tag:blogger.com,1999:blog-23892504249246018682024-02-20T16:30:49.212+08:002 Sisters et 1 Cat, de Taïwan à Québec2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-2389250424924601868.post-14389277396912460332013-10-21T10:27:00.001+08:002013-10-24T11:59:30.375+08:00End of a chapter, a look back, and a new beginning/最後的一章、回顧、新的開始<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
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<span style="font-size: small;">It
has been a year and a half since we started working on this blog. We
had a great start but life has been up and down for me since. As I
announced on Facebook recently, my beloved cat and our main character
here, Soji, has been ill. This came suddenly and unexpectly,
therefore, I have not been able to write as much as I'd like to.</span></div>
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<span style="font-size: small;"><br />Under
some other difficult circumstances as well, we've decided to end this
blog. Though it makes me sad to announce that this will be my last
post here, I had a great time writing and sharing my thoughts,
recipes, things, and places I love over the past year and a half
(both here and on our Facebook page).</span></div>
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<span style="font-size: small;">I
know it hasn't been long, but I've learned a great deal and have
grown a lot over this period of time. I want to thank everyone who
has given their support and encouragement to 2 Sisters et 1 Cat. You
enabled me to free a lot of my thoughts. Whenever I get responses
from people I don't know, I'm always very moved and feel very
grateful.</span></div>
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<span style="font-size: small;">As
I pass through this difficult path, I'm also finding that my creativity,
style, and approach have been growing in a slightly different
direction as well. It became very clear that I'd have to do something different. For those of you who would like to continue
following my cooking as well as Soji's stories (plus more), this
doesn't have to mean goodbye; I have begun a brand NEW BLOG called <a href="http://www.mychouchoux.blogspot.ca/" target="_blank"><span style="color: #6aa84f; font-size: large;"><b>My chouchoux</b></span></a> (click <b><a href="http://www.mychouchoux.blogspot.ca/" style="color: #d5a6bd;" target="_blank">here</a></b>)! I will be working with my dearest brother, a
professional artist and food stylist who lives in Paris - a place
where everyone dreams to live!! (By the way, he's also the designer
of the 2 Sisters et 1 Cat logo!) We will be sharing even more
interesting recipes, designs, health tips, and places! I hope you stick with me and please do come visit my new blog--it
will be a new journey!</span></div>
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<span style="font-size: small;">Here's
a collection of memories from our Facebook:</span></div>
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<span style="font-size: small;">以下是我們從臉書上一年多來的回顧:</span></div>
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<span style="font-size: small;">1.<b> Left:
</b>My coconut-walnut biscuits </span><span style="font-size: small;"><b>左圖:</b>自製的椰子核桃酥餅</span></div>
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<span style="font-size: small;"> <b>Right:
</b>Meyer lemon jam 101 </span><span style="font-size: small;"><b>右圖:</b>和朋友一起做的梅爾檸檬果醬</span></div>
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<span style="font-size: small;">2. Spanish
yolk cakes from my Spanish friend </span><span style="font-size: small;">朋友特別從西班牙帶回來的西班牙蛋黃酥</span></div>
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<span style="font-size: small;">3. Popsicles
from the famous Tutto Gelato </span><span style="font-size: small;">魁北克有名的</span><span style="font-size: small;">Tutto
Gelato</span><span style="font-size: small;">裡面所賣的冰棒</span></div>
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<span style="font-size: small;">4. We
were invited to our friend L's holiday party for raclette
</span><span style="font-size: small;">在朋友家吃瑞士奶酪板燒</span></div>
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<span style="font-size: small;">5. My
rhubarb and raspberry scones </span><span style="font-size: small;">我的大黃與覆盆子司康餅</span></div>
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<span style="font-size: small;">6. </span><span style="font-size: small;">Homemade coconut-walnut biscuit</span><span style="font-size: small;"> packaged for a friend 送朋友的自製椰子核桃酥餅</span></div>
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<span style="font-size: small;">7. Brunch:
Sausage and red pepper frittata</span><span style="font-size: small;"> 早午餐:紅椒香腸烘蛋</span></div>
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<span style="font-size: small;">8. My
friend HJ's Korean pancake </span><span style="font-size: small;">朋友為我們做的韓國燒餅</span></div>
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<span style="font-size: small;">9. My
Taiwanese lunch for a friend in exchange for a lesson of Meyer lemon jam</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;"> 為了感謝朋友教我做梅爾檸檬果醬而做的炸醬麵午餐</span></div>
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<span style="font-size: small;">10. <b style="color: #666666; font-family: "Trebuchet MS",sans-serif;">Left:
</b><span style="color: #666666; font-family: "Trebuchet MS",sans-serif;">My uncle's organic peanuts from Kaohsiung </span></span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;"><b>左圖:</b>高雄二伯種的有機花生</span></div>
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<span style="font-size: small;"> <b>Right:</b>
Green tomatoes from a market stand from Cuisinez St-Roch </span><span style="font-size: small;"><b> </b></span><br />
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<span style="font-size: small;"><b> 右圖:</b></span><span style="font-size: small;">Cuisinez St-Roch美食活動裡買的</span><span style="font-size: small;">青蕃茄</span></div>
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<span style="font-size: small;">從開始到現在已經有將近一年半的時間了!雖然有好的開始,但在生活上確一直是上上下下的,很不順。另外,有看我們臉書的朋友們,就會知道我最近在上面告訴大家有關我的愛貓</span><span style="font-size: small;">(</span><span style="font-size: small;">此部落格主角</span><span style="font-size: small;">)Soji</span><span style="font-size: small;">生病的事情。這種種的一切都來的很突然,也給我不少的打擊,也因此,這幾個月來一直沒辦法專心好好的</span><span style="font-size: small;">po</span><span style="font-size: small;">文。</span></div>
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<span style="font-size: small;">除此之外,還有其它一些困難的因素,我們只好決定就到此告一段落。雖然向大家公佈這個不好的消息很另人感傷</span><span style="font-size: small;">。</span><span style="font-size: small;">儘管如此,我還是很高興這一年半來</span><span style="font-size: small;">(</span><span style="font-size: small;">不管是在這裡或是在臉書上</span><span style="font-size: small;">)</span><span style="font-size: small;">與大家分享我的生活小故事、食譜、所喜歡的餐廳、食品、用具等等。</span></div>
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<span style="font-size: small;">我知道這段時間不算長,但卻讓我學習與成長許多。謝謝大家在這段期間以來給予我們的支持與鼓勵。說真的,每當我得到不熟識朋友的反映時,都會很感動也很感激。</span></div>
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<span style="font-size: small;">在當我走在這艱難的道路上的同時,很多事情漸漸的也在改變我的風格、創意及想法,並帶領我走往與之前稍微不同的方向。想繼續跟隨著我及</span><span style="font-size: small;">Soji</span><span style="font-size: small;">、閱讀我的食譜、我們的生活日誌(及更多之前沒有的),這並不一定就意味著再見。我已經在這一陣子開始創立新的部落格叫</span><span style="font-size: small;"><a href="http://www.mychouchoux.blogspot.ca/" target="_blank"><span style="font-size: large;"><b style="color: #6aa84f;">My chouchoux</b></span></a> (</span><span style="font-size: small;">請按<a href="http://www.mychouchoux.blogspot.ca/" target="_blank"><b><span style="color: #d5a6bd;">這裡</span></b></a></span><span style="font-size: small;">)</span><span style="font-size: small;">!我將會和我那藝術家兼美食造型師、並深居法國巴黎的老哥合作</span><span style="font-size: small;">!!
(</span><span style="font-size: small;">他也是我們</span><span style="font-size: small;">2
Sisters et 1
Cat</span><span style="font-size: small;">商標的設計師喔!</span><span style="font-size: small;">)</span><span style="font-size: small;">我們將與大家分享更多精心設計且健康的食譜、我們喜愛的美食,及更多新項目,並</span>使用<span style="font-size: small;">三種語言:中文、英文、與法文!歡迎大家一起來我新增的部落格!</span></div>
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<span style="font-size: small;">1. Elegant
mini cakes from M & M </span><span style="font-size: small;">朋友們送的精緻小蛋糕</span></div>
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<span style="font-size: small;">2. My
apple cinnamon bread </span><span style="font-size: small;">我的的蘋果肉桂麵包</span></div>
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<span style="font-size: small;">3. A
big box of Eddy Laurent Belgian chocolates from M & M
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<span style="font-size: small;"> 朋友們送的</span><span style="font-size: small;">Eddy
Laurent </span><span style="font-size: small;">比利時巧克力盒</span></div>
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<span style="font-size: small;">4. My
peach crumb cakes </span><span style="font-size: small;">自製桃子酥蛋糕</span></div>
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<span style="font-size: small;">5. My
favorite fruit from Quebec! </span><span style="font-size: small;">我在魁北克最愛的水果!</span></div>
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<span style="font-size: small;">6. <b>Left:</b>
one of my favorite Quebec local products - maple whiskey cream
</span><span style="font-size: small;"><b> </b></span></div>
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<span style="font-size: small;"><b> 左圖:</b>我最喜歡的魁北克當地名產之一</span></div>
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<span style="font-size: small;"> <b>Right:
</b>my homemade honey-apple sauce--for friends </span><span style="font-size: small;"><b>右圖:</b>自製給朋友的蜂蜜蘋果醬</span></div>
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<span style="font-size: small;">7. My
friend's family recipe, a typical Valencia dish: "Arròs
al forn amb panses i cigrons" </span></div>
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<span style="font-size: small;"> (in Catalan) - Baked Spanish rice
with raisins and chickpeas.</span></div>
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<span style="font-size: small;"> 朋友的瓦倫西亞家族食譜:</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">"Arròs
al forn amb panses i cigrons" (</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">加泰隆尼亞語</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">)
- </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">西班牙</span></div>
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<span style="font-size: small;"> 素焗飯 </span></div>
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<span style="font-size: small;">8. My
vintage tea set </span><span style="font-size: small;">我的復古茶具</span></div>
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<span style="font-size: small;">9. First big snow storm in Quebec, 2012 2012年魁北克的第一個暴風雪</span></div>
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<span style="font-size: small;">10. My baby, Soji's
portrait </span><span style="font-size: small;">我的寶貝</span><span style="font-size: small;">Soji</span></div>
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<span style="font-size: small;">On my new <a href="https://www.facebook.com/mychouchoux" style="color: #d5a6bd;" target="_blank"><span style="font-size: large;"><b>My chouchoux blog fan page</b></span></a>, </span><span style="font-size: small;">I will continue to put short little posts and stories, including some new and exciting ideas, but I can't tell you yet--it's a secret </span><span style="font-size: small;">(>_<)</span><span style="font-size: small;">. Please come like my new page and I'll see you there!</span></div>
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<span style="font-size: small;">我將會繼續在我新的<a href="https://www.facebook.com/mychouchoux" style="color: #d5a6bd;" target="_blank"><b><span style="font-size: large;">My chouchoux 臉書</span></b></a>上po一些短篇的文章、分享美食</span><span style="font-size: small;">及</span><span class="short_text" id="result_box" lang="zh-TW"><span class="">包括</span></span><span style="font-size: small;">新增一些點子(<wbr></wbr>現在還不能馬上告訴大家(>_<),歡迎大家來My chouchoux按讚!</span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-10441643690232019882013-09-08T12:44:00.000+08:002013-09-08T14:21:59.472+08:00Vanilla-Peach Cupcakes/桃子香草杯子蛋糕 <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">I
apologize for not posting for such a long time. A lot has been
happening in my life lately and it seems to continue to be that way.
I'm not complaining. It has been a great summer, and I've done a lot
of what I wanted and needed to do, but I just haven't been able to
write and come up with many words. One thing that keeps me going is
that I'm still able to function in the kitchen!</span></div>
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</span><span style="font-size: small;"><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBj4vMAIHcV22Vgs1Rte2gP1vJhMMkxxMACspIYMFZbYou0_zb6KXdfpgbVi7o2fq0rdpjpKgt3qiWcHJRUFzcpAxx9zgQdl8089_Bc7O0SM4WF2yHsrJ2VPo8E2Hpyi2lSWUA7qOr-Q/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBj4vMAIHcV22Vgs1Rte2gP1vJhMMkxxMACspIYMFZbYou0_zb6KXdfpgbVi7o2fq0rdpjpKgt3qiWcHJRUFzcpAxx9zgQdl8089_Bc7O0SM4WF2yHsrJ2VPo8E2Hpyi2lSWUA7qOr-Q/s640/photo+4.JPG" width="640" /></a></div>
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<span style="font-size: small;">Yes,
food to me is therapeutic, whether I work with it or eat it. I get
passionate when I see those summer fruits and vegetables on the
market stands. Here, we're at the time of year when the summer fruits
are going to slowly disappear. I promised a friend's friend to post
this recipe several months ago. Knowing that the peach season is
ending, I told myself I'd better grab some before they slipped away.</span><span style="font-size: small;"> </span></div>
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<span style="font-size: small;">I
made this peach cupcake recipe several years ago when we were invited
to our friends' BBQ party. As a courteous guest, I always offer to
bring something, and since my friend told me that she wouldn't be
making any dessert, I thought these cupcakes would make a very good
end-of-party sweet. It was well received, but I soon forgot about it,
until I got the request recently from someone who was at the same
party. </span></div>
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<span style="font-size: small;">These
cupcakes are light and are not packed with much butter, sugar, or
even frosting. If you happen to have a few peaches in the house, give
it a try. You'll want to make the recipe over and over again! Enjoy! </span></div>
<div style="color: #6aa84f; margin-bottom: 0.25in;">
<span style="font-size: small;">P.S.-thanks
to J for giving me this "project" to take my mind off some
things, and for bringing back this delicious recipe to my memory!
Also thanks to M for the invitation, which was the beginning of this
recipe!</span></div>
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<div style="margin-bottom: 0.25in;">
<span style="font-size: small;"><b>Vanilla-Peach Cupcake </b>(Makes
about 15 cupcakes)</span></div>
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<span style="font-size: small;"> </span></div>
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<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span style="font-size: small;">2
medium size peaches, pitted and diced (about 1/3 in")</span>
<br />
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1
fresh vanilla bean</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><b>A:</b> 1 C all-purpose flour</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1/2
C whole wheat pastry flour</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">3/4
t baking powder</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">3/4
t baking soda</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1/4
t salt</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><b>B:</b> 4 T (1/2 stick) unsalted
butter, at room temperature</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">2
T canola oil</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1/2
C light brown sugar</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1/4
C granulated sugar</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
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<div style="margin-bottom: 0in;">
<span style="font-size: small;"><b>C:</b> 1 large egg, room-temperature and lightly beaten</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1/4
t vanilla extract</span></div>
<div style="margin-bottom: 0in;">
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<div style="margin-bottom: 0in;">
<span style="font-size: small;"><b>D:</b>
1/2 C plain yogurt</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">1/4
C milk or soy milk</span></div>
<div style="margin-bottom: 0in;">
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<b><span style="font-size: small;">Decoration:</span></b></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">one
8 oz container of crème fraîche (in the photo, I
actually used whipped cream, since I happened to have some in the
fridge)</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
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<div style="margin-bottom: 0in;">
<span style="font-size: small;">2
peaches, sliced into 1/4" pieces</span></div>
<div style="margin-bottom: 0in;">
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<span style="font-size: small;">1.
Line 15 muffin cups with paper liners.</span></div>
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<span style="font-size: small;">2.
Sift together ingredients <b>A</b> and set aside.</span></div>
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<span style="font-size: small;">3.
Use a paring knife to split open the vanilla bean and use the tip of
the knife to scrape out all the seeds. Mix the seeds with the cut
peaches. </span>
</div>
<div style="margin-bottom: 0.25in;">
<span style="font-size: small;">4.
Preheat the oven to 180ºC/350ºF.</span></div>
<div style="margin-bottom: 0.25in;">
<span style="font-size: small;">5.
Beat ingredients<b> B </b>in a mixer until fluffy.</span></div>
<div style="margin-bottom: 0.25in;">
<span style="font-size: small;">6.
Scrape down the sides and bottom of the bowl, then add <b>C</b>.</span></div>
<div style="margin-bottom: 0.25in;">
<span style="font-size: small;">7.
Mix in <b>D </b>at low speed.</span></div>
<div style="margin-bottom: 0.25in;">
<span style="font-size: small;">8.
Pause on low speed several times to mix in ingredients A and fold in
the peach chunks.</span></div>
<div style="margin-bottom: 0.25in;">
<span style="font-size: small;">9.
Divide the batter evenly among the prepared cupcake liners. Bake for
18 to 20 minutes, or until a toothpick inserted into the center of
cupcakes comes out clean.</span></div>
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<span style="font-size: small;">10.
Cool the cupcakes for five minutes in the muffin pan, then take them
out onto a wire rack to cool completely.</span>
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<span style="font-size: small;">11.
Place a dollop of the crème fraîche and some peach
slices on top of each cupcake, and serve.</span></div>
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<span style="font-size: small;">已經好久沒有</span><span style="font-size: small;">po</span><span style="font-size: small;">文了,在此向大家抱歉。最近這半年來,身邊發生了不少事情,雖然這個暑假做了許多想做也該做的事,但那複雜的心情,還是讓我無法靜下來好好的寫,唯一能讓我運作的是在廚房裡盡情的發揮</span><span style="font-size: small;">。</span></div>
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<span style="font-size: small;">這個食譜是幾年前的夏天還住在紐約時,去朋友們家裡吃烤肉做的。平時被邀請去朋友家就都會帶自己做的菜或甜點,那次朋友剛好說她不會準備甜點,我就想到這個桃子杯子蛋糕應該很適合吃完重口味的烤肉之後吃。的確那天還頗受好評的(≧∇≦),但是在那之後,其實我就沒有再做過,不用說,這食譜早就被我拋出腦袋瓜外。直到最近,朋友的朋友因為當時有吃到,自己想來嘗試做看看,突然向我詢問這個食譜。 </span></div>
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<span style="font-size: small;">一般的杯子蛋糕比較結實,但這個雖然加有全麥麵粉的杯子蛋糕卻比一般的要鬆軟許多,由於上面沒有放糖霜,一口氣吃兩個也不會讓你感到有罪惡感喔!</span></div>
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<span style="font-size: small;">特別感謝</span><span style="font-size: small;">J</span><span style="font-size: small;">把這個被我</span><span style="font-size: small;">"</span><span style="font-size: small;">拋棄</span><span style="font-size: small;">"</span><span style="font-size: small;">的食譜重拾回來,並讓我有這個機會放下身邊的困擾,專心寫這個文章。另外也謝謝</span><span style="font-size: small;">M</span><span style="font-size: small;">,因為有妳當時的邀請,才有這個食譜的誕生!</span></div>
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<b><span style="font-size: small;">桃子香草杯子蛋糕 </span></b><span style="font-size: small;">(</span><span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">約15個)</span></span></div>
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<span style="font-size: small;"><b>A:</b>
</span><span style="font-size: small;">低筋麵粉
</span><span style="font-size: small;">1</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">全麥麵粉 </span><span style="font-size: small;">1/2</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">泡打粉 </span><span style="font-size: small;">3/4</span><span style="font-size: small;">小匙</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">小蘇打粉 </span><span style="font-size: small;">3/4</span><span style="font-size: small;">小匙</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">細海鹽 </span><span style="font-size: small;">1/4</span><span style="font-size: small;">小匙</span></div>
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<span style="font-size: small;"><b>B:</b>
</span><span style="font-size: small;">回溫無鹽奶油
</span><span style="font-size: small;">4</span><span style="font-size: small;">大匙
</span><span style="font-size: small;">(</span><span style="font-size: small;">半條</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a>
</span><span style="font-size: small;">油菜籽油<span lang="zh-TW">或葡萄籽油</span>
</span><span style="font-size: small;">2</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">紅糖
</span><span style="font-size: small;">1/2</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">白糖
</span><span style="font-size: small;">1/4</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"><b>C:
</b> </span><span style="font-size: small;">蛋
</span><span style="font-size: small;">1</span><span style="font-size: small;">個,先回溫,稍微打散</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">香草精
</span><span style="font-size: small;">1/2</span><span style="font-size: small;">小匙</span></div>
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<span style="font-size: small;"><b>D:
</b></span><span style="font-size: small;">原味優酪乳
</span><span style="font-size: small;">1/2</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">牛奶
</span><span style="font-size: small;">1/4</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"><b>裝飾:</b></span></div>
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<span style="font-size: small;">8</span><span style="font-size: small;">盎斯酸奶油
一盒 </span><span style="font-size: small;">(</span><span style="font-size: small;">由於冰箱裡剛好還有鮮奶油,所以照上看到的是鮮奶油</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><br /></span><span style="font-size: small;">桃子
</span><span style="font-size: small;">2</span><span style="font-size: small;">個,切成薄片</span><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span>
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<span style="font-size: small;">1.
</span><span style="font-size: small;">在</span><span style="font-size: small;">muffin</span><span style="font-size: small;">烤盤裡放好油力士紙杯</span></div>
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<span style="font-size: small;">2.
</span><span style="font-size: small;">將</span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">料全部一起過篩入一容器中</span></div>
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<span style="font-size: small;">3.
</span><span style="font-size: small;">用小刀將香草莢剖開,以小刀的尖頭刮出所有的籽,將外皮切成四小段。將所有刮岀來的籽與切好的桃子混合</span></div>
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<span style="font-size: small;">4.
</span><span style="font-size: small;">烤箱事先預熱至</span><span style="font-size: small;">180ºC/350ºF</span></div>
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<span style="font-size: small;">5.
</span><span style="font-size: small;">將</span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">料用放入電動攪拌器以高速攪拌至鬆軟</span></div>
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<span style="font-size: small;">6.
</span><span style="font-size: small;">用刮刀將攪拌時被推到邊緣的料推下。加入</span><span style="font-size: small;"><b>C</b></span><span style="font-size: small;">料繼續攪拌</span></div>
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<span style="font-size: small;">7.
</span><span style="font-size: small;">加入</span><span style="font-size: small;"><b>D</b></span><span style="font-size: small;">料以慢速攪拌</span></div>
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<span style="font-size: small;">8.
</span><span style="font-size: small;">加入</span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">料,以暫停及低速的方式攪拌幾次,再用刮刀拌入切好的桃子。</span><span style="font-size: small;">(</span><span style="font-size: small;">若覺得太乾,可以再加入一點點的牛奶</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">9.
</span><span style="font-size: small;">將麵糊均勻的分配放入烘烤紙杯中。放入預熱的烤箱裡烤約</span><span style="font-size: small;">18-20</span><span style="font-size: small;">分鐘</span></div>
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<span style="font-size: small;">10.
</span><span style="font-size: small;">拿出烤箱後,放置</span><span style="font-size: small;">muffin</span><span style="font-size: small;">烤盤中等</span><span style="font-size: small;">5</span><span style="font-size: small;">分鐘,再拿出來置鐵架上放涼</span></div>
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<span style="font-size: small;">11.
</span><span style="font-size: small;">在每一個蛋糕杯上裝飾一些酸奶油及一兩片切好的桃子即可</span></div>
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<span style="font-size: small;">First, beat the butter, oil, and sugar together</span></div>
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<span style="font-family: '.HelveticaNeueUI'; font-size: 15px; line-height: 19px; white-space: nowrap;">先攪拌奶油、油和糖</span><br />
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<span style="font-size: small;">Gently mix in the peach pieces with a spatula </span><br />
<span style="font-family: .HelveticaNeueUI;"><span style="font-size: 15px; line-height: 19px; white-space: nowrap;">用刮刀慢慢的拌入切好的桃子</span></span><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">It's much healthier without the typical sugary icing, and you can appreciate the cake itself more</span><br />
<span style="font-family: .HelveticaNeueUI;"><span style="font-size: 15px; line-height: 19px; white-space: nowrap;">因為沒有那厚厚的一層糖霜,反而可以讓那蛋糕變成真正的"主角"<wbr></wbr>!</span></span><span style="font-size: small;"> </span><br />
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-15934408347028170752013-06-03T13:09:00.004+08:002013-06-08T04:23:27.874+08:00Dolfin Chocolate/比利時黛芙巧克力<br />
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<span style="font-size: small;">As much as I'm a foodie, I have to confess that I'm not a chocolate person. I know, I'm guilty. I live with a chocoholic and, naturally, I've tried many different kinds of chocolate bars, but I can't say there are many that wow me.<br /><br /><br />
When we first came to Quebec, my hubby's biggest mission was to find </span><span style="font-size: small;">good quality chocolate here. When we lived in NY, we could find a huge selection, including some organic and fair trade ones at Whole Foods, and most of them were very reasonably priced and good quality. Here, we found that the selection of chocolate isn't as good, and forget about the cost--it's usually at least $4-5 per bar (if you're looking for better quality ones). I don't mind paying more, but it has to be worth it!</span></div>
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<span style="font-size: small;"><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span></div>
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<span style="font-size: small;">Over time, we've had the chance to try several different brands, and
</span><span style="font-size: small;">most of them aren't worth mentioning. There is one, however, I can tell you about, because it's my favorite: <i>Dolfin</i>! It is a Belgian chocolate and I don't recall that I've ever seen it in the US. When you first see them, the unique packaging immediately catches your eyes. In my experience, when the packaging is good, the product usually doesn't let me down. Most chocolate bars are wrapped in foil with a paper wrapping on the outside, but these have a special packaging, as you'll see below. <br /><br /><br />
<i>Dolfin </i>chocolates come in unique flavors, each in a special color such
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<span style="font-size: small;">as pink peppercorn, Earl Grey tea, Lavender, Hot masala, Cinnamon....etc. I love the texture of the chocolate; it just melts in your mouth! Next time you're in Quebec, if you're a chocoholic, you may want to pick one up. And, no, I don't get paid for this endorsement!</span></div>
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<span style="font-size: small;">Among all the flavors, these are some of my picks.</span></div>
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<span style="font-size: small;">在這麼多口味之中,這些都是我所喜歡的</span></div>
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<span style="font-size: small;">雖然我喜愛美食,但我必須承認我並不是個巧克力熱愛者。 </span><wbr></wbr><span style="font-size: small;">由於老公對巧克力的熱衷,</span><wbr></wbr><span style="font-size: small;">我自然的也嚐嗜不少不同種類及品牌的巧克力,</span><wbr></wbr><span style="font-size: small;">然而能讓我喜歡的卻是少之又少。</span></div>
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<span style="font-size: small;">剛來到魁北克的那段時間,</span><wbr></wbr><span style="font-size: small;">老公的最大任務就是尋找品質好的巧克立。從前還在紐約的時候,</span><wbr></wbr><span style="font-size: small;">我們很習慣的會去Whole Foods買,那裡的巧克立品牌及口味非常多,連有機的也有,</span><wbr></wbr><span style="font-size: small;">價錢也都還算合理。相反的,在魁北克卻沒有那麼多的高級品牌,</span><wbr></wbr><span style="font-size: small;">而且要選擇有機或品牌好的也都至少要4,5塊錢加幣左右。</span></div>
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<span style="font-size: small;">High quality and low fat cocoa with simple ingredients </span></div>
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<span style="font-size: small;">使用高品質</span><span style="font-size: small;">及</span><span class="short_text" id="result_box" lang="zh-TW"><span class="">低脂肪</span></span><span style="font-size: small;">的可可</span><span style="font-size: small;">,</span><span style="font-size: small;">並且不含任何添加物</span>怕胖的<span style="font-size: small;">,</span>捧<span style="font-size: small;">友</span>們有口福了!( ´ ▽ ` )ノ<span style="font-size: small;"> </span></div>
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<span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">有一段時間,我們嚐嗜了不少不同的巧克立品牌,</span><wbr style="color: #666666; font-family: "Trebuchet MS",sans-serif;"></wbr><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">但是值得一提的卻不多,唯獨我最愛</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">的</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-style: italic;">Dolfin</span>讓我想與大家分</span><wbr style="color: #666666; font-family: "Trebuchet MS",sans-serif;"></wbr><span style="font-size: small;"><span style="color: #666666; font-family: "Trebuchet MS",sans-serif;">享。</span><span style="font-style: italic;">Dolfin</span>是比利時巧克力,在美國不記得有看過它。</span><wbr></wbr><span style="font-size: small;">當我在店裡看到它時,那獨特的包裝馬上引發我的注意力。</span><wbr></wbr><span style="font-size: small;">以我過去的經驗,通常包裝包的精緻,</span><wbr></wbr><span style="font-size: small;">產品的品質也會讓我太失望。</span></div>
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<span style="font-size: small;"><i>Dolfin</i>巧克力的口味很多、也很特別,例如像粉紅椒粒、</span><wbr></wbr><span style="font-size: small;">伯爵茶、薰衣草、印度馬薩拉、及肉桂等等。</span><wbr></wbr><span style="font-size: small;">我更喜愛的是那放到嘴裡面溶掉的質感,加上不太甜又濃的巧克力,</span><wbr></wbr><span style="font-size: small;">真的超棒的!喜愛巧克力的捧友們,有機會來到魁北克的話,</span><wbr></wbr><span style="font-size: small;">別忘了帶一些回家,當伴手禮也很適合喔!</span></div>
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<span style="font-size: small;">Tea lovers would definitely like this one!</span></div>
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<span style="font-size: small;">喜愛喝茶的捧</span><span style="font-size: small;">友</span><span style="font-size: small;">們一定會像我一樣愛上這個伯爵茶的口味</span></div>
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<span style="font-size: small;">Most chocolate bars are wrapped in foil with a paper
wrapping on the outside. <i>Dolfin</i> bars, however, are packaged in a sealed
plastic wrapper, then wrapped with another RESEALABLE folding bag, which
I love.</span><br />
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<span style="font-size: small;">一般的巧克力都只是包一層紙,外層再加一層包裝紙或盒子,但是<i>Dolfin</i>巧克</span><span style="font-size: small;">力</span><span style="font-size: small;">很特別,</span><wbr></wbr><span style="font-size: small;">外層是由一層可以重複密封的塑膠套包裹著,非常實用。</span><wbr></wbr><span style="font-size: small;">而隨著口味的不同,每個巧克力包裝的顏色也不同。</span><br />
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<span style="font-size: small;">The silky texture of the chocolate just melts in your mouth and the taste is rich</span></div>
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<span style="font-size: small;">很<span style="background-color: rgba(255, 255, 255, 0);">有厚勁</span></span><span style="font-size: small;">,</span><span style="font-size: small;">但</span><span style="font-size: small;">放入口中即化的質感</span><span style="font-size: small;">特別</span><span style="font-size: small;">令我喜歡</span></div>
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<span style="font-size: small;">There is even cinnamon and milk chocolate!</span><span class="short_text" id="result_box" lang="zh-TW"><span class=""> </span></span><br />
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<span class="short_text" id="result_box" lang="zh-TW"><span class="">甚至</span></span><span class="short_text" id="result_box" lang="zh-TW"><span class="">有</span><span class="">肉桂</span><span class="">和牛奶巧克力!</span></span><br />
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<span style="font-size: small;">They also have assorted boxes of chocolates such as this one, which make very nice gifts</span></div>
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<span style="font-size: small;">也有這種精緻的<span style="line-height: 19px; white-space: nowrap;">俄羅斯娃娃</span>小<span style="line-height: 19px; white-space: nowrap;">方塊</span></span><span style="font-size: small;">禮盒</span></div>
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<span style="font-size: small;">How can anyone resist such cute wrappers!</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">誰能抗拒那麼可愛的設計包裝呢!</span></span></div>
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<b>Where to buy:</b></span></div>
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<span style="font-size: small;">In Quebec, you should be able to find the bars easily from regular supermarkets like, <b>Metro</b> or<b> IGA</b></span></div>
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<span style="font-size: small;">在魁北克一般超市都可以買到的,如<b>Metro</b>或<b>IGA </b></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><b>Online:</b></span><br />
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<b><a href="http://www.dolfin.be/" target="_blank">Dolfin</a></b></div>
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<b><span style="font-size: small;"><a href="http://www.chocosphere.com/Html/Products/dolfin.html" target="_blank">Chocosphere</a></span>
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<b><span style="background-color: rgba(255,255,255,0);">台灣購買網站:</span></b><br />
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<span style="font-size: small;">在</span><span style="background-color: rgba(255,255,255,0);">台灣要買到完全一樣的chocolate bar似乎比較難,但是有幾種不同的禮盒可以讓大家參考看看,<wbr></wbr>請直接按以下的連結</span><br />
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<span style="font-size: small;"><b><a href="http://goods.ruten.com.tw/item/show?21212161840334" target="_blank"><span style="line-height: 19px; white-space: nowrap;">俄羅斯娃娃</span>小<span style="line-height: 19px; white-space: nowrap;">方塊</span><span style="line-height: 19px; white-space: nowrap;">巧克力</span>禮盒</a></b></span><br />
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<a href="http://www.books.com.tw/products/N010070375" target="_blank"><b><span style="font-size: small;"><span style="line-height: 19px; white-space: nowrap;">88% 純黑巧克力</span></span></b></a></div>
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<b><span style="font-size: small;"><span style="line-height: 19px; white-space: nowrap;"></span><a href="http://tw.page.mall.yahoo.com/item/p083127542320" target="_blank"><span style="line-height: 19px; white-space: nowrap;">多種口味</span></a></span><a href="http://tw.page.mall.yahoo.com/item/p083127542320" target="_blank"><span style="font-size: small;"><span style="line-height: 19px; white-space: nowrap;"></span></span><span style="font-size: small;">小<span style="line-height: 19px; white-space: nowrap;">方塊</span></span><span style="font-size: small;">禮盒</span></a></b></div>
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<a href="http://shopping.pchome.com.tw/?mod=item&func=exhibit&IT_NO=XAAAFS-A50435238" target="_blank"><b><span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">玫瑰巧克力</span></span><span style="font-size: small;">禮盒</span></b></a></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-13096544822433697912013-03-23T06:22:00.004+08:002013-06-03T19:21:08.581+08:00黛黛走跳 - 『2013 聶撼人心的武陵美』<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><span style="color: #0c343d;">位於Taiwan, 宜蘭和台中之間的</span><span style="color: #cc0000;">武陵農場</span></span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">, </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">這一兩年因為滿地遍野的</span><span style="background-color: magenta;"><span style="color: white;">櫻花</span></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">盛開到不行</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">而瘋狂走紅</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">, </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">大家一窩蜂的湧入此荒山野嶺的地方</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">, </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">拍照留念</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">.. </span><span lang="EN-US" style="background-color: white;"><span style="color: #660000;">(喀嚓喀嚓)</span></span></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">今年國光客運跟</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">7-11 iBON</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">聯合推出一個</span><span style="background-color: white;"><span style="color: orange;">『武陵國光假期』</span></span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">,</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">讓想帶著全家大小或跟曖昧對象一起到郊外走走踏青的捧油們</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">, </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">有這個不必自己開車</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">, </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">又能舒舒服服搭遊覽車上來安心玩就好的機會喔</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">!!</span></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">所以, 黛黛也不落人後的, 搭遊覽車上去湊湊熱鬧惹...</span></span></b></div>
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<b><span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><span lang="EN-US" style="background-color: white;">(圖多, 請在小腿上綑綁鉛球直到無法順利的離開電腦桌把這篇看完 XD)</span></span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">一早六點多, 睡眼惺忪臉還是腫的</span><span lang="EN-US" style="background-color: white;"><span style="color: #990000;">(還硬要上妝真是悲劇!)</span></span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">就得風塵僕僕手刀衝到市政府集合搭國光客運</span><span lang="EN-US" style="background-color: white;"><span style="color: #990000;">(是想逼死誰這麼早!)</span></span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #0c343d;">, 結果發現, 早鳥不少真是見到鬼! 果然玩樂也不是件可以偷懶的事情呢嘖嘖嘖!</span></span></b></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>一個地方要三張票才能朝聖堪稱史上最大牌最不愛護地球啊啊啊!!</b></span></div>
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<span style="color: #134f5c;"><b>很不匆忙的嗑完早餐後, 立馬瞬睡 XDDD</b></span></div>
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<b><span style="color: #134f5c;">眼睛再度爭開時, 是因為一整車人急著撇尿所以來到了荒山野嶺中的一個小學 </span><span style="color: #990000;">(無誤 XD)</span></b></div>
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<b><span style="color: #134f5c;">撇完尿</span><span style="color: #990000;">(是的!身為中華兒女出門在外, 用辭就要這般灑脫不G小節)</span><span style="color: #134f5c;">, 加減看一下四週環境, 果真是名副其實的荒三</span><span style="color: #990000;">(來到宜蘭就要有宜蘭腔)</span><span style="color: #134f5c;">又野嶺, 前無來車, 後無住家, 為何這座小學會如此這般招受排擠呢!!?</span></b></div>
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<b><span style="color: #134f5c;">膀胱獲得疏通後, 司機先生賣力的繼續趕路, 一路向北~~ </span><span style="color: #990000;">(周杰倫客串, 導播, 音樂下~</span></b></div>
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<b><span style="color: #990000;"><a href="http://www.youtube.com/watch?v=rS1VAyKjdag">http://www.youtube.com/watch?v=rS1VAyKjdag</a>)</span><span style="color: #134f5c;">沿路也浪漫的跟著起大霧</span><span style="color: #990000;">(根本很危險吧浪漫個屁!!)</span></b></div>
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<b style="color: #134f5c;">可..可素, 看到這樣夢幻的山嵐, 是不是一切的危險都值得了... </b><b><span style="color: #990000;">(老子不會因為這樣教壞小孩而被丟雞蛋吧?)</span></b><b style="color: #134f5c;"> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiBqDbOAyqLxjRKbN2mbDf4B9c6HU2UY5SFXmBQ9QsCb6pfFOsq82P0N_BqL6X5IwiqKtHAdeLCMNAfPSR5JTF8Dkq8WByNY2EQ2lZVtqJ5G2itLruxz9lc3PCXzsn7CA-KrDSUo4P38/s1600/d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiBqDbOAyqLxjRKbN2mbDf4B9c6HU2UY5SFXmBQ9QsCb6pfFOsq82P0N_BqL6X5IwiqKtHAdeLCMNAfPSR5JTF8Dkq8WByNY2EQ2lZVtqJ5G2itLruxz9lc3PCXzsn7CA-KrDSUo4P38/s640/d.jpg" width="640" /></a></div>
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<span style="color: #134f5c;"><b>我想, 武陵農場應該有聽到我們一整車的呼喚, 所以我們就這樣默默的抵達惹..</b></span></div>
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<b><span style="color: #134f5c;">嗚哇! 這根本是一幅畫來的吧!! </span><span style="color: #990000;">(尖叫到不行)</span></b></div>
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<span style="color: #134f5c;"><b>然後老子我就像失了魂般的同一角度, 同一景色, 駐足連拍了三張.. </b></span></div>
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<b style="color: #134f5c;">啊然後, 就眼睜睜的看著對面那三個人越走越近越走越近踏馬的越走越近都一直在老子的鏡頭裡面啊靠北!!</b></div>
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<b style="color: #134f5c;">大老遠跑來這不是來飆髒話的, 還是快點轉移陣地看看更多的好山好水換換心情換換愛好惹..</b><b><span style="color: #990000;">(撫胸口)</span></b></div>
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<span style="color: #134f5c;"><b>不知通往何處, 感覺上繼續走下去會被先姦後殺然後棄屍這樣</b></span><b><span style="color: #134f5c;">.. </span><span style="color: #990000;">(抖)</span></b></div>
