During his stay in London, England, Anna Chintia, 28, has a new habit. To get around the cold weather, he so often drink alcohol, especially Wine. "Making our body warmer," says single people who have recently returned to the country after the course for three months in London.
However, this practice does not make her into an alcoholic. He was conscious to not drink until you dizzy head or drunk. "Just one small glass anyway, which is important to keep warm," he said.
In addition to make a warm body, he continued, the discovery of some articles in the virtual world, drinking wine in a certain dose efficacious to health, among others, could reduce the risk of heart disease.
On this, he, among others, refer to the research of University of Rochester Medical Center (URMC) in New York. Researchers from UMRC, Eileen Redmond, explained that small amounts of alcohol can hold molecules that can create plaque in the arterial wall so that it can reduce the risk of cardiovascular disease.
Molecule called Notch protein helps control the muscles that regulate blood flow in arteries. When stimulated Notch molecule, for example with high cholesterol levels and smoking habits, plaque will grow and develop in the arteries.
But when the muscles that can create plaque in the arteries is affected by alcohol, according to Redmond, Notch molecules are prevented and the cells in the arterial wall will not grow and thicken. "Drink (Wine) in small amounts on a regular basis have the best effect in the prevention of heart disease," said Redmond told MyHealthNewsDaily.
Nutritionist Rachel Djuwita Hatma justify the conclusion that research. Among the several types of beverages that contain alcohol, according to him, red wine (red wine) was the one who can best prevent heart disease. "There plafonoid content that may lower the risk of heart disease," said the lecturer at the Faculty of Public Health University of Indonesia when asked for confirmation Tempo yesterday.
But Rachel cautioned, a good dose of alcohol to reduce the risk of heart disease is in small amounts. "A sip (one sip) of alcohol alone," says this bespectacled woman.
In addition, because the climate in Indonesia in general is very different from Europe or other countries that recognize the winter, Ratna rate of alcohol consumption to health can not be done in Indonesia. Moreover, alcohol consumption in Indonesia is prohibited by religion (Islam).
Riani naturopathy expert Susan recognizes that fermented wine does have a good antioxidant. Antioxidants contained in the wine obtained from fermentation process of wines that have unique things. "This is what makes wine consumption can reduce heart disease risk," says the founder of Healthy Choice outlets this.
Nevertheless, he agrees with Rachel to not recommend drinking wine as an effort to prevent heart disease. "Wine is not a drug," said Riani. Therefore, Wine can not simply be consumed.
During this time the population of France and Italy are known rare heart disease. However, Riani said, this is not just caused solely by the habit of drinking wine. "It must be remembered, the Italians and the French consume a lot of foods that are boiled and do not eat fried food like us," said a graduate of Southern College of Arkansas, United States, this.
In France and Italy too, said Riani, people liked to walk to get from one place to another. In addition, air pollution has not been as severe there as in Indonesia. Conversely, the trend of urban communities in Indonesia are even more stylish everywhere sitting in the car. Fanny Febiana | LIVE SCIENCE
Source: tempointeraktif.com
See also:
Hanamasa
Burger King
Tampilkan postingan dengan label wine. Tampilkan semua postingan
Tampilkan postingan dengan label wine. Tampilkan semua postingan
Rabu, 01 Desember 2010
Selasa, 30 November 2010
Wine Putih Halal
AMSTERDAM (Berita SuaraMedia) – Taner Tabak (35) telah berusaha memperoleh sertifikat Wine putih halal selama dua tahun, dan kini ia telah berhasil. "Kevserhelalwine" miliknya lolos tes dan mendapat sertifikat halal dari Kontrol Kualitas Halal (Halal Quality Control – HQC).
Pencarian Tabak akan anggur dengan kadar alkohol 0% dilakukan atas permintaan kaum Muslim. Pada pertemuan setiap hari Jumat, mereka tidak dapat minum bersama kolega dan teman-teman dan sebuah "Wine halal" dapat menjadi solusi bagi persoalan itu.
Tabak mempelajari proses pembuatan Wine bebas alkohol. Melalui sebuah proses teknis baru, yang membuatnya mendapatkan hak paten, Tabak, bekerjasama dengan sebuah perusahaan Jerman, berhasil membuat Wine bebas alkohol. Tabak mengatakan memang telah ada minuman Wine yang dikatakan bebas alkohol, namun mereka tidak lolos tes halal HQC karena masih mengandung sedikit alkohol.
HQC memiliki banyak syarat sebelum mereka memberikan sebuah sertifikat pada suatu produk. Sebuah permintaan tambahan untuk memperoleh sertifikat contohnya adalah peraturan higienis. Mereka mengerjakannya di bawah konsultasi dengan HQC. Tabak mengatakan, "Wine halal tidak dibuat begitu saja!"
Kelompok sasaran Tabak bukan hanya kaum Muslim, melainkan lebih luas lagi. "Yang juga menjadi sasaran saya adalah para wanita hamil, mereka yang terkena diabetes, mereka yang harus menyetir setelah menghadiri sebuah pesta dan karena itu tidak bisa minum alkohol dan sebagainya."
Di antara koleksi Tabak adalah Wine merah, putih, dan mawar, juga Wine yang berat. Ia yakin akan kelezatan rasa Wine nya dan baru-baru ini menantang seorang ahli Wine Nicolaas Klei untuk datang dan mencicipi anggurnya.
Nama kevser merujuk pada sebuah surat di Al Quran, jelas Tabak. Surat itu berbicara tentang Wine halal.
Tabak tidak khawatir akan penjualan Wine - nya. Negara-negara seperti Malaysia, Azerbaijan, Dubai, dan bahkan Arab Saudi telah menunjukkan ketertarikannya, ujar Tabak dengan antusias.
Tabak menjual Kevserhelalwine melalui perusahaan miliknya, Talay Wine Company, dengan harga rata-rata 6-7 euro (Rp. 90.000 – 100.000).
"Kami telah mengubah yang haram menjadi halal. Wine yang berasa seperti Wine tapi benar-benar bebas alkohol, dan kami memproduksinya," ujar Tabak.
Wine halal buatan Tabak bukan satu-satunya minuman beralkohol yang tidak mengandung alkohol. Tahun lalu, di Perancis diproduksi Chamalal, sampanye halal. Seperti sampanye pada umumnya, minuman ini juga terbuat dari Wine dan bergelembung, namun bebas alkohol.
Diluncurkan pada bulan September, tepat menjelang bulan suci Ramadhan tahun 2008, Chamala terbukti berhasil diterima di negara asal sampanye itu. Tidak ada satu acara pun yang akan lengkap tanpa kehadirannya.
Versi halal gelembung sampanye ini dijual dengan harga sekitar 60 euro (Rp. 900.000) per botol di beberapa restoran, namun jauh lebih murah jika membelinya di supermarket.
Penemu Chamalal, Rachid Gacem, mengatakan bahwa ia melihat adanya celah dalam pasar minuman beralkohol.
"Ketika saya datang ke pesta dan semua orang meminum alkohol, seperti sampanye, mereka seringkali menanyakan apakah saya mau minum satu gelas. Tapi kami (Muslim) tidak minum alkohol. Karena saya ingin menjadi bagian dari pesta, saya ingin meminum sesuatu yang seperti sampanye, tapi bukan sampanye."
Menanggapi minuman tersebut, tak semua Muslim lantas setuju. Beberapa di antara pemeluk Islam mempertanyakan bahkan meragukan kandungan isi Cham'alal. Seperti komentar-komentar di situs berita online yang menulis tentang peluncuran Cham'alal, yang salah satunya berbunyi, "Apakah itu benar-benar minuman Wine berkarbonasi?". (rin/iie/itn/fw/rpk/at) Dikutip oleh www.suaramedia.com
Sumber : suaramedia.com
Lihat juga:
Sate
Soto
Pencarian Tabak akan anggur dengan kadar alkohol 0% dilakukan atas permintaan kaum Muslim. Pada pertemuan setiap hari Jumat, mereka tidak dapat minum bersama kolega dan teman-teman dan sebuah "Wine halal" dapat menjadi solusi bagi persoalan itu.
Tabak mempelajari proses pembuatan Wine bebas alkohol. Melalui sebuah proses teknis baru, yang membuatnya mendapatkan hak paten, Tabak, bekerjasama dengan sebuah perusahaan Jerman, berhasil membuat Wine bebas alkohol. Tabak mengatakan memang telah ada minuman Wine yang dikatakan bebas alkohol, namun mereka tidak lolos tes halal HQC karena masih mengandung sedikit alkohol.
HQC memiliki banyak syarat sebelum mereka memberikan sebuah sertifikat pada suatu produk. Sebuah permintaan tambahan untuk memperoleh sertifikat contohnya adalah peraturan higienis. Mereka mengerjakannya di bawah konsultasi dengan HQC. Tabak mengatakan, "Wine halal tidak dibuat begitu saja!"
Kelompok sasaran Tabak bukan hanya kaum Muslim, melainkan lebih luas lagi. "Yang juga menjadi sasaran saya adalah para wanita hamil, mereka yang terkena diabetes, mereka yang harus menyetir setelah menghadiri sebuah pesta dan karena itu tidak bisa minum alkohol dan sebagainya."
Di antara koleksi Tabak adalah Wine merah, putih, dan mawar, juga Wine yang berat. Ia yakin akan kelezatan rasa Wine nya dan baru-baru ini menantang seorang ahli Wine Nicolaas Klei untuk datang dan mencicipi anggurnya.
Nama kevser merujuk pada sebuah surat di Al Quran, jelas Tabak. Surat itu berbicara tentang Wine halal.
Tabak tidak khawatir akan penjualan Wine - nya. Negara-negara seperti Malaysia, Azerbaijan, Dubai, dan bahkan Arab Saudi telah menunjukkan ketertarikannya, ujar Tabak dengan antusias.
