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上饶韩美整形美容医院修眉多少钱丽热点

2017年10月21日 14:34:25|来源:国际在线|编辑:医护知识
Rates价格水平:Basic rooms start at 5.基准价从295美元起。Basics背景简介:During its bohemian heyday, scores of artists and writers stayed at the Marlton House, built in 1900 and beloved for its prime Greenwich Village location and cheap rates. Jack Kerouac drafted “The Subterraneans” and “Tristessa” there, and when she shot Andy Warhol, the radical feminist writer Valerie Solanas called the Marlton home. Decades later, after the Marlton’s stint as a New School dorm, the hotelier Sean MacPherson and his partners spent at least million transforming it into a “baby grand hotel,” opening last September. Previous ventures include the Bowery, Jane and Maritime hotels.马尔顿酒店始建于1900年,因其位于格林威治村的上佳地段和低廉的房价,而广受喜爱。在其充满波西米亚风情的全盛时期,有许多艺术家和作家都在那里下榻过。杰克·凯鲁亚克在那里写就《地下人》和《特莉丝苔莎》的初稿;而激进的女权主义作家瓦莱丽·索拉纳斯在击安迪·沃霍尔的时候,也入住了这里。几十年后,马尔顿成为了一家学校宿舍,酒店经营者西恩·麦克福尔森和他的生意伙伴们花了至少1000万美元,将其改建成一处“袖珍大酒店”,于2013年9月开业。Location酒店位置:The nine-story Marlton is on Fifth Avenue and West Eighth Street in the heart of Greenwich Village with its many restaurants and charming residential blocks. Washington Square Park is one block south; Fifth Avenue shopping is about a 10-minute walk north.九层的马尔顿酒店坐落在第五大道和西8街交汇处,这里是格林威治村的心脏地段,云集着许多餐馆和迷人的住宅区。华盛顿广场公园(Washington Square Park) 就在它南边一个街区外;去第五大道购物区,则往北走10分钟可达。The Room客房条件:Narrow hallways with Persian runners led to my compact but gorgeous Queen Room, the least expensive option, on the sixth floor. The first of many French details greeted me upon entry: a chicken wire closet door, behind which was a minibar stocked with Champagne, Brooklyn-made Moonshine and Emergen-C, a vitamin boost for any resulting hangover. Brass ing lights flanked a gilded bed frame, whose blue fabric headboard provided a pop of color. Draped across the bed was a faux-fur blanket that I loved for its substantial weight. A black, spidery light fixture dangling from the ceiling added a contemporary twist to the vintage vibe. The cozy room with oak herringbone floors and delicate crown moldings gave me the feeling of being in someone’s brownstone.铺着波斯地毯的狭长走廊,通往我那间紧凑而华丽的大床房,这是酒店里最便宜的房型,位于第六层。进入房间,迎接我的第一处法式细节是铁丝网状的柜门,门后有一台装满香槟、布鲁克林私酿酒和一种名为“Emergen-C”的维生素,可以缓解前者引起的宿醉。镀金床框两侧各有一盏黄铜的床头灯,床头板上的蓝色面料则为室内添加了一抹亮色。床上铺着一块人造毛毯,我很喜欢它厚实的分量。一盏好似蜘蛛的黑色灯具从天花板上吊下来,为这里的复古风格添了几分不一样的现代感。这间铺着人字纹橡木地板、天花板上有精细石膏装饰线的舒适房间,给我一种住进了谁家的褐石大宅的感觉。The Bathroom浴室细节:The black-and-white tile floors and accordion wall mirror had character, but there was no getting around the size. It was perhaps the smallest hotel bathroom I’ve encountered. On the upside: The shower provided great water pressure and there were luxury C#244;té Bastide products.浴室里铺着黑白两色瓷砖,还安着一面折叠式墙镜,颇有个性;不过空间不怎么宽敞,这可能是我住过的酒店里浴室最小的了。