2011年6月9日 星期四
戒毒飲 向黑心食品宣戰！
塑化劑風暴如雪球般越滾越大，民眾『食』不安心，究竟何時還給國人一個安心飲食環境？根據研究顯示，國人體內塑化劑是美國的五倍、德國人的六倍，為何台灣人中毒如此深？塑膠這麼毒，日常生活中又非它不可？到底該怎麼用才能安心呢？
與談人
林口長庚醫院毒物科主任 林杰樑
兒福聯盟執行長 王育敏
主婦聯盟基金會董事長 陳曼麗
高醫大環醫研究中心教授 李水龍
與談人
林口長庚醫院毒物科主任 林杰樑
兒福聯盟執行長 王育敏
主婦聯盟基金會董事長 陳曼麗
高醫大環醫研究中心教授 李水龍
保健廠商慘 學者:別再說己受害－民視新聞
【民視即時新聞】塑化劑風波燒不完，9日6大食品學會，共同發表聲明，呼籲政府應該早日建立食品履歷，讓民眾安心，不過，眼看保健品產業損失上億，保健品學會吐苦水說，廠商也受害，這讓同樣出席的台大教授、前行政院長孫運璿女兒孫璐西，立刻跳出來質問，那民眾權益誰來保障?
農夫創「生態開放資源 」資訊共享改變世界
TED 成員 Marcin Jakubowski 利用維基及數位組建工具共享了五十種耕作機器的製作藍圖, 任何人得以藉此從無到有地建造出自己的拖拉機或收耕機. 而這僅僅只是打造自給自足村落的起步(起始資金為一萬美金).
キムチとクリームチーズの豚肉巻き： ボビーの料理教室２４
外で作る、外で食べる料理が一番美味しいですよね。
今日はめちゃ簡単で、BBQで大人気なメニュー！
ビールが進む！
豚肉、キムチ、クリームチーズ、と塩胡椒だけで、材料が少なくて便利です。
今日はめちゃ簡単で、BBQで大人気なメニュー！
ビールが進む！
豚肉、キムチ、クリームチーズ、と塩胡椒だけで、材料が少なくて便利です。
Smoked Mackerel Pasta Recipe
Perfect for Lunch.
Ingredients:
250g Wholewheat Pasta
200g Plum Tomatoes
200g Broccoli Florets
150g Peas
250g Smoked Mackerel
Pumpkin Seeds
Extra Virgin Olive Oil
Salt & Black Pepper
Ingredients:
250g Wholewheat Pasta
200g Plum Tomatoes
200g Broccoli Florets
150g Peas
250g Smoked Mackerel
Pumpkin Seeds
Extra Virgin Olive Oil
Salt & Black Pepper
Keith's Buttermilk Cheddar Biscuits
Keith Lorren Invents Biscuits!!
Visit www.KeithLorren.com for more great recipes and seasoning blends!
1 tablespoon Keith's complete seasoning
1 1/2 cups swans-down cake flour sifted
½ cup unbleached flour
1 tablespoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
2 teaspoon sugar
2 tablespoons frozen butter
2 tablespoons frozen butter flavor crisco
2 tablespoons frozen bacon grease or lard
1/2 cup cold buttermilk
1/2 cup whipping cream
1/2 teaspoon butter extract (see note)
1 cup sharp cheddar cheese plus more for tops
1). Preheat oven to 425 degrees.
2) Sift together flour Add sugar, salt, baking powder, baking soda in a medium bowl.
3) Slice frozen fats into small cubes and use a pastry knife or fork or pastry blender to cut shortening/fats into flour until it resembles cornmeal.
4) Mix buttermilk, whipping cream, and butter extract together. Gradually add milk mixture and stir with fork until mixture just comes together
5). Roll dough slightly on floured surface to 1/2 inch thickness and fold into 3.
6) Cut biscuits with biscuit cutter or cup, place on greased sheet tray.
7. Drizzle each biscuit with butter milk, top with cheese and Keith's Complete seasoning.
Bake in 450-degree oven for 8-10 minutes
Generously Drizzle each biscuit again with melted butter and sprinkle with Keith's Complete seasoning!
Visit www.KeithLorren.com for more great recipes and seasoning blends!
1 tablespoon Keith's complete seasoning
1 1/2 cups swans-down cake flour sifted
½ cup unbleached flour
1 tablespoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
2 teaspoon sugar
2 tablespoons frozen butter
2 tablespoons frozen butter flavor crisco
2 tablespoons frozen bacon grease or lard
1/2 cup cold buttermilk
1/2 cup whipping cream
1/2 teaspoon butter extract (see note)
1 cup sharp cheddar cheese plus more for tops
1). Preheat oven to 425 degrees.
2) Sift together flour Add sugar, salt, baking powder, baking soda in a medium bowl.
3) Slice frozen fats into small cubes and use a pastry knife or fork or pastry blender to cut shortening/fats into flour until it resembles cornmeal.
4) Mix buttermilk, whipping cream, and butter extract together. Gradually add milk mixture and stir with fork until mixture just comes together
5). Roll dough slightly on floured surface to 1/2 inch thickness and fold into 3.
6) Cut biscuits with biscuit cutter or cup, place on greased sheet tray.
7. Drizzle each biscuit with butter milk, top with cheese and Keith's Complete seasoning.
Bake in 450-degree oven for 8-10 minutes
Generously Drizzle each biscuit again with melted butter and sprinkle with Keith's Complete seasoning!
Betty's Central Kentucky Chocolate Gravy
In this video, Betty demonstrates how to make Central Kentucky Chocolate Gravy. This is a delicious, warm chocolate-flavored gravy that is served over fresh, hot biscuit halves.
