Raspberry 8+3

A special Four-Hands Chefs Table - chefs Federico Michieletto and Carlo Miguel at Philippines

2019-10-21T17:35:00.001+08:00

Saturday, 19 October 2019 -

A special Four-Hands Chefs Table featuring chefs Federico Michieleto and Carlo Miguel

on Saturday, October 19, 2019, 7:00 PMin celebration of International Chefs Day 2019For the benefit of theLTB Culinary Scholarship Program 2019

Venue: FOO'D by Davide Oldani, Shangri-La Hotel at the Fort, 30th St cor, 5th Ave, Fort Bonifacio, Taguig, Metro Manila, Philippines

Kudos to Venetian guest Chef Federico Michielleto and Chef Carlo Miguel of Foo'd for an outstanding four-hands dinner for the benefit of the LTB Culinary Scholarship Program 2020

More info: (https://ltbchefs-phils.com/ltb-menu/ltb-philippines-culinary-scholarship-program-ltbcsp).

The delightful menu featured the very best ingredients from our sponsors prepared in the classic and contemporary Italian styles:

*Japanese Oysters 2 Ways

Natural with Cocktail Sauce Gelato

Baked with Fennel and Chervil Hollandaise

Foie Gras Ganache with Fig Jam

Ricciola Con Mela Verde e Profumi Dei Mediterraneo

*Kampachi Crudo, Green Apple, Tomato Confit, Candied Lemon and Salmon Roe

Halibut con Cavolfiori Uova e Burro Nero

**Nordic Halibut Fillet, Cauliflower, Soft Boiled Egg, White Wine Vinegar and Brown Butter

Fregola e Antra

Sardinian Pasta with U.S. Duck Ragout

Spaghetti Carbonara Romana

Spaghetti, Guanciale, Pecorino Romano, Egg Yolk, Black Pepper

Wagyu Controfilleto

***Dry Aged Snake River Farms Wagyu Gold Striploin, Black Garlic, Sarawak Peppercorns

Tiramisu con Kahlua Gelato

Classic Tiramisu with Kahlua Gelato

****Horizon de Bichot, Chardonnay
****Chateau Beauregard Ducasse, 2016
****Le Petit Haut Lafite, 2015
****Borgogne, Albert Bichot, 2016

SPONSORS

Hightower
Mida Foods
Alternatives Food Corp.
Cork Wine Shop/Vino Enoteca Manila

When i decide , to have a real charcoal grill & the Dinosour Era

2016-06-29T19:03:00.000+08:00

well I think like any on else in this world of chefs ; we all dream one day a charcoal grill : at mean a wood charcoal grill , this could be look nice till u try to fill it with wood, or and try to light it up and you realize that wood is wet or the temperature are not high and so on ,,, Untill you will get the right steak and the dream come true .

New grill , chef and their study

the food , well that look easy

the damn wood , wet

the reality of wet wood or some one chef that finally want get high

the first try

the real result

Fruit Carving Penang

2012-07-25T21:38:00.001+08:00

Again here a bit more .. Fruit carving in Penang Malaysia during the competition in March

Super fine works to been just show with out so many comment i guess cose they speech by them self

Love Melon ?

Thai God ,,,,, or bird ?

Pussy cat

carrot flower

Micro sponge cake

2012-06-20T19:12:00.002+08:00

was having fun with my friend in jakarta with this super recipe or sponge cake microwave ...
Nik is the guys give me some of this recipe very well done

the micro sponge cake with mousse and sea salt ,,,,, with lattice potatoes

Here we go for the recipes

Base recipe for Nut flavoured micro sponge cakes...

Egg white 250g
Flavoured nut butter (pistachio etc) 240g Egg yolk 160g Sugar 160g AP flour 40g Mix all together with a mixer 1 minute and pour into creamer. Charge with 2 Nitrous Oxide and shake 3 times - keep chilled one hour minimum. Dispense foam into a 9-oz. plastic cup, stopping when it is
1/3 filled. (cut slits in cups in the bottom) Place cup in microwave.

Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds

Instant Chocolate Sponge Cake (Yield 8 portions) I made this many times - already tested for Malaysia!

Put 8 whole large eggs (400 gr) plus
1 yolk (17 g.) into a bowl with
160 g. sugar. and
3 g. salt. Whip with a whisk or electric mixer for 1 minute.
Add
42 g. flour, followed by
210 g. melted, semisweet chocolate. Mix just until blended.
Pour mixture through a fine mesh sieve.
Pour into a whipped cream charger. Fill only halfway. You will have enough batter left to make another batch.
Charge with 2- N2O cartridges.
Shake firmly 2-3 times. Dispense foam into a 9-oz. plastic cup, stopping when it is 1/3 filled. (cut slits in cups in the bottom)
Place cup in microwave. Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds

or

Licorice sponge cake from Bulli - I have NO idea why they measure in cups.... I would be careful with that - since the cakes can become very sticky if the flour is not enough.
sliver marcona almonds 1 cup
egg white 1/2 cup
egg yolks 1/3 cup
Sugar 2/5 cup
Licorice paste 1 + 1/2 oz
Flour 2 tbsps
Whipper 500ml and 2 N2O cartridges
Blend all and strain into creamer - close and charge keep 1 hour.
Note on "baking"
When I bake, I always turn the cups upside down after taking them from the micro wave oven - then I keep them like that 3 to 5 minutes before knocking them out... Gives the starch time to solidify after being micro "baked"....

Store in covered box in chiller and have a good 2 day shelf life!

Have fun with these - I wanna test the sesame one, if u do let me know.... Or we can test it together!

ooo forgot i did a 2 minutes ice cream too with nitrogen ...

chef togue

2012-04-20T20:32:00.004+08:00

Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks.

Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason-cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soiling. Today neckerchiefs are primarily worn for aesthetic purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear.

The traditional chef's hat, or toque blanche, is what is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the 16th century are said to have worn toques. During that period artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes-with the exception of one deviating trait: the chef's clothes were gray and the priest's were black.

It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white more appropriate, that it denoted cleanliness in the kitchen; it was also at this time that he and his staff began to wear double-breasted jackets. Carême also thought that the hats should be different sizes, to distinguish the cooks from the chefs. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. Carême himself supposedly wore a hat that was 18 inches tall! The folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg.

Escoffier too, thought the cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staffs was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled.

The traditional chef's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef's attire. These nouveau uniforms run the gamut from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, and even the CIA logo. While some chefs may nay-say these new-style uniforms as non-professional, others retaliate that they are more comfortable and give chefs an opportunity to express their individuality through their clothes as well as their food.

Actually, the non-traditional uniforms of today may remind some of the late chef-philanthropist Alexis Soyer, author, inventor and one time chef of the Reform Club in London. Chef Soyer was known to have his entire wardrobe-including his work attire-tailor made. Some of his headgear was as eccentric as a red velvet beret; his jackets were often cut on the bias with large lapels and cuffs. He called his individualistic style "à la zoug-zoug," and the more his contemporaries ridiculed him the more outlandish his outfits became. Like the old adage says, "What's old is new again."

