Makan di Table8

Kalau Anda penggemar Dim Sum, mampirlah akhir pekan ini di resto ini. Ada puluhan jenis dim sum disajikan hangat mengepul. Suasana yang hangat bakal membuat acara yum cha di akhir pekan jadi seru dan asyik. Apalagi harga yang ditawarkan benar benar fantastis. Cobain yuk!

Dim sum? Hmm... siapa yang sanggup menolak? Sajian yang berasal dari selatan Cina ini memang sangat populer di Jakarta dan kawasan Asia lainnya. Makanan serba mungil, asin dan manis, dibuat segar dan disajikan hangat mengepul. Disajikan di atas klakat bambu dan disantap sambil menyerutup teh oolong.

Itulah budaya yum cha yang biasa dilakukan orang Cina dari daerah Canton. Menikmati hangatnya dim sum, sambil ngobrol dan minum teh merupakan kegiatan rutin di pagi hari hingga menjelang siang. Kegiatan yum cha atau mencicipi teh ini memang sangat disukai oleh orang tua dan kini hampir segala usia menyukai dim sum.

Dim sum memiliki ratusan jenis. Mulai dari jenis yang dipanggang, digoreng hingga dikukus. Bahan pembuat dim sum juga sangat beragam, demikian pula dengan rasanya, dari asin gurih hingga manis legit. Jenis dim sum seperti siomai, hakau, bakpau, angsio kaki ayam hingga onde-onde sudah tergolong dim sum yang populer.

Jika akhir pekan ini Anda ingin mencicipi dim sum yang spesial dan unik dengan suasana yang berbeda, Table8 yang berlokasi di lantai dasar Hotel Mulia Senayan Jakarta bisa jadi pilihan. Di akhir pekan resto Cina terbaru yang bergaya Chinoiserie ini menawarkan pilihan dim sum yang berbeda.

Tersedia 28 jenis dim sum di hari Sabtu dan Minggu yang disajikan prasmanan dan bisa dipesan a la carte. Selain jenis dim sum populer, ada banyak dim sum lain yang unik. Seperti Xiao Lung Pao, dim sum berbentuk kantung berisi kuah dan daging kepiting, Xian Xia Chang Fun, lembaran adonan yang tipis dengan isian udang, atau Kuo Tie, pan-fried dumpling dengan isian daging ayam.

Kalau suka dim sum manis, jangan lupa memesan winter melon, pie pipih berbentuk bundar dengan isian lotus paste yang legit. Atau Cintoi, onde-onde yang kulitnya renyah dengan isian adonan lotus ini legit rasanya. Yang lembut renyah dan bikin lidah bergoyang, Tan tat alias Baked Egg Tart jangan dilewatkan. Demikian pula dengan bolu kukus lapis kaster, Steamed Layer Cake with custard, sangat lembut di lidah.

Khusus buat pencinta dim sum sejati,sebaiknya memesan Baked Pau, bakpau mungil berlapisan adonan renyah manis ini dipanggang dengan isian adonan ayam yang gurih. Atau Pau berisi adonan kuning telur asin yang lembut meleleh. Carrot cake yang populer di Singapura juga sayang dilewatkan. Di Table8, Pan-fried Radish Cake ini diaduk dengan sosis yang gurih. Dijamin membuat lidah tak bisa berhenti mengunyah!

Sambil menikmati beragam jenis dim sum yang semuanya serba segar dan panas mengepul, Anda bisa memesan beragam jenis teh Cina dari jenis green tea, oolong tea hingga kwa cha. Santapan dim sum sepuasnya ini bisa dinikmati di hari Sabtu dan Minggu, jam 08.00 – 14.30.

Khusus hari Sabtu Anda cukup membayar Rp. 138.000,00 ++ dan di hari Minggu Rp. 168.000,00++, termasuk chinese tea sampai jam 11.00. Jika akhir minggu ini ingin mencicipi dim sum dengan suasana dan cita rasa berbeda, segera saja hubungi 021-574-7777 ext.4108/4208 untuk informasi dan reservasi. (Odilia Winneke - detikFood)


Lihat juga : Wine,  Hanamasa

Let's eat Sushi!

Have you ever eat Sushi? Sushi is a japanese food that well known for it's freshness. Sushi usually made from fresh fish. There are many kind of Sushi, there are : 


* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.

* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.

* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.

* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.

* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.

* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)




See also :
Hanamasa,
Burger King

Enaknya Wine

Carbenet Sauvignon
Jika Wine putih / hijau nya yang populer dengan Carbenet Chardonnay Sauvignon dapat dikatakan bintang jenis wine merah. Alasannya adalah karena sebagian jenis wine mudah tumbuh di daerah beriklim sedang hangat dan pemeliharanya 'rewel' tidak. Banyak hasil di Perancis (Bordeaux), Italia, Amerika Serikat (California), Chile, Australia dan Afrika Selatan. blackberry karakter buah yang kuat dan juga memiliki tingkat yang lebih tinggi tanin (rasa Sepat) tinggi dibandingkan dengan jenis lain anggur. Tidak jarang para penggemar menjuliki Carbenet Sauvignon anggur sebagai anggur yang keras kepala dan tangguh.

Pinot Noir
Di antara berbagai jenis anggur, Pinot Noir dapat dikatakan sebagai budidaya anggur yang paling sulit. Menariknya meskipun jenis yang sama Pinot Noir tetapi rasa dan karakter dari anggur yang dihasilkan bisa berbeda. Yohan Handoyo dalam bukunya menyebut anggur ini memiliki kepribadian ganda. Karakter Pinot Noir kadang-kadang saja menerbitkan stroberi saja, tetapi ketika diproses, lebih khusus blackcerry karakter, coklat (gelap), jamur (jamur) sampai cerutu juga akan kita dapatkan. Tapi justru karakter Pinot Noir yang tidak mudah ditebak membuat jenis anggur yang dijual di pasar. Karena pecinta wine akan bisa mendapatkan kejutan yang tak terbayangkan coba meskipun Pinot Noir. Ini anggur yang baik jesnis berasal dari Prancis (Burgundy dan Champagne), California (Oregon), Australia, Selandia Baru dan Chile. Bicara dalam hal warna, warna Pinot Noir memiliki lebih muda dari Carbenet Sauvignon, bahkan begitu puas tanin nya yang bisa dikatakan lebih lembut.

Shiraz
Banyak diproduksi di Australia, Afrika Selatan, Prancis (yang terkenal dari Lembah Rhone), USA (California) juga Chili. Di Perancis, Syrah Shiraz disebut dengan nama, jadi Shiraz dan Syrah adalah sama. Memiliki berbagai rasa dan satu adalah karakter cirri kkasnya lada hitam dan lada putih dia. Ada juga karakter coklat (gelap), violet, kopi, tembakau, cerutu, vanili sampai karakter daging binatang liar (game).

Merlot
Adalah jenis anggur yang menghasilkan anggur rasa lembut. Menurut para ahli, anggur, Merlot adalah sepasang anggur diproduksi oleh Carbenet Sauvignon (kuat). Pertumbuhan ini tidak jauh dari memproduksi Carbenet Sauvignon, yaitu di daerah Perancis, Italia, Chile, Argentina, Australia, Afrika Selatan dan Amerika Serikat (California). Ini mengandung tanin yang lembut dan karakter buah seperti kismis hitam, blackberry, stroberi, plum hingga karakter tembakau, kopi dan cokelat lembut.

Sumber: seleramagazine

Simak

Baca secara fonetik

Lihat juga : Soto, Sour Sally

Cold Stone Creamery

Experts in Innovation

If it has anything to do with ice cream, it has everything to do with Cold Stone Creamery. From unique ice cream creations to smoothies, cakes and shakes – nobody serves up the ultimate indulgence like Cold Stone. It starts with using the highest quality ingredients and ends with our signature process for preparing your custom creation on a frozen granite stone.

Because the World Deserves Better Ice Cream

Rest assured, our expertise in innovating indulgence didn’t just happen by accident. Our founders, Donald and Susan Sutherland, discovered their true calling in 1988 when, driven by their passion to serve the world's best ice cream, they opened the first Cold Stone Creamery in Tempe, Arizona. And now, more than 1,400 stores later, people have really warmed up to their cool idea.

Has It Really Been That Long?

Through almost 20 years of serving up the finest ice cream, cakes, smoothies and shakes, some things have certainly changed. And frankly, some things haven’t. Ever since we opened our first store back in 1988, we’ve been serving up what we refer to as Creations™. In other words, if you want it in your ice cream – you get it. By mixing nuts, fruits and candy into our smooth and creamy ice cream on a frozen granite stone (around here, we call it “the stone”) we're actually more like ice cream artists. Over the years, we’ve stumbled on a few concoctions of our own that we call our Cold Stone Signature Creations. Ice cream for breakfast, a smoothie for lunch, and a sensible cake for dinner? – Who says you can’t eat this amazing ice cream for all three meals? (coldstonecreamery)


See also : sushi

Steak Hiu Sauce Marinara dari Laut Selatan

BOLEH jadi ikan hiu merupakan salah satu predator terkejam di lautan, namun di daratan ikan ini ternyata menjadi santapan ekstra lezat bagi manusia.
Nah, di sudut Kota Gombong, Kebumen terdapat sebuah kedai yakni Viva's Cafe & Resto yang menyajikan berbagai menu berbahan daging hiu. Salah satunya adalah steak hiu laut selatan.

Berbagai varian steak hiu disediakan rumah makan ini, antara lain steak hiu dengan sauce marinara, black pepper sauce, maupun dengan sauce tiram.
Steak hiu yang disajikan di restoran ini Benar-benar menggoda dengan tambahan sayuran segar dan buah stroberi. Selain tekstur dagingnya halus dan lembut, rasanya juga luar biasa melebihi steak ikan salmon maupun tuna.

Oleh chef Edi Kurniawan (38) daging ikan hiu yang memiliki bau amis menyengat itu disulap dan diolah menjadi steak yang lezat. Steak hiu yang diolah dengan campuran sauce marinara sangat menggugah selera. Karena rasanya yang ekstrim dan sensasi manis, asam dan pedas jenis ini sangat disukai konsumen.

"Tidak mudah membuat steak hiu, karena sifat dagingnya yang sangat lembut. Jika dipanggang biasa, daging itu akan hancur dan kalau disajikan tentu saja bentuknya tidak sedap dipandang," ujar Edi yang mengaku belajar resep ini dari orang Rusia saat masih bekerja di kapal tanker.

