扔了太可惜， 便宜点领走！

扔了太可惜， 便宜点领走！

	德国餐饮、食品零售业每天打烊时都要将大批食品当垃圾处理，不是因为质量不合格，而是因为行业卫生标准限制。现在的一款手机应用，可以让消费者预订领取必须扔掉的食品，既省钱，又减少浪费。

Uno Leaves Pizza-Sized Hole in Harvard Square； 麥當勞去骨雞腿排

Apr 30, 2016 - 25 posts - ‎20 authors

週二經過苗栗市的中苗麥當勞時， 看到門口貼了這樣的宣傳。 http://imgur.com/mbIkmOs 瞬間 ... 也做了更新， 套餐配餐多了一個E套餐：小薯+無骨雞腿排+飲料79元

台灣人愛吃雞排，一天約吃掉25萬片雞排，不只雞排店開一堆，摩斯漢堡也早就開賣，現在就連麥當勞也打算賣雞排，選用無骨雞腿排，單點一片55元 ...
時序進入秋季，速食業者秋季新品大戰也開打，麥當勞今（6）日宣布要開賣雞排，9月7日起點購4款人氣漢堡，就可搭配去骨雞腿排套餐，讓消費者 ...

The Harvard Crimson

Fans of Chicago deep-dish pizza and cheap appetizers will have a harder time finding culinary satisfaction in Harvard Square now that Uno Pizzeria and Grill has closed its local restaurant.

Uno Leaves Pizza-Sized Hole in Harvard Square | News | The Harvard Crimson

​Fans of Chicago deep-dish pizza and cheap appetizers will have a harder…

THECRIMSON.COM

楊逵待客的「野菜宴」

楊翠

〈楊逵野菜宴，大家來鬥陣〉

8/28（週日），上午10:30~12:00，台中文學館大榕樹下，「楊逵文教協會」邀請大家，來吃野菜粥、看表演，分享關不住的春光。

「野菜宴」是楊逵待客的盛情，也是普羅文學／文化運動者簡樸生活的具現。楊逵的生活不僅是簡樸，甚至是困窘的，經常只能買「紙袋米」，然而，他從不以貧窮為恥。朋友們來訪，有什麼吃什麼，即使粗茶淡飯，即使野菜多於米粒，他都處之泰然，不曾感到羞恥，客人們也都大口吃喝，不曾客氣。

本活動正是要體現普羅作家如何開放他的書房，敞開他的心靈，與青年們共同學習、共勞共食的精神，強調「分享」的概念。

活動內容將以「動態」的方式，再現楊逵當年以「野菜宴」款待青年朋友與知音同好的盛情美意。參與活動的朋友們，都可以享用到楊逵媳婦董芳蘭親手熬煮的野菜粥，還有新化名產"冰凍烤蕃薯"，並帶回象徵分享的「小花盆」，以及一株小花，分享楊逵以生命提煉而成的充滿能量的「春光」。

楊逵野菜宴，大家來鬥陣

楊逵的文學生涯，跨越戰前與戰後，在台中定居長達五十年，因此，台中文學館開館的首檔主題展，以「關不住的春光──普羅作家楊逵特展」為題，深具意義。而本活動的企劃緣起，正是扣緊楊逵主題展，以更活潑、動態、親民的…

SOYANG.TW|由 SUPER USER 上傳

Singapore's Michelin-star chicken, for US$1.50

Nikkei Asian Review

VIDEO) Hungry reporter Tomomi Kikuchi visits the Hong Kong Soya Sauce Chicken Rice & Noodle in Singapore, which serves the world's cheapest Michelin star dish.