As a professional chef myself, I prefer to adhere to traditional chef's attire-the uniform and its history are something to be proud of. On the other hand, I can also understand a chef's desire to want to be expressive. These nouveau style uniforms have their place in certain establishments; restaurants today, after all, are considered a form of theater. As with anything, the chef's uniform continues to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a pristine white jacket and toque, is recognized the world over as a professional, and we have our predecessors to thank for this.

Dash at IJN Hospital

2012-04-05T00:09:00.000+08:00

So here i am at 7 am awake to move for a day of Competition and is all a bout DASH at the IJN , general hospital Kuala Lumpur ,,,,i need to judge about a chef challenge ,,,

U worder if Dash is a new soap for your washing machine ?

Dash is a diet..... ,,

DASH diet was originally developed as an eating style to help lower blood pressure, it has been found to have many additional advantages. It is a fabulous plan for weight loss.

The DASH Action Plan has an emphasis on real foods, heavy on fruits and vegetables, balanced with the right amount of protein, to provide the perfect weight loss foundation. It is filling and satisfying. Because it is healthy, you can follow it for your whole life. And it is a plan that you can feed your entire family, just with different portion sizes for those who don't need to watch their weight. Our readers say, "This is so great! I have been losing weight, but I don't feel like I am on a diet."

The day competition, with peoples creating own dishes to promote the dash diet .....The winner will be ???

The DASH Diet for Health

The DASH diet is physician-recommended for people with Hypertension ( high blood pressure). The DASH diet eating plan has been proven to lower blood pressure in studies ,In addition to being a low salt (or low sodium) plan, the DASH diet provides additional benefits to reduce blood pressure. It is based on an eating plan rich in fruits and vegetables, and low-fat or non-fat dairy, with whole grains. It is a high fiber, low to moderate fat diet, rich in potasium, calcium, and magnesium.

Here some shot of the various contestant ...... i find them all so cute ...

Here below Zaidah Lavatelli the winner ,,,,,,,,,,,, cous-cous with salmon , resin , almond ,,,,, lot of vegetable soooooo good .. so nice

Her face book is: http://www.facebook.com/ZaidahL

Ciao bella


Well what to said, Thank u chef Hassan u are the man behind this ,,, a great day ,...and thank you to promote and aware all of us ,,,,


7 am still 7 am

Pumpking and Yam carving

2012-03-26T09:47:00.001+08:00

In the category of the fairytale ,,,, this year in Penang , some good carving ,,,, not much i wrote so .. if u like just picture have a look ............

Love this ,, with this litle Flower carve in ,,,,

Fruits Carving

2012-03-11T12:39:00.000+08:00

Well as we always think Thai carver are the best in the world in the fruits category , but now days more and more chef around are taking their place . Here the Malaysian contingent in Penang Chef Challenge 2012.

In this competition two guys need to carve in 3 hours at least 7 fruits , live ,,,,, here what they produce ..

Spartan's , Penang Battle of the chef's

2012-03-09T23:39:00.003+08:00

So here u remember for sure the movie 300, Spartan , and the hero , with super body, ready to fight and so on..'
Here in Penang for the 5th consecutive time; Spartan are the chef's that battling for the trophy in a kick out cooking competition that see almost 300 of them ...
OK may be , not the same fit body, but as sexy as them and as determinate to have the trophy as never ...

Tomorrow Disneyland Hong Kong , Traders Hotel Kuala Lumpur , Gaya Penang , Team Thailand will fight for the trophy ,,,,,,,,,, and more.... Singapore team , Berjaya University team and others will fight for the Junior category ..

Here how the thinghs goes :
32 teams are divide in 16 teams : junior and senior...
They fight everyday against each others to reach the top spot ; they have to cook multiple time during the day ; they have to use specific ingredients ; make a menu in ten minutes ,with a starter a soup a main and a dessert , and cook it in 120 minutes ........ Kind of Spartan job ,,,,,,,,,, ooooooo ya i forgot the ingredients are just show at last minute .....and best of all only a guys have to go to pick up the whole market list form a tables , and fight with the others team contestants to take the ingredient in the table ................ Yes cruel ....s the ingredients are never enough and u better have the most and the best, if u are late no ingredients to cook...
4 dish each course time 4 couse meal ....Spartan Job ..

Spartan march to the post

Here , how they have to run and take ingredients ,,, each team have to present food enough for 4 person in for dish each for four courses meal ... what u see id for 16 teams ...so u need to run a take before all is finish ...

fight to have the best and the most ............. Spartan

cook

dessert

Judges busy eating and writing score ..

Pretty good dessert all live in 120 minutes ,,,

Duo of duck

Chicken and Quinoa

At the Competition area there is Much more to see ,,,,,,,, so come over and have a taste of Chef"S life ..

Back to basic with Us potato , Part one ..

2012-02-26T14:30:00.000+08:00

BACK TO BASICS:

So here i am with those US producer at one of the show cooking first before the recipe a bit of Info,.. For every one ...

POTATO COOKING

Practical cooking class on “How to prepare various potato dishes”

Western People love potatoes; mashed, roasted, or baked. And rightly so, as the potato is a nutritional powerhouse, loaded with fiber and essential vitamins and minerals.

Consumers are often surprised to hear that a medium-sized, 5.3 ounce potato is:

A great source of vitamin C

An excellent source of potassium when eaten with the skin

Only 100 calories

Less than 10 percent of the daily value of carbohydrates

A good source of fiber when eaten with the skin

HANDLING AND STORAGE OF POTATOES

Potatoes are pickier than most other vegetables about how they are stored. If you're not careful, they can sprout, sweeten or shrivel.

Avoid rinsing potatoes before storing

Place potatoes in a brown paper, burlap or plastic bag with holes in it.

Store in a cool, dark, dry place. The potatoes are sensitive to light, temperature as well as humidity. A root cellar is the best storage option.

Make sure the temperature in the area is about 45 to 50 degrees F and well ventilated. Don’t store potatoes in the refrigerator, or they will become too sweet.

Avoid storing potatoes with onions because; when close together, they produce gases that spoil both.

Store potatoes no longer than 2 months if mature. If they are new no longer than 1 week.

Check on them occasionally and remove those that become soft or shriveled, as well as those that have sprouted.

Tips & Warnings

Potatoes sprout as a result of exposure to light or warm temperatures.

Avoid freezing uncooked potatoes.

Sweet potatoes, although they appear similar to other potatoes, are actually much more delicate. Store sweet potatoes for a maximum of 1 week.

Year after year, potatoes remain the #1 side dish in the Western foodservice. You've experienced their profit power. You know that baked, mashed, roasted or fried, they have the remarkable ability to sell whatever you serve them with, enhancing presentations and adding value and appetite appeal. So now, let's talk about today's potatoes-and how, now more than ever, they can put you at the forefront of menu trends.

As the demand for lighter, healthier menu options and bold global flavors continues to grow, more and more chefs are turning to America's favorite vegetable as the perfect canvas for menu innovation.

