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

Homey steakhouse in Soi Sukhumvit 71
ร้านสเต็ก​สุดอบอุ่นในซอยสุขุมวิท​ 71

Bangkok Bob's is an unassuming, homey steakhouse where you can devour brilliant quality steaks cooked to perfection without breaking the bank. Using the powerful Josper oven, and being a part of Choicefoods, an Australian beef importing company, #bangkokbobs prides itself in providing the world’s best steaks grilled by the world’s best oven, and that’s the core essence that #steaklovers like us could ask for. The star of the show that I had today was Jack’s creek Black Angus Grain Fed Ribeye Mb2 which received the award for the world’s best steak for 5 consecutive years. What’s more, for the festive season this December, for every 10th customer (10th, 20th, 30th, and so on) who dines at the restaurant each day, Santa Bob will grant you a free meal! Hurry up and book your table now folks!

ร้านสเต็กที่ตกแต่งแสนเรียบง่ายในบรรยากาศอบอุ่นๆเหมือนอยู่บ้าน #bangkokbobs นี้ จะพาทุกคนฟินไปกับเนื้อสเต็กคุณภาพดีๆปรุงมาสุกเป๊ะๆแบบไม่ทำร้ายกระเป๋าตังจนเกินไป ด้วยเตาอบ Josper อันทรงพลัง และการที่ทางร้านนั้นเป็นส่วนหนึ่งของบริษัท Choicefoods บริษัทนำเข้าเนื้อออสเตรเลียผู้จริงจังเรื่องคุณภาพ #bangkokbobs จึงมั่นใจว่า ทางร้านเสริฟสเต็กที่ดีที่สุด ย่างด้วยเตาที่ดีที่สุด ให้ทุกคนได้ทานกัน ซึ่งเราว่าคุณภาพเนื้อและเตานี่คือสิ่งสำคัญที่สุดแล้วแหละ ที่ #สายล้มวัว อย่างชาวเราจะมองหาในร้านสเต็กดีๆ ดาวเด่นสำหรับมื้อที่เราไปทานวันนี้ ได้แก่ Jack’s creek Black Angus Grain Fed Ribeye Mb2 ซึ่งได้รางวัลสเต็กที่ดีที่สุดของโลกมา 5 ปีซ้อน นอกจากนี้ พิเศษสำหรับเทศกาลเฉลิมฉลองในเดือนธันวาคมนี้ สำหรับลูกค้าที่เดินเข้าร้านทุกๆคนที่ 10 (ลำดับที่ 10, 20, 30, และถัดๆไป) Santa Bob จะจัดให้ได้ทานมื้อนั้นฟรีไปเล้ยย เอ้าโปรดีๆแบบนี้ไม่ได้มีบ่อยๆ ใครเล็งๆอยู่ก็รีบจองโต๊ะแล้วไปจัดเลยค่า

Food: ❤️❤️❤️❤️ (stick to the prime cuts steaks)
Ambience: ❤️❤️❤️1/2
Service: ❤️❤️❤️❤️1/2
Area: #Prakanong
Price: around 1,000 THB / person

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#steakhousebkk #steakhousebangkok #bangkokfoodie #punproxl #bkkmenu #สเต็กเนื้อ #วากิว #ร้านสเต็ก #ริบอาย #เนื้อแองกัส #รีวิวร้านอาหาร #กินไปเถอะ #bonappetitbkk #bangkokfood #bkkfoodguide #chillpainai #edtguide #itan #eatgoodfoodonly #ppgallery

Petromax在英國的Bushcraft Show，很酷的野外求生展

"Bushcraft" 泛指各種野外求生技巧，在英國BBC由野外求生專家-雷米爾斯( Ray Mears) 所主持的"Ray Mears' Bushcraft"野外求生實境節目十分受到歡迎，進而促成了The Bushcraft Show的誕生，自2011年開始，至今已經舉辦六屆，在為期三天的展會中展出各式生火道具、求生刀、斧頭、獵具、獵裝、野地料理...等，當然也少不了手工具製作教學跟專家達人講座分享，是一場野味十足，有音樂有啤酒的"野人聚會"。

看更多關於Bushcraft Show https://www.facebook.com/TheBushcraftShow/

#TheBushcraftShow

We had a great time and a wonderful weekend at The Bushcraft Show! Thanks to Woodland Ways for the warm welcome - special thanks to Prepared4 presenting our #Petromax products. It was also a great pleasure to see all our friends from The Bushcraft Store. For all those who participated in the Dutch oven deer cooking; here comes the recipe for a ft6:

The great dish is called "Oh deer"

2 1/2 kg sliced deer meat
spice blend for steaks/ deer
2-3 big Spanish onions
some kale
15 slices of bacon
1 cup of BBQ sauce
1 glass of red wine

Season the meat with the spice blend. You can mix it on your own - saving salt. Cut the onions in rings (5mm thick).

