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Who wants to try my yummmmy macaroons? 😆 Lovely afternoon with REVOLVE family, learning how to make traditional French dessert. 😋
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#revolvearoundtheworld #travelwithelva ph: @alden_chenyin .
dress: @privacypls @ La Cuisine Paris
小城之魅 ｜第十集 ｜勵皇軒
”Edible City” EP10 The Grand Palace
展現中式餐飲之美感和可塑性
Exhibit the authenticity of Chinese cuisine
Legend Palace 勵宮酒店 的勵皇軒除了單點菜單外，還有近年流行的「廚師發辦」選項，做中菜的「廚師發板」比起日式更有難度，因為中菜有較多元化的做法包括蒸、炒、煮和燉等，主廚 Johnny 認為中式餐飲不只是傳統以「一大碟」的形式呈現，大家需要構思如何有新的方法令更多人了解中餐。以勵皇軒的招牌菜「富貴雞」為例，以焗「梳乎厘」的方式為靈感，廚師把蛋白包裹着內有火腿粒、蝦仁和蓮子的雞腿肉，一切開，酒香噴發四射，富美感又美味，一起來看更多：
Besides a la carte, The Grand Palace also offers a seasonal ingredient-driven tasting menu. Compared with the “omakase” in Japanese style, a Chinese tasting menu is more challenging because of the cuisine’s complex cooking technique including steaming, frying, boiling or braising, etc. Chef Johnny believes that Chinese cooking shouldn’t be confined as a “one big plate” cuisine, we need to think of some new approaches to let more people to know about Chinese cuisine. Take the Roasted Chicken with Chinese Wine Flambe as an example, chef revisited the traditional recipe with the inspiration from the french Soufflé dessert. The dish is served with incredible aroma during the cutting process, full of flavours and aesthetics as well. See more in this episode of Edible City:
📍 勵宮酒店2樓
⏰ 11:00AM-3:00PM｜6:00PM-11:00PM (逢週一休息)
☎️ (853) 8801 8008
💸 MPAY 付款全單85 折
#澳門美食
#小城之魅
#勵宮酒店
#勵皇軒
#MacauEat
#EdibleCity
#LegendPalaceMacau
#TheGrandPalace
[Pastry news / 甜點新聞] Fou de Pâtisserie is now available in 信鴿法國書店 Librairie Le Pigeonnier / Fou de Pâtisserie終於來台灣了！！（中文請按「繼續閱讀」）
Finally, finally,
Fou de Cuisine and Youfood Magazine are the surprises that come along with Fou de Pâtisserie. The former introduces the latest news, great chefs, amazing recipes, and world trends of French cuisine (and more), just as its big sister. The latter is the first-ever social-media-focused magazine talking about what's going on on Instagram and Facebook with regard to both pastry and cuisine. If you like Fou de Pâtisserie, you definitely don't want to miss the two.
Many thanks to my dear friend Linda @hinalys Yellow Sweets for introducing me to the founders of the magazine, to Julie, one of the founders of the magazine, for the kind messages and quick actions, and to Shannon and the team of Librairie Le Pigeonnier for making it happen. It's just a wonderful news to all the pastry lovers and readers alike in Taiwan and I'm sure it'll be a great help for the local professionals as well.
🍭 To know more of the 3 magazines, fashions in pastry world, and what we see nowadays on social media and traditional media platforms, don't miss my talk on the 11th November >> https://goo.gl/3PsPe9
🍭 To get more familiar with the French pastry world >> https://goo.gl/U3X5dG
🍭 What does Youfood magazine look like? >> https://goo.gl/7nWsYQ
熟悉法國甜點、身處甜點圈內、或是一直在追蹤我的讀者們一定都知道Fou de Pâtisserie這本極受歡迎的法國甜點雜誌。過去大家只能靠代買、或是在博客來上搶購少數幾本進口的雜誌，現在終於在台灣能在實體店面購買與訂閱了！
這本雜誌每一期介紹經典法式甜點、法國甜點主廚、甜點新聞與相關書籍等不遺餘力，編排活潑生動之外，每期都有大師食譜、還附詳細步驟圖，是喜歡法式甜點、希望能更加了解當前趨勢的讀者們絕對不能錯過的雜誌。
由台大的施蘭芳老師創立，信鴿書店目前是全台灣唯一一家專精法文圖書與出版品的書店，更經常舉辦各種講座與相關藝文活動。擔任台法文化橋樑多年，信鴿是我非常喜愛與尊敬的書店、更是最適合在台灣推廣Fou de Pâtisserie雜誌的平台。
這次要謝謝我在巴黎的好友、知名Instagrammer Linda @hinalys (Yellow Sweets on Facebook)幫忙，讓我可以直接聯絡到Fou de Pâtisserie的創辦人Julie、並介紹信鴿書店，最後促成合作。當初開始寫甜點專欄，初衷就是希望能讓台灣喜愛甜點的朋友們更加了解法式甜點與精緻文化的內涵，現在台灣的讀者們能夠因為Fou de Pâtisserie來台、更容易接觸到第一手知識與訊息、與法式甜點與當今甜點潮流直接接軌，真的是太好的消息！這次信鴿書店也一併訂了姊妹作
別再傻傻每月等著搶書，快直接聯絡信鴿書店吧（有單期購買與全年訂閱方案）！
同場加映：
🍭 《甜點時尚 X 媒體潮流：法國甜點界的黃金年代》講座：https://goo.gl/3PsPe9
🍭 <法國甜點大師群像：緒論 明星甜點師現象>：https://goo.gl/U3X5dG
🍭 Youfood雜誌介紹：https://goo.gl/7nWsYQ
📸：感謝信鴿書店提供美麗照片