Why? Because potatoes are a familiar, comforting foundation that can stand up to today's big flavors and eye-catching presentations. They're available in all kinds of exciting new varieties. And they have a remarkable nutrition story to tell.

Your customers love potatoes, and they demand health, variety and novelty. Now, they can have it all. These fresh ideas for potatoes from some of today's top menu innovators show you how.

When it comes to potatoes and health, it's all about perception and reality. The reality is that they fit easily into current dietary guidelines for healthy eating. And the U.S Potato Board is working overtime to make sure your customers get that message.

Our "spokes-spud," Healthy MR. POTATO HEAD®, has given millions of Americans the skinny on potatoes and nutrition-through everything form school programs to national media tours with cooking and diet experts, retail displays, consumer recipe brochures, and much more.

And on the foodservice side, we offer recipes, promotional partnership opportunities and high impact point -of -sale materials to help you promote healthy potato menu options

Potato varieties

America's potato growers are constantly working to bring new specialty potato varieties to market. And that's good news for you and your menu. From brown and gold to red, white and blue, today's potatoes come in more colors, shapes, sizes and flavor profiles than ever. Easy to store and handle, they're one of the most versatile, popular, and high-margin staples you can menu

Purple potato

Russets

This is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These are available year-round. These potatoes are high in starch and are characterized by netted brown skin and white flesh.

Russets are light and fluffy when cooked, making them ideal for baking and mashing. They are also wonderful for frying and roasting.

White

Grown and used most often in the Eastern United States, these potatoes are available year-round. Round and long whites are medium in starch level and have smooth, light tan skin with white flesh. They are creamy in texture and hold their shape well after cooking.

Regarded as an all-purpose potato, the ultra-versatile round white can be used in most potato preparations.

Yellow

Yellow flesh potatoes are very popular in Europe and increasingly popular in the United States, although they are still not grown in large quantities. They are available in late summer and early fall.

They have a dense, creamy texture, and their golden color allows you to use less or no butter for lighter presentations

Red

Red potatoes are available mostly in late summer and early fall. They are characterized by their rosy red skin and white flesh. They have a firm, smooth and moist texture, making them well suited for salads, roasting, boiling and steaming.

Round reds are often referred to as "new potatoes"; however, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity.

Blue & Purple

Blue and purple potatoes originated in South America and are a specialty variety not widely cultivated in the United States. They are most available in the fall. They have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white.

Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation.

Fingerlings

Firm, waxy and flavorful, these small, slender potatoes are finger-sized (2-4 inches in length) and come in different shapes. Varieties are grown in every color - red, gold, yellow and purple - with flavors that run the gamut of their larger cousins.

Mix and match fingerlings with other baby vegetables or use to compose small plates, unique sides and salads.

Simple recipe , risotto funghi , ossobuco Milanese , orechiette and cicken cacciatore ,vongole and lamb roast ...

2012-02-26T14:19:00.000+08:00

I think thais was for a cooking class,:any way here if some one need it .

My Sister house

RECIPE FOR COOKING CLASS NORTH ITALY

Risotto con funghi

For 6 to 8 person

For risotto stock

1 whole chicken [old]

200 gm carrot

200 gm celery

200Gr pelled onion

2 pcs of bay leave

Salt to taste

Procedure for the stock:

In a large casserole put water and all the peeled and rinse vegetable plus bay leave them bring to boil o boil, leave a quarter of that for stuffed chicken.
Wash and rinse the chicken them stuffed with some vegetable, tight with butcher string and put inside the pot when water is cold, this will help the stock to get extra flaw or
Let boil for two hour, adjust with salt your stock them when cook, take out the chicken, them strain all stock with the apposite strainer.

Mushrooms Sautee’

Ingredient:

300gm Button mushrooms

100 gm shitake mushrooms

20 gm chop onion

20 gm chop garlic

20 gm chop fresh rosemary

1ml of extra virgin olive oil

Some chop parsley

1 cup of chicken stock

1 glass white wine

A pinch of salt and pepper.

Preparation for the mushrooms:

In saucepan pan-fried onion garlic, add Chopped mushrooms, parsley, and rosemary, put white wine and chicken stock, correct the taste with salt and pepper and cook for 5 minutes.
When dry take out from the fire and keep on the side.

For making the risotto

500 gm risotto rice

1.5 Lt of chicken stock

1 glass of wine

Sauté mushrooms

50 gm of Chop parsley

100 gm Parmesan cheese

50 gm butter

Preparation for the risotto:

In a large casserole deep fried onion and oil, when yellow add risotto stir and put a glass of wine.
When wine evaporated add the stock, a bite by a bite, and the mushrooms; all have to be cook and continually mix with a wood spoon for about 18 minutes.
Take out from the fire add the salt and pepper as per your taste, chop parsley, butter and cheese, stir fast and “mantecca “for making creamy.

Mum roast in Italy

Recipe for ossobuco with gremolata sauce

For 6 t0 8 person

Ingredient for the ossobuco

6 pcs of ossobuco or veal shank cut

100 ml olive oil

100 gm flour

200gm carrot

200 gm celery

200 g onion

50 gm garlic

600 gm palled tomato

2 dl red wine dry

1lt beef stock or 1 Lt of chicken stock

Salt and pepper to seasoning

1 bouquet garnie [see recipe]

Gremolata compote [see recipe]

Preparation for Bouquet garnie;

Take 100 gm of rosemary, 50 gm of sage, 100 gm thyme, 10 gm bay leave and tight all together with butcher string.

Preparation for gremolata;

Take 50 gm rosemary leave, 30 gm parsley. 10 gm cappers, 30 gm anchovies, chopped very thin [optional can be fresh garlic] and keep at side.

Take a lemon, peel the skin and make it into thin strips.

Preparation for ossobuco:

Take all peeled vegetable and cut in thin strips, [julienne] and put with the oil in an oven pan to make it golden brown.
In an iron pan put some oil, coated the ossobuco with the flour, and make the ossobuco pan fried both of the side, take out and drain the oil.
Add the ossobuco to the vegetable, put the wine and flambé all, add the bouquet garnie, peeled tomato and some water or chicken stock, salt and pepper for seasoning.
Cover with aluminum foil and put to the oven for 2 hour to cook slow 180 degree.
After cooking take out and served with buttered pasta or saffron risotto all drizzle with the gremolata compote and the lemon skin

RECIPE FOR COOKING CLASS SOUTH OF ITALY

26^th of June

Orechiette pasta with chicken stewed

For 6 to 8 person

Pasta Skin for Orechiette

Ingredients:

900 gm suji flour

100 gm 00 flour

2 full egg

Pinch of salt

Drop of extra virgin olive oil [1 dl]

Warm water

Procedure for making pasta:

Swift the flour and suji flour, put in a mini mixer for bread dough, add salt, eggs and water, olive oil and start the machine with low speed.
Leave the machine work for about 10 minutes with same speed.
Take out the dough, put in a dry tower and let it rest in fridge for 4 hour. This will help the pasta dough to break the ‘tension’ and make it easy to roll.
Take dough and start too make long strips and with you finger create the ‘orechiette’,
Or hear pasta remember always to work in a dry marble table or stainless Steel table.
Make them dry and keep in a dry place
Boil in salt water and stir with desired sauce.