Set up the Dutch oven so you can pile up the sliced meat, onions, kale and bacon alternating - the ingredients will stand vertically in the pot. Pour the sauce and wine on top - the rest you'll get from roast juice and vegetables.

Put 12 briquettes on the lid and 8 underneath the pot. Let it cook for 1 1/2 hours.

Try it and enjoy your meal!

騰訊科技訊（Everett/編譯）據國外媒體報道﹐近日考古學家在保加利亞發掘出兩個中世紀人類骨架﹐離奇的是骨骸胸前被鐵棍戳穿了﹐這一詭異的現象使人想起了吸血鬼的傳說。在歐洲西部和中部地區的流傳著關於人死後變成吸血鬼的故事﹐當時的人們對此深信不疑﹐而該墓室中的兩具骨架胸前穿透了鐵棍就是防止他們變成吸血鬼。根據考古學家們測定﹐兩具骷髏的年代可追溯到800年前﹐其具體的地點位於保加利亞的黑海之濱索佐波爾（Sozopol）鎮上。根據保加利亞民族史博物館的負責人博日達爾季米特洛夫（Bozhidar Dimitrov）介紹﹕『這兩具胸前被鐵棍戳穿的骷髏在保加利亞的一些村莊中還是很普遍的埋葬方式﹐但是該現象直到20世紀第一個十年後就很少出現了。』從異教信仰的角度看﹐有些人認為生前幹壞事的人在死後會變成吸血鬼﹐因此死後需要用鐵棍或者木棍將胸前刺穿再埋葬。之所以將棍子類物體穿透骷髏﹐是因為當時人們認為棍子會阻礙它們離開墳墓﹐防止在午夜失蹤。歷史學家季米特洛夫統計﹐在多年來的發掘工作中﹐大約有100具屍骨的胸前被穿刺﹐防止它們變成吸血鬼。但是令季米特洛夫不能理解的是﹐為什麼一個普通的考古發現會變得如此流行﹐受到了各界的關注﹐也許是因為吸血鬼這個詞將這些普通的墓葬變得極為神秘。
季米特洛夫認為當時人們覺得會變成吸血鬼的一般是貴族和神職人員﹐但奇怪的是其中並沒有發現女性屍骨﹐可能是當時的人們並不害怕女巫。就在上個月﹐意大利的考古人員發現了一具下巴被磚頭塞住的屍骨﹐據瞭解這具屍骨的年代可追溯到16世紀﹐當時爆發了瘟疫﹐因此人們認為在死去的人嘴中塞入磚頭防止它們變成吸血鬼。佛羅倫薩大學人類學家馬泰奧博里尼（Matteo Borrini）在對一座小島的調查後發現﹐諸如黑死病等死亡瘟疫蔓延的背後都有關於吸血鬼的傳說。
在1300年至1700年間﹐瘟疫在歐洲大陸上此起彼伏﹐這段時間也是吸血鬼傳說發展到高潮的時期﹐其中也有當時的人們對屍體的自然分解並不瞭解的因素﹐比如有人將已經埋葬的墓室重新打開﹐就發現屍體的器官變得臃腫﹐而且頭髮仍然在生長﹐血液會從口中滲出﹐因此人們相信這些死去的屍體還活著。為了不使它們變成吸血鬼傳播瘟疫﹐人們就用磚頭塞住它們的嘴巴。
A skeleton pierced with a piece of iron is seen on display during a media event at the National History Museum in Sofia June 14, 2012. The museum plans to display a "vampire" skeleton on Saturday after unearthing the 700-year-old remains of two men stabbed through the chest with iron rods. Archaeologists, excavating a monastery near the Black Sea city of Sozopol, discovered the skeletons, which were buried in a pagan ritual that they said was aimed at keeping the men from turning into vampires.(Photo: Reuters) Romania has long held claim to the vampire tourism title, owing to Bram Stoker's famous 1897 novel Dracula, set in the Romanian countryside of Transylvania. While a work of fiction, Dracula nonetheless had its roots in Romanian history and historical tales of vampires.
If Bulgaria has its way, it may be hoping its latest find helps draw some of those tourist dollars away from Romania, and into the museums, hotels, and restaurants of Bulgaria.
Unearthed last week in the Bulgarian Black Sea port town of Sozopol were two 700-year-old skeletons with iron rods thrust through their chests. This practice was performed on anyone considered to be a vampire or who had the potential to return to life as a vampire, and was still in use as late as the early 19th century.
This was a pagan belief widespread in the Bulgarian lands in the 12th to 14th centuries. People were very superstitious then," National History Museum director Bozhidar Dimitrov said.
"Throughout the country we have found over 100 such 'vampire' burials of mainly noblemen from the Middle Ages who were branded bloodsucking immortals."
Given the current popular culture craze with anything vampire related, it's not surprising that the discovery has already attracted global attention. Quick to capitalize on this discovery and attention, The Natural History Museum in Sofia will put one of these skeletons on display beginning June 16, with Dimitrov saying he expects a large turnout for the display.
Legends of vampires remain prevalent in many of the Balkan countries, and there have been reports that some people in Sozopol, where the two skeletons were discovered, have been having trouble sleeping at night since the discovery.
Of course there's nothing to indicate the skeletons were actually vampires, no doubt to the dismay of many. They were simply subjected to a pagan ritual to ensure they would not become one.
Still, for anyone interested in the history and legends of vampires, it's an intriguing discovery, and one that should prove to be a boon for the Bulgarian tourism industry.
