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【活古蹟】
來喝活古蹟。Flanders Red Ale（西法蘭德斯紅色 酸味愛爾），風味繁複，果醋般的酸香風味，尾韻乾爽有澀，被比擬為「麥子釀成的葡萄酒」、「比利時的布根地」。
為了更充分表達酸味層次，釀造時所使用的啤酒花，通常採用苦味值較低的品系。傳統製程利用大型木槽培養，熟成最多需時兩年。由於酸味強勁而嚴肅，於是又將桶陳培養所得到的酸啤酒與年輕的新鮮啤酒混調，得到酸味較為圓潤適口，風味層次多元，個性也相當優雅的酸啤酒。
這種調配手法在早期的英國與比利時都相當盛行，如今這項操作不但是一項高超的技藝，也可以視為活古蹟。
【紅色，就是琥珀色？】
美式琥珀愛爾（American Amber Ale ），其實也被稱為美式紅色愛爾（American Red Ale）。
這是介於美式淺色愛爾與棕色愛爾之間的發明，當初的設計就是為了填補淺色與棕色兩種經典版本之間的空缺，如今，美式琥珀愛爾也自成一格。琥珀愛爾酒體中度厚實，略帶焦糖風味，但是不到巧克力、咖啡、焙焦的程度。
這個啤酒類型相當講究架構均衡：雖然酒花風味顯著，但是架構稍微傾向麥芽甜潤感；如果酒花風味強勁，但是麥芽風味充足，也可以接受。美系琥珀愛爾發跡於美國西岸，並逐漸風行，由於外觀泛紅，通常也被稱為「紅愛爾」。不少品牌以紅色形象命名與包裝，酒標可能出現紅色腳踏車、紅色海豹，甚至紅色火箭；或者單純把酒標，盡量用紅色塗好塗滿。
女王神剑 1/12 tbleague 又一次帶來美艷的1/12女
Toy news
Red Sonja 1/12 Scale Action Figure
Item Name: Red Sonja 1/12 Scale Action Figure
Red Sonja - outlaw, mercenary, warrior and queen. After escaping her bloody origin, she hunted the wilderlands of Hyrkania, theived the streets and palaces of Pah-Disha, sold her sword on battlefields from Koth to Aquilonia, and liberated countless mugs of ale from barrels throughout the Hyborean world. Red Sonja slew the king who tried to posses her and freed the world from the dark sourcery of Kulan Gathe. Forced to flee her homeland, she rode west across the Turanian Steppes and into the shadowed mists of legendry.
Officially licensed and Authorized #jackytoysbox
Packing List:
- 1 x head sculpt
- 1 x TBLeague 1/12 female seamless body with metal skeleton
- 3 pairs x interchangeable gloved hands
- 1 x bikini style battle top with attached shoulder guard
- 1 x bikini style battle bottom
- 1 x arm band for the left upper arm
- 1 x belt
- 1 x sword w sheath
- 1 x dagger w sheath
- 1 pair x thigh bands
- 1 pair x boots
- 1 x axe
- 1 x shield
- 1 x base & holder
Packaging:
1 product/individual box
GW: 0.27kg
Measurements: 18cm *12cm *7cm
24 products/master carton
GW: 7.48kg
Measurements: 48.7cm * 43.8cm * 20cm
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【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato
材料 Ingredients
一人份量 One serving
香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt
檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt
風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt
風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.
青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.
檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.
香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.
Notes from Eddie:
1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.
關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.
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∞ DISCLAIMER ∞
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Clio Professional Matte Velvet Tint 클리오 매드 벨벳 틴트
001 레드빈파이 - Red Bean Pie
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