keyboard untuk mngungkapkan rasa di lidah ini..halah
Kemaren gw emg udh ada planning sma cewe gw ke Burger King, dan rencananya gw mau ke BK sarinah. Gw jemput cewe gw dlu ke kantor nya di daerah kota, trus pas mo ke arah sarinah lewatin hayam wuruk, ternyata ada BK jg, gw baru liat trnyata di hayam wuruk ada, ga perlu jauh2 de ke sarinah..
Ne yg gw pesen
bowl Paket Cheese Burger (IDR 30rb)
chopstick Gw be2 mesen ini, 1 paket isinya 1 Cheese Berger, 1 Medium French fries, 1 Medium Softdrinks.
Untuk rasa, gw rasa lo semua orang udh pd tau, BK salah satu best burger di jakarta, rasa nya ngangenin dan cukup mengenyangkan kalo lo abisin 1 paket sendirian. Kentang nya aj gw ga abis, akhir nya gw bungkus 1. Yg 1 gw makan be2.lol
bowl Onion Rings (IDR 17rb)
chopstick Nah ini pesenan cewe gw, gw ikut nyobain jg tapi tongue
Wah yg ini sangat mengecewakan rasanya, ga fresh.. sadPas di gigit agak lembek gitu bawang nya. Dan alhasil ga kita abisin deh..
Overall, walaupun ada sedikit kekecewaan, terobati dengan burger n susananya yg cozi bgt..lol (bewouk - id.openrice.com)
Lihat juga : sushi
Kemaren gw emg udh ada planning sma cewe gw ke Burger King, dan rencananya gw mau ke BK sarinah. Gw jemput cewe gw dlu ke kantor nya di daerah kota, trus pas mo ke arah sarinah lewatin hayam wuruk, ternyata ada BK jg, gw baru liat trnyata di hayam wuruk ada, ga perlu jauh2 de ke sarinah..
Ne yg gw pesen
bowl Paket Cheese Burger (IDR 30rb)
chopstick Gw be2 mesen ini, 1 paket isinya 1 Cheese Berger, 1 Medium French fries, 1 Medium Softdrinks.
Untuk rasa, gw rasa lo semua orang udh pd tau, BK salah satu best burger di jakarta, rasa nya ngangenin dan cukup mengenyangkan kalo lo abisin 1 paket sendirian. Kentang nya aj gw ga abis, akhir nya gw bungkus 1. Yg 1 gw makan be2.lol
bowl Onion Rings (IDR 17rb)
chopstick Nah ini pesenan cewe gw, gw ikut nyobain jg tapi tongue
Wah yg ini sangat mengecewakan rasanya, ga fresh.. sadPas di gigit agak lembek gitu bawang nya. Dan alhasil ga kita abisin deh..
Overall, walaupun ada sedikit kekecewaan, terobati dengan burger n susananya yg cozi bgt..lol (bewouk - id.openrice.com)
Lihat juga : sushi
Minggu, 24 Oktober 2010
Anggur di Perbukitan Maribaya
Mendengar Burgundy, ingatan kita dibawa kepada sebuah daerah di Perancis timur yang terkenal dengan wine (minuman anggur) yang menjadi idola setiap penggemar minuman berkelas tersebut.
Tak usah jauh ke negeri Napoleon, cukup singgah di Maribaya, anda akan dimanjakan dengan suasana alam pegunungan sembari menyeruput wine.
Jaraknya sekitar 7 kilometer dari Jalan Dago Bengkok. Kita akan sedikit di ombang-ambing bebatuan jalan untuk menuju ke Burgundy Dine and Wine yang berada di Jalan Raya Maribaya no 163.
Meski jalan sedikit berbatu, menanjak, menurun, dan meliuk, mata kita akan dimanjakan oleh landscape yang ada di kiri-kanan jalan. Pemandangan Kota Bandung terbentang jauh di depan mata. Ditambah rindang pepohonan di sisi lainnya.
"Cuma 20-30 menit kalau ambil jalan dari Dago Bengkok," kata Marketing Manager Dine and Wine Wiyanto.
Jika mengambil arah dari pusat Kota Lembang, pengendara akan menempuh perjalanan sekitar 10 menit atau lebih kurang berjarak 4 kilometer.
Undakan tangga batu akan mengantar pengunjung ke sebuah rumah bergaya art deco yang ada di atas perbukitan. Di dalam sana berjajar wine cellar yang ditata sedemikian apik. Di tengah lahan seluas 2 hektare juga tersusun saung parasol bagi para pengunjung.
Burgundy menyiapkan 60-an koleksi wine dari berbagai negara yang memproduksi. "70 persen wine koleksi dari Perancis, sisanya mix dari Chili, Australia, Jerman, Kanada, Italy, dan Spanyol," sebut Operation Manager, Aday.
"Wine yang ada notabene adalah pilihan, kalau ada yang cari wine jenis apa kita sudah ready," imbuh Aday.
Soal harga, jangan khawatir. Burgundy menyiapkan harga wine dari kisaran Rp 200 ribu
sampai Rp 4 juta per botolnya. "Ke depan kemungkinan akan disediakan wine yang harganya Rp 15-20 juta untuk para penggemar," kata Aday.
Bukan hanya hasrat meneguk wine, pengunjung sekaligus dapat menikmati panorama di sekitar Burgundy yang berada di tengah bebukitan Maribaya sekaligus udara segar di sekelilingnya.(andri haryanto - detikbandung)
Lihat juga : burger king, hanamasa
Tak usah jauh ke negeri Napoleon, cukup singgah di Maribaya, anda akan dimanjakan dengan suasana alam pegunungan sembari menyeruput wine.
Jaraknya sekitar 7 kilometer dari Jalan Dago Bengkok. Kita akan sedikit di ombang-ambing bebatuan jalan untuk menuju ke Burgundy Dine and Wine yang berada di Jalan Raya Maribaya no 163.
Meski jalan sedikit berbatu, menanjak, menurun, dan meliuk, mata kita akan dimanjakan oleh landscape yang ada di kiri-kanan jalan. Pemandangan Kota Bandung terbentang jauh di depan mata. Ditambah rindang pepohonan di sisi lainnya.
"Cuma 20-30 menit kalau ambil jalan dari Dago Bengkok," kata Marketing Manager Dine and Wine Wiyanto.
Jika mengambil arah dari pusat Kota Lembang, pengendara akan menempuh perjalanan sekitar 10 menit atau lebih kurang berjarak 4 kilometer.
Undakan tangga batu akan mengantar pengunjung ke sebuah rumah bergaya art deco yang ada di atas perbukitan. Di dalam sana berjajar wine cellar yang ditata sedemikian apik. Di tengah lahan seluas 2 hektare juga tersusun saung parasol bagi para pengunjung.
Burgundy menyiapkan 60-an koleksi wine dari berbagai negara yang memproduksi. "70 persen wine koleksi dari Perancis, sisanya mix dari Chili, Australia, Jerman, Kanada, Italy, dan Spanyol," sebut Operation Manager, Aday.
"Wine yang ada notabene adalah pilihan, kalau ada yang cari wine jenis apa kita sudah ready," imbuh Aday.
Soal harga, jangan khawatir. Burgundy menyiapkan harga wine dari kisaran Rp 200 ribu
sampai Rp 4 juta per botolnya. "Ke depan kemungkinan akan disediakan wine yang harganya Rp 15-20 juta untuk para penggemar," kata Aday.
Bukan hanya hasrat meneguk wine, pengunjung sekaligus dapat menikmati panorama di sekitar Burgundy yang berada di tengah bebukitan Maribaya sekaligus udara segar di sekelilingnya.(andri haryanto - detikbandung)
Lihat juga : burger king, hanamasa
Abuba's New Look
Abuba Steak is one place to eat steak that nge-top and crowded in Jakarta. First outlet is located at Jalan Raya Cipete, then followed with the next outlets in Kelapa Gading, Pluit Indah Raya and Wahid Hasyim Jakarta and will soon catch up in Bandung which reportedly will be opened on May 1, 2008. The address at Jalan Prabudi Muntur No. 12 (Area Dago), Bandung.
What I want to tell is to change the display outlets located in Jalan Raya Cipete. Abuba who now have moved location, from a place filled with smoke (people said) and parking is difficult but still noisy (people said again) to a more comfortable and contemporary interior (this is not a word person, but I said.) Its location is on Jalan Raya Cipete. Do not worry about parking, let alone a matter of seating (buanyak really). Want a mutually face-to-eye there, want a more 'hostile' and sit side by side only by limiting the table there also.
The menu is served is still the same. Starting from the local meat steak to steak meat imports, there is also a chicken steak, salmon steak, gammon steak, sausage grill, grill steak beef burgers and fried meat. For those not fond of eating the potatoes do not worry there are also white rice. Steak prices range from Rp 32.000 .- to Rp 80,000 .- There is also a menu that is now again a trend that is Australian Wagyu beef is sold for about USD 135 000 .-
Drinks start from mineral water, soft drinks, until milo and lemonade. Hot tea are also not left behind. The price drinks from Rp 1,000 to Rp 7.000 .- .-
All prices above exclude 10% Vat. (Wikimu)
See also : hanamasa, ice cream
What I want to tell is to change the display outlets located in Jalan Raya Cipete. Abuba who now have moved location, from a place filled with smoke (people said) and parking is difficult but still noisy (people said again) to a more comfortable and contemporary interior (this is not a word person, but I said.) Its location is on Jalan Raya Cipete. Do not worry about parking, let alone a matter of seating (buanyak really). Want a mutually face-to-eye there, want a more 'hostile' and sit side by side only by limiting the table there also.
