終於可以買《新餐肉》返屋企煮啦 🤤🤤🤤
除咗素食朋友等咗好耐、我班食肉獸朋友亦好開心終於等到改邪歸正版嘅午餐肉。餐旦麵呀~餐旦治呀~餐肉炒旦呀~餐肉煎旦飯呀~早餐~lunch~宵夜⋯方便又快又易整⋯ 最緊要係健康零罪感。而家喺全線 green common 有得賣啦!
🌱 記得新餐肉 *唔駛* 解凍、喺冰格直接落pan煎香就ok!
🌱 零失敗、零罪感!
一click即買新餐肉🛍:https://bit.ly/3hCyGEE
#新餐肉101【一次過解答新餐肉疑問 💁🏻♀️💚】
新餐肉正式開賣首日,已經比人橫掃過千包🔥 各位植物肉新手 #欲知新餐肉點煮、#邊度有得賣、#有咩成份? OmniPork 新豬肉一帖解答各位嘅疑問 🤔️
OmniPork Luncheon新餐肉🐷含
#0毫克膽固醇
#高蛋白質
#提供膳食纖維鉀及鈣
同罐頭裝豬肉製午餐肉比較,新餐肉嘅熱量及總脂肪分別低 40%同49%,鈉含量少 62%。同時零殘忍、非基因改造、無添加激素、抗生素同味精。
*產品含大豆及麩質
YEARS of hard work from our entire team from Hong Kong to Canada (R&D) to Thailand (production). A truly revolutionary innovation that guarantees to reshape people’s imagination about the possibility of plant-based. The evil comfort food now becomes guiltfree. The wait is finally over! Time to STOCK UP on OmniPork Luncheon at Green Common! Coming to other Asian markets very soon. Stay tuned !!
Thank you for your amazing support, we had to restock the entire frozen section by mid-afternoon as everything was sold out!!!
🌱🌱🌱
另一好消息~ 我哋第九間 green common 亦剛剛喺荃灣開鋪,多謝支持!新店佔地逾2,500呎,採光一流☀️,仲有唔少「打咭位」📸 添,絕對係荃灣最矚目嘅Go Green新地標啊📍
全新Green Common荃灣店 >>
地址:荃灣如心廣場商場二期1樓101號舖
分店地址:http://bit.ly/gcshoplocator
Green Common 全線分店地址:
🌱Kind Kitchen 上環南豐店
香港中環德輔道中173號 Nan Fung Place 1樓1號舖
🌱Green Common 中環置地歷山店
香港中環遮打道18號置地歷山B/F, B2舖 (中環港鐵站H出口)
🌱Green Common 灣仔店
香港灣仔皇后大道東202號QRE Plaza 2樓 1&2 號舖
🌱Green Common 尖沙咀海港城店
香港九龍尖沙咀廣東道17號海港城海運大廈地下OT G61號舖
🌱Green Common 旺角店
香港九龍旺角奶路臣街17號The Forest 1樓110號舖 (中旅社對面)
🌱Green Common 荃灣如心廣場二期店
新界荃灣大河道 98 號如心廣場二期 1 樓 101 號舖
🌱Green Common 將軍澳店
香港新界將軍澳唐德街9號將軍澳中心G05號舖
🌱Green Common 屯門店
香港新界屯門屯門鄉事會路 88 號天生樓地下 7-11 號舖
🌱Future Bar by Green Common
九龍尖沙咀梳士巴利道18號 K11 MUSEA B2層 201-14號舖
#GreenCommon #OmniLuncheon #OmniPork #OmniFoods #CravingWithoutGuilt #新豬肉 #新餐肉 #零罪感 #GreenCommon #新店開張 #MakeChangeHappen #MakeGreenCommon #NinaMall #如心廣埸 #新餐肉 #不停補貨ing
同時也有1部Youtube影片,追蹤數超過168萬的網紅Ketchup Jo,也在其Youtube影片中提到,อยากรู้มั๊ย ว่าปลาฉลามและปลาปิรันย่าจะกินคนเหมือนที่เคยเห็นในหนังจริงหรือเปล่า?!? ยูนิคอร์น มีอยู่จริงหรือจินตนาการ?!? อยากรู้คำตอบ เข้าไปฟังคำตอบได้เ...