Adapun proses awal memasaknya, dipilih ikan hiu jenis tiger shark berumur tiga sampai lima bulan dengan berat 4 sampai 5 kilogram. Daging hiu ini diperoleh dari para nelayan di sejumlah Tempat Pelelangan Ikan (TPI) di sepanjang pantai selatan di Kecamatan Ayah. Untuk itulah steak ini dinamakan steak hiu laut selatan.

Setelah diiris daging dipisahkan dari kulitnya kemudian dicuci bersih. Untuk menghilangkan bau amis sebelum dibakar, terlebih dahulu daging dilumuri bumbu campuran dari saos tiram, kecap Inggris, bawang bombay, jahe, merica, jeruk nipis dan susu.

Sedangkan untuk sauce cukup campurkan bawang putih bawang bombay, cabe, dan mayonaise. Tambahkan stroberi untuk lebih menguatkan rasa asam. "Setelah daging dibakar hingga kuning kecoklatan steak hiu pun siap dihidangkan," imbuhnya.

Erna Haryanti, pemilik kedai tersebut mengatakan, pihaknya sengaja menawarkan menu baru yang biasanya hanya ditemukan di kota-kota besar. Dengan memanfaatkan hasil tangkapan para nelayan pesisir Ayah dirinya coba memberikan hidangan yang banyak mengandung protein. Meski harga perekor hiu saat ini terbilang mahal.

Namun jangan khawatir, dengan hanya merogoh kocek Rp 17.000 Anda sudah dapat menikmati sensasi satu porsi steak ikan hiu.

Steak hiu juga dipercaya dapat meningkatkan vitalitas dan mampu menghangatkan suhu tubuh. Karena daging hiu memiliki kandungan asam folat yang tinggi. Asam folat atau yang dikenal sebagai Vitamin B9 ini diperlukan oleh anak-anak dan orang dewasa untuk memproduksi sel darah merah dan mencegah anemia.

"Saat cuaca ekstrim seperti saat ini, perlu daya tahan tubuh yang kuat untuk menangkal berbagai jenis penyakit," tandasnya. ( Supriyanto / CN13 - suara merdeka cybernews )


Lihat juga : burger king

dim sum

Satay, a dish of grilled meats

Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay may have originated in Java or Sumatra, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.

Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
Satay is not the same as the Vietnamese condiment sate, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes. (wikipedia)


See also : steak

burger king

Ice Cream Wars : Nestle vs Unilever

Witness the lines of tourists snaking their way toward the famous Berthillon ice cream counter on the Ile Saint-Louis in Paris, and you know that in the dog days of summer, nothing beats the heat better than a refreshing scoop of ice cream. From rich, super-premium flavors such as Ben & Jerry's Chunky Monkey, to reduced-fat offerings from Dreyer's, to Berthillon's to-die-for pear sorbet, sellers have blanketed the market with confections to suit every taste and budget.

What many consumers may not realize, though, is just how big a business ice cream has become around the world. The days of mom-and-pop parlors and local brands are fading fast. Today, the $59 billion ice cream industry is dominated by two global giants: Switzerland's Nestlé (NESN.DE) and Anglo-Dutch conglomerate Unilever (UN). Together, they control more than one-third of the worldwide market—and half of ice cream sales in the U.S.—and they're looking to expand as they move into developing regions in Asia and Latin America.

It's a high-stakes battle in a growing and profitable business. Researcher Euromonitor figures that global ice cream sales are rising 2.5% annually and will hit $65 billion in 2010. Western Europe, the world's largest market, gobbled up $21.5 billion worth of frozen desserts last year, while North Americans devoured $16.3 billion worth. The most promising markets for growth are in emerging economies such as China and Brazil, where annual sales are soaring 8.5% and 8%, respectively.
Rich Pretax Margins

Neither Nestlé nor Unilever had nearly so much presence in ice cream two decades ago. But starting in the 1990s, both began aggressive acquisition campaigns. In 2001, Nestlé obtained the rights to sell Häagen-Dazs in the U.S. and Canada from General Mills (GIS), which owns the brand and sells it in the rest of the world. Nestlé also bought Dreyer's and Swiss maker Mövenpick. Unilever gobbled up Ben & Jerry's in 2000 for $326 million and also acquired Breyers Ice Cream. Today, Nestlé boasts a 17.5% share of the world market, while Unilever is close behind with 16%.

The rest of the market is highly fragmented: The No. 3 maker in the U.S., Wells' Dairy, has just 5% share. Other marques of note around the world are General Mills, Baskin-Robbins (a unit of Dunkin' Brands), and Japan's Lotte, which remains No. 1 at home. China's top maker, Inner Mongolian Yili Industrial Group, has 17% domestic market share and will be the sole dairy sponsor for the 2008 Beijing Summer Olympics.

The decision to target ice cream has paid off handsomely for both Nestlé and Unilever. The Swiss company got nearly 20% of its $42 billion in first-half 2007 revenues from its milk products and ice cream division. With pretax margins of 10.5%, the unit kicked in nearly $900 million in profits, up more than in any other part of the company. Unilever's ice cream and beverages division supplied just over 20% of its $26.7 billion in first-half revenues. Analyst Ian Kellett with brokerage Numis Securities (NUM.L) figures ice cream alone accounted for 10% of Unilever's $3 billion of first-half profits. (Mark Scott and Cassidy Flanagan - business week)


See also : dim sum

steak

Anggur Fortified yang Kuning Kecoklatan

Dibentengi anggur (wine) memegang tempat bangga dalam sejarah anggur Australia dan terus memegang tempat khusus di hati para pecinta halus dan anggur dessert gaya.
Anggur ini kadang-kadang digambarkan sebagai "sinar matahari cair", karena anggur umumnya tertinggal di pokok anggur lebih lama dari biasanya. Hal ini memungkinkan berry untuk menyimpan gula lebih alami sementara mengering sedikit kehangatan hari musim gugur Australia.

Anggur fortifikasi, yang umumnya melibatkan penambahan sejumlah kecil semangat brendi dengan anggur merah yang difermentasi sebagian, memastikan bahwa warna dan rasa dipertahankan, terlepas dari penyimpanan anggur 'atau pengobatan.
Setelah benteng, anggur umumnya dibiarkan jatuh tempo pada barel ek kecil, kadang-kadang selama puluhan tahun, jatuh tempo ke kompleks, anggur aromatik, dengan kedalaman besar dan konsentrasi rasa.

Pada tahun 1850-an, industri anggur Australia mengadopsi bayi proses fortifikasi anggur dalam beberapa tahun permukiman putih karena mengalahkan tirani jarak dari pasar Inggris dan tantangan untuk mendapatkan anggur aman di khatulistiwa. Teknik ini juga cocok iklim Australia relatif hangat dan varietas anggur merah, yang dibawa oleh para pionir - Shiraz, Grenache dan Mourvedre.

Kuning kecoklatan

Salah satu yang dikenal terbaik jejak Australia minuman fermentasi yang diperkuat asal usulnya kembali ke barel anggur yang diperkaya baik menyisihkan oleh anggur Seppelt membuat keluarga di Barossa pada tahun 1878. Patriark Benno Seppelt menetapkan bahwa ini barel, vintage yang terbaik, harus tetap tak tersentuh selama seratus tahun. Pada tahun 1978 keluarga merilis pertama Sopi manis Para berharga. Dalam tahun-tahun berikutnya, keluarga dan pemilik perusahaan berikutnya terus tradisi, melepaskan botol terbatas Para Vintage anggur minuman keras kuning kecoklatan pada ulang tahun ke-100 penciptaan mereka.

Anggur kritikus Huon Hooke dari surat kabar Sydney Morning Herald menyimpulkan pentingnya Paragraf untuk masyarakat anggur Australia dalam kata ringkas beberapa: "Seperti '51 Grange, seperti sebuah lukisan Streeton, rekaman Melba, pemukul Bradman, atau cerita Lawson pendek, itu bagian dari etos Australia. Sebuah ikon yang benar ". (Wineaustralia)

Lihat juga:  soto

dim sum

Sate Padang untuk 3.000 Peserta

Sate Padang, bakso, rendang, dan makanan khas Indonesia lainnya disajikan oleh Kedutaan Besar RI (KBRI) di Singapura untuk 3.000 tamunya. Mayoritas tamu yang hadir dalam open house tersebut adalah WNI, sehingga mereka bisa melepas kangen dengan makanan Indonesia.

Open house digelar sesaat setelah salat Idul Fitri pada Kamis (10/9). Acara tersebut pun menjadi ajang silaturahmi antar masyarakat. Demikian disampaikan
Third Secretary KBRI di Singapura, Hanung Nugraha, dalam keterangan tertulis yang diterima detikcom pada Sabtu (11/9/2010).

Seluruh area di wisma duta pun dipenuhi masyarakat Indonesia baik dari Penata Laksana Rumah Tangga (PLRT), pelaut, pelajar dan mahasiswa, kaum profesional, maupun kelompok masyarakat lainnya yang datang untuk merayakan Hari Raya Idul Fitri. Mereka datang sejak pukul 10.00 – 13.00. Tak hanya masyarakat Indonesia, masyarakat setempat yang ingin menikmati suasana perayaan Hari Raya Idul Fitri pun hadir ke KBRI.

Antrean panjang pengunjung terlihat dari mulai pintu masuk ke area wisma duta pada saat acara dibuka pukul 10.00. Antrean panjang di pondok-pondok yang menyuguhkan masakan khas Indonesia juga menjadi pemandangan khas open house di wisma duta KBRI Singapura dari tahun ke tahun.

Sebelumnya, sekitar enam ribu Muslim Indonesia di Singapura melaksanakan salat Idul Fitri di Masjid Istiqamah KBRI Singapura. Idul Fitri di Singapura berbarengan dengan Idul Fitri di Tanah Air dan sejumlah negara lainnya, yakni 10 September kemarin. (vit/ndr - detiknews)


Lihat juga: wine

dim sum

Produk dan Proses Bk

Produk

* Sebagai restoran fast food hamburger (FFHR) rantai, Burger King memproduksi, hamburger, cheeseburger serta, Fries Salad, Hash cokelat, cincin Bawang, Kopi, Juice, Getar, cookies dan pai.

* Burger King menempatkan dirinya terpisah dari kompetisi dengan "terserah Anda" tema yang memungkinkan setiap individualize pesanan dengan banyak pilihan termasuk kentang goreng atau cincin bawang, keju, bacon, mustard, saus tomat, mayones, selada, tomat, acar, dan bawang.