The menu is served is still the same. Starting from the local meat steak to steak meat imports, there is also a chicken steak, salmon steak, gammon steak, sausage grill, grill steak beef burgers and fried meat. For those not fond of eating the potatoes do not worry there are also white rice. Steak prices range from Rp 32.000 .- to Rp 80,000 .- There is also a menu that is now again a trend that is Australian Wagyu beef is sold for about USD 135 000 .-
Drinks start from mineral water, soft drinks, until milo and lemonade. Hot tea are also not left behind. The price drinks from Rp 1,000 to Rp 7.000 .- .-
All prices above exclude 10% Vat. (Wikimu)
See also : hanamasa, ice cream
Pengantar Sushi
Jadi, Anda ingin tahu lebih banyak tentang sushi. Anda memiliki teman yang suka sushi - beberapa bahkan mengklaim bahwa ikan mentah yang lezat - tetapi Anda tidak pernah diberikan mencobanya. Atau mungkin Anda sudah mencicipi sushi beberapa kali, namun tidak terlalu terkesan. Sejumlah orang telah menikmati beberapa perjalanan ke bar sushi tapi tidak pernah berkelana ke ikan mentah makan, sebagian karena mereka tidak tahu apa untuk memesan. Atau mungkin Anda seorang sushi bioskop-biasa tetapi merasa bahwa Anda terjebak makan masakan yang sama setiap waktu, dan Anda tahu ada lebih banyak untuk menemukan. Atau mungkin kau cukup banyak veteran sushi, hanya mencari "sesuatu ekstra".
Untuk setiap dan anda semua, di sini adalah saya pribadi "rendah-down 'pada apa yang tersedia di bar sushi - sekarang saya daftar sekitar 200 item! - Apa di dalamnya, cara memesan, dan bagaimana untuk berpartisipasi dalam kebiasaan menikmati sushi! Ya, saya sudah makan semua yang saya tercantum di sini, saya tidak hanya menyalin dari buku orang lain. (Dan, nope, tidak ada di sini tentang membuat sushi di rumah!)
Ada juga glosarium istilah sushi dan mini-buku ungkapan-ungkapan sushi. Bahkan Anda tua-tangan pecinta sushi akan menemukan banyak hal baru yang menarik di sini untuk meningkatkan pengalaman sushi Anda, dan mungkin bahkan menghibur Anda. Dan karena saya termasuk sejumlah catatan tentang kebiasaan dan pemesanan di bar sushi Jepang - belum lagi semua nama dalam bahasa Jepang - bahkan anda yang tinggal di Jepang akan menemukan sesuatu yang berguna untuk menambah minat pada acara sushi Anda. Bagi Anda yang baru-pendatang untuk sushi, memeriksa saya "First Time" bagian, menjelang akhir, untuk saran praktis tentang forays pertama Anda ke sebuah bar sushi serius.
Ya, sushi mulai muncul di beberapa lokasi utama di AS, seperti supermarket lokal anda dan pada pameran makanan. Semakin banyak restoran-restoran cepat saji Asia telah muncul, banyak yang memiliki beberapa sushi pada menu. Sebagian besar sushi ini adalah roti yang telah disiapkan beras dan rumput laut dengan berbagai sayuran dan mungkin beberapa di dalam ikan disiapkan. Tapi ini hanya satu jenis sushi, dan itu hampir petunjuk pada kualitas, variasi, dan sifat eksotis dari apa yang menanti Anda di sebuah bar sushi nyata Jepang.
Sebuah bar sushi yang baik adalah kaya dengan tradisi Jepang dan suasana. Dan bar sushi nyaman kecil dengan staf akrab dan pelanggan tetap dapat menjadi sebagai tempat khusus bagi Anda sebagai rumah kopi favorit Anda, restoran, bistro, atau bar. Itu hanya berasal dari sisi lain dunia, dan penuh rasa, bau, dan kebiasaan bahwa Anda tidak begitu digunakan untuk.
Anda dapat menikmati sushi bar yang baik tanpa mengetahui apapun tentang Jepang, tetapi anda akan mendapatkan bahkan lebih banyak dari pengalaman sushi jika anda belajar sedikit tentang tradisi-tradisinya. Dan membantu untuk mengetahui sesuatu tentang puluhan jenis makanan yang tersedia untuk benar-benar menghargai semua bahwa sebuah bar sushi yang ditawarkan. Ada banyak hal yang baik yang tidak bahkan di menu (hopefully!)! Kenali makanan, adat, dan koki beberapa sushi ramah, dan Anda mungkin hanya mendapatkan 'ketagihan' (randy johnson - ease).
Lihat juga: dim sum, sate
Untuk setiap dan anda semua, di sini adalah saya pribadi "rendah-down 'pada apa yang tersedia di bar sushi - sekarang saya daftar sekitar 200 item! - Apa di dalamnya, cara memesan, dan bagaimana untuk berpartisipasi dalam kebiasaan menikmati sushi! Ya, saya sudah makan semua yang saya tercantum di sini, saya tidak hanya menyalin dari buku orang lain. (Dan, nope, tidak ada di sini tentang membuat sushi di rumah!)
Ada juga glosarium istilah sushi dan mini-buku ungkapan-ungkapan sushi. Bahkan Anda tua-tangan pecinta sushi akan menemukan banyak hal baru yang menarik di sini untuk meningkatkan pengalaman sushi Anda, dan mungkin bahkan menghibur Anda. Dan karena saya termasuk sejumlah catatan tentang kebiasaan dan pemesanan di bar sushi Jepang - belum lagi semua nama dalam bahasa Jepang - bahkan anda yang tinggal di Jepang akan menemukan sesuatu yang berguna untuk menambah minat pada acara sushi Anda. Bagi Anda yang baru-pendatang untuk sushi, memeriksa saya "First Time" bagian, menjelang akhir, untuk saran praktis tentang forays pertama Anda ke sebuah bar sushi serius.
Ya, sushi mulai muncul di beberapa lokasi utama di AS, seperti supermarket lokal anda dan pada pameran makanan. Semakin banyak restoran-restoran cepat saji Asia telah muncul, banyak yang memiliki beberapa sushi pada menu. Sebagian besar sushi ini adalah roti yang telah disiapkan beras dan rumput laut dengan berbagai sayuran dan mungkin beberapa di dalam ikan disiapkan. Tapi ini hanya satu jenis sushi, dan itu hampir petunjuk pada kualitas, variasi, dan sifat eksotis dari apa yang menanti Anda di sebuah bar sushi nyata Jepang.
Sebuah bar sushi yang baik adalah kaya dengan tradisi Jepang dan suasana. Dan bar sushi nyaman kecil dengan staf akrab dan pelanggan tetap dapat menjadi sebagai tempat khusus bagi Anda sebagai rumah kopi favorit Anda, restoran, bistro, atau bar. Itu hanya berasal dari sisi lain dunia, dan penuh rasa, bau, dan kebiasaan bahwa Anda tidak begitu digunakan untuk.
Anda dapat menikmati sushi bar yang baik tanpa mengetahui apapun tentang Jepang, tetapi anda akan mendapatkan bahkan lebih banyak dari pengalaman sushi jika anda belajar sedikit tentang tradisi-tradisinya. Dan membantu untuk mengetahui sesuatu tentang puluhan jenis makanan yang tersedia untuk benar-benar menghargai semua bahwa sebuah bar sushi yang ditawarkan. Ada banyak hal yang baik yang tidak bahkan di menu (hopefully!)! Kenali makanan, adat, dan koki beberapa sushi ramah, dan Anda mungkin hanya mendapatkan 'ketagihan' (randy johnson - ease).
Lihat juga: dim sum, sate
The Bordeaux Wine Experience Appellations in the Bordeaux region
Bordeaux is often described as "the largest fine wine vineyard in the world". Bordeaux has always been at the center of attention in the wine world, with some of the greatest wines, the most historic chateaux and all the glamour and prestige one could want. But this hides the fact that more than half of the production is just simple Bordeaux Rouge, with a little dry Bordeaux Blanc.
The generic appellation 'Bordeaux' is applied to all wines produced in the Gironde department, as long as they satisfy a number of relatively strict conditions relating to grape varieties and restrictions on yield. In the Bordeaux region a total of 113,000 hectares in 57 appellations produce 800 million bottles of wine per year in a variety of styles.
We can group these appellations in six large families:
* Bordeaux wine tours map with appellationsBordeaux and Bordeaux Supérieur, which occupy 46,8% of the Bordeaux vineyards;
* Médoc and Graves (16,5%), the Médoc is subdivided in the so called village appellations (Pauillac, Margaux, Saint-Estèphe, Saint-Julien, Moulis and Listrac);
* Saint Émilion, Pomerol and Fronsac (10,4%), and their satellites (Lalande de Pomerol, Montagne, Lussac, Puisseguin and Saint Georges);
* Les Côtes Rouges (14,4%), Which stretch out along the right bank of the Garonne River (Premières Côtes de Bordeaux), the Dordogne River (Côtes de Castillon and Côtes de Francs), and the Gironde Estuary (Côtes de Bourg and Côtes de Blaye);
* The dry white wines, les Blancs Secs (8,3%), Spread out over the entire Bordeaux wine growing region with the exception of the Medoc where their presence is exceptional;
* The sweet white wines, les Blancs Moelleux (3,4%), of which the most famous ones are in the Sauternes appellation. (bxwinex)
See also : dim sum, ice cream
The generic appellation 'Bordeaux' is applied to all wines produced in the Gironde department, as long as they satisfy a number of relatively strict conditions relating to grape varieties and restrictions on yield. In the Bordeaux region a total of 113,000 hectares in 57 appellations produce 800 million bottles of wine per year in a variety of styles.
We can group these appellations in six large families:
* Bordeaux wine tours map with appellationsBordeaux and Bordeaux Supérieur, which occupy 46,8% of the Bordeaux vineyards;
* Médoc and Graves (16,5%), the Médoc is subdivided in the so called village appellations (Pauillac, Margaux, Saint-Estèphe, Saint-Julien, Moulis and Listrac);
* Saint Émilion, Pomerol and Fronsac (10,4%), and their satellites (Lalande de Pomerol, Montagne, Lussac, Puisseguin and Saint Georges);
* Les Côtes Rouges (14,4%), Which stretch out along the right bank of the Garonne River (Premières Côtes de Bordeaux), the Dordogne River (Côtes de Castillon and Côtes de Francs), and the Gironde Estuary (Côtes de Bourg and Côtes de Blaye);
* The dry white wines, les Blancs Secs (8,3%), Spread out over the entire Bordeaux wine growing region with the exception of the Medoc where their presence is exceptional;
* The sweet white wines, les Blancs Moelleux (3,4%), of which the most famous ones are in the Sauternes appellation. (bxwinex)
See also : dim sum, ice cream
Jumat, 22 Oktober 2010
How To Grill Filet Mignon
When it comes to grilling filet mignon, less is more. Unlike many steak cuts that require marinating for tenderness, filet mignon, or tenderloin steak, needs very little preparation to get great results.
