Archive for: 2016

老奶奶檸檬糖霜蛋糕

十二月 14 2016 Published by under EZ教學

同事上週請大家吃法朋的老奶奶檸檬蛋糕,當下覺得真是太好吃了!

於是又手癢想來試做看看;

參考食譜:https://goo.gl/xoQmBO

 

六吋

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蛋糕體材料:

全蛋 225g(約一般市售的蛋四顆,若是冷藏的蛋記得先拿出來退冰至室溫,會比較好打發)

細砂糖 120g

無鹽奶油 140g

低筋麵粉 145g

檸檬皮 1 顆(我的檸檬是有機店買的,比一般的大顆蠻多,所以只用一顆)

檸檬汁 35cc

 

檸檬糖霜:

純糖粉 100g

檸檬汁 20cc

 

事前準備

  1. 低粉過篩
  2. 檸檬皮刨成削削
  3. 檸檬汁擠好
  4. 奶油融化
  5. 烤箱預熱(我是用 sharp 的水波爐,內建行程 126)
  6. 模子用一些融化的奶油塗抹內部,待會脫模會比較好脫

 

製作方法:

  1. 將蛋和糖一起打發(打發的程度和方法可參考:http://caroleasylife.blogspot.com/2011/10/blog-post_28.html 及 影片 https://youtu.be/gvPYzzX-Utg)img_5456
  2. 將麵粉分次加入拌勻
  3. 將檸檬汁和削加入拌勻
  4. 將融化的奶油加入拌勻
    (以上拌勻的步驟請使用切拌的方式,以免消泡;如何切拌可參考 https://youtu.be/xFw_ZhR2LVY)
  5. 將融化的奶油加入拌勻
  6. 麵糊倒入烤模,在桌上輕摔烤模震出空氣
  7. 放入烤箱
  8. 烤好可以用筷子戳進去蛋糕中間,拿出來如果沒有沾黏麵糊就是熟了
  9. 蛋糕先放涼一會,脫模後繼續放涼至室溫
  10. 糖粉和檸檬汁拌勻後,倒在蛋糕上(如果想要均勻點可以用湯匙抹)

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這個食譜做出來口感比較偏磅蛋糕,法朋的口感是介於海棉蛋糕和磅蛋糕之間

下次想再試試看減少一點奶油,看口感會不會跟法朋的更像一些

做這個蛋糕最難的部份就是拌勻了!可以的話盡量快速一點,以免消泡,烤出來的蛋糕就不漂亮了

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初訪 URBN Culture 蔬食義式料理餐廳/紐約工業風格

十二月 13 2016 Published by under 飲食文化

叛逆的URBN Culture 穿梭忙碌的人們眼中 有人說URBN Culture重新定義了素食

個性塗鴉工業式裝潢在這繁忙的大台北格外突出

這是條每天下班必經之路

陪著它從一開始裝潢到開幕

感覺就像小孩子出生到長大的成長一樣(笑-乾我什麼事~)

總之終於在近期有機會可以造訪~URBN Culture  蔬食義式料理餐廳

要去前上網爬文了一下 老闆是位外國人

牆上的塗鴉都是老闆自己畫的喲~覺得厲害(仰慕)

吃素者的人也有新的好去處了~菜單上都有蛋乃素可選擇!

 

URBN Culture

地址:台北市大安區基隆路二段252號
一進去就被牆上的裝潢塗鴉給吸引著(用餐在二樓卻一直遲遲不肯上樓)
當天和姊妹三人被安排在二樓的位子
很幸運時間還早所以二樓沒人~整個被包場的概念
還沒坐下來就拿著手機一直拍拍拍拍~~
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這面牆是店裡我最愛的一面,藝術感太重~好喜歡~~
上網爬文這是老闆自己畫的呦
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角落的位子超適合下班後的女子窩在這喝酒聊天

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食物偏小份

剛剛好很適合女孩兒~晚餐吃的巧就好 不然會肥吱吱~

 

