tag:blogger.com,1999:blog-221708042024-03-14T11:38:01.897-04:00Ada's Blue Sky 藍色的天空Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.comBlogger464125tag:blogger.com,1999:blog-22170804.post-89751627072782278872013-11-21T13:20:00.001-05:002013-11-21T13:20:26.714-05:00The first letter of a person's name can tells you a lot about him/herI saw this article in Yahoo news. Very interesting.<br />
<br />
<br />
「唔怕生壞命,最怕改壞名」,除中文名外,西方也獨有一套的姓名學。<br />
<div id="yui_3_9_1_1_1385057437847_363">
A性格:A是第一個英文字母,代表為人有領導才能,人群中比較突出。較為心急,一想到就去做,偶爾會得罪人而不自知。</div>
<div id="yui_3_9_1_1_1385057437847_364">
事業:個性好動,特別適合從事流動性高、彈性大的工作,如銷售員,公關等。</div>
愛情:對婚姻不特別渴求,有遲婚傾向。<br />
<br />
<div id="yui_3_9_1_1_1385057437847_365">
B性格:內向保守、作風穩健有遠見。眼光銳利,容易在投資市場中獲利,賺錢能力高。</div>
事業:適合從商,財運不俗,投身股票地產行業亦可。有審美眼光,不妨考慮從事藝術有關的工作。<br />
愛情:希望另一半可充當情人和知己的角色。男生會偏愛長髮的氣質型女生。<br />
<br />
C性格:優雅文靜,自我要求高,有時略嫌過於理想化,顧慮太多反而顯得優柔寡斷。<br />
事業:適合從事醫護行業。因為思想較周全,一些策劃性強的工作也是好選擇。<br />
愛情:家庭觀念重,自小有成家的打算,亦喜歡小朋友。<br />
<br />
D性格:愛恨分明,固執堅毅,即使面對重重難關,也能憑意志撑下去。<br />
事業:十分捱得,就算對興趣不大的任務,也可以一直堅持,穩定性高的工作較適合。<br />
愛情:認真而慢熱,談戀愛的次數不多。男生喜歡溫柔有女人味的異性,而女生則喜歡成熟有威嚴的另一半。<br />
<br />
E性格:動靜皆宜,嗜好多樣化。有文學修養,也有開朗好動的一面,愛挑戰自我。<br />
事業:彈性大,各行各業都可嘗試,特別可選擇一些變化大而充滿挑戰的工作。<br />
<div id="yui_3_9_1_1_1385057437847_743">
愛情:女生喜歡書卷味濃的男生,男性則希望伴侶活潑開朗,時刻為生活增添色彩。 </div>
<br />
<div id="yui_3_9_1_1_1385057525640_468">
F性格:個性天真而帶孩子氣,樂天活潑,認為世上沒有不可能的事,常有層出不窮的點子。</div>
事業:喜歡在一個興趣中不停鑽研,技能比較單一,適合從事一些專業工作。<br />
愛情:渴望童話式的戀愛,對另一半要求亦往往較高,需要更多時間才能找到心儀對象。<br />
<br />
G性格:為人坦白率直,思想單純,說話不加修飾,有時會給人不夠圓滑的感覺。可幸是人緣好,貴人運強,常得身邊人幫助。<br />
事業:不懂得保護自己,在職場商場較吃虧。各式各樣的工作都適合你,但以自僱為佳。<br />
愛情:渴望坦誠的關係,喜歡專一坦白的對象。對外形沒有太高要求,反而很重內涵。<br />
<br />
H性格:分析和理解力都不俗,能言善辯。愛自由,極需要個人的空間,自由發揮。 <br />
事業:不喜歡被管束,加上想法比較另類,建議不妨創業,有利發揮。<br />
愛情:即使多親密也要有私人空間,作為他們的另一半,記得適當地和他們保持距離。<br />
<br />
I性格:外剛內柔,看似冷靜理性,骨子裏是一個很感性的人。有義氣,為朋友可兩肋插刀。<br />
事業:做事有條理,務實而不張揚,故適合從事一些幕後工作。<br />
愛情:桃花運不俗,不論男女都喜歡個性穩重、光明磊落的另一半,對地下情頗抗拒。<br />
<br />
J性格:典型的理想主義者,充滿陽光氣息。惟略嫌固執,不易接受別人意見。<br />
事業:對工作沒有太大要求,能寓工作於娛樂,就能發揮最好。<br />
<div id="yui_3_9_1_1_1385057525640_722">
愛情:憧憬完美的關係,對戀愛要求高,希望對方和自己一樣。不論男女,都喜歡優雅和帶有古典味的對象。 </div>
<div id="yui_3_9_1_1_1385057525640_722">
<br /></div>
K性格:聰明愛挑戰,博彩心較重,常有「做咗先算」的念頭。喜歡追求新鮮感和刺激感。<br />
事業:愛挑戰又沒有耐性,以流動性高,常有新事物學習,又可以接觸不同人的工作為佳。<br />
愛情:喜歡向難度挑戰,對象愈難捉摸,你愈想征服。作為他的另一半,要常保持新鮮感。<br />
<br />
L性格:斯文有禮,凡事追求盡善盡美,執着而要求高,有時略嫌容易神經緊張。<br />
事業:不適合營商,跟文學、藝術有關的工作,則可得心應手。<br />
愛情:渴望穩定的關係,不論男女都喜歡成熟獨立而文靜的對象。<br />
<br />
M性格:樂天,有陽光氣息。不論任何年齡都充滿童真,但有時略嫌大頭蝦。<br />
事業:以流動性高和充滿挑戰的職業為宜,不能接受死板的工作。<br />
愛情:認定對象後會一鼓作氣投入,談戀愛次數通常不會太多,不論男女都喜歡有陽光氣息和愛笑的伴侶。<br />
<br />
N性格:冷靜理性,慢熱不愛笑,不善交際,有拒人千里之外的感覺,其實口硬心軟。<br />
事業:以講求邏輯性、分析的工作較適合,投身專業界別,發展亦會不錯。<br />
愛情:外剛內柔,享受被愛的感覺。如你的心儀對象是N字頭,不妨主動出擊。<br />
<br />
O性格:聰明靈巧,鬼主意多多。動靜皆宜,凡事都有興趣。善解人意,對別人感受敏感,人緣通常很好。<br />
事業:一生人都與大自然關係密切,與花草和動物有關的工作會很適合。<br />
<div id="yui_3_9_1_1_1385057795086_598">
愛情:戀愛運強,經常有冤枉桃花。一生都不愁無伴侶,反而作為另一半則較擔心。 </div>
<div id="yui_3_9_1_1_1385057795086_598">
<br /></div>
<div id="yui_3_9_1_1_1385057428731_364">
P性格:擅長分析策劃,對數字極度敏感。為人謙虛,深明樹大招風的道理,擅於隱藏實力。</div>
事業:與數字有密切關係的工作都非常適合,例如金融、會計、投資。<br />
愛情:異性緣不俗,有很多談戀愛的機會,但精於計算的你有時略嫌吝嗇。<br />
<br />
Q性格:好動活躍,充滿新點子。說話不多,卻能語出驚人,有時略嫌高傲和不太合群。<br />
事業:不愛拼搏,與穩定性高的工作較有緣,薪高糧準的工作是你的首選。<br />
愛情:對戀愛有憧憬,渴望穩定關係。異性緣不俗,只要降低一點要求,不愁無伴侶。<br />
<br />
R性格:大膽創新,有運動天份。人緣佳,朋友多,愛一班朋友出來聯誼玩樂。<br />
事業:需要經常走動的職業,例如公關、行銷工作等,很適合「坐唔定」的你。<br />
愛情:喜愛有陽光氣息的另一半,希望對方同樣愛運動,充滿健康的感覺。R字頭的人,較不喜歡太瘦的異性。<br />
<br />
S性格:高傲,帶神秘感,讓人想更了解你。重視個人空間,不受管束。<br />
事業:有上進心又愛面子,可從事一些在大眾心中高尚職業,例如醫生、律師、會計師等。<br />
愛情:喜歡心靈溝通,強調個人空間,希望另一半聰明獨立,而且不能太嘈吵。<br />
<br />
T性格:友善隨和,喜愛團體活動,合群性高,朋友多,能和不同階層的人相處融洽。<br />
事業:沒有很高的要求,比較平穩踏實,較適合充當中間人的角色,例如經紀。<br />
愛情:要求不高,有愛情的感覺便可,喜歡和自己一樣隨和又親切的另一半。<br />
<br />
U性格:聰明固執,愛走偏鋒。思想天馬行空,讓人意想不到。愛生事端,不守規矩。<br />
事業:為人好勝,不惜一切都要完成自己的目標,下定決心要做的事,通常都做得到,但需留意容易一時意氣而做錯決定。<br />
<div id="yui_3_9_1_1_1385057428731_735">
愛情:以個人感覺出發,愛得義無反顧,一但被他們盯上,定會向你展開猛烈追求。</div>
<div id="yui_3_9_1_1_1385057795086_598">
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<div id="yui_3_9_1_1_1385057525640_722">
<br /></div>
<div id="yui_3_9_1_1_1385057525640_722">
Source:</div>
<div id="yui_3_9_1_1_1385057525640_722">
<a href="http://hk.news.yahoo.com/%E5%94%94%E6%80%95%E6%94%B9%E5%A3%9E%E8%8B%B1%E6%96%87%E5%90%8D-q%E5%AD%97-%E5%A5%BD%E5%8B%95%E6%B4%BB%E8%BA%8D-224445952.html">Yahoo News </a> </div>
Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-17207860740818131922013-11-04T13:57:00.000-05:002013-11-04T13:57:11.540-05:00SLR Camera SimulatorI've found a very interesting online Camera simulator. <br />
For me, it's always easier to try it out than to remember from reading books.<br />
Have fun! <br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="660" src="http://camerasim.com/embed/camera-simulator/" width="640"></iframe>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-28954984309347387072012-10-26T12:31:00.001-04:002012-10-26T12:31:47.739-04:00Cranberry Orange SconesMade cranberry orange scones past Saturday using a recipe a friend sent me...<br />
They're really good!<br />
They were the best on the first day! Crunchy on the outside... Moist and soft on the inside... Yummy!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUEC5tN6oh6SjOkNiRiqkjwBMm8c2dcv-FkrwTOVoGbfYDxRUVDvq169jmlCdAfEUkPKUFdYeecntoFV-RgW1_Yrs_jQ1sEBlwUUXbG_zVpBbCj-E63_fneZ2kWXs1f1iY1Xx/s1600/836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUEC5tN6oh6SjOkNiRiqkjwBMm8c2dcv-FkrwTOVoGbfYDxRUVDvq169jmlCdAfEUkPKUFdYeecntoFV-RgW1_Yrs_jQ1sEBlwUUXbG_zVpBbCj-E63_fneZ2kWXs1f1iY1Xx/s400/836.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK41-fBiitoPj6QIVEjUDSoW0th_rle2Xi8xozLO4KmiyfrseIV3QY5_3dRAoKdsk2b4L5oYM4ioiBa6pAnnbOoLt5xInZ756bnxfNGmboTEv5c0Yi-CeDWh1kNFY1My2Ws9jX/s1600/837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK41-fBiitoPj6QIVEjUDSoW0th_rle2Xi8xozLO4KmiyfrseIV3QY5_3dRAoKdsk2b4L5oYM4ioiBa6pAnnbOoLt5xInZ756bnxfNGmboTEv5c0Yi-CeDWh1kNFY1My2Ws9jX/s400/837.jpg" width="400" /></a></div>
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<table border="1">
<tbody>
<tr>
<td><b>Cranberry Orange Scones</b><br />
<br />
(recipe from <a href="http://www.npr.org/2011/05/03/135709445/cranberry-orange-scones">NPR</a>)<br />
<br />
<i>Makes 8 very large scones</i><br />
<br />
2 3/4 cups unbleached all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon kosher salt<br />
1/3 cup granulated sugar<br />
1/2 cup fresh or dried cranberries<br />
Grated zest of 1 orange<br />
1/2 cup (1 stick) cold unsalted butter, cut into 8 to 10 pieces<br />
1/2 cup cold nonfat buttermilk<br />
1/2 cup cold creme fraiche<br />
1 cold large egg<br />
1 egg yolk, lightly beaten<br />
2 tablespoons granulated sugar<br />
<br />
Position a rack in the center of the oven, and heat the oven to 350 degrees .<br />
<br />
Using
a stand mixer fitted with the paddle attachment (or a hand-held mixer),
mix together the flour, baking powder, baking soda, salt, granulated
sugar and cranberries on low speed for 10 to 15 seconds, or until
combined. Scatter the butter over the top and beat on low speed for
about 30 seconds, or until the butter is somewhat broken down and
grape-size pieces are still visible.<br />
<br />
In a
small bowl, whisk together the buttermilk, creme fraiche and whole egg
until thoroughly mixed. On low speed, pour the buttermilk mixture into
the flour-butter mixture and beat for 20 to 30 seconds, or just until
the dough comes together. There will still be a little loose flour
mixture at the bottom of the bowl.<br />
Remove the
bowl from the mixer stand. Gather and lift the dough with your hands
and turn it over in the bowl, so that it starts to pick up the loose
flour at the bottom. Turn over the dough several times until all of the
loose flour is mixed in.<br />
<br />
Dump the dough onto a
baking sheet and pat it into an 8-inch circle about 1 inch thick. Brush
the egg yolk evenly over the entire top of the dough circle. Sprinkle
the sanding sugar evenly over the top, then cut the circle into 8
wedges, as if cutting a pizza. (At this point, the unbaked scones can be
tightly wrapped in plastic wrap and frozen for up to 1 week. Proceed as
directed, baking directly from the freezer and adding 5 to 10 minutes
to the baking time.)<br />
<br />
Bake for 50 to 55
minutes, or until the entire circle is golden brown. Transfer to a wire
rack to cool for 30 minutes, then cut into the prescored wedges (the
cuts will be visible but will have baked together) and serve.<br />
<br />
The
scones taste best on the day they are baked, but they can be stored in
an airtight container at room temperature for up to 3 days. If you keep
them for longer than 1 day, refresh them in a 300-degree oven for 4 to 5
minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for
up to 1 week. Reheat, directly from the freezer, in a 300-degree oven
for 8 to 10 minutes.<br />
</td>
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</tbody></table>
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I also have a lot of fun with the photos I took from iPhone... ;)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-gTBiu8VlULiGz5kVvfO4153NtrJvQhVQS8bLPceVqwtP7r7WJ6J0oJsQZeQhP_EaG6xY4h4aQWtjRBzbtEKCHuACX2RkXL1cZSpz8uSFZUSO7oi37M8dylGU1cSsDvr13l_/s1600/844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-gTBiu8VlULiGz5kVvfO4153NtrJvQhVQS8bLPceVqwtP7r7WJ6J0oJsQZeQhP_EaG6xY4h4aQWtjRBzbtEKCHuACX2RkXL1cZSpz8uSFZUSO7oi37M8dylGU1cSsDvr13l_/s400/844.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrHmDaMbR5QAuRbutWn3RqAjVCCYSMT3WuM_KTV4MzwWNnnkbZjGiSZVteszHfEsq65f3MouOn_zmRrjYU99wjZvaOfl9LxkPBpbrCpKbxdDJhi9boCua_olncWw0NchjGbYm/s1600/843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrHmDaMbR5QAuRbutWn3RqAjVCCYSMT3WuM_KTV4MzwWNnnkbZjGiSZVteszHfEsq65f3MouOn_zmRrjYU99wjZvaOfl9LxkPBpbrCpKbxdDJhi9boCua_olncWw0NchjGbYm/s400/843.jpg" width="400" /></a></div>
<br />
And more fun....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzmumVz2L9bs0f1MIBawzPVKPNWRXKROcOL50WbE9DBMgbLwInZ1ax75FW2gISar-ZLvyz0LCo-8jGlUi9MmcIpmy9gxMldXy4xtvvOeFVwbChcsh4TPmMGsVw7cVQvFpnxmO/s1600/841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzmumVz2L9bs0f1MIBawzPVKPNWRXKROcOL50WbE9DBMgbLwInZ1ax75FW2gISar-ZLvyz0LCo-8jGlUi9MmcIpmy9gxMldXy4xtvvOeFVwbChcsh4TPmMGsVw7cVQvFpnxmO/s400/841.jpg" width="400" /></a></div>
<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-55965874197835865162012-10-25T18:00:00.000-04:002012-10-26T13:08:53.276-04:00Word Clouds<b>What is Word Cloud?</b><br />
It's basically a visual representation of words and their frequencies. The more a particular word appears within a context, the bigger the word is.<br />
<br />
I wanted to see what kind of words appear in my blog most often.<br />
So, I looked around for a free online word cloud generator and found 2 that I think are the best:<br />
<ol>
<li><a href="http://www.wordle.net/">Wordle</a></li>
<li><a href="http://worditout.com/">Word It Out </a></li>
</ol>
(I didn't spend a lot of time on my search so there could be other better ones.)<br />
<br />
When I enter my blog address to generate word cloud, both site give me different results. <br />
According to Wordle, the most frequent words are teaspoon, onion, recipe, etc.<br />
According to Word It Out, the most frequent words are went, like, lake, teaspoon, etc. <br />
I wonder how each site look for words.<br />
Anyway, I think Word It Out is closer to what I think is the word frequencies in my blog.<br />
However, Wordle has a nicer graphical representation of words.<br />
<br />
<br />
My site from Wordle:<br />
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My site from Word It Out:<br />
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<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-2352203971707950972012-10-09T13:20:00.000-04:002012-10-09T13:20:45.328-04:00Ada's Mini SlawI really like the Singapore Slaw dish at Susur Lee's Lee restaurant. <br />
After searching on the web, I've found his recipe.<br />
However, it contains too many ingredients that are not easily available in average grocery stores. It also needs a lot of work.<br />
So, I've came up with my own little Mini Slaw using ingredients that can be easily found.<br />
If I want the full version, I can eat that at Lee. ;)<br />
<br />
<u><br /></u>
<u><b>Ada's Mini Slaw</b></u><br />
<br />
Serves 4-6<br />
<br />
<b>Ingredients: </b><br />
Pickled Red Onions (see recipe below)<br />
Salted Apricot Dressing (see recipe below)<br />
1 large English cucumber, julienned<br />
1 large carrot, peeled and julienned<br />
2 large Roma tomatoes, peeled, seeded, and thinly sliced <br />
4 teaspoon toasted sesame seeds<br />
1 bag of Terra Veggie Stix<br />
<br />
<b>To serve: </b><br />
<ol>
<li>Mix cucumber, carrot and tomatoes in a big bowl</li>
<li>Divide the veggie mixture between plates</li>
<li>Use a small colander to drain the pickled red onions and put them on top of the veggie mixture</li>
<li>Add 1 cup of Terra Stix per plate around the veggie mixture. </li>
<li>Serve with Salted Apricot Dressing alongside</li>
</ol>
Depending on each person's taste, they can add different amount of dressing.<br />