[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today,I ate Beef Flakes ( fatty beef (beef Toro) Flake | Gyutoro ) from BORNFREE FARM on Green onion & onsen eggs Rice bowl ( Donburi | sweetened or savory stews on rice dish ) topped with a lot of Seaweeds and Wasabi Paste ( Japanese horseradish ) , And i made as well 1 Kg of Miso Soup ( traditional Japanese cuisine soup | dashi with softened miso paste ), All That exceed 5Kg of pure weight , And high in calories .it was so easy in how to make , delicious and really unique and fresh in taste ！！！
⭐️木下ゆうかオリジナルグッズ \(﹡ˆOˆ﹡)/
【パーカーとマグカップが新しくなりました！】https://uuum.skiyaki.net/yuka_kinoshita
⭐木下ゆうかLINEスタンプ２でたよ！！！ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます！
セカンドチャンネル作りました！∩＾ω＾∩
木下ゆうかのゆるちゃん！/YukaKinoshita２
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA
【はらぺこパズル】ごはんに恋をした
［iOS］http://bit.ly/2aWQUDK
［Android］http://bit.ly/2btZ3eP
【大食いYouTuber】木下ゆうか はじめてのPhotoBook
木下ゆうかＰｈｏｔｏｂｏｏｋ "ｙｕｕｋａ"
定価：1250円（税別）
発売元：講談社
全国の書店の他、ネット書店で販売中！
http://kc.kodansha.co.jp/product?isbn=9784063650099
木下ゆうか：“Yuka Kinoshita” Japanese
⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
Thank you Aphexx（@aphexx9 )-English subtitles
Thank you Range o（@orange0204)-Chinese subtitles
Thank you Waza_leji(Ieji_San) -Arabic subtitles
Thank you Taejun Lee -Korean subtitles
Thank you Jane-Korean subtitles
Thank you miu sister-Indonesian subtitles
Thank you Sony Boy-German subtitles
Thank you 香港國のパンダ・M-Hong Kong subtitles
Thank you 日本語字幕 Soraさん
Thank you Jankes-Polish subtitles
Thank you Yool Wie-French subtitles
for supporting in making subtitle.
If you've captioned/subbed one of my videos please inform me via E-mail. Thank you
⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました！（Twitter @K__j_344）
http://t.co/rWRrlpd5Pc
木下ゆうか年表
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o！
⭐︎FOLLOW ME
Twitter https://twitter.com/mochiko0204
Facebook https://www.facebook.com/pages/%E6%9C%A8%E4%B8%8B%E3%82%86%E3%81%86%E3%81%8B-KinoshitaYuka/825093884226382
大食いが不思議な方は是非この動画を観てください！
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em
I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!
素材提供 PIXTA
お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]
[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today,I ate using only cheese with Kraft ( Kraft Heinz Foods Inc ) Velveeta Cheesy Skillets ( dinner with the Liquid Gold of VELVEETA ) and Minced meat ( Ground meat, meat that has been minced ) with milk to make a recipe called " One-Pot Creamy Beef Stroganoff " ( a Russian dish of sautéed pieces of beef served in a sauce ) that looks like pasta & Macaroni ( staple food of traditional Italian cuisine ), with 1Kg of soup, All that exceed 4Kg of pure weight, and thanks to the viewer for this precious gift . it was so delicious and tasty in unique way and easy in how to make , Never forget that with just a really simple ingredients ！！！
⭐️木下ゆうかオリジナルグッズ \(﹡ˆOˆ﹡)/
【パーカーとマグカップが新しくなりました！】https://uuum.skiyaki.net/yuka_kinoshita
⭐木下ゆうかLINEスタンプ２でたよ！！！ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます！
セカンドチャンネル作りました！∩＾ω＾∩
木下ゆうかのゆるちゃん！/YukaKinoshita２
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA
【はらぺこパズル】ごはんに恋をした
［iOS］http://bit.ly/2aWQUDK
［Android］http://bit.ly/2btZ3eP
【大食いYouTuber】木下ゆうか はじめてのPhotoBook
木下ゆうかＰｈｏｔｏｂｏｏｋ "ｙｕｕｋａ"
定価：1250円（税別）
発売元：講談社
全国の書店の他、ネット書店で販売中！
http://kc.kodansha.co.jp/product?isbn=9784063650099
木下ゆうか：“Yuka Kinoshita” Japanese
⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
Thank you Aphexx（@aphexx9 )-English subtitles
Thank you Range o（@orange0204)-Chinese subtitles
Thank you Waza_leji(Ieji_San) -Arabic subtitles
Thank you Taejun Lee -Korean subtitles
Thank you Jane-Korean subtitles
Thank you miu sister-Indonesian subtitles
Thank you Sony Boy-German subtitles
Thank you 香港國のパンダ・M-Hong Kong subtitles
Thank you 日本語字幕 Soraさん
Thank you Jankes-Polish subtitles
Thank you Yool Wie-French subtitles
for supporting in making subtitle.
