Toar Christopher owner of Poke Sushi

Working as a waiter, helpers, up to assistant chef ever acted by a man who is now a Sushi chef and owner of a sushi restaurant this. Who would have thought learning to cook from her Grandma and the big curiosity is precisely the greatest capital to become successful!

Toar Christopher's full name or a familiarly called Itoph, sushi chef and part owner of Sushi Poke was admitted never thought would become a chef let alone a sushi chef. Her goal during high school is to become an architect to follow the footsteps of his mother. In fact he even had time to get education at the University Parahiangan architect, Bandung.

"I was very stubborn, so only a few semesters I had to drop out due to often do not go to college," he said with a chuckle amused remembering the past. Almost desperate mother finally decided to send him to USA and majored in IT. Migrated to the USA became the turning point of life that can never Itop expected.

First experience working part time dilakoninya at a restaurant called 'Little Tokyo'. Being a waiter to difficulty communicating with the English language has also been experienced by Itop. Finally, during the monetary crisis in Indonesia in 1998 forced him to work the total to finance college.
After undergoing training in Tennessee, USA for 3 months finally the father of a 12-year-old daughter was placed in a Chinese restaurant. This is where he began to gain basic skills to become a chef. Starting from being a waiter, until then be a 'helper' in the kitchen. Skinned chicken, lifting goods, to stand for hours was an everyday food that lived Itoph diligently and full of patience.

Not in vain, when the company where he worked wanted to open a Japanese restaurant in his bid to deepen even get sushi. Month he learned and memorized the menu to be accepted as a 'helper' of a sushi chef. "Learning to be a sushi chef is not easy because we are not taught directly. We must be very clever engineering practice itself and consider the chef, because the sushi chefs are usually known for stingy to share knowledge" he explained.

After a year, finally Itop gain confidence from the chef to make maki and nigiri sushi. In the previous stage Itoph even undergo training to sharpen knives, wash, prepare the vegetables to cut vegetables.

"The hardest part of making sushi we have to move fast while the results are not only good but it must be beautiful," said Itoph. Deft and disciplined Itoph make the teacher was impressed and recommended him to deepen the 'speed' to make sushi on a friend of the teacher in Atlanta. He also had time to sit in Atlanta for 3 months, before finally re-drawn at the company where she worked first.

Travel became a corporate sushi chef was begun, he was believed to provide training company sushi outlets spread across America. But soon, the job bored him he was applying for work at a Japanese restaurant 'Ohana'. The experience made him appointed as a sushi chef Ohana and worked there almost 2 years old.

After returning to Indonesia, thanks to encouragement and solicitation of friends he had dared to open a sushi restaurant called Poke Sushi Dharmawangsa which became the forerunner to the growth of outlets other Poke Sushi in Jakarta. Restaurant concept of 'Japanese American Fusion' is indeed a form of specialization sushi roll. But when asked about his favorite food, "Actually, my favorite food is not Japanese but Bruine Bonen Soep made my oma," he said.

Not stingy to share knowledge, he also provides recipes to make Caterpillar Roll Unagi for readers detikfood especially those sushi lovers. Sushi is one of the favorite menu Poke Sushi visitors who hmm ... oishii desu ne!

Caterpillar Roll Unagi

For 8 pieces

Material:
80 g rice sushi
nori sheet size 10x20 cm
10 g tobiko
80 g meat avocado, thinly sliced
10 g Kyuri / green cucumber, thinly sliced
50 g unagi, ready to buy
10 ml unagi sauce / teriyaki
Topping:
1 tsp tobiko

Method:
* Spread sushi rice evenly with remaining 5 mm in the longitudinal nori without rice. (Previously, wet your hands with water).
* Turn onto the makisu (bamboo scrolls) that has been coated with plastic so that the rice is on the outside. Arrange on top of nori; tobiko, unagi and Kyuri.
* Roll up while compact enough to neatly and straight.
* Arrange the slices of fresh avocado on it, hit back with makisu until
* Salmon is attached.
* Drizzle with unagi sauce / teriyaki and sprinkle with tobiko
* Cut crosswise into 8 pieces. Plastic coated, tap-tap back.
* Arrange on platter and serve immediately.

Tips:
* For the avocado, select local avocado Sukabumi big and old. When held it feels 'thick', loud but not too soft.
* In order not tan color avocado, cut into pieces just to be presented or used.
* Unagi can be purchased at supermarkets that sell imported products such as Ranch Market, Sogo, etc..
* Select the unagi is great, the meat is tasty and more tender.
* If you are still left, unagi can be stored in the chiller.

"If others can, so I also have to be," so he said when asked about the motto of his life and his perseverance in life. (Dev / Odi)

Source: Devita Sari - detikFood

See also:
Sate
Steak

Steak with Ready-Made Sauce

You can try Steak recipe that is easy, simple, but it feels good to use ready-made steak sauce.

Material:
2 pieces of beef steak (± 225 grams per piece)
50 ml of ready-made steak sauce
3 tablespoons margarine / cooking oil
1 teaspoon ground pepper
1 tablespoon soy sauce (if liked)
2 tablespoons oil (for frying)
2 cloves onion, chopped
½ cloves garlic, minced
1 tsp plain flour
Flood ½ bell pepper, diced
60 ml broth

Directions:
- Marinate meat sauce Steak with ready-made and then save for a 15-2 hours in the chiller while occasionally behind.
- Heat a grill pan with margarine. Bake the meat while behind Tada and forth until the desired maturity. Lift.
- Heat oil and saute onion and garlic until wilted and fragrant. Msukkan flour, stirring until browned.
- Give the remaining marinade steak, pepper powder, soy sauce, paprika and beef broth. Stir until boiling and thickened. Lift.
Serve with Steak.