Ingredients:
½ stick butter (1/4 cup)
½ cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups milk (I used skim milk, and I did not use the full 2 cups.)
In a heavy skillet over low heat, melt ½ stick butter. Remove from heat and add ½ cup sugar, 2 tablespoons flour, 1/3 cup cocoa, and 1 cup milk. Stir until blended and lumps are dissolved. Return skillet to stove and cook sauce over low heat, stirring constantly. As the sauce thickens, gradually add more milk, continuing to stir. When sauce is cooked to the consistency you like, remove from heat and immediate pour into a nice serving bowl. (I only used 1 ¾ cups milk, but you might like your gravy thicker.) Ladle Chocolate Gravy over freshly baked split biscuits. YUM!!! I hope you enjoy this Southern treat! --Betty
Ingredients:
½ stick butter (1/4 cup)
½ cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups milk (I used skim milk, and I did not use the full 2 cups.)
In a heavy skillet over low heat, melt ½ stick butter. Remove from heat and add ½ cup sugar, 2 tablespoons flour, 1/3 cup cocoa, and 1 cup milk. Stir until blended and lumps are dissolved. Return skillet to stove and cook sauce over low heat, stirring constantly. As the sauce thickens, gradually add more milk, continuing to stir. When sauce is cooked to the consistency you like, remove from heat and immediate pour into a nice serving bowl. (I only used 1 ¾ cups milk, but you might like your gravy thicker.) Ladle Chocolate Gravy over freshly baked split biscuits. YUM!!! I hope you enjoy this Southern treat! --Betty
HOW TO MAKE CHOCOLATE MUD CAKE
Ingredients
2 Cups of self raising flour
1.5 Cups of caster sugar
200 grams of butter
200 grams of dark chocolate
3 Eggs
2 Teaspoons of Vanilla extract
1/2 Cup of instant coffee
2 Cups of self raising flour
1.5 Cups of caster sugar
200 grams of butter
200 grams of dark chocolate
3 Eggs
2 Teaspoons of Vanilla extract
1/2 Cup of instant coffee
CARAMEL MUD CAKE
Ingredients:
200g butter, cubed
200g white chocolate
200g (1 cup, firmly packed) dark brown sugar
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust optional
ENJOY!
~ Nicko
200g butter, cubed
200g white chocolate
200g (1 cup, firmly packed) dark brown sugar
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust optional
ENJOY!
~ Nicko
EZ Sundried Tomato Basil And Walnut Pesto Deviled Eggs
Deviled eggs is an easy dish to make as an appetizer or as a main course. Deviled egg recipes are easy to make and there are hundreds of easy deviled egg recipes out there for you to make. If you love eggs and love to make easy and economical egg recipes then try this deviled egg recipe today I am sure you will love it.
SHORT RIBS AND POTOATOES
Its been a long day planting tomatoes , but Bow and Ash muster up some energy to make a batch of short ribs and potatoes .....enjoy....!!!
Strawberry Coffee Smoothie イチゴコーヒーのスムージー - Nutrition Noob
Strawberry coffee smoothies are awesome for summertime! Strawberries are really high in vitamin C and natural sugar, which is good for you. ^^
Please visit Nutrition Noob.com for recipes, videos, reviews, and tips!
Royalty Free Music by DanoSongs.com
© 2011 Nutrition Noob
Please visit Nutrition Noob.com for recipes, videos, reviews, and tips!
Royalty Free Music by DanoSongs.com
© 2011 Nutrition Noob
被災地に大雨、大潮を迎え高潮に警戒
台風２号から変わった低気圧の影響で、東北地方の太平洋側は３０日、荒天が続いた。気象庁によると、同日夕までの２４時間の雨量は岩手県久慈市で１８１ミリ、仙台市泉区で１５９ミリなど。風も強く、宮城県石巻市で３４．５メートルの最大瞬間風速を記録した。雨は峠を越えたが、３１日まで強風に注意が必要という。
３１日から６月７日までは通常より満潮時の潮位が高くなる大潮を迎える。気象庁は地盤沈下した沿岸部に高潮注意報を出している。
３１日から６月７日までは通常より満潮時の潮位が高くなる大潮を迎える。気象庁は地盤沈下した沿岸部に高潮注意報を出している。
The Greek Cook:Sutzukakia
Ingredients i used:Bread core,garlic,olive oil,salt,pepper,cumin,egg yolk,ground beef,tomato puree.
Mandarin マンダリン - Nutrition Noob
Mandarin is high in vitamin C and A, which is good for your immune system and vision!
Please visit Nutrition Noob.com for recipes, videos, reviews, and tips!
Royalty Free Music by DanoSongs.com
© 2011 Nutrition Noob
Please visit Nutrition Noob.com for recipes, videos, reviews, and tips!
Royalty Free Music by DanoSongs.com
© 2011 Nutrition Noob
Honey Chicken Marinade 蜂蜜鶏のマリネ - Nutrition Noob
Honey is better than regular white, granulated sugar.
Chicken breast is low in fat compared to other parts of the chicken. It is also high in protein.
Together, they match really well!
Please visit Nutrition Noob.com for recipes, videos, reviews, and tips!
Royalty Free Music by DanoSongs.com.
© 2011 Nutrition Noob
Chicken breast is low in fat compared to other parts of the chicken. It is also high in protein.
Together, they match really well!
Please visit Nutrition Noob.com for recipes, videos, reviews, and tips!
Royalty Free Music by DanoSongs.com.
