Yakisoba - Houki Houshi

Shaolin Anime



http://www.youtube.com/watch?v=kzbwJEdzdE8&hl=en

Programa K Entre Nós - PGM 31 - Parte 03/06

Programa K Entre Nós - Canal NET Cidade 21 Araraquara - Cobertura exclusiva do 14º Tanabata da Nipo em Araraquara - Culinária no Restaurante do Cidinho: Suflê de couve-flor e berinjela ao forno www.fernandokajuru.com



http://www.youtube.com/watch?v=Z4EPgNzcdMg&hl=en

how to eat yakisoba

listen to the background as hyra asks for 5 pesos



http://www.youtube.com/watch?v=DxPciIXpf7Q&hl=en

Vegan Traveler Meal Planning Tips

Being away from home can make business travel and vacation challenging and stressful for anyone who's trying to eat healthy. This is particularly so for new vegans who are still trying to adjust to a diet without animal products but may have fewer alternatives than usual. However, given the fact that business travel is often necessary for our jobs, and most people enjoy going somewhere new for vacation, at least occasionally, how does the vegan or aspiring vegan deal with eating away from home?

Below are some tips for business and vacation situations:

1. Business travel--Eat as much healthy (whole-grain, low-fat and minimal refined sugar) vegan foods you can at those meals where you have the most control over the venue. For me that's breakfast, because lunch and dinner are often spent with colleagues or clients, and you're less likely to have a say over the venue or the menu.

Breakfast buffets at hotels are quite vegan-friendly, and they are probably the healthiest places to eat away from home. For example:

a. Most salad bars have a wide variety of fresh vegetables and fruits. Just remember to stick with oil and vinegar dressing.

b. Asian dishes (tofu, vegetable stir fry, rice/noodles, vegetable curry, porridge)

c. Whole-grain cereal (hot or cold) prepared with soy milk. Note that oatmeal is usually prepared with dairy milk if you don't specify otherwise.

d. Whole-grain breads (check to see whether they contain butter or eggs first)

If you have any doubts whether something is prepared with animal products, just check with the wait staff. And take a few pieces of whole fruit (banana, apple, etc) from the salad bar to eat as snacks later in the day.

If you are unfortunate enough to have to spend all of your meals with non-vegan co-workers during a business trip, be sure to let them know your vegan diet preferences, and suggest restaurants that are likely to have foods you will want to eat, too. The longer the trip, the earlier you should tell them, as you may find it hard to return to your vegan diet if you fall off the vegan wagon.

2. Leisure travel--Being a vegan, culinary travel takes on a whole new twist. It used to be that going somewhere foreign, you'd probably eat out 3 meals a day. And, if you're staying in a conventional hotel, often you have no choice. Rather than being at the mercy of the restaurants or room service, I highly recommend finding a room equipped with kitchenette, so you'll have the ability to cook some of your meals if you cannot find vegan-friendly restaurants.

A refrigerator in your hotel room is also essential for you to store and eat fresh fruits/vegetables. Ask the concierge at the hotel for directions to a nearby market to buy fresh fruits and vegetables, and try to carve out room for them among the mini-bar items. Again, the longer your trip, the more important it is to follow this advice.

If you don't like the idea of cooking for yourself while on vacation, by all means do your research ahead of time so you are prepared to have a vacation that is both enjoyable and healthy. For example, London has a great variety of vegan restaurants, as well as 100s of Indian restaurants that are typically vegan-friendly. Whereas other countries, such as Spain, are more meat-centric (you may have guessed when every restaurant in Madrid is ornamented with cow's shank in the window and/or hanging from the ceiling). Still, this shouldn't necessarily stop you if you're determined to see Picasso's Guernica.

3. What about times when you're not traveling far from home, but just have no time to cook healthy? It's difficult enough for one person, let alone two, to grocery shop, cook, and align their schedules perfectly to eat together on weekdays. Therefore, be sure have a list of vegan restaurants that are convenient to wherever you and whoever you're dining with may be. Decide how far you are willing to go out of your way to eat healthy, and plan ahead.

It would be great to eat at home all the time, especially when becoming vegan, but as busy people we often don't have control over the timing or even the location of travel. That's why it helps to get used to cooking and eating healthy at every opportunity. Then, when you're away from home, maintain consistency in your diet. You won't feel like eating just anything, but will be more motivated to make an effort to seek out and plan healthy meals.

Yakisoba Catering

Chef Adam cooking Yakisoba in the backyard on the new Evo grill



http://www.youtube.com/watch?v=zWbr5GiQ2EQ&hl=en

My cool big salisbury steak 25oz (700g)

Ingridients: 2 lb Ground beef (will make 1-25 oz plus 2-3.5 oz salisbury steak) , 3 eggs, 1/3 cup Japanese style Panko bread crumb soaked with 1/2 grated onion, 1/2 onion minced, 1/3 cup Red wine, Dashida (Korean style soup stock beef flavor ), Salt, Pepper, Worcestershire sauce, Road Kill BBQ Sauce, Oyster flavored sauce, Soy sauce, Japanese Takoyaki or Yakisoba sauce for flavoring / Butter for cooking, plus salt and pepper before you put on meat / Ketchup, Worcestershire sauce, Japanese Takoyaki or Yakisoba sauce and butter for gravy sauce. Cooking time about 20 mins.



http://www.youtube.com/watch?v=elCGkpnGEhA&hl=en

Sweet and Sour Fish Recipe

The Chinese are the alchemists who discovered that ginger will deodorize garlic when cooked in the same pot, making the pungent little bulb less antisocial but still full of flavor. They also set great store by it for
de-fishing fish and duck (which sometimes tastes fishier than fish).

The following recipe shows the job a slice of ginger, no bigger than a dime, can do to make a whole fish delectable.

SWEET AND SOUR FISH

2 teaspoons soy sauce (thick type)
2 tablespoons cornstarch (or flour)
1/4 cup vinegar
5 tablespoons brown sugar
1 slice ginger, crushed and minced
2 tablespoons peanut oil
1 clove garlic, crushed
1 whole fresh sea bass or porgy, about 2 pounds, cleaned (or any frozen fish, thawed and drained)
2 tablespoons soy sauce (thick type)
2 cups canned condensed chicken broth

Blend the 2 teaspoons soy sauce, cornstarch, vinegar, sugar, and minced ginger, and cook in saucepan until mixture thickens slightly. Set aside.