By the way, if you're looking for tons of good recipes like this, but all in one place, I personally recommend Copycat Recipes - honestly, why eat out when you can eat the same food at home for less money? Here's how to prepare filet mignon.
1. To prepare the tenderloin steak, grind fresh pepper all over or sprinkle with a steak rub like Emeril's Steak Rub or McCormick Montreal Steak Spice. Let the meat sit for 30 minutes for seasonings to absorb.
* A wonderful seasoning for beef, available online if you live outside New England, is the Prime Rib Seasoning from Healthy Solutions spice mix company.
* Another great seasoning for such high-quality beef is Amoré Garlic Paste, available in the gourmet or Italian food section of better grocery stores. Rub it on meat and then sprinkle with freshly ground pepper before cooking filet mignon.
* If desired, especially if your beef is very lean, wrap a strip of bacon around the steak and secure with a toothpick that has been soaked in water for 20 minutes. It will flavor the meat and prevent it from drying out. This is only one of the many bacon wrapped filet mignon recipes.
2. Preheat your grill to medium-high before grilling tenderloin steak. Filet is best when cooked to no more than medium, so it cooks quickly. Knowing how long to grill filet mignon is an art because there are very precise cooking times.
3. Do not salt meat until after it is seared on both sides. Salting before that causes the juices to be drawn out of the steak and the meat to toughen.
4. Filet mignon cooking time will vary depending on how well you want it done. Cook to desired doneness and test with a digital or instant-read meat thermometer. For medium, cook to 145F (63F); for rare, cook to 130F (54C); and for well-done (which I do not recommend for a cut so lean!), cook to 160F (71C).
5. Use tongs or a spatula on the grill rather than a fork. Piercing the meat allows the juices to leak out and the steak to dry!
6. Allow meat to rest five minutes, covered with foil and on the flip-side of where it last was on the grill, before serving.
7. For a new flavor sensation, drizzle your finished steaks with finest extra virgin olive oil possible just before serving!
Try these cooking methods for filet mignon the next time you want a tasty tenderloin. Grilling steak is the best way to cook filet mignon. Know that you know how to grill filet mignon, you can get started. Good luck! (Annette Gallagher- how to do things)
See also : ice cream, dim sum
By the way, if you're looking for tons of good recipes like this, but all in one place, I personally recommend Copycat Recipes - honestly, why eat out when you can eat the same food at home for less money? Here's how to prepare filet mignon.
1. To prepare the tenderloin steak, grind fresh pepper all over or sprinkle with a steak rub like Emeril's Steak Rub or McCormick Montreal Steak Spice. Let the meat sit for 30 minutes for seasonings to absorb.
* A wonderful seasoning for beef, available online if you live outside New England, is the Prime Rib Seasoning from Healthy Solutions spice mix company.
* Another great seasoning for such high-quality beef is Amoré Garlic Paste, available in the gourmet or Italian food section of better grocery stores. Rub it on meat and then sprinkle with freshly ground pepper before cooking filet mignon.
* If desired, especially if your beef is very lean, wrap a strip of bacon around the steak and secure with a toothpick that has been soaked in water for 20 minutes. It will flavor the meat and prevent it from drying out. This is only one of the many bacon wrapped filet mignon recipes.
2. Preheat your grill to medium-high before grilling tenderloin steak. Filet is best when cooked to no more than medium, so it cooks quickly. Knowing how long to grill filet mignon is an art because there are very precise cooking times.
3. Do not salt meat until after it is seared on both sides. Salting before that causes the juices to be drawn out of the steak and the meat to toughen.
4. Filet mignon cooking time will vary depending on how well you want it done. Cook to desired doneness and test with a digital or instant-read meat thermometer. For medium, cook to 145F (63F); for rare, cook to 130F (54C); and for well-done (which I do not recommend for a cut so lean!), cook to 160F (71C).
5. Use tongs or a spatula on the grill rather than a fork. Piercing the meat allows the juices to leak out and the steak to dry!
6. Allow meat to rest five minutes, covered with foil and on the flip-side of where it last was on the grill, before serving.
7. For a new flavor sensation, drizzle your finished steaks with finest extra virgin olive oil possible just before serving!
Try these cooking methods for filet mignon the next time you want a tasty tenderloin. Grilling steak is the best way to cook filet mignon. Know that you know how to grill filet mignon, you can get started. Good luck! (Annette Gallagher- how to do things)
See also : ice cream, dim sum
Mau membuat Steak Berkualitas di Rumah?
Ingin membuat steak Steakhouse berkualitas di rumah?
Ambil tip dari koki restoran - mulai dengan membakar daging di kompor, kemudian selesai memasak dalam oven panas. Proses ini menghasilkan steak dengan sangat kerak karamel dan tender dan interior sempurna dimasak, setiap waktu.
Oven Roasted Steak dengan Red Wine Sauce Pan - 2 porsi
filet mignon steak 2 (6 ounce)
1 sendok teh minyak zaitun
Halal kasar garam dan merica hitam
1 / 2 cangkir Cabernet Sauvignon
2 sendok makan mentega
1. Steak Bawa ke suhu kamar. Gosok steak dengan 1 / 4 sendok teh minyak per musim sisi dan murah hati dengan garam dan merica.
2. Panaskan oven 500 derajat F (260 derajat C) (oven yang sangat panas menghasilkan interior juicy). Tempat wajan ovenproof 10-inci atau wajan cor-besi di oven karena preheats. Setelah oven mencapai 500 derajat F (260 derajat C), gunakan sarung tangan baking untuk menghapus panci dari oven. Berhati-hatilah! Panci dan pegangan akan sangat panas. Tempatkan panci di atas kompor dan putar panas ke tinggi.
3. Segera tempat steak di tengah wajan, panas kering. Masak 1 sampai 2 menit tanpa bergerak; gilirannya steak dengan penjepit, dan masak lagi 1 sampai 2 menit.
4. Transfer panci dengan steak dibakar ke oven panas. Panggang di tengah oven sampai steak dimasak sesuai dengan keinginan Anda, sekitar 3 sampai 5 menit. Gunakan termometer daging untuk menguji kematangan:
Langka - 125 derajat F (52 derajat C)
Sedang Langka - 130 derajat F (54 derajat C)
Sedang - 140 derajat F (60 derajat C)
Medium Well - 150 derajat F (65 derajat C)
Bagus - 160 derajat F (70 derajat C)
5. Transfer dimasak steak ke piring hangat dan tenda longgar dengan aluminium foil. Biarkan daging istirahat selama 5 sampai 10 menit sebelum disajikan. Selama waktu ini daging terus memasak (suhu daging akan naik 5 sampai 10 derajat setelah dikeluarkan dari oven) dan jus mendistribusikan.
6. Sementara steak sedang beristirahat, tempat wajan di atas api sedang. Tambahkan ½ gelas anggur merah kering untuk wajan dan didihkan. Sebagai anggur mendidih, gunakan sendok kayu untuk memo coklat setiap bit dari bagian bawah panci. Biarkan mendidih cair sampai dikurangi menjadi kira-kira 1 / 3 cangkir. Angkat panci dari panas. Tambahkan mentega, berputar-putar panci untuk memasukkan ke dalam saus.
7. Melayani seluruh steak atau iris tipis dan kipas ke piring saji individu. Tuang saus di atas steak sesaat sebelum disajikan. (allrecipes)
Lihat juga : sushi, sour sally
Ambil tip dari koki restoran - mulai dengan membakar daging di kompor, kemudian selesai memasak dalam oven panas. Proses ini menghasilkan steak dengan sangat kerak karamel dan tender dan interior sempurna dimasak, setiap waktu.
Oven Roasted Steak dengan Red Wine Sauce Pan - 2 porsi
filet mignon steak 2 (6 ounce)
1 sendok teh minyak zaitun
Halal kasar garam dan merica hitam
1 / 2 cangkir Cabernet Sauvignon
2 sendok makan mentega
1. Steak Bawa ke suhu kamar. Gosok steak dengan 1 / 4 sendok teh minyak per musim sisi dan murah hati dengan garam dan merica.
2. Panaskan oven 500 derajat F (260 derajat C) (oven yang sangat panas menghasilkan interior juicy). Tempat wajan ovenproof 10-inci atau wajan cor-besi di oven karena preheats. Setelah oven mencapai 500 derajat F (260 derajat C), gunakan sarung tangan baking untuk menghapus panci dari oven. Berhati-hatilah! Panci dan pegangan akan sangat panas. Tempatkan panci di atas kompor dan putar panas ke tinggi.
3. Segera tempat steak di tengah wajan, panas kering. Masak 1 sampai 2 menit tanpa bergerak; gilirannya steak dengan penjepit, dan masak lagi 1 sampai 2 menit.
4. Transfer panci dengan steak dibakar ke oven panas. Panggang di tengah oven sampai steak dimasak sesuai dengan keinginan Anda, sekitar 3 sampai 5 menit. Gunakan termometer daging untuk menguji kematangan:
Langka - 125 derajat F (52 derajat C)
Sedang Langka - 130 derajat F (54 derajat C)
Sedang - 140 derajat F (60 derajat C)
Medium Well - 150 derajat F (65 derajat C)
Bagus - 160 derajat F (70 derajat C)
5. Transfer dimasak steak ke piring hangat dan tenda longgar dengan aluminium foil. Biarkan daging istirahat selama 5 sampai 10 menit sebelum disajikan. Selama waktu ini daging terus memasak (suhu daging akan naik 5 sampai 10 derajat setelah dikeluarkan dari oven) dan jus mendistribusikan.
6. Sementara steak sedang beristirahat, tempat wajan di atas api sedang. Tambahkan ½ gelas anggur merah kering untuk wajan dan didihkan. Sebagai anggur mendidih, gunakan sendok kayu untuk memo coklat setiap bit dari bagian bawah panci. Biarkan mendidih cair sampai dikurangi menjadi kira-kira 1 / 3 cangkir. Angkat panci dari panas. Tambahkan mentega, berputar-putar panci untuk memasukkan ke dalam saus.
7. Melayani seluruh steak atau iris tipis dan kipas ke piring saji individu. Tuang saus di atas steak sesaat sebelum disajikan. (allrecipes)
Lihat juga : sushi, sour sally
The "green bell pepper" flavor
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per liter. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/l. In cooler climates, it is difficult to get Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected. The green bell flavor is not considered a wine fault but it may not be desirable to all consumers' tastes. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness.
Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mint flavors are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. There is some belief that soil could also be a contributor to the minty notes, since the flavor also appears in some wines from the Pauillac region but not from similar climate of Margaux. Resinous Eucalyptus flavors tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavor in the wine. (wikipedia)
See also : hanamasa, sour sally
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per liter. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/l. In cooler climates, it is difficult to get Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected. The green bell flavor is not considered a wine fault but it may not be desirable to all consumers' tastes. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness.
Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mint flavors are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. There is some belief that soil could also be a contributor to the minty notes, since the flavor also appears in some wines from the Pauillac region but not from similar climate of Margaux. Resinous Eucalyptus flavors tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavor in the wine. (wikipedia)
See also : hanamasa, sour sally
Kamis, 21 Oktober 2010
Cabernet Franc's viticulture
In general, Cabernet Franc is very similar to Cabernet Sauvignon, but buds and ripens at least a week earlier. This trait allows the vine to thrive in slightly cooler climates than Cabernet Sauvignon, such as the Loire Valley. In Bordeaux, plantings of Cabernet Franc are treated as an "insurance policy" against inclement weather close to harvest that may damage plantings of Cabernet Sauvignon. Its early budding does pose the viticultural hazard of coulure early in the growing season. The vine is vigorous and upright, with dark-green, 5-lobed leaves. The winged bunches are elongate and small-medium in size. The berries are quite small and blue-black in color, with fairly thin skins. The Cabernet Franc grapevine is more prone to mutation than Cabernet Sauvignon, less so than Pinot noir.
Cabernet Franc can adapt to a wide variety of vineyard soil types but seems to thrive in sandy, chalk soils, producing heavier, more full bodied wines there. In the Loire Valley, terroir based differences can be perceived between wines made from grapes grown in gravel terraces versus tuffeau slopes. The grape is highly yield sensitive, with over-cropping producing wines with more green, vegetal notes.
Cabernet Franc shares many of the same phenolic and aroma compounds as Cabernet Sauvignon but with some noticeable differences. Cabernet Franc tends to be more lightly pigmented and produces wines with the same level of intensity and richness. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, black currants, violets and graphite. It is often characterized by a green, vegetal strike that can range from leaves to green bell peppers. It has slightly less tannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouthfeel. New World examples of Cabernet Franc tend to emphasize the fruit more and may delay harvesting the grapes to try and minimize the green leafy notes. (wikipedia)
see also : steak, dim sum
Cabernet Franc can adapt to a wide variety of vineyard soil types but seems to thrive in sandy, chalk soils, producing heavier, more full bodied wines there. In the Loire Valley, terroir based differences can be perceived between wines made from grapes grown in gravel terraces versus tuffeau slopes. The grape is highly yield sensitive, with over-cropping producing wines with more green, vegetal notes.
Cabernet Franc shares many of the same phenolic and aroma compounds as Cabernet Sauvignon but with some noticeable differences. Cabernet Franc tends to be more lightly pigmented and produces wines with the same level of intensity and richness. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, black currants, violets and graphite. It is often characterized by a green, vegetal strike that can range from leaves to green bell peppers. It has slightly less tannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouthfeel. New World examples of Cabernet Franc tend to emphasize the fruit more and may delay harvesting the grapes to try and minimize the green leafy notes. (wikipedia)
see also : steak, dim sum
Sparkling Wine
Sparkling Red
Australia's unique style of wine, Sparkling Reds have been made since the 1860's; mainly from the Shiraz grape. These wines are loads of fun, with great fruit, slight tannin and sweetness to give great balance - just the wine to keep your taste buds tingling and a great match for a meal. This is the wine Aussie's have with the turkey at Christmas - join the Aussie tradition and give it a go!
Sparkling White
Sparkling Australian wine comes in all shapes, sizes and hues. White versions vary from everyday fizz, full of fruit and fun, to top-notch traditionally made (fermented in the bottle) true classics.
Not surprisingly, the cool regions of Australia are producing outstanding base material for these quality wines: Tasmania and the Yarra Valley being amongst the best. (wineaustralia)
See also : sour sally, hanamasa
Australia's unique style of wine, Sparkling Reds have been made since the 1860's; mainly from the Shiraz grape. These wines are loads of fun, with great fruit, slight tannin and sweetness to give great balance - just the wine to keep your taste buds tingling and a great match for a meal. This is the wine Aussie's have with the turkey at Christmas - join the Aussie tradition and give it a go!
Sparkling White
Sparkling Australian wine comes in all shapes, sizes and hues. White versions vary from everyday fizz, full of fruit and fun, to top-notch traditionally made (fermented in the bottle) true classics.
Not surprisingly, the cool regions of Australia are producing outstanding base material for these quality wines: Tasmania and the Yarra Valley being amongst the best. (wineaustralia)
See also : sour sally, hanamasa
The delicacy of Maranggi's Satay
If traveling in Jatiluhur, Purwakarta, West Java, do not miss to taste the satay / sate maranggi. Maranggi satay stalls are quite busy in the area Bungursari. Sate sate maranggi unlike any other. Marinade using soy sauce instead of peanuts. In addition, beef or lamb is also thick and soft.
After enjoying the satay maranggi worth USD 15 thousand per serving, do not forget to look for other Purwakarta create unique culinary souvenirs, namely simping people. Snacks are made from rice flour, tapioca flour, and given a few spices, as well as a variety of flavors. Simping the sale in every shop or store in Purwakarta with relatively cheap price, about Rp 5,000 per pack.
If not willing to buy, then you can make at home. The following ingredients are needed and how to manufacture:
Ingredients:
1 kg beef
skewer
soy sauce
Blend:
5 pieces of red onion
5 pieces of garlic
1 tablespoon coriander
salt
half tablespoons brown sugar
Directions:
pieces of flesh form the dice
enter spices stir, continue to pin-prick, closed use papaya leaves (if any) Simpen for 2 hours.
fuel.
served with soy sauce already added tomatoes, and green chili sauce and mixed with red onion, cucumber pickles added. (Liputan6, leo lintang - jalanasik)
See also: soto, sour sally
After enjoying the satay maranggi worth USD 15 thousand per serving, do not forget to look for other Purwakarta create unique culinary souvenirs, namely simping people. Snacks are made from rice flour, tapioca flour, and given a few spices, as well as a variety of flavors. Simping the sale in every shop or store in Purwakarta with relatively cheap price, about Rp 5,000 per pack.
If not willing to buy, then you can make at home. The following ingredients are needed and how to manufacture:
Ingredients:
1 kg beef
skewer
soy sauce
Blend:
5 pieces of red onion
5 pieces of garlic
1 tablespoon coriander
salt
half tablespoons brown sugar
Directions:
pieces of flesh form the dice
enter spices stir, continue to pin-prick, closed use papaya leaves (if any) Simpen for 2 hours.
fuel.
served with soy sauce already added tomatoes, and green chili sauce and mixed with red onion, cucumber pickles added. (Liputan6, leo lintang - jalanasik)
See also: soto, sour sally
Komitmen dari Campina
Produk-produk es krim dan makanan beku dari PT. Campina Ice Cream Industry yang dinikmati oleh para pelanggan, dihasilkan setelah melampaui serangkaian proses produksi yang menggunakan bahan baku berkualitas tinggi, dikerjakan oleh para tenaga kerja terdidik dan telah melalui uji mutu yang ketat agar produk selalu tersaji dengan baik.
Di tengah persaingan usaha yang ketat di bidang industri makanan beku serta munculnya pelaku-pelaku pasar yang baru, menjadikan PT. Campina Ice Cream Industry khususnya divisi riset dan perkembangan produk senantiasa melakukan inovasi dengan menciptakan brand-brand baru dan mengeluarkan kemasan baru dengan visualisasi yang menarik untuk produk ukuran Family dan Mini Pack.
Untuk menjaga hubungan yang harmonis dengan para pelanggan serta mitra, PT. Campina Ice Cream Industry memiliki agenda kegiatan tahunan baik promosi, layanan masyarakat serta bekerjasama dengan institusi pemerintah maupun organisasi masyarakat untuk secara berkala mengadakan kegiatan promosi dan pertemuan di berbagai daerah di tanah air.
Dukungan para pelangan, mitra usaha serta masyarakat pada umumnya menjadikan PT. Campina Ice Cream Industry sebagai salah satu perusahaan es krim terkemuka yang hingga kini tetap melakukan konsolidasi agar menghasilkan produk yang sesuai dengan keinginan pasar dan menungkatkan kemampuan produksi sesuai permintaan yang terus meningkat. (website campina)
Lihat juga : wine, sour sally
Di tengah persaingan usaha yang ketat di bidang industri makanan beku serta munculnya pelaku-pelaku pasar yang baru, menjadikan PT. Campina Ice Cream Industry khususnya divisi riset dan perkembangan produk senantiasa melakukan inovasi dengan menciptakan brand-brand baru dan mengeluarkan kemasan baru dengan visualisasi yang menarik untuk produk ukuran Family dan Mini Pack.
Untuk menjaga hubungan yang harmonis dengan para pelanggan serta mitra, PT. Campina Ice Cream Industry memiliki agenda kegiatan tahunan baik promosi, layanan masyarakat serta bekerjasama dengan institusi pemerintah maupun organisasi masyarakat untuk secara berkala mengadakan kegiatan promosi dan pertemuan di berbagai daerah di tanah air.
Dukungan para pelangan, mitra usaha serta masyarakat pada umumnya menjadikan PT. Campina Ice Cream Industry sebagai salah satu perusahaan es krim terkemuka yang hingga kini tetap melakukan konsolidasi agar menghasilkan produk yang sesuai dengan keinginan pasar dan menungkatkan kemampuan produksi sesuai permintaan yang terus meningkat. (website campina)
Lihat juga : wine, sour sally
Old School Soto Gerabah
Enjoy the culinary menu is one of the most popular when they visit or are in the area of Malang Back Festival held at Jalan Ijen Boulevard.
In the area of Malang Festival Return of the fifth, the team City Guide want to enjoy a unique culinary and finally stopped at the booth that serves culinary menu will be chicken soup but its unique way of presentation is to use pottery as a place to eat and drink. Soto who uses this name is Soto earthenware pottery.