For me, I like to add approx. 4 teaspoon of dressing per 750 ml of salad. <br />
<br />
<br />
<b><u>Pickled Red Onion</u></b><br />
<br />
<b>Ingredients: </b><br />
2 small red onions<br />
1/4 cup rice wine vinegar<br />
1/4 cup water<br />
1/4 teaspoon salt<br />
1/4 teaspoon black peppers<br />
1/4 teaspoon thyme<br />
<br />
<b>Directions: </b>
<br />
<ol>
<li>Peel and julienne red onion and set
aside in a medium bowl. </li>
<li>In small saucepan, bring vinegar, water, salt, black peppers, and thyme to a
boil. </li>
<li>Add onion into the small saucepan and stirr occassionally until it
boils. (You'll see bubbles from the sauce and smoke coming out.)<br />
</li>
<li>Turn off the heat, cover the saucepan, and let it sit for 30 mins.</li>
</ol>
Note: I like my onions cooked. If you like your onion more raw, then
turn off the heat after adding onions and let it sit for 1 hour.<br />
<br />
<br />
<b><u>Salted Apricot Dressing</u></b><br />
<br />
<b>Ingredients: </b><br />
1/4 cup ume (plum) paste <br />
1/4 cup rice wine vinegar<br />
1/2 teaspoon mirin <br />
1 teaspoon dashi<br />
2 teaspoon extra virgin olive oil<br />
1 1/2 tablespoons sugar<br />
1/2 teaspoon freshly grinded ginger <br />
A pinch of sea salt (approx. 1/8 teaspoon)<br />
<br />
(Ume paste can easily be found in any Japanese store. Mirin and dashi can easily be found in any Chinese or Japanese store.)<br />
<br />
<b>Directions: </b><br />
<ol>
<li>Mix ume paste, vinegar, mirin, dashi, olive oil, sugar, ginger, and salt in a bowl until it is well mixed.</li>
</ol>
Note: If you like your dressing to be less sour, you can add less rice wine vinegar.<br />
<br />
<br />
===================================================<br />
Here is Susur Lee's Singapore Slaw recipe from <a href="http://newasiancuisine.com/1301-singapore-slaw.html">New Asian Cuisine</a>:<br />
<br />
<u><b>Singapore Slaw</b></u><br />
<br />
By Susur Lee, Author of Susur: A Culinary Life<br />
<br />
Serves 4<br />
<br />
1 Pickled Red Onion (see recipe below)<br />
1 1/2 cups Salted Apricot Dressing (see recipe below)<br />
2 green onions, both white and green parts, julienned<br />
2 ounces rice vermicelli, broken into 3 pieces<br />
1 large English cucumber, julienned<br />
1 large carrot, peeled and julienned<br />
1 small jicama, peeled and julienned<br />
2 large Roma tomatoes, peeled, seeded, and thinly sliced<br />
4 teaspoon toasted sesame seeds<br />
6 teaspoons crushed roasted peanuts<br />
4 teaspoons edible flower petals<br />
4 teaspoons fennel seedlings<br />
4 teaspoons purple basil seedlings<br />
4 teaspoons daikon sprouts<br />
4 teaspoons fried shallots<br />
<br />
<b>Pickled Red Onion</b><br />
1 red onion<br />
1 cup rice wine vinegar<br />
1cup water<br />
1/2 teaspoon salt<br />
1/4 teaspoon black peppercorns<br />
1/4 teaspoon fennel seeds<br />
1 bay leaf<br />
1 sprig thyme<br />
<br />
<b>Salted Apricot Dressing</b><br />
1 cup salted apricot (ume) paste<br />
1/2 cup rice wine vinegar<br />
1 teaspoon mirin<br />
1 teaspoon dashi<br />
1 1/2 tablespoon onion oil<br />
3 tablespoons sugar<br />
1/2 teaspoon fresh ginger, peeled and chopped<br />
1/4 teaspoon sea salt<br />
<br />
<b>For Pickled Red Onion:</b><br />
Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.<br />
<b><br />For Salted Apricot Dressing:</b><br />
In blender, combine apricot paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth.<br />
<br />
<b>For Singapore Slaw Salad:</b><br />
Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400°F, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt.<br />
<b><br />To serve:</b><br />
Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicama, tomatoes, and pickled red onion around noodles. Top with fried taro root. Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Apricot Dressing alongside.<br />
<br />
===================================================Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-58121999411940644132012-03-07T17:35:00.002-05:002012-03-07T17:35:47.206-05:00Old HK CommercialsIt's interesting to look at old HK commercials. Actors looked different now and then... <br />
<br />
<b>Andy Lau - THEN</b><br />
劉德華 - 1983年 - 永安旅行社<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/7xcOZrze_48" width="480"></iframe>
<br />
<br />
<b>Andy Lau - NOW</b><br />
劉德華 2011 - 道地玄米茶廣告<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/cZvlae0Jljs" width="640"></iframe>
<br />
<br />
<br />
<b>Bosco Wong - THEN </b><br />
張柏芝,黃宗澤 - Hi-C陽光檸檬茶 1998<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/k_APfXW20jg" width="480"></iframe>
<br />
<br />
<b>Bosco Wong - NOW </b><br />
黃宗澤 - UNIQLO 廣告 2011<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/Oz_myhSGkEM" width="640"></iframe>
<br />
<br />
<br />
<br />
<b>Tony Leung - THEN </b><br />
梁朝偉 - 妙蓮2號眼藥水 1987<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/XfqhzY9cuyI" width="480"></iframe>
<br />
<br />
<b>Tony Leung - NOW</b><br />
梁朝偉 - 香港影視娛樂博覽 (第七屆,2011) 廣告<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="480" src="http://www.youtube.com/embed/8p34UK48lk8" width="640"></iframe>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-70192682258984742882012-03-05T18:16:00.000-05:002012-10-09T13:19:39.741-04:00蒸水蛋 Steamed EggsRead an article today from <a href="http://hk.news.yahoo.com/%E8%92%B8%E6%B0%B4%E8%9B%8B-223000626.html">Yahoo News</a> about steamed eggs.... a very traditional Chinese dish... <br />
<br />
It's another example of No Pain No Gain!! ^o^<br />
<br />
<br />
The amount of time spent on whisking the eggs is very important. <br />
If you want to have smooth steamed eggs, you need to whisk the eggs for 20 mins. (No pain no gain!!! I guess my hand will be sore after the whisking. :P )<br />
Also, you need to slowly add water while whisking. On average, for each egg, you need to add water that's 3 times the amount of an egg.<br />
After whisking is done, let it sit for 5 mins and then use a spoon to scoop away the surface bubbles.<br />
The plate holding the egg mixture should be less than 1 inch in dept and let it steam for 8-10 mins.<br />
<br />
I wonder how long I need to whisk the eggs if I use a electrical mixer... ;-)<br />
<br />
<br />
<br />
====================<br />
蒸水蛋<br />
<br />
星島日報 – 2012年3月5日<br />
<br />
(綜合報道)(星島日報報道)在中菜入面,有很多簡單的菜式,但這些被人認為是家常小菜的菜式,其實都是易做難精,其中有一個菜式我們經常都會食到,就是蒸水蛋,但好多人都覺得在家中吃到的蒸水蛋不夠滑、不夠香,而在食肆食到的,總是又滑又香的,當中是否有甚麼秘訣是大家不知道的?<br />
<br />
說明白一點,蒸水蛋其實沒有甚麼秘訣,有的只是技巧。在很多飲食節目中,節目主持人都教大家如何做一個好的蒸水蛋,大部分都是教大家用保鮮紙將水蛋封好再蒸,這個方法只可以令到蒸出來的水蛋沒有倒汗水,對水蛋的香與滑根本沒有影響。<br />
<br />
要做一個最香最滑的水蛋,技巧在於耐性。我記得在我初入行的時候,曾經向酒家負責蒸菜的師傳請教,如何做好一個蒸水蛋,他第一句說話就問我,一般打發蛋的時間要多少?我說三至五分鐘,他便告訴我,這就是做不出好的蒸水蛋問題所在。<b>要做一個又香又滑的蒸水蛋,一般打發蛋的時間是二十分鐘,而在打發的時候,要慢慢加水,要加多少水,就要視乎你想做的水蛋要淡味一點,還是濃味一點,一般我們行內的標準是一隻蛋加三隻蛋分量的水。打發好了的水蛋在拿去蒸之前,要先放平,靜止五分鐘,在入爐前,把浮在蛋漿面層的小氣泡挑走。至於蒸的時間要多久,就要視乎你用來蒸水蛋的容器深度,最好是不超過一吋深,因為太深的容器會導致水蛋面層過熟而入面未熟的問題,而太淺的容器就是太難控制火候,一般用一吋深的容器,大概蒸八至十分鐘即可。
</b> (男煮角 黃永幟)<br />
<br />
==================== <br />
<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-92085741972375740792012-01-21T23:34:00.000-05:002012-01-21T23:34:13.699-05:00Banana and Kiwi MuffinsMade a batch of banana & kiwi muffins today... :)<br />
<br />
The muffin tasted really good. <br />
It was moist and not too sweet. The slightly sour taste of the kiwi added a twist to the banana muffin.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyflD9Z4R6L4f6DZH4TxkwebJEprGja3ZIzNBDkvM6uyIeqFiN3K4hVkgdyrB-Hu7mFD1aFGKUQJJzkjIFObETLcB0pYMo233LPDPjdiF3ZbraTgqCQDx8El0QKMJJ0Xw_VIX/s1600/kiwi_banana_muffins_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyflD9Z4R6L4f6DZH4TxkwebJEprGja3ZIzNBDkvM6uyIeqFiN3K4hVkgdyrB-Hu7mFD1aFGKUQJJzkjIFObETLcB0pYMo233LPDPjdiF3ZbraTgqCQDx8El0QKMJJ0Xw_VIX/s400/kiwi_banana_muffins_3.jpg" width="400" /></a></div>
<br />
<br />
My only complain is the look. The muffins looked very good in the oven... nice and puffy... But they shrinked after getting out of the oven, so the muffin tops had wrinkles. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9mNzNN7z0uGAnpxRNw5vqdwhx-zSS4l7gE9rBz3T-Bk-ilVmdsTb7kEcN6jAyKdumygQ1zSZvePy0aP7EtjmQnYhyphenhyphen86b75CpYFP4WIS_sIJsTdisWVUWNsw7YJ0BXomUthjb/s1600/kiwi_banana_muffins_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9mNzNN7z0uGAnpxRNw5vqdwhx-zSS4l7gE9rBz3T-Bk-ilVmdsTb7kEcN6jAyKdumygQ1zSZvePy0aP7EtjmQnYhyphenhyphen86b75CpYFP4WIS_sIJsTdisWVUWNsw7YJ0BXomUthjb/s400/kiwi_banana_muffins_1.jpg" width="266" /></a></div>
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=======================<br />
<u><b>Banana and Kiwi Muffins</b></u><br />
(original recipe from <a href="http://www.food.com/recipe/banana-and-kiwi-muffins-118956">Food.com</a>)<br /><br /><b>Ingredients:</b><br /><br /> 1/2 cup sugar <br /> 2 cups flour<br /> 1/2 teaspoon salt<br /> 1 tablespoon baking powder<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon ground cinnamon<br /> 3/4 cup vanilla yogurt <br /> 6 tablespoons milk<br />
3 tablespoons oil<br /> 1 egg<br /> 1 teaspoon vanilla extract<br /> 2 large ripe bananas , mashed<br /> 3 ripe kiwi , chopped into small cubes<br /><br /><b>Directions:</b><br />
<ol>
<li>Combine the first 6 ingredients (DRY) in a large mixing bowl; set aside.</li>
<li>Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (WET).</li>
<li>Add WET mixture to the DRY mixture, mix until just combined (DO NOT OVERMIX) - lumps are ok.</li>
<li>Now stir in chopped kiwi gently.</li>
<li>Bake in a pre-heated oven at 375°F or 180°C for 25-30mins (mini muffins take about 20mins).</li>
<li>Cool in pan for 10mins, then remove and cool thoroughly on wire rack.</li>
</ol>
=======================Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-56635177595545020032012-01-03T19:00:00.001-05:002012-01-03T19:01:03.332-05:00唂咕During Christmas holidays, my Dad told me that he missed a drink called "唂咕" (音: 谷古) in HK. He used to drink it when he was small, but he couldn't find it anymore. <br />
Out of curiosity, I did some googling....<br />
<br />
唂咕 is cocoa... hahaha... I guessed correctly. ;) <br />
<br />
Hong Kong Style Tea Cafe (港式茶餐廳) used to sell this drink many years ago. Some tea cafes called it "荷蘭唂咕". I guess it's because those tea cafes used Dutch-processed cocoa powder. However, 唂咕 was not as popular as hot chocolate due to its bitter taste. So, most tea cafe in HK don't sell this drink anymore. Only some very old tea cafes still sell 唂咕. In Canada, I haven't seen any tea cafe selling this drink.<br />
<br />
<br />
How to make 唂咕?<br />
<ul>
<li>Add cocoa powder into hot water and then add sugar.</li>
<li>Some people add condensed milk as well.</li>
</ul>
<br />
What's the difference between 唂咕 and hot chocolate?<br />
唂咕 has a higher cocoa content.<br />
唂咕 uses cocoa powder, which has 70% cocoa.<br />
Hot chocolate also contains cocoa powder, but it only has 20% cocoa.<br />
<br />
<br />
Nowadays, people use cocoa powder mainly for baking.<br />
<br />
<br />
<br />
<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com1tag:blogger.com,1999:blog-22170804.post-74148862595146474272012-01-03T17:53:00.000-05:002012-01-03T17:53:04.040-05:00Natrel Dark Chocolate 1% MilkI like dark chocolates, so when I saw this dark chocolate milk at grocery store, I had to buy and try. ;)<br />
<br />I normally don't like chocolate milk, because they are usually too sweet. This dark chocolate milk, on the other hand, is not as sweet as regular chocolate milk and I like the slightly bitter dark chocolate taste. :D<br />
<br />
However, after checking on the label, this dark chocolate milk actually has more sugar than regular chocolate milk. I guess it needed more sugar due to the bitter dark chocolate taste. This milk also has more calories per cup than regular chocolate milk. I guess I would only drink this once in a long, long while.<br />
<br />
Second thought... This milk would be good for chocolate muffins/cookies or other chocolate desserts. ;)<br />
<br />
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<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-28868582645807415202011-12-29T11:22:00.000-05:002011-12-29T11:22:49.043-05:00Mission Impossible 4: Ghost Protocol iPad WallpaperYes... I've turned my iPad into MI4 iPad as well... :D<br />
As mentioned in my previous post, I'll post the iPad 2 Wallpapers that I've created. <br />
<br />
I used <a href="http://db.tt/nBW2lkI">Dropbox </a>to save the wallpapers in my iPad. <br />
iTunes or other software can also be used to copy to iPad.<br />
To get the wallpaper, just right click on the photo and select "Save Image As".<br />
(Please don't repost them without linking back to this post!)<br />
<br />
<br />
MI4 Wallpaper #1:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7cyqgHL56vs/TvyS2I6ocTI/AAAAAAAADGE/7zrzTuza0xA/s1600/MI4-1-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-7cyqgHL56vs/TvyS2I6ocTI/AAAAAAAADGE/7zrzTuza0xA/s400/MI4-1-1024x768.jpg" width="400" /></a></div>
<br />