In a big skillet, heat peanut oil over high flame, toss in crushed garlic clove, sizzle until it has nothing left to give, and discard. Score raw fish with 2-inch gashes about 2 inches apart. Pour 2 tablespoons soy sauce over the raw fish; then fry it in the garlic-flavored skillet until it looks golden. Add chicken broth, cover and cook until tender. Before serving, stir in sauce and heat. Smaller pieces of fish can also be treated in this way. The proportions of vinegar and sugar may be adjusted to taste. Serves 4.

yakisoba wo syokusu

22/12.la fête de Noel.On a mangé le yakisoba. je pensais que c'etait très bon,mais les française avaient l'air.....



http://www.youtube.com/watch?v=K1WgRit224o&hl=en

Brasil 2009 (Roberto Martins no Brasil)

Brasil minas gerais uaikisoba yakisoba mineiro familia japao bellmart irmaos mae dona helena vespasiano belo horizonte



http://www.youtube.com/watch?v=RF7115VOPco&hl=en

Malaysia Tours Offers One of the Most Unique and Memorable Experiences in Travel

There are so many beautiful places to visit on this earth, Malaysia is no different. You can visit there for ten days and still never take in all of the beauty and wonderment that it offers. Malaysia Tours offer an opportunity to relax, laugh at the antics of the wildlife, view some of the most gorgeous sites, and experience the truly unique lifestyle of the inhabitants there.

If cuisine and old world tradition mixed with modern conveniences is on your itinerary, then Penang in Malaysia is the place for you to visit. It is known as the culinary capital of Malaysia. Your taste buds will revel in the tastes of the local fare. The signature dishes of the area include: Nasi Kandar, which is rice,fish, chicken, squid, prawns, and beef along with curry and other tasty spices; Laksa, sour and tangy or cooked with coconut milk; char Koay Teow, a dish of flat, fried white noodle; and Hokkien Mee, prawn soup with yellow noodles which is hailed as one of the local favorites.

When you are not eating, a good pair of walking shoes are in order to hike through some of the most gorgeous gardens, picturesque beaches and explore the local historical sites of George Town. There is a culmination of history from the different races and their colorful heritages that reflect in the magnificent architecture and kindness and generosity of the natives. They are eager to share the true inner beauty of their land.

There are Malaysia Tours that will lead you to Muka Head National Park. It is not expansive, but extremely impressive as the salt and fresh water meet, but don't mix. This provides a superb place for picnicking, fishing, swimming and hiking. There are also boating excursions in which you can visit nearby islands and view the old 1883 lighthouse that still operates today.

You can visit the most picturesque and pristine beaches of sugary, white sand and clear blue waters that you will ever see. You can relax in the sunshine or trek along the coastline and admire the beauty. This land is also home to the only tropical spice garden in South East Asia.

Malaysia Tours offers packages for many different excursions in this fabulous land. You will never be able to see and enjoy it all in one visit, so make your list and count the days until you can return to continue the most exhilarating vacation you will ever experience.

Wagyu Beef

It is the cattle breed which is genetically inclined to contain extreme marbling in its meat. Wagyu has its origin in Japan where cattle stock is generally low. It is popular for its marbling factor and it is exported all over the globe. Its marbling's coupled with shortage for world demands enhance the meat's market value. Japan still has a monopoly even though America and Australia rear breeds of Wagyu. It is shipped all over Japan by area names namely Kobe, Mishima and Omibeef. In all of its beef categories Kobe (Kobe niku in Japanese) is predominant. It is characterized by it flavour, softness and marbled texture of the meat. It breeds well even in restricted farms of Japan where muscular activity of cattle tend to decline in humid seasons.

Kobe beef of Japan is now a trademark and must fulfil certain criterion. The cattle stock must be from Hyogo prefecture and must be a tajima breed only. It must have been feeder in the farms of Hyogo prefecture. Sloughing must have been done in Nishinomiya, Sanda, Himeji, Kobe and Hyogo prefecture. Marbling ration or the so called BMS must be anywhere over 6.Must weigh 470 kg or below when weighed as whole. Some people believe that these cattle are give beer daily for food. This is a proven as myth and in fact some of the ingredients of beer are given to the cattle for food. For helping with low muscular activity in humid seasons, massage with sake is also given to the cattle.

The meat gets its finer taste due to the marbling's contained in it. Thus it has the higher ration of monounsaturated fat content comparing to all other breeds of cattle stock. Thereby the meat ensures much lower content of cholesterol in it. Marblings are visible with naked eye thus enabling buyer to actually judge the quality of beef. Evenly distributed fat material throughout the muscular chunk instead of one stop deposition is known as marbling. Wagyu is the only breed capable of rapidly increasing marbling in itself. Wise and obviously wealthy people concerned about health would prefer to replace their normal beef with superior Wagyu beef.

Marbling is recognized as a chief criterion to grade beef. It is considered as an indicator of superior quality of the eatable. Marbling comes with many benefits, which improves the eating quality, thus preferred by chefs all over the world. Marbling adds to the flavour of the meat. Taste of beef is very significant criterion looked up by people who likes to have beef. Higher marbling's enables us not to compromise with juiciness of meat after cooking. Marbling makes the meat softer and thereby enhances eating quality. The dinner with such a beef with enough marblings ensure good time having a healthy and tasty meal. Beef eaters in America and Europe greatly prefer Kobe beef over other category of beef, for its taste and soft texture.

Marbling is measured in grades of marbling scores which determine the cost of the meat. Score demotes to intramuscular fat on meat of Wagyu. Scores lie on range of 1 to 9+ in Australian subcontinent. As score increase, market price of meat increases in ration. Wagyu meat with marble sores more than 9 costs more than 150$ per kilogram, which could be brought in wholesale only. Price determination is done by elite chefs from countries like Hong Kong and Macau. A score of 8 or more ensure a minimal market price of 120$ per kilo of meat. Any score more than 6 marble score values the meat to 70$ or more. The score are widely used throughout the world and Australian associations fix these scores.