「imagination stock」的推薦目錄:
- 關於imagination stock 在 Janis Chan 陳貝兒 Facebook 的最佳貼文
- 關於imagination stock 在 Jeremy C. Photography Facebook 的最佳貼文
- 關於imagination stock 在 廚師漢克 - Hank Cheng Facebook 的最佳貼文
- 關於imagination stock 在 Ketchup Jo Youtube 的最佳解答
- 關於imagination stock 在 Imagination Stock Photos, Images, & Pictures | Vector ... 的評價
- 關於imagination stock 在 Woods Of Imagination by Alexander Nakarada ... - YouTube 的評價
imagination stock 在 Jeremy C. Photography Facebook 的最佳貼文
Thanks Vogue Hong Kong for featuring me as one of the HK street photographers 🙏🏼
https://www.voguehk.com/en/article/art-lifestyle/best-hong-kong-photographers-instagram/
Below is the previously unreleased complete interview in which I shared about my inspirations, creative flow and philosophy, as well as some techniques. Feel free to take a look & CLS (comment, like & share) 😀
——
(V: Vogue J: Jeremy)
V:
What/who inspired your photography style?
J:
When I started photography, Hong Kong’s legendary photographer Ho Fan’s work has inspired me a lot, mostly about the use of light and composition as well as the way to authentically capture the secular life of Hong Kong people. Around 6-7 years ago, I met some friends from Instagram whose double exposure film works are fascinating. They have inspired me to explore deeper in this special way of photo story-telling, which I tried to incorporate daily ordinary elements to make new interpretations of what I feel and perceive about the city. After years of experimentation, I am still enjoying the possibility double exposure brings to my creative journey.
——
V:
How would you describe the Hong Kong that you present in your photos?
J:
Hong Kong is a city of varying landscapes (hills, harbours, hyper-dense urban hubs etc). My photos always try to illustrate snippets of things happening around the city, mixing the common experience with a bit of poetic imagination if possible (including openness or even ambiguity for the readers to interpret). At the same time, I always put in mind not to create something too cliche or off-the-ground. Words also play a role in my photos too, as they could add another layer (or twist) of background info or feel to the photos themselves.
——
V:
In what way do you present it?
J:
Analogy with an implicit storyline is what I always aim at when I take photos. Although double exposure comprises of only a fraction of my photography work, I believe it suits my visual philosophy well in (1) recording things happening or surrounding around myself/the city in terms of both factual archives and personal-based memory, (2) freeing up the mind by letting imagination flow in (as to temporarily overlap the concrete realities into some forms of surrealism, creating as a remedy for the chaotic world). So I would say it is an aesthetically refreshing way of visual representation.
——
V:
Why did you choose this photo?
J:
One of my mostly used double exposure approaches is the experimental blending of observed urban moments with on-the-spot patterns/materials (I have been using the instagram hashtag #rambler_hkdouble to collect my double exposure photos posted on IG). For this picture of Mongkok, I first captured a V-shaped pattern of bluish/greenish tiles from a nearby pedestrian underpass, then I captured the second layer on the Argyle Street footbridge which oversees the V-shape urban canyon of Mongkok. This was taken by an old Nikon film camera with a discontinued film stock called Rollei CN200. I like how the grains and tints worked together to offer a mood of ruggedness.
——
V:
Is there a message that you’d like to share through your photos?
J:
I always try to capture the subtlety of a place (incl. urban fabrics and artefacts) through compositions and lighting. I hope my photos would bring a sense of resonance, reminiscence and reflection to my audience (whether HKer or not), connecting them with a place’s own history, her present reality and an extrapolation of the future.
My main channel of photo sharing is on Instagram, but I really treasure the interactions with my audience both online and offline, local and overseas, mostly through web comments, my own photo exhibitions or occasional organised photowalks. I love the moments when I try to inspire people, I got reversely inspired by them too. I hope these modes of sharing could continue in the future.