* Tidak bangsa 2 burger rantai akan menambahkan Starbucks Corp 's Seattle's Best Coffee untuk semua restoran di AS dalam sebuah bertahap roll-out yang dimulai pada musim panas 2010. Dalam usaha, lebih dari 7.000 Restoran Burger King akan mulai menjual kopi bersama dengan varietas es yang juga datang dengan pilihan polos, vanili atau rasa mocha dan topping kocok.

* Burger King telah menandatangani kesepakatan lisensi dengan ConAgra Foods Lamb Weston yang akan menghasilkan menawarkan garis ritel microwave kentang goreng Burger King Merek Perancis di pengecer pilih di Amerika Serikat, termasuk Wal-Mart.


Proses

* Sebuah Burger King strategi berfokus pada segmen pelanggan yang menghabiskan uang paling banyak di restoran. Orang-orang muda dan perempuan mengunjungi rantai makanan cepat saji burger rata-rata hampir 10 kali per bulan.

* Perusahaan telah menerapkan kombinasi dari promosi "pemimpin kerugian" "ditambah dengan upsells lebih item menu mahal, kentang goreng khusus margin yang lebih tinggi dan minuman ringan.

* Baru-baru ini Burger King telah berkonsentrasi pada menambahkan restoran dan memasuki pasar strategis yang baru. Mereka telah menambahkan lebih dari 400 restoran baru dalam tiga tahun terakhir.

* Perusahaan berusaha untuk pertumbuhan lebih lanjut dan popularitas melalui promosi yang inovatif pemasaran seperti iklan-iklan televisi Raja. (Guru pemasaran)


Lihat juga: dim sum


wine

Chicken Soto Cak Jalil

Every day omjay through jl. Youth. Precisely at the intersection red light duty, industrial area Pulogadung. On the street corner every morning a lot of people who congregate there. Both are using motor vehicles or cars. They park their vehicles only to enjoy chicken soto cak Jalil and flirty.

Chicken soto cak Jalil was tasty and delicious. Anyone who feel it will definitely come back again. No matter was illness cholesterol or obesity, because the chicken soto cak Jalil indeed shake up the tongue. With the price of Rp. 7000, - (Seven thousand dollars per bowl), make your belly full in the morning.

Of the many people who were there, I was one regular customer of this Jalil cak soto ayam. I myself feel the difference in taste and aroma of chicken soup Cak this Jalil. There is a delicious seasoning soup teracik in water it. When the water siphon sotonya slowly using a spoon, it will be felt a sense of teasing tongue. A taste that makes everyone will definitely return to taste it.

Since 1997 cak Jalil already hung and trading at the crossroad of this task. I still remember when I first had to sell there. Cak cart Jalil still green, and often expelled kamtib officer (now the police civil service). It's known, cak Jalil is the only vendors selling from 06.00 sd 09:00 am. From the cart that he pushed a living to support his family.

With a daily turnover of approximately Rp. 800.000, - (eight hundred thousand rupiah) per day, Jalil cak revenue already exceeds salary of civil servants every month. In fact, wares starting only from 0600 till 09:00 am only. If you are lucky, then you will get a chicken soto cak Jalil today. For very quick end. Sometimes Not until at 09:00 am sotonya gone invaded by the buyer.

According to Jalil cak, he cooks sotonya at 2:30 am and finish around 4:30 o'clock in the morning. To cook it, he was assisted by his wife. After running the dawn prayer, he usually brings immediate sotonya wagon from his home near Terminal Pulogadung toward the intersection task.

Cak Jalil is one of successful traders soto. His success was evident from the persistence of the native Malang Cak Jalil was a merchant soto ayam. Reportedly, Cak Jalil has been able to buy a house, and educate their children. With a turnover that amounted to was, of course cak Jalil has become a successful entrepreneur from the sale of sotonya it.

Cak Jalil is one of the people who are good at capturing business opportunities at times when people would scramble to find a job. He was able to maneuver and earn above the average employee who went home early evening.

Soto Cak Jalil tempting chicken has inspired me to open entrepreneurship. Of course I want to learn first from the top of Jalil how to mix the spices into a delicious soup and delicious. Create your frequently through the streets of Jakarta timar youth, do not forget to stop by to enjoy the chicken soto cak Jalil. Who knew they could meet me in the morning, and we mengoyang each respective tongue and said, "Soto chicken cak Jalil indeed Mak Nyos", hehehehehhe ... (Wijaya Kusumah - discourse Kompasiana)


See also: ice cream


steak

Sour Sally Goes To Bandung

Sour Sally (U. S. Premium Non-Fat Frozen Yogurt)
Paris Van Java Mall, Unit C-06 GL-B
Sebrangnya Gramedia bookstore
Jl. Sukajadi
Bandung
Ph: 022.820.63823

Single Flavour, most small cup with 1 topping USD. 20.000
extra toppings Rp.5.455
Plus 10% government tax

Finally the Sour Sally come to Bandung too ... after several kudu bought in Jakarta. Indeed, marketing is the Sour Sally is pretty intense as well since the first outlet opening in a matter of months has opened branches in Jakarta and surrounding areas now spread to Bandung. While the trend of yogurt again on the rise and competition has begun to emerge.

Frozen yogurt is look and texture similar to ice cream cones are typically available at fast food outlets, which makes the difference is more pronounced light, acid flavor characteristic of yogurt is more prominent in comparison to the sweetness, especially in the more gentle with the mochi and fresh kenyal2 wide variety of fruits and especially with the add embel2 which he says makes sense and does not make guilty if you eat it (100% Fat Free) whatever that means ... For now this is yoghurt which deh in the top list.

Available with 3 kinds of flavor that is original, green tea and strawberry.
I especially like the interior a fun, girly and especially with the icons of modern girls in pigtails two are similar to the one character in the book Pipi Long Stocking back in the 80's it loh.

So, for those who have not tried to please the try though must get ready for a price that is not cheap as well. (White villas - visit bandung)


See also : ice cream

burger king

Berbagai Rasa Sour Sally

Saat ini frozen yogurt adalah makanan yang sedang naik daun. Ketika bicara frozen yogurt yang ada dipikiran kita pasti adalah Sour Sally. Sebenarnya ada banyak resto penyedia frozen yogurt seperti JCo, Red Mango, Smooch, Heavenly Blush dan lain-lain. Namun dari sekian banyak resto tersebut tetap Sour Sally lah yang menurut saya paling enak. Anda dapat menemukan Sour Sally di berbagai Mall di Jakarta. Syukurlah Sour Sally juga buka di Summarecon Mall Serpong, jadi untuk nyicipin Sour Sally ga perlu jauh-jauh ke Jakarta. hehe..

Di Sour Sally disediakan dalam berbagai rasa frozen yogurt yang dapat anda pilih. Seiring bertambahnya jumlah penggemar Sour Sally maka aneka varian frozen yogurt ini juga dikembangkan. Tersedia aneka rasa di Sour Sally yaitu plain, strawberry, Candy Sally (gabungan melon mint dan pink licious), Twist (gabungan rasa plain dan melon mint), Bubble Gum. Sementara sebagai pelengkap nikmatnya frozen yogurt ini anda dapat memilih topping yang anda inginkan. Terdapat begitu banyak topping yang dapat anda pilih. Ada oreo, buah kiwi, buah strawberry, mochi, peach, longan, blueberry, cornflakes, almond, choco chips, choco caviar, dan masih banyak lagi topping lainnya.

Harga Sour Sally ini tergantung dari ukuran cup yang kita inginkan. Harganya sekitar 20ribuan sampai 30ribuan. Untuk ukuran cup kecil harga 20ribuan memang cukup mahal, hehehe.. Tapi siap-siaplah menyantap frozen yogurt yang membuat anda mengeryitkan dahi anda karena rasa asamnya yang menyegarkan. (wuah.com)


Lihat juga : wine

steak

Sate Ponorogo enaknyaaaa...

Gang yang satu ini memang sudah tersohor ke mana-mana, sebab di Gang Lawu- di Kota Ponorogo ini hampir semua penduduknya berjualan sate ayam. Ada satu nama yang terkenal yaitu Sobikun. Inilah pelopor sate Ponorogo di gang ini. Ketiga anaknya kini yang meneruskan yaitu, Tukri, Selamet dan Nandi.

Sate ayam Ponorogo, rasanya gurih dan manis. Potongan dagingnya besar-besar, dan bebas lemak. Setiap irisan dipotong memanjang, dan inilah yang membedakan sate Ponorogo dengan daerah lain. Tidak cuma menyajikan bagian daging ayam saja, biasanya sate ayam Ponorogo, menyediakan kulit ayam, jeroan, dan telur. Sebelum dibakar, daging ayam ini dibumbui lebih dulu. Dan selama proses pembakaran, sate ayam ini dicelupkan dalam larutan gula merah dan kecap berulang-ulang kali sehingga rasanya meresap.
“Sate ayam Ponorogo bisa langsung disantap, rasanya gurih dan manis. Inilah yang membedakan dengan sate-sate lainnya,” jelas Selamet Sodikun.

Jika disantap bersama bumbu kacang, rasanya jelas tambah nikmat. Karena tidak ingin kehabisan, dan berharap dapat bonus hehehe..saya dan Anton pagi-pagi ke kampung ini. Semua penghuni kampung sibuk, ada yang asik merajang sate, memasukkan daging ayam ke tusukan. Sementara laki-lakinya membakar. Melihat saya yang bengong, Pak Selamet menyuruh saya mencicipi sate yang baru saja diangkat dari bakaran.
“Coba aja Mbak, kalau makan di sini gratis,” ujarnya.
Wah, nggak salah neh saya ditawarin …saya tak kuasa menolak (halah..halah),

“Saya ambil dua tusuk, kulit dan jeroan. Ya ampun, wenak tenan. Pak Slamet turut tersenyum, ketika saya bilang rasanya mantap. “Coba lagi Mbak ?” tawarnya. Aiih…saya mengangguk cepat. Kali ini sate yang daging saja, dua tusuk. Huaah…dagingnya empuk sekali. Bumbunya meresap sampai di dalam daging, terasa sekali manis dan gurih. Sebenarnya saya berharap sate lagi, tapi apa daya nggak ditawarin lagi. Hehehe…
Saya akhirnya membeli satu besek, beserta lontongnya. Niatnya buat oleh-oleh pulang ke Surabaya, tapi nggak jadi, karena akhirnya saya habisin sendiri ..

Sate Ayam Ponorogo
H. Tukri Sobikun
Jl. Lawu I/43 K
Gang Sate
Ponorogo
Telp. (0352) 482362 (manda la mendol - jagomakan)


Lihat juga : sour sally


hanamasa

Djiancuk Soto, yumyyyy....