Counterfeiting is no exception in Wagyu meat also. Ordinary beef breed is falsely labelled as Kobe or Wagyu beef by vendors. Some times even adulteration happens. The duplicated meat appears no different to the original Wagyu meat. Buyer needs to be careful especially when Wagyu is sold underpriced. A piece of meat can be asked for sample and checked for marbling. Marblings in the upper layers are visible to the buyer. Marbling of Wagyu appears pure white in colour while other beef breeds do not. It's very simple to determine since in raw meat marbling are easily visible through naked eye. Many restaurants and hotels complying to attract customers indulge in these kinds of acts.

Wagyu gives a bad taste when cooked badly. Thus it's much essential to take utmost care while cooking Wagyu in order to prevent wastage of the costliest beef category. Open flames are much required to cook delicious Wagyu beef. Cast iron works best to give strong streaks which make the beef crispy too. Under heat Wagyu shows optimal fragility so it should be cooked with care at tat point. Proper techniques followed while cooking ensure a delicious dinner of Wagyu beef. Wagyu when not taken care while cooking under heat makes it to melt similar to an ice cream. It thus messes up and gives bad taste. Improperly cooked Kobe beef results in bring tough meat for beef eaters, which spoils the costly beef.

Although having its origin in Japan, Wagyu cattle are breaded in other parts of the world for its superior eating quality of meat. Other than Japan these cattle are breaded in USA, Australia and New-Zealand. New-Zealand breeds Wagyu in pastoral and feedlot environments. The Australian Wagyu association is the biggest Wagyu breed organisation outside tiny Japan. Australia exports Kobe beef to China, Hong Kong, Taiwan, Singapore, Indonesia, UK, France, Germany and Denmark.USA has brought up with an innovative crossbreed of Wagyu and Angus cattle. This crossbreeds are delicious for meat as well as adaptive to US climate. The crossbreed has a perfect balance of marbling and reddishness in meat, which is desired element in case of US buyers. This crossbreed is known as the American Kobe beef and exported all over the world, especially to Japan.

People who love to try all delicious non vegetarian varieties of world must try Kobe beef to make their one supper a great one.

Filipino Recipes - Camaron Rebosado (Shrimp) Recipe - Pinoy Food

Camaron rebosado is a delicious way to cook shrimp. What gives a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed. It is comparable to the tempura of the Japanese and the way Chinese cook shrimps coated with batter. It can be made even more delicious when taken with sweet chili sauce. Yummy!

My little boy is very picky with food. But when you serve camaron rebosado on the table, there's no need to nudge him to eat his food because he will consume everything on his plate in no time. He loves this dish so much that we could never go for a whole week without it. Being so, I have mastered the recipe and I want to share it with other Moms so their little kids will get a chance to enjoy this lip-smacking treat, too. Give it a try and you will surely hear your kids asking for this delectable shrimp recipe every now and then.

Ingredients:

15 fresh shrimps
4 eggs
3 tbsp flour
4 calamansi
Cooking oil for frying
Salt, to taste

Cooking Procedure:

Choose fresh shrimps about 4 inches long in size. Remove the shell of the body but leave the head and tail. Trim the pointed part of the head.
Remove the black intestine by cutting a part of the back.
Salt to taste and roll in flour after soaking in calamansi juice. Drop each in beaten eggs and fry in deep hot fat until light brown.
Drain excess oil and serve with sweet chili sauce.

Buying Guide for a Mikimoto Pearl Necklace

The highest quality cultured pearl necklaces are those produced and created by Mikimoto. These pearls are known for their unparalleled beauty and brilliance. It is said that once you wear Mikimoto pearls, any other kind of pearl will seem second-rate. Mikimoto pearls are so refined in quality that its fans include the royal families of Britain and Japan, Marilyn Monroe and Monaco's Princess Grace.

Here are some information on what Mikimoto cultured pearls are, where they came from and how to buy them.

How pearls are formed

A pearl is the result of an oyster or mollusks' reaction to an irritant that invades its shell. To try to protect itself, the mollusk secretes a crystalline substance called nacre which builds up in layers upon layers, surrounding the irritant. When this happens, a pearl is born.

Pearls have been cultured for centuries not just in Japan, but in other countries as well. Much of the products result to semispherical pearls, also called mabe pearls from the oyster that grew them, and not in the more coveted spherical pearls. It was Kokichi Mikimoto who developed a special technique to induce oysters to create a round pearl.

The man behind the name

Cultured pearls as we know them, owe a lot to Kokichi Mikimoto, the man who perfected the pearl culturing method that is still used today. Contrary to popular belief, he did not invent the industry although he did play a very significant role in advancing the techniques which contributed to the improvement in cultured pearl quality.

Mikimoto, the son of a noodle restaurant owner, was born in 1885 in Toba City, Japan. He was first introduced to pearls when he started raising oysters. Around this time, Japan was already trading pearls with other countries and pearl oysters were in danger of becoming over-harvested. Mikimoto decided to concentrate on experiments in seeding oysters and producing pearls.

The first endeavors were failures. Mikimoto and his colleagues repeatedly encountered disappointing results, due in part to uncontrollable factors like water temperature and red tide. But this did nothing to dissuade Mikimoto from his dream.

His efforts paid off eventually. On July 11, 1893, with his wife Ume, he discovered a beautiful pearl in one of his oysters. He never looked back since. By the time he died in 1954, the highly honored Mikimoto had successfully advocated and promoted cultured pearls and opened markets all over the world. Today, his name is synonymous to the highest quality cultured pearls.

Buying your Mikimoto pearl necklace

Pearl necklaces come in several lengths. From the shortest to the longest, they are: collar (10"-13"), choker (14"-16"), princess (18"-20"), matinee (20"-24"), opera (28"-34") and rope (37" and longer). The length of the pearl necklace will depend on the woman's age, body composition and neck size, although an 18 to 24-inch pearl necklace is a good length for anyone. Generally speaking, the longer the necklace, the more it 'elongates' the neck.

The mark of "M"

Every jewelry created by Mikimoto including pearl necklaces, has an "M" stamped on its setting. This is a guarantee of quality. However, in some cases, the mark of "M" will only guarantee that the setting is genuine and not the pearls, which can be replaced and restrung.

A caveat: there is a black market for Mikimoto clasps, where original Mikimoto clasps are used for cheaper or imitation-quality pearls. Beware also of 'closeout' Mikimoto sales, even if they come in 'new' 18k gold.

