终于第一次自己煮了香料茶，色香味具佳。
INGREDIENTS:
1.5 cups water 水一杯半
1 cup mile 牛奶一杯
2 teaspoons Asaam Tea 红茶两勺
2 whole green cardamon 豆蔻两个
1 tablespoon grounded cinnamon (stick should be better) 肉桂粉一大勺
3 black peppercorns 黑胡椒三颗
3 whole cloves 丁香三颗
1 whole star anise 八角一颗
1 bay leave 月桂一叶
a small piece of ginger 姜几片
sugar or honey to taste 糖或蜂蜜适量
METHODS:
1. Put everything but the tea leaves in a pot. Bring to a boil. 除茶叶外其他材料一同放在锅里煮开。
2. Remove from the stove. Cover the pot and let sit for 10 minutes. 关火，盖盖，放十分钟。
3. Add tea leaves, boil for 5 minutes. Filter. 加入茶叶，煮五分钟。过滤即可。
Thursday, October 14, 2010
Saturday, June 26, 2010
Sweet and Spicy Swiss Chard
INGREDIENTS
1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup
METHODS
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
--from allrecipes
1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup
METHODS
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
--from allrecipes
Friday, December 25, 2009
拌蕨菜 Fiddlehead Ferns
INGREDIENTS
蕨菜500克，蒜片25克，精盐4克，胡椒2克、干辣椒20克，麻油25克，芝麻20克
METHODS
1、蕨菜切段；干辣椒切末，蒜片待用；
2、炒锅内倒入麻油，烧至四五成热时，放入辣椒末和蒜片，炸成棕色，倒入蕨菜拌炒；
3、将蕨菜加入精盐、胡椒、拌匀，洒上芝麻，即可装盘。
--from 学做韩国菜
蕨菜500克，蒜片25克，精盐4克，胡椒2克、干辣椒20克，麻油25克，芝麻20克
METHODS
1、蕨菜切段；干辣椒切末，蒜片待用；
2、炒锅内倒入麻油，烧至四五成热时，放入辣椒末和蒜片，炸成棕色，倒入蕨菜拌炒；
3、将蕨菜加入精盐、胡椒、拌匀，洒上芝麻，即可装盘。
--from 学做韩国菜
Sunday, December 06, 2009
Saturday, December 05, 2009
材料：Monday, October 26, 2009
On pork and ham
'the best game in the Western world. Gaulish hunting, a kind of rustic war, skifully waged and with a quasi-religious element in it ... was the naturl complement of agriculture, a means of exploiting land and beasts that had remained wild.' For the forest also provided wood, the bark of trees, ashes, fruit and honey; it was silva melliflua, a forest flowing with honey, where pigs not much tamer than the related wild boars -- and none of them the products of stock-breeding -- fed on acrons, wandering almost at liberty under the nominal supervision of swineherds who were hardly more civilized than their charges; swineherds were serfs on the very lowest rank of the social ladder.
... ...
Today a certain amount of pig meat eaten in Europe, particularly ham, actually comes from China, to the annoyance of European pig farmers. However, as a result of some rather complicated trade agreements, certain countries such as Romania pay for Western goods with their own pigs, keeping the Chinese animals for home consumption: they are cheaper, and have certain diplomatic after-taste which does not go down too well in the West.
... ...
The pig was also popular with the Romans. According to Galen, its flesh tasted like human flesh, and it was to be discovered later that the cannibals of the South Sea Islands thought explorers were even better than pork. Such comments on "long pig" all seem to agree, though I do not know that anyone has gone to the trouble of checking them.
But the real delicacy of patrician Roman banquets was a dish made from sows' vulvas and teats. No account of such festivities omits to mention them. Pliny goes so far as to claim that the vulva of a sow who had aborted her first litter was the best of all, while other writers of the time preferred the virgin sow. Comparisons were also drawn between the teats of a sterile sow and of one who had just given birth and was about to suckle her young. Apparently the deranged Emperor Heliogabalus was capable of eating this dish ten days running. Asterix the Gual was not too far out in claiming that 'These Romans are crazy!'
--from 《A History of Food》by Toussaint-Samat
... ...
Today a certain amount of pig meat eaten in Europe, particularly ham, actually comes from China, to the annoyance of European pig farmers. However, as a result of some rather complicated trade agreements, certain countries such as Romania pay for Western goods with their own pigs, keeping the Chinese animals for home consumption: they are cheaper, and have certain diplomatic after-taste which does not go down too well in the West.
... ...
