1分快三玩法

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Android, There’s a Fly in My Soup


Japanese tech giant SoftBank opens a robot-staffed cafe in Shibuya

Android, There’s a Fly in My Soup


Japanese tech giant SoftBank opens a robot-staffed cafe in Shibuya

Lifestyle > Food & Drink


 

Android, There’s a Fly in My Soup

January 8, 2020 / by China Daily Lifestyle Premium

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Whether it’s autonomous robots delivering pizza, welcoming guests and offering room service at hotels, or making cocktails on cruise ships, it seems our new metallic companions are finding much to do in the hospitality and food-and-beverage sectors – and nowhere more so than in Japan. A cafe has just opened in Tokyo’s lively Shibuya district, Pepper Parlor, where the vision of the 2008 anime series Time of Eve1分快三玩法, in which androids and humans coexist, seems to have been realised. It’s not the first time such a venture has opened in Tokyo, but this time around it comes with the backing of tech giant SoftBank. 

1分快三玩法At Pepper Parlor, a variety of bots work with their human companions, including the iconic Pepper. The 120cm-tall talking robot has become something of an icon in Japan since being launched by SoftBank’s robotics unit in 2015, appearing in hospitals, stores, airports and museums. 

At Pepper Parlor, Pepper greets customers, takes their orders, interacts with customers at tables and even takes photos. It’s a fascinating and unique experience that gives us a glimpse of a perhaps inevitable future.

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1分快三玩法SoftBank has also given Pepper some managerial duties, with some staff to oversee. He’s joined by smaller Nao robots, which are about half his size and capable of performing delicate, precisely choreographed dance routines. And then there’s Whiz, the AI cleaning robot, which relies on self-driving technology to clean Pepper Parlor after hours. Of course, there’s merch, too – customers will be able to purchase Pepper Parlor accessories available throughout the cafe. 

Over and above the obvious gimmick of such a venture, SoftBank says it’s a research-oriented move in which the tech giant builds know-how by managing the store itself, ultimately using the experience to propose functions that other companies might want in robots. 

Japan’s population is ageing and stagnating, and there is a shortage of workers in many sectors. So there’s a feeling that AI-enhanced robots can assume many such duties. Human–robot collaborations are the future – and that relationship may even develop into one of competition if the androids show advances in their capabilities. 

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Images: © SoftBank Robotics, all rights reserved; Instagram: @pepperparlor

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Lobster Love


Lee Adams, the head chef of Skye, The Park Lane Hong Kong’s fine-dining rooftop restaurant, shares the secrets of his signature dish

Lobster Love


1分快三玩法Lee Adams, the head chef of Skye, The Park Lane Hong Kong’s fine-dining rooftop restaurant, shares the secrets of his signature dish

Lifestyle > Food & Drink


 

Lobster Love 

January 8, 2020/ by Philippe Dova

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What was your initial inspiration for this recipe?

It’s a take on something that I used to eat when I was quite young in England, like home food. But I wanted to give the diners of Skye a bit more of a luxurious experience.

When did you think about making it a signature dish at Skye?

I’ve known since I was quite young that I wanted to be a chef – and there were a few dishes that I always thought of, even when I was younger. “Ahh, if I ever got my restaurant, I would put this on the menu…” Originally, it was just going to be macaroni and cheese, but obviously, now I’m older and wiser. I think you can’t just put macaroni and cheese on the menu! [laughs]

Where does the lobster come from?

1分快三玩法From Brittany. We get it live – we buy it live and we get the delivery three times a week.

Is it a difficult dish to cook?

1分快三玩法I wouldn’t say it’s difficult. The difficulty is in making sure that the base recipes are correct, whether it’s making the pasta, the bouillabaisse, the Mornay sauce… They are very traditional recipes, which sometimes seem to be quite easy to take shortcuts but are easy to get wrong. To make a good bouillabaisse, a good Mornay sauce… it takes time. So it’s these things that, if you get them right, everything will fall into place.

How long did it take to create, adapt and finalise the recipe?

1分快三玩法I guess it was two to three months of just thinking, sourcing the ingredients and tasting before we actually put it on the menu and we thought: “Yeah, we got that right.”