* The same method can be applied to ready-made teriyaki sauce.

Source: kosmo.vivanews.com

See also:
Dim Sum

Let's Go Eat at Abuba

Almost two years I have not tasted this favorite Steak. Finally last week, I set off to re-tasting menu is a favorite one, it seems waow ...... remain unchanged even though I've become regular customers for 13 years ....! It was still fantastic ..... especially with mixed vegetables and French fries. Do not ask deh .... I can eat their own selfish!. hmmmhhh ........
As usual I ordered Sirloin Steak favorites menu, while my husband ordered the Tenderloin Steak.

I recall the last time eating at Abuba it has been very long time, about a year ago, so when the food arrived, we immediately ate it, and taste the steak is still the same as a distinguished past, even more delicious in my opinion. Mak Nyuss once felt, like word Bondan Winarno.

Cooked meat is cooked and served with a very complete combustion. Due to loyal customers, do not have to ask what kind burned. It was well ...... indeed very soft at all. Seasoning sauce and pour over the steaks are also very fit on the tongue. With vegetables and potatoes are pretty much, for I was still cihuy Abuba Steak ....!!
One advantage Abuba steak is the availability of a variety of sauces and bottled chili sauce, which allows you to mix their own menu for the steak sauce that fits you. Do not forget there is also mustard, soy sauce and soy sauce, complete deh all.

The price is quite expensive not to the size of the steak. Starting from Rp. 40,000 to Rp. 80,000 for American beef, while for the local meat of only about 20 thousand, a price comparable to the taste and presentation of a steak.
To be sure, on my tongue now been imagined back seasoning and steak that I ate yesterday. Oops ..... Steak Abuba was always making us nagih to always come there. Mak Nyuss tenan indeed!

Abuba Steak
Jl. Cipete Raya no. 6 Cipete
South Jakarta

Source: Lily-liburan.info

See also:
Dim Sum

Usaha Sate

Terdapat aneka ragam Sate dari berbagai daerah di Indonesia. Antara lain sate ayam dan sate kambing. Sate ayam dan sate kambing dapat dinikmati dengan dua jenis bumbu, yaitu bumbu kacang dan bumbu kecap.

Sate ayam dan sate kambing biasanya dijual bersama sup atau gulai kambing, yang dibuat dengan menggunakan campuran tulang dan daging kambing yang tidak dijadikan sate.

Daging kambing yang digunakan untuk sate biasanya bagian paha karena bagian lebih empuk sehingga lebih enak. Pengolahan daging kambing harus hati-hati agar sate tidak keras. Sebelum dipanggang, daging kambing sebaiknya dibungkus menggunakan daun pepaya agar lebih lunak. Daging kambing muda juga lebih lunak dibandingkan dengan daging kambing tua. Kisaran umur kambing muda yang bagus untuk sate kambing adalah 3-5 bulan.

Pedagang sate dapat berjualan di pinggir jalan raya di dekat pasar, perkantoran, perumahan, atau daerah sekitar kampus. Biasanya antar pedagang sate memiliki aturan bahwa untuk wilayah tertentu hanya ada satu pedagang. Jadi, perhatikan daerah sekitar lokasi sebelum memutuskan berjualan di suatu tempat agar tidak saling merugikan.

Perlengkapan yang diperlukan untuk menjalankan usaha sate antara lain gerobak, tenda, meja, kursi, panggangan sate, pisau, dan kipas bambu. Perlengkapan makan berupa piring, gelas, mangkuk (jika menjual sup atau gulai kambing), sendok, dan garpu.

Tenda bisa dibuat berukuran kecil atau sedang tergantung ukuran tempat dan tingkat keramaian pengunjung. Meja kayu dapat dibuat 1-2 buah dengan kursi 6-10 buah.

Pemilik usaha dapat turun tangan sendiri atau mempekerjakan karyawan. Karyawan bertugas melayani pesanan pembeli atau membakar sate. Karyawan sebaiknya dilatih terlebih dahulu cara membakar sate agar mengetahui tingkat kematangan daging secara tepat.

Promosi dapat dilakukan dengan membuat spanduk bertuliskan jenis usaha yang dipasang mengelilingi tenda atau gerobak. Spanduk dapat dilengkapi gambar atau foto sate yang menarik sehingga dapat mendatangkan pengunjung. Promosi lanjutan dapat dilakukan dengan membuat brosur, terutama jika melayani pesan antar (delivery order), melayani pesanan sate dan kambing guling untuk akikah, pernikahan, dan ulang tahun.

Harga satu porsi sate kambing Rp 10.000,- s/d Rp 12.000,-. Satu porsi biasanya berisi 10 tusuk. Harga satu porsi sate ayam lebih murah, yaitu Rp 8.000,- s/d Rp 10.000,- berisi 10 tusuk. Harga tersebut belum termasuk lontong atau nasi. Harga lontong dan nasi sekitar Rp 2.000,- per porsi. Sementara harga sup atau gulai kambing sekitar Rp 7.000,- per porsi.

Resiko usaha sate antara lain banyaknya penjual makanan sejenis. Kualitas dan harga yang ditawarkan antar pedagang sangat bervariasi sehingga pemain baru harus bisa mencari celah agar dapat bersaing.

