Randy's Kitchen

蘋果派

2010-12-03T11:49:00.000+08:00

材料

1份 9吋雙層派的派皮

1/2杯無鹽奶油
3湯匙麵粉
1/2杯白糖
1/2杯砂糖
1/4杯水
6顆蘋果，削皮，去核，切片。

做法

1. 預熱烤箱至425F (220C)
1. 融化奶油，灑入麵粉形成糊狀，加入白糖，砂糖還有水，煮開然後小火煮五分鐘。
2. 放入派底，鋪上蘋果切片，然後交錯鋪好上面的派皮，慢慢地均勻淋上醬汁。
3. 425F (220C)烤15分鐘，降溫至350F (175C)，烤35至45分鐘。

紅酒燉牛肉

2010-12-03T11:19:00.000+08:00

Boeuf Bourguignon

材料

170g 培根，切寬段
1湯匙橄欖油
1.4kg 無骨牛肋條(或是牛腩，牛腱)，切五公分大小塊狀
1根紅蘿蔔，切片
1顆洋蔥，切片
1茶匙鹽
1/4茶匙胡椒
2湯匙麵粉
3杯紅酒
2~3杯牛高湯
1湯匙番茄糊
2瓣大蒜，壓碎
1/2茶匙百里香
1片月桂葉
450g 蘑菇，切四半。

做法

1. 預熱烤箱到450F(230C)
2. 牛肉用紙巾拍乾，濕的話在煎的時候不會上色。
3. 培根用橄欖油炒兩三分鐘到有點褐色，夾起培根先放盤子。
4. 用鍋中的油煎牛肉至表面變褐色。一次煎幾塊就好，夾起跟培根放一起。
5. 用鍋中的油把紅蘿蔔跟洋蔥炒至褐色，把油倒掉。
6. 培根還有牛肉倒回鍋中，用鹽跟胡椒攪拌一下。均勻灑上麵粉(用篩子?)後再攪拌一下，鍋子放進烤箱內烤4分鐘，稍微攪拌，再烤4分鐘。拿出鍋子，烤箱降溫到325F(160C)。
7. 倒入紅酒，加入高湯直到稍微蓋住牛肉，加入番茄糊，大蒜，百里香，月桂葉，煮開。
8. 蓋上鍋蓋，進烤箱烤2.5至3個鐘頭(放在烤箱偏下1/3處)，叉子可以容易地插入肉中就代表好了。
9. 烤牛肉的同時把蘑菇用奶油炒一炒。
10. 牛肉燉好之後，用濾網濾出湯汁到另一鍋子，把蘑菇跟牛肉放一起。
11. 把湯汁上的油撈起，把湯汁再煮一下，再撈掉多餘的油。這時應該會有2.5杯的湯汁，濃稠度應該可以稍微的沾上一隻湯匙。假如太稀就把湯汁煮濃一點，假如太濃就再加一點高湯。
12. 把湯汁倒在牛肉及蔬菜上，大功告成。

13. 這道菜適合搭配馬鈴薯，麵或者是飯一起享用。

法式洋蔥湯

2010-12-02T09:28:00.000+08:00

材料

4 顆洋蔥，切片
3 湯匙橄欖油(或奶油)
1 罐高湯，用水稀釋成兩罐
1 茶匙Worcestershire醬油
黑胡椒少許
6 片法國片包，稍微烤過
2/3 杯Swiss起司碎片

做法

用橄欖油中火炒洋蔥直到金黃色，加入高湯，Worcestershire醬油和黑胡椒，煮沸後熄火。
把麵包放在烤盤上，灑上起司碎片，烤到起司融化成金黃色。
將湯盛到碗裡擺上麵包，上菜。

Bruschetta

2010-12-01T14:17:00.000+08:00

材料

2個番茄，切丁
1 湯匙九層塔，切碎
4 湯匙研磨過的Parmesan起司
2 湯匙橄欖油
1 瓣大蒜，壓碎
適量鹽，調味
適量黑胡椒，調味
1根法國麵包，切片

做法

在碗裡把所有除了麵包的材料混合。
蓋子蓋著放在冰箱八個小時，或者是放隔夜，上菜前塗在法國麵包上。

柳橙香草烤雞

2010-11-24T16:14:00.000+08:00

材料

1杯雞高湯
1隻全雞，沖洗過後用紙巾拍乾
1/2 杯奶油, 切成茶匙大小的丁塊
2 個柳橙，對切
鹽與胡椒，調味用
兩辦大蒜，切碎
1/2 杯融化了的奶油
2 匙迷迭香
2 匙百里香
2 匙鼠尾草

做法

1. 預熱烤箱至350 degrees F (175 degrees C). 把雞高湯倒在烤盤裡
2. 把雞胸和腿的部分的皮鬆開，塞入奶油塊，然後把雞放到烤盤裡。
3. 擠壓柳橙，把汁淋在雞上，然後把柳橙塞到雞的胸腔裡面。
4. 把雞的兩隻腳綁在一起，灑上鹽、胡椒和大蒜，淋上融化了的奶油，把香草放在雞胸上與腿附近。
5. 用鋁箔覆蓋烤20分鐘。
6. 拿開鋁箔，用底下的湯汁淋滿整隻雞
7. 繼續烤直到雞肉不再是粉紅色，或是大腿最厚處的溫度到達 165 degrees F (74 degrees C)，大約 1 到 2 個鐘頭。每隔10 到 15 分鐘就淋一次湯汁。
8. 烤好拿出烤箱後，放個十分鐘後再上桌。

Keeping your eyes on the Road

2010-05-28T16:57:00.001+08:00

[excerpted from The Intelligent Investor]
No matter which techniques they use in picking stocks, successful investing professionals have two things in common: First, they are disciplined and consistent, refusing to change their approach even when it is unfashionable. Second, they think a great deal about what they do and how to do it, but they pay very little attention to what the market is doing.

the TRUE investor

2010-04-09T13:52:00.003+08:00

[excerpted from The Intelligent Investor]

The true investor scarcely ever is forced to sell his shares, and at all other times he is free to disregard the current price quotation. He need pay attention to it and act upon it only to the extent that it suits his book, and no more. Thus the investor who permits himself to be stampeded or unduly worried by unjustified market declines in his holdings is perversely transforming his basic advantage into a basic disadvantage. That man would be better off if his stocks had no market quotation at all, for he would then be spared the mental anguish caused him by other persons’ mistakes of judgment.

Imagine that in some private business you own a small share that cost you $1,000. One of your partners, named Mr. Market, is very obliging indeed. Every day he tells you what he thinks your interest is worth and furthermore offers either to buy you out or to sell you an additional interest on that basis. Sometimes his idea of value appears plausible and justified by business developments and prospects as you know them. Often, on the other hand, Mr. Market lets his enthusiasm or his fears run away with him, and the value he proposes seems to you a little short of silly.

If you are a prudent investor or a sensible businessman, will you let Mr. Market’s daily communication determine your view of the value of a $1,000 interest in the enterprise? Only in case you agree with him, or in case you want to trade with him. You may be happy to sell out to him when he quotes you a ridiculously high price, and equally happy to buy from him when his price is low. But the rest of the time you will be wiser to form your own ideas of the value of your holdings, based on full reports from the company about its operations and financial position.

The most realistic distinction between the investor and the speculator is found in their attitude toward stock-market movements. The speculator’s primary interest lies in anticipating and profiting from market fluctuations. The investor’s primary interest lies in acquiring and holding suitable securities at suitable prices.

He should always remember that market quotations are there for his convenience, either to be taken advantage of or to be ignored. He should never buy a stock because it has gone up or sell one because it has gone down. He would not be far wrong if this motto read more simply: “Never buy a stock immediately after a substantial rise or sell one immediately after a substantial drop.”

there is no "man in the middle"

2010-04-09T09:47:00.000+08:00

[excerpted from The Intelligent Investor]

Investment policy, as it has been developed here, depends in the first place on a choice by the investor of either the defensive (passive) or aggressive (enterprising) role. The aggressive investor must have a considerable knowledge of security values—enough, in fact, to warrant viewing his security operations as equivalent to a business enterprise. There is no room in this philosophy for a middle ground, or a series of gradations, between the passive and aggressive status.

Many, perhaps most, investors seek to place themselves in such an intermediate category; in our opinion that is a compromise that is more likely to produce disappointment than
achievement.