Tabak menjual Kevserhelalwine melalui perusahaan miliknya, Talay Wine Company, dengan harga rata-rata 6-7 euro (Rp. 90.000 – 100.000).
"Kami telah mengubah yang haram menjadi halal. Wine yang berasa seperti Wine tapi benar-benar bebas alkohol, dan kami memproduksinya," ujar Tabak.
Wine halal buatan Tabak bukan satu-satunya minuman beralkohol yang tidak mengandung alkohol. Tahun lalu, di Perancis diproduksi Chamalal, sampanye halal. Seperti sampanye pada umumnya, minuman ini juga terbuat dari Wine dan bergelembung, namun bebas alkohol.
Diluncurkan pada bulan September, tepat menjelang bulan suci Ramadhan tahun 2008, Chamala terbukti berhasil diterima di negara asal sampanye itu. Tidak ada satu acara pun yang akan lengkap tanpa kehadirannya.
Versi halal gelembung sampanye ini dijual dengan harga sekitar 60 euro (Rp. 900.000) per botol di beberapa restoran, namun jauh lebih murah jika membelinya di supermarket.
Penemu Chamalal, Rachid Gacem, mengatakan bahwa ia melihat adanya celah dalam pasar minuman beralkohol.
"Ketika saya datang ke pesta dan semua orang meminum alkohol, seperti sampanye, mereka seringkali menanyakan apakah saya mau minum satu gelas. Tapi kami (Muslim) tidak minum alkohol. Karena saya ingin menjadi bagian dari pesta, saya ingin meminum sesuatu yang seperti sampanye, tapi bukan sampanye."
Menanggapi minuman tersebut, tak semua Muslim lantas setuju. Beberapa di antara pemeluk Islam mempertanyakan bahkan meragukan kandungan isi Cham'alal. Seperti komentar-komentar di situs berita online yang menulis tentang peluncuran Cham'alal, yang salah satunya berbunyi, "Apakah itu benar-benar minuman Wine berkarbonasi?". (rin/iie/itn/fw/rpk/at) Dikutip oleh www.suaramedia.com
Sumber : suaramedia.com
Lihat juga:
Sate
Soto
Senin, 29 November 2010
Delicacies of Yakitori
Sate is one of the most popular food in Indonesia. Many areas in this archipelago have sate menu. Therefore you know the sate padang, sate madura, banjo sate, sate betawi, maranggi sate, sate Blora, sate ponorogo, and so forth. Types of meat also varied, from chicken to turtles, from clams to torpedo. The dish can you get with ease, from street stalls to fancy restaurants.
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
Minggu, 28 November 2010
Two Kinds of Wine
Wine has two main types, namely red wine (red wine) and white wine (white wine). Both types of wine come from the type of grape used. The color of wine is not like the color of grape juice that looks more clear. The quality of drinks wine color is also determined a few other things.
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Lopez Petti, you Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Lopez Petti, you Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Jumat, 26 November 2010
Wine and Cancer
Wine - Cancer patients who will undergo radiation therapy may need to take a sip of wine (Wine) before doing the treatment. Because, according to a study in women with breast cancer found that drinking wine can help to limit the toxic effects of radiation on the skin.
Known, some components of wine can protect against the harmful effects of radiation. These components include polyphenols and tannins.
In this study, Dr Gabriella Macchia, from Catholic University, Campobasso, Italy, and colleagues examined the protective effect of wine consumption of 348 women who underwent radiation therapy after breast cancer surgery. Risk of suffering toxic effects from radiation were to reach 38.4 per cent of them do not drink wine, amounting to 31.8 percent in women who drank half a glass every day, and 13.6 percent in the drinker one glass of wine a day, and 35 percent on their who drank two glasses each day.
Researchers found that women who drank only one glass of wine a day had a much lower risk of suffering from the effects of radiation therapy. In particular, they risk exposure to toxins the skin from radiation around 75 percent less than those not drinking.
Source: liputan6.com - klipberita.com
Known, some components of wine can protect against the harmful effects of radiation. These components include polyphenols and tannins.
In this study, Dr Gabriella Macchia, from Catholic University, Campobasso, Italy, and colleagues examined the protective effect of wine consumption of 348 women who underwent radiation therapy after breast cancer surgery. Risk of suffering toxic effects from radiation were to reach 38.4 per cent of them do not drink wine, amounting to 31.8 percent in women who drank half a glass every day, and 13.6 percent in the drinker one glass of wine a day, and 35 percent on their who drank two glasses each day.
Researchers found that women who drank only one glass of wine a day had a much lower risk of suffering from the effects of radiation therapy. In particular, they risk exposure to toxins the skin from radiation around 75 percent less than those not drinking.
Source: liputan6.com - klipberita.com
Rabu, 24 November 2010
Varieties of Ice cream
Last one year, chose Ice cream was more confusing. Confused because the more diverse flavors offered. Not to mention all the 'accessories' additions that can be mixed in it.
Ice cream culinary development to form an increasingly 'complex' is most easily seen in shopping centers. Ice cream restaurant and home-based businesses, too, improvise.
If you have this, there is no other way to know the greatness of culinary development jajal Ice cream in addition to direct. In addition, the appearance of Ice cream are increasingly 'complex' challenge the sense of taste.
One of the interesting try is Cold Stone Creamery. Ice cream from Arizona, USA, this is on some central shopping area of South Jakarta.
From the pictures at the booth can be seen ice cream categorized as 'complicated' earlier. Ice cream is rising in the cup of dried wafle wavy until like a volcano erupting.
However vomit stone alternated with chocolate, nuts, and even some bananas, crackers, and chunks of chocolate cake. There are 21 ice cream flavors and 43 mix (mix-in) other provided.
If you have not dared to explore, select the signature ice cream is a safe way to get a delicious creations. One of the flagship stores Devotion ie it is chocolate ice cream mixed with chocolate brown granules and brownies. Sensation on the tongue seems equivalent. Although porous, ice cream was soft. Viscosity shows high levels of milk.
Mixed grain of chocolate make this meal feels crowded in the mouth. Maybe a little bit inconvenient because some sticky brown teeth. Even so sweet keep fit, it is probably because the ice cream base that is not too sweet.
Ice cream mixed style is also already entered the hotel buffe. Shangri-La Hotel, one of them. Although not seberagam at the booth, in the form of chocolate biscuits, bars, cylinders, or strawberry are also available. "Because the bottom line is be creative as you please. That's what made people love ice cream. While not bad, still prefer for your own creations," said Executive Pastry Chef Shangri-La, Guillaume Bonnety.
Men's French vanilla ice cream assess the best basis for mixing. "Because not too sweet," said Bonnety who called the style of ice cream as tepanyaki, referring to the table where the mixing of ice cream.
This table also become an additional attraction is ice cream. On the table are similar to refrigerated granite table tepanyaki processing, the ice cream mix, chopped, to be compressed again. Even so, the ice cream does not melt.
Italian gelato ice cream (gelati-plural) are also increasingly found in Indonesia. Ice cream contains fruit and low fat content of milk.
That way, gelati feel lighter than regular ice cream. Alessandro Santi, Italian chef at the Shangri-La, said gelati functioning wash the taste of food in advance and provide a sense of fresh afterwards.
Source: Dok.mi/OL-5 - Star Krisanti - Media Indonesia
See also:
Soto
Wine
Ice cream culinary development to form an increasingly 'complex' is most easily seen in shopping centers. Ice cream restaurant and home-based businesses, too, improvise.
If you have this, there is no other way to know the greatness of culinary development jajal Ice cream in addition to direct. In addition, the appearance of Ice cream are increasingly 'complex' challenge the sense of taste.
One of the interesting try is Cold Stone Creamery. Ice cream from Arizona, USA, this is on some central shopping area of South Jakarta.
From the pictures at the booth can be seen ice cream categorized as 'complicated' earlier. Ice cream is rising in the cup of dried wafle wavy until like a volcano erupting.
However vomit stone alternated with chocolate, nuts, and even some bananas, crackers, and chunks of chocolate cake. There are 21 ice cream flavors and 43 mix (mix-in) other provided.
If you have not dared to explore, select the signature ice cream is a safe way to get a delicious creations. One of the flagship stores Devotion ie it is chocolate ice cream mixed with chocolate brown granules and brownies. Sensation on the tongue seems equivalent. Although porous, ice cream was soft. Viscosity shows high levels of milk.
Mixed grain of chocolate make this meal feels crowded in the mouth. Maybe a little bit inconvenient because some sticky brown teeth. Even so sweet keep fit, it is probably because the ice cream base that is not too sweet.
Ice cream mixed style is also already entered the hotel buffe. Shangri-La Hotel, one of them. Although not seberagam at the booth, in the form of chocolate biscuits, bars, cylinders, or strawberry are also available. "Because the bottom line is be creative as you please. That's what made people love ice cream. While not bad, still prefer for your own creations," said Executive Pastry Chef Shangri-La, Guillaume Bonnety.
Men's French vanilla ice cream assess the best basis for mixing. "Because not too sweet," said Bonnety who called the style of ice cream as tepanyaki, referring to the table where the mixing of ice cream.
This table also become an additional attraction is ice cream. On the table are similar to refrigerated granite table tepanyaki processing, the ice cream mix, chopped, to be compressed again. Even so, the ice cream does not melt.
Italian gelato ice cream (gelati-plural) are also increasingly found in Indonesia. Ice cream contains fruit and low fat content of milk.
That way, gelati feel lighter than regular ice cream. Alessandro Santi, Italian chef at the Shangri-La, said gelati functioning wash the taste of food in advance and provide a sense of fresh afterwards.
Source: Dok.mi/OL-5 - Star Krisanti - Media Indonesia
See also:
Soto
Wine
Senin, 22 November 2010
Steak Factory in Central Jakarta
Steak as if synonymous with the land of Uncle Sam because it is one of the highest quality beef. No wonder the line of the type of beef imported from there as U.S. T-Bone Streak, U.S. Beef Ribs, Tenderloin U.S., U.S. Sirloin and so forth. Inipula types are available at Factory Steak restaurant owned by Kenneth Chen. It may be practically most people think of steak comes from the U.S..
