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

•Charred 'Medium Rare' Pigeon, paired with a White 'Genovese' Campania style made from Onion in 3 Preparations which was wonderfully complex & in fact tedious hand work, Shaved Australian Melanosporum Black Truffle.
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•French Blue Lobster Ravioli, Fresh 'skinless' Tomato sauce 🍅, Basil Oil. A light seafood middle course by Chef @antimo_maria_merone to keep your appetite refreshed, the removal of tomato skin & flavanol astringency was smartly deliberate, also making this less of a umami bomb for both delicate Lobster Pairing & being in the middle of a Tasting Menu.
•
【CIAK in the Kitchen x 8 1/2 Otto e Mezzo Macao 22-29th June 2020, 置地廣場店 Landmark Hong Kong 🇭🇰 🇲🇴 🇮🇹】7 Course HKD $1,880 #Michelin #MichelinGuide #Michelin1Star #ミシュラン一つ星 #CIAK #UmbertoBombana #OttoeMezzo #OttoemezzoBombana #Macao #HongKong #HKIG #Italian #ItalianFood #意大利菜 #米芝蓮一星 #米其林一星 #香港 #香港美食 #Cheflife #AntimoMariaMe #Piegon #Onion #Lobster #HomardBleu #Ravioli #Truffle #Blacktruffle #Tartufo #Genovese @ CIAK - In The Kitchen

📍Langley, BC {Delphi the Brunch Cafe}
🍴Protein Pancake / CAD$11
🔺Fried Chicken / CAD$4
-
✍🏼️ Two buttermilk pancakes with honey glazed bacons, poached egg, cheddar & parmesan cheese, powdered sugar, diced onion, tomatoes and maple syrup! The pancakes were super fluffy and very filling! However, the poached egg was a bit overcooked. Overall, it’s a good brunch place to visit when you don’t feel like travelling to downtown! (P.S. their house made hot sauce is bomb🤤
-
位在 Langley 一家價格很親民的早午餐餐廳！雖然水波蛋煮得有點過熟，但是鬆餅的口感很鬆軟、綿密！整體餐點的份量很足夠，而旁邊擺放的自製辣椒醬也很清爽好吃！想吃早午餐但又不想跑太遠的朋友們，建議可以來這裡嚐鮮看看！
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
Taste: 🌕🌕🌕🌖🌑
Service: 🌕🌕🌕🌗🌑
Environment:🌕🌕🌕🌗🌑
🗺20121 Willowbrook Dr #100, Langley Twp, BC V2Y 0L3
#foodieyaya #brunch #langley #vancouver

📍Langley, BC {Delphi the Brunch Cafe}
🍴Protein Pancake / CAD$11
🔺Fried Chicken / CAD$4
-
✍🏼️ Two buttermilk pancakes with honey glazed bacons, poached egg, cheddar & parmesan cheese, powdered sugar, diced onion, tomatoes and maple syrup! The pancakes were super fluffy and very filling! However, the poached egg was a bit overcooked. Overall, it’s a good brunch place to visit when you don’t feel like travelling to downtown! (P.S. their house made hot sauce is bomb🤤
-
位在 Langley 一家價格很親民的早午餐餐廳！雖然水波蛋煮得有點過熟，但是鬆餅的口感很鬆軟、綿密！整體餐點的份量很足夠，而旁邊擺放的自製辣椒醬也很清爽好吃！想吃早午餐但又不想跑太遠的朋友們，建議可以來這裡嚐鮮看看！
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
Taste: 🌕🌕🌕🌖🌑
Service: 🌕🌕🌕🌗🌑
Environment:🌕🌕🌕🌗🌑
🗺20121 Willowbrook Dr #100, Langley Twp, BC V2Y 0L3
#foodieyaya #brunch #langley #vancouver

今回のレシピはLa Gastronomica　のClaraさんとJaumeさんから教えてもらったものです。
いろんなアクティビティをスペイン語や英語でされているのでスペインに来られるときは是非！
https://lagastronomica.cat/en/

ARRÒS MAR I MUNTANYA　海と山のパエリャ

Ingredients for 4 people　4人分の材料
300g of canana (squid or cuttlefish)　イカ　３００g
4 small sliced pork ribs　　ポークリブ　４つを食べやすい大きさに切る
250g rock mussels　　　　ムール貝　２５０g
300 g of Pals rice bomb　　米　３００g
800 ml of fish stock　　　　フィッシュストック　８００ml
2 Figueres onion　　　　　玉ねぎ　２個
2 cloves garlic　　　　ガーリック２個
2 ripe tomatoes　　　トマトペーストか摺り下ろし　２個　パプリカペーストでも良い

Preparation
1. Lightly brown the ribs and set aside.
ポークリブを炒めて
2. Brown the cane and set aside.
イカを入れ
3. In the same oil, brown the garlic and chopped onion.
ガーリック、玉ねぎを加えて30分ぐらい炒める
4. Cook the onion for about 30 minutes, over very low heat, until it caramelizes. Add the grated tomato.　トマトの摺り下ろしを加える
5. When the stir-fry is well cooked, add the cane and ribs, and brown the rice.
米を入れて炒める
6. Pour the boiling stock over the rice.
沸騰させたストックを入れて煮る
7. Distribute it well and do not touch it again; season with salt.
塩とこしょうで味を整える
8. Bake for 17 minutes.
17分ぐらい煮る
9. Remove from heat and let stand for a minute or two.
火を止めて1、２分おく


新しいチャンネル作りました。そちらにコメントいただけると嬉しいです❣️
りありこファミリー　Lialico Family from Barcelona
https://www.youtube.com/channel/UCssBoqsH4d3zE6BGLleKj2A

いつもご視聴ありがとうございます?
家族の写真、ビデオ、インスタでアップしてるので是非フォローしてね！コメントはコミュニティでお願いします❣️
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⭐️Tik Tok 始めました！フォローしてね?
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最後の曲です❤️
Loving Caliber You are the solution
https://www.youtube.com/watch?v=zZFyYrahPSc


#りありこチャンネル　#簡単本格パエリャ #スペイン料理

Recipe at: http://www.themeatmen.sg/spicy-sichuan-lamb-stir-fry

Enjoy that stinging sensation on your tongue? That buzzing head rush? The fiery blast erupting throughout your body with every bite? REJOICE! For this dish is literally da’ bomb for you spice junkies out there!

What better way to relish in this chemical warfare together with lamb meat sourced directly from New Zealand. For soft meat, deep flavours and an excellent source of vitamins - opt for grass fed lamb. As the saying goes, you are what you eat. Grass fed lambs are typically lower in fat content compared to their grain fed counterparts and are enriched with vital nutrients such as iron, zinc and other vitamins. For this, we used Pure South lamb shoulder. Not only is it one of the more cost effective part of the lamb, it also packs a big flavour together with ultra tender meat. A bang for both your bucks and tastebuds!

Now, it’s really simple to whip up your very own version of spicy Sichuan sauce from scratch. Commonly known as ‘mala”, that addictive fiery sting comes from frying Sichuan peppercorn together with ginger, onion, garlic and dried chillies. Toss in those seared slices of lamb meat into that boiling crimson concoction for a minute and you are on, for a tongue-tingling time.

Don’t miss out on this fiery pleasure even if you can’t handle the heat, bring it down a notch by pairing with rice to enjoy a milder spicy punch with that melting meat.

*10% OFF PROMOTION* Quote “MEATMEN” when you purchase with them for a great 10% off your bill! Shop with them at www.puresouth.asia.

#themeatmensg #simple #delicious #puresouth #NZlamb #grassfed #lambrecipe #szechuan #spicyrecipe

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