As an investor you cannot soundly become “half a businessman,” expecting thereby to achieve half the normal rate of business profits on your funds.

It follows from this reasoning that the majority of security owners should elect the defensive classification. They do not have the time, or the determination, or the mental equipment to embark upon investing as a quasi-business. They should therefore be satisfied with the excellent return now obtainable from a defensive portfolio (and with even less), and they should stoutly resist the recurrent temptation to increase this return by deviating into other paths.

hold still !!

2010-04-07T11:38:00.005+08:00

[excerpted from The Intelligent Investor]
If, after you set up such an online autopilot portfolio, you find yourself trading more than twice a year—or spending more than an hour or two per month, total, on your investments—then something has gone badly wrong. Do not let the ease and up-to-the-minute feel of the Internet seduce you into becoming a speculator. A defensive investor runs—and wins—the race by sitting still.

Best of all, once you build a permanent autopilot portfolio with index funds as its heart and core, you’ll be able to answer every market question with the most powerful response a defensive investor could ever have: “I don’t know and I don’t care.” If someone asks whether bonds will outperform stocks, just answer, “I don’t know and I don’t care”—after all, you’re automatically buying both. Will health-care stocks make high-tech stocks look sick? “I don’t know and I don’t
care”—you’re a permanent owner of both. What’s the next Microsoft? “I don’t know and I don’t care”—as soon as it’s big enough to own, your index fund will have it, and you’ll go along for the ride. Will foreign stocks beat U.S. stocks next year? “I don’t know and I don’t care”—if they do, you’ll capture that gain; if they don’t, you’ll get to buy more at lower prices.

By enabling you to say “I don’t know and I don’t care,” a permanent autopilot portfolio liberates you from the feeling that you need to forecast what the financial markets are about to do—and the illusion that anyone else can. The knowledge of how little you can know about the future, coupled with the acceptance of your ignorance, is a defensive investor’s most powerful weapon.

autopilot formula

2010-04-02T16:17:00.004+08:00

[excerpted from The Intelligent Investor]
We are thus led to put forward for most of our readers what may appear to be an oversimplified 50–50 formula. Under this plan the guiding rule is to maintain as nearly as practicable an equal division between bond and stock holdings. When changes in the market level have raised the common-stock component to, say, 55%, the balance would be restored by a sale of one-eleventh of the stock portfolio and the transfer of the proceeds to bonds. Conversely, a fall in the common-stock proportion to 45% would call for the use of one-eleventh of the bond fund to buy additional equities.

It is extremely simple; it aims unquestionably in the right direction; it gives the follower the feeling that he is at least making some moves in response to market developments; most important of all, it will restrain him from being drawn more and more heavily into common stocks as the market rises to more and more dangerous heights.

上面的50-50比例要依照生活可接受的風險來決定

If, after considering these factors, you feel you can take the higher risks inherent in greater ownership of stocks, you belong around Graham’s minimum of 25% in bonds or cash. If not, then steer mostly clear of stocks, edging toward Graham’s maximum of 75% in bonds or cash.

Once you set these target percentages, change them only as your life circumstances change. Do not buy more stocks because the stock market has gone up; do not sell them because it has gone down. The very heart of Graham’s approach is to replace guesswork with discipline.

risk / effort / profit

2010-04-02T15:10:00.001+08:00

[excerpted from The Intelligent Investor]
It has been an old and sound principle that those who cannot afford to take risks should be content with a relatively low return on their invested funds. From this there has developed the general notion that the rate of return which the investor should aim for is more or less proportionate to the degree of risk he is ready to run. Our view is different. The rate of return sought should be dependent, rather, on the amount of intelligent effort the investor is willing and able to bring to bear on his task. The minimum return goes to our passive investor, who wants both safety and freedom from concern. The maximum return would be realized by the alert and enterprising investor who exercises maximum intelligence and skill.

THE HIGHER THEY GO, THE HARDER THEY FALL

2010-03-12T10:25:00.004+08:00

[excerpted from The Intelligent Investor]
As the enduring antidote to this kind of bull-market baloney, Graham urges the intelligent investor to ask some simple, skeptical questions.
Why should the future returns of stocks always be the same as their past returns?
When every investor comes to believe that stocks are guaranteed to make money in the long run, won’t the market end up being wildly overpriced? And once that happens, how can future returns possibly be high?
Graham’s answers, as always, are rooted in logic and common sense.
The value of any investment is, and always must be, a function of the price you pay for it.
Since the profits that companies can earn are finite, the price that investors should be willing to pay for stocks must also be finite.
The only thing you can be confident of while forecasting future stock returns is that you will probably turn out to be wrong. The only indisputable truth that the past teaches us is that the future will always surprise us—always!

The future of security prices is never predictable.

2010-03-03T11:45:00.001+08:00

[excerpted from The Intelligent Investor]

The future of security prices is never predictable.

As you read ahead in the book, notice how everything else Graham tells you is designed to help you grapple with that truth. Since you cannot predict the behavior of the markets, you must learn how to predict and control your own behavior.

投機vs投資

2010-03-03T10:55:00.004+08:00

[excerpted from The Intelligent Investor]
An investment operation is one which, upon thorough analysis promises safety of principal and an adequate return. Operations not meeting these requirements are speculative.

There is intelligent speculation as there is intelligent investing.

But there are many ways in which speculation may be unintelligent. Of these the foremost are:
(1) speculating when you think you are investing;
(2) speculating seriously instead of as a pastime, when you lack proper knowledge and skill for it; and
(3) risking more money in speculation than you can afford to lose.

Note that investing, according to Graham, consists equally of three elements:
• you must thoroughly analyze a company, and the soundness of its underlying businesses, before you buy its stock;
• you must deliberately protect yourself against serious losses;
• you must aspire to “adequate,” not extraordinary, performance.

An investor calculates what a stock is worth, based on the value of its businesses. A speculator gambles that a stock will go up in price because somebody else will pay even more for it. As Graham once put it, investors judge “the market price by established standards of value,” while speculators “base [their] standards of value upon the market price.” For a speculator, the incessant stream of stock quotes is like oxygen; cut it off and he dies. For an investor, what Graham called “quotational” values matter much less. Graham urges you to invest only if you would be comfortable owning a stock even if you had no way of knowing its daily share price.

她是個妹妹!!

2009-11-03T17:54:00.000+08:00

禮拜六去台兒照頸部透明帶,這是台兒免費試辦孕程管理中的一樣初期唐氏症篩檢
我們只是想照照免費超音波而已
一開始是一位檢驗師, 照著寶寶的四肢給我門看, 不過寶寶都是一直趴著, 不讓我門看性別
接下來張醫師來了,請小芳再去上一次廁所後, 寶寶才翻過身來, 然後照著照著
張醫師就說, 是個妹妹喔~~
其實雖然會期待先生個男生壓力比較小
但是女生也好, 當個姐姐比較會照顧弟妹

接下來的頸部透明帶, 張醫師量了說是3.1mm
我還一點概念都沒有
後來看了報告才傻眼
唐氏兒機率竟然有1/137
怎麼會那麼高啊
會不會是我門偷懶不做母血檢驗的關係
導致機率偏高
回家後上網查了很久
3.1真的算是偏厚的
但是我明明看到張醫師後來有再量一次是2.4mm啊
不過報告上還是寫3.1mm...
雖然我們原本就想去做羊膜穿刺,這下子是一定要做了
還有一個月...11/21號羊膜穿刺...報告要等兩週
希望Amber是個健康的小妹妹~
觀世音菩薩保佑~~

孕吐

2009-09-15T22:14:00.000+08:00

這兩天小芳害喜害得很嚴重
禮拜天回中壢聞到魚腥味, 吐了一天
還好這兩天來好轉許多
她跟subway變成好朋友了
冰箱裡也多了很多飲料, 我們也買了很多餅乾
展開克服孕吐的作戰!!

幸福婦產科驗孕

2009-09-03T22:14:00.001+08:00

今天算是第一次用超音波照到小baby
雖然只有一點點什麼都看不出來,0.6cm
但是那個小黑影就代表要收五百塊喔...
照到要收錢, 沒照到就不收...真是有趣
看診時我不能進去
希望下次產檢我可以一起進診間

傳說中的兩條線!!!

