Now we can enjoy #Mahasan steak at home
ร้าน #มหาสาร เปิดให้สั่งกลับบ้านแล้ว ดีงามมาก
The super hyped #steakhouse Mahasan มหาสาร is now available for takeaway for a brief period, makes it much more easier to get a hand on their goodies now than ever before. First time for us trying (we ordered Angus chuck eye, grilled tongue, and fat beef fried rice), we just have to agree with the public that they're really good and does live up to the hype. The steaks are still good and juicy with pleasant crust, even after more than 10 km. delivery, and another round of reheating in a cheap toaster oven. Worthy of trying!
(Tips: try to order right after the shop post its menu for the next day in their LINE account, which would be around 8 p.m.)
ร้านสเต็กสุดฮิต มหาสาร เปิดให้สั่งกลับบ้านแล้ววว จะบอกว่าสั่งง่ายกว่าตอนจองโต๊ะที่ร้านมากๆ จากใจคนที่จองโต๊ะไม่เคยได้ พอได้ลองสักทีเลยสั่งมาจัดเต็ม ทั้ง #เนื้อใบพาย #ลิ้นวัวย่าง #ข้าวผัดมันเนื้อ มาให้สาแก่ใจสักหน่อย คุณภาพเนื้อดีเลย ย่างก็เป๊ะสมกับคำร่ำลือ ขนาดส่งมาไกลเกิน 10 กม. แถมเอามาอุ่นต่อด้วยเตาติ๊งราคาประหยัดสภาพใกล้พังแล้วของบ้านเรา ยังดีมากอยู่เลย เนื้อฉ่ำ ด้านนอกกรอบนิดๆ เอาสั้นๆคือทางบ้านเราชอบเลยแหละ ใครเคยเล็งอยู่ก็ลองเถอะไม่น่าจะผิดหวัง
(ปล.เนื่องจากเนื้อหลายตัวมีจำกัด แนะนำให้รีบสั่งหลังทางร้านโพสต์เมนูของวันถัดไปใน LINE account ของทางร้านประมาณ 2 ทุ่มของทุกวันน้า)
Food: ❤️❤️❤️❤️1/2
Order via LINE account "mahasan official"
Price: around 800 - 1000 THB / person
Takeaway service only available til June 20th 2021
.
.
.
.
.
#steaklover #wongnai #foodblogbkk #bkkfood #bkkfoodguide #bkmagazine #timeoutbangkok #สเต็ก #เนื้อวากิว #ร้านเด็ด #อาหารอร่อย #punpro #ชี้เป้าของดี #bkkmenu #aroibkk #aroii
同時也有5部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zw...
「eye crust」的推薦目錄:
- 關於eye crust 在 hangryjoobert Facebook 的最佳解答
- 關於eye crust 在 辣媽英文天后 林俐 Carol Facebook 的最佳貼文
- 關於eye crust 在 Ken Hunts Food Facebook 的最讚貼文
- 關於eye crust 在 Zermatt Neo Youtube 的最讚貼文
- 關於eye crust 在 This Family Youtube 的最佳貼文
- 關於eye crust 在 C CHANNEL Art&Study DIY Crafts Handmade Youtube 的最佳解答
- 關於eye crust 在 What are Eye Boogers? - YouTube 的評價
- 關於eye crust 在 Why Do We Get Eye Boogers? - YouTube 的評價
eye crust 在 辣媽英文天后 林俐 Carol Facebook 的最佳貼文
單兵發問:
戶外散步時被鳥屎流彈擊中的機率是有多高😂😂?
俐媽今天就遇到惹~
今天來學一些生活💩篇:
• earwax (n.) 耳屎
• eye crust/booger/gunk 或sleep (n.) 眼屎
• booger (n.) 鼻屎
• dung (n.) (動物)屎
• droppings (n.) (鳥)糞
• feces/ stool/ excrement (n.) 排泄物
不過,在東西方,遇到鳥兒如青鳥、送子鳥、燕子、鳳凰、鶴、孔雀、烏鴉(Japan)⋯⋯都是幸運,今天來學鳥兒字根餐!
