美食天地 今日: 0|主题: 5095|排名: 57 

最后发表： freshfish
回复内容：
这两天就去找只鸭子练练

最后发表： ding-a-ling
回复内容：
冰激凌制作书上没有具体的香蕉冰激凌的制作方法，可是书上说，制作冰激凌，最主要是掌握好水、糖以及固体物的比例，加上书上列举了各种水果的水分含量，所以昨晚我们就尝试了香蕉冰激凌。

味道据我老公说是很赞，我觉得不如芒果和咖啡口味的，可能是口味差异吧，基本步骤如芒果冰激凌，就是4个香蕉要配2个柠檬，柠檬是很好的抗氧化剂，不然香蕉氧化后那个颜色就太囧了。

最后发表： mutoudemu
回复内容：
就用dough那个program吗？

最后发表： jiayan1412
回复内容：
是不是包店的啊。 我现看了照片，还以为自己做的来，吓一跳，那字裱的那么好啊，呵呵

最后发表： greenoasis
回复内容：
谢谢各位，或许我们应建立一个素食贴，推广素食

最后发表： 荞麦皮
回复内容：
我觉得springvale挨着一个头啖汤的那家，味道很好，，，店子不大，，吃客都是越南人，，，最好吃的是顺化牛肉汤粉，，，，好吃啊好吃
吃过几家，，现在固定在这家吃了，，，

最后发表： Fernando
回复内容：
超市卖的袋鼠肉和牛肉比较接近

最后发表： 依然逍遥
回复内容：

我这款850W的和面机帮我不少忙，用手和面胜任不了。不过我这款机和面劲很大，但是声音也不小，而且打蛋和奶油不太好，我准备另外买个打蛋和奶油的。

最后发表： 督导
回复内容：



一般华人店里都有的卖。

最后发表： Skylover
回复内容：
这些照片都是LZ的原创？ 怎么看起来不太像啊？

最后发表： 荆轲篱
回复内容：
正愁呢。明年女儿就上小学了。她的LUNCH，我实在是捣腾不出几样来。我在这方面，不是一般得差。

小瓜妈妈应该把这放在“儿女版块”，分类为孩子的LUNCH BOX的一种，以后再有什么新菜式，再来更新。

我几乎不上美食版的，差点错过了这个贴子。

最后发表： 大灰兔
回复内容：
超市卖的Basa多数都写的越南产的

最后发表： 依然逍遥
回复内容：
有最成功的方子不啊？就是一般的咸土司。我是照说明书的方子做的，做出来不好吃

最后发表： y2kgo
回复内容：
比萨还在么？

最后发表： NEWGAY
回复内容：
多吃好的，说不定能双胞胎

最后发表： dofach
回复内容：


余姚是在浙江的！

最后发表： jeanne8117
回复内容：

最后发表： EYU
回复内容：
真不错，下周末我也实验一下

最后发表： ding-a-ling
回复内容：
幸亏啊，华人超市有的卖，味道还不错~~~

最后发表： fatfrog
回复内容：
http://www.ourpatch.com.au/austr ... 21-truth-about-basa
在google上也搜了也相关信息，好坏参半吧。没找到什么科学的评估