Beberapa tip dan trik usaha sate :

1. Menjaga kualitas dan rasa dengan cara antara lain bumbunya yang lezat dan dagingnya yang empuk (untuk sate kambing). Sate kambing yang empuk secara tidak langsung dapat memperluas pangsa pasar, karena mulai anak-anak hingga orang dewasa dapat memakannya dengan mudah.

2. Lokasi yang ramai tidak selalu berpotensi sebagai tempat usaha sate. Pangsa pasar makanan ini bisa dibilang menengah ke atas. Penyebabnya harga satu porsi sate dianggap cukup mahal bagi sebagian orang. Lokasi dekat perkantoran, perumahan, pusat jajanan atau perbelanjaan merupakan beberapa contoh strategis tempat usaha sate.

3. Menjalin kerjasama dengan supplier juga sangat penting. Pada saat tertentu misalnya hari besar agama, harga daging kambing meningkat karena banyaknya permintaan. Menjalin kerjasama dengan rumah potong hewan atau peternak kambing akan meminimalisir resiko kekurangan bahan baku atau kenaikan harga yang terlalu tinggi.

Sumber : www.squidoo.com


Lihat juga:
Steak
Burger King

Sate Kilogram SMS yummy

Sate kilogram SMS takes flavor to the menu-style recipes Sate Tegal Goat and Other recipes to the menu such as prescription Tongseng Tongseng Goat and Chicken recipe using spices Solo-style recipes.

"The restaurant is a blend of cuisine Tegal and Solo", said Lina. Dar ¡kilogram Sate building designs also have a typical SMS. Ornaments and knick-knacks hut village typical combined-matching to be an attractive decoration. Historically, satay stall kilogram Ujang pioneered by Nasir, a resident of Babakan, Madang, Bogor, West Java. Called satay kilogram, because buyers do not buy tu sate based jumiah satenya prick, but how much weight kilo.

Despite its name Sate Kambing, but the menu is served restaurant recipe is made dar ¡mutton, goat meat is not dar ¡. Reason Lina because lamb has a finer fiber than goat meat. Also the smell of mutton is also more friendly than meat goat's More prengus.

If you want menikrnati Sate Kambing in sin ¡, meat goats will be weighed first to order. For a quarter kilograms of satay, a 12-pin, you can simply spend Rp 38 thousand dollars. As for the one kilogram was pegged at Rp 152 thousand dollars. You can also buy the portion sizes, ¡the 10 sticks of Rp 32 thousand. So very flexible.

Compared to processed meat goat, the color of his Sate cokiat not blackish like Sate in general but reddish brown. Seasoning recipe is complementary pieces of tomato, green chili, red onion, fried onions, soy sauce and a little spray. ¡Ni complementary seasoning recipe with seasoning recipe which used complementary to the recipe Sate Tegal, which is a mixture of soy sauce recipe red onion, tomato, chilli, soy sauce and do not miss.

Reddish brown color is produced dar ¡spread a little margarine and soy sauce while the meat was burned so that the meat does not easily burn. Membakarannya process using coconut shell charcoal, burning embers so much longer and not offering a lot of dust. The meat was so soft because of the sheep used oieh this restaurant is a sheep aged between 7-10 months. Mutton part used is not specified must dar ¡thigh or chest.

What is unique is the additional samin oil that is applied after the combustion process Sate. Additional samin oil makes sense Satay with savory blend gurihnya margarine. "Nita was deliberately using oil samin to Satay more tasty," said Lina.

Her recipes taste really fit, there is the sensation of sweet taste dar ¡Sate Solo recipes with savory sensation samin oil. In closing setequk Sweet Orange Ice is very refreshing. In addition there are options and Softdrink juice. Assorted fruit juice used as a form of star fruit, oranges, mango, avocado, guava, tomato, juice combination dar ¡serte mix some fruit. The range of food price first dar ¡¡Rp 16 thousand to USD 800 thousand for Goat Guling, and fresh drinks dar¡ Rp 3 thousand to Rp 10.5 thousand.

Curious how the difference in the diner Sate Kambing ¡ni with other places. Note the opening hours dar ¡puku1 9 am to 10 pm .***

Source: lintasberita.com

See also:
Dim Sum
Steak

Nikmatnya Steak Ayam

Ada berbagai jenis Steak, mulai dari daging hingga ayam. Namun, Steak ayam menjadi jenis Steak yang populer dikenalkan dari masakan China.

Bahan:
Daging ayam 30 gr, iris
Tepung terigu 4 sdm

Bumbu:
Bawang putih 1 siung, cincang
Saus tomat 2 sdm
Kecap manis 1 sdt
Cuka 1 sdt
Gula pasir ½ sdt
Garam dan lada secukupnya
Larutan tepung sagu ¼ gelas (tepung sagu ½ sdm + air ¼ gelas)

Pelengkap:
Mentimun 1 buah, iris
Tomat 1 buah, iris
Daun selada 5 helai, bersihkan
Kentang 1 buah, iris, goreng, tiriskan
Wortel 1 buah, iris, rebus, tiriskan
Buncis 5 buah, buang serat, rebus sebentar, iris.

Cara membuat:

Bubuhi daging ayam dengan garam dan lada, taburi tepung terigu. Goreng sampai matang, tiriskan.
Campur semua bahan bumbu, panaskan.
Letakkan Steak ayam di atas piring saji, siram dengan bumbu.
Sajikan dengan bahan pelengkap.

