Archive for the 'Food' Category
寻找美食的道路
广东的西部流行一种叫鸡酒的东西,就是整只鸡放进纯白酒里慢慢用高压锅熬,可以放些许姜,为了汤汁更鲜美,也可放几只虾或螃蟹,其他的则一概全免.能吃辣者在酒味尚有6分的时候揭锅,一口鸡酒下肚,真是酒不醉人人自醉也.咬一口肉,其嫩,其滑,味道之纯,不可用言语表达矣.
此次一行,在广东大吃自然不在话下,吃得兴起,于是乎吃到香港,吃到厦门,一路吃着北上,杭州,上海,站站勇猛,越战越勇.从精致的小茶馆吃到街边的大排档,从粤菜吃到川菜,干锅牛排,水煮鱼,酒烧生蚝,东坡肉,蒜烧白菜,明炉烤鸭,清蒸石斑,蟹烧鸡酒,龙井虾仁…从南到北,一网打尽.
奋战结果,昨天称了,足足重6磅.脂肪这东西,来得容易去得难. 作为这世上体重不轻的女人之一,我认了.
Raw Oyster
对我等食客来说，懂得如何品尝海鲜是成为职业食客的必修之课.
Stella’s绝对是食客必选，其生蚝之鲜，之美，一口吞下去，鲜甜而不腥的汁顿时让你满口生香，再一口咬下去，哇，不得了，简直魂也丢命也不要…
生蚝吃的是原味，但是恰当的调味会大大加分，按照Stella’s的标准，我特意找到这个recipe,食客有福啦！
Mignonette Sauce
Yield: sauce for 36 oysters1/2 cup dry white wine
1 tablespoon sherry vinegar
1 shallot, finely chopped
white pepper to taste
salt as needed
Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep. As you shuck your oysters, collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.
我本来想眯着眼睛做陶醉状，可是转眼间一打生蚝吃下去后，心情那个好啊天空那个蓝啊 *_*
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