The word "djiancuk" or more often pronounced "jancuk" course, for some people, especially people of East Java, has the meaning rough and could invites war.

But in Yogyakarta, the word "djiancuk" this would be a branding by a unique soto stall, which claims to be the first stall and the only one in Yogyakarta which provides a menu-style soup of East Java, especially from the city of Blitar.

I wonder what the reason chooses this word. Maybe this is an expression when we feel something extraordinary good, until that comes not again praise but invective.

"Jiancuk ..! Uenak e, rek! ";))

Besides his name, apparently soto stall located on the shores of Marsh Kalibayem, Sonopakis, Jogja has some uniqueness.

We also order a menu mainstay of this shop, that is, of course, soup. Viewing from "angkring" soup mix place, immediately reminds me of the feel of Madura.

While waiting for the soup we made, I was watching the situation carefully around this shop.

Deliberately not building walls to show motive cemented bricks and cement. Many paintings plastered on the wall that looks like other strokes only surreal, but when observed it turns out this painting a lot of lifting themes of sexuality and eroticism.

Some pictures Pak Karno also painted on the walls, showing that the shop owner was so admired that first figure of the former president.

Outside there are few direct lincak mepet into the fields, so that we can enjoy the soup while enjoying the soothing atmosphere of the swamp Kalibayem freely.

We also chose to sit inside. My view directly fixed on the form of ceramic bottle a funny weird. Oh, apparently bottles bearing the kanji characters shaped like a container of wine in the classic Chinese film "Drunken Master" This is a bottle of ketchup!

Not intentionally kicked the bottom of my foot table. Wow! Once observed, apparently a large round table in front of me it is the former site of wooden cable reels that phone!

No wonder I found some writing in the form of code numbers on the table surface and a hole in the middle of the table.

Some tables also apparently made from the former site of coil wire, but smaller. It's a quirky idea.
Suddenly we were startled by the sound of jingle. Apparently the mother of the thick berparas Madura was pouring soy sauce into the soup we ordered.

Ketchup bottle apparently tied with a rope which hung several small bells, so that when the ketchup bottle was appointed then the bells will ring.
Finally soto our order came. I was surprised, how the presentation using such a tiny bowl of Soto Ghost?

At first I thought it was Soto soto Madura, see the form angkringnya. But this is different from Soto soto Madura I have ever tried.
According to the information I know, this soup is the soup a la Blitar. But because I've never nyobain Soto Blitar, I dare not sure.

The composition was similar to Soto soto Madura is on beef, but the sauce is not yellow. Pieces of egg, fried potato slices, and the clear-brown gravy reminds me of Soto Banjar.

Taste the broth, pepper flavor immediately kicked in the throat. My guess is correct. I really feel the blend of Soto Madura and Soto Banjar in this soup.

The funny, have bean sprouts in soup, which is more often found in soto-soto la Central Java.
Overall, this soup ditjoebaken deserve. Although the portion seuprit way, I think the price is really too expensive. The total damage caused after ordering 3 servings of soup plus 2 drink and grain meatball appreciated 21 thousand dollars.

But in the atmosphere, this unique soup stall is worth a visit. Many ethnic objects and unique can be found here. Jan Pokoke very classic and nyeni. (Muhammad zhamroni - jengjeng.matriphe)

See also: hanamasa

burger king

Sate Susu Kembalikan Stamina

Di bulan Ramadhan, beragam minuman dan makanan khas berbuka puasa banyak dijual di berbagai tempat, mulai pasar tradisional, pusat perbelanjaan, hingga pasar kaget yang hanya muncul di saat bulan Ramadhan.

Di antara ratusan atau bahkan ribuan hidangan khas berbuka puasa, Anda mungkin baru pertama kali mendengar hidangan bernama sate susu. Ya, sate susu merupakan makanan khas bulan Ramadhan di Kampung Jawa, Denpasar. Setiap harinya, ribuan warga dari penjuru Denpasar dan sekitarnya datang berbondong-bondong ke Kampung Jawa untuk mencari makanan favorit mereka di bulan puasa ini.

“Setiap bulan Ramadhan selalu nyari buka di sini, favoritnya sate susu karena kalau di hari lain kan enggak ada,” ujar Sri Ekawati, warga Jalan Nangka Denpasar, yang sengaja datang jauh-jauh ke kampung Jawa untuk berburu sate susu.

Para penggemar sate susu ini percaya bahwa setelah mengkonsumsi sate yang berasal dari payudara sapi ini stamina mereka dapat kembali fit setelah seharian menjalani puasa. “Khasiatnya untuk menambah stamina seperti minum susu,” ujar Rusna, salah seorang penjual sate susu.

Warga Kampung Jawa ini telah lima tahun berjualan sate susu di bulan Ramadhan. Setiap harinya, ibu satu anak ini menghabiskan 5 kilogram payudara sapi. “Tergantung dapetnya mas, kalau Ramadhan gini kan susah karena banyak yang jual, jadi kalau dapet 5 kilo ya habis 5 kilo,” jelasnya.

Rusna yang mulai membuka lapaknya setiap pukul 14.00 WITA, selalu laris diburu pembeli. Bahkan jauh sebelum waktu berbuka, sate susu dagangannya selalu ludes tak tersisa. Rusna menjual sate susu per tusuknya Rp 1000, jadi cukup terjangkau bagi warga.

Cara membuat sate susu ini hampir sama dengan sate lainnya. Yang membedakan, bahan yang digunakan bukan berasal dari bagian daging, melainkan payudara sapi. Payudara sapi direbus hingga lunak kira-kira selama tiga jam. Setelah selesai direbus, payudara sapi dicampur dengan berbagai bumbu seperti bawang putih, kunyit, jahe yang sudah dihaluskan.

Setelah dicampur, payudara sapi tersebut kemudian dipotong kecil-kecil dan ditusuk dengan bambu sate. Selanjutnya sate siap dibakar dan jika sudah matang, sate susu dicampur dengan sambel plecing untuk menambah kelezatannya.(kcm - surya online)

Lihat juga : sour sally


sushi

Small Petite with Big Taste

It is small, petite, variety can be hundreds, it's addictive guaranteed.

Chinese foods, seem fresh and served hot. Among Cantonise classic dishes, dim sum recorded one of the most popular. The food served at breakfast and lunch is a delicious cuisine steam or fried crispy. In Surabaya, for example, you can enjoy dim sum restaurants not only in hotels, but has mushroomed to street hawkers. Food is on offer from the in-steam or fried, including savory flavors-salty, sour-sweet and is served in small baskets plus tomato sauce, chili sauce and soy sauce add to this delicious cuisine.

When it comes to restaurants serving dim sum, there are many kinds of menu choices, definitely makes more confused. There are boiled shrimp, dumplings containing pork, egg rolls, fried bread balls containing taro, green peppers content. There's more, dumplings, hakaw, dumplings, shrimp teams, chicken legs, Jhon Chi Feng (Lumpia beef wet contents), and others can be enjoyed warm while for a fried puff available, shrimp spring rolls dressing nori, Bentoel fried chicken content , pork pies and cakes fill tantak which briefly looked like pie, but it filled with egg yolk.

Dim sum of Canton very concerned about the color, smell, taste and shape. The material was selected the most qualified, very many species, as well as variations in taste so that it matches are presented throughout the season. The way of presentation is usually very concerned about his artistic side. Because of these advantages, many hotels and restaurants finally began to include dim sum as a menu option.

If one person is generally able to spend up to four baskets, which contain two to four kinds of dim sum that looks tiny. But the jagomakan still add one more menu namely, porridge chicken dumpling skin blushes and sweet sour sauce. Ah .. steady deh! (Manda la mendol - jagomakan)

See also: soto

steak

5 Traditional Dim Sum Restaurant in UK

Given our enticing name, many visitors come to this website looking for recommendations on restaurants to go to for dim sum. Although they find much more here, they leave not fully satisfied because their initial goal was unfulfilled. So we have decided to help those lost souls with something that Dim sum.co.uk has never done before – a list of ten restaurants in London for dim sum!

The listings below were decided by our committee of foodies after much discussion. We wanted to make sure we chose restaurants that were authentic and good quality. In the end, the dim sum restaurants we chose for the top ten fell into two types: the traditional dim sum restaurants with typical Chinese restaurant décor and indifferent service but solid, well-priced dim sum and the ‘modern’ ones with award-winning décor, Western service, and Western prices but equally high quality dim sum.

Traditional Dim Sum

When it comes to traditional dim sum, it is all about value. The key criteria being great tasting food at a low price and if they have great service and nice décor those are an added bonus. In terms of value, we’re looking at dishes around £2-3, so a fulfilling meal can be had for around £10 including tea.

Blindly entering Chinatown looking for good dim sum can be a daunting task, with a fair number of restaurants with similar names and similar looking restaurant fronts, the odds are not in your favour. And if you haven’t learned already, in London, you can’t expect a place is good just because there is a crowd or queue. So save yourself the trouble, start with our list and hopefully you’ll find a favourite for a regular weekend dim sum get together with friends.

Royal China
13 Queensway, Bayswater, W2 4QJ. Tel: 020 7221 2535
24-26 Baker Street, W1U 3BZ. Tel: 020 7487 4688
30 Westferry Circus, Riverside, E14 8RR. Tel: 020 7719 0888
68 Queens Grove, St. Johns Wood, NW8 6ER. Tel: 020 7586 4280

With four locations within London, there is no doubt Royal China is popular, and for good reason. Each location maintains the Royal China standard and offers great traditional dim sum, with many swearing it is the best in London. Be prepared to take a ticket and queue if you come on the weekends.

New World
1 Gerrard Place, W1D 5PA
Tel: 020 7734 0396

New World is one of the only restaurants in London where you can have the traditional dim sum experience. In the centre of Chinatown, waitresses come to your table with trolleys of dim sum dishes - simply choose what you fancy. Good for dim sum beginners as there is no need to know the names of each of the dishes. However, it is best to come on a weekend lunchtime when it is most busy and the dishes the most fresh.

Imperial China
25a Lisle Street, WC2H 7BA
Tel: 020 7734 3388

This restaurant is a dim sum gem tucked in Chinatown. You would be mistaken to think this was just any other restaurant; you enter over a little wooden bridge spanning a small pond to arrive at the main seating area. It’s very nicely decorated and you almost expect it to be more expensive than it is. The service here is excellent and the food is equally good.

