Saved Links

Hokahoka

http://bit.ly/HKV5wy

獨門意菜 Fusion松露軟心蛋

http://bit.ly/HecwQw

粗獷美菜大啖肉 Factory 99食晏錦囊

http://bit.ly/HhzJDE

kindergarten

http://www.openrice.com/restaurant/sr2.htm?shopid=47779

Le paradis

http://www.bliss-leparadis.com/index.htm

Rondavy's Artisan Kitchen

http://www.openrice.com/restaurant/sr2.htm?shopid=54439

Unar Coffee Company

http://www.openrice.com/restaurant/sr2.htm?shopid=50064

工廈平歎靚菜 清新澳洲Cafe

http://bit.ly/HKVqzq

高質西餅大激鬥

http://www.openrice.com/special/feature.htm?cmsid=956&source=fb0309

清甜鮮香 雞湯拉麵

http://bit.ly/HQ6sif

登門造訪 吃一頓丹麥住家飯

http://bit.ly/HgcI7X

新麵貌 慢煮Noodles Bar

http://bit.ly/HeOYeE

集各家煮意 摩登西西里菜

http://bit.ly/HUiFVv

喜知次

http://bit.ly/HVh4zX

綠色生活﹕鼠尾草 齒留酥香 香草煮意（三）

http://bit.ly/HgdiCB

綠色生活﹕百搭百里香 香草煮意（二)

http://bit.ly/HUH2QE

茶餐廳新招！高科技吸客生意大增

http://unwire.hk/2011/08/18/twitter-cafe/featured/

caramel apple pie

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Gravlax

Salmon
Salt:Sugar = 1:2
Dill
Lemon Zest
Orange Zest
Plastic Wrap
Fridge for 2 days

As Reference

Cakes wholesale price

Bondi

No Bullshit, photos first!

I will do the bullshit

appetizer, from left to right, beef tenderloin with mango($: I believe it's peach)?

middle mushroom, right salmon salad 

coffee before dinner-caffe macchiato

Cappuccino

Gnocchi with cheese n snail

http://www.youtube.com/watch?v=uPjaW818Sek how to pronounce

Main:

Lamb Rack

Steak

Blue berry cheese cake

just cheese cake?

Gonna try this one next time?

Lanciano

Photo upload

Published with Blogger-droid v2.0.4

Coffee cupping class

Venue: Cafe habitu, or cafe 白必圖

事源番工好拿悶既時候, 見到YAHOO style 文章 唐樓上的意式咖啡學院

被圖片同介紹吸引
神心地報左星期日晨咁早既mini cupping class

星期日十點半要到銅鑼灣真係玩咩?!?!

我第一個到, 樓上一個人都冇, 冇野做影下相

佢D佈置有feel到我幻覺我影相影得好左....

入正題

上堂人齊都人六個人, 其實幾O岩一堆朋友包左一班自己上, 可能仲會比較放D同比較敢問問題

成個地方就係一個人講, 一個O係後面準備咖啡

首先又係簡單介紹下, cupping就好似人地去試紅酒咁, 用最簡單既方法去沖一杯咖啡, 通常都係會用french press, 因為french press is no more then 將D粉浸熱水之後等等等, cupping 主要係可以由幾個方面去分析一杯咖啡, 分別係

• AROMA
• BODY
• ACIDITY
• FLAVOUR
• AFTER-TASTE

一陣慢慢逐樣講

講豆先

豆最基本分三大產區

1. Latin America
2. Asia Pacific
3. Africa

同一個產區既豆就好似同一個呀媽咁, 會有佢地既基本特性, 但係同一個呀媽生D仔都可以唔同樣, 分別受環境呀種植方法O個D影響, 所以呢, 要講到咁, 就可以話lee個世界係唔會有2杯相同既咖啡 (er, 都唔係既你沖左一杯之後倒開兩杯未得lor)

cupping 既次序都好緊要, 就好似食野咁, 由淡味食到重味
最淡既係 latin america -->asia pacific -->africa

先飲 costa rica, 由聞開始, 成日聽到D人講咩花香, 泥土, smoky. 其實唔係真係聞到O個一樣既味, 只係一種感覺, 例如花香咁, 唔係真係有花味, 其實只係一種淡淡地, 清新既感覺 (都唔知作出黎D人諗咩,係唔係用黎昆人,等D人以為自己個鼻真係咁差)