© 2011 Nutrition Noob
Ep 18 - New Ideas For Breakfast From Hawaii
New ideas for breakfast are difficult to come by if you're limited by cereal or eggs. Loco Moco is a Hawaiian power-breakfast to fuel you through the day
Pesce spada alla pizzaiola
Oggi prepariamo insieme a Deborah un secondo piatto di mare molto gustoso: il pesce spada alla pizzaiola!
State cercando un piatto di pesce semplice e saporito? Provate il pesce spada alla pizzaiola, pronto in pochi minuti.
Vediamo come si fa.
Ci serviranno
4 FETTE DI PESCE SPADA DA CIRCA 150 GR L'UNA
400 GR DI POMODORI PERINI
UNA MOZZARELLA DI BUFALA (da circa 250 gr)
60 gr GR DI OLIVE NERE DENOCCIOLATE
15 gr DI CAPPERI DISSALATI
2 SPICCHI D'AGLIO
5 CUCCHIAI DI OLIO, SALE E PEPE NERO
ORIGANO Q.B.
Sbollentate i pomodori e togliete loro la pelle, i semi interni e tagliateli a cubetti. Tagliate la mozzarella a fettine sottili, strizzatele accuratamente e mettetele da parte.
Prendete una pirofila versateci 2 cucchiai di olio e adagiatevi le 4 fette di pesce spada senza sovrapporle e salate.
Coprite il pesce spada con le fette di mozzarella e il pomodoro a cubetti. A questo punto aggiungete le olive, i capperi. Cospargete di origano e pepate a piacere. Infine unite l'aglio tritato e irrorate con il rimanente olio. Infornate in forno già caldo a 200 gradi per 20 minuti.
Una volta cotto servite il pesce spada già caldo.
Ecco il nostro pesce spada alla pizzaiola. Buono, semplice e veloce
State cercando un piatto di pesce semplice e saporito? Provate il pesce spada alla pizzaiola, pronto in pochi minuti.
Vediamo come si fa.
Ci serviranno
4 FETTE DI PESCE SPADA DA CIRCA 150 GR L'UNA
400 GR DI POMODORI PERINI
UNA MOZZARELLA DI BUFALA (da circa 250 gr)
60 gr GR DI OLIVE NERE DENOCCIOLATE
15 gr DI CAPPERI DISSALATI
2 SPICCHI D'AGLIO
5 CUCCHIAI DI OLIO, SALE E PEPE NERO
ORIGANO Q.B.
Sbollentate i pomodori e togliete loro la pelle, i semi interni e tagliateli a cubetti. Tagliate la mozzarella a fettine sottili, strizzatele accuratamente e mettetele da parte.
Prendete una pirofila versateci 2 cucchiai di olio e adagiatevi le 4 fette di pesce spada senza sovrapporle e salate.
Coprite il pesce spada con le fette di mozzarella e il pomodoro a cubetti. A questo punto aggiungete le olive, i capperi. Cospargete di origano e pepate a piacere. Infine unite l'aglio tritato e irrorate con il rimanente olio. Infornate in forno già caldo a 200 gradi per 20 minuti.
Una volta cotto servite il pesce spada già caldo.
Ecco il nostro pesce spada alla pizzaiola. Buono, semplice e veloce
鶏そぼろ奴
鶏そぼろを冷奴にのっけました。
鶏そぼろは常備菜にとても便利。
そぼろ丼にもできるし、弁当にもいいし、色々使えます。
弱火で作った鶏そぼろは粒が小さく、ふわっと仕上ります。
ただ乗っけるだけで他の食材とよく絡み、美味しいです。
オクラを湯通しして一緒に盛りました。
しょうゆ、麺つゆ、ユッケたれでもいけます。
ユッケタレのレシピは
醤油 大さじ１杯
コチュジャン 大さじ１杯
ミリン 大さじ１/２
砂糖 大さじ１/２
おろしニンニク 小さじ１/４
おろし生姜 小さじ１/２
ごま油 小さじ１/２
サラダ油 小さじ１杯
酢 小さじ１/２
炒りゴマ 小さじ１杯
ブラックペッパー 少々
こんな感じです。
鶏そぼろは常備菜にとても便利。
そぼろ丼にもできるし、弁当にもいいし、色々使えます。
弱火で作った鶏そぼろは粒が小さく、ふわっと仕上ります。
ただ乗っけるだけで他の食材とよく絡み、美味しいです。
オクラを湯通しして一緒に盛りました。
しょうゆ、麺つゆ、ユッケたれでもいけます。
ユッケタレのレシピは
醤油 大さじ１杯
コチュジャン 大さじ１杯
ミリン 大さじ１/２
砂糖 大さじ１/２
おろしニンニク 小さじ１/４
おろし生姜 小さじ１/２
ごま油 小さじ１/２
サラダ油 小さじ１杯
酢 小さじ１/２
炒りゴマ 小さじ１杯
ブラックペッパー 少々
こんな感じです。
厚揚げと野菜の中華風塩炒め 『料理生活』 by アンテナ料理レシピ
野菜たっぷりでボリューム満点！あっさり塩味がうれしい中華風の炒めものです。厚揚げのやさしい味わいがあとひくおいしさ、ヘルシーな一品です。
南三陸町バスツアー 復興イベントで買い物も
津波で大きな被害を受けた宮城県南三陸町で５月２９日、復興イベントが開かれ、首都圏から観光バスで買い物客らが訪れた。バスは壊滅した町中心部も回り、地元の住民らが「被災地の現実を知って」と訴えた。前夜に東京駅をたち、全国の商店街から送られた特産品を販売する「福興市」で買い物などをして、東京に戻る。
Kansas Winery: Grace Hill Winery Tour and Tasting
We discover an amazing vineyard called Grace Hill Winery in Whitewater Kansas (near Wichita) here they make great Kansas Wines!