MI4 Wallpaper #2:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WTXtvzhw1xw/TvyS7xbIRKI/AAAAAAAADGQ/ojNcH_ozjHA/s1600/MI4-2-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-WTXtvzhw1xw/TvyS7xbIRKI/AAAAAAAADGQ/ojNcH_ozjHA/s400/MI4-2-1024x768.jpg" width="400" /></a></div>
<br />
MI4 Wallpaper #3:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qzFmf990-Ys/TvyS_0I7WMI/AAAAAAAADGc/CpPqRGH36m8/s1600/MI4-3-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-qzFmf990-Ys/TvyS_0I7WMI/AAAAAAAADGc/CpPqRGH36m8/s400/MI4-3-1024x768.jpg" width="400" /></a></div>
<br />
MI4 Wallpaper #4:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VRCNFp3yOBs/TvyTD7w07gI/AAAAAAAADGo/2L8U6Pb6MAY/s1600/MI4-4-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-VRCNFp3yOBs/TvyTD7w07gI/AAAAAAAADGo/2L8U6Pb6MAY/s400/MI4-4-1024x768.jpg" width="400" /></a></div>
<br />
MI4 Wallpaper #5:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EPt7WUOS7AA/TvyTHjoaZQI/AAAAAAAADG0/WIcapc3uLyo/s1600/MI4-5-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-EPt7WUOS7AA/TvyTHjoaZQI/AAAAAAAADG0/WIcapc3uLyo/s400/MI4-5-1024x768.jpg" width="400" /></a></div>
<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-38234525646850208362011-12-28T14:19:00.001-05:002011-12-29T11:15:45.080-05:00Mission Impossible 4: Ghost ProtocolI've watched the MI4 movie yesterday. I really like it. Part of the reasons could be Tom Cruise.... hahahaha...<br />
I would give the movie 5/5. ;)<br />
<br />
Inside the movie, Tom Cruise was driving the BMW i8 concept car in Mumbai.<br />
The car is really cool. In the real world version, I don't think it'll have the wind shield touch screen feature.<br />
According to <a href="http://3d-car-shows.com/2011/bmw-mission-impossible-4-the-ghost-protocol/">3D-Car-Shows</a>, this car will be in the Detroit Car Show next year. :) <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-H5FVFkCkj0E/TvtTPq0FPyI/AAAAAAAADFU/h6uBBnq243o/s1600/Mission-Impossible-BMW-i8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-H5FVFkCkj0E/TvtTPq0FPyI/AAAAAAAADFU/h6uBBnq243o/s400/Mission-Impossible-BMW-i8.jpg" width="400" /></a></div>
<br />
<br />
<br />
MI4 used a lot of Apple technologies too.<br />
Check out this article:<br />
<a href="http://www.cultofmac.com/136399/how-much-does-mission-impossible-4-director-love-apple-let-us-count-the-ways/">How Much Does Mission Impossible 4′s Director Love Apple? Let Us Count The Ways</a><br />
<br />
<br />
I've created 2 MI4 wallpaper for my iPhone 4. I am using 1 for my main screen and 1 for my lock screen.<br />
<br />
MI4 Wallpaper #1:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CN0aiXzECzY/Tvtnk79pXwI/AAAAAAAADFg/3wCrqP5QB0w/s1600/MI4-1-640x960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-CN0aiXzECzY/Tvtnk79pXwI/AAAAAAAADFg/3wCrqP5QB0w/s320/MI4-1-640x960.jpg" width="213" /></a></div>
<br />
<br />
MI4 Wallpaper #2:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HLR02iFjk0Q/Tvtn4ml-YsI/AAAAAAAADF4/tbqTPJB6I4k/s1600/MI4-2-640x960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-HLR02iFjk0Q/Tvtn4ml-YsI/AAAAAAAADF4/tbqTPJB6I4k/s320/MI4-2-640x960.jpg" width="213" /></a></div>
<br />
<br />
I used <a href="http://db.tt/nBW2lkI">Dropbox</a> to save the wallpapers in my iPhone. <br />
iTunes or other software can also be used to copy to iPhone.<br />
To get the wallpaper, just right click on the photo and select "Save Image As".<br />
(Please don't repost them without linking back to this post!)<br />
<br />
I have also created some MI4 wallpapers for iPad as well.... will post them later.<br />
<br />
<br />
The MI4 ringtone can be downloaded from Zedge.<br />
<a href="http://www.zedge.net/ringtone/1359706/">http://www.zedge.net/ringtone/1359706/</a><br />
<br />
I am planning to turn my iPhone into a complete MI4 iPhone.... hahaha :D<br />
<br />
<br />
Here is the official trailer:<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/V0LQnQSrC-g?hd=1" width="640"></iframe><br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/CJZpCz9s1rE?hd=1" width="640"></iframe>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com1tag:blogger.com,1999:blog-22170804.post-47335975494665447502011-11-26T01:00:00.000-05:002011-11-26T01:00:44.211-05:00楊枝甘露 (healthy version)If you have been to any Chinese dessert place, you would definitely know 楊枝甘露. It's a Mango, Pomelo & Sago sweet soup dessert.<br />
<br />
Sago tastes good in dessert, but sago contains more than 90% carbohydrate. It's not that healthy.<br />
Also, Philippines mango is hard to get in winter times. It's easier to get Mexico mango in grocery stores.<br />
So, I've decided to make a healthier version of 楊枝甘露 that can be made in winter times.<br />
<br />
The recipe originated from <a href="http://missjubie.mysinablog.com/index.php?op=ViewArticle&articleId=1278977">Miss Jubie's Blog</a> and I've made some changes to it. <br />
<br />
<br />
<b>楊枝甘露 </b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZUzdJizDE6atxzY2gtla6D4spfvWdNkIuqEZOy7XmROaDaDJEkC4yBVm3-kqvKcsSHhbmk-ZeNvk6Oo9uNJWuJgTDG2HRCLJp5NCBDjaHuGiaRTdB88huLLTE_8Rnna3iEHT/s1600/fr_746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZUzdJizDE6atxzY2gtla6D4spfvWdNkIuqEZOy7XmROaDaDJEkC4yBVm3-kqvKcsSHhbmk-ZeNvk6Oo9uNJWuJgTDG2HRCLJp5NCBDjaHuGiaRTdB88huLLTE_8Rnna3iEHT/s400/fr_746.jpg" width="400" /></a></div><b><br />
</b><br />
<u>Ingredients </u>(serves 5-6)<br />
2 Mangoes (Philippines or Mexico) <br />
3/4 Honey Pomelo<br />
120ml Coconut milk<br />
120ml Evaporated milk<br />
400ml Mango Puree <br />
2 Rock sugars<br />
4 cups water<br />
<br />
<br />
<br />
<u>Directions</u><br />
1) Peel the honey pomelo and remove all membrane from the pulps. Use hand to take apart the pulps into individual pulp.<br />
2) Cut Mango into small cubes.<br />
3) Boil water in a pot. After water has been boiled, add rock sugars. Turn down to medium heat and keep boiling until all rock sugars have been dissolved. I've added 2 rock sugars: one rock sugar the size of ping pong and another rock sugar 1/3 size of ping pong. After rock sugars have been dissolved, you can taste it. The sweet water should be a bit sweeter than what you would like the dessert to be.<br />
4) Add coconut milk into the sweet water. Bring it to a boil and turn off the heat. <br />
5) Wait until the sweet water is completely cooled down.<br />
6) Add mango puree and evaporated milk into the sweet water. Stir well.<br />
7) Add mango cubes and pomelo pulps. Stir well.<br />
8) Put it in the fridge for a few hours. <br />
<br />
Note: You can adjust the amount of Coconut milk, Evaporated milk, Mango Puree, and Rock sugars based on your taste. For example, if you want more coconut taste, you can add more coconut milk. If you want a thicker sweet soup, you can add more evaporated milk. I like mine with more mango taste. ;)<br />
<br />
<br />
<u>Overall</u><br />
I would give this dessert 4.5/5. <br />
It would've tasted even better if Philippines mangoes were used.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBKqz7iEYkGwHQCknBrFrOenKLYzZ4WzNepvMLI_Ro8UBuJkih5T5vbmc4rzvxyRpUECU3CduSmMhP5r0eOSarzfiiXuPmUL9eYVOpRt1nsWRJxQQ6ZjYBdlih-4fle4o1V78/s1600/fr_745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBKqz7iEYkGwHQCknBrFrOenKLYzZ4WzNepvMLI_Ro8UBuJkih5T5vbmc4rzvxyRpUECU3CduSmMhP5r0eOSarzfiiXuPmUL9eYVOpRt1nsWRJxQQ6ZjYBdlih-4fle4o1V78/s400/fr_745.jpg" width="400" /></a></div>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-45365375294709200562011-11-03T00:55:00.002-04:002012-01-10T15:07:58.179-05:00生炒糯米飯 (Pan-Fried Sticky Rice)Last night was my first attempt to make 生炒糯米飯.<br />
I'd made sticky rice before, but I'd not tried "生炒".<br />
<br />
生炒糯米飯 means you pan-fried glutinous rice from raw rice. You don't cook the rice in rice cooker first. 生炒糯米飯 will take a lot of time and energy.<br />
<br />
I'd looked at different recipes on the web, combined them, and came up with the following recipe with a little secret to speed up the process.<br />
<br />
<br />
<u>生炒糯米飯 (for 2-3 people)</u><br />
<br />
材料:<br />
糯米(glutinous rice or sticky rice) 1碗<br />
臘腸 (chinese sausage) 2條<br />
冬菇 (dried mushroom) 3隻<br />
蝦米(dried shrimp) 8 (I used the big dried shrimp and not the little one)<br />
<div>
蛋 (egg) 2</div>
<div>
<br />
調味料:<br />
糖 1 tsp<br />
老抽 1 tbsp<br />
蠔油 1 tbsp<br />
<br /></div>
<div>
</div>
<div>
<br /></div>
<div>
事前準備:</div>
<div>
1) 浸糯米最少半天, 其間要換水。<br />
2) 浸冬菇最少半天</div>
<div>
3) 浸蝦米最少半天</div>
<div>
<br /></div>
<br />
做法:<br />
1) 臘腸, 冬菇, 和蝦米切細粒<br />
2) 浸冬姑的水和浸蝦米的水可以留用<br />
3) 煲一大煲水,水滾後,把浸好的糯米倒入,不停攪拌。1分鐘後,撈起糯米,用清水沖洗,瀝乾水份備用。<br />
4) 打蛋, 用易潔鑊煎蛋。煎好後切絲。<br />
5) 炒臘腸, 冬菇, 和蝦米。 炒到聞到香味後, 即可撈起備用。<br />
6) 之前炒臘腸已讓易潔鑊大部份的地方沾上油。 將糯米放入鑊炒。<br />
7) 感覺到糯米水份已收乾時,加入浸冬菇/蝦米的水。 每次下1-2 湯匙,沿鑊邊下。要不停炒約5分鐘。<br />
8) 放入臘腸, 冬菇, 蝦米, 和蛋絲。當所有配料拌勻後,加調味料。繼續炒。拌勻後即成。<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkG722AFW67NInaUcuqrmIZCN_2L1qhJUtvJIwpY6lE1DaNvN1rakqKnWA9q9p_Qthu4cWOZhulGogQ12lHadzHV8706erJHu4VNggXB804l5GaHioZul8dINYSajh8vwMLeq/s1600/iphone_+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkG722AFW67NInaUcuqrmIZCN_2L1qhJUtvJIwpY6lE1DaNvN1rakqKnWA9q9p_Qthu4cWOZhulGogQ12lHadzHV8706erJHu4VNggXB804l5GaHioZul8dINYSajh8vwMLeq/s400/iphone_+031.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYui_UMSQ9QzmpV-aRpqwh0HZbN7H7iLDb_VXvKxQ3c76btuxBHW3efsVr4ZHdlNl3hIVpaG6ZRe9FVUJcexA62rJcHyb-2Kge-8ffx9-A017mfOxOKDg0BVFXds0un-XbLCpl/s1600/iphone_+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYui_UMSQ9QzmpV-aRpqwh0HZbN7H7iLDb_VXvKxQ3c76btuxBHW3efsVr4ZHdlNl3hIVpaG6ZRe9FVUJcexA62rJcHyb-2Kge-8ffx9-A017mfOxOKDg0BVFXds0un-XbLCpl/s400/iphone_+032.JPG" width="400" /></a></div>
<br />
<br />
<u>My Review</u><br />
The sticky rice was very good. :D<br />
The rice made using this recipe was more sticky, more chewy, and less soft than the sticky rice made using rice cooker. <br />
Comparing this to the restaurant/food court ones, this sticky rice was already better than a lot of them.<br />
I find it still a bit soft compared to the one I ate at 味全茶餐廳.<br />
Winter is coming. I'll have plenty of time to experiment with this recipe to make the best 生炒糯米飯. ;-)<br />
<br />
<br />
<u>Updated - Jan 1 2012</u><br />
Since I put this recipe, I've tried making this sticky rice a few times and refined the recipe above:<br />
- step 3: change from 2 分鐘 to 1 分鐘 <br />
- step 7: change from 炒約9分鐘 to 炒約5分鐘<br />
<br />
<br />Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-28594763857083815342011-10-18T12:59:00.000-04:002011-10-18T12:59:26.434-04:00Beware of free gift or gift card links on facebookRecently, I've been seeing more and more links on facebook for getting free gifts or free gift cards.<br />
If you click the link, it will take you to a page where it will say the offer expires today and there are remaining gifts to be given out. In order for you to get the gift, you have to do 2 things:<br />
<ul><li>Step 1: You must click the facebook share button.</li>
<li>Step 2: Type xxxx (some specific sentence) into the comments below </li>
</ul>I, myself, also was scam by this once before. As I see more and more of similar things appearing in facebook, I became suspicious. I didn't find anything on web related to the specific URL, so I did a little research myself.<br />
<br />
<u>Here is an example.</u><br />
After clicking the link, it takes you to a page like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64w7cJd55qCanoylo28BwGcyDhMYBKZa9hhMhHUFugrbCEvLuCgp0WVyHs1G85X0K_e_mOnjInxeysYLaz4Up0P9sNvzlhyBDob9RNTkY6yRC3QkQrn5nPSaBFgsCew2vjG-7/s1600/scam02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64w7cJd55qCanoylo28BwGcyDhMYBKZa9hhMhHUFugrbCEvLuCgp0WVyHs1G85X0K_e_mOnjInxeysYLaz4Up0P9sNvzlhyBDob9RNTkY6yRC3QkQrn5nPSaBFgsCew2vjG-7/s320/scam02.jpg" width="305" /></a></div><br />
If you look at the URL, facebook is forwarding the page to "coffeeblends.me".<br />
<br />
The WhoIs lookup shows that it's registered using WhoisGuard, which is a service that protects domain owner's information. WhoisGuard places their information in whois and provides an option to redirect email and regular mail to the customer's real address. <br />
Also, the domain is created on the same day as the free gift card expiry date.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TZg3n3X_jRBm0fG9kOhtxmBaRTLqt-IuMciFjrcL8-mSsI9OGJGu009HRq1gMIxf8ZTKRGd8HJT35jdhXi0J5c-mbl4JVnv-vm4WvUDUkD8yN_pfnQaP5YG4HT_xxz0uaZJY/s1600/scam_whois.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TZg3n3X_jRBm0fG9kOhtxmBaRTLqt-IuMciFjrcL8-mSsI9OGJGu009HRq1gMIxf8ZTKRGd8HJT35jdhXi0J5c-mbl4JVnv-vm4WvUDUkD8yN_pfnQaP5YG4HT_xxz0uaZJY/s320/scam_whois.jpg" width="320" /></a></div><br />
You can compare this to the Whois of the real Starbucks site. You can see that it's registered to Starbucks Coffee Company with real contact info.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPBEhM9V5j-BLbyZKtlw1ucv4YAbQ1x5gTRngzndjh8wClsOWFAcUcjZM7DAPr6U_uoBwSrVyA_F8VcvuGtD8aWHhLxOD9OpxyGxzMZhRHcUt1hMioJQdS_5XgnTW9EQ5HhWv/s1600/notscam1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPBEhM9V5j-BLbyZKtlw1ucv4YAbQ1x5gTRngzndjh8wClsOWFAcUcjZM7DAPr6U_uoBwSrVyA_F8VcvuGtD8aWHhLxOD9OpxyGxzMZhRHcUt1hMioJQdS_5XgnTW9EQ5HhWv/s320/notscam1.jpg" width="320" /></a></div><br />