2020 Aug
——
Vogue Hong Kong
Vogue
imagination stock 在 廚師漢克 - Hank Cheng Facebook 的最佳貼文
「廚師的腦袋」
今天雖然休假,一整天卻也挺充實
跑去醫院探望外婆,跟堂弟打球,晚上跟家人吃飯聚餐,試著在創業期間擠出點時間陪家人之外
我滿~~腦子,還是想著接下來要在菜單上做的改變
而由於思考習慣的關係,我常常以英文去做各種思考
我想這受益於我上個專業 - 英文 的關係
最近由於健忘,所以習慣把自己自言自語般的思考過程記錄下來
紀錄完成後覺得這件事有點ㄎㄧㄤ
所以決定拿出來博君一笑,滿腦子想著食物的人到底是怎麼思考的
以下
關於親子丼與漢堡排的故事
(看不懂去估狗翻譯一下👐🏽👐🏽🤷🏽♂️
(初稿的關係我剛剛已經看到很多文法錯誤了⋯
(這晚點再改好了😛😛😛
。
OYAKODON, a dish that known to every Japanese
and of course its popularity around the world shows the value and power within few ingredients
under the pressure of putting more items on the menu
This sensationally simple yet delicious dish came to my mind
But, how to make it a restaurant worthy dish, instead of most people can recreate in their house
IS a everyday issue to most chefs lol
So after couple of hours doing researchs online
A method sounds pretty sexy to me
Pre-poach your seared, still raw chix thigh in wings stock and flavor it with spring onion juice, while it set in the fridge, the gelatin from the cooking of wings seal all the fragrance and flavor
then all you have to do is to scoop out your chix and jelly while you get order, heat it up with some sweetened soy, finish it with free range egg
viola, Oyakodon that is perfect both for service side and flavor side,,,,amazing
and also i was thinking about rearranging the sequence that i do my tofu burger,,,
i used to simply smash the tofu with the mince, season it, shape it and cook it just above 65 degrees
finally, bagging it up with some teriyaki sauce and chill
while in service all i have to do is to take it out from 62 degrees water bath and heat it up with all the veggies
but you know, after smashing tofu with everything, you only get the soft texture from the end result - the whole patty
But
you dont get the soft texture from the tofu
so while i was brainstorming about this, sitting on the toilet in my house ( unfortunately im sorry
i was like, well
in order to get the texture from the tofu, i must not break it too much, but in the meanwhile i gotta try to combine it with the mince well enough to form a patty
So,,,
Instead of breaking the tofu with the mince
I can sear it first to get a bit of the water content out of it, then smash it gently with pork skin jelly ( sth that you boil the shit out of pork rind and you'll get gelatin like skin stock, then you dice it into cubes,,,)
then combine it gently with skin jelly, and just like making a scotch egg, you shape your patty into an one inch flat layer, then on the other hand you shape a ball of tofu/skin jelly mixture
then wrap it up and press it just like any other patty
so while you sear it in the pan, the jelly inside the patty will slowly melt and your burger will be fucking sexy and juicy
and to prevent from any juice leaking out in the cooking process
i might dust the patty with a bit flour before cooking
wishing that the flour will create a crust to encase all the juice inside,,,
>>>>>>>>>
that was a two hours long imagination from my mind
crazy but interesting
i cant wait to try it
And ladies and gentlemen
thats passion right here, for no reason at all to think of food and cooking all the time
thats how I loveee cooking lol
and funny things is that though my first language is Mandarin
But while i was thinking of food, most of the time it is English version lol
two of my favorite things in the world, well, apart from sexy egg yolk
THIS is how i process ideas in my cooking
#process
#chef
#廚師漢克
imagination stock 在 Ketchup Jo Youtube 的最佳解答
อยากรู้มั๊ย ว่าปลาฉลามและปลาปิรันย่าจะกินคนเหมือนที่เคยเห็นในหนังจริงหรือเปล่า?!? ยูนิคอร์น มีอยู่จริงหรือจินตนาการ?!? อยากรู้คำตอบ เข้าไปฟังคำตอบได้เลย!!!
#ASKJO #shark #KetchupJo
Make sure to subscribe! ◆ https://www.youtube.com/KetchupJo
(ผมลงคลิปใหม่ทุกอาทิตย์นะครับ ?)
อย่าลืมติดตามผมใน Facebook และ Instagram นะคร้าบบ ?
Facebook ► https://www.facebook.com/ketchupjow/
Instagram ► ketchup_jo
สนใจติดต่อเรื่องการลงโฆษณาหรือการร่วมงานเท่านั้น กรุณาติดต่อ
► Email: ketchupjow@gmail.com
For business or stock footage inquires ONLY contact me via
Email: ketchupjow@gmail.com
?????คำเตือน ?????
วิดีโอที่คุณกำลังชมนี้ทำขึ้นเพื่อจุดประสงค์สำหรับ"ความบันเทิง”เท่านั้น
เนื้อหาต่างๆที่ทำขึ้น เพื่อให้ผู้ชมสามารถนำเอาไปต่อยอดเพื่อการเรียนรู้
โดยไม่ใช่บทสรุปหรือข้ออ้างอิงทางวิทยาศาสตร์แต่อย่างใด
แต่เป็นความคิดเห็นส่วนตัวที่เกิดจากการลองผิดลองถูกส่วนตัว
หากผู้ใดนำไปทดลองหรือทำตามแล้วเกิดความเสียหายใดๆ
ทาง Ketchup Jo จะไม่มีส่วนในความรับผิดชอบใดๆทั้งสิ้น
โปรดรับชมด้วยวิจารณญาณ
และให้คำแนะนำแก่บุตรหลานของท่านในการรับชม

imagination stock 在 Woods Of Imagination by Alexander Nakarada ... - YouTube 的推薦與評價

Woods Of Imagination | royalty free music by Alexander Nakarada | http://www.free- stock -music.comDownload the track from: ... ... <看更多>
imagination stock 在 Imagination Stock Photos, Images, & Pictures | Vector ... 的推薦與評價
Jul 20, 2015 - Find Imagination stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection ... ... <看更多>