青醬義大利麵 $290

青醬非常的爽口~麵條軟硬剛好

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辣老墨全植手工漢堡 $340

口味非常的墨西哥~少數台灣人能接受~

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超級起士  $290

起士感非常的重

對於起士控的我超開心的~

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來到這了 怎麼能少了酒呢~酒單很可愛有數字一到九~送來時就會將你點的數字綁在酒杯上

看了就可愛~

喜歡喝黑啤酒的人可以試試看六號招牌

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此次照片都是二樓的

一樓就讓大家用行動去發掘嚕:)

下次還要白天來造訪一次~這麼美的裝潢超適合拍些望著天空的照片阿~又可以填飽肚子

最重要的是使用 EZTABLE 訂位預付就可享有啤酒一杯價值120元耶~

 

這裡訂:https://tw.eztable.com/restaurant/13170?from_type=search

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The Importance of Breakfast

十二月 12 2016 Published by under EZTABLE Thailand

A number of people skip their breakfast to lose their weight, but it’s not a good idea. To skip meals, particularly breakfast, may make their weight control more difficult. The people who always skip their breakfast may eat more food than the normal portion at their lunch, or eat high calorie snacks over the hungry.

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The people who do not have breakfast may have a number of easier snacks during the period contained a number of sugar, fat, and high cholesterol. The researchers of Harvard medical’s school confirmed that men and women who always have breakfast can be fat harder than people who skip breakfast.

 

In addition, the researchers of MIT medical’s school found that the people who always skip their breakfast can be fat easier than the people who have breakfast in 450 %.  It is interesting to know that the group of women who have breakfast with high calories than other meals can lose their weight easier. And, 78 % of people who can lose their weight can remain their weight by just having breakfast every day. The answer to respond the question that why breakfast can lose weight still discuss in medical speaking.

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The best period to have your breakfast is between 7am and 9am because your sac can start to work in its full capacity.

 

Nevertheless, we know that breakfast can reduce all day hungry feeling. However, the quality and the quantity of breakfast are very important that we have to set a balance of nutrition.

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How breakfast is important? The nutritionists said that at least 4 reasons why your healthy meal should be started with a good breakfast:

 

Five-a-day: it means that five of fruits and vegetables a day are recommended for better meals. Many studies show that people who always have varieties of fruits and vegetables have a lower risk rate of cancer, heart and chronic diseases. Especially, orange juice is a very good choice for healthy breakfast because it contains huge sources of vitamin c.

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A bowl of cereal: to start your breakfast with cereal will give you more likely nutrients you need. Cereals are fortified with vitamins and minerals, folic acid included. It links to a lower risk of colon cancer and heart disease.

 

Start with fiber: the nutritionists said that we need fiber at least 25 to 30 grams a day.  American people have only 13 grams in average, It may lead to heart disease, though.  Scientists of Harvard University found that women who ate fiber 23 grams a day had 23% less to have heart attacks than the people who consumed 11 grams.

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Filling up your meal with fiber: one reason to support this idea is the fact that high-fiber food can fill you up on fewer calories because fiber slows the digestive processes. That’s important for breakfast because it can be turned off hunger pangs slower than others.

 

Undeniably, we realized before the benefits of breakfast. That I mentioned the facts and reasons above is just encourage you to remind and avoid yourselves in any excuses of officers’ behaviors with commuting and timing conditions from your healthy priority. I hope that the classic cliché “You are what you eat” can change yours to energized morning tomorrow with qualified breakfast one.

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Sources :

https://www.facebook.com/3rdcafebkk/

https://www.facebook.com/simplenaturalkitchen/

https://www.facebook.com/dandelioncafebkk/

https://www.facebook.com/kaysbangkok/

 

Samart Buakaew,ID 252

12/12/2016

 

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[食記] 東區法式餐廳桃花源-藏薪食譜

十二月 09 2016 Published by under EZTABLE 活動

藏薪食譜,是我心中東區小巷中的桃花源,是那種逛街逛一逛,想好好犒賞自己可以立刻選擇的法式餐廳。就在敦南誠品和仁愛圓環間的小巷中,遠遠就可以看到整片綠油油的門面牆與溫暖的木質設計,完全可以連結到藏薪是結合台灣在地好農的超值法式料理印象。