Lido
41 Gerrard Street, W1D 5QF
Tel: 020 7437 4431

Also in Chinatown, Lido is excellent choice for freshly made to order dim sum. Particularly good are the cheung fung (rice noodle rolls). Lido offers the best value of the restaurants here, with good quality dim sum in a comfortable environment at surprisingly cheap prices.

Golden Dragon
28-29 Gerrard Street, W1D 6JW
Tel: 020 7734 2763

Golden Dragon is a popular place for dim sum and is often very busy on the weekends - reservations are helpful. Food is generally to a high standard although the service can sometimes be a bit sultry, and the decor is beginning to look a little dated. Nevertheless, it's a safe bet for an afternoon snack or weekend brunch of dim sum right in the centre of Chinatown.

Of course, food is very much a subjective and contentious issue. Is there anywhere we have missed? Don't rate some of our choices? Know some great dim sum places outside of London? Let us know below. (dim sum.co.uk)



See also : sour sally


hanamasa

Ice Cream Sundae Bar Set Up

Ice Cream Sundae Bar Supplies
To make the sundae bar, you can have any or all of the following items:

* chocolates - like M&Ms
* candy - like gummy bears and jelly beans
* mimi marshmallows
* chocolate and rainbow sprinkles
* chocolate and caramel syrups
* whipped cream
* cartons of chocolate and vanilla ice cream
* 1 pint of fruit sorbet
* maraschino cherries
* ice cream cones
* plastic bowls
* plastic spoons
* napkins
* 1 roll paper towels
* 1 box of wetnaps
* ice cream scoops


Estimate Ice Cream Amounts for Guests
Today I'm going to be setting up a party for 10. For your party, be sure to have about 3-4 scoops of ice cream per person. Its always a smart idea to pick up extras ingredients.

Ice Cream Bar Set Up
Try to set up the Sundae Bar in an area that s easy to clean. Lay out the paper towels, napkins, and wetnaps at one end of the table. Also, place a trash can nearby, so everyone remembers to clean up their mess when they are done. Open the bowls and spoons, and place the cones on a serving platter. Place these things at the other end of the table. You could set up these items in the morning, or the night before.

Place each type of candy in its own bowl. Get toppings that you and your family like, and I m sure they will be a hit with your guests. Place the bowls of each of the candy toppings and spoons on either side. Also put out the sprinkles and the syrups too. Make sure there's plenty of room for multiple people to decorate at once. (Rachel Edelman - video about)


See also : sate


burger king

Sejarah dan Perkembangan Ice Cream

Sejarah dan Pengembangan Ice Cream

Ice Cream sering disebut "The Great American Dessert". Meskipun produk biasanya Amerika, AS tidak bisa mengklaim asal-usulnya. Sangat sedikit yang diketahui tentang sejarah awal es krim, namun produk ini pasti diketahui telah diperkenalkan dari Eropa. Es krim industri seperti yang kita kenal sekarang, tetapi sepenuhnya dikembangkan di Amerika Serikat.

Es krim pasti berevolusi dari minuman es dan es buah yang sangat populer pada masa awal abad pertengahan, beberapa di antaranya mungkin berisi susu atau krim. Praktek, pada saat awal, pendinginan minuman di es dan salju yang mengandung garam adalah masalah catatan. Tampaknya mungkin bahwa dalam overcooling beberapa pukulan, yang "es" ditemukan. Bagaimanapun, berbagai catatan buah beku rasa es telah ditemukan dalam sejarah Eropa dan es beku masih lebih populer di benua Eropa daripada di Amerika Serikat dan Kanada.

Amerika Serikat telah mendapatkan kepemimpinan yang tidak diragukan di antara semua negara-negara lain dalam produksi es krim. Industri ini tumbuh perlahan-lahan sampai sekitar tahun 1900, ketika output dari es krim tidak melebihi 25-30000000 galon per tahun. Produksi tahunan telah di tingkat terus meningkat, dengan produksi dari kedua es krim lembut dan keras sekarang di lebih dari satu milyar galon. Ini merupakan konsumsi per kapita lebih dari 19 pound. Sekitar 9% dari total produksi susu AS digunakan oleh industri es krim.

Sejarah dan Perkembangan Non-Campuran dan Produk Susu

Makanan pencuci mulut beku atau semi-beku pertama dan minuman yang dikembangkan dari non-dairy campuran, terutama terdiri dari jus buah atau berry, gula dan air. Referensi dapat ditemukan di seluruh sejarah Turki, India dan negara-negara Asia lainnya tentang makanan penutup yang dibuat dengan menuangkan campuran jus buah atau berry dan gula di atas salju, dikemas ke dalam gelas. Alexander Agung, segera setelah penaklukan nya Mesir pada 345 SM, menyebabkan parit lima belas untuk digali dan diisi dengan salju dibawa turun dari elevasi yang lebih tinggi, sehingga ia mungkin memiliki cara memuaskan seleranya untuk ini "pukulan" didinginkan.

Jenis minuman mempertahankan popularitas selama bertahun-tahun dan masih disajikan di banyak daerah di negara di bawah nama-nama yang biasanya mengandung kata "salju", seperti "salju kerucut", "salju berry", dll Mesin masih tersedia dirancang untuk halus menghancurleburkan es balok atau kubus, yang kemudian dikemas ke dalam cangkir dan ditutup dengan beberapa ons cairan atau jus buah berry dan dilayani persis sama seperti yang selama 2.000 tahun yang lalu.

Garam digunakan dengan salju atau es untuk mengurangi suhu ini "pukulan" di bawah titik leleh normal. Hal ini memungkinkan produk yang akan disajikan di 26 derajat F hingga 29 derajat F yang menghasilkan konsistensi cair dengan kualitas memegang jauh lebih baik daripada ketika dibuat hanya dari es dan rasa. Namun, tidak sampai tahun 1920-an ketika pendinginan mekanik, ditemukan di pabrik susu rata-rata pembuatan es krim keras, memungkinkan produksi air benar dan es buah. (Sweden Freezer)


Lihat juga: wine


soto

Hanamasa? It's Actually Good

Yesterday afternoon precisely dated October 11, there are open events with at hanamasa block M to welcome kalimantan creature named Bonnet, I've had do not want to participate because of rather complicated nganterin also abis from my mother, I have to pinch and hold cousins had gw kebandara continue to block M again, walah walah ... guns really deh, but because children with my passion for buka puasa gw putusin finally make the join.

Finally after all finished around 4 pm (my mother and cousins I've dianter already in pinch) I sleep for a while, at half five dibangunin I remind my mother to make an appointment at my friends gw. Finally I get up and bathe and hold direct yayang panasin gw gw and the way to block M.

The phone rang, I see shasa phoned me and said if she's already at Irvan was in block M plaza, I finally decided to go to the block M plaza was let into hanamasanya together with them. rub-rub belly

Arriving in block M, a direct confirmation to Irvan whom I wrote that comes, and Irvan said by iqbal who came to talk with a lot of Irvan's face beamed as she was also more pain, finally after a walk in the Scholastic us three straight to hanamasa here we go and book a room for 8 people whuehehehe ... still believe most children will come mas? POSITIVE THINKING * These thoughts igbal nich *.

After sitting quietly at the time 19:15 o'clock, I immediately grabbed for the burnt meat yakiniku and shabu-shabu to on boiled worms in the stomach when it can not stand requested on fuel also, at 19:30 we ask stove ignited fuel .. and combustion begins ..

Until finally emerged Nabil at 20:00, but because he does not like hanamasa end he only briefly and then leave for other purposes, and we keep all three. Until finally Irvan decided to give it a place that has been booked to someone else because the kids who waited did not come. Hour 20:30 pm came the figure being named igbal was followed by another creature named arie nugroho.

The meal-eating had started with joyous happy because we can eat as much but unfortunately the food was just five. Frankly I a little disappointed because other kids have guns which came while the day's schedule is pretty mepet gw gw-mepet paksain to come. But still happy .. i I fed huehuehuheuhe important ....

After the event a fire and burn-stew boiled over and the kids remain there guns are coming, we began to take pictures fun and chat to and fro until the time show at 21:30. Hmm .... increasingly convinced that guns exist anymore we broke up and went home each except igbal, he again moved to holding a meat-meat that has been tersantap with delicious.

Oiya, hanamasa block of M lies in the way of the Mahakam block m if the rear plaza met KFC stay ajah turn left, keep him there on the right road. Continue if benchmark of grilled chicken came from the direction ganthari Bulungan next roundabout turn right fit ghantari. (Madecenik.blogsome)


See also: dim sum, steak

The Delicacy of Andakar

Want to enjoy a delicious steak dish without spend too deep? Steak restaurant this one could be an alternative choice. Starting from the tenderloin steak is tender with a delicious BBQ sauce splash of water until the Rib Eye and Sirloin. Slurpp ... want?
You could say my husband and dishes including steak enthusiast. When we were touring dmanapun, steak so often so the menu options when berkuliner. When we eat too often to compare the taste and sensation that comes while eating a tender steak.

Well, from a culinary cruise steak we've ever done, Andakar sensation that managed to build a memory that invites the desire to come back. Of the many options that it offers steak tenderloin menu import a top value.

Our habit who like to taste the steak sauce as an 'appetizer' to be one measure of a sense of a steak. To import Andakar tenderloin, the sauce alone is good. The smell of barbeque is so thick felt when the first drops touched the senses of taste hmm ... delicious!
A touch of barbeque sauce like forcing us to immediately cut the flesh and drove him across the tongue and teeth. Woww ... tenderloin steak which we really enjoyed very friendly with the tongue and teeth, soft and marinade seep through the deepest layers of meat.

While at the dinner table available a wide selection of sauces and flavorings added. For example, there are chili sauce, ketchup, barbecue sauce, pepper sauce, and mayonnaise. Curiosity also led us to combine a variety of sauces and condiments earlier. Presto, the combination of sauces and condiments that surround teroles meat actually tastes further strengthen the steak.

Intersperse enjoyment of eating meat, fried potato dish and vegetables setup consisting of corn, sliced carrots and green beans to enrich the variety of flavors. Sweet corn, fresh carrots and green beans are crisp, presented fit Lunches flavor with distinctive taste. Yum yum ... cud to chew makes us enjoy it until the last slice.
In addition to import tenderloin, which is located in the Public Andakar Buncit Raya also presents Sirloin, Rib Eye and Ribs Bake. Not only beef steak which can be options, Andakar also offers a menu of lamb, chicken, seafood and burgers.

The prices of these steaks can be fairly standard. Moreover, if we compare with the price had taste and quality steak that is served. A plate of tenderloin import for example can be enjoyed at Rp 49,500.00 while the chicken steak menu is worth USD 25000.00. Really sorry it's not appropriate to spend the price offered.