2009-08-25T17:03:00.000+08:00

The Purpose of a Business

2009-07-28T10:40:00.001+08:00

There is only one valid definition of business purpose:
to create a customer.

Because its purpose is to create a customer, the business
enterprise has two—and only these two—basic functions: marketing
and innovation.

To sell Eskimos a refrigerator to keep food cold is finding a new market;
to sell a refrigerator to keep food from getting too cold is
actually creating a new product.

Feedback Analysis 20090709

2009-07-09T13:35:00.003+08:00

decision:

60% time on programming
20% time on management material from Peter Drucker
20% time on starting a restaurant

expectation:

solid hard skill at work
come out clearer career path
head start parallel career

Peter Drucker - Managing Oneself

2009-07-09T13:22:00.002+08:00

看了Peter Drucker - Managing Oneself這篇文章後
想來依照他的建議來做
1. 經由feedback analysis來回答以下問題

Feedback Analysis:
Whenever you make a key decision or
take a key action, write down what you
expect will happen. Nine or 12 months
later, compare the actual results with
your expectations.

What Are My Strengths?
How Do I Perform?
What Are My Values?
Where Do I Belong?
What Should I Contribute?

2. 培養第二事業

努力成為自己的CEO !

2008 NeverStop ! 陽金P字道挑戰

2008-12-09T17:35:00.001+08:00

從清晨六點寒風刺骨
到下午三點精疲力盡
7:23:48
完成了這次挑戰!!

cyclocross ??

2008-11-28T16:18:00.003+08:00

經過書店看到雜誌上一輛很有特色的單車

公路車搭上登山車前叉加上前後碟煞...真的挺酷的
這種設定好像被歸類為cyclocross, 下面是youtube找到的一段cyclocross影片:

xbox360 秋季更新

2008-11-25T16:06:00.003+08:00

我的avatar !

小芳的Giant Flight M3

2008-02-05T11:31:00.000+08:00

昨晚牽的
早上把fizik vitesse hp 女生專用座墊, 我的前燈, 還有新買的topeak後燈裝上
真亮眼的一台車!!

Yvonne's birthday menu

2008-01-29T20:22:00.000+08:00

Valentine's Day menu

2008-01-27T22:16:00.000+08:00

點進去可以看大圖~

french onion soup

2008-01-24T12:46:00.000+08:00

@N.Y. Bagel

2008-01-21T15:47:00.000+08:00

信義區的一家美式早餐店
不過東西普普...感覺不是很好吃
我點了一個馬鈴薯牛肉的套餐吧...好鹹
不過吃吃早餐打發打發時間是還不賴囉~

OCR2 and Flight M3 齒比表

2008-01-20T20:07:00.000+08:00

OCR2	30	42	52
26	1.2	1.6	2.0
23	1.3	1.8	2.3
21	1.4	2.0	2.5
19	1.6	2.2	2.7
17	1.8	2.5	3.1
15	2.0	2.8	3.5
13	2.3	3.2	4.0
12	2.5	3.5	4.3

Flight M3	28	38	48
32	0.9	1.2	1.5
28	1.0	1.4	1.7
24	1.2	1.6	2.0
21	1.3	1.8	2.3
18	1.6	2.1	2.7
15	1.9	2.5	3.2
13	2.2	2.9	3.7
11	2.5	3.5	4.4

小芳有三寶 : 羅盤, 匕首, 望遠鏡

2008-01-09T20:54:00.000+08:00

根據黑暗元素三部曲所做的
黃金羅盤
奧秘匕首
琥珀望遠鏡 (可伸縮喔!)

Christmas Menu

2007-12-11T22:23:00.000+08:00

點進去可以看大圖喔~

失樂園瓊斯鎮

2007-11-04T23:02:00.000+08:00

周日晚上九點檔的電影都很遜
於是選了Discovery的一個節目來看'失樂園瓊斯鎮'
講的是一個狂熱宗教集體自殺的故事
最後的場面真的是很恐怖...

事件的原因?
我想追根究底...就是'恐懼'
那群人對於美國當時動盪不安的恐懼...驅使著他們想要尋找新樂園
而那個領導者, Jim Jones, 對於失去整個瓊斯鎮控制的恐懼...讓他最後帶領整個鎮走上絕路

套句尤達大師的話:
“Fear is the path to the dark side. Fear leads to anger. Anger leads to hate. Hate leads to suffering.”

真的是太崇拜Master Yoda了呀!!!

Guitar Hero III

2007-10-31T21:13:00.000+08:00

一發售便跑去光華商場買的
吉他按鈕觸感變更棒了
琴身可以分解成兩部分
而且還是無線的喔~~

颱風Bagel

2007-09-18T21:58:00.000+08:00

放颱風假無聊作的
不難
但是皮烤得厚了點
沒有外面作的好吃...

愛車裝上了貨架與馬鞍袋

2007-09-18T21:54:00.000+08:00

為了環島裝的, topeak的貨架, 還不賴
公路車這樣看起來好像也不會太難看~

清白新城美２樓

2007-09-16T19:32:00.000+08:00

清白新城美２樓

總價 1210
總坪數 40.35
屋齡 13.3

價位 30.0
normalized價位 40.9

主建物 25.86
陽台 2.72
花台 0.15
公共設施 11.62

真實公設 4.12
車位坪數 7.5(估算)
車位價錢 150(估算)

主建物比 64%
附屬建物比 7%
公設比 10%
車位比 19%

扣車位價位 32.3
normalized扣車位價位 44.0

大樓住習慣了
看公寓總覺得老舊
雖然空間大, 不用管理費
這間衛浴格局很怪, 兩間廁所連在一起...中間還有窗
後陽台對面也是其他人家的後陽台
這裡地勢低, 前陽台看出去高度是附近山坡一樓的高度...

Le festin est sur mon chemin

2007-08-29T14:38:00.000+08:00

料理鼠王的主題曲Le Festin
很好聽~~

這裡抄來的歌詞

LE FESTIN

Artist: Camille
Album: Ratatouille Original Movie Soundtrack

歌詞 (French):

Les rêves des amoureux sont comme le bon vin 戀人的夢就像好酒
Ils donnent de la joie ou bien du chagrin 使人欣喜或傷感
Affaibli par la faim je suis malheureux 我餓得發慌好難過
Volant en chemin tout ce que je peux 路途上能偷就偷
Car rien n'est gratuit dans la vie 因為天下沒有白吃的午餐

L'espoir est un plat bien trop vite consommé 希望是一道太快吃完的菜
À sauter les repas je suis habitué 我已經習慣有一餐沒一餐
Un voleur solitaire est triste à nourrir 孤獨的小偷傷心得吃不下
À nous, je suis amer, je veux réussir 我心中酸苦，渴望成功
Car rien n'est gratuit dans la vie 因為天下沒有白吃的午餐

Jamais on ne me redira que la course aux étoiles, ça, n'est pas pour moi沒人可以說追求夢想是我做不到的事
Laisser moi vous émerveillez et prendre mon envol 讓我使你們驚嘆，發揮所長
Nous allons enfin nous régaler 我們終於要吃頓好菜

La fête va enfin commencer* 開始慶祝

Et sortez les bouteilles, finis les ennuis 拿出好酒，忘掉煩惱
Je dresse la table, demain nouvelle vie 我擺飾餐桌，明日又是新生
Je suis heureux a l'idée de ce nouveau destin 我欣然面對新的命運
Une vie à me cacher, et puis libre enfin 以往躲躲藏藏，終於自由
Le festin est sur mon chemin 饗宴就在不遠處
Une vie à me cacher et puis libre enfin 以往躲躲藏藏，終於自由
Le festin est sur mon chemin 饗宴就在不遠處

*,這一句聽不清楚。

這是Camille另一段表演

中了首賣會圈套...

2007-08-25T19:49:00.000+08:00

linkin park演唱會首賣會
在不知道足球場內已經排了一大圈的情況下
笨笨的一共等了五個半小時
買到網路上也可買到的票...(泣...)

lesson learned:
排隊時...先搞清楚隊伍有多長!!!