优点是:淋浴的水压很不错,还提供了高档的C#244;té Bastide沐浴用品。Dining餐饮特色:Although the hotel provides complimentary breakfast, it doesn’t offer in-room dining. On a Saturday evening in January, I ventured downstairs to explore the buzzy bar and restaurant Margaux, a 98-seat cafe with a spectacular skylight and floral tiles Mr. MacPherson hand-selected in Argentina. Both spots were packed by 7 p.m. (as they were on a more recent visit), and I hadn’t made a reservation, but the hostess put my group on the top of the list when I said I was a hotel guest. During our brief wait, we sampled house-made cocktails, including the spicy Tijuana Zebra (tequila, grenadine and ginger beer). Service was slow in the restaurant, but the quality of our meal made up for the delay. We tried a vegetarian farmer’s board (avocado hummus, spicy sweet potato and quinoa tabbouleh, ); wild mushroom risotto (); spicy kale salad sprinkled with fresh jalape#241;os (); and a cheeseburger (). The risotto and kale salad were standouts. The next morning, I skipped breakfast at Margaux, grabbing a latte and fresh kale Cheddar scone from the lobby coffee shop and sprawled out in the lounge.虽然这家酒店附赠免费早餐,但不提供客房就餐务。在1月的一个周六晚上,我下楼想看看他们喧闹的酒吧和那间名为Margaux的餐厅里有些什么。这家98座的咖啡厅里有一扇壮观的天窗,还铺着麦克福尔森从阿根廷亲手挑选来的花砖。这两处地点在晚7点前都是满员,而我没有预先定位。不过当我说自己住在酒店时,女老板把我们排在了等位名单的最前面。在短暂的等待中,我们品尝了本店自制的鸡尾酒,包括辛辣的Tijuana Zebra(龙舌兰,红石榴汁和姜味啤酒)。餐厅里上菜很慢,但是我们所点的菜品弥补了这一不足。我们尝试了一份素食者农夫拼盘(牛油果鹰嘴豆泥、辣红薯和藜麦塔勒色拉,19美元)、野生蘑菇调味饭(17美元)、鲜墨西哥胡椒汁拌辣甘蓝沙拉(10美元)和一个芝士汉堡(14元)。其中调味饭和甘蓝沙拉十分不错。第二天早上,我没去Margaux用早餐,只是从大堂的咖啡厅里带了杯拿铁咖啡和一块新鲜甘蓝切达奶酪烤饼。Amenities配套设施:Lovely seating areas and a welcoming wood-burning fire; free Wi-Fi.酒店里有一处可爱的休息区和一座温暖的燃木火炉;有免费Wi-Fi可用。Bottom Line总结:The Marlton is a snug and affordable alternative to larger hotels, and it’s a must for anyone seeking to replicate downtown living.马尔顿酒店是一个在大型酒店之外,既舒适又经济的好选择。而对于那些想要体验纽约下城区式生活的客人而言,它更是不二之选。The Marlton Hotel, 5 West Eighth Street, New York City; 212-321-0100;marltonhotel.com.马尔顿酒店,纽约市西8街5号;电话:212-321-0100;网址:marltonhotel.com /201504/368563It was supposed to be a day of drudgery with millions facing lengthy commutes on crowded buses and packed cycle lanes. But the Tube strike hasn#39;t been all bad, with some Londoners even benefiting from the chaos with free gifts.每天,上百万人都要经历漫长的通勤,要么是在拥挤的公交,要么在水泄不通的自行车道,这的确是件苦差事儿!不过,地铁罢工也不全是倒霉事儿,毕竟一些伦敦人还因这场躁动获得了免费礼物。Insurance firm Direct Line has set about #39;fixing#39; commuters#39; travel-related problems by sending them stress-relief packages complete with deodorant, scented sprays and bottled water. Contacting people on Twitter, the company also dished out vouchers for Topshop, The Sunglass Hut and boxed up Pret-A-Manger lunches to brighten people#39;s days. Among other gifts were bottles of aftersun to soothe sunburnt limbs and boxes of Krispy Kreme doughnuts.