The best way to distinguish a true high-quality Mikimoto pearl from other pearls is to look for a unique road map or line pattern on the surface of the pearls under a 10x magnifying lens. Experienced jewelers can recognize this. On your own, you will want to find genuine Mikimoto pearls to compare with your intended purchase. Once you see the difference, true Mikimoto pearls are easily recognizable.

You might also encounter pearl necklaces that are labeled 'Mikimoto quality'. This is misleading. These are not pearls produced under the patented Mikimoto process. True Mikimoto pearl necklaces are those produced under stringent conditions in Ise in Honshu, Japan.

Akoya vs. Mikimoto

Another fine quality pearl is akoya pearls, although this is a general term used to refer to saltwater pearls. These are not Mikimoto pearls and they don't cost the same.

Grading method

Mikimoto pearls are rated using four grades, with AAA being the highest. There are 4 sub-grades starting with AAA1. Highest-grade pearls are those with the best luster and reflective quality, almost mirror-like, while lower-grade pearls are those with reasonably clear reflection.

When buying your Mikimoto pearl necklace, be sure to ask for grading certificates. This is not only good for insurance, but it is also a guarantee that what you are paying for is a true Mikimoto pearl necklace.

Popular International Pizza Toppings

Pizza can be topped with whichever ingredients you happen to like. A tomato sauce covered pizza with mozzarella and oregano was once an exotic dish but would now be considered a basic pizza.

The old classics like cheese and tomato, cheese and ham and pepperoni pizza are making way for new flavors. If you look at the history of pizza, you will see that pizza was created in stages.

The First Pizza Recipes

A "pizza" used to be a piece of dough, baked to test whether the oven was hot enough to bake bread. These baked pieces of dough were sold cheaply to poor people who could not afford real bread.

After that came the toppings, and the popularity of this Italian dish spread all over the world. Tomatoes, oil and herbs were the original pizza toppings. Cheese was not added until 1889.

Fusion Flavors

In addition to all the traditional pizza toppings, new flavors are arriving. If you cannot decide between takeout Indian food or pizza, you can combine the two with a Tandoori chicken pizza. Add some extra chilies to the list of toppings and you have a delicious, spicy pizza with distinct Indian flavors.

You can get Australian pizzas with bacon and eggs, Japanese pizzas with squid, French pizzas with fresh cream and Greek pizzas with marinated lamb and feta cheese.

Almost every country has taken pizza into their hearts and adapted it with their own preferred flavors and it is now possible to buy or make a pizza with just about any toppings you can think of. Even dessert pizzas are an option, if you have a sweet tooth.

How to Make a Spicy Chinese Pizza Recipe

This delicious Chinese pizza makes a great appetizer, especially if you cut it into small squares, or a tasty entree. You can add other Asian vegetable, if you like, such as bamboo shoots, green onions or sliced shiitake mushrooms.

This pizza serves three or four people as an entree or eight as an appetizer. Serve it with fresh pineapple and an Asian cabbage salad for a true taste of China.

Easy Chinese Chili Chicken Pizza

You will need:

12 inch diameter, ready to serve pizza crust
1 tablespoon chopped, fresh cilantro
8 oz shredded mozzarella
1/3 cup sliced red onion
3/4 lb boneless, skinless chicken breast, in 1/2 inch pieces
1 tablespoon chili oil
1 teaspoon soy sauce
2 oz snow peas
8 oz can, sliced water chestnuts, drained
8 oz can tomato sauce
1 teaspoon finely chopped gingerroot
1 tablespoon chili puree with garlic

How to make it:

Preheat the oven to 375 degrees F. Heat a wok or skillet over a high heat, then add the oil, rotating the wok to coat the side. Add the gingerroot and chicken and stir fry for a couple of minutes, or until the chicken is not pink in the middle. Turn the heat down to medium and add the tomato sauce, soy sauce, and chili puree.

Spoon this mixture on to the pizza crust, keeping within 1/2 inch of the edge. Top with the onion, snow peas and water chestnuts, then sprinkle the cheese over the top. Bake the pizza for about 17 minutes or until the cheese is melted and everything is hot. Sprinkle it with cilantro and serve.

Japanese Dessert Recipe - Dorayaki Cake

Dorayaki cake is a traditional Japanese dessert recipe that is a sweet cake with an anko filling. Anko filling consists of sweet azuki bean paste. It is a delicious addition to any traditional Japanese meal and you will love the texture, taste and flavor.

Ingredients for Japanese dessert recipe - Dorayaki Cake:
o 3 eggs
o 2/3 cup of white sugar
o ½ teaspoon of baking soda
o 3 tablespoons of water
o 1 cup of white flour - sifted
o ¾ pound of anko - sweet azuki beans
o Oil for frying

Directions to make Japanese dessert recipe - Dorayaki Cake:
o Put the eggs and the sugar into a bowl and whisk together well
o Dissolve the baking soda into the water
o Add the water into the egg mixture
o Add the sifted flour into the egg mixture gradually
o Heat a skillet or a hot plate and put a little bit of oil into it
o Pour a scoop of the batter into the skillet and form a small pancake
o Turn the pancake over in the pan when bubbles begin to form and appear of the surface of the cake
o Repeat this process to make 8 to 10 pancakes
o Cool the pancakes
o Put a scoop of the anko sweet beans between the pancakes
o This recipe makes about 4 to 5 dorayaki cakes

This Japanese dessert recipe for Dorayaki cake is easy to make and delicious. It is a rich in the Japanese culture. All sweets in Japanese are called wa-gashi and common ingredients that are used in Japanese dessert recipes are rice flour, red beans and sugar. There are very few recipes that actually call for the use of milk or butter. This kind of cooking tends to be much lower in fat that other forms of western dessert cooking.

Anko or the sweet red beans are a typical ingredient that is used in wa-gashi. They are also used as fillers fro manju and taiyaki. Japanese cakes are used and made on a variety of occasions and some are used for formal dinners and meetings while others are used as a common dessert after a meal.

It is best to serve your Dorayaki cake with green tea or other kinds of Japanese tea to get the true authentic flavor and feel of making a Japanese dessert. Japanese Christmas cakes are a favorite among the Japanese culture and are light and fluffy. Most of the cakes and desserts made from Japanese recipes are lower in fat and more healthy than other kinds of dessert recipes. They also require few ingredients and are relatively easy to make and prepare.