In fact, it is said was originally not the case. Beef is not exactly popular as part of the diet choice in the U.S. before the Civil War. According to a site, its history is not even real beef from the U.S.. Precisely who introduced cattle to the new world of the Spaniards to Mexico in 1540.
Then, in the 18th century by the Spanish Colonial and French began to raise cows. As railways developed at the time, they use trains to transport cattle from San Antonio, Texas to New Orleans. But this industry then fell due to a terrible winter when the herd of cows gone up to 90 percent.
But along with the development of the age at the time, beef production increased again since 1871. Even after World War II, aka beef beef became a symbol of American prosperity.
This symbol eventually became famous all over the world while also providing inspiration to the interpreter-cook. Thus, aka steak steak menu also managed to become a kitchen mainstay. Resto-special steak restaurants also appear. In order to be different and gain profit, each restaurant also has a uniqueness of each with a different strategy. This, too, who carried out the Steak Factory, opened in the region that there is no special restaurant steak. In addition it is still not forgotten the taste of Indonesian cuisine in membubui beef imports. Through the concept of a low profile and local, Steak Factory is ready to spread to other cities in the future.
"Whose name is not only a shop building in Jakarta alone but in the region too, meaning Steak Factory can open in other areas also," that Chen hopes the expansion plan forward. Selling may be steak, but the Steak Factory still not forget the spice native to Indonesia!
Source: SH / sally approached - sinarharapan.co.id
See also:
Dim Sum
Wine
In fact, it is said was originally not the case. Beef is not exactly popular as part of the diet choice in the U.S. before the Civil War. According to a site, its history is not even real beef from the U.S.. Precisely who introduced cattle to the new world of the Spaniards to Mexico in 1540.
Then, in the 18th century by the Spanish Colonial and French began to raise cows. As railways developed at the time, they use trains to transport cattle from San Antonio, Texas to New Orleans. But this industry then fell due to a terrible winter when the herd of cows gone up to 90 percent.
But along with the development of the age at the time, beef production increased again since 1871. Even after World War II, aka beef beef became a symbol of American prosperity.
This symbol eventually became famous all over the world while also providing inspiration to the interpreter-cook. Thus, aka steak steak menu also managed to become a kitchen mainstay. Resto-special steak restaurants also appear. In order to be different and gain profit, each restaurant also has a uniqueness of each with a different strategy. This, too, who carried out the Steak Factory, opened in the region that there is no special restaurant steak. In addition it is still not forgotten the taste of Indonesian cuisine in membubui beef imports. Through the concept of a low profile and local, Steak Factory is ready to spread to other cities in the future.
"Whose name is not only a shop building in Jakarta alone but in the region too, meaning Steak Factory can open in other areas also," that Chen hopes the expansion plan forward. Selling may be steak, but the Steak Factory still not forget the spice native to Indonesia!
Source: SH / sally approached - sinarharapan.co.id
See also:
Dim Sum
Wine
Dim Sum, Menu yang di Jagokan
Dim Sum menjadi menu yang dijagokan resto fast food oriental, Oenpao, mengingat awal mula resto ini berasal dari kedai dim sum yang berlokasi di kawasan Bumi Serpong Damai. Nama Oenpao pun akhirannya diambil dari kata ”bakpao”.
Dim sum yang disajikan jenisnya beragam. Cobalah hakkau oleh Anda yang menyukai udang. Udangnya sangat garing ketika dikunyah. Ada pula smoked beef and cheese. Dari namanya sudah ketahuan ini adalah dim sum isi daging dan keju yang spesial. Daging dan kejunya diselipkan tepat di tengah-tengah. Lainnya ada fried crab dumpling, lumpia ayam, lumpia udang, dan udang mayones.
Menariknya, ada mini pao sweet yang menawarkan isi keju, kacang merah, pandan, kacang hijau, cokelat, dan susu. Cocok bagi penyuka dim sum yang mungkin sudah jenuh dengan isi dim sum seafood atau daging.
Oenpao juga menyediakan aneka bubur. Oenpao spesial adalah bubur dengan isi bebek dan ayam panggang ditambah ayam char siew. Boleh pula mencicipi bubur seafood yang terdiri atas daging ikan kakap, cumi, bakso ikan, dan udang.
Bila ingin menikmati hidangan ”berat”, pilih saja nasi hainan di antara sajian menu yang ada. Ada nasi hainan mix grill yang berupa daging bebek dan ayam panggang, ayam char siew, dan pok choy. Nasi yang agak kecokelatan ini pulen dan mempunyai taste tersendiri. Potongan daging ayam dan bebek yang disediakan dalam satu porsi, juga lumayan banyak.
Nasi ini dihidangkan dengan semangkuk kuah dan tiga jenis pilihan sambal. Ada sambal botol, plum sauce, dan sambal Oenpao yang terbuat dari cabai kering dengan minyak khusus. Jangan kira sambal ini tidak pedas. Yang membuat pedas justru minyaknya. Acara makan pun bisa semakin bergairah.
Ada lagi nasi hainan ayam jamur tausi. Nasi ini disajikan dengan bumbu tauco. Menu lainnya, terdapat nasi bebek spesial dan nasi hainan pangsit shanghai.
Masakan Asia kurang lengkap tanpa hidangan mi. Pilihan menu mi yang bisa Anda nikmati di sini antara lain mi pangsit shanghai. Ukuran mi ini kecil-kecil, tidak seperti mi pada umumnya. Dalam satu mangkuk, di samping ayam dan daun pok choy, ada pula dua buah pangsit shanghai yang memiliki isi. Char siew wonton noodle merupakan menu mi lain yang ditawarkan.
Juga ada deretan sup dan kari. Sebut saja tom yam noodle soup yang porsinya cukup besar. Chicken curry noodle, wonton soup, dan swekiau kuah adalah menu lainnya. Yang terakhir ini merupakan kulit pangsit dengan daging ayam.
Di musim penghujan ini, untuk menghangatkan tubuh, Anda bisa memesan seafood curry noodle. Mi yang lagi-lagi porsinya cukup banyak dan kaya akan seafood ini enak disantap selagi hangat. Dijamin sangat segar.
Masih bernuansa hidangan laut, Anda bisa mencoba bubur oenpao spesial. Ayam char siew, tofu, cumi, udang, dan jamur akan menemani acara bersantap Anda. Jangan lupa menambahkan kulit pangsit, tongcay, dan irisan daging ayam yang juga disediakan. Tambahkan sambal jika ingin agak pedas.
Jangan lewatkan pula kesempatan menjajal ceker ayam yang menjadi favorit para tamu. Dalam satu porsi disediakan tiga buah ceker. Jika merasa kurang, tinggal angkat tangan Anda dan panggillah pelayan. Sebab, rasanya seporsi memang belum cukup untuk menuntaskan rasa puas dan penasaran Anda.
Menemani makanan, ada pilihan minuman di antaranya aneka jus, shake, dan smoothies. Ada pula teh tarik. Jika ingin yang hangat dan tidak manis, pesanlah teh tawar. Teh ini merupakan teh China dan yang pasti rasanya berbeda dengan teh tawar kebanyakan. Penasaran bukan? Datang saja langsung ke resto ini!
Sumber : Koran SI/Koran SI/ftr - okefood
Lihat juga :
Wine
Hanamasa
Dim sum yang disajikan jenisnya beragam. Cobalah hakkau oleh Anda yang menyukai udang. Udangnya sangat garing ketika dikunyah. Ada pula smoked beef and cheese. Dari namanya sudah ketahuan ini adalah dim sum isi daging dan keju yang spesial. Daging dan kejunya diselipkan tepat di tengah-tengah. Lainnya ada fried crab dumpling, lumpia ayam, lumpia udang, dan udang mayones.
Menariknya, ada mini pao sweet yang menawarkan isi keju, kacang merah, pandan, kacang hijau, cokelat, dan susu. Cocok bagi penyuka dim sum yang mungkin sudah jenuh dengan isi dim sum seafood atau daging.
Oenpao juga menyediakan aneka bubur. Oenpao spesial adalah bubur dengan isi bebek dan ayam panggang ditambah ayam char siew. Boleh pula mencicipi bubur seafood yang terdiri atas daging ikan kakap, cumi, bakso ikan, dan udang.
Bila ingin menikmati hidangan ”berat”, pilih saja nasi hainan di antara sajian menu yang ada. Ada nasi hainan mix grill yang berupa daging bebek dan ayam panggang, ayam char siew, dan pok choy. Nasi yang agak kecokelatan ini pulen dan mempunyai taste tersendiri. Potongan daging ayam dan bebek yang disediakan dalam satu porsi, juga lumayan banyak.
Nasi ini dihidangkan dengan semangkuk kuah dan tiga jenis pilihan sambal. Ada sambal botol, plum sauce, dan sambal Oenpao yang terbuat dari cabai kering dengan minyak khusus. Jangan kira sambal ini tidak pedas. Yang membuat pedas justru minyaknya. Acara makan pun bisa semakin bergairah.
Ada lagi nasi hainan ayam jamur tausi. Nasi ini disajikan dengan bumbu tauco. Menu lainnya, terdapat nasi bebek spesial dan nasi hainan pangsit shanghai.
Masakan Asia kurang lengkap tanpa hidangan mi. Pilihan menu mi yang bisa Anda nikmati di sini antara lain mi pangsit shanghai. Ukuran mi ini kecil-kecil, tidak seperti mi pada umumnya. Dalam satu mangkuk, di samping ayam dan daun pok choy, ada pula dua buah pangsit shanghai yang memiliki isi. Char siew wonton noodle merupakan menu mi lain yang ditawarkan.
Juga ada deretan sup dan kari. Sebut saja tom yam noodle soup yang porsinya cukup besar. Chicken curry noodle, wonton soup, dan swekiau kuah adalah menu lainnya. Yang terakhir ini merupakan kulit pangsit dengan daging ayam.