A wide selection of beverages is also a variety of steaks companion is Juice, Lemon Tea, Lemon Squash, Citrus Squash, Sweet and Bitter Coffee Aceh and many more. To place, you never need to doubt it. Interior design there are managed so neat, so make comfortable every visitor who comes. (Diah Eka Palupi - detikfood)


See also: burger king, hanamasa

Tempat makan Sushi

Tentu Anda dapat mengambil beberapa sushi dan membawanya pulang, dan Anda juga bisa membuat versi anda sendiri primitif sushi di rumah dan menyimpan uang. Tapi menikmati dan berpartisipasi dalam suasana sebuah bar sushi asli Jepang - seperti pergi keluar untuk dim sum - adalah sebuah pengalaman yang melampaui sekedar "makan" atau "makan di luar". Dan seperti dim sum, berbagai hidangan yang menakjubkan tersedia jauh melebihi apa pun yang Anda bisa bermimpi membuat atau mengambil di toko.

Duduk di sebuah bar sushi adalah pengalaman pribadi interaktif. Anda berbicara dengan koki sushi seperti anda memesan, dan menonton dia mempersiapkan beberapa hak makanan yang cukup menarik di depan Anda sepanjang malam. Pelanggan juga bisa saling mengenal satu sama lain, siku ke siku duduk di bar sushi ramah, berbagi converstations mereka dan sering swapping camilan sushi baik. "Itu terlihat menarik, apa itu Dan bagaimana saya memesan beberapa??" ... "Di sini Anda pergi, mencoba menggigit!" Jika Anda belum menemukan bar sushi seperti itu, Anda masih memiliki sesuatu untuk diharapkan. (Randy Johnson - ease)

Lihat juga : wine

Microbiologist Explores New Use for White Wine

You've heard wine can improve your health, but it may also help clean your kitchen counters. From grapes to wine to natural disinfectant, microbiologists have found a new use for wine.

Mark Daeschel, a microbiologist at Oregon State University in Corvallis, Ore., teaches people what it takes to make great Vino. He also knows there's more to wine than meets the eye. "It's just not the alcohol alone. It's not the acids alone. It's the two when you put them together," Daeschel says.
He estimates for every 100 gallons of drinkable wine, there's one gallon that's undrinkable. "It needs to be recycled, reused, or otherwise it gets just dumped into our waste drain." So Daeschel set out to make a natural cleaner with it. He found only white wine works -- red stains!

The wine acts as a disinfectant and kills salmonella, a common food-borne bacterium, within a few seconds. Daeschel says when you are watching the scene through a microscope it is total carnage.
Wine is good for cleaning kitchen countertops and fruit. You can get the same effect with almost any white wine ... But most people aren't willing to spend $10 or $20 to clean their kitchen sink. "It would be much easier to buy a product made from waste wine because, number one, it would be a lot cheaper because you don't have to pay the alcohol taxes," Daeschel says.

Daeschel is awaiting a patent on his wine cleaner. Until then you'll have two uses for that next bottle of chardonnay.
If the wine cleaner makes it to grocery store shelves, it will likely have salt added to it -- just like cooking wine -- so people won't want to drink it.

BACKGROUND: Wine is a natural antimicrobial, and scientists at Oregon State University are developing a new disinfectant containing wine to fight off microbes like bacteria. Dry white wines, such as sauvignon blancs or chardonnays, work best because they don't leave a stain or sticky residue.

ABOUT ANTIMICROBIALS: "Antimicrobial" is a word that describes both natural and man-made substances, including antibiotics and disinfectants, that can kill or slow down the growth of bacteria and viruses and other microorganisms. Sometimes microorganisms can develop a resistance over time to an antimicrobial substance, however, so that it no longer stops microbes from growing. Naturally occurring alternatives could help address this problem.

WHY IT WORKS: We've all heard advice from seasoned travelers that it's often better to drink the wine than the water in a foreign country. There is some truth to the adage. Wine drinkers, for example, rarely suffer from food poisoning, such as salmonella (the leading cause of food poisoning). The wine's natural acids combine with its alcohol content to kill bacteria. The OSU scientists discovered it also kills bacteria on a kitchen counter, for example. As an added benefit, using wine as an anti-microbial, or as a natural food preservative, cuts down on the amount of chemicals in the environment, and on the long and costly development process for chemically based food preservatives.(sciencedaily)

See also : dim sum, sour sally

Beef? It's More Than Just a Steak

Most people hear the word beef and they automatically think about steaks, especially the big four: filet mignon, NY Strip, rib eyes and even top sirloins all pop onto the grill at a great rate. And of course, beef also means hamburger, be it patties, meatloaf or hamburger helper.

However, the movement to artisan and natural foods leave most ranchers in the dust. Many ranchers trying to meet the demand for source verified, locally produced and of course, all natural beef have been smacked hard when he finds the consumer only wants steaks.

Let's take a quick view what a rancher sees when he slaughters a steer. He gets about 450 lbs of beef. Only about 100 lbs is actual steaks (if he is lucky). Yeah, ouch for him and for his consumers. So he has to figure out a way to market the rest of the beef.

The easiest way is to grind it into hamburger. And actually, 350 pounds of hamburger doesn't seem all that much, but it really is. While it will easily fit into a large chest freezer, this amount of hamburger will feed 1050 individuals a 1/3 lb burger, which is a generous size. That is a lot of people. A family of three would get pretty sick of eating this much burger over the course of the year.

Let's look at other cuts. Recently, and especially in the restaurant circle, you may have heard about some other steaks such as flank, skirt, hanger and especially flatiron. The last one is the second most tender steak to filet mignon. All of these steaks are incredibly delicious, but there is not much of them. All together, maybe 15-20 lbs per animal. A couple of those steaks such as hanger and skirt, well there are only two per animal.

Those butcher steaks as they are often called don't really help much. Now we are down to about 330 lbs of beef. Unfortunately, we are now into the cuts that require a bit of time and very small amount of cooking skills. However, in many ways these cuts fill the house with delightful aromas and of course eating enjoyment.

I wouldn't touch a grocery store roast or hamburger for that matter. But artisan or locally raised beef roasts, wow. Some awesome roasts can really wow your family and friends. Artisan roasts are well marbled, almost self-marinating. I'm used to dry-aged beef and so my roasts are essentially fork tender when cooked.

Roasts, bones and some off cuts make up about 150 to 200 pounds. One of my favorite roasts is the old fashion chuck roast. There is close to 50 pounds of this mouth watering cut. The best way to cook this cut is with a simple crockpot. Yup, it will take 8 hours or so to cook and the last few, you might even nibble a bit here and there. But, you don't have to stand there for 8 hours. Put it in the morning and go have fun.

Rump roasts are also good when properly cooked and especially from quality beef. They are a bit dryer than chuck and with a tighter grain, but sliced thin and served with a mushroom gravy, just incredible.

Then we have the odd cuts, London broils, sirloin tip roasts (luxury), fresh brisket (barbecue beef), eye of round (poor mans tenderloin), and a few other steaks such as bottom round.

A few of the odd cuts that even chefs like are short ribs. Braised short ribs are almost sinful for how good they can be. You would be amazed how many 5-star restaurants serve this simple but elegant treat.

While we continue to whittle the cuts down, at the end of the day, you will have about 150-200 pounds of hamburger to eat. And you thought we would eliminate it all. Sorry, can't do it. But a good meatloaf is a pretty tough dish to turn down.

The best way to help an artisan rancher including ourselves is to buy a eighth or a quarter of beef. It is also cost effective way as well and includes some steaks, some roasts and of course some hamburger.

Here is a simple and elegant dish using chuck roasts that your family will beg for more.

Mock Beef Stroganoff

Traditional beef stroganoff is made with diced tenderloin roast. Personally, any beef dish would be incredible with tenderloin, but there are actually better tasting options that take a little longer to make and are touch more economical.

6 tablespoons butter 2 tablespoons minced onion 2 pounds chuck roast, cut thin in 1 x 1 inch cubes ˝ pound mushrooms, sliced salt and pepper to taste 1/8 teaspoon nutmeg 1 cup sour cream, at room temperature

1.Preheat the oven to 300F. 2.Melt 2 tablespoons of butter in a heavy dutch oven with the heat on medium-high, add the beef and quickly sear all sides until the beef is brown. Add a cup of beef stock and place the lid on the dutch oven and cook until fork tender, about 2 hours. Check occasionally to make sure the meat does not dry out during cooking. 3.Melt 2 tablespoons of the butter in a heavy skillet. Add the onion and cook slowly until transparent. Remove and set aside. 4.Add the remaining 2 tablespoons butter to the skillet. Stir in the mushrooms, cover and cook 3 minutes. Season with salt, pepper and nutmeg. Whisk the sour cream and add to the pan, but do not allow it to boil. Return the beef and onions to the pan and just heat through. 5.Serve over a bed of egg noodles. (bison-steak.info)


See also : burger king, sushi

Faktor Genetika Sapi Pilihan = Wagyu

Sejauh lukisan cat air Timur (China, Korea, Jepang) berbeda dari lukisan cat minyak Barat, begitulah kira-kira beda wagyu dengan daging sapi Barat. Masing-masing memiliki latar filsafat berbeda, 'rasa' dan cara penanganan yang berbeda pula. Wagyu pun kadang menjadi daging pilihan untuk makanan berupa steak.

Barat menampilkan kenikmatan daging sebagai otot, yang bersifat badani. Tetapi Jepang lebih tertarik menyuguhkan kehalusan citarasa yang lebih abstrak, dituangkan lewat metamorfosa lemak ke minyak. Maka, dipilihlah sapi yang paling empuk dagingnya dan kurang berkembang ototnya tetapi berpotensi besar dikembangkan lemaknya. Pilihannya, sapi jantan yang dikebiri saat usia 2-3 bulan dan sapi betina yang masih perawan.

Ini karena sapi betina kurang berotot dibandingkan yang jantan dan lebih mudah digemukkan. Begitu pula sapi jantan yang dikebiri. Hilangnya kejantanan melenyapkan kemampuan membentuk otot yang kekar dan meningkatkan penumpukan lemak.

Kebiri juga dimaksudkan untuk menghilangkan bau prengus yang menohok hidung. Usia sapi juga ikut berperan. Karena daging anak sapi kurang citarasanya, maka dipilih sapi dewasa atau mendekati dewasa yang rata-rata berusia 10-13 bulan untuk digemukkan supaya citarasa dagingnya lebih kuat.

