The Bucket List

Anyway we can share the list we saved?

Gravlax

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

冷靜與熱情之間

小知識

1.打蛋糕隻蛋原來唔可以凍既, 要O係室溫打, 如果唔係會打唔起

2.打cream如果要打得起, 一定要夠凍

科學根據:唔記得左

做乜事都係打起一樣野, lee樣要凍O個樣要熱

完, 完全唔關個topic事

My garden

Started to plant my own herb after coming back from the UK last October.

Parsley, a month old 

Sage, 2 month old

Basil, starting wilting may be its not summer.

Rosemary, the one is more than 10 years old!
I start planting it since the first time back from the uk, which is like 15 years ago i think.

Except the rosemary, I haven't tried to put them in my dishes. Parsley should go with chicken, for sage i have no clue, basil is gd for everything like you can put it in any pasta dishes. The rosemary could go into pumpkin soup, flavour yr lamb or steak, stuff it in an Italian bread whatever.

Getting excited form how quick they grow, and how easy they could die. =p

Credits to the show "jamie at home" and his enormous garden. 

This is awesome

Macaroon

看著它們, 不知為何有一種魔力, 令我心動

好~想~整

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

Lazy

Suddenly hv a thought,,,,,what about "Lazy" or "The Lazy" as our cafe's name LOLLLLLLLLL.....

CLOTTED CREAM

今日咩都冇整, 講下遙遠既clotted cream

點解英國人好地地有牛油唔用, 要去發明clotted cream

其實琴日買完黎試之後, 就係cream既味(即係冇乜味) , 牛油既質地

以前D英國人整野食真係整到冇野好整, 咁鬼得閒

wiki係話佢地D奶多到唔知點用好, 就咁樣玩下玩下玩出黎

唔想次次用七十蚊既我, 想試下自己整唔整到

幾個月前, google教我用低溫焗D cream 8個鐘, 即刻放棄左


O岩O岩睇,wiki又話, clotted cream 係made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. 


我又唔知邊度睇到個網話 waterbath 1個鐘, cool 2個鐘, 雪番12個鐘


又咁O岩屋企有就過期既cream , 就試下煲煲佢 


結果, 我相都費事影


個面頭的確係clot左層野, 但係底D cream 又仲O係流既


雪完第2日就係個面就變左堆好粉既野, 一放上熱野度就變番做liquid


食落又唔係牛油既質地, d cream 又怪怪地(唔知係唔係因為過期)

個conclusion 就係失敗啦

琴日睇多幾個教人整clotted cream既recipe. e, 人地係water bath 12個鐘wor, 唔通我之前睇錯
 痴線, 我諗一係食少D, 一係買算啦, 12個鐘你唔好玩我, 媽媽真係會鬧

另外waterbath 12個鐘應該係幾堅, 因為youtube 係搵唔到片教你整clotted cream

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 ?

Is it my problem or wht?

How come i see some posts ther but can't leave any comment on them?

posted from Bloggeroid

Coffee

Ho chi it's not to gd to hv a double shot espesso empty stomach in the morning. But I dun really like latte (好奶), and usually mocha too sweet, macchiato too sweet i dunno wht to I dunno wht to drink everytime I walk into a cafe in the early morning LOL. Anyways, I'm sitting in Caffe Habitu rite now, hving a grande latte, and I always feels like HK's grande is small LOL. I used to hv really grande's grande in Seattle u know. And this latte really so rich of milk flavor. Where's the coffee? Gonna go to the briefing session of my 4 days temp job as an event helper in Wan Chai convention centre. Cheers.

posted from Bloggeroid

Sudden inspiration

三分鐘  豆腐變蛋糕

My father showed me this video this morning (he never buy newspaper just check 蘋果動新聞 everyday), reminds me we can do a "soft marketing" approach. Let's say we have our cafe opened we can establish our own blog; send out press release or volunteer as one of the blog writer (if there's any f&b blog famous in hk) so we kinda upload receipes/tutorial to the blog not necessarily stating our cafe's name, just like those bloggers in she.com . I know it's kinda early to talk abt this but just wanna share this with you guys when I still remember LOL

Commencement Speech at Stanford Given by Steve Jobs (2005)

I personally dun really like Apple products (despite the fact I have a 1st Gen iPod Touch), but I do like Pixar's animation. LOL

Watch it when you guys have time!
And Here's the link of its transcript

homemade pasta

唔知痴左咩根, 手整pasta. the worst ever thing I ever made hahahaha
but the avocado sauce was  quite gd thou

工業意外

頭先焗蛋糕,燒著左佢 ,張焗爐燒著左, 應該係放入去O個下high 到個頂

情急下拎佢出黎, 手指公個較又掂到同一個位, D皮冇哂

lee個故事教訓我唔可以貪方便

完

First entry in Feb

Hey happy new year for everyone.

Had been quite a bit of time since the last one, I was lazy, =p.

Been reviewing the entries in Jan, we got like 16 of them at least, was quite an achievement , from the previous experience. like stopped from the second? LOL

Just hang in there and dun give up!

Is there any more systematic way we would make this progress?
kinda feel like we were sketching and there weren't a real starting and ending point.

btw, I agreed with cash's comment on the last post, life can be just as easy as that, sunshine, good book, good coffee. building a little place that could peel of the pressure, enjoy your life(as least for that moment) would be something very ideal.

So here comes the second question, is there any way we could achieve this, in a more practical way? Such as transform that thought to a theme or sth like that.

Actually I donno what I am saying, =p.