Di musim penghujan ini, untuk menghangatkan tubuh, Anda bisa memesan seafood curry noodle. Mi yang lagi-lagi porsinya cukup banyak dan kaya akan seafood ini enak disantap selagi hangat. Dijamin sangat segar.
Masih bernuansa hidangan laut, Anda bisa mencoba bubur oenpao spesial. Ayam char siew, tofu, cumi, udang, dan jamur akan menemani acara bersantap Anda. Jangan lupa menambahkan kulit pangsit, tongcay, dan irisan daging ayam yang juga disediakan. Tambahkan sambal jika ingin agak pedas.
Jangan lewatkan pula kesempatan menjajal ceker ayam yang menjadi favorit para tamu. Dalam satu porsi disediakan tiga buah ceker. Jika merasa kurang, tinggal angkat tangan Anda dan panggillah pelayan. Sebab, rasanya seporsi memang belum cukup untuk menuntaskan rasa puas dan penasaran Anda.
Menemani makanan, ada pilihan minuman di antaranya aneka jus, shake, dan smoothies. Ada pula teh tarik. Jika ingin yang hangat dan tidak manis, pesanlah teh tawar. Teh ini merupakan teh China dan yang pasti rasanya berbeda dengan teh tawar kebanyakan. Penasaran bukan? Datang saja langsung ke resto ini!
Sumber : Koran SI/Koran SI/ftr - okefood
Lihat juga :
Wine
Hanamasa
Selasa, 16 November 2010
Ayo Minum Wine!!
Ini adalah yang ketiga dari Wine Carmenere saya mencicipi bulan ini. Seperti yang saya dinyatakan dalam dua artikel saya sebelumnya, Carmenere adalah salah satu anggur saya mendorong samping di masa lalu, tetapi telah ditempatkan pada daftar untuk memeriksa kembali pada tahun 2010. Dua yang pertama meninggalkan aku dengan perasaan campur aduk tentang anggur. Arboleda tahun 2006 lebih penuh bertubuh dengan banyak bumi, paprika hijau dan tembakau. Ini kurang buah dengan pengecualian beberapa saat ini hitam atau beberapa raspberry hitam di mulut. Concha y Toro Marques de Casa Concha 2007 jauh berbeda dengan aroma yang lebih banyak buah dan bumi kurang dan tembakau. Meskipun saya ingin mencoba Arboleda dengan steak panggang tebal, Marques de Casa Concha lebih fleksibel dan akan melakukannya dengan baik dengan ayam, semur, burger dan pizza.
Malam ini saya membuka sumbat Carmenere lain dari Concha y Toro, yang Casillero del Diablo 2008 Reserve. Sekali lagi aku menemukan sesuatu yang jauh berbeda dari dua sebelumnya, mungkin sedikit di-antara.
Ada ceri gelap sedikit dan blueberry tersembunyi di bawah aroma tembakau dan coklat. Mulut itu menawarkan sama dengan bumbu sedikit mengarah ke selesai kering, tapi pedas. Aku menikmati ini dengan beberapa Muenster dan keju Dubliner. Harga juga tepat untuk yang satu ini, pada $ 10 anda tidak bisa salah.
The Marques de Casa Concha, di $ 20, benar-benar yang terbaik dari tiga, meskipun Casillero del Diablo adalah membeli besar. Aku masih tidak dijual di Carmenere. Dalam beberapa bulan lagi aku akan mencoba tiga dan semoga tiga lagi sebelum tahun berakhir. Ini akan menyenangkan! (Whywineblog)
Malam ini saya membuka sumbat Carmenere lain dari Concha y Toro, yang Casillero del Diablo 2008 Reserve. Sekali lagi aku menemukan sesuatu yang jauh berbeda dari dua sebelumnya, mungkin sedikit di-antara.
Ada ceri gelap sedikit dan blueberry tersembunyi di bawah aroma tembakau dan coklat. Mulut itu menawarkan sama dengan bumbu sedikit mengarah ke selesai kering, tapi pedas. Aku menikmati ini dengan beberapa Muenster dan keju Dubliner. Harga juga tepat untuk yang satu ini, pada $ 10 anda tidak bisa salah.
The Marques de Casa Concha, di $ 20, benar-benar yang terbaik dari tiga, meskipun Casillero del Diablo adalah membeli besar. Aku masih tidak dijual di Carmenere. Dalam beberapa bulan lagi aku akan mencoba tiga dan semoga tiga lagi sebelum tahun berakhir. Ini akan menyenangkan! (Whywineblog)
Minggu, 14 November 2010
Chardonnay, the Wine
Chardonnay is the world's most popular White Wine grape, with over 300,000 acres planted, 100,000 in California alone. It’s homeland is the Burgundy region of France, where it produces sublime, complex table Wines (in Champagne and elsewhere it provides the base for many of the world’s best sparkling wines), but it also flourishes in California, Australia, New Zealand, Chile, Argentina and South Africa.
Chardonnay is a good-yielding variety that buds early in the season and also ripens relatively early, with its thin skin making it susceptible to rot from early rains. The best chardonnays come from cool climates like Burgundy or California’s Carneros District, but the variety also adapts well to warmer regions like Australia. Chardonnay ripens easily and produces medium-to-full-bodied wines with rich apple, citrus, and tropical fruit aromas and flavors. Although it can be vinified as a crisp, fruity quaffing wine, the best, most complex chardonnays, as in Burgundy, are fermented in small oak barrels and put through a secondary, malolactic fermentation, which imparts toasty, buttery characteristics to both the wine’s aroma and flavor.
Chardonnay is not an especially versatile food Wine and is best paired with simply prepared seafood and poultry dishes. (drinkwine)
See also :
Ice cream
Soto
Chardonnay is a good-yielding variety that buds early in the season and also ripens relatively early, with its thin skin making it susceptible to rot from early rains. The best chardonnays come from cool climates like Burgundy or California’s Carneros District, but the variety also adapts well to warmer regions like Australia. Chardonnay ripens easily and produces medium-to-full-bodied wines with rich apple, citrus, and tropical fruit aromas and flavors. Although it can be vinified as a crisp, fruity quaffing wine, the best, most complex chardonnays, as in Burgundy, are fermented in small oak barrels and put through a secondary, malolactic fermentation, which imparts toasty, buttery characteristics to both the wine’s aroma and flavor.
Chardonnay is not an especially versatile food Wine and is best paired with simply prepared seafood and poultry dishes. (drinkwine)
See also :
Ice cream
Soto
Jumat, 12 November 2010
Champagne from
'Champagne' produces world's most loved Wine - the 'champagne' of course! Most wines from this region are called as 'champagnes' by the European Union law. Let's get a bit deep into this beautiful region of France.
Champagne is a historic region of the northern administrative province of France. It is the best-known wine region around 160 kilometers from Paris, the capital of France. The Champagne administrative region is divided into five districts, namely - Vallée de la Marne, Montagne de Reims, Côte de Sézanne, Aube and Côte des Blancs, with Reims and Épernay being the main commercial segments of the region. All these regions, including around 14,000 grape growers in 300 villages, produce the world's finest, rich and sparkling white wine, which is France's greatest export.
This region has 3% of the total vine planted area. The credit of the smooth, light and fine wine goes to the texture of the soil as well. When the ocean structure changed about 70 million years back, it deposited the chalk subsoil behind it and after 60 million years, disastrous earthquakes rocked the region leaving the belemnite fossils and the marine sediments. All this resulted into the very fertile belemnite chalk terrain. This type of soil absorbs the day heat and releases it during the night. The soil also has a great drainage quality.
The Champagne region is near Paris, the capital of France. It has always been used as a crossroad for both, military as well as trade route. The ongoing military conflicts made huge impact on this region. At the time of the Hundred Years' War, the region was completely devastated. The village of Hautvillers was completely destroyed during the war of religion, that took place between the Catholics and Huguenots. Again the Thirty Years War and the Fronde Civil War caused huge loss to the vineyards because the whole region was stampeded by the military troops. This cycle of wars and devastation was on until the reign of Louise XIV, which finally brought peace to France and eventually the vineyards too.
Champagne's reputation prospered in the late middle ages, when several poets and writers made the wine of this region popular. At one point of time, many popes and royal authorities like, Pope Leo X, Charles V of Spain, Mary Queen of Scots, Francis I of France and Henry VIII of England also couldn't resist buying a tract of their own. After a few years, wine was being exported. The first recorded wine export happened in the year 1518, when Thomas Cardinal Wolsey, the chancellor of Henry VIII exported it from Champagne to England. The wines of this region, sold in Paris under two categories - vins de la montagne (wine of the wooden mountain) and vins de la rivière (wine of the Marne river), were very high in price. There was a trade rivalry between the Champagne and the Burgundy wines. This competition, in the 15th century, made the vineyard owners to cultivate the Pinot Noir, but it couldn't outdo the richness and quality of the Burgundy wine. After giving it much thought, they decided to concentrate on white wine only.
The foundation of a Champagne house was laid in the late 16th century, when a vineyard owner Gosset produced and exported still wine by his own name in the year 1584. This concept was new to the other farmers and soon after, producers like Ruinart, Moët et Chandon, Veuve Clicquot, etc. came in the market and became successful wine producers. The total wine production was around 300,000 bottles a year in 1800 but as the technology advanced, a revolution happened. By the 19th century, the total production had reached upto 20 million bottles a year.
In the early 19th century, the administration of Champagne decided its viticultural boundaries and the five districts were formed. With a total area of around 76,000 acres of about 300 villages, there are more than 15000 vineyard owners who sell grapes for wine and 5000 owners who produce wine. There are plans to expand this region to 360 villages. All the districts produce grapes of different types and quality. This enhances the quality of the various Champagne houses and help them to maintain their own taste and style. There are three main types of grapes cultivated in the Champagne region, namely - Pinot Noir (found in Aube, Montagne and Reims region), Chardonnay (Cote des Blancs region) and Pinot Meunier (Vallee de la Marne region).