Do you love your fish and chips? Whilst not as popular as some other takeaway choices, Australians still spend over fifty million dollars each year on fish and chips. However, what you may be getting wrapped in batter may not even be a fish as classified under the rules for kosher or acceptable foods according to the Jewish faith. If it does not have scales it is not a fish they say.
So what is this non fish? Mekong River catfish otherwise called Basa or Pacific Dory is a fish with no scales in the conventional sense. According to the Master Fish Merchants Association Basa is now Australia’s biggest selling fish.
There is much misinformation spread about Basa. You may have received one of those “Shock Horror Probe “emails or even watched an item on Channel Seven about the production via aquaculture of Basa in Vietnam. Much of this originated as a result of concerns from big business, the North American catfish farmers as well as travelers returning from the new in vogue destination.
The cheap catfish arriving from Vietnam was a serious threat to the locally farmed product in the United States. The introduction of misleading information about the competition was a good initial defense of the lucrative local business. To gain credibility and collect damming evidence a group of US catfish farmers travelled to Vietnam to see the aquaculture set up first hand.
"We thought we'd find them growing fish in polluted water and processing them in crude plants...but that's not what we found. We came back scared to death."
Travelers to Vietnam and other countries of South East Asia returned with stories of farmed fish feeding on human effluent. The farming of Basa has been done for years by locals where often a cage is held under the boat on which they live to house their Basa crop. The fact is Basa supplied for export is produced under strictly controlled conditions in circumstances far removed from the humble peasant growing his own.
Why do we need Basa when Australia has the largest coastline of any country in the world? Unfortunately seventy five percent of the world’s fisheries are over fished. To keep up with demand over half of the fish now consumed worldwide is derived from aquaculture according to the authors of a study published in the “Proceedings of the National Academy of Sciences” in 2009. Around fifty percent of the fish consumed in Australia is of overseas origin as local production can not meet demand. Basa is an excellent choice of fish to farm as it grows quickly and is inexpensive.
A faster growing catfish with the common name Tra with has a poorer quality flesh is now gaining sway. Check the labeling; tra could be labeled either Basa catfish, Mekong catfish or Pangas catfish. True Basa can be labeled Basa, Bocourti or Basa bocourti.
The bottom line is “Is Basa safe to eat?” Vietnam is set to produce up to a million tones of catfish every year and exports to one hundred and twenty eight countries. Most countries have stringent quality controls similar to those employed by our own Australian Quarantine & Inspection Service.
The number of Tra and Basa catfish processing establishments is about one hundred and twenty. They all meet strict food hygiene and safety conditions laid down by the controlling bodies within Vietnam. The facilities are regularly inspected by experts from receiving nations such as the United States, Korea, the European Union and Australia.
The demand for fish continues to grow as the consumption of fish is linked to a lower rate of cardiovascular disease. However recommendations by the Food Standards Australia New Zealand( FSANZ) says for most people two to three servings of fish per week is fine but only one serving of shark/flake or billfish such as swordfish per week owing to concerns regarding levels of mercury. For pregnant women the recommendations are more stringent. Two to three serves per week for most fish but only one serve per week of orange roughy/ deep sea perch and catfish/Basa/Tra and no other fish that week. With shark/flake and Billfish, this drops to only one serve per fortnight with no other fish to be eaten in that time.
The levels of Omega 3 fatty acids, the source of the health benefit to the heart varies within different fish species. The nutritional data base NUTTAB 2006 developed by FSANZ provides the following analysis for Omega 3 fatty acids;
Smoked cod steamed 302mg per 100grams.
fish finger 161mg,
Australian tinned salmon in brine then drained 2456mg,
sardines in oil drained 2511,
Basa fillet steamed just 69mg.
However, fish is high in protein and low in saturated fat so it is not just all about Omega 3.
In Coffs Harbour, Trevor at the Jetty Village Takeaway has a few choices but no Basa. The whiting is fantastic. Whiting is also a recommended fish by The Australian Marine Conservation Society as a sustainable, non stressed fishery. Bream and flathead are other good choices based on their recommendations.
The Bray Street Takeaway has a varied choice dependent on price but Basa is not one of them. Flake was on offer the day I was there.
Another shop when questioned as to which fish was the fish in the fish in chips? ” Dunno! It comes in a box”
The fish and chip shop in Tugun on the Gold Coast was the first taste I had of Basa. It was edible but bland. Immemorable except for the fact it was the first time. In hindsight I suspect we are treating it the wrong way. What about these offerings from some restaurants where cooking catfish is commonplace;
The Asiatique Restaurant in Louisville, Kentucky offers Wok Seared Spiced Rubbed Basa with Citrus Reduction.
At the Port Edward in Algonquin, Illinois Basa is given a Thai twist and served with peanut sauce.
In California the Soule Domain restaurant serves pan-roasted Vietnamese Basa over noodles in Asian broth with bok choy, ginger and shitake mushrooms.
Basa is not the beast. It is relatively inexpensive, is produced via aquaculture in well controlled conditions for the fish and the environment, is one of the exports that is helping to grow a country once ravaged by war and whilst not brimming with Omega 3 is nonetheless a low calorie food if not coated in a fatty casing. When in Rome do as the Romans do. I will be dancing the Asian waltz next time I take Basa out for dinner.

