2015年10月18日 星期日

英國的藝術基金會 Art Fund 近日鼓勵民眾通過食物創作藝術作品

BBC 中文網(繁體) 更新了封面相片。
你知道這一創意來自哪裡嗎?英國的藝術基金會 Art Fund 近日鼓勵民眾通過食物創作藝術作品,並籌集款項。這幅作品脫引而出…http://bbc.in/1GMV4Sb

2015年10月16日 星期五

舌尖: 越南、印尼、緬甸

越南、印尼、緬甸

舌尖上的東協

一碗生牛肉河粉,湯頭要熬煮12小時;一條炸潤餅捲,混合了印尼福建華人、
荷蘭殖民的多元文化。舌尖上的東協,百味紛呈,帶你從飲食重新認識東協文化。
文/陳一姍、黃亦筠、劉光瑩  攝影/周書羽、劉國泰


家喻戶曉:河粉「PHO」

講到越南最家喻戶曉的平民美食,非河粉(pho) 莫屬。最傳統的口味是生牛肉河粉(pho bo),切成薄片的生牛肉,在滾燙的湯中三秒即熟。關於越南河粉的起源,有兩派說法,一是認為越南粉是由廣東移民在20世紀初期帶入越南,也有人認為河粉加入生牛肉,可能是受到法國菜的影響。
胡志明市 New World Saigon 飯店的越南籍主廚示範如何做出一碗鮮美噴香的越式河粉。熬煮12小時的牛骨湯頭,加入新鮮薄荷、香菜、九層塔、辣椒、萊姆汁,清淡開胃。除了最常見的生牛肉河粉,也有牛腩、雞絲、肉丸、海鮮等口味。

街頭美食:春捲「GỎI CUỐN」

越南另一樣代表食物,就是春捲(Gỏi cuốn)。外皮是以糯米製成、半透明的米片,內餡包入生菜、香菜、九層塔、豆芽菜,煮熟的米粉以及鮮蝦,吃時蘸上魚露、檸檬汁與大蒜製成的醬汁。在炎熱的越南街頭,這樣吃最開胃。

味蕾混搭:半橢圓麵包「PANADA」

平民食物──炸到金黃的半橢圓麵包「Panada」,端上桌就很吸睛,內餡包洋蔥、辣味鮪魚,無論口味或外觀都很西式。
這類「印西合璧」的印尼小吃,來自中爪哇三寶隴(Semarang)的「荷蘭潤餅」(Loempia)更是代表。將裹上蛋汁的潤餅捲放進油鍋炸,內餡有馬鈴薯泥、豆芽菜、胡蘿蔔絲等,一條炸潤餅捲背後,混合了印尼福建華人、荷蘭殖民的多元文化。

香料文化:巴東菜「NASI PANDANG」

巴東菜館和巴東牛肉,皆源自西蘇門答臘省會巴東。善於經商致富、具有冒險精神的蘇門答臘商人,把巴東菜館的獨特經營模式傳遍全印尼,甚至在穆斯林人口多的馬來西亞和新加坡,都帶動流行。
外觀看起來黝黑的巴東牛肉,就是用多種辛香料、椰奶熬煮超過四小時而成,化在舌尖上,像極了台灣牛肉乾的味道。

喝兩杯歷史:茶鋪

喝茶文化大概是1885到1948年英國統治緬甸時,留下最明顯的遺緒。茶舖賣的是一杯三百緬元(約八塊台幣)的緬甸奶茶。除了紅茶與煉乳是固定成分,每家茶鋪都發展出讓客人一喝上癮的獨到祕方,譬如加陳皮。
茶舖通常也賣塗上酪梨醬的印度烤餅。在緬甸,家家戶戶都有種酪梨樹,也算是就地取材。另外,口味近似雲南菜的撣邦菜——油麵、粑粑絲也很常見。

最受歡迎的早餐:魚湯麵「MOHINGA」

茶舖最受歡迎的早餐是,緬族的魚湯麵(Mohinga)。朋友說,如果敢吃魚湯麵,在緬甸就不會餓死。
將魚放在湯裡燉煮到爛,去骨後放入咖哩、洋蔥、青蔥熬煮到爛,讓魚肉與蔬菜在湯裡化為無形,最後加入香茅與香蕉樹莖熬煮定味。麵是米線,吃的時候灑上香菜、魚露、辣椒粉與炸碗豆餅,加上半個水煮蛋就是一餐。每一年,緬甸政府還會舉辦魚湯麵大賽。

