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

คิดถึงญี่ปุ่น รู้แหละ ดูออกกกก
(ไม่มีสปอนเซอร์นะคะ ไม่อร่อยจริงไม่กล้าลง)
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เป็นร้านเล็กๆที่ไปบ่อยมาก
ร้าน Kenji’s Lab
ร้านเล็กๆ casual dining อยู่ในซอยธรารมณ์2 (ทองหล่อ-เอกมัย) ร้านญี่ปุ่นที่เชฟขยันทำเมนูมาก craft เก๋ๆ ขยันแบบ ออกเมนูใหม่ตลอด ไหนมีอะไรเด็ดๆบ้างพี่ม้า ตอนนี้เปิดกลางวันแล้ว
เป็นเมนู cafe มีเบอร์เกอร์ แซนด์วิช
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ไหนมีอะไรอร่อยบ้างพี่ม้า
ถ้าอยากกินเบอร์เกอร์เนื้อดีๆ แนะนำให้สั่งอันนี้นะคะ กรอบนอกนุ่มใน เนื้อ juicy มากกกกกก
Kenji’s Burger Chef Kenjiのこだわり😋
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เป็นเมนูที่แบบ เลือกแต่วัตถุดิบที่สุดของแต่ละที่ ให้ได้เบอร์เกอร์ อร่อยๆ แถมยังช่วยsupport community ด้วย
-🍞 ขนมปังเลือกใช้ของร้าน conkeysbakery
🥩 เนื้อใช้ Tasmanian Grass Fed Beef จาก accidental butcher
🧀Cheddar Cheese
🍅Shop Made Mayonnaise & Ketchup มายองเนส เคชฉับทำเอง 555
🥒Pickles from theserialpickler ผักดองเค้าทำโปรเซสพิเศษให้ร้านโดยเฉพาะค่ะ ปกติถ้าทำมันจะรสจัดเกิน อันนี้เค้าปรับวิธีทำ และน้ำดองให้เหมาะกับเบอร์เกอรค่ะ
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Smoked Sanma sandwich
ปลาซันมะที่เป็น signature ของที่ร้าน อร่อยแบบ ทานเปล่าๆได้ ถ้าใครมาตอนกลางคืน อาจจะเคยสั่ง น้องซันมะ บอกเลย อยู่ในแซนด์วิช ก็อร่อย แต่อยู่ในปากเรา อร่อยมี่สุด เค้าค่อยๆเอาเครื่องในออก ทำความสะอาด และแช่ในน้ำดองสูตรที่ร้าน 1 คืนอีกวันเอาไปรมควันด้วยไม้ซากุระแล้วเอามาทำเป็นแซนด์วิชขนมปัง ใช้เป็น sourdough ที่ย่างพิเศษเฉพาะเมนูนี้ จากร้าน GiGi
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อีกเมนู roast beef sandwich
เมนูโรสต์บีฟ ใช้เนื้อ Us มา dry aged 3 วัน และ slow cook ต่อ ถึงจะนำไปย่างค่ะ แล้วค่อยเอามาทำ sandwich ซอสที่ใส่ ทำเอง
ใส่กับ sourdough จาก Gigi เช่นกันค่ะ
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นอกจากนี้ เมนูกลางวันยังมี
Grilled Vegetables Curry อร่อยมากกกกกกกกกกกกกหก อันนี้ดูเรียบแต่อร่อย— เอาผัก zucchini, มะเขือเทศ มันฝรั่ง ย่างจนหอม วางบนแกงกะหรี่เนื้อแล้วเสิร์ฟค่ะ เลิศมาก
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Hamburg Steak Cheese topping Curry ที่เอาแฮมเบิร์กเนื้อโปะเชดด้าร์ชีส ลงบนแกงกะหรี่เนื้อ
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ไหนพี่ม้ามีอะไรอีก
นอกจากนี้มีเมนูลับทุกวันพุธ เชฟจะทำราเมนพิเศษ แต่ละอาทิตย์ ไม่เหมือนกันสักเมนูCraft Ramen มากมาก ใครสายราเมนห้ามพลาด เพราะมีอาทิตย์ละวัน มีเสริฟ์แค่15 ที่นะคะ
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เปิด จันทร์-ศุกร์
Lunch Time. 11:45 - 15:00
Dinner Time 18:00-22:00

เสาร์
11:45 - 15:00
17:00-22:00

ไปทานที่ร้าน หรือสั่งผ่านไลน์ก็ได้
📲 Line Official @kenjislab
☎️080-449-3883

ร้านอยู่ที่

808 13 Thara Rom 2 Alley, Khwaeng Khlong Tan Nuea, Klongton-Nua Bangkok 10110

[TAIPEI - PASTi Trattoria 😍]