Chicken stew

Ingredients;

1 whole chicken cut in 12 parts

1 kg peeled tomato

50 gm rosemary

10 gm bay leave

100 gm shallot

100 gm carrot

120 gm celery

50 gm cappers

100gm black olive

10 gm of oregano dry

1 dl extra virgin olive oil

Salt and pepper to taste

100 gm flour

Water

Procedure for the stewed:

In a pan with hot oil pan-fried the coat chicken with flour, seasoning after the cooking and dry the oil.
In a casserole put all vegetable cut in cube with the herbs, add the chicken [optional white wine] add peeled tomato, olive, cappers and oregano leave to cook for 1 hour covert .

For the execution of the plate

Take pasta boil and dry, put in a large terrine of terracotta then put on top the stewed chicken and grated some good pecorino or parmesan cheese

Vongole Sauce

Ingredients:

400 gm fresh clam

50 gm chop garlic

50 gm chop parsley

100ml extra virgin olive oil

I dl white wine sauce

50 m anchovies

20 gm chop basil

2 dl of dry white wine

200 gm boil broccoli

Preparation for the sauce

In a pan heat the oil add garlic, chilly flakes, anchovy’s fillet, pan-fried until gold add the clam, parsley and wine and the broccoli.
When clams are open add seasoning and all the herbs, stir in the already boil pasta and served with fresh chop parsley.

Roasted lamb rank with herbs crust served with goat cheese, tepanade, and dried tomato

For 4 person

Ingredient;

100 gm tepanade [see recipe]

100 gm goat cheese

4 number of lamb rack

50 gm rosemary

50 gm thyme

50 gm marjoram

100 gm breadcrumbs

2 eggs

50 gm French mustard

Salt pepper to taste

Extra virgin olive oil

I no of Lemon

100 gm semi dried tomato [see recipe]

Preparation for the tepanade:

150 gm pitted black olive, 50 gm cappers, 100 gm anchovies, 50 gm parsley 30 gm garlic, 20 gm basil leave 2 dl of extra virgin olive oil, salt and pepper to taste.
Put in a blender the following ingredient and make a paste keep in the fridge.

Preparation for the semi dried tomato:

4 number of roma tomato, extra virgin olive oil, garlic slice, oregano, seasoning, sugar, and thyme.
Take tomato, wash and cut in wedges take out all seed, in a place mad foil seasoning with sugar salt, pepper, thyme, oregano, garlic, sprinkle with extra virgin olive oil

Bake for 1 hour at 120 degree.

Preparation for the lamb:

Chop rosemary, thyme and marjoram, mix all with the bread crumbs add some seasoning
Pan fried lamb rank for both of the side, take it out applied on out side mustard and on top the herbs crust.
Put in the oven for about 10 minutes
When ready put in a plate and served with the tepanade sauce and the goat cheese slice on the side, lemon can be squeeze if you like

Zogo Dell Oca part two ..

2012-02-16T15:38:00.000+08:00

SO, here I am back with part two of Zogo Del " oca : here the first part
http://www.blogger.com/blogger.g?blogID=2561239428575241953#editor/target=post;postID=7862677753385124151

and here time to show u a bite more around ...

Copy of Fellini ???

Duck confit and rillette

Those two realy capture people ..attention

People in old costume ......... but it since to fashionable now ....

Guido is hungry and wana drink ,,, andiamo fratello

Vino.. Vino

Goose panino

this up, is hot vin brulee', a mixture of spices , apple and Orange cook with sugar in the wine ,,,,, perfect for Autumn and winter drinking ..

Police arround with the crowd...

Finaly some good foods and wine ... we want more....

The owners of osteria dell "Oca what a nice woman's...

time since to stop when u see this people pass u near ,,, i always wish to have suck a ciclette , and the head

Some one told me that Campocroce one of the part of Mirano taking part of the game , this year is the favourite ... will see later ..

the duck for play

here finally the small version for the kids ..each goose is wrap in different clothes from the various part of the city ,,

U need to roll ,u darts ,to have u move ... yo man

Here, u have to share the space and dance with your opponent ,,, and pass a turn.

roll the darts again ..

girl riding the cycling

super cute girl wearing my grand mama dress ..

Ok , here we go the girls told me ...... Musetto with goose .... is a king of boil sausage o salami , maid of goose and pork ,, boiled and served with roasted white polenta .... Here in Venice the polenta is only white , the yellow one is only good for chicken is what old people says ..

the chef ..... faster i want my musetto ....

Boil musetto of goose and polenta bianca .....just one more glass of vin brulee' and all will be nice .

aiiiaiaiai the baccala ' seller ,,, last time one of the old trade was to sell salty fish ....
and nothing is compare to the baccala ..and the smell of it ...... and of course the food coming out ,,,,
Divine , like baccal manteccato , and baccala all vicentina ,,,

No sure if my brother is more interested about the baccala or the girl,,,
she kind of cute and funny

Before to go .. we need to by the San Martino cake made of a goose in the bar ,,,,,,

Goose cake,,,,,,,,, to eat today ..

old farm machine ....

time to go home .... is late and we want go another place ,,, see u mirano soon....

always love it this carousel

well we going back early as we need to leave soon for Malaysia ,, Mirano thumbs up that was relay something ..... ciaoo belli see u soon ..

Zogo del' oca a Mirano ? the Goose game in Mirano

2012-02-16T11:58:00.001+08:00

Guido My brother with the Goose

So this is Hilarius,because Mariano Venezia , is so near to my home town, about 20 minutes ; and i didn"t know that we have the Il Sogo Dell"oca in this scale and splendor ...

Well let me Say , that , the goose game , is a traditional game like Monopoly,where they normally use toys goose, but here, they play with the Human.... u need to make,from the start to end before others ...... u have plus, and minus when u trow the darts.....
this year when i was there, the all city team,is back in time during the 1900 when the tower of Venice dropped ,,,,,,,so i gone make to blog for u guys to enjoy more to see ....

The Goose Fair is an event of Mirano born in the 80s and continues the ancient tradition of celebrating the feast of St. Martin with a lunch of goose, according to the words "San Martino duck, chestnuts and wine ".
The Goose Company has since the purpose of promoting and enhancing the goose, with markets, games, the election of Miss Goose, one of the best specimens exposed to 20 different breeds and even, for those who refuse to eat, U must enjoy the party ..