2015年10月14日 星期三

The 14 ingredients in McDonald's FRIES

French fries/chips

The 14 ingredients in McDonald's FRIES | Daily Mail Online

www.dailymail.co.uk/.../Don-t-try-home-14-ingredients-contained-McD...
Jan 21, 2015 - The recipe for McDonald's French Fries differs greatly in the UK where it does not include the Hydrogenated Soybean Oil, Canola Oil and, ...


REVEALED: The 14 ingredients in McDonald's FRIES - including a petrol-based chemical and form of silicone found in Silly Putty

  • Mythbusters host Grant Imahara traveled to the fast food chain's potato processing plant in Idaho to see the production process from start to finish
  • During his investigation he found that dimethylpolysiloxane - a form of silicone found in Silly Putty - is used in the making of McDonald's fries along with a petrol-based chemical called TBHQ
  • He also discovered that the fries are fried twice - once at the factory and again at the restaurant
透露:14成分麥當勞的薯條 - 包括石油為基礎的化工和有機矽的形式,橡皮泥中
流言終結者主機格蘭·今原前往愛達荷州的快餐連鎖店的馬鈴薯加工車間看到,從開始生產過程中完成
在他的調查,他發現,二甲基聚矽氧烷 - 有機矽的橡皮泥中的一種形式 - 採用的是麥當勞的炸薯條的製作以及汽油為基礎的化學名為特丁基對苯二酚
他還發現,薯條炸兩次 - 在餐廳曾經在工廠,並再次
通過SADIE WHITELOCKS FOR DAILYMAIL.COM
發布時間:22:44 GMT,2015年1月21日|更新時間:14:55 GMT,2015年1月22日

However, he reassures viewers that these are both safe additives used for perfectly good reasons.
Dimethylpolysiloxane, which Imahara struggles to pronounce, is added for safety reasons to prevent cooking oil from foaming.
While tertiary butylhydroquinone (TBHQ) is applied as a food preservative.
Imahara explains that there are numerous steps involved in the creation of McDonald's fries.

不過,他寬慰的觀眾,這些是用於非常充分的理由既安全添加劑。
二甲基聚矽氧烷,其中Imahara鬥爭發音,被添加為安全起見,防止烹調油起泡。
而叔丁基氫醌(TBHQ)被作為食品防腐劑使用。
Imahara解釋說,有參與創建的麥當勞薯條許多步驟。

First potatoes are harvested from fields before being peeled, cut and blanched.
They're then fired through a cutter at up to 70 miles an hour into thin sticks.
After being chiseled into the perfect shape, the strips of potato are sauced with a blend of canola oil, soybean oil, hydrongenated soybean oil, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane.
首先土豆是從領域剝離,切割和脫皮前收穫。
他們再通過切割機,提供高達70英里的時速射向薄枝。
後被鑿入完美形狀,馬鈴薯條調味汁與摻合物的低芥酸菜子油,大豆油,hydrongenated豆油,天然牛肉味,水解小麥,水解牛奶,檸檬酸和二甲基聚矽氧烷。


Dextrose - a natural sugar - is sprayed on the batons to help them maintain a golden fried color.
Sodium acid pyrophosphate is also added to prevent the fries from going grey.
Last but not least, salt is sprinkled on for flavor.
The fries are then flash frozen at the Simplot factory and transported to McDonald's outlets across the country.
Once they are at restaurants, the potato sticks are fried for a second time.
The oil blend is similar to the factory mix, with the addition of tertiary butylhydroquinone and hydrogenated soybean oil - a manufactured form of trans fat.
And voila! McDonald's World Famous Fries are served.