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<span style="color: #134f5c;"><b>向左向後.. 轉!!</b></span></div>
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<span style="color: #134f5c;"><b>換個方向, 反正地球是圓的!! XD</b></span></div>
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<b><span style="color: #134f5c;">這似乎是特定季節的植物溫室帳篷鋼架? </span><span style="color: #990000;">(<--假會)</span></b></div>
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<b><span style="color: #134f5c;">好適合拍那種在這片花叢中輕盈跳躍不停旋轉, 腳被叮成紅豆冰的少女系MV喔..</span><span style="color: #990000;">(老子我真的很不浪漫)</span></b></div>
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<b><span style="color: #134f5c;">支幹, 櫻花, 今晚您選哪一道? 兜幾? </span><span style="color: #990000;">(導播~進廣告)</span></b></div>
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<b><span style="color: #134f5c;">時間, 總在不經意的一分一秒流逝著</span><span style="color: #990000;">(港桑啥?)</span><span style="color: #134f5c;">, 咻~ 一下, U勾套丟島惹</span><span style="color: #990000;">(又來到正中午)</span><span style="color: #134f5c;">.. 那就不免俗的來個櫻花樹下野餐吧, 享受櫻吹雪幫便當加加菜。 </span><span style="color: #990000;">(註定跟浪漫無緣了我..Orz)</span></b><span style="color: #990000;"> </span><br />
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<b><span style="color: #134f5c;">好美啊!! </span><span style="color: #990000;">(但手並沒框到太陽啊好心酸= =")</span></b><br />
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<span style="color: #134f5c;"><b>酒足(?)飯飽後, 繼續探險更多美景消耗一下卡路里吧!</b></span><br />
<span style="color: #134f5c;"><b>夏天就要到來, 現在不減肥, 仲夏徒傷悲啊~~</b></span><br />
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<b><span style="color: #134f5c;">是條河。沒瞎的都看得粗乃吧老子就不贅言惹.. </span><span style="color: #990000;">(好不負責)</span></b><br />
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<span style="color: #134f5c;"><b>同樣是藍天白雲, 戶外版就是比都市版美上一百倍, 心曠神怡一千倍。</b></span><br />
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<b><span style="color: #134f5c;">滿地遍野的櫻花小徑, 讓我想到這首MV開頭的片段..</span></b><br />
<span style="color: #990000;"><b><a href="http://www.youtube.com/watch?v=6pA_Tou-DPI">http://www.youtube.com/watch?v=6pA_Tou-DPI</a> </b></span><b><span style="color: #134f5c;"></span><span style="color: #990000;">(老子好不要臉的是狂熱的少時飯啊U呼~)</span></b><br />
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<span style="color: #134f5c;"><b>說到橋嘛...</b></span><br />
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<span style="color: #134f5c;"><b>咱就來挑戰一下吧, 反正閒著也閒著..</b></span></div>
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<span style="color: #990000;"><b>媽呀, 這是條不歸路嗎?!</b></span><br />
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<b><span style="color: #134f5c;">人生就是充滿無數個未知, 總要勇往直接才看得到最終的結果.. </span><span style="color: #990000;">(爬個橋也這麼多大道理失敬失敬)</span></b><br />
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<span style="color: #134f5c;"><b>結果.. </b></span><br />
<span style="color: #134f5c;"><b>爬上來後, 又是一個鬼擋牆, 又是一個荒涼的產業道路........= .. =</b></span><br />
<b><span style="color: #990000;">(這故事告訴我們, 好奇心不要這麼重!)</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOl7gXYHpwnev88SWIMgZx74c2TxQ3o94FAMLF9FS4wYOxuublYxL0n3ILKV9dL8gfBwQeaJIrEcq6Dt-JNgMF_kwfAObqKUWSRNzLr8UA1DGWhgELNykKXoOHiWEZ5AI3GH3NssNZQo/s1600/6-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOl7gXYHpwnev88SWIMgZx74c2TxQ3o94FAMLF9FS4wYOxuublYxL0n3ILKV9dL8gfBwQeaJIrEcq6Dt-JNgMF_kwfAObqKUWSRNzLr8UA1DGWhgELNykKXoOHiWEZ5AI3GH3NssNZQo/s640/6-1.JPG" width="429" /></a><br />
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<b><span style="color: #134f5c;">只好撥著髮質很爛很像假髮的真髮焦慮著... </span><span style="color: #990000;">(撥得好有意境阿捏 <--自己說)</span></b></div>
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<b><span style="color: #134f5c;">說時遲那時快, 撥完後... 又一條... 感覺中招了啊!! 到底誰在陰我出來對質啊!! </span><span style="color: #990000;">(大崩潰 </span></b><span style="color: #990000;"><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px;">(゚Д゚;) </span><b>)</b></span></div>
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<b><span style="color: #134f5c;">但想到蔣公看逆流而上的魚群有感而發, 日後闖出一番大事業變成總統, 我當然也要硬是從這種狗屁倒灶的事件裡長些智慧才對! </span><span style="color: #990000;">(何必勉強差太多) </span></b></div>
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<b><span style="color: #134f5c;">導播~音樂下~ </span><span style="color: #990000;">(又來?)</span><span style="color: #134f5c;"> </span><a href="http://www.youtube.com/watch?v=5AqeZ2LUmWs" style="color: #134f5c;">http://www.youtube.com/watch?v=5AqeZ2LUmWs</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikI3ybSHqP-vfDlo0Ct3djHh2kn1hKUW7vgMgvCSzuBwOjYM1xp3ctVDiZryCN6MUMfKGCWEXYFcD1_DU0rgMxTQVw2Cj4dKBu5xpmdQNY1POC0mSILF5DtB8Kd0OkWjG_Rfli4YqK1wY/s1600/2-5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikI3ybSHqP-vfDlo0Ct3djHh2kn1hKUW7vgMgvCSzuBwOjYM1xp3ctVDiZryCN6MUMfKGCWEXYFcD1_DU0rgMxTQVw2Cj4dKBu5xpmdQNY1POC0mSILF5DtB8Kd0OkWjG_Rfli4YqK1wY/s640/2-5.JPG" width="640" /></a></div>
<b><span style="color: #134f5c;">人生的道路也許孤寂 </span><span style="color: #990000;">(披大衣)</span></b><br />
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<b><span style="color: #134f5c;">但路上, 偶爾也有些小雀幸的美好.. </span><span style="color: #990000;">(山茶花ㄉ樸素美好對我味!!)</span></b></div>
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<span style="color: #134f5c;"><b>在經歷過一番寒澈骨後, 我們等的,, 不就是從層層雲縫中穿射出來一道道溫暖入心的陽光嗎!</b></span><br />
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<b><span style="color: #134f5c;">在大離題的一如往常中, 要準備下山了.. </span><span style="color: #990000;">(好明顯的想草草結束這篇)</span></b><br />
<span style="color: #134f5c;"><b>卻驚見夢寐以求的雲海!!!</b></span><br />
<span style="color: #134f5c;"><b>你說, 這是不是先苦後甘呢??? 千古名言真的是有它收服人心的道理呢。</b></span><br />
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<b><span style="color: red; font-family: Trebuchet MS, sans-serif;"><span lang="EN-US" style="background-color: white;">2013 </span></span></b><span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>武陵櫻花祭, 已於2月底落幕了, 請大家明年記得一起共襄盛舉喔!!</b></span></div>
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<span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>遊覽車資訊如下:</b></span></div>
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<b><span style="background-color: cyan; color: #073763; font-family: Trebuchet MS, sans-serif;"><span lang="EN-US">(</span>國光假期<span lang="EN-US">:</span><span lang="EN-US"><a href="http://www.kingbus.com.tw/newscontent.php?news_num=416&page=1" style="cursor: pointer;" target="_blank"><span style="background-position: initial initial; background-repeat: initial initial; text-decoration: none;">http://www.kingbus.com.tw/newscontent.php?news_num=416&page=1</span></a></span><span lang="EN-US">)</span></span></b></div>
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<b><span style="color: red; font-family: Trebuchet MS, sans-serif;"><span lang="EN-US" style="background-color: white;">武陵農場官網:</span></span></b></div>
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<b><span style="background-color: cyan; color: #073763; font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"><a href="http://www.wuling-farm.com.tw/room/index.php">http://www.wuling-farm.com.tw/room/index.php</a></span></span></b></div>
2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1台灣23.69781 120.9605149999999916.256660500000002 110.67731199999999 31.1389595 131.243718tag:blogger.com,1999:blog-2389250424924601868.post-41649553506453676632013-02-19T06:20:00.003+08:002013-02-19T10:25:20.155+08:00Chez Michel (神秘嘉賓Michel), 1<br />
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<span style="font-size: small;">I've
been waiting for this moment for a long time, and finally, I have
th<span style="font-size: small;">e</span> opportunity to introduce you to our first guest, Michel. Over
the holidays in December, our friend Michel invited us to his place for
dinner. This is the second year that he's invited us over for the
holidays, and for that, we're very grateful! Being in a foreign
country alone during the holiday season can be a little bit
depressing, but he's always letting us know that we're not alone
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<span style="font-size: small;">Besides
being such a kind and generous person<span style="font-size: small;">, </span>he is also an extremely talented musician, and one of the best
cooks I've ever met! </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">He's also</span> a dear friend of
mine<span style="font-size: small;">. </span></span>There are so many great things to say about him that I could go on and on... I do not know anyone who
does not like Michel, and everyone wants to be invited over to his<span style="font-size: small;"> place, as well</span>!</span></div>
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</span><b><span style="font-size: small;"><span style="color: #6aa84f;">(閱讀中文請看續文)</span><span style="color: #6aa84f;"> </span></span></b></div>
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<span style="font-size: small;">Michel is also well-known for his style and taste!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">朋友的品味也很不錯</span></span></div>
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<span style="font-size: small;">We
first met him when my husband's new <span style="font-size: small;">colleagues</span> decided to throw us a welcom<span style="font-size: small;">e</span>
party. Since Michel is a great cook, naturally everyone wanted to
find an "excuse" to get together at his house. When we arrived, we were not really told how they arranged for the food. </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">W</span>hen I saw the fancy
food presentation on his dining table</span>, I
thought that they had paid a catering company! Only after I stepped in his
kitchen, did I realize that he was the master chef behind all those
delicious hors d'oeuvres. Boy, was I impressed!</span></div>
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<span style="font-size: small;">My
dream dining room...</span><br />
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<span style="font-size: small;"><span lang="zh-TW">我所夢想的飯廳…</span></span></div>
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<span style="font-size: small;">In
his invitation this year, he told me that he was just going to make
something simple. I thought to myself: <span style="font-size: small;">"</span>With Michel, there's no
way that he would make something </span><span style="font-size: small;">'</span><span style="font-size: small;">simple</span><span style="font-size: small;">'”,</span><span style="font-size: small;">
</span><span style="font-size: small;">a</span><span style="font-size: small;">nd
of course, I was right! We ended up having a several course meal. <span style="color: #6aa84f;">
(See photos)</span></span><br />
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<span style="font-size: small;">I confess that I did not watch how he prepared all the dishes (every
cook needs his own space! XD), but he told me a little bit about each
dish and sent me some recipes as a guideline for me to try. I'm
sharing my version of all the recipes with you, so you can try to
make these "simple" (a word only found in Michel's
dictionary! XD) delicious dishes, like I did, for yourself! I'm sure Michel would be proud of me if he sees them! <span style="color: #6aa84f;">(Just
click links below photos to go to recipes!)</span></span></div>
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<span style="font-size: small;"><b>On
the left</b>:</span><span style="font-size: small;"> I
don't usually drink much wine, but I always love the wine Michel
picks</span></div>
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<span style="font-size: small;"><b>左圖:</b></span><span style="font-size: small;"><span lang="zh-TW">那天的酒瓶很特別!我平時不大喝酒的,但是只要是</span></span><span style="font-size: small;">Michel</span><span style="font-size: small;"><span lang="zh-TW">選的酒,我都愛喝 XD</span></span></div>
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<span style="font-size: small;"><b>右圖:</b></span><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;"><span lang="zh-TW"></span><span lang="zh-TW">朋友家裡總可以看到一些漂亮的藝術收藏品</span></span></div>
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早在幾個月前,就一直很想找機會把這位神秘貴賓介紹給大家,但一直拖到現在!!! > < 前些日子的過節期間,我的好友 –
Michel,邀請我們到他家做客,這是我們搬來魁北克後,第二年在過節時收到他的邀請。在人生地不熟(又寒冷)的魁北克,還要獨自過節,實在令人有點沮
喪啊… 因此,我們感到非常的幸運,能在這裡遇上那麼有人情味的朋友,實屬難得,也很令人欣慰。<span style="font-size: small;"></span></div>
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<span style="font-size: small;">當然朋友除了很友善、慷慨之外,他也是一位很有才華的男低音、還是我遇過很強的廚房高手之一喔!誰能不喜歡像</span><span style="font-size: small;">Michel</span><span style="font-size: small;">這樣的一位朋友呢</span><span style="font-size: small;">?!</span></div>
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<span style="font-size: small;">A
</span><span style="font-size: small;">beautiful </span><span style="font-size: small;">giant Christmas tree is a must at Michel's house every
year!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">這是每年聖誕節</span></span><span style="font-size: small;">Michel</span><span style="font-size: small;"><span lang="zh-TW">家裡一定會有的</span></span></div>
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<span style="font-size: small;">我第一次遇見</span><span style="font-size: small;">Michel</span><span style="font-size: small;">是剛來沒多久時,因為朋友手藝很好的關係,老公的工作單位請他幫我們辦一個</span><span style="font-size: small;">"Welcom<span style="font-size: small;">e</span>
Party"</span><span style="font-size: small;">。</span><span style="font-size: small;">(</span><span style="font-size: small;">應該是說大家想找藉口去他家裡,還有品嘗他的菜啦!>w<</span><span style="font-size: small;">)
</span><span style="font-size: small;">我當時對整件事情並不了解,所以以為他們大家請來什麼有名的廚師之類的,直到我走進朋友的廚房,才發現原來他就是幕後的</span><span style="font-size: small;">"</span><span style="font-size: small;">大廚</span><span style="font-size: small;">"</span><span style="font-size: small;">!</span></div>
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<b><span style="font-size: small;">Rillettes </span></b></div>
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<span style="font-size: small;">it
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box2"></a></span><span style="font-size: small;"><span lang="zh-TW">跟鵝肝醬有點類似的一種肉醬。</span></span><span style="font-size: small;">Michel</span><span style="font-size: small;"><span lang="zh-TW">是以豬肉和鴨肉與油脂一起慢煮很久而製成的</span></span></div>
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<span style="font-size: small;">Before
I met Michel, I had not tried rillettes and did not know
anything about it. Now, it's one of my favorites! You can see it in a
lot of restaurants here, but it's hard to find one as good as his.
Luckily, he was generous enough to give me a full container of it, so
I can even enjoy it at home! Unfortunately, I was not able to make
this dish with Michel this year. It looks like we'll have to share
this recipe next year....</span></div>
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<span style="font-size: small;"><span lang="zh-TW">在遇到</span></span><span style="font-size: small;">Michel</span><span style="font-size: small;"><span lang="zh-TW">之前,我完全沒吃過</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">rillettes</span><span lang="zh-TW">、也不清楚它是什麼。現在卻變成了我最愛的食品之一!而且在這裡大多數餐廳的菜單上都可以看的到,只是做的像</span></span><span style="font-size: small;">Michel</span><span style="font-size: small;"><span lang="zh-TW">那麼好的並不多,還好朋友留了一盒給我,讓我可以不用到餐廳也可以在家享用!很不幸的是這次朋友做這道</span></span><span style="font-size: small;"><span lang="zh-TW"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">rillettes</span></span><span style="font-size: small;"><span lang="zh-TW">我沒有跟上,所以這個食譜要等明年嘍….</span></span></div>
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<span style="font-size: small;">Michel</span><span style="font-size: small;">這一次邀請我們,他</span>預告了,他將會簡單的做幾道菜。聽他這麼說之後,我跟老公説用膝蓋想也知道哪~~~~~有可能的!! 在我這位朋友的眼裡,「簡單」兩個字跟一般人的定意根本大~~~大的不同!果然不出我所料,那天去朋友家吃到一堆一~~~~~點都不簡單的料理!!!<span style="color: #6aa84f; font-size: small;"> (</span><span style="color: #6aa84f; font-size: small;">請看圖片</span><span style="color: #6aa84f; font-size: small;">)</span></div>
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我那天很認份的扮演著座上賓客的角色,沒機會看他做菜偷學幾招 (你也知道,每位大廚都有一個絕對保密、誤闖者死的廚房… XD)
朋友後來仍有稍微透露一點做法,也很熱心的從網路找來幾個供我參考的食譜。我在這裡順便附上我自己的食譜並且分享給大家,讓大家也可以一起"享受"一下朋
友,Michel的大餐喔!<span style="font-size: small;"></span><span style="color: #6aa84f; font-size: small;">(</span><span style="color: #6aa84f; font-size: small;">請<span lang="zh-TW">按圖片下方的食譜連結</span></span><span style="color: #6aa84f; font-size: small;">)</span></div>
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<b><span style="font-size: small;">Salade
Lyonnaise <a href="http://2sisterset1cat.blogspot.ca/2013/02/salade-lyonnaise.html" target="_blank">Lyonnaise style salad<span lang="zh-TW">里昂風沙拉</span></a></span></b></div>
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<span style="font-size: small;">I
love this salad!!! The bitterness of the chicory, the smoky flavor of
the bacon, the crispiness of the croutons, the warmth of the
vinaigrette, and not to forget the soft runny egg yolk from the poached eggs, are
all combined in this dish. I think you'll agree that this is not so "simple" (as Michel says)! XD</span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">超喜歡這道沙拉菜!稍帶點苦味的菊苣</span></span><span style="font-size: small;"><span lang="zh-TW"></span></span><span style="font-size: small;">,</span><span style="font-size: small;"><span lang="zh-TW">加上燻臘肉、香脆</span><span lang="zh-TW">的麵包塊、溫熱的香醋和水波蛋</span></span><span style="font-size: small;">,</span><span style="font-size: small;"><span lang="zh-TW">全部都在這道沙拉菜裡面!我想你應該會同意這道菜一點也不像我朋友説的那麼</span></span><span style="font-size: small;">"</span><span style="font-size: small;"><span lang="zh-TW">簡單</span></span><span style="font-size: small;">"</span><span style="font-size: small;"><span lang="zh-TW">吧!XD</span></span>
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<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><b><span style="color: #666666;">Rösti <a href="http://2sisterset1cat.blogspot.ca/2013/02/rosti-potato-pancake.html" target="_blank">Swiss potato pancake 瑞士風馬鈴薯煎餅</a> </span></b></span></div>
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<span style="font-size: small;">Even
though I wasn't supposed to disturb <span style="font-size: small;">him</span> while he was cooking, I
couldn't resist the smell of the rösti and had to sneak in the
kitchen to snap this quick shot! Sorry, my friend!!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">雖然不應該在朋友煮菜的時候干擾他,但那煎餅的香味實在太誘人啦</span></span><span style="font-size: small;">!!!!
</span><span style="font-size: small;"><span lang="zh-TW">忍不住走到廚房拍下這一張</span></span><span style="font-size: small;">~</span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name=":1b1"></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><b>Émincé
de porc à la zurichoise <a href="http://2sisterset1cat.blogspot.ca/2013/02/swiss-chicken-cutlet.html" target="_blank">Pork cutlets in Zurich style 蘇梨士風<span lang="zh-TW">豬</span>肉</a><span lang="zh-TW"><a href="http://2sisterset1cat.blogspot.ca/2013/02/swiss-chicken-cutlet.html" target="_blank">片</a></span></b></span></div>
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<span style="font-size: small;">It is typically made with veal. Since we don't eat much veal, my friend substituted it with pork. The pork
was tender and paired perfectly with the white wine and mushrooms. My
recipe is with chicken, which works just as well! </span>
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<span style="font-size: small;"><span lang="zh-TW">其實傳統來説這道菜應該是以小牛肉做的,但是我們不太吃小牛肉,朋友將它改為豬肉。軟軟的豬肉,跟白酒香菇吃起來超搭的!我因為剛好有雞肉,食譜用的是雞肉。</span></span></div>
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<span style="font-size: small;">Of
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<span style="font-size: small;"><span lang="zh-TW">朋友是個道地的法國人,每次餐後都一定會來個起司盤</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQolvQzbIMEjUFKhFhbLVGwv2tb9u3ih_NmUdGEKKF2PajuSpfIVYYE8uJa2g0ra_XSDtNoMv_N-MRsfdWLF11Y_qt4bEuSLCRy2eZekDHFOW17_HgTrnChLIsmZRJ_zH51uEo5paQo8/s1600/photo4Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQolvQzbIMEjUFKhFhbLVGwv2tb9u3ih_NmUdGEKKF2PajuSpfIVYYE8uJa2g0ra_XSDtNoMv_N-MRsfdWLF11Y_qt4bEuSLCRy2eZekDHFOW17_HgTrnChLIsmZRJ_zH51uEo5paQo8/s640/photo4Wlogo.JPG" width="640" /></a><span style="font-family: Candara, sans-serif;"><span style="font-size: x-small;"> <a href="http://2sisterset1cat.blogspot.ca/2013/02/apple-jam-tart.html" target="_blank"><b><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Apple-jam tart 果醬與蘋果塔</span></b></a></span></span></div>
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<span style="font-size: small;">This
is the dessert I made for Michel that day. </span><span style="font-size: small;">I
find that in Quebec people are very thoughtful when they're guests.
They don't go to an invited meal empty-handed (even when you asked
them to!). Most of the time, as a guest, you would ask the host what
you should bring, such as wine, cheese, or dessert. And if you like
to cook (and you know your host likes your cooking), you might want
to offer them a </span><span style="font-size: small;">homemade </span><span style="font-size: small;">dish or a dessert. Even if the host says you
don't need to bring anything, it's still polite to bring some gift
that you think would be suitable for them or the party. </span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">這是我那天特別為朋友做的</span><span lang="zh-TW"><span style="font-style: normal;">果醬與蘋果塔</span></span></span><span style="font-size: small;"><span lang="zh-TW">,</span></span><span style="font-size: small;"><span lang="zh-TW">我發現在魁北克邀請朋友來家裡做客,大部分的客人都非常細心,他們不會空手到你家做客。(即使你請他們不要帶東西!)身為客人,你會問邀請你的朋友要帶什麼樣的東西,例如葡萄酒,奶酪或甜點之類的。如果你知道朋友喜歡吃你做的菜,你應該主動提意帶一道菜或自製的甜點。即使朋友客氣的推卸,仍然應該在禮貌上帶個適合他</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">們</span></span><span style="font-size: small;">)</span><span style="font-size: small;"><span lang="zh-TW">的禮物。 </span></span></div>
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<span style="font-size: small;">The
dessert was not heavy and luck<span style="font-size: small;">ily</span> it went perfectly with Michel's meal
(even though I didn't know what he was going to make)!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">這道甜點不會太甜,吃完朋友的菜後食用非常適合</span></span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-50384978541779815312013-02-19T06:06:00.001+08:002013-06-03T19:17:26.707+08:00Salade Lyonnaise (里昂風沙拉)<br />
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<span style="font-size: small;">As
you can see from the name of the dish, it takes its name from the
city Lyon in France. The dish is usually composed with a kind of
bitter green (traditionally frisée, though my friend Michel
made it for me, he used chicory instead and it worked perfectly fine. See related post, <a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank"><b>Chez Michel, 1</b></a>)
, crispy bacon, croutons, <a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html?utm_source=BP_recent" target="_blank">poached eggs</a>, and a warm vinaigrette. How
delicious is that! </span>
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<span style="font-size: small;">I
added the pear myself; the traditional salade Lyonnaise
does not have it. I like pears in salad and I thought they would go
pretty well with it, but don't worry, you can leave them out if you
wish. I know it's a bit more work than most salads, and
poaching the egg is a bit tricky, but once you mastered it, you'll be
glad you did, because you won't have to fly to Lyon to enjoy this
special regional dish!</span></div>
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<span style="font-size: small;"><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span><br />
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<span style="font-size: small;"><b>Salad
Lyonnaise </b>(4 Servings)</span></div>
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<span style="font-size: small;">1
head of your chicory, frisée, or whichever bitter greens you
prefer</span></div>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">6
oz (170 g) smoked bacon or pancetta</span></div>
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<span style="font-size: small;">about
half a baguette (a day old), cut into 2/3-in (1.5 cm) thick slices</span></div>
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<span style="font-size: small;">1
T butter</span></div>
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<span style="font-size: small;">2
pears</span></div>
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<span style="font-size: small;"><b>A:</b> 1 t Dijon mustard</span></div>
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<span style="font-size: small;">5
T red wine vinegar</span></div>
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<span style="font-size: small;">6
T extra virgin olive oil</span></div>
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<span style="font-size: small;">4
eggs (For recipe, see <a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html" target="_blank"><b>Poached Eggs</b></a>)</span></div>
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extra virgin olive oil for drizzling</span></div>
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<span style="font-size: small;">1.
Wash the chicory and cut it into about 2" long pieces. Spin it
dry and put it in a large bowl. </span>
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<span style="font-size: small;">2.
Cut the bacon into 1/3" thick pieces (or cubes).</span></div>
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<span style="font-size: small;">3.
Heat water to cook the poached eggs. (See recipe)</span></div>
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<span style="font-size: small;">4.
In a large sauté pan, heat 1 T butter and toast the bread
pieces to make croûtons until slightly golden brown. Take out
the bread and cover with a piece of foil to keep warm. Set aside.</span></div>
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<span style="font-size: small;">5.
Cook your bacon in the same pan until all the fat renders and the
bacon gets crispy. While the bacon is cooking, peel, core and cut the
2 pears into 1/4" slices. Place them in the large bowl with the
chicory.</span></div>
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<span style="font-size: small;">6.
Poach the eggs (and really time it!)</span></div>
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<span style="font-size: small;">7.
Take out the bacon pieces and turn off heat. </span>
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<span style="font-size: small;">8.
While the pan is still hot, add in ingredients <b>A</b>. (If it
already cooled, reheat it and then add ingredients <b>A</b>). Mix
well with the bacon fat left in pan, and pour the warm vinaigrette
over the greens and pear slices. Toss around to coat the chicory
evenly. (Check the poached eggs during this process, don't overcook
them!)</span></div>
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<span style="font-size: small;">9.
Place individual portions on each plate and top with the bacon
pieces, croûtons, and poached egg. Finish the salad with a
little more extra virgin of olive oil, just a little salt and
pepper, and serve!</span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">如妳所看到的,它的名稱很明顯的是來自法國城市里昂。這道沙拉通常是由一種帶點苦味的綠色蔬菜(傳統是以</span></span><span style="font-size: small;"><span lang="zh-TW">frisée</span></span><span style="font-size: small;"><span lang="zh-TW">,而我的朋友是用菊苣,卻也非常的對味。請參考相關文章<b>「<a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank">神秘嘉賓」Michel, 1</a></b>)、</span><span lang="zh-TW">熏</span><span lang="zh-TW">培</span><span lang="zh-TW">根、脆麵包塊、</span><a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html?utm_source=BP_recent" target="_blank"><span lang="zh-TW">水波</span></a><span lang="zh-TW"><a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html?utm_source=BP_recent" target="_blank">蛋</a>、和溫溫的香醋組合成的。</span></span></div>
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<span style="font-family: Candara, sans-serif;"><span lang="zh-TW">我在這食譜裡善自加了傳統里昂沙拉沒有的梨</span><span style="font-size: x-small;">子</span><span lang="zh-TW">,因為我各人很喜歡梨</span><span style="font-size: x-small;">子</span></span>,也覺得加在這裡很適合,不過不喜歡的話也可以選擇不要加。我知道這道沙拉比一般的要花時間與工夫,但你一旦掌握了它的做法之後,肯定不會後悔嘗試它,因為你可以不必大老遠飛到里昂享受這道當地的名菜!
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<span style="font-size: small;">I used a thick slice of smoked smoked lardon, because that is what they use in France. In the States, the thin sliced bacon is more commonly seen. You can use that instead or ask for a thick cut of pancetta (about 1/3-inch thick) from a butcher. </span></div>
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<span style="font-size: small;"><span lang="zh-TW">我使用的是一種有點厚度的燻臘肉</span></span><span style="font-size: small;">(lardon)</span><span style="font-size: small;"><span lang="zh-TW">,因為這是在法國常見的。在美國、台灣,大部分是切薄片的培根比較多,也可以就用那種,或者是使用有厚度的</span></span><span style="font-size: small;">pancetta
(</span><span style="font-size: small;"><span lang="zh-TW">一種義大利鹹肉</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span lang="zh-TW"><b>里昂風沙拉 </b> (</span></span><span style="font-size: small;">4人份)</span></div>
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<span style="font-size: small;"><span lang="zh-TW">菊苣</span><span lang="zh-TW">或</span></span><span style="font-size: small;"><span lang="zh-TW">frisée</span></span><span style="font-size: small;"><span lang="zh-TW">或帶點苦味的綠色蔬菜
一顆</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">厚培根片
</span></span><span style="font-size: small;"><span lang="zh-TW">6</span></span><span style="font-size: small;"><span lang="zh-TW">盎斯
</span></span><span style="font-size: small;"><span lang="zh-TW">(</span></span><span style="font-size: small;"><span lang="zh-TW">約</span></span><span style="font-size: small;"><span lang="zh-TW">170</span></span><span style="font-size: small;"><span lang="zh-TW">公克</span></span><span style="font-size: small;"><span lang="zh-TW">)
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<span style="font-size: small;">法國麵包</span><span style="font-size: small;">(</span><span style="font-size: small;">已放置一天</span><span style="font-size: small;">)
</span><span style="font-size: small;">大約半支,切成約</span><span style="font-size: small;">1.5
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<span style="font-size: small;">奶油
</span><span style="font-size: small;">1</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;">梨子
</span><span style="font-size: small;">2</span><span style="font-size: small;">個</span></div>
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<span style="font-size: small;"><span lang="zh-TW"><b>A:
</b></span><span lang="zh-TW"> Djion </span></span><span style="font-size: small;"><span lang="zh-TW">芥末醬
</span></span><span style="font-size: small;"><span lang="zh-TW">1</span></span><span style="font-size: small;"><span lang="zh-TW">小匙</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box3"></a> </span><span style="font-size: small;"><span lang="zh-TW">紅酒醋</span>
</span><span style="font-size: small;">5
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box4"></a> </span><span style="font-size: small;"><span lang="zh-TW">橄欖油</span>
</span><span style="font-size: small;">4
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<span style="font-size: small;"></span><span style="font-size: small;">蛋 </span><span style="font-size: small;">4</span><span style="font-size: small;"><span lang="zh-TW">個</span>
</span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">請看<b><a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html" target="_blank">水波蛋</a></b>食譜</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">1.
</span><span style="font-size: small;">將沙拉菜洗淨,切成約</span><span style="font-size: small;">2</span><span style="font-size: small;">吋</span><span style="font-size: small;">(5
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<span style="font-size: small;">2.
</span><span style="font-size: small;">將培根切成</span><span style="font-size: small;">1/3</span><span style="font-size: small;">吋</span><span style="font-size: small;">(</span><span style="font-size: small;">約</span><span style="font-size: small;">0.8
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<span style="font-size: small;">3.
</span><span style="font-size: small;">熱一鍋水</span><span style="font-size: small;">(</span><span style="font-size: small;">準備煮水波蛋</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">4.
</span><span style="font-size: small;">在一個大型的平底鍋內,將奶油加熱。放入麵包片,將兩面煎至稍微金黃,取出待用
</span><span style="font-size: small;">(</span><span style="font-size: small;">稍微以鋁箔紙蓋上,以免冷掉</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">5.
</span><span style="font-size: small;">在同一平底鍋內加入培根條,煎至香脆。在煎培根的同時,可以將梨子削皮去籽,切成</span><span style="font-size: small;">1/4</span><span style="font-size: small;">吋</span><span style="font-size: small;">(</span><span style="font-size: small;">約</span><span style="font-size: small;">0.6
cm)</span><span style="font-size: small;">薄片,放入有菊苣的大容器內</span></div>
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<span style="font-size: small;">6.
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<span style="font-size: small;">7.
</span><span style="font-size: small;">取出煎好的培根,熄火。</span></div>
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<span style="font-size: small;">8.
</span><span style="font-size: small;">趁平底鍋還熱時加入</span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">料</span><span style="font-size: small;">(</span><span style="font-size: small;">若平底鍋已冷卻,加溫後再加</span><span style="font-size: small;">A</span><span style="font-size: small;">料</span><span style="font-size: small;">)</span><span style="font-size: small;">,與鍋子裡的培根油拌均勻,將熱熱的香醋醬倒入放有沙拉菜與梨子的大容器。</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">9.
</span><span style="font-size: small;">將份量分好在各個盤中,搭配脆麵包,培根及水波蛋。最後再加一點橄欖油、鹽、胡椒,即可食用!</span></div>
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<span style="font-size: small;">I
added the pear myself; the traditional salad Lyonnaise
does not have it.</span></div>
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<span style="font-size: small;"><span lang="zh-TW">我在這食譜裡善自加了傳統里昂沙拉沒有的梨</span>子</span></div>
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<span style="font-size: small;">Feel Free to make a traditional one without the pears. </span><span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><span lang="zh-TW">不喜歡</span></span><span style="font-size: small;"><span lang="zh-TW">梨</span>子</span><span style="font-size: small;"><span lang="zh-TW">也可以選擇不要加</span></span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-71674553939531620452013-02-19T05:57:00.001+08:002013-03-23T13:36:01.788+08:00Rösti (Potato Pancake/瑞士風馬鈴薯絲煎餅)<br />
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<span style="font-size: small;">This
is essentially a Swiss potato pancake; it's crispy on the outside and
very similar to hash browns, and a little bit like Jewish latkas, as
well. It makes a nice presentation and is still fairly easy to
manage. </span>
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<span style="font-size: small;">I've
tried different recipes and made it different ways before, but the
way my friend Michel (see related post, <a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank"><b>Chez Michel, 1</b></a>)made it--and how I like it--is to first cook the
potatoes 75% done before shredding them. I know it adds one more step
to the process, but the result is crispier! Also, if you have a cast
iron pan, this would also certainly help the crispiness factor. If
not, it can still turn out very well with a stainless steel pan.
Enjoy the recipe and I wouldn't be surprised if you want to make this
for your next Sunday brunch as well (...maybe with some <a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html" target="_blank"><b>poached eggs</b></a>)!</span></div>
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<span style="font-size: small;"><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span></div>
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<span style="font-size: small;"><b>Rösti</b>
(2-4 Servings)</span></div>
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<span style="font-size: small;">4
potatoes (about 1 1/2 lb)</span></div>
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<span style="font-size: small;">2
T rosemary leaves, broken up by hand or roughly chopped (optional)</span></div>
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<span style="font-size: small;"><b>A:</b> 1/2 t sea salt</span></div>
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<span style="font-size: small;">black
pepper</span></div>
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<span style="font-size: small;"><b>B:</b> 1 T oil</span></div>
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<span style="font-size: small;">1
T butter</span></div>
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<span style="font-size: small;">1.
Peel the potatoes. If the potatoes are big, cut them in half
widthwise. Place them in a pot with 1 teaspoon of salt and cold
water covering them.</span></div>
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<span style="font-size: small;">2.
Heat the pot just to a boil, then turn down the heat to low and let
it simmer for about 10 minutes, until potatoes are about 75% cooked <span style="color: #6aa84f;">*Poke the potato with a thin paring knife about 1/2 inch deep. You
want to be able to insert the knife, but not very easily. </span></span>
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<span style="font-size: small;">3.
Strain the potatoes and place them in the fridge for about 1 1/2-2
hours without covering them. <span style="color: #6aa84f;">*You can prepare all the steps up to
here a few hours beforehand.</span></span></div>
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<span style="font-size: small;">4.
When you're ready to cook the pancake, take the potatoes out of the
fridge and grate them on the largest hole with a grater. Gather all
the grated potatoes in a large bowl, mix with rosemary leaves (if
you're using) and <b>A</b>.</span></div>
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<span style="font-size: small;">5.
Heat a medium-sized sauté pan with half the amounts of
ingredients <b>B</b>. When it's hot, pour in all the grated potatoes
and press them tightly into a round shape. </span>
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<span style="font-size: small;">6.
Let it cook for about 8 minutes over medium-low heat. <span style="color: #6aa84f;">*Gently lift a
little edge with a thin spatula to see if the bottom is brown first,
if not, cook longer. </span>Flip to cook the other side and add the rest of
ingredients <b>B </b>around the edge, then cook for another 6-8
minutes until golden brown. Be careful not to let it burn! <span style="color: #6aa84f;">If you're
afraid to flip it or if the pancake is big, the best way is to invert
it onto a plate first, then slide the pancake back in with the
uncooked side down. </span></span>
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<span style="font-size: small;">7.
Slide the pancake out onto a plate and serve, or cut it into
individual portions on a cutting board and place them on individual
plates to serve with other dishes. </span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box12"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box21"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box111"></a>
</span><span style="font-size: small;">Rösti</span><span style="font-size: small;"><span lang="zh-TW">基本上是一種</span>瑞士的馬鈴薯絲<span lang="zh-TW">煎</span>餅,它的外層香脆,有點類似美國的<span lang="zh-TW">薯餅</span></span><span style="font-size: small;">(hash
browns)</span><span style="font-size: small;">、也有點類似猶太人的馬鈴薯<span lang="zh-TW">煎</span>餅</span><span style="font-size: small;">(
latkas) </span><span style="font-size: small;">。那煎至金黃色且香脆的外表真是另人看了垂涎欲滴!</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box12"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box21"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box111"></a></span><span style="font-size: small;"></span></div>
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<span style="font-size: small;"><span lang="zh-TW">我嘗試了不同的食譜</span>和幾種不同的做法,<span lang="zh-TW">但我</span></span><span style="font-size: small;">和</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span lang="zh-TW">我</span></span><span style="font-family: Candara, sans-serif; font-size: small;"><span lang="zh-TW">的朋友</span>(<span lang="zh-TW">請參考相關文章<b>「<a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank">神秘嘉賓 Michel, 1</a></b></span></span><span style="font-family: Candara, sans-serif; font-size: small;"><span lang="zh-TW"><b>」</b></span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">)都認為先將馬鈴薯煮至</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">75%</span><span style="font-size: small;">熟之後再削成絲是最好的方式。雖然我知道這個過程為食譜多添加了一個步驟,但煎出來真的比較好吃。除此之外,若你有<span lang="zh-TW">鑄鐵鍋,</span>也會使外層更脆喔!</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box11"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box8"></a><b>Rösti</b><b> 瑞士風馬鈴薯絲<span lang="zh-TW">煎</span>餅 </b> (</span><span style="font-size: small;">2-4</span><span style="font-size: small;">人份)</span></div>
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<span style="font-size: small;">馬鈴薯,</span><span style="font-size: small;">4</span><span style="font-size: small;">個
</span><span style="font-size: small;">(</span><span style="font-size: small;">約</span><span style="font-size: small;">1
1/2</span><span style="font-size: small;">磅或</span><span style="font-size: small;">680</span><span style="font-size: small;">公克</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a>
</span><span style="font-size: small;"><span lang="zh-TW">迷迭香葉,用手弄碎或稍微切碎
</span></span><span style="color: #6aa84f; font-size: small;">(</span><span style="color: #6aa84f; font-size: small;">可以不加</span><span style="color: #6aa84f; font-size: small;">)</span></div>
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<span style="font-size: small;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><b>A: </b></span><span style="font-size: small;">海鹽
</span><span style="font-size: small;">1/2</span><span style="font-size: small;">小匙</span></div>
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<span style="font-size: small;"> 黑胡椒</span></div>
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</span></div>
<div style="margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>B:
</b> </span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">奶油
</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">1</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">大匙</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">橄欖油
</span><span style="font-size: small;">1</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;">1.