MAPLE MARINATED PORK - VIDEO RECIPE
Ingredients: serves 4
375ml Campbells Real Stock - Beef
2 tsp Australia Mustard (or Dijon)
1 tbsp Maple Syrup
1 tsp crushed garlic
4 Pork Cutlets
Salad to serve
Salt & Pepper to season
ENJOY!
~ Nicko
375ml Campbells Real Stock - Beef
2 tsp Australia Mustard (or Dijon)
1 tbsp Maple Syrup
1 tsp crushed garlic
4 Pork Cutlets
Salad to serve
Salt & Pepper to season
ENJOY!
~ Nicko
PUMPKIN(squash) AND LEEK SOUP
Soup, probably the easiest thing you can ever make, and it's so tasty, healthy, and filling. Let me show you one of my favourites, Pumpkin (squash)and Leek.
Ingredients
Pumpkin - around 1 to 2 kilos
1 Leek
Stock - enough to just cover the vegetables
Sour cream to mix through at the end, adds creaminess and flavour
Ingredients
Pumpkin - around 1 to 2 kilos
1 Leek
Stock - enough to just cover the vegetables
Sour cream to mix through at the end, adds creaminess and flavour
How to Make Creme Brulee (Recipe Vid)
The original recipe came from the manga Kitchen Princess. However I made some modifications such as combining steaming and toaster oven cooking methods and reducing the recipe measurements by half so that I can make just enough for myself. This recipe makes one serving for a medium sized ramekin. The original recipe was not sweet enough so I also increased the amount of sugar.
Coconut Tarts
Coconut Tarts
Makes 12 coconut tarts
You can refer to the egg tarts video for a more detailed video of pressing the pastry into the tart tins!
Notes:
1) This recipe makes approx 12 egg tarts. My egg tart size is 3 inch.
2) Keep the tart tins on the table when you mould the pastry into the moulds.
3) Use your index fingers to guide your thumbs and keep the edges nice.
4) You do not have to refrigerate the dough if it is already in a workable state.
5) The butter should be softened.
6) The heat in my oven doesn't seem to circulate very well (from my experience in baking egg tarts and coconut tarts.)
Makes 12 coconut tarts
You can refer to the egg tarts video for a more detailed video of pressing the pastry into the tart tins!
Notes:
1) This recipe makes approx 12 egg tarts. My egg tart size is 3 inch.
2) Keep the tart tins on the table when you mould the pastry into the moulds.
3) Use your index fingers to guide your thumbs and keep the edges nice.
4) You do not have to refrigerate the dough if it is already in a workable state.
5) The butter should be softened.
6) The heat in my oven doesn't seem to circulate very well (from my experience in baking egg tarts and coconut tarts.)
Chicken and Mushroom Casserole - RECIPE
Chicken & Mushroom Casserole is an amazing meal that can be made in around 30 minutes! Chicken Breast Fillets are combined onions, mushrooms, mustard and chicken stock to create a delicious, creamy casserole that is both economical and easy to make - Give it a go!
Tuna and eggs Spring Rolls ( Tuna Puff pastry)- Galettes au thon - Sn...
These snack are very easy to make, there are crispy, yummy and just awesome. And what I like about these puffs is that you don't even need a lot of ingredients to make them. just 1 can of tuna, 2 eggs and 1 cup of cheese and of course few sheets of puff pastry.
心一つに「湊中ソーラン」存続へ
大漁旗で作った法被を着て踊る、宮城県石巻市立湊（みなと）中学校「湊中ソーラン」が、東日本大震災を乗り越えて後輩に受け継がれることになった。津波で法被が流されたのを知った北海道の漁師から２８日、１３６枚の大漁旗が届いた 。
鶏そぼろの作り方 、 鶏そぼろナムル
鶏そぼろの作り方と、鶏そぼろをトッピングしたもやしナムルです。
鶏そぼろの作り方は色々ありますが、私は弱火で作っています。
弱火で気長に作ると、粒の細かい綺麗なそぼろになります。
鶏そぼろの作り方は色々ありますが、私は弱火で作っています。
弱火で気長に作ると、粒の細かい綺麗なそぼろになります。
南北分断の三陸鉄道、トレーラーで車両移動
震災で運行区間が南北に分断されている岩手県の三陸鉄道北リアス線（久慈―宮古）で、車両不足になっていた南側区間に２８日朝、北側の車両１両が大型トレーラーで運び込まれた。
南三陸町で思い出の品を展示／廃校の木造校舎を会場に
東日本大震災の津波で壊滅的な被害を受けた宮城県南三陸町で２８日、がれきの中からボランティアが回収した写真などが展示され、持ち主の被災者たちに返された。２年前に廃校になった旧入谷中。山あいにある２階建ての旧木造校舎の教室や廊下などに、写真約１０万枚、アルバム約２千冊などが並べられた。
こんにゃくと野菜の白あえ 『料理生活』 by アンテナ料理レシピ
こんにゃくと野菜がたっぷり！口当たりの良い豆腐のあえ衣と一緒にいただくヘルシーな白あえです。こんにゃくと野菜の食感が絶妙、濃厚な味わいでお酒のおつまみにおすすめの一品です。
Atkins Diet Recipes: Low Carb Bacon-Wrapped Chicken (IF)
Ingredients:
(with El Pollo Loco-style marinade)
Marinade:
1/4 cup Corn Oil
1/4 cup Onion
1/4 cup Butter
2 tbsp Minced Garlic
1/4 tsp Cumin
1 tsp Oregano
1/4 cup Lemon Juice
1 tsp Orange Extract
4 Large Chicken Breasts, slicked into 1" cubes
12 slices Bacon
4 oz of Cream Cheese
2 tbsp green chiles
1 tsp minced garlic
Makes 6 servings
Nutrition Information (per Serving)
376 Calories, 20.2g Fat, 1.2g Total Carbs (0g Fiber) , 44.5g Protein
(with El Pollo Loco-style marinade)
Marinade:
1/4 cup Corn Oil
1/4 cup Onion
1/4 cup Butter
2 tbsp Minced Garlic
1/4 tsp Cumin
1 tsp Oregano
1/4 cup Lemon Juice
1 tsp Orange Extract
4 Large Chicken Breasts, slicked into 1" cubes
12 slices Bacon
4 oz of Cream Cheese
2 tbsp green chiles
1 tsp minced garlic
Makes 6 servings
Nutrition Information (per Serving)
376 Calories, 20.2g Fat, 1.2g Total Carbs (0g Fiber) , 44.5g Protein
BBQ Chicken a la Fronto (Pullum Frontonianum)
A chicken recipe from ancient rome. Very tasty if made on the grill, but you can cook it in the oven as well at 425F for 1 1/2 hours or 2. Have some fun cooking yourself up a meal from the ancient Roman Empire.