This tells me that "coffeeblends.me" is 99% a scam.<br />
<br />
<br />
<u>Here is another example.</u><br />
This facebook link takes you to "ipad4canada.com".<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKniEI1rRzCY9wQGLDhhEnlF613b17hHLBlqTP3FNa_kF1_Q5b0vOat2z5BWAeBopa21_lwbRtoth5hw8Yt7K-EmoySBslT42Y5jjjHbRdPPMmthfE4UWsmsr9a2QME31W2SB/s1600/scam01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="77" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKniEI1rRzCY9wQGLDhhEnlF613b17hHLBlqTP3FNa_kF1_Q5b0vOat2z5BWAeBopa21_lwbRtoth5hw8Yt7K-EmoySBslT42Y5jjjHbRdPPMmthfE4UWsmsr9a2QME31W2SB/s320/scam01.jpg" width="320" /></a></div><br />
The domain info for "ipad4canada.com":<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkn_t7syCBpEdSIt5kUPYA94qt5217lg24r0d4eK4M9ljg5mIUHGAucbOGZsh6tTj-58oqE8vfV-sTtSD-IJ78Xf-fY6cCJXV7mksPqfllGieJCxudHL2UWPhBMB4K69jP2H9/s1600/scam_whois3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkn_t7syCBpEdSIt5kUPYA94qt5217lg24r0d4eK4M9ljg5mIUHGAucbOGZsh6tTj-58oqE8vfV-sTtSD-IJ78Xf-fY6cCJXV7mksPqfllGieJCxudHL2UWPhBMB4K69jP2H9/s320/scam_whois3.jpg" width="320" /></a></div><br />
This site is also create on the same day as the free gift card expiry date.<br />
Even though the registrant could be real, why would someone in UK be giving out gift cards to Canada?<br />
It's suspicious.<br />
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Other suspicious examples that I remembered:<br />
<ul><li>Free Tim Horton Gift Cards that forward you to "timhortongiftcards.com".</li>
</ul><br />
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<u>What to do?</u><br />
If you are not sure whether the site is legit or not, do a free "WhoIs" search.<br />
<a href="http://www.dnsquery.org/">DNSQuery.org</a> is one of the sites that offers free WhoIs search:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPq0DnoNNen4BKsAZ71A_74BHznLUlEHQvaMNY4zThfkUT_1h9RCS4ghIpTxwLy_1YM6ANw49ExJqXLd0nim7VSui0QYtjxc2SU_bH8fPB7TpAbIonT3vxwB9VaHUTyouODUn/s1600/whois.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPq0DnoNNen4BKsAZ71A_74BHznLUlEHQvaMNY4zThfkUT_1h9RCS4ghIpTxwLy_1YM6ANw49ExJqXLd0nim7VSui0QYtjxc2SU_bH8fPB7TpAbIonT3vxwB9VaHUTyouODUn/s400/whois.jpg" width="400" /></a></div><br />
You can google to find other sites that offer free WhoIs search.Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-80108060220550895172011-10-17T00:19:00.000-04:002011-10-17T00:19:51.979-04:00Vancouver & Banff Trip Overview<u>Vancouver and Banff Trip (2011-09-26 to 2011-10-08)</u><br />
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Wen and I went on a trip to Vancouver & Banff. We first flew to Vancouver and rented a car. The car we got was a Volkswagen Golf.<br />
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<small>View <a href="http://maps.google.ca/maps/ms?oe=utf-8&client=firefox-a&ie=UTF8&fb=1&gl=ca&hq=%E6%99%82%E4%BB%A3%E5%9D%8A&cid=0,0,3403226535185263909&msa=0&msid=217044081647462308259.0004aef9f23209b5e39e9&sll=49.183445,-123.133424&sspn=0.006295,0.006295&t=m&vpsrc=0&z=6&source=embed" style="color: blue; text-align: left;">Vancouver & Banff Trip</a> in a larger map</small><br />
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<u><b>Day 1 - Flying to Vancouver</b></u><br />
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We arrived at Vancouver in later afternoon. After checking into the hotel, we went to a Japanese AYCE (all you can eat) restaurant, Richmond Sushi, for dinner. We ate hamachi sashimi, toro sushi, geoduck sashimi, sockeye salmon sashimi, tuna tataki, sockeye salmon tataki, grill black cod, etc... Their tuna was different from the Toronto ones. Their tuna was yellowish, like skin colour. The ones in Toronto were either white or red. <br />
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<u><b>Day 2 - Vancouver to Kamloops</b></u><br />
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After checking out from hotel, we headed off to <b>Nitobe Memorial Garden</b> inside UBC. It's a beautiful japanese garden. <br />
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After that, we started driving to Kamloops. Vanouver streets in general go up and down... More challenging than Toronto. The highways had only 2 to 3 lanes. Ridicules!<br />
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On our way to Kamloops, we stopped at Tim Horton for washroom break near Hope. Since I have nothing to do in the car, I've started the journey in search of hope. What does it mean? Well, I am using my camera to take photos of any Hope signs until we reach Hope. Of course, we eventually reached Hope. Get it? Hahaha. ;)<br />
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We arrived at <b>Kamloops</b> around 4pm. After resting a bit, we went first to the Kamloops downtown. It's just a section of Victoria St. It was just like an old part of town... Nothing special... I was hoping that it would be similar to Main St. Then, we went to <b>Riverside Park</b>. Kamloops did have a lot of cars for a small town. Scenery at Riverside Park is beautiful. It was at the joint of 3 rivers: North Thompson River, South Thompson River, and Thompson River. After that, we went to the viewpoint beside Howard Johnson Panorama Inn. This was where the unfortunate accident happened. I was trying to use my camera on tripod to take a photo of us. I guess the place was too windy and the tripod was not strong enough. The tripod felt and the camera felt with it with lens faced down. That was the death of my camera. :'( <br />
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From the viewpoint, I could see the whole town of Kamloops. Then, we went to the Thompson Rivers University (TRU). According to the Inn staff, TRU had interesting buildings, but we didn't see any interesting building.<br />
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For dinner, we went back to the main downtown area and ate at an Italian restaurant: D'agostino Restaurant (258 Victora St.) Wen had spaghetti and meatballs. I had spaghetti and claims. We also had bruschetta for appetizer. The bruschetta was more like bruschetta pizza.... Instead of using french bread, it used thin pizza dough... Overall, the food is ok good. <br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864210565613.754869.709950612&type=1&l=2f37ab245a"><b>Day 1 and 2 Photos</b></a><br />
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<u><b>Day 3 - Kamloops to Banff</b></u><br />
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The good thing of traveling ourselves was that we didn't have to wake up early. ;)<br />
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The drive to Banff was a breeze. My daily drive to Bampton had well prepared me for the long drive. I didn't have to use my brain to drive. I only had to use my brain to keep me from driving too fast and to refrain from cursing the slow car/truck driving in front of me in a one lane highway. Physically, I was a bit tired for sitting in the car so long, but it would be the same even if I wasn't the one driving. The drive to Banff was approx. 6 hrs according to GPS, but I think I only took 5.5 hours. <br />
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At 1384 m (4540 ft) above sea level, Banff is recognized as Canada's highest town. After checking into our hotel (Rudlestone Lodge), we walked to town. Our hotel was actually one of the farest one from the main downtown area. The walk was about 3 km. The distance wasn't bad, but I was a bit cold. The temperature was pretty cold at night at Banff. We had dinner at the Keg Steak House... very good steak.<br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864278230613.754878.709950612&type=1&l=f1d80702f4"><b>Day 3 Photos</b></a><br />
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<u><b>Day 4 - Around Banff</b></u><br />
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We had breakfast at Evelyn's Coffee Bar. In Banff downtown, there were 3 Evelyn's Coffee stores!!<br />
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After breakfast, we visited <b>Surprise Corner, Bow Falls, Johnston Canyon and Ink Pots</b>. The hike at Johnston Canyon and Ink Pots took approx. 3.5 hours. The hike would be shorter if you are just hiking and not taking photos.<br />
(Ink Pots - brilliant blue and jade green springs, whose constant temperature remain near 4 degree celcius. The pools' bottoms are composed of quicksand.)<br />
<a href="http://www.blogger.com/goog_595877849"><br />
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<b><a href="http://www.facebook.com/media/set/?set=a.10150864283835613.754880.709950612&type=1&l=cf1fdf0a6e">Day 4 Photos</a></b><br />
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<u><b>Day 5 - Lake Louise, Moraine Lake</b></u><br />
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We drove to <b>Lake Louise Gondola</b> and had breakfast buffet there. Then, we took the ski lift up the mountain. It was a nice day, so no one want to sit in a Gondola. <br />
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After that, we went to <b>Lake Louise</b>. It was beautiful. The only complain that I have is a bit too man made. The side near the famous hotel was not natural enough. We walked on the Lake Louise trail along side of the lake. We also went inside the hotel and looked at some shops. <br />
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Then, we went to <b>Moraine Lake</b>. It was the lake shown on the old Canadian $20 bill. In the summer time, the parking could line up to 2 km long. I guess I was a bit glad that I am not here during summer. The lake was nice, bur Lake Louise was more beautiful. <br />
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At Moraine Lake parking lot, we saw a car with right front wheel turned 90 degree. Well, we heard a big noise like car stopping sound. Then, we saw a car, who was trying to turn right up a road, sat at the bottom of the road with the right front wheel perpendicular to the car. When I looked back, it was kind of funny. But ar that time, I felt sorry for the owner. Wen told me that's an old car. <br />
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After that, we went to <b>Bankhead</b>. Lower Bankhead was an abandoned coal mine and Upper Bankhead was the site of previous coal mining community. We went to Upper Bankhead and walked on the trail. The trail was tough. It went upward 35 degree. We saw an abandoned house and some mine shafts. After walking up for 55 minutes, we decided to head back. The end of trail was supposed to have a nice viewpoint called C-Level Cirque, but I guess this trail was too difficult for us. On our way up, we saw an old couple coming down. They had reached the top. I was a bit ashamed when I decided to head back without reaching the top since the old couple could do it and we couldn't do it. <br />
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On our way back to Banff, we did stop by Lower Bankhead to see what's there. From a distance, we saw some coal mining cart. We were too tired to go down and explore. <br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864307765613.754882.709950612&type=1&l=3ce95dc094"><b>Day 5 Photos </b></a><br />
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<u><b>Day 6 - Around Banff</b></u><br />
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Since it was a rainy day, we decided to go for a ride. We went from Buffalo St. to Tunnel Mountain Dr.... Stopped by a couple of viewpoints... Stopped at the <b>Hoodoos</b>... Went to Banff Ave and then Minnewanka Loop... Went pass the Upper Bankhead and Lower Bankhead that we were at yesterday... Stopped at the <b>Lake Minnewanka</b>... Saw a bunch of people scuba diving... (Lake Minnewanka means "Lake of the Water Spirit".)<br />
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Then we stopped at<b> Two Jack Lake</b>. It was beautiful! I loved this lake. The water was very clear. It made me wanted to swim in it. The lake surface was like a mirror showing the moutains, trees, clouds, and sky.<br />
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After that, we went to <b>Johnson Lake</b>. This one was just like any other lake. It's beautiful but nothing special. Then, we finished the Minnewanka Loop and went back to Banff Ave. I was hoping to see some animals during this drive, but all I saw was birds and squirrels. <br />
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Then, we went to <b>Upper Hot Springs</b>. On the way, I was 2 deers. Hurray! :D <br />
Hot Springs was a 39 degree hot swimming pool.<br />
Upper Hot Springs is the highest hit springs in Canada - elevation 1585 m (5200 ft).<br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864316810613.754883.709950612&type=1&l=3a5517c1af"><b>Day 6 Photos </b></a><br />
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<u><b>Day 7 - Jasper</b></u><br />