Skye, The Park Lane Hong Kong, 27/F, 310 Gloucester Road, Causeway Bay (parklane.com.hk)

1分快三玩法

Brittany blue lobster mac & cheese (serves four)

  • 1分快三玩法2 Brittany lobsters

  • 1分快三玩法5g butter (for lobster)

  • 1分快三玩法100g 36-month Comté cheese (grated)

  • 2tbsp butter

  • 2tbsp flour

  • 300ml milk

  • 1分快三玩法100ml lobster bisque reduction

  • 1kg lobster head

  • 1 Roma tomato (chopped)

  • 1tbsp tomato paste 

  • 1分快三玩法50g vegetable oil 

  • 1 bunch thyme


Poached lobster

1分快三玩法Bring a large pot of water to a rolling boil. Cut the lobsters on the cross of the head and bring directly down between the eyes. Twist the head from the body and wash thoroughly. Twist away the claws from the body.

Bring water to a rapid boil. Place the knuckles in and start a timer for 2 minutes. Once the 2 minutes have finished, place the bodies in and boil for an additional 4 minutes. Remove the lobster parts from the water, and place on a tray to drain and chill. Once cooled, break open the shells and remove all of the meat.

1分快三玩法To finish, heat the 5g butter in a pot to 63°C. Submerge the lobster tails, knuckles and claws in the butter and heat through, approximately 8 minutes. Transfer the lobster parts to a paper towel to drain any excess butter. Season and serve warm.

Comté cheese sauce

In a thick-bottomed saucepan, melt the 2tbsp butter and foam it a little. Add the flour and cook out lightly, stirring all of the time. Gradually add the milk and whisk until fully incorporated each time before adding more. Once all the milk is added, cook for a few more minutes to cook out the flour. Remove from heat and whisk in the cheese, followed by the remaining butter. Pass through a chinois and store in the fridge. 

Lobster oil

1分快三玩法In a large saucepan, bring some of the vegetable oil to a high heat. Add the broken-down lobster heads and cook, stirring regularly, until they have glazed a little in the pan. Add the chopped tomato, thyme and tomato paste, and sweat for 5 to 10 minutes. Add the rest of the oil and place in a 180°C oven for 1 hour. Cool down after it is finished. Strain the oil through a sieve lined with muslin.

To finish

Cook the macaroni in salt water for 8 minutes. On the other side, heat the cheese sauce and lobster bisque, and then combine the lobster meat and the pasta. Grate the Comté cheese on top and finish in salamander with the lobster oil.

Images: Parker Zheng/China Daily

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Festive Creations


Michelin-starred Chef Vicky Lau of Tate Dining Room shares a recipe of culinary Christmas delight

Festive Creations


1分快三玩法Michelin-starred Chef Vicky Lau of Tate Dining Room shares a recipe of culinary Christmas delight

Lifestyle > Food & Drink


 

Festive Creations

December 11, 2019 / by Philippe Dova

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Mini Pine Tree Mignardises

Earl Grey tea mousse

  • 1分快三玩法12g gelatin

  • 300g milk

  • 30g Earl Grey tea

  • 1分快三玩法160g milk (additional)

  • 360g white chocolate

  • 1分快三玩法500g heavy cream

Soak the gelatin according to instructions. Boil 300g milk and remove from heat. Add tea, cover with lid and set aside for 5 minutes. Strain the milk, then remove the tea. Approximately half of the milk will evaporate, so weigh the remaining amount and add enough cold milk to bring it up to 300g again. Heat again and add the gelatin. Pour over the chocolate and blend. Let the cream cool down to 35°C, whip heavy cream and carefully add to the chocolate cream. Use immediately. Pour mousse into mini tree mould. Freeze completely for at least 6 hours.

Pine coating

  • 4g spruce powder

  • 1分快三玩法250g white chocolate

  • 100g cacao 

1分快三玩法Combine white chocolate, cacao and spruce powder in a bowl, then melt in bain-marie. Dip frozen mousse into coating.