</span><span style="font-size: small;">將馬鈴薯去皮,若馬鈴薯大顆的話可橫向切半。放置鍋中,加入</span><span style="font-size: small;">1</span><span style="font-size: small;">小匙鹽及冷水覆蓋</span></div>
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<span style="font-size: small;">2.</span><span style="font-size: small;">將整鍋水燒熱,水滾開後轉至小火慢慢煮約</span><span style="font-size: small;">10</span><span style="font-size: small;">分鐘。<span style="color: #6aa84f;">*</span></span><span style="color: #6aa84f; font-size: small;">當你用小刀插入時可以感到還有點硬,約</span><span style="color: #6aa84f; font-size: small;">75%</span><span style="color: #6aa84f; font-size: small;">熟就可以了,若很容易插入就已經煮過頭了!</span></div>
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<span style="font-size: small;">3.</span><span style="font-size: small;">撈出煮好的馬鈴薯,瀝乾後放入容器或盤中,不要蓋蓋子或保鮮膜,直接放入冰箱使冷卻,至少約</span><span style="font-size: small;">1
1/2</span><span style="font-size: small;">至</span><span style="font-size: small;">2</span><span style="font-size: small;">個小時。</span></div>
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<span style="font-size: small;">4.</span><span style="font-size: small;">準備要食用之前,將已冷卻的馬鈴薯拿出,用磨絲器以較大的孔磨絲。將馬鈴薯絲全部放入一個大容器,加入</span><span style="font-size: small;"><span style="font-size: small;"><span lang="zh-TW">迷迭香葉</span></span>
</span><span style="font-size: small;">(</span><span style="font-size: small;">如果有使用的話</span><span style="font-size: small;">)</span><span style="font-size: small;">及</span><span style="font-size: small;"><b>A</b></span></div>
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<span style="font-size: small;">5.
</span><span style="font-size: small;">將一個中型的平底鍋加熱,放入一半的</span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">料後,倒入馬鈴薯絲。用手或鏟子用力擠壓成圓形</span></div>
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<span style="font-size: small;">6.</span><span style="font-size: small;">用中小火煎約</span><span style="font-size: small;">8</span><span style="font-size: small;">分鐘。</span><span style="color: #6aa84f; font-size: small;">可以用鏟子稍微翻一下邊緣,看看是否已煎至金黃。</span><span style="font-size: small;">
</span><span style="font-size: small;">將它整個翻面,然後在煎餅的邊緣放入剩下的</span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">料,繼續煎</span><span style="font-size: small;">6-8</span><span style="font-size: small;">分鐘至另一面也呈金黃色。小心別讓它焦掉!<span style="color: #6aa84f;">*</span></span><span style="color: #6aa84f; font-size: small;">如果你不敢用鏟子翻面,或整個煎餅太大不好翻,最好的方式是把它倒反至盤中,然後再以未煎熟的那一面朝下慢慢推進鍋內</span></div>
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<br /></div>
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<span style="font-size: small;">7.
</span><span style="font-size: small;">將煎餅慢慢倒出來置盤上盛出 (和<a href="http://2sisterset1cat.blogspot.ca/2013/02/valentines-day-breakfast-poached-eggs.html" target="_blank"><b>水波蛋</b></a>一起食用也會很搭喔!)</span></div>
</div>
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<span style="font-size: small;"><br /></span></div>
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<div style="color: #666666; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">You
want to be able to insert the knife, but not very easily </span></div>
</div>
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<div align="JUSTIFY" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in;">
<span style="font-size: small;">當你用小刀插入時可以感到還有點硬,約</span><span style="font-size: small;">75%</span><span style="font-size: small;">熟就可以了,若很容易插入就已經煮過頭了!</span></div>
</div>
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<span style="font-size: small;"><span lang="zh-TW">Rosemary leaves 迷迭香葉</span></span><span style="font-size: small;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTFawlq-FWyNawocyKc7fOB9Z5c-1KxQnmoEZgwxIV1b08Z1PsFMqf62Jmijvlsw5DEyKthaB6ntLt5wRPrFmhXShsfNFJZQ41ueSxBHgGSZGBo5InOp4wzNjaLI3tSeE_70S-hOGCkU/s1600/photo11Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTFawlq-FWyNawocyKc7fOB9Z5c-1KxQnmoEZgwxIV1b08Z1PsFMqf62Jmijvlsw5DEyKthaB6ntLt5wRPrFmhXShsfNFJZQ41ueSxBHgGSZGBo5InOp4wzNjaLI3tSeE_70S-hOGCkU/s640/photo11Wlogo.JPG" width="640" /></a><span style="font-size: small;">You can also make the </span><span style="font-size: small;">Rösti</span> without rosemary<br />
<div style="margin-bottom: 0in;">
<span style="font-family: Candara, sans-serif;"><span style="font-size: x-small;"><span lang="zh-TW">也可以不加</span></span></span><span style="font-size: small;"><span lang="zh-TW">迷迭香</span></span></div>
<span style="font-size: small;"><br /></span>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com2tag:blogger.com,1999:blog-2389250424924601868.post-9959456844688054652013-02-19T05:02:00.003+08:002013-02-20T03:53:49.204+08:00Swiss Chicken Cutlet (蘇梨士風雞肉與白酒磨菇)<br />
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<span style="font-size: small;">This
is a Swiss dish that is originally from the town of Zurich in
Switzerland. It is typically served with<a href="http://2sisterset1cat.blogspot.ca/2013/02/rosti-potato-pancake.html" target="_blank"> </a></span><span style="font-size: small;"><a href="http://2sisterset1cat.blogspot.ca/2013/02/rosti-potato-pancake.html" target="_blank"><b>rösti</b></a>,
which is a Swiss potato pancake. </span>
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<span style="font-size: small;">Traditionally,
it is made with veal, but I don't really eat veal and I happened to
have some chicken, so I turned it into a chicken dish. My friend, who
knew that I don't eat veal, used pork loin (See related post, <a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank"><b>Chez Michel, 1</b></a>) and it works perfectly
fine as well. In fact, I would say that pork is probably the next
closest thing to veal. So feel free to swap the chicken to either
pork or veal to suit your own taste. </span>
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<span style="font-size: small;"><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span></div>
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<span style="font-size: small;"><b>Swiss
style chicken cutlet </b>(4 servings)</span></div>
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<span style="font-size: small;">140
g/5 oz shallots, finely chopped</span></div>
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<span style="font-size: small;"><b>A:</b> 225 g/8 oz white button mushrooms</span></div>
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<span style="font-size: small;">225
g/8 oz cremini mushrooms</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">450 g/</span><span style="font-size: small;">1
lb chicken breasts</span></div>
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<span style="font-size: small;"><b>B:
</b> 1/2 C flour</span></div>
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<span style="font-size: small;">1/2
t sea salt</span></div>
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<span style="font-size: small;">pepper</span></div>
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<span style="font-size: small;"><b>C:
</b> 1 T Canola oil</span></div>
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<span style="font-size: small;">1
T butter</span></div>
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<span style="font-size: small;">1
T butter </span>
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<span style="font-size: small;">1/2
C white wine</span></div>
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<span style="font-size: small;">2
T cream</span></div>
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<span style="font-size: small;">a
small handful of parsley, rinsed and chopped</span></div>
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<span style="font-size: small;">1.
Use a damp paper towel to wipe clean ingredients <b>A</b>. Cut the
bottom of the stem<span style="font-size: small;">s</span> off and cut them into 1/4" thin pieces.</span></div>
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<span style="font-size: small;">2.
Slice each chicken breast into several thin cutlets. Flatten and
tenderize each cutlet with a meat tenderizer. </span>
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<span style="font-size: small;">3.
Mix <b>B </b>together. Coat each cutlet with <b>B</b> and shake off
the excess, set aside. </span></div>
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<span style="font-size: small;">4.
Preheat the oven to the lowest temperature. In a large skillet, heat
ingredients <b>C</b>, place the chicken cutlets in the skillet and
brown each side for about 2 minutes. *You might have to cook them in
several batches since the pan won't fit all the cutlets. *Do not
crowd the pan or you won't be able to brown them. </span>
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<span style="font-size: small;">5.
Take them out and transfer them to a oven-proof dish, cover with a piece of
foil, then put them in the preheated oven to keep warm.</span></div>
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<span style="font-size: small;">6.
In the same skillet, heat the 1 tablespoon of butter and sauté
the chopped shallots for about 3 minutes or until soft (without
letting it brown). Add <b>A</b> to
shallots and cook for 5 minutes until all the liquid has
evaporated and the mushrooms are slightly brown. Season with salt and
pepper during cooking.</span></div>
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<span style="font-size: small;">7.
Deglaze the pan with the white wine by using a wooden spatula to scrape
off the brown bits in the bottom of the pan<span style="font-size: small;"> (see photos below)</span>. Cook until half of the
liquid is gone.</span></div>
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<span style="font-size: small;">8.
Turn down the heat to low, pour in the cream and keep stirring to mix
well. Take out the chicken cutlets from the oven and put them back in
the skillet to coat them with sauce, then turn off heat. </span>
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<span style="font-size: small;">9.
Divide the chicken into individual portions, garnish with chopped
parsley, and serve with <a href="http://2sisterset1cat.blogspot.ca/2013/02/rosti-potato-pancake.html" target="_blank"><b>rösti</b></a>.</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box1"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box8"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a>
</span><span style="font-size: small;">這道菜是來自於瑞士的蘇梨士,它通常是跟瑞士的一種馬鈴薯絲<span lang="zh-TW">煎</span>餅搭配一起吃。傳統上,這道菜其實是用小牛肉做的,但我不太吃小牛肉,而且家裡剛好有一些雞
,我就把它改為雞肉。朋友做這道菜時也想到我不喜歡吃小牛肉,所以他特別用豬里肌肉做的</span><span style="font-size: small;">(</span><span style="font-family: Candara, sans-serif; font-size: small;">請看相關文<span lang="zh-TW">章</span></span></div>
<span style="font-size: small;"><b>「<a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank">神秘嘉賓 Michel, 1</a></b></span><span style="font-size: small;"><b>」</b></span><span style="font-size: small;">)</span><span style="font-size: small;">。而事實上豬肉也比雞肉吃起來更像小牛肉,所以看您個人的口味,也可以像我朋友使用豬肉來嘗試做這道菜!</span></div>
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<span style="font-size: small;"><b>蘇梨士風雞肉與白酒磨菇</b> (</span><span style="font-size: small;">4</span><span style="font-size: small;">人份</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">紅蔥頭
</span><span style="font-size: small;">140
</span><span style="font-size: small;">公克,切碎</span></div>
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<span style="font-size: small;"><b>A:</b>
</span><span style="font-size: small;">白磨菇
</span><span style="font-size: small;">225
</span><span style="font-size: small;">公克
</span>
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<span style="font-size: small;"> </span><span style="font-size: small;">黃洋菇
</span><span style="font-size: small;">225
</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;">雞胸肉
約</span><span style="font-size: small;">450
</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"><b>B:
</b> </span><span style="font-size: small;">麵粉
半杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">海鹽
</span><span style="font-size: small;">1/2</span><span style="font-size: small;">小匙
</span>
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<span style="font-size: small;"> </span><span style="font-size: small;">黑胡椒</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box11"></a></span><span style="font-size: small;"><b>C:</b>
</span><span style="font-size: small;"><span lang="zh-TW">菜籽油</span>或一般橄欖油
</span><span style="font-size: small;">1</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">奶油
</span><span style="font-size: small;">1</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;">奶油
</span><span style="font-size: small;">1</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;">白酒
半杯 </span>
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<span style="font-size: small;">鮮奶油
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</span><span style="font-size: small;"><span lang="zh-TW">一小撮荷蘭芹葉
,</span><span lang="zh-TW">切碎</span></span></div>
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</span><span style="font-size: small;">1.
</span><span style="font-size: small;"><span lang="zh-TW">用稍微沾濕的紙巾將所有的</span></span><span style="font-size: small;"><span lang="zh-TW"><b>A</b></span></span><span style="font-size: small;"><span lang="zh-TW">料</span><span lang="zh-TW">擦拭乾淨,</span><span lang="zh-TW">再將它們
</span><span lang="zh-TW">切成</span></span><span style="font-size: small;"><span lang="zh-TW">1/4</span></span><span style="font-size: small;"><span lang="zh-TW">吋</span></span><span style="font-size: small;"><span lang="zh-TW">(0.5
cm)</span></span><span style="font-size: small;"><span lang="zh-TW">薄片</span></span></div>
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<span style="font-size: small;">2.
</span><span style="font-size: small;">將所有的雞胸肉橫切成薄片,然後用敲肉鎚將每一片肉打成均勻的薄片</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box5"></a></span><span style="font-size: small;">3.
</span><span style="font-size: small;"><span lang="zh-TW">混合</span></span><span style="font-size: small;"><span lang="zh-TW"><b>B</b></span></span><span style="font-size: small;"><span lang="zh-TW">料。</span>將每一片雞肉沾上</span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">,拍掉多餘的麵粉之後置一旁</span></div>
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<span style="font-size: small;">4.
</span><span style="font-size: small;">將烤箱開至最低溫,在一大平底鍋內把</span><span style="font-size: small;"><b>C</b></span><span style="font-size: small;">加熱,放入沾好麵粉的雞肉片將兩面煎至金黃</span><span style="font-size: small;">(</span><span style="font-size: small;">一面約兩分鐘</span><span style="font-size: small;">)</span><span style="font-size: small;">。</span><span style="font-size: small;">*</span><span style="font-size: small;">因為肉片很多,不要一次就全部放入鍋內,這樣會無法上色,分</span><span style="font-size: small;">2-3</span><span style="font-size: small;">次煎煮</span></div>
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</span><span style="font-size: small;">肉煎完後,放入一耐熱容器內,蓋上鋁箔紙並放入微溫的烤箱中保持熱度。</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box9"></a></span><span style="font-size: small;">6.
</span><span style="font-size: small;">在同一個平底鍋中,加熱一大匙奶油,將紅蔥頭炒香至稍軟,約</span><span style="font-size: small;">3</span><span style="font-size: small;">分鐘。加入</span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">料繼續煮約</span><span style="font-size: small;">5</span><span style="font-size: small;">分鐘至水分收乾,磨菇呈金黃色。<span lang="zh-TW">在烹飪過程中撒上一些鹽和胡椒</span>
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</span><span style="font-size: small;">7.
</span><span style="font-size: small;">倒入白酒,使用木鏟子將之前煎肉留在鍋底的一些<span lang="zh-TW">殘</span>留物刮起來和白酒混合,煮到白酒蒸<span lang="zh-TW">發掉</span>至一半左右。</span></div>
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<span style="font-size: small;">8.
</span><span style="font-size: small;">將在烤箱中保溫的雞肉拿出。在平底鍋中倒入鮮奶油並放入雞肉與鍋中的磨菇混合後馬上熄火</span></div>
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</span><span style="font-size: small;">9.
</span><span style="font-size: small;">分等份放入個人盤中,<span lang="zh-TW">灑上切碎的荷蘭芹,</span>與瑞士風馬鈴薯<span lang="zh-TW">煎</span>餅一起吃</span></div>
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<span style="font-size: small;"><b>Left:</b> I mistakenly thought that I had some cream and of course, I only found out when it was too late! I decided to thicken it with just a little teaspoon of flour. </span></div>
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<span style="font-size: small;"><b>左圖:</b></span><span style="font-size: small;"> 我以為冰箱裡還有鮮奶油,結果到了快要用時才發現原來已經用完了!@@ 這時趕快在鍋中加</span><span style="font-size: small;">入</span><span style="font-size: small;">一小匙的麵粉和磨菇稍微炒一下</span></div>
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<span style="font-size: small;"><b>Right: </b>After cooking the flour for about 30 seconds, I deglazed the pan with white wine. When half of the liquid is evaporated, I added some milk and cook until thicken. </span></div>
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<span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;"><b>右圖:</b>將麵粉和磨菇炒好之後</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">(</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">約</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">30</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">秒</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">)</span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="zh-TW" style="color: #666666;">,倒入白酒,使用木鏟子將之前煎肉留在鍋底的一些</span></span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif;"><span lang="zh-TW">殘</span></span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif;">留物刮起來和白酒混合,煮到白酒蒸</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif;"><span lang="zh-TW">發掉</span></span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif;">至一半左右再加入幾大匙的牛奶拌勻呈糊狀即可。</span>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-60751203470448390722013-02-19T04:40:00.000+08:002013-02-19T06:26:10.172+08:00Apple-Jam Tart (蘋果與果醬塔)<br />
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<span style="font-size: small;">The
recipe is inspired by <a href="http://www.davidlebovitz.com/2008/07/jam-tart/" target="_blank">David Lebovitz's </a><i><a href="http://www.davidlebovitz.com/2008/07/jam-tart/" target="_blank">Easy Jam Tart</a> </i>, and as
he mentioned, his recipe is originally adapted from a <i>crostata</i> recipe
from the blog <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2007/07/maggie-barretts.html" target="_blank">Wednesday Chef</a>. Crostata is an Italian dessert tart in
a pie form. The filling is traditionally made with cherry, apricot,
peaches, or berry jam. David basically added some cornmeal to the
dough (which I loved), instead of just using all-purpose flour, to
make the dough crispy. Additionally, he changed how the dough is
arranged on the top, which creates this really beautiful flowery
pattern. (Genius idea!!) Here, I kept both of David's ideas and
changed a lot of other things to make it even healthier, such as
mixing in some whole wheat pastry flour, using much less butter and
jam, and adding the apples and almonds...etc. </span>
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<span style="font-size: small;"><br /><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span></div>
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<span style="font-size: small;">If you have some homemade jam, of course it would be the best choice! Here, I'm using my blackberry jam. </span></div>
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<span style="font-size: small;">如果妳有自製的果醬,那當然是最好的了!這裡,我用的是自己的<span lang="zh-TW">桑聖</span></span><span style="font-size: small;">果醬</span></div>
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<span style="font-size: small;">I
first made this tart when I was invited to my friend's holiday dinner
just this past December (see related post, <a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank"><b>Chez Michel, 1</b></a>). Truthfully, it's not such a good idea to
make something new. This is supposed be the moment for your best
dish/dessert to shine, but I have this tendency to try new things
whenever I can. Of course, there's always a risk that it might not
come out the way you want it to, but if you're an adventurer like me,
this recipe sure won't disappoint you-it didn't for me!</span></div>
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<span style="font-size: small;"><b>Apple-Jam Tart</b> (About 6-8 servings)</span></div>
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<span style="font-size: small;"><b>A: </b>5 T unsalted butter plus a little more for the tart pan, at room
temperature</span></div>
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<span style="font-size: small;"> 4
T coconut oil, at room temperature<br /> 1/4 C sugar </span>
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<span style="font-size: small;"> 1/4
C light brown sugar</span></div>
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<span style="font-size: small;"><br /><b>B:
</b>1 large egg </span>
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<span style="font-size: small;"> 1
egg, yolk and white separated <span style="color: #6aa84f;">(*save the white for later)</span><br /> 1/8 t almond extract</span></div>
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<span style="font-size: small;"><br /><b>C:</b>
1 C all-purpose flour</span></div>
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<span style="font-size: small;"> 1/2
C whole wheat pastry flour<br /> 1/2 C stone-ground cornmeal <br />
1/4 t sea salt</span></div>
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<span style="font-size: small;"> 2
t baking powder (<span style="color: #6aa84f;">*preferably </span><span style="text-decoration: none;"><span style="color: #6aa84f;">aluminum-free,
see </span><a href="http://2sisterset1cat.blogspot.ca/2012/08/back-to-basics.html" target="_blank"><b>Back to the Basics</b></a></span>)</span></div>
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<span style="font-size: small;"><br />2
medium-sized apples </span>
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<span style="font-size: small;">3/4
C (450g) raspberries, blackberries (what I used here), blueberries,
or apricot jam</span></div>
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<span style="font-size: small;">About
2 T sliced almonds</span></div>
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<span style="font-size: small;">1
T coarse raw sugar, such as turbinado, for finishing the tart </span>
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<span style="font-size: small;">1.
Rub a little bit of butter over a 9-inch removable bottom springform
tart pan to prevent the tart from sticking. </span>
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<span style="font-size: small;">2.
In a stand mixer with the paddle attachment, beat together
ingredients </span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">
until well-combined. Meanwhile, sift together ingredients </span><span style="font-size: small;"><b>C</b></span><span style="font-size: small;">.
</span>
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<span style="font-size: small;">3.
Mix in </span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">.
</span>
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<span style="font-size: small;">4.
Gradually add </span><span style="font-size: small;"><b>C</b></span><span style="font-size: small;">
until the mixture comes together. </span>
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<span style="font-size: small;">5.
Take 1/3 of the dough and roll it into a log about 1 1/2-inches (3.5
cm) in diameter, wrap it with plastic wrap and chill it for 1 hour.<span style="color: #6aa84f;"> *You can also put it in the freezer for 20-30 minutes to shorten the
process.</span></span></div>
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<span style="font-size: small;">6.
Gather the remaining dough and place it in the tart pan. Use your
hand to press the dough as evenly as possible onto the bottom and
around the side of the pan. (See photos) Chill the tart pan in the fridge for
about 1 hour. </span>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">7.
When the dough is firm, take it out and cut it into thin rounds.
Place each cut piece on a flat plate that is lined with a piece of
plastic wrap. Put it back to the fridge and chill.</span></div>
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<span style="font-size: small;">8.
Preheat the oven to 375°F
(190°C). Peel, core and cut the apples into 1/4-inch thin
slices. </span>
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<span style="font-size: small;">9.
Take out the cut pieces of dough and the tart pan. Spread the jam
over the dough in the pan. Arrange the apple slices over the jam. </span>
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<span style="font-size: small;">10.
Arrange the cut pieces of dough over the apples to create a pattern.
You can overlap them a little bit if you'd like to. </span>
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<span style="font-size: small;">11.
Whisk the reserved egg white until a bit foamy, then brush the egg
white evenly over the top crust. Sprinkle the almond slices and the
course sugar on top.</span></div>
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<span style="font-size: small;">12.
Baked until the top is golden brown, about 25 minutes. </span>
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<span style="font-size: small;">*As
easy as the recipe is, it does take time to make it look nice. You
can make the dough the night before and follow the procedure up to
#7. Just wrap the tart pan or put it in a bag to store it in the
fridge overnight. </span>
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<span style="font-size: small;"><span lang="zh-TW">這個食譜配方的靈感源自於</span><a href="http://www.davidlebovitz.com/2008/07/jam-tart/" target="_blank">DavidLebovitz 的簡易果醬撻食譜(<i>Easy Jam Tart</i>)</a></span><span style="font-size: small;"><span lang="zh-TW">,正如他所說的,他的食譜是
</span></span><span style="font-size: small;">Wednesday
Chef</span><span style="font-size: small;"><span lang="zh-TW">部落格上的</span><a href="http://www.thewednesdaychef.com/the_wednesday_chef/2007/07/maggie-barretts.html" target="_blank">crostata</a></span><span style="font-size: small;"><a href="http://www.thewednesdaychef.com/the_wednesday_chef/2007/07/maggie-barretts.html" target="_blank">食譜</a>改寫而來的<span lang="zh-TW">。
</span></span><span style="font-size: small;">Crostata</span><span style="font-size: small;"><span lang="zh-TW">是一種與派類似的意大利甜點
。傳統是以櫻桃、杏桃、或莓子果醬為餡。</span></span><span style="font-size: small;">David</span><span style="font-size: small;"><span lang="zh-TW">基本上在食譜裡添加了一些磨碎的玉米粉
,而不是只使用一般的麵粉,使其吃起來較脆。此外,他在果醬上面擺放麵團的方式也大與不同,讓整體看起來更漂亮!這些,
我都並沒有做什麼改變,但是我把整個食譜改良的比較健康,例如使用一些全麥糕點麵粉,減少糖、
奶油和果醬的份量,並添加了蘋果和杏仁</span></span><span style="font-size: small;">...</span><span style="font-size: small;"><span lang="zh-TW">等。</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">我第一次做這個塔,是前一個月被朋友邀請到家裡慶祝節日(</span><span lang="zh-TW">請看相關文章<b>「<a href="http://2sisterset1cat.blogspot.ca/2013/02/chez-michel-michel-1.html" target="_blank">神秘嘉賓Michel, 1</a>」</b>)</span></span><span style="font-size: small;"><span lang="zh-TW">。老實説,若想帶一個之前沒有做過的甜點去做客,並不是一個很好的主意,因為這正應該是你</span></span><span style="font-size: small;">show
off</span><span style="font-size: small;"><span lang="zh-TW">拿手甜點的好機會,但你若是像我一樣總是愛冒風險、也喜歡嘗試新事物,這個食譜肯定不會讓你失望的!</span></span></div>
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<span style="font-size: small;">Mix ingredients <b>A</b> for a few minutes</span></div>
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<span style="font-size: small;"><span lang="zh-TW">放入</span></span><span style="font-size: small;"><span lang="zh-TW"><b>A</b></span></span><span style="font-size: small;"><span lang="zh-TW">料,</span><span lang="zh-TW">打幾分鐘至均勻</span></span></div>
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<span style="font-size: small;">Add ingredients <b>B </b>to<b> A </b>and mix</span></div>
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<span style="font-size: small;"><span lang="zh-TW">加入</span></span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;"><span lang="zh-TW">料</span></span></div>
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<span style="font-size: small;"> </span> <br />
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<span style="font-size: small;">Add <b>C </b>and mix</span><span style="font-size: small;"> in low spead</span><span style="font-size: small;"> until everything just come together</span></div>
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<span style="font-size: small;"><span lang="zh-TW">用慢速攪拌並</span></span><span style="font-size: small;"><span lang="zh-TW">慢慢加入</span></span><span style="font-size: small;"><span lang="zh-TW"><b>C</b></span></span><span style="font-size: small;"><span lang="zh-TW">料一起混合</span></span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box311"></a></span><span style="font-size: small;"><span lang="zh-HK"><b><span lang="zh-TW">果醬與蘋果</span><span lang="zh-TW"><span style="font-style: normal;">塔</span></span></b></span></span></div>
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<span style="font-size: small;"><b>A: </b></span><span style="font-size: small;">回溫無鹽奶油
小匙 公克 </span>
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<span style="font-size: small;"> </span><span style="font-size: small;"> 椰子油
</span><span style="font-size: small;">4</span><span style="font-size: small;">大匙
</span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;">若冰在冰箱,要先回溫</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">白糖
</span><span style="font-size: small;">1/4
</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">紅糖
</span><span style="font-size: small;">1/4
</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"><b>B: </b></span><span style="font-size: small;"><span lang="zh-TW">一個蛋</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box4"></a> </span><span style="font-size: small;"></span><span style="font-size: small;"><span lang="zh-TW">一個蛋
蛋黃與蛋白分開 </span></span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">蛋白留起來備用</span></span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">杏仁精</span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a></span><span style="font-size: small;"><b>C: </b></span><span style="font-size: small;"><span lang="zh-TW">中筋麵粉</span>
</span><span style="font-size: small;">1</span><span style="font-size: small;">杯</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;"><span lang="zh-TW">全麥糕點麵粉
</span></span><span style="font-size: small;">1/2</span><span style="font-size: small;"><span lang="zh-TW">杯</span></span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">玉米粉
</span></span><span style="font-size: small;">1/2</span><span style="font-size: small;"><span lang="zh-TW">杯
<span style="color: #6aa84f;"> </span></span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">*不是</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-HK">玉米澱粉</span></span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">細海鹽
</span></span><span style="font-size: small;">1/4
</span><span style="font-size: small;"><span lang="zh-TW">小匙</span></span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">泡打粉
</span></span><span style="font-size: small;">2
</span><span style="font-size: small;"><span lang="zh-TW">小匙<span style="color: #6aa84f;">
</span></span></span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">最好是</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">使用</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">無含鋁泡打粉 </span></span><span style="color: #6aa84f; font-size: small;">(</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">請參考</span></span><span style="color: #6aa84f; font-size: small;"><a href="http://2sisterset1cat.blogspot.ca/2012/08/back-to-basics.html" target="_blank"><b>Back to the Basics</b></a>)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box10"></a></span><span style="font-size: small;"><span lang="zh-TW">2</span></span><span style="font-size: small;"><span lang="zh-TW">個中型的蘋果
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<span style="font-size: small;"><span lang="zh-TW">紅莓,桑聖,
藍莓,或杏桃等果醬 </span></span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box11"></a></span><span style="font-size: small;"><span lang="zh-TW">杏仁片
約</span></span><span style="font-size: small;"><span lang="zh-TW">2</span></span><span style="font-size: small;"><span lang="zh-TW">大匙</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box12"></a></span><span style="font-size: small;"><span lang="zh-TW">1
</span></span><span style="font-size: small;"><span lang="zh-TW">大匙</span><span lang="zh-TW">粗顆粒生糖,如</span></span><span style="font-size: small;"><span lang="zh-TW">turbinado</span>
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<span style="font-size: small;">1.
</span><span style="font-size: small;"><span lang="zh-TW">在直俓</span></span><span style="font-size: small;">9</span><span style="font-size: small;"><span lang="zh-TW">吋</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">約</span></span><span style="font-size: small;">23
cm) </span><span style="font-size: small;"><span lang="zh-TW">的底部活動式塔盤上抹一點
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box13"></a></span><span style="font-size: small;">2.
</span><span style="font-size: small;"><span lang="zh-TW">在一台攪拌機內放入</span></span><span style="font-size: small;"><span lang="zh-TW"><b>A</b></span></span><span style="font-size: small;"><span lang="zh-TW">料,</span><span lang="zh-TW">打幾分鐘至均勻。在這同時,過篩</span></span><span style="font-size: small;"><span lang="zh-TW"><b>C</b></span></span><span style="font-size: small;"><span lang="zh-TW">料</span></span><span style="font-size: small;"><span lang="zh-TW">.</span></span></div>
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<span style="font-size: small;">3.
</span><span style="font-size: small;"><span lang="zh-TW">加入</span></span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;"><span lang="zh-TW">料</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">4.
</span></span><span style="font-size: small;"><span lang="zh-TW">用慢速攪拌並慢慢加入</span></span><span style="font-size: small;"><span lang="zh-TW"><b>C</b></span></span><span style="font-size: small;"><span lang="zh-TW">料一起混合</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box14"></a></span><span style="font-size: small;">5.
</span><span style="font-size: small;"><span lang="zh-TW">取</span></span><span style="font-size: small;"><span lang="zh-TW">1/3</span></span><span style="font-size: small;"><span lang="zh-TW">的麵團,用手掌滾至直徑約</span></span><span style="font-size: small;">3.5
cm</span><span style="font-size: small;"><span lang="zh-TW">的長條,用保鮮膜捲起來包好,放置在冰箱</span></span><span style="font-size: small;"><span lang="zh-TW">1</span></span><span style="font-size: small;"><span lang="zh-TW">小時。<span style="color: #6aa84f;"> </span></span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">*</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">也可以把它放在冷凍庫
</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">20-30</span></span><span style="font-size: small;"><span lang="zh-TW"><span style="color: #6aa84f;">分鐘,以縮短這個過程</span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box15"></a></span><span style="font-size: small;">6.
</span><span style="font-size: small;"><span lang="zh-TW">將剩餘的麵團,全放入塔盤。用手盡可能的將麵團均勻的按平在塔盤的底部和側邊。放置冰箱冷藏約</span></span><span style="font-size: small;"><span lang="zh-TW">1</span></span><span style="font-size: small;"><span lang="zh-TW">小時。
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box16"></a></span><span style="font-size: small;">7.
</span><span style="font-size: small;"><span lang="zh-TW">當麵團變硬,從冰箱把它拿出來切成薄片。將切好的薄片一片片放在一個鋪有保鮮膜的盤上,放置回冰箱</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box18"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box19"></a>
</span><span style="font-size: small;">8.
</span><span style="font-size: small;"><span lang="zh-TW">烤箱預熱至</span></span><span style="font-size: small;"><span lang="zh-TW">375°F</span></span><span style="font-size: small;"><span lang="zh-TW">(</span></span><span style="font-size: small;"><span lang="zh-TW">190°C</span></span><span style="font-size: small;"><span lang="zh-TW">)。蘋果去皮,去籽
,切成 </span></span><span style="font-size: small;"><span lang="zh-TW">1/4</span></span><span style="font-size: small;"><span lang="zh-TW">吋
</span></span><span style="font-size: small;"><span lang="zh-TW">(0.5
cm)</span></span><span style="font-size: small;"><span lang="zh-TW">的薄片。</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box20"></a></span><span style="font-size: small;">9.
</span><span style="font-size: small;"><span lang="zh-TW">將切好的薄片麵團和塔盤取出。在塔盤底部均勻的塗上果醬。將蘋果片排在果醬的上方</span></span></div>
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<span style="font-size: small;">10.
</span><span style="font-size: small;"><span lang="zh-TW">在蘋果片上擺放切片的麵團,可以稍微重疊排放</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box21"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box211"></a>
</span><span style="font-size: small;">11.
</span><span style="font-size: small;"><span lang="zh-TW">把之前保留的蛋白取出,打至有點泡沫,將蛋白均勻的刷在塔的頂部。撒上杏仁片和粗
生糖。 </span></span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box22"></a></span><span style="font-size: small;">12.
</span><span style="font-size: small;"><span lang="zh-TW">烤至頂部呈金黃色,約</span></span><span style="font-size: small;"><span lang="zh-TW">25</span></span><span style="font-size: small;"><span lang="zh-TW">分鐘。
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box231"></a></span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">雖然做法簡單,但若要使其看起來漂亮,卻有點費時間及功夫。可以選擇將麵團在前一天晚上先做好 </span></span><span style="color: #6aa84f; font-size: small;">(</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">至步驟</span></span><span style="color: #6aa84f; font-size: small;">7)</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">,存放在冰箱裡。</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">但要用保鮮膜將塔盤包起來!</span></span></div>
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<span style="font-size: small;">I did not line a piece of plastic wrap on the plate as I suggested in the recipe, so the cut pieces of cough were sticking to the plate a little bit and not very easy to pick up. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">我沒有像我在食譜中所説的在盤上鋪一層保鮮膜,所以那切成薄片的麵團稍微黏在盤上 </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGS40LG_Bm_mSt_QcuXuS9ne6wn-NnJirfVw59kOdGUVgyd3YQr4pMDZyCdZl3nCU-ajyXBzMD0tgazsEuOdYfAVcbC_b0fjswWWorb2Q2lZKUCMTR8p95xGJIm1jMy_FF6zebjA8G60/s1600/photo26.2Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGS40LG_Bm_mSt_QcuXuS9ne6wn-NnJirfVw59kOdGUVgyd3YQr4pMDZyCdZl3nCU-ajyXBzMD0tgazsEuOdYfAVcbC_b0fjswWWorb2Q2lZKUCMTR8p95xGJIm1jMy_FF6zebjA8G60/s640/photo26.2Wlogo.JPG" width="640" /></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">I realized that I forgot to add the baking powder, so the dough didn't quite rise like the one I made for my friend. (See <b>Chez Michel</b>) </span><br />
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<span style="font-size: small;">烤完才發現竟然忘了加泡打粉,所以沒有漲起來,看起來和拿去朋友家的不太一樣 >w< (
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span lang="zh-TW">請參考相關文章</span></span><span lang="zh-TW"><b>「神秘嘉賓Michel, 1」) </b></span></span></div>
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<span style="font-size: small;">Even with a mistake, it still tasted delicious. This is the dessert that can never go wrong!即使忘了放泡打粉,還是很好吃,證明</span><span style="font-size: small;">了</span><span style="font-size: small;">是一道絕對不會做失敗的甜點!XD<br /> </span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-14971947933035486262013-02-14T17:13:00.001+08:002013-02-18T06:45:33.940+08:00Valentine's Day Breakfast: Poached Eggs (水波蛋)<br />
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<span style="font-size: small;">This
is one of my favorite ways to enjoy eggs, and I'm about to share with you a quick way to impress someone on this Valentine's Day! Those of you who are easily
intimidated by those two words - poached eggs, don't let yourself
believe that you can only enjoy it in restaurants. You just need to
know a few things before you start. </span></div>
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<span style="color: #6aa84f;">(閱讀中文請看續文)</span></b></span>
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<span style="font-size: small;"><span style="color: #666666;"></span>There
are obviously many different ways and methods for how to make it, and
believe me, I've tried several myself. A lot of recipes suggest
putting vinegar in the water before adding the eggs, to supposedly
help preventing the eggs from spreading out, but frankly, I didn't
find that helpful at all! The most important thing is not to let the
water come to a boil, because that would definitely break the eggs.
Another thing is to use fresh eggs. The fresher they are, the better
the chances they're going to hold together. </span></div>
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<span style="font-size: small;">Do not let the water come to a boil!</span><br />
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<span style="font-size: small;">不要讓熱水煮到滾</span></div>
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<span style="font-size: small;">So
there, I hope that makes you feel a little better about trying to make them.
it is really not as difficult as you'd think. Serve them with some potatoes, sausages, bacon, salad, or bread, and just enjoy the start of Valentine's Day!</span></div>
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<span style="font-size: small;"><b>Poached
eggs</b> (2-4 servings)</span></div>
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fresh eggs</span></div>
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t salt</span></div>
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<span style="font-size: small;">1.
Fill a large, deep skillet with about 1" of water. Salt it and
heat it until it starts to bubble, but not a full boil. Turn the heat
down to medium-low. </span>
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<span style="font-size: small;">2.
Crack your egg into a small bowl and gently slide it into the heated
salt water. Repeat with the rest of the eggs. Cook them for 3-4
minutes until the egg white is set but the yolk is still very soft
inside.<span style="color: #6aa84f;"> *This is probably the scariest procedure for most people!
Don't panic if the egg white starts to spread a little bit. Just take
a rubber spatula and slowly push it back toward the center of the
egg. As it starts to cook, it will set and stay together. You can
also use the spatula to gently release eggs from the bottom of pan,
if they stick to the bottom a little.</span></span><br />
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<span style="font-size: small;">3.