英国直线保险公司已经着手准备,通过给通勤者递送解压包裹,替他们“解决”交通烦心事儿,包裹里有体香剂、芳香喷雾和瓶装水。通过在推特与人们互动,直线保险公司会分发Topshop(英国快时尚品牌)、The Sunglass Hut(太阳镜品牌)的代金券,以及Pret-A-Manger(英国老牌快餐厅)的午餐盒饭,让人们心情愉悦。其他的礼物还有瓶装的晒后修复用品以呵护晒伤的身体,以及Krispy Kreme(卡卡圈坊)的盒装甜甜圈。The gesture soon caught the attention of Twitter users with the hashtag #everydayfix gaining momentum. None of the gifts bore charges, to the delight of their many recipients.这一举动很快引起了推特用户的关注,#everydayfix的话题标签逐渐成为热门话题。令这些受益者高兴的是,所有的礼物都是免费的。Launched a month ago, the programme will seek out those they believe are in need of a fix online for a few days yet. While it is paying for each of the products a spokesman refused to reveal how much had been spent answering people#39;s woes. #39;We know how stressful everyday emergencies can be - those little things you don#39;t plan. So we#39;re extending our role as fixers to take care of the little things which can sometimes tip you over the edge.#39;这个项目一个月之前启动,还会持续数日,继续努力上网寻找他们认为需要帮助的人。虽然他们需要为每一个礼物买单,但一位发言人拒绝透露其开。“我们很了解每天发生的紧急状况会带来多大的压力,这些小事儿都是突如其来的。所以我们正把自己的角色延伸到问题解决者,我们帮你搞定这些小事儿,免得它们让你心烦意乱。”Other companies to have offered commuters special offers include breakfast company Belvita which offered workers free rides in Tuk Tuks with complimentary snacks.也有其他公司加入到为通勤者提供便利的队伍中来,包括专做早餐的公司Belvita,该公司让上班族免费搭乘嘟嘟车,车上还配备免费点心。Fitness First invited anyone who had run, cycled or walked to work to use their gym showers to freshen up before heading into the office and encouraged others to become fit with free training sessions.菲力斯第一健身俱乐部(Fitness First)邀请所有跑步或骑车或走路上班的人在进办公室之前,先来他们的健身房冲个澡以恢复活力,还提供了免费培训鼓励更多人加入到健身的队伍。 /201507/385500

At an eye-watering cost of #163;3.6billion and sp across almost 1,000 acres of an old farmland, these pictures show Disneyland Shanghai ahead of its grand opening next year.成本36亿英镑,面积达1000英亩的农田,这些照片显示了正在建设中的迪斯尼上海乐园的景象,该乐园将于明年开张。The highly anticipated theme park will include the world#39;s largest Disney castle called the #39;Enchanted Storybook#39;.这个深受期待的主题乐园将包括世界上最大的迪斯尼城堡——被称为“被施了魔法的故事书”。It will also feature a production of #39;The Lion King#39; in Chinese and a pirate-themed zone based on the #39;Pirates of the Caribbean#39; movies.还将有中文版的《狮子王》以及以《加勒比海盗》电影为基础的海盗主题区。An artificial mountain will loom over thepark, becoming the highest hill in Shanghai#39;s Pudong district, and a 420-room Disneyland Hotel is planned in an #39;elegant Art Nouveau style#39;, with another based on the Toy Story films.园区内将建起一个假山,将成为上海浦东区的最高山,而且会以“优雅的新艺术形式“建起一座420个房间的迪斯尼酒店,而另外一个酒店将以《玩具总动员》电影为模版。On a commercial level, an adjacent #39;Disney town#39; will have 495,000 square feet of shops, restaurants and a 1,200-seat theatre.在商业层面,附近的“迪斯尼城”将拥有商店,餐馆和一个1200座的电影院,面积达495000平方英尺。As well as the Disney attractions, the park will also have a #39;distinctly Chinese#39; character, namely through a park called the #39;Garden of the Twelve Friends#39;.