MARK ONG (NISSIN YAKISOBA SEARCH)

launching:)



http://www.youtube.com/watch?v=ytnneuMhxgM&hl=en

Jloggy 1!

My name is Emelia and I'm going to Japan! I don't like writing a lot in these descriptions because they're annoying... nobody reads them! And if you are.... then watch my video!! What are you doing?! Follow me!! konnichiwa-emelia.tumblr.com



http://www.youtube.com/watch?v=ar1crJ6Z7Do&hl=en

To Tip Or Not To Tip - Tipping Practices Globally

Tipping is a different concept in all countries. There are places where tipping is considered impolite or rude, and other places where if you don't tip your behaviour is considered unacceptable. The first thing to be aware of is what you are tipping for and what is expected of you.

Waitrons are generally in the worst position, as they are the middlemen between the customer and the kitchen, with the manager somewhere in between. If your food is of bad quality, technically you can't blame the waitrons for that. They do not cook your food. If they tell the chef to make a steak rare and the chef overcooks it, then it is the chef's fault.

Waitrons have complete control over one aspect of hospitality, and that is the service that they supply to customers. It is on this service that tipping is based. They need to be friendly, prompt and alert. Most waitrons get about ten to twenty tables to look after, and it is not always easy to treat each table like they are the only table in the restaurant. However, they must at least try to make you feel like you are the only person they are serving. If there is a problem with your food or drink, then they must sort it out efficiently and effectively.

In the UK, it is standard to tip waitrons, but not the bar people. Tips range from 10% for an average service. If the service was bad, you can tip less and if the service was fantastic, then tip more.

In Australia, Japan and China, you need not tip. In China it is probably best if you rather don't tip. Tipping was illegal till the late 1980s and is still a bit of a grey area. You could probably get away with tipping in tourist spots, where it is presumed that you are a foreigner. But if you are in the heart of China, among the locals, then rather don't tip anyone.

There might be a service fee added to the bill of either 10% or 15% depending on the venue. If there is a service fee, then don't tip your waitrons. In France, the service fee is included in the bill as well. According to David Lebovitz, the service fee is 15% service charge in Paris, however the bills also state that it's okay to leave extra, which as David says, "leaves a lot of people confused. Even the French."

He states that tipping is an unusual occurrence in France with the locals. Most places have a service fee, and if you are in a central tourist area, then you may leave more if you want. However, in other areas, rather just stick to the service fee on the bill

In New Zealand, tipping is not expected. But if the service was good, then leave a tip. Just because tips aren't expected doesn't mean the good service should go un-rewarded.

There is a misconception, among people who don't believe in tipping, that restaurants over the world pay their staff and therefore tipping isn't necessary. This isn't always the case. There are places where waitrons don't get a regular salary and they rely completely on tips for their bread and milk.

To get a feeling of what it is like about being a waitron in today's society, there are blogs that describe the work environment to perfection. If you are still in any doubt about whether to tip or not tip, read up on these people's lives. As Waiter Rant explains in his blog post Kingdom of Sand: "Waitering is like juggling several balls in the air at the same time...Your brain is so busy keeping track of what the tables need - cocktails, desserts, spoons, refills - that not all the balls come down and you leave the restaurant with some still banging around inside your head."

Some restaurants work on a system of commission, where a waitron will get a percentage of the overall sale at his or her tables. This system isn't always considered fair, as a waitron might get an unpopular section of the restaurant for the night.

If you visit a country and you are unsure of the policy, then it is best to just leave 10% for average service and more for good service. They can always give your money back if it's not acceptable, but they can't ask you for money. These are people that have to stay on their feet for nine hours, with few breaks, if any. They have to remain patient when chefs, managers, bar people and customers get angry over things that had nothing to do with them. If you are still unsure, then ask the manager for his advice, or someone at the table next to you.

Teen Motivation 101 - The Secret of My Success

The secret of my success really isn't a secret at all. When I say success, I am not talking about money, status, or power. I am speaking about fulfilling a dream or accomplishing a goal. Anyone who has achieved any amount of success knows that it comes from a combination of factors. I like to think it results from applying the three C's, equally as potent and essential as the vitamin: confidence, courage, and commitment.

What does confidence have to do with being successful? Everything. Whether you intend to or not, you leave an impression everywhere you go. When you lack confidence, everyone can see it in your facial expression, your body language, and the way you carry yourself. If you do not believe that you are talented, intelligent, capable, valuable, or worthwhile, it will be hard to convince someone else that you are. However, when you have a positive self-image, people take notice right away. The way you view yourself is the way others will view you, as well.

When I began teaching high school, I was not sure what to expect. I did not go to college with the intent of becoming a teacher. Therefore, I had not taken any education courses or had any formal training in teaching. During my interview, the vice principal commented on the firmness of my handshake. I did not give him a wimpy, wet noodle handshake. I gave him a solid shake and looked him directly in the eyes. He was impressed! He told me that my handshake sent a strong message-confidence. The first day I entered my classroom, I knew I would need to show the same level of confidence. I stood in front of my students determined not to let them break me. After two weeks, I realized two fundamental truths that have helped me throughout my teaching career. First, I will also be older and wiser than the students I teach. No matter how intelligent they are, wisdom comes from experience. Second, I am the expert in my classroom. Once you see yourself as a wise, old, expert, confidence comes easily.

Courage, however, does not always come as effortlessly. Poet, Edgar A. Guest, says "[c]ourage must come from the soul within." It is often referred to as guts, nerve, or boldness. I believe confidence and courage are a package deal. In my experience, if you are confident in your ability, you are more willing to take the risk. Whenever you are pursing your dream, there is always a risk involved. There is always going to be the chance that you will fail. However, there is always the possibility that you will succeed. The only way to find out what will happen is to actually do it. Taking action is the major difference between those who live out their dream and those who talk about it. Those who live out their dream may have felt afraid, but they did not let fear stop them from moving forward. In the end, the important question you must ask yourself is: Am I more afraid of never seeing my dream become a reality than I am of trying to make it a reality?

