custard

custard

IN BRIEF: n. - Sweetened mixture of milk and eggs baked or boiled or frozen.

Tutor's tip: I love to eat "costard" (an English cooking apple) with "custard" (a dessert made of eggs, milk, and sugar).

guerrilla marketing , custard

The other media outlets for the campaign include broadcast and cable television, radio stations, local newspapers and billboards.

As the weather gets warmer, there are also plans for promotions and so-called guerrilla marketing efforts, aimed at stimulating demand for frozen custard and other desserts on the Culver’s menu.

2007台灣飲食文選

翁喆裕／報導 年度文選出現「新品種」。兼有詩人、編輯、學者、美食家多重角色的焦桐，精選去年本地媒體發表的五十二篇飲食文章，出版《2007台灣飲食文選》（二魚文化）一書。在華人文壇創先例，也為當前繁花盛放的飲食書寫風潮，留下前進的動線軌跡。

焦桐主編「飲食文選」並非頭一遭。五年前，他編選出版上下兩冊《台灣飲食文選》（二魚文化），收錄前行輩梁實秋、吳魯芹、逯耀東以降，至當代廖玉蕙、蔡珠 兒五十餘名家飲食作品，為本地半世紀的飲食文學系譜，理出縱向傳承。自2007年開跑的「年度飲食文選」，則希冀達到橫向的「切片」效果。焦桐從入選文章 觀察到：比起前輩的追憶和遙想，這代年輕作家處理飲食題材，已是備好手中鍋鏟、大膽迎上前去，直接正面交鋒。

「這是台灣餐飲業第一次『全面性地』蓬勃發展。飲食書寫也一樣。」焦桐指出，美食是一地文化的最核心，唯有富足年代，方能孕育出精緻優質的飲食美學。台灣 有充足的物質條件發展「品味」，媒體大篇幅美食情報的推波助瀾，更使全民對飲食燃起前所未有的興趣，希望從「吃得飽」升級到「吃得巧」。飲食書寫蔚然成 風，與這一波從餐飲到農漁牧業者，從饕家、食客乃至普羅百姓的全面提引，密不可分。

以飲食為題的文章俯拾即是，要具備哪些質素，才算是「好的」飲食書寫呢？焦桐形容這是一項「易寫難工」的寫作，寫出與食物有關的文字不難，但很容易流於陳 腔濫調。在他看來，寫飲食要言之有物、別出心裁，寫出趣味性、知識性和美感，甚至誘引出讀者的飢餓感、一邊讀一邊分泌大量口水，才算得上一篇好的飲食文 章。

好的飲食文學家必須先是好的美食家。「我鼓勵每個人都成為美食家。」焦桐說，美食家不應只是提供餐館資訊，也不是闊嘴吃四方的大胃王或成天誇耀吃過哪些珍 味的獵奇者，他必須對食物有直覺力、敏感度，味蕾敏銳、記憶力驚人，能夠分辨食物在味蕾上細緻的變化，與過往經驗比對和連結，說得出一番道理。重要的還得 「肚皮有良心」，不胡說八道，更不能糟蹋食物。

拿到了美食家門票，再透過大量品嘗與閱讀、專業知識不間斷的累積，飲食逐漸擴為遼闊的書寫領域，一位飲食文學家的「火候」才算初見成績。十年前，焦桐為寫 詩集《完全壯陽食譜》下廚試做，誤打誤撞闖進了飲食領域，自此滿腔「激情」浸淫其間，無法自拔。至今，他每餐都做足功課、認真覓食，也常被冠上「美食家」 稱號，但他謙稱自己只是一名小學徒，在遼闊的飲食汪洋中，唯有勤力能補不足。

「多元性」是《2007台灣飲食文選》企圖展現的風貌。「過往飲食書寫，多集中『品味』和『回味』兩類，但在此刻，飲食書寫觸及的題材和面向，早已多元發 展。」選集有舒國治、張北海等名家作品，你也能讀到〈台灣的夢幻豬〉、〈薏仁的身體密碼〉等，傳統定義較趨近「報導」文體的篇章。「好文章就是好文章，」 反覆讀過選本中文字的焦桐說：「許多美食記者寫的，有時比所謂『作家』還好。」