除了迪斯尼本身的景点外,该主题公园里还将有独特的中国特征——即其中有一个公园叫做“12个朋友的乐园”。Shanghai Disney will also have 12 mosaics that will exhibit the Chinese Zodiac#39;s 12 signs, but with the use of Disney characters. 里面还会有12座镶嵌画,展示中国的12生肖,但是用的是迪斯尼的卡通人物风格。It is hoped the park will open to the public in the spring of 2016 and welcome more than seven million visitors ayear, eventually rising to 16 million.这个公园将于2016年春天与大众见面,每年将迎来700万游客,最终达到1600万。It is built on a farmland in the once rural area of Chuansha, near the city#39;s Pudong International Airport.这个乐园位于浦东川沙,在浦东国际机场附近。 /201502/359118

Spring is approaching, so it’s time to add some new pieces to your wardrobe. Before you go shopping, it’s best to be aware of the latest trends, if you also want to appear as a part of the beautiful scenery in spring.眼看就要春暖花开,你的衣柜也是时候添新衣啦!如果你也想成为春天的一道风景,那么上街“血拼”之前,还是先了解一下最新的时尚趋势为妙。Fashion designers have given us an array of new choices, ranging from retro 1970s styles to innovative layering. Check out these selections sure to take your breath away.从1970年代的复古风,到充满创意的层叠混搭风,设计师们为我们提供了一系列的新选择,定会让你眼前一亮!Colored suede色反绒皮革One of the trendiest looks this season is colored suede. This material looks best in pastel purples and bold blues, and it even works in reds and mustard yellows, according to Kate Schweitzer, an editor at popsugar.com. Italian fashion house Emilio Pucci took the trend in a new direction with suede flares, while New Zealand’s Karen Walker used the material for dresses. Rich suede offers wearers a luxurious feel.色反绒皮革是本季最流行的面料之一。凯特#8226;施韦策是时尚品牌门户网popsugar的编辑,在她眼中这种面料最适合淡紫色或是宝石蓝,当然即使红色或是深黄也能与之相得益彰。意大利时尚品牌璞琪的反绒皮革喇叭裤为这一时尚开辟了新方向;新西兰时尚品牌凯伦#8226;沃克则将其用在了裙装中。大面积反绒皮革的穿搭更是尽显奢华。How to wear it: You can choose to wear a suede trench coat or A-line dresses with stripes in suede textures. A jumpsuit in suede textures is also a nice option, according to Rima Kh, an editor at fashion website fashionisers.com.穿搭建议:反绒皮革防水衣或是条纹A字裙都是上选。时尚网站fashionisers编辑瑞马认为,该面料的连体衣也很不错。 /201503/361926

It’s strange with offal,” says Fergus Henderson. “People say, ‘Liver, oh yes, liver’, which is the biggest filter in the body. Then they say, ‘I love sweetbs’, which are glands, but, ‘Tripe, oh no! Brains, oh no!’”“动物内脏很奇怪,”弗格斯#8226;亨德森(Fergus Henderson)说,“人们说,‘肝,好吧,肝’,肝是人体里最大的过滤器。然后他们说,‘我爱吃胰脏’,胰脏是腺体,但是,‘肚子,咦,不要!脑花,算了吧!’”Unlike the St John chef, many of us are inconsistent offal eaters. We happily scoff chicken liver p#226;té but, for most, brains are a step too far. It’s the melting, mousse-like texture that gives pause. For chefs, however, it is precisely the combination of voluptuous texture, subtle taste and unfamiliarity that makes brains such a desirable ingredient. And, in London’s restaurants at least, they are becoming increasingly popular.