Singapore's Michelin-star chicken, for US$1.50

Hungry reporter Tomomi Kikuchi visits the Hong Kong Soya Sauce Chicken Rice & Noodle in Singapore, which sells the lowest-priced meals in the world that have received a Michelin star -- at 2 Singapore dollars a plate (roughly…

VIDEO.ASIA.NIKKEI.COM

The New Food Entrepreneurs

Cornell University 分享了 1 條連結。

The New Food Entrepreneurs

At these startups, pursuit of profit pairs well with good nutrition, delicious flavor, and a healthy respect for the environment.

JOHNSON.CORNELL.EDU|由 JOHNSON AT CORNELL 上傳

Celebrating Shakespeare's Works Through 38 Dishes From 38 Chicago Chefs

This year marks the 400^th anniversary William Shakespeare’s death and to honor and celebrate the Bard’s contribution to the arts, Chicago has been created a year-long international arts festival spearheaded by Chicago Shakespeare Theater. Among the 850 events planned are exhibits, theatrical products and an exploration of food and theatrical storytelling in restaurants around the city through Culinary Complete Works.

Curated and developed by Alpana Singh, of The Boarding House and Seven Lions restaurants, and Rick Boynton, creative producer for Chicago Shakespeare Theater,Culinary Complete Works brings together 38 Chicago chefs who translate one of Shakespeare’s plays into a featured dish , menu or event at their restaurant. The restaurants range from award-winning fine dining restaurants like Café Spiaggia (Chef Tony Mantuano will tackle Romeo and Juliet through the end of this month) and neighborhood gems like Black Dog Gelato (Chef Jessica Oloroso creates a gelato inspired by Hamlet).

A Kusshi Oyster is part of the Shakespeare tasting menu at NAHA during Shakespeare 400 Chicago’s year-long festival honoring the Bard’s contribution to the arts. (Photo courtesy of Ryan Beshel.)

NAHA Chef Carrie Nahabedian’s special tasting menu, inspired by Measure for Measure, is continuing through August. “Set in Vienna, ‘Measure for Measure’ by William Shakespeare features a theme including justice, mortality, mercy, and the dichotomy of corruption and purity,” says Nahabedian. “The play ends in three marriages! The male characters sin, but the females forgive them. They mean well, but the decisions they make may not always be the best. NAHA is proud to support the Shakespeare Culinary Festival.”

NAHA’s Shakespeare tasting menu is available for $95, with win pairings is $135. To view the complete culinary works of Culinary Complete Works, and the restaurants participating, visit Shakespeare 400 Chicago.

William Shakespeare 分享了 1 條連結。

Celebrating Shakespeare's Works Through 38 Dishes From 38 Chicago Chefs

This year marks the 400th anniversary William Shakespeare’s death and to honor and celebrate the Bard’s contribution to the arts, Chicago has been…

FORBES.COM|由 MEGY KARYDES 上傳

Camembert

The Economist

4 小時 · 

Pierre Boisard, a French academic, sees the history of Camembert as a mirror which reflects many of the more general developments in French history

The story of France's most famous foodstuff

From the archive

ECONOMIST.COM

Camembert (French pronunciation: ​[ka.mɑ̃.bɛʁ]) is a soft, creamy, surface-ripened cow's milkcheese. It was first made in the late 18th century at Camembert, Normandy in northern France.

維基百科，自由的百科全書

金銀幣
奶源	牛奶
類型	軟質
脂肪含量	45%-50%
成熟期	1-2個月
辛辣味	溫和到中等

卡芒貝爾乾酪（Camembert），又譯「金銀幣、卡門培爾、卡門貝爾、卡門伯」，是一種軟的法國白黴圓餅形乾酪，以法國下諾曼第奧恩省Vimoutiers附近的村莊卡芒貝爾命名。

卡芒貝爾於1791年被Marie Harel發明。正宗的卡芒貝爾，應該用生奶製成，表面有遍布的發黴的白毛，內部是黃色的，故稱金銀幣。

食法[編輯]

因金銀幣屬於內心柔軟的白紋乾酪，食用時只需用刀將白邊切掉，將其柔軟的心挖出搽在麵包上即可。