When choosing culinary pottery soup is really just want to feel like ancient people who also use pottery as a bowl of food.
Then soup and tea drinks are ordered serei come with food and beverage equipment from pottery. After tasting the first spoon soto pottery in fact does have a different taste when compared with other soto-soto. Soto pottery has a clear broth and not thick but it's tasty and delicious.
The next stage after eating soup and then enjoy the taste of tea drinking serei. Serei tea beverage tea beverage is actually normal and then given a sprig of serei. But unfortunately, the taste of a serei serei less felt because serei rod inserted into the tea beverage is still in one piece so that the flavor or aroma of serei not until mixed with tea flavor.
After Soto enjoy pottery is then relaxed for a while sipping tea while looking at pictures in the camera. Apparently eating utensils and drinking vessels Soto had no writing.
Having asked the shop owner, was the equipment made specifically for Soto this pottery is unique in the manufacturing process.
All tools are made of pottery that has this interesting colors, especially made of clay wrapped in a leaf which is then grilled so that the colors obtained were not using any coloring materials such as paint or other materials. To spoon used was made from coconut shells.
In Malang Back Festival, soto pottery was started at 9 am already preparing to open shop and closed around 10 pm. During the day and night has spent about 30 kg of rice.
If you want to enjoy Soto pottery in the town of Malang can visit the address Galunggung Road No 56 Lot E.
Soto pottery in the city of Malang is a branch of the Soto Pottery Prof. Supomo No. 57, Market porcelain - Solo. (MPA / Wim-cityguide Style)
See also: sate, sushi
In the area of Malang Festival Return of the fifth, the team City Guide want to enjoy a unique culinary and finally stopped at the booth that serves culinary menu will be chicken soup but its unique way of presentation is to use pottery as a place to eat and drink. Soto who uses this name is Soto earthenware pottery.
When choosing culinary pottery soup is really just want to feel like ancient people who also use pottery as a bowl of food.
Then soup and tea drinks are ordered serei come with food and beverage equipment from pottery. After tasting the first spoon soto pottery in fact does have a different taste when compared with other soto-soto. Soto pottery has a clear broth and not thick but it's tasty and delicious.
The next stage after eating soup and then enjoy the taste of tea drinking serei. Serei tea beverage tea beverage is actually normal and then given a sprig of serei. But unfortunately, the taste of a serei serei less felt because serei rod inserted into the tea beverage is still in one piece so that the flavor or aroma of serei not until mixed with tea flavor.
After Soto enjoy pottery is then relaxed for a while sipping tea while looking at pictures in the camera. Apparently eating utensils and drinking vessels Soto had no writing.
Having asked the shop owner, was the equipment made specifically for Soto this pottery is unique in the manufacturing process.
All tools are made of pottery that has this interesting colors, especially made of clay wrapped in a leaf which is then grilled so that the colors obtained were not using any coloring materials such as paint or other materials. To spoon used was made from coconut shells.
In Malang Back Festival, soto pottery was started at 9 am already preparing to open shop and closed around 10 pm. During the day and night has spent about 30 kg of rice.
If you want to enjoy Soto pottery in the town of Malang can visit the address Galunggung Road No 56 Lot E.
Soto pottery in the city of Malang is a branch of the Soto Pottery Prof. Supomo No. 57, Market porcelain - Solo. (MPA / Wim-cityguide Style)
See also: sate, sushi
Goat Satay
Who does not know goat satay / goat sate? goat satay food especially made of young lamb wow it's really very delicious goat meat if it can be bermaca kind of meat soup, also satay skewers of meat and not least the young goat seemed firmly on the tongue, with the rise of a young goat soup and goat satay sometimes there jakarta jakarta beef satay sellers who sometimes naughty? Changing goats goat meat or soup that is not from young goats.
Consume goat meat soup is delicious but do not forget your cholesterol samapi satay or goat meat soup, if the excessive consumption will be dangerous for people with high blood pressure or cholesterol. goat meat in consumption should be limited not to consume goat meat satay soup or stew meat jakarta make you forget about your illness.
Actually goat meat soup, especially soup or lamb satay skewers of meat khsusunya normal consumption when in fact emngingkatkan endurance, goat or beef satay soup if the consumption of goat meat including a biased warm the body. To select a soup of meat or meat soup jakarta choose a trusted b
So to avoid any young goat satay ternaya not made of goat satay young jakarta us refer to the following tips on selecting meat.
Selecting halal meat
After knowing for sure that the type of meat that we buy will come from a kosher animal, then that must be observed is how to slaughtering. For that to note the following:
* Purchase meat in official places. In the traditional market place is in a special sale of beef los separate from the stall selling pork. The meat of slaughtered legally marked with a purple stamp that comes from the local Animal Husbandry Department. Slaughterhouses in Indonesia is regulated by Decree of the Minister of Agriculture, which requires appropriate procedures Islamic slaughterhouses and requires the separation of slaughter pigs. Therefore, the meat of slaughtered legally guaranteed by the government health and halal status.
* If buying meat at supermarkets, make sure that the place does not sell pork. Because even though sales conducted on the shelf / separate window, can not be guaranteed separation was also performed in a cold room where the meat or on the storage and use of equipment. Do not hesitate to ask the supermarket where the meat from being sold and whether they have halal certificate which accompanies that most supermarkets sell meat imports, including jeroannya. (Kamissore)
Source: soto, wine
Consume goat meat soup is delicious but do not forget your cholesterol samapi satay or goat meat soup, if the excessive consumption will be dangerous for people with high blood pressure or cholesterol. goat meat in consumption should be limited not to consume goat meat satay soup or stew meat jakarta make you forget about your illness.
Actually goat meat soup, especially soup or lamb satay skewers of meat khsusunya normal consumption when in fact emngingkatkan endurance, goat or beef satay soup if the consumption of goat meat including a biased warm the body. To select a soup of meat or meat soup jakarta choose a trusted b
So to avoid any young goat satay ternaya not made of goat satay young jakarta us refer to the following tips on selecting meat.
Selecting halal meat
After knowing for sure that the type of meat that we buy will come from a kosher animal, then that must be observed is how to slaughtering. For that to note the following:
* Purchase meat in official places. In the traditional market place is in a special sale of beef los separate from the stall selling pork. The meat of slaughtered legally marked with a purple stamp that comes from the local Animal Husbandry Department. Slaughterhouses in Indonesia is regulated by Decree of the Minister of Agriculture, which requires appropriate procedures Islamic slaughterhouses and requires the separation of slaughter pigs. Therefore, the meat of slaughtered legally guaranteed by the government health and halal status.
* If buying meat at supermarkets, make sure that the place does not sell pork. Because even though sales conducted on the shelf / separate window, can not be guaranteed separation was also performed in a cold room where the meat or on the storage and use of equipment. Do not hesitate to ask the supermarket where the meat from being sold and whether they have halal certificate which accompanies that most supermarkets sell meat imports, including jeroannya. (Kamissore)
Source: soto, wine
Rabu, 20 Oktober 2010
Sate Bandeng Yang Pedas atau Yang Biasa?
Ingin makan ikan bandeng tanpa harus repot mencabuti duri-duri lembutnya? Selain bandeng duri lunak atau presto, sate bandeng khas Banten bisa jadi pilihan.
Sate bandeng banyak dijumpai di Serang, Provinsi Banten, karena memang khas daerah ini. Konon, sate bandeng diperkenalkan oleh juru masak Kasultanan Banten pada zaman dulu. Juru masak memutar otak, mencari cara untuk menyajikan bandeng tanpa duri kepada tetamu kasultanan.
Sangat mudah mendapatkan bandeng di kawasan yang memang dekat sekali dengan laut ini. Jika Anda melancong ke Banten Lama, misalnya, tidak jauh dari situs bersejarah Kaibon, Anda akan menjumpai tempat pelelangan ikan. Di dekat sana, terhampar tambak-tambak ikan yang superluas, salah satunya milik Mukodas Syuhada.
Mukodas membangun semacam kampung kecil di tengah tambak yang ia namai Tapak Bumi. Akan ada taman bacaan (sedang dibangun) di sini. Pengunjung juga dapat menyantap bandeng bakar lumpur.
Namun, karena tempat ini belum sepenuhnya jadi, tamu harus terlebih dahulu memesan ikan sehari sebelumnya. Kami pun belum sempat mencicipi gurihnya bandeng bakar lumpur di Tapak Bumi ini. ”Kalau pesan kemarin, sekarang udah mateng,” kata Mang Udin, penjaga Tapak Bumi.
Pedas dan biasa
Namun, karena sejak awal berangkat dari Jakarta kami begitu ingin makan bandeng, dari tambak Mukodas kami pun buru-buru menuju kota Serang.
Kami meluncur ke Jalan A Yani, Serang. Tepatnya di seberang Rumah Sakit Cempaka, terdapat warung sate bandeng Sampurna, milik Yus Aslah (54). Kami memesan dua macam sate bandeng, pedas dan biasa.
Sate bandeng ini gurih luar biasa.. Lebih lezat ditambah sambal kecap. Untuk penyeimbang rasa, kami memesan pula sup ayam.
Setelah kami bandingkan rasanya, sate yang pedas di lidah kami terasa lebih enak. Bumbunya lebih merasuk. Dan, meski sate ini sudah pedas, tetap masih kurang pas kalau tidak ditambah dengan sambal kecap.
Mengapa begitu gurih? Tidak seperti sate kambing yang ditusuk dagingnya begitu saja, sate bandeng ini adalah sate olahan. Daging bandeng sudah dicampuri dengan santan kental dan bumbu-bumbu sebelum ditusuk dan dicapit dengan kayu. Yus biasa membikin takaran, 40 biji kelapa tua untuk 50 kilogram bandeng.
Bandeng yang telah dibersihkan sisiknya lalu dibelah di bagian leher. Tulang besar di bagian punggung ditarik. Daging lantas dipisahkan dari kulitnya.
Daging bandeng segar digiling sampai halus dan lembut sebelum dicampur dengan bumbu berupa campuran ketumbar, bawang merah, bawang putih, dan garam. Tuang santan kental ke dalam adonan lalu dilumat-lumat dengan tangan sampai menjadi adonan yang kenyal.