Carefully remove them from the water with a slotted spoon and drain
them on a paper towel. Serve immediately! </span></div>
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<span style="font-size: small;">*Ideally
you want to make the poached eggs as close as possible to when you
need to serve them, but you can also make them a little bit a head of
time. In that case, after taking them out with a slotted spoon, set
them on a plate and cover the plate with plastic wrap, so the surface
won't get dry. Before serving, reheat the pot of water you cooked
them in until just hot (not boiled), and place the eggs back in to
warm them for about 30 seconds. </span>
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<span style="font-size: small;">If the egg white starts to spread a little bit. Just take
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<span style="font-size: small;">若是蛋白開始散開,可以用橡皮括刀稍微將散開的蛋白往中間的蛋黃推</span></div>
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<span style="font-size: small;"><span style="color: #666666;">這個情人節,想與大家分享一些我個人煮水波蛋的小秘方!</span><span style="color: #741b47;">(剖心肝的獨家祕方大公開,有看到就賺到喔!!)</span></span><br />
<span style="font-size: small;"><span style="color: #666666;">很多人一聽到水波蛋這個名字就已經被嚇的倒退好幾步</span><span style="color: #741b47;">(老妹就退到千里之外了)</span><span style="color: #666666;">,認為這是餐館才吃得到的一道菜,但其實不然</span><span style="color: #741b47;">(搖搖食指)</span><span style="color: #666666;">,只要把握幾個要點,也可以隨心所欲的在自己在家享用。 ..... 還不快點準備好筆記本!!! </span><span style="color: #741b47;">(手插腰)</span></span></div>
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<span style="color: #666666; font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a></span><span style="color: #666666; font-size: small;">水波蛋的做法有很多種,不同的食譜分享著不同的小秘訣。我自己之前也試過幾種不同的技巧,可是在試過很多不同的撇步後,我決定以最簡單的方式來分享這個食譜(幼幼班同學們,來~跟我一起這樣做)。食譜中,</span><span style="color: #666666;">最常見的方法,是在煮蛋的熱水裡加點醋,讓蛋白比較不容易散開,但坦白説,我並沒有感覺到它有任何的作用!所以..醋 OUT! </span><span style="color: #741b47;">(手指門外)</span><span style="color: #666666;"> 我個人認為最重要的是,不要讓熱水煮到滾,沸騰的水肯定會使蛋散開。另一個重點是,盡可能使用新鮮的蛋,蛋越新鮮就越不容易散開。知道嗎! 有認真看完這篇嗎? 老師在說有沒有在聽呢! </span><span style="color: #741b47;">(揮動指揮棒)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">希望以上的簡意做法,可以消除大家對水波蛋一咪咪的恐懼感喔~ 其實真的沒有大家想像中的那麼難,只要多練習幾次,就可以掌握它的要領喔!</span><span style="color: #741b47;">(啊好啦! 不然可以親自登門拜我為師啦.. 以下即刻開放報名.. 名額有限,盡情把握 XD) </span></span><br />
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<span style="font-size: small;"><span style="color: #666666;">另外,可以簡單的搭配馬鈴薯、香腸、培跟、沙拉或麵包一起食用,大家跟著我一起享受暪好的情人節吧!一二一二...</span><span style="color: #741b47;"> (這是韻律操吧? 喂!!)</span></span></div>
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<span style="font-size: small;">Gently release eggs from the bottom of pan with a rubber spatula, so they won't stick</span></div>
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<span style="font-size: small;">用橡皮括刀從蛋的底部輕輕鏟一下</span><span style="font-size: small;"><span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">以避免</span></span></span><span style="font-size: small;">黏鍋底。</span></div>
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<span style="color: #cc0000;"><b><span style="font-size: small;">水波蛋
</span><span style="font-size: small;">(2-4</span><span style="font-size: small;">人份</span><span style="font-size: small;">) 剖心肝獨家祕方大公開:</span></b></span></div>
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<span style="font-size: small;">蛋
</span><span style="font-size: small;">4顆</span></div>
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<span style="font-size: small;">鹽
</span><span style="font-size: small;">2</span><span style="font-size: small;">小匙</span></div>
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<span style="font-size: small;">1.
</span><span style="font-size: small;">在一個大的、有深度的煎鍋中添加約一吋</span><span style="font-size: small;">(</span><span style="font-size: small;">約</span><span style="font-size: small;">2.5
cm)</span><span style="font-size: small;">高的水量,加入鹽,並加熱至開始冒泡但未滾</span>沸,然後將火轉至中弱。</div>
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<span style="font-size: small;">2.
</span><span style="font-size: small;">先把蛋敲開放入一小碗中,再將它小心的倒入熱鹽水中,以重覆的動作放入剩餘的雞蛋。煮約</span><span style="font-size: small;">3-4</span><span style="font-size: small;">分鐘,直到蛋白已定型,而蛋黃只有外層稍熟,中間呈軟狀。</span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;">若是蛋白開始散開,可以用橡皮括刀稍微將散開的蛋白往中間的蛋黃推。另外,為了避免蛋黏住鍋底,也可以用橡皮括刀從蛋的底部輕輕鏟一下就不會黏鍋底了。</span></div>
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<span style="font-size: small;">3.
</span><span style="font-size: small;">用漏勺將蛋小心撈出,放紙巾上拭乾水份後,放置盤中馬上食用。</span></div>
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<span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;">若是能煮好馬上食用當然是最好的,但也可以做好後</span><span style="color: #6aa84f; font-size: small;">撈出,放置盤中,蓋上蓋子或封上保鮮膜,避免表面乾掉,等到要食用之前,將煮蛋的水回溫加熱</span><span style="color: #6aa84f; font-size: small;">(</span><span style="color: #6aa84f; font-size: small;">但不可以熱到沸騰!</span><span style="color: #6aa84f; font-size: small;">)</span><span style="color: #6aa84f; font-size: small;">,再放入冷掉的蛋,約</span><span style="color: #6aa84f; font-size: small;">20-30</span><span style="font-size: small;"><span style="color: #6aa84f;">秒撈出,然後.....再馬上食用。</span><span style="color: #741b47;">(馬上! 重點在馬上! 放下你的Facebook, 給我滾回餐桌上!!)</span></span></div>
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<span style="color: #666666;">然後就是.. 各位觀眾... 將將將將!!!!!</span><span style="color: red;"><b> <span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;">♪ヽ(´▽`</span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;">) </span></b></span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;">完美到一個極致啊!!!!! </span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;"><span style="color: #741b47;">((陷入自我陶醉))</span></span><br />
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<b><span style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif; font-size: small;">(特別感謝老妹的中文版編輯!!!)</span></b><br />
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com3tag:blogger.com,1999:blog-2389250424924601868.post-43633799804241663942013-02-02T15:16:00.004+08:002013-02-18T06:45:59.528+08:00Nuit Blanche at The Old Port Market /魁北克老港市場<br />
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<span style="font-size: small;">This
past December 27th was the premiere of Nuit Blanche (All-nighter) in
Quebec, a special night where stores were open late and activities
were planned throughout the city. Coincidentally, it was also one of
the biggest snow storms of the year. The event took place a<span lang="en">t
the Marché du Vieux Port (Old Port Market), Place Royale and
the Quartier Petit-Champlain. Due to the storm, we had to leave the
car at home, so we decided to just take the bus to one location,
which, of course, had to be one of my favorites: The Old Port Market!
(or should I say, it's more like we choose to go there because it's
indoors! XD)</span></span></div>
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<span style="font-size: small;">Since
we didn't go to the other two locations, I can't really say what they
were like; I only know that there was supposed to be some ice
sculptures shown, a DJ, some live performances, and late-night
boutiques until 2h. At the market where we went, they featured a live
gospel choir that sang until about 22h30. Besides that, it was also a
great oppotunity to explore some boutiques and food vendors in the
late hours (since the market usually closes at 17h).</span></div>
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<span style="font-size: small;">Smoked
duck <b>(on the left)</b> and deer truffle <b>(on the right)</b></span></div>
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<span style="font-size: small;">The
minute we walked in, people came over to offer us some hors d'oeuvres
right away. Since this event was free, we did not expect to get any
delicate hors d'oeuvres like these. </span></div>
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<span style="font-size: small;"><span lang="zh-TW">上圖從左到右為: 燻鴨肉</span></span><span style="font-size: small;"><span lang="zh-TW">、鹿肉</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">一入會場,馬上就有工作人員很友善的招待我們一些一口塞小點心,由於這個活動是免費的,我們壓根兒</span><span lang="zh-TW">沒</span><span lang="zh-TW">想到</span><span lang="zh-TW">可</span><span lang="zh-TW">以</span><span lang="zh-TW">吃到這樣精緻的食物,對於蕭貪的我簡直樂翻天了!</span></span></div>
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<span style="color: #6aa84f; font-size: small;">(閱讀中文請看續文)</span><span style="font-size: small;"><span style="color: #6aa84f;"> </span></span></div>
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<span style="font-size: small;">The
March<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span lang="en">é</span></span> du Vieux-Port is the oldest and largest farmers market in
Quebec, and it's the only one here that is open all year-round. Due
to the change of seasons and produce, you'll find different vendors
there throughout the year. One of my favorite times to go there is
during the Christmas season. Even though you won't have as much fresh
fruits or vegetables, you'll get to see lots of other vendors selling
things like cheese, wine, holiday baked goods, jam, maple syrups
products, jewelry, Christmas items, and locally products - you name
it. I highly recommend visiting during this time of the year, and if
you're lucky enough to be here at the right time, maybe you'll get to
attend the next Nuit Blanche!</span></div>
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mackerel with potato <b>(on the top)</b> and smoked salmon <b>(on the bottom)</b> </span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box1"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box2"></a></span><span style="font-size: small;"><span lang="zh-TW">圖中食物為: 燻鯖魚</span><span lang="zh-TW">與馬鈴薯</span></span><b><span style="font-size: small;"><span lang="en">(</span></span><span style="font-size: small;"><span lang="zh-TW">上</span></span><span style="font-size: small;"><span lang="en">)</span></span></b><span style="font-size: small;"><span lang="zh-TW">、</span><span lang="zh-TW">燻</span><span lang="zh-TW">鮭魚</span>
</span><b><span style="font-size: small;"><span lang="en">(</span></span><span style="font-size: small;"><span lang="zh-TW">下</span></span><span style="font-size: small;"><span lang="en">)</span></span></b></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box11"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box32"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box41"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box321"></a>
</span><span style="font-size: small;"><span lang="zh-TW">「不眠之夜
」
這個活動是去年</span></span><span style="font-size: small;"><span lang="zh-TW">12</span></span><span style="font-size: small;"><span lang="zh-TW">月</span></span><span style="font-size: small;"><span lang="zh-TW">27</span></span><span style="font-size: small;"><span lang="zh-TW">日第一次</span><span lang="zh-TW">在魁北克舉辦,</span><span lang="zh-TW">分別在好幾個不同</span><span lang="zh-TW">地</span><span lang="zh-TW">點落腳,讓有意前往共襄盛舉的民眾,在特殊的夜晚裡不但可以盡情享受購物,同時也可以觀看一些精彩的表演。</span><span lang="zh-TW">巧的是,那天也是入冬以來第二次下過最大的暴風雪。活動舉辦的地點包括:</span><span lang="zh-TW">老港市場</span><span lang="zh-TW">
</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="en">Marché
du Vieux Port)</span></span><span style="font-size: small;"><span lang="zh-TW">、</span><span lang="zh-TW">皇家廣場
</span></span><span style="font-size: small;"><span lang="en">(Place
Royale) </span></span><span style="font-size: small;"><span lang="zh-TW">以及小尚普蘭街</span></span><span style="font-size: small;"><span lang="en">(Quartier
Petit-Champlain)。</span></span><span style="font-size: small;"><span lang="zh-TW">因為暴風雪的關係,</span><span lang="zh-TW">我們決定專攻其中一個點就好! </span><span lang="zh-TW">不用説! 我當然是選擇我最喜歡的</span><span lang="zh-TW">老港市場</span><span lang="zh-TW">囉!</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">是説其實也是因為那地點是在室內比較暖啦!</span></span><span style="font-size: small;">XD)</span></div>
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<span style="font-size: small;"><span lang="zh-TW">另外兩個點沒機會去,所以無法分享給</span><span lang="zh-TW">大家</span><span lang="zh-TW">,只聽說它們開放到半夜</span></span><span style="font-size: small;">2</span><span style="font-size: small;"><span lang="zh-TW">點,主要是以一些那附近的精品店、</span></span><span style="font-size: small;">DJ</span><span style="font-size: small;"><span lang="zh-TW">、歌唱表演、冰雕展覽..等等的戶外活動來招攬遊客,而我們去的</span><span lang="zh-TW">老港市場,</span><span lang="zh-TW">雖也有歌唱表演,但卻是以</span><span lang="zh-TW">品嘗與購買</span><span lang="zh-TW">食</span><span lang="zh-TW">品,</span><span lang="zh-TW">和手工製品為主重點。市場一般都在下午</span></span><span style="font-size: small;">5</span><span style="font-size: small;"><span lang="zh-TW">點就打烊了,但這個特別的活動,讓遊客們可以盡情的逛到晚上</span></span><span style="font-size: small;">10</span><span style="font-size: small;"><span lang="zh-TW">點~</span></span><span style="font-size: small;">11</span><span style="font-size: small;"><span lang="zh-TW">點呢。</span></span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">老港市場是</span><span lang="zh-TW">魁北克城</span><span lang="zh-TW">最古老、最大的食品市場,也是</span><span lang="zh-TW">這裡唯一長年都開業的</span><span lang="zh-TW">市場。</span><span lang="zh-TW">隨著季節的變化與農產品的供應不同,在市場內的攤販也時常流動與改變。雖然在寒冷的</span></span><span style="font-size: small;">12</span><span style="font-size: small;"><span lang="zh-TW">月,通常看不到太多的蔬果,但這邊仍然充斥著各式各樣的攤販; 從乳酪、酒、楓糖食品、</span><span lang="zh-TW" style="font-family: "Trebuchet MS",sans-serif;">果醬、烘烤甜品、聖誕飾品、身體保養品、到手工毛製品等等的當地土產都應有盡有。我個人很推薦在聖誕節的前後去參觀,當然如果時間抓的對的話,也許你也可以參加下一屆 「不眠之夜 」</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span lang="zh-TW">喔</span></span><span lang="zh-TW" style="font-family: "Trebuchet MS",sans-serif;">! </span></span><br />
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were also given some red wine (to keep us happy... and buying! XD)</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">還供應紅葡萄酒
</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">讓顧客喝到不醉不歸(?),就會多買一點,這招厲害~厲害啊</span></span><span style="font-size: small;">~ </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;">ヽ(´▽`)ノ</span>)</div>
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<span style="font-size: small;">There's
a cute little cheese shop inside the market. They're there all year
round and the quality of cheese is quite good!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">市場裡有間</span></span>可愛<span style="font-size: small;"><span lang="zh-TW">的</span></span><span style="font-size: small;"><span lang="zh-TW">乳酪店,這間店一年365天都不打烊,而他們所賣的也都是優質的乳酪</span></span>。</div>
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<span style="font-size: small;">They
have all kinds of cheese as you can see in the display case</span></div>
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<span style="font-size: small;"><span lang="zh-TW">種類也非常多</span></span>。</div>
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<span style="font-size: small;">They
always have plenty of oysters here. I personally don't enjoy eating
them, but you oyster eaters would be pretty happy!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">因應大眾的需求,架上總能看到許多的生蠔</span></span>。</div>
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<span style="font-size: small;">They're
big on salmon. You can find a variety of salmon and gravlax here. We
got some gravlax that day and to be honest, it was just ok. I didn't
feel that it was very fresh tasting. </span></div>
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<span style="font-size: small;"><span lang="zh-TW">他們賣的</span><span lang="zh-TW">燻鮭魚也琳瑯滿目</span><span lang="zh-TW">,我們那天就買</span><span lang="zh-TW">了</span>一點<span lang="zh-TW">,但</span><span lang="zh-TW">説實在的,味道不怎麼樣,吃起來似乎沒有很新鮮 :(</span></span></div>
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<span style="font-size: small;">Different
kind of smoked fish, and on the bottom shelf, they even have smoked
calamari and smoked mussels in small containers. That'll be for the
next time!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">架上是不同種類的燻魚,最底層甚至還有燻魷魚及</span></span><span style="font-size: small;"><span lang="zh-TW">燻</span></span><span style="font-size: small;"><span lang="zh-TW">蚌殼。實在有太多可以選了,只好留到下次再試嘍</span></span><span style="font-size: small;">~</span></div>
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<span style="font-size: small;">A
must-try in Quebec, cidre de glace (apple ice wine). It is basically
made from frozen apple juice, and it's one of my favorite alcoholic
beverages. </span></div>
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<span style="font-size: small;"><span lang="zh-TW">來魁北克必試的 - </span></span><span style="font-size: small;"><span lang="zh-TW">蘋果冰酒,</span></span><span style="font-size: small;"><span lang="zh-TW">這是一種以冷凍蘋果汁發酵的冰酒,也是我個人非常喜愛的一種酒。</span></span></div>
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<span style="font-size: small;">Cider
donuts - this is one of our favorite vendors. Whenever we go there,
we always stop by and pick some up from them. They're usually freshly
made, but because of the late hour, they were getting ready to leave
and had already packed away all their equipment. We still bought some
from them, but they were not warm and soft like they usually are. My
favorite is the cinnamon flavor, which is coated with cinnamon sugar
on the outside, and when it's fresh and warm...yum!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">蘋果汁甜甜圈
</span></span><span style="font-size: small;"><span lang="zh-TW">-
</span></span><span style="font-size: small;"><span lang="zh-TW">這是我們最常光顧的其中一項食物。這些甜甜圈通常都是現做的,但由於時間已晚,店家已把全部的儀器收起來了,準備收攤。雖然只剩下這些冷掉沒賣完的,但我們還是佛新來的捧場買了一點。</span></span>肉桂通常是我最喜歡的口味,甜甜圈外表滾一層肉桂糖,當它剛出爐還軟軟微溫時,真是超級無敵好吃的啦!</div>
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<span style="font-size: small;">Another
must-try in Quebec, <span lang="fr-FR">tire d'érable (</span><span lang="en-US">maple</span><span lang="fr-FR">
taffy, sugar on snow). They were offering these to all the people
there that night. Yes, hard to believe they're giving them away for
free!) If you've seen my earlier post, </span><a href="http://2sisterset1cat.blogspot.ca/2012/07/cabanea-sucre-sugar-shack-oneof-kids.html" target="_blank"><b><span lang="fr-FR"><span style="font-style: normal;">Cabane
à sucre</span></span></b></a><span lang="fr-FR"><a href="http://2sisterset1cat.blogspot.ca/2012/07/cabanea-sucre-sugar-shack-oneof-kids.html" target="_blank"><b> (Sugar Shack)</b></a>, you're
probably familiar with it. It's basically made with hot maple syrup
that has been boiled to about 112° C and then poured over a bed
of fresh ice. As the syrup starts to harden over the ice, you </span><span lang="en-US">take</span><span lang="fr-FR">
a popsicle stick, press it onto a maple syrup strip, and slowly roll
it up. It is one of my favorite Quebec local foods! </span></span>
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<span style="font-size: small;"><span lang="zh-TW">這是魁北克最富盛名的</span></span><span style="font-size: small;"><span lang="en">Maple taffy</span></span><span style="font-size: small;"><span lang="zh-TW"> - 這間楓糖專賣店在那天晚上為遊客免費提供超多的</span></span><span style="font-size: small;"><span lang="en">Maple
taffy </span></span><span style="font-size: small;"><span lang="zh-TW">,如果你已經看過我之前寫的 </span></span><b><a href="http://2sisterset1cat.blogspot.ca/2012/07/cabanea-sucre-sugar-shack-oneof-kids.html" target="_blank">Cabane à sucre(SugarShack/楓糖小屋)</a></b><span style="font-size: small;"><span lang="zh-TW">,你對這甜品就不陌生了。它是將</span><span lang="zh-TW">煮沸至約</span></span><span style="font-size: small;"><span lang="zh-TW">112℃</span></span><span style="font-size: small;"><span lang="zh-TW">的楓糖漿</span><span lang="zh-TW">倒在</span><span lang="zh-TW">新鮮冰床</span><span lang="zh-TW">上製成的,當滾燙的糖漿碰上極低溫的冰時瞬間冷卻後,可以將短木棒放在糖漿條上慢慢捲起。它吃起來有點像麥芽糖,但比麥芽糖要軟多了,是我最喜歡的魁北克名產之一。</span></span></div>
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<span style="font-size: small;">Maple
pearls - These are little round white chocolates that are coated with
maple sugar on the outside and filled with maple butter inside. A
perfect sweet treat for maple syrup lovers!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">楓糖珍珠 - 是一種小小圓圓的白巧克力,外層撒上一些楓糖粉,巧克力裡面是滿~滿的楓糖醬,楓糖狂熱份子快點來試試看喲!</span></span></div>
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<span style="font-size: small;">A
small wine shop that is also there all year round. They have a very
nice variety of local wines along with olive oil and vinegars. The
man who worked there was quite patient with us and let us take our
time when they were about to close. </span></div>
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<span style="font-size: small;"><span lang="zh-TW">這間小店與上面介紹的乳酪店一樣,老闆很愛錢(?)全年無休</span><span lang="zh-TW">。他們有許多各式各樣在魁北克當地製造的酒,店裡也有少量的橄欖油和醋
。即使已到了快打烊的時刻,店員</span><span lang="zh-TW">還是很友善也很有耐心的向我們說明店內各種不同的商品。</span></span></div>
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<span style="font-size: small;">The
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<span style="font-size: small;"><span lang="zh-TW">店內也有賣蜂蜜和五花八門的果醬</span></span>。</div>
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<span style="font-size: small;"><span lang="fr-FR">Strawberry
wine - also a must-try local item from Quebec! I never tried this
brand before, but I've tried one from Marché de Saint-Foy, and
the strawberry flavor was quite good!!</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">草莓酒
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</span></span><span style="font-size: small;"><span lang="zh-TW">這瓶也是來此市集地必嘗的喔</span></span><span style="font-size: small;"><span lang="fr-FR">~
</span></span><span style="font-size: small;"><span lang="zh-TW">我沒有</span></span>喝<span style="font-size: small;"><span lang="zh-TW">過這一瓶,但是我在另一個市場</span></span><span style="font-size: small;"><span lang="fr-FR">(Marché
de Saint-Foy)</span></span><span style="font-size: small;"><span lang="zh-TW">有買過
,酒裡帶點草莓味,挺不錯的!</span></span></div>
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<span style="font-size: small;"><span lang="fr-FR">This
is from a vendor that sells only blueberry products. I love those
cute jars with the blueberry design. The blueberry spread even comes
with a little spreading knife.</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">這一攤專賣藍莓製品。我好喜歡這些可愛的果醬罐子跟包裝,左手邊的還附有果醬刮刀</span></span>。</div>
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<span style="font-size: small;">I've
never seen blueberry butter before. That would be the next thing I
try! </span></div>
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<span style="font-size: small;"><span lang="zh-TW">沒看過這種藍莓醬</span></span><span style="font-size: small;">(
B<span lang="fr-FR">lueberry butter)</span></span><span style="font-size: small;"><span lang="zh-TW">,要不是家裡還有一堆果醬,我一定會把它買回家</span></span>。 XD</div>
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<span style="font-size: small;">These
are dried blueberries inside dark chocolate. Looks good too!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">這是乾燥藍莓,外層裹著苦甜巧克力</span></span>,看起來就超好吃搭<span style="font-size: small;"><span lang="zh-TW"> </span></span><span class="userContent" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;">( ´ ▽ ` )ノ</span><span class="userContentSecondary fcg" style="background-color: white; color: grey; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.399999618530273px; line-height: 18px; text-align: left;"> </span></div>
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<span style="font-size: small;"><span lang="fr-FR">I
usually see more than one, but this was the only fur boutique I saw
that night. They were offering 20% off on all those slippers and some
other items. I wanted to take more photos, but the boutique owner
told me that because some organizations are against fur, they don't
really allow people to take close-up photos. Since Quebec is so cold
and much furthur north, they wear a lot more fur than people in the
States. The practice seems rather common here.</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">這是一間手工毛皮製品的店,那天全館拖鞋、帽子等用品一律八折優惠。我原本想多拍些照片,但商店老闆告訴我,因為有些人反對使用毛皮的關係,他們禁止顧客拍照。在魁北克這種極度嚴寒</span><span lang="zh-TW">的地方,</span>和其它國家<span lang="zh-TW">比起來,他們確實有較多的毛皮需求,所以這些毛皮製品在這裡算是相當普遍。</span></span></div>
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<span style="font-size: small;">These
are little nougats that have nuts and and dried fruits inside. We
bought some last year and they were quite good, just a little bit
pricey. The texture is a bit chewy. I remember the pistachio one was
my favorite flavors.</span></div>
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<span style="font-size: small;">這是當地的<span lang="zh-TW">牛軋糖</span>,質地有點嚼勁,與一般大眾熟悉的<span lang="zh-TW">牛軋糖口感</span>相近。裡面是堅果跟果乾。去年我們買過幾次,相當好吃,</span><span style="font-size: small;">開心果是我最喜歡的口味</span><span style="font-size: small;">,</span><span style="font-size: small;">但就是貴了點.. 嘖!</span></div>
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<span style="font-size: small;"><span lang="fr-FR">These
beautiful vinegar bottles immediately grabbed my attention. The name
Épicéa means the fir from the pine tree, and all their
vinegars contain different varieties of fir (as you can see in my
photo of the bottles). It looks very pretty and I love the wax seal.
We were able to sample all the flavors and I wanted to buy every one
of them! It was that good! With the fir, it adds a distinctive flavor
but without over-powering the other flavors. It's quite unique.</span></span></div>
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<span style="font-size: small;"><span lang="fr-FR">From
the left: Garden vegetable and Jack pine dressing, Maple and Scots
pine dressing, Strawberry, mint and white spruce dressing, Black
spruce and Lac-St-Jean blueberry dressing, Raspberry, cranberry and
Balsam fir dressing</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box71"></a>
</span><span style="font-size: small;">當我看到那一罐罐美麗的醋瓶,馬上就將我的注意力吸引過去了!! 品<span lang="zh-TW">名</span></span><span style="font-size: small;"><span lang="zh-TW">Épicéa</span></span><span style="font-size: small;">是松針的意思,<span lang="zh-TW">所有的醋瓶內都</span><span lang="zh-TW">有</span><span lang="zh-TW">松</span><span lang="zh-TW">針</span>,也因為如此,再加上瓶口是以紅色的蠟封閉,看起來非常漂亮。我們很不要臉的嘗試了<span lang="zh-TW">所有</span>口味,每一瓶都相當有特色啊! 讓我每一瓶都想買! </span><span style="font-size: small;"><span lang="en">(</span></span><span style="font-size: small;">媽呀,真是折磨人!早知道就不要每種都試
</span><span style="font-size: small;"><span lang="en">> 口 <") </span></span><span style="font-size: small;">因為加了松針,使得每種口味裡都增添了一種很獨特的味道,是我從未嘗過的!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">酸醋沙拉醬的口味有</span></span><span style="font-size: small;"><span lang="fr-FR">(</span></span><span style="font-size: small;"><span lang="zh-TW">從左至右</span></span><span style="font-size: small;"><span lang="fr-FR">)</span></span><span style="font-size: small;"><span lang="zh-TW">:蔬菜</span><span lang="zh-TW">與</span><span lang="zh-TW">傑克松</span><span lang="zh-TW">針</span><span lang="zh-TW">、</span><span lang="zh-TW">楓糖與</span></span><span style="font-size: small;">Scots</span><span style="font-size: small;"><span lang="zh-TW">松</span><span lang="zh-TW">針</span><span lang="zh-TW">、草莓薄荷</span><span lang="zh-TW">與</span><span lang="zh-TW">白雲杉</span><span lang="zh-TW">針</span><span lang="zh-TW">、藍莓</span><span lang="zh-TW">與</span><span lang="zh-TW">黑雲杉</span><span lang="zh-TW">針</span><span lang="zh-TW">、</span><span lang="zh-TW">紅</span><span lang="zh-TW">莓蔓越莓</span><span lang="zh-TW">與</span><span lang="zh-TW">香脂冷杉</span><span lang="zh-TW">針</span></span>。</div>
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<span style="font-size: small;"><span lang="fr-FR">Another
reason I wanted to buy from them is because the product is made by
women with mental health difficulties, and because of that, their
sales profits go to support their home too. It is a good cause!</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">另外,讓我想跟他們購買的另一原因,是因為此產品是由心理有障礙的婦女們所製,銷售的利潤,每分每毫都直接回饋給她們的療養中心,捧個場順便做善事也挺好搭
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<span style="font-size: small;">Toque
& Tablier is a little boutique that specializes in Christmas
fruit cakes. The owner is very friendly! </span>
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<span style="font-size: small;"><span lang="fr-FR">Toque
& Tablier</span></span><span style="font-size: small;"><span lang="zh-TW">是一間專賣聖誕水果蛋糕的小店舖,老闆人非常的好</span></span>。</div>
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<span style="font-size: small;">Chocolate
and dark beer fruit cake. We sampled it and it was very yummy.</span></div>
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<span style="font-size: small;"><span lang="zh-TW">黑啤酒口味的巧克力,味道很讚喔</span></span><span style="font-size: small;">~ </span>巧克力迷一定要搬個10盒回家搭!!</div>
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<span style="font-size: small;">A
classic fruit cake with rum</span></div>
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加了萊姆酒的<span style="font-size: small;"><span lang="zh-TW">典型原味水果蛋糕</span></span>。</div>
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<span style="font-size: small;">As
it turned out.....the classic fruit cake won! It was our choice!</span></div>
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<span style="font-size: small;"><span lang="zh-TW">嘗試的結果是…原味水果蛋糕贏了!</span></span><span style="font-size: small;"><span class="short_text" id="result_box" lang="zh-TW"><span class="">我們買了這個</span></span></span><span style="font-size: small;"><span lang="zh-TW">...</span></span></div>
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<span style="font-size: small;">I
love their packaging; it is so simple and elegant. We wanted to buy
the mini classic, but there were only mini chocolate ones left.</span></div>
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<span style="font-size: small;"><span lang="zh-TW">另外還有迷你</span></span><span style="font-size: small;"><span lang="en">size</span></span><span style="font-size: small;"><span lang="zh-TW">!我好喜歡他們精美又簡單的包裝,原本想買迷你就好,但只剩下巧克力的口味</span></span><span style="font-size: small;"><span lang="en">...</span></span></div>
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<span style="font-size: small;">Other items we bought:</span></div>
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<span style="font-size: small;"><span lang="zh-TW">我們</span></span><span class="short_text" id="result_box" lang="zh-TW"><span class="">還買了</span><span class="">這些</span></span><span style="font-size: small;"><span lang="zh-TW">:</span></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box14"></a>
<span style="color: #666666; font-family: Candara, sans-serif; font-size: small;"><span lang="fr-FR">Wild
dried blueberries </span></span><span style="font-family: Candara, sans-serif;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span lang="zh-TW" style="color: #666666;">野生乾藍莓</span></span></span></span>。<br />
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<span style="font-size: small;"><b>(Left)
</b>A red wine with spices. We bought this the year before for the
holidays and it tasted so nice when it was served hot. A perfect wine
when it's snowy outside!</span></div>
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<b><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">左</span></span><span style="font-size: small;">)</span></b><span style="font-size: small;"><span lang="zh-TW">有放香料的紅葡萄酒</span></span><span style="font-size: small;">,</span><span style="font-size: small;"><span lang="zh-TW">我們前年有買過這一瓶,加熱之後,在這種寒冷的天氣下喝起來更好喝,整個身體都會暖起來喔!</span></span></div>
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<span style="font-size: small;"><span lang="fr-FR"><b>(Right)
</b>Raspberry, cranberry and Balsam fir dressing</span></span><span style="font-size: small;"><span lang="fr-FR">
<b> </b></span></span><b><span style="font-size: small;"><span lang="en">(</span></span><span style="font-size: small;"><span lang="zh-TW">右</span></span></b><span style="font-size: small;"><span lang="en"><b>)</b>
</span></span><span style="font-size: small;"><span lang="zh-TW">紅</span><span lang="zh-TW">莓</span><span lang="zh-TW">
</span><span lang="zh-TW">、蔓越莓</span><span lang="zh-TW">與</span><span lang="zh-TW">香脂冷杉葉酸醋</span>沙拉醬</span>。</div>
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<span style="font-size: small;">So
there, you can see how hard it is to resist buying all these yummy
Quebec local items (especially after a little wine!) </span></div>
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<span style="font-size: small;">有這麼多<span lang="zh-TW">美味的魁北克當地</span>土產,怎能不看到眼<span lang="zh-TW">花撩亂</span>呢?<span lang="zh-TW">(尤其是在喝了一點酒之後!)</span></span></div>
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<span style="font-size: small;">For
more information on<b> The Old Port Market//魁北克老港市場:</b></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><a href="http://www.marchevieuxport.com/" target="_blank"><b><span lang="en">website/</span><span lang="zh-TW">網站</span></b></a></span></div>
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<span style="font-size: small;"><a href="https://www.facebook.com/pages/Le-March%C3%A9-du-Vieux-Port/124874144252704?fref=ts" target="_blank"><b>Facebook</b></a></span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-69868676791628574762013-01-21T09:00:00.000+08:002013-02-11T05:45:59.741+08:00Holiday Party at Restaurant La Girolle<br />
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<span style="font-size: small;">This
is our second time attending the holiday party for my hubby's work.
Last year, we had a nice time at a restaurant in Sillery, but that
restaurant went out of business just a few months before, so this
year they decided to have it at the restaurant <a href="http://www.lagirolle.ca/" target="_blank"><b>La Girolle</b></a> in
Saint-Foy. As it turned out, it was also a very nice place. The food
and service were both very decent, and it was BYOW (bring your own
wine), which is great for a big party to cut costs!</span></div>
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<span style="font-size: small;">The
night we were there happened to be the biggest snow storm of the
year, but nonetheless the restaurant was filled as we entered at
18h30! (And I'm not counting the people from our party at all!!!)
They offer a pretty sophisticated and varied French cuisine menu,
although people who don't eat a lot of meat may be left with not so
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<span style="font-size: x-small;"></span><span style="font-size: small;">I
can't really say much about the atmosphere of the restaurant, since
we were sitting in a private room in the back the whole time. It was
cozy but not roomy. Even though the restaurant is located in a less
touristy area--and something tells me that it is also a little bit
under the radar--it's worth it to give it a try if you're in the mood
to taste some authentic French cuisine. We're certainly going back!</span></div>
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<span style="font-size: small;">(Click <span style="font-size: small;">"read more"</span> below for more photos/閱讀中文請看續文)</span></div>
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<span style="font-size: small;"><span lang="zh-TW">這是我們來魁北克之後,第二次參加老公工作單位所舉辦的聖誕</span></span><span style="font-size: small;">party</span><span style="font-size: small;"><span lang="zh-TW">了。去年
在另一家餐廳舉辦得還不錯,但那家餐廳竟然在幾個月前倒了</span></span><span style="font-size: small;">!!!
(</span><span style="font-size: small;"><span lang="zh-TW">晴天霹靂</span></span><span style="font-size: small;">)
</span><span style="font-size: small;"><span lang="zh-TW">所以他們決定今年大膽的換選這家
</span></span><span style="font-size: small;">-</span><span style="font-size: small;"><span lang="zh-TW">「</span></span><a href="http://www.lagirolle.ca/" target="_blank"><span style="font-size: small;">Restaurant La Girolle</span></a><span style="font-size: small;"><span lang="zh-TW">」。拉</span></span><span style="font-size: small;">KEY(LUCKY)</span><span style="font-size: small;"><span lang="zh-TW">的是,大家對這間餐廳的評語都還不錯</span></span><span style="font-size: small;">!!
</span><span style="font-size: small;"><span lang="zh-TW">不僅好吃,服務也周到,還能讓客人自己帶酒,人多去吃的話,不失為消減開消的好辦法呀!</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">顯是為精打細算臉孔</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">Party</span><span style="font-size: small;"><span lang="zh-TW">那天晚上正好是這個冬天以來最大的一場暴風雪,儘管如此,我們仍努力趕在六點半抵達餐廳,令人驚訝的是,店內竟然已經高堂滿坐
</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">我開始擔心我們這團人擠得進去嗎</span></span><span style="font-size: small;">?)
</span><span style="font-size: small;"><span lang="zh-TW">他們提供的菜單包括各式各樣的傳統法式菜餚,但對於不太愛吃肉的人,選擇性可能就比較少…</span></span><span style="font-size: small;">.</span></div>
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<span style="font-size: small;"><span lang="zh-TW">至於餐廳的氣氛,我沒辦法做太多詳細的說明,因為當天晚上,我們一直都坐在後面私人的空間
</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">對</span></span><span style="font-size: small;">!
</span><span style="font-size: small;"><span lang="zh-TW">沒錯</span></span><span style="font-size: small;">!
</span><span style="font-size: small;"><span lang="zh-TW">是大牌的</span></span><span style="font-size: small;">VIP</span><span style="font-size: small;"><span lang="zh-TW">區</span></span><span style="font-size: small;">..</span><span style="font-size: small;"><span lang="zh-TW">母哈哈哈哈哈</span></span><span style="font-size: small;">)</span><span style="font-size: small;"><span lang="zh-TW">,雖然不算寬敞,但也還算舒適。這家餐廳雖然不是開在有名的觀光區,也不像其它餐廳那樣知名,但它那既道地又傳統的法國餐還是很值得一試的喔!</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">如果沒倒店的話</span></span><span style="font-size: small;">!
XD)</span></div>
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<span style="font-size: small;">The
portable chalkboard menu is supposed to be their thing and I love it!
Everytime you hear the rumbling sound, you know the menu is coming!</span><span style="font-size: small;"> We
were also very happy to learn that the menu wasn't a prix fixe party
menu like last year (since it's cheaper for the restaurant to offer
that.) Besides, who wouldn't love to have plenty of choices to choose
from!</span></div>
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<span style="font-size: small;">這間餐廳非常特別的一個特色
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</span><span style="font-size: small;">移動式黑板菜單。每當聽到轟隆轟隆的聲音,就知道菜單</span><span style="font-size: small;">U</span><span style="font-size: small;">勾來囉!除此之外,當晚的菜單跟平日菜單是一毛毛一樣樣的,不像去年那家餐廳,為我們特別準備了沒得選擇的獨家套餐</span><span style="font-size: small;">(</span><span style="font-size: small;">美其名好貼心,但其實他們這樣做是為了結省經費</span><span style="font-size: small;">)</span><span style="font-size: small;">。</span></div>
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<span style="font-size: small;">It's
a complex menu, especially when you're reading it in French! Our
waiter, who obviously paid attention, noticed that we're English
speakers and kindly offered to translate everything into English for
us. In the end, he was probably glad that we didn't ask him to
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<span style="font-size: small;"><span lang="zh-TW">菜單上的選擇相當多但也相對的複雜,且再加上是個法文菜單啊啊啊</span></span><span style="font-size: small;">!!!