—————————————————————
🦜 俐媽英文教室—字根字首字尾篇au/av: bird
🦚 auspice (n.) 吉兆
🦚 auspices (n.) 主辦;贊助
🦚 auspicious (a.) 吉利的
🦚 auspicate (v.) 卜吉兆而開張
🦚 augur (n.) 占卜官
🦚 avimancy (n.) 鳥卜
🦚 inauguration (n.) 總統就職
🦚 avian (a.) 鳥類的 —> avian flu (n.) 禽流感
🦚 aviary (n.) 鳥舍
🦚 aviation (n.) 航空
🦚 aviator (n.) 飛行員
🦚 aviatrix (n.) 女飛行員
🦚 aviophobia (n.) 恐懼乘坐飛機
🦚 avionics (n.) 航空電子工學
🦚 avifauna (n.) 某一地區之鳥類
🦚 aviculture (n.) 飼育鳥類
—————————————————————
學測將至,
送上好運大餐給考生!
.
#俐媽英文教室
#俐媽英文教室字根字首字尾篇
#俐媽英文教室屎兒💩篇
#俐媽英文教室吉兆篇
#俐媽英文教室鳥兒篇
#台大明明學子養兵千日馬到成功一飛沖天
eye crust 在 Ken Hunts Food Facebook 的最讚貼文
Probably one of the busiest cafes in town, Girlie's Cafe dominates the social media platforms with its eye-pleasing sweet treats and seemingly convincing main dishes. This popular cafe is a short walk away from the tourist attraction- Concubine Lane. It has the standard cafe setting, the ordering counter has a display corner proudly showcasing the pastries and sweets of the day while the main dishes are listed on a menu. We were there at noon and some of the cakes were already sold out, so plan your trip here accordingly. We were very pleased with both our orders- Korean Garlic Cream Cheese Bread and Niko Neko Matcha Mont Blanc; the former one had a hard crust but the inner part was soft and filled with the right amount of Cream Cheese... it was good for sharing and may be overly surfeited for one to finish entirely. Also, the crust was not as crispy as we would have hoped. The latter choice was lovely, the Matcha flavor was bold but did not overshadow the Chestnut flavor, the Crust was beautifully done as well- thin, flaky and buttery. We washed them down with a refreshing serving of Watermelon Juice.
Niko Neko Matcha Mont Blanc (Rm 20)
Korean Garlic Cream Cheese Bread (Rm 9)
Iced Watermelon Sugar High (Rm 9)
Non-Halal
Service Charge: No
Government Tax: No
Address: No. 26, Jalan Market, 30000, Ipoh, Perak.
Business Hours: 10 am to 5 pm on every Wednesday and Thursday; 10 am to 6 pm on every Friday, Saturday and Sunday. Closed on Mondays and Tuesdays.
Contact Number: 6014- 321 1307
Ken Hunts Food's Ipoh Food Guide 2020 coming up real soon!
eye crust 在 Zermatt Neo Youtube 的最讚貼文
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
eye crust 在 This Family Youtube 的最佳貼文
Thai Steak by Jimmy's Table
One of my favorite ways to marinade and grill a steak! It’s got that delicious sweet and savory caramelized taste. It also has lots of powerful flavors from not only the fish sauce, but also the garlic, basil, cilantro, chilies, lime and deep fried shallots/garlic. Enjoy!
Ingredients (食材):
Marinade ingredients:
1 cup sugar (糖) melted to caramel (焦糖)
1 cup of hot water (熱水)
1/2 cup sugar (糖)
3-6 tablespoons fish sauce (魚露)
3 tablespoons of minced garlic (大蒜)
1-2 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
2 Limes (青檸檬) - halved and squeezed for juice, seeds removed
1 tablespoon of garlic powder (大蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
Main ingredient:
Beef Short Ribs (牛小排) (Above marinade can be used to make 5-8 steaks. Also you can substitute beef with pork neck! 上面的醬料可以用來醃5-8塊牛排
Cooking oil
Sauce ingredients:
1/2 cup of cilantro (香菜) - chopped, leaves only
1/2 cup of Thai basil (九层塔) - chopped, leaves only
2 Large “non-spicy” red chili - (大紅辣椒-非辣), cut diagonally
1-3 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
1 tablespoon of minced garlic (大蒜)
Finishing Ingredients:
1/4 cup deep fried shallots (炸小葱头)
1/4 cup deep fried garlic (炸大蒜)
Step 1
Make caramel by adding 1 cup of sugar into a pot. Heat up the sugar until it melts, but keep an eye out on it. You can always lower the heat so it doesn’t overcook or burn. When the caramel fully melts and starts to brown and bubble up, turn off the heat. Carefully and slowly, add and stir in 1 cup of “hot” water. This part can be quite explosive so be careful not to burn yourself.