与这位St John餐厅的大厨不一样,我们大多数人对各种内脏态度不一。我们快乐地大嚼鸡肝酱,但对大多数人来说,脑花就有点过头了。让我们犹豫不决的是那种入口即化的、如慕斯一般的口感。然而,对大厨来说,正是这种曼妙的口感、无以名状的滋味和新奇感结合在一起,才让脑花成为了一种理想的食材。而且,至少在伦敦的餐厅中,这种食材正变得越来越流行。This isn’t news to chef Henry Harris, who had calves’ brains permanently on the at his (recently closed) Knightsbridge brasserie Racine. Harris prepares them fried, with a sauce of brown butter and capers. This classic combination is, according to the late food writer Richard Olney, the “purest way to appreciate brains”.对大厨亨利#8226;哈里斯(Henry Harris)来说,这不是什么新鲜事。在他位于伦敦骑士桥(Knightsbridge)法式小酒馆Racine(最近已关闭)里,小牛脑是菜单上雷打不动的菜品。哈里斯的烹饪方法是油煎,佐以褐色黄油和腌刺山柑花蕾的酱汁。新近的美食作家理查德#8226;奥尔尼(Richard Olney)称这种经典搭配是“品味脑花最纯粹的方式”。Brains must first be soaked and then the fine membrane carefully peeled off. Far from finding this a chore, Harris takes pleasure in the fiddly process. “From a cook’s point of view, they are lovely things to prepare. They have to be utterly fresh as they degrade very quickly, there is no muscle, they are 80 per cent fat of a very fragile nature. I’ve done them enough times so that I can do a whole calf’s brain in about two minutes.”脑花必须先浸泡,然后小心地把上面的薄膜剥下来。哈里斯完全不觉得这是个麻烦事,对于这项精细的工作,他相当乐在其中。“从一个厨师的角度来说,这种烹饪食材非常可爱。它们必须绝对新鲜,因为很快就会变质。脑髓里没有肌肉,80%都是由一种非常易碎的脂肪组成。我操作的次数足够多,因此我处理一整个小牛脑大约只需要2分钟。”Karam Sethi, chef at Michelin-starred Mayfair restaurant Gymkhana, agrees. Sethi serves goat’s brains (bheja) blanched, chopped and fried in a masala as a supplement to a dish of spiced goat’s mince (methi keema). It has been a top-selling choice since the Raj-inspired restaurant opened in 2013. “Brains are widely eaten across India,” Sethi says. “I knew our Indian customers would order them, they’ve grown up eating them#8201;.#8201;.#8201;.#8201;Brits too have a love of offal. They were intrigued to try [the dish]; 99 per cent of people like the taste.”伦敦梅菲尔区(Mayfair)的米其林星级餐厅Gymkhana的大厨卡拉姆#8226;塞蒂(Karam Sethi)也持相同意见。塞蒂为食客准备了山羊脑(bheja),先水焯、然后切碎,与马萨拉(masala)调料一起煎炒,作为加香料调味的山羊肉碎(methi keema)的伴菜。自这家印度风味餐厅2013年开业以来,这道菜已经成为店里最畅销的菜品。“脑花在印度是一种常见食物,”塞蒂说,“我知道我们的印度顾客会点这道菜,他们是吃着这个长大的……英国人中也有很多爱吃内脏的人。他们好奇地尝试(这道菜);99%的人喜欢这种味道。”For Sethi, brains are a good introduction to offal. “I think brains are not that challenging, they are not as offally or strong as some other ingredients. You can also deep fry them, they are so versatile.”对塞蒂来说,脑花很适合第一次吃内脏的人。“我认为脑花不是那么有挑战性,它们不像其它一些食材那样有内脏的感觉,味道也没那么重。你还可以用油炸,做法多种多样。”Soft and creamy, brains contrast well with a crisp golden exterior and a sharp sauce to cut through the richness. Henderson loves blanched, cold brains on toast with a green sauce of herb, capers and vinegar, a dish that offers a threefold pleasure: “the give of the brains, then the crunch of the toast, and the bite of the sauce”.脑花柔滑细腻的口感与金黄酥脆的外皮形成了鲜明的对比,用味道强烈的酱汁来穿透厚重的感觉。