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我好喜歡敷這一款面膜，2021年全新包裝、添加新成份、新功效來修復不完美的膚況。
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倒數一天！
杰明的《想念你》就要發行了～～～
@wmlhiphop .
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回頭看杰明描述過愛情的歌詞
看似寫實而殘酷
但其實都帶有一份敞開心房的誠懇與脆弱
可以強烈地感受到
他總是在‘自己愛的人’和‘不懂愛的自己’中掙扎…..
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誰不希望自己懂愛
誰不希望自己的愛情可以像童話故事般那樣美好…
但或許只有那從來沒有愛過的人
才能在愛情裡永遠保持著最完美的自己….
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《沒有回頭路》
他小學的時候遇見他的初戀
他暴力的性慾卻漸漸地浮現
他太愛她了但他不懂愛她
他假裝喜歡其他女生跟她分手了不想害她
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《炙愛》
我很愛 妳的愛。我的愛 卻腐敗
我是他媽的病態 享受控制的對待
真是諷刺，我竟然會害怕被愛
妳看著我，卻看不出來我在自焚
妳是我的摯愛，也是我的炙愛，笑著卻倦怠
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《我會害怕》
我想控制 你的意願
怎麼總是 走回起點
我只是想保護這份愛
但我無法同時保護你我的依賴
我會害怕，控制慾的腐化
也會害怕，要對鏡子撒謊
我害怕我無法愛她
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《不存在》
得成熟點，這是愛情呢
我承受著，卻快不行了
但你放心我會漸漸了解你
我會理解你去磨合我與你
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《灰燼》
變成成人後 染上灰塵後
摸著心也睡不著 摸不清也看不著
人扭曲的輪廓 我難過
每個人墮落 齷齰的情愛成了過錯
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《I need you》
恨她？愛她？誠實的感受在哪？
剩下。掙扎。心中的路也已分岔
我其實一直信著愛能讓以前的傷不再是遺憾
但或許愛是一種絕症，而我早已罹患
I need you here。always near my dear
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《你接受嗎》
你是否能看見我的狼狽
慾望摧殘後該如何後悔
你是否能接受我不完美
後退 後退 不存在的薔薇
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看完這一連串杰明描述愛的文字
真的可以深刻地感受到他在‘愛’裡面的掙扎與痛苦💔….
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明天的《想念你》
又是怎樣的杰明呢？
很期待❤️🔥❤️🔥❤️🔥
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Video by @brunoyen1111 .
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#好聽 #hiphopblog #台北 #加油 #Taipei #音樂 #indiemusic #songwriting #musicianslife #popmusic #indiepop #newartist #cpop #musicmatters #nomusicnolife #newsound #陶山 #SKRstory #李杰明 #wmlhiphop #想念你
Ramen has always been one of the most comforting food in the whole wide world. This cult-like culture of making a great ramen has spread widely in the past 30 years. This is a documentary of how a ramen was made and how the professional chefs work in their kitchen.