Surprisingly, sometimes the sweetest success often comes after many failures. Of course, it feels good to get it right the first time. However, there is often an important lesson to be learned in the process of attaining success. Many people never learn the lesson because they never start the journey or they give up too early in the process. For instance, between junior high and high school, I tried out for cheerleading three times before I made it. After practicing with some girls who were on the squad, I finally learned how to do the moves correctly and made it. From that experience, I learned that asking for help can make a huge difference. I believe that the level of commitment you have will determine your level of success. If at first you don't succeed, don't stop until you do! The only goals in my life I did not accomplish are the goals I gave up on. In contrast, the most significant accomplishments in my life required me to commit a tremendous amount of time, effort, and sacrifice. With every endeavor, I have gained more confidence, become more courageous, and learned the value of persevering.

Be confident in who you are, bold in your actions, and committed to your goals. Whether you fail or succeed is a decision that you make. You have a choice. Choose to succeed!

20100813 Chirashi Sushi from KIYO

on live? www.ustream.tv everyday3PM and 10PM in Japan time and you can learn Japanese,too!! Have you ever try Japanese food? KIYO introduce you Japaese food that local loves from ---- Osaka with geo tags,photoes. Japanese food is NOT only Sushi,tempura! =================================== Chirashi Sushi is one of a kind of sushi. Chirashi means "spreaded" sushi. Same thing on top on same vineger rice. You can enjoy different feelings of sushi! Miso soup is also nice. It is instant one, but usually miso soup is not a big difference between instant and regular one.So please try this miso soup,too!! =================================== =================================== If you have any request that you want KIYO to eat or you want to know more,please do not hasitate to ask me! =================================== my twitter id is @ecj_kiyo Easy Cooking Japan's twitter id is @easycooking_jp Facebook Fan Page: www.facebook.com Cooking-Japan/134588116579487 I am near Osaka and Kobe. Thanks



http://www.youtube.com/watch?v=qM2BmT8cnU8&hl=en

Hong Kong Restaurants - Great Authentic Eateries in Asia's World City

Hong Kong is known for its thousands of small authentic restaurants, where you can indulge in delicious Chinese food without having to dig too deep into your pocket. But finding a really good eatery in this jungle of Chinese neon signs can be as difficult as finding a needle in a haystack.

This article will introduce you to seven of the best authentic restaurants and Dim-sum eateries on Hong Kong Island.

Lin Heung Tea House - The best known of them all, has been around for God knows how many years and is still as popular as ever... Conveniently located on Wellington Street, right between Central and SoHo, the ambience at this good old establishment reflects the true spirit of Hong Kong: Noisy and bustling, yet homey and welcoming... Great dim-sums and other "yum cha" delicacies are the main draw, and the place is open from as early as 6am till as late as 11pm.

Mak's Noodle Limited is another Wellington Street icon... Best known for its Won Ton Noodle, which some say is the best in Hong Kong, this humble eatery doesn't have much in the way of decor, but the place is tidy enough, the food is great (although the portions are slightly small) and the prices are not too bad...

Tsim Chai (Jim chai) Noodle, also on Wellington Street, is Mak's mythological competitor... This humble Cantonese food joint draws people from far and wide for its Wonton noodle soup, that comes with large and plumpy wonton dumplings, full with shrimps... Quite expectedly, there's nothing much here in the way of glitz and glamour, but the food is great and the prices are very moderate... So who can ask for anything more?

Kau Kee Noodles - Tucked on tiny Gough Street, just a minute stroll from the SoHo, humble Kau Kee Noodles has made a name for itself as a Hong Kong culinary emblem, after serving some of the best Beef Brisket in town for the last who knows how many years... You can have your Beef Brisket in a plain meaty broth or in a curry broth, and it comes with or without noodles (their noodles are really nice though, so maybe you should give them a try...) Almost needless to say, it's just a small corner shop, so do not expect any "romantic ambience"... Lunchtime queue can be a pain, so try to come later if you can.

Prawn noodle shop in Wanchai specializes in Singaporean-Malaysian Prawn noodle soup. Their menu has 3 different types of soup-base: Spicy prawn, Spicy curry laksa and Pork with chicken... After deciding which soup-base are you going for, you can "beef it up" with extras like: seafood, prawns, chicken, fishball, meatball, squid ball, fish cake, bean curd, and what have you... The place is very busy, so maybe you should try to avoid lunchtime.

Chee Kee is a Causeway Bay institution, particularly known for its Beef brisket noodle in soup and Wonton with noodle in soup. The menu doesn't have a great variety to choose from, but whatever is there, is likely to be good.Located on Percival Street in Causeway Bay (Can be accessed via exit A of MTR Causeway Bay), Open from before lunch until almost midnight

Ho Hung Kee, also in Causeway Bay, is known to have some of the most authentic wonton noodles in Hong Kong. In addition to its outstanding Wonton with noodles in soup, the restaurant serves other authentic Cantonese favorites, such as Shredded pork noodle, Beef chow fun (a Cantonese dish of stir-fry beef with wide rice-noodles and bean sprouts), Ee Fu Noodles and some scrumptious Congees. Located on 2 Sharp Street East in Causeway Bay, just a heartbeat from Lee Theatre Plaza. Open daily, from before lunch to almost 11pm

Cowboy Hats - Which One is For Me?

When choosing a cowboy hat, one must ask themselves, "What am I going to use it for?" Once you have established the answer then it is time to decide what style. Am I going to use it for summer or winter?

Summer Cowboy Hat:
If you are looking for a great summer hat then you are probably looking for sun protection. The types of summer hat materials I would reckoned are:

Palm Leaf- recognized for there great durability, flexibility, and versatility. They come in several different types Mexican, Guatemalan, finished, and bleach finished.
Rafia/ Sea Grass- most popular among the urban crowds, most known as the "Beach Cowboy". They are very light weight and most are flexible and have a "shape-yourself" feature.
Straw- most "straw" hats are no longer made of straw any more most of them are made of a Japanese paper yarn called Shantung, these hats are usually a finely woven white or off white material the weave is very exact. But, there are different varieties such as bangora which is a less expensive way to weave shantung or the most famous is Panama straw(fun fact: most "Panama" straws are made in Ecuador!), There is also still classic straw hats,but, all of these *western hats* are known for there breath ability security and classic style.