Sumber : Chaerunnisa-Okezone/okefood

Lihat juga:
Dim Sum
Hanamasa

Sejarah Bistik

Bistik atau Steak seolah-olah identik dengan negeri Paman Sam karena merupakan salah satu penghasil daging sapi yang berkualitas tinggi. Tak heran jika sederet jenis daging sapi diimpor dari sana seperti US T-Bone Streak, US Beef Ribs, US Tenderloin, US Sirloin dan sebagainya. Jenis-jenis inipula yang tersedia di restoran Steak Factory milik Kenneth Chen. Boleh jadi bisa dibilang sebagian orang beranggapan bistik berasal dari AS.
Padahal, konon awalnya tidak demikian. Daging sapi justru tidak populer sebagai bagian dari pilihan diet di AS sebelum Civil War. Menurut sebuah situs, sejarahnya daging sapi malah bukan asli dari AS. Justru yang memperkenalkan sapi ke dunia baru yaitu bangsa Spanyol ke Meksiko pada tahun 1540.

Kemudian, pada abad ke-18 Kolonial bangsa Spanyol dan Prancis mulai memelihara sapi. Sebagaimana jalur kereta api berkembang kala itu, mereka memanfaatkan kereta untuk mengangkut kawanan sapi dari San Antonio, Texas ke New Orleans. Tapi industri ini kemudian jatuh akibat musim dingin yang dahsyat ketika kawanan sapi lenyap hingga 90 persen.
Namun seiring dengan perkembangan zaman kala itu, produksi daging sapi kembali meningkat sejak tahun 1871. Bahkan setelah Perang Dunia II, daging sapi alias beef menjadi simbol kemakmuran bangsa Amerika.

Simbol ini akhirnya menjadi tenar ke seluruh penjuru dunia sekaligus memberikan inspirasi kepada juru-juru masak. Sehingga steak alias bistik pun berhasil menjadi menu andalan dapur. Resto-resto khusus bistik pun bermunculan. Agar bisa tampil beda dan mendulang keuntungan, masing-masing resto pun punya keunikan masing-masing dengan berbagai strateginya. Ini jugalah yang dilakukan oleh Steak Factory, buka di kawasan yang belum ada resto khusus bistik. Di samping itu tetap tidak melupakan cita rasa masakan Indonesia dalam membubui daging sapi impor. Melalui konsep yang low profile dan lokal, Steak Factory siap untuk merambah ke kota lain di masa mendatang.

”Yang namanya bangunan ruko itu tidak hanya ada di Jakarta saja melainkan di daerah pun demikian, berarti Steak Factory pun bisa buka di daerah lain juga,” begitulah harapan Chen dalam rencana berekspansi ke depan. Jualan boleh steak, tapi Steak Factory tetap tidak lupa dengan bumbu asli Indonesia!

Sumber : SH/sally piri - sinarharapan.co.id

Lihat juga :
Dim Sum
Wine

Pangsit, Dim Sum

Tradisional Dim Sum termasuk dikukus atau pangsit goreng, diisi roti, roti beras, dan mie. Bahan termasuk ayam, daging babi, sapi, udang, dan sejumlah pilihan vegetarian. Dim Sum restoran sering juga menawarkan piring sayuran hijau kukus dan kue-kue dan makanan penutup termasuk bubur buah. Berbagai macam hidangan benar-benar suatu keajaiban, meskipun kokot tertentu akan hampir selalu muncul di daftar. 'Gow' adalah suatu standar yang paling Dim Sum bistro.
Pangsit dibungkus kulit tepung beras bening, memungkinkan 'Gow' koki untuk menarik perhatian pada kesenian nya, sebagai pangsit yang cukup menantang untuk membuat.

pangsit gaya 'Chiu-chao' mirip masakan Thailand, yang mengandung kacang tanah, daun bawang bawang putih, udang kering, jamur shitake, dan disajikan dengan saus sambal tajam. 'Gyoza', favorit Cina akrab, kadang-kadang dimasukkan dalam makan Dim Sum, meskipun mereka tidak dikategorikan sebagai unsur tradisional dalam masakan tersebut. Sebuah gaya Cina Utara piring, 'gyoza' adalah pangsit lezat diisi dengan mengisi kubis dan daging.

Selain kue, varietas Kanton terdiri dari banyak roti khas Dim Sum. Shanghai dikukus roti yang diisi dengan daging, sering makanan laut, dan dibedakan oleh sup tersembunyi di dalam roti. 'Bau' adalah jenis lain bun, disajikan dipanggang atau dikukus. A mengobati mengembang, 'bau' dipenuhi dengan berbagai macam daging dan sayuran. Mungkin jenis yang paling berbeda dan populer dari 'bau', 'cha Siu baau' terdiri dari Cantonses barbeque rasa daging babi, daging, dan bawang di dalam casing luar cahaya.

Banyak item dalam katalog Dim Sum tidak jatuh dengan mudah ke dalam roti khas / kategori pangsit. phoenix cakar tersebut (kaki ayam), bola biji wijen, dikukus iga babi, beras daun teratai, puding mangga, makanan penutup tahu, lumpia, kue tar telur dan cumi goreng semua fitur potensial dalam pertemuan makan Dim Sum. Beberapa restoran mungkin menawarkan sampai seratus item yang berbeda pada hari yang sangat menuntut.

Sumber: bangkok.com - restaurant dining experience

Lihat juga:
Steak
Sushi

Cerita tentang Pak Keman

Sekian tahun berumah tangga, istri tercinta tak setuju Keman meneruskan profesinya. Alasannya, jadi kondektur bus sering pulang malam. Tahun 1970, Keman memilih jualan Soto, sekaligus meneruskan profesi ayahnya yang jual soto secara keliling. Ia sering membantu ayahnya jualan setelah putus sekolah. "Saya hanya sampai kelas 5 SR. Orang tua sudah tak mampu membiayai sekolah atau membeli pakaian," kenang Keman seraya mengatakan, saat itu ibunya menjadi abdi di kraton Solo.