Butter Cake
This has to be my all time favorite cake. It's rich buttery flavour is absolutely addictive. It's a beautiful moist cake but dense enough to be used in any tiered cake. It's an all time favorite for wedding cakes, birthday cakes or any special occasion or everyday cake. Give it a try...you'll LOVE it :)
Potato Bombs recipe by the BBQ Pit Boys
Taters Gone Wild, these BBQ Pit Boys stuffed Baked Potato Bombs are kick-ass good eatin' at any Pit, family picnic or tailgating party. So crank up the music, put your BBQ Shoes on, pop open a beer, and grab some spuds because Taters don't get any better than this...!
BACON Mac N Cheese
Be bad. Cream, bacon, cayenne pepper, massive pile of cheese...and oh...flavor-blasted goldfish in your Macaroni and Cheese. Being bad never tasted this good.
How to make an Apple Pie
Learn in this Episode my How to make an Apple pie. You will impress with this tasty dish at parties. It's so easy and fun to make apple pie. This crust recipe makes you get your hands dirty and just enjoy the old fashion way of crust making. If your not into using your hands and getting them dirty, I guess you can always use the Cuisinart.
So, come learn, interact, and eat with me.
So, come learn, interact, and eat with me.
ナシゴレン：ボビーの料理教室２３
バリでは、ナシゴレンの決まったレシピはない見たいです。日本のみそ汁と同じく、お店によて、家庭によて、作り方が色々有るそうです。
ケチャップマニスというバリの醤油みたいな物をつかったら、本格的なあじができます。日本の輸入食材ショップにあるよ！買った方がいいバイ！
じゃ、作りましょう！
まずは、ナシゴレンの味付けとなるペーストを作りましょう。
生姜 20g
ニンニク 3かけら
唐辛子 ２本
（乾燥された唐辛子より、島唐辛子のような酢漬けの物がいいです）
醤油 大さじ１
干しえび 大さじ１
鶏ガラスープ 小さじ２
コリアンダーパウダー小さじ１
ケチャップマニス 大さじ１
僕は、今日、タマネギや白ネギが無かったから、入れていないけど、普段、タマネギの擂りおろしや、白ネギ、エシャロット等を少し入れています。
この材料を全部会わせて、ミックサーでペースト状にする。水分が足りない場合は、水を少しずつたしながら、調整できます。
できたら、ペーストを置いておいて、焼き飯の準備をしましょう。
パプリカとピーマンを薄いスティック状に切ります。
火が通りやすいように、人参を薄くスライスして、四角状に切ります。
鳥の胸肉、５０gを細かく切ります。
卵２個も焼いて、用意します。
白ご飯を３００gぐらいでOKです。
ナシゴレンのもう一つの大事にポイントがあります！
サラダ油より、このここナッツオイルが本格的です！
フライパインにココナッツオイルを引いて、鶏肉と野菜を炒めます。ご飯を加えて、ココナッツ風味が良く付くように、強く混ぜ合わせます。
ナシゴレンペーストと卵を足して、強火で焼きながら、混ぜます。ご飯がちょっとパリパリになるまで焼いた方が美味しいと思います。
出来上がったら、お碗に詰めて、ひっくり返して、お皿に出す。海老せんべい、と葉っぱ、串焼きなどでバリっぽく盛りつけしましょう。
完成です。
ケチャップマニスというバリの醤油みたいな物をつかったら、本格的なあじができます。日本の輸入食材ショップにあるよ！買った方がいいバイ！
じゃ、作りましょう！
まずは、ナシゴレンの味付けとなるペーストを作りましょう。
生姜 20g
ニンニク 3かけら
唐辛子 ２本
（乾燥された唐辛子より、島唐辛子のような酢漬けの物がいいです）
醤油 大さじ１
干しえび 大さじ１
鶏ガラスープ 小さじ２
コリアンダーパウダー小さじ１
ケチャップマニス 大さじ１
僕は、今日、タマネギや白ネギが無かったから、入れていないけど、普段、タマネギの擂りおろしや、白ネギ、エシャロット等を少し入れています。
この材料を全部会わせて、ミックサーでペースト状にする。水分が足りない場合は、水を少しずつたしながら、調整できます。
できたら、ペーストを置いておいて、焼き飯の準備をしましょう。
パプリカとピーマンを薄いスティック状に切ります。
火が通りやすいように、人参を薄くスライスして、四角状に切ります。
鳥の胸肉、５０gを細かく切ります。
卵２個も焼いて、用意します。
白ご飯を３００gぐらいでOKです。
ナシゴレンのもう一つの大事にポイントがあります！
サラダ油より、このここナッツオイルが本格的です！
フライパインにココナッツオイルを引いて、鶏肉と野菜を炒めます。ご飯を加えて、ココナッツ風味が良く付くように、強く混ぜ合わせます。
ナシゴレンペーストと卵を足して、強火で焼きながら、混ぜます。ご飯がちょっとパリパリになるまで焼いた方が美味しいと思います。
出来上がったら、お碗に詰めて、ひっくり返して、お皿に出す。海老せんべい、と葉っぱ、串焼きなどでバリっぽく盛りつけしましょう。
完成です。
Crispy Fried Chicken
Forget KFC...make yourself some bomb tasting fried chicken following this simple recipe...