The pig was also popular with the Romans. According to Galen, its flesh tasted like human flesh, and it was to be discovered later that the cannibals of the South Sea Islands thought explorers were even better than pork. Such comments on "long pig" all seem to agree, though I do not know that anyone has gone to the trouble of checking them.
But the real delicacy of patrician Roman banquets was a dish made from sows' vulvas and teats. No account of such festivities omits to mention them. Pliny goes so far as to claim that the vulva of a sow who had aborted her first litter was the best of all, while other writers of the time preferred the virgin sow. Comparisons were also drawn between the teats of a sterile sow and of one who had just given birth and was about to suckle her young. Apparently the deranged Emperor Heliogabalus was capable of eating this dish ten days running. Asterix the Gual was not too far out in claiming that 'These Romans are crazy!'
--from 《A History of Food》by Toussaint-Samat
Sunday, September 06, 2009
甗、甑、鬲、鼎
甗(yǎn)，可分为两部分，下半部是鬲(lì)，用于煮水，上半部是甑(zèng)，古代蒸饭的瓦器，底部有许多透蒸气的孔格，置于鬲上蒸煮，如同现代的蒸锅。
鼎与鬲的主要区别在于三足的实与空，两者器形相近，鼎有实足，鬲是袋形足，后世文献中便说鬲是空足之鼎。鬲新石器时代已出现，汉以后少见。
Dates and walnut snack
Pitted dates. Macerate in food processor;
Add walnuts or pecans, chop and mix;
Mix further by hands.
Roll the mixture into a log and wrap it in plastic;
Let it sit in the fridge for a couple of hours or even up to a week.
Serve alone or with shortbread.
--From Food Chronicles
Add walnuts or pecans, chop and mix;
Mix further by hands.
Roll the mixture into a log and wrap it in plastic;
Let it sit in the fridge for a couple of hours or even up to a week.
Serve alone or with shortbread.
--From Food Chronicles
Wednesday, July 29, 2009
Monday, July 13, 2009
Spice: The History of a Temptation
by Jack Turner
Though the Victoria, at only eightyfive tons, was the second-smallest vessel of the expedition, its leaking hold yielded 381 bags of cloves, the legacy of the frantic buying that followed the crew’s arrival at Tidore. The net weight was calculated at 520 quintals, 1 arroba, and 11 pounds: 60,060 pounds, or 27,300 kilograms. There were also samples of other spices: cinnamon, mace, and nutmeg, plus, oddly, one feather (of a bird of paradise?).
In the debit column alongside is a listing of expenses: weapons, victuals, hammers, lanterns, drums “para diversion,” pitch and tar, gloves, one piece of Valencian cochineal, twenty pounds of saffron, lead, crystal, mirrors, six metal astrolabes, combs, colored velvets, darts, compasses, various trinkets, and sundry other expenses. Taking into account the loss of four of the five ships, the advances paid to the crews, back pay for the survivors, and pensions and rewards for the pilot, it emerges that once the Victoria’s 381 bags of cloves had been brought to market the expedition registered a modest net profit. For the investors it was a disappointment, paltry in comparison with the astronomical returns then being enjoyed by the Portuguese in the East; but it was a profit nonetheless. The conclusion must rate as one of accountancy’s more dramatic moments: a small holdful of cloves funded the first circumnavigation of the globe.
Though the Victoria, at only eightyfive tons, was the second-smallest vessel of the expedition, its leaking hold yielded 381 bags of cloves, the legacy of the frantic buying that followed the crew’s arrival at Tidore. The net weight was calculated at 520 quintals, 1 arroba, and 11 pounds: 60,060 pounds, or 27,300 kilograms. There were also samples of other spices: cinnamon, mace, and nutmeg, plus, oddly, one feather (of a bird of paradise?).
In the debit column alongside is a listing of expenses: weapons, victuals, hammers, lanterns, drums “para diversion,” pitch and tar, gloves, one piece of Valencian cochineal, twenty pounds of saffron, lead, crystal, mirrors, six metal astrolabes, combs, colored velvets, darts, compasses, various trinkets, and sundry other expenses. Taking into account the loss of four of the five ships, the advances paid to the crews, back pay for the survivors, and pensions and rewards for the pilot, it emerges that once the Victoria’s 381 bags of cloves had been brought to market the expedition registered a modest net profit. For the investors it was a disappointment, paltry in comparison with the astronomical returns then being enjoyed by the Portuguese in the East; but it was a profit nonetheless. The conclusion must rate as one of accountancy’s more dramatic moments: a small holdful of cloves funded the first circumnavigation of the globe.
Subscribe to:
Posts (Atom)