Sablé

  • 1分快三玩法256g all-purpose flour

  • 1分快三玩法2g baking powder

  • 227g unsalted butter, softened

  • 168g sugar

  • 1分快三玩法2g salt (I use fleur de sel)

  • 1分快三玩法5 large egg yolks

Using a mixer fitted with a paddle attachment, cream the butter until it is soft and smooth. Add the sugar in a slow, steady stream, followed by the salt, and continue to beat, scraping the bowl as needed, for about 3 minutes until the mixture is light, pale and fluffy. Add the yolks and beat to incorporate. Remove the bowl from the mixer and, using a large rubber spatula, fold in the sifted dry ingredients. Roll out dough and use a mini ring cutter to make small circles. Bake at 170°C for 6 minutes, depending on size.

Assembly

Gently place the coated mousse onto the sablé.

Images: China Daily

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Juice Up


1分快三玩法In 1983, at age 18, Alain Milliat took over the family farm in Orliénas in France’s Rhône Valley. He began by planting cherry, peach, pear and apple trees and in 1997, he created six different flavours of fruit juice. Today, his eponymous company employs about 50 people and transforms 800 tonnes of fresh fruit into juice each year; it’s listed on the menu of prestigious restaurants in Hong Kong and Macau

Juice Up


1分快三玩法In 1983, at age 18, Alain Milliat took over the family farm in Orliénas in France’s Rhône Valley. He began by planting cherry, peach, pear and apple trees and in 1997, he created six different flavours of fruit juice. Today, his eponymous company employs about 50 people and transforms 800 tonnes of fresh fruit into juice each year; it’s listed on the menu of prestigious restaurants in Hong Kong and Macau

Lifestyle > Food & Drink


 

Juice Up

November 27, 2019 / by Philippe Dova

Tell us everything we need to know about fruit juice.

Fruit juice is a relatively new product in the history of food. Pasteurised fruit juice appeared in the 1970s, and it hasn’t been in the food culture for a long time like champagne, jam or charcuterie. It is a product that, roughly speaking, has been created to avoid eating a fruit. Usually, a real fruit juice is one that can bring out all the peculiarities of the transformed fruit. What I mean by peculiarities is colour, texture and aromatic profile – that is, all the spark and all the discoveries from a fruit when freshly tasted.

Everyone is talking about your apricot juice…

1分快三玩法It’s a funny story, because I’m pretty critical about what I do – and I don’t find it exceptional, because I don’t think of apricot as a very interesting fruit. It isn’t a fruit that has a lot of glow and I think it’s a fruit that has become quite extinct, unlike the vine peach, the yellow peach or some varieties of the white peach. I do not take much pleasure in it – but I do recognise that we have great success with apricot!

How many flavours do you offer today?

1分快三玩法Today, we have a collection of 38. For example, we make four tomato juices: a tomato juice that’s a mixture of three red tomatoes, a Green Zebra in green, a pineapple tomato juice and a black tomato juice from Crimea. We also have three peach flavours from the vine peach, the white peach and the yellow peach. We have the exotic fruit juices, as well as the grapes collection: a collection of five vinifying grape varieties. Sauvignon and chardonnay are for the whites, then we made a rosé with a cabernet accompanied by a short pellicular maceration.

Today, do you still consider yourself as much of a craftsman as you were in 1997 or are you halfway to becoming a businessman?

I have never thought of myself as a craftsman because to make a good fruit juice, you need very precise, ultra-special technology. If you ever are in the Rhône Valley, visit the factory. It’s a pile of stainless steel and messy probes going in all directions, with impressive computer assistance simply because the fruit has an enemy: oxygen! To avoid oxidation, it’s necessary to go very fast, to be very precise, and to manage cooking and pasteurisation very well. 

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Are your fruit juices organic?

1分快三玩法We have a part that’s organic, but we don’t claim it. If I’m looking for a fun product, I don’t have much choice in an organic product versus a clean one. I often make the comparison and ask: Between a conventional product that has followed a treatment plan with chemical intervention but is very tasty, and an organic product that is not-so-good tasting, which one would I take? Neither of them! I don’t want a dirty but tasty product or a clean but bad-tasting product. I try to find the right balance, just like for sugar and acidity. 

Has the recent bad weather in the Drôme had an impact on your production?

We don’t know that yet. There were very big hailstorms that destroyed the harvest, but that could also destroy the buds for the following year. Unlike vines, we have more shoots on a tree and with the intervention of pruning in winter, it’s possible to correct things a little. We won’t know until after the flowering period next spring.

