I have recently perused Nicholas Kristof’s NYT piece “China’s Man in Washington, Named Trump”(https://nyti.ms/3h2JXh8). One paragraph in particular caught my attention: “A joke in China suggests that Trump’s Chinese name is Chuan Jianguo, or “Build-the-Country Trump.” That’s because Build-the-Country is a common revolutionary name among Communist patriots, and it’s mockingly suggested that Trump’s misrule of the United States is actually bolstering Xi’s regime.”
Kristoff also avows that since Trump’s ascension to presidency, the American nation became highly polarized. This is reflected in the current administration’s policies on climate change, foreign relations with established U.S. allies, and COVID-19 prevention, all of which are rather ineffective. It also seems like Mr. Trump and his team diverged from the traditional priorities, including promoting free trade, human rights, and other quintessentially American values. As described thoroughly by John Bolton, all these factors contributed to the declining standing of the U.S. in global politics.
What is more, many people fall prey to CCP’s propaganda and its interpretations of Trump’s actions, which only enhances China’s reputation.
But that might not exactly be the case.
The CCP apparently failed to utilize the window of opportunity created by the ineptness of the Trump administration, as China could have grown to the position of a leader by filling in the void left by the U.S.
During the 2016 APEC Ministerial Meeting in Lima, Peru, Xi Jinping and his team actively supported the plans to establish the Regional Comprehensive Economic Partnership (RCEP) and a Free Trade Area of the Asia Pacific, or FTAAP. In contrast, the United States withdrew its signature from the Trans-Pacific Partnership (TPP) in early 2017. Coupled with China’s Belt and Road Initiative (BRI) and the establishment of the Asian Infrastructure and Investment Bank (AIIB), this move bolstered China’s capacity to influence global investments and trade, high-tech mergers and acquisitions, and, overall, expand its geostrategic influence on the entire globe.
At the same time, various propaganda films about great power competition, military industry, and science and technology surged all at once, and gained remarkable following around the world.
All this provided a window of opportunity for the CCP to slowly change its course. Around the same time, the distrust for POTUS among U.S. allies’ reached its apex. According to polls conducted by the Pew Research Center, the distrust for the U.S. president in the U.K. reached 75%, 72% in Japan, 70% in Australia, and stunning 86% in France.
Had the C.C.P,. begun to open up at that time, or at least resumed the governance style of the Hu-Wen administration, it could have reaped the benefits of promoting liberalism where the U.S. failed to deliver. It was the time for Beijing to gradually enhance freedom of speech domestically, pursue sustainable infrastructural projects, gradually reform unfair barriers to trade, transform its S.O.E.s, strengthen protections for private ownership, and vitalize its start-ups and enterprises.
Moreover, were China to cease the genocide in East Turkestan and refrain from cracking down on Hong Kong's semi-autonomy, it would have greatly enhanced its global international image. Additionally, if paired with slow but steady reforms, Beijing’s respect for sovereignty of its peoples would have attracted a large amount of foreign investment, which in turn would have continued to buttress the country’s growth.
It is China prerogative to remain idle.
It might still be possible for Chinese “Dream” to come true.
Yet, a historic window of opportunity is now closed.
Xi assumed the tools of proscribing and stalling, which are completely antithetical to the aforementioned window of opportunity.
Today, China is more authoritarian, less flexible, and fully deprived of horizontal accountability. Its reliance on wolf warrior diplomacy backfired: for example, the Swedish parliament sought to expel the Chinese ambassador to Stockholm. Also, Prague, the capital of Czechia, terminated its sister-city agreement with Shanghai and instead signed a new one with Taipei. Last but not least, we ought not to forget about the recent fiasco in the relations with the United States who ordered the shutdown of China’s consulate in Houston. All of this took its toll on China’s reputation.
Its international standing and inability to replace the U.S. as the major global power are not the only issues China is currently facing.
As it experiences multiple domestic and international shocks, China struggles to combat the COVID-19 pandemic and tame the disastrous floods of Yangtze River. The swarm of locusts of biblical proportions is also crippling Beijing’s institutional capacity and may soon lead to food shortages. In fact, the precarity of food supply further diminishes the level of trust for Chinese authorities.
In 2019, the Pew Research Center conducted a public opinion survey to examine the international views of China. In the U.S., Argentina, the U.K., Canada, Germany, and Ukraine, only about 30% of respondents claim a favorable view of China.
As the COVID-19 pandemic rages in the U.S., as many as 73% of U.S. respondents view China unfavorably.