葡萄糖 - 一種天然糖 - 噴上警棍,以幫助他們維持一個黃金炒的顏色。
酸式焦磷酸鈉也被添加到防止薯條從去灰。
最後但並非最不重要的,鹽灑在風味。
薯條,然後快速冷凍在辛普勞工廠,運往全國各地的麥當勞分店。
一旦他們在餐館,土豆棍子炸第二次。
油混合物是類似於工廠混合,通過加入叔丁基氫醌和氫化大豆油 - 反式脂肪製造的形式。

瞧!麥當勞世界著名的薯條供應。


A large serving of the finished product contains 510 calories, 6gms of protein, 24gms of fat, 67gms of carbs and 290mgms of sodium. 
The recipe for McDonald's French Fries differs greatly in the UK where it does not include the Hydrogenated Soybean Oil, Canola Oil and, notably, the Dimethylpolysiloxane, according to a study by 100daysofrealfood.com. 
McDonald’s digital series 'Our Food. Your Questions' comes as the company fights to boost its performance in the U.S., where sales slid at established locations in the last quarter of 2014.
In addition to increased competition, McDonald's is trying to keep up with changing tastes, with places such as Chipotle marketing their food as more wholesome alternatives.
To improve the image of its food, McDonald's recently rolled out chicken wraps with sliced cucumbers and the option to substitute egg whites in breakfast sandwiches.
It also plans to eventually let people swap out the French fries in value meals with options like salad or vegetables. 

成品的大型服務包含510卡路里的熱量,蛋白質6gms,脂肪24gms,碳水化合物67gms和鈉290mgms。
配方麥當勞的薯條有很大的不同,在英國它不包括氫化大豆油,菜籽油和,值得注意的是,聚二甲基矽氧烷,根據一項研究100daysofrealfood.com。
麥當勞的數碼系列“我們的食物。你的問題'之際,該公司打架,以提高其在美國,銷售下滑在2014年最後一個季度成立的地點演出。
除了日益激烈的競爭,麥當勞正試圖跟上不斷變化的口味,與地方,如Chipotle的推銷自己的食物,更健康的替代品。
為了提高其食品的形象,麥當勞公司最近推出了雞肉包裝用片黃瓜和替代蛋清早餐三明治的選項。
該公司還計劃最終讓人們換出炸薯條的價值餐像沙拉或蔬菜的選擇。

2015年10月11日 星期日

巧克力產品之界定

這是我質詢要求食藥署要訂出規範的。
有感於孩子非常喜歡巧克力產品,
可是市面上大多數巧克力產品及巧克力都只有巧克力香料混合其他油脂製成,
結果反式脂肪都非常高。
讓孩子常常食用高反式脂肪的食品
而家長卻不知道,
這是不負責任的政府。
所以我才會在上會期質詢要求政府訂規範,
食藥署才勉為其難的答應。
淑芬在6/8質詢衛福部有關巧克力標準,
當時衛福部長還想把責任推卸給cns標準的標檢局。

2015年10月10日 星期六

Culinary experts in The Netherlands thought McDonald's was 'fresh' and 'tasty'

Watch what happened when food critics were unknowingly served McDonald's

Culinary experts in The Netherlands thought it was 'fresh' and 'tasty'

McDonald’s myths are easy to come by and we all know that fresh, organic food is not only healthier but tastes much nicer, right?
Scroll down for video (turn on subtitles)
Wrong - at least according to Life Hunters’ YouTubers Sacha and Cedrique.
The pair visited the annual food convention in Houten in The Netherlands, where they asked unwitting gastronomic experts to taste samples of McDonald’s food and offer their opinions on this “new, organic alternative to fast food”.
“Delicious”, “fresh”, “tasty” and ”firm” are just some of the adjective used by the food critics in a video posted on YouTube.
“It’s nice and firm, it has a good bite,” says one.
Another adds: “It rolls around the tongue nicely; if it were wine I’d say it’s fine.”
The foodies were then cajoled into making a direct comparison with McDonald's.  Asked how the “organic” fare shapes up in comparison to the fast food giant, one individual says: “It’s definitely a lot tastier than McDonald's, you can just tell this is a lot more pure.”
And another replies: “It tastes a lot better, and the fact that it’s organic is definitely a good thing. It’s just better for you. The taste is a lot richer.”



Sasha and Cedrique concluded: “If you tell people that something is organic, they’ll automatically believe it’s organic.”
However, some social media users have criticised the pair for “tricking” their interviewees, while others pointed out that there is no real difference in the taste of organic and non-organic food.