焦桐表示，「年度飲食文選」將每年固定出版，他也期待，台灣能出現像M‧F‧K‧費雪或伊莉莎白‧大衛，兼有廚藝經驗與人文學養的飲食作家，為本地飲食書寫增添更深厚的底蘊。更歡迎各路好手（包含網路）投稿作品，讓2008年的飲食文選好味不斷、更增風采！

Nuremberg Restaurant Takes Dining to a Third Dimension

EuroVox | 26.05.2008 | 05:30

Nuremberg Restaurant Takes Dining to a Third Dimension

Großansicht des Bildes mit der Bildunterschrift: A swirl-wind eating experience

In Germany, the quality of service separates the good from the bad in the restaurant business. So what would happen if man-power was replaced by machines?

It sounds like an idea from another dimension but it’s actually a reality in the southern German city of Nuremberg.

A restaurant called s'Baggers has done away with wait-staff and replaced them with touch-screen computers and pinball-game style delivery methods.

We went to Nuremberg to taste-test the world’s most modern dining experience.

Report: Laura Spurway

"Slotfood."--Italian Vending Machine Eatery

EuroVox | 26.05.2008 | 05:30

Italian Vending Machine Eatery Speeds Up Slow Food

Großansicht des Bildes mit der Bildunterschrift: Even with no time for a sit down meal, it doesn't have to be a dog's life

It’s neither restaurant nor trattorìa, fast food nor snack bar: the north Italian town of Bologna is about to experience a novel kind of eatery. They’re calling it "Slotfood."

Traditional dishes made by professional restaurant chefs dispensed in plastic containers from a vending machine could be an alternative for those who don’t have the time or money to eat at a restaurant but want a nutritious hot meal rather than a burger or kebab.

But will slow food packaged as fast food take off? Maybe if "JakFox," the first slotfood venue, truly reflects the changing face of Italian society.

Slotfood, Kebab, trattoria

the brown, the stuffing, a squeeze of orange

1776年5月15日倫敦的一場著名"社交宴"
我們從Emma父親之"神妙粥"之後就少談英國菜了
現在正好可請教大家黑體字之翻譯

The cheering sound of "Dinner is upon the table," dissolved his reverie, and we all sat down without any symptom of ill humour. There were present, beside Mr. Wilkes, and Mr. Arthur Lee, who was an old companion of mine when he studied physick at Edinburgh, Mr. (now Sir John) Miller, Dr. Lettsom, and Mr. Slater the druggist. Mr. Wilkes placed himself next to Dr. Johnson, and behaved to him with so much attention and politeness, that he gained upon him insensibly. No man eat more heartily than Johnson, or loved better what was nice and delicate. Mr. Wilkes was very assiduous in helping him to some fine veal. "Pray give me leave, Sir;--It is better here--A little of the brown--Some fat, Sir--A little of the stuffing--Some gravy--Let me have the pleasure of giving you some butter--Allow me to recommend a squeeze of this orange;--or the lemon, perhaps, may have more zest."--"Sir; Sir, I am obliged to you, Sir," cried Johnson, bowing, and turning his head to him with a look for some time of "surly virtue," but, in a short while, of complacency.


現在談the brown
這brown類似以高溫快火將鳥/雞等東西表皮處理得成金褐色而內部多汁

To cook quickly over high heat, causing the surface of the food to turn brown while the interior stays moist. This method not only gives food an appetizing color, but also a rich flavor. Browning is usually done on top of the stove, but may also be achieved under a broiling unit.

而 stuffing 填塞物;(塞於雞鴨腹中的)填料;裝餡
stuffing (FOOD) Show phonetics
noun [U]
a mixture of food, such as bread, onions and herbs, which is put inside something which is going to be eaten, such as a chicken or a vegetable, before cooking it:
sage-and-onion stuffing

stuff
verb [T]
to fill something with stuffing:
Stuff the turkey, then put it into a pre-heated oven.

stuffed
adjective
stuffed peppers

squeeze
An amount squeezed out: a squeeze of lemon.