Tradititon has been keep it for long time and a good show of hand craft and live stock was all spread in Mirano Centre

Music and orchestra was senarating the short days of November , as the sun, go down very early , at 16.00 pm.
The old Square of Mirano in Venice , has been change in the game of dell ' oca and tomorrow, will be the big day where the various section of the city will battle for the winner trophy
If u can read italian or u can translate here a good web
http://www.veneziaeventi.com/eventi/notizie/feste-fiere-mercati/2368-zoco-de-loca

here the Goose trophy

Where u buy ticket

As i Say is early 1900 so all has to be in team ,,,,,,,

Goose on sales today they was running for the beuty price ... the winner is not here .. so some one wana buy it ???

All speciality and food are base of goose only goose , from ham to goose liver ,to terrine, to salami to all kind of goodness

game for kids and adults ....

I like this sigh board"Il forner"mean the guys make the bread ,, remind me when I was kid

Seating out at the bar .. snack later i be back eating

Various flag of the tuonament

ciabatta super long ready to filled up ..

goose product ,, ham , ravioli , salami and so on .........

Lady in costume selling souvenir

time for first snack panino with Goose polpette AKA panino with goose burgher ... fresh bread , fresh goose season and charbroiled ...here u can see how they do it .....will explain later the taste now i am hungry

Il tabarro , this is a traditional venetian winter clothes ,,,,

For the fun of kids , and every one this year there are lot of artist that perform around all wearing costume , riding, cycling , there are police . gangster , and all sort of people recreating the atmosphere of old Venezia....

This guys kind riding a goose

A hoot at the square this morning that was relay live goose running ,,,,later the kids will play the game ...

this how they gone look tomorrow , the various guys playimg in costume
will take the own game in the wood track there .... after trowing the dard ...

Lot of people

Carabbinieri e police are there in case Jessica will lost :)

Pretty girls in costume

all made of goose .... what a feast ....

Fridge, ice farm , PietroRubinato .. love those tipes of sigh board

Walnut

Avellino Chestnut ... a super products

wonder if is cold or no one bother him and his games ....:)

Grilling chestnut

As i sayd the guys selling news paper has the news that today the tower of venice has collapse down and the date is 12 october 1902

Here the real Zogo Dell" Oca ,,,,as u see is a kind of road that take u to the winning to the end ..... like all game there are plus point minus point and so on ...

Well well more to see around so i stop here and i prepare another one blog...... coming soon part two ...

Baba recipe

2012-02-15T20:16:00.001+08:00

It been long time, no writing but i back here, with a recipe .......to try :The Baba from an old book that always work :the Carnacina book in Italy ...

Recipe for rum baba's

500 gr. Sift flour,
300 gr. handling of butter (275 gr. of butter and 25 grams of flour.)
10 gr. Yeast in the summer and 15 winter
15 gr. of salt,
25 gr. sugar mixed with a few drops of water,
8 eggs,
1 dl. warm milk.
125 gr. currants and raisins of Smyrna
Sugar syrup and rum to moisten.

execution:
- With 125 gr. flour, baking powder and a little water, make a rather soft dough and let rise for 1 / 4 of an hour.
- Have the rest of the flour on the table, put the dough in half yeast, eggs, salt and warm milk,
to get a fairly thick paste, then, gradually, incorporate the butter handled.
- Put a bowl and lightly flour the dough to rise, as soon as it doubled, knead again for a while incorporating the raisins and, finally, add the sugar diluted.
- Fill the molds halfway up buttered up and allow to rise in the oven at moderate heat until the molds were
filled.
- Then bake in the oven at medium heat (cooking is at the right point when the baba resists the pressure of the fingers and the crust on the surface, will have slightly exceeded the edge of the mold)
- Turn out the baba, put them on a wire rack and sprinkle with sugar syrup and rum.

This is the recipe Carnacina

Of course served with Cream Cherry and all the good u like it ,,,,,,,,,,

November

2011-11-28T16:04:00.001+08:00

Would u believe i wish to be like that, when i will be 73 year old .......still strong and smiling ....

Is always nice be back in my home town ,and for one of another reason this time i chose Autumn....

I forgot the colour the smell of that .

I can not say that i miss cose i never relay like the Autumn , as season , as it always been for me a season that take the whole world to sleep: from the pick summer to the shorter days , dark and cold ...But yes i miss the autumn too , the mushrooms , the hunting season, the school after summer holiday , the vigna , the land to prepare for the winter ,and the only time when farmer are free ... and they just need to worry about the cutting wood for the stove , and which live stock to arrange for dinner ...:)

Tree look very different every year and when u see after the summer t ,, ,what a beauty ,,

kaki in Italian persimmon fruit in English , we use to do jam , eat it , true to each other ,smash to the tree ,,kid game ....that u can not do with and I Pad ..

this road , Via Solferino , i have been see this from since i kids , use to be with lot of tree , very few house ....and us play football till the sun where down,,,,,

Funny ,,,,, this lis sure a soem kind of new spieces ..

Veal ,,,,,,,,,,,,, would i say tasty .. do it sound nasty ?

those two are almost ready by January they will be process in salami , ham and so on ......

this inside home has where lot of kids , about 5 born , still remember when they use to all run around and make noise , and later come here and work for the land ,,,,,Favourite ever summer place for us kind of game

talk about duck this male , is unbelievably tasty and good slow cook ,,,,,,

this use carry milk ,,, lot of milk

this house this house ,... the fattoria , the farm where all take place in order , grass cut dried , store for cow , corn is keep for Chicken , and so on ....

Just across, the winter vegetable cabbage and Verze , below a walnuts ready ...to eat

this are wild Cherry tomato guess ,, we took the plant from Sicily long time ago ...funny see some fruits hand on November ,,,,soon the iced cold night will frozen them ,,, frozeen cherry taste funny ,,,,sweet , like a sorbet ...

Thank u the global warming , zucchini flower are been see in November ..

this a hunting dog .. love to see how intelligent those guys are

Neve the sanbernard, the house keeper , ciao bella

Hunting and magic Mushrooms

2011-11-28T01:00:00.001+08:00

ya yes Si si ...... i am a cacciatore i like go for Hunting ... love shooting ,, and also like go for mushrooms in my land .............. but the mushrooms to eat :) , even does there are few happy mushrooms .... i like porcini , chantarelle any one.....

Me i like like that , this mine sovrapposto , bellissimo

Pheasant , male , just shoot down early.....

Dear Logan as i promise to u this is in my fridge i waiting u coming back from China , i roast , serve with polenta,,,,,,, u incharge the wine; i want French red , first grove ..

this was another things

Well OK apart be a hunter , i like at he same time fishing , will show u a day , and i like if it is season have walk to go for mushrooms ,,,,,,,.Just bihing the home ,
It is so funny how fast the sun can go down in Autumn 16.30 pm is dark ,,, any way .. here what we found

those are normal found after the rain near the grass

can u believe is 1630 pm ,,, so dark .....