南洋料理第七堂之泰式冬粉蝦煲

2007-08-21T21:46:00.001+08:00

泰式冬粉蝦煲

草蝦 12 隻
冬粉 4 把
香菜少許
蔥段少許
芹菜段少許

(A)料
椒芫蒜 2 tbsp
蠔油 2 tbsp
甜醬油 2 tsp
黑胡椒 2 tsp
麻油 1 tsp

(B)料
薑片 4 片
肥豬油絲 2 tbsp
金山醬油 1 tbsp
水適量

做法:
1. 將草蝦剪除鬚腳及沙筋備用, 冬粉泡軟剪小段, 再與(A)料拌勻放置20分鐘待用, 期間需不時攪拌, 待下鍋前加入麻油拌開
2. 準備一只砂鍋, 將肥豬油絲及薑片擺入, 再放入草蝦舖平, 並放入醬油及水剛好淹過草蝦, 再將冬粉放入加蓋
3. 開中火將砂鍋煮開後, 將草蝦翻上並將冬粉翻動使其均勻燒透, 再加蓋悶燒待湯汁快乾時, 放入蔥段及芹菜段, 續悶燒片刻, 上桌前灑入香菜即可

南洋料理第六堂之泰式綠咖哩牛

2007-08-21T21:18:00.000+08:00

泰式綠咖哩牛

牛肋條(牛腩) 900g
紅蔥頭末 2 tbsp
蒜末 2 tbsp
番茄 2 個
九層塔少許
椰漿 2/3 碗
香茅 1 根

(A)料
綠咖哩醬 2 tbsp
椰糖 1/2 tsp
魚露 2 tsp
胡椒粉少許
辣油少許

做法:
1. 將牛肋條入鍋用沸水川燙片刻後取出, 切長斜片狀, 番茄切厚片
2. 鍋入油先爆香紅蔥頭末, 蒜末, 再入牛肉片及(A)料翻炒片刻, 再加入清水2-3碗(蓋過牛肉)及香茅段小火悶煮60分鐘後加入番茄片續煮十分鐘, 再加入椰漿煮沸, 食用前灑入九層塔即可.

mississippi mud cake

2007-08-18T20:53:00.000+08:00

食譜來自'Food We Love'
稍微修改了一下

125g butter
75g dark chocolate
200g sugar
125g water
40ml kahlua
130g flour
13g cocoa powder
1 egg, lightly beaten

butter, chocolate, sugar, water, kahlua加熱溶化後放涼
加入過篩的flour, cocoa
加入蛋
170C烤1 hour

因為巧克力跟可可粉用的都是法芙娜的
不要看他黑黑醜醜的
試吃了一塊, 非常好吃!!!
表面有點焦但我喜歡這樣的口感
要再做的話糖也許可以再少放個50g, 用150g就好

Ciabatta 2nd try

2007-08-18T20:47:00.000+08:00

麵團混合後沒有經過隔夜的發酵
氣孔變小了許多, 不過看起來還是不錯

麵團用折的果然比較好塑型
而且會留下折的痕跡
頗有意思
在工作板上抹油比抹麵粉來得有用

烤箱溫度210C
烤了25分鐘

Ciabatta (slipper bread) day 2

2007-08-18T11:05:00.000+08:00

麵團非常的濕, 使得整型非常困難
直接把麵團倒在烘培紙上, 底部都會被黏住
室溫發酵了三個鐘頭後進230C烤箱烤30分鐘
不過烤得太焦了>_<

但是內部的氣孔我非常滿意!!

考慮下一個使用C.D廚房裡頭的摺疊法來整型, 而且烤箱溫度當然也要低一些囉

Ciabatta (slipper bread) day 1

2007-08-17T20:35:00.000+08:00

室溫: 83F (28C)

191g flour
1/4 tsp sugar
3/4 tsp salt
1/16 tsp instant yeast
85g water
128g poolish pre-ferment

用dough hook攪拌10 minutes
室溫發酵2 hours後冷藏, 準備隔天進烤箱

Poolish style (sponge) pre-ferment

2007-08-16T21:47:00.000+08:00

室溫: 84F (29C)

255g flour
453g water
1/8 tsp instant yeast

混合後室溫發酵 1 hour 40 minutes
分成五份, 一份130g
四份冰冷凍庫
一份冷藏準備作隔天的ciabatta

the weather man

2007-08-11T22:43:00.000+08:00

Nicolas Cage演的weather man, HBO今天九點播的
很欣賞主角最後的領悟

Dave Spritz: I remember once imagining what my life would be like, what I'd be like. I pictured having all these qualities, strong positive qualities that people could pick up on from across the room. But as time passed, few ever became any qualities that I actually had. And all the possibilities I faced and the sorts of people I could be, all of them got reduced every year to fewer and fewer. Until finally they got reduced to one, to who I am. And that's who I am, the weather man.

小時總是幻想自己長大後的生活
隨著年歲增長, 慢慢發覺理想與現實的差距越來越大
夢想, 固然是讓每個人繼續向前走的動力
但是我想能夠真正了解自己, 接受自己是個怎麼樣的人, 也是一門必修的功課...

南洋料理第四堂之椰漿西米露

2007-08-06T16:13:00.000+08:00

椰漿西米露

綠豆仁 400g
西米 160g
椰漿 1 cup
白糖 160g
水 8 cup
香蘭精 2 or 3 drop

做法:
1. 將綠豆仁洗淨後泡水至發漲(約4小時)撈出, 再加水大火煮開後改中小火續煮至綠豆仁糜化時, 加入砂糖拌勻煮化並滴入香蘭精, 待綠豆仁入糖煮化後加入椰漿攪拌均勻即可.
2. 另起鍋將水煮開後改中小火將西米放入煮15分鐘後熄火蓋鍋蓋悶至西米熟透, 撈出放入容器中, 加糖拌勻, 食用綠豆沙時, 勺入西米, 再放入適當的碎冰即可

南洋料理第四堂之酸辣蝦湯

2007-08-06T15:55:00.000+08:00

酸辣蝦湯(冬陰功湯)

草蝦 12支
洋蔥 1/4個
紅番茄 1.5顆
草菇 1/2 cup
九層塔少許

(A)料
南薑適量
香茅適量
檸檬葉適量
乾辣椒適量

(B)料
是拉差 1 tbsp
冬炎醬 2 tbsp
辣椒醬 1 tbsp
魚露 2 tsp
檸檬汁 1/3 cup
小辣椒段少許
椰糖 1 tbsp
水 6 cup

做法:
1. 將蝦剪去鬚腳洗淨, 番茄切小塊, 草菇切半川燙過待用, 洋蔥切小塊
2. 將(A)料入鍋並加入適量的水或高湯煮開後改小火慢煮10分鐘後撈淨香料, 將蕃茄, 草菇, 洋蔥及(B)料放入, 改大火續煮片刻, 待味道調整完後, 再放入草蝦煮熟, 食用前倒入檸檬汁及九層塔拌勻即可

南洋料理第四堂之清蒸檸檬魚

2007-08-06T13:16:00.000+08:00

清蒸檸檬魚

鱸魚 1尾
檸檬汁 1/3 cup

(A)料
高湯 2/3 cup
蒜末 2 tbsp
辣椒末 2 tbsp
香菜根 1/3 cup
魚露 1 tbsp
糖 2 tbsp

做法:
1. 將鱸魚去鱗挖除內臟, 並將魚對剖開, 也在魚身上切三道, 方便入味
2. 準備一只長盤, 將魚背朝上, 蒸鍋水燒開, 將魚放入大火蒸約8分鐘取出備用
3. 將(A)料放入鍋中煮開後倒入檸檬汁拌勻, 再淋到魚身上移到酒精盤座點火邊燒邊吃即可

Little Miss Sunshine

2007-08-02T22:46:00.000+08:00

回家的路上, 經過百事達, 難得地走進去, 想找一部一直很想看的片子, "Little Miss Sunshine"

會對這部片子有興趣是因為之前看奧斯卡頒獎典禮看到的, 那個小女主角坐在座位上, 個頭小小的, 跟旁邊一堆大明星一對比, 很有意思.

在百事達店裡的二手片區找到, 賣198, 而二手片正在促銷買二送二, 我索性就拿了四部片, 一片一百, 另外三部是"Stranger than Fiction", "The Devil wears Prada", 還有"Paris, je t'aime", 巴黎我愛你.

下班的路上拿著DVD一個人回家, 讓我想起了阿部寬.

