Venison Scotch Eggs & Piccalilli pickles. Currently the best British 🇬🇧 & Scottish 🏴 Gastropub in Hong Kong, at 【Shoreditch, Kennedy Town】- I don’t normally claim something to be the best in town, as it could be a subjective opinion 🐿. But recent years it has become so rare, w “The Globe” majorly cutting back on their British recipes, & Mandarin Oriental’s “The Chinnery” became more formal like a gentlemen’s club again. What’s left & accurate is either at here or at “The Canny Man Wanchai”, which is also good but mostly Scottish. Previously I also loved “The Pawn” for British but their menu & chef structure also changed. An odd case is “Beef & Liberty” because some stuff on the menu were more British than US, I still think they made the best piccalilli.
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Glad we still have @Shoreditch.hk to fall back on when we have a UK craving ... 🇬🇧 #Venison #Scotcheggs #Eggs #Breakfast #Gastropub #Pub #British #UK #Scottish #Piccalillipickles #Pickles #HongKong #香港 #香港美食 #英國菜 #堅尼地城 #Kennedytown
同時也有8部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,These are the tastiest pressure cooked baby back ribs that Roland has ever made. If you love ribs, try this recipe instead of your typical barbecued (...
「best fall recipes」的推薦目錄:
- 關於best fall recipes 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答
- 關於best fall recipes 在 Xh: xavie Facebook 的最讚貼文
- 關於best fall recipes 在 Spice N' Pans Youtube 的最佳解答
- 關於best fall recipes 在 emi wong Youtube 的最佳解答
- 關於best fall recipes 在 cook kafemaru Youtube 的最佳解答
- 關於best fall recipes 在 900+ Best Fall Recipes ideas - Pinterest 的評價
- 關於best fall recipes 在 55 Best Fall Recipes - YouTube 的評價
- 關於best fall recipes 在 Its Fall Y'all, Get Our Best Fall Recipes | By Southern Living 的評價
best fall recipes 在 Xh: xavie Facebook 的最讚貼文
好會吃!
A Foodie's Day Tour: Guangzhou / 一人食[吃一天]系列之 [廣州直落]
[A Foodie’s Day Tour] is one of our video series destined to include the varieties of food (incidentally, mostly snack food) in a city, therefore all the videos in this series is city-based. We have, so far, filmed and produced for Chengdu, Wuhan, Suzhou, Xiamen, Tainan, Taipei, Hong Kong, London, and New York City. Guangzhou is our latest production launched today. And there are more yet to come!
Guangzhou, the capital city of Guangdong, one of the eight regional food cultures, has long been regarded as the top choice of Chinese food for the gourmets, locally and internationally. There is an ancient saying in China: "Be born in Suzhou, live in Hangzhou, eat in Guangzhou, die in Liuzhou." (I might need another 200 words to explain this and I choose to skip it for the time being…) In a nut shell, Guangzhou is regarded as the best place for food, as Guangzhou’s (representing Guangdong Province) food is characterized by demanding in freshness of ingredients, delicate cooking and wide varieties of recipes.
The look of the food and the way the dishes presented might not be the presumed expectation of a great cuisine like French or Italian. It is because Guangdong food, is a very different culture from the West but, I’m sure if you have a chance to taste them all, you will fall in love with them, and I can assure you that they taste very different from egg rolls and chicken balls in Chinatowns!
____________________________
有句說話,叫[相逢恨晚]。
當我們花了很多時間都找不到有感覺的音樂去做這個視頻的背景音樂,突然听到:“寂寞個寂,寂寞個寞;寂寞最高級,一個人都得;拿寂寞嚟撈汁,當寂寞系食物!” – 香港的Rap/Hip-Hop樂隊農夫FAMA的 [寂寞是最無敵] 歌詞。Bingo! This is it… 那已經是他們六年多前的作品。
有句說話,叫[正中下懷]!
這一次拍廣州[吃一天],整個調性是個新嘗試:輕鬆點、豪放點、廣州點!
很多人認為一個人吃東西感覺有點寂寞,但是吃的人自己最清楚:有那麼多自己喜歡吃的東西,就沒有時間去管寂寞不寂寞,讓寂寞自己寂寞去!“拿寂寞嚟撈汁,當寂寞系食物!”這兩句歌詞,根本就是一個人吃東西的精髓;加上音樂的style, mood and manner,這首歌正是我們所需要的感覺,完全吻合這一條片。於是急急找到農夫的經理人DJ Tommy,當天他很爽快的就同意授權我們用這音樂做視頻的背景。
[一人食]的視頻一直以來都是關於一個人在工作與生活之間讓美食來“酬謝”自己,滿足自己的慾念,有種 “I am worth it!”的感覺。 但是也同時產生一種錯覺和疑問:一個人吃東西是不是等於寂寞? 是一個人吃所以寂寞,還是因為寂寞所以一個人吃?
一個人看書、一個人劃畫、一個人寫作、一個人游泳… 沒有人會覺得食寂寞。那為什麼一個人唱K、一個人看電影、一个人去聽音樂、一個人吃東西,就會讓人覺得是和寂寞有關?
其實寂寞真的是最高級,一個人都得(一個人都沒問題),這是人生。從“偷得浮生一個人”的角度去看,一個人的時候就等於“我可以做任何我最喜歡的事情”,而不需要去關顧在一起的人是不是同樣喜歡。於是,你就可以很自我、很自私、很自利的去享受自己最想做的事情…
而其中之一個選擇,就是什么都不做,狠狠的去從早到晚直落「吃一天」!
我們的[吃一天]系列,本來就是這樣誕生。
美食在於廣州,已經不用多說,俗語有云:生在蘇州,穿在杭州,食在廣州(還有一句就不說了)。要品嚐廣州的美食實在不容易,絕對是會有選擇恐懼症;這一條片,可以作為一個簡略的美食地圖,不過好吃的還有更多;一天馬拉松式吃,從晨早到宵夜… 其實也吃不了多少!
廣州直落不寂寞,閒話休提… 去片!
best fall recipes 在 Spice N' Pans Youtube 的最佳解答
These are the tastiest pressure cooked baby back ribs that Roland has ever made. If you love ribs, try this recipe instead of your typical barbecued (bbq) ribs. The flavour profile of these ribs will blow your mind. We have cooked these ribs both in an oven as well as a pressure cooker and we found that with pressure cooking, you can achieve the super tender fall-off-the-bone effect. Highly recommended! Fret not if you don't have a pressure cooker. You can still cook these yummilicious ribs in your oven or airfryer. You can use your stove-top pressure cooker to make these ribs too.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned for more of our home cooking videos.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Makes about 8-10 ribs (serves 3 - 4 pax)
Part (1)
2 stalks of lemongrass (only white part)
30g of young ginger
5 cloves of garlic
5 pcs of shallots
A small handful of kaffir lime leaves (remove spine)
90g of palm sugar (can use brown or white sugar)
1/2 tbsp of chilli powder (optional)
1 tbsp of turmeric powder
1 tsp of coriander seed powder
1/2 tsp of nutmeg powder
1 tbsp of salt
125ml of kichap manis (Indonesian sweet soy sauce)
65ml of water
Part (2)
550g of ribs
Part (3)
Some cornstarch solution
Blend Part (1) into a marinade and use it to marinate Part (2) after you have scored it all over. Marinate the ribs for at least 2hrs or best overnight. Pressure cook the ribs for 30 mins or cook them in an oven or airfryer. If you’re cooking the ribs in an oven or airfryer, remove as much marinade from the ribs as possible before cooking. See cooking time below.
Once the ribs are done, bring the sauce to a boil and thicken it with Part (3). Thicken the sauce enough to coat the ribs well. Serve while the ribs are hot.
Cooking temperature in oven.
(A) Preheat oven at 180C for at least 20 mins
(B) 180C (356F) for 1hr
(C) 220C (428F) for 10 mins
If you’re using an airfryer, preheating is not necessary. Cook your ribs starting from Step (B).
===
If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
https://www.youtube.com/watch?v=F1oPAXfXuLI&t=40s
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
https://www.youtube.com/watch?v=lKyP-3RClt8&t=94s
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
https://www.youtube.com/watch?v=Q7FOlkXFuBg&t=80s
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