In 1942, the CIVC (Comité Interprofessionnel du Vin de Champagne) was formed. Its main objective was to protect the equality and the reputation of the Champagne. It worked as a market force and later decided the rules and regulations for the vineyard owners. Only Champagne region has the permission to avoid AOC, term of origin (Appellation d’origine contrôlée) from the label of the wine bottle.
From ancient times Champagne was popular among the rich people around the world, as a celebration drink. Now it is seen in various sports championships and other celebratory occasions like royal weddings; average people also use it on very special occasions like weddings and birthdays. So the demand of champagne is increasing day by day. Though sparkling wine is totally manipulating the trade market of the Champagne region, the other types like - non-sparkling still wines (Bouzy and Coteaux Champenois), rosé (in the region Rosé des Riceys), 'vin de liqueur' called as Ratafia de Champagne are produced here. The Pomace, which is a bi-product of the Champagne, is also produced here but it technically can't compete with the standards of champagne.
Since white wine is in huge demand as it makes more profit, the vineyard owners seem to concentrate more on it. So, on your next visit to France, don't forget to reserve some days for this beautiful birthplace of your favorite champagne! (Rutuja Jathar - buzzle)
See also:
Dim Sum
Hanamasa
Champagne is a historic region of the northern administrative province of France. It is the best-known wine region around 160 kilometers from Paris, the capital of France. The Champagne administrative region is divided into five districts, namely - Vallée de la Marne, Montagne de Reims, Côte de Sézanne, Aube and Côte des Blancs, with Reims and Épernay being the main commercial segments of the region. All these regions, including around 14,000 grape growers in 300 villages, produce the world's finest, rich and sparkling white wine, which is France's greatest export.
This region has 3% of the total vine planted area. The credit of the smooth, light and fine wine goes to the texture of the soil as well. When the ocean structure changed about 70 million years back, it deposited the chalk subsoil behind it and after 60 million years, disastrous earthquakes rocked the region leaving the belemnite fossils and the marine sediments. All this resulted into the very fertile belemnite chalk terrain. This type of soil absorbs the day heat and releases it during the night. The soil also has a great drainage quality.
The Champagne region is near Paris, the capital of France. It has always been used as a crossroad for both, military as well as trade route. The ongoing military conflicts made huge impact on this region. At the time of the Hundred Years' War, the region was completely devastated. The village of Hautvillers was completely destroyed during the war of religion, that took place between the Catholics and Huguenots. Again the Thirty Years War and the Fronde Civil War caused huge loss to the vineyards because the whole region was stampeded by the military troops. This cycle of wars and devastation was on until the reign of Louise XIV, which finally brought peace to France and eventually the vineyards too.
Champagne's reputation prospered in the late middle ages, when several poets and writers made the wine of this region popular. At one point of time, many popes and royal authorities like, Pope Leo X, Charles V of Spain, Mary Queen of Scots, Francis I of France and Henry VIII of England also couldn't resist buying a tract of their own. After a few years, wine was being exported. The first recorded wine export happened in the year 1518, when Thomas Cardinal Wolsey, the chancellor of Henry VIII exported it from Champagne to England. The wines of this region, sold in Paris under two categories - vins de la montagne (wine of the wooden mountain) and vins de la rivière (wine of the Marne river), were very high in price. There was a trade rivalry between the Champagne and the Burgundy wines. This competition, in the 15th century, made the vineyard owners to cultivate the Pinot Noir, but it couldn't outdo the richness and quality of the Burgundy wine. After giving it much thought, they decided to concentrate on white wine only.
The foundation of a Champagne house was laid in the late 16th century, when a vineyard owner Gosset produced and exported still wine by his own name in the year 1584. This concept was new to the other farmers and soon after, producers like Ruinart, Moët et Chandon, Veuve Clicquot, etc. came in the market and became successful wine producers. The total wine production was around 300,000 bottles a year in 1800 but as the technology advanced, a revolution happened. By the 19th century, the total production had reached upto 20 million bottles a year.
In the early 19th century, the administration of Champagne decided its viticultural boundaries and the five districts were formed. With a total area of around 76,000 acres of about 300 villages, there are more than 15000 vineyard owners who sell grapes for wine and 5000 owners who produce wine. There are plans to expand this region to 360 villages. All the districts produce grapes of different types and quality. This enhances the quality of the various Champagne houses and help them to maintain their own taste and style. There are three main types of grapes cultivated in the Champagne region, namely - Pinot Noir (found in Aube, Montagne and Reims region), Chardonnay (Cote des Blancs region) and Pinot Meunier (Vallee de la Marne region).
In 1942, the CIVC (Comité Interprofessionnel du Vin de Champagne) was formed. Its main objective was to protect the equality and the reputation of the Champagne. It worked as a market force and later decided the rules and regulations for the vineyard owners. Only Champagne region has the permission to avoid AOC, term of origin (Appellation d’origine contrôlée) from the label of the wine bottle.
From ancient times Champagne was popular among the rich people around the world, as a celebration drink. Now it is seen in various sports championships and other celebratory occasions like royal weddings; average people also use it on very special occasions like weddings and birthdays. So the demand of champagne is increasing day by day. Though sparkling wine is totally manipulating the trade market of the Champagne region, the other types like - non-sparkling still wines (Bouzy and Coteaux Champenois), rosé (in the region Rosé des Riceys), 'vin de liqueur' called as Ratafia de Champagne are produced here. The Pomace, which is a bi-product of the Champagne, is also produced here but it technically can't compete with the standards of champagne.
Since white wine is in huge demand as it makes more profit, the vineyard owners seem to concentrate more on it. So, on your next visit to France, don't forget to reserve some days for this beautiful birthplace of your favorite champagne! (Rutuja Jathar - buzzle)
See also:
Dim Sum
Hanamasa
Rabu, 10 November 2010
Sate Babi
Penjualan Sate babi di Kawasan Wisata Kuliner Malam Pecenongan, Jakarta Pusat menurun hingga 50 persen sejak tiga pekan terakhir ini akibat merebaknya kabar virus flu babi.
Salah seorang pedagang Sate babi, Yeni Natalia, di Jakarta, Kamis malam, mengatakan sejak itu, pembeli Sate babi dan sop babi menjadi menurun drastis.
"Sepinya pembeli mengakibatkan pendapatan kami juga menurun," katanya saat ditemui ANTARA di kawasan wisata kuliner.
Selain itu, kata Yeni, harga Sate babi juga turun sekitar Rp5 ribu dari harga semula sebesar Rp35 ribu, kini menjadi Rp30 ribu, sedangkan harga sop babi tetap dengan harga Rp25 ribu.
"Harga terpaksa kami turunin, padahal harga daging babinya tidak turun. Jadi mau gimana lagi, ini sudah menjadi resiko kami," ujar Yeni yang sudah berdagang lebih dari 22 tahun itu.
Menurut dia, jika sebelumnya pihaknya mampu menghabiskan 5 kilogram daging untuk Sate babi dan 7 kilogram untuk sop babi, maka saat ini hanya mampu menghasilkan 2-3 kilogram.
Adapun pembeli, kata dia, rata-rata kebanyakan dari kalangan kelas menengah ke atas yakni dari warga negara asing (WNA) dan warga keturunan China.
"Untuk warga asing yang sering datang kesini biasanya warga Singapura yang menginap di hotel sekitar Peconongan," kata ibu empat anak ini.
Hal yang sama juga dikatakan salah seorang penjual Sate babi lainnya, Mulyanto, yang mengaku pendapatannya menurun akibat merebaknya kabar flu babi.
"Pembeli sepi, padahal harga sudah kami turunin," katanya.
Untuk itu, kata dia, pihaknya dan juga para pedagang lainnya berharap agar sepinya pembeli bisa segera berakhir. (antara)
Lihat juga :
Wine
Ice cream
Salah seorang pedagang Sate babi, Yeni Natalia, di Jakarta, Kamis malam, mengatakan sejak itu, pembeli Sate babi dan sop babi menjadi menurun drastis.
"Sepinya pembeli mengakibatkan pendapatan kami juga menurun," katanya saat ditemui ANTARA di kawasan wisata kuliner.
Selain itu, kata Yeni, harga Sate babi juga turun sekitar Rp5 ribu dari harga semula sebesar Rp35 ribu, kini menjadi Rp30 ribu, sedangkan harga sop babi tetap dengan harga Rp25 ribu.
"Harga terpaksa kami turunin, padahal harga daging babinya tidak turun. Jadi mau gimana lagi, ini sudah menjadi resiko kami," ujar Yeni yang sudah berdagang lebih dari 22 tahun itu.
Menurut dia, jika sebelumnya pihaknya mampu menghabiskan 5 kilogram daging untuk Sate babi dan 7 kilogram untuk sop babi, maka saat ini hanya mampu menghasilkan 2-3 kilogram.
Adapun pembeli, kata dia, rata-rata kebanyakan dari kalangan kelas menengah ke atas yakni dari warga negara asing (WNA) dan warga keturunan China.
"Untuk warga asing yang sering datang kesini biasanya warga Singapura yang menginap di hotel sekitar Peconongan," kata ibu empat anak ini.
Hal yang sama juga dikatakan salah seorang penjual Sate babi lainnya, Mulyanto, yang mengaku pendapatannya menurun akibat merebaknya kabar flu babi.
"Pembeli sepi, padahal harga sudah kami turunin," katanya.
Untuk itu, kata dia, pihaknya dan juga para pedagang lainnya berharap agar sepinya pembeli bisa segera berakhir. (antara)
Lihat juga :
Wine
Ice cream
Soto Cuisine
Who does not know Soto dish? In every region in Indonesia, there is generally this berkuah food. Call it is Soto Betawi, Soto Lamongan, Sokaraja Soto, Soto Kudus, Soto Betawi, Soto Banjar Soto Makassar (Coto), Soto Pekalongan (Tauto), Soto Madura, Soto Bandung, Sokaraja Soto, and Soto Padang.