兩三年前有好幾位朋友都推荐這家餐厅也跟他們来吃過幾次。老實說當時感觉还好，味道有朝着意大利風味走但力度有點过重，所以之后也沒有特別想過主動訂位再去。
上月碰巧定期一起吃飯的老饕酒友提起這𥚃而且大推，所以再次鈎起了我對美食的好奇心而促成这次再訪再試的晚餐。
两年過去了，雖然這間餐厅没有在這兩年台北新成立的紅蝦和米其林評鑑獲得推介，但是完全不重要，因為我對它完全改观。
這次感觉主廚的手藝明顯提升，雖然整体味道还是偏重口感為主，但卻逹到味道應重的地方重應輕的地方輕的境界，有更得心应手收放自如之感。
用big green egg烤爐直火烤活紅角龍蝦和章鱼脚火侯剛好，完全保留鮮度。炸红新娘很酥我整條連骨也吃掉。當季輕炸櫛瓜花加起司很好吃。招牌菜牛舌和白帶魚跟我以前印象中油下少了但反而更有意大利風味。牛尾肉酱paccheri的Al Dente的程度剛剛好。我整個晚上最喜欢的一道非牛排莫属。完全做得出Bistecca alla Fiorentina風味和熟度的14天熟成嘉義溫体牛肉眼肉味足，也沒有過嫩。伴菜的小椰和蕃茄也烤得很好吃。
海鲜依然是很新鲜其他食材用料也十分講究。雖然主要食材都是以本地為主，但很重要的是每一道菜都有地道意大利風味。
疫情关系當晚老板主廚父妻倆只接两桌客人。另外一桌两個人很早已吃完，而我們一桌變相包埸，從6點吃到11點，也和老板主廚夫妻聊得很開心，贯彻意大利的慢食文化。
還有很多沒吃的菜下次再試。

Two three years back a few friends recommended this restaurant and I followed them to try a few times. Back then the cooking approach was already aiming towards rustic Italian style but I found it a bit too overwhelming hence didn’t consider revisiting proactively.
Last month while discussing with a foodie wine friend who I find reliable where we could dine in our upcoming regular dinner gatherings , he brought up this restaurant and highly recommended it. Given my curiosity and drive in the quest for good food, I was convinced to give it another try and we decided to visit shortly after.
Three years passed, despite not receiving recognition from the newly established Taiwan/Taipei Michelin and Gambero Rosso recommendations over this period, the quality of food the restaurant prepared this evening completely changed my perception from before.
The skill of the owner has advanced significantly. Even overall taste of the dishes are still on the strong side, what’s the difference this time is that the chef managed to pull back when some dishes when needed to which I find even many famed chefs still can’t mastered.
The lobster and octopus were grilled to perfection with the Big Green Egg Roaster, retaining the freshness of the seafood while having the grilled aroma. The deep fried wild redwedged fish was crispy outside and remained juicy inside, I finished the whole fish including the bones. The seasonal zucchini flower fritters with grinded cheese was very good. The use of olive oil in the signature silverfish roll and beef tongue dishes is less this time resulted in a more balanced palate and even more resemblance of authentic Italian flavour. The choice of using paccheri with oxtail ragout was better than the usual fettuccine as it could better wrap the sauce and more al dente.
My favourite dish of the evening was definitely the beef steak. The 14-day aged Taiwanese ribeye from Chiayi has an intense enough beef flavour without too much fat. Although not using the usual T-bone, the taste and style of the steak is the most authentic bistecca alla fiorentina I’ve tried in Taiwan, HK and China. The garnishing brussel sprouts and tomato were roasted just right as well.
Mostly sourced locally in Taiwan, seafood are very fresh and other ingredients used are also of high quality. The most important is that all dishes taste authentically Italian this time.
The owner only accepted two reservations this evening due to virus outbreak. The other table with two customers finished early so we basically had the whole venue to ourselves. Including having great discussion with the owner couple, the dinner paced well and until we knew it, 5 hours passed by quickly. It was a truly display of classic Italian slow food dining experience.
There are still a number of dishes I look forward to try next time.

