關於 create your taste ，我們在網路上蒐集到這些相關的討論、資訊與評價

奧地利林茲電子藝術節台灣展區👉🏻「台北/福爾摩沙花園：島嶼壯遊」將於明日線上開展‼️

2021 ARS ELECTRONICA FESTIVAL featuring Garden Taipei/ Formosa will kick off online tomorrow! The open press conference was held at the National Taiwan Normal University on Sep 7.

The VR experience simulation was also available at the press conference. All the guests can embark on the journey to the Grand Tour by using the VR equipment on site.

Curator Hsin-Chien Huang has thanked all the support from his partners, fellow artists, and directors. It wouldn’t be possible to create this unprecedented lineup without all the assistance he was given. The content of the exhibition this year relied on bringing many fields together, for example, the “Earth Tour: Taste Your Soul” is co-created with the internationally renowned chef Andre Chiang. Also, “The Weight of Data” is collaborated among the Taipei Urban Intelligence Center, Peppercorns, and Roboenter, presenting how technology could change our society in a variety of forms. Huang hoped that the future development of digital technology in Taiwan can be broadened and extended to different fields to get in touch with more perspectives and subjects. He was certain that with the online exhibition and the press conference, more creative energy would be gathered, and Taiwan would be put on the map.

今（7日）在 國立臺灣師範大學 National Taiwan Normal University 舉辦開幕記者會，本次記者會會後更加入了 VR體驗活動，與會嘉賓可以使用現場VR器材一同進入《島嶼壯遊》的歷險世界。

策展人黃心健教授表示：「由衷感謝眾多協力單位的共同支持，以及藝術家與導演的幫助之下，才能促使今年的展出陣容更甚以往；今年度的展出內容即是眾多跨領域整合的展現，如與國際名廚江振誠主廚聯名創作的『食壤計畫』、臺北大數據中心、Peppercorns 黑川互動媒體藝術 與 Roboenter 樂飛特三方合作共同集結的作品「資料的重量」等，以多元的表現形式來展現科技改變社會的能力，希望未來數位科技在臺灣的發展進程可以延展到更多面向，觸及到更多不一樣的視角與題材，相信經過此次的線上展覽以及記者會能夠凝聚更多能量使臺灣更加發光！」

✨線上展覽時間為2021年9月8日至12日！ 開始倒數🤩🤩🤩

展前複習一下👉🏻台北/福爾摩沙花園:島嶼壯遊 展覽預告片傳送門🚪
https://www.youtube.com/watch?v=opZLSEh_L14

:::::::各展區預告片解鎖中:::::::

✔️【食壤計畫】 https://www.youtube.com/watch?v=nl80hcdI_jY

✔️【沉浸之旅】https://youtu.be/6TvpTQIYWaw

👉🏻奧地利電子藝術節大會花園 https://ars.electronica.art/new....../de/formosa-grand-tour/

👉🏻台北/福爾摩沙花園:島嶼壯遊 專區 http://garden2021.metarealitylab.com/

📰媒體報導 :::::::

✔️師大：設計系前進奧地利電子藝術節 臺灣22件作品帶領島嶼壯遊
https://pr.ntnu.edu.tw/ntnunews/index.php?mode=data&id=20280

✔️中央社：前進奧地利電子藝術節 台22件作品帶領島嶼壯遊
https://www.cna.com.tw/news/ahel/202109070057.aspx

https://tw.news.yahoo.com/2021-%E5%A5%A7%E5%9C%B0%E5%88%A9%E9%9B%BB%E5%AD%90%E8%97%9D%E8%A1%93%E7%AF%80%E9%96%8B%E5%B1%95%EF%BC%81-%E6%96%B0%E6%95%B8%E4%BD%8D%E5%B8%B6%E4%BD%A0%E5%B3%B6%E5%B6%BC%E5%A3%AF%E9%81%8A-023528109.html