Gai Haw Bai Toey: The Aimless Cook
Gai haw bai toey is a Thai dish of fried chicken wrapped in pandan leaves. The leaves lend a vanilla-like aroma to the meat and combined with coconut milk and lemongrass, you have something very beautiful and delicious. Enjoy this recipe. Music by Kevin MacLeod www.incompetech.com Thanks for watching!
羅伯特．笈多與約書亞．羅曼的《帕薩加利亞舞曲》二重奏 Robert Gupta and Joshua Roman duet on "Passacaglia"
羅伯特．笈多與約書亞．羅曼的《帕薩加利亞舞曲》二重奏
這是大師班的合作，由小提琴家羅伯特．笈多和大提琴家約書亞．羅曼合奏哈佛森所作的中小提琴二重奏《帕薩加利亞舞曲》。羅曼以史特拉底瓦利大提琴演繹樂曲中的中提琴部分。欣賞兩位頂尖音樂家無時無刻的緊密連結（以及從中斷恢復演奏的默契），令人嘆為觀止。這兩位都是TED研究員，而他們兩人之間的深刻聯繫，正是的推動這精彩二重奏的原動力。
It's a master class in collaboration as violinist Robert Gupta and cellist Joshua Roman perform Halvorsen's "Passacaglia" for violin and viola. Roman takes the viola part on his Stradivarius cello. It's powerful to watch the two musicians connect moment to moment (and recover from a mid-performance hiccup). The two are both TED Fellows, and their deep connection powers this sparkling duet
這是大師班的合作，由小提琴家羅伯特．笈多和大提琴家約書亞．羅曼合奏哈佛森所作的中小提琴二重奏《帕薩加利亞舞曲》。羅曼以史特拉底瓦利大提琴演繹樂曲中的中提琴部分。欣賞兩位頂尖音樂家無時無刻的緊密連結（以及從中斷恢復演奏的默契），令人嘆為觀止。這兩位都是TED研究員，而他們兩人之間的深刻聯繫，正是的推動這精彩二重奏的原動力。
It's a master class in collaboration as violinist Robert Gupta and cellist Joshua Roman perform Halvorsen's "Passacaglia" for violin and viola. Roman takes the viola part on his Stradivarius cello. It's powerful to watch the two musicians connect moment to moment (and recover from a mid-performance hiccup). The two are both TED Fellows, and their deep connection powers this sparkling duet
bomboloni al forno ricetta - donuts recipe
bomboloni light al forno - donuts!!!!! buoni e morbidissimi
ingredients:
1 egg, 1 tablespoon of sugar, 300 gr. of flour, half a teaspoon of brewer's yeast, 50 gr. soft unsalted butter, a pinch of salt, lemon peel. add all ingredients and knead until dough is very soft but not sticky. let stand for 1 hour until it has doubled in volume. creates discs and put them on a baking sheet, let rest for 30 minutes and bake at 200 degrees for 10 minutes. sprinkle with powdered sugar. I hope you like it ^ __ ^
ingredients:
1 egg, 1 tablespoon of sugar, 300 gr. of flour, half a teaspoon of brewer's yeast, 50 gr. soft unsalted butter, a pinch of salt, lemon peel. add all ingredients and knead until dough is very soft but not sticky. let stand for 1 hour until it has doubled in volume. creates discs and put them on a baking sheet, let rest for 30 minutes and bake at 200 degrees for 10 minutes. sprinkle with powdered sugar. I hope you like it ^ __ ^
塩さば、カマボコ、チーズの簡単燻製
簡単燻製を作りました。
材料は市販の塩サバ、カマボコ、プロセスチーズ、
塩漬けしてから塩抜き、一晩乾燥させた豚バラ肉です。
お手軽につくるときはゆで卵、干し魚、練り物で作るといいでしょうね。
材料は市販の塩サバ、カマボコ、プロセスチーズ、
塩漬けしてから塩抜き、一晩乾燥させた豚バラ肉です。
お手軽につくるときはゆで卵、干し魚、練り物で作るといいでしょうね。
だし巻き卵の作り方（ふんわりジューシー） - How to make tamagoyaki.
卵焼き、厚焼き卵の作り方です。プロのような冷めてもふっくらジューシーなおいしい出汁巻き卵を作りましょう。甘さを控えれば関西風のだし巻き卵に。甘い味付けにすれば関東風の厚焼き卵になります。
How to make tamagoyaki (dashimaki tamago).
Tamagoyaki is a "Japanese sweet rolled omelette".
1人分182kcal
1serving calories 182kcal.