Pemeliharaan yang rata-rata berlangsung selama 20 bulan dilakukan lewat dua cara. Pertama, dengan memberikan makanan bergizi tanpa paksaan karena bila dipaksa, lemak akan ditimbun di punggung. Lalu, memastikan bahwa makanan dicerna dengan baik.

Biji-bijian atau makanan lain yang berserat tinggi seperti ampas gandum (malt) dan ampas arak buah plum juga diberikan supaya lambung meregang, menjadi lebih besar dan dapat menampung lebih banyak makanan sehingga lebih cepat gemuk. Namun, kerapatan perlemakan yang sangat tinggi pada wagyu (disebut fat marbling atau sashi dalam bahasa Jepang) sebenarnya lebih disebabkan oleh faktor genetika, terutama pada wagyu berbulu hitam galur Tajima.

''Menurut statistik, dari 100 ekor wagyu yang digemukkan, hanya 10% yang menghasilkan daging dengan angka kerapatan perlemakan 9 atau lebih,'' kata William yang juga mengasuh acara masak-memasak di Metro TV.

Faktor genetika
Gen pembentuk lemak inilah yang membuat wagyu sangat diingini oleh Amerika dan Australia sampai-sampai kedua negara ini mengimpor sapi Jepang supaya dapat menghasilkan daging sapi wagyu sendiri tanpa harus tergantung pada Jepang.

Hukum Jepang saat ini melarang mengekspor genetika wagyu. Tapi, wagyu sudah terlanjur diekspor ke Amerika Serikat tiga kali. Pertama kali di tahun 1976 sebanyak empat ekor, kedua kali pada 1993 sebanyak 2 wagyu jantan dan 3 betina, dan ketiga kali di tahun 1994 sebanyak 35 jantan dan betina.

Ekspor tersebut membuat marah peternak wagyu Jepang dan orang yang bertanggung jawab meloloskan wagyu keluar dari Jepang, Shogo Takeda yang juga salah satu pemulia wagyu ternama di Jepang, dikeluarkan dari Asosiasi Pencatatan Ternak Wagyu Nasional Jepang (yang berfungsi seperti semacam kantor catatan sipil untuk wagyu).

Sejak itu belum ada wagyu yang diekspor lagi. Tetapi itu sudah cukup untuk menyebarkan bibit wagyu ke mana-mana. Karena terbatasnya lahan peternakan di Jepang, Jepang sendiri akhirnya mengimpor daging wagyu dari Amerika dan Australia. Kedua negara ini melakukan persilangan wagyu trah murni dengan jenis sapi lain untuk mendapatkan trah murni dan label wagyu.

Ketika hampir siap disembelih, wagyu tersebut dikirim ke Kobe untuk menjalani tahap terakhir penggemukannya sebelum akhirnya disembelih dan dijual sebagai daging wagyu Kobe. (arif suryobuwono - mediaindonesia)


Lihat juga : wine, sushi

How To Cook Steak?

Take a tip from restaurant chefs--start by searing the meat on the stovetop, then finish the cooking in a hot oven. This process produces a steak with a deeply caramelized crust and a tender and perfectly cooked interior, every time.

Oven Roasted Steak with Red Wine Pan Sauce - Serves 2

2 (6 ounce) filet mignon steaks
1 teaspoon olive oil
Coarse kosher salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
2 tablespoons butter

1. Bring the steaks to room temperature. Rub the steaks with 1/4 teaspoon oil per side and generously season with salt and pepper.

2. Preheat oven to 500 degrees F (260 degrees C) (a very hot oven produces a juicy interior). Place a 10-inch ovenproof skillet or cast-iron skillet in the oven as it preheats. When oven reaches 500 degrees F (260 degrees C), use a baking mitt to remove the pan from oven. Be careful! The pan and the handle will be extremely hot. Place the pan on the stovetop and turn the heat to high.

3. Immediately place steaks in the middle of the hot, dry pan. Cook 1 to 2 minutes without moving; turn steaks with tongs, and cook another 1 to 2 minutes.

4. Transfer the pan with the seared steaks to the hot oven. Roast in the center of the oven until the steaks are cooked to your liking, about 3 to 5 minutes. Use a meat thermometer to test for doneness:

Rare -- 125 degrees F (52 degrees C)
Medium Rare -- 130 degrees F (54 degrees C)
Medium -- 140 degrees F (60 degrees C)
Medium Well -- 150 degrees F (65 degrees C)
Well done -- 160 degrees F (70 degrees C)

5. Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil. Let meat rest for 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.

6. While the steaks are resting, place the skillet over medium heat. Add ½ cup dry red wine to the skillet and bring to a boil. As the wine boils, use a wooden spoon to scrap any brown bits off the bottom of the pan. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter, swirling the pan to incorporate it into the sauce.

7. Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving. (allrecipes)

See also : burger king, sate

Wilayah Anggur di Eropa

Worldwide Cabernet Franc adalah salah satu dari dua puluh varietas anggur yang paling banyak ditanam untuk minuman anggur/wine. Penanaman yang ditemukan di seluruh Eropa, di Dunia Baru, bahkan China dan Kazakhstan. Di banyak daerah, ditanam sebagai komponen gaya-Bordeaux campuran seperti Meritage, memainkan peran sekunder untuk Cabernet Sauvignon dan Merlot. Di bagian timur laut Italia, Anjou-Saumur, Touraine dan daerah tepi kanan Bordeaux, Cabernet Franc baik memainkan peran yang lebih menonjol dalam campuran dan vinted sebagai suatu varietas.


Perancis

Di Perancis, Cabernet Franc ditemukan didominasi di Lembah Loire dan di wilayah Libournais Bordeaux. Pada tahun 2000, adalah yang paling banyak ditanam keenam berbagai anggur merah di negeri ini. Daerah lain dengan penanaman signifikan termasuk Bergerac dan Madiran sebutan d'origine contrôlée (AOCS). Pada awal abad 20, ada hampir penanaman sama Cabernet Franc Cabernet Sauvignon dan di Bordeaux dengan sekitar 25.000 hektar (10.000 hektar) oleh akhir 1960-an. Sebagian besar dari penanaman ini adalah sepanjang tepi kanan Gironde di Fronsac, St-Emilion dan daerah Pomerol. Menjelang akhir abad ini, meskipun penanaman Cabernet Sauvignon melejit di Bordeaux dengan rasio 2: 1 secara proporsional dengan penanaman Cabernet Franc ada lebih dari 35.360 hektar (14.300 ha) yang bersangkutan, hampir setengah dari jumlah negara 88.900 hektar (36.000 ha).

Di Lembah Loire, Cabernet secara luas ditanam di daerah Saumur-Champigny Anjou, Bourgueil, Chinon, dan.



Italia

Pada tahun 2000 ada lebih dari 17.300 hektar (7000 ha) dari Cabernet Franc di Italia. Namun, varietas anggur umumnya bingung dengan baik Cabernet Sauvignon dan Carmenere anggur Bordeaux kuno sehingga areal yang sebenarnya mungkin tidak diketahui sampai kebun-kebun anggur yang lebih telah disurvei oleh ampelographers. Hal ini sebagian besar ditanam di ujung timur laut Italia, khususnya di Friuli, tetapi juga ditemukan dalam anggur dari Veneto (di mana dikenal sebagai Bordo), sebagai bagian dari beberapa campuran Chianti, bahkan sampai selatan Puglia. Penanaman Cabernet Franc di Tuscany telah meningkat dalam beberapa tahun terakhir, khususnya di Bolgheri dan wilayah Maremma mana anggur yang berharga untuk keseimbangan dan keanggunan yang membawa kepada campuran. Italia anggur sering dicap hanya sebagai "Cabernet" cenderung terutama Cabernet Franc atau campuran dari Cabernet Franc dan Cabernet Sauvignon. (Wikipedia)



Lihat juga:  burger king, sushi

History of Barbera

Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, low tannins and high levels of acid (which is unusual for a warm climate red grape). Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is the DOCG (Denominazione di Origine Controllata e Garantita) Barbera d'Asti in the Piedmont region.

When young, the wines offer a very intense aroma of fresh red and blackberries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted (seared over a fire) oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. The lightest versions are generally known for flavors and aromas of fresh fruit and dried fruits, and are not recommended for cellaring. Wines with better balance between acid and fruit, often with the addition of oak and having a high alcohol content are more capable of cellaring; these wines often result from reduced yield viticultural methods.

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy where it has been known from the thirteenth century. Documents from the cathedral of Casale Monferrato between 1246-1277 detail leasing agreements of vineyard lands planted with "de bonis vitibus barbexinis" or Barbera, as it was known then. However, one ampelographer, Pierre Viala, speculates that Barbera originated in the Lombardy region of Oltrepò Pavese. In the 19th and 20th century, waves of Italian immigrants brought Barbera to the Americas where the vine took root in California and Argentina among other places.

Recent DNA evidence suggest that Barbera may be related to the French-Spanish vine Mourvedre. In 1985, the Piedmont region was rocked by a scandal involving Barbera producers illegally adding methanol to their wines, killing over 30 people and causing many more to lose their sight. The bad press and publicity saw a steady decline in Barbera sales and plantings, allowing the grape to be eclipsed by the Montepulciano grape as Italy's second most widely planted red grape variety in the late 1990s. (wikipedia)


See also : sushi, sate

Delicious Maranggi's Satay

For those of you adventurous culinary may already be familiar with the Sate Maranggi. Purwakarta typical comestible is not difficult to be found along Highway Cibungur, Purwakarta.

However, there was a diner there that presents Sate Maranggi with a distinctive taste and seemed to stall it is never quiet, especially in the holiday season like this. The owner, do not want to say where his efforts as "restaurant", but his food stall is quite large because it can accommodate more than 200 people.

"This house just is not a restaurant stall, seat kayak gini aja," said the yeti, the owner of Warung Sate Eating Maranggi Cibungur, pointing to a square wooden seat in his stall, when met Kompas.com, Thursday (31/12/2009).


Located in the vicinity of the trees are lush, the food stalls offer a village atmosphere, "and we like brought back again to the village," he said Yeti.


The place was easily accessible. If the direction of Jakarta, you are driving a car, get out along the Toll Road Cikampek and Cibungur. Approximately ten minutes can be reached from the exit toll. Or, if you ride a motorcycle, can also easily reach the place, its location is on the left side of the road.
The location of parking is adequate, so do not be afraid of the parking lot. The diner was not as fancy as the milling restaurant in Jakarta, but somehow visitors enormous.