✔️聯合報：有味道的電子藝術！江振誠與台師大創作挺進國際
https://udn.com/news/story/6885/5727619

✔️中央社：台22件作品前進奧地利林茲電子藝術節 (圖)
https://tw.news.yahoo.com/%E5%8F%B022%E4%BB%B6%E4%BD%9C%E5%93%81%E5%89%8D%E9%80%B2%E5%A5%A7%E5%9C%B0%E5%88%A9%E6%9E%97%E8%8C%B2%E9%9B%BB%E5%AD%90%E8%97%9D%E8%A1%93%E7%AF%80-%E5%9C%96-052925608.html

✔️經濟日報：前進奧地利電子藝術節 台22件作品帶領島嶼壯遊
https://money.udn.com/money/story/7307/5727709

✔️中央社：黃心健領軍前進奧地利林茲電子藝術節 客傳會首推《浮光童夢》動人VR動畫
https://times.hinet.net/topic/23493011

✔️新頭殼Newtalk：前進奧地利電子藝術節台22件作品帶領島嶼壯遊
https://newtalk.tw/news/view/2021-09-07/632421

✔️青年日報：臺灣22件作品壯遊島嶼 前進奧地利電子藝術節
https://www.ydn.com.tw/news/newsInsidePage?chapterID=1442866&type=immediate

✔️講客廣播電台：黃心健領軍前進奧地利林茲電子藝術節 客傳會首推《浮光童夢》VR邀大家9/8起感動體驗
https://www.hpcf.tw/2021/09/07/taiwan-grand-tour-hakka-vr/

✔️Yahoo:
https://tw.news.yahoo.com/2021-%E5%A5%A7%E5%9C%B0%E5%88%A9%E9%9B%BB%E5%AD%90%E8%97%9D%E8%A1%93%E7%AF%80%E9%96%8B%E5%B1%95%EF%BC%81-%E6%96%B0%E6%95%B8%E4%BD%8D%E5%B8%B6%E4%BD%A0%E5%B3%B6%E5%B6%BC%E5%A3%AF%E9%81%8A-023528109.html

✔️非池中藝術：
https://artemperor.tw/focus/4280

✔️奧地利在台辦事處：
https://www.facebook.com/213172965475179/posts/4123815807744189/?d=n

#arselectronica21 #gardentaipeiformosa #vpat #hsinchienhuang #newmediaart #arselectronica

Lai Yee's Kitchen - Mel's Nasi Kerabu Ikan :
I love Nasi Kerabu for the refreshing green and all those salted flavours together. It is basically a rice salad. It is quite a messy dish but super appetizing. It comes from Kelantan. Basically, what you're eating is a very healthy herb and rice meal with the addition of grilled chicken or fish. Nasi Kerabu is made up of a few components, each prepared separately and assembled on a plate right before serving. There is the blue rice, a fried fish sambal, a herb salad and assorted accompaniments such as salted egg, fish crackers and winged bean. The fish sambal is made up of deep fried cencaru fish that has been deboned and flaked, crispy Geragau shrimp and toasty grated coconut, all bound together by a spicy sambal mix.

Ingredients for 10 pax:
* Kerabu Rice:
. 4 cups rice
. 18g dried blue pea flower
. 2.5 litres hot water
. 3 stalk lemongrass
. 5 kaffir leaves
. 50g crushed ginger
*Cencaru Fish Sambal :
. 2 cencaru fish
. Oil for deep fry

*Rempah:
. 3 tbsp oil
. 1 big onion
. 1 whole garlic
. 1 tbsp toasted belacan
. 1 lemongrass
. 100g toasted grated coconut (roughly pounded)
. 8 tbsp dried fried crispy Geragau shrimp (roughly pounded)
. 1tbsp sugar
. 1 tsp salt

* Sambal:
. 10 presoaked dried chilies
. 1 whole garlic
. 1 whole Onion
. 2 tbsp Belacan
. 3-5 tbsp sugar
. oil
. 1cup Tamarind juice

* Accompaniments:
. 5 cups fresh bean sprouts
. 6 stalks thinly sliced laksa leaves
. 2 stalks thinly sliced torch ginger flower
. 5 stalks thinly sliced lemongrass
. 2 finely sliced turmeric leaves
. 10 pcs four angle beans (thinly sliced)
. 1 shredded cucumber
. 5 Salted Duck Egg (I made my own, for recipe, check my ICTV video)
. Some Fish crackers
. 2 tbsp Sambal belacan
. sugar and salt to taste

You can basically take any herbs from your own garden to add on to create your own version. Once you are ready to get started on your plate of Nasi Kerabu, mix everything together so you can taste the layers of flavours and contrasting textures in each bite. Sedap!!
#melindalooi #melcooks #laiyeekitchen #nasikerabu #KelantaneseFood #FashionChef #Lalacooks #MalaysianFood #sedap #dressupathome

We are in @melindalooirtw Batik Reversible Jacket Dress

【LA life day 12: The Tonkotsu Ramen that connects the past, present and future】

.