Recently, the C.C.P. is losing its focus by continuously shifting targets. In fact, I believe there is no need for the C.C.P.to rely on nationalistic appeals, since in this new century values, business relations, and fair competition are all far more important than greater than delusive blood ties.
China lies only 130 kilometers away from us. Of course, we welcome dialogue and seek to avoid misjudgments. But we also distinguish between the C.C.P. and China. While we do welcome dialogue, but we will not be coerced to talk under unjust preconditions or in fear.
The only fair prerequisites are those of reciprocity, mutual respect as well as fairness and openness with respect for the rule of law.
Source: Pew Research Center
最近看到紐約時報中文版的一篇文章
<美國的川普,中國的「川建國」>,其中一小段是這樣的
「在中國,人們戲稱川普的中文名字是川建國。那是因為建國是共產黨愛國者中一個普遍的革命人名。它在諷刺地暗示川普對美國的治理不當實際上是在鞏固習近平的政權。」
裡面也提到,川普在任的幾年,國家更分裂,對於氣候變遷,傳統美國盟友,乃至於疫情處理等都相當拙劣,對於美國傳統的自由貿易、人權等價值也基本上都沒有太大興趣。這些方針,導致美國在世界的評價降低,波頓的新書也多有描述。
除此之外,許多不幸相信中共宣傳,又或者是中共圈養的小粉紅,特別故意愛宣傳川普增強中國的威望。
但這不是真的。
中共完全沒有掌握美國做得不夠好的地方,去增強其在世界的領導力。
在2016年時,秘魯的亞太峰會舉行期間,習近平政權爭取(RCEP)及亞太自由貿易區(FTAAP)談判;對比2017年初,美國剛宣布退出TPP,加上中國到「一帶一路」和亞洲基礎設施投資銀行,中國當時在世界全面發揮投資貿易、高科技併購還有其地緣戰略的影響力。
也是那個時候,各種的大國崛起、大國軍工、大國科技的宣傳影片此起彼落,似乎正準備要在世界舞台發光發熱。
這曾經是中共慢慢轉向的一個機會之窗。彼時(2017)美國盟友對美國總統的不信任度達到歷史新高,根據皮尤研究中心的資訊,英國對於美國總統的不信任度達到75%、日本72% 澳洲70% 法國更高達86%
如果那時中共開始有限度的改革,對內放寬言論自由,或者至少維持在胡溫當時的水中,對外追求有責任的基礎建設,逐步緩慢減低不公平的貿易壁壘,對於國有企業改革,增強私營企業、新創企業的活力。
停止對新疆迫害,不干預香港自治,不僅國際形象會大幅改善,哪怕是緩慢但是穩健的改革,也會讓大量吸引外資,讓中國的活力持續前進。
哪怕是什麼都不做也好
那或許有這麽一點可能性,中國「夢」是可以前行的
但是歷史機緣的大門已經關上。
習、禁、停、放棄了這個機會之窗,徹底的走向相反的方向。
更專制、更沒有彈性,更沒有任何制衡的力量。各種戰狼外交,讓瑞典議員提案驅逐中國大使,捷克布拉格市長與台北簽訂姊妹是,就解散上海與該市關係、被美國關閉領事館、各種讓中國形象低下的事情,中共都沒有少做。
中共不但完全沒有辦法取代美國,在多重國內外的衝擊之下,又是瘟疫,又是超大水患,緊接著蝗害,還有進來的糧食不足問題,正在面臨巨大的瓶頸。
而糧食的命脈,卻恰恰又在對他最不信任,對中共價值最反對的國家聯盟
根據皮尤研究中心:Pew Research Center2019調查各國對中國的喜好度,美國、阿根廷、英國、加拿大、德國、烏克蘭等,對於中國的喜好度都在30%上下
而2020疫情後美國對於中國的不信任度,更高達73%。
最近中共在演習,又要玩轉移目標的手段,對於中共,其實不必再有民族主義的同情,因為新的世紀,價值、商業模式、公平競爭的制度大於血緣幻想。
中國離我們只有130公里的距離,我們當然歡迎對話,避免誤判。但我們同時也區分中共與中國,歡迎對話,但不在前提、條件、恐懼之下對話。
如果真的要有前提,那就是對等、尊重,還有公平公開法治的方式會晤。
資料來源:皮尤研究中心:Pew Research Center
(美國著名的民調機構和智庫機構,https://www.pewresearch.org/)
同時也有3部Youtube影片,追蹤數超過56萬的網紅kottaso cook【kottaso Recipe】,也在其Youtube影片中提到,English subtitles are available. Click the subtitle button on the screen. 有中文字幕。請按下畫面上的字幕按鈕選擇。 한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요. ◆こっタソ動物園チャンネル 新し...
