關於 traditional french food ，我們在網路上蒐集到這些相關的討論、資訊與評價

法國菜同日本菜出奇地匹配。
有好多食材都可以混入各自嘅傳統菜式，
例如今日做呢款，真係正到冇朋友 ~

日式法國洋蔥湯 Miso French Onion Soup
https://youtu.be/jTBGXFSK_tI

*材料份量在片尾
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#日式法國洋蔥湯 #泰山自煮 #tarzancooks
#洋蔥湯 #麵豉 #味增 #芝士 #洋蔥 #百里香 #麵包 #烘麵包 #焦糖洋蔥 #湯 #簡易食譜 #日本菜 #法國菜 #自家製 #傳統菜式 #好味 #onion #miso #frenchcuisine #japanesecuisine #cheese #emmental #swisscheese #thyme #bread #crouton #caramelizedonion #soup #simplerecipe #japan #france #homemade #traditional #fusion #yum #food #foodie #foodblogger #foodlover

Ami, helmed by chefs Nicolas Boutin and Eric Taluy, offers two menus. The first is an all-day dining a la carte option filled with traditional dishes, shared plates, and bar food, while the second offers a creative ‘Chef’s Inspiration’ tasting menu that changes monthly and is available only in the restaurant’s private rooms. Highlighted dishes include the French guinea fowl with octopus and caramel jus, hand-cut heritage beef tartare, grand Challans blood duck breast, and a 64 percent chocolate concorde cake infused with whisky.

#eatwithqq #hkfoodie #foodieofinstagram #frenchfinedining #24hourfoodie #qcaneat #woodearami @woodear.hk

【飲食文化衝擊】生吃就是野蠻人飲食嗎？

⭐生吃會增加脾胃負擔
⭐容易腹瀉人士要格外小心
#星期六隻眼閉

從前不敢生吃的食物 / 真的可以生吃嗎？
幼稚園生都知道：食物要煮熟才能吃。但人越大，眼界越開闊，小時候煮熟才吃的東西，長大了發現原來都可以生吃！以下食物你覺得生吃還是熟吃美味呢？

🌽 白粟米
粟米煮法多樣，但北海道白粟米可以當水果般生食，號稱是世界上最甜的粟米。

🐟 魚
刺身是日本的經典料理，將新鮮魚類、貝類切片，配以山葵、醬油食用，不少人對刺身為之瘋狂，不過大量進食要當心吃下寄生蟲。

🥚 雞蛋
日本人喜歡用生雞蛋拌飯吃，然而並非所有雞蛋都可以生吃，日本產雞蛋由下蛋日開始計算，21天內可以生吃，蛋盒上印的最佳食用期限就是可以生吃的期限。

🐮 牛肉/雞肉
法國菜的經典前菜Steak tartare韃靼牛肉，將生牛肉剁碎，混合香料及生雞蛋製成，除了牛肉亦有韃靼雞肉，日本亦有餐廳供應雞肉刺身，你敢試嗎？

🦀 蟹
醬油蟹是著名的韓國菜，將生蟹放在醬油中醃製而成，江蘇、上海等地亦有生醉蟹的做法，用酒將生蟹醃製而成。要注意吃生蟹有機會感染肺吸蟲病、霍亂等疾病。

🐙 活章魚
活章魚是韓國的傳統菜式，將仍然鮮蹦活跳的章魚直接放進嘴裡，章魚觸鬚吸盤有機會吸住人的嘴巴、舌頭甚至食道，有機會導致窒息，可說是玩命的飲食體驗。

中醫理論認為生冷食物有違養生原則，「生」是指未煮過的食物，「冷」是指低於室溫的食物，進食生冷食物容易損傷陽氣及脾胃，令體內產生濕、痰等。而且未經煮熟的食物容易附有細菌及寄生蟲，任何調味料例如醋、酒、蒜頭、辣椒等均不能將之消滅，吃後輕則消化不良，重則食物中毒，大家進食前要三思。

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Can we eat them raw?
Even kindergarteners know that cooked foods are safe to eat. As we grow older and are exposed to new knowledge, we realize there are some foods that can actually be eaten raw!

Do you enjoy eating the following foods raw or cooked?

🌽 White corn
There are many ways to cook white corn, but the Hokkaido white corn, known to be the sweetest corn in the world, can be eaten raw.