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After breakfast, we drove to Jasper. During the drive, I saw a small caribou quickly crossing the street. It passed by every fast. When we were close to Jasper, we saw an elk. Of course, I got out of car to take photos. I originally thought it was a deer. I found out it's elk by looking at postcards. <br />
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We arrived at <b>Jasper </b>at noon, first stopped by the visitor info office and then walked around downtown area. It looked old. Banff downtown is much nicer. <br />
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We drove to Maligne Lake, which is the most famous place and the largest lake in Jasper Provincial Park. On the way, we stopped at Medicine Lake. For Medicine Lake, the Maligne River flows in but there is no surface outlet. Instead, the water flows underground for many kilometers, emerging in such places as Maligne Canyon and Lac Beauvert. <br />
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<b>Maligne Lake</b> was a beautiful lake. It was less commercial than Lake Louise. This lake was more natural. I loved it. <br />
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While driving away from The lake, we saw a big rock and some small rocks on the road that weren't there before. Those rocks had been fallen off the mountain. I hope no car was passing by when the rocks felt. <br />
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Afterwards, we went to <b>Maligne Canyon</b>. We walked part of the trail. Then, we went back to town. We visited some souvenir shops before heading back to Banff. On the way back, we stopped by the <b>Columbia Icefield </b>and took some photos. <br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864325855613.754884.709950612&type=1&l=4831e0881c"><b>Day 7 Photos</b></a><br />
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<u><b>Day 8 -Banff to Kamloops</b></u><br />
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After checking out of hotel, we went to <b>Banff Gondola</b>. Gondola climbed 698m (2292 ft) to an elevation of 2281m (7486 ft) on the Sulfur mountain. I had a soup for breakfast in a restaurant inside the Upper Terminal. The restaurant had windows all around to see nice views. The views up on top on Sulfur Mountain were magnificiant. We walked up to the Cosmic Ray Station which was at the highest point of the mountain. <br />
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We started our trip back to Kamloops around noon. <br />
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<u><b>Day 9 -Kamloops to Vancouver</b></u><br />
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Our first stop was the <b>BC Wildlife Park</b>. Since we didn't get to see any bears in Banff, we wanted to see them here. The BC Wildlife Park was not huge. It had grey wolf, black bear, brown bear, elk, bison, cougar, etc. The best part was the 2 grizzly bear cubs. They were the cutiest. I wanted to hug them and squeeze them. I know. I know. I couldn't really to that since they would kill me. However, they do look stupidly cute with their fluffy hair and their cute movements.<br />
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We started our drive to Vancouver around noon.<br />
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For dinner, we went out to Club House Sushi. This restaurant was ok. It was more geared toward western people. <br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864337210613.754888.709950612&type=1&l=64098572b1"><b>Day 8 and 9 Photos</b></a><br />
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<u><b>Day 10 -Vancouver</b></u><br />
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We first went to <b>Standley Park</b>. Then, we went to <b>Robson area</b>. We had lunch at Japadog and walked around the area. Robson St was like Yonge St. We had dessert at Beard Papa. The mango puff wasn't very mango. The <span id="products_title">Paris Brest </span>puff was pretty good. <br />
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We went to <b>Gas Town</b> and <b>China Town</b>. Vancouver China Town was like Toronto China Town.... Nothing special... Gas Town was kind of like main St. <br />
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Then, we went to <b>MetroTown</b>. It was a big shopping mall in Burnaby. It reminded me of Eaton Centre, but it had the same stores as Toronto's mall.<br />
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For dinner, we went to Sushi Garden, close to Metro Town. It was a very busy place. The portion was huge. The quality was good, but not excellent. <br />
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After that, we went to Cheesecake Etc. This place had very good cheesecakes and live piano music. It was a nice place to hang around at night. <br />
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<u><b>Day 11 - Vancouver</b></u><br />
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We went to <b>Capilano Suspension Bridge</b>. It was fun with the suspension bridge (450ft long and 230 ft high), cliff walk (300 ft above the canyon floor), and tree tops adventure (10 stories high). We walked the suspension bridge and treetops adventure twice! ;) <br />
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We saw a TVB actress there: 唐寧<br />
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After google, I found out that she was in Vancouver for the 首影 of 大藍湖 in Vancouver Film Festival (Oct 4). I guess she was taking a tour after work. ;). I saw 3 other women with her too. <br />
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Then, we went to <b>Lynn Canyon suspension bridge</b>. It was nothing compared to the Capilano one. This was was small and little slippery due to wet wood.<br />
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For dinner, we went to Griffins in Fairmount Hotel to taste their dessert buffet. Both of us ordered their 3 course dinner (for $23):<br />
Me - Griffins Casear Salad (w roasted garlic, olives, rosemary lavash), New York Steak, dessert buffet <br />
Wen - Philipane style chicken soup, New York Steak, dessert buffet<br />
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Their desserts were all western style. I had 2 big dishes of dessert. I was so full. I had tasted:<br />
- lemon cheesecake<br />
- strawberry mouse cake <br />
- strawberry shortcake<br />
- banana cake with passion fruit<br />
- pumpkin cheesecake <br />
- fruit square with berries inside <br />
- cream puff<br />
- chocolate mouse <br />
- some fruits<br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864344960613.754892.709950612&type=1&l=0cd172dab8"><b>Day 10 and 11 Photos </b></a><br />
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<u><b>Day 12 - Whistler </b></u><br />
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After breakfast at Starbucks, we were on our way to <b>Whistler</b>. The drive was pretty nice. Half of the distance was beside sea (Howe Sound). Half of the distance was inside forest & mountains... Kind of like driving in Banff, but there were tons of electrical wires. Those electric wires reminded me that we were still in city areas. You would not see them when driving in Banff. <br />
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On the way, there is a place called "Cheeye". It's a funny name. I guess next time when we take photos, we can say Cheeye instead of Cheers... Hahaha.. :D<br />
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We were there around 1pm. We walked around<b> Whistler Village</b> and then went to <b>Upper Village</b>. Afterwards, we went on a trail from Whistler Village to <b>Lost Lake</b>. Then, we followed the trail around the lake and went to the beach at that lake. <br />
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I think I know why this lake is called "Lost Lake"... It is a beautiful lake... It is a "lost" treasure.... The water was so clear that I wanted to swim in it. <br />
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After walking back to Whistler Village, we had a drink at Blenz Coffee. Blenz Coffee is a chain coffee shop in BC. We saw a little bird walking inside the coffee shop while we were enjoying the drinks. <br />
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After driving back to Vancouver, we then searched on Internet and decided to have dinner at The Boathouse. It was a nice restaurant at <b>Horseshoe Bay</b> near BC Ferries and the food was very good. <br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864367525613.754893.709950612&type=1&l=cd835f1c2f"><b>Day 12 Photos </b></a><br />
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<b><u>Day 13 - Vancouver</u></b><br />
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The <b>Fisherman's Wharf</b> at Steveston Village was a fish market at where fish boats parked there selling their fresh catch. People were buying big fishes and shrimps. The prices were cheaper than grocery stores and the fishes were fresher. I would've brought some if I live in Vancouver. I saw salmon roe too. However, they didn't look clean enough to me for eating without washing first. Since I was not a big fan of salmon roe, I decided to skip. <br />
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Then, we went to <b>Aberdeen Centre </b>(時代坊) for lunch and shopping. I loved Daiso, the Japanese toonie store. We also walked to other Chinese malls around Aberdeen Centre. The ones I remembered are 統一 and 八佰半中心, etc. None of them were interesting. One thing did surprise me was that I didn't see any bootleg CD/DVD stores in any of the malls. <br />
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We drove around Richmond to see the expensive houses. We searched the realtor site for homes over 1 million, 2 millions, etc. Those homes had 3-4 garages. It seemed a lot of people buy old houses to get the land and rebuild with new houses in Richmond. <br />
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We had dinner at Sushi Hachi. I made a reservation for "name your price chef menu". Since the minimum was $45, we had that ordered as well. The first dish was a lobster seaweed salad. The second dish was sashimi. The sashimi were fresh and tasty. I could taste the sweet fish taste in the fishes. The third dish was grilled fish. It was really good. The fourth dish was spicy octopus cucumber fish eggs salad. The fifth dish was sushi.<br />
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<b><u>Day 14 - Flying back to Toronto</u></b><br />
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<a href="http://www.facebook.com/media/set/?set=a.10150864377045613.754895.709950612&type=1&l=b57522a8ef"><b>Day 13 and 14 Photos</b></a>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-69076202046710606662011-09-22T00:10:00.000-04:002011-09-22T00:10:43.507-04:00My new favourite 出前一丁 favourI don't eat <span class="attribute-value">出前一丁</span> <span class="attribute-value">(Demae Itcho) </span>a lot... may be<span class="attribute-value"> a few times a year...</span> <br />
My favourite <span class="attribute-value">出前一丁 noodle favours used to be:</span><br />
<span class="attribute-value">1) 麻油麵</span><br />
<span class="attribute-value">2) 五香牛肉麵</span><br />
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<span class="attribute-value">Recently, I've purchased the new 黑蒜油豬骨湯味. </span><br />
<span class="attribute-value">I think it's the best. It's now my #1 favour! :)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_b_9q7TP1UHsC43HMzlP2wIeWHO6M2XwbhCMQpF9spbUZXQ8F-LsIh6w7OVRGhX1tXCmCQp0kEOzCF__ZQyxQy7-_1C8KrCqpQlxuAtr9o_NHhJoWaEYcloa4RhdKZbq0QGEk/s1600/black_garlic_oil_noodle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_b_9q7TP1UHsC43HMzlP2wIeWHO6M2XwbhCMQpF9spbUZXQ8F-LsIh6w7OVRGhX1tXCmCQp0kEOzCF__ZQyxQy7-_1C8KrCqpQlxuAtr9o_NHhJoWaEYcloa4RhdKZbq0QGEk/s1600/black_garlic_oil_noodle.jpg" /></a></div><br />
Basically, Nissin has replaced the seasme oil (麻油) with black garlic oil (黑蒜油). <br />
The black garlic oil added to noodles smells good and is very tasty. I guess I like strong taste in soup. That's why I like this new favour more than the seasme oil favour. ;)<br />
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</span>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-31890112519914693632011-09-21T23:39:00.000-04:002011-09-21T23:39:43.543-04:001st AnniversarySept 18 was our 1st year Wedding Anniversary. :)<br />
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Wen and I went to Kaji Japanese restaurant for our anniversary dinner. We went to this restaurant before, but this time we were sitting at the sushi bar. Actually, I like sitting in the sushi bar. I could see the chef making sushi and sashimi. :D They made sushi creation look so easy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ks91sNtQrDyBr22Dx1qs9MaI1PXDd_B2zcJKGcw0UAHrwHQ6_A7_hAQZF12NyHY7RiAHN_oYENQfu8ubUltODqG69v3-05ZZd0dogIMO3QMIb2k4NRDOPOvtFkG-DpyOZ84M/s1600/IMG_11-09-18_1000001816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ks91sNtQrDyBr22Dx1qs9MaI1PXDd_B2zcJKGcw0UAHrwHQ6_A7_hAQZF12NyHY7RiAHN_oYENQfu8ubUltODqG69v3-05ZZd0dogIMO3QMIb2k4NRDOPOvtFkG-DpyOZ84M/s400/IMG_11-09-18_1000001816.JPG" width="400" /></a></div><br />