最后发表： ringsun
回复内容：
去了FOOTSCRY只有鸡肝，没肠子，肠子哪有啊？知道的告诉声？

最后发表： channel1016
回复内容：


哈哈我是大胃王啊~不过我吃海鲜可比不过我爸，他是超能吃，超喜欢吃，一天不吃就难受
所以隔天就去我家小区后面的小市场买点，可惜我不怎么会买

最后发表： ssssss
回复内容：
这不是煎饼吗？

最后发表： eva_kong
回复内容：
技艺不精，仍需恶补

最后发表： 我的霍巴特
回复内容：

最后发表： yan1125
回复内容：


鬼老也是很坏的吧，不可能把发霉的一面放在上面的呀。

最后发表： nizi
回复内容：
我喜欢吃一切好吃的，包括意大利，希腊的传统食品。因为我喜欢奶酪，喜欢一切和奶相关的东西。

最后发表： eva_kong
回复内容：
肉麻帖很有趣

最后发表： chrispang
回复内容：
一看图就知道维洲的打卤面的卤子也是不要钱的。不知道咸不咸。

最后发表： atm
回复内容：
去年回广州才吃了很正宗的布拉肠，澳洲的太垃圾了。。。

最后发表： duremifa
回复内容：
谢谢楼上,我改天去找找.        

剁椒鱼头我们都用三文鱼头做的,还可以拉!鱼头本身就很油,不用再下油去蒸的.

最后发表： jiayan1412
回复内容：
我也是很喜欢吃寿司，可是我总是觉得自己做的没有外面买的味道好啊。外面吃得感觉非常好。我只要出门，基本都是吃寿司做午饭或者点心的。哎，寿司阿，太好吃了

最后发表： 亦文亦武
回复内容：


去年看大家都去买那个29刀的面包机，俺也去买了一个，俺是懒，一直没用过呢。

圣诞节的时候终于拿出来试用，真是太方便了，以前疯狂做面包的感觉又回来了，这些肠仔面是此面包机的第三批产品，看来今年的烘培主题都会是以面包为主打。

这个的材料及做法：
材料：高粉300克（俺觉得这儿的高粉太贵了，统统用普通面粉替代），牛奶140克，butter30克，全蛋1个，盐1/2teaspoon, 酵母1.5teaspoon，糖40克，FRANKFURT12条。

做法：1. 将粉过筛，混入糖、盐和酵母，倒入面包机中
      2. 将全蛋液（约三分之二）倒入，牛奶稍加热使其温热（30度左右吧）并倒入面包机。
      3. 面包机程序设定“9”，搅拌面团8－10分钟。
      4. 停止程序并将融化的黄油倒入，重新启动程序“9”。使其搅拌布置并完成第一次发酵。
      5. 程序完成后，取后面团揉出气泡，再进行第二次发酵。（可得用其原有的温度，盖上保鲜膜，置于微波炉内发酵）
      6. 第二次发酵完成后，就可整形，将面团分成十二份，搓成长条卷在香肠上，再置放二十分钟即可入炉烘烤。
      7. 烤箱预热170度，15分钟即可。

[ 本帖最后由 亦文亦武 于 2-1-2011 10:12 编辑 ]

最后发表： yan1125
回复内容：


不会吧，那么恐怖啊。
来墨尔本发现有黄鳝很激动啊，每次都买4，5包呀。
来了9个月，起码烧了30，40包了吧。还不是活的好好的。
黄鳝炒青椒或茭白都可以。就是茭白只有冷冻的 ，味道有点怪。
这里吃不到活的黄鳝，有冷冻的吃也很满足了，至少这里基本没食物安全问题呀 。

最后发表： 2late
回复内容：


我这个好象是18.9/kg。去壳的虾仁大概16-21刀不等的价格，看个头，好象太小个的没去虾线。

最后发表： lieutgov
回复内容：
不错，看着也挺好吃的
北京来的

最后发表： kinkui
回复内容：
南沙十九涌？

最后发表： jiayan1412
回复内容：
好西式哦

最后发表： 北高峰
回复内容：
到阿德吧，那里才是抓蓝蟹的最佳去处。

最后发表： lilac227
回复内容：
王姐真强啊，啥都会做，