🐟 Fish
Sashimi is a classic dish in Japanese cuisine. We can slice fresh raw fish and shellfish and eat them with wasabi and soy sauce. Many people enjoy sashimi, but do beware of the parasites that might enter the body if we consume them excessively.

🥚 Egg
Japanese enjoy mixing raw eggs into their rice, but not all eggs can be eaten raw. Eggs that are produced in Japan can be eaten raw within the first 21 days. Do watch out for the expiry date for raw consumption on the packaging.

🐮 Beef/chicken
Steak tartare is a classic French dish, and it is made of mixed minced raw beef, spices, and raw eggs. Besides steak tartare, there is also chicken tartare. In some Japanese restaurants, they serve chicken sashimi too. Would you be willing to give that a shot?

🦀 Crab
Soy sauce marinated crab is famous in Korean cuisine, and the crabs used in the dish are uncooked. Likewise, in Jiangsu and Shanghai, there are also people who marinate raw crabs with wine. Do note that eating raw crabs can increase the risks of getting the Paragonimus infection (lung infection caused by parasites called paragonimus) and cholera.

🐙 Live octopus
In traditional Korean cuisine, raw octopus is served. While diners would consume live octopuses as they are, the mollusks’ arms might cling onto the mouth, tongue, and even esophagus, suffocating the diners.

The Chinese Medicine theories believe that eating raw and cold food is not good for the wellbeing of the body. ‘Raw’ refers to uncooked foods, whereas ‘cold’ refers to foods that are below room temperature. Eating raw and cold foods can damage the yang energy, the spleen, and the stomach, and it would cause the body to accumulate phlegm and dampness.

Uncooked foods may also become a growing site for bacteria and parasites. Seasonings like vinegar, wine, garlic, and chili are not effective in wiping out the bacteria and parasites. Some might experience a mild indigestion after consuming uncooked foods, but in more severe cases, individuals might experience food poisoning. Hence, we need to be more cautious.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #腹瀉

Hello friends! Today we're going to share with you how to make a classic French potato casserole: Gratin Dauphinois.

Gratin dauphinois is a traditional French dish which is made with layers of finely sliced potatoes, cream, butter and Gruyère cheese. This dish is from the Dauphiné region in south-eastern France. Every home cook has their own formula for preparing this gratin, but traditionally, his dish usually rubs with garlic and butter at first.

We love potato casseroles, but this dish is our favorite so far. The flavour is amazing, each bite just melts in your mouth. Our simple and delicious recipe is super easy, and uses very few ingredients, but tastes extra delicious. It’s definitely a comfort food. Hope you like it. Enjoy.:)

📍 Please follow me on Instagram: @sweetdumplingofficial

This is an #ASMR​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Sk0QcNmTEp0
----------
How to make French Potato Gratin Dauphinoise
French Potato Gratin Dauphinoise Recipe

☞ Yields: 3~4 servings
☞  Baking Dish size：13x17x5cm

✎ Ingredients
potatoes 500g (peeled, net weight)
milk 250ml
whipping cream 100ml
Gruyère cheese 70g
butter 15g
a pinch of nutmeg powder
salt 4.5g, if the cheese is too salty, reduce the salt to 3.5g
black pepper O.T
garlic clove 1

✎ Instructions
1. Rub the inside of the baking dish with the garlic and the half of softened butter. Set aside.
2. Shredding the cheese. You can use whatever shredder you have on hand, just make sure the cheese is cold.
3. Toss the potatoes and just peel and thinly slice the potatoes to 2mm~3mm thick (500g). Don't soak them.
4. In a large saucepan, combine the milk, whipping cream and the cheese over medium high heat. While the cheese is melted, then season with salt, pepper and nutmeg powder. Stir to blend.
5. When it comes to simmer, reduce the heat to low, and put the potato slices into the pan, stirring occasionally for 5 minutes, since potatoes release their starch into the liquid, it will help thicken the sauce. Re season if needed.
6. Layer half the potato slices in the dish, spoon some sauce over the potatoes, then finish off layering the rest of the potato slices, the slices can overlap slightly. Pour over the rest of the sauce.
7. Cut the remaining butter into small pieces and dot the butter, finishing with sprinkling the cheese to cover the potatoes.
8. Preheat the oven to 180°C, and bake for 70~80 minutes, or until the potatoes are cooked through and the top is crips and golden brown.
9. Once baked, cool down for several minutes, then serve and enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:34 Ingredients
01:20 Preparing
04:51 Make sauce
07:00 Make Gratin Dauphinois
09:06 Baking
09:18 taste
-----------------------------------------------------------------------
#GratinDauphinois
#FrenchCuisine
#easyRecipes

Meet my Japanese neighbors and see how the area is surviving without tourists.