Do you ever have the same production from one year to the next?

No. For example, I harvest ten days of Cox’s apples even if they’re from the same orchard – because they aren’t the same ripeness, because there are two days between harvests, and because it has been a little more or a little less dehydrated. Each batch will be different. 

Does fresh fruit oxidise pretty quickly?

It does, which is why I buy at the best time and lock everything up under an extremely light stabilisation, which is a small pasteurisation. In the end, I offer a product that has the advantage of being stable, that will be very easily managed by our professionals and at the same time that will have the spark of a fresh fruit.

Sounds like it’s quite close to wine in approach….

1分快三玩法Yes, the only difference is that our product is not preservative-based; it’s something that declines over time because it ages. However, there is an exception: black-red fruits that age exceptionally well. I have some in my personal stock and when I tasted a six-year-old Morello cherry juice, I was very moved because I had never tasted such an aromatic combination before. It was unbelievable! As a result, we are storing a few thousand bottles for a few black fruits that will be available in 2023.


Alain Milliat juices are available in Hong Kong at the Grand Hyatt, the Four Seasons, The Peninsula and Amber. For more info, visit

Images provided to China Daily

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Cosmic Cab


How microgravity and space radiation might affect the ageing process of wine – and kick-start space-based commerce

Cosmic Cab


1分快三玩法How microgravity and space radiation might affect the ageing process of wine – and kick-start space-based commerce

Lifestyle > Food & Drink


 

Cosmic Cab

November 27, 2019 / by China Daily Lifestyle Premium

Earlier this month, the famed International Space Station was the recipient of some rather unusual cargo courtesy of the Northrop Grumman resupply rocket: 12 bottles of red wine. Likely to the chagrin of the astronauts, it’s not for their delectation; rather, it’s all for the betterment of matters vinous, as French start-up Space Cargo Unlimited plans to study the effects of microgravity and space radiation on the ageing process of wine. 

1分快三玩法It’s a like-for-like comparison, too. While the wine will remain sealed in its glass bottles, samples from the same batch will age simultaneously on Earth. Both sets of samples will be kept at a continuous 18°C (+/-2°C), considered to be the optimal temperature for ageing wine. After the wine returns to Earth, researchers will then assess both samples to determine how space ageing affects the fermentation process and taste. Specifically, the study will investigate the role of colloids (such as tannins and polyphenols) and how the space environment affects them. 

1分快三玩法The outcome is about more than just wine. Future long-duration space missions require storing food and medicines for long periods, which may affect the nutrition and taste of the former and the potency of the latter. Learning more about how the space environment affects complex liquids could lead to improved storage methods that reduce potential negative effects. For example, previous studies suggest that resveratrol, a component in the skin of wine grapes, may limit the effects of space radiation. 

It might also presage the beginning of space-based commerce. Some of Space Cargo Unlimited’s research is being funded by a luxury goods partnership, which will deliver a customised chest full of objects that have been flown to space to its ultra-high-net-worth customers. A highlight of the chest will, naturally, be a bottle of the wine.

Image provided to China Daily

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Yes, Chef


Éric Bouchenoire was the late chef-extraordinaire Joël Robuchon’s closest collaborator for 33 years. Now supervising more than 20 multi-starred restaurants around the world, Bouchenoire shares the secrets of his scallop in ravioli dish, which is now on the autumn/winter menu of L’Atelier de Joël Robuchon in Hong Kong and Robuchon au Dôme in Macau

Yes, Chef


Éric Bouchenoire was the late chef-extraordinaire Joël Robuchon’s closest collaborator for 33 years. Now supervising more than 20 multi-starred restaurants around the world, Bouchenoire shares the secrets of his scallop in ravioli dish, which is now on the autumn/winter menu of L’Atelier de Joël Robuchon in Hong Kong and Robuchon au Dôme in Macau

Lifestyle > Food & Drink


 

Yes, Chef

November 13, 2019 / by Philippe Dova

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What was your inspiration in creating this recipe?

I was looking for what could make a good marriage with white truffles. Achieving harmony with white truffle is very complicated; that’s what I learned with Mr Robuchon. Only pasta, some seafood, eggs and mushrooms – especially button mushrooms – work. One day, while thinking about button mushrooms, I had a flash and remembered a recipe we had created with Mr Robuchon in 2016 for the European Football Championship in France: button mushroom ravioli with white truffles.