best fall recipes 在 emi wong Youtube 的最佳解答
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best fall recipes 在 cook kafemaru Youtube 的最佳解答
秋のほっこりシリーズ「南瓜たっぷりちぎりパン♡」 | Soft and Fluffy! Fall Bread Recipes-Pumpkin Bread
Fluffy Kabocha(Japanese squash) Bread♡
This bread used many pumpkins.
It baked into a pretty golden-yellow color.
秋の南瓜、美味しいですよね。。。その南瓜をたっぷり使った
ほんのりほっこりのちぎりパンです。
明らかに南瓜を入れすぎだと思いつつもお家で手作りならこれくらい豪快な方が楽しい♡
パンをひとつちぎって間に割った板チョコをひとかけら挟んで、7秒位レンチンするとこれがとっても美味しいdesu♡
朝食にはプリーツレタス、クリームチーズ、生ハムを挟むのもおススメ!
お食事系にも合います^^
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】18cm square cake pan
★250g Bread flour
★30g cane sugar
(or granulated sugar)
★3g Salt
125g milk
3g Dry yeast
160g Mashed Kabocha(Japanese squash)
(microwaved until tender, mashed with the peel and cooled)
20g Unsalted butter
*The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40℃ for winter.
【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine milk, and dry yeast, then add it to ① and mix.
Add Mashed Kabocha.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤ Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 16 pieces and make them round.
⑦Put them on the square pan.
⑧Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑨Preheat the oven at 180℃, turn the degree down to 150℃ and bake them for 17 min.
⑩Remove from the pan and place it on a wire rack to cool.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
【材料】18cm 角形
★強力粉 250g
★きび砂糖(またはグラニュー糖)30g
★塩 3g
牛乳 125g
ドライイースト 3g
マッシュ南瓜 160g
(柔らかくなるまでレンジ加熱して皮を取り除き冷ましておく)
南瓜の種類によって水分量が変わってきますので、調整してください。
無塩バター 20g
*牛乳の適温:
春・秋は、約30℃、夏は、約10℃、冬は約40℃です。
【作り方】
①★の材料をボウルに入れて泡だて器で混ぜる。
②牛乳にイーストを混ぜたものを①に加えて混ぜる。
マッシュ南瓜を加えて混ぜる。
*南瓜も一緒にボウルに加えて混ぜてしまって水分調整した方が
やりやすいかも知れません。その場合は牛乳は一度に全部入れずに混ぜながら
生地の状態を見ながら加えてください。
③台の上に生地を取りだして、10分こねる。
④バターを加えてさらに5分ほどこねる。
⑤丸めた後、温かい場所に2倍になるまで一次発酵。
⑥生地を取り出し、16個に分けて丸める。
⑦オーブンシートを敷いた型に並べる。
⑧ラップや濡れ布巾を被せ、暖かい場所に2倍以上になるまで二次発酵。
⑨180℃に温めてたオーブンを150℃に下げて17分焼く。
⑩焼きあがったら、型から取り出してワイヤーラックの上で冷ます。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。
*music harryfaoki(Audiostock) / PIXTA(ピクスタ)

best fall recipes 在 55 Best Fall Recipes - YouTube 的推薦與評價

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