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

เรื่องจากกรุ๊ป The Wild Chronicles Group สมาคมผู้สนใจประวัติศาสตร์ สงคราม เรื่องต่างประเทศ เชฟพลังกล้ามแห่งทำเนียบขาว

Andre rush เชฟประจำทำเนียบขาวผู้เชี่ยวชาญการแต่งหน้าเค้ก
การแกะสลักน้ำแข็งและช๊อกโกแลต

Aka.(รู้จักกันในนาม) biceps 24นิ้ว

รับใช้กองทัพมา24ปีในยศจ่าสิบเอกเป็นที่ปรึกษาให้ west point

ในปี1994ผันตัวมาเป็นเชฟ1997เริ่มทำอาหารให้คนดังอย่างโอบาม่าทาน

วิดพื้นวันล่ะ200ครั้งใช้กฎ72ชั่วโมงกับตัวเองคือออกกำลังกายหนักๆทุก3วัน และยกน้ำหนักได้700ปอนด์

เคยเข้าร่วมโครงการmisson22เพื่อช่วยทหารผ่านศึกที่ฆ่าตัวตาย
โดยการวิดพื้น2222ทีทุกวัน150ครั้งแรกใช้เวลาเพียง2นาที

ออกหนังสือcombat medic cookbookเพื่อช่วยให้ดูแลผู้ป่วยptsd

Edit1: เหตุผลที่การเลิกเป็นทหารและมาเป็นเชฟเพราะต้องการบำบัดโรดptsdของตัวเองด้วยการทำอาหารและต้องการบำบัดเพื่อนร่วมรบของแกด้วยอาหาร

https://www.washingtonian.com/…/meet-the-white-house-chef-…/

Eating Flowers: Most recently I've been eating the flowers of violet, dandelion, garlic mustard, red bud, gill-over-the-ground, and purple dead nettle tossed into salad. Another lovely thing to do with edible flowers is to stir them into softened butter (raw and grassfed preferred). Of course adding them to any dish adds a decorative touch, especially cakes. Eating flowers has been an obsession of mine for years, perhaps I am attracted to them for their high bioflavonoid content, or just because they are beautiful.
~ Have you eaten any flowers lately, and if yes, which ones?
~ Here is our Edible Wild Flowers Print that celebrates this obsession and helps with identification and harvest.
This print only features a dozen. What other ones can you add to the list?
~ More about our Edible Wild Flowers Print here http://www.botanicalartspress.com/…/edible-wild-flowers-pri…
~ Update (5/28/17) We just turned this Art Print into a poster that makes it much more affordable: http://www.botanicalartspress.com/…/edible-wild-flowers-pos….
~ More about our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q

If you are too familiar with Westwern-style Steaks, today I will introduce you a completely new recipe in a style that cannot be any closer to the taste of Vietnamese people, which is Beef steak with wild betel leaves.

► Ingredients:
2 slices of beef steak 2cm thick (250g)
50g Westgold butter
3 garlic bulbs
5 wild betel leaves
Salt and pepper
200g pineapple
5mc anchovy sauce
2 mc Sugar
2 chili fruit
2 limes
fine rice vermicelli

►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
► GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: https://bit.ly/36S0p0I
►Items in my kitchen: https://amazon.com/shop/helenrecipes
►Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
► Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0

Music from Youtube music library
#HelenRecipes #vietnamesefood #beefsteak

Oyakodon is a very popular Japanese rice bowl. Chicken and egg seasoned in soy sauce based broth, and served on top of a bowl of rice. Juicy and delicious rice bowl dish we Japanese make very often at home.

Oyakodon with minced meat is easy to eat 😉
https://www.youtube.com/watch?v=yth_Xbo2T3o

This video is 2 servings but you can make this dish from 1 serving👍

---------------------------------
Oyakodon (Japanese Chicken and Egg Rice Bowl)

Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients:
100g (3.5oz.) chicken thigh
50g (1.7oz.) onion
A
* 60ml Dashi broth (you can use Dashi powder to make it)
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar
2 eggs
2 Mitsuba (Japanese wild parsley) if you have
1 bowls of steamed rice
Shichimi Togarashi (seven flavor chili pepper) if you like

NOTE: you can substitute 1 tbsp. of Mirin with 1 tsp. of sugar (which means you need 2 tsp. of sugar for this recipe)

Directions:
1. Cut chicken into small pieces. Slice the onion. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Mix A very well. Beat eggs in a bowl.
3. Put A in a frying pan and bring to a boil. Add chicken and onions, then cook for 5 minutes until the chicken is no longer pink.
4. Pour in the beaten egg from the center to the edges of the pan (because the center cooks slowly). Add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-cooked (or as you prefer is ok).
5. Serve on the rice in a bowl. Sprinkle with Shichimi Togarashi if you like.

レシピ（日本語）
https://cooklabo.blogspot.com/2019/09/how-to-make-oyakodon.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1

Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!

I used Pink Deep Fryer by Fujihoro:
https://amzn.to/2Tqkrps

Other VR180 Cooking Videos:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnjEVZzFKuSuuFjgpcf6Yem

---------------------------------
Katsudon (Pork Cutlet Rice Bowl)

Difficulty: Very Easy
Time: 30min
Number of servings: 1

Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

レシピ（日本語）
https://cooklabo.blogspot.com
---------------------------------

Music by
YouTube Audio Library

I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1