If you've captioned/subbed one of my videos please inform me via E-mail. Thank you
⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました！（Twitter @K__j_344）
http://t.co/rWRrlpd5Pc
木下ゆうか年表
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o！
⭐︎FOLLOW ME
Twitter https://twitter.com/mochiko0204
Facebook https://www.facebook.com/pages/%E6%9C%A8%E4%B8%8B%E3%82%86%E3%81%86%E3%81%8B-KinoshitaYuka/825093884226382
大食いが不思議な方は是非この動画を観てください！
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em
I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!
素材提供 PIXTA
お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]
とても簡単に、美味しくそれらしくできます（笑）
これもまた、目分量で出来る料理の一つ。
リノは通常のハンバーガーをあまり好みませんが、
このライスバーガー、食べづらかった割にはお気に召したようで（笑）
Barayaki is a local cooking method from my home prefecutre of Aomori. To make barayaki, you dress meat and onions in a sweet and sour sauce and then grill them. This recipe is for a rice burger made with barayaki pork.
It was very easy to cook and it turned out delicious! Rino doesn't like regular hamburgers very much, but she seemed to love this rice burger, even if it was a little hard to eat. I want to try making it again with different fillings!
レシピ：
材料
豚肉(豚バラ肉約200g)
玉ねぎ(1/4個)
リンゴ(1/6個)
醤油(60cc)
酒(20cc)
生姜(15g)
ハチミツ(20g)
ご飯(適量)
バター(適量)
レタス(適量)
1.豚肉を細かく切る。
2.玉ねぎを細切りにする。
3.リンゴをすりおろす。
4.袋に、豚肉・醤油・酒・生姜・ハチミツ・すりおろしたリンゴを入れて揉む。
5.そのまま漬けておく。
6.ご飯と小麦粉を混ぜる。
7.平らに形成する。（上下分で2個）
8.フライパンに油をひいて、漬けておいた肉を炒める。
9.味をみて、濃い場合は水で調整する。
10.炒め終わったら肉と汁を分けておく。
11.フライパンにバターを溶かして形成したご飯を焼く。
12.両面を焼いて、焼き色がついてきたら汁を塗って再度焼く。
13.ご飯－レタス－マヨネーズ－バラ焼き－ご飯の順に重ねて完成。
※お好みで海苔やゴマなどのトッピングを。
※フライドポテトは、切ったジャガイモを水にさらして、水気をふき取った後に小麦粉をまぶして油で揚げると完成。
※イチゴシェークは、イチゴ・牛乳・砂糖・氷をミキサーにかけると完成。
Recipe:
Ingredients
200g pork
1/4 onion
1/6 apple
60cc Soy sauce
20cc Sake
15g ginger
20g Honey
Rice - Moderate amount
Butter - Moderate amount
Lettuce - Moderate amount
1. Chop pork into small pieces
2. Mince onions
3.Grate apples.
4. Place in a plastic bag and add apples, grated pork, soy sauce, sake, ginger, honey.
5. Let it soak
6. Mix flour into cooked rice
7. Form even, flat buns (Two at the top and bottom)
8. Put a little oil in the pan and grill the meat mixture.
9.Check the taste and adjust with water if salty.
10. When finished,separate juice from meat
11. Add butter to frying pan and grill rice buns.
12. Grill both sides until brown and brush with meat juices and grill again
13. Stack in this order: rice-lettuce-mayonnaise-meat (Barayaki)-rice... Done!
※Other recommended toppings are sesame seeds and seaweed.
※To make French Fries, remove moisture from cut potatoes, coat with flour, and fry in oil.
※For strawberry shake, mix strawberries, milk, sugar, and ice cream
☆ My Children's Channel: http://www.youtube.com/user/rinozawa
☆ ブログ/My Blog: http://rinozama.blogspot.jp/2013/05/barayaki-rice-burger-recipe.html
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