Tonkotsu Ramen always reminds me of middle school– there’s a nice little ramen place near my school and I went there after the summer classes with my classmates almost every day. The Tonkotsu Ramen there was so creamy, rich, and flavorful– it was definitely the highlight in the dull middle school years.

.

I have never had Tonkotsu Ramen after I turned vegan. The essence of the Tonkotsu Ramen lies in the broth– bones are cooked at a rolling boil for a long period of time until the collagen dissolves into gelatin that adds richness to the broth. My landlord's happy face when describing the taste of her Tonkotsu Ramen inspired me to search for vegan Tonkotsu Ramen recipes– and I had a fruitful discovery! I found that kombu and shitake mushroom boiled in vegetable stock makes perfect soup base– it adds umami and extra depth to the broth. To create the richness and creaminess, we use oat milk and mix it with sesame paste– this creates a subtle sweetness and savoring nuttiness to the soup!

.

On a chill Saturday afternoon, I invited my friend to try out this Tonkotsu Ramen recipe with me. We weren't able to get kombu and shitake mushrooms in the grocery stores here in LA, but we found a secret ingredient that works wonders– the fermented bean paste. The fermentation process adds depth to the umami and blends harmoniously with the oat milk, creating a savoring sensation when you sip the noodles.

.

We drizzled hot chili oil on top of the ramen for seasoning. The moment the chili oil diffuses into the soup, suddenly I was back in the little ramen place again– it is strange how your sense of smell roots deep inside your memory lane once you allow your mind to return into the grooves which lead back.

.

School starts tomorrow and I can literally feel the butterflies in my stomach, yet it's exciting to be able to talk to my professors and classmates face to face after COVID has distanced us for so long. Walking around the campus, the back to school vibe energizes me and I think I am ready for a brand new start!

茅ヶ崎の二郎系に再訪！神奈川県茅ヶ崎市『菜良（さら）』に伺いました。前回に引き続いて2回目の訪問で、今回は視聴者さんからオススメしていただいた「あえそば」を全マシして食べてきました。自家製麺にオリジナルの様々なトッピングを加えて自分の味わいを作り出せるのが大きな魅力です。おしゃれで落ち着く店内で居心地もとってもよかったです。今回も美味しくいただいてきましたので早速ご覧ください！
＊感染対策を徹底して撮影を行っています。
＊撮影に際しては、お店の方や周りのお客様に充分配慮して撮影をおこなっています。


Revisit Chigasaki's Jiro system! We visited "Sara" in Chigasaki City, Kanagawa Prefecture. This was my second visit following the previous one, and this time I ate all the "Aesoba" recommended by the viewers. It is a big attraction that you can create your own taste by adding various original toppings to homemade noodles. It was nice to be comfortable in the fashionable and calm interior. It was delicious this time as well, so please have a look!
* We take thorough measures against infection.
*When shooting, we give due consideration to the shop and customers around us.


いつもありがとうございます！( ´ ▽ ` )
高評価＆チャンネル登録もよろしくお願いいたします！

#二郎系 #ラーメン #自家製麺 #ロイドごはん #大食い #茅ヶ崎

—————《instagram》———————————————————-

★ロイドごはん
「フォロワー1万人に向けて“あや”が毎日投稿🔥」
https://www.instagram.com/roidgohan

★メロンシート
https://www.instagram.com/satoshimelo...