The origins of cuisine berkuah arguably created the first time is still confusing. Anthropological evidence mentioned as a serving berkuah Soto, who is consumed with rice, probably originated from Central Java, around mid-century 18. First it was the Chinese cuisine fused with the traditions of the immigrants, traders, and travelers from different cultures so that they appear cuisine Soto in each region.
According to the book by Dennys Lombard (Nusa Java: Cross-Cultural), mentioned the origin of Chinese food Soto was named Caudo, which was first popular in the area of Semarang. From Caudo gradually became Soto.
Chef Dosniroha Sitompul, revealing each region has its own philosophy in terms of cuisine berkuah this. Philosophy that could depend on where Soto was first created, and the contents in that Soto. For example Bangkong Soto, Soto does not mean it contains a frog meat. However, the name Soto Bangkong created because it comes from a village in Semarang.
"The Meaning of the name and content in the Soto Soto is not always the same," said Chef Dosniroha to VIVAnews at Seminar on Batik and Cuisine Festival on Campus Atmajaya, Saturday, October 25 last.
Another with Soto Tangkar derived from Betawi. In ancient times, the Betawi people hard to buy meat. As a result dipakailah cow bones to outsmart it. However, Soto Tangkar slowly starting to change according to changes in society. Of meat that is only attached to the bones become many modifications made flesh intact, lungs, tripe, beef liver.
Presentation of each Soto also has a different way. Soto served with various toppings, such as chicken eggs, chicken meat, beef, buffalo meat. Equipped with glass noodles, bean sprouts, crackers, meatball, melinjo chips. Also incomplete without a sauce and soy sauce.
Soto is usually served with rice, according to Indonesian customs. But there is also served by using a diamond like Coto Makassar, and use noodles for Soto Mie Bogor. (Petti Lubis, Nur Farida Ahniar - VIVAnews)
See also:
Wine
The origins of cuisine berkuah arguably created the first time is still confusing. Anthropological evidence mentioned as a serving berkuah Soto, who is consumed with rice, probably originated from Central Java, around mid-century 18. First it was the Chinese cuisine fused with the traditions of the immigrants, traders, and travelers from different cultures so that they appear cuisine Soto in each region.
According to the book by Dennys Lombard (Nusa Java: Cross-Cultural), mentioned the origin of Chinese food Soto was named Caudo, which was first popular in the area of Semarang. From Caudo gradually became Soto.
Chef Dosniroha Sitompul, revealing each region has its own philosophy in terms of cuisine berkuah this. Philosophy that could depend on where Soto was first created, and the contents in that Soto. For example Bangkong Soto, Soto does not mean it contains a frog meat. However, the name Soto Bangkong created because it comes from a village in Semarang.
"The Meaning of the name and content in the Soto Soto is not always the same," said Chef Dosniroha to VIVAnews at Seminar on Batik and Cuisine Festival on Campus Atmajaya, Saturday, October 25 last.
Another with Soto Tangkar derived from Betawi. In ancient times, the Betawi people hard to buy meat. As a result dipakailah cow bones to outsmart it. However, Soto Tangkar slowly starting to change according to changes in society. Of meat that is only attached to the bones become many modifications made flesh intact, lungs, tripe, beef liver.
Presentation of each Soto also has a different way. Soto served with various toppings, such as chicken eggs, chicken meat, beef, buffalo meat. Equipped with glass noodles, bean sprouts, crackers, meatball, melinjo chips. Also incomplete without a sauce and soy sauce.
Soto is usually served with rice, according to Indonesian customs. But there is also served by using a diamond like Coto Makassar, and use noodles for Soto Mie Bogor. (Petti Lubis, Nur Farida Ahniar - VIVAnews)
See also:
Wine
Selasa, 09 November 2010
Wine untuk cuaca Musim Panas
Ini adalah istilah yang digunakan secara luas di Eropa dan sekarang di Meksiko yang paling menentukan jenis Wine untuk dimakan dengan makan cuaca panas: antipasti, salad, sayuran, makanan laut, hal-hal yang ringan mudah dicerna dan persiapan mudah.
The Wine yang jatuh ke dalam genre ini adalah Wine putih, berkilau, Wines Rose of tentu saja dan semua merah tidak menggunakan ek dalam perkembangannya, yang fruity dan keasaman tinggi, biasanya hangat atau daerah Wine dingin dan negara-negara Eropa dan tidak panas . akhirnya mudah untuk minum Wine untuk dilayani dingin, bertentangan dengan apa yang banyak orang berpikir Anggur merah untuk dinikmati dengan makanan dan cahaya.
Beaujolais wilayah merah, burgundy, tanaman Spanyol atau keturunan yang tidak kayu, Chianti cahaya atau Barbera, istilah ini telah digunakan di Eropa untuk waktu yang lama dan sekarang pulih fashion di Meksiko.
Nah datang ke Wine putih aku punya kejutan-Wine sushi.
sushi The Wine ($ 200) adalah anggur terbaru di Meksiko. Datang hanya seminggu lalu dan benar-benar sangat menarik. segar, dengan keasaman yang baik dan beberapa gula sisa yang akan sangat baik dengan sushi, ceviche itu, koktail, strip ikan, semua makanan laut atau ikan mentah dan masakan Thai dan jenis roti seperti yang didefinisikan-masakan asian dipengaruhi sekarang Vietnam, Jepang, Kamboja dan Indonesia.
Ini adalah Wine dari daerah Loire terbuat dari anggur blanc chenin dari kebun-kebun Wine yang berbeda, usia yang berbeda dan keharusan yang berbeda sehingga memiliki vintage tidak. harus disajikan sangat dingin sekitar 8 derajat Celcius. Merekomendasikan segera diminum. bukan Wine untuk menjaga. label sangat modern memiliki ikan yang bergaya sushi-Wine mengatakan pada label.
Yah mana mereka percaya adalah tempat pertama di mana Wine dijual? itu bukan Perancis atau Jepang di California USA, dengan sukses besar, kemudian London, kemudian Jepang dan sekarang Meksiko dan Paris. Pencipta konsep Wine dan berpikir bahwa Perancis tidak akan menerima dengan tangan terbuka tidak hanya makanan Jepang yang tidak diposisikan antara perusahaan tetapi karena kritikus percaya akan membunuh, tapi mulai memasarkannya Paris dan sekarang di Meksiko dimana diharapkan akan diterima dengan sukses besar. setidaknya di Kota telah menerima masakan Jepang dan sushi khususnya begitu penting karena akan segera juga dalam individu botol 187 ml untuk pengiriman, jangan panik jika Anda tiba dengan taparosaca normal adalah Wines minum mereka tiba.
Matching: Sahimi tuna dengan jahe dan daun bayam segar dengan sushi-Wine (winebookclubs)
The Wine yang jatuh ke dalam genre ini adalah Wine putih, berkilau, Wines Rose of tentu saja dan semua merah tidak menggunakan ek dalam perkembangannya, yang fruity dan keasaman tinggi, biasanya hangat atau daerah Wine dingin dan negara-negara Eropa dan tidak panas . akhirnya mudah untuk minum Wine untuk dilayani dingin, bertentangan dengan apa yang banyak orang berpikir Anggur merah untuk dinikmati dengan makanan dan cahaya.
Beaujolais wilayah merah, burgundy, tanaman Spanyol atau keturunan yang tidak kayu, Chianti cahaya atau Barbera, istilah ini telah digunakan di Eropa untuk waktu yang lama dan sekarang pulih fashion di Meksiko.
Nah datang ke Wine putih aku punya kejutan-Wine sushi.
sushi The Wine ($ 200) adalah anggur terbaru di Meksiko. Datang hanya seminggu lalu dan benar-benar sangat menarik. segar, dengan keasaman yang baik dan beberapa gula sisa yang akan sangat baik dengan sushi, ceviche itu, koktail, strip ikan, semua makanan laut atau ikan mentah dan masakan Thai dan jenis roti seperti yang didefinisikan-masakan asian dipengaruhi sekarang Vietnam, Jepang, Kamboja dan Indonesia.
Ini adalah Wine dari daerah Loire terbuat dari anggur blanc chenin dari kebun-kebun Wine yang berbeda, usia yang berbeda dan keharusan yang berbeda sehingga memiliki vintage tidak. harus disajikan sangat dingin sekitar 8 derajat Celcius. Merekomendasikan segera diminum. bukan Wine untuk menjaga. label sangat modern memiliki ikan yang bergaya sushi-Wine mengatakan pada label.
Yah mana mereka percaya adalah tempat pertama di mana Wine dijual? itu bukan Perancis atau Jepang di California USA, dengan sukses besar, kemudian London, kemudian Jepang dan sekarang Meksiko dan Paris. Pencipta konsep Wine dan berpikir bahwa Perancis tidak akan menerima dengan tangan terbuka tidak hanya makanan Jepang yang tidak diposisikan antara perusahaan tetapi karena kritikus percaya akan membunuh, tapi mulai memasarkannya Paris dan sekarang di Meksiko dimana diharapkan akan diterima dengan sukses besar. setidaknya di Kota telah menerima masakan Jepang dan sushi khususnya begitu penting karena akan segera juga dalam individu botol 187 ml untuk pengiriman, jangan panik jika Anda tiba dengan taparosaca normal adalah Wines minum mereka tiba.
Matching: Sahimi tuna dengan jahe dan daun bayam segar dengan sushi-Wine (winebookclubs)
Senin, 08 November 2010
membuat Ice cream di rumah tanpa mesin Ice cream
Semua orang suka Ice cream. Tapi hampir tidak ada orang membuat-siapapun tanpa mesin Ice cream mewah, yaitu. SeriousEats berangkat untuk membuat nyata-deal Ice cream buatan sendiri tanpa peralatan khusus dan menemukan solusi yang mungkin: baki es batu.