What’s your personal touch for this new recipe?

I added scallops to mushroom duxelles. It provides an iodised touch that is in perfect harmony with the mushroom and the white truffle. The duxelles is made with the whitest part of the mushroom; the excess parts and the stems are sliced to make our sauce, so there’s nothing that goes to waste. With these extra parts, we add a light aroma of mushrooms, to which we add a little cream to bring lightness to our dish. Finally, we add a few sea urchin tongues on top – it’s a nice touch of iodised colour and the sea urchin also blends very well with the white truffle.

With all these ingredients, is it a rather expensive dish to make?

1分快三玩法Well, if you remove the truffle and the sea urchin, you are also not obliged to use scallops, so you could make a button mushroom ravioli. It would be an absolutely sublime dish with very cheap, basic products and, in addition, a dish that would perfectly suit vegetarians.

Does this somehow relate to your definition of a great chef?

Yes, with simple cooking that’s cheap and doable at home for everyone. It’s the same for a sommelier – put them in front of a Château Pétrus and other great wines, and it’s easy. But for me, a real sommelier is one who’s able to find a basic wine that isn’t expensive, but exceptional. It is based on this choice that we recognise a professional. In the kitchen, it’s the same. One could put truffles everywhere – it’s easy…

How long did it take you to develop this recipe?

1分快三玩法Between Macau and Hong Kong, about eight working days. At the beginning, the recipe was very good, but we tried to improve it. There’s always something missing, so at the end we added some little mushroom chips to bring a crunchy side to the dish. Honestly, if a recipe doesn’t work and you don’t feel it at first, you can stop! After that, it’s just making small adjustments, like the racing car engines that mechanics used to adjust by ear a few decades ago.


THE RECIPE

Scallops in ravioli, topped with a Saint-Hubert smoked Fleurette sauce (serves four)

  • 4 scallops 

  • 8 sheets of gyoza dough 

  • 400g white button mushrooms

  • 1分快三玩法1 shallot, chopped 

  • 1分快三玩法40g of butter 

  • 1分快三玩法200g of liquid cream

  • 1 small white truffle (optional)

  • Sea urchin coral (optional) 

Mushroom duxelles:

1分快三玩法Wash the mushrooms thoroughly. Separate the caps from the stems, and reserve the stems for the cream. Finely chop the caps with a knife or a cutting robot. Sweat the shallot in butter without colouring it, then add the chopped mushrooms, salt and pepper. Cook until the water has evaporated completely.

Cream of mushroom:

Slice the mushroom stems and add a knob of butter to colour them. Pour in the cream and gently simmer for ten minutes. Strain the cream through a small strainer, adjust the seasoning and keep the sauce warm.

Assembly of ravioli:

Mark the scallops with a drizzle of olive oil seasoned with fine salt and ground pepper. On a piece of round-shaped gyoza dough, gently place a teaspoon of duxelles, then half a scallop. Cover with another teaspoon of duxelles and finally close the dough to give it the shape of ravioli.

Touch-ups and dressing: 

Immerse the ravioli in simmering salt water for two minutes. On a soup plate, arrange two ravioli per person harmoniously. Cover delicately with mushroom cream. Garnish with a few sea urchin tongues, a dash of olive oil, a turn of the pepper mill and grate the white truffle just before serving.

Images: Philippe Dova (portrait); provided to China Daily

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Put Some Tiger in Your Tank


1分快三玩法Neither animal part nor nut, discover the healthy taste sensation that’s spreading around the world: tiger nuts

Put Some Tiger in Your Tank


Neither animal part nor nut, discover the healthy taste sensation that’s spreading around the world: tiger nuts

Lifestyle > Food & Drink


 

Put Some Tiger in Your Tank

October 16, 2019 / by Howard Elias

1分快三玩法If you’re looking for new ways to eat healthier, you may have already heard about tiger nuts, which are quickly gaining global traction. Contrary to what the name implies, tiger nuts are neither cherished animal parts, nor are they nuts. They are, in fact, edible tubers, much like potatoes. They’re a bit larger than a chickpea, and they have a slightly sweet taste and a chewy texture.