味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

#tastesinlife #味道人生

呢間餐廳幾有Surprise🤗
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依家係香港，如果想係中上環或者銅鑼灣食餐氣氛好少少嘅西餐🙆🏻‍♀️幾百蚊都走唔甩😭依到嘅價格$580個set有五個菜，兩個甜品算唔錯🤤+$190仲有埋wine pairing🥂重點係全部菜式都有用橄欖油㗎，仲係非一般嘅橄欖油😱
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Appetizer有Poached clam in chill served with chives, champagne jelly, pomegranate & orange olive oil🐚花蛤因爲係烚嘅，所以味道較淡🤐橙味橄欖油又幾得意💁🏻‍♀️仲加左石榴香檳果凍，石榴味又幾出喎😈前菜仲有Scallops carpaccio with white wine vinegar, rose olive oil, dill and radish
玫瑰橄欖油真係第一次聽🌹好似話香港得一間公司有架咋🤔一開始都驚會唔夾，不過好彩玫瑰味好天然唔會好怪好突兀🙌🏻wine pairing用上Francois Crochet Sancerre Blanc 2016, Loire France 🇫🇷 食完之後有個檸檬橄欖油雜莓雪葩比你清一清個味蕾😽
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MAIN🖖🏼松露橄欖油焗雜菌餡餅🥧好鍾意個餡餅😻因為個撻底好脆身又有牛油香😽仲有Grilled ribeye beef skewer with mushroom, zucchini & bell pepper served with chili olive oil🍢呢個同Sauté chili & olive spaghetti with basil oil比較普通，但係都味道都唔錯嘅🍝又係同樣嘅Amuse bouche🍨今次飲嘅係Collina Serragrilli Grillorosso 2011, Piedmont Italy🍾Les Fiefs de Boissiere 2016, Languedoc France
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Dessert time finally🍭炸雜莓春卷配巧克力橄欖油奶油🍫個橄欖油真係有朱古力味幾新奇🤞🏻如果春卷皮薄脆啲就更好👅Lavender sugar crème brûlée with vanilla olive oil cream 如果有睇開我嘅post，應該都知道我對薰衣草味嘅甜品有一定嘅恐懼☠️因為香港食過唔少好難食嘅薰衣草甜品呀🤮不過呢個又係淡淡地感覺上天然啲嘅，反而係焦糖燉蛋嘅焦糖面做得厚身，硬多過脆😂有啲糖仲大大層一粒粒係到🤭dessert wine 🍷 我幾鍾意🤔Chateau La Mouliere moelleux 2015, Bergerac France女人都係鍾意甜甜地好飲啲哈哈
=========================
Six Tablespoons Number 2 Restaurant & Bar
地址：香港善慶街9號地下
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想睇翻同類型🍴👇🏼
#Snappy西式
#Snappy做到中產啦
想睇翻同地區🚩👇🏼
#Snappy上環
#Snappy中環
#Snappy藍色線

Stuffed zucchini.【英語吹き替え版/Dubbed in English.】
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✅日本語版はこちら(Original ver.↓)
⁡https://youtu.be/S2obsUdNTLI
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✼••┈┈┈┈••✼••┈┈┈┈••✼
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Hello, this is Misuzu.
Today, I will introduce you a delicious stuffed zucchini with juicy grilled zucchini.

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☆Here is my recipe blog.
⁡ https://www.misublog.com/entry/stuffe_zucchi
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✼••┈┈┈┈••✼••┈┈┈┈••✼
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【Related videos.】
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How to Make Stuffed Zucchini | Zucchini Recipe | Allrecipes.com
https://youtu.be/89IfRgL60MA
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Taco Stuffed Zucchini Boats – Food Wishes
https://youtu.be/VVsC0qhWICo
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✼••┈┈┈┈••✼••┈┈┈┈••✼
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【SNS】
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★blog
⁡ https://www.misublog.com/
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★TikTok @misumisu0722
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★Instagram @misumisu0722
⁡https://www.instagram.com/misumisu0722/
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★Twitter @misumisu0722
⁡https://twitter.com/misumisu0722

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𖧷Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
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BGM：Music-Note.jp(have a good time)
URL：https://www.music-note.jp/
運営：株式会社ピクセルさま
URL：https://pixel-co.com/

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#Stuffedzucchini #zucchini

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

Have you seen "Ratatouille"? It is a movie released in 2007.
http://www.imdb.com/title/tt0382932/

There was a contest related to this movie at that time and my "Ratatouille Pizza" won the Second Prize!

It is juicy, healthy, tasty and delicious!

You can use pre-made pizza dough, but if you want to make it from scratch, here is my pizza dough recipe!
http://www.youtube.com/watch?v=xrv5CB_Vp1M

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Ratatouille Pizza

Difficulty: Easy
Time: 30min
Number of servings: 1 25cm (10inch) pizza

Ingredients:
100g (3.5oz.) eggplant
100g (3.5oz.) zucchini
100g (3.5oz.) diced tomato can
50g (1.8oz.) green bell pepper
50g (1.8oz.) red bell pepper
50g (1.8oz.) onion
1/2 clove garlic
1 dried bay leaf
1/2 tsp. salt
2 tbsp. olive oil
25cm (10inch) pizza dough
sliced American cheese
red bell pepper rings
black olive slices
thin strips of green bell pepper

Directions:
1. Dice eggplant, zucchini, green bell pepper, red bell pepper, and onion. Soak the diced eggplant in water to remove the bitterness (oxalic acid) and drain.
2. In a pan, heat 1 tbsp. olive oil, add the diced onion and dried bay leaf, stir until fragrant. Add diced eggplant, zucchini, green bell pepper, and red bell pepper, cook over medium heat until coated with oil.
3. Add another tbsp. olive oil, stir well. Add diced tomato can, crushed garlic, and salt, stir to combine. Then cover and cook over low heat for 15 minutes, stirring occasionally.
4. Uncover and cook until the liquid evaporates, season with salt if needed. Let it cool until just warm.
5. Spread 4. on the pizza dough.
6. Cover 5. with sliced cheese. Place in the oven at 250C (482F) and cook for about 10 minutes until cheese softens and lightly browned.
7. Draw Remy's face with black olive slices, red bell pepper rings, and thin strips of green bell pepper.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_18.html
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Without the cheese, it will become a vegan pizza :)

Panasonic Bistro NE-R3500 (パナソニック スチームオーブンレンジ ビストロ NE-R3500)
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=NE-R3500

Music by
Josh Woodward
Only Whispering (INSTRUMENTAL)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

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