This ramen shop is called "五之神製作所" in Taipei: https://goo.gl/maps/C2p6H8YWwTzLSHfXA
一整天的觀察下來，儘管只是短短一天，即使只是一碗麵，都能深刻感受拉麵的魔力以及值得傾注心力的原因。對於我們客人而言，只是三十分鐘的晚餐時間，但對於背後付出心力的店家來說，就是日複一日、年復一年的堅持。
五之神拉麵主打濃郁的蝦風味，但這並不影響奧山主廚創作自己心中想要的拉麵。對他來說拉麵有趣的就是沒有過多的規則限制，只要抓出想要的方向，就能大膽的實驗，就算是定番料理，都能依靠日月累積的經驗做出細微的調整。
製作過程中我注意到每到達一個階段，不可忽略的就是試吃，確認味道符合心中設定的味道。使用的食材毫不馬虎，用量也絕對沒有在客氣。你會驚訝於店家所使用的食材量是多麽的驚人，但這就是一般人無法做出相同味道的關鍵之一，平時常聽到許多老闆掛在嘴邊說「用料不敷成本」，在今天我眼見為憑。
一碗好吃的拉麵，關鍵在於時間。任何一個小環節，都需要花時間。熬一份美味的雞白湯，起跳就是4小時，才能達到膠質口感，讓湯頭完美的乳化。提取石斑魚風味進入油脂當中，費時2小時。準備熬煮醬汁所需要的鮮味淡高湯，24小時。前置準備越充裕，才能在客人面前看起來輕鬆自在，但其實所有的費盡苦心與汗水，都隱藏在小小的門簾之後。
我很好奇地問了奧山師傅，在台灣認識了什麼日本沒有的在地食材，想要用在拉麵當中？他的回答是有趣的「沙茶醬」，如果未來回到日本開拉麵店，他會在他的湯頭當中添加沙茶醬，放一點點就會是很棒的味道。
另外，他也推薦下次去東京玩的時候，可以拜訪一間專賣河豚拉麵的店「八代目keisuke」，是他心中認為非常有意思，也會想一去再去的好店。
這次五之神製麵所得拉麵之旅收穫良多，希望我能吸收這次的經驗，做出一碗我自己相當滿意，也同樣美味好吃的日本拉麵。
#ramen #taipei #拉麵
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【克里斯丁人氣影片】
■ 牛排如何分級？Prime跟日本和牛一較高下｜克里斯丁聊料理
https://youtu.be/6IXWqEcs9N0
■ 戈登拉姆齊是如何登頂成為「地獄廚神」？曾經拐走主廚老婆！｜克里斯丁聊料理
https://youtu.be/jc32wLdL6WE
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https://youtu.be/_yiognMjWJs
■什麼樣的薯條要花上12小時才能完成？嘗試分子料理大廚赫斯頓神級薯條作法！｜克里斯丁食驗室
https://youtu.be/JUv_fxZ3wGs
導演/攝影 Director & Cinematographer | 張嘉輝 Zhang Ahuei
攝影助理 Assistant Camera | Joe Hsueh
演員 Starring | 陳思潔 Mia
妝髮 Makeup & Hair | L.H.WU
服裝 Styling | If&n
Connect with Huan Huan
‣ Instagram ｜https://www.instagram.com/huanhuantw/
‣ Facebook | https://www.facebook.com/HuanHuanTW/
‣ Bandcamp | https://huanhuan.bandcamp.com/
‣ Twitter | https://twitter.com/huanhuantw
Lyrics:
日出東方 The sun rises in the east
怔怔看你熟睡臉龐 In an awakening daze, I see you sleeping soundly
海水潮漲 The tide rises
和你靜看夕陽變化 We quietly watch the sunset
卻將 And I will
悄悄的帶過 Ever so gently carry
我的心動 This beating heart of mine
在瑣碎的 As I go about this normal life
日常裡經過 Day in, day out
顯得輕鬆 Feeling at such ease
無需多餘的動作 No need to move, no need to move at all
浪費時光 Just to pass the time
總把黑夜變得漫長 We fill our nights with
散步遊蕩 Long, meandering walks
風把臉上的妝吹花 The wind gently kissing our faces
你卻 As always
依然還欣賞 You appreciated
我的模樣 Me just as I was
擁抱所有 You embraced
不完美的疤 My imperfections
牽手回家 Holding hands on the way home
無需多餘的鋪張 We needed nothing more
卻將 And I will
悄悄的帶過 Ever so gently carry
我的心動 This beating heart of mine
在瑣碎的 As I go about this normal life
日常裡經過 Day in, day out
顯得輕鬆 Feeling at such ease
無需多餘的動作 No need to move, no need to move at all
製作人 Producer | 蕭戎雯 Coco Hsiao
詞/曲 Songwriting | 蕭戎雯 Coco Hsiao
配唱 Vocal Director | 沈簡單 Easy Shen
主唱 Lead Vocal | 蕭戎雯 Coco Hsiao
木吉他 Acoustic Guitar | 蕭戎雯 Coco Hsiao
電吉他 Electric Guitar | 蕭戎雯 Coco Hsiao
爵士鼓/打擊 Drum & Percussion | 彭一珍 Yi Jen Peng
電貝斯 Bass | 黃柏豪 PauL Huang
剪輯 Editing | 徐振程 Jason Hsu、蕭戎雯 Coco Hsiao