「time signature中文」的推薦目錄:
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- 關於time signature中文 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
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time signature中文 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
time signature中文 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
[Paris pastry shop / 巴黎甜點店] Cedric Grolet(中文請按「繼續閱讀」)
Since I've finally got some time, I'd like to share with you some other pastry shops that I've visited during the past months. Yes, I finally paid a visit to Cédric's pastry shop after months it has opened.
It's a little space adjacent to Hotel Le Meurice on rue Castiglione. People started to line up in front of the door when it was just opened in the noon. With a young pastry chef in action, Cédric's signature pastries in the vitrine, and professional staff catering for customers, you'd immediately feel the difference as you approach the shop. It's like visiting a palace, not an ordinary pastry shop in your neighbourhood.
Since I've interned at Le Meurice before, I've got the chance to taste most of Cédric's creations during the internship (and that's probably why I didn't have that trigger to visit the shop right away). In general I'm not so curious about how they taste, but we still picked up ONE OF EACH individual pastry in the shop that day, excluding the viennoiseries and flan: the Tarte Noisette, the Tarte Mont-Blanc, the Paris-Brest, the Mandarine, and the Pomme Jaune. They were unsurprisingly made with absolute perfection, just as how maniac Cédric is. I guess slacking off at work would never be considered an option in his life. Having said so, I still feel that it's a pity that he spends less time in the labo at the hotel. Although revising and perfecting an existing creation is very important, take the Noisette 2.0 for example, I would actually love to see more of his creations and new ideas. His fruit sculptures are evolutionary for no doubt, but it's definitely not a limit. I'm so looking forward to see something more than that and other than that, while he's absolutely capable for it.
What do you think?
這陣子開始比較有空,所以把過去幾個月的照片整理了一下,和大家分享之前去過的甜點店。今年年初我終於去拜訪了Cédric Grolet主廚的店,雖然它已開幕了好久,現在再也不是新聞了。之所以拖了這麼久卻一直沒有動力,是因為我之前在Le Meurice實習,Cédric主廚的甜點我大部分都已經品嚐過,有點不太知道去了之後該點什麼...
我們是週日中午剛開店的時候到的,小小的店門口(就在Le Meurice飯店轉角的路上)已經開始排起人龍,許多經過的遊客雖然不知道Cédric是誰,但看到櫥窗裡精緻的甜點、詢問了當地的顧客,結果也跟著排起隊來。Cédric的店雖小,但從店的裝潢、服務人員的態度與呈現甜點的方式,都透露著超高級飯店的血統。這點在我們點了甜點外帶之後,看到包裝方式與設計更是印象深刻。像珠寶盒一般的外帶紙盒,外頭有大理石紋,裡面則是耀眼的金色內裝,極簡裡透出的華麗,真的不是一般甜點店可以負擔得起的。
雖然我大部分甜點都吃過了,但是為了做紀錄、也為了分享給大家,我和朋友仍然非常豪邁地把當日提供的五樣甜點全部都各帶了一份走(可惜錢包已經無法再支撐得起viennoiserie和flan了),包括榛果塔(Tarte Noisette)、蒙布朗塔(Tarte Mont-Blanc)、巴黎布列斯特泡芙(Paris-Brest)、橘子(Mandarine)、黃蘋果(Pomme Jaune)。當天雖然是個冷得不得了的陰天,但柔和的光線剛好能如實地呈現Cédric甜點令人歎為觀止的細節處理(請點單張照片觀賞,特別是橘子與黃蘋果,可以特別欣賞水果果皮的質感)。
除了外型始終如一地完美外,味道也沒有令人失望,和我記憶中一樣,每個元素都處理得很用心。不過我其實一直對Cédric近年來變成大明星、全球跑透透開課這件事感到有點可惜,因為這樣一來,他真正能待在Le Meurice甜點廚房裡發展新創作的時間就越來越少了。而我相信以他的才華,怎麼可能僅限於水果雕塑與魔術方塊?最近他有限的時間,似乎投入在將水果雕塑範圍擴大、更新原有的創作(例如他的榛果2.0),以及放手讓團隊、特別是副主廚發揮上。很希望如果他接下來有多一點時間給自己,我們能有機會看到更多令人耳目一新的創作。
👉🏻 延伸閱讀:
全球最知名的甜點主廚Cédric Grolet - http://www.biosmonthly.com/columnist_topic/9482
#yingspastryguide #paris #cedricgrolet #cgfruits
time signature中文 在 kottaso cook【kottaso Recipe】 Youtube 的最讚貼文
English subtitles are available. Click the subtitle button on the screen.