</span><span style="font-size: small;"><span lang="zh-TW">服務生很明顯的注意到我們講英文,佛心來的問我們是否需要他把整個菜單翻成英文,不過想到翻完天都黑了,我們也就善解人意的放過他,只是可憐了我身旁的朋友…</span></span><span style="font-size: small;">XD</span></div>
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<span style="font-size: small;"><u>Appetizers/<span lang="zh-TW">前菜</span>
</u></span>
</div>
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<span style="font-size: small;"><span style="color: #666666;">
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box1"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box2"></a>
</span><span style="font-size: small;">Fried
Parmesan fondue with shrimp $9.50 (</span><span style="font-size: small;"><span lang="zh-TW">炸</span></span><span style="font-size: small;">Parmesan</span><span style="font-size: small;"><span lang="zh-TW">奶酪火鍋塊與蝦</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box31"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box41"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box211"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box5"></a>
</span><span style="font-size: small;">Escargot
in puffy pastry with blue cheese $10.75 (</span><span style="font-size: small;"><span lang="zh-TW">田螺酥皮與藍紋奶酪</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a></span><span style="font-size: small;">Foie
gras terrine with apple jelly $16.95 (</span><span style="font-size: small;"><span lang="zh-TW">鵝肝醬與蘋果凍</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
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<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in;">
<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box3"></a></span><span style="font-size: small;">Mediterranean
style crispy bread $8.50 (</span><span style="font-size: small;"><span lang="zh-TW">地中海風酥脆麵包</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
</span></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in;">
<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box4"></a></span><span style="font-size: small;">Grenoble
style smoked salmon $12 (Grenoble</span><span style="font-size: small;"><span lang="zh-TW">風格</span><span lang="zh-TW">熏鮭魚</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a></span><span style="font-size: small;">Pan
seared duck liver on apple and foie gras mousse 12.50 (</span><span style="font-size: small;"><span lang="zh-TW">香煎鴨肝和蘋果鵝肝慕斯</span>
</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box12"></a><u>Main
Course/<span lang="zh-TW">主菜</span>
</u></span>
</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><span style="color: #666666;">
</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a></span><span style="font-size: small;">Braised
neck of lamb $28.50 (</span><span style="font-size: small;"><span lang="zh-TW">紅燒羊頸</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
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<span style="font-size: small;">Fowl
with squash and thyme $19.50 (</span><span style="font-size: small;"><span lang="zh-TW">野禽</span><span lang="zh-TW">和百里香與西葫蘆</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box9"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box10"></a>
</span><span style="font-size: small;">Pan
seared shrimp and scallop with shellfish sauce $27.95 (</span><span style="font-size: small;"><span lang="zh-TW">香煎蝦</span><span lang="zh-TW">與干</span><span lang="zh-TW">貝及龍蝦醬</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box11"></a></span><span style="font-size: small;">Sweetbread
with Spanish sauce $27.95 (</span><span style="font-size: small;">小牛胸腺<span lang="zh-TW">與西班牙醬</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box121"></a></span><span style="font-size: small;">Duck
breast with orange and pineapple sauce $25.25 (</span><span style="font-size: small;"><span lang="zh-TW">鴨胸</span></span><span style="font-size: small;"><span lang="zh-TW">與</span></span>橘子鳳梨<span style="font-size: small;"><span lang="zh-TW">醬</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box13"></a></span><span style="font-size: small;">Skirt
steak with AAA sauce $21.50 (</span><span style="font-size: small;"><span lang="zh-TW">牛排</span><span lang="zh-TW">與</span></span><span style="font-size: small;"><span lang="zh-TW">AAA</span></span><span style="font-size: small;"><span lang="zh-TW">醬</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box14"></a></span><span style="font-size: small;">Salmon
fillet with brown butter $22.50 (</span><span style="font-size: small;"><span lang="zh-TW">奶油</span><span lang="zh-TW">鮭魚</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box15"></a></span><span style="font-size: small;">Blood
sausage with apple and ginger sauce $18.50 (</span><span style="font-size: small;"><span lang="zh-TW">血腸和蘋果</span><span lang="zh-TW">與</span><span lang="zh-TW">薑醬</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><span style="color: #666666;">
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box17"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box16"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box18"></a>
</span><span style="font-size: small;">Pork
tenderloin with charcutière sauce $25.25 (</span><span style="font-size: small;"><span lang="zh-TW">小</span><span lang="zh-TW">里肌</span><span lang="zh-TW">與
</span></span><span style="font-size: small;">charcutière</span><span style="font-size: small;"><span lang="zh-TW">醬</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">Veal
cutlet with hazelnuts and Madeira wine sauce $26.25 (</span><span style="font-size: small;"><span lang="zh-TW">小牛肉片與榛果和馬德拉酒醬</span></span><span style="font-size: small;">)</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzL6plHZwMh8poRa-Qg7ka14Xix9JJ3yP6-tY4vjLCQO_msAbBD5vpBqJlS2RF22U-aqLzRvINjK1dHVpmpz-bDbgXU6jMw0ZEsxCSKy-2vUajl26UnNOlMxtYHJup0LLD-mXWVRXEH_8/s1600/photo3Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzL6plHZwMh8poRa-Qg7ka14Xix9JJ3yP6-tY4vjLCQO_msAbBD5vpBqJlS2RF22U-aqLzRvINjK1dHVpmpz-bDbgXU6jMw0ZEsxCSKy-2vUajl26UnNOlMxtYHJup0LLD-mXWVRXEH_8/s640/photo3Wlogo.JPG" width="640" /></a></div>
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<span style="font-size: small;"><b>Potage de carotte</b> (potage du jour)/<b>Carrot
soup</b> (soup of the day)<b>: </b>I know the soup doesn't look anything special
from this picture, but it was quite delicious with lots of flavor!</span></div>
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<b><span style="font-size: small;">胡蘿蔔濃湯</span></b><span style="font-size: small;">(</span><span style="font-size: small;">當晚的特別濃湯</span><span style="font-size: small;">)</span><span style="font-size: small;"><b>:</b>雖然照片上看起來不怎麼樣,但是味道很不錯喔!</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVO5JLkNMwzvsFMeLuESZ84ipyyiW6AW1SHEqHQhqnXtQgakZNDjJ2fyh8-s7BsspeQET7nUxONIBpm9GjIPtx35fO165Evc2y995661bSHJa65D_8ASWSndTnkm7lzSewqhLwW-9j_c/s1600/photo4Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVO5JLkNMwzvsFMeLuESZ84ipyyiW6AW1SHEqHQhqnXtQgakZNDjJ2fyh8-s7BsspeQET7nUxONIBpm9GjIPtx35fO165Evc2y995661bSHJa65D_8ASWSndTnkm7lzSewqhLwW-9j_c/s640/photo4Wlogo.JPG" width="640" /></a></div>
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<b><span style="font-size: small;">Feuilleté d'escargots au bleu</span><span style="font-size: small;">/Escargot
in puffy pastry with blue cheese: </span></b><span style="font-size: small;"><b>I</b>n
France, we've tried the escargot with butter and garlic before, but
never this dish. Therefore, we decided to order it. (Well, not we, my
hubby, I should say, since he's the escargot and blue cheese fan!) It
was pretty good with the puffy pastry sheets to give it a
different texture. The blue cheese that was incorporated in the sauce was very subtle and not strong at all. For someone who's not a
big fan of blue cheese, I was able to enjoy it quite well. </span><br />
<br />
<span style="font-size: small;">
</span>
<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box311"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box411"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box2111"></a></span><b><span style="font-size: small;"><span lang="zh-TW">田螺酥皮與藍紋奶酪</span></span></b><span style="font-size: small;"><b>: </b>我在法國有吃過奶油蒜烤田螺,但拌著藍紋奶酪的田螺酥皮還真沒見識過。因此,愛吃田螺與藍紋奶酪的老公吵著一定要點這道菜,上菜力馬吃了起來</span><span style="font-size: small;">! </span><span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">放在</span></span><span style="font-size: small;">田螺</span>上<span class="short_text" id="result_box" lang="zh-TW"><span class=""></span></span><span style="font-size: small;">的酥皮使它整個吃起來有脆脆的口感,包裹著</span><span style="font-size: small;">的</span><span style="font-size: small;">醬是那麼出乎意料外的好滋味,連平時不大吃帶有臭味的藍紋奶酪的我也吃得很盡興呢</span><span style="font-size: small;">! </span></div>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">I
have to apologize for not having a photo for this next dish. Don't ask me,
I don't know and don't remember what happened after a couple
drinks.....but fortunately, I do remember what it tasted like, so I
can still share this dish with you (if my memory is correct! XD).</span></div>
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<b><span style="font-size: small;">Poêlée de foie canard sur pomme et mousse foie gras</span><span style="font-size: small;">/Pan
seared duck liver on apple and foie gras mousse:</span></b><span style="font-size: small;"> This
was my favorite dish of the night! The duck liver was perfectly
cooked and without much of a liver taste, but the best part was the
foie gras mousse and the sauce. I could really taste the sweet apple
flavor in there! It's a must-try dish!!</span></div>
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<span style="font-size: small;">而這道我極力推薦的菜餚,怎麼沒有照片為證呢</span><span style="font-size: small;">?
</span><span style="font-size: small;">我得向大家說聲
</span><span style="font-size: small;">I
M SORRY</span><span style="font-size: small;">,看到菜餚時還記得等等要拍一定要拍,但喝了</span><span style="font-size: small;">(</span><span style="font-size: small;">不知</span><span style="font-size: small;">)</span><span style="font-size: small;">幾杯之後,茫到完全不知道也不記得後面發生了什麼事
</span><span style="font-size: small;">(</span><span style="font-size: small;">人妻有時壓力也很大也需要放鬆一下嘛</span><span style="font-size: small;">)</span><span style="font-size: small;">。不過奇怪的是,我竟還記得吃起來的感覺</span><span style="font-size: small;">!!
(</span><span style="font-size: small;">如果你願意相信我的記憶力</span><span style="font-size: small;">)</span><span style="font-size: small;">!</span><br />
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<span style="font-size: small;"></span><b><span style="font-size: small;"><span lang="zh-TW">香煎鴨肝和蘋果鵝肝慕斯</span></span></b><span style="font-size: small;"><b>: </b>這是我那天最喜歡</span><span style="font-size: small;">的</span><span style="font-size: small;"><span lang="zh-TW">一</span></span>道<span style="font-size: small;">料理,鴨肝吃起來不像在吃內臟那樣恐怖,反而還能嘗到蘋果的甜味,而最好吃的是鵝肝慕思,我極力推薦這道菜!</span></div>
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<b><span style="font-size: small;">Boudin noir sauce pomme et gingembre/</span><span style="font-size: small;">Blood
sausage with apple and ginger sauce:</span></b><span style="font-size: small;"> I
can't say that this was one of the best blood sausages I've had or
that I liked it that much--here in Quebec, it looks like I'm becoming
somewhat of a connoisseur--but It was at least homemade, for which I
was glad! The sausage went well with the apple and ginger sauce. All
the main dishes come with several vegetable sides such as cabbage,
zucchini, a piece of spinach pudding, and some sort of mashed turnip
and squash mixture. Very generous "Quebec" portion!</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box151"></a></span><b><span style="font-size: small;"><span lang="zh-TW">血腸和蘋果與薑醬</span></span><span style="font-size: small;">:</span></b><span style="font-size: small;"> 我不敢說這是在魁北克吃過最好吃的血腸</span><span style="font-size: small;">(</span><span style="font-size: small;">好像來到這裡之後突然搖身變成血腸品嘗專家</span><span style="font-size: small;">?!)</span><span style="font-size: small;">,但是我敢說它至少是自製的</span><span style="font-size: small;">,</span><span style="font-size: small;">與稍有甜味的薑味蘋果醬汁吃起來還算對味。所有的主菜都有付高麗菜、瓢瓜、蔬菜泥、菠菜布丁之類的,份量非常多。</span></div>
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<b><span style="font-size: small;">Duo de ris de veau sauce espagnole/</span><span style="font-size: small;">Sweetbread
2 ways with Spanish sauce:</span></b><span style="font-size: small;"> To
be honest with you, I was a bit disappointed by this dish. The
highlight was actually the sweetbread sausage for me, not the sweet
bread! I loved the sauce, but the sweetbread did not live up to the
sauce, maybe because I had such a good one at <b><a href="http://2sisterset1cat.blogspot.ca/2012/10/laffaire-est-ketchup.html" target="_blank">L'Affaire Est Ketchup</a> </b>and that set my standard. This one didn't quite melt in your mouth,
and it also tasted a little bit organ-like, but hey, this is just my
personal opinion. I was actually told that they were supposed to have
one of the best sweetbreads in town, so those of you out there who
love sweetbread, you can give it a try and judge it for yourself!</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box111"></a></span><b><span style="font-size: small;">小牛胸腺<span lang="zh-TW">與西班牙醬</span></span></b><span style="font-size: small;"><b>: </b>老實說<span style="font-family: "Trebuchet MS",sans-serif;">,我對這道菜有點失望,我最喜歡的部分竟是那</span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">小牛胸腺</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">香腸</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">與</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">醬汁</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">,而不是小牛胸腺</span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">,</span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">可能是之前在 </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><a href="http://2sisterset1cat.blogspot.ca/2012/10/laffaire-est-ketchup.html" target="_blank"><b>L'Affaire Est Ketchup</b></a> </span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">吃的真的太好吃了,害我把表準往上提升。這道菜不但沒有吃起來似融化在嘴裡的感覺,反倒還讓我覺得有吃內臟噁心的感覺…不過這些只是我個人的意見。實際上,我聽朋友說他們的小牛胸腺是這裡聞名的,所以你如</span>果是小牛胸腺粉絲,可以嘗試看看,自己判斷!</span> </div>
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<span style="font-size: small;"><b>Magret de canard sauce orange et ananas/Duck
breast with orange and pineapple sauce: </b>This
was actually our friend's plate and I got to taste a little bit of
it. I thought it was quite good and the duck was perfectly prepared. </span></div>
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<b><span style="font-size: small;"><span lang="zh-TW">鴨胸</span></span><span style="font-size: small;"><span lang="zh-TW">與</span>橘子鳳梨</span></b><span style="font-size: small;"><b><span lang="zh-TW">醬</span>:</b> </span><span style="font-size: small;">這盤其實是朋友的,我只是順便嘗試一點,我認為相當不錯。</span></div>
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<span style="font-size: small;"><b>Our
wine of the evening: </b>on the left was a French wine; on the right was
a California wine. I loved both! Our friend was the one who selected
all the wines for the party, and one bottle of wine was to be shared
among four people. Knowing that I was a "lightweight," he
joked that it would be a good deal for whomever was in our group. As
the night went by, and to his surprise, he found himself repeatedly
filling my glass, and by dessert we had already moved to his group's
bottle!</span></div>
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<span style="font-size: small;"><b>我們</b></span><span style="font-size: small;"><b>當天晚上的酒:</b>左邊是法國葡萄酒;右邊是美國加洲的葡萄酒。這些酒由我們朋友精挑細選過的,四人分一罐,喝完了再開新的。之前見識過我酒量的朋友,笑著跟其他人說,誰和我一組分一罐一定穩</span><span style="font-size: small;">"</span><span style="font-size: small;">賺</span><span style="font-size: small;">"</span><span style="font-size: small;">的
,但殊不知</span><span style="font-size: small;">..
</span><span style="font-size: small;">長夜漫漫好戲還在後頭,朋友驚呼連連發現我喝了好</span><span style="font-size: small;">~~~</span><span style="font-size: small;">幾杯,完全忘記還有飯後甜點的存在,一昧的嗜酒,形象盡失!</span><span style="font-size: small;">XD</span></div>
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Menu <span lang="zh-TW">甜點 </span></b></span><br />
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<span style="font-size: small;">Crème
brulée $6 (</span><span style="font-size: small;"><span lang="zh-TW">布蕾</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box20"></a></span><span style="font-size: small;">Mini
pistachio crème brulée $3.50 (</span><span style="font-size: small;"><span lang="zh-TW">迷你開心果布蕾</span></span><span style="font-size: small;">)</span></div>
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</span><span style="font-size: small;">Dessert
of the evening $6 (</span><span style="font-size: small;"><span lang="zh-TW">今日特別甜點</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box22"></a></span><span style="font-size: small;">Chestnut
cake $6 (</span><span style="font-size: small;"><span lang="zh-TW">栗子蛋糕</span></span><span style="font-size: small;">)
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box23"></a></span><span style="font-size: small;">Homemade
ice cream and sorbet $6 (</span><span style="font-size: small;"><span lang="zh-TW">自製冰淇淋</span></span><span style="font-size: small;">)
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<span style="font-size: small;">Christmas
log $6.25 (</span><span style="font-size: small;"><span lang="zh-TW">樹幹年輪蛋糕</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">Charlotte
cake "Exotique" $6 (Charlotte</span><span style="font-size: small;"><span lang="zh-TW">蛋糕</span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">Cheese
plate for 2 $11.50 (</span><span style="font-size: small;"><span lang="zh-TW">2</span></span><span style="font-size: small;"><span lang="zh-TW">人份奶酪盤</span></span><span style="font-size: small;">)
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<b><span style="font-size: small;">Gâteau au marron/Chestnut cake:</span></b><span style="font-size: small;"><b> </b>Our
friend told us that the chestnut cake, the <a href="http://2sisterset1cat.blogspot.ca/2012/12/buche-de-noel-christmas-log.html" target="_blank">Christmas log (bûche de Noël )</a></span><span style="font-size: small;">, and the
exotic Charlotte cake are the three staples for the holiday season
here. Since I love chestnuts, and we wanted to follow the holiday
tradition here, we ordered the chestnut cake. I liked the plating
with the fruit sauce, but it was a bit too sweet for me and it was
difficult for me to appreciate the taste of the chestnuts. </span></div>
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<b><span style="font-size: small;"><span lang="zh-TW">栗子蛋糕</span></span><span style="font-size: small;">:</span></b><span style="font-size: small;"><b> </b> 朋友告訴我們<span lang="zh-TW">栗子蛋糕</span>、<a href="http://2sisterset1cat.blogspot.ca/2012/12/buche-de-noel-christmas-log.html" target="_blank">樹幹年輪蛋糕</a><span lang="zh-TW">與</span></span><span style="font-size: small;">Charlotte</span><span style="font-size: small;"><span lang="zh-TW">蛋糕
</span>是這裡聖誕節前後常見的甜點。因為我愛栗子,也想遵照魁北克的傳統,我們因此點了<span lang="zh-TW">栗子蛋糕</span>。雖然喜歡盤上那漂亮的水果醬,但是蛋糕對我來說太甜了,無法品味到栗子的味道。 </span><br />
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<span style="font-size: small;">Overall,
we had a really good time there. It was a bit pricey, but if you
compare it to the restaurants in NY or any other big city, for a meal
like this, it's still quite a bargain! </span></div>
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<span style="font-size: small;">我認為有些菜有點昂貴,但要吃這樣傳統又複雜的法國菜,與紐約或其它大城市比起來還是相當划算的!</span></div>
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For more information on <b>La Girolle</b>:<br />
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<div style="margin-bottom: 0in;">
<a href="http://www.lagirolle.ca/" target="_blank"><b>Website/<span style="font-family: Candara, sans-serif;"><span style="font-size: x-small;">網站</span></span></b></a></div>
<a href="http://www.lagirolle.ca/" target="_blank"><b>
</b></a><a href="http://www.lagirolle.ca/" target="_blank"><b> </b></a><br />
<table class="gt-baf-table"><tbody>
<tr><td><br /></td><td><a href="http://www.lagirolle.ca/" target="_blank"><b><br /></b></a></td><td style="width: 100%;"><br /></td></tr>
</tbody></table>
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<a href="https://www.facebook.com/pages/Restaurant-La-Girolle/109563545763712?fref=ts" target="_blank"><b>Facebook</b></a></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-11909215820979807912013-01-12T13:45:00.001+08:002013-02-11T04:11:47.898+08:00Bittersweet Chocolate Bread (苦甜巧克力麵包)<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJkiUIkTd8WI1FcsLgWCbZlj2godOSpy5L3BMY9p5IsOOoJe37lf_Ps5C6PEaqU-4zeQlTLSW4jWvk6RhUbUAN4NQGy7H2sgprdGgBdrmsc3jEAvn_S5gZI9-gBJVJtz72M9jiO9iJxg/s1600/photo25Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJkiUIkTd8WI1FcsLgWCbZlj2godOSpy5L3BMY9p5IsOOoJe37lf_Ps5C6PEaqU-4zeQlTLSW4jWvk6RhUbUAN4NQGy7H2sgprdGgBdrmsc3jEAvn_S5gZI9-gBJVJtz72M9jiO9iJxg/s640/photo25Wlogo.JPG" width="640" /></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">I
can't say I'm an expert when it comes to bread making, but at least
there are a few that I know how to make pretty well, and this is one
of them. I love the process of making bread. It takes a long time (as
if it's testing your patience), but it's quite rewarding. You really
get to see and feel the changes in the dough and appreciate the art
of it. Not to mention when the bread is ready to come out of the
oven, it makes your house smell like a professional bakery!</span></div>
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<span style="font-size: small;">(閱讀中文請看續文)</span></div>
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<a name='more'></a><span style="font-size: small;">Here
in Quebec, bread is an important part of the diet, just like in
France. There are plenty of bakeries, and as good as some of them
are, I still think it's not quite the same as baking it yourself,
because you get to choose whatever kind of loaf you'd like to make. I
like to be in control of the ingredients I put in the bread, such as
avoiding bleached flour and white sugar, or using more whole wheat
flour and nuts, etc. Some bakeries add preservatives or chemicals to
make their bread last longer and rise better, and because of that,
they tend to have very different texture and taste than homemade
bread. </span><br />
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<span style="font-size: small;">The
recipe I'm going to share with you, I've made several times for
friends, and I've been getting some recipe requests for it lately. I
use a mixer. (If you happen to have one, it makes your life a whole
lot easier.) Even though I add some whole wheat pastry flour, which
is a little denser, the bread is still light and fluffy. The best
part is the chocolate flavor (one benefit of using high quality
bittersweet chocolate). It really makes a difference when you use
high quality chocolate and cocoa powder. If you know any chocoholics,
like some of my friends, I guarantee you that they would happily
receive this homemade bread from you over and over again!</span></div>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"><br /></span>
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<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>Bittersweet
Chocolate Bread</b></span></div>
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<span style="font-size: small;"><br /></span>
</div>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"><br /></span>
<br />
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>A:</b> 180 g bread flour </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">80
g whole wheat pastry flour</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">40
g all-purpose flour</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">25
g light brown sugar</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">10
g cocoa powder</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">3
g salt</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>B: </b>150
g lukewarm milk (about <span style="color: #6aa84f;">105ºF/41ºC </span>)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">
</span><span style="font-size: small;">25
g maple syrup or sugar</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">
</span><span style="font-size: small;">8
g active dry yeast </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">2
T cream</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">45
g dark chocolate chips or pieces</span></div>
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<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">egg,
beaten 45 g (less than 1 egg)</span></div>
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<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>C: </b>25 g coconut oil, room temperature</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">15
g unsalted butter, room temperature</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>D:
</b>30 g walnuts, chopped</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> </span><span style="font-size: small;">25
g dried cranberries</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">more
unsalted butter (about 1 T) to finish the bread, cut
into 1/4 inch wide long pieces</span></div>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1.
Place ingredients <b>A</b> in the mixer bowl. </span>
</div>
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<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">2.
Mix ingredients <b>B</b> together in a small bowl and let sit for at
least 10 minutes.</span><br />
<br />
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<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">3.
Heat the cream in a small pot until just hot, but not bubbling. Turn
off the heat and add the dark chocolate pieces, then let sit for 5
minutes. Stir the cream and chocolate mixture with a small
whisk and mix well. </span><br />
<span style="font-size: small;"> </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">4.
Add <b>B</b>, the chocolate sauce, and egg to the the mixer bowl with<b>
A</b>. </span><br />
<br />
<br />
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<br />
<span style="font-size: small;"> </span> </div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">5.
Turn on the mixer and mix at a low speed.<span style="color: #6aa84f;"> *It will look a little dry
in the beginning, but give it a minute. If it's still very dry and
the dough is not coming together, add a little of water.</span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDdcREscCFY-1Xf0r_eE3kxkin0y6sExbySTdpIrKI1zm9zZBA_Z2MIQJNn-9SHo7LKU6yNLqlwXXByTy2KDblYl5XCG1VzqxI6OfI8fH-k1VwHvD-jIHD0AnVgqufnAmAbWEHWmOGkM/s1600/photo4Wlogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDdcREscCFY-1Xf0r_eE3kxkin0y6sExbySTdpIrKI1zm9zZBA_Z2MIQJNn-9SHo7LKU6yNLqlwXXByTy2KDblYl5XCG1VzqxI6OfI8fH-k1VwHvD-jIHD0AnVgqufnAmAbWEHWmOGkM/s1600/photo4Wlogo.jpg" /></a></div>
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">6.
When the dough starts to come together, add <b>C</b> in the mixer.
Slowly bring the speed up to medium and let it mix for about 10
minutes or until the dough is very smooth and shiny.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">7.
Take the dough out of the mixer and incorporate with the ingredients
<b>D</b>, then shape it round and
place in a large closed and oiled container. Let it proof in a warm
place for about 60-90 minutes, until the size is double.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">8.
Scoop out the risen dough onto a cleaned surface. Gently press the
dough down to release the gas. Divide the dough into 6 even pieces.
Shape each piece into a round. Cover them with a damp cloth and let
rest for 15 minutes. </span><br />
<span style="font-size: small;"><br /></span>
<br />
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<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">9.
Remove the cloth. Roll each ball with a rolling pin into about 5 inch
long oval shape. Fold the two long sides under, then roll and shape
with your palms into a mini log, about 6 inches long. </span><br />
<br />
<br />
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<br />
<span style="font-size: small;"> </span> </div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">10.
Place all the logs on the baking tray. Cover them with a damp cloth
and let rise again in a warm place for about 30-45 minutes until they
double in size. </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">11.
Preheat the oven to 180ºC/350ºF. Remove the damp cloth.
With a small paring knife, gently score the surface of the bread to
make a lengthwise incision down the center. Line the butter pieces on
top of the score mark.</span><br />
<br />
<br />
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<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">12.
Place the bread on the middle rack in the oven and bake for 15-20
minutes. Remove from oven, let cool on a rack and serve. </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"> </span>
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<div style="background: none repeat scroll 0% 0% rgb(255, 255, 255); color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; orphans: 2; text-align: justify; widows: 2;">
<span style="font-size: small;">
</span><span style="font-size: small;">若要自稱做麵包達人,是不怎麼敢當</span><span style="font-size: small;">..
</span><span style="font-size: small;">但至少也算拿手,還端得出幾個代表作的麵包</span><span style="font-size: small;">!
(</span><span style="font-size: small;">撥留海</span><span style="font-size: small;">)
</span><span style="font-size: small;">因為麵包需要發酵的關係,製做過程往往要花上好幾個小時,簡直是在考驗一個人的耐性</span><span style="font-size: small;">!
</span><span style="font-size: small;">但我還是很喜歡在這個等待過程中所看到及感受到的麵糰變化,尤其是當麵包從烤箱出爐的模門特,濃郁的麵包香立刻充斥整間房子,尤如那些專業麵包店一樣,令我一整個好有成就感啊</span><span style="font-size: small;">!
(</span><span style="font-size: small;">轉圈</span><span style="font-size: small;">)</span><br />
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<span style="font-size: small;">在充滿法國文化的魁北克,麵包算是飲食中相當重要的一個角色。這裡好吃的麵包店相當多,但不管再怎麼好吃,跟自己親手做的就是不一樣。自己做麵包可以決定口味及種類</span><span style="font-size: small;">(</span><span style="font-size: small;">就像今天要介紹給大家的</span><span style="font-size: small;">)
</span><span style="font-size: small;">,也可以控制糖份,更可以盡情的添加自己最愛的健康食材,如全麥粉、堅果</span><span style="font-size: small;">..</span><span style="font-size: small;">等等,以及排擠不得我緣的白糖</span><span style="font-size: small;">..</span><span style="font-size: small;">哈哈哈。有些黑心麵包店,為了延長麵包保存期限,讓麵包質感更鬆軟,會額外添加防腐劑或不知名化學物質,非常不健康</span><span style="font-size: small;">!</span><br />
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<span style="font-size: small;">今天分享的這個麵包,麵糰是用攪拌器攪打好的,很輕鬆不難。我雖然添加了一些全麥麵粉,但麵包鬆軟度依舊百分百喔</span><span style="font-size: small;">!
</span><span style="font-size: small;">其中,最與眾不同的點是,獨家的濃郁苦甜巧克力口味</span><span style="font-size: small;">!!
(</span><span style="font-size: small;">尖叫</span><span style="font-size: small;">)
</span><span style="font-size: small;">我幫幾個喜愛巧克力的捧油們做過幾次,都深受好評,從此每天在我家門口站岡用<a href="http://ts1.mm.bing.net/th?id=H.4624542470963428&pid=15.1" target="_blank">史瑞克裡長靴貓的眼神</a></span><span style="font-size: small;">央求我再做給他們吃,</span><span style="font-size: small;">again
and again.. and....... again</span><span style="font-size: small;">。</span><span style="font-size: small;">(</span><span style="font-size: small;">好啦</span><span style="font-size: small;">~
</span><span style="font-size: small;">這段有點豪洨,請自行跳過</span><span style="font-size: small;">XD)
</span><span style="font-size: small;">總之,若你的家人或捧油也是巧克力重度粉絲,這款麵包將會是很好的自製禮物喔</span><span style="font-size: small;">!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="color: black;"><span style="color: #6aa84f;">(</span><span style="color: #6aa84f;">特別感謝老妹</span></span><span style="color: black;"><span style="color: #6aa84f;">的</span></span><span style="color: black;"><span style="color: #6aa84f;">中文版編輯</span><span style="color: #6aa84f;">!)</span>
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<span style="font-size: small;"><span lang="zh-TW"><b>苦甜巧克力麵包</b></span></span></div>
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<span style="font-size: small;"><span lang="zh-TW"><b> </b></span></span><br />
<span style="font-size: small;"><span lang="zh-TW"><b> </b></span></span>
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<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>A: </b></span><span style="font-size: small;">高筋麵粉
</span><span style="font-size: small;">180</span><span style="font-size: small;">公克
</span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box5"></a>
</span><span style="font-size: small;"><span lang="zh-TW">全麥</span>麵粉
</span><span style="font-size: small;">80</span><span style="font-size: small;">公克
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<span style="font-size: small;"> </span><span style="font-size: small;">中筋麵粉
</span><span style="font-size: small;">40</span><span style="font-size: small;">公克
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<span style="font-size: small;"> </span><span style="font-size: small;">可可粉
</span><span style="font-size: small;">10</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">紅糖
</span><span style="font-size: small;">25</span><span style="font-size: small;">公克
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<span style="font-size: small;"> </span><span style="font-size: small;">鹽
</span><span style="font-size: small;">3</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"><b>B: </b></span><span style="font-size: small;">微溫的牛奶
</span><span style="font-size: small;">150</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">楓糖或白糖
</span><span style="font-size: small;">25</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">一般乾酵母
</span><span style="font-size: small;">8</span><span style="font-size: small;">公克
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a></span><span style="font-size: small;"> 鮮奶油
</span><span style="font-size: small;">2</span><span style="font-size: small;"><span lang="zh-TW">大匙</span>
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<span style="font-size: small;"> 苦甜<span lang="zh-TW">巧克力碎</span>塊或粒
</span><span style="font-size: small;">45</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;">蛋
</span><span style="font-size: small;">(</span><span style="font-size: small;">打散</span><span style="font-size: small;">)
45</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"><b>C:
</b></span><span style="font-size: small;">椰子油</span><span style="font-size: small;"> 25</span><span style="font-size: small;">公克
</span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;">若冰在冰箱,要先回溫</span></div>
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<span style="font-size: small;"> 回溫無鹽奶油
</span><span style="font-size: small;">15</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"><b>D:
</b> </span><span style="font-size: small;">切<span lang="zh-TW">碎</span>核桃
</span><span style="font-size: small;">30</span><span style="font-size: small;">公克</span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">蔓越莓</span>
</span><span style="font-size: small;">25</span><span style="font-size: small;">公克</span></div>
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<span style="font-size: small;"> </span><span style="font-size: small;">無鹽奶油</span><span style="font-size: small;"> 15</span><span style="font-size: small;">公克
切成小細條 </span><br />
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<span style="font-size: small;">1.
</span><span style="font-size: small;">將</span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">料一起放入攪拌容器內。</span></div>
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<span style="font-size: small;">2.
</span><span style="font-size: small;">將</span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">料放在一個小容器內,攪拌均勻後放置</span><span style="font-size: small;">10</span><span style="font-size: small;">分鐘。</span></div>
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<span style="font-size: small;">3.
</span><span style="font-size: small;">在小鍋中倒入鮮奶油,加熱後立即熄火,倒入巧克力<span lang="zh-TW">碎</span>塊放置</span><span style="font-size: small;">5</span><span style="font-size: small;">分鐘後拌均勻。</span></div>
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<span style="font-size: small;">4.
</span><span style="font-size: small;">將</span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;">料,蛋和拌好的巧克力醬加入</span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;">料。</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box21"></a></span><span style="font-size: small;">5.
</span><span style="font-size: small;">開啟攪拌攪以<span lang="zh-TW">低速</span>攪拌。</span><span style="font-size: small;">*</span><span style="font-size: small;">剛開始攪拌有可能看起來有點乾,若攪拌</span><span style="font-size: small;">1</span><span style="font-size: small;">分鐘後還很乾,可加少許的水</span></div>
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<span style="font-size: small;">6.
</span><span style="font-size: small;">當所有材料攪成一個麵團時,加入</span><span style="font-size: small;"><b>C</b></span><span style="font-size: small;">,慢慢的增加到中<span lang="zh-TW">速</span>,讓它攪拌</span><span style="font-size: small;">10</span><span style="font-size: small;">分鐘或到表面光滑不沾手為止。</span></div>
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<span style="font-size: small;">7.
</span><span style="font-size: small;">把麵團從容器拿出來,加入</span><span style="font-size: small;"><b>D</b></span><span style="font-size: small;">料均勻揉入後將光滑面揉滾圓,收口處朝下放入一個有抹油的大容器密封,放置在溫暖的地方發酵</span><span style="font-size: small;">1</span><span style="font-size: small;">至</span><span style="font-size: small;">1</span><span style="font-size: small;">個半小時或直到漲大兩倍後拿出。</span></div>
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<span style="font-size: small;">8.</span><span style="font-size: small;"> 將麵團從容器取出,放置乾淨的桌面,用手輕輕的壓下以將麵團裡的空氣擠出來,平均分成</span><span style="font-size: small;">6</span><span style="font-size: small;">等份,再將每一等份揉成圓狀,蓋上溼布休息</span><span style="font-size: small;">15</span><span style="font-size: small;">分鐘。</span></div>
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<span style="font-size: small;">9.</span><span style="font-size: small;">拿掉溼布,將每一個小麵團用桿麵棍桿成約</span><span style="font-size: small;">12-13cm</span><span style="font-size: small;">長的橢圓形,翻面後用手滾捲成約</span><span style="font-size: small;">15cm</span><span style="font-size: small;">長的橄欖形再放進烤盤內。</span></div>
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<span style="font-size: small;">10.
</span><span style="font-size: small;">蓋上溼布後放置溫暖處再發酵約</span><span style="font-size: small;">30-45</span><span style="font-size: small;">分至漲大。</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a></span><span style="font-size: small;">11.
</span><span style="font-size: small;">烤箱先預熱至</span><span style="font-size: small;">180</span><span style="font-size: small;">度</span><span style="font-size: small;">C</span><span style="font-size: small;">。拿掉濕布,用小刀輕輕的在表面劃一道</span><span style="font-size: small;"><span lang="zh-TW">很淺</span></span><span style="font-size: small;"><span lang="zh-TW">的</span></span><span style="font-size: small;">裂痕</span><span style="font-size: small;">(</span><span style="font-size: small;">約</span><span style="font-size: small;">0.2
cm)</span><span style="font-size: small;">,在裂痕</span><span style="font-size: small;">處</span><span style="font-size: small;">放上切成細條的奶油。</span></div>
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<span style="font-size: small;">12.
</span><span style="font-size: small;">放入烤箱中層烘烤</span><span style="font-size: small;">15-18</span><span style="font-size: small;">分鐘。在鐵架上放涼後即可食用。</span></div>
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<span style="font-size: small;">I used both coconut oil and unsalted butter, but you can use all butter instead if you can't find any coconut oil</span></div>
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</span><span style="font-size: small;"><span lang="zh-TW">我使用</span><span lang="zh-TW">椰</span><span lang="zh-TW">子油與無鹽奶油,你也可以完全使用無鹽奶油</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Add ingredients <b>C </b>only after the dough starts to come together</span></div>
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<span style="font-size: small;">所有材料攪成一個麵團<span style="font-size: x-small;"><span lang="zh-TW"></span></span><span lang="zh-TW">之後再</span></span><span style="font-size: small;">加入</span><span style="font-size: small;"><b>C</b> </span>料</div>
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<span style="font-size: small;"><b>Left:</b> </span><span style="font-size: small;">With a small paring knife, gently score the surface of the bread to
make a lengthwise incision down the center</span><br />
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<span style="color: #666666; font-family: Arial Unicode MS; font-size: small;"><span lang="zh-TW"><b>左圖:</b></span></span><span style="font-size: small;">用小刀輕輕的在表面劃一道</span><span style="font-size: small;"><span lang="zh-TW">很淺</span></span><span style="font-size: small;"><span lang="zh-TW">的</span></span><span style="font-size: small;">裂痕</span><span style="font-size: small;"></span></div>
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<span style="font-size: small;"><b>Right:</b> </span><span style="font-size: small;">Line the butter pieces on
top of the score mark</span><br />
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<span style="font-size: small;"><b>右圖:</b></span><span style="font-size: small;"> </span><span style="font-size: small;">在裂痕</span><span style="font-size: small;">處</span><span style="font-size: small;">放上切成細條的奶油</span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-5526044798990326572013-01-03T14:32:00.000+08:002013-02-02T07:52:27.528+08:00Music Share 音樂分享: Girl's Generation & Evelyn Glennie<div style="margin-bottom: 0in;">
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<span style="color: #cc0000; font-size: large;"><b>Stacey's Pick</b></span></div>
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<span style="font-family: Candara;"><span style="color: #444444;"><span style="font-size: large;">由於是Music Share(音樂分享)首篇,馬虎不得,黛黛<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"><span style="font-family: "Trebuchet MS", sans-serif;">thumbs-up</span>的祭出全南韓<span style="color: #990000;">(或說全世界也不違過)</span>紅翻天<span style="font-family: Candara;">,</span>來自韓國最大娛樂公司<span style="color: blue; font-family: "Trebuchet MS", sans-serif;"><b>SM TOWN</b></span>的女子天團 - <span style="color: magenta; font-family: "Trebuchet MS", sans-serif;"><b>Girl's Generation</b></span>。中文團名為「<span style="color: magenta;"><b>少女時代</b></span>」,韓文發音為「</span><span style="color: #444444;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b><span style="color: magenta; font-family: "Trebuchet MS", sans-serif;">So Nyeo Shi Dae</span></b>」所以又縮寫為<span style="color: magenta; font-family: "Trebuchet MS", sans-serif;"><b>SNSD</b></span>。</span></span></span></span></span></span></div>
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<span style="font-family: Candara;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"></span></span></span></span></span><br />
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<span style="font-size: large;">Since
this is our first Music Share post, this one will be more thorough.
