9月 08, 2007

TIFF

今年中因出走歐洲而錯過了SIFF,幸好來到多倫多有TIFF,而且比SIFF更大規模 (來自55個國家349套電影)。

想看的(比較大路的)有:
Lust, Caution
Blood Brothers
Love Comes Lately
Chaotic Ana
Chacun son cinéma

因為錯過了買學生套票,所以不能多看。況且沒太多時間...

開學一個星期,漸漸習慣了。每天不到6AM便起床,陪伴我的是比我更早的娘,還有早晨日出:



***

OK, that's all for practicing Chinese typing for now :-)

So the Culinary Skills lesson on Friday is pretty fun, as the chef told us that we don't use any measuring cups--we use large eggs to "measure" our stuffs. Each large egg has about 2 oz, so:

3 eggs = 1/2 cups
1 egg = 3 table spoons
1/2 egg = 4 tea spoons

Oh, and the chef said that he doesn't use white pepper, as it destroys any flavor. I was a bit skeptical on this, until my mom cooked fish in tomato that same night--the white pepper she added was way too strong and stimulated my throat. After doing some research on the web though, the white pepper is supposed to be less pungent than black pepper.... hum... that doesn't make sense to me now.

I am planning to try replacing black pepper with white pepper and see what the difference would be. And I'm going to try it out on a 羅宋湯 :)

標籤: , , ,

2 Comments:

At 7:55 上午, Anonymous 匿名 said...

http://www.ytower.com.tw/OVERSEA/detail.asp?TitleID=1018

˙因為黑胡椒味道比白胡椒更為濃郁,所以廚師們將黑胡椒應用在烹調菜餚上,讓烹調後的佳餚,有香中帶辣,美味醒胃的效果。使用黑胡椒,須注意主菜若為肉食,一起煮的時間不宜太長,快煮好前再加黑胡椒,因黑胡椒中所含胡椒鹼、胡椒脂鹼和揮發油、脂肪油,火候太久則會使辣味和香味揮發掉。磨成粉的胡椒如果被煮超過2小時,它的味道和香味會不見,在烹調後加入磨成粉的胡椒可避免它變苦。另外還要掌握調味的濃度,搭配一定的熱度,才可使香、辣味更加濃郁,這也就是為什麼黑胡椒料理會使用鐵板來料理的原因。

˙白胡椒的辣度比黑胡椒來的淡,而且市售除顆粒胡椒外,白胡椒多為粉狀,黑胡椒多為細粒狀,大約可以保存2年。白胡椒常被用來給顏色較淡的菜餚調味,像是白色的醬料、雞肉和魚肉,故白胡椒主要具藥用價值,調味係次之,功能可散寒,健胃等,尤對肺寒、胃寒更有療效。

http://tw.knowledge.yahoo.com/question/?qid=1005022805935

黑胡椒:當果實未成熟時為淺綠色,像葡萄一串串的掛在枝幹上,把未成熟的果實摘下烘乾,果皮會轉為黑褐色,就變成了一般所謂的「黑胡椒」。

白胡椒:若將成熟的果實去掉外皮再烘乾,泡浸在水裡,待果皮軟化除去便成「白胡椒」。黑、白胡椒其實是來自同一種植物,差別只在於成熟及去除果皮與否,但藥用價值則以白胡椒為佳。

 
At 9:44 上午, Blogger euqus said...

謝謝你!! 蒙面神秘客 :﹣)

 

發佈留言

<< Home