2018年7月8日 星期日

On the Great Indian Mango Trail

Mangoes exemplify a dwindling subcontinental culture of camaraderie and large-heartedness, best articulated by those who have spent their entire lives growing, grafting and gifting them.

On the Great Indian Mango Trail
With more than a thousand varieties, a succulent symphony of tastes—and perhaps a philosophy of the universe, too.

On the Great Indian Mango Trail

With more than a thousand varieties, a succulent symphony of tastes—and perhaps a philosophy of the universe, too

In last year’s film “Victoria and Abdul,” we see Queen Victoria’s Indian manservant describing to her the delights of his homeland’s mangoes, “the Queen of Fruits.” Intrigued, the world’s most powerful person immediately requisitions some. The fruit arrives, an offering from a subject sub

2018年6月29日 星期五

succotash, Pork chop and succotash

  1. an American dish of maize and lima beans boiled together.


Yes, Succotash Has a Luxurious Side - The New York Times

Aug 19, 2015 - Succotash, that savory mélange of corn and beans, is a noble dish with a long history.

Succotash recipe | BBC Good Food

succotash from www.bbcgoodfood.com
 Rating: 4.6 - ‎3 votes - ‎30 min - ‎116 cal
Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for ...

Pork chop and succotash makes for a savory, summery dish. You don’t want to miss Friday Evening Dinner tonight. 5:30–7:30 p.m.
Stay tuned for a big Friday dinner announcement next week!

2018年6月13日 星期三

懷念的香蕉湯 (劉克襄)


2018年4月30日 星期一

The Airport Lounge, Once a Refuge, Is a Total Zoo. Chardonnay.

The Airport Lounge, Once a Refuge, Is a Total Zoo - WSJ

6 hours ago - Credit-card rewards programs have vastly expanded access, tarnishing that 1% feeling; scanty buffets and cheap Chardonnay.

Total Zoo 



該品種歷史悠久,在勃艮第南部的馬貢產區(maconnais)被認為是霞多麗的原產地,古時候人們錯誤的認為其親本為黑比諾和melon de bourgogne,也有人認為是白比諾的變種,直到20世紀末美國加州大學戴維斯分校的研究團隊通過DNA技術才認定出它的真正親本是黑比諾和gouais(一種白葡萄),並且它屬於Noiriens一族。



2018年4月12日 星期四

Nestlé launches pink KitKats with ruby chocolate

No extra colours or flavours are added to create the pink hue, which instead comes from a powder extracted during the cocoa processing.
Swiss experts spent decade developing naturally coloured cocoa on sale in…

2018年2月17日 星期六

Tater tots

Nephi Grigg had to bargain with the head chef at the Fontainebleau Hotel in Miami to get his new frozen potato product in front of the members of the 1954 National Potato Convention.
From Eater

The genius move that turned potato scraps into a frozen-food empire

Tater tots - Wikipedia

tater tots from en.wikipedia.org

Tater tots are pieces of deep-fried, grated potatoes served as a side dish. They are recognized by their compact cylindrical shape and crispy colored exterior. "Tater Tots®" is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company) that is often used as a generic term.
History · ‎Etymology · ‎Usage · ‎United States

炸薯球英語:Tater tots)一般作為配菜,是將馬鈴薯用擦床擦碎以後油炸製成。 通常呈圓柱形,外皮酥脆。 "Tater Tots"實際上是亨氏集團下屬Ore-Ida公司的註冊商標,但一般也用於指非其生產的其他類似食品[1]

"Tater"實際上是"Potato"的變形(Potato->tato->Tater);"Tots"原意是「小孩子」,這可能是因為薯球的通常體積很小,也有可能是因為小孩子們非常喜歡它。[6][7][來源請求] 在一些地區,也有直接稱其為"Tots"的。

2018年1月20日 星期六

Paul Bocuse (1926~2018)

Famous French chef Paul Bocuse dead at 91
Paul Bocuse2.jpg

ポール・ボキューズ - Wikipedia

ポール・ボキューズPaul Bocuse, 1926年2月11日 - 2018年1月20日)は、フランスのリヨン近郊にあるレストラン「ポール・ボキューズ」のオーナー3つ星シェフで、ボキューズ・ドール賞の創設者。 目次. [非表示]. 1 来歴; 2 スペシャリテ. 2.1 前菜; 2.2 スープ; 2.3 魚料理; 2.4 肉料理; 2.5 デザート. 3 略歴; 4 著書; 5 出典; 6 関連項目; 7 外部リンク. 来歴[編集]. リヨン近郊、ローヌ県コロンジュ・オ・モン・ドールの料理人の家系に生まれる。1942年、16歳でリヨンの「レストラン・ド・ラ・ソワリー」(Restaurant de la Soierie)で見習い ...
来歴 · ‎スペシャリテ · ‎デザート · ‎略歴

Paul Bocuse - Wikipedia

Paul Bocuse (11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the ...

L'Auberge du Pont de Collonges, Bocuse's main restaurant in Collonges-au-Mont-d'Or which was both his birth and death place