【材料（2人分）】
卵‥‥3個
80cc‥‥水
だしの素‥‥ひとつまみ
砂糖‥‥大さじ1と1/2
醤油‥‥小さじ1
塩‥‥2つまみ
【Ingredients （2 servings）】
3 eggs
80cc‥‥water
a pinch of instant dashi powder
1 1/2 Tbs sugar
1 tsp soy sauce
a pinch of salt
【作り方（レシピ）】
1、市販の粉末だし1つまみを80ccの水に溶かす。
2、だし汁に調味料をすべて入れ、よくかき混ぜる。
3、卵をボウルに割り入れ、あまりよくかき混ぜないで、白身を切るように混ぜます。
4、1の合わせだしを、混ぜた卵に入れて混ぜる。
5、卵焼き鍋を、強火で1分間余熱する。
6、ここで、鍋の横幅からはみ出さない程度に火を落とす。
7、ペーパータオルに染み込ませた油を十分に引く。
8、1回目はおたま1杯分の卵を流し込む。
9、大きな気泡を箸でつぶしながら待つ。均一に火が通ります。
10、鍋を回して表面がドロドロになってきたら、卵を奥から手前に三つ折りに畳む。
11、あいた部分に油を引く。
12、卵を奥に寄せ、手前にも油を引く。
13、2回目はおたま2杯分の卵を流し込む。たっぷり入れるとだしの水分が温度の上がりすぎを防ぎます。
14、卵焼きの下にも流し入れる。
15、15秒ほどおいて、再びまだ固まっていない卵を卵焼きの下に流し入れる。
16、表面がドロドロになってきたら、卵を奥から手前に半分にパタンと畳む。
17、あいた部分に油を十分に引く。
18、卵を奥に寄せ、手前にも油を引く。
19、3回目は残った卵をすべて流し込みむ。
20、卵焼きの下にも卵を流し入れる。
21、15秒ほどおいて、再びまだ固まっていない卵を卵焼きの下に流し入れる。
22、表面がドロドロになってきたら、卵を奥から手前に半分にパタンと畳む。
23、ヘラで軽く上と横から押さえて形を整える。
24、2～3cm幅に切り分ける。
【Recipe】
1、Mix 80cc water and dashi powder well.
2、Add sugar, soy sauce and salt to dashi broth and mix well.
3、Break the eggs into a bowl and beat. Do not over beat.
4、Add dashi soup to eggs and mix.
5、Preheat frying pan over high heat for 1 minute.
6、Turn Down medium-high heat. Do not worry about burn. that all should be done over a high fire.
7、Oil the pan with the oiled kitchen paper.
8、Put a ladle of egg mixture in the pan for a first-time, and spread over the surface.
9、If the egg mixture starts to bubble, break the bubbles using the chopsticks and make sure that the egg mixture is heated evenly.
10、Cook the egg until half done, roll eggs from the far end towards you into three layers.
11、Oil the empty part of the pan.
12、Slide egg to the top side. Wipe in some more oil on the empty part of the pan.
13、Put two ladle of egg mixture in the pan for the second time. So eggs mixture has to be kept at a certain temperature.
14、Spread around the pan and under the cooked egg.
15、Let stand for 15 seconds, lift egg roll so the uncooked egg can cover the base of pan again.
16、Fold in eggs from the far end towards you in half, when half boiled .
17、Oil the empty part of the pan.
18、Push the omelette to the far end of the pan again . Grease that part of the pan where omelette was.
19、with the remainder of the raw egg mix.
20、Spread it under the rolled omelet.
21、Let stand for 15 seconds, lift egg roll so the uncooked egg can cover the base of pan again.
22、Fold in eggs from the far end towards you in half, when half boiled .
23、Press the tamago into a rectangle shape.
24、Cut the dashimakitamago into 1-inch thick pieces.
How to make tamagoyaki (dashimaki tamago).
Tamagoyaki is a "Japanese sweet rolled omelette".
1人分182kcal
1serving calories 182kcal.
【材料（2人分）】
卵‥‥3個
80cc‥‥水
だしの素‥‥ひとつまみ
砂糖‥‥大さじ1と1/2
醤油‥‥小さじ1
塩‥‥2つまみ
【Ingredients （2 servings）】
3 eggs
80cc‥‥water
a pinch of instant dashi powder
1 1/2 Tbs sugar
1 tsp soy sauce
a pinch of salt
【作り方（レシピ）】
1、市販の粉末だし1つまみを80ccの水に溶かす。
2、だし汁に調味料をすべて入れ、よくかき混ぜる。
3、卵をボウルに割り入れ、あまりよくかき混ぜないで、白身を切るように混ぜます。
4、1の合わせだしを、混ぜた卵に入れて混ぜる。
5、卵焼き鍋を、強火で1分間余熱する。
6、ここで、鍋の横幅からはみ出さない程度に火を落とす。
7、ペーパータオルに染み込ませた油を十分に引く。
8、1回目はおたま1杯分の卵を流し込む。
9、大きな気泡を箸でつぶしながら待つ。均一に火が通ります。
10、鍋を回して表面がドロドロになってきたら、卵を奥から手前に三つ折りに畳む。
11、あいた部分に油を引く。
12、卵を奥に寄せ、手前にも油を引く。
13、2回目はおたま2杯分の卵を流し込む。たっぷり入れるとだしの水分が温度の上がりすぎを防ぎます。
14、卵焼きの下にも流し入れる。
15、15秒ほどおいて、再びまだ固まっていない卵を卵焼きの下に流し入れる。
16、表面がドロドロになってきたら、卵を奥から手前に半分にパタンと畳む。
17、あいた部分に油を十分に引く。
18、卵を奥に寄せ、手前にも油を引く。
19、3回目は残った卵をすべて流し込みむ。
20、卵焼きの下にも卵を流し入れる。
21、15秒ほどおいて、再びまだ固まっていない卵を卵焼きの下に流し入れる。
22、表面がドロドロになってきたら、卵を奥から手前に半分にパタンと畳む。
23、ヘラで軽く上と横から押さえて形を整える。
24、2～3cm幅に切り分ける。
【Recipe】
1、Mix 80cc water and dashi powder well.