I had the "Waza" tasting menu and Wen had the "Takumi" tasting menu.<br />
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For my Waza tasting menu, I've got...<br />
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<div style="text-align: center;">Grilled black cod - This is good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBPHYXUkogFDEQCn2usxekKgck6-RLZK33zt4XccULISAQUL0WDh4FmAzYayQlzhwIz42eJ9pZlcjttkGsMIETRVW5K_G0UbfkJwaNmTp1aEC_Aj-hn5GJojWFctxmLPgbmDA/s1600/IMG_11-09-18_1000001774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBPHYXUkogFDEQCn2usxekKgck6-RLZK33zt4XccULISAQUL0WDh4FmAzYayQlzhwIz42eJ9pZlcjttkGsMIETRVW5K_G0UbfkJwaNmTp1aEC_Aj-hn5GJojWFctxmLPgbmDA/s400/IMG_11-09-18_1000001774.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Chicken nanban and sea eel & cucumber rolled with egg sheet - This is ok... It's more like Chinese than Japanese.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimW_SVFvB00ND9r7FVbgMIBBllFrP2YG7v3wsEmwwXBMHqP3h3Oet2-7MM2tzhB7SlKoGuwsg4eJMrR2BhVyY-5v22xkGYTBJYtpMwbQh9L67WoQrp_MzoJCnZuaMAMGNTyNmR/s1600/IMG_11-09-18_1000001775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimW_SVFvB00ND9r7FVbgMIBBllFrP2YG7v3wsEmwwXBMHqP3h3Oet2-7MM2tzhB7SlKoGuwsg4eJMrR2BhVyY-5v22xkGYTBJYtpMwbQh9L67WoQrp_MzoJCnZuaMAMGNTyNmR/s400/IMG_11-09-18_1000001775.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Simmered winter melon with duck and shrimp cake</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6qfLhyphenhyphenZ36Nr2RcJG80MP7ZHyYN_4fF-Qh2VKffwKwFjW1j1gr8zKhTJi_63VDli7A6kgYWisSr7j6FHBheO42rTQfnbZqgga2yDNBlu_g1CrlLHx8eFlYoC8vgEKOrTnjvLH/s1600/IMG_11-09-18_1000001783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6qfLhyphenhyphenZ36Nr2RcJG80MP7ZHyYN_4fF-Qh2VKffwKwFjW1j1gr8zKhTJi_63VDli7A6kgYWisSr7j6FHBheO42rTQfnbZqgga2yDNBlu_g1CrlLHx8eFlYoC8vgEKOrTnjvLH/s400/IMG_11-09-18_1000001783.JPG" width="400" /></a></div><div style="text-align: center;">This dish is beautiful. They made the lily to look like sakura.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-AiKtD5Zd6Fc4ogxxvQ6M2aYvz9ARSgPp3aw4YXNQ-m-qMK1yTaEbubCa9ULG2LVtefQuyUufPdsp22M5-ZxGQrnHcVaG8hGoDKTzZdGzM8NWHylUJJ0cKoGMe8OZ1hCzzAp/s1600/IMG_11-09-18_1000001811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-AiKtD5Zd6Fc4ogxxvQ6M2aYvz9ARSgPp3aw4YXNQ-m-qMK1yTaEbubCa9ULG2LVtefQuyUufPdsp22M5-ZxGQrnHcVaG8hGoDKTzZdGzM8NWHylUJJ0cKoGMe8OZ1hCzzAp/s400/IMG_11-09-18_1000001811.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Grilled matsutake mushroom / hosho style - It's interesting that they used pine in this dish. Pines were not just used as decorations. Some pines were cooked with the food. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzw4HwfRjEVdlCqk-t_QKc1RFkW8C4eCf-oTNhkgvbDmZ2wZZcHfJGcqHJzRKwsOOaYRryoK3TjqrZwUFXVPtDhhQXEJcy-RGqY3Z9PvAUyCf3nj0Of3vItiInkdok291mM_T/s1600/IMG_11-09-18_1000001810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzw4HwfRjEVdlCqk-t_QKc1RFkW8C4eCf-oTNhkgvbDmZ2wZZcHfJGcqHJzRKwsOOaYRryoK3TjqrZwUFXVPtDhhQXEJcy-RGqY3Z9PvAUyCf3nj0Of3vItiInkdok291mM_T/s400/IMG_11-09-18_1000001810.JPG" width="400" /></a></div><br />
For Wen's tasting menu:<br />
<div style="text-align: center;">Sauteed scallop in pumpkin sauce</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBKy98TWTDxaxgw5Joq5c5r1BUpezk7QydK11PkfDTBnNTVN3j6vyqFgZAfGOfkmz6FtTEIJLuZU8UGxQBNfxArrF2r1mkuOqP5r08IPlYutWXTu6umUxlL7fqd4D9xbEbhmL/s1600/IMG_11-09-18_1000001773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBKy98TWTDxaxgw5Joq5c5r1BUpezk7QydK11PkfDTBnNTVN3j6vyqFgZAfGOfkmz6FtTEIJLuZU8UGxQBNfxArrF2r1mkuOqP5r08IPlYutWXTu6umUxlL7fqd4D9xbEbhmL/s400/IMG_11-09-18_1000001773.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Simmered daikon and eggplant - I didn't try this one since it had eggplant in it. Wen said it's spicy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctGQtDRv6cF5sfI7rrV-QAimDUZSL8rdY6uRGyMKenGluteI52hOci5UFg_OgCHyfFdaz_PhIfPt2jeRliLVv0ICR9HwIL59zG154-hUcPluwCIsFYfYCmRl3oRL6bFdmk98H/s1600/IMG_11-09-18_1000001776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctGQtDRv6cF5sfI7rrV-QAimDUZSL8rdY6uRGyMKenGluteI52hOci5UFg_OgCHyfFdaz_PhIfPt2jeRliLVv0ICR9HwIL59zG154-hUcPluwCIsFYfYCmRl3oRL6bFdmk98H/s400/IMG_11-09-18_1000001776.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Grilled crab, tomatio & kuzu cake, and persimmon sunomono - This dish is good. I like the persimmon sunomono.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmV4A60tE8AVL9PXJAZWCb52p8yTlOcJQ2-fcHT2OaGkRrzBHWUBc9rDRFHM1hMVx32IgnX-M6hehP8vM7F5u8FR5DZrgWQApg9XlpZN-Y-nZHDNIX2qmDp66CcYCVELzIs3tz/s1600/IMG_11-09-18_1000001777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmV4A60tE8AVL9PXJAZWCb52p8yTlOcJQ2-fcHT2OaGkRrzBHWUBc9rDRFHM1hMVx32IgnX-M6hehP8vM7F5u8FR5DZrgWQApg9XlpZN-Y-nZHDNIX2qmDp66CcYCVELzIs3tz/s400/IMG_11-09-18_1000001777.JPG" width="400" /></a></div><br />
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<div style="text-align: center;">Matsutake mushroom soup in tea pot - interesting way to drink soup... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DCcayxe-KCdRi3R8GsUIvJdiO0DCkJBzNxSV0WUNnvwrvXR1b9d-iStbjSCKeN2RFP0q0uRlyQeiVzfZCN10oAhZGDmwvW5jOuIAnJXz-B3RPPONZHONRtgfiV0M3X8tqaA9/s1600/IMG_11-09-18_1000001785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DCcayxe-KCdRi3R8GsUIvJdiO0DCkJBzNxSV0WUNnvwrvXR1b9d-iStbjSCKeN2RFP0q0uRlyQeiVzfZCN10oAhZGDmwvW5jOuIAnJXz-B3RPPONZHONRtgfiV0M3X8tqaA9/s400/IMG_11-09-18_1000001785.JPG" width="400" /></a></div><br />
<div style="text-align: center;"> Lily bulb and sea urchin cake with crab sauce - I like urchin. ;)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZO3puObyrNZ-3n5VUUp8c_M3b9UeVKwYzENN-_UCWQ3XEfQtUd_Nt4BZ9xkbuPvCDFW9vdWbAaRIyfOp3dFRmvXkmYcgRjnJlMJaqwBiwJXE6Iab52lp68dfeqcYl_1AGNMJX/s1600/IMG_11-09-18_1000001789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZO3puObyrNZ-3n5VUUp8c_M3b9UeVKwYzENN-_UCWQ3XEfQtUd_Nt4BZ9xkbuPvCDFW9vdWbAaRIyfOp3dFRmvXkmYcgRjnJlMJaqwBiwJXE6Iab52lp68dfeqcYl_1AGNMJX/s400/IMG_11-09-18_1000001789.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Grilled shrimp and matsutake mushroom - This dish was beautiful... using maple leaves and pines as decorations... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3N1gEIV3BpM5EJrHIVRHxAxYWxpTvMmgg4p1t-BFK3_Z2ddTZeIvbg3nuZQDClckyOwoIjRaypwyOzEWpKEL1ZjkMJIOxcZpfDP_b9I7Euhfub2G-ebbujRCgg_zWIPCgEd7/s1600/IMG_11-09-18_1000001791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3N1gEIV3BpM5EJrHIVRHxAxYWxpTvMmgg4p1t-BFK3_Z2ddTZeIvbg3nuZQDClckyOwoIjRaypwyOzEWpKEL1ZjkMJIOxcZpfDP_b9I7Euhfub2G-ebbujRCgg_zWIPCgEd7/s400/IMG_11-09-18_1000001791.JPG" width="400" /></a></div><br />
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We had some dishes that are the same for both tasting menu: sashimi and sushi & cold noodle.<br />
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For sashimi, we've got sea trout with fish eggs, lobster, cucumber & Japanese beans, bass, tuna, tuna salad with egg and potato, sesame salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeQZgksXCERoBpJLrkkzeIFY4hrssz-m2LhC0WqviRMbebc6BSTyMSKrm65iWvtit0XbOw6iwSiJQmig3mYX5TDMUOxzMKHXjzl9h9OHCgbRChZgMbI-DxZIkk5sstoUlq1Ay/s1600/IMG_11-09-18_1000001813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeQZgksXCERoBpJLrkkzeIFY4hrssz-m2LhC0WqviRMbebc6BSTyMSKrm65iWvtit0XbOw6iwSiJQmig3mYX5TDMUOxzMKHXjzl9h9OHCgbRChZgMbI-DxZIkk5sstoUlq1Ay/s400/IMG_11-09-18_1000001813.JPG" width="400" /></a></div><br />
For sushi, we had multiple dishes.<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;">Cold noodle, urchin on top of rice, eel sushi - I love urchin. Also, the eel sushi was good. The one I had at Guu felt apart when I picked it up using chopsticks. This one didn't fall apart. It only felt apart after I bite it. ;) It was too big to put the whole piece in my mouth.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk1EzWPtiYggwmuM-CdzNcIIsWQ1ZXortj8cY6PAeS99JFDc2P6D_0ZwV0T-U46gPPoFB4CzXlXKYI8O_rMsNpmQFpMTNLZA_PtxN1xMBkymQKimxWXXVAh_q2lCtK8vtER7c/s1600/IMG_11-09-18_1000001815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk1EzWPtiYggwmuM-CdzNcIIsWQ1ZXortj8cY6PAeS99JFDc2P6D_0ZwV0T-U46gPPoFB4CzXlXKYI8O_rMsNpmQFpMTNLZA_PtxN1xMBkymQKimxWXXVAh_q2lCtK8vtER7c/s400/IMG_11-09-18_1000001815.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Lobster with apple sauce on rice, tuna on rice, eel on rice</div>Notice that the restaurant gave us a different soy sauce when eating sushi. It's darker with a stronger taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFGvZDNR5e9xnxzunEk8U9x9veLgH5t7XylsFlJQPwdjJMfbS3YrIxM_uvQDzMzFFhGbhy-xv5y7hH1pLz900mhlIn27Cgvjp7XkQTEOHqn6YPsjeWpaEMgrxrqQ1ubrLHSe6/s1600/IMG_11-09-18_1000001812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFGvZDNR5e9xnxzunEk8U9x9veLgH5t7XylsFlJQPwdjJMfbS3YrIxM_uvQDzMzFFhGbhy-xv5y7hH1pLz900mhlIn27Cgvjp7XkQTEOHqn6YPsjeWpaEMgrxrqQ1ubrLHSe6/s400/IMG_11-09-18_1000001812.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Last sushi dish... tuna sushi, white fish sushi (I forgot what the fish is), abalone sushi, toro (tuna belly) sushi, scallop sushi, and toro sushi again but the outside is cooked. My favourite one is toro sushi. It was very tasty and melt in my mouth. However, I did felt a little bit of tendon in it. I guess it wasn't the highest grade. ;) In HK TV series, they always say that you don't feel tendon in highest grade toro.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzq4vZE_HJTZ3X5m7XPUnJzxXhLej9PFf8qZNcirzzmvKpvd4N2d8y2dAvphb8_W5HjmYbJdTO3AH0DZcwcshRQtBATHIsu-dqxmpZEEm-tF4p_lK-FXCxyAx0-lUSj1-dFAwz/s1600/IMG_11-09-18_1000001814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzq4vZE_HJTZ3X5m7XPUnJzxXhLej9PFf8qZNcirzzmvKpvd4N2d8y2dAvphb8_W5HjmYbJdTO3AH0DZcwcshRQtBATHIsu-dqxmpZEEm-tF4p_lK-FXCxyAx0-lUSj1-dFAwz/s400/IMG_11-09-18_1000001814.JPG" width="400" /></a></div><br />
<div style="text-align: center;">For dessert, I had fruit jelly and green tea macaroon</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3oqSQ6FPYECiy1rW8Sfm0HjWu0SJvKomu6lPNgxirTKXh65wk86QDjanCgPf4X2jJ6SACbVPF11BI7DYCmlFJ4FkG2GCsS3yrUJ2RyPvAuzPEvYl1pAka9-SkadRvPAlFXUl/s1600/IMG_11-09-18_1000001807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3oqSQ6FPYECiy1rW8Sfm0HjWu0SJvKomu6lPNgxirTKXh65wk86QDjanCgPf4X2jJ6SACbVPF11BI7DYCmlFJ4FkG2GCsS3yrUJ2RyPvAuzPEvYl1pAka9-SkadRvPAlFXUl/s400/IMG_11-09-18_1000001807.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Wen had peach and strawberry</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0OqQl47K2k_lH10feVk8MjsyC4eL_ihKRkqXOggDCjCL-aHWPoK02wpU6TzWvkjhHPrrXQWBqNailtSqrMXqQTmQ2FIq5_pErX6yPuopj8pcfoC3qENwb1XzTy2ulGYovaVO/s1600/IMG_11-09-18_1000001808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0OqQl47K2k_lH10feVk8MjsyC4eL_ihKRkqXOggDCjCL-aHWPoK02wpU6TzWvkjhHPrrXQWBqNailtSqrMXqQTmQ2FIq5_pErX6yPuopj8pcfoC3qENwb1XzTy2ulGYovaVO/s400/IMG_11-09-18_1000001808.JPG" width="400" /></a></div><br />
Overall, this restaurant is very good.<br />
For me, it was a bit too much food for me. I was very very full at the end.<br />
I love their sushi and sashmi... very fresh... very good... ;)Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-62955739388990785142011-09-11T23:32:00.000-04:002012-10-09T13:19:39.737-04:00Review: Fish Soup Noodles House (魚湯店)<b> Overall Rating: 4/5</b><br />
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<b>[2012-10-09 - Drove by the place on the weekend and noticed that this place has been closed down. :( ] </b><br />
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Wen and I went to the Fish Soup Noodles House (魚湯店) twice. We really like their fish soup.<br />
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This store had very good fish soup. I wouldn't considered it to be the best. The best fish soup noodle I had was from <span class="short_text" id="result_box" lang="zh-TW"><span class="">楓林閣海鮮酒家. Unfortunately, </span></span><span class="short_text" id="result_box" lang="zh-TW"><span class="">楓林閣海鮮酒家 had been closed down for a long time. </span></span><br />
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For $7.50, we got to pick the type of soup (i.e. fish soup, tom yum goong soup, etc.) , the type of noodle (i.e. rice noodle, vermicell, etc) and 2 toppings (i.e. beef, fish balls, etc.). Additional toppings required additional charges. <br />
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The first time we went there, I had tried the fish soup with vermicelli (粉絲), pork neck pieces (豬頸肉), and fish skin dumpling (魚皮餃). The fish soup had strong fish taste but no 魚腥味. The soup was hot, which I liked it very much. In additional to my two selected toppings, the noodle soup also contained japanese crab meat (<span class="short_text" id="result_box" lang="zh-TW"><span class="">蟹柳)</span></span>, mushrooms (冬菇), bean curd skin (腐皮), <span class="st">Loofah </span> (勝瓜), and green onion (蔥). The pork neck pieces and fish skin dumpling were both very good.<i> </i><span class="st"><i></i><i></i></span><br />