Guido my brother

those are chiodini ,

Basket start to get full , we will fill up this in a hour or less ,,,,,,

This are different tips of mushrooms , nearly like the portobello , they grow on my vigna ..below the grapes tree .. if u no idea what Vigna are ..

and of course after a full basket of mushrooms , the only think to do is to pass to Mum and let her cook pasta and prep some for side dish ..
She boil first , then cook slow with small amount garlic , olive oil , salt parsley ,,, that it

Funghi trifolati & carrot glaze

be happy be merry and the piping of the cake

2011-11-27T23:55:00.001+08:00

That is the sound u ear many time or so : so last shoot and bla bla......... of Sabah competition with the own cake ,,,, wedding cake , and again all by a different point of Piping ........
Yes , becouse wedding cake, apart the grade of difficulty , has to be interpretate in what ceremony they have to be use : Muslim , Cristian , Special Custom made and so on ...........
Lavatelli one of my regular reader of this blog , when she see me she always like ,,,,,,,, hey more wedding cake show us more wedding cake .. so here is for u , more and more ..

I like Shoes ,,,,,,

Maybe made in China ,,, Prada

This was tall like i think one meter and half ,,,,

Kadazan wedding cake .. what a surprise

Humm the love are broken .. no good

this is the Cap of the guy , for the wedding

Church wedding ..

any way time to go ... leave my room the beach and see u soon Chefs .... very soon

Show pics in Sabah

2011-11-27T23:29:00.001+08:00

As my friend use to say , from the culture and the art produce by the people you will know more .
I am , again here , in Sabah, to admire the art art of chocolate carving , and preparation of Show pics for restaurant and hotel to compliment food display .
Some one will say ,those below are old technique :no applicable to today modern art of pastry , buffet and so on ........... i Say this is amazing g .. have a close look ...... enjoy
I find in the chefs of Sabah and Borneo , a generation of skillfully and talented chefs : no shy to show the own artistic skill and the art of they craft : i believe some of them are some of the best around here ,and in the world......u Can have a close look of this http://cheffedericomichieletto.blogspot.com/2011/11/beauty-naked-fruit-carving-in-sabha.html

Any way here some to take a look ..

carving , in Chocolate < people making a boat

From here below a series of a very complicated carving in chocolate that show pace animals and tradition of Borneo

faces

Raflklesia the Biggest flower in tRafflesia was found in the Indonesian rain forest by an Indonesian guide working for Dr. Joseph Arnold in 1818, and named after Sir Thomas Stamford Raffles, the leader of the expedition. It was discovered even earlier by Louis Deschamps in Java between 1791 and 1794, but his notes and illustrations, seized by the British in 1803, were not available to western science untilhe world

Birds

DIfferent tribes people faces

This is how the show pics look from far .. all the items in tree dimensinal way are carry by a Orang Utang

A different Pics that take the basket for carry things from the tribes of Borneo

Bread show pics with crabs in a basket

Love those crab that look like real .....

Unit of volume , mass ,Lenght

2011-11-23T00:39:00.002+08:00

halloooooooo ok so here u info ,,, so we speack all the same .....

n Italy before lunch ...

UNITS OF LENGTH

10 millimeters (mm)

= 1 centimeter (cm)

10 centimeters

= 1 decimeter (dm) = 100 millimeters

10 decimeters

= 1 meter (m) = 1000 millimeters

10 meters

= 1 dekameter (dam)

10 dekameters

= 1 hectometer (hm) = 100 meters

10 hectometers

= 1 kilometer (km) = 1000 meters

km

hm

dam

m

dm

cm

mm

1

0

1

0

1

0

1

0

1

0

1

0

·        1 meter = 10 dm = 100 cm = 1.000 mm

·        1 km = 10 hm = 100 dam = 1.000 m = 10.000 dm = 100.000 cm

·        1 km = 1000.000 mm

·        5 m = 5.000 mm

·        3 dam = 30 m

·        6 hm = 6.000 dm

·        8 km = 800.000 cm

UNITS OF MASS


10 milligrams (mg)	= 1 centigram (cg)
10 centigrams	= 1 decigram (dg) = 100 milligrams
10 decigrams	= 1 gram (g) = 1000 milligrams
10 grams	= 1 dekagram (dag)
10 dekagrams	= 1 hectogram (hg) = 100 grams
10 hectograms	= 1 kilogram (kg) = 1000 grams
1000 kilograms	= 1 megagram (Mg) or 1 metric ton(t)

kg	hg	dag	g	dg	cg	mg
					1	0
				1	0
			1	0
		1	0
	1	0
1	0

· 1 gram = 10 dg = 100 cg = 1.000 mg

· 1 kg = 10 hg = 100 dag = 1.000 g = 10.000 dg = 100.000 cg

· 1 kg = 1000.000 mg

· 5.5 g = 5.500 mg

· 7 dag = 70 g

· 2 hg = 2.000 dg

· 4 kg = 400.000 cg

UNITS OF LIQUID VOLUME


10 milliliters (mL)	= 1 centiliter (cL)
10 centiliters	= 1 deciliter (dL) = 100 milliliters
10 deciliters	= 1 liter¹ = 1000 milliliters
10 liters	= 1 dekaliter (daL)
10 dekaliters	= 1 hectoliter (hL) = 100 liters
10 hectoliters	= 1 kiloliter (kL) = 1000 liters

kl	hl	dal	L	dl	cl	ml
					1	0
				1	0
			1	0
		1	0
	1	0
1	0

· 1 Liter = 10 dl = 100 cl = 1.000 ml

· 1 kl = 10 hl = 100 dal = 1.000 L = 10.000 dl = 100.000 cl

· 1 km = 1000.000 ml

· 5 L = 5.000 ml

· 7 dal = 70 L

· 8 hl = 8.000 dl

· 9 kl = 900.000 cl

how to motivate you kitchen team

2011-11-22T01:13:00.001+08:00

Ok , this is the part one that one that i go see when i need to be positive ,,,,is form a some kind of Guru in this training and it work but ........

in reality, there is nothing that piss me more of thinking of those *@#F in there doing nothing ,....

be positive be positive ,,, this the voice of my inner .....
any way i guess if u guys need here is what u should do or know for :

MOTIVATING YOUR KITCHEN TEAM
PART ONE

One of the most important functions performed by the chef-supervisor is the creation of a positive motivational environment, one in which great kitchen team morale is present.

Excellent morale within the kitchen is instilled by a chef-supervisor who believes that most team members want to do a good job and in most instances they will do a good job.

Ninety-nine percent of all employees want to do a good job. How they perform is simply a reflection of the person for whom they work. When people are unhappy at work, absenteeism increases, productivity goes down, the quality of the meals produced is reduced and employee turnover increases. It all adds up to a failing business.

With this in mind, it is imperative that the chef-supervisor’s job not only includes structuring work, but also motivating and building morale within the kitchen team so as to achieve the quality objectives which have been established. Part of this process is to determine how well the objectives and goals are being achieved and if there are motivational barriers to the accomplishment of these goals.

Motivation contributes to morale and stroking is part of building morale. Without all three working together,
it is almost impossible to create a kitchen work environment in which team-building, productivity and continuous quality improvements can take place..

Morale is defined in Webster’s New World Dictionary as the “condition with respect to courage, discipline, confidence, enthusiasm, willingness to endure hardship within a group or individual.”