亨德森喜欢把水焯过的凉脑花放在烤面包片上,配上一种绿色的香草汁、腌刺山柑花蕾和醋,给人以三种层次的愉悦感:“脑花的弹性、然后是烤面包片的酥脆,以及酱汁的强烈风味。”Jeremy Lee, chef at Soho restaurant Quo Vadis, thinks brains “marvellous as a stuffing for veal” but loves them as fritters to be “dunked in a great big bowl of sauce gribiche or ravigote”.伦敦苏活区(Soho)餐厅Quo Vadis的大厨杰里米#8226;李(Jeremy Lee)认为,脑花“用作小牛肉的填料极为合适”,但他喜欢把脑花剁碎后油炸,然后“用一大碗法式芥末香料蛋黄酱(gribiche)或者法式酸辣调味酱(ravigote)沾着吃。”Over in Shoreditch, east London, at the recently opened Lyle’s, chef James Lowe sources English rose veal brains from Cornwall. “I think it’s good to give people something they wouldn’t normally order. It’s about how creamy they are, as opposed to liver, which is firm and sweet. If you want them to hold their integrity, then blanch them first. They unravel like a fire hose.”在伦敦东部肖尔迪奇地区(Shoreditch)最近新开业的餐厅Lyle’s,大厨詹姆斯#8226;洛(James Lowe)选用产自康沃尔(Cornwall)的英国玫瑰小肉牛的牛脑。“我觉得,给人们提供一些他们平时不会点的东西是一件好事。牛脑的卖点是柔滑细腻,与肝脏紧实浓香的感觉不同。如果你想要牛脑保持完整性,先下水焯。它们会像消防水带一样舒展开来。”Lowe takes the classic French approach and makes it his own using wild ingredients. He has served brains fried in butter with the salt and sour of pickled and salted elderberry “capers” (unripe elderberries) and ripe elderberries cooked with sugar and cider vinegar. “When you cook elderberries, they make a ton of vinegar, it’s dark and fruity. I make it in the autumn and use it in game sauces.”洛采用了经典的法式做法,并用风味浓烈的配料做出了自己的特色风味。他用黄油煎牛脑、加盐、用盐和醋腌制的未成熟接骨木果,以及用糖和苹果醋烹制的成熟接骨木果。“烹制接骨木果时,会出大量的酸汁,色泽深黑,果香浓郁。我每年秋天制作,用在野味汁(game sauce)里。”Probably the most glamorous place to eat a plate of brains is at the sparkling chrome-and-marble counter of Sam and Eddie Hart’s tapas restaurant Barrafina, Adelaide Street, which opened in Covent Garden last summer. Here Basque-born chef Nieves Barragán Mohacho serves milk-fed lambs’ brains “just like my mum used to”, coated in coarse Panko bcrumbs, deep-fried, sitting on a spicy tomato sauce and topped with a glossy black olive picada, a sprinkling of pine nuts and sprigs of basil.想要品尝一盘脑花,最迷人的地方很可能是萨姆和埃迪哈特夫妇(Sam and Eddie Hart)的西班牙小吃店Barrafina里铬和大理石制的闪耀着光泽的柜台。这家店位于阿德莱德大街(Adelaide Street),去年夏天在考文特花园(Covent Garden)开业。店里的大厨涅韦斯#8226;巴拉甘#8226;莫哈舒(Nieves Barragán Mohacho)出生在巴斯克(Basque),她“就像我妈妈曾经做的那样”烹制羔羊脑,把羔羊脑裹上一层面包屑后油炸,下面铺上一层辣味番茄汁,上面撒上带着光泽的碎黑橄榄酱,少许松仁和几枝罗勒叶。It’s a rather extraordinary plateful, offering spice, heat, crunch and the aromatic olive and basil flavour as the precursor to the delicate, pearlescent brains. It’s aly a big hit with customers. For Barragán Mohacho, offal is something she grew up with and there’s plenty of it on the here (kidneys cooked in a Josper grill and a Frit Mallorcan speciality of that island that consists of liver, kidneys and sweetbs). She counsels that the fat must not be too hot or the bcrumbs will burn before the brains are cooked.