Little Miss Sunshine是描寫胡佛家六個怪咖, 一家子開車去參加"陽光小美女"選美的故事, 是一部很溫馨的片. 感動最深的, 是叛逆的哥哥Dwayne夢想破滅, 在路邊發脾氣的那一段. 正當大家束手無策時, 妹妹Olive走到他身邊, 頭靠在沮喪的哥哥肩膀上, 甚麼話也沒說. 一會兒, Dwayne站起身來, 很酷的說, "lets go."

I feel love at that moment.

Notes on a scandal

2007-07-27T22:42:00.000+08:00

Notes on a scandal, 一部今天看的英國電影, 描寫兩個女人的故事.

Yahoo電影簡介:
這是個眼看就快被寂寞、疏離與冷漠所淹沒的世界。芭芭拉與希芭這兩名被孤寂感桎梏、幾近動彈不得的女性，以自己的方式為即將枯竭的生命尋找出口。

裡頭有兩段對白讓我印象好深刻
一段是Sheba在她的小屋, 對Barbara說

You know, marriage and kids... I mean, it's wonderful
But it doesn't give you meaning.
It gives you an imperative, but it doesn't help you...
My father always used to say..you know, on the tube..."Mind the gap."
It's just the distance between life as you...dream it and...life as it is.

這段話, 道盡了Sheba她內心對她生活的感受.
夢想中的生活, 跟現實生活的差距...我總是想盡辦法去追逐填補, 卻好像這"gap"總是離得越來越遠...
Sheba講這句的時候...真的感觸很深

另一段, 是Barbara在公園板凳對Sheba說

People languish for years with partners who are clearly from another planet.
We want so much to believe that we've found our other.
Takes courage to recognize the real as opposed to the convenient.
When I was young, I had such a vision of myself.
I dreamt I'd be someone to be reckoned with, you know, in the world.
But one learns one's scale.
I've such a dread of ending my days alone.
Sheba: Yes. I...We all do.
But recently I've allowed my self to think that I may not be.
Am I Wrong ?
Sheba: No.No.No.

這算是Barbara對Sheba的告白吧.
"Takes courage to recognize the real as opposed to the convenient."
這句一直在我心裡打轉...不停問自己...
我是不是在一直找尋一個"convenient"的人呢? 這行得通嗎??
I guess the answer is no...

anyway, 這是一部很精彩的電影, Judi Dench (Barbara), Cate Blanchett (Sheba), 演得都超棒的.

南洋料理第三堂之泰式小炒

2007-07-25T17:55:00.000+08:00

泰式小炒

蝦仁 160g
花枝 160g
海瓜子 300g
九層塔 1杯

(A)料
蒜片 2 tbsp
小辣椒片 2 tbsp
洋蔥片 3/4 杯

(B)料
泰式沙茶醬 2 tbsp
金山醬油 1 tbsp
椰糖 1 tsp
水少許
嫩綠辣椒片 3 tbsp

做法:
1. 將蝦仁, 花枝洗淨瀝乾後切花, 入油鍋大火過油撈出, 海瓜子入鍋用開水川燙至殼微開時撈出備用
2. 另起油鍋入油加入(A)料辣椒片及蒜片炒香, 加入洋蔥略炒, 再放入(B)料炒開時, 將嫩綠辣椒片放入, 拌炒均勻後, 便將蝦仁, 花枝, 海瓜子放入快速翻炒幾下, 再撒入九層塔翻炒一下即可盛盤

南洋料理第三堂之巴東牛肉

2007-07-25T16:20:00.000+08:00

巴東牛肉

牛腩肉 900g
牛高湯 600cc
椰奶 250cc

(A)料
洋蔥碎 2 tbsp
紅蔥頭碎 1.5 tbsp
蒜頭 1.5tbsp
薑碎 1 tbsp
紅辣椒 3 tbsp
水 180cc

(B)料
醬油 1.5 tbsp
檸檬葉 3片
酸子醬 1 tbsp
南薑碎 1 tbsp
辣椒粉 1 tsp
薑黃粉 1 tsp
香茅粉 1 tsp
咖哩粉 1 tbsp
魚露 1 tbsp
糖 2 tsp

做法:
1. 將牛腩切塊, 入鍋用開水川煮片刻後撈出沖水至涼備用
2. 將(A)料一起放入調理機中攪拌成醬料備用
3. 熱油鍋, 放入牛肉以小火煎炒約三分鐘至肉呈微黃色時, 加入醬油和(A)料拌炒約一分鐘至入味, 再加入檸檬葉, 酸子醬, 南薑碎, 辣椒粉, 薑黃粉, 香茅粉, 咖哩粉拌炒約1-2分鐘至香味出來
4. 放入牛高湯, 椰奶, 椰糖, 煮開後改小火續煮40分鐘至湯汁收乾剩1/5, 若味道不夠再用魚露調味, 熄火盛盤.

南洋料理第三堂之椒麻雞

2007-07-25T13:43:00.000+08:00

椒麻雞

仿土雞腿 2隻
高麗菜 1/4個
香菜少許
大蒜 6粒
辣椒 3根
碎花生少許

(A)料
醬油 1 tbsp
糖 2 tsp
胡椒少許
香油少許
蒜末 1 tsp

(B)料
醬油 3 tbsp
醋 1 tbsp
糖 1 tbsp
花椒粉 2 tsp
香油 1.5 tbsp
辣油 1.5 tbsp

做法:
1. 雞腿洗淨去骨加入(A)料醃三小時, 香菜, 辣椒, 大蒜洗淨切末先與(B)料拌勻備用, 高麗菜洗淨切絲舖盤
2. 鍋入油燒熱, 將雞腿放入大火炸片刻再改小火泡油慢炸5分鐘, 改大火炸酥熟取出, 斬切塊放在菜絲上, 將(B)料調勻淋入再灑入碎花生即可

my first bread

2007-07-20T15:16:00.000+08:00

這是我按照這個食譜做的
發酵中的麵團可能是我看過最神奇的食材...it is alive !!

南洋料理第二堂之南薑椰乳雞

2007-07-20T10:15:00.000+08:00

南薑椰乳雞

去骨雞腿肉 400g
椰乳 1.5杯
草菇 120g
水 1/2杯

(A)料
南薑 6片
香茅 2株
香菜根 2株
雞心椒 4條
檸檬葉 4片

(B)料
椰糖 1 tbsp
魚露 4 tbsp
檸檬汁 4 tbsp
香菜葉少許

做法:
1. 雞肉洗淨後切塊狀, (A)料南薑, 香茅切片, 香菜根及辣椒略拍裂, 檸檬葉切粗絲
2. 將水煮滾後改小火, 加入南薑, 香茅, 芫荽葉同煮至香味浮現, 加入椰乳續煮滾
3. 放入雞肉改中火煮至肉熟軟, 加入草菇, 檸檬葉及雞心椒, 撇去浮沒, 再用(B)料調味, 待一滾後即熄火, 盛碗並灑上芫荽葉

南洋料理第二堂之泰式滷肉

2007-07-19T16:11:00.000+08:00

泰式滷肉

連皮五花肉 600g (切方長塊)
水煮蛋 8個
椒芫蒜 2 tbsp (白胡椒, 芫荽, 大蒜)
辣椒 3根
水 6杯

(A)料
魚露 4 tbsp
金山醬油 4 tbsp
椰糖 4 tbsp

做法:
1. 炒鍋燒熱, 將油倒入轉中火, 將肉塊煎至表面略黃, 取出擱置一旁
2. 原鍋轉小火, 將椒芫蒜炒香, 加入(A)料及1/4杯水改中火煮至滾
3. 將五花肉加入拌炒至上色, 將蛋加入, 加水煮至滾時放入辣椒轉小火, 半加蓋煮至滷汁收剩一半即可, 食用時灑些香菜.

南洋料理第二堂之月亮蝦餅

2007-07-18T13:20:00.000+08:00

月亮蝦餅

蝦仁 300g
肥豬油 1 tbsp
春捲皮 2張
泰式酸梅醬少許

(A)料
鹽 1/4 tsp
糖 1/2 tsp
酒 1/2 tbsp
胡椒粉少許
太白粉 2 tsp

做法:
1. 將蝦仁抽除腸泥洗淨後擦乾, 再剁拍抹碎成泥狀放入盆中, 再加入(A)料及肥油, 攪拌均勻後備用
2. 將蝦泥放在春捲皮上抹勻後, 再蓋上另一張, 以刀面拍打春捲皮使蝦肉分布均勻, 在春捲皮上畫下數刀(炸的時候才會透油)
3. 鍋入油燒熱至120C後放入蝦餅, 炸至兩面金黃色時撈出, 再分切成八片, 食用時沾泰是酸梅醬即可

My first pizza !! Home made Margarita Pizza

2007-07-11T21:58:00.000+08:00

1/2個麵團做的, 入烤箱前

剛烤好的樣子~~ 220C烤八分鐘

是薄片的喔~~~

另外1/2個麵團烤的~這次用mozzarella把九層塔蓋住, 看起來更可口了!!