2、Add sugar, soy sauce and salt to dashi broth and mix well.
3、Break the eggs into a bowl and beat. Do not over beat.
4、Add dashi soup to eggs and mix.
5、Preheat frying pan over high heat for 1 minute.
6、Turn Down medium-high heat. Do not worry about burn. that all should be done over a high fire.
7、Oil the pan with the oiled kitchen paper.
8、Put a ladle of egg mixture in the pan for a first-time, and spread over the surface.
9、If the egg mixture starts to bubble, break the bubbles using the chopsticks and make sure that the egg mixture is heated evenly.
10、Cook the egg until half done, roll eggs from the far end towards you into three layers.
11、Oil the empty part of the pan.
12、Slide egg to the top side. Wipe in some more oil on the empty part of the pan.
13、Put two ladle of egg mixture in the pan for the second time. So eggs mixture has to be kept at a certain temperature.
14、Spread around the pan and under the cooked egg.
15、Let stand for 15 seconds, lift egg roll so the uncooked egg can cover the base of pan again.
16、Fold in eggs from the far end towards you in half, when half boiled .
17、Oil the empty part of the pan.
18、Push the omelette to the far end of the pan again . Grease that part of the pan where omelette was.
19、with the remainder of the raw egg mix.
20、Spread it under the rolled omelet.
21、Let stand for 15 seconds, lift egg roll so the uncooked egg can cover the base of pan again.
22、Fold in eggs from the far end towards you in half, when half boiled .
23、Press the tamago into a rectangle shape.
24、Cut the dashimakitamago into 1-inch thick pieces.
Chef Victor Casanova's Spaghetti Alla Chitarra Recipe - How to make Spag...
Sara meets up with Chef Victor Casanova at Culina, Four Seasons Los Angeles and learns how to make Spaghetti with San Marzano Tomatoes, Peperoncino and Fresh Basil.
Chinese Cantonese Sauteed Fish (豉汁炒魚片) Let's Learn to Cook! : CiCiLiciou...
Cantonese cuisine originates from Guangdong Province and is made up of cuisines from three principal areas: Guangzhou, Chaozhou, and Dongjiang. Cantonese cuisine is known for its wide use of ingredients and creativity.
Since the Han and Wei Dynasty (206 BC -- 265 AD), Guangzhou (also called Canton) has been a major port city in South China. It is situated in the subtropics, bordering on the South China Sea. The rainfall is abundant; the area is rich in produce; fresh seafood and delicacies abound year round; and different fruits and vegetables are always in season. Cantonese chefs are known for their creativity while imitating other cuisine styles. Cantonese cuisine has absorbed the features of other Chinese cuisines including that of Shanghai, Yangzhou, and Peking. It chefs are great at customizing food based on the patron's likes and dislikes and making adjustments according to seasonal and climatic changes. Its summer and fall dishes are lighter while its winter and spring dishes are rich and more flavorful. Cantonese cuisine pays a lot of attention to texture and flavor. Its basic flavors are sour, sweet, bitter, spicy, salty, and fresh taste. Cantonese cuisine has a lighter taste compared with other Chinese cuisines.
Since the Han and Wei Dynasty (206 BC -- 265 AD), Guangzhou (also called Canton) has been a major port city in South China. It is situated in the subtropics, bordering on the South China Sea. The rainfall is abundant; the area is rich in produce; fresh seafood and delicacies abound year round; and different fruits and vegetables are always in season. Cantonese chefs are known for their creativity while imitating other cuisine styles. Cantonese cuisine has absorbed the features of other Chinese cuisines including that of Shanghai, Yangzhou, and Peking. It chefs are great at customizing food based on the patron's likes and dislikes and making adjustments according to seasonal and climatic changes. Its summer and fall dishes are lighter while its winter and spring dishes are rich and more flavorful. Cantonese cuisine pays a lot of attention to texture and flavor. Its basic flavors are sour, sweet, bitter, spicy, salty, and fresh taste. Cantonese cuisine has a lighter taste compared with other Chinese cuisines.
ピーマンたけのこ炒め 『料理生活』 by アンテナ料理レシピ
ピーマンとたけのこのしゃっきりとした歯ごたえが楽しい、手早くできるかんたんおかずです。中華風の味付けがごはんのおかずにぴったり、お弁当にもおすすめの一品です。
Sugar Shack Food Truck: Slow Smoked BBQ Goodness in Austin
Texas and barbecue are a common pair, but the Sugar Shack puts an uncommon spin on the classics with white barbecue sauce and mustard-based coleslaw. Dive into brisket and sausage sandwiches on the streets of Austin with Mike Weaver in this episode of Curbside Eats.
International competition BBQ spring fair and benefit concert Mike Burdo...
2nd annual BBQ by the lake BBQ championship days International competition BBQ spring fair and benefit concert. An Afab World Charity fund raising event. 20 Competition BBQ teams from Oregon Idaho and Washington competed for $3,000 in prizes and bragging rights! Grand Champion team "Home on the Range" reserve grand champion team "Oly Smokers" and 1st place team "Ranch House BBQ" and most of the other teams sold BBQ samples for scrip that helped Afab World charity, Black Lake Grange historic building and the Thurston county food bank.
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