这是一盘相当令人惊艳的菜,热辣的味道、酥脆的口感、橄榄的香气和罗勒的风味作为前味,然后是细腻柔滑、闪着珠光的脑花。这道菜已经是顾客中的大热门。对莫哈舒来说,内脏是她从小吃到大的食物,也时常在当地餐馆的菜单上出现(用烤网烹制的腰子,还有马略卡岛(Mallorcan)特色菜Frit Mallorquí,用肝、腰和胰脏烹制而成)。她建议油温不要太高,否则脑花还没熟透面包屑就焦了。If you feel like preparing brains at home, you’ll probably need to give your butcher a day or two’s notice. London butcher Danny Lidgate warns that lambs’ brains are harder to get hold of (the ones served at Barrafina are from Spain). “Lambs’ brains are harder to extract. They have a different texture, smaller and daintier. Pork brains would have a stronger flavour. A lot of people given the option would choose veal.” For Lidgate, it’s the simplest approach that works best and brains on toast is a good weekday supper. “I would blanch them and fry them in butter and olive oil and season them.”如果你想在家做脑花,你可能需要提前一两天告诉肉贩。伦敦肉贩丹尼#8226;利德盖特(Danny Lidgate)的忠告是,羊脑更难买到(Barrafina的羊脑是从西班牙运来的)。“羔羊脑更难取出。它们的质地不同、更小也更易碎。猪脑的味道比较浓重。所有很多人会选择小牛脑。”对利德盖特来说,最简单的方法最好,把脑花放在烤面包片上,非常适合作为工作日的晚餐。“我会用水焯,然后用黄油和橄榄油煎,之后进行调味。”. . .. . .All the chefs agree that deep-frying makes brains less scary to diners. But for the home cook, it’s harder to get right and brains are not something you want to undercook. Harris warns against pan-frying unblanched brains as “undercooked brain is revolting”. Which makes blanching, cooling and then slicing a more fail-proof method. The blanching firms the brains up, making them easier to handle. It also means you can indulge in one of Richard Olney’s “private kitchen pleasures”, the sight of brains floating in a pot with carrot, onions and herbs.所有的大厨都同意,油炸会让脑花变得不那么可怕,更容易被食客接受。但如果是家庭烹制,油炸的火候更难掌握,而半生的脑花肯定不是你想看到的。哈里斯的忠告是不要用平底煎锅来煎没有用水焯过的脑花,因为“没有熟透的脑花令人作呕”。因此水焯、冷却后切片的方法更加万无一失。水焯会让脑花变得紧实,因此更容易处理。这也意味着,你可以沉浸在理查德#8226;奥尔尼所说的其中一种“厨房私密之乐”里——看着脑花、胡萝卜、洋葱和香草一起漂浮在锅里。Come summer, I think one of the nicest ways to eat brains is Olney’s cervelles de veau froides à la crème, a dish of chilled brains covered in a dressing of double cream whisked together with lemon juice and mustard, and garnished with chives and chopped celery. It might sound rich but is a good match for sultry weather. Cookery writer Simon Hopkinson showed me how to make this dish, in what turned out to be a masterclass in the gentle touch needed to peel off the membranes and then prepare and cook the brains. Cream and green chives made for a pretty plateful. They were, as Olney promised, “wonderfully creamy” with “a firm yet melting” texture. In short: a rare and cerebral pleasure.今年夏天,我认为品尝脑花最美妙的方式之一是奥尔尼的奶油冻小牛脑,做法是在冰的熟脑花外面淋上一层由浓奶油、柠檬汁和芥末混合而成的酱汁,再装饰以四季葱和剁碎的芹菜。这听起来可能比较腻,但其实非常适合在闷热的天气里品尝。烹饪作家西蒙#8226;霍普金森(Simon Hopkinson)向我展示了怎么做这道菜,剥除外面的薄膜然后处理烹制的过程需要非常细致的手法,这让整个展示过程变成了一次大师课程。奶油和青翠的四季葱使这道菜肴非常美味。就像奥尔尼许诺的那样,“极其柔滑”而且“紧实但又入口即化”的口感。简而言之:一道世间少有、让人食指大动的美味佳肴。 /201502/359177

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