Seperti ayahnya, Keman juga memulai usaha dengan cara berkeliling. Dari rumah kontrakannya, ia memikul angkring sampai Kampung Baluwarti di dekat Kraton Solo. Setiap hari, ia berangkat pukul 07.00 dan sampai di rumah pukul 10.00. "Jika dagangan masih, saya melanjutkan jualan di rumah dibantu istri. Kalau pagi, istri saya sibuk mengurusi anak sekolah."

Keman berkeliling sampai tahun 1989. Akhirnya Keman memilih tempat jualan di Jln. Veteran. "Saya tak lagi jualan soto pada siang hari. Pengalaman mengajarkan, dagang malam hari lebih banyak pembelinya," lanjut Keman. Tentu saja bukan hanya karena faktor malam hari soto Keman diminati pembeli. Ia mempunyai resep jitu. Salah satunya, aroma kuah soto terasa lain.

KLIK - Detail Apa resepnya? "Saya memasaknya menggunakan kuali. Sudah gitu, harus pakai kayu bakar. Nah, agar lebih mantap, saya tetap pakai daging sapi. Sebagai pelengkap, saya tambah tauge, seledri, dan tomat," kata Keman. Resep ini ternyata laris manis.
"Sekarang, tiap malam saya butuh air 1,5 kuali. Satu kuali kira-kira berisi 2,5 ember."
Begitu larisnya, usaha Keman jauh lebih sukses ketimbang ayahnya. Ia sanggup menabung dan tahun 1990 ia mampu membeli tanah dengan harga Rp 300 ribu per meter di Serengan. Beberapa tahun kemudian, ia sanggup membangun rumah di atas tanah berukuran 6 x 17 meter itu. "Sangat bahagia bisa punya rumah," lanjut Keman.

Keman membayangkan betapa sulitnya ketika masih kontrak rumah. "Dulu bingung kalau rumah tidak boleh diperpanjang kontraknya. Saya, kan, harus nyari rumah lain. Pokoknya, sekarang sudah tenang. Lebih senang lagi, dari hasil jualan soto, saya bisa menyekolahkan lima anak saya," jelas Keman bangga. (Nostalgia.tabloidnova.com)

Lihat juga :
Hanamasa
Steak

Arti dibalik Logo Burger King

Burger King bentuk salah satu rantai makanan terkemuka di seluruh dunia. Logo Burger King memulai debutnya pada tahun 1967, dan masih hampir apa yang digunakan untuk melihat seperti sebelumnya. Itu dimulai basisnya di Amerika Serikat sebagai Insta Burger King oleh James McLamore dan David Edgerton. Logo Burger King memiliki penampilan yang melingkar dengan sedikit memiringkan font, ditambah digabungkan dengan warna-warna cerah. Desain logo terdiri dari bagian bun dengan font di tengah. Perjalanan dari logo Burger King tetap halus di seluruh. Logo awal adalah dengan roti oker warna dengan disiram biru kusam yang berubah menjadi biru terang dan akhirnya ke yang membosankan lagi. Logo Burger King terakhir hampir melingkar dengan font burgundy.

Elemen Desain Logo Burger King:

Logo Burger King mengilustrasikan gambaran menggoda dan berbuih dari rantai makanan cepat saji, cocok untuk budaya makanan cepat saji di kalangan pemuda. Warna-warna hidup yang digunakan cukup menarik untuk menarik orang.

Bentuk logo Burger King:
Logo burger King datang sebagai sebuah lingkaran miring dengan belahan sanggul di kedua sisi logo dan font yang muncul di tengah, bersama dengan pusaran menggarisbawahi rancangan lengkap. Ini benar-benar mencerminkan sifat dinamis dari rantai makanan.

Warna logo Burger King:
Ketiga warna yang digunakan di logo Burger King berwarna merah, kuning dan biru. Keindahan dari tiga warna primer bentuk motif yang eye-catching cukup untuk menarik semua kelompok umur dengan kasih yang pernah hijau untuk makanan cepat saji.

Font logo Burger King:
Font dari logo Burger King adalah salah satu yang sederhana sekalipun. Berwarna merah, topi-terkunci digabungkan dengan bentuk, logo sangat menonjol serta menarik. Ukuran font dari 'raja' adalah sedikit lebih besar dari 'burger' itu, memuji desain di hampir semua cara.

Logo Burger King, selain menjadi tengara dalam pengakuan rantai makanan cepat saji, juga merupakan salah satu dari beberapa logo yang mampu mempertahankan keseragaman mereka cukup luas dengan berlalunya waktu. Desain, sederhana namun populer adalah diakui di seluruh di antara semua kelompok usia dan juga menjaga kualitas dan reputasi dari rantai makanan. (Famous Logos)

See also :
Sushi
Steak

Chicken Fried Steak

Chicken-fried Steak (also known as pan-fried Steak, country-fried Steak or CFS) is a dish consisting of a piece of Steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to chicken-fried Steak's similarity in preparation to fried chicken, though the dish is also similar to the classic Austrian dish Wiener Schnitzel (known in Latin American cuisine as milanesa), a tenderized veal or beef cutlet, coated with flour, eggs, and breadcrumbs and fried. It is similar to the recipe for Scottish collops. It is generally categorized as a comfort food.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth century who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, as does Bandera, Texas' favorite son, John "White Gravy" Neutzling.