錄音師 Recording Engineer | 李詠恩 Joshua Lee (荒原錄音室 The Wasteland Studio)、Andy Baker (玉成戲院錄音室 YuChen Studio)、徐振程 Jason Hsu (玉成戲院錄音室 YuChen Studio)
混音師 Mixing Engineer | Andy Baker
母帶後製 Mastering Engineer | Matt Colton (Metropolis Studios)
Thai Steak by Jimmy's Table
One of my favorite ways to marinade and grill a steak! It’s got that delicious sweet and savory caramelized taste. It also has lots of powerful flavors from not only the fish sauce, but also the garlic, basil, cilantro, chilies, lime and deep fried shallots/garlic. Enjoy!
Ingredients (食材):
Marinade ingredients:
1 cup sugar (糖) melted to caramel (焦糖)
1 cup of hot water (熱水)
1/2 cup sugar (糖)
3-6 tablespoons fish sauce (魚露)
3 tablespoons of minced garlic (大蒜)
1-2 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
2 Limes (青檸檬) - halved and squeezed for juice, seeds removed
1 tablespoon of garlic powder (大蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
Main ingredient:
Beef Short Ribs (牛小排) (Above marinade can be used to make 5-8 steaks. Also you can substitute beef with pork neck! 上面的醬料可以用來醃5-8塊牛排
Cooking oil
Sauce ingredients:
1/2 cup of cilantro (香菜) - chopped, leaves only
1/2 cup of Thai basil (九层塔) - chopped, leaves only
2 Large “non-spicy” red chili - (大紅辣椒-非辣), cut diagonally
1-3 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
1 tablespoon of minced garlic (大蒜)
Finishing Ingredients:
1/4 cup deep fried shallots (炸小葱头)
1/4 cup deep fried garlic (炸大蒜)
Step 1
Make caramel by adding 1 cup of sugar into a pot. Heat up the sugar until it melts, but keep an eye out on it. You can always lower the heat so it doesn’t overcook or burn. When the caramel fully melts and starts to brown and bubble up, turn off the heat. Carefully and slowly, add and stir in 1 cup of “hot” water. This part can be quite explosive so be careful not to burn yourself.
步驟1
將一杯的白砂糖放入鍋中來製作焦糖，將砂糖加熱至融化，但需隨時注意火跟鍋子，你可以隨時降低火侯，以防火太大而燒焦。當焦糖開始全部融化變成棕色且冒泡泡就可以將火關掉，接著小心的倒入1杯熱水，這個步驟可能會有小噴灑。
Step 2
Once caramel sauce has been prepared, add and whisk in 1/2 cup sugar to sweeten. Add in 3 tablespoons of fish sauce to give it extra flavor and 3 tablespoons of minced garlic. Cut in 1-2 spicy red chilies. Squeeze in 2 limes and taste to see if the sauce is ok. I added 2 more tablespoons of fish sauce as it wasn’t salty and flavorful enough. Add in 1 tablespoon of garlic powder and 1 tablespoon of fresh ground black pepper.
步驟2
準備好焦糖之後，加入1/2杯砂糖，增加甜的風味。加入3湯匙魚露提味，加入3湯匙的大蒜碎，加入1-2條辣椒，加入2顆檸檬汁。可以試試看口味後，依個人喜好調整風味。我另外多加入2湯匙的魚露增加鹹味。接著，加入1湯匙大蒜粉及胡椒粉。
Step 3
Marinate the beef short ribs with the caramel fish sauce and store in the fridge for at least half an hour to an hour. Best result is to marinade a few hours or overnight sealed in a ziplock bag.