🍀「ロイドごはん」公式LINEができました！
お友だち追加はこちら
https://lin.ee/ow4OdaV

—————《本日の店舗情報 shop information》—————————————————

『菜良（さら）』https://tabelog.com/kanagawa/A1404/A140406/14029180/

—————《ロイドごはんオススメの動画！　 ROIDGOHANs’ Recommended video》———————————

78才おじいちゃん屋台ラーメンの朝『幸っちゃん』夜明けの銀座【飯テロ】Old Style Ramen Stall Yatai Japanese Street Food
https://youtu.be/YHiWYvhxUI4

【家系ラーメン特集!】
https://www.youtube.com/playlist?list=PL6yW17uB9uIVUmOS8qnXrRwcBu8W-uRYZ

神回【ラーメン二郎の貴重映像】全増しが出来るまで一部始終を大公開！【ラーメン二郎 ひばりヶ丘店】ramen
https://youtu.be/mBFcdMHyaxA


—————《オリジナルサイトの情報》—————————————————

★ロイドwalker《人生をドラマチックに彩る旅とグルメと温泉図鑑》
https://ramenjapan.net/

★メロンシート《フラメンコギターの世界一の旅》
https://pordiotama3.xsrv.jp

★フラメンコロイド 《フラメンコロイドの神話と伝説》
https://flamenkoroid.net


—————《twitter》—————————————————————

★ロイドごはん
https://twitter.com/roidgohan
★メロンシート
https://twitter.com/meloncito310


—————《関連動画》———————————

大好きな『ラーメン二郎系』思いっきりすする【飯テロ】Ramen Jiro
https://youtu.be/VlyoebDJf38

【爆盛り】ブタ盛りヤサイアブラ増し！衝撃の二郎系全マシですする 自家製麺 No11【飯テロ】SUSURU TV
https://youtu.be/YZA04_zeP1o

Hello friends! Today we're going to share with you how to make a French style chocolate and vanilla cake: Chocolate Marble Cake (Marbré Au Chocolat).

Marbré Au Chocolat, aka Chocolate Marble Cake is an iconic French store-bought dessert. It’s traditionally baked in a loaf tin in France. This cake is very moist and not sweet, it’s a perfect treat for any time of the day.

This is a simple recipe and very easy to make, it tastes like pound cake, but the taste is richer and buttery, butter gives lots of flavor. And one serving of cake can taste the flavors of vanilla and cocoa. Heartily recommend. 💕

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

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

☞  Mold size: 16x7x6cm

✎ Ingredients
unsalted butter 100g
powdered sugar 100g
egg 2, about 110g
vanilla extract 1.3g
honey 9g
All purpose flour 110g
baking powder 1.3g
cocoa powder 9g
a pinch of salt

✎ Instructions
1. Grease the cake pan with butter, then line with parchment paper.
2. Use a mesh strainer to sift powdered sugar. Then sift flour and baking powder together. Set aside.
3. Place softened butter and a pinch of salt into a large mixing bowl. Using a hand mixer on medium speed to cream the butter for 4-5 minutes, or until butter is pale yellow and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
4. Add half sugar and mix for 1 minute, then add the rest of sugar and vanilla extract, then  mix for another 1 minute.
5. Add honey, and add egg one by one, and mix well after each egg is added. Scraping down the sides of the bowl as necessary.
6. Add the half sifted flour and baking powder, fold it in gently with spatula until the flour has disappeared. Repeat again with the remaining flour until well combined.
7. Simply pour 2/3 of the cake batter into a piping bag. Set aside.
8. Add the cacao powder into the rest of 1/3 of the batter and slowly mix it in until combined. Then pour the cacao batter into another piping bag.
9. Once the two cake batters are ready, it's time to combine them to create the marble effect. Cut off the tip and pipe the batter into the cake pan, alternating between the two colors.
10. After placing all the batters, you can use a fork, a bamboo stick or a butter knife to swirl the batters together. It's the fun part of the recipe, you can create your own marble pattern. Now the cake is marbled and ready to bake.
11. Preheat the oven to 200C, and bake for 15 minutes, then reduce the temperature to 160C, bake for 22~24 minutes.
12. Once baked, remove the cake from the pan, and let cool on the rack.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:24 preparation: butter pan, sieves dry ingredients
03:53 Make Marble Cake batter
07:42 Make cacao batter
09:08 fill the batter and make marble pattern
11:37 baking
12:27 taste with cream
-----------------------------------------------------------------------
#MarbleCake
#chocolateCake
#easyrecipes