Hal ini jauh dari hal pertama yang mereka mencoba. Satu awal usaha-melempar Goup dari eggyolks, vanili ekstrak, dan gula ke dalam freezer-terlalu dingin. Kemudian mencoba terlalu banyak overrun, jumlah udara yang dimasukkan ke dalam campuran es krim. Dan serius Makan bukan hanya menembak dalam gelap, mereka tahu apa yang mereka bertujuan untuk:% sempurna krim 33 overrun. (Merek Fancy seperti Haagen-Dazs memiliki sekitar 25% overrun;. Yang lebih murah seperti Breyers dapat setinggi 94%)
Dan kemudian mereka saat eureka mereka:
Sebuah pikiran mengejutkan saya: Saya tahu bahwa ketika pembekuan daging atau ikan, semakin cepat makanan beku, kerusakan sel kurang ada akibat pembentukan kristal es. Akan mempercepat tingkat di mana dasar Ice cream membeku membantu saya meminimalkan pembentukan kristal juga?
Tingkat di mana volume tertentu perubahan temperatur bergantung pada suhu lingkungan sekitarnya, serta jumlah luas permukaan terkena itu. Tidak mungkin bagi saya untuk mendapatkan freezer saya untuk mendapatkan lebih dingin, tapi ternyata, ada perangkat sederhana yang dirancang khusus untuk membekukan cairan di freezer Anda secepat mungkin: baki es batu.
Baki menghasilkan es batu Ice cream yang sempurna: 33% dikuasai dengan pembentukan kristal kecil.
Cara Membuat Ice cream At Home (Tanpa Mesin Ice cream)
Setelah naik cepat di dalam prosesor makanan, batu Ice cream Es telah dipukuli sampai 24% dikuasai, lebih baik dari beberapa Ice cream terbaik di pasar. Dan tantangan itu terpenuhi: nyata, nyata Ice cream lezat, dibuat di rumah, tanpa mesin khusus. Sebuah kemenangan bagi kita semua.
Untuk membuat sendiri Anda, konsultasikan resep Makan Serius '. Atau jika Anda terlalu malas Anda hanya dapat membaca laporan lengkap mereka semua eksperimentasi yang diperlukan untuk mendapatkan resep turun tepuk. (Gizmodo)
Lihat juga:
Sushi
Wine
Hal ini jauh dari hal pertama yang mereka mencoba. Satu awal usaha-melempar Goup dari eggyolks, vanili ekstrak, dan gula ke dalam freezer-terlalu dingin. Kemudian mencoba terlalu banyak overrun, jumlah udara yang dimasukkan ke dalam campuran es krim. Dan serius Makan bukan hanya menembak dalam gelap, mereka tahu apa yang mereka bertujuan untuk:% sempurna krim 33 overrun. (Merek Fancy seperti Haagen-Dazs memiliki sekitar 25% overrun;. Yang lebih murah seperti Breyers dapat setinggi 94%)
Dan kemudian mereka saat eureka mereka:
Sebuah pikiran mengejutkan saya: Saya tahu bahwa ketika pembekuan daging atau ikan, semakin cepat makanan beku, kerusakan sel kurang ada akibat pembentukan kristal es. Akan mempercepat tingkat di mana dasar Ice cream membeku membantu saya meminimalkan pembentukan kristal juga?
Tingkat di mana volume tertentu perubahan temperatur bergantung pada suhu lingkungan sekitarnya, serta jumlah luas permukaan terkena itu. Tidak mungkin bagi saya untuk mendapatkan freezer saya untuk mendapatkan lebih dingin, tapi ternyata, ada perangkat sederhana yang dirancang khusus untuk membekukan cairan di freezer Anda secepat mungkin: baki es batu.
Baki menghasilkan es batu Ice cream yang sempurna: 33% dikuasai dengan pembentukan kristal kecil.
Cara Membuat Ice cream At Home (Tanpa Mesin Ice cream)
Setelah naik cepat di dalam prosesor makanan, batu Ice cream Es telah dipukuli sampai 24% dikuasai, lebih baik dari beberapa Ice cream terbaik di pasar. Dan tantangan itu terpenuhi: nyata, nyata Ice cream lezat, dibuat di rumah, tanpa mesin khusus. Sebuah kemenangan bagi kita semua.
Untuk membuat sendiri Anda, konsultasikan resep Makan Serius '. Atau jika Anda terlalu malas Anda hanya dapat membaca laporan lengkap mereka semua eksperimentasi yang diperlukan untuk mendapatkan resep turun tepuk. (Gizmodo)
Lihat juga:
Sushi
Wine
White Wine and It's Benefit
Compared with red Wine, white Wine is less popular. The chemical composition of white Wine is beneficial for the body is not as good as red Wine. In white Wines there are no resveratrol and quersetin which is characteristic of grapes.
The process of making white Wine is not made with grape skins, whereas in fact the most polyphenols exist in grape skin. Amino acid content of histamine and tannins in white Wines were also lower than red Wine.
However, white Wine is not alcohol drinks without any benefits. Some studies even show a white Wine is much better for health than red Wine. A study conducted by Prof. Dr. J. Keul and Dr. D. König of the University of Freiburg showed that consumption of white Wine can significantly reduce LDL cholesterol, fibrinogen, and blood sugar.
Weight loss can be reduced up to 1.7 pounds if you eat white Wine for 4 weeks. According to Drs. Jung et al of the University of Mainz, white Wine more effectively lower blood pressure compared with red Wine. Based on research at the University of Buffalo, white Wine is very useful to prevent lung cancer, more effective than red Wine.
Although the antioxidant content of white Wine a little more than red Wine, the effectiveness of antioxidants in white Wine also proved better than red Wine. A study of The Jordan Heart Research Foundation showed only red Wine can reduce free radicals in the body up to 15 percent, while white Wine by 34 percent.
According to Drs. Troup from Monash University, Australia, antioxidant molecules in white Wine is less than red wine, so it is more easily absorbed by the body. That's what causes even though the antioxidant content of white Wine a little more, its effectiveness is better than red Wine.
Although Wine has amazing benefits, consumption should not be excessive. Besides causing dependence, alcohol content in Wine can also cause liver disorders and high blood pressure. Wine excessive consumption can also cause migraines. (Gaya Hidup Sehat - Kompas)
See also :
Dim Sum
Sour Sally
The process of making white Wine is not made with grape skins, whereas in fact the most polyphenols exist in grape skin. Amino acid content of histamine and tannins in white Wines were also lower than red Wine.
However, white Wine is not alcohol drinks without any benefits. Some studies even show a white Wine is much better for health than red Wine. A study conducted by Prof. Dr. J. Keul and Dr. D. König of the University of Freiburg showed that consumption of white Wine can significantly reduce LDL cholesterol, fibrinogen, and blood sugar.
Weight loss can be reduced up to 1.7 pounds if you eat white Wine for 4 weeks. According to Drs. Jung et al of the University of Mainz, white Wine more effectively lower blood pressure compared with red Wine. Based on research at the University of Buffalo, white Wine is very useful to prevent lung cancer, more effective than red Wine.
Although the antioxidant content of white Wine a little more than red Wine, the effectiveness of antioxidants in white Wine also proved better than red Wine. A study of The Jordan Heart Research Foundation showed only red Wine can reduce free radicals in the body up to 15 percent, while white Wine by 34 percent.
According to Drs. Troup from Monash University, Australia, antioxidant molecules in white Wine is less than red wine, so it is more easily absorbed by the body. That's what causes even though the antioxidant content of white Wine a little more, its effectiveness is better than red Wine.
Although Wine has amazing benefits, consumption should not be excessive. Besides causing dependence, alcohol content in Wine can also cause liver disorders and high blood pressure. Wine excessive consumption can also cause migraines. (Gaya Hidup Sehat - Kompas)
See also :
Dim Sum
Sour Sally
Kamis, 04 November 2010
Blueberry Wine yang populer
Membuat Blueberry Wine sangat populer di Amerika Serikat dan beberapa survei informal memilikinya peringkat kedua dalam popularitas hanya untuk blackberry dalam preferensi.
Menggunakan blueberry dalam membuat blueberry Wine memiliki banyak keuntungan baik untuk rasa dan gizi. Blueberry kaya vitamin A dan C bersama dengan nutrisi penting lainnya. Mereka memiliki kandungan yang lebih rendah antara unsur-unsur seperti asam sitrat. kadar gula mereka tidak terlalu kuat dan mereka dapat diperas untuk jus akan dibuat menjadi Wine atau kering. Dalam beberapa kasus, yang terbaik adalah menggunakan blueberry yang telah bertahan musim dingin seperti ini membantu menciptakan rasa yang lebih mudah.
Ada desas-desus di dalam Wine keputusan yang membuat Wine blueberry adalah tidak mungkin karena tidak blueberry fermentasi. Ada suatu bahan kimia dalam blueberry disebut asam sorbat bahwa klaim tidak dapat banyak ikatan dengan ragi untuk fermentasi dengan benar. Sementara desas-desus ini lazim di blueberry Wine sehingga sama sekali tidak benar, dan blueberry benar-benar memiliki kemampuan untuk bercampur dengan ragi dan fermentasi jus ke dalam Wine. Proses ini memakan waktu lebih lama daripada beberapa berry lainnya memfermentasi tetapi pada akhirnya Wine yang dibuat dianggap salah satu varietas terbaik dari Wine yang tersedia. (Fruitwinemaking)
Lihat juga:
Soto
Steak
Menggunakan blueberry dalam membuat blueberry Wine memiliki banyak keuntungan baik untuk rasa dan gizi. Blueberry kaya vitamin A dan C bersama dengan nutrisi penting lainnya. Mereka memiliki kandungan yang lebih rendah antara unsur-unsur seperti asam sitrat. kadar gula mereka tidak terlalu kuat dan mereka dapat diperas untuk jus akan dibuat menjadi Wine atau kering. Dalam beberapa kasus, yang terbaik adalah menggunakan blueberry yang telah bertahan musim dingin seperti ini membantu menciptakan rasa yang lebih mudah.