步驟1
將一杯的白砂糖放入鍋中來製作焦糖,將砂糖加熱至融化,但需隨時注意火跟鍋子,你可以隨時降低火侯,以防火太大而燒焦。當焦糖開始全部融化變成棕色且冒泡泡就可以將火關掉,接著小心的倒入1杯熱水,這個步驟可能會有小噴灑。
Step 2
Once caramel sauce has been prepared, add and whisk in 1/2 cup sugar to sweeten. Add in 3 tablespoons of fish sauce to give it extra flavor and 3 tablespoons of minced garlic. Cut in 1-2 spicy red chilies. Squeeze in 2 limes and taste to see if the sauce is ok. I added 2 more tablespoons of fish sauce as it wasn’t salty and flavorful enough. Add in 1 tablespoon of garlic powder and 1 tablespoon of fresh ground black pepper.
步驟2
準備好焦糖之後,加入1/2杯砂糖,增加甜的風味。加入3湯匙魚露提味,加入3湯匙的大蒜碎,加入1-2條辣椒,加入2顆檸檬汁。可以試試看口味後,依個人喜好調整風味。我另外多加入2湯匙的魚露增加鹹味。接著,加入1湯匙大蒜粉及胡椒粉。
Step 3
Marinate the beef short ribs with the caramel fish sauce and store in the fridge for at least half an hour to an hour. Best result is to marinade a few hours or overnight sealed in a ziplock bag.
步驟3
使用調好的焦糖魚露醬來醃製牛排,可以放入冰箱大約醃半小時至一小時。最好可以放在夾鏈袋中放入冰箱中醃製一晚。
Step 4
Use the remaining caramel fish sauce marinade to make the sauce to pour onto the finished steak. Add in 1/2 cup of chopped cilantro, 1/2 cup of chopped Thai basil, 2 sliced large red chilies, 1-3 sliced small spicy chilies and 1 tablespoon of minced garlic. Stir all ingredients to make the finishing sauce.
步驟4
使用醃牛排剩餘的醬汁來製作最後的牛排醬汁。另外放入1/2杯的切碎香菜、1/2杯切碎九層塔、2條大辣椒、1-3條小辣椒(依個人喜歡辣度加入)、1湯匙大蒜碎。攪拌均勻即可。
Step 5
Remove the steaks from the fridge and try to remove small pieces of garlic or red chilies so that they don’t burn when you are pan frying the steaks. Pat the steaks dry so they are also not too wet from the sauce. Also remember to let the steaks rest outside, so they get to near room temperature. A cold steak on a hot pan will only result in an undercooked and raw steak inside.
步驟5
半小時後將醃製的牛排從冰箱裡取出,把附著在牛排表面的一些大蒜碎跟辣椒撥掉,以防在鍋中煎的時候會烤焦。將牛排的水分完全處理乾燥(擦乾亦可),另外記得將牛排在退冰到室溫後再來煎,未退冰完全會導致再熱鍋上的牛排只有外部煎熟內部是生的。
Step 6
Add in 1-2 tablespoons oil into a frying pan and heat up until it is very hot. You should see a little white smoke rising from the pan.
步驟6
在鍋中加入1-2湯匙油,然後先熱鍋。直到過子的油開始冒煙。
Step 7
Add in the steak to sear on one side until brown, then flip the steak. Add in some of the marinating sauce onto the steak to add to the flavor and help create a brown crust (caramelization) to the steak.
步驟7
把牛排放入鍋中,將一面先煎至棕黃色後,再將牛排翻面。接著再淋上一些剛剛醃牛排的醬汁,來增加牛排風味及焦脆的外皮。
Step 8
When both sides have a nice brown crust to the steak, check to see if the steak is ready by pressing the meat to check its tenderness. You can use your hand, as a guidance to tell how well the steak is cooked.