Adonan bandeng lantas dimasukkan ke dalam kulit bandeng, dicapit dengan tusukan bambu, lantas dibungkus dengan daun pisang dan dibakar. Setelah matang, daun pisang dilepas. Proses belum selesai. Sisa adonan dilumurkan ke sekujur badan bandeng untuk kemudian dibakar sekali lagi.(inovassi)
Lihat juga : sushi, hanamasa
Sate bandeng banyak dijumpai di Serang, Provinsi Banten, karena memang khas daerah ini. Konon, sate bandeng diperkenalkan oleh juru masak Kasultanan Banten pada zaman dulu. Juru masak memutar otak, mencari cara untuk menyajikan bandeng tanpa duri kepada tetamu kasultanan.
Sangat mudah mendapatkan bandeng di kawasan yang memang dekat sekali dengan laut ini. Jika Anda melancong ke Banten Lama, misalnya, tidak jauh dari situs bersejarah Kaibon, Anda akan menjumpai tempat pelelangan ikan. Di dekat sana, terhampar tambak-tambak ikan yang superluas, salah satunya milik Mukodas Syuhada.
Mukodas membangun semacam kampung kecil di tengah tambak yang ia namai Tapak Bumi. Akan ada taman bacaan (sedang dibangun) di sini. Pengunjung juga dapat menyantap bandeng bakar lumpur.
Namun, karena tempat ini belum sepenuhnya jadi, tamu harus terlebih dahulu memesan ikan sehari sebelumnya. Kami pun belum sempat mencicipi gurihnya bandeng bakar lumpur di Tapak Bumi ini. ”Kalau pesan kemarin, sekarang udah mateng,” kata Mang Udin, penjaga Tapak Bumi.
Pedas dan biasa
Namun, karena sejak awal berangkat dari Jakarta kami begitu ingin makan bandeng, dari tambak Mukodas kami pun buru-buru menuju kota Serang.
Kami meluncur ke Jalan A Yani, Serang. Tepatnya di seberang Rumah Sakit Cempaka, terdapat warung sate bandeng Sampurna, milik Yus Aslah (54). Kami memesan dua macam sate bandeng, pedas dan biasa.
Sate bandeng ini gurih luar biasa.. Lebih lezat ditambah sambal kecap. Untuk penyeimbang rasa, kami memesan pula sup ayam.
Setelah kami bandingkan rasanya, sate yang pedas di lidah kami terasa lebih enak. Bumbunya lebih merasuk. Dan, meski sate ini sudah pedas, tetap masih kurang pas kalau tidak ditambah dengan sambal kecap.
Mengapa begitu gurih? Tidak seperti sate kambing yang ditusuk dagingnya begitu saja, sate bandeng ini adalah sate olahan. Daging bandeng sudah dicampuri dengan santan kental dan bumbu-bumbu sebelum ditusuk dan dicapit dengan kayu. Yus biasa membikin takaran, 40 biji kelapa tua untuk 50 kilogram bandeng.
Bandeng yang telah dibersihkan sisiknya lalu dibelah di bagian leher. Tulang besar di bagian punggung ditarik. Daging lantas dipisahkan dari kulitnya.
Daging bandeng segar digiling sampai halus dan lembut sebelum dicampur dengan bumbu berupa campuran ketumbar, bawang merah, bawang putih, dan garam. Tuang santan kental ke dalam adonan lalu dilumat-lumat dengan tangan sampai menjadi adonan yang kenyal.
Adonan bandeng lantas dimasukkan ke dalam kulit bandeng, dicapit dengan tusukan bambu, lantas dibungkus dengan daun pisang dan dibakar. Setelah matang, daun pisang dilepas. Proses belum selesai. Sisa adonan dilumurkan ke sekujur badan bandeng untuk kemudian dibakar sekali lagi.(inovassi)
Lihat juga : sushi, hanamasa
Kandungan Karbohidrat dalam Burger King
Sangat jarang bahwa aku punya pujian bagi rantai makanan cepat saji, namun dalam kasus ini, aku salut bergerak Burger King untuk menawarkan hamburger bunless kepada pelanggan mereka. Ini dilakukan sebagai tanggapan atas permintaan konsumen dan popularitas percepatan diet Atkins, South Beach Diet, dan diet rendah karbohidrat. Dengan menghapus bun, Whopper berjalan dari 52 gram karbohidrat ke 3 gram belaka. Itu kemajuan yang nyata! Tidak diragukan lagi, sebuah Whopper tanpa bun jauh lebih sehat daripada bohong besar dengan disanggul.
Kenapa begitu? Karena roti hamburger yang benar-benar hanya roti gula: mereka yang dibuat dengan tepung putih halus, yang dengan cepat dikonversi menjadi gula darah sekali dicerna, mengakibatkan pelepasan insulin, suatu hormon yang mempromosikan penyimpanan lemak. Dan 52 gram adalah bohong besar porsi karbohidrat, juga! Bahkan, saya tidak makan 52 gram karbohidrat diserap dalam satu hari, apalagi pada satu kali makan.
Low-carb diet yang melanda negeri, dan banyak restoran - tidak hanya Burger King - yang menanggapi dengan item menu rendah karbohidrat. Ini berita baik di sekitar, karena low-carb diet benar-benar membantu orang dengan tujuan penurunan berat badan mereka, dan restoran lebih menawarkan item menu rendah karbohidrat, semakin cepat kita akan bisa mengatasi epidemi obesitas sebagai bangsa .
Ini aneh mendengar saya mengatakannya, tapi jempol sampai Burger King!
Lihat juga : steak, wine
Kenapa begitu? Karena roti hamburger yang benar-benar hanya roti gula: mereka yang dibuat dengan tepung putih halus, yang dengan cepat dikonversi menjadi gula darah sekali dicerna, mengakibatkan pelepasan insulin, suatu hormon yang mempromosikan penyimpanan lemak. Dan 52 gram adalah bohong besar porsi karbohidrat, juga! Bahkan, saya tidak makan 52 gram karbohidrat diserap dalam satu hari, apalagi pada satu kali makan.
Low-carb diet yang melanda negeri, dan banyak restoran - tidak hanya Burger King - yang menanggapi dengan item menu rendah karbohidrat. Ini berita baik di sekitar, karena low-carb diet benar-benar membantu orang dengan tujuan penurunan berat badan mereka, dan restoran lebih menawarkan item menu rendah karbohidrat, semakin cepat kita akan bisa mengatasi epidemi obesitas sebagai bangsa .
Ini aneh mendengar saya mengatakannya, tapi jempol sampai Burger King!
Lihat juga : steak, wine
Burger King dan Sehat
Burger King - Dari semua berita yang membombardir kita terhadap kesehatan, gizi dan kesehatan tindakan preventif, Anda mungkin sudah memiliki mengakui bahan yang baik dalam salad ini, dan mengapa. Ini berisi mencegah kanker besar
sifat-sifat lycopene dalam tomat, manfaat dan mencegah kanker sifat wortel dan bawang, serat, vitamin dan gizi dari sayuran hijau, pentingnya kalsium dari keju, dan protein dari ayam ramping. The Burger King Garden Salad dengan Ayam Panggang memiliki pertimbangan kesehatan penting berikut yang membuktikan bahwa itu membuat kelas! Total kalori: 230, gram lemak-8, gram kolesterol-60, gram karbohidrat-11, gram serat-3, gram protein-32, kebutuhan Vitamin A-130% minimum harian, Vitamin C-45%, kalsium 20%.
The Garden Salad dari Burger King adalah berat dalam kualitas yang sehat dan kepuasan, tetapi cahaya pada itu harga-di bawah $ 5,00! Ia mendapat suara saya karena selera, memuaskan, dan ... sehat!
Ketika Anda pada pekerjaan-lari, anak-anak, keluarga, janji - dan kelaparan adalah knawing di perut Anda, Anda mungkin tergoda untuk melupakan kesehatan ke sebuah bar permen atau soda atau kopi hanya untuk membuat janji berikutnya. Tapi tunggu karena Anda mungkin melewati lagi Burger King, tepat di sisi Anda jalan. Jangan putus asa sekarang berpikir, oh, tidak ada "supersize me". Burger King memang nyata memiliki kebun salad ayam paling memuaskan dan sangat sehat panggang! Kanan dari drive up kesehatan Anda sudah dekat. Salad taman tersedia dengan baik ayam panggang atau renyah (tidak mengambil renyah, yang berarti goreng dilapisi tepung roti dan kalori) dan pilihan saus yang termasuk "lite" lezat.
Mengapa saya menggembar-gemborkan ini salad sebagai A plus peringkat bintang untuk kesehatan dan gizi, dan rasa? Ini adalah salad yang bukan hanya bagian atasnya filler, tapi saldo serius bagi kesehatan yang baik. Salad taman dasar membangun (seperti yang mereka katakan di bisnis makanan) meliputi tomat, Romain dan selada berdaun hijau, wortel, dan campuran keju. Beberapa cabang juga menambahkan bawang, cukes dan crouton. Ayam untuk salad datang di kantong panas beruap bagi Anda untuk menambahkan beberapa pada satu waktu atau semua sekaligus. ayam adalah baik dibumbui, juicy, dan kualitas daging yang layak .. . Salad ditampilkan pada lingkaran atau empat persegi panjang hidangan menarik (tergantung pada cabang) dengan penutup yang jelas untuk memamerkan warna hidup dan kesegaran. Pilihan berpakaian meliputi lite Italia Ken sangat lezat Teman-favorit saya di rumah di kulkas saya (itu adalah sayang yang besar rias untuk menambah saus, dan sayuran utama dan hidangan casserole). Ada sejumlah lumayan salad dalam wadah ... tidak wimpys minim ... dan tidak ada selada cokelat lemas baik karena mereka dibuat segar hari itu.
Lihat juga: soto, wine
sifat-sifat lycopene dalam tomat, manfaat dan mencegah kanker sifat wortel dan bawang, serat, vitamin dan gizi dari sayuran hijau, pentingnya kalsium dari keju, dan protein dari ayam ramping. The Burger King Garden Salad dengan Ayam Panggang memiliki pertimbangan kesehatan penting berikut yang membuktikan bahwa itu membuat kelas! Total kalori: 230, gram lemak-8, gram kolesterol-60, gram karbohidrat-11, gram serat-3, gram protein-32, kebutuhan Vitamin A-130% minimum harian, Vitamin C-45%, kalsium 20%.