麵團食譜是從這裡抄的, 我只用了一半的量, 做了三個麵團.

Peter Reinhart's Napoletana Pizza Dough

Heidi notes: Peter's recipe says the olive (or vegetable oil is optional). I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

南洋料理第一堂之涼拌牛肉

2007-07-11T13:03:00.000+08:00

涼拌牛肉

牛肉片 500g
小黃瓜 1條
小蕃茄 5粒
洋蔥 1/4顆
小辣椒少許
芹菜少許
香菜梗少許

(A)料
魚露 1 tbsp
糖 2 tbsp
檸檬汁 3 tbsp
冷開水 1/2杯
泰式辣椒醬(是拉差) 2 tbsp

做法:
1. 牛肉片入鍋用開水川燙片刻至八分熟時撈出, 泡冰水一會撈出瀝乾, 將洋蔥切絲泡冰水備用
2. 小黃瓜切小片, 小蕃茄切四瓣, 芹菜與香菜梗切末
3. 將全部材料拌勻, (A)料調勻後淋入拌勻, 即可盛盤

南洋料理第一堂之椰香咖哩蝦

2007-07-10T18:11:00.000+08:00

椰香咖哩蝦

白蝦 600g
紅蔥頭 1 tbsp
辣椒 2根
洋蔥 1/4顆
椰漿 1/2罐

(A)料
咖哩粉 1 tbsp
辣椒粉 1 tsp
魚露 2 tsp
糖 1 tbsp
胡椒少許
水 1杯

做法:
1. 白蝦洗淨剪去鬚腳, 紅蔥頭切末, 辣椒切片, 洋蔥切片狀
2. 鍋燒熱入油將紅蔥頭先爆香後, 加入洋蔥片續炒片刻, 將(A)料加入炒香
3. 加入椰漿改小火燒煮片刻至香味出時, 加入白蝦及辣椒片改大火續燒, 見湯汁微稠時即可熄火盛盤

南洋料理第一堂之涼拌青木瓜

2007-07-10T17:41:00.000+08:00

涼拌青木瓜

青木瓜半顆
小番茄 5粒
長菜豆 4條
熟花生 3 tbsp
檸檬汁 3 tbsp

(A)料
蒜頭 3粒
大辣椒 2根
蝦米 1.5 tbsp

(B)料
魚露 2 tbsp
糖 1 tbsp
椰糖 1.5 tbsp
羅望果 1.5 tbsp
水 4 tbsp

做法:
1. 青木瓜去皮刨成絲後, 先沖水片刻後撈出, 泡入冰水並加少許砂糖泡著備用 (中心靠種子部份不脆可捨去不用)
2. (B)料入鍋小火煮開拌勻, 放涼
3. 小番茄洗淨切小塊, 長菜豆洗淨切小段, 蝦米略洗過, (A)料辣椒與大蒜切末
4. 將(A)料放入搗臼先輕搗片刻, 再加入小蕃茄塊及菜豆段續搗片刻, 再將木瓜絲及(B)料放入輕搗一下子, 最後將檸檬汁加入拌勻, 即可盛盤並加入碎花生食用

Lobster Souffle

2007-06-09T20:43:00.000+08:00

在旅遊生活頻道看到了新的節目"雙廚上路"
裡頭兩位廚師在做"Lobster Souffle"
看起來很誘人~~於是上網找了食譜
我想我做得還不賴呢~
不過烤完20分鐘後試吃的口感是中心有點濕潤
而且很快就塌下來了
也許該少放點牛奶~或是再烤久一些~
當然啦~龍蝦買不起...用草蝦代替~~

Lobster Souffle

Ingredients:
1 cups Lobster Meat, cooked and diced
1/2 cup milk
1 Tbsp butter
3/4 Tbsp flour
2 egg yolks
salt
pepper
paprika
1 Tbsp heavy cream
2 egg whites

Directions:
1. In a small sauce pan bring milk to a simmer over medium heat.
2. In a separate pan melt butter and blend in flour. Cook while stirring 1 minute.
3. Remove from heat and whisk in the hot milk.
4. Cook this mixture about 2 additional minutes until thickened.
5. Reduce the heat to low and add egg yolks one at a time. Blend until smooth.
6. Blend in salt, pepper, paprika, lobster and cream.
7. Remove from heat and let it cool slightly.
8. Pre-heat oven to 375° F.
9. Grease or butter a 1 ½ quart soufflé or casserole dish.
10. In large separate bowl beat egg whites until stiff but not dry. Stir ¼ of the egg whites into lobster mixture, then fold this mixture into the remaining egg whites in the bowl.
11. Pour this into the soufflé dish.
12. Bake 20 to 25 minutes until puffed and lightly browned on top and set in the center.

Chicken Marsala ~ 好吃 !!

2007-05-13T12:52:00.000+08:00

之前做Tiramisu買的Marsala wine, 一直冰在冰箱裡, 今天為它找到了新的食譜

Chicken Marsala

Chicken Marsala is a simple, but delicious old Italian favorite, that is always appreciated. It is also one of the most requested recipes on our website. Naturally, you can also prepare veal scallopine alla marsala.

Serves 2

2 chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
1/2 pound of mushrooms
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken broth
Salt and Pepper to taste

Heat olive oil in large saute pan over medium-high heat.
When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.
Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

烤兩人份西班牙海鮮飯

2007-04-16T22:43:00.000+08:00

材料:
洋蔥 1/4個
番茄 1/2個
白米 1杯
雞高湯 1杯
去骨雞腿
蝦子
文蛤
鯛魚片
橄欖油, 大蒜, 紅椒粉(paprika), 鹽, 白酒

做法;
1. 熱了平底鍋後加入橄欖油, 大蒜爆香
2. 加入切碎的洋蔥, 番茄, 紅椒粉, 鹽, 拌炒一下
3. 加入文蛤, 蝦子, 白酒, 蓋上鍋蓋
4. 文蛤開了之後夾出, 蝦子熟了夾出
5. 這時可以熄火了, 加入白米拌炒一下, 再加入高湯
6. 倒入烤盤, 加入切了丁的雞腿, 鯛魚, 還有文蛤肉
7. 最上面擺上蝦頭, 進預熱好的200 °C烤箱, 烤25分鐘
(蝦頭烤香味而已, 若是蝦子跟文蛤一起進去烤會烤得太老)
8. 烤完後取出蝦頭擺上蝦身, 就完成囉!!!

超好吃的~這三天我每天都在做都吃不膩呢!!

巧克力泡芙

2007-04-15T09:22:00.000+08:00

巧克力泡芙餡:

60 g 打發鮮奶油
20 g 巧克力
20 cc 鮮奶

泡芙

2007-04-14T00:01:00.000+08:00

依照晴小姐的食譜減量做的

材料：
-水40 cc
-無鹽奶油25g
-高筋麵粉35g
-全蛋1個

夾心：
-打發鮮奶油適量
-糖粉適量

1.水+奶油放入鍋中，小火煮至滾。(一定要煮沸喔)

2.加入高筋麵粉攪拌至不黏鍋就可以熄火，繼續攪拌至均勻。

3.蛋打散分三次加入，每份攪拌均勻後再放下一份

4.裝入擠花袋或是用湯匙挖都可以，只要大小一致就好。

5.200度C烤20-25分鐘（泡芙越大時間越久，越小時間越短）。

6.在烤箱中放涼了之後切開擠入鮮奶油，蓋上，撒糖粉，大功告成。

平庸的戚風蛋糕

2007-04-11T23:39:00.000+08:00

不夠蓬鬆
但是拿來當幕斯蛋糕的底應該還行
原來兩個蛋就可以做出那麼大一個蛋糕呢

失敗的戚風蛋糕

2007-04-09T22:36:00.000+08:00

桶後林道

2007-04-01T21:57:00.000+08:00

一早騎到新店跟Luke, 還有他的朋友Hank, Neon會合
然後往烏來出發, 沿途路況還算不錯~車也沒太多
到了烏來轉往桶後, 過了檢查站後~中間一段產業道路震得我七暈八素
還好隨之而來的柏油路面和美麗景色~讓這一切都值得了
Distance: 110 km
Avg: 15.3 km/hr
Max: 46.x km/hr
Time: 7 hour 12 minutes

敗戰主廚的早餐

2007-03-27T22:36:00.000+08:00

我的第一個cheese cake
模子只有六吋, 而我cream cheese用太多了
不管全給它倒了進去...高出餅乾底不少
烤完膨脹了起來並且表面有裂痕...照影片的說法是我蛋打得太均勻了
看來只能當敗戰主廚的早餐.....明天早上冰過夜了來嚐嚐吧~~~

Pasta with smoked salmon and mascarpone

2007-03-27T22:20:00.000+08:00

為了把製作提拉米蘇所剩的marscarpone用掉...