COMMUNITY SUBTITLES BY: 　
Manuel Lamprecht (German), 　
Nina Mononen (Finnish), 　
Tomo (Finnish), 　　
Diana Davidson (Spanish), 　
Karen Lam (Chinese Simplified and Traditional), 　
peppermin_t (Dutch), 　
"R" (Hindi Subtitles), 　
zixxymwhah (Serbian), 　
そら (French), 　
Anisa (Indonesian)
Hime-chan (Hebrew)
Esin (Turkish)
Eien (Greek)
Brazilian Portuguese Subs by @JoaoEMMelo

Japanese captions provided by: https://www.ieservicesjapan.com/

My friend's channel from the glass museum: https://www.youtube.com/channel/UCWPklCAq_a9lfppJXzU3ALw

Guest starring: Shige no Coffee Koubou: https://www.facebook.com/shigenocoffee/
Chiisana Garasu no Hon no Hakubutsukan: https://www.youtube.com/channel/UCWPklCAq_a9lfppJXzU3ALw
Anmitsu no Shinryoku-do: https://twitter.com/shinryokudo
Builder's Burgers and Brownies: https://www.builders-hamburger.com/

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My Second Channel: https://tinyurl.com/yb88ob94
Me: https://www.youtube.com/user/kemushichan

- - - - - - - - H O W T O R E A C H M E - - - - - - - -
http://www.instagram.com/KemushiJP
http://www.facebook.com/KemushiChan
http://www.twitter.com/KemushiJP

Business Inquiries:
Hello@KemushiChan.com
　
- - - - - - - - F A Q - - - - - - - -
Hi! My name is Loretta, a girl from the U.S. who moved to Japan! I'm here on the MEXT scholarship program as a graduate student, studying to get a Masters in Business Administration. Here are some answers to common questions:

1. Do I Speak Japanese? Yep! I was taught formally in High School and have been speaking now for over 15 years.
2. What are you studying? I'm a recent grad of Yokohama National University's "Masters of Business Administration" Program
3. How old are you?: Year of the dragon. :D The math is up to you.
4. How did you get into Japanese school?: http://tinyurl.com/yb8yylch
5. What camera equipment do you use?: I film my videos with a Canon 60D using a 30mm Sigma Art Lens and I edit with Sony Vegas Pro 10 (with some help from photoshop). Additional cameras include GoPro Hero 7 Black and DJI Majic Air

☆★☆★☆★☆★☆★＊~MUSIC~＊★☆★☆★☆★☆★☆★

#japanvlog #speakjapanese #polyglot

For this episode, we headed down to Omelette Chef at Chinatown Complex Food Centre to complete a Massive Omelette Platter within 30 minutes! Omelette Chef is a hawker stall manned by a husband-and-wife team that specialises in omelettes topped with your choice of protein from shrimp to smoked duck, served with either Japanese rice or pasta on the side. The husband, Francis, worked at a hotel for 20 years, eventually becoming the Head Chef, before moving on to run his own restaurants. Francis and his wife, Doreen, are both in their 60s yet tirelessly work 6 days a week serving up their fare to the crowds. One plate costs $5 regardless of toppings.

For my Massive Omelette Platter, I ordered 10 omelettes and 3 packed servings of rice that Francis plated onto my giant plate. For my toppings, I got servings of shrimp, satay chicken, smoked duck, mushrooms and otah. The smoked duck and shrimp were juicy, tender and liberally portioned. Surprisingly, both the otah and chicken were not spicy but on the sweeter side while being well-seasoned with the usual traditional spices. The omelettes were excellent, cooked with lard, well-seasoned and filled with tomatoes and onions. They were not like your typical French omelette but crispier and only very slightly moist.

Lex gave me a time limit of 30 minutes for a further challenge and I managed to complete this Massive Omelette Platter in 27 minutes. At $5 a plate, Omelette Chef serves very affordable food and does not skimp on quality. Francis, the Chef, cooks each omelette up by order and even wears his hotel Chef outfit for the added professionalism. Do check out Omelette Chef for this cosy cooking couple and their interesting take on omelette meals.

Visit Omelette Chef at:
Chinatown Complex Food Centre
335 Smith St #02-136
Singapore 050335

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