The Virginia Housewife, published in 1838 by Mary Randolph has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late nineteenth century. The actual term "chicken-fried Steak" was probably developed in the 1930s. It is possible that the name change for this recipe was due to the war with Germany.

A 1943 American Cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988. (en.wikipedia)

Lihat juga :
Hanamasa
Sushi

Dim Sum, Dishes from China

As for the food part of the experience, the Dim Sum chefs' artistry and ingenuity is astounding, for some Dim Sum dishes seem to defy all the laws of physics and gravity. Even the standard shrimp dumpling—har gau—is a minor culinary miracle whereby a wafer-thin rice-flour wrapping cloaks a baby shrimp and some minced meat. The skin of rice-flour is so translucent that the ingredients can be clearly seen. Soup dumplings are another marvel of culinary engineering in which a portion of soup is magically sealed inside a gossamer skin, and steamed without a drop of leakage.

Although rice flour is a favorite wrapping for Dim Sum's tasty "small chow" snacks of mixed meats and vegetables, pure vegetable alternatives have enthusiastic fans, and not just among Buddhists and vegetarians. Try some of the beancurd rolls (chuk) to see why. Or experience the firm, flavor-filled pleasures of deep-fried taro vegetable puffs, woo kok.

Another favorite wrapping is the lotus leaf, particularly filled, as in ho yip fan, with steamed fried rice. Some meat Dim Sum are not hidden glories: see chiu ngau pak is a magical spicy dish of steamed tripe in black bean and chili sauce. Tripe is not everyone's favorite dish, and maybe you would prefer to ignore the chicken's feet and duck's webs that are favorite in Hong Kong.

Do not, however, pass up the chance to try Dim Sum desserts, which more than make up for the fact that Cantonese restaurant menus contain few sweet desserts. "Thousand-layer sweet cake with egg topping" (chien chang go), a piece of flaky sweetness; nor mai chi or coconut snowballs; or daan sarn, the crisp and sticky sweet cakes topped with almonds are all for the sweet-tooth.

There are many other standard Dim Sum selections. Trying them is one of Hong Kong's most rewarding and least expensive diversions. The amazing variety is proof yet again that Cantonese cooking is an art form. No wonder the Qing Dynasty emperor came south and visited a teahouse, to sample the new culinary institution of Dim Sum. Nowadays in Hong Kong and Guangdong Province, the expressions vum cha and Dim Sum are inseparable.

One solution to any problem of drinking tea and eating Dim Sum is to go to one of the Chinese restaurants in Hong Kong's major hotels during their Dim Sum service hours. These are usually at lunchtime and all day on Sundays and public holidays. One can make reservations and your party will be assured of a table to itself (neither of these facilities is available at most ordinary Dim Sum restaurants). There will also be a Dim Sum menu from which selections can be made. These will be brought from the Dim Sum cooks' kitchen area by attentive waiters and the whole experience will be a comfortable culinary delight. But it will not be anything like the yum cha that Hong Kong people know and love! (globalgourmet)

See also :
Steak
Sour Sally

Soto Jamur Nasi Merah Magelang

Soto adalah makanan khas Indonesia yang terbuat dari kaldu daging dan sayuran. Daging yang paling sering digunakan adalah sapi dan ayam, tapi juga babi dan kambing. Berbagai daerah di Indonesia memiliki jenis Soto sendiri, dengan kandungan yang berbeda-beda, misalnya Soto Kediri Soto Madura,Soto Betawi, Soto Padang, Soto Bandung, Soto Sokaraja, Soto Banjar, Soto Medan, coto Makassar. Soto juga dinamai menurut kandungannya, misalnya Soto ayam, Soto babat, Soto kambing. Soto memiliki banyak kemiripan dengan sop.

Gurih, segar, dan menyehatkan, itulah yang bisa diungkapkan saat menyantap menu Soto jamur nasi merah. Pasalnya, bahan-bahan Soto ini berbeda dengan bahan pada umunya. Tak heran soto ini menjadi andalan di warung makan di Umoyo, Salam, Magelang, Jawa Tengah. Ide pembuatan Soto jamur nasi merah ini berawal dari coba-coba, pasalnya selama ini Soto hanya terbuat dari bahan yang monoton.

Proses pembutan Soto jamur nasi merah sanggatlah sederhana. Mula-mula jamur tiram yang segar dibersihkan kemudian direbus beberapa menit lalu diangkat. Selanjutnya jamur disuwir serta dicampur dengan nasi merah, bihun irisan wortel, kecambah, garam, penyedap rasa, daun sledri, bawang goreng, dan disiram kuah kaldu ayam. Soto jamur nasi merah pun siap dihidangkan.

Untuk satu porsi Soto jamur nasi merah ini kita cukup membayar Rp 4.000. Dalam sehari warung soto jamur tiram ini mampu menjual 40 hingga 55 porsi. Uniknya lagi, Soto disajikan dengan mangkuk dari tanah liat, sehingga membuat ketagihan akan kelezatannya. Jika anda sedang melintas di Magelang, jangan lupa mampir ke warung Soto jamur nasi merah.(ADO - Yon Daryono - Liputan 6)

Lihat juga :
Steak
Sushi

drink Wine and Feeling that Comes

It is true that there is to know what Wine to choose for each meal or what dish for each Wine, this is the beginning of the marriage, but what else is there to know before you open a bottle?
It would have to ask first if you drink Wine is a habit or custom, “drink to accompany food or digest?, Do you do for health or status?, Does the Wine making is a science or an art?, Does the Wine is magic or pure pleasure?