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蠻喜歡食譜中的這段話,文案寫得很美,也表達了餐廳經營的價值,再看食記之前,先與大家分享。

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藏薪最大的優點是,很多食物都是自己做的,包含大小不一可愛的雜糧麵包,一上桌,看到這種手作的痕跡,都讓人為餐廳的用心加了好多分。

2

冷前菜Ⅰ是甜美的廣島生蠔,佐著山柚子酒和新鮮檸檬,再加上現磨的山葵,超~級~鮮~甜~ 冰涼帶脆的生蠔是近年我吃過最好吃的生蠔,光是現在寫食記都還能想到入口的甜美。

3

冷前菜Ⅱ是精緻的刺身盛合,跟南方澳漁船契作,每天摸黑時尋找魚群蹤跡,天剛亮時返航,每日堅持新鮮直送的無毒海鮮,讓人更是體會到藏薪的用心。無論是鮭魚、甜蝦或干貝,都新鮮的入口即化,享受太平洋海鮮的濃郁鮮甜

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接下來的熱前菜Ⅰ是餐廳最拿手的厚切鴨肝佐蘋果味噌,鴨肝入口即化、油潤好吃,是法式料理中的經典如果不敢吃鴨肝,餐廳也會貼心的調整為其他餐點,當天我獲得了香煎生食級干貝一份,甜美滋味也讓人忍不住的小口品嚐,印象深刻。

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熱前菜Ⅱ是麵類主食,香煎的鵪鶉奶油麵和時魚奶油麵,份量剛剛好,奶油醬的調味香而不膩,恰如其分的襯托香煎鵪鶉與烤時魚,十分美味。

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最後的主菜我們選擇了安格斯牛小排三味鹽及波士頓龍蝦焗海膽。

透著粉嫩色的牛小排一端上桌,就讓人食指大動,細心的料理,搭配梅子鹽、芥茉鹽、玫瑰鹽三種鹽,讓牛肉本身的原味更升級。

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波士頓龍蝦焗海膽則是分區料理,保留蝦膏多的頭部與Q彈的尾部大塊龍蝦肉,軀幹部分則是主廚特別將蝦肉拌進中卷、魚肉、海膽等食材後焗烤,吃到各式大海的鮮味,真的太美味了。

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餐廳資訊:

藏薪食譜

餐廳地址:台北市大安區仁愛路四段 105 巷 3 號

訂位網址:https://tw.eztable.com/restaurant/12962

EZTABKE 獨家合作方案:

★預付999可抵用1100的超划算方案

 

 

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Customer Engagement:  An Innovative Approach for Restaurateurs

十二月 08 2016 Published by under 實習生計畫 (Internship Program)

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The restaurant Industry is insanely competitive, as statistics says between 60-80% of new restaurants fail within the first year. Around 80% of those that make it past the first year have higher chances to close their doors within the next three to five years. Though these statistics are scary, Customer loyalty can play a vital role to overcome it. So the restaurateurs while focusing on new business also need to keep an eye on two important aspects as how to maintain and keep their existing customers happy as they try to attract new ones and how to keep all of their customers coming back on regular basis. The best way to do that is to build a relationship with the Customers & offer them an amazing dining experience which will make a huge difference between a one-timer Customer and those that visit on a regular basis.

 

The Apple CEO Steve Jobs once quoted “Get closer than ever to your customers. So close that you tell them what they need well before they realize it themselves." this is amazingly true. By concentrating not only on engaging quality customers inside the restaurant but also maintaining that engagement even after their dining experience ends will surely help restaurateurs to achieve competitive advantage over others. In order to seek loyalty & formulate effective Customer engagement strategies restaurateurs need to analyze customer behaviors and other relevant attributes, then classify them in groups and finally develop personalized promotional offers & dining experiences that are designed specifically for each individual.