Known by its scientific name Cyperus esculentus, tiger nuts grow wild all over the world because of their hardiness; they’re most widely cultivated in Spain, West Africa and India. Above ground, the tiger nut plant, which has many names including yellow nutsedge, looks similar to a tuft of grass. Below ground, though, tiny tubers form along its root system, and just one plant can produce several hundred to several thousand tubers during a single growing season. With its deep, spreading roots, it’s not surprising that many people consider it to be a weed rather than a food source.

But for people who do eat those tiny tubers, tiger nuts are healthy in a variety of forms. People in the Valencia region of Spain like to drink a sweet milk-like beverage called horchata de chufa (check out our recipe). In West Africa, tiger nuts are eaten raw as a side dish. Tiger nut oil can be used in salads or for frying. Tiger nut flour, which is high in insoluble fibre, can be used in gluten-free paleo cakes, cookies and breads. A growing number of cosmetics also now contain tiger nut oil due to its high antioxidant content.

Good news: Tiger nuts are also high in monounsaturated fat (that’s the fat you want in your diet), vitamins C and E, and minerals such as iron, phosphorus, zinc, potassium and magnesium. They’re low in calories – and they may even boost libido, too. So if you’re looking to put some tiger in your tank, tiger nuts are a great way to add more nutrition into your diet.

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Horchata de Chufa

  • 1 cup tiger nuts

  • 2 cups cold water

  • 2 Tbsp maple syrup

  • ½ tsp cinnamon

  • Ice

1分快三玩法Rehydrate the tiger nuts by letting them soak for a minimum of 12 hours in enough water to completely cover them. (You may need to change the water a few times to get rid of any impurities.) After they have finished soaking, discard the water.

Using a blender, blend the tiger nuts with half of the cold water until a whitish paste forms. Strain the liquid through a strainer into a bowl and add the tiger nut paste back into the blender. Add in the rest of the water and continue to blend for about a minute. Strain the liquid out again, but this time press the paste hard against the strainer with a spoon to remove as much liquid as you can. (Alternatively, squeeze the mixture through cheesecloth.) Put all the liquid collected back into the blender, add some ice, maple syrup and cinnamon, and blend. Serve immediately.

And don’t throw away all that tiger nut pulp! Dry it out in your oven and then grind it up in your coffee grinder until it becomes a fine flour. You can use it to make delicious high-fibre, gluten-free baked goods.

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Sparkle Bright


Lighter and sharper than its uncarbonated counterpart, sparkling sake’s all the rage – and a great introduction to the drink

Sparkle Bright


1分快三玩法Lighter and sharper than its uncarbonated counterpart, sparkling sake’s all the rage – and a great introduction to the drink

Lifestyle > Food & Drink


 

Sparkle Bright

October 16, 2019 / by Jon Braun

1分快三玩法Whether it’s quaffing in the summer heat or celebrating the holiday season in style, champagne and sparkling wine have always been classic choices. But why not bypass the typical bubbles and explore the fizzy world of sparkling sake from Japan?

A relatively recent addition to the sake landscape, sparkling sake has become more and more prominent over the past decade. Featuring fresh, bright and complex flavours and textures, it’s easy to drink, is lower in alcohol content (usually from 4% to 10% ABV), spans from dry to sweet, and is fantastic for pairing with a wide range of cuisines.

To understand sparkling sake, it’s important to know the basic method for producing still, uncarbonated sake. Using just four ingredients – rice, water, yeast and koji (Aspergillus oryzae1分快三玩法, a type of fungus/mould also used for fermenting things such as soy sauce and miso paste) – sake is a fermented beverage that’s in some ways quite similar to beer production. In its simplest form, a brewer takes a specialised rice variety and polishes each grain down to remove the outer layers, then adds the koji to break down the resultant starch into sugars. 

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1分快三玩法After roughly a week, water and yeast are added to the mix (in a series of additions) before the resulting mash is allowed to ferment for another two to three weeks. After fermentation, the solids are filtered out, the sake is pasteurised and bottled, and then it sits for a storage period of approximately a year before it’s ready for release. 