The Garden Salad dari Burger King adalah berat dalam kualitas yang sehat dan kepuasan, tetapi cahaya pada itu harga-di bawah $ 5,00! Ia mendapat suara saya karena selera, memuaskan, dan ... sehat!
Ketika Anda pada pekerjaan-lari, anak-anak, keluarga, janji - dan kelaparan adalah knawing di perut Anda, Anda mungkin tergoda untuk melupakan kesehatan ke sebuah bar permen atau soda atau kopi hanya untuk membuat janji berikutnya. Tapi tunggu karena Anda mungkin melewati lagi Burger King, tepat di sisi Anda jalan. Jangan putus asa sekarang berpikir, oh, tidak ada "supersize me". Burger King memang nyata memiliki kebun salad ayam paling memuaskan dan sangat sehat panggang! Kanan dari drive up kesehatan Anda sudah dekat. Salad taman tersedia dengan baik ayam panggang atau renyah (tidak mengambil renyah, yang berarti goreng dilapisi tepung roti dan kalori) dan pilihan saus yang termasuk "lite" lezat.
Mengapa saya menggembar-gemborkan ini salad sebagai A plus peringkat bintang untuk kesehatan dan gizi, dan rasa? Ini adalah salad yang bukan hanya bagian atasnya filler, tapi saldo serius bagi kesehatan yang baik. Salad taman dasar membangun (seperti yang mereka katakan di bisnis makanan) meliputi tomat, Romain dan selada berdaun hijau, wortel, dan campuran keju. Beberapa cabang juga menambahkan bawang, cukes dan crouton. Ayam untuk salad datang di kantong panas beruap bagi Anda untuk menambahkan beberapa pada satu waktu atau semua sekaligus. ayam adalah baik dibumbui, juicy, dan kualitas daging yang layak .. . Salad ditampilkan pada lingkaran atau empat persegi panjang hidangan menarik (tergantung pada cabang) dengan penutup yang jelas untuk memamerkan warna hidup dan kesegaran. Pilihan berpakaian meliputi lite Italia Ken sangat lezat Teman-favorit saya di rumah di kulkas saya (itu adalah sayang yang besar rias untuk menambah saus, dan sayuran utama dan hidangan casserole). Ada sejumlah lumayan salad dalam wadah ... tidak wimpys minim ... dan tidak ada selada cokelat lemas baik karena mereka dibuat segar hari itu.
Lihat juga: soto, wine
The Origins of Ice Cream
Ice cream is known since Roman times, namely in 400 years BC. Ice cream commercial production started in the 18th century, following the discovery engine freezer in 1846. The first ice cream factory was built in Baltimore, USA, in 1851.
Ice cream can be regarded as the most popular types of cuisine in the world. In 2003, world production of ice cream reached more than one billion liters and is consumed by billions of consumers per year.
According to the Indonesian National Standard, ice cream is a kind of semi-solid foods are made by freezing a mixture of flour or milk ice cream, animal fat or vegetable, sugar, and with or without other food allowed. In the market, ice cream listed on the category of economy, good average and deluxe.
The main difference of the three kinds of ice cream lies in the fat content of milk. Currently the market is also known as low-fat ice cream, ice cream is a reduced fat content per serving size. Reduction is done generally by 25 to 50% of normal. Thus, the fat content in low fat ice cream is only about 2-6%.
Ice cream can be regarded as the most popular types of cuisine in the world. In 2003, world production of ice cream reached more than one billion liters and is consumed by billions of consumers per year.
According to the Indonesian National Standard, ice cream is a kind of semi-solid foods are made by freezing a mixture of flour or milk ice cream, animal fat or vegetable, sugar, and with or without other food allowed. In the market, ice cream listed on the category of economy, good average and deluxe.
The main difference of the three kinds of ice cream lies in the fat content of milk. Currently the market is also known as low-fat ice cream, ice cream is a reduced fat content per serving size. Reduction is done generally by 25 to 50% of normal. Thus, the fat content in low fat ice cream is only about 2-6%.
What is Wasabi?
People think that wasabi is a form of horseradish or Japanese mustard. It is neither, though it is distantly related to the mustard green plant. It usually eats with sushi.
Wasabi (wasabia japonica) is a plant that grows almost exclusively in Asia. It became a sushi dressing in the mid-1800's when the sushi preparers noticed that people who took small amounts of wasabi did not get sick. It turns out that one of wasabi's best properties is killing parasites in the fish. Its delicate aroma and sweet undertones enhance the flavor of the fish with which it's eaten.
Studies in the United States and Japan confirm that wasabi inhibits microbes, prevents or aids treatment of blood clotting, asthma, and it's helpful with some forms of cancer (J. A. Depree, T.M. Howard & G.P. Savage, Food Research International Vol 31, No5, pp.329-337, 1999). At least one study indicates that it may also help prevent tooth decay (Hideki Masuda, Ph.D. 2000).
Good Japanese restaurants offer fresh wasabi; the best buy the plant and grind it in the premises. Most restaurants outside of Japan will give you horseradish with food colouring; ask for real wasabi and you will get it in most cases. Once you try the real thing, however, you will be able to discriminate its delicate flavor and benefit from its many properties. The image next to this paragraph shows the difference between fake and real wasabi. The real thing is noticeably "greener".
If you manage to get some real, fresh wasabi, it's probably OK for you to bring it to the sushi bar for the itamae to prepare it for you. The itamae will either produce a traditional wasabi grater made with shark skin, made of steel called oroshigane (like the one in the enclosed photo), or made of porcelain and called oroshiki. Both oroshigane and oroshiki have fine grating slots, and they are used for wasabi, daikon, or gari (ginger). If the opportunity arises, try fresh wasabi with your sushi. The good news is that you're in for a fantastic treat. The bad news is that at some point you'll end up eating crappy wasabi substitutes and you'll be able to tell the difference. (eugeneciurana)
See also : hanamasa, burger king
Wasabi (wasabia japonica) is a plant that grows almost exclusively in Asia. It became a sushi dressing in the mid-1800's when the sushi preparers noticed that people who took small amounts of wasabi did not get sick. It turns out that one of wasabi's best properties is killing parasites in the fish. Its delicate aroma and sweet undertones enhance the flavor of the fish with which it's eaten.
Studies in the United States and Japan confirm that wasabi inhibits microbes, prevents or aids treatment of blood clotting, asthma, and it's helpful with some forms of cancer (J. A. Depree, T.M. Howard & G.P. Savage, Food Research International Vol 31, No5, pp.329-337, 1999). At least one study indicates that it may also help prevent tooth decay (Hideki Masuda, Ph.D. 2000).
Good Japanese restaurants offer fresh wasabi; the best buy the plant and grind it in the premises. Most restaurants outside of Japan will give you horseradish with food colouring; ask for real wasabi and you will get it in most cases. Once you try the real thing, however, you will be able to discriminate its delicate flavor and benefit from its many properties. The image next to this paragraph shows the difference between fake and real wasabi. The real thing is noticeably "greener".
If you manage to get some real, fresh wasabi, it's probably OK for you to bring it to the sushi bar for the itamae to prepare it for you. The itamae will either produce a traditional wasabi grater made with shark skin, made of steel called oroshigane (like the one in the enclosed photo), or made of porcelain and called oroshiki. Both oroshigane and oroshiki have fine grating slots, and they are used for wasabi, daikon, or gari (ginger). If the opportunity arises, try fresh wasabi with your sushi. The good news is that you're in for a fantastic treat. The bad news is that at some point you'll end up eating crappy wasabi substitutes and you'll be able to tell the difference. (eugeneciurana)
See also : hanamasa, burger king
Sate Buntel? Yummyy..
Not everyone know that the Solo also has a special food in the form of Sate pufferfish. This unique satay made from minced lamb wrapped in a thin fat instantly melt when burned. Fat seeped down to the meat makes it hmm ... soft-soft savory increasingly powerful when dicocol chili pepper sauce!
Previously I only heard about the awesomeness taste satay pufferfish. Understandably Solo typical satay even though it's quite popular in his home town but not so much the retailer in Jakarta. So when going to the Solo some time ago, I did not waste the opportunity tasting kebabs made of minced lamb this.
The night was quite heavy rain flushed the city of Solo. But did not dampen my intention immediately go to Jl. Sutan Syahrir where the most famous satay pufferfish in Solo namely Segaran Pond is located. Heavy rain made the view was obstructed, so the restaurant that stood since 1948 it had slipped from view.
Display this restaurant menus as simple as it offers. For the main menu there pufferfish satay, satay mutton / ati, curry and tongseng. While the standard is also offered drinks iced tea is sweet / hot and iced. I also gained immediately wrapping ordered a serving of satay, curry mix meat, and sweet iced tea.
Ice tea is served sweet time to make my eyes widened. Because the ice tea is served in a jumbo-sized glass of fat. Well ... essentially guaranteed not need to add a drink! As for satay pufferfish being prepared to be burned.
Sate of Solo is indeed has a unique taste and appearance. It is said sate pufferfish Solo influenced by Arab culinary. The main ingredient of mutton satay pufferfish are chopped with a simple seasoning blend such as onions and peppers. Then the ellipse was made flesh and dibuntel (sealed) goat fat, thin.
Place satay burn deliberately placed at the front of the restaurant, so that when the smoke did not bother to burn sate guests who are dining. Sate-wrapped immediately make a fire burning fat licking fats satay to melt and seep into the meat. Views clotted fat disappeared and sate that initially looked great become smaller. That's what makes this satay was tasty, tasty!
This combustion process certainly requires more time than usual satay. Having all sate sign melt fat anything is ready to serve. Eits, my guess was wrong. Once removed from lidinya sate and halved, satay even dikabar back for a second time. This is to prevent fat clotted in the flesh. Wah wah ... while burning smell was just poking your nose especially when eaten.
A plate of satay pufferfish contains only two large skewers. The size is large enough to make a portion of satay pufferfish can be enjoyed for two people. Sate the finishing touches pufferfish is running a little thin soy sauce, sliced red onion, cucumber, and sambal.
Pufferfish most delicious satay shortly after presented. Sate conditions are still hot to make meat that blend with the fat creates a incomparable savory sensation. The meat was juicy, hmmm ... when it touched the tongue seemed to melt in your mouth! This delicious meat blends harmoniously with spicy sweet soy sauce. Yum ... tenan uenak yum!