A couple of weeks ago, news brokethat archaeologists in the Bulgarian Black Sea resort town of Sozopol had unearthed the skeletal remains of two men whose corpses had been stabbed with iron rods to prevent them from rising up and feasting upon the blood of the living. An iron ploughshare was still in one grave, piercing the rib cage of the would-be revenant. An iron implement was also left behind in the second skeleton but in his abdomen, which has considerably less lore-appeal, so he hasn’t gotten as much attention as the other one.
They were found buried in the necropolis of the St. Nicolas the Miracleworker monastery. (That’s according to the National Museum of History in Sofia; this article says the necropolis was outside the church of Saints Cyril and Methodius, a church very much in the public eye right now as the host of the purported bones of John the Baptist which were discovered on the island of St. Ivan in 2010. The bones have recently been dated to the first century A.D., and DNA testing confirmed that they’re all from the same Middle Eastern man. Cue the inevitable St. John hysteria.)
The skeletons date to between the 12th and 14th centuries. The fellow with the ploughshare jammed in his chest was buried near the apse of the church, an indication that he was an important figure. Iron was used to pierce the corpses of the wealthiest men while wood was used for the less wealthy, but all the people deemed to be potential vampires were powerful, influential men in life. Clerics, civic leaders, aristocrats, intellectuals: if they were cruel and abusive with their gifts when they were alive, their souls would not ascend to heaven but would remain in their rotting corpses, driving them to rise from the grave to terrorize y’all’s neighborhood.
Archaeologists have a theory about who this particular scoundrel might have been.
Bulgarian historians believe that the vampire grave most likely belong [sic] to one of the medieval mayors of Sozopol. The man’s name was Krivich, and he is known to have had a background as a pirate and bandit who exemplified evil for the town which was part of both the Bulgarian Empire and the Byzantine Empire in the Middle Ages.
“He demonstrated incompetence when defending the town from a siege. As a result, Sozopol was overrun by the Genoese who took everything away from the local residents,” [Professor Bozhidar Dimitrov, head of the Bulgarian National History Museum,] said.
I’m not sure what their grounds are for this speculation, other than the generally appropriate date (Krivich failed to protect the city from Genoese troops in the 14th century) and the plum burial spot indicating he was a man of importance, but still, medieval vampire pirate mayor …. That’s the kind of cool that cannot be denied.
The remains of 100 vampire-treated people, all of them men, all of them prominent citizens, have been found in Bulgaria. These two are the first ever discovered in Sozopol, a tiny fraction of the 700 graves unearthed in the necropolis. Most of them have been reburied, as will the Sozopol skeleton with the iron stomach. The one sporting the ploughshare in his chest, on other hand, has been sent to Sofia to go on display at theNational Museum of History. It will become part of a permanent exhibit on medieval Bulgarian folklore.
It’s tourist season, you see, and vampires are big business. Already thousands of people from Germany, Britain, Russia and the US are flocking to Sozopol to catch a glimpse of a vampire skeleton in situ. Souvenir stores are stocking up on truly awful Dracula mugs and t-shirts; “vampire steaks” and “vampire cocktails” have sprung up on menus all over town. Just to pin down the cheeseball tourism trade like it’s a dead evil nobleman, Sozopol also has plans in the works to become twinned with Sighisoara, Romania, the birthplace of Vlad III, Prince of Wallachia, aka Vlad the Impaler, aka Dracula.