1. 少量的榨汁[S][(+of)]
She put a squeeze of lemon in her drink.
她在飲料中放了一點檸檬汁。

• charcuteries, anchovy, balsam, mash
• cull, emblem, en masse, round sth/sb up , akin

Kangaroos Are a Real Treat

By ROBERT SKEFFINGTON
May 2, 2008

Last month's announcement that 400 kangaroos would be culled in Australia's capital, Canberra, attracted considerable international attention. The imagery was too good to ignore. Australia's national emblem, the kangaroo, was to be slaughtered en masse in the home of our parliament, high court and the national art gallery. Surely this was akin to clubbing giant pandas in Beijing or rounding up Bengal tigers in New Delhi.

Australians' connection to our national emblem, however, has always been somewhat more ambivalent than the international perception. Yes, when our yachtsmen won the America's Cup in 1983 they did so under the banner of a boxing kangaroo. And a whole generation of children grew up watching a television show entitled "Skippy" starring an almost omniscient kangaroo that, when it was not communicating with humans, was pulling people out of burning buildings.

M.E. Cohen

But there's a key difference between the 'roo and other countries' animal emblems: There are a lot of 'roos. They are so numerous that if they were not managed they could run amok. As scientists said at the time of the Canberra situation, despite the fact that Australia's kangaroo-management program boasts one of the largest cull programs of a large mammal around the world, there are probably still more kangaroos in Australia than there are people. Tourists go to Thailand to see elephants, but what would happen if these grand animals matched the size of the human population? Having more than 60 million elephants in Thailand wouldn't be pretty.

Killing your country's national emblem is vexing. Even in Australia, the Canberra cull was greeted with dismay by animal-rights groups. But fear not. Australians, being a practical people, have come up with a solution. When the national emblem starts to get out of hand numerically – eat them. No less than Greenpeace has recommended that Australians substitute kangaroo meat for consumption of other red meats to reduce land clearing and the release of methane gas from flatulent cattle and sheep.

Kangaroo meat is a sought-after meal in Australian restaurants and charcuteries. Recipes like kangaroo escalopes with spinach and anchovy butter, kangaroo tail soup, or kangaroo strip loin pan roasted on balsamic mash are not unusual on the menus of fine restaurants.

Australians take kangaroo for granted and are often surprised that it may not be to everyone's taste. Indeed, when Queensland hosted the Commonwealth Heads of Government meeting in 2002, the marinated medallions of kangaroo had to be swiftly removed from the official menu for fear of creating an international incident.

Nor is it just the kangaroo, incidentally. The other animal on our coat of arms, the emu, also appears on our menus. Other unofficial totems are also familiar with the hotplate. The crocodile? Scary for some, but others find it tastes like chicken. Camel? Pass the sauce (preferably hollandaise).

Many other countries are fortunate enough that their national birds and animals are, well, inedible. Estonia has as its emblem the barn swallow, which at 16 grams could hardly be a main course. Americans would be hard pressed to salivate over the bald eagle; they would also have to catch it first, which would be no mean task.

The Britons have the best of both worlds. Not only is the lion an uncommon food, but the United Kingdom does not have a native population of lions. The Canadians are fortunate that their emblem, a maple leaf, although edible, is a plant and therefore does not have a misty-eyed following that protests, writes petitions and passes community-group resolutions. The Chinese dragon is actually mythical, so no controversy can accrue to that whatsoever.

That said, you simply have to draw the line somewhere, and to the best of my knowledge, the koala is not a sought-after dish in Australia. The distaste for koala perhaps is not surprising, as a few years ago even our Tourism Minister John Brown notably described them as "flea-ridden, piddling, stinking, scratching, rotten little things." It is hard to see that as an inviting exhortation to savor koala cuisine.

So, Australians are left with a nonmythical animal, in huge numbers, which can be easily farmed and has a slightly gamey aftertaste. Despite its being on our coat of arms, the answer is clear. Bon appetit.

Mr. Skeffington is a Melbourne-based writer.

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