 

The innovative way to measure customer engagement and identify highly potential customer is to incorporate an RFM (recency, frequency, monetary) Model. RFM Scoring model divides customers in to different segments based on their dining behavior enabling restaurateurs to create personalized promotional offers and messages intended to influence a customer’s behavior, thereby increasing the frequency of return visits as well as per visit spending.

 

Let’s understand what RFM model is & how it works?

There are three components of the RFM framework.

1.Recency: How recent was the last dining activity?

2.Frequency: How many times customer visited?

3.Monetary: amount spent

 

To perform RFM analysis, each customer is assigned a score for recency, frequency, and monetary value, and then a final RFM score is calculated. The customers with the highest RFM score are considered to be the ones that are most likely to respond to the offers.

 

Let’s assume Allan, Brandon & Charlie are three Customers.

 

Past 11 weeks dining history of Allan, Brandon & Charlie says that Allan visited restaurant 3 weeks back, Brandon 5 weeks back & Charlie visited 1 week back.

 

So let’s find out the recency score:

 

Customer Recent Visit Recency Score
Allan 3 Week back 2
Brandon 5 Week back 3
Charlie 1 Week back 1

 

Past 11 weeks dining history of Allan, Brandon & Charlie says that Allan visited restaurant 4 times, Brandon 2 times & Charlie visited 3 times.

 

So let’s calculate their Frequency score:

 

Customer Week1 Week 3 Week 5 Week 7 Week 9 Week 11 No. of Visits Frequency Score
Allan 0 1 1 0 1 1 4 1
Brandon 0 0 1 0 0 1 2 3
Charlie 1 0 0 1 1 0 3 2

 

Past 11 weeks dining history of Allan, Brandon & Charlie says that Allan spent $3000, Brandon spent $5000 & Charlie spent $6,500 respectively.

 

So let’s calculate their monetary score:

 

Customer Week1 Week 3 Week 5 Week 7 Week 9 Week 11 Amount spent Monetary Score
Allan 0 $1000 $500 0 $500 $1000 $3000 3
Brandon 0 0 $2000 0 0 $3000 $5000 2
Charlie $2000 0 0 $2,500 $2000 0 $6,500 1

 

Based on the scores of recency, frequency & monetary, the Final RFM score is as follows:

 

Customer Recency score Frequency Score Monetary Score RFM Score
Allan 2 1 3 2
Brandon 3 3 2 3
Charlie 1 2 1 1

 

RFM analysis says that Charlie is the most potential customer while Brandon is the least so instead of sending same generic blast emails & giving similar offers to all, restaurateurs can come up with customized loyalty program or promotional offers & dining Experiences based on RFM score to influence the behavior of individual Customer.

To conclude, RFM analysis is a powerful tool for restaurateurs to identify their best customers as by reading each customer’s pulse through extensive past behavior analysis and responding accordingly, restaurateurs can positively influence customers to keep coming back which in turn will result in their prosperity & profitability.

 

 

EZTABLE intern Nilesh

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我在 EZTABLE 當新手媽媽的小日子

十二月 07 2016 Published by under EZ心情

2016伴隨著 Omni team 開了多間店,從最早的夥伴 Howard、Albee 到現在有 Vancy、Diane 外加泰國的 Nuntida & AM 加入,台灣與泰國 一個忙碌下來不知不覺已到了懷孕後期!

轉眼間,最不像孕婦的孕婦終於卸貨囉,我自己的小孩也真的出生了!

生產前一天還跟老公說:趕緊睡覺,也許晚上就要生囉

11/1半夜2點 直接破羊水 (當下和老公手忙腳亂,還在 google 羊水是啥樣子!)

Q:生產到底痛不痛?有多痛?

A:拜醫療環境、設備、技術的先進,發明了無痛分娩,這麻藥打下去,全開指都沒啥感覺,但要生的時候要等麻藥退才可以用力生,這就痛痛痛痛..還是痛,也真不知怎形容這痛

(先前天天跟肚子催眠,讓媽媽先破羊水吧,這樣就可以先打無痛分娩啦~果真小孩有聽懂)

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生小孩過程是 意志力&體力的大考驗

陣痛到生產長達1、20個小時,幾乎都沒有辦法好好的闔眼睡覺

即使是生產完住院也無法好好睡覺,因不時有護士巡房,長輩的探訪,吃三餐

此時先生要夠給力,忙東忙西,千萬別當個豬隊友了!