步驟3
使用調好的焦糖魚露醬來醃製牛排，可以放入冰箱大約醃半小時至一小時。最好可以放在夾鏈袋中放入冰箱中醃製一晚。
Step 4
Use the remaining caramel fish sauce marinade to make the sauce to pour onto the finished steak. Add in 1/2 cup of chopped cilantro, 1/2 cup of chopped Thai basil, 2 sliced large red chilies, 1-3 sliced small spicy chilies and 1 tablespoon of minced garlic. Stir all ingredients to make the finishing sauce.
步驟4
使用醃牛排剩餘的醬汁來製作最後的牛排醬汁。另外放入1/2杯的切碎香菜、1/2杯切碎九層塔、2條大辣椒、1-3條小辣椒(依個人喜歡辣度加入)、1湯匙大蒜碎。攪拌均勻即可。
Step 5
Remove the steaks from the fridge and try to remove small pieces of garlic or red chilies so that they don’t burn when you are pan frying the steaks. Pat the steaks dry so they are also not too wet from the sauce. Also remember to let the steaks rest outside, so they get to near room temperature. A cold steak on a hot pan will only result in an undercooked and raw steak inside.
步驟5
半小時後將醃製的牛排從冰箱裡取出，把附著在牛排表面的一些大蒜碎跟辣椒撥掉，以防在鍋中煎的時候會烤焦。將牛排的水分完全處理乾燥(擦乾亦可)，另外記得將牛排在退冰到室溫後再來煎，未退冰完全會導致再熱鍋上的牛排只有外部煎熟內部是生的。
Step 6
Add in 1-2 tablespoons oil into a frying pan and heat up until it is very hot. You should see a little white smoke rising from the pan.
步驟6
在鍋中加入1-2湯匙油，然後先熱鍋。直到過子的油開始冒煙。
Step 7
Add in the steak to sear on one side until brown, then flip the steak. Add in some of the marinating sauce onto the steak to add to the flavor and help create a brown crust (caramelization) to the steak.
步驟7
把牛排放入鍋中，將一面先煎至棕黃色後，再將牛排翻面。接著再淋上一些剛剛醃牛排的醬汁，來增加牛排風味及焦脆的外皮。
Step 8
When both sides have a nice brown crust to the steak, check to see if the steak is ready by pressing the meat to check its tenderness. You can use your hand, as a guidance to tell how well the steak is cooked.
步驟8
當牛排兩面都煎至完美的棕黃色後，輕壓牛排軟硬度來確認牛排熟度。可用大拇指手掌的位置軟硬來對應牛排的生熟度。
Step 9
When ready, remove the steak from pan and place onto a plate to rest the steak. A steak needs to rest for 10 minutes so that the juices get reabsorbed back into the meat. If immediately cut into the steak, the juices will steam and evaporate away leaving the steak tougher.
步驟9
牛排好了後，起鍋放在盤中需靜置約10分鐘讓肉汁吸收回肉質中。若直接將牛排切開，肉汁會直接蒸發掉，使牛排的肉質變硬。
Step 10
I like to plate this dish by using a nice wood cutting board. Slice the steak diagonally on the board and be sure to cut across the meat grain, so it is more tender when eating it. Spoon on the caramel fish sauce with cilantro, basil and chilies. Sprinkle on deep fried minced garlic and and deep fried shallots, and you are ready to eat!
步驟10
我喜歡直接用木頭盤子當作擺盤，將牛排直接斜切在木板上，並沿著肉的紋理切，吃起來的肉質會更軟嫩。接著再淋上前面製作好的九層塔香菜牛排醬汁，最後撒上一些炸大蒜碎及紅蔥頭就完成摟！
Edited by Apple