以下抄自這裡

Pasta with smoked salmon and mascarpone

Smoked salmon is so easy to cook with - the trick is not to over cook it. Its texture goes so well with pasta.

Serves 4 (divides in half or doubles easily)

Ingredients

500 pasta
250 g organic smoked salmon, cut into small pieces
1 finely chopped onion
Knob of butter
2 cloves of garlic, crushed
2 x 250 g Mascarpone
Milk or cream to dilute sauce if too thick
2 tablespoons White Wine
1 tablespoons Brandy
Italian Herbs
Fresh Basil

Directions

1. Saute onions and garlic in knob of butter in frying pan.
2. Stir in white wine.
3. Add salmon and the rest of the ingredients, and gently stir until the sauce is smooth.
4. Season to taste and if the sauce is too thick, add 1 or 2 tbsp of milk or cream
5. Meanwhile boil pasta until al dente (about 10-12 minutes but check the back of the pack), drain and place in a large serving dish. Pour over the sauce and mix with the pasta.

心得: 我覺得燻鮭魚太貴了所以用鮭魚片切丁代替, 其實也還不錯, 下次butter應該可以用olive oil代替, 這次吃到後來覺得好膩...奶油味太重了點. 我brandy, Italian herbs, basil要是沒省略的話也許吃起來會更清爽.

北海岸

2007-03-04T19:07:00.000+08:00

跟lar, match去騎北海岸, 中午在富碁漁港吃海鮮大餐
Average speed: 16.3 km/hr
Max speed: 49.6 km/hr
Distance: 112 km
time: 6 hour 49 minute

五指山

2007-02-28T14:58:00.000+08:00

從大湖山莊一開始的上坡是最累的一段

原來在家也可以摔車

2007-02-27T21:01:00.000+08:00

Y拍上買的Shimano m520 登山車兩用踏板

還有Shimano SH-MT40 登山車鞋

這是鞋底的卡鉗

裝上車後在家裡試~進出了幾次以為應該比較順了
就坐上車試試...沒想到重心一偏...脫卡時一整個不順遲疑了一下
就往旁邊給他直直摔下去 ^_^|||
果然就像網路上說的...摔下的同時就脫卡了
很難想像要是在有車來往的公路上如果發生這種情形會怎麼樣
我還是乖乖地在河濱公園至少練習個一兩個月~
等變成反射動作了...再用卡踏上公路吧...

開始用GPS紀錄騎車的路線

2007-02-25T20:25:00.000+08:00

開始用GPS紀錄所騎的路線
這是過年時騎汐平公路所紀錄的
用mapsource匯出gpx格式檔案後
便可匯入Google Earth

還有匯入GPS Altitude Chart

Selle San Marco - ASPide 座墊

2007-02-24T23:17:00.000+08:00

在單車喜客看到06年款要賣5800打九折 = 5220
Y拍上07年款含運 3250...這些"高級"單車店真是坑人啊
Izumi Pearl 298-3D Pro 車褲也是...百客吐溫2800, Y拍2350
不需要店家技術的東西...還是靠Y拍吧...不過車褲需要試穿一下就是
這座墊好不好坐得要騎了才知道囉~~

跟原本Giant座墊的比較

Wrench Science recommendation

2007-02-12T21:55:00.000+08:00

WS Recommended Sizes
Frame Size center-to-center: 49 cm
Frame Size center-to-top: 51 cm
Overall Reach: 64.50 cm
Saddle Height: 67.11 cm
Handlebar Width: 46 cm

Your Measurements
Height: 168.50 cm
Sternum Notch: 137.00 cm
Inseam Length: 76.00 cm
Arm Lenght: 60.00 cm
Shoulder Width: 48.00 cm
Flexiblity: 4
Weight: 64.00 kilo
Foot Size: 8.50 USMens

FRAME SIZE: Frames are measured different by each manufacturers. There are two typical ways to measure a frame Center-to-Center (c-to-c) and Center-to-Top (c-to-t). Since you have gone through the WS Fit System we take these different measurement methods into account and only show you the fames that fit you specifically. In addition to the c-to-c and c-to-t measurements there are also slopping or compact frames. In these cases the manufacturers also provide what is called a virtual measurement, e.g. what the frame size would be if the frame didn’t have a sloping top tube. We show all frames sizes in virtual measurements as this is how the frame will fit you.

OVERALL REACH: Overall Reach = (Effective Top Tube length + Stem Length). We know the top tube on every frame we sell so based on your overall reach we recommend the ideal stem length for that frame based on your fit recommendation.

RECOMMENDED SADDLE HEIGHT: Saddle height is determined by a fraction of the riders inseam. The recommended saddle height can vary for each cyclist. All recommendations have a plus or minus 1.5cm variance.

HANDLEBAR WIDTH: Is a direct correlation to your shoulder width.

OCR2 終於到手

2007-02-09T19:56:00.000+08:00

上週五去百克吐溫牽的車
公路車騎起來的感覺果真是不一樣啊
車體更輕更靈活了
禮拜三天氣好請了假去爬五指山
頭一次騎公路車爬上坡...才發覺...踏板怎麼那麼重!!!
原來公路車齒輪比例為了求高速, 跟登山車不一樣了...
爬了兩個彎便氣喘如牛...打道回府
修練的路...還很長呢

windows vista

2007-02-01T18:11:00.000+08:00

看到一個網站, 上頭有一堆人在試著crack vista activation ^_^
目前為止微軟好像佔上風...沒有真正的crack出現, 都是些workaround
加油吧 ! Hackers !!

這個workaround能用四個月...應該夠了

Hario手動磨豆機

2007-01-09T23:48:00.001+08:00

辦公室原本的砍豆機壞了, 應該有兩三個禮拜沒在公司喝杯像樣的咖啡了
按奈不住買了台Hario手動磨豆機來帶去公司用

外包裝

共四個部分

最重要的軸心部分

白痴的助手把它給翻過來

磨齒部分非常有質感

試磨了一下感覺非常順暢
顆粒粗細等到了公司再仔細調整~~

blogger+flickr+facebook=web2.0 ?

2006-12-24T12:47:00.000+08:00

把照片都放在自己電腦裡頭總是有些擔心有天意外會發生
所以開始把這次去吳哥窟的照片放到flickr上, 還花了點錢升級成pro
不過家裡頻寬真是不足啊~~上傳好慢~~

另外也把自己server上的wordpress blog, 還有msn space的blog通通移到randykitchen.blogspot.com, blog裡照片部份全部由flickr來提供~效果還不賴呢~ 下載速度快多了 !!

另外也試了一下facebook, 是個社群網站, 可以同步匯入blogger的blog, 看來移到blogger還真是移對了 ^_^

豆皮的套房

2006-11-18T21:42:00.000+08:00

豆皮晚上實在太會玩了
只好買個籠子把他關起來

豆皮的寶貝

2006-11-18T21:38:00.000+08:00

要送去結紮前拍照留念

Mozzarella, tomato and basil salad. Linguine with pesto sauce.