抓緊時間趕緊補眠,倒了就秒睡

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選擇在家坐月子,跳開月子中心 直接挑戰照顧小孩

一開始前3天超級手忙腳亂,一個小時像5分鐘在過,時間怎不夠用

每3小時喝一次奶,喝半個小時才喝得完,再來換尿布,一個小時就過去了!

Baby:你們都是我的奴隸,還不趕緊逗老子開心

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1~2週小孩基本上都在睡覺,連喝奶都在睡,睜開眼睛的時間很少,但挺會拉便便的

Baby:你們就是要好好地幫我洗屁屁

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小孩每一週都長得不一樣,成長得很快速,雙下巴也增加許多層

滿月之後開始有自主意識,不再只是傻傻的一直睡覺,清醒時間變長

需要大人的陪伴與安撫,哭聲也開始響亮,多了很多種情緒的哭聲

baby:我已經長大了!

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男生?女生?傻傻分不清楚,媽媽當然不放過可以惡搞小孩的機會

 

媽媽真心話:養育小孩真的是需要很大的耐心與體力,若真的忙不過來或喘不過氣時趕緊請家人幫忙,千萬別為了奶量或小孩哭鬧而得了憂鬱症呀!

時時保持樂觀與正能量,大家一起來懷孕生子吧~Albee 也一起加入吧!

 

EZTABLE MaMaMay

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EZTABLE 實體店的日常

十二月 02 2016 Published by under EZTABLE 活動

又到了久違的 IDEAS 時間

也轉眼瞬間我成為 EZTABLE 人 已經 10 個月過去

 

因為基本上店長們都在門店裡,很少回到總部,因此就是屬於隱藏版人物的概念。因此稍稍有點神秘感(女人就應該如此?)。因此,10個月過去,就讓我來跟大家分享一下「實體店長」這個角色在幹嘛與他的日常。我相信不會太有趣,但是各位看官如果失眠也是可以滑滑這篇文章的。

老實說:這個角色也是逐漸在 Run 這個事業體之後,每日每日的累積,我才對這個角色逐漸有很鮮明的定位

因為我們是電子商務平台,照理說是不會有實體店長這個角色的存在。我媽在一開始我到 EZTABLE 上班時問我:「阿哩咧系列衝殺?」我實在回答不出來。到現在只要每一個人問我,我都能侃侃回答:「我們是擔任自媒體的角色,去服務較不熟悉線上服務的消費者,並且將消費者的反饋整理回總部,讓各個部門可以去及時調整,讓消費者體驗更加順暢。」更白話的會說:「店長就是在地的吃貨帶頭者,好康的、優惠的,店長第一時間通通告訴他的子民們,並且要他們快快來喔!走過路過 Line 上面千千萬萬不要錯過的概念」就是一個「貼身秘書」anywhere,anytime 的概念,Line 上還隨時一對一回覆,各位看官,都說到這了,我實在覺得你等等一定要加我們店長的 Line,不用緊張,文章後面會附上。

 

 

店長的日常要做的事情:(就是每天一上班一轉眼就下班的概念,哈哈)

#品牌推廣大使:像 N 個客人介紹 EZTABLE 是誰、做什麼、怎麼用、一直到成功下訂單

#店內 Line 的行銷內容文案+圖片設計(365天,天天要有內容產出)(隨時都有插單,隨時都要調整)

#貼身客服:回覆 Line 上粉絲的各式疑難雜症

#電視牆上的行銷內容規劃

#每一個月的行銷活動規劃

#每日餐廳學習(你要比客人更懂餐廳,才有辦法將對的餐廳推薦給對的客人)

#每個餐廳的優惠檔期熟知(因為客人最愛問的是:現在什麼最優惠?)