As the yeast feasts on the sugars from the rice, the resulting carbonation bubbles usually escape the fermentation tank. So there are three main methods to produce sparkling sake: forcing pressure into the tank to keep the carbon dioxide in the liquid, injecting carbonation directly into finished sake, or adding active yeast to bottled sake for secondary fermentation. The last practice tends to produce hazier sake that’s quite distinct from its filtered counterparts; some higher-end renditions even use the méthode traditionnelle technique used in the Champagne region.

1分快三玩法Served chilled in a champagne flute or a white-wine glass, sparkling sake tends to be light and crisp (and much less rich than regular sake), with aromas and flavours ranging from fruits and florals to more savoury notes, and with differing balances between acidity, sourness and sweetness. Though many breweries in Japan are now producing sparkling sake, you’ll often be able to find larger exported brands such as Mio, Dassai, Ichinokura Suzune and Chikurin.

In Hong Kong, though the sake selection tends to vary, you can pick up a bottle at retailers including Citysuper in Times Square or Sake & Wine on the B2/F of Sogo in Causeway Bay. Alternatively, visit one of Hong Kong’s stellar sake bars – including Sake Bar Ginn, Sake Central (which also has a retail store) and Sakebeya Masu – or try a restaurant with a great bottle list such as Godenya, Toritama, Okra, Yardbird or Ronin. Go forth and sparkle – with sake.

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The Song Remains the Same


1分快三玩法Wine grapes haven’t changed for centuries – and in that, there’s both danger and opportunity

The Song Remains the Same


Wine grapes haven’t changed for centuries – and in that, there’s both danger and opportunity

Lifestyle > Food & Drink


 

The Song Remains the Same

September 18, 2019 / by China Daily Lifestyle Premium

Wine pours its way through human history like blood, and despite the fact that we call the oldest of it vintage and pay appropriately vertiginous prices for it at auction, a new study in the scientific journal Nature Plants suggests that the wine we drink today is incredibly similar to wines drunk by the Romans – and may have existed for hundreds or thousands of years before Caesar, Cleopatra and the influential entourage that comprise our first and earliest study of history at school. Certain grape varieties from France’s luminous Champagne region, such as chardonnay, have been made into white wine since the Middle Ages. 

To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient archaeological sites in France, some of which were at least 2,500 years old. Scientists (including ancient-DNA researchers, archaeologists and contemporary grape geneticists) investigated the grapes’ genes and compared them to their modern-day counterparts – a first for viticulture and science. 

And here’s the remarkable thing: Of the ancient seeds they tested, all were genetically related to the grapes we grow and drink today. Almost 60% were within one or two generations of modern varieties and, in at least one case, researchers discovered evidence suggesting consumers are drinking wine from the same grapes, or a direct relative, as a medieval Frenchman did 900 years ago. It’s the rare “savagnin” blanc (not today’s sauvignon) – a light, floral style grown in eastern France. 

In the case of the more familiar pinot noir and syrah grapes, we are drinking grapes that are direct genetic relatives of those used during the Roman Empire. “It’s incredibly likely that someone 1,000 years ago was drinking something that’s pretty much genetically identical to what we drink today,” says Nathan Wales, a co-author of the study and a University of York lecturer specialising in paleogenomics (the study of ancient DNA). 

However, before we all dance a merry tale and claim kinship with history’s nearest and dearest, scientists sound a note of caution. Living things, especially plants, which preceded humans by millions of years, evolve. But humans, in some cases, have slowed down this evolution by propagating the vines through cuttings – viticulturists will typically cut off a piece of the wood and replant it, essentially creating a genetic clone of the original plant in an attempt to preserve its exact taste. The new vine is almost genetically identical to its parent, perpetuating the merlot or pinot grigio lineage.

1分快三玩法The climate is evolving, too, in ways that jeopardise grapes that haven’t evolved genetically due to human interference. “These grapevines have been around for hundreds and hundreds of years, but everything around them has continued to change,” writes postdoctoral researcher Zoë Migicovsky in the report, adding that warming temperatures are increasing the strength of certain pests and pathogens. “If these varietals are genetically identical all over the world, it means they’re all susceptible to the same pests and diseases as well.” In other words, they could equally all be lost. 

But there’s a silver lining. There’s still time to change – and the adjustment could benefit the vinous community. Instead of quaffing our universal chardonnnays and zinfandels by the lake-load, we may get used to newer, hardier varietals that bring greater versatility and depth. Whatever the case, the future for wine consumers, and history, is safe but changing in the storytelling vines.