For goat meat curry served in a transparent bowl. Brown gravy is not so thick, when inhaled hmm ... warm sensation sweet tinge. But the field covered ribs thin meat feels soft and easy when exfoliated from the bone.
Sate our enjoyment of this pufferfish ransom worth USD 27500.00 and Rp 17,500 for meat curry mix. In my heart I was promised if the visit to Solo, will again enjoy this delicious satay pufferfish. (Detikfood)
See also: ice cream, steak
Previously I only heard about the awesomeness taste satay pufferfish. Understandably Solo typical satay even though it's quite popular in his home town but not so much the retailer in Jakarta. So when going to the Solo some time ago, I did not waste the opportunity tasting kebabs made of minced lamb this.
The night was quite heavy rain flushed the city of Solo. But did not dampen my intention immediately go to Jl. Sutan Syahrir where the most famous satay pufferfish in Solo namely Segaran Pond is located. Heavy rain made the view was obstructed, so the restaurant that stood since 1948 it had slipped from view.
Display this restaurant menus as simple as it offers. For the main menu there pufferfish satay, satay mutton / ati, curry and tongseng. While the standard is also offered drinks iced tea is sweet / hot and iced. I also gained immediately wrapping ordered a serving of satay, curry mix meat, and sweet iced tea.
Ice tea is served sweet time to make my eyes widened. Because the ice tea is served in a jumbo-sized glass of fat. Well ... essentially guaranteed not need to add a drink! As for satay pufferfish being prepared to be burned.
Sate of Solo is indeed has a unique taste and appearance. It is said sate pufferfish Solo influenced by Arab culinary. The main ingredient of mutton satay pufferfish are chopped with a simple seasoning blend such as onions and peppers. Then the ellipse was made flesh and dibuntel (sealed) goat fat, thin.
Place satay burn deliberately placed at the front of the restaurant, so that when the smoke did not bother to burn sate guests who are dining. Sate-wrapped immediately make a fire burning fat licking fats satay to melt and seep into the meat. Views clotted fat disappeared and sate that initially looked great become smaller. That's what makes this satay was tasty, tasty!
This combustion process certainly requires more time than usual satay. Having all sate sign melt fat anything is ready to serve. Eits, my guess was wrong. Once removed from lidinya sate and halved, satay even dikabar back for a second time. This is to prevent fat clotted in the flesh. Wah wah ... while burning smell was just poking your nose especially when eaten.
A plate of satay pufferfish contains only two large skewers. The size is large enough to make a portion of satay pufferfish can be enjoyed for two people. Sate the finishing touches pufferfish is running a little thin soy sauce, sliced red onion, cucumber, and sambal.
Pufferfish most delicious satay shortly after presented. Sate conditions are still hot to make meat that blend with the fat creates a incomparable savory sensation. The meat was juicy, hmmm ... when it touched the tongue seemed to melt in your mouth! This delicious meat blends harmoniously with spicy sweet soy sauce. Yum ... tenan uenak yum!
For goat meat curry served in a transparent bowl. Brown gravy is not so thick, when inhaled hmm ... warm sensation sweet tinge. But the field covered ribs thin meat feels soft and easy when exfoliated from the bone.
Sate our enjoyment of this pufferfish ransom worth USD 27500.00 and Rp 17,500 for meat curry mix. In my heart I was promised if the visit to Solo, will again enjoy this delicious satay pufferfish. (Detikfood)
See also: ice cream, steak
How to Order Your Food and Drink
Eating sushi is not about filling yourself with raw fish. Eating sushi is an experience--some say a ritual--that involves all your senses. Serious sushi can only be eaten at the bar because that's the only place where you'll see the colors, inhale the aromas, share the laughter, and taste the food fully immersed in the environment. Plan on a one and a half to two hour meal.
1. Eat at the sushi bar.
2. Greet the other people at the bar and start conversation with them; sushi is about community.
3. If you cannot eat at the bar, walk to it and check the quality of the fish before ordering.
4. Greet the itamae (sushi chef) even if you don't eat at the bar. He'll recommend special stuff if he recognizes you as a regular and/or someone who truly knows how to eat sushi.
5. Remember that itamae are not just "cooks". They have traditions dating back to the time of the samurai. These same guys fed the meanest leanest macho hombre warriors of Japan. Be respectful and you shall enjoy the best sushi.
6. Order all sushi items from the itamae, everything else from the food servers.
7. Order sashimi (selection of fresh fish slices) first; ask the sushi chef for his choice of fish. He knows what's fresh today better than you. "Please prepare what you think is freshest," is the best way to order. Let him be creative.
8. Order one kind of sushi at a time, maximum three if the bar is busy. That could be nigiri, maki or temaki. Big plates are for the table only.
9. If you are a regular, let the itamae decide what you're having and at what pace it is served.
10. Don't rush through your meal. Eat at McDonald's if you want to eat fast.
11. If you're at the bar and in a bit of a hurry (i.e. have a half hour to eat or so), order a chirashi, a small lacquered box with a bed of sushi rice, a bit of sugar, some pickled veggies and a chef's selection of fish and mollusks. This way you'll get all your sushi at once in a single serving and then leave. Eat it with chopsticks.
12. Pickled vegetables, sprouts, and some things like ankimo (monkfish liver) are OK to order from the sushi chef if you see them advertised at the bar.
13. Don't be afraid to ask for things not listed in the menu. Chances are the chef has them under the counter for those people (like you) who truly know what they're doing. Kazunoko, inago, hebo and idtakko fall in this category.
14. If the bar is busy and you feel like you can't wait, order some edamame (boiled soy beans), suimono(clear broth) or chawanmushi (egg custard with shiitake, ginko nuts, and seafood) to keep you busy until the sushi chef can take care of you.
15. Eat sushi with moderation. More than 10 kinds of fish, crab, and clams is too much because your palate numbs.
16. Drink green tea, beer, or sake with your sushi. Soft drinks spoil the taste and white wine is for tourists. Remember there are more than 300 kinds of sake, so at least one will be better than the cheap Chardonnay they offer by the glass.
17. If you're drinking sake, keep in mind that not all sake is heated for consumption. Nigori (unfiltered) sake looks like milk; drink it cold. For hot sake, ask for Sho Chiku Bai. Ask the itamae for more exotic drinks like gold sake (with real gold flakes in it!)
18. If the sushi is excellent and you're having a good time, offer to buy a drink for the itamae and his assistants. You will discover that most Japanese itamae drink Budweiser (as observed in San Francisco, Beverly Hills, Chicago, New York, and Moscow). Don't offer to buy drinks during lunch; this is an evening tradition.
19. Don't be surprised if your itamae pours you a glass of the special reserve sake he keeps under the bar if he realizes that you know your sushi and how to order it. Thank him, raise your glass and toast by saying "kampai!".
20. Tips: The itamae and rest of the staff are tipped separately unless you pay the bill with a credit card. The bulk of the tip must go to the itamae. Note that this applies only in the US! There is no tipping in Japan. Adhere to local customs in other countries. (eugeneciurana)
See also : soto, dim sum
1. Eat at the sushi bar.
2. Greet the other people at the bar and start conversation with them; sushi is about community.
3. If you cannot eat at the bar, walk to it and check the quality of the fish before ordering.
4. Greet the itamae (sushi chef) even if you don't eat at the bar. He'll recommend special stuff if he recognizes you as a regular and/or someone who truly knows how to eat sushi.
5. Remember that itamae are not just "cooks". They have traditions dating back to the time of the samurai. These same guys fed the meanest leanest macho hombre warriors of Japan. Be respectful and you shall enjoy the best sushi.
6. Order all sushi items from the itamae, everything else from the food servers.
7. Order sashimi (selection of fresh fish slices) first; ask the sushi chef for his choice of fish. He knows what's fresh today better than you. "Please prepare what you think is freshest," is the best way to order. Let him be creative.
8. Order one kind of sushi at a time, maximum three if the bar is busy. That could be nigiri, maki or temaki. Big plates are for the table only.
9. If you are a regular, let the itamae decide what you're having and at what pace it is served.
10. Don't rush through your meal. Eat at McDonald's if you want to eat fast.
11. If you're at the bar and in a bit of a hurry (i.e. have a half hour to eat or so), order a chirashi, a small lacquered box with a bed of sushi rice, a bit of sugar, some pickled veggies and a chef's selection of fish and mollusks. This way you'll get all your sushi at once in a single serving and then leave. Eat it with chopsticks.
12. Pickled vegetables, sprouts, and some things like ankimo (monkfish liver) are OK to order from the sushi chef if you see them advertised at the bar.
13. Don't be afraid to ask for things not listed in the menu. Chances are the chef has them under the counter for those people (like you) who truly know what they're doing. Kazunoko, inago, hebo and idtakko fall in this category.
14. If the bar is busy and you feel like you can't wait, order some edamame (boiled soy beans), suimono(clear broth) or chawanmushi (egg custard with shiitake, ginko nuts, and seafood) to keep you busy until the sushi chef can take care of you.
15. Eat sushi with moderation. More than 10 kinds of fish, crab, and clams is too much because your palate numbs.
16. Drink green tea, beer, or sake with your sushi. Soft drinks spoil the taste and white wine is for tourists. Remember there are more than 300 kinds of sake, so at least one will be better than the cheap Chardonnay they offer by the glass.
17. If you're drinking sake, keep in mind that not all sake is heated for consumption. Nigori (unfiltered) sake looks like milk; drink it cold. For hot sake, ask for Sho Chiku Bai. Ask the itamae for more exotic drinks like gold sake (with real gold flakes in it!)
18. If the sushi is excellent and you're having a good time, offer to buy a drink for the itamae and his assistants. You will discover that most Japanese itamae drink Budweiser (as observed in San Francisco, Beverly Hills, Chicago, New York, and Moscow). Don't offer to buy drinks during lunch; this is an evening tradition.
19. Don't be surprised if your itamae pours you a glass of the special reserve sake he keeps under the bar if he realizes that you know your sushi and how to order it. Thank him, raise your glass and toast by saying "kampai!".
20. Tips: The itamae and rest of the staff are tipped separately unless you pay the bill with a credit card. The bulk of the tip must go to the itamae. Note that this applies only in the US! There is no tipping in Japan. Adhere to local customs in other countries. (eugeneciurana)
See also : soto, dim sum
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