材料：
明蝦 8，牛扒 100g，鹽，胡椒粉
牛油 1 tbsp，蒜蓉 1 tbsp，辣椒乾 4，杏鲍菇 4，檸檬汁 1 tbsp，辣椒仔辣汁 1 tbsp，辣椒醬 2 tbsp
牛油 1 tbsp，蒜 4，洋蔥 1/4，牛扒醬 2 tbsp，蠔油 1 tbsp
飯 1碗，番茜

做法：
1. 在明蝦，牛扒上灑上鹽，胡椒粉
2. 在鍋加入牛油，蒜蓉，辣椒乾，明蝦，杏鲍菇，檸檬汁，辣椒仔辣汁，辣椒醬，炒勻
3. 在鍋加入牛油，蒜 ，洋蔥，牛扒，牛扒醬，蠔油，炒勻
4. 放在飯上，加上番茜

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▪ INGREDIENTS:
- 8 Prawn, 4 Small King Oyster Mushroom, Salt, Pepper
1 Tbsp Butter, 1 Tbsp Minced Garlic, 4 Dried Chiles, 1 Tbsp Lemon Juice, 1 Tbsp Hot Sauce, 2 Tbsp Chili Sauce
- 100g Beef Steak, 1/4 Onion, Salt, Pepper
1 Tbsp Butter, 4 Sliced Garlic, 2 Tbsp Steak Sauce, 1 Tbsp Oyster Sauce, Parsley

▪ DIRECTIONS:
1. Season 8 peeled prawns and 100g of diced beef steak with salt and pepper.
2. Melt 1 Tbsp of butter and add 1 Tbsp of minced garlic to add scent and flavor.
When garlic starts to cook, add 4 peperoncino, prawns and 4 chopped king oyster mushrooms and stir-fry.
When prawn starts to cook, add 1 Tbsp of lemon juice, 1 Tbsp hot sauce with 2 Tbsp chili sauce and stir-fry again.
3. Add stir-fried prawns on one side of the rice.
4. Wipe the pan with a towelette. Add 1 Tbsp butter and stir-fry 4 sliced garlic and 1/4 onion.
When it starts to cook, add beef steaks and stir-fry. Add 2 Tbsp steak sauce with 1 Tbsp oyster sauce and stir-fry again.
5. Add stir-fried steaks next to the prawn. Finish off with a sprinkle of parsley.

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You can eat it with your favorite dressing :)

Healthy & Filling salad idea which is also perfect for your main dish!

This is my prize-winning recipe at GABAN's recipe contest.
http://createeathappy.blogspot.jp/2010/09/my-accomplishments.html

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Tofu Steak Salad

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
6 thinly sliced pork rib (any portion is okay)
300g (10.6oz.) Momen-Dofu (firm tofu)
salt and cracked black pepper
starch
cooking oil
2-3 tbsp. dressing of your choice (garlic flavored one is recommended)
salad of your choice

Directions:
1. Drain tofu, wrap in paper towels, and place a heavy dish on top (for 20-30 min) to help press out the water. Cut tofu into 6 pieces.
2. Place a slice of pork. Season with a bit of salt and cracked black pepper onto one side, place the tofu on the end of the pork, then start rolling. Repeat with the remaining pork slices and tofu. Then lightly coat them with starch.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Serve the tofu steaks with some salad and a dressing of your choice.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_5093.html
---------------------------------

Dressing I used:
RIKEN Non-Oil Dressing Garlic Pepper Soy Sauce (リケンのノンオイル くせになるペッパー醤油)
http://www.rikenvitamin.jp/products/dressing/nonoilsuperdressing/pepper.html

RIKEN dressings overseas are here:
http://www.jfc.com/newproducts.php?nps=riken_dressing

Music by
Josh Woodward
Good to Go - INSTRUMENTAL
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

FYI (products I used in my videos):
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In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)

BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know... And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

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Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc... what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc...
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
---------------------------------

I hope you found this video informative!!!

Food Products I used:
- Sandagyu or Sanda Beef (三田牛）
パスカルさんだ 2012年3月 最優秀牛
http://www.sandaniku.com/sale/20123.html
The three top brands of Wagyu (Japanese beef) is Kobe beef, Omi beef, and Yonezawa beef. Sanda beef is the premium kind of beef in Kobe!
三田牛（さんだぎゅう）は、兵庫県の三田市で肥育・商品化（解体処理）された食用の牛のこと。黒毛和種の和牛であり、神戸牛と同じく但馬牛を素牛とする。
- Kamada Ponzu Shoyu (鎌田 ぽん酢醤油)
http://www.kamada.co.jp/shop.3.70.php
http://www.kamadafoods.com/
- House Wasabi (ハウス 特選本香り生わさび)
http://housefoods.jp/products/catalog/cd_83375.html

Music by
Kevin MacLeod
Sunshine
http://music.incompetech.com/royaltyfree2/Sunshine%20A.mp3
http://incompetech.com/m/c/royalty-free/licenses/
http://www.youtube.com//kmmusic

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