The kitchen is often a pressure-filled place of work during busy meal periods. A team spirit with good morale car reduce this pressure and increase the confidence ability and harmony of the team to help them to deal with busy service periods.

Qualities of an Effective Chef-Supervisor

What then is morale and how can it contribute to the total quality management of the kitchen?

The first and most important element of morale is the leadership style and ability of the chef-supervisor The chef-supervisor who will make the greatest impact on morale has a leadership style which continuously demonstrates respect and a caring attitude towards the team. The effective chef-supervisor is sympathetic and approachable. He or she believes in people and has sensitivity towards their difficulties in achieving the kitchen team’s goals.

The following elements contribute to morale within the kitchen team. These elements include leadership attributes and a chef-supervisor who can:

Create: A happy, relaxed atmosphere in which everyone is clear on what to do, when to do it, and how to do it. A caring awareness of individual’s problems. A sensitivity and understanding of ethnic diversity and the special problems of integration which may exist within the team.	Show: Respect for the individual team member’s dignity. A sense of humour. Consistency of behaviour in dealing with each member of the team. Fairness at all times. Displeasure for poor performance when appropriate
Be: An active listener. A coach and a team builder.	Give: Praise when it is merited. Reasons for uncompromising high quality standards.

The chef-supervisor must scrupulously avoid the appearance of favouring one person over another. This may be the most difficult challenge as no human being is totally objective in dealing with another We all have biases. But since we cannot be totally objective, we must recognise our subjectivity’s and compensate for them. To create effective morale each individual team member must be treated fairly.

Terrine with a smile

2011-11-17T09:29:00.001+08:00

And , who had say that terrine, the old profession, of create terrine of meat and fish has ended? here in Sabah the old tradition has been well preserve .. here some example at the competition in cold display during the last competititon .

Smiling turkey pistachio terrine : I want it in my Kids buffet

Chef at work ,,,, finally

Magnificent seafood rullade with all color

Snapper rulladde , sea urchin mousse

carrot and Pumpking , with goat cheese

Smoke salmon inside a mousse .... not that easy

Meat terrine

Shitake mushrooms crusted terrine ...

Salmon pie with Leeks coverture

Duck and Morelle mushrooms terrine

I like the mini Dish that accompany this Boxing ..

Art of recreating a snake skin on meat terrine

A box filled of good ..


the seafood classic

so compliment to the chef"s ,and thank u to keep this art up and up for the next generation ...

Venezia the Lion City

2011-11-16T21:24:00.000+08:00

I did not mention many time but yes Venice is like very near ,my home, at mean , she is , because she is a beauty like a woman and she is tooooooooo pretty and always in my heart ,,,, so here some picture ...

Here in Venice road are call "cae or calli " square are call " Campi " e road that are near the sea " Fondamenta "and is a definably the most romantic city in the world .
Is far away, when Venetian use to be the larger and most famous port in the world , way back , many of the spices and treasure us to trade in there , people , costume , and so much more, with rondo Veneziano , Carnivale , Marco Polo , the Doge and so on ....
The symbol of Venice is a Lyon with wings , look at the many of them and if u will notice out of the city exp in Treviso some lion with shorter wings or much smaller ,,,, those are been made when Venice use to be rule by German in the 1900 ,,, a symbolic of the lion that can not flight free any more ...
so Here below the statue of the liberty of Venice, near the arsenale after the Danieli hotel ,,, u will notice a Lyon ( Venice ) removing his chain to be free like all of us from Venice ...

The two Mori , a so much treasure of square San Marco , is been say that those two are been stolen by Venetian ,,,,, actually most of all venetian treasure are been ,,,hummm how to said ,,,,, taken here, and there ,, include all the gold church and so on ..... any way , now the are here, so i guess , they are all venetian; Agree?

the Chiesa or church of San Marco , What u see shining, is all gold ,inside, there is much more .... to benn named shining church deal to the tresure ( alaways tooken by the Venetian arround.... )

Square San Marco, from the river or the palazzo ducale ,,,, Those wood bridge are for the acqua alta or easy to translate when the water come up to flood the city ,,, very common now days ...

Palace Ducale ,, splendid .. bellissimo

the pier ,that took u to the gondola and the Madonna of the gondolieri ( the gondola Boys )

This Madonna is in square San Marco is for the gondola boys , to protect them

the canpanile with the lion , look a the wings ,,,,,

Gondola , each one has different deco and each represent the family treasure

Hotel Danieli

God of Liberty and Our Lion

This is : Mr Lion and has been look at the sea from piazza San Marco the last 1000 year plus ,,,,

Ok ok but what about food ,,,,,How many time i smile to people that tell m e i cook Venezia food.... Hahhahah what a +*&#@
As a port city that has see many culture Venice has benn influence in many aspect , from spices to elaborate food and drink from the height society expect only the best ,,, and of course good seafood ...and good produce from the land near by...
..

Tramezzini , a small triangular pcs of white bread filled with goodness , his name has been given by a poet : D' annunzio , his filling by a god , trust me the best are to die for ,,,, no one can resist to this super faty easy eating .. Tramezzini

seafood antipasto , this u can find any where , it follow season and catch of the day : u may also ask at the bacaretto( local Bar with food bite ) to have it separated >
A must is : sardee in saor ( sardine with pickled onion ) bacala mantecato ( dry baccalao Mousse ) canocie ( the prawns mantis) and,all the rest of seafood fried , poached with salad o white polenta , just eat it with a glass of prosecco

Insalata of Treviso radicchio ,,,,,, by season ,, best ever ,,,

Fritto misto della laguna ,,,, must have scampi deep fried , please forget about tartar sauce , squeeze lemon and eat it fast ... till is hot

Risotto frutti di mare ..... is red , is white , black with squid ink , try the risotto here , normally they use only vialone nano , a smaller rice , very sexy ,,,,, prepare urself here all the risotto cooking is al dente no porrige ....

Spaghetti nero di seppia ............ have to be eaten ,,,,

another example of antipasti o cicetti

fegato alla veneziana , liver venetian way , stewed in onion and served with grilled white polenta ,,, the white polenta is only know here around Venezia , consider more fine , more delicate , is a treasure to die for it ...

Spaghetti busara , with tomato and scampi , be aware somenthimes the scampi are so fresh,that the pasta will taste too salty nearly like the sea ,,,

sepe in nero . or cattle fish cook in his own black ink : served always with grilled white polenta ( the soft polenta is rare to be serve with main course , it will b e pair with braised meat or it may accompany starter like fried fish )

Oooo yes before i leave ,, i need to order my food , i promise more on Venetian food soon ....
i wanna try tramezzini ,,look for the Puff one , like this

Top one is with prawns and insalata russa , the other is capricciosa salad

Spinach and eggs

Prosciutto cotto

and yes if u need to try a drink in Venice the Mr drink go to Harry 's bar order a Bellini , about 15 Euro .....to die for it ...