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Just Dao Yi It


1分快三玩法Chef Junno Li Zhenlong enlivens The Chinese Library with his deft blade

Just Dao Yi It


Chef Junno Li Zhenlong enlivens The Chinese Library with his deft blade

Lifestyle > Food & Drink


 

Just Dao Yi It

August 7, 2019 / by Howard Elias

Image above: Deep-fried mandarin fish

Looking to make a sharp impression on your visitors? Take them to The Chinese Library in Tai Kwun, on the top floor of the historic Police Headquarters, and invite them to try any or all of the five new dishes celebrating dao yi1分快三玩法 – the art of the kitchen knife. One doesn’t usually equate Chinese kitchen knives with subtlety, but in the versatile hands of chef Junno Li Zhenlong, the blade becomes a magic wand as he slices, dices and carves the most delicate and intricate creations. 

Witness the silken “thousand-cut” chrysanthemum tofu in chicken broth (HK$118), in which the tofu is hand-cut to resemble a flower and sits in a light broth; the crystal melon dumpling with kung fu teapot chicken consommé (HK$108), where the dumpling wrapper is made from melon intricately sliced into squares no more than 1mm thick; and the marinated geoduck and jade flower in sesame oil dressing (HK$168), a Sichuan-inspired dish that combines locally sourced seafood and Sichuan flavours with delicately carved vegetables. 

1分快三玩法Favourites included The Golden Lion, a deep-fried whole mandarin fish (HK$688) that’s traditionally from Zhejiang province, and the salt-baked meringue free-range whole chicken (HK$698), a version of the traditional beggar’s chicken, where the clay is replaced with a salted meringue exterior that helps the chicken retain its juices. Both dishes are highly complex creations, yet instinctively and simply hit the spot. 

The new dao yi dishes are available until September 30.

“Thousand-cut” chrysanthemum tofu in chicken broth

“Thousand-cut” chrysanthemum tofu in chicken broth

Marinated geoduck and jade flower in sesame oil dressing

Marinated geoduck and jade flower in sesame oil dressing

Images provided to China Daily

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Singing the Blues


Get to know the creamy, one-of-a-kind Blue Java banana

Singing the Blues


1分快三玩法Get to know the creamy, one-of-a-kind Blue Java banana

Lifestyle > Food & Drink


 

Singing the Blues

August 7, 2019 / by Philippe Dova

When it comes to bananas, get ready to start singing the blues. The “ice cream” banana, which is also known as the Blue Java variety due to its distinctive blue peel, is gaining in popularity. Fortunately, these blues aren’t sad at all.

Most people only know the yellow, rather bland-tasting Cavendish variety that’s widely sold in supermarkets; Cavendish bananas make up close to 50% of all the bananas grown worldwide today. Their popularity is probably due to their greater resistance to disease compared to other varieties. The larger Gros Michel remained the world’s most popular variety until the 1950s, when a fungus devastated many of the plantations in Central America.

1分快三玩法But now there’s a new contender for the banana crown – though the fact that it’s not yellow is certain to change more than a few children’s reading primers. The Blue Java is a hardy, cold-tolerant variety that has the consistency and taste of vanilla custard. This creamy texture makes it feel like the banana is melting in your mouth as you eat it. Like the Cavendish, the Blue Java is also an excellent source of dietary fibre, potassium, vitamins B6 and C, and magnesium. They’re also only about 110 calories, so you won’t balloon up if you’re eating one a day.

Blue Java trees grow fast and reach up to six metres in height, with blooms that usually appear in less than 24 months. The fruit can be harvested as early as four months after that. They’re easy to grow, too – even in Hong Kong. If you have a balcony, rooftop or small yard, the trees grow fine in pots. Just remember to move them indoors during the coldest times of the year. Seeds can be purchased from a number of online stores and they’re quite inexpensive. Next time you’re looking for a banana fix, don’t be afraid to sing the blues.

Image: Wikimedia Commons: Titabanana/Creative Commons (Hawaiian Blue Java Banana: The colour of the fruit is an unusual blue-green and the leaves are silver-green; cropped and colour-sharpened)

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