有中文字幕。請按下畫面上的字幕按鈕選擇。
한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요.
◆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】(2~3人前)
●ご飯:2合
●鶏もも肉:約300g
●大葉:お好み量
●小葱(万能ねぎ):お好み量
●米油(普通の油でもOK)
●桃屋のきざみにんにく:小さじ2~大さじ1(生のにんにくでもOK)
●醤油:大さじ1
●あごだし(4倍濃縮):小さじ1(めんつゆ、白だしでもOK)
●バター:10g
●ブラックペッパー
[肉の下味]
●塩
●ブラックペッパー
●みりん:小さじ1
●醤油:小さじ1
●おろしにんにく:小さじ1/2
-------------------------------------------------------
今回は『鶏ももとネギの焦がしガーリックバターライス』を作りました。
毎日でも食べたい!こうちゃんの得意料理です♪
正直、お店で食べるよりマジで旨いです!!!!!
僕が言葉で伝えるより、とにかく一度皆さんに食べて貰いたいです♪
簡単だけど美味しいが沢山詰まった最高のレシピです。
是非是非作ってみて下さい。
[Ingredients] (2~3 servings)
● Rice: 2 cups
● Chicken thighs: about 300g
● Shiso: As desired
● Leek: as desired
● Rice oil (regular oil is also fine)
● Minced garlic: 2 teaspoons to 1 tablespoon (fresh garlic is also fine)
● Fish stock: 1 tablespoon (4 times concentrated) (Noodle soup or white soup stock can be used)
● Butter: 10g
● Black pepper
[Seasoning for the meat]
● Salt
● Black pepper
● Mirin : 1 teaspoon
● Soy sauce: 1 teaspoon
● Grated garlic: 1/2 teaspoon
-------------------------------------------------------
This time I made "Toasted-Garlic Butter Rice with Chicken and Leek".
I want to eat it every day! This is Ko-chan's signature dish♪
To be honest, it's really better than eating it at a restaurant!!!!!
I'd rather have you all try it than tell you in words♪
This is a great recipe that is easy to make but full of flavor.
Please try making it.
●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com
#こっタソの自由気ままに #JapaneseCooking #ガーリックライス #GarlicRice #최고의갈릭라이스 #蒜香炒飯 #JapaneseCuisine #Ramen #somen #やみつき無限そうめん #超やべぇやみつき大葉茄子 #AmazinglyYummy #JMT #油炸 #튀김 #다이어트 #減肥 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園
time signature中文 在 emi wong Youtube 的精選貼文
DISCLAIMER: We know we are horrible at dancing but we want to film a fun video to thank you for your support in the past 10 months (: We love you and we hope you will have a good laugh with this video!
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Girl in her 20s. Living in Hong Kong, working a full time office job in Marketing and making YouTube videos on the side. Also a Certified Advanced Personal Trainer.
(: MY FAVOURITE THINGS: Workout To Eat, My Family, Dog & Boyfriend
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time signature中文 在 HimeChar 曉玲 Youtube 的最佳解答
Honest opinion on KontrolFreek Analog Thumbstick Extenders for Xbox One, Playstation 4 on 2016/05/15. Includes: FPSFreek Inferno, Sentinel, Galaxy, Vortex, Classic, and CQC Signature. Exclusive unboxing demonstration sponsored by: KontrolFreek.
Purchase with 10% off code (HIMECHAR) here: https://www.kontrolfreek.com/?a_aid=h...
KontrolFreek creates products that help competitive gamers win. Our patent pending products are designed to elevate your gaming experience, by improving your performance while reducing fatigue. Each KontrolFreek product is carefully engineered to reduce force inputs while increasing player comfort, helping you improve your accuracy and decrease your reaction time. Our products are based on the latest science in controller ergonomics, adding comfort to your gaming experience.
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《一分鐘樂理:Time Signature》 Time signature中文係拍子記號,由2個數字組成,留意佢哋唔數學嘅分數,中間無橫線架。 上面數字代表每小節有幾多拍,下面數字表示邊 ... ... <看更多>
time signature中文 在 【樂理教學】樂理新手必學:拍子記號Time Signatures ... 的推薦與評價
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