Bellini a mix of peach and prosecco a die for u pocket and for try at Harry"s bar by Cipriani

Down in Mogliano Veneto

2011-11-12T17:30:00.001+08:00

Well just back again to have a small break at my fatherland ,,, looking for mushrooms , hunting , eating , new niece call Vittoria ,Venezia , Mogliano Veneto ,,,, just to up date what is autumns

At the exit in Venezia from airport

pick up Mushrooms

Papa at his home

those gone be salami soon

Papa" Country home

Mushrooms .... to be discover

my brother just has a new baby girl

the lion of Venice

Gondola

In Italy they start early help in the house

My new GF

grapes in the vigna of papa


roast ducks , goose ..... all the goodness of Home cooking food

At the market in Kota Kinabalu

2011-11-03T09:24:00.003+08:00

It was a two day fun trip with my colleague chefs , at one of the most impressive market, in Asia, the seafood market and the wet market of Kota Kinabalu : with Chef Jochen Kern And chef Nikolay .Do not expect less than tons and tons of fresh products , hundred of tips of fish and thousand of tips of products ,,,, all fresh .

It took a bit of effort , as we were there quiet early , at the sunrise , or i guess it was for us , but the market of the seafood , and vegetables, are one on the most beautiful in Asia .I asked also Gordon Ramsay when it was here to go over. and again i will raccomend to any one of you guys to have a look ....
here the two days big catch :

Second day, we found this .... chef Nik ( he told me. is father was i wiking and i guess he look like ) , and the boys the catch the sting ray

First day , we found maybe the bigger tuna market out of japan ,,,, laid down on the floor 10 tuna , each of 60 kg

.... well well so , in front of the market there are few island and u can see it with u eye , one is call gaya island and few other i forgot , but they told me is a must to visit and see the people leave in the water house : few tribes of fisher man ..

Well for some direction , just reach le Meridien Hotel in front of the water sea and u wil see the vegetable market : the seafood maket is bihind the main pavilion easy to see is a black open market u can cross the seaffod market and immerge you self in mango, fruits , vegetable , dry goods and so much more .. but any way what to see over at the seafood market ....

parrot fish , with pink meat , due of it diet of sea urchin , with a line meat and superb flavor

Mai Mai , a cummon fish that u find in Haway and Pacific , with white meat

Snapper family ..... a big family over there ...

Red garrupa , or 7 star garrupa , a deep sea fish , with a very superb and distinct flavor , Chinese cuisine love to steam at the perfection

Red flower crab , due of the moon they change the colour and here a spectacular example , normally the are blue, like few on the left side of the picture .

those are few of the 100 of the yellow fin tuna that u can find here , the smaller one : from one kg to 5 kg the are all here the big boys are behing waiting for the bigger buyer like in al the top fish market in the world. Not only tuna is every where but also Barracuda ( here below ) from smaller to big catch are all line up to be buy ,,,,,,,,,,, in our case, cook .

Barracuda

Spinny lobster , from the sea, near here ...

Behind the market u will notice the box filled with ice and fish on stand by,, go there at the last corner u see in this picture is where the seafood is pulled out

well like i say do not stop only inside the seafood market make a walk behind : is here where the big catch are hold on those boxes , . U will encounter big sword fish starting to been fillet , like this one on the picture , shark , tuna and much more

this is easely a 100 kg sword fish cut in two , just catch and started to be cut

the head of the sword fish

as u walk on the right corner, of the fish market , a small tuna market goes on .Here we encounter few 60 kg tuna yellow fin, ready to be sell .Price bitting goes for 2 euro per kg or less, if u lucky on friday u can find about 10 to 15 numbers of this treasure , ......or just ask some of the fisher man to call you when gone be the right time .

this was the big boy.... a 70 kg yellow fin tuna

this only... the guys told me less then 40 kg ....


those are the rest of the tuna , some ,already buy from export

ok so more or less u try to find this corner , why ???
this is where all the fish is benn take in by an very unique way : the boat the speed boat , will reach the corner,and people will pull in the fish by arm ...here below the sequence form outside when they take in the seafood ,.....

Speed boat parking, loading of the seafood in plastic box , and pulled up by a string

this is magic for me ..... and here below how the are coming in , the seafood ... just near the tuna corner :)

So this was a good day,our first day but we promise to come back the next and strech a bite more our legs to direct in to the wet market .
what to sayd: If u want to talk about free range chicken , , herbs , vegetable , fruits , organic here u go ... from the forest of Borneo
Look a those chicken , if u look closely u will notice that breasts are not puff, filled with hormone , and the feet are in perfect condition from walking in the land ,....... giblet and liver are pack together

here chef Jorken was almost amaze to see after so long a real naked chicken, as he said

Baby banana


local avocado , larger than the normal

vegetables

rice , with the rare mountain rice and few other spices ..

lot of mangoes

dry seafood market ..

As sayd, one emorning was not enought and we was there again at the second day, just like ,a meeting with our new play ground a new world to discover ...and again surprise by surprise the seafood market was filled , with new thinghs and new faces ...

local boys

Fresh seaweed .. near mangoes and chilies

today oyster on sale ..big monster oyster , best tot be cook,... u should try to cook it at 42 degree, they will become white .. some friends from Noma restaurant in Kopenegen they vacum pack with white asparagus and there the magic start ...

clams and oysters

Nik Looking at the cach of the day ... wonder if he see what we see it or, he is dreaming of a mix grill .. ora sashimi platter

this is how big those oyster are, like a harm

e sea water outside the market ,,,

more shell fish

local blue fish or ikan kambon how they call here

pufferfish

varaity of prawns and fresh crab are just every where ,and it comes in many size , form the mangrove prawns to the deep sea ...

Sting ray ......

more and more and more seafood i will like to do a book but i guess , u should go there and see it ....and as i sayd go to see behind as per promise by the fisher man is where the magic arrive .... and this is it ,,,,,, we found the guy that cach this other moster ...

so time to go .....now we are back in Kuala Lumpur, lots of this memory will stay with us and sure we will be back again and again to see our new friend at the market ........

For us chefs those are special moment ,,, to share with all ...

beauty , naked , fruit carving in Sabah

2011-11-01T09:32:00.003+08:00

So here something that I find always magic , fruit carving are normally art of work by chefs , and here in Kota Kinabalu is a the best .

This year a very simple and intricate carving remind the Batik flower was spectacular

Old cucumber,with form of batik in-carve

Zucchini

Spectacular papaya carving

dragon fruits

papaya flower

Water Melon

rock melon flower

Honey dew flower

yellow water melon carve flower

different flower carve in water melon

Pumpkin flower

water melon flower carving , carve till inside

fine carving in the water melon

one more fine carving

pomelo fruit carving


10 millimeters (mm)	= 1 centimeter (cm)
10 centimeters	= 1 decimeter (dm) = 100 millimeters
10 decimeters	= 1 meter (m) = 1000 millimeters
10 meters	= 1 dekameter (dam)
10 dekameters	= 1 hectometer (hm) = 100 meters
10 hectometers	= 1 kilometer (km) = 1000 meters