Ada desas-desus di dalam Wine keputusan yang membuat Wine blueberry adalah tidak mungkin karena tidak blueberry fermentasi. Ada suatu bahan kimia dalam blueberry disebut asam sorbat bahwa klaim tidak dapat banyak ikatan dengan ragi untuk fermentasi dengan benar. Sementara desas-desus ini lazim di blueberry Wine sehingga sama sekali tidak benar, dan blueberry benar-benar memiliki kemampuan untuk bercampur dengan ragi dan fermentasi jus ke dalam Wine. Proses ini memakan waktu lebih lama daripada beberapa berry lainnya memfermentasi tetapi pada akhirnya Wine yang dibuat dianggap salah satu varietas terbaik dari Wine yang tersedia. (Fruitwinemaking)
Lihat juga:
Soto
Steak
Abuba in Jakarta
Steak Abuba has long been known as a steak foot five in Jakarta. Abuba has made a steak is not regarded as an expensive food because steak at an affordable price can also be enjoyed by the wider community.
One outlet of Steak Abuba is located near Sarinah. These outlets are not too special and when we go into it and here is not used the AC but only using a fan so we have a little toast. Tables and chairs are used also impress, not like any other steak place that impressive luxury.
But the visitors until the steak is never quiet. This is due to the length of Abuba as an affordable place to eat steak. Meat that is used for steaks are local meat and meat imports. Another menu is steak chicken or steak of fish meat.
Steak is served has a fairly large size, so to satiate the stomach visitors. Steak served with potatoes and vegetables such as corn, carrots, etc.. Prices range from Rp 30,000 steak here, - to Rp 135,000, -. For matters of pricing, it is steak Abuba still cheaper than steak at the restaurant. Drink prices are still pretty standard, so it will not drain our pockets.
To think, may be different for each person. But definitely this place is never quiet visit. So, for you who have not tried it, could prove himself a steak this sidewalk. (Kumpulan info)
See also:
Sour Sally
Wine
One outlet of Steak Abuba is located near Sarinah. These outlets are not too special and when we go into it and here is not used the AC but only using a fan so we have a little toast. Tables and chairs are used also impress, not like any other steak place that impressive luxury.
But the visitors until the steak is never quiet. This is due to the length of Abuba as an affordable place to eat steak. Meat that is used for steaks are local meat and meat imports. Another menu is steak chicken or steak of fish meat.
Steak is served has a fairly large size, so to satiate the stomach visitors. Steak served with potatoes and vegetables such as corn, carrots, etc.. Prices range from Rp 30,000 steak here, - to Rp 135,000, -. For matters of pricing, it is steak Abuba still cheaper than steak at the restaurant. Drink prices are still pretty standard, so it will not drain our pockets.
To think, may be different for each person. But definitely this place is never quiet visit. So, for you who have not tried it, could prove himself a steak this sidewalk. (Kumpulan info)
See also:
Sour Sally
Wine
Rabu, 03 November 2010
many Kinds of Dim Sum
Dim Sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum include:
Gow : Gow is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice-flour or wheat-flour skin. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. The most common type is ha gao, which is a shrimp dumpling with rice-flour skin. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
Shrimp Dumpling: An especially delicate steamed dumpling with whole or chopped-up shrimp filling and especially thin (almost translucent) rice-flour skin.
Chiu-chao style dumplings: A dumpling said to have originated from the Chaozhou prefecture of Kwangtung province, it contains peanuts, garlic chives, pork, dried shrimp, shiitake mushrooms in a thick dumpling wrapper made from glutinous rice flour, or Tang flour. It is usually served with a small dish of chili oil.
Potsticker : Northern Chinese style of dumpling usually with meat and cabbage filling. Note that though pot stickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
Siu Maai: Small steamed dumplings with pork inside a thin wheat flour wrapper.
Bau: Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau, a bun with Cantonese barbeque-flavoured pork meat and onions inside. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
Shanghai steamed buns or Xiaolongbao: These "little juicy dumplings" are filled with meat or seafood and are famous for their flavour and rich soup inside. These dumplings are originally Shanghai-nese cuisine so they are not considered traditional Cantonese dim sum.
Congee: Rice porridge served with different savory items.
Mango pudding: A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango, and served with a generous shower of condensed milk.
Char Siew Sou: A baked flaky pastry with sesame seeds and honey on the top of the pastry. It has char siu or barbequed pork with onions which is somehow similar with Chasiubao.
Spring rolls: Spring rolls consist of various types of vegetables such as sliced carrot, cabbage, mushroom and wood ear fungus, and sometimes meat, are rolled inside a thin flour skin and deep fried for a crispy outside. (library.thinkquest)
See also :
Wine
Soto
Gow : Gow is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice-flour or wheat-flour skin. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. The most common type is ha gao, which is a shrimp dumpling with rice-flour skin. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
Shrimp Dumpling: An especially delicate steamed dumpling with whole or chopped-up shrimp filling and especially thin (almost translucent) rice-flour skin.
Chiu-chao style dumplings: A dumpling said to have originated from the Chaozhou prefecture of Kwangtung province, it contains peanuts, garlic chives, pork, dried shrimp, shiitake mushrooms in a thick dumpling wrapper made from glutinous rice flour, or Tang flour. It is usually served with a small dish of chili oil.
Potsticker : Northern Chinese style of dumpling usually with meat and cabbage filling. Note that though pot stickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
Siu Maai: Small steamed dumplings with pork inside a thin wheat flour wrapper.
Bau: Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau, a bun with Cantonese barbeque-flavoured pork meat and onions inside. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
Shanghai steamed buns or Xiaolongbao: These "little juicy dumplings" are filled with meat or seafood and are famous for their flavour and rich soup inside. These dumplings are originally Shanghai-nese cuisine so they are not considered traditional Cantonese dim sum.
Congee: Rice porridge served with different savory items.
Mango pudding: A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango, and served with a generous shower of condensed milk.
Char Siew Sou: A baked flaky pastry with sesame seeds and honey on the top of the pastry. It has char siu or barbequed pork with onions which is somehow similar with Chasiubao.
Spring rolls: Spring rolls consist of various types of vegetables such as sliced carrot, cabbage, mushroom and wood ear fungus, and sometimes meat, are rolled inside a thin flour skin and deep fried for a crispy outside. (library.thinkquest)
See also :
Wine
Soto
Selasa, 02 November 2010
Membuat Wine Sendiri
Buah Anggur menghasilkan Wine berkualitas yang cocok untuk hadiah yang besar, biasanya diberikan selama pernikahan, Natal, Thanksgiving, dan ulang tahun. Sebagian besar buah pembuatan minuman anggur / Wine, ditangani oleh penggemar yang datang dengan hobi ini karena mereka mendapatkan pemenuhan dan kepuasan dari menciptakan Wine mereka sendiri.
Buah untuk membuat minuman anggur / Wine telah menjadi hobi yang sangat populer. Ribuan anggur dibuat untuk menjadi minuman Wine dan resep-resep bermunculan di internet untuk memandu pemula dan penggemar dalam membuat anggur berkualitas yang diinginkan oleh orang-orang tersebut. Saat ini, membuat minuman Wine adalah salah satu hobi yang paling populer di Amerika Serikat menarik penduduk muda dan setengah baya. Ada juga ratusan forum online dan diskusi tentang membuat minuman Wine dari buang anggur dan tips dan teknik yang terlibat dalam pembuatan minuman Wine .
Coba Winemaker Artful Hari Ini!Hal terbaik tentang membuat minuman Wine adalah bahwa Wine yang dibuat khusus agar sesuai dengan selera pembuatnya. Mungkin butuh waktu bertahun-tahun dan jumlah uang yang besar sebelum menemukan anggur yang tepat yang sesuai dengan selera seseorang. Mengapa Anda harus menghabiskan banyak uang untuk Wine yang tersedia ditoko-toko ketika anda bisa membuat Wine sendiri dengan lebih cepat dan mudah?
Semakin banyak orang saat ini menikmati seni pembuatan minuman Wine. Bukan hanya karena lebih murah daripada membeli minuman Wine, tetapi juga karena mereka menyukai tantangan untuk berusaha sesuai dengan kualitas dan rasa Wine mahal lainnya. (Fruitwinemaking)
Lihat juga:
Soto
Sate
Buah untuk membuat minuman anggur / Wine telah menjadi hobi yang sangat populer. Ribuan anggur dibuat untuk menjadi minuman Wine dan resep-resep bermunculan di internet untuk memandu pemula dan penggemar dalam membuat anggur berkualitas yang diinginkan oleh orang-orang tersebut. Saat ini, membuat minuman Wine adalah salah satu hobi yang paling populer di Amerika Serikat menarik penduduk muda dan setengah baya. Ada juga ratusan forum online dan diskusi tentang membuat minuman Wine dari buang anggur dan tips dan teknik yang terlibat dalam pembuatan minuman Wine .
Coba Winemaker Artful Hari Ini!Hal terbaik tentang membuat minuman Wine adalah bahwa Wine yang dibuat khusus agar sesuai dengan selera pembuatnya. Mungkin butuh waktu bertahun-tahun dan jumlah uang yang besar sebelum menemukan anggur yang tepat yang sesuai dengan selera seseorang. Mengapa Anda harus menghabiskan banyak uang untuk Wine yang tersedia ditoko-toko ketika anda bisa membuat Wine sendiri dengan lebih cepat dan mudah?
Semakin banyak orang saat ini menikmati seni pembuatan minuman Wine. Bukan hanya karena lebih murah daripada membeli minuman Wine, tetapi juga karena mereka menyukai tantangan untuk berusaha sesuai dengan kualitas dan rasa Wine mahal lainnya. (Fruitwinemaking)
Lihat juga:
Soto
Sate
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