提供：アサヒビール株式会社

アサヒ スタイルフリー＜生＞は糖質０※、24kcal（100ml当たり）の発泡酒です。
すっきり爽快な飲みやすさとしっかりした麦の味わいが特長で＜生＞製法で本格的な飲みごたえです。糖質の気になる方にも嬉しい商品をがっつり料理と一緒にお楽しみください！
※食品表示基準による

▼「糖質ゼロのスタイルフリーでがっつりサイコー」キャンペーン
【応募締切：5/10 AM10:00まで】
https://asahibeer.ownly.jp/join/14678
▼ブランドサイト
https://www.asahibeer.co.jp/toushitsu_zero/
▼アサヒビールTwitter
https://twitter.com/asahibeer_jp

▼こちらの動画も要チェック（参画クリエイター一覧）
　・kattyanneru/かっちゃんねる
　　https://youtu.be/sQ66jsUDd58
　・こっタソの自由気ままに【Kottaso Recipe】
　　https://youtu.be/ZnbOZp7Y1z4
　・ビートないとー / Beat Naito
　　https://youtu.be/LjBwfNKDHsg
　・ぼっち女camp
　　https://youtu.be/u6bwtC0aibg

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●ご飯：2合（硬めに炊いておいて下さい）
●ネギたっぷり
●お好みの牛ステーキ肉：約350g
[下味]塩麹：大さじ2、にんにく：大さじ1/2（チューブでOK）、お酒：大さじ1
●バター：20g
●醤油：大さじ2
●鶏ガラスープの素：小さじ1/2
●塩こしょう
●黒こしょう
●生にんにく：3片
●牛脂（スーパーとかに良くおいてあるよ♪）
●油：大さじ2~3
-------------------------------------------------------
今回はアサヒビールさんからお話を頂きまして
スタイルフリーに合うがっつりレシピという事で
僕たちが今一番美味しいと思っている『極上のガーリックステーキライス』
を作ってみました。
生のニンニクだけじゃなく牛脂や鶏だしの旨味に焦がし醤油とバターのコクがプラスされて
お店にも負けない超やみつきなガーリックライスになってます。
お肉もスーパーで売られている一番安いお手頃なステーキ肉を使っているんですが
塩麹に漬ける事によって旨みを引き出し、まるで高級ステーキのような
柔らかいお肉になってる上に赤身が多いのでこれまたガーリックライスが進む進む♪
かなりがっつりとした男飯なんですが
そこにすっきりとしたスタイルフリーがめちゃくちゃ合いますよ♪
味はもちろんですが香りまで美味しい料理になっているので
是非、極上のガーリックステーキライス作ってみて下さい。

[Ingredients]
● Rice: 2 cups (please make sure it is cooked little hard)
● Plenty of green onions
● Beef steak meat of your choice: about 350g
[Seasoning] 2 tablespoons Shio-koj (salted rice malt), 1/2 tablespoon
garlic (can use a tube), 1 tablespoon sake
● Butter: 20g
● Soy sauce: 2 tablespoons
● Chicken broth: 1/2 teaspoon
● Salt and pepper
● Black pepper
● Fresh garlic: 3 cloves
● Beef tallow (you can find it at the supermarket ♪)
● Oil: 2~3 tablespoons
-------------------------------------------------------
This time, Asahi Beer asked us to create a plentifully recipe to go
with Style Free zero-carb beer, so we made what we think is the most
delicious "Premium Garlic Steak Rice."
It is not only made with fresh garlic, but also with beef fat and
chicken stock, with the added richness of burnt soy sauce and butter,
making it a super addictive garlic rice that rivals any restaurant.
The meat is made from the cheapest steak meat sold in supermarkets,
but by soaking it in salted koji, it brings out the flavor and makes
the meat as tender as a high quality steak.
It's a very plentifully man's meal, and the refreshing Style Free goes
really well with it ♪
It's not just the taste, but also the aroma that makes this dish so
delicious, so please try making the best garlic steak rice.

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
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