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We also had 2 appetizers: pan fried fish cake (煎魚餅) and spicy beef brisket (川味牛腩). They were both good. The fish cake had small pieces of squid in it, which make the taste and feeling (口感) better than normal fish cakes. We had ordered the fish cake again the second time we were there.<br />
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Today, we went to the Fish Soup Noodles House for a second time. There were lots of customers. I had the fish soup with vermicelli (粉絲), cuttlefish balls (墨魚丸), and squid (<span class="short_text" id="result_box" lang="zh-TW"><span class="">魷魚</span></span>). Wen had the fish soup with rice noodle (河粉), cuttlefish balls (墨魚丸), and beef (滑牛肉<span class="short_text" id="result_box" lang="zh-TW"><span class=""></span></span>).<br />
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The additional toppings were more or less the same as last time: japanese crab meat (<span class="short_text" id="result_box" lang="zh-TW"><span class="">蟹柳)</span></span>, mushrooms (冬菇), bean curd skin (腐皮), <span class="st">white turnip </span> (白蘿蔔), and green onion (蔥). I didn't like the white turnip. Since I don't really like white turnip except for pan fried turnip cake (蘿蔔糕), I wasn't the right person to comment on it. However, Wen also preferred the white turnip to be softer, so it wasn't just me. The cuttlefish balls were good, but the squids were a bit chewy. The squids were probably boiled a bit too long.<br />
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We also had the pan fried fish cake and the tea taste chicken wings (茶味雞翅) for appetizer. The chicken wings had a smoke taste to them, but I didn't taste any tea taste. It's good if you don't treat it as tea taste chicken wings.<br />
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<u>Fish Soup Noodles House 魚湯店</u><br />
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505 Hwy 7 E<br />
Unit 50-53<br />
Thornhill, ON L3T 7P6<br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.ca/maps?f=q&source=s_q&hl=en&geocode=&q=505+Hwy+7+E+Unit+50-53+Thornhill,+ON+L3T+7P6&aq=&sll=49.891235,-97.15369&sspn=43.584033,133.681641&vpsrc=0&ie=UTF8&hq=&hnear=505+Hwy+7+E,+Thornhill,+Ontario+L3T+7P6&t=m&z=14&iwloc=A&output=embed" width="425"></iframe><br />
<small><a href="http://maps.google.ca/maps?f=q&source=embed&hl=en&geocode=&q=505+Hwy+7+E+Unit+50-53+Thornhill,+ON+L3T+7P6&aq=&sll=49.891235,-97.15369&sspn=43.584033,133.681641&vpsrc=0&ie=UTF8&hq=&hnear=505+Hwy+7+E,+Thornhill,+Ontario+L3T+7P6&t=m&z=14&iwloc=A" style="color: blue; text-align: left;">View Larger Map</a></small>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-62971468528469787432011-07-25T16:19:00.000-04:002011-07-25T16:19:08.396-04:00Jell-O Mold CompetitionThe entries in the third annual Jell-O Mold Competition held recently in Brooklyn, NY, are pretty impressive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfhZEHvKiX6ScdodJkI6CpxB5zAgaJJbZH7Wk0J27grE65wqcl0a4abOH4kbqBvwrQxB4rp1jSnU5WmqpGBUiec75O8F9l_wkW0awcRqAEjN71AmNMrJ_-qmndrZCwzbLIaAR/s1600/jello-o_mode_competition_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfhZEHvKiX6ScdodJkI6CpxB5zAgaJJbZH7Wk0J27grE65wqcl0a4abOH4kbqBvwrQxB4rp1jSnU5WmqpGBUiec75O8F9l_wkW0awcRqAEjN71AmNMrJ_-qmndrZCwzbLIaAR/s400/jello-o_mode_competition_1.jpg" width="400" /></a></div>Yummy yummy.... Big breakfast with everything made with jello.... I am sure that kids would love them...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS744qEv6ZVOck99Y7kVV7OR3pG_WUamFFe4vFIK435cd-HjeJBC8iAJOZcU_2PsCHD8O-52h8Hf55lO0Hs0G-gZic0NDVkMr0_-lBuasVeEbLAGn8GDy4gZrPF9Mx9evZzgNd/s1600/jello-o_mode_competition_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS744qEv6ZVOck99Y7kVV7OR3pG_WUamFFe4vFIK435cd-HjeJBC8iAJOZcU_2PsCHD8O-52h8Hf55lO0Hs0G-gZic0NDVkMr0_-lBuasVeEbLAGn8GDy4gZrPF9Mx9evZzgNd/s400/jello-o_mode_competition_3.jpg" width="400" /></a></div>Oooo.... Coffee!!! In this case, I think I'll enjoy a cup of hot coffee more than a cup of jello coffee... ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdeYBw2iOAMJ2XEvz56ddrMJC-IfDKauKsM2HAriP1073Ix3ooVlQJ1oj5bkK20rjpLfTsYmPETkA6sC_G_dmKTAt5MXpEDwspiuE9dEwqnqMUfdrXvFi_Kj4X0pejCU0Tf1B/s1600/jello-o_mode_competition_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdeYBw2iOAMJ2XEvz56ddrMJC-IfDKauKsM2HAriP1073Ix3ooVlQJ1oj5bkK20rjpLfTsYmPETkA6sC_G_dmKTAt5MXpEDwspiuE9dEwqnqMUfdrXvFi_Kj4X0pejCU0Tf1B/s400/jello-o_mode_competition_6.jpg" width="400" /></a></div>This work is called "Where do eggs come from?"... The jello chicken is kind of scary...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCbS7W6RBobuVD4i174IkmwRSLd_cNkKMuzATedAxy9gRxnaGCAAlu6QAgEU8kC5GGAmRS7dN8bJfcktTtWNLTOFS8neLaZNa_30gZ-b5fbRSemH0DKrbGofH3_WPdll7MtzO/s1600/jello-o_mode_competition_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCbS7W6RBobuVD4i174IkmwRSLd_cNkKMuzATedAxy9gRxnaGCAAlu6QAgEU8kC5GGAmRS7dN8bJfcktTtWNLTOFS8neLaZNa_30gZ-b5fbRSemH0DKrbGofH3_WPdll7MtzO/s400/jello-o_mode_competition_8.jpg" width="400" /></a></div>"The Resistor Jeltone"... From the photo, it didn't look that difficult to make... but this toy piano really works with keys in real gelatine. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNNYh0ffoHX8qJUDcdO9s57PC7qoOjYx3BgzkQPjSL_wiTIPqwIvSgRJBXSS81vfBxKzyymkS9yLHuZA4F2_XxOeSb3w0U-4nLv7O65X1I-knTurQR3Sh3yulZpeay0BjSVXL/s1600/jello-o_mode_competition_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNNYh0ffoHX8qJUDcdO9s57PC7qoOjYx3BgzkQPjSL_wiTIPqwIvSgRJBXSS81vfBxKzyymkS9yLHuZA4F2_XxOeSb3w0U-4nLv7O65X1I-knTurQR3Sh3yulZpeay0BjSVXL/s400/jello-o_mode_competition_5.jpg" width="400" /></a></div>Jell-Obama... I wonder how the judges felt when they were eating this one... Did they feel like Hannibal Lecter (from The Silence of the Lambs)?<br />
Just a thought.. if you hate someone, you can actually make a jello sculpture of that person and eat it! :P<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhazjVIpdUIkSwT1Xniy1rFsKLExVTnrrODExaWxfuZabICYaQ_WRy1mHwBqxjIoSKGJCKRmSSmdePr8MmD66cDYcTCU3JfGr664-N6CQ-vlTPNyu08PbHApOxuJoO2S5em2A/s1600/jello-o_mode_competition_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhazjVIpdUIkSwT1Xniy1rFsKLExVTnrrODExaWxfuZabICYaQ_WRy1mHwBqxjIoSKGJCKRmSSmdePr8MmD66cDYcTCU3JfGr664-N6CQ-vlTPNyu08PbHApOxuJoO2S5em2A/s400/jello-o_mode_competition_10.jpg" width="400" /></a></div>This one got first prize... However, I don't think it's very amazing... I don't like worms... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5zsAb1kbT5HzLMNKkNBbAF2WpCjxHYgeydf9jWsbWLZjmq8z5kBtumnf_gXbKAdIErd0xhSwAs7hcdKZI9cHjmWBQCu_khMlyeVDzYDKU_DIq9dOg5vSBeEgFyKrzvG4llGM/s1600/jello-o_mode_competition_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5zsAb1kbT5HzLMNKkNBbAF2WpCjxHYgeydf9jWsbWLZjmq8z5kBtumnf_gXbKAdIErd0xhSwAs7hcdKZI9cHjmWBQCu_khMlyeVDzYDKU_DIq9dOg5vSBeEgFyKrzvG4llGM/s400/jello-o_mode_competition_2.jpg" width="400" /></a></div>They look like real bullets... I wonder what will other people think if they see you eating bullets... May be they will think that you are trying to commit suicide and will try to stop you... :P<br />
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There are more interesting jellos at the web site...<br />
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Source:<br />
<a href="http://gizmodo.com/5823094/can-you-believe-all-these-dishes-are-actually-jell+o/gallery/1">Gizmodo</a><br />
<a href="http://www.finedininglovers.com/contents/articles/jelly_competition.aspx">Fine Dining Lovers</a>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com1tag:blogger.com,1999:blog-22170804.post-12338878907393716092011-07-22T14:06:00.000-04:002011-07-22T14:06:52.571-04:00Gold kiwifruit upside down cakeLast night, I made the Gold kiwifruit upside down cake. Of course, it became my dessert/afternoon snack today. I followed the recipe from <a href="http://www.taste.com.au/recipes/15556/gold+kiwifruit+upside+down+cake">taste.com.au</a> with slight changes.<br />
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<b>Gold kiwifruit upside down cake</b><br />
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<u>Ingredients</u> (serves 10)<br />
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30g butter, melted<br />
2 tbs brown sugar<br />
2 firm gold kiwifruit, peeled, cut into 5mm slices<br />
125g butter, at room temperature<br />
1 cup (220g) sugar (I used regular sugar. The original recipe used castor sugar.)<br />
2 eggs<br />
1 1/2 cups (225g) self-raising flour<br />
(I don't have self-raising flour, so I used 1 1/2 cup of all purpose flour, 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt)<br />
1/2 cup (45g) desiccated coconut (I used those small shredded coconut that are used for making glutinous rice balls)<br />
3/4 cup (185ml) orange juice<br />
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<u>Directions</u><br />
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<ol><li>Preheat oven to 350°F (180°C). Line a 20cm-square cake pan with non-stick baking paper. (I used a Round Springform Cake Pan without the non-stick baking paper.) Pour the butter over the base of the pan and sprinkle with the brown sugar, then top with the kiwifruit in a single layer.</li>
<li>Use an electric beater to beat the butter and sugar for 3 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour, coconut and orange juice until combined.</li>
<li>Spoon over the kiwifruit. Smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes before turning out.</li>
</ol><br />
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<u>Overall</u><br />
I would give this cake 3.5/5.<br />
The texture of this cake is in between a cake and a coconut macaroon. <br />
The sourness in the top layer kiwi balances well with the sweetness in the cake. It makes the overall taste not too sweet. <br />
I like the kiwi layer. However, Wen doesn't like the sourness in the kiwi layer. He prefers not to have that layer. I guess he has a bigger sweet tooth than me. ;-)Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-48076915471535056622011-07-22T13:35:00.000-04:002011-07-22T13:35:59.490-04:00Chicken Chunks SaladRecent weather has been extremely hot, so I was planning to make chicken salad sandwich for lunch... since I have chicken breast part left over from the BBQ chicken takeout two days ago... Yes... I don't really like the breast part that much... I prefer dark meat... <br />
Then, I changed my mine... Why not have chicken chunks salad instead?<br />
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With salad dressing, the chicken breast is not dry. The salad tastes good. This is a good way to use up the left over chicken breasts. ;)<br />
<br />
There isn't really a recipe. I just sort of mix everything together... hahahaha... :D<br />
<br />
<u>Ingredients</u><br />
2 cups of cooked chicken breast chunks <br />
1 apple<br />
1/2 onion<br />
some dry parsley flakes (The green flakes make the salad looks nicer.)<br />
<br />
Sauce: <br />
4 tablespoon mayonnaise<br />
2 tablespoon lemon juice<br />
1 teaspoon honey <br />
a bit of salt<br />
a bit of black pepper<br />
(Note: You can change the amount depending on your liking. For example: if you like the sauce to be sweeter, you can add more honey, etc.) <br />
<br />
<u>Directions</u><br />
<ol><li>Chop the onion into very small pieces</li>
<li>Mix mayonnaise, lemon juice, honey, salt, black pepper in a large bowl until everything is well combined. </li>
<li>Add chicken chunks and onions to the large bowl and mix well with the sauce mixture.</li>
<li>In an separate bowl, add water and some salt. Mix well.</li>
<li>Peel the apple skin and cut the apple into small chunks. Since we don't want the apple to turn brown in colour, put the apple in salt water (#4) when you are not cutting it yet.</li>
<li>Mix apple chunks and dry parsley flakes with the chicken chunks salad (#3).</li>
<li>Put it in fridge.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hAgy7Xn9BzydPPHvPmQXDkn9-04Bog45sRNPqRs1qq07ayAToX8TFR4ktgPHgvju2OzeyUkTLO7yesbRs8TduV3OFng0DhqnwveqqUArmouV2iSO4XVKS6fCicLyn_IRqukO/s1600/706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hAgy7Xn9BzydPPHvPmQXDkn9-04Bog45sRNPqRs1qq07ayAToX8TFR4ktgPHgvju2OzeyUkTLO7yesbRs8TduV3OFng0DhqnwveqqUArmouV2iSO4XVKS6fCicLyn_IRqukO/s400/706.jpg" width="400" /></a></div>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-42354645037983708282011-07-22T12:35:00.000-04:002011-07-22T12:35:20.884-04:00The perfect piece of toastScientists have come up the definition of a perfect toast:<br />
<ul><li>The 'ultimate balance of external crunch and internal softness' is the outside is 12 times crunchier than the middle</li>
<li>The preferred shade of toasted bread was 'builder's brew' - or a score of 24 on a 48 point scale</li>
</ul><br />
How to make that perfect toast? <br />