#客人聚餐規劃

#社區活動規劃(企業拜訪、園遊會等)

#各式行銷活動的洽談,去觸及每一個可能合作的機會

#消費者洞察回饋整理

#每日、每週報表記錄整理

#門市日常清潔

就是每天一上班一轉眼就下班的概念,哈哈

而且最難的就是一邊要靈活兼很 High 的接待客人,但客人一走又要立刻靜下心來去思考要 Po 怎樣的文案、設計怎樣的圖片才會吸引消費者?又要跟三個在不同地方的店長線上開會,或者用 Line 大量用文字溝通等等。這一切,都很瘋狂也很 High 哈哈。還好我有很棒的帶頭者 Howard, 隊友 May,Vancy 和 Diane 一起去玩這個事業體,最後我來跟大家分享一下我們的實體店:)

挑戰最小 101 門市

Processed with Snapseed.

南港店

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我們的領頭羊 Howard

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可愛的店長 Vancy

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可愛的店長 Diane

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好像是我

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媽媽 May 與 Alex

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媽媽妹再來一張,因為我很想念你!

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最後最後,請大家千千萬萬不要忘記

加入我們店長的 LINE ,不錯過優惠、不錯過跟店長聊天的好機會唷!

還有三件事情也一定要知道

#千家餐廳6折優惠起 #平台回饋 5% # 12 月全台百大餐廳 5% x 2 = 10%

#找店長還有神秘禮物,趕緊趕緊!

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我在澳門 笨豬跳

十二月 01 2016 Published by under EZTABLE 活動

上一篇文章有預告會去澳門進行這項 “壯舉” 了,為了不讓自己食言,還真的去跳了喔~

 

澳門旅遊塔的笨豬跳是世界之最,從 233 米高躍下,有多少人敢說自己征服過世界上最高的笨豬跳呢?

 

這項終極刺激絕對能簡單直接地激發你的腎上腺素。你將從 233 米高的特製高空平臺躍下,感受 4 至 5 秒自由下墜的快感 (還來不及了解發生什麼事就結束了 XD)。以每小時 200 公里的極速直衝地面,疾風就在你的耳邊咆哮。

 

自由下墜後,50 米的笨豬跳橡皮纜可以拉長至 4 倍的長度;完全伸延後再把你反彈到 30 米的高空!特製的穏定鋼纜設備,能讓你經過數次反彈後慢慢著陸於特設的安全氣墊上。這時候才回過意識說要欣賞周邊的風景!(因為這次有點措手不及,沒能體驗到一躍而下的同時要欣賞風景,只要下次再來體驗了)

 

雖然體驗一次的費用不少,但是人生嘛,還有機會就得去嘗試刺激的旅程!因為自己本身從事 O2O 的行業 (我在 EZTABLE 唷~),所以開始習慣什麼事情都依賴網路 & APP。這次從訂購的過程到體驗結束都非常順利,不得不推薦 Klook 這個 APP,大家有興趣可以 Google 搜尋看看!

 

最後以照片來分享我的腎上腺素了~~ :))

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新竹不是美食沙漠,推薦好店: 哇靠炭火牛排漢堡

十一月 28 2016 Published by under EZTABLE 活動

還記得在一個業務人生工作完的疲憊時間,肚子非常非常餓!

來到新竹小吃的大本營城隍廟,但因為工作很辛苦,我真的想好好的犒賞一下自己

於是把車子聽好在停車場時,忽然發現有一間店名叫做“哇靠炭火牛排漢堡”的餐廳

正如文字上的敘述,心裡正想”哇靠“這是一間怎樣的店啊?

是一間炭火牛排和美式漢堡的店,店內用我最愛的工業風設計,

於是乎我在菜單中尋找著可以快速滿足我飢餓的美食~~

於是我點了一份我從此愛上的漢堡:特濃花生醬牛肉堡

特濃花生醬牛肉堡,是選用店家自製的牛絞肉先將外層全部都煎到酥脆,才將牛肉球放置炭火上烤到熟

並選用新竹最有名的“福源花生醬”且是有顆粒的,牛肉球+生菜+福源花生醬+起司=超級美味!