Winter Cowboy Hat:
When winter rolls around you are going to of course want some thing that is going to keep your noodle warm. I would suggest only the best! Examples of great brands are: Stetson, Resistol, Serratelli, Milano, or Greeley.

Types of Felt Cowboy Hats:

There are two major categories in felt hats, they include wool and fur felt.

* Wool Cowboy Hats:
Wool felt is made from most obviously wool but, it also includes bison felt as well. The characteristics of the wool hats are typically rough to the touch with a dull finish. they are very cheap but very warm they are also not very weather resistant. A good wool hat will last you typically one to two seasons at best.

* Fur Felt Cowboy Hats:
Fur felt hats come in all variations of pure and mixed furs from an even larger variety of animals. the best and most popular fur to make a hat out of is beaver a pure beaver hat is going to make the most weather resistant and durable hat available. They also makes them out of rabbit, mohair, cashmere, angora, hare, nutria, and the list goes on and on.

Some are better than others, but all of them with have the appearance of a slight silky cast, rich in color, and light weight, thin, but dense with a smooth feel. If you take good care of a fur felt hat it will last for many a year.

Do You Like Crabs? San Francisco Restaurant Review

This weekend was a long weekend. It was Memorial Day weekend. We wanted to have something notable, because it was 3-day-weekend. As any other weekends, we went to 24 hour fitness for exercise in the morning. We took a 2 classes of exercise in our fitness club, Boot Camp and Dance for 2 hours, sweat some. We came home from exercise, took shower, relaxed, then call the restaurant for reservation.

This restaurant is "Tanh Long", in Sunset, San Francisco. We have known this restaurant famous for Crabs. Since we both love crabs, we decided to go to this restaurant.

"Tanh Long" is the sister restaurant of a restaurant in downtown San Francisco, "Crustacean". "Crustacean" is high-class, business setting, and relatively expensive restaurant. My office colleagues took us to "Crustacean". The master chef of Crustacean told us about the sister restaurant "Tanh Long", which is more family oriented type restaurant with almost same menu as Crustacean.

Their recommendation is same as ours, which is "Garlic Roasted Whole Crab". They have a different style of crab cooking from what San Franciscans are familiar with. Crabs were simply boiled in seawater in Fisherman's Wharf restaurants. This restaurant roasts whole crab with lots of garlic and oils.

It is so different and tastes superb. That is why people keep coming despite it was highest priced item on the menu. The location of this restaurant is on the corner between Judah and 47th street, downtown San Francisco. Outside does not appear to be an excellent restaurant, but inside is elegant and clean. This was original restaurant of these 2 successful sister restaurants in San Francisco, opened by a Vietnamese Gentleman. My memory of dining in Vietnam does not tell me anything similar served in Vietnam. It may be Vietnamese food made in San Francisco. Benihana style BBQ is not exactly made in Japan, made in New York, instead.

"Roast Crab", "Tiger Prawn", and "Garlic Noodle" were our selection on that day. Eating this crab, or any crab, you cannot do anything other than keep eating until you finish the crab, since your hands and fingers will be full of oil, garlic, meats, and shells. You cannot even pick up silvers or wine glasses. We spend there for two and half hours. It was long dinner, with not so much conversation. We do not need much conversation for enjoying delicious foods. Japanese sales people suggest that you would select a crab restaurant if you need to dine with a difficult customer. Your difficult customer will be quiet during dinner, because he was busy eating the crab. How true it is!

"Thanh Long" restaurant is located on the corner of Judah and 47th Street. "Crustacean" location is Polk and California. You can search them in Internet by their names and location; "Thanh Long, San Francisco" and "Crestacean, San Francisco".

Léo, o bêbado.

Aniversário da Tefie, aquele clima de yakisoba... De repente, o Léo me solta uma dessas! NOTA: Para os leigos... Tia Rose é a minha mãe! ;D



http://www.youtube.com/watch?v=qJp7NoyGtT0&hl=en

Cooking With Kids, Easy Desserts - Candy Sushi

Want a fun activity to enjoy with your kids? How about an activity that will teach them some valuable cooking skills? Try baking. Kids love to eat desserts and baking is similar to making crafts, except in the end you get to eat the finished product. There are many sweets to choose from such as easy to make cookies, cupcakes, but today we will try something that will really get our kids' creative juices flowing: candy sushi.

It really does look like actual sushi and that's the best part to the kids: playing make believe. Just like playing "house" they can pretend to make actual sushi rolls. They'll want to take the candy sushi to their teachers. They'll brag to grandma and grandpa. They'll call their aunts and uncles and broadcast to the world about their "master piece". This will start a string of other desserts they'll want to make with mom or dad, giving you more fun times to spend with your kids. And let's face it.

Isn't it getting harder to find new activities to do at home with the kids?

As our kids get older they easily get drawn to play with all the high-tech games and devices that are available now. Cooking with kids provides more face-to-face,human interactive activities.

So what exactly is candy sushi?

It's a combination of rice crispy treats that represent the real rice, gummy worms (you could also add red string licorice) to represent the fish, and all wrapped in a fruit roll up (or fruit leather) which represents the seaweed. It is the candy equivalent of makizushi rolls.

How do you make it?

The technique of making candy sushi is not complex. There are only a few ingredients and no baking involved. Just a little prep work, mixing melted butter and marshmallows with crisped rice cereal, adding some gummy worms, making some rolls and wrapping them in fruit roll up. Sushi candy rolls are colorful, fun to make for your kids and the taste is addictive. Remember to take lots of pictures to send to friends and family.

Don't let them sit too long in the fridge or the gummy candy will begin to harden and crack. Give them away as gifts or eat them yourself. Find a decorative Japanese dish on which to serve them. And for added taste set aside some chocolate dipping sauce to represent soy sauce. You and the kids can pretend you're out eating the real thing in a sushi bar.

If Not Your Feet, It'll Be Your Palate

If not your feet, it'll be your palate that will bring you to Port Townsend, WA with this vague dream of a flavor that promises to move you and sing a song within your delighted mouth. Many of us could share your dream of sitting on top of the transparent crystal waters of the amazing Puget Sound; at a pristine white table all wrapped in appetite-opening scents from the kitchen.