My thumbs-up to </span><span style="font-family: Candara;"><span style="color: #444444;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"><span style="color: magenta; font-family: "Trebuchet MS", sans-serif;"><b>Girl's Generation</b></span></span></span></span></span></span><span style="font-size: large;"> (Korean pronunciation - "</span><span style="font-family: Candara;"><span style="color: #444444;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b><span style="color: magenta; font-family: "Trebuchet MS", sans-serif;">So Nyeo Shi Dae</span></b></span></span></span></span></span></span><span style="font-size: large;">," aka SNSD), one of the hottest groups in South
Korea--perhaps it's not too much to say in the whole world as well!</span></div>
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<span style="font-family: Candara;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"></span></span></span></span></span><br />
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<span style="font-family: Candara;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"> </span></span></span></span></span><br />
<span style="font-family: Candara;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;">其實她們從2007就出道了,但<span style="font-family: Candara;">黛黛是從2011的 10月底,在電視上看到一首<span style="color: red;"><b>"<span style="font-family: "Trebuchet MS", sans-serif;">The Boys</span>"</b></span>的MV</span></span></span></span></span></span><span style="font-family: Candara;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: black; display: inline ! important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #444444;"><span style="font-family: Candara;">才注意到她們<span style="color: #990000;">(<span style="font-family: "Trebuchet MS", sans-serif;">lag</span>好久我知道 Orz)</span><span style="font-family: Arial;"><span style="color: #444444;">,</span>因為每個人都好正,腿都好長<b>¯﹃¯</b><span style="color: #990000;">(這啥臉)</span>,也都... 長得好像啊我的媽<span style="color: #990000;">(真的! 剛成為韓國少女團體粉絲的每位粉絲必經的<span style="font-family: "Trebuchet MS", sans-serif;">struggle process</span></span><span style="color: #990000;">)</span>,然後隨即就....毫無招架之力的立刻也變成少飯之一了!!少飯是指少女時代的粉絲,粉絲<span style="color: #990000;">(<span style="font-family: "Trebuchet MS", sans-serif;">FAN</span>)</span>在韓國叫"飯",以下是詳細的介紹..<span style="color: #990000;">(連這都介紹,少飯好熱血啊= =") </span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;">They
have actually been around since 2007 and each member had at least 5
years of training, but it wasn't until late 2011 when I happened to
see their MV of "<b><span style="color: red;">The Boys</span></b>" that they started to catch my
attention. They're not only extremely tall and good looking, they all
look alike!!! (Really! This is something that every new K-pop fan has
to "struggle" with), and before I knew it, I was one of
their fans.....</span></div>
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<span style="font-family: Candara;"><span style="color: #444444; font-size: large;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></span></span></span><br />
<span style="font-family: Candara;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b><span style="color: magenta;"><span style="color: black; font-family: Arial;"><span title="●官方歌迷名称——S♡NE(Sone)"><span style="background-color: #f4cccc; color: magenta;">●官方歌迷名稱——S♡NE(Sone) <br />韓文:소원(夙願) <br />發音:So One <br />含義: <br />So代表少女時代,少女時代的韓文拼音是So Nyeo Shi Dae <br />One代表歌迷齊心一致,少女時代和歌迷在一起 <br />Sone的O用心形來表示是代表少女時代愛自己的歌迷,並且少女時代的應援物為粉玫瑰色心形氣球。</span></span></span></span></b></span></span></span><br />
<b><span style="background-color: #f4cccc; color: magenta; font-family: Arial;"></span></b><br />
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<span style="font-family: Candara;"><b><span style="color: magenta;"></span></b><b><span style="color: magenta;"><span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black; font-family: 新細明體;"></span></span></span></b></span><br /></div>
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<span style="font-family: Candara;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 29px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: arial, helvetica, "bitstream vera sans", clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19.49px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b><span style="color: #444444; font-size: large;"><span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black; font-family: 新細明體;">回想當時初<span style="color: #444444;">看<span style="font-family: "Trebuchet MS", sans-serif;">MV</span>的<span style="font-family: "Trebuchet MS", sans-serif;">first moment</span></span><span style="color: #444444; font-family: Arial;"><span style="color: #444444;">,</span>黛黛完全是目不轉睛,呈現跟宅男看到女神一樣的表情 --<span style="color: #cc0000;"> <b>¯﹃¯</b></span> <span style="color: #990000;">(不豪小! 就算是女生也會被她們吸引啊! 網上男女飯比例應該有五五喔!)</span>但喜歡歸喜歡,剛接觸這個女子天團的我,仍搞不清楚誰是誰,又每一位上了妝都長好像,重點是,團員竟多達九名!! <span style="color: #990000;">(差點崩潰)</span> 不過沒關係,自國中以後,早已退卻的追偶像迷偶像的熱情,竟然能重新被點燃,甚是難得,所以卯起勁的<span style="font-family: "Trebuchet MS", sans-serif;">GOOGLE</span>她們資料,背下所有團員的名字,看遍她們自<span style="font-family: "Trebuchet MS", sans-serif;">2007</span>至今(大部分)的表演、節目、電視劇..等等。<u>每位成員從國小就開始訓練,至少都經過5年以上的實習生磨練後,才有資格出道,少女時代之所以能穩住天團地位除了團結之外,吸引眾多飯的不離不棄支持最大原因就是真誠不做作,很努力很努力這點就不再贅述了。</u></span></span></span></span></b></span></span></span><br />
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<span style="font-size: large;">Looking
back, I remembered that when I first saw their MV I could not take my
eyes off the screen, as if I were some kind of pervert! (Believe me,
even a woman would be "attracted" by all these legs!!!) But
as much as I like the artists, I was having a hard time recongnizing
them; they all look so much alike, especially with the make-up, and
the point is, there are 9 of them!!! Thanks to Google, I was able to
watch all their videos, performances, tv series, memorize each and
every one of their names, ....and more!</span></div>
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<span style="font-family: Arial;"><span style="color: #444444; font-size: large;">以下是九位團員介紹,和出道至今,黛黛最喜歡的倆首歌:</span></span><br />
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Below is the information about each of the nine members and the 2 songs I really love:</span></span></span><span style="font-family: Arial;"><span style="color: #444444; font-size: large;"> </span></span><br />
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<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><a href="http://tw.knowledge.yahoo.com/question/question?qid=1010042906756"><span style="font-family: "Trebuchet MS", sans-serif;">http://tw.knowledge.yahoo.com/question/question?qid=1010042906756</span></a></span></span><br />
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span><br />
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: red; font-family: "Trebuchet MS", sans-serif; font-size: large;"><b>The Boys</b></span></span></span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0QOQubT3jDU?feature=player_embedded' frameborder='0'></iframe></div>
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><b><span style="color: red; font-family: Trebuchet MS; font-size: large;"></span></b></span></span><br />
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><a href="https://www.youtube.com/watch?v=0QOQubT3jDU">https://www.youtube.com/watch?v=0QOQubT3jDU</a> <span style="color: #990000;">(飯的應援讓整首歌好有氣勢)</span></span></span><br />
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"></span></span><br />
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: red; font-family: "Trebuchet MS", sans-serif; font-size: large;"><b>Into The New World </b></span></span></span><br />
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<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://2.gvt0.com/vi/0k2Zzkw_-0I/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/0k2Zzkw_-0I&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/0k2Zzkw_-0I&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: red; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span></span></span><br />
<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><a href="https://www.youtube.com/watch?v=0k2Zzkw_-0I">https://www.youtube.com/watch?v=0k2Zzkw_-0I</a> <span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: red; font-family: "Trebuchet MS", sans-serif; font-size: large;"><span style="color: #990000; font-size: small;">(以這首打入歌壇,所以很有紀念性)</span></span></span></span></span></span><br />
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<span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"></span></span><br />
<span class="longtext1" style="background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: #444444; font-size: large;">更多資訊,以及<span style="font-family: "Trebuchet MS", sans-serif;">2013/1/1</span>回歸舞台的新專輯<span style="font-family: "Trebuchet MS", sans-serif;">(</span></span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">I Got A Boy</span></span></span><span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: #444444; font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">),</span>請自行<span style="font-family: "Trebuchet MS", sans-serif;">GOOGLE</span>吧。</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">For more information on their new album, <i><span style="color: #666666;">I Got A Boy</span></i>, please use </span></span></span><span class="longtext1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: #444444; font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">GOOGLE</span></span></span></span><br />
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<span style="font-size: large;"><span style="color: #cc0000;"><b>Yvonne's Pick</b></span></span><span class="longtext1" style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900;"><span style="color: #444444; font-size: large;"> </span></span></span></div>
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<span class="longtext1" style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900;"><span style="color: #444444; font-size: large;"><br /></span></span></span></div>
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<span class="longtext1" style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900;"><span style="color: #444444; font-size: large;"><br /></span></span></span></div>
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<span class="longtext1" style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900;"><span style="color: #444444; font-size: large;"><br /></span></span></span></div>
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<span class="longtext1" style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900;"><span style="color: #444444; font-size: large;"><br /></span></span></span></div>
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<span style="font-size: large;"><b>Evelyn
Glennie</b> Improvis<span style="font-size: large;">ing</span> with Fred Frith -<b> <span style="color: #6aa84f;">A Little Prayer</span></b></span></div>
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<b>Evelyn
Glennie</b><span lang="zh-TW">與</span>Fred
Frith<span lang="zh-TW">即興演出
</span>-
<b><span style="color: #6aa84f;"><span lang="zh-TW">「</span><span lang="zh-TW">祈禱</span><span lang="zh-TW">」</span></span></b></span></div>
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<span style="font-size: large;">The
piece I'm introducing you to is from the above soundtrack <i><b><span style="color: #6aa84f;">Touch The Sound - A Sound Journey of Evelyn</span></b></i></span></div>
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<span style="font-size: large;">為大家介紹的那首曲子<b><span lang="zh-TW">「</span><span lang="zh-TW">祈禱</span><span lang="zh-TW">」</span></b><span lang="zh-TW">
</span>是<span lang="zh-TW">紀錄片</span><span lang="zh-TW">-</span><b><span lang="zh-TW" style="color: #6aa84f;">「觸覺聲音
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格萊妮的聲音之旅」</span></b>裡的其中一曲</span></div>
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<span style="font-size: large;">If
you watched the opening ceremony of the 2012 Olympics, perhaps you
remember her. The first time I saw Evelyn Glennie was about 7 years
ago at Lincoln Center, NY. It was one of the greatest and the most
unforgettable performances I've ever seen in my life. Following that,
I saw a documentary about her, <a href="http://www.evelyn.co.uk/touch-the-sound.html" target="_blank"><b style="color: #666666;"><i>Touch The Sound - A Sound Journey of Evelyn</i></b></a>,
that made me admire her and love her music even more. </span><br />
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<span style="font-size: large;">如果你曾看過1012年奧運開幕,那你也許對她突出的打擊樂演奏就不陌生。我第一次看到Evelyn
Glennie的表演是大約七年前在紐約市的林肯中心,那是我一生中少數讓我印象深刻的表演之一。繼那之後又看到<span lang="zh-TW">一部有關於她的紀錄片-<b style="color: #666666;">「</b></span><a href="http://www.evelyn.co.uk/touch-the-sound.html" target="_blank">觸覺聲音-格萊妮的聲音之旅</a>」,從此更是令我對她敬佩不已。 </span><span style="font-size: large;"> </span><br />
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<span style="font-size: large;"><b>Above:</b> One of my favorite quotes from Evelyn Glennie, <span style="color: #6aa84f;">"If you think of a piece of music, we have all the different notes there, different rhythms, dynamics and so on... all within that one piece of music and it's like the world, I mean, here we are, we've got all these human beings... of different sorts, all different dynamics, different ages, different accents, one thing or another... imagine them on a page of music, imagine them, human beings being the dots on a page... and it can be quite amazing to be part of that... and then you understand, wow, we are the sound!"</span></span><br />
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<span style="font-size: large;">The
picture was taken when Evelyn was performing on a snare drum in the
middle of Grand Central Station in NY</span></div>
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<b><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: large;">格萊妮</span></b><span style="font-size: large;"><b>:</b><span style="color: #6aa84f;">「如果妳仔細去想一首曲子,那裡面有不同的音符、不同的節奏、不同的動態…等等,全部都包括在一首曲子裡面,就如同這個世界一樣,我們有各種種族、各式各樣的人、各種動態、年齡層次、口音…等,把這些全部都想像是在樂紙上,想像我們人類是樂紙上那些黑點…想像你是其中的一部分,那可以是很令人意想不到的…然後你會了解,哇,我們原來就是那些聲音!」</span></span></div>
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<span style="font-size: large;">圖中是</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: large;">格萊妮</span><span style="font-size: large;">在紐約市的Grand
Central車站內打小鼓照的</span></div>
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<span style="font-size: large;">She's
been deaf since age 12. One would think it's impossible to achieve a
music career, but her sensitivity and passion come through in her
music so beautifully that it touches me not less, but more every time
I listen to her. She also changed my perspective on the relationship
between music and people who have hearing loss.</span></div>
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<span style="color: #666666; font-size: large;">從12歲就失去聽力的她,並沒有因此放棄音樂這條旅程,相反地,她對音樂的表達及觸感卻比一般人來更激情、感性。</span><span class="short_text" id="result_box" lang="zh-TW"><span class=""></span></span><span class="short_text" id="result_box" lang="zh-TW"><span class=""></span></span><span class="short_text" id="result_box" lang="zh-TW"><span class=""></span><span class=""></span></span></div>
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<span style="font-size: large;">The
large space of the abandoned warehouse (which you'll see again in the
video) is where Evelyn recorded much of the album, and it brings out
the peacefulness, spaciousness, and spirituality of her music.</span></div>
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<span style="font-size: large;">廢棄的倉庫
</span><span style="font-size: large;">(</span><span style="font-size: large;">你將會在影片中也看到</span><span style="font-size: large;">)
</span><span style="font-size: large;">變成了在這張</span><span style="font-size: large;">CD</span><span style="font-size: large;">部分曲子的錄音室。而那空敞、廣大的空間使的她的曲子顯得更平和、寬敞、也更有靈性…</span></div>
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<span style="font-size: large;">Here's
a piece from a master of avant-garde music, Fred Frith, improvised
with one of my biggest idols, one of my favorite women composers, one
of my favorite percussion soloists, and I hope her music, her touch,
her powerful performance will inspire and move you as it does me.</span></div>
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<span style="font-size: large;">Evelyn是我最<span lang="zh-TW">喜歡</span>的女性作曲家之一,也是我認為最有才能<span lang="zh-TW">的打擊樂獨奏家之一</span>。以下</span><span style="font-size: large;">那首曲子是<span lang="zh-TW">她與前衛派音樂大師
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Frith <span lang="zh-TW">一起合作即興演出的,我希望她的音樂、她的觸感、她的表現能打動你並將你帶到另</span></span><span style="font-size: large;"><span lang="zh-TW">一個更廣擴的境界</span></span><span style="font-size: large;">....
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzogxR8B-21TEGEaDjCpldyfKaW_iotJp2tNUwAi_8KdIZHTLPv4EenujWiiT1A9WDafsqS_vWei4sOAi_4gQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><span class="longtext1" style="background-color: white; color: black; font-family: arial, helvetica, clean, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17.27px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: white; color: #ff9900; font-family: 新細明體;"><span style="color: #444444; font-size: large;"> </span></span></span><br />
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<a href="http://www.evelyn.co.uk/" target="_blank"><span style="font-size: small;"><b>website</b></span></a></div>
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<a href="https://www.facebook.com/pages/Dame-Evelyn-Glennie/132939392348?fref=ts" target="_blank"><b>facebook</b></a></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-11978018381341365732012-12-31T13:47:00.000+08:002013-02-11T04:07:14.828+08:00Bûche de Noël (Christmas Log/樹幹年輪蛋糕)<br />
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<span style="font-size: small;">This is my last post for 2012, so I want to introduce to you a traditional French holiday dessert that they have here in Quebec: bûche
de Noël (Christmas log). My friend, who's a local, told me that
he and his family have it every Christmas, and that it's an old
French tradition. If you walk around Quebec, you'll see that all the
bakeries and supermarkets offer them during this time of the year. </span><br />
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<span style="font-size: small;">We
were in the Vieux Quebec (Old City) a few days ago and saw many
different kinds of bûche de Noël in this bakery and caf</span><span style="font-size: small;">é</span><span style="font-size: small;">. </span></div>
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<span style="font-size: small;">聖誕節前夕在城裡閒逛,正好看到這家咖啡廳販賣</span><span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">很多</span></span><span style="font-size: small;">種的<span lang="zh">樹幹年輪蛋糕</span></span></div>
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<span style="font-size: small;"><b>(閱讀中文請看續文)</b></span></div>
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<span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">The
bûche de Noël is a log-shaped cake roll that resembles the
Yule log that was traditionally burned on Christmas. It's </span><span style="font-size: small;">usually
filled with chocolate buttercream, though occasionally you'll see it
made with ice cream. It's often decorated with little Christmas
branches, axes, snowmen, Santa figures, meringue mushrooms...etc, and powdered sugar that looks like snow. </span></div>
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<span style="font-size: small;">I've
seen it in the States, but it's not as common there to have b</span><span style="font-size: small;">ûche
de Noël for Christmas. Since I've never had it before and it's
part of the tradition here, I thought I'd give it a try. It's one of
those things like foie gras, p</span><span style="font-size: small;"><span lang="en">âté,
or ris de veau (sweetbread); we're here, so we like to share in the spirit of things. Unfortunately it wasn't really my cup
of tea (since I'm not a fan of cream and sweet decorative things),
but I'll say that it was still worth trying, and who knows, I might
decide to make it one of these Christmases if we end up staying in
Quebec long enough! </span></span><br />
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<span style="font-size: small;">Photos on different varieties of Bûche de Noël were hung on the front window to attract customers </span></div>
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<span style="font-size: small;">咖啡店櫥窗上掛滿各種<span class="short_text" id="result_box" lang="zh-TW"><span class="">可愛</span></span>又</span><span style="font-size: small;">吸引人的</span><span style="font-size: small;"><span lang="zh">聖誕樹幹蛋糕</span><span class="short_text" id="result_box" lang="zh-TW"><span class="">照片</span></span></span><span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="firstHeading141"></a></span><span style="font-size: small;"><span lang="zh">這是我今年的最後一篇,所以想向大家介紹這個</span><span lang="zh-TW">魁北克聖誕節</span>常見的一道甜點
</span><span style="font-size: small;">- </span><span style="font-size: small;"><span lang="zh">樹幹年輪蛋糕</span><span lang="zh-TW">。</span>朋友告訴我, </span>他與家人每年聖誕節都一定做這個<span lang="zh">蛋糕</span>來慶祝, 因為這是長久以來傳統的法國習俗。每年的這個時候, 這裡大大小小的麵包店和超市都可以看得到這個傳統的蛋糕!</div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="firstHeading111"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box61"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box71"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box81"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box91"></a>
</span><span style="font-size: small;"><span lang="zh">傳統樹幹年輪蛋糕</span>通常呈現圓形長條狀</span>,意味著從前法國在聖誕節燃燒木材之習俗。材料包<span lang="zh-TW">括</span>鮮奶油、咖啡或巧克<span lang="zh-TW">力奶油</span>, 有時候甚至以冰淇淋製做的<span lang="zh-TW">也</span>有。裝飾老班底通常是迷你<span lang="zh-TW">聖誕樹、雪人、
聖誕老人</span>及撒一點糖粉來製造雪花ˇFU<span lang="zh-TW">。</span></div>
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<span style="font-size: small;">之前住在美國的時候雖然也看過這個蛋糕, 但在美國以<span lang="zh">樹幹年輪蛋糕</span>來慶祝的並不像在這裡這麼普遍, 所以也從來沒特別買來吃。但我們既然搬到這裡, 這又是魁<span lang="zh-TW">北克的傳統, </span>不給它嘗試一下啊捏甘丟!? 就像那些有名的法式食品, 如<span lang="zh-TW">鵝肝醬</span>啦、小牛胸腺…等等,必吃名單啊!可惜的是, 嘗試之後,並沒有真的愛上它
</span><span style="font-size: small;">(</span><span style="font-size: small;">可能是因為我個人沒有很喜歡吃<span lang="zh-TW">奶油</span>和甜點裝飾的一些東西</span><span style="font-size: small;">)</span><span style="font-size: small;">,但不管如何, 誰曉得哪一年我失心瘋的心血來潮, 自己來做一個也說不定喔!</span></div>
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<span style="font-size: small;">Admiring
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<span style="font-size: small;"><span lang="zh-TW">欣賞玻璃</span>窗裡展示的<span lang="zh">樹幹年輪蛋糕</span></span></div>
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small sizes </span></div>
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<span style="font-size: small;"><span lang="zh-TW">他們供應的種類及口味還不少,而且</span></span>尺寸還有分大、中、小</div>
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<span style="font-size: small;">We
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<span style="font-size: small;">我們挑左邊剩下的最後一個</span></div>
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<span style="font-size: small;">It
was our first bûche de Noël (with chocolate and almond)! </span><br />
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<span style="font-size: small;">這是我們的第一個<span lang="zh">樹幹年輪蛋糕 (巧克力與杏仁口味)!</span></span></div>
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<span style="font-size: small;">Well,
I hope you had fun scrolling through these pictures. If you
have a chance to come to Quebec around this time of the year, you
must indulge yourself with a </span><span style="font-size: small;">bûche de Noël</span><span style="font-size: small;">! I wish everyone <span style="color: #6aa84f;">Happy New Year!</span>
See you next year~</span></div>
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<span lang="zh-TW" style="color: #666666; font-size: small;">如果你在這個季節來到魁北克, 你必須讓自己入境隨俗的沉浸於傳統的法國文化裡, 嚐嚐這個</span><span lang="zh" style="color: #666666; font-size: small;">蛋糕</span><span lang="zh-TW"><span style="color: #666666; font-size: small;">!在此</span><span style="color: red; font-size: large;"><b>祝大家新年快樂!</b></span></span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15.199999809265137px;"><span style="color: red; font-size: large;"><b>≧▽≦</b></span></span></div>
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<span style="font-size: small;"><b><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a>Paillard
<a href="http://www.paillard.ca/home" target="_blank">website/<span lang="zh-TW">網站</span></a></b></span></div>
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<span style="font-size: small;"><b><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a>Paillard
<a href="https://www.facebook.com/paillard?fref=ts&__req=e&rf=348880845204161" target="_blank">Facebook/<span lang="zh-TW">臉書</span></a>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-65675315699283639172012-12-30T07:55:00.000+08:002012-12-31T13:46:21.889+08:00Music Share 音樂分享<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
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<span style="font-size: small;">音樂,一直是我們倆姐妹生命中不可或缺的一環,「沒有音樂,生活將是一種錯誤」,(→_→)連尼采都這麼說了是不是。雖然我們各自欣賞的領域不同,但音樂
豐富了我們的每分每秒,音樂分享著我們的喜怒哀樂,音樂擴大我們的思考空間,音樂也延伸了我們情感的蘊藉..
這種種的一切,我兩姐妹是一樣的。沒有音樂,生活將是一種錯誤! 所以,不嫌棄的話,跟我們倆姊妹,一起發覺更多音符上的幸福吧!
(阿恩會以神秘嘉賓方式,出奇不意的也分享她喵喵世界的音樂給大家! 敬請期待! (* ̄▽ ̄)/‧☆*"`'*</span></div>
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<span style="font-size: small;">Music
is one thing that never lacks in our lives. Nietzsche once said,
"Without music, life would be a mistake." Even though we
two sisters may like different kinds of music, we both agree that
music can enrich every minute and every second of our lives: music
shares our sadness, our frustration, our happiness and our joy; music
can open our mind, expand the space of our thoughts, and extend our
emotional reach... Life would not be the same without music! So if
you would like to, please follow us as we discover and are inspired
by music in our new "Music Share" category. (From time to
time, a mysterious "furry" guest may appear to share her
love of music from her "meow-meow world" with you.) Please
stay tuned!</span><br />
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-51458125671973240032012-12-22T15:38:00.001+08:002013-10-17T12:02:08.526+08:00Vanilla Crème Brulée "Not" (香草"不"蕾)<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
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<span style="font-size: small;">My
little sis and I were talking about the upcoming holidays and what
she's going to make for her friends to sweeten them up. (Really? With
her skill of cooking???! XD) After carefully thinking about it, she
told me that she wanted to make crème
brulée. (Wow, so
ambitious!!!) She asked me if it were possible to make a "double
flavored" crème
brulée, which would
have a layer of cocoa powder on both the top and bottom of the the
custard. Yummy! But unfortunately I had to tell her that it's not
possible to do that for the bottom, only the top. </span></div>
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</span><span style="font-size: small;"><b><span style="color: #6aa84f;">(閱讀中文請看續文)</span></b><span style="color: #6aa84f;"> </span></span></div>
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<span style="font-size: small;">I
also suggested a chocolate crème
brulée, but since I'm
not so much of a chocolate person myself, I wasn't so keen on
the"cocoa idea". Besides, without the crusty sugary
topping, it wouldn't be a crème
brulée... or would it?
Ultimately, we settled on the idea of dusting cocoa powder on
top of a classic vanilla crème
brulée custard (well,
you know any recipe for my little sis has to be easy!), and as for
the result, it was actually quite good! Even for a non-chocoholic
like myself, I was pretty surprised at how much I enjoyed it!</span></div>
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<span style="font-size: small;">So
there, that's the story of how this crème
brulée recipe was
born! It's not your classic crème
brulée, but in a way,
it is. If there's anything, I made this recipe even lighter,
healthier, yummier (with real vanilla beans, of course!), but it
still keeps its creaminess. I know we're "breaking the rules"
but I never really liked eating all that sugar on top anyway; the
best part for me is the custard. </span><br />
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<span style="font-size: small;">There's
another good reason to make this recipe: if you're someone who's
intimidated by the idea of using a torch (or perhaps you don't even
own a torch, like me), you'll be glad that there's no torch gun and
no flaming involved. In a way, it's even easier than making a crème
caramel, but shhhhhhhhhh...don't tell your guests. Make this for your
Christmas party and I guarantee your guests will be very impressed
both by the taste and the appearance!!! </span></div>
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<b><span style="font-size: small;">Vanilla Crème
Brulée "Not" </span></b><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">(</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="color: #666666;">6 serveings)</span></span></div>
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<span style="font-size: small;">1/2
fresh vanilla bean <span style="color: #6aa84f;">(or 1/4 if you're using <b>vanilla sugar</b>) </span></span></div>
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<div class="western" style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span style="font-size: small;"><b>A:</b>
250 ml (about 1 C) cream</span></div>
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</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span style="font-size: small;"> 240
ml (about 1 C) half and half</span></div>
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</div>
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<span style="font-size: small;"> 4
T cane sugar or <a href="http://2sisterset1cat.blogspot.ca/2012/11/french-vanilla-sugar.html" target="_blank">vanilla sugar</a> <span style="color: #6aa84f;">(if you saw my earlier post and made
some)</span></span></div>
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<span style="font-size: small;"><b>B:
</b>4 large egg yolks</span></div>
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<span style="font-size: small;"> 2T
maple syrup or cane sugar</span><br />
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<span style="font-size: small;"> about
1/4 C good quality dark cocoa powder</span><br />
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">1.
Bring a pot of water <span style="color: #6aa84f;">(about 2 or 3 cups, depending on the size of
your roasting pan)</span> to a boil. </span><br />
<span style="font-size: small;"> </span>
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<span style="font-size: small;">2.
Place six 4-oz (125 cc) ramekins in a deep roasting pan. </span><br />
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<span style="font-size: small;"> </span><br />
<span style="font-size: small;">3.
Cut open the vanilla bean piece and scrape out as much of the seeds
as you can with a small paring knife. </span><br />
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<span style="font-size: small;">4.
In a medium size pot, add the vanilla seeds, the empty vanilla pod,
and ingredients <b>A</b>. Gently heat it over medium heat just before
it comes to a boil. Turn off the heat, cover the pot and let it sit
for 10 minutes.<span style="color: #6aa84f;"> *For this procedure, you must keep your eyes on it!</span></span><br />
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">5.
Preheat the oven to 300ºF.</span><br />
<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">6.
Whisk ingredients <b>B</b> together in a medium size bowl. </span><br />
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<span style="font-size: small;">7.
Slowly pour in mixture <b>A </b>to <b>B</b> and whisk at the same
time. Be sure to pour the cream mixture very slowly and keep
whisking. </span><br />
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<span style="font-size: small;">8.
Strain it through a fine sieve.</span><br />
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<span style="font-size: small;">9.
Pour and divide the mixture evenly into the ramekins. Place the
whole roasting pan (with the ramekins) in the oven on the middle
rack. Carefully and slowly add enough hot boiling water to come
halfway up the sides of the the ramekins. Bake until almost set,
though still slightly wobbly, 25 to 30 minutes. </span><br />
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<span style="font-size: small;">10.
Remove the roasting pan from the oven. Put the ramekins on a rack and
let them cool. Cover with plastic wrap and chill them for at least 1
hour. </span><br />
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<span style="font-size: small;">11.
Simply sprinkle the cocoa powder through a fine sieve over the
chilled custard. If you have some mini decorative cake stencils, you
can use them to create fancy designs, as well! </span><br />
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">crème
brulée is supposed to be made in the oven but since my sis
doesn't have one (which is quite common in Taiwan), I'm adding this
steaming method below as an alternative.</span><br />
<br />
<br />
<br />
<span style="font-size: small;"><b>Steaming Method:</b></span><br />
<br />
<span style="font-size: small;"><b> </b> </span></div>
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</div>
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<span style="font-size: small;"><br /></span>
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</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1.
Skip steps 1 and 2 (from above); prepare six 4-oz (125 cc) ramekins
and set them on the side. </span>
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</div>
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<span style="font-size: small;"><br /></span>
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</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">2.
Heat the steamer.</span></div>
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<span style="font-size: small;"><br /></span>
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</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">Follow
step 3 through step 8 above.</span></div>
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<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">9.
Pour and divide the custard mixture evenly into the ramekins. Place
all the ramekins in the steamer and steam over low heat for 25-30
minutes, until almost set, though still slightly wobbly. </span>
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<span style="font-size: small;">Finish
with steps 10 and 11 above.</span><br />
<br />
<span style="font-size: small;"><span style="color: #6aa84f;">(See below for more photos) </span></span><br />
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<span style="font-size: small;"> </span><br />
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<span style="font-size: small;"><span lang="zh-TW">前陣子和老妹聊天,講到聖誕節即將來臨,想做個特別的甜點讓同事們開心過節</span></span><span style="font-size: small;"><span lang="en-US">..
</span><span lang="en-US">(</span></span><span style="font-size: small;"><span lang="zh-TW">老妹的廚藝,他們真的會開心嗎</span></span><span style="font-size: small;"><span lang="en-US">?
XD) </span></span><span style="font-size: small;"><span lang="zh-TW">她想了一下之後說想做布蕾,她問我「</span><span lang="zh-TW">我想撒點可可粉增加第二種味道</span></span><span style="font-size: small;"><span lang="en-US">..</span></span><span style="font-size: small;"><span lang="zh-TW">但整體仍以雞蛋布蕾為主角</span></span><span style="font-size: small;"><span lang="en-US">..</span></span><span style="font-size: small;"><span lang="zh-TW">你覺得這樣會好吃吧</span></span><span style="font-size: small;"><span lang="en-US">?
</span></span><span style="font-size: small;"><span lang="zh-TW">還是把可可粉加在底層</span></span><span style="font-size: small;"><span lang="en-US">?
</span></span><span style="font-size: small;"><span lang="zh-TW">或換成布丁底層那種焦糖漿</span></span><span style="font-size: small;"><span lang="en-US">?</span></span><span style="font-size: small;"><span lang="zh-TW">」</span></span><span style="font-size: small;"><span lang="en-US">Um…</span></span><span style="font-size: small;"><span lang="zh-TW">聽起來不錯,但是要上下都有可可粉是不可能的,只能放在上層</span><span lang="zh-TW">
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<span style="font-size: small;"><span lang="zh-TW">此外,我也向她提議直接改做巧克力布蕾之類的,就不需這麼麻煩還要分上中下層,畢竟是甜點門外漢,還沒學爬就想跑</span></span><span style="font-size: small;"><span lang="en-US">..
</span></span><span style="font-size: small;"><span lang="zh-TW">太傻太天真</span></span><span style="font-size: small;"><span lang="en-US">!
</span></span><span style="font-size: small;"><span lang="zh-TW">加上我自己並不是那麼愛吃巧克力,所以對加可可粉這主意並不怎看好,更何況,沒有了上面那層脆脆的糖霜,還能當它是布蕾嗎</span></span><span style="font-size: small;"><span lang="en-US">???
</span></span><span style="font-size: small;"><span lang="zh-TW">但</span></span><span style="font-size: small;"><span lang="en-US">..
</span></span><span style="font-size: small;"><span lang="zh-TW">我最終還是決定先嘗試在上方撒可可粉這個主意。我必須承認,在嘗試之後,我發現它竟然意外的好吃,連我這個不是那麼愛巧克力的都忍不住上癮</span></span><span style="font-size: small;"><span lang="en-US">!! (</span></span><span style="font-size: small;">是不是</span><span style="font-size: small;"><span lang="en-US">!!!
</span></span><span style="font-size: small;">可可粉是好物</span><span style="font-size: small;"><span lang="en-US">!!!)</span></span><span style="font-size: small;">
</span><span style="font-size: small;"><span lang="en-US">ß</span></span><span style="font-size: small;">
</span><span style="font-size: small;">來自遙遠的台灣老妹的含扣</span></div>
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<span style="font-size: small;">這就是我兩姐妹獨家</span><span style="font-size: small;"><span lang="en-US">"</span></span><span style="font-size: small;">不</span><span style="font-size: small;"><span lang="en-US">"</span></span><span style="font-size: small;">蕾食譜的由來!雖然它不能算是經典款布蕾,但在某個程度上它也算是</span><span style="font-size: small;"><span lang="en-US">(</span></span><span style="font-size: small;">所以是還不是哩</span><span style="font-size: small;"><span lang="en-US">???)</span></span><span style="font-size: small;">。偷偷透露給你們大家,這食譜不像一般布蕾那樣的甜那樣的油,還另外加入新鮮的香草豆提味,味道更濃醇香了,口感光滑細嫩</span><span style="font-size: small;"><span lang="en-US">..
</span></span><span style="font-size: small;">那是當然搭</span><span style="font-size: small;"><span lang="en-US">~
</span></span><span style="font-size: small;">給共ㄟ</span><span style="font-size: small;"><span lang="en-US">!!
</span></span><span style="font-size: small;">哇哈哈哈哈</span><span style="font-size: small;"><span lang="en-US">~
</span></span><span style="font-size: small;"><span lang="en-US">(</span></span><span style="font-size: small;">超囂張</span><span style="font-size: small;"><span lang="en-US">)</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box19"></a></span><span style="font-size: small;">推薦你們這個食譜的另一個理由是,如果你不大敢使用瓦斯噴槍</span><span style="font-size: small;"><span lang="en-US">(</span></span><span style="font-size: small;">或者根本沒有</span><span style="font-size: small;"><span lang="en-US">)</span></span><span style="font-size: small;">,那省了這道手續也免於燙傷風險的這道食譜,你絕對不能錯過喔</span><span style="font-size: small;"><span lang="en-US">!
</span></span><span style="font-size: small;">我們這個做法<span lang="zh-TW">甚至比做交糖奶蛋</span>還更容易喔</span><span style="font-size: small;"><span lang="en-US">..
</span></span><span style="font-size: small;">噓</span><span style="font-size: small;"><span lang="en-US">~~~~~~~~~~~
</span></span><span style="font-size: small;">別跟人家說。在聖誕趴替上亮出這個布蕾,它的滋味和可愛的外貌,保證絕對會驚艷全場喔</span><span style="font-size: small;"><span lang="en-US">!!</span></span><span style="font-size: small;"><span lang="en-US">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjYQ9ofm-84jSOipKDmmzlGek2aJiwHtjl16lO_dR2f6Opvjdq7mFtbMmi8xcod6ctW4zmWRV_bD3VhjoB65k5tVOoUzVBUPjlkwe2J9YUDov9gXyuUpdusqzpoLNE4kpU8bDOwQPb10/s1600/photo4Wlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjYQ9ofm-84jSOipKDmmzlGek2aJiwHtjl16lO_dR2f6Opvjdq7mFtbMmi8xcod6ctW4zmWRV_bD3VhjoB65k5tVOoUzVBUPjlkwe2J9YUDov9gXyuUpdusqzpoLNE4kpU8bDOwQPb10/s640/photo4Wlogo.JPG" width="640" /></a></div>
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<span style="font-size: small;"><b>香草"不"蕾 </b></span></div>
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<span style="font-size: small;"><b> </b> </span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">1/2</span><span style="font-size: small;">支新鮮的香草棒
</span><span style="font-size: small;">(</span><span style="font-size: small;">如果你有香草糖,可以只用</span><span style="font-size: small;">1/4</span><span style="font-size: small;">支</span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;"><b>A:</b>
</span><span style="font-size: small;">鮮奶油
</span><span style="font-size: small;">1</span><span style="font-size: small;">杯</span><span style="font-size: small;">250
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<span style="font-size: small;"> </span><span style="font-size: small;">奶水
</span><span style="font-size: small;">1</span><span style="font-size: small;">杯或</span><span style="font-size: small;">250
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a> </span><span style="font-size: small;">砂糖<span lang="zh-TW">或</span>香草糖
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<span style="font-size: small;"><br /></span><span style="font-size: small;"><b>B: </b></span><span style="font-size: small;">4<span lang="zh-TW">個</span></span><span style="font-size: small;"> 蛋黃</span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box4"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box3"></a> </span><span style="font-size: small;"><span lang="zh-TW">楓樹糖漿或砂糖
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box1"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box2"></a></span><span style="font-size: small;"><br /></span><span style="font-size: small;"><span lang="zh-TW">品質好的</span>可可粉</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box5"></a></span><span style="font-size: small;">1.
</span><span style="font-size: small;"><span lang="zh-TW">將一壺水燒開
</span></span><span style="color: #6aa84f; font-size: small;">(</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">約</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">2</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">〜</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">3</span></span><span style="font-size: small;"><span lang="zh-TW"><span style="color: #6aa84f;">杯,跟據你的烤盤大小而定)</span></span>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box6"></a></span><span style="font-size: small;">2.
</span><span style="font-size: small;"><span lang="zh-TW">將</span></span><span style="font-size: small;"><span lang="zh-TW">6</span></span><span style="font-size: small;"><span lang="zh-TW">個</span></span><span style="font-size: small;">125cc</span><span style="font-size: small;"><span lang="zh-TW">的烤杯放置在有深度的烤盤中
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</span><span style="font-size: small;">3.
</span><span style="font-size: small;"><span lang="zh-TW">剖開新鮮的香草棒,用小刀刮出所有的籽 </span></span>
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</span><span style="font-size: small;">4.
</span><span style="font-size: small;"><span lang="zh-TW">在一個中型的鍋子內,加入香草籽</span></span><span style="font-size: x-small;">、</span><span style="font-size: small;"><span lang="zh-TW">空的香草棒</span><span lang="zh-TW">和</span></span><span style="font-size: small;"><span lang="zh-TW"><b>A</b></span></span><span style="font-size: small;"><span lang="zh-TW">料用中火慢慢</span><span lang="zh-TW">加熱至冒小泡泡即可熄火,蓋上鍋蓋,放置約</span></span><span style="font-size: small;"><span lang="zh-TW">10</span></span><span style="font-size: small;"><span lang="zh-TW">分鐘。
</span></span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">這個步驟要注意,不要讓</span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW"><b>A</b></span></span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">料</span><span lang="zh-TW">燒開</span></span><span style="color: #6aa84f; font-size: small;">!
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box12"></a></span><span style="font-size: small;">5.
</span><span style="font-size: small;"><span lang="zh-TW">將烤箱預熱到</span></span><span style="font-size: small;">150</span><span style="font-size: small;"><span lang="zh-TW">度</span></span><span style="font-size: small;"><span lang="zh-TW">c
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</span><span style="font-size: small;">6.
</span><span style="font-size: small;"><span lang="zh-TW">將</span></span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;"><span lang="zh-TW">料用攪拌器</span><span lang="zh-TW">打散混合均勻
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</span><span style="font-size: small;">7.
.</span><span style="font-size: small;"><span lang="zh-TW">將熱過的</span></span><span style="font-size: small;"><b>A</b></span><span style="font-size: small;"><span lang="zh-TW">液慢慢一點一點加入</span></span><span style="font-size: small;"><b>B</b></span><span style="font-size: small;"><span lang="zh-TW">,一邊加入一邊攪拌</span></span></div>
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<span style="font-size: small;">8.
</span><span style="font-size: small;"><span lang="zh-TW">用濾網過濾攪拌均勻的雞蛋鮮奶液 </span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box141"></a></span><span style="font-size: small;">9.
</span><span style="font-size: small;"><span lang="zh-TW">把過濾好的雞蛋牛奶液平均倒入放置在烤盤內的</span></span><span style="font-size: small;"><span lang="zh-TW">6</span></span><span style="font-size: small;"><span lang="zh-TW">個烤杯中,
將整個烤盤放置在烤箱中間的烤架上, 在烤盤內</span><span lang="zh-TW">慢慢</span><span lang="zh-TW">倒入約</span></span><span style="font-size: small;">2-3cm</span><span style="font-size: small;"><span lang="zh-TW">高燒開的熱水。放入已經預熱至</span></span><span style="font-size: small;">150</span><span style="font-size: small;"><span lang="zh-TW">度</span></span><span style="font-size: small;">C</span><span style="font-size: small;"><span lang="zh-TW">的烤箱中烘烤</span></span><span style="font-size: small;">25-30</span><span style="font-size: small;"><span lang="zh-TW">分鐘
。</span></span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">烤到液體還微有晃動即可拿出</span></span><span style="font-size: small;"><span lang="zh-TW"> </span></span></div>
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<span style="font-size: small;">10.