The Wine, as well as religion or gender, can be interpreted in many ways. You can drill down again a passion, find a scientific explanation to its healthy virtues, mystified to explain the magic or develop a common sense to find one for each hand.

Much of knowledge is knowing Wine brands and regions, practice your Wine label including proper storage or optimal operating temperature, collecting wines or buy a future, and be subscribed to the guidelines that qualify. These are forms as useful as knowing which regions of France were really good in the 2000 harvest.

But none of this seems to make sense if one wants to know how to find harmony, pleasure or well-being, basic ingredients in the marriage of the soul and the senses.

Some people start feeling attracted to a Wine or region, or those who discover a grape and they want to try all their premiums or who discover a warehouse and the preference is to discover all of the house. There are also those who are different things in each Wine, depending on the menu or sometimes the guest …

I suggest we drink in peace, without haste, sometimes intended, sometimes without thinking, to drink without getting married yet (although sometimes it’s good to be true), to be patient: the Wine is best when this is over. Over time, the questions and the answers are simple formalities.

They learn to feel the Wine. (winebookclub)

See also :
Steak

Gerai Ice cream Wall's Swirls

Gerai Ice cream Wall's Swirl's ini kayaknya udah mejeng (hayah mejeng! lol) di Plaza Semanggi sejak Plaza itu dibuka. Tapi seumur-umur saya belum pernah nyoba Ice creamnya itu.

Nah beberapa hari lalu, pas jalan-jalan di Plangi, setelah makan, bosan juga ngemil frozen yoghurt. Sekali-kali mencari pencuci mulut yang klasik, Ice cream, kayaknya enak. Syukur-syukur nanti reviewnya jadi editor's choice di OpenRice trus dapet voucher makan hehehe..

Aaaanyway. Ini kayaknya lini usaha sampingan Wall's-nya Unilever. Di gerai Ice cream ini ada dua rasa dasar: vanilla dan strawberry. Terus ada beragam pilihan yang nantinya bakal di-swirl dengan Ice cream dasar itu (Ice creamnya bisa dicampur juga). Mirip McFlurry di McD, tapi dengan pilihan isi (bukan topping ya, kan nggak ditaruh di atas Ice creamnya smile ) yang lebih banyaaaaak.

Kalau bingung milih sendiri, coba swirls yang udah dirancang sama Wall's aja, ada 4 macem. Saya pilih Funky Fruit, Ice cream strawberry + vanilla + kiwi + strawberry + cokelat putih. Ukuran yang paling kecil (Rp 20 ribu) ternyata lumayan banyak juga, jadi kalau yang medium dan besar sepertinya lebih cocok dimakan ramai-ramai. Dan rasanya ternyata mantap juga.... wenaaaak lol

Untuk yang milih sendiri itu harganya sedikit lebih mahal... sayang catetannya ilang, hiks. mad

Oh ya gerai ini juga nyediain Ice cream cone, sundae, dan milkshakes. Lain kali dicoba deh....

Sekitar 15 orang bisa muat di 3 set meja+kursi plus satu set sofa+meja. (Bungtje - id.openrice.com)


Lihat juga :
Sushi
Steak

Tunjukkan STNK dan anda dapat Sour Sally

Para pemilik Toyota Yaris yang gemar akan wisata kuliner, kini bisa mendatangi outlet Sour Sally. Promo yang berlaku mulai 14 - 28 Februari 2010 nanti itu, akan memberikan kepuasan kuliner bagi para pemilik Toyota Yaris.

Betapa tidak cukup dengan melakukan pembelian Sour Sally berukuran kecil (small), akan mendapatkan gratis perbesar ukuran menjadi sedang (medium) pada waktu promo dan di tempat kegiatan.

Cukup dengan menunjukkan STNK Toyota Yaris asli dan memberikan fotokopinya serta fotokopi kartu identitas diri (KTP, SIM, Paspor, Kartu Pelajar). Untuk pembelian Sour Sally small plain, akan gratis perbesar ke medium plain. Jika pemilik Toyota Yaris membeli Sour Sally small combo, akan gratis perbesar ke medium combo juga.

Setiap 1 (satu) STNK Toyota Yaris hanya berlaku untuk 1 (satu) kali pembelian. STNK Toyota Yaris yang sudah digunakan pada outlet Sour Sally yang berpartisipasi dalam Kegiatan ini, juga dapat digunakan pada outlet Sour Sally lain yang berpartisipasi pada hari yang sama. Terlebih promo ini berlaku di seluruh cabang Sour Sally yang tersebar di Jakarta (Mal Taman Anggrek, Grand Indonesia, Pacific Place), Bandung (Paris Van Java, Bandung Supermall), dan Surabaya (Tunjungan Plaza 3, Galaxi Mall) serta Denpasar (Mal Bali Galeria, Discovery Shopping Mall).