2006-11-18T21:24:00.000+08:00

今天早上跟Amy還有Sarah爬完山後去Jason’s market買了Mozzarella
小小的mini mozzarella看起來可愛又可口~~
還買了有機松子~做了青醬pesto
不過因為量太少了~果汁機不適用
應該去買個研缽~
pesto其實挺香的說

大湖賞

2006-11-05T21:54:00.000+08:00

東湖這邊的永慶房屋帶我去看, 就在康樂街上
提到附近有聯外道路可以直接通到大湖公園
工地都還在施工, 看了7樓的一戶32坪左右含平面坡道車位, 開價1180萬
格局我覺得頗遜~因為都還有為了檢查用的假隔間~所以無法好好的感覺到隔間的感覺
主臥室後可以看到一部分綠色山坡地~還有高爾夫練習場
唯一的優點就是安靜吧~環境真的頗清幽
不過生活機能好像有點不足~沒看到便利商店

綠之舞

2006-11-05T21:52:00.000+08:00

在康樂街頂好超市後面的巷子裡
一樓公設超豪華, 南洋風情還有游泳池, 做得跟飯店一樣
很難想像管理費會要多少
看的是A棟10F跟11F, 格局是原先兩戶並在一起大約36坪含兩個車位(平面加一層機械)~開價10F 1300萬, 11F 1380萬
廚房很小~衛浴沒有浴缸
我看連放個冰箱的空間都有點問題吧
生活機能應該比”大湖賞”好些

石板烤肉!!!

2006-11-02T22:54:00.000+08:00

微風廣場的台隆手創館裡很特別的石板 - 490元
SOGO超市的牛肉燒烤片 - 195元
在家中享受石板烤肉的樂趣 - 無價

2006台北偷車日

2006-09-23T23:02:00.000+08:00

2006台北無車日
跟同事騎了單車去信義區湊熱鬧
不過其實都是些給小朋友玩的活動
把車鎖在路邊跑去看”黑色大理花懸案”
以為在市政府旁邊~大白天的又正在辦活動~應該不會有事吧
不料要回家時發覺車已被偷走:(
真倒楣~~~

丙級廚師班 Class 2

2006-09-13T23:11:00.000+08:00

茄汁肉片／蘆筍炒蝦仁／竹筍爆三丁／鹹蛋炒青江／皮蛋肉鬆拌豆腐／開陽炒板條

金門鋼刀

2006-09-13T23:08:00.000+08:00

買了把金合利的剁刀
刀身真是沉啊 ~~

鯛魚大餐

2006-09-12T08:13:00.000+08:00

家樂福賣的冷凍鯛魚片
燙了一塊給豆皮吃
配上sidedish貓餅乾
不知道會不會比貓罐頭健康~

喘得跟狗一樣的豆皮

2006-09-07T08:16:00.000+08:00

釣貓竿玩個幾分鐘就會變這樣喔~~

丙級廚師之路

2006-09-06T08:19:00.000+08:00

今天是南港社區大學中餐丙級烹飪班第一天上課
我跟Judy, Debby, 還有佩儀跑去上
沒想到如此精實~兩個鐘頭要做六道菜!!
不過累歸累~還是挺有趣的~

西班牙海鮮飯 first try

2006-09-02T08:21:00.000+08:00

今天早上跑去龍洞學潛水
第一隻氣瓶真的不知所措...第二支就好很多了
不過潛一潛發覺我的耳壓還真是難平衡
上來時發現自己還留了點鼻血...
本來明天禮拜天還要去的
學得想讓耳朵休息一下就作罷~~呵
回來已經經過半天到晚上了~耳朵還是覺得有點不舒服
希望過兩天會好...

晚上試做了西班牙海鮮飯
材料如下:

泰國香米(長米)
魷魚
蝦子
文蛤
紅椒, 黃椒
牛頭牌雞高湯
番茄

不過飯糊了~高湯的量跟悶煮的時間需要多拿捏
頂好賣的蝦子也不好吃...下次應該試試家樂福的蝦

螞蟻上樹

2006-08-19T08:28:00.000+08:00

上週看了料理東西軍做的"麻婆春雨"
其實說穿了就是螞蟻上樹
今天無聊就來試了一下

螞蟻上樹
材料：
‧粉絲：75公克(兩把)
‧豬絞肉：110公克
配料：
‧麥蔥花：2大匙
‧薑末：1大匙
‧蒜末：1大匙
‧辣豆瓣醬：1大匙
‧醬油：1茶匙
‧糖：1/4茶匙
‧清水：1杯
‧麻油：2茶匙
‧沙拉油：4大匙
做法：
●先將粉絲放進溫水中浸泡，泡軟後撈起來瀝乾，切成大約20到30公分的長度。起火熱鍋後，加入４大匙的沙拉油，把油到七分熱時，絞肉下鍋，大火快炒。
●絞肉全部炒散以後，再加入薑末、蒜末及辣豆瓣醬各１大匙拌炒。調味料炒勻後，再加１杯清水、１茶匙醬油及1/4茶匙的糖，用大火拌煮。 ●鍋裡的湯汁煮開之後，再放入粉絲，改用小火慢慢煮。煮的時候，必須用鍋鏟翻動粉絲，注意不要讓粉絲沾在鍋底或是黏成一團。
●粉絲一面煮，會一面吸收湯汁發脹，當鍋裡的湯汁快要被粉絲吸乾的時候，改用大火，以加速粉絲吸收水份的速度。
●當湯汁完全收乾，鍋內的粉絲呈現透明狀時，就可以把火關掉。最後，灑下２大匙蔥花及２茶匙麻油就可以起鍋了。
●「螞蟻上樹」在川菜中是一道無人不知，無人不曉的佳餚，流傳非常普遍。

沒想到做得太辣了~
另外還找到了這菜名的由來

螞蟻上樹，是用線粉和肉糜加料炒制的，說是此菜做成後，有細小的肉末沾在粉絲上，很象「螞蟻」的緣故。然而，此菜味道雖好，名字也妙，衹是總覺得有些牽強附會的意思。
直到有一回，喫到了上海的「秘法」螞蟻上樹，才恍然大悟，原來這「螞蟻」還真的能慢慢地「爬」上樹去。

做上海螞蟻上樹，要極細的線粉，事先將幹線粉分開，並且剪成一指半長與半指長的兩種，比例為三比二。準備一點肉糜，炒一個紅燒醬汁，醬汁水份要多一些，勾上薄芡，放在灶頭上焐著。

起一個油鍋，把油燒熱後，先放入長的線粉炸，一次不要放得太多，十根左右，放得多炸不開。線粉象龍蝦片一樣，經油一炸，會迅速膨脹，變得脆脆鬆鬆的，而且比龍蝦片好，不易焦。炸完了長的線粉，再炸短的，分開放置。

等線粉炸完，將醬料的湯水倒在平底盆裏，然上碼上短線粉，再把長的線粉豎在短的周圍及中間，將多餘的醬料盛在小碗裏，一同上桌。

上桌後，將醬料淋在線粉上，可聞吱吱之聲，再細看，由於粉絲中空吸水，湯汁正慢慢地沿著粉絲往上滲透，由於醬料是紅燒的，看上去，正如一行行螞蟻在慢慢地往上爬，這道菜的真諦，便是在些。

寵物展

2006-08-13T08:31:00.000+08:00

下午無聊跑去世貿三館的寵物展瞧瞧
老實說有點失望哩~攤位沒想像的多
大多是在賣些飼料
很多人帶狗去~不過也有看到人帶貓咪
有人在針對內湖虐貓事件發起連署修改動物保護法
也看到一個攤位台灣認養地圖在推貓咪的TNR(Trap, Neuter, Release)
買了三張貼紙支持一下...呵
還拿了一盒街貓餵食盒
晚上就拿來放在外頭吧~

farewell my Dio ~

2006-08-05T08:34:00.000+08:00

陪伴了我那麼多年
上過山, 下過海, 也環過島
辛苦你了
好好安息吧~
my friend.

子房袖中的那顆棋

2006-08-03T08:35:00.000+08:00

大漢風
張良與范增初相遇時, 下了一局棋
張子房留了一手, 藏了一顆棋在衣袖裡
讓范亞夫以為張良也不過爾爾
之後兩人各事其主, 張良跟隨劉邦, 而范增投靠項羽

今天看到范增遭離間計而被項羽趕走
要渡江時, 張良前來相送
把那顆棋給了范增

范增渡江時在小舟上恍然大悟
感嘆張良凡事都留有退路
而他自己卻鋒芒畢露, 自封退路
自嘆不如子房
最後病死在江上

我, 應該跟張良多學學, 並以范增為戒…
better keep a low profile…