<ol><li>The optimum toast thickness is 14mm</li>
<li>Best to use a pale, seeded, loaf, taken fresh from the fridge at a temperature of 3 degrees Celsius </li>
<li>Using a toaster rather than a grill so both sides of the bread should be cooked at the same time</li>
<li>Setting the toaster dial to 'five out of six' on a typical 900-watt appliance to produce a temperature of 154 degrees Celsius</li>
<li>216 seconds is the exact amount of time needed to toast the outside to the desired level before the golden 12:1 exterior/interior crispiness ratio is lost.</li>
<li>Should then be buttered as soon as it pops up, before the slice loses the heat required to melt the spread.</li>
<li>The ideal amount of butter is 0.44 grams per square inch</li>
<li>The cooked and buttered slice should be cut once, diagonally, and served on a plate warmed to 45 degrees Celsius, to minimise condensation beneath the toast.</li>
</ol><ul></ul><br />
===========<br />
<b><span style="font-size: x-small;">Source:</span></b><br />
<a href="http://www.blogger.com/goog_1604812300"><span style="font-size: x-small;"><b>The perfect piece of toast: Scientists test 2,000 slices and find 216 seconds is the optimum time</b></span></a><br />
<a href="http://www.dailymail.co.uk/sciencetech/article-2017338/The-perfect-piece-toast-Scientists-test-2-000-slices-216-seconds-optimum-time.html"><span style="font-size: x-small;">By Daily Mail Reporter</span></a><br />
<br />
<span style="font-size: x-small;">Scientists today revealed the mathematical formula for a perfect slice of toast, showing that it is best cooked for exactly 216 seconds.</span><br />
<br />
<span style="font-size: x-small;">A team of researchers carried out a study which found the optimum thickness is 14mm and the ideal amount of butter is 0.44 grams per square inch.</span><br />
<br />
<span style="font-size: x-small;">The recommended cooking time gives the slice a 'golden-brown' colour and the 'ultimate balance of external crunch and internal softness'.</span><br />
<span style="font-size: x-small;">Perfect: The ideal slice of toast is cooked for just over three minutes, according to scientists</span><br />
<br />
<span style="font-size: x-small;">Perfect: The ideal slice of toast is cooked for just over three minutes, according to scientists</span><br />
<br />
<span style="font-size: x-small;">It has the look of 'builder's tea' and, crucially, the outside is 12 times crunchier than the middle.</span><br />
<br />
<span style="font-size: x-small;">The result is achieved by setting the toaster dial to 'five out of six' on a typical 900-watt appliance to produce a temperature of 154 degrees Celsius, the study revealed.</span><br />
<br />
<span style="font-size: x-small;">Bread expert Dr Dom Lane, a consultant food researcher, spent one week toasting and tasting a staggering 2,000 slices for his research, in his bid to assist the nation's toast eaters.</span><br />
<br />
<span style="font-size: x-small;">Peering into a hidden world: Stunning close-up images reveal alien landscapes of everyday food and drink</span><br />
<br />
<span style="font-size: x-small;">We chomp our way through more than 94.2 million slices daily, though our enjoyment can be spoiled by burnt or soggy specimens.</span><br />
<br />
<span style="font-size: x-small;">During his exhaustive study, commissioned by bread maker Vogel's, Dr Lane used a complex formula to help determine the toasting required to produce the perfect level of crispiness.</span><br />
<br />
<span style="font-size: x-small;">He found that 216 seconds was the exact amount of time needed to toast the outside to the desired level before the golden 12:1 exterior/interior crispiness ratio was lost.</span><br />
<span style="font-size: x-small;">The toaster should be 154 degrees Celsius to get the best results</span><br />
<br />
<span style="font-size: x-small;">The toaster should be 154 degrees Celsius to get the best results</span><br />
<br />
<span style="font-size: x-small;">He also discovered it was best to use a pale, seeded, loaf, taken fresh from the fridge at a temperature of 3 degrees Celsius.</span><br />
<br />
<span style="font-size: x-small;">Both sides of the bread should be cooked at the same time, using a toaster rather than a grill, to help 'curtail excessive moisture loss'.</span><br />
<br />
<span style="font-size: x-small;">It should then be buttered as soon as it pops up, before the slice loses the heat required to melt the spread.</span><br />
<br />
<span style="font-size: x-small;">The report says: 'The quantity of butter is important - too much and the toast will lose crucial rigidity, too little and the moisture lost during toasting will not be replaced.'</span><br />
<span style="font-size: x-small;">'The quantity of butter is important - too much and the toast will lose crucial rigidity, too little and the moisture lost during toasting will not be replaced'</span><br />
<br />
<span style="font-size: x-small;">It even concludes that the cooked and buttered slice should be cut once, diagonally, and served on a plate warmed to 45 degrees Celsius, to minimise condensation beneath the toast.</span><br />
<br />
<span style="font-size: x-small;">But it is important the plate is not too hot or it will continue the cooking process and ruin the perfectly formed slice, scientists concluded.</span><br />
<br />
<span style="font-size: x-small;">The report adds: 'Obviously the shape of the piece of toast once taken into the mouth doesn't affect the flavour or texture.</span><br />
<br />
<span style="font-size: x-small;">'But crucial butter and other toppings may be lost on entry, deposited on cheek or lip. We therefore recommend a triangular serving for ease of consumption.'</span><br />
<br />
<span style="font-size: x-small;">The study polled 1,913 people and found the nation's preferred shade of toasted bread was 'builder's brew' - or a score of 24 on a 48 point scale.</span><br />
<br />
<span style="font-size: x-small;">Getting a slice of bread to this colour typically took 216 seconds and gave an exterior-interior crunchyness ratio of 12.</span><br />
<span style="font-size: x-small;">The toast should be buttered as soon as it pops up, before the slice loses the heat required to melt the spread</span><br />
<br />
<span style="font-size: x-small;">The toast should be buttered as soon as it pops up, before the slice loses the heat required to melt the spread</span><br />
<br />
<span style="font-size: x-small;">The researchers made numerous changes to the way the bread was stored, toasted and buttered to find the most reliable method of obtaining this ratio.</span><br />
<br />
<span style="font-size: x-small;">Dr Lane said: 'When you pop a piece of bread in the toaster it gradually turns the bread molecules brown. The process is known as the Maillard reaction. It's nature transforming the mundane into the magical.</span><br />
<br />
<span style="font-size: x-small;">'Fundamentally, it's about the ratio of surface to inner elasticity.</span><br />
<br />
<span style="font-size: x-small;">'In an untoasted slice of bread it's obviously 1:1, or a difference of 0, but during toasting moisture is expelled, reducing the elasticity of the bread's surface - measured in Pascals, the international unit of bendiness - until it achieves a deformation limit. In other words, the toast gets crispy.</span><br />
<br />
<span style="font-size: x-small;">'This initial insight led us to develop the 'Vogel's Curve', which plots the varying degrees of crunchiness and colour during toasting.</span><br />
<br />
<span style="font-size: x-small;">'Taking the most popular mid-point toast tone and the terribly complicated maths behind the curve, we derived the formula for the perfect slice of toast.</span><br />
<br />
<span style="font-size: x-small;">'It was then relatively straightforward to develop a five-step process, allowing toast lovers to replicate our laboratory method in their own kitchens.'</span>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-36455023200725378982011-07-19T17:34:00.001-04:002011-07-19T17:35:20.480-04:00Water TubingI am surprised that most people don't know they can water-tubing in Ontario. Out of all the people I've talked to, only 1 person knows it, but none of my friends/coworkers have ever tried that. <br />
<br />
Well, a group of us went to Elora Gorge Conservation Park for water tubing last Saturday (2011-07-16). Yes. I am back at Elora again. I was here two weeks ago. :)<br />
<br />
At 7:15am, we (me, Wen, Sampson, Anna, Jason, Chris, Bosky) started heading to Elora. We arrived at the tubing registration place at 9am. There was a huge lineup. We were all worried that they'll run out of tubes. We felt much better when we saw there were still lots of people behind us. We were located approx. 3/4 of the lineup. Luckily, we got our equipments: helmet, safety vest, and tube... even though we had to wait in line for 1.5 hours.<br />
<br />
We took a shuttle bus (yellow school bus) to the launch site. Never thought tubing is dangerous... Two from our group felt into water in the first little rapid. They got hurt and lost their flip flop. (We eventually found most of them them in downstream ;P )<br />
<br />
It took us a bit more than 1 hour to go from launch site to exit site. It was fun even thought we had those injuries. The view is beautiful. Hiking is looking at the scenery top-down. Tubing is looking at scenary bottom-up. Green trees on both side.... Blue sky... White clouds... Grey/brown rocks...<br />
<br />
At the exit site, we had to wait 45 mins to get onto the shuttle bus to go back to registration site. The shuttle bus went by twice but was full. :( While waiting for bus, one of the tube exploded. We were all surprised how easy the tube explode. Not too long ago, someone was saying that the warning sign at registration site was there to scare us. The tube shouldn't be able to explode so easily. We were worried that we had to pay for it even though we didn't think it's our fault since we had to wait so long for shuttle bus. <br />
<br />
When we were back at registration site, we thought we had to negotiate with the staffs, but as soon as we took the broken one back, they gave us a new one. They didn't even ask what happened.<br />
<br />
We had lunch (hot dogs, fries, pop) at the registration site.<br />
<br />
Around 3 something, we decided to hike to launch site for our second round. This time, half of us started tubing before the first rapid. The rest started tubing after the first tube. This time, the rest of us felt down into the water at the first rapid, except for Chris. Of course, we all hurt ourselves. The rest of the ride was very smooth. :)<br />
<br />
At the exit site, we hiked back to the registration site, returned our equipments, and headed back home.<br />
Even though I got hurt, I do want to play tubing again. :)<br />
<br />
Now that I have experiences, here are my advises for playing water-tubing:<br />
<ul><li> must wear running shoes or sandles while playing. I wore my running shoes.</li>
<li>put lots of sunblock </li>
<li>When felt into the water, just try to swim to the shore. Don't try to stand up even though the water is only knee height. The river floor is very slippery and full of stones. If you try to stand up, you'll hurt yourself. </li>
<li>If you are really scared of getting hurt, put on those knee guards and arm guards for bike/roller blade.</li>
</ul><br />
<a href="http://www.facebook.com/media/set/?set=a.10150712543245613.715098.709950612&l=25c41e1978&type=1">Check out the photos!</a><br />
<br />
<a href="http://www.grandriver.ca/index/document.cfm?sec=27&sub1=124&sub2=1">Elora Tubing Web Site (You can check out the price.)</a><br />
<br />
<br />
<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.ca/maps/ms?msa=0&msid=217044081647462308259.0004a768944a9ca1adc48&ie=UTF8&ll=43.672652,-80.443268&spn=0.021728,0.048065&z=14&output=embed" width="560"></iframe><br />
<small>View <a href="http://maps.google.ca/maps/ms?msa=0&msid=217044081647462308259.0004a768944a9ca1adc48&ie=UTF8&ll=43.672652,-80.443268&spn=0.021728,0.048065&z=14&source=embed" style="color: blue; text-align: left;">Elora & Fergus</a> in a larger map</small>Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com0tag:blogger.com,1999:blog-22170804.post-52704996548115748382011-07-15T00:09:00.000-04:002011-07-15T00:09:58.515-04:00VLC player with chinese fontI am using VLC 1.1.10 for playing english movies. <br />
I've tried to use it for a movie with chinese subtitles, but the subtitle is showing up as squares. After searching in the internet, I finally make it to work.<br />
<br />
1) Go to "Tools" menu<br />
2) Select "Preference"<br />
3) Select "Subtitles & OSD"<br />
4) Change Default encoding to "Universal, Chinese (GB18030)"<br />
5) Change the Font to "PMingLiU".<br />
6) Close VLC and start it again.<br />
<br />
This works for me... It might work for you as well... ;)Adahttp://www.blogger.com/profile/05056660528945256875noreply@blogger.com1