Andaipun pemilik Toyota Yaris yang datang ke Sour Sally tidak membawa fotokopi STNK Toyota Yaris, tetap bisa mengikuti promo ini dengan pencatatan nomor STNK Toyota Yaris dan informasi penting lainnya, yaitu : nama, alamat tempat tinggal, nomor identitas (KTP, SIM, Paspor, Kartu Pelajar) dari pemilik STNK Toyota Yaris tersebut. Nama yang tercantum pada STNK Toyota Yaris tersebut boleh berbeda dengan nama yang tercantum pada kartu identitas.(toyota.co.id)


Lihat juga :
Burger King
Steak

Grilling and Doneness of Steak

The secret to a juicy Steak is something people have been arguing about since the early days of backyard grills. Some people will tell you to sear the meat at high temperatures on both sides, then turn down the heat and let it finish cooking. Others will say that searing has no real effect. I've tried it both ways and don't necessarily think that high temperature fast searing does much. The real secret to a juicy Steak is to get it cooked fast and to get it off the grill the second it's done. Letting a Steak sit on a grill too long whether it's cooked through or not will dry out the meat.

Grilling: Here's what I recommend. Get your grill good and hot. The ideal temperature is one that will cook the Steak to the desired doneness in the shortest amount of time without burning the surface. Place the room temperature Steaks on the grill and close the lid. Watch closely to avoid flare-ups and turn when the sides start to turn gray and the bottom side has good grill marks on it. Flip and close the lid again. Continue to watch for flare-ups. When the sides are gray all the way through and the second side has good grill marks check for doneness.

Doneness: One of the biggest problems people have about Steaks is how to know when it's done. Some people will cook up a small piece of meat with the Steaks and use it for testing purposes. The only problem with this is that the smaller pieces will cook faster. I use what I call the stiffness test. Take the raw Steak and place it on a plate. With your spatula or fork press down on the Steak and move the spatula back and forth. Get a good feel for how the Steak moves between the top and bottom. A completely cooked (well done) Steak will have almost none of this motion.

A medium rare Steak will have a little motion but will feel stiffer. This is a skill that you have to practice with. Remember that you can always put a Steak back on the grill if it's too rare but you can't uncook a well done Steak. Err on the side of under cooked and throw it back on the grill if you need to. If you pay good attention to the way a Steak cooks you'll get better at telling when it's just perfect. (bbq.about)




See also :
Sour Sally
Sate

Steak dari Daging Sapi

Orang Amerika sangat suka daging merah. Secara tahunan, rata-rata, Amerika mengkonsumsi sekitar 67 kilogram daging sapi. Biasanya Steak adalah sepotong daging dipotong dari bagian yang paling berdaging dari sapi. Bagian tersebut kaya akan seng, selenium, fosfor, besi dan vitamin B. Daging sapi adalah sumber terkaya Carnitine - gizi yang terlibat dalam transportasi asam lemak rantai panjang ke dalam rumah kekuatan sel - mitokondria. Carnitine - zat yang ditemukan dalam daging sapi - sekitar 95 mg Carnitine untuk setiap 3,5 Oz daging sapi, akan membantu meningkatkan performa latihan Anda, dapat membantu mengurangi kolesterol total dan kadar trigliserida dan dapat membantu Anda untuk memerangi sindrom kelelahan kronis.

Beberapa potongan daging sapi bahkan mungkin mengandung sedikit lemak dari paha ayam tanpa kulit. Steak juga tinggi kalori karena tingginya tingkat kandungan lemak dan protein. Tetapi ketika lemak dihilangkan, steak bisa menjadi pola makan yang sehat. Pecinta steak biasanya sadar dan memilih potongan paling ramping dari steak yang memiliki kalori yang rendah.

Steak menawarkan lebih banyak kandungan beta karoten, vitamin E dan Omega 3 Asam lemak dari daging sapi diberi makan biji-bijian konvensional menurut sebuah studi oleh University of California Cooperative Extension dan California State University. Di masa lalu, ternak merumput di rumput dan sementara ternak sekarang diberi makan dengan biji-bijian. Sapi diberi makan rumput digemukkan cepat dan menghasilkan daging marmer lemak.

'Marbling' adalah istilah yang terkait dengan menentukan kualitas steak. Marmer adalah jenis lemak khusus yang membuat serat-serat daging dari pengetatan selama memasak. Ini membantu agar daging tetap juicy dan membawa rasa khusus. Ketika steak dimasak, marmer mencair, membuat juicy daging sapi dan rasanya menjadi unik. Marbling lebih menjamin kualitas yang lebih baik untuk steak. Marbling juga disebut sebagai rasa lemak.
Sumber: target wanita


Lihat juga:
Soto
Hanamasa

Salad or Soto?

For the salad (rujak) Surabaya cingur certainly not foreign food on the tongue. This food seems to have become synonymous with the city this hero. Likewise, the soup, very easy to find. Cingur really tasty salad, tripe soup (soto) is also no less enjoyable. So what if the dish has become one? Be salad soup, typical foods most eastern city of Java, Banyuwangi.
In a country Blambangan, salad soup mostly sold in stalls. Stalls located in front of Diponegoro Stadium in numbers Suprapto Banyuwangi Attorney General is one of the famous. Rojak is a blend soup and salad cingur tripe soup, but differ with salad cingur rujaknya Surabaya. In addition to not wearing cingur another difference lies of paste used. Petisnya felt mat and more delicious than ordinary paste. To sotonya, like soto Madura, but only use meat tripe alone. As presented, not much salad soup is like a watered salad soup. Plus a sprinkling of cracker mlinjo and crackers into food is more tasty. Hmm ....
About combinations of food to one, salad soup is not the only, because there is still a typical mixed meal other Banyuwangi namely: Pecel Rawon, Pecel Kare, and Rojak Meatball (guns imagine meatballs maem deh ama paste). Come on .. come on sempatkanlah taste dishes two in one style of this Banyuwangi. (Manda la mendol - jago makan)

See also: steak




sushi