</span><span style="font-size: small;"><span lang="zh-TW">在架上放涼後蓋上保鮮膜,放入冰箱中冷藏至少</span></span><span style="font-size: small;"><span lang="zh-TW">1</span></span><span style="font-size: small;"><span lang="zh-TW">小時
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</span><span style="font-size: small;">11.
</span><span style="font-size: small;"><span lang="zh-TW">食用前將可可粉放在小濾網中,在容器上輕輕搖晃撒上可可粉 </span></span></div>
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<span style="font-size: small;">若是沒有烤箱,也可以用<b style="color: #6aa84f;">蒸</b>的:</span></div>
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<span style="font-size: small;">1.
</span><span style="font-size: small;">跳過以上步驟</span><span style="font-size: small;">1</span><span style="font-size: small;">和</span><span style="font-size: small;">2</span><span style="font-size: small;">,準備好</span><span style="font-size: small;"><span lang="zh-TW">6</span></span><span style="font-size: small;"><span lang="zh-TW">個</span></span><span style="font-size: small;">125cc</span><span style="font-size: small;"><span lang="zh-TW">的烤杯,放置</span></span>一旁</div>
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<span style="font-size: small;">2.
</span><span style="font-size: small;">將蒸籠加熱</span></div>
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<span style="font-size: small;"><span lang="zh-TW">依照以上步驟</span></span><span style="font-size: small;">3</span><span style="font-size: small;"><span lang="zh-TW">到</span></span><span style="font-size: small;">8 </span></div>
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<span style="font-size: small;">9.
</span><span style="font-size: small;"><span lang="zh-TW">把過濾好的雞蛋牛奶液平均倒入</span></span><span style="font-size: small;"><span lang="zh-TW">6</span></span><span style="font-size: small;"><span lang="zh-TW">個烤杯中,
將</span>所有的<span lang="zh-TW">烤杯</span>放入蒸籠<span lang="zh-TW">內,</span><span lang="zh-TW">用</span>小火慢慢蒸</span><span style="font-size: small;">25-30</span><span style="font-size: small;"><span lang="zh-TW">分鐘
。</span></span><span style="color: #6aa84f; font-size: small;">*</span><span style="color: #6aa84f; font-size: small;"><span lang="zh-TW">蒸到液體還微有晃動即可拿出</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">依照以上步驟</span></span><span style="font-size: small;">10</span><span style="font-size: small;"><span lang="zh-TW">到</span></span><span style="font-size: small;">11
</span><span style="font-size: small;"><span lang="zh-TW">。</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW">I place a piece of towel in the bottom of the roasting pan to avoid cups sliding around.</span></span></div>
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<span style="font-size: small;"><span class="short_text" id="result_box" lang="zh-TW"><span class="">我</span><span class="">在</span><span class="">烤盤</span><span class="">的底部</span><span class="">放置一塊</span>毛巾,以避免</span></span><span style="font-size: small;"><span lang="zh-TW">烤</span></span><span style="font-size: small;"><span class="short_text" id="result_box" lang="zh-TW">杯<span class="">左右滑動</span><span class="">。</span></span></span></div>
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<span style="font-size: small;">Add hot boiling water to the roasting pan.</span><br />
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<span style="font-size: small;"><span lang="zh-TW">在烤盤內</span><span lang="zh-TW">慢慢</span><span lang="zh-TW">倒入約</span></span><span style="font-size: small;">2-3cm</span><span style="font-size: small;"><span lang="zh-TW">高燒開的熱水</span></span><br />
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Out from the oven!<br />
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<span style="font-size: small;"><span class="short_text" id="result_box" lang="zh-TW"><span class="">烤</span></span></span><span class="short_text" id="result_box" lang="zh-TW"><span class="">完後~</span></span><br />
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For those of you who doesn't have a oven, you can try the steaming method (See recipe above).<span style="font-size: small;"> </span><br />
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<span style="font-size: small;">若是沒有烤箱,也可以用蒸的</span><span style="font-size: small;">,</span><span class="short_text" id="result_box" lang="zh-TW"><span class="">效果</span><span class="">也不錯</span></span><span style="font-size: small;">喔</span><span style="font-size: small;"><span lang="en-US">! (</span></span><span class="short_text" id="result_box" lang="zh-TW"><span class="">請</span></span><span class="short_text" id="result_box" lang="zh-TW"><span class="">看</span></span>以<span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">上</span></span><span style="font-size: small;">的</span><span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">食譜)</span></span><br />
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<span style="font-size: small;">sprinkle the cocoa powder through a fine sieve</span><br />
<span style="font-size: small;"><span lang="zh-TW">用</span></span><span style="font-size: small;"><span lang="zh-TW">小濾網</span></span><span style="font-size: small;"><span lang="zh-TW">輕輕撒上可可粉</span></span><span style="font-size: small;"> </span><br />
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<br />2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-43507209379735600542012-12-17T13:41:00.003+08:002013-02-11T05:46:19.664+08:00Party Markers (派對標記) - Kikkerland, Vacu Vin, Umbra, Trudeau<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">I'm
sure we've all been to parties where everyone has their own bottle of
beer, glass of water or wine. With everyone enjoying themselves,
conversing, and moving around socializing, it's very easy to forget
where you left your drink or which glass is yours. It happens even
with just a small party of 4, so forget about a full house of 8 or
more people, and certainly, not to mention after a glass or two of
alcohol!!! Here's a great invention for situations such as these! It
would also make a perfect gift for the host if you're going to a
party!</span></div>
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<span style="font-size: small;">我想大家在聚會中多少會有這樣的經歷:一邊品嘗美食,一邊和友人交談的不亦樂乎之際,隨手將杯子放置桌面的某處,等到要喝的時候,才發現同一處已擺了好幾杯,跟本搞不清哪杯是自己的!不要說是滿屋子的人,就連</span><span style="font-size: small;">4</span><span style="font-size: small;">個人都會發生這樣的事情,更不用說喝完</span><span style="font-size: small;">1,
2</span><span style="font-size: small;">杯之後</span><span style="font-size: small;">!!
(</span><span style="font-size: small;">除非你有老妹那酒桶般的酒量</span><span style="font-size: small;">!)
</span><span style="font-size: small;">在這種情況下,我想為大家介紹的幾個產品非常適合。如果你準備參加</span><span style="font-size: small;">party</span><span style="font-size: small;">,這也會是個完美的禮物喔!</span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box1"></a><b><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;">Kikkerland
"Space Invaders" drink markers/Kikkerland</span><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;">荷蘭</span><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;">"</span><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;"><span lang="zh-TW">太空侵略者</span></span><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;">"</span><span style="color: #666666; font-family: Candara, sans-serif; font-size: small;"><span lang="zh-TW">飲料標記</span></span></b></div>
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<span style="font-size: small;">Anyone remember Space Invaders (from 1978)??? I know I do, and that's
probably why this is one of my favorite glass marker designs! They're
retro and super cool, and they're perfect if you're planning to
invite some guests (especially guys!) over. I got these when they
were the last ones left in the store.</span></div>
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<span style="font-size: small;">有人記得這個</span><span style="font-size: small;">Space
Invaders (</span><span style="font-size: small;"><span lang="zh-TW">太空侵略者</span></span><span style="font-size: small;">)</span><span style="font-size: small;">嗎?
這是我個人擁有也最喜歡的!可以用在認何的杯子或脾酒瓶上。</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box5"></a><b>Where
to buy/<span lang="zh-TW">購買網站
</span></b></span><span style="font-size: small;"><b>:</b>
<a href="http://www.frontandcompany.ca/Space-Invader-Drink-Markers_p_2358.html" target="_blank">Front and Company (Canada)</a></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box2"></a></span><b><span style="font-size: small;">Vacu
Vin Dutch "Party People" glass markers/Vacu
Vin</span><span style="font-size: small;">荷蘭</span><span style="font-size: small;">"</span><span style="font-size: small;"><span lang="zh-TW">派對小人</span></span><span style="font-size: small;">"</span></b><span style="font-size: small;"><b><span lang="zh-TW">玻璃杯標記</span></b></span></div>
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<span style="font-size: small;"><b><span lang="zh-TW"> </span></b>
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</span></span></div>
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<span style="font-size: small;">Another
one I really love! Not only do I have these myself, but I just got
them for a friend! They're cute and funky, and they stick to any kind
of glass.</span></div>
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</span></span></div>
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<span style="font-size: small;">另外這個設計我自己也有,而且也才剛買一盒準備送給朋友當聖誕禮物。如同以上的產品一樣,可以用在認何的杯子或脾酒瓶上。</span></div>
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<b><span style="font-size: small;">Where
to buy/</span><span style="font-size: small;"><span lang="zh-TW">購買網站
</span></span></b><span style="font-size: small;"><b>:<a href="http://www.amazon.ca/Vacu-Vin-Glass-Markers-People/dp/B002BH34SA" target="_blank">
</a></b><a href="http://www.amazon.ca/Vacu-Vin-Glass-Markers-People/dp/B002BH34SA" target="_blank">Amazon (Canada) </a></span><span style="font-size: small;"><span lang="zh-TW">或
</span></span><a href="http://www.books.com.tw/products/N000162414" target="_blank">Books.com(台灣網站)</a></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box21"></a></span><b><span style="font-size: small;">Vacu
Vin Dutch "Party People" snack markers/Vacu
Vin</span><span style="font-size: small;">荷蘭</span><span style="font-size: small;">"</span><span style="font-size: small;"><span lang="zh-TW">派對小人</span></span><span style="font-size: small;">"</span><span style="font-size: small;"><span lang="zh-TW">點心叉標記</span></span></b></div>
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<span style="font-size: small;">These
go with the glass markers (shown above). Instead of having everyone
use the same cocktail forks, why not have each guest pick their own
design? They're also a great alternative to plastic forks or
toothpicks, which makes them a lot more environmentally friendly.</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box31"></a><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box22"></a>
</span><span style="font-size: small;"><span lang="zh-TW">和以上的</span></span><span style="font-size: small;">Vacu
Vin"</span><span style="font-size: small;"><span lang="zh-TW">派對小人</span></span><span style="font-size: small;">"</span><span style="font-size: small;"><span lang="zh-TW">玻璃杯標記是一組的,除了讓每一位客人挑選代表自己的設計之外
,同時 也可以代替塑料叉子或牙籤,是非常環保的產品。</span></span></div>
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<span style="font-size: small;"><span lang="zh-TW"> </span>
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<b><span style="font-size: small;">Where
to buy/</span><span style="font-size: small;"><span lang="zh-TW">購買網站
</span></span></b><span style="font-size: small;"><b>:</b>
<a href="http://www.amazon.ca/Vacu-Vin-1841050-Snack-Markers/dp/B003HGH17O" target="_blank">Amazon (Canada)</a> </span><span style="font-size: small;"><span lang="zh-TW">或
</span></span><a href="http://www.books.com.tw/products/N000203865" target="_blank">Books.com(台灣網站)</a></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box3"></a></span><b><span style="font-size: small;">Umbra
perch glass charms/Umbra</span></b><span style="font-size: small;"><b><span lang="zh-TW">小鳥酒杯標記</span></b></span></div>
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<span style="font-size: small;"><b><span lang="zh-TW"> </span></b>
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<span style="font-size: small;">These
birds are adorable and petite, and they are a perfect gift for bird
lovers! </span><br />
<span style="font-size: small;"> </span>
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<span style="font-size: small;">小巧又可愛,很適合愛鳥的捧友們!</span></div>
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<b><span style="font-size: small;">Where
to buy/</span><span style="font-size: small;"><span lang="zh-TW">購買網站
</span></span></b><span style="font-size: small;"><b>:
</b><a href="http://www.amazon.com/Umbra-Perch-Rubber-Glass-Charms/dp/B00449392E" target="_blank">Amazon</a></span></div>
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<b><span style="font-size: small;">Trudeau
flower wine charms/Trudeau</span><span style="font-size: small;">花束酒杯標記 </span></b></div>
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<span style="font-size: small;">Ok,
you're not a bird person, you're neither geeky nor funky, but you
love flowers! In that case, you might want one of these! (It even
comes with a 5-year warranty)</span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box4"></a></span><span style="font-size: small;"><span lang="zh-TW">設計師也沒有忘了愛花的朋友們,甚至還附帶</span></span><span style="font-size: small;"><span lang="zh-TW">5</span></span><span style="font-size: small;"><span lang="zh-TW">年保證喔!</span></span></div>
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<b><span style="font-size: small;">Where
to buy/</span><span style="font-size: small;"><span lang="zh-TW">購買網站
</span></span></b><span style="font-size: small;"><b>:
</b><a href="http://www.amazon.ca/Trudeau-Tone-Floral-Wine-Charms/dp/B004SIMLDE" target="_blank">Amazon (Canada)</a></span></div>
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<span style="font-size: small;">As
you can see, there's something for everyone!</span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com2tag:blogger.com,1999:blog-2389250424924601868.post-58964803112279887522012-12-13T15:05:00.001+08:002013-02-11T05:47:53.001+08:00iPhố Express (越南快餐店)<br />
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<span style="font-size: small;">Ne soyez pas dupé par leur nom en pensant que c'est le fast food. C'est effectivement le contraire! On offre un menu avec de délicieux mets vietnamiens authentiques, un service impeccable, et un endroit très confortable pour s'asseoir. Nous sommes très heureux d'avoir trouvé cet endroit charmant. Peut-être après avoir lu ce post, vous aurez envie d'y aller et que vous l'aimerez autant que nous!</span><br />
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<span style="font-size: small;">We
passed by this new restaurant earlier this year when it had just opened.
Very often when the name starts with "Express", right away,
it tells me that it might be a fast food franchise, and for someone
who doesn't quite support either fast food or franchises, the name
didn't really sit well in my head. (<span style="font-size: small;">W</span>e were glad to f<span style="font-size: small;">i</span>nd out later that
it's not a franchise<span style="font-size: small;">, nor is</span> it your typical fast food!) On the
other hand, they have this really nice, simple, modern decor, which is
very attractive and convincing to me. Next thing I know, we were
eating at the restaurant! (Don't ask me how it happened...)</span><br />
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<span style="font-size: small;"><b><span style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">(閱讀中文請看續文)</span></b></span><span style="font-size: small;"><span style="color: #6aa84f;"> </span></span></div>
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<span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">The restaurant has a high celling with Asian lanterns and
minimal, but tasteful decorations. It's very well kept and is always
clean. </span></div>
<span style="font-size: small;">進門印入眼簾的是吊在高</span><span style="font-size: small;">挑</span><span style="font-size: small;">的天花板上的燈籠吊燈及些許傳統中國擺飾,例如佛像、蘭花及竹子</span><span style="font-size: small;">..</span><span style="font-size: small;">等等的東西,餐廳裡也總是保持乾淨的狀態。</span><span style="font-size: x-small;"><br /></span>
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<span style="font-size: small;">Before
I go further, I must address the fact that ever since I came to
Quebec City, I've been hungry for good Asian food. We used to be able
to easily find all sorts of great Asian cuisines in New York, but no
such luck in this town. Probably because of Vietnam's history of
colonization by the French, there is a good amount of Vietnamese
restaurants here, but unfortunately many of them are not that great.
Just like a lot of the typical Chinese take-out places in the U.S.,
many dishes are altered to fit the local taste. We've tried a couple
in our neighborhood and in nearby Sillery and most of them fall into
that category. This restaurant, <span style="font-size: small;">how<span style="font-size: small;">ever,</span></span> is an exception. </span></div>
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<span style="font-size: small;"><b>Right:</b> When
the days are sunny and bright, I especially love to sit at the bar
near the entrance, right against the big glass wall, to enjoy the
warmth of the sunlight. The passing pedestrians do not even bother me
at all. </span>
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<span style="font-size: small;"><b>右圖:</b></span><span style="font-size: small;">每當天氣晴朗的時候,我特別喜歡坐在入口處旁的吧檯,透過面前的玻璃窗,可以盡情享受整片溫暖的陽光,那種悠閒的感覺真的很棒</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">!
</span><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;">即使偶爾有些路過行人在眼前晃來晃去也完全不會干擾到我。</span></div>
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<span style="font-size: small;"><b>Left:</b> On
the bar and each table has its own sauce, <span lang="en">soup spoon, disposable<span style="font-size: small;"> </span>chopsticks, etc.. It reminds me of the street food in Taiwan, which I miss!</span></span>
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<span style="font-size: small;"><b>左圖:</b></span><span style="font-size: small;">在吧檯和</span><span style="font-size: small;">每張桌子都有</span><span style="font-size: small;">3</span><span style="font-size: small;">瓶不同的辣醬、湯匙、免洗筷和紙巾..</span><span style="font-size: small;">等等</span><span style="font-size: small;">,讓我回想到台灣小吃的感覺!</span></div>
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<span style="font-size: small;">Another
thing I need to mention: the restaurant is located in a well known
touristy area near Ave. Cartier, so there are plenty of eating
choices. Because it's considered a very nice district, some of the
restaurants and stores can be a bit snobby. I can tell you that this
is one place we have always been served and greeted well. The first thing you'll notice when you walk in is their
big warm smile, which already wins my heart. I remember there were a
few times we went there just before they were closing and not only
did they not rush us, but we were told to take as much time as we'd
like. How nice was that! We rarely get that kind of treatment here in
Quebec!!</span></div>
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<span style="font-size: small;">Besides
the friendly service and the pleasant decor, they offer a nice
variety of dishes such as noodle soup, salads, fantastic sandwiches
(more on this), rice, and rice noodle dishes. The prices are
unbeatable, and I'm especially amazed at the size of the
sandwiches!!! The food is never heavy or greasy; to the contrary, all
the dishes that I've tried are very tasty, yet light and healthy. <span style="color: #6aa84f;">(<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868#FOOD">I include photos of some of my favorites below</a>)</span>. </span><br />
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<span style="font-size: small;">Overall,
it's a great place for both lunch or a casual dinner. The busiest
time is during the lunch hour until about 14h, then it gets kind of
quiet. Especially after 19h, you can sometimes even have the whole
place to yourself, with just the occasional person coming in for
take-out. They have free Wi-Fi, newspapers to read, and even a large
TV screen with news on all the time, and the place always smells
amazing! We feel very lucky to have found such a delightful place to
eat, where you will always be greeted with a smile!</span></div>
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</span><span style="font-size: small;">The large, open sitting area is </span><span style="font-size: small;">in a raised, separate room (and is nicely decorated with the holiday spirit!)</span><br />
<span style="font-size: small;">順著入口處的小階梯上去在右方另有個大廳</span><br />
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<span style="font-size: small;">早在今年初經過這家新開的餐館時,看到店名有</span><span style="font-size: small;">"Express"</span><span style="font-size: small;">這個字,馬上連想到它不是速食餐廳就是連鎖店之類的吧</span><span style="font-size: small;">!
</span><span style="font-size: small;">對於這兩者都不太認同的我來説,通常是不會想</span><span style="font-size: small;">"</span><span style="font-size: small;">贊助</span><span style="font-size: small;">"</span><span style="font-size: small;">它的,</span><span style="font-size: small;">還好後來發現它兩者都不是</span><span style="font-size: small;">。</span><span style="font-size: small;">(就叫它快餐好了</span><span style="font-size: small;">!)
</span><span style="font-size: small;">就這樣,<span lang="zh-TW">只記得我當時蠻喜歡他們</span><span lang="zh-TW">那</span><span lang="zh-TW">簡單又含有現代風的裝潢設計, </span></span><span style="font-size: small;">也不記得</span><span style="font-size: small;">是</span><span style="font-size: small;">從什麼時候開始,我們已經在不知不覺中,加入這家</span><span style="font-size: small;">"</span><span style="font-size: small;">快餐店</span><span style="font-size: small;">"</span><span style="font-size: small;">的粉絲團了</span><span style="font-size: small;">!</span></div>
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<span style="font-size: small;">在我描述它之前,必須先跟大家説明,我繼去年暑假來到魁北克市之後,就一直渴望吃到好吃的亞洲食物,因為在這裡要吃到像在紐約一樣好吃的亞洲菜,可沒有那麼容易</span><span style="font-size: small;">!
</span><span style="font-size: small;">你需要開</span><span style="font-size: small;">2</span><span style="font-size: small;">個多小時的車到蒙特婁
</span><span style="font-size: small;">(Montréal)
</span><span style="font-size: small;">才有</span><span style="font-size: small;">較多好吃的亞洲餐館</span><span style="font-size: small;">。不過魁北克倒是有不少越南餐館,可能是越南從前為法國殖民地之一的關係,但不幸的是,要找到美味的越南菜還是很難,大部份越南餐館就像一些美國典型的中式餐館,很多菜色都改以當地老美口味為主,根本已經不是道地的中國菜了,我們試過一些家裡附近的越南餐廳,口味超甜又油,除了我正準備介紹的這家餐廳例外。</span><br />
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<span style="font-size: small;">這家快餐店位於知名的</span><span style="font-size: small;">Cartier</span><span style="font-size: small;">大道附近,因為由於是觀光勝地之一,這帶餐館非常多,且又是被公認的好區,很多餐廳或商店的服務人員都有點跩,但我可以向你保證,那種服務態度絕對不會在這家越南餐館出現的</span><span style="font-size: small;">!!
</span><span style="font-size: small;">當你走進門,第一個看到的就是他們溫暖的笑容。
記得有幾次在他們要關門的時候,我們仍在用餐,老板不但沒有趕我們,反而還要我們慢慢吃</span><span style="font-size: small;">?!
</span><span style="font-size: small;">這真的很令我不可置信,以</span><span style="font-size: small;">"</span><span style="font-size: small;">外國人</span><span style="font-size: small;">"</span><span style="font-size: small;">的身份,在魁北克要得到這樣</span><span style="font-size: small;">"VIP"</span><span style="font-size: small;">的服務相當罕見啊</span><span style="font-size: small;">!</span></div>
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<span style="font-size: small;">當然除了有好的環境和親切的服務,他們也提供各式的菜,例如越南粿條湯麵,沙拉,越南三明治,飯及米粉,價格非常合理。我試過的每道菜也都</span><span style="font-size: small;">很</span><span style="font-size: small;">可口,清淡又健康<span style="color: #6aa84f;"> </span></span><span style="color: #6aa84f; font-family: Arial Unicode MS; font-size: small;">(以下照片有我<span lang="zh-TW">個</span>人所喜歡<span lang="zh-TW">也經常點的食物</span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="color: #6aa84f;">)</span>。</span></div>
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<span style="font-size: small;">總而言之,這是ㄧ家好吃又令人覺得舒適的快餐店,通常在繁忙的午餐時間過後,特別的寧靜,有時甚至整家餐館就只有我跟老公倆人,</span><span style="font-size: small;">(</span><span style="font-size: small;">有那種享受</span><span style="font-size: small;">VIP</span><span style="font-size: small;">的感覺!</span><span style="font-size: small;">)
</span><span style="font-size: small;">他們有免費的報刊和</span><span style="font-size: small;">WiFi</span><span style="font-size: small;">,難得找到這家店真的覺得很幸運,所以也想與大家分享如此令人愉悅的一個小地方! </span></div>
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<span style="font-size: small;">Not only do they do take-out, but they cater as well</span><span style="font-size: small;">!</span><span style="color: #666666; font-size: small;"><span lang="zh-TW"> </span></span></div>
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<span style="color: #666666; font-size: small;"><span lang="zh-TW">除了外賣,</span>還供應活動餐飲服務
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<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="title_div"></a></div>
<span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: small;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Phố
đặc biệt - </span><span style="font-family: "Trebuchet MS",sans-serif;">Tonkinois
avec crevette/Vietnamese rice noodle s</span><span style="font-family: "Trebuchet MS",sans-serif;">oup
with shrimp/越南粿條湯麵</span></b></span><span style="font-size: small;"><b><span style="color: #666666; font-family: Candara, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span></span></b></span><br />
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<span style="font-size: small;">You
can choose either beef or shrimp<span style="font-size: small;">.</span> <span style="font-size: small;">S</span>ince I don't really eat beef, I
always get it with shrimp (For those who like beef, I would go with
that choice, since it's more authentic). I like the thinly sliced
onions on the top with shrimp, and the soup always makes my tummy
happy. I have gotten it several times whenever I don't feel so well.
My favorite part is the broth<span style="font-size: small;">;</span> it is not too sweet like some other
ones I had before. Something tells me that th<span style="font-size: small;">is</span> fragrant
soup is somewhat responsible for the aroma in the restaurant. </span></div>
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<span style="font-size: small;">你可以選擇牛肉,由於我不太吃牛肉,所以都是選蝦。我喜歡湯麵上那薄片的洋蔥和蝦,而最棒的是那香味四溢又美味的湯頭,有幾次肚子不太舒服,都是叫這個湯麵,因為非常清淡,每次吃了都覺得整個人很舒服。
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<b><span style="font-size: small;">Garnitures pour <span style="font-size: small;">L</span>a Tonkinoise<span style="font-size: small;">/</span>Toppings
for the noodle soup/粿條湯麵的配料</span></b></div>
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<span style="font-size: small;">Typically
served with Thai basil, cilantro, other Vietnamese herbs, bean
sprouts, chili, and lime. Here, the soup is served with Thai basil,
chili, bean sprouts, and lime. </span></div>
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<span style="font-size: small;">傳統的越南粿條湯麵通常會加香菜、九層塔、辣椒、豆芽菜,青檸檬以及其它的越南香料。這裡所附加的是九層塔、辣椒、豆芽菜和青檸檬。</span><br />
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<b><span style="font-size: small;">Gỏi
</span></b><b><span style="font-size: small;">cuốn</span><span style="font-size: small;">
- Rouleaux de printemps/Vietnamese summer rolls/越南粉捲</span></b></div>
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<span style="font-size: small;">This
dish is very refreshing, light, and healthy. Again, just like the <span style="font-size: small;">T</span>onkinois (rice noodle soup), I always feel good eating it. The rolls
contain rice noodles, shrimp, pork, cilantro and scallions, and the
shrimp are never rubbery or overcooked. If you like the Vietnamese
sweet peanut sauce, you can ask them for some as well!</span></div>
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<span style="font-size: small;">這道粉捲既爽口又健康,就如同那粿條湯麵一樣,吃了之後總讓人覺得舒服!不管是沾上有魚汁的醬還是越南的甜花生沾醬都一樣好吃。</span></div>
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<b><span style="font-size: small;">Bánh
mì thịt - Sandwich vietnamien/Vietnamese sandwich/</span><span style="font-size: small;">越南火腿三明治</span></b></div>
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<span style="font-size: small;">This
is basically a sandwich that is stuffed with several different kinds
of pork products, such as sliced roasted pork, ham, etc., with
pickled carrots, and cilantro. The baguette is always fresh and warm,
and nicely toasted. It has the perfect balance of pork and
vegetables, and is quite good with all the carrots. It makes you feel
good having it, too!</span></div>
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<span style="font-size: small;">三明治</span><span style="font-size: small;">裡夾</span><span style="font-size: small;">了</span><span style="font-size: small;">幾種不同的豬肉產品,如烤豬肉、火腿…等等加上脆脆的醃紅蘿蔔絲和香菜,非常好吃,而且他們總是使用烤過也帶點香</span><span style="font-size: small;"><span class="short_text" id="result_box" lang="zh-TW"><span class="alt-edited">酥</span></span></span><span style="font-size: small;">還溫熱的新鮮麵包喔!</span>
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<b><span style="font-size: small;">Bánh
mìố - Sandwich opla/
Vietnamese egg sandwich/</span><span style="font-family: Candara, sans-serif; font-size: small;">越南煎蛋三明治</span></b></div>
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<span style="font-size: small;">We
love eggs, therefore, this is a must-have sandwich for us! But don't
get me wrong, we don't love just any egg sandwich. When it comes to
eggs, I'm very particular. It has to be cooked perfectly, and in this
case, I'd say that it is indeed prepared perfectly each time! It
contains the soft fluffy eggs, delicious onions, pickled carrots,
cilantro and some kind of Asian dark sauce. It's my favorite item on
the menu and I highly recommend it!!</span></div>
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<span style="font-size: small;">我是超愛吃蛋的人,這道三明治當然是必吃不可,也是我的最愛!但是別以為只要是蛋我都吃,我對蛋是非常挑悌的,要是做的不夠完美,我絕對不會再嘗試第二次
</span><span style="font-size: small;">(</span><span style="font-size: small;">是在跩什麼哩</span><span style="font-size: small;">?!)
</span><span style="font-size: small;">這裡面的蛋總是煎的又香又柔軟,再加上炒過</span><span style="font-size: small;">的洋蔥、醃紅蘿蔔絲、香菜和醬汁,吃起來好有媽媽味,好幸福喔</span><span style="font-size: small;">!!!</span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="firstHeading1"></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><b>Bún
Gà
+ Giò - poulet avec rouleaux et vermicelle de riz/chicken
and spring rolls over rice noodle/燒烤雞肉米粉</b></span></div>
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<span style="font-size: small;">This
is also one of our favorites! The dish has a little bit of
everything: pieces of grilled chicken (or you can choose pork
or beef) and spring rolls on vermicelli with fried shallots,
scallions, cilantro, chopped peanuts, a delicious sauce, and a side
of lettuce with mint and pickled carrots. The chicken is very tender
and tasty, and is grilled until crispy on the ouside. It's a very
satisfying,<span style="font-size: small;"> </span>yet fairly healthy dish (if we pretend not to see the
fried rolls!) I love the scent of the dish, perhaps it's the kefir
lime? </span>
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<span style="font-size: small;">這也是我們常點的其中之一。越南米粉上放有燒烤雞肉塊
</span><span style="font-size: small;">(</span><span style="font-size: small;">你也可以選擇豬肉或牛肉</span><span style="font-size: small;">)</span><span style="font-size: small;">,青蔥,香菜,紅蔥頭,和碎花生,旁邊附加生菜,薄荷,黃瓜及醃紅蘿蔔絲。雞肉的味道很不錯
</span><span style="font-size: small;">(</span><span style="font-size: small;">似乎有醃過</span><span style="font-size: small;">)</span><span style="font-size: small;">,蹂質軟嫩,燒烤至外皮有點脆又香,加上醬汁與其它的料,整碗吃起來真的很滿足。</span></div>
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<b><span style="font-size: small;">Bánh
xèo - Crêpe
vietnamienne/ Vitnamese crêpe/越南鹹煎餅</span></b></div>
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<span style="font-size: small;">I've
been to a handful of Vietnamese restaurants in NY, but have never had
or even seen this dish before. It's a Vietnamese savory pancake that
is made with rice flour, then stuffed with pork, shrimp, onions and
bean sprouts, with a yummy dipping sauce that's made with fish sauce.
It also comes with some lettuce, mint, cucumber and pickled carrots
on the side. Since the pancake is made with rice flour, it has quite
a different texture than regular pancakes and is very crispy on the
outside. If you're looking for something that's a little bit
different and special, then you have to try this! It feels like an
authentic dish. </span></div>
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<span style="font-size: small;">在紐約有吃過幾家越南餐館,但從來沒有在菜單上看到過這道鹹煎餅。它是用米粉,而不是以一般的麵粉做的,蛋餅裡面放了豬肉、蝦、洋蔥和豆芽菜,旁邊附加生菜,薄荷,黃瓜及醃紅蘿蔔絲。煎餅的外層煎至微焦香脆,內層吃起來跟麵粉做的煎餅完全不同,可能是米粉的關係,感到有帶點粗粒的質感,再加上附帶有魚汁的醬液,吃起來真的好特別啊!</span></div>
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<span style="font-size: small;">They were offering different choices of bento lunch boxes in the past few
months, but they recently stopped serving them. Instead, they're
going to expand their menu to include Japanese and Chinese dishes
soon! I'm not sure how they'll do since the Japanese menu looks a lot more expensive than the others! I also can't say if it'll be just as good as
their Vietnamese menu (I'm still very skeptical about the Asian food
here....), but I'll try them and let you know in my follow-up post! ;
) </span>
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<span style="font-size: small;">他們將會在不久的未來擴大他們的菜單,供應中、日式餐。我不敢說新的菜單是否會與越南的菜單一樣好吃
</span><span style="font-size: small;">(</span><span style="font-size: small;">我對大部分在魁北克市的中、日式餐還是很沒有信心</span><span style="font-size: small;">)</span><span style="font-size: small;">,不過我還是會去嘗試,也許還會寫續集喔!</span><span style="font-size: small;">(</span><span style="font-size: small;">如果有人想看的話</span><span style="font-size: small;">??? XD)</span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-66401812721049143182012-12-04T08:25:00.001+08:002013-02-11T04:12:55.309+08:00Homemade Honey Applesauce (自製蜂蜜蘋果醬)<span id="goog_1511608032"></span><span id="goog_1511608033"></span><br />
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<span style="font-size: small;">In
a place so cold like Quebec, there really aren't so many fruits
around after October. But luckily, it has one of my favorites -
apples! There are so many different varieties of apples here. I have
seen several kinds in New York, but occasionally in Quebec I will see
some rare local varieties (for example, see my <a href="http://2sisterset1cat.blogspot.ca/2012/11/marche-jean-talon-jean-talon-market-2.html" target="_blank">post on <span style="font-size: small;">M</span>arché Jean-Talon 2</a>).</span></div>
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<span style="font-size: small;">(<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">閱讀中文請看續文</span>)</span></div>
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<span style="font-size: small;">When
you have a large amount of apples, this recipe is a great way to use
them, and it's not difficult to make at all! Just like fresh apples,
this apple sauce contains a great amount of fiber and is also
anti-inflammatory and an excellent source of antioxidants. Not only
does it make a healthy, delicious snack for both adults and
youngsters, it's also a great compliment to plain yogurt, ice cream,
bread, pancakes, or waffles. And of course, you can use it in baking
as well to help sweeten and moisten your baked goods. </span></div>
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<span style="font-size: small;">Well,
I can go on and on and on about how great homemade apple sauce is and
why you should make it, but you really have to taste it yourself to
know how much better it is compared to the store-bought ones. </span>
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<span style="font-size: small;">In
this recipe, I suggest using softer varieties of apples, like
Macintosh. This is because they break down very easily while cooking
and you don't even have to blend them. Of course, if you like the
texture chunkier, you can try another kind of apple, like </span><span style="font-size: small;">Jonagold
, Cortland or Granny Smith, </span><span style="font-size: small;">or
you can mix varieties, if you wish. Just note that you may need to
cook it slightly longer in that case.</span><br />
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<span style="font-size: small;"><b>Homemade
Honey Applesauce (Makes about 2 1/2 cups)</b></span></div>
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<span style="font-size: small;">4
large or 5 medium-sized apples, </span><span style="font-size: small;">like
Macintosh Gala, or Jonathan</span><span style="font-size: small;">
(or any other varieties) </span>
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<span style="font-size: small;"><b>A:
</b> 1 T lemon juice</span></div>
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<span style="font-size: small;">2T
honey</span></div>
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<span style="font-size: small;">1/4
C water</span></div>
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<span style="font-size: small;">1.
Peel and core the apples and cut them into 3/4" chunks.</span></div>
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<span style="font-size: small;">2.
Place the apples in a medium sauce pan with ingredients <b>A</b>
and bring to a boil. Turn down the heat to low, cover and cook
for about 30 minutes until the whole mixture is soft. Stir
occasionally during cooking or the bottom might burn. Once cooked,
you can simply enjoy it as is (or if you prefer a smoother texture,
please go to the next step). Store it in a sterilized jar as you
would jam (see my <b><a href="http://2sisterset1cat.blogspot.ca/2012/07/strawberry-vanilla-jam.html" target="_blank">Strawberry-Vanilla Jam<span style="font-size: small;"> </span>recipe</a></b><span style="font-size: small;"> </span>for <span style="font-size: small;">details</span>). Flip the jar and let
it sit upside down until cool and a vacuum forms. Seal the top by
pressing down the center of the lid and store it in a cool place.
Refrigerate after opening. </span></div>
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<span style="font-size: small;">3.
Puree the cooked apples until smooth (here's when one of those hand
blenders comes in handy!) , or if you prefer the texture somewhere in
between, puree and pulse just for a few times. This would make a
wonderful baby food as well, just use 1 T honey instead of 2. (refer
to step 2 for storing the sauce.)</span><br />
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在魁北克這種寒冷的地帶,冬季水果的種類可以説相當的少,大部分都是美國進口的,不過幸運的是還有我喜歡的蘋果,而且種類還出乎意料的多。</div>
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自製蘋果醬很簡單之外,也不需要太多的材料。它含有豐富的纖維,也是很好的抗氧化劑來源。除了可以用在烘烤甜點上,也是老少賢宜的健康點心,可以搭配冰淇淋,原味優酪乳,麵包,可麗餅或煎餅…等等,連發胖的捧油們也可以猴嗨森的大口大口安心吃喔!<br />
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<b><span style="font-size: small;">自製蜂蜜蘋果醬</span></b></div>
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<span style="font-size: small;">4
</span><span style="font-size: small;">個大顆或</span><span style="font-size: small;">5</span><span style="font-size: small;">個中型的蘋果</span></div>
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<span style="font-size: small;">檸檬汁
</span><span style="font-size: small;">1
</span><span style="font-size: small;">大匙
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<span style="font-size: small;">蜂蜜
</span><span style="font-size: small;">2</span><span style="font-size: small;">大匙</span></div>
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<span style="font-size: small;">水
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<span style="font-size: small;">1.
</span><span style="font-size: small;">先削去蘋果皮再切半,去除中間的梗及籽後切成大約</span><span style="font-size: small;">3/4</span><span style="font-size: small;">吋的塊狀。</span></div>
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<span style="font-size: small;">2.
</span><span style="font-size: small;">將切好的蘋果和</span><span style="font-size: small;">A</span><span style="font-size: small;">放入一中型的鍋內,煮滾後關小火並蓋上鍋蓋煮到水份稍微縮乾,蘋果塊也變軟約</span><span style="font-size: small;">30</span><span style="font-size: small;">分鐘,這之間偶爾攪拌一下底部才不會焦。</span><span style="font-size: small;">(</span><span style="font-size: small;">若使用的蘋果比較硬,需要延長烹煮的時間煮到軟為止。)可以像果醬一樣
</span><span style="font-size: small;">(</span><span style="font-size: small;">請參考<a href="http://2sisterset1cat.blogspot.ca/2012/07/strawberry-vanilla-jam.html" target="_blank">草莓香草果醬</a></span><span style="font-size: small;">)</span><span style="font-size: small;">,把它儲藏入消毒過的罐子中,並以倒立的方式放到涼,讓空氣跑出來後用手指擠壓罐蓋的中心即可,儲存在陰涼處,開封後務必放冰箱。若是想要較細較光滑的質感,請繼續看下一個步驟。</span></div>
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<span style="font-size: small;">3.