Aroma example

• 花香--> Refreshing
• Smoky-->煲燶左, 有煙呀!!! 
• Earthy --> 就好似食泥咁lor, 泥土味ma

聞完之後就係slurp, 即係輕輕咁sip 一下, 點解, 因為你杯野仲係好熱

Body就係O個一啖O係條利既感覺, 可以係light/heavy, 其實就係淡/濃既簡單D講

Acidity就係酸度lor, 又唔係擺凍左O個隻(擺凍左乜都酸, 因為咖啡入面有丹寧酸,放得耐就會愈黎愈多你就覺得杯野好難飲, ) 係佢自己本身

acidity 又有可能會俾AROMA 影響到, 例如如果係比較smoky 既, 明明係同一樣酸飲落會覺得冇咁出. 特別一提就係asia pacific 既豆通常酸度都係好低

Flavour 就係一啖O拍落去o係喉嚨feel到既味道  同aroma一樣 D名又係昆人

分別有

• 朱古力(仲有得分milk同dark) -->其實又係感覺 (sweet, smooth, sticky)
• Nuts -->所謂既nutty flavour, 通常aroma smoky就會中
• Herbs -->涼茶味

最後就係After-taste, 就係D味可以留到O係個口度幾耐, 通常都係同杯咖啡body有關, strong d既通常就會留得耐, 但係奇怪既係今日試左杯 Uganda- africa, africa豆after-taste應該係會比較長,但佢係完全一飲完個味就唔見左, 好神奇


之後仲有講好多野不過要俾D時間我慢慢recall

Hey girl 你的咖啡 沖泡得不對

頭先篇野話

18 Grams的客人，都是為了她的咖啡而來(真的嗎?)。店子有自己的咖啡豆批發公司、有開咖啡班，旺角的駐店經理Kammie更是09年首屆香港咖啡師大賽亞軍得主。這邊用尼加拉瓜、墨西哥和危地馬拉的豆做的新Blend，同樣個性十足：由蜜糖和茉莉花的香氣開始，慢慢有藍莓的氣息，至肉桂和丁香的Aftertaste，口味獨特。


我唔知呀Kammie o係唔o係度啦, 可能星期六放假都未定. 杯house coffee, 講真只可以話係唔難飲lor (lee句好openrice)

House wine就聽得多, house coffee就真係未聽過(我見識少啦), 一睇諗住應該係你覺得自己整得最勁最好飲O個杯啦, 應該一定正啦掛.....

留意番最多面O個杯

學陳豪話, 杯野黎到咩都唔好加, 就咁整一啖先. 我話, 杯野咁都唔苦就係好野

唔.....有D苦

我覺得啦, 佢D咖啡粉應該唔係太新鮮, 因為有D似我放左個幾星期既豆整出黎既味. D苦味怪怪地, 要加番少少糖先ok

如果係我沖既話,同一包豆再過多個星期就會變左涼茶味, 好神奇(所謂既 authentic herbal tea flavour) <----我真係O係英國whole food market 見過咁樣既description, 我唔會再俾你呃架啦!

開頭我expect佢係一杯espresso base 既東西, 而家佢應該算係american, 比較少油, 冇咁香.

我唔知lee一杯 係唔係就係一開頭段字O個隻, 如果係的話, 我應該一樣味都飲唔到, 講到盡都係叫有朱古力味 (定係叫可可味)

講到底, 就係如果一杯咖啡俾到你好舒服既感覺, (我唔知, 係好似訓O係D泡泡咁  hahhaa)

都係bespoke 好飲D

有好多好多早餐在這裡 - 18 Grams

題外話:週末桌球後,帶著一絲絲既缺憾,先來一個18 x 3 = 54件 McNuggets

18 x 3 = 54件 McNuggets

除左茄汁之外,我諗可以食既醬我地都已經食哂.

New idea

That came up during my trip. Is that possible to separate the area into a few parts, with different topics, may be by region or time-line(since it is good old days) or sth else ,
There's a special menu for each of them.
With different style of tableware.....

Is that feasible ?

The secret of fish n chips

ha 終於得閒打下啦, 應該冇人睇架啦而家

我覺得間野點都要有番少少英國特色, 反正佢都係得roast meat 同fish n chips.

實地考察:

1. Micky's Cafe @ Paddington

一間typical 平民既fish n'chips, 可以見到D薯條係唔係幾好食既, 仲有D豆蓉@@, 魚就OK, 但係都唔係好脆

好多白魚都可以用黎做fish n chips, 不過多數係用cod 或者haddock, o岩o岩睇wiki話cod fish其實係瀕危魚種, 好多地方已經冇捉到, 仲裝假狗搵其實野黎扮

不過都係O個句, 好食就得啦

2.Geales @ Notting hill gate

第2間係行比較fine dining 既路線

Cod

Haddock

Fish n chips 的精粹在於用炸漿包起食物既外面, 令到魚入面既水份唔會流失, 唔會乾. 就好似蒸出黎咁. 