重點是經濟實惠的店家,在可接受的價位享受到店家的用心

最近店家也推出最新的漢堡:壘。球。蛋。堡

採14盎司的純牛絞肉,包覆一顆濃醇半熟溏心蛋,媲美壘球尺寸,上面再淋上特濃起司培根通心粉,三個願望一次達成。

這美味在新竹,快快來品嚐~~

 

 

 

 

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土耳其美食特輯

十一月 27 2016 Published by under 飲食文化

在土耳其待不到半年,胖了7公斤回來,可見土式美食有多厲害,今天就來和大家介紹一些土人的美食拉~

先介紹最常見的土耳其烤肉 Kebab,Kebab 是土耳其烤肉的通稱。像是我們比較熟悉的土式料理 – 沙威瑪也叫 Kebab,因為是麵包裡面夾烤肉不同地區有不同料理方式的 Kebab。

最常見的就是這種牛或雞的烤肉串(土耳其不吃豬肉),配著麵包或餅薄麵餅或米飯,配菜通常是蕃茄、青辣椒(每餐必吃)和一些生菜。我對於 Kebab 倒是沒有特別的喜愛,他們的烤肉通常都烤得乾乾的,撒上很多香料,但這道食物就和我們的滷肉飯一樣常見!

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這兩款是比較特別的烤肉,來自於土耳其西北部 Bursa,光用看的就知道有多肥胖多罪惡,最下方是切塊的麵包或是餅皮,上面一層放著切片的烤肉,淋上滿滿一盤融化的奶油、優格和蕃茄醬,很好吃但也很油膩

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這是三明治類,路上到處都有,密集程度就和我們的手搖杯一樣。

左邊是常台灣也可以買得到的沙威瑪,就不多說了。右邊是烤魚三明治,麵包夾一堆生菜加上一片烤魚,灑上檸檬汁,我平常很討厭吃魚,可是這個莫名的覺得很好吃!

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再來也是平民美食,土式Pizza – Pide,pide不像pizza有很多種口味,通常上面的料就是肉末、蔬菜末和起司,而且都是現點現做,在你面前揉餅皮、放配料,然後放進窯裡烤,剛烤出來又香又脆,這個我超愛的~

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這兩樣很像是一定要搭配的美食,左邊是烤馬鈴薯 Kumpir,右邊是鬆餅。只有特別在 Ortakoy 這個地方有看到,一小條街上左邊全部賣烤馬鈴薯,右邊全是鬆餅。不知道是不是專門在賣給觀光客的,但管他的好吃就好了~而且土人幫你加配料沒有在客氣的,所有都可以來一點。裝到整個爆炸滿出來,向右邊這盤根本滿到看不到鬆餅

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最後的最後,我一定、絕對要介紹,是我個人心中土式美食的第一名 – 土耳其早餐 Kahvatli!老實說土耳其早餐其實沒有什麼真的多特別的餐點,而且就和我們吃 Brunch 的價位差不多,但是這樣擺出來一整桌,像在吃 Buffet 一樣,顏色繽紛光用看的心情就很好!

通常早餐包含了:生的番茄和小黃瓜(就說他們每餐都一定有)、各種醃漬橄欖(我都不敢吃)、各式起司(土人也吃超多起司)、各式果醬(一定會有蜂蜜)、蛋料理(炒蛋、煎蛋)、永無止盡的麵包和紅茶。

我最愛最愛的是下面那兩個 Menemem,其實很像是台灣的蕃茄炒蛋,通常放在小鐵鍋裡,番茄、青辣椒和蛋,加上奶油、起司一起攪和,然後用麵包沾著吃,雖然很簡單,但完全就是人間美味~

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土式美食實在太多了,還有很多經典的都還沒介紹到,路邊小吃、麵包、甜點、飲料也是多得數不清。有機會也很想和大家介紹土耳其的景點,完全是一個美麗神秘、值得一去的國家,我一邊打著文章一邊都想買機票再衝去一趟!但土耳其的食物熱量都超高,大家要小心攝取,以免和我一樣整個人腫一圈回來,希望大家喜歡我的不負責任土式美食介紹!

 

 

 

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