Based on the observation Kompas.com, some car parking berplat B looks at the diner owned by Yeti. What was special from the Sate Maranggi?

Sate Maranggi is made of mutton and beef. Sate Maranggi more delicious eaten with rice lead. According to Yeti, the benefits of Sate Maranggi is dikeempukan satenya meat.

"Kalo said the meat is tender, the smell of goat baseball is fixed, the same sambelnya too," explained a woman who has 20 years of trading this Maranggi Sate.


For each portion consisting of ten skewers, we only need to pay Rp 15,000, - and enjoying a tasty satay plus cayenne pepper and tomato sauce we can get.

"Seasonings department" is also the reason why the Sate Maranggi always attractive to visitors such food stalls. "Marinade department, we use all the spices, no cilantro, red onion, ginger, galangal," said the yeti.

Each day, Shop Eat Sate-owned Maranggi Yeti, open at 08.00 till 18.00. "But if this holidays we close at 8 pm," he continued.
Diner that is well known by various circles of society is, able to spend 50 Kilograms of meat goats and cows every day. In fact, if it is crowded, the need for meat can be four times the normal requirement. "If the holiday can be 100 until 200 kilos," he said.

Matter of taste and service, so it is preferred Yeti. According to him, being friendly to visitors is the key to the success of his business success. Yeti also said that he had no intention to open branches elsewhere.

"I do not have branches, though one wrote, people search for just one. You see my other reply to another chef cooking," said the woman who pleaded not want heroics in setting these targets.

Besides Sate Maranggi, food stalls also serve fish Gurame Bakar, Ayam Bakar, Coconut Ice, and other dishes. (Kompas)


See also: dim sum, wine

Visi Misi Campina

Di tengah suasana perekonomian negara yang masih belum menentu ditambah perkembangan situasi politik yang tidak menguntungkan, ada hal yang tetap memberi harapan bahwa memasuki tahun 2003 dunia industri Indonesia akan mengalami perkembangan yang mengembirakan, demikianlah prediksi para ekonom Indonesia.

Memasuki abad milenium, Direksi PT. Campina Ice Cream Industry telah menetapkan visi perusahaan ke depan adalah :

”Menjadikan PT. Campina Ice Cream Industry sebagai salah satu produsen es krim dan makanan beku yang terbaik dan terbesar di Indonesia dengan senantiasa mengutamakan kepuasan para pelanggan saham dan para karyawan, serta memegang teguh prinsip usaha yang bersahabat dengan lingkungan”.

Bertitik tolak dari Visi yang telah ditetapkan, seluruh jajaran staf, karyawan dan Direksi PT. Campina Ice Cream Industry merapatkan barisan mengatur langkah ke depan dalam mengemban Misi Perusahaan yaitu :

“Memiliki kepekaan tinggi untuk senantiasa berorientasi kepada pasar dan pelanggan, mengoptimalkan seluruh sumber daya dan aset perusahaan guna memberikan nilai lebih sebagai wujud pertanggungjawaban kepada para pemilik saham serta menjalankan usaha dengan memperhatikan lingkungan alam dan masyarakat sekitar” (website campina)


Lihat juga : hanamasa, burger king

Soto Mie Sarodja

Saya termasuk penggemar soto mie. Ketimbang bakso, saya lebih memilih makanan berkuah yang satu ini. Sebab, tinggal tambahkan bakso, jadilah soto mie bakso. So, bisa menikmati dua-duanya sekaligus. Sedap khan?.

Salah satu soto mie favorit saya adalah Soto Mie racikan bapak Sarodja di jalan Danau Toba, Bendungan Hilir, Jakarta. Tempatnya juga sederhana. Hanya tenda kecil di temperan trotoar di depan sebuah SD. Tetapi, rasanya mantap. Awalnya, saya diajak seorang teman yang sudah menjadi pelanggan tetap Sarodja sejak beberapa tahun lalu. Lama-lama, ketagihan juga. Apalagi warung soto mie ini tidak terlalu jauh dengan rumah.

Berdiri sejak tahun 1970-an, warung ini tidak berubah bentuknya. Tetap sederhana. Mulanya, hanya jualan bakso. Kemudian, berkembang dengan menu soto mie dan soto daging.

"Dulu jualan bakso. Terus ditambah menunya dengan soto mie. Tinggal ditambah sayuran dan risol dan daging. Kuahnya sama aja," kata Pak Jo, peracik soto mie Sarodja. Belakangan, Sarodja lebih ngetop dengan soto mienya, meski baksonya juga enak, karena buatan sendiri.

Rasa yang ditawarkan soto mie ini memang nikmat. Campurannya juga lengkap. Mie putih, mie kuning, irisan tomat segar, daun kol segar, beberapa potong risol, irisan-irisan daging sapi yang memenuhi mangkuk dan emping di atasnya.

Warung soto mie ini memang tidak memakai kikil sebagai pelengkap, tetapi potongan-potongan besar daging sapi. Diambil dari bagian paha depan (sengkel) dan rusuk sapi, daging ini benar-benar empuk di lidah. Apalagi, kala mendapat daging yang mengandung urat.

Irisan-irisan daging ini memang menjadi ciri khas kelezatan soto mie yang saat ini sudah membuka tiga cabang di seputaran Bendungan Hilir ini. Ketika saya memikirkan soto mie ini, yang terbayang di benak saya adalah potongan-potongan daging dengan uratnya yang empuk dan menggoda. Hmm…benar-benar nikmat!

Kuahnya juga istimewa. Terasa segar dan gurih. Kucuran jeruk yang dicampurkan Pak Jo dalam kuah soto mie juga pas. Jadi, tidak perlu repot-repot lagi mencari dan menambahkan jeruk untuk menambah sedapnya rasa. Tetapi, kalau kurang ‘kecut’ bisa meminta jeruk lagi kok untuk ditambahkan.

"Rahasianya, dagingnya harus segar. Jangan disimpan di kulkas. Rusuk sapinya membuat kuahnya terasa segar dan sedap," terangnya.

Pelanggan warung yang satu ini kebanyakan memang pekerja kantoran di seputar Benhil. Jadi, pas jam makan siang, pasti susah mendapat tempat duduk. Meski sudah mempunyai dua cabang, warung pertama inilah yang paling ramai. Menurut para pelanggan, di tangan Pak Jo-lah soto mie ini menjadi sedap.

"Katanya, beda tangan, beda rasa mbak, Malah kalau saya sedang tidak jaga, ada yang nggak jadi beli. Katanya, rasanya beda di tangan orang lain," ungkap lelaki yang telah bekerja di Sarodja sejak tahun 1982 ini. Pak Sarodja sendiri, sudah tidak menjaga warung-warungnya.

Saya sendiri sudah pernah membuktikannya. Suatu kali, saya mencoba cabang Sarodja di Danau Tondano, tidak jauh dari warung di depan SD ini. Rasanya, memang lain. Perbedaannya sangat terasa di kuah yang dicampur dengan kucuran jeruk. Mungkin kucuran jeruknya tidak pas. Jadi tidak sesegar yang diracik Pak Jo.

Soal harga, untuk ukuran kaki lima, memang cukup mahal. Satu porsi soto mie, dihargai Rp 14.000. Tetapi, seperti kata orang, ada rasa ada harga. Dengan kenikmatan yang ditawarkan, worth it kok ! (Angelina Maria Donna-kompas)


Lihat juga : wine, sushi

Ice Cream and It's Topnotch Ingredients

Ice Cream - Summer, where I'm from, is a wonderful thing. When the weather warms up, people head outdoors. Days are long and hot—perfect conditions for canoeing, biking, and having picnics by the lake. Best of all, a sweaty brow is a great excuse to gather your friends and go out for a drippy cone of ice cream.

It's cold. It's sweet. It's creamy. And that burst of fruit-filled, nutty, or chocolate-chunky flavor can be incredibly refreshing when the steamy heat of midday starts to weigh you down. As far as I'm concerned, ice cream is summer's most delightful treat.

Not all ice cream, however, is perfect ice cream. Texture matters as much as flavor. Nothing's worse than an icy scoop, or one that tastes grainy, syrupy, or artificial.

So, what's the secret to decadent ice cream that tastes like a dream and feels like a silky cloud melting in your mouth? High-quality ingredients, for one, are essential, plus fine-tuned techniques that combine ingredients in just the right proportions with a perfect amount of air whipped in.

"There's a lot of science behind it," says David Smith. He's a food scientist at the University of Minnesota, Twin Cities.

For ice-cream manufacturers, the science of ice cream matters a lot. According to the International Ice Cream Association, people in the United States spend more than $20 billion on cold, creamy treats each year. The U.S. Department of Agriculture says that, in 2004, each person ate an average of about 21.5 quarts of ice cream.

To satisfy the population's unceasing demand for the sweet stuff, companies are constantly on the lookout for ways to make better-tasting ice cream that lasts longer, costs less, and is more nutritious than current varieties.

Besides cream, ice cream has just a few essential ingredients: mainly sugar, milk solids, ice crystals, air, and flavorings. Sugar makes the dessert sweet, but it also serves another important purpose. In the freezer, plain cream turns into a solid that's hard as a rock. Sugar lowers the mixture's freezing temperature, making it much softer.

The highest quality ice creams have the fewest ingredients. From vanilla extract to fresh strawberries, each component is topnotch.

The best ice cream varieties also tend to have the least air in them, which makes them denser. A cheap brand may be half air, Smith says. Gourmet brands are more like 15 to 20 percent air. In other words, the better the ice cream, the more of it you actually get in each bite.

"Pick up a half gallon of economy brand and a quart of super-premium," Smith says. Even though the half-gallon is much bigger when it comes to volume, there's not much difference in the amount of the frozen stuff that you get.

Air is pumped into ice cream near the end of the manufacturing process, after the basic ingredients have been mixed together and cooled down, but before fillings, chunks, and other flavorings go in.

As the concoction freezes in a huge container, large blades spin the creamy goo around and scrape ice crystals off the sides of the container. For high-end brands with lots of butterfat, the process is enough to prevent iciness. Some companies churn their ice cream slowly and for a long time. This process helps fat globules stick together and produces a creamy, somewhat greasy texture.

Economy brands that skimp on richness and are churned more quickly, however, have to add extra ingredients. Emulsifiers, for example, keep fat suspended throughout the final product. And stabilizers control the growth of ice crystals.

Some companies don't use stabilizers. Left in the freezer for too long, a carton of this sort of ice cream ends up with an icy beard on top. Ice cream that melts and refreezes often has the same problem. (sciencenewsforkids)


See also : soto, sour sally