</span><span style="font-size: small;">用攪拌器將煮軟的蘋果打到光滑,若是不喜歡太細,也可以稍微打幾下為止
</span><span style="font-size: small;">(</span><span style="font-size: small;">如圖</span><span style="font-size: small;">)</span><span style="font-size: small;">。保存方法請看上</span><span style="font-size: small;">(</span><span style="font-size: small;">步驟</span><span style="font-size: small;">2)</span><br />
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<span style="font-size: small;">I only blend it a little bit with the pulsing motion to leave some chunky texture in there.</span></div>
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<br />2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-15230652172620162732012-11-25T01:48:00.002+08:002013-02-11T05:47:36.155+08:00黛黛食記 - 『KiKi』<b><span style="color: #0c343d; font-size: large;">啊.. 久違了的黛黛食記U勾來囉.. 想必大家都很想念這單元吧!!!</span><span style="color: #990000;">(對不起我說謊其實根本</span></b><b><span style="color: #990000;">沒人想沒人念..嗚)</span></b><br />
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<b><span style="color: #0c343d; font-size: large;">台灣公司文化之一,就是很愛聚餐</span><span style="color: #990000;">(有些啦)</span><span style="color: #0c343d;">。<span style="font-size: large;">某次正為家庭聚餐的地點而想破頭之際,老姐提出了一間姐夫因公司聚餐,吃過覺得很不錯的餐廳 - </span></span></b><b><span style="background-color: white; color: red; font-size: x-large;"><u>『KiKi』</u> </span><span style="color: #0c343d; font-size: large;">。</span></b></div>
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<span style="color: #0c343d; font-size: large;"><b>這</b></span><b><span style="color: #0c343d; font-size: large;">店兒其實挺有名的,全拜三位女明星店長所賜,分別為:</span><span style="color: #0c343d; font-size: large;">陶晶瑩、藍心湄和舒淇。</span><span style="color: red;">(從左到右)</span></b><br />
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<span style="color: #0c343d;"><b><span style="font-size: large;">黛黛這把年紀當追星族太累也太老(淚),就讓我好好的吃頓飯專心的對這些美食打分數就好。 </span><span style="color: #990000; font-size: small;">(憑什麼?)</span></b></span><br />
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<b><span style="color: #0c343d; font-size: large;">探過路的老姐,馬上點了<span style="color: red;">"<u>老皮嫩肉</u>"</span> .. 它! 不是皮! 也不是肉!它.. 是豆腐!! 是嫩到PK掉豆花的嫩豆腐啊!!! <span style="color: #990000; font-size: small;">(尖叫) <span id="goog_838891879"></span><a href="http://www.blogger.com/"></a><span id="goog_838891880"></span></span></span></b></div>
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(圖片來源: <a href="http://www.foodspotting.com/places/334891-kiki%E9%A4%90%E5%BB%B3-/items/431136-%E8%80%81%E7%9A%AE%E5%AB%A9%E8%82%89">http://www.foodspotting.com/places/334891-kiki%E9%A4%90%E5%BB%B3-/items/431136-%E8%80%81%E7%9A%AE%E5%AB%A9%E8%82%89</a>)</div>
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<b><span style="color: #0c343d; font-size: large;"><span style="color: #990000; font-size: small;"><span style="color: #0c343d; font-size: large;">金黃色外皮包裹著嫩到彈過來彈過去的豆腐花,用筷子夾起它都是一種技術,送入口中入口即化的口感更是一種感動。</span></span></span></b><b><span style="color: #0c343d; font-size: large;">頗開一看.. 真的用看都看得出它跟嬰兒的屁屁一樣嫩耶!!大拇指忍不住變這樣... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3vYuujsRVFD0pUYk72Mxfze11x2IbptFG29C4O62ZRalFxJ51-XX4jhh46edeJWJ97grQVPXJ34674pe3e2kRbld7JTnY9UNxAqyHubmNRn0UrwmBheiFmwfDzeV0Z1HFxzd_VrbJBM/s1600/%E6%9C%AA%E5%91%BD%E5%90%8D4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3vYuujsRVFD0pUYk72Mxfze11x2IbptFG29C4O62ZRalFxJ51-XX4jhh46edeJWJ97grQVPXJ34674pe3e2kRbld7JTnY9UNxAqyHubmNRn0UrwmBheiFmwfDzeV0Z1HFxzd_VrbJBM/s1600/%E6%9C%AA%E5%91%BD%E5%90%8D4.jpg" /></a></span></b></div>
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<span style="color: #0c343d; font-size: large;"><b>招牌菜若只有一道,那就徹底弱掉!!</b></span></div>
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<b><span style="color: #0c343d; font-size: large;">所以緊接著,必點菜<span style="color: red;">"蒼蠅頭"</span>也登場了!!</span></b></div>
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<b><span style="color: #0c343d; font-size: large;">這道菜絕對會讓你忘情大喊:『白飯來兩碗~』!!! <span style="color: #990000; font-size: small;">(所以絕不能跟剛認識的男性朋友一起來吃,扒飯貪吃的形相可能會嚇跑對方! 貼心小提醒!)</span></span></b></div>
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<img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqr-3YNTKF6OyDJFl0GbfLUHLLoD-Kt4fTrhVH4RfjMeqkeTfTl_hwMybKgdGHj9OqKmUG1es6TKkVlqMfzi6tyVjJrQWq9-m_NTtTnOjc_-F99Ww9ihgp_7S8I88-LxlmQkcyjjH-hk/s640/IMAG0145.jpg" width="640" /></div>
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<span style="color: #0c343d; font-size: large;"><b>開胃後<span style="color: #990000; font-size: small;">(是說胃從來沒關過啊)</span>,點的菜兒們,像迫不及待般的想要奔向</b></span><b><span style="color: #0c343d; font-size: large;">我的櫻桃小嘴<span style="color: #990000; font-size: small;">(?)</span>,上菜快到迅雷不及掩耳,桌子又小,擠到快爆炸惹!!</span></b></div>
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<b><span style="color: #0c343d; font-size: large;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinavBcV_GA_W_L_Z_xcp4wOXRC8CeYGHirUMFvfD41ThMq1VDksAxNcKD7iwRvYJz9XizUNzPQDakUOwL-ANqRebTWrSE-Wp1dPxy43MLMZdqUoz3wtUPSoz34E5eOtAWi710Ff0cEFkQ/s640/IMAG0151.jpg" width="640" /></span></b></div>
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<b><span style="color: #0c343d; font-size: large;">在吃到一個段落,打個半飽嗝後,讓黛黛繼續為大家介紹..</span></b></div>
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<b><span style="color: #0c343d; font-size: large;"><span style="color: red;">"水煮牛肉"</span>.. 樣子和做法看起來挺讓人好奇,乍看會以為很油,但吃起來倒是挺嫩挺爽口的 <span style="color: #990000;">(吧?)</span> <span style="color: #990000; font-size: small;">(原諒老人家我的short memory..)</span></span></b></div>
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<b><span style="color: #0c343d; font-size: large;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfhP6Vlp_7kRp9-4C97RVNru0oU4KitdjOPRMUfTGY0J3UQQttfnqilQEYmimJwagA7fK5n7tZLc77dPB4rAkDt69wvydCL7Z1tiivlNs5GCP7bEyHW7yq3oZF48cA7dQV4QF7_edchw/s640/IMG_1548.JPG" width="640" /></span></b></div>
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<b><span style="font-size: large;"><span style="color: #0c343d;">然後是</span><span style="color: red;">"辣子雞丁"</span><span style="color: #0c343d;">。啊... 就是辣椒很多狠氣派的鹹..鹹酥雞這樣啦。</span></span></b></div>
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<b><span style="font-size: large;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga930CcwmMpnHcUxeIvz2Zj_WUqLkE8GJuGKPqQyslNr1HMn38PaFIHonqtbiTK2QPqr1iGtMh9OvVTScvdjXFZkVnH4nl3H_GpY4Hbep7D6sd6ZS_jvOozwQE6nAzdHCO0qfG6zXdFN4/s640/IMG_1550.JPG" width="640" /></span></b></div>
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<b><span style="font-size: large;"><span style="color: #0c343d;">這道我也滿期待的..</span> <span style="color: red;">"梅干扣肉"</span><span style="color: #0c343d;">。火侯和功夫夠的話,應該也是軟綿入口,梅干菜香繞喉才是,會讓人徹底忘記三層肉那層層油脂的恐懼感。但KiKi的.. 黛黛真的覺得還好..</span></span></b></div>
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<img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YSnijhAVaEr2prKaGb0ilvzjvK2ZePG6tvM5zCq20Ljhmd373itaHRRd4hTvETwh8WXJY6F9P0GtZvb20P9vviy3G4S5wjBy2LKR6_folN2hHYrBpD6WCgdC9vaEuxpmx2eZIgRXU6c/s640/IMAG0146.jpg" width="640" /></div>
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<b><span style="color: #0c343d; font-size: large;">壓軸菜是黛黛此生中的最愛 ----- <span style="color: red;">"炸銀絲卷"</span>!!!!</span></b></div>
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<b><span style="color: #0c343d; font-size: large;">1. 它的外型立馬擄獲人心啊!! 太可愛惹吧!!</span></b></div>
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<b><span style="color: #0c343d; font-size: large;">2. 薑薑好的份量恰到好處的讓人獨享,不用跟別人分食</span></b></div>
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<b><span style="color: #0c343d; font-size: large;">3. 外皮好薄好酥脆,大塊夾起沾上煉乳,眼睛會立刻張大並</span></b></div>
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<b><span style="color: #0c343d; font-size: large;"> 說不出話來只能在腦中尖叫:好好吃呀媽呀這什麼鬼~~~</span></b></div>
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<b><span style="color: #0c343d; font-size: large;">4. 我們總共叫了四份飽到快吐這樣 =_="</span></b></div>
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<b><span style="color: #0c343d; font-size: large;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GivNUKwO7yg_wNZU3v8SEVobUlXkVIU92l3XBM_RA4ECl20IEnfAsfrvMGsud_lWcyYp_hinKvj6xozagr9rztN34dSGJKKaZYv9jbCWxcorXvlNdm2FQNiNOr2faVkrj6FVLelpYPM/s640/IMAG0153.jpg" width="640" /></span></b></div>
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<b><span style="color: #0c343d; font-size: large;">飽到都放空惹之最佳代表.. <span style="color: #990000; font-size: small;">(小姪子是演技派來的)</span></span></b></div>
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<b><span style="color: #0c343d; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9OAJVqHj8QEcK4m5upOgDVI8hEhxva2ZyFaKED7chekFvAQ561N9Yr8bgomSGcZy3E6EXbAoNjSOcrmtngRKJZ-gnjw4ZLnaEHdpH7GbXm-wSesca28GyuPa93pBYxJgmCVYEl5PtF8/s640/IMG_1560.JPG" width="606" /></span></b></div>
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<b><span style="color: #0c343d; font-size: large;">總而言之..</span></b></div>
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<b><span style="color: #0c343d; font-size: large;">是間還不錯的餐廳,只要服務人員不要一直忘記我們的要求,只要菜不要上這麼快讓我一度懷疑是先做好再回鍋加熱<span style="color: #990000; font-size: small;">(對!我疑心病很重)</span>,只要桌子不要這麼小害我們還得把茶杯擺到窗邊,我這老饕還是願意再次上門光顧的。<span style="color: #990000; font-size: small;">(是說誰在乎?)</span></span></b></div>
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<span style="color: #990000; font-size: large;"><b>小小遺憾:</b></span></div>
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<b><span style="color: #0c343d; font-size: large;">新菜<span style="color: red;">"開門紅"</span>是一道很大牌的預訂菜,沒預訂直接殺去餐廳是吃不到的要特別注意蛤~</span></b></div>
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbOu5G5LpK6Y3GdjW2VqztfzUGDbjVeqKt8SRlPkYs9yMWP_DLL-QdtQyBzC4cg1Fk8zcyfswdmcE7g3fxNc8ok9tpvyXO5hza1nsdSJnXId5L6nGNseTcw7EGoZREQVBLCq-nmsrSMY/s640/6b62b51cgw1dsuh0a7sdcj.jpg" width="640" /></div>
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<span style="color: #0c343d; font-size: large;"></span>(圖片來源: 藍心湄微博) </div>
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<b><span style="color: #0c343d;">KiKi 網站: <a href="http://www.kiki1991.com/">http://www.kiki1991.com/</a></span></b></div>
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<b><span style="color: #0c343d;">KiKi FB: <a href="https://www.facebook.com/kikirestaurant">https://www.facebook.com/kikirestaurant</a></span></b></div>
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<b><span style="color: #0c343d;">黛黛吃過</span></b></div>
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<b><span style="color: #0c343d;">復興店: 台北市復興南路一段28號</span></b></div>
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<img border="0" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF7AgnOmB5Cdw0akVN7TlBDMFRXM-D7MBcNMMA4ugF4fmPSMkbD-B5hMlN40fmJm3rgcyKVlfVQ8FPszZ0EqPBnK3BHitAS72iwcmbnQLKAEJs7MOjkKrd8MmyHkJMAdxOXy_8KB-jQs/s640/1.jpg" width="640" /></div>
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<b><span style="color: #0c343d;"> </span></b></div>
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<b><span style="color: #0c343d;">延吉店: 台北市光復南路280巷47號1樓</span></b></div>
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<img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JW-oulbADyHk1tQOjDMvtTWrGmwDRZWNC2uJouqTav9Iut-pnEgj0TpfJYdQUSckdKagc5y9-dnIBbGr0e7MQeLmFreoITIC9KPA1N4BZyc6OO9LSDYr_7eAXB4mA-ptYgqKjqmumu8/s640/4.jpg" width="640" /></div>
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<b><span style="color: #0c343d; font-size: large;">大家有空可以跟朋友,姐妹及家人,去品嘗看看喔 :)</span></b></div>
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<img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5inixF3m7_142G6SzWLi5ybFgeqo3lush_lLrSddCkrHjG2nHEm05_6GLho3E-LTn8R7auB4DG8gNrRNFcaocwVXPYTvprPlZJrtSW9JPr9qO0LjXYrdN1mURJYC6SQV_ph8zp97xYIw/s640/IMAG0142.jpg" width="640" /></div>
2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-13977125029220141792012-11-22T11:57:00.003+08:002013-02-11T04:19:26.762+08:00Marché Jean-Talon (Jean-Talon Market) 2: 10.20.12<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">If
you read my earlier post, you would probably remember that the first
time I went to <a href="http://2sisterset1cat.blogspot.ca/2012/07/jean-talon-market-marche-jean-talon.html" target="_blank"><b>Marché Jean Talon</b></a> was during
the early spring </span><span style="font-size: small;">this year</span><span style="font-size: small;">. It was still cold at the time, but they just started to have some
spring produce coming in. However, it was quite different this time. </span></div>
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<span style="font-size: small;">We
had the pleasure to go back to Montreal just a month ago with our
friend, M, who knows everything about Montreal and lived there for
several years as well. He suggested that we go there together since
there was some local produce and cheese that could only be found in
Montreal, especially at this time of the year. If you go to to the Marché du Saint Foy in Quebec City, you would find mostly
winter squash, potatoes, carrots, onions, broccoli,
cauliflowers...etc., which is not a whole lot of variety.</span></div>
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<span style="font-size: small;">Situated
a little further south than Quebec City, and with the different
heritage of immigrants from the Mediterranean area, at Marché
Jean Talon, they tend to have a more interesting variety of local
produce including artichokes, Jerusalem artichokes, and a great
selection of mushrooms! And M told us that the cheese selection there
is certainly the best in Quebec.</span><br />
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<span style="text-decoration: none;">Due
to</span> the slightly warmer time of year, compared to when I went
the last time, the whole market was much bigger and fuller with
vendors and produce. We were even able to sit outdoors and
sip coffee while listening to some good live music. I was surprised
by how alive it was during the middle of November! I did not even
quite get that in the farmers markets in NY that late in the season.
Therefore, I decided to do a whole series of posts on Marché
Jean Talon. I think it'll be fun to show you the different looks and
new discoveries each time I go back. </div>
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<span style="font-size: small;">On the right: The unusual Egremont Russet apples can be found here, but unfortunately not in Quebec City. They're sweet and nutty yet firm at the same time, which makes them a great choice for apple desserts (especially if you don't like the typical mushy texture of cooked apples)! </span></div>
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<span style="font-size: small;">A wide variety of mushrooms for mushroom lovers like me!</span><br />
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<span style="font-size: small;">Whole brussel sprouts stalks with leaves still attached on top</span><br />
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<span style="font-size: small;">We got some apple juice and cidre
de glace (ice cider)</span><span style="font-size: small;"> from this apple juice and wine vendor, <a href="http://coteaurougemont.com/" target="_blank"><b>Coteau Rougemont</b></a>.</span></div>
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<span style="font-size: small;">Very difficult to find local green figs in Quebec since the climate is not quite suitable for the figs. The merchant said he wrapped his fig trees to protect them during the cold season.</span><br />
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<span style="font-size: small;">This
picture was not taken at the market, but these incredible scented
handmade soaps are indeed from Marché
Jean-Talon. They were 5 for $20 and from the top to the bottom:
honey, sandalwood, lavender and rose. If you put one of them in the
drawer of your dresser, it will make all your clothes smell very
lovely! </span>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com1tag:blogger.com,1999:blog-2389250424924601868.post-82593256540867191702012-11-15T13:59:00.001+08:002013-02-11T04:20:43.327+08:00French Vanilla Sugar (法式香草糖)<br />
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<span style="font-size: small;">One
of my favorite flavorings that I use a lot in baking is vanilla. I
especially love real, fresh vanilla beans. Whenever I can for certain
recipes, I've always tried to use the fresh, real thing such as in
ice cream, custard, flan, or even jam (check out my
<b><a href="http://2sisterset1cat.blogspot.ca/2012/07/strawberry-vanilla-jam.html" target="_blank">strawberry-vanilla jam</a></b>).</span></div>
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<span style="font-size: small;">The
leftover vanilla pod from my strawberry-vanilla jam recipe, dried and
broken into 2 pieces.</span></div>
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<span style="font-size: small;"><span lang="zh-TW">這是</span><span lang="zh-TW"><span style="font-style: normal;">之前</span></span><span lang="zh-TW"><span style="font-style: normal;">做</span></span><span lang="zh-TW"><span style="font-style: normal;">「草莓香草果醬」使用</span></span><span lang="zh-TW"><span style="font-style: normal;">剩下</span></span><span lang="zh-TW"><span style="font-style: normal;">並已乾掉</span></span><span lang="zh-TW"><span style="font-style: normal;">的香草豆莢</span></span></span></div>
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<span style="font-size: small;">The
only downside is that using fresh vanilla beans is more expensive
than using vanilla extract, and because of that, I don't like to
waste any bit of it. Very often, recipes that call for fresh vanilla
beans will use only the seeds inside the beans and tell you to
discard the pods. This is a perfect opportunity for you to gather
those unwanted, scraped vanilla pods and reuse them. </span></div>
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<span style="font-size: small;">An
old unused but dried out vanilla bean doesn't have to be wasted</span></div>
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<span style="font-size: small;"><span lang="zh-TW">沒有必要</span>浪費<span lang="zh-TW"><span style="font-style: normal;">完全</span></span><span lang="zh-TW"><span style="font-style: normal;">沒有</span></span><span lang="zh-TW"><span style="font-style: normal;">使用過但已乾掉</span></span><span lang="zh-TW"><span style="font-style: normal;">的香草</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">棒</span></span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">,也可以</span></span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">在</span></span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">此使用</span></span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">喔</span></span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">!</span></span></span></div>
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<span style="font-size: small;">To
make this vanilla sugar is super easy and requires nothing but sugar,
some fresh vanilla beans and your leftover vanilla pods (if you
happen to have any). The result is heavenly and I promise you that
you'll want to open the sugar jar and sniff it everyday. Yes, it's
that addictive! It also makes a perfect gift, since I don't know
anyone who doesn't like vanilla. And certainly, you'll want to add
this sugar in just about everything that could benefit from a boost
of flavor, including any baked goods...even your tea!</span></div>
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<span style="font-size: small;">Fresh vanilla beans </span></div>
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<span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;">新鮮香草棒</span></span></div>
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<span style="font-size: small;"><b> Vanilla Sugar (Makes two cups)</b></span></div>
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<span style="font-size: small;">1
vanilla pod that is left from baking (opt.)</span></div>
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<span style="font-size: small;">1
fresh vanilla bean or 1/2 if it's very large (If you don't happen to have any
leftover vanilla pod, just use 2 vanilla beans or 1 whole large one
instead)</span></div>
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<span style="font-size: small;">2
C sugar of any kind (cane sugar, light brown sugar, dark brown sugar,
sucranat....etc)</span></div>
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2-cup glass jar for storing</span></div>
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<span style="font-size: small;">1.
Let the leftover vanilla bean sit out one day to dry (if it's wet
from cooking). Break the whole pod into 4 pieces when it's completely
dried.</span><br />
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<span style="font-size: small;">2.
Use a small pairing knife to slice open the vanilla pod lengthwise
and use the tip of the knife to scrape out all the seeds inside the
pod. Cut the pod into 4 pieces.</span><br />
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<span style="font-size: small;">3.
In a bowl, put all the sugar, vanilla pod pieces and vanilla seeds in
there and use a fork to mix everything around and separate the seeds.</span><br />
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<span style="font-size: small;">4.
Pour everything into your sugar jar. Close the lid tightly and let it
sit for 2 weeks before opening. (I'm using a small 2-cup jar, but if
you're using a larger one, you'll need to adjust the amount of the
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<span style="font-size: small;">*When
using the vanilla sugar for baking, take out the vanilla bean pieces.
You may add them to your coffee or tea, but don't eat them. </span><br />
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</span><span style="font-size: small;">(For more photos, please see below after Chinese text.)</span></div>
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<span style="font-size: small;"><span style="font-style: normal;">香草,在所有香料中,算是勾引嗅覺的重要角色,也是很常被我欽點的一名愛將。在做冰淇淋、卡士達醬、布丁</span></span><span style="font-size: small;"><span style="font-style: normal;">..</span></span><span style="font-size: small;"><span style="font-style: normal;">或甚至果醬</span></span><span style="font-size: small;"><span style="font-style: normal;">(</span></span><span style="font-size: small;"><span style="font-style: normal;">請參閱之前的<a href="http://2sisterset1cat.blogspot.ca/2012/07/strawberry-vanilla-jam.html" target="_blank">「<b>草莓香草果醬</b>」</a></span></span><span style="font-size: small;"><span style="font-style: normal;">)</span></span><span style="font-size: small;"><span style="font-style: normal;">甜點時,我通常都會盡可能的使用新鮮的香草棒</span></span><span style="font-size: small;"><span style="font-style: normal;">(</span></span><span style="font-size: small;"><span style="font-style: normal;">及</span><span style="font-style: normal;">香草豆莢</span></span><span style="font-size: small;"><span style="font-style: normal;">)</span></span><span style="font-size: small;"><span style="font-style: normal;">,讓甜點增添著一抹高貴的香味。</span></span></div>
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<span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;">唯一的缺點是,新鮮的香草棒比香草精來得昂貴許多,然而很多食譜卻要求只使用新鮮香草棒裡的香草籽,刮掉香草籽後香草棒就毫無價值了,但其實不然。</span></span></div>
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<span style="font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=2389250424924601868" name="result_box7"></a></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">今天要介紹的「香草糖」製作程序非常簡單</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">!!
(</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">甜點初學者可以提起勇氣試試喔
</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">^_^..
</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">老妹,看得粗乃我在暗示兼明示妳吧</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">!!!!)
</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">只需準備糖、用過剩下的香草</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">莢</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">以及新鮮的香草棒。相信我,它的味道,會讓你每天聞它千百回都不厭倦呢</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">!
</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">你可以將</span></span><span lang="zh-TW"><span style="font-style: normal;">它作為禮物</span></span><span lang="zh-TW"><span style="font-style: normal;">,</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">也</span></span></span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">可以</span></span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">將它加在任何甜點上,或甚至茶</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">與咖啡</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">!
</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">味道會立刻變得更有層次感,香氣會昇華得更誘人喔</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">!</span></span></span></div>
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<span style="font-size: small;">2</span><span style="font-size: small;">杯糖 </span><span style="font-size: small;">(</span><span style="font-size: small;">可用一般砂糖,紅糖,黑糖…等等</span><span style="font-size: small;">)</span><span style="font-size: small;">
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<span style="font-size: small;">一根做甜點剩下的香草豆莢</span></div>
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<span style="font-size: small;">一根<span lang="zh-TW">或半根大條的新鮮香草</span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">棒</span></span></span><span lang="zh-TW">
</span></span><span style="font-size: small;">(</span><span style="font-size: small;"><span lang="zh-TW">若沒有做甜點剩下的香草豆莢,可用</span></span><span style="font-size: small;">2</span><span style="font-size: small;"><span lang="zh-TW">根或一根大條的新鮮香草</span><span style="background: none repeat scroll 0% 0% transparent;"><span lang="zh-TW"><span style="font-style: normal;">棒</span></span></span></span><span style="font-size: small;">)</span></div>
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<span style="font-size: small;">一個容量</span><span style="font-size: small;">2</span><span style="font-size: small;">杯的玻璃罐</span></div>
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<span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">1.
</span><span style="font-style: normal;">如果做甜點剩下的是濕的,將它放置一天直到乾燥。乾燥之後用手將它折斷成四小段。</span></span></span></div>
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<span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">2.
</span><span style="font-style: normal;">用小刀將香草莢剖開,以小刀的尖頭刮出所有的籽,將外皮切</span><span style="font-style: normal;">成</span><span style="font-style: normal;">四小段。</span></span></span><br />
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<span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">3.
</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">將所有香草莢,籽及糖全部倒入</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">一個</span></span><span style="font-style: normal;">盆中</span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">,</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">用叉子將黏在一起的香草籽</span></span>稍微<span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">分開,和糖混合均勻</span></span>。</span><br />
<span style="font-size: small;"><br /></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">4.
</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">把和香草混合好的糖倒入糖罐內,緊閉密封,每日稍微搖晃糖罐</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">幾下</span></span><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">,放置</span></span></span><span style="font-size: small;"><span style="font-style: normal;"><span style="background: none repeat scroll 0% 0% transparent;">2</span></span></span><span style="font-size: small;"><span style="background: none repeat scroll 0% 0% transparent;"><span style="font-style: normal;">星期後等香草的香味溢出即可食用。</span></span></span></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com0tag:blogger.com,1999:blog-2389250424924601868.post-50689606946415974922012-10-28T19:48:00.000+08:002013-02-11T04:10:21.448+08:00泡麵也算是種伴手禮之... This is FASHION!!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>朋友前陣子從日本的一日研習營回來,帶了2碗日清泡麵給</b><b>我當伴手禮,</b><b>最近才有時間拆</b><b>封來品嘗<span style="color: #990000;">(是有沒有事業做</span></b><b><span style="color: #990000;">這</span></b><b><span style="color: #990000;">麼大這麼忙啊)</span>.. 泡麵有效期</b><b>限都很長嘛是不是.. 嘎在嘎</b><b>在.. </b><b><span style="color: #990000;">(安心狀)</span></b></span><br />
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<b><span style="font-size: large;">今天為您介紹的是中間那一碗,很好吃,對,就這樣,再</span></b><b><span style="font-size: large;">會。</span></b><br />
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<b><span style="font-size: large;">啊~~~~ 不是啦!</span></b><br />
<span style="font-size: large;"><b>身為<strike>好專業</strike>又話好多的部落客,怎能三言兩語</b><b>如此草率的</b><b>打</b><b>發各位客觀呢<span style="color: #990000;">(說不定喲~)</span></b></span><br />
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<span style="font-size: large;"><b>話</b><b>說,堪稱日本泡麵界的第一把交椅 - 日清泡麵,已經是赴</b></span><span style="font-size: large;"><b>日必敗的單品之一外,又看到</b></span><b><span style="font-size: large;">碗蓋上面寫著<span style="color: #990000;">史上最強</span>,豈能</span></b><b><span style="font-size: large;">放過! 朋友果然是達人來的.. 愛老虎油~ <span style="color: magenta;">(手比愛心)</span></span></b><br />
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<b><span style="font-size: large;">撕開碗蓋後,就是好多包調味料<strike><span style="color: #990000;">(不像韓國辛泡麵是個懶惰鬼</span></strike></span></b><b><span style="font-size: large;"><strike><span style="color: #990000;">一包就交差了事)</span></strike></span></b><br />
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<b><span style="font-size: large;">大學副修日文忘光光的情況下,沒多留意,直接就把四包調</span></b><b><span style="font-size: large;">味料一起倒進去Remix惹.. 但</span></b><b><span style="font-size: large;">其實橘色和紫色兩包,好像要</span></b><b><span style="font-size: large;">等麵熟後再倒入.. (吧) 下面網站是如此深深告誡著..</span></b><br />
<span style="font-size: large;"><a href="http://raindog.pixnet.net/blog/post/29248570-%E6%97%A5%E6%B8%85%E6%8B%89%E7%8E%8B">http://raindog.pixnet.net/blog/post/29248570-%E6%97%A5%E6%B8%85%E6%8B%89%E7%8E%8B</a> <b><strike>(啊管它</strike></b><b><strike>的)</strike></b></span><br />
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<b><span style="font-size: large;">大部分的日本泡麵都呈現著鮮雞蛋黃的顏色,也都很Q彈<span style="color: #990000;">(不</span></span></b><b><span style="font-size: large;"><span style="color: #990000;">然怎有資格叫拉麵是不是,</span></span></b><b><span style="font-size: large;"><span style="color: #990000;">就叫陽春麵,意麵,雞絲麵..等</span></span></b><b><span style="font-size: large;"><span style="color: #990000;">等就好惹啊! 拜託! 裝什麼裝)</span> <span style="color: blue;"><-- 有必要這摸氣憤嗎?</span></span></b><br />
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<span style="font-size: large;"><b>Q歸Q,但是啊.. <span style="color: #990000;">(剔牙並且彎起腳踩在椅凳上準備下評語狀)</span></b><b>日本拉麵口味也都千遍一律,不是豚骨(豬骨)就是味曾..海</b><b>鮮和咖哩也有,卻不常被</b><b>列為hot item</b><b>,さびしい~~~ <span style="color: blue;">(念</span></b><b><span style="color: blue;">法:灑必系,孤單之意)</span></b></span><br />
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<b><span style="font-size: large;">調味包雖然打人海戰術,但其實都是粉和醬,真正的"料"少</span></b><b><span style="font-size: large;">到猶如大海撈針,熱水沖下</span></b><b><span style="font-size: large;">去後就消失惹或像汪洋大海中的</span></b><b><span style="font-size: large;">幾根浮木載浮載沉這樣...=__="</span></b><br />
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<b><span style="font-size: large;">但仍有讓人眼睛為之一亮的point溜! <span style="color: #990000;">(欣慰狀)</span></span></b><br />
<b><span style="font-size: large;">那說多不多說少還真的很當森<span style="color: blue;">(小氣之意)</span>的僅只一片叉燒豬</span></b><b><span style="font-size: large;">肉大~~~~~薄片,窩~~~~低媽</span></b><b><span style="font-size: large;">呀好嫩喲! 入口即化耶天兒啊! </span></b><b><span style="font-size: large;"><span style="color: #990000;">(由於太嫩又化太快,吃完更空虛惹... Orz)</span></span></b><br />
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<b><span style="font-size: large;">最後...............</span></b></div>
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<b><span style="font-size: large;">還不錯吃,但好鹹喔,我要去大口灌水惹,不然腎會離我而去 ~~~>_<~~~</span></b></div>
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<b><span style="color: #660000; font-size: large;">同場加映:</span></b></div>
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<b><span style="font-size: large;"><strike>仙女下凡</strike>來解答。</span></b></div>
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<b><span style="font-size: large;">日清泡麵哪裡買?</span></b></div>
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<b><span style="font-size: large;">舉凡各大日系百貨的超市,都可買得到喲!!</span></b></div>
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<b><span style="font-size: large;">如: 太平洋SOGO,微風廣場.. 等等。宅男宅女也可網購好貼</span></b><b><span style="font-size: large;">心這樣!</span></b></div>
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2sisterset1cathttp://www.blogger.com/profile/08836192557277098665noreply@blogger.com3tag:blogger.com,1999:blog-2389250424924601868.post-80453295198371725182012-10-28T11:27:00.002+08:002013-02-11T04:11:17.792+08:00New England Clam Chowder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1C-TcsX8we0M2tRCd06oapslI70vwvynhANntrSAVNWHgfpMx2GBxLrStJrfDy8OhfoEMe1RV_u4KnvUTF1xb6mxNlA-9DOyeuLbePwEUOtw4miWWLMzY95ZdBPtW7VQQAf_HJLICnA/s1600/soupsideWlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1C-TcsX8we0M2tRCd06oapslI70vwvynhANntrSAVNWHgfpMx2GBxLrStJrfDy8OhfoEMe1RV_u4KnvUTF1xb6mxNlA-9DOyeuLbePwEUOtw4miWWLMzY95ZdBPtW7VQQAf_HJLICnA/s640/soupsideWlogo.JPG" width="640" /></a></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Autumn
comes early in Quebec. This is our second year here, and like last
year, the weather started to change in late August. You can already
see the leaves falling and the colors changing.</span></div>
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<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">With
the change to colder temperature, it naturally makes us all want to
have something warm. This is also the time of the year that comfort
food starts to come to the top of the list. One of my favorite
classics is clam chowder. I'll never forget that the best clam
chowder we ever had was at a restaurant in Newport. Other than that,
I've had tons of bad chowders, most of which tend to have very few
clams and be overly salty.</span><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5Q0tgoXnDr5Mp_HIjWRZKNHhtlXvV0kkoEBj9TFbvMzuzf7onngYCSI2a-s8zqifwPchUG74Vqat88SkiWCCUdn3GkGo0qWobgb7dD9UerysyYcU1uS86YXF8CHUpfzu4atLe1trzRA/s1600/photo+1+diffWlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5Q0tgoXnDr5Mp_HIjWRZKNHhtlXvV0kkoEBj9TFbvMzuzf7onngYCSI2a-s8zqifwPchUG74Vqat88SkiWCCUdn3GkGo0qWobgb7dD9UerysyYcU1uS86YXF8CHUpfzu4atLe1trzRA/s640/photo+1+diffWlogo.JPG" width="640" /></a><span style="font-size: small;"> </span><br />
<span style="font-size: small;"></span><br />
<a name='more'></a><br />
<br />
<br />
<span style="font-size: small;">Even
though I like the New England clam chowder, most of the time it can
also be overly thick and floury to me. Not to mention that it
contains too much cream, which can be a problem for someone like me
and my hubby, who have an allergic reaction to dairy products. I've
decided to make my own that is healthier and lighter than the
original classic but still full of flavor. </span><br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxIG0x2qA6M7NRYHKs4UgJMMq-hJ8aZ1T8xi0BoCD48ogHpY1LGTnRhUf3mIijmfIk_FYPW-nmfaD-O2DJM3k4vX5E5mcyXOioQue57KykN-RnqXROY7FoMZew5UpSw7_hOQswOKz9Fg/s1600/photo+3abWlogo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxIG0x2qA6M7NRYHKs4UgJMMq-hJ8aZ1T8xi0BoCD48ogHpY1LGTnRhUf3mIijmfIk_FYPW-nmfaD-O2DJM3k4vX5E5mcyXOioQue57KykN-RnqXROY7FoMZew5UpSw7_hOQswOKz9Fg/s640/photo+3abWlogo.JPG" width="640" /></a></div>
<span style="font-size: small;"> </span> </div>
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<span style="font-size: small;">It
takes a few stages to make this soup, but when you enjoy it in the
end, you'll be glad that you took the time, and you can be proud of
yourself. Don't be afraid to make the chowder ahead of time,
especially if you're serving guests and have a lot to do already. In
fact, I find that the longer it sits, the more flavorful it gets. You
can pair it with saltine crackers, which is the traditional way to
enjoy it, but I like it just as much with a good piece of toasted
sourdough or baguette. </span>
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<span style="font-size: small;">I
would also like to take a little moment here to thank a few readers
whom I don't know for supporting this blog and who were kind enough
to write me some positive feedback. I really appreciate your letting
me know what you like and of course, it also makes me very happy to
know that someone out there is actually reading our posts!</span></div>
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<span style="font-size: small;"><b> </b></span><br />
<br />
<br />
<br />
<span style="font-size: small;"><b>New England Clam
Chowder (6 servings)</b></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span style="font-size: small;"><b>
</b></span>
</div>
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<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; text-align: justify;">
<br /></div>
<div style="color: #666666; text-align: justify;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>To
cook the clams and make the clam liquor:</b></span><br />
<br />
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"></span><br />
<span style="font-size: small;">About
25-30 cherry stone clams (see</span><span style="font-size: small;"> instructions on <a href="http://2sisterset1cat.blogspot.ca/2012/10/storing-and-cleaning-clams.html" target="_blank"><b>how to store or clean clams</b></a>)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1
1/2 t canola oil</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1
small clove of garlic, crushed</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>A:</b>
1/2 C wine</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 1
1/2 C water</span><br />
<br />
<span style="font-size: small;">a
piece of paper towel </span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1.
In a large saucepan, heat 1 1/2 t canola oil. Add the garlic and cook
for a minute until fragrant, add the clams and <b>A</b>. Cover and
cook for 7-10 minutes until all the clams open. Transfer the cooked
clams to a clean bowl and let cool. (If some clams are still closed,
remove the open clams from the pan and continue to cook the closed
ones for another minute or two.)</span><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-tUI1TajGkUzqtdnUlAm_3c6x1Wny19DKcX871-bJf4Mv6aRmGEJYDWUV0lULg_ibp9FX7ijbUAP85IWcig3e_CLbDyrLlMx_MYIqhBPDCcP8ykw6uOowJBGFb-V1DSDdUsPUQyFVUc/s1600/clam+chowder3Wlogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-tUI1TajGkUzqtdnUlAm_3c6x1Wny19DKcX871-bJf4Mv6aRmGEJYDWUV0lULg_ibp9FX7ijbUAP85IWcig3e_CLbDyrLlMx_MYIqhBPDCcP8ykw6uOowJBGFb-V1DSDdUsPUQyFVUc/s1600/clam+chowder3Wlogo.jpg" /></a></div>
<br />
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">2.
Set a piece of paper towel in a strainer. Strain the broth. </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">3.
Remove the clams from their shells. Place the meat in the freezer for
about 20 minutes until it becomes a little firm but not quite frozen.
Take them out and roughly chop them. Keep them in an airtight
container and refrigerated until use. (The reason I do this is
because you won't lose the clam juice if you chop them after they're
slightly frozen.)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>To make the chowder:</b></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">6
pieces of bacon, cut into small strips </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1
T butter</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>B:</b>
1 medium size white onion, peeled and cut into 1/4" dice (I
used red onion because</span><br />
<span style="font-size: small;"> that was what I had.)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 3
cloves of garlic, finely chopped</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 2
stalks of celery, peeled and cut into 1/4" dice</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 1
t fresh thyme leaves</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 1/4
t dried oregano </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 1
bay leave</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1
1/2 T flour</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">about
2-2 1/2 C clam liquor (see recipe above)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1
lb potatoes, cut into 1/2" dice (you can peel them if you'd
like, but I like to keep them whole myself)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1
1/2 T Worcestershire sauce </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><b>C:
</b> cooked and chopped clams (see recipe above)</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"> 1/2
C heavy cream </span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1/4
C chopped parsley</span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">1.
Heat a 4-6 qt large stock pot, cook the bacon pieces over low
heat. Once they have rendered some fat, increase the heat and cook
until slightly golden. </span>
</div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0in; text-align: justify;">
<span style="font-size: small;">2.
Spoon out half of the bacon fat to discard and add 1 T butter to the
rest of the fat. Sauté<b>
B </b>in the pot, stirring occasionally until soft without letting
them brown, about 10 minutes. </span>
</div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">3.
Add the 1 1/2 T flour and cook for 1 minute, stirring continually to
mix well with the fat. </span>
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<span style="font-size: small;">4.
Add the broth and stir more vigorously so it won't get lumpy. Then
add the potatoes. Bring to a
boil and let simmer for 12-15 minutes until the potatoes just start
to get soft. Discard the bay leaf and add the Worcestershire sauce. </span>
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<span style="font-size: small;">5.
Add <b>C</b> and cook for another minute or two. Sprinkle with
parsley on top of the chowder. </span>
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<span style="font-size: small;">*I
find that the chowder tasted even better after sitting in the fridge
for at least a few hours or overnight. If you'd like to do that,
instead of serving right away, follow the procedure until step 4.
When you're ready to serve it the next day, reheat it fully then
follow step 5 to finish the chowder. </span></div>
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