上面既一舊cod同本時食開既樣好唔同, 唔知係佢改左定係其實traditional係咁樣, 或者用大魚就係要咁樣整. 原來cod 比haddock有味, 但係haddock又滑過cod. 好矛盾

最值得提就係佢個炸漿啦, 唔知佢點整可以咁脆, 切落去既一下好似放左個mic o係隔離咁. 

睇D煮野食既節目, 佢地係話一舊野幾脆係睇佢入面有幾多air bubbles, 所以就有所謂既加啤酒去整個漿.

差唔多.

field trip #1

Kowloon Bay bespoke

I was having interview at kowloon bay and suddenly recalled that the cafe was located there as well. As usual, i got lost, special thanks to cash to send me the address. Actually it is quite easy to find, just one block away from megabox, on the right from the shuttle bus stop to kowloon bay station.

It was about half five when i got there, the environment surprise me, it does worth 750k. Sorry I didn't bring my camera with me therefore it gonna be all txt in the remaining entry.

There's almost no one there, @@, probably cuz it is around 6 ppl would prefer soup than coffee.

 I ordered cappuccino ($30 large) and croissant with smoked salmon ($18), n she asked me if I want that to be reheated, = ]  good service.

There's a long table near the window with high chairs (with cushions, nice) ,

It took roughly one minute and two minute for the coffee and croissant to arrive. (as i am the only customer that should be the quickest they can do)

Taste: coffee, nice, should be more suitable for hk ppl (我會覺得佢唔夠啡但係香港人應該ok) , 都係用番中文打學咩人用英文haha, 至少一飲就知佢D野全部都係新鮮, 唔會苦

個牛角包聽聞係好好, 用唔知咩法國牛油, 咁佢又真係好食, 不過一開頭淨係俾隻叉我. 但係佢好既係, 我問佢攞刀, 之後佢送埋紙巾, 起碼留意到.

如果唔係今日趕我會拎本書去坐佢一個下奏.

9分

諗到再打

algeria food

Mint tea

好型既台布 雖然洗好煩

個天花板

 

 

D碟

成件事未食野個theme已經好出

hummus and fried squid

 hummus 係mashed chickpeas 幾好食, 又係點包食

以下3個都係tajin (上圖), 有雞有羊有魚,個羊好正, slow cooked in the oven for six hours after marinated, that's what we have been told

佢D汁好正, well balanced, 好多生果, 點包又係好好食, 未食過咁既味 

finish with Arabic coffee

食左咁多野1人都係廿鎊 100個好飽

個環境同decoration 十分咁緊要, 特別係有地方特式既菜

Liquid Nitrogen Ice-cream

今日去左camden town, 食野之外都係食野

 

就咁一條蕉加D野都賣到3鎊, 最緊要就係塊懶哂係野既蕉葉

 

我好似大學之後都冇食過fish&chips(因為highschool d 太垃圾)

 

好食既其實好正

 臨走見到, liquid nitrogen 整雪糕, 之前睇人地分子料理好興咁整 (例如fat-duck既egg and bacon 雪糕) 原理就係用liquid nitrogen 急凍雪糕, 雪糕凍就愈快D crystal 就愈少, therefore more smooth

 

成間野佈置到成個lab 咁, 最緊要係個個客入黎, 佢都同你解釋一次佢會做緊咩, 好好服務

 

著哂lap coat, 戴哂手套, 裝野都用番beaker, 配合番成件事

我食到一半先記得影@@

佢4鎊一杯, 人人都會有錯覺佢咁高科技係唔係賺得你好少, 其實佢可能分分鐘平過買個雪櫃放雪糕.

liquid nitrogen 其實平過水....幾蚊有成liter

so far都好似好perfect, 不如搬番香港做....

不過, 問題出現, 佢個texture 雖然真係比普通雪糕smooth, 但係唔會有'waaaaaaaaa, 差咁遠既'既感覺
我諗都係10-20%improvement. 搬番香港一定比人話, '車, 未又係雪糕一杯, 賣到50蚊, 番openrice寫衰你先'

所以佢開O係camden town 係有佢既理由, 去都係遊客, 或者好日都唔去一次既人, 都會抱住個即管俾你昆一次既心態, 當係試樣新野.  個個都俾佢昆到一次其實佢都好開心.

報告完