步驟8
當牛排兩面都煎至完美的棕黃色後,輕壓牛排軟硬度來確認牛排熟度。可用大拇指手掌的位置軟硬來對應牛排的生熟度。
Step 9
When ready, remove the steak from pan and place onto a plate to rest the steak. A steak needs to rest for 10 minutes so that the juices get reabsorbed back into the meat. If immediately cut into the steak, the juices will steam and evaporate away leaving the steak tougher.
步驟9
牛排好了後,起鍋放在盤中需靜置約10分鐘讓肉汁吸收回肉質中。若直接將牛排切開,肉汁會直接蒸發掉,使牛排的肉質變硬。
Step 10
I like to plate this dish by using a nice wood cutting board. Slice the steak diagonally on the board and be sure to cut across the meat grain, so it is more tender when eating it. Spoon on the caramel fish sauce with cilantro, basil and chilies. Sprinkle on deep fried minced garlic and and deep fried shallots, and you are ready to eat!
步驟10
我喜歡直接用木頭盤子當作擺盤,將牛排直接斜切在木板上,並沿著肉的紋理切,吃起來的肉質會更軟嫩。接著再淋上前面製作好的九層塔香菜牛排醬汁,最後撒上一些炸大蒜碎及紅蔥頭就完成摟!
Edited by Apple
eye crust 在 C CHANNEL Art&Study DIY Crafts Handmade Youtube 的最佳解答
【Materials】
· Lightweight clay Hearty white
· clear file folder
· ruler
· utility knife
· toothbrush
· Baked color powder
· Top coat
· UV-LED resin HARD
· Resin coloring agent White / Yellow
· gloves
· Toning palette
· Toning stick
· UV light
· Instant glue
· Screw eye
· Flat pincers
· Round jump parts
· Strap parts
【Steps】
1) Use a ruler to shape the clay in a square
2) Make a shallow mark with utility knife so that you can see the part that will become the crust
3) Make texture on the surface with a toothbrush
4) Dry (over half a day)
5) Color with powder and coat with top coat
6) Color the resin to make white and yellow color
7) Spread the resin to make egg white on the toast
8) Cure with UV light
9) Drop the resin to become yolk on egg white and harden it
10) Apply adhesive to screw eye and plug into toast
11) Completed when connected with strap parts!
粘土とレジンの質感の違いがリアルなフェイクフードです!
型は使わないからこその自然な形を活かしてみましょう♪
【必要なもの】
・軽量粘土 Hearty ホワイト(ホームセンター、通販)
・クリアファイル
・定規
・カッター
・歯ブラシ
・焼き色パウダー(通販)
・トップコート
・UV-LEDレジン 星の雫 HARD
・レジン着色料 宝石の雫 ホワイト/イエロー
・手袋
・調色パレット
・調色スティック
・UVライト
・瞬間接着剤
・ヒートン
・平ヤットコ
・丸カン
・ストラップパーツ
【手順】
1)定規を使い、粘土を四角く成形する
2)カッターでパンの耳の部分がわかるように、浅く目印をつける
3)歯ブラシで表面にテクスチャをつける
4)乾燥させる(半日以上)
5)焼き色パウダーで着色し、トップコートでコーティングする
6)レジンを着色して、白身と黄身の色を作る
7)トーストの上に白身になるレジンを垂らし、広げる
8)UVライトで硬化させる
9)白身の上に黄身になるレジンを1点に垂らし、硬化させる
10)ヒートンに接着剤を塗り、トーストに差し込む
11)丸カンでストラップパーツと接続したら完成!
焼き色はランダムにつけるのがコツです☆
eye crust 在 Why Do We Get Eye Boogers? - YouTube 的推薦與評價
Do eye boogers play a crucial role in maintaining the overall health of our eyes, or are they just a gross inconvenience? Is Eating Boogers ... ... <看更多>
eye crust 在 What are Eye Boogers? - YouTube 的推薦與評價
Watch PBS Eons! https://www.youtube.com/eonsEye crusties, sleep, sand, eye boogers. What's that stuff in the corner of your eyes when you ... ... <看更多>