What is that dream flavor thirst you want to quench? Perhaps an incredible bowl of clam chowder? With clams fresh from the area, one piled on top of the other -just to further tempt you with their magical shells and scents; sitting gracefully on a beautiful bowl of one of the best chowders you've ever tasted?

Or is it a tempting plate of contrast between the poetical finesse of Angel Hair pasta, deliciously perfumed with herbs and sauce, as a bed for those Colossal Prawns that make this place so special? How about a steaming Bouillabaisse in the Northwestern style? Every piece delicious with the varied flavors of the local shellfish. And with it, ripe, shiny, scrumptious tomatoes; further scented with fennel, leek and court bouillon?

Maybe the Wild Salmon Rose? We are saying wild "Cape Clare Salmon" poached in Spanish white wine and drizzled with a Spanish Wine Beurre Blanc. Served over fire-wilted spinach with Yukon gold mashed potatoes and sautéed seasonal vegetables?

Would it rather be the scents of a seafood and chorizo "Paella"...With wild prawns, wild salmon and local seafood - with spicy Spanish "chorizo" sausage in this classic Spanish saffron rice dish (with a little of a Northwest Twist!!!) ?

But, actually, it could be the Bruschettas - with their grilled "ciabatta" bread topped with your choice of fig chutney, gorgonzola, toasted walnuts and a juicy head of roasted garlic. Or sautéed mushrooms, "chevre" goat cheese & caramelized Onions. Or, black olive "tapanade" and fresh mozzarella and roasted peppers?

Pepperoni and Prosciutto? But it has to be on top of four delicious kinds of cheeses, on a pizza crust so delicate, your tongue finds delight in breaking down its fine layers, just to come to find the familiar but festive flavors of a home made chunky red sauce.

Or maybe, if so you fancy, topped with exquisite "Portobello" mushroom and "Havarti" cheese, in perfect balance of flavors with mozzarella, fresh herbs, sliced red onions, tomatoes, tarragon and sautéed Portobello.

Perhaps your desires can only be quenched with a pot roast and linguine, as accustomed in the North of Italy. It is very slowly cooked... exotic, irresistibly spicy and savory to your palate's content! All garnished with caramelized onions and spinach.

Or would you rather be tempted with some smoked chicken with brandy and apples, Glazed in cider and brandy sauce with fresh apples? Served with seasonal vegetables and roasted garlic mashed potatoes.

Or "La Pasta Primavera" of penne pasta tossed with fresh zucchini, eggplant, onions, tomato and basil in a roasted garlic tomato broth. Topped with Parmesan cheese! How about a "Vegetable Donburi"? With sweet and spicy stir-fried vegetables and tofu, over delicious rice. A "Yakiudon"? With its thick noodles stir-fried with delicate vegetables and juicy chicken (or tofu?)

Would you be tempted by "Tofu Fries"...Crispy on the outside, savory and tender on the inside? There is also an "Adult Cheese Griller" Asiago cheese and bacon, grilled to perfection on aromatic Asiago-potato-cheese bread?

The "Mediterranean" with Black Forest ham, Genoa salami, splendid olives, and Provolone or Swiss cheese and lettuce, with a garlic-herb spread, on organic Country Levain? The exotic and delicious flavor of the Asian Noodles and Forbidden Black Rice? Or an irresistible, all organic, spinach lasagna?

Would "Twice Baked Potatoes & Applesauce (with apple-fennel salad) tempt you? See what I mean? And in Port Townsend, these are only a few possible feasts for your delight!

It seems easy to assure you that whichever flavor you might be dreaming of, you'll find on the splendidly creative stoves of this port of Port Townsend, Washington.

Yakisoba "A revolta part2"

durante seu dia dia yakisaba e pego desprevinido mas se salva sem aranhos por ser altamente treinado



http://www.youtube.com/watch?v=BQV6Md9VrpY&hl=en

100 Degrees, For a Romantic Dinner - Restaurants in Hyderabad

What you see - 100 Degrees comes across as another winner from Ohri's. What works in its favor is its location on Necklace road with a magnificent view of Tank Bund. The restaurant's interiors are done with muted lights, water fountains in the center and a dome-like-structure that gives positive energy and appeal to the ambiance.

You can decide to dine inside or alfresco. The terrace area overlooking the Hussainsagar Lake with beach umbrellas is nothing short of a seaside experience especially during the evenings. The area is open for dinner and offers perfect setting for a romantic time out. But make your reservations if you want to enjoy the open roof as the seats there are limited and seldom available. The other side of the restaurant has a very secluded feel to it and is modeled like a lounge with soft pop music playing in the background.

What you get - 100 Degrees is a complete treat of global cuisines - Continental, Mediterranean, Tex-Mex and Indian.

The sizzlers are varied - Japanese Yakitori, Indian Kadai Paneer, Moroccan Chicken, Olive crusted Pomfret and more. Indian and Chinese noodle sizzlers are the unique selling points. You can also make your own sizzler choosing the bread, sauces and accompaniments, wash it down with some wine and end with Baklava (Greek and Middle eastern dessert made of thin pastry and nuts) served with ice cream.

The restaurant also offers finest coffees from all over the world. Be it coffee from Coorg, Hawaii, Jamaica, Yemen, Columbia or special teas like Earl Grey and Lemon Tea, the choice is wide.

The 100 Degrees Sizzler and the scrumptious Chicken Sizzler are must-tries. There is nothing like sipping your favorite drink, taking in the cool breeze blowing past and biting into a piping hot sizzler.

Our verdict - The Yakitori is not as authentic as promised but the Middle Eastern fare is par excellence. This is not a restaurant which is modestly priced but the ambiance makes it worth every penny. The kebabs are to die for as well. A glass of fine wine would go really well with the ambiance and is the recommended drink of choice.

The service is satisfactory though the knowledge of the staff on the dishes being served is at best limited but nonetheless satisfactory. We would have liked more tables for two outside as well. There is valet parking facility available. All in all, one of the best places for a romantic dinner in Hyderabad.

Yakisoba!

Yakisoba na casa do Neto!! Piaaada!!



http://www.youtube.com/watch?v=XzjHE4FiLZA&hl=en

XXI Perdidos na Mata - Mafia da Lama

Evento beneficente realizado dia 28 e 29 de março de 2009.



http://www.youtube.com/watch?v=e23Rf5stx6I&hl=en