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[爆卦]Quail 中文是什麼？優點缺點精華區懶人包

雖然這篇Quail 中文鄉民發文沒有被收入到精華區：在Quail 中文這個話題中，我們另外找到其它相關的精選爆讚文章

在 quail產品中有404篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， 農事常有驚喜。 整理冬瓜藤下枯葉，驚見三顆蛋。 近來在四周不時找到散落的蛋殼(孵化完成)，猜想一定有鳥在低矮草叢裡扮家家了。 果不其然！ line朋友鳥蛋照片。 那頭立刻囑咐我要好好保護他們成人。 開什麼玩笑，本來整個院子就都任它們隨便胡搞好嗎，我根本只是個打工仔而已。 text在上班的老張報...

　同時也有288部Youtube影片，追蹤數超過18萬的網紅IKKO'S FILMS イッコーズフィルムズ，也在其Youtube影片中提到，「神戸高坂鶏」とは丹波の養鶏家・高坂英樹氏によってフランスのブレス鶏を目標に作られ、現在は三つ星の「カンテサンス」や「焼鳥 かさ原」などごく限られた店でのみ使われてる希少な鶏。 そんな高坂鶏をいただきに西麻布の星条旗通り沿いの「焼鳥 篠原」へ向かった。 焼鳥 篠原 https://omakase...

「quail」的推薦目錄

quail 在 Hungry Bear HK Instagram 的最佳解答

2021-09-24 09:23:05

🇭🇰 Quality Goods Club is the latest evening hot spot, brought to us from the team behind Shady Acres and Honky Tonks Tavern, with this entry devoted t...

  • quail 在 Facebook 的精選貼文

    2021-09-15 10:23:42
    有 407 人按讚

    農事常有驚喜。
    整理冬瓜藤下枯葉，驚見三顆蛋。

    近來在四周不時找到散落的蛋殼(孵化完成)，猜想一定有鳥在低矮草叢裡扮家家了。
    果不其然！

    line朋友鳥蛋照片。
    那頭立刻囑咐我要好好保護他們成人。
    開什麼玩笑，本來整個院子就都任它們隨便胡搞好嗎，我根本只是個打工仔而已。

    text在上班的老張報告喜得三蛋。
    那頭問我有沒有看到鳥窩？
    回答：根本沒有做窩，把土踢出一個凹凹，就直接下了蛋，懶鳥！

    最後結論應是南加沙漠這邊常見的野鵪鶉 - gambel's quail ，習性和雞差不多，多以矮叢植被為巢。找到我家菜園算它走運，安樂窩欸！

    整理完菜圃趕緊把瓜藤拉回來蓋住幾個鳥蛋兄弟們，大家要平安長大哦！

  • quail 在 Facebook 的精選貼文

    2021-09-05 16:20:43
    有 6 人按讚

    Take a respite from the exhausting work from home tasks and endless virtual meetings by treating yourself to a relaxing Afternoon Tea (you know you deserve better). In conjunction with the Chinese Mid Autumn Festival, The Glasshouse from The Prestige Hotel introduces its "Mid Autumn Afternoon Affair ". From 1st September 2021 to 21st September 2021, guests get to taste their carefully selected scrumptious sweet and savory treats, combined with their homemade Mooncake and Biscuits.

    The 2-pax Mid Autumn Afternoon Affair is priced at RM78 (subject to 6% tax) comes in a convenient carrier and features a mix of decadent selection with blend of local flavors. Some notable highlights include Prawn Croquette, Five Spices & Sesame Chicken Boxer, Free Range Quail Eggs Tea Sandwich, Smoked Salmon & Cucumber with Cream Cheese, Chocolate Tartlet, Mooncake Biscuits (Kong Chai Peng) etc. Each set of the Mid Autumn Afternoon Affair comes with a selection of TWG Tea as well.

    1 Day advance reservation is required.
    Pork-Free
    Mid Autumn Afternoon Affair- RM78 (subject to 6% Tax/ Serves 2)
    Drive-Through Pick Up or Delivery (RM10 flat rate delivery service to any address in Penang island)
    Contact Number: 04- 217 5888 ext. 8024
    Whatsapp: +6016 414 3408
    Address: 8, Gat Lebuh Gereja, 10300, Georgetown, Penang.
    Email: enquiry@theprestige.com.my

  • Agnes Chee謝嫣薇

    quail 在 Agnes Chee謝嫣薇 Facebook 的最佳解答

    2021-09-01 00:26:20
    有 34 人按讚

    Chef Maxime also improvises the commonly practiced croûte de sel (French salt-baking) technique into “sugar-baking”. The approach is more or less the same but he replaces sea salt with brown sugar. As such, the quail absorbs the natural sweetness of brown sugar. How genius! He pairs the quail with Daikoku Honshimeji mushroom, pistachio quail jus and rocket puree. The sweet nuttiness of the pistachio in the rich quail jus responds well with the quail infused with sugar-baked aroma; not only does the spiciness of the ocket puree complement the pistachio and sliced mushroom, it acts to balance the rich quail jus also.    
     
    It’s a bit tiring to savor Chef Maxime’s dishes because of their high complexity, both in terms of construction and technique. It’s an exciting journey nevertheless discovering surprise after surprise at each tongue-tingling mouthful.  I told Chef Maxime: “If I were to compare your creations to sex, then you have so many tricks and it never gets dull!” He giggled and nodded in agreement: “Cooking is like making love, there must be ups and downs, twists and turns. When you’re the zone then the sex will be unforgettable.”

    法菜中常見「鹽焗」（croûte de sel）烹調方式，又讓Chef Maxime緊緊捉住概念轉化成「糖焗」！大同小異的做法，只是把粗鹽換成黃糖，這麼一來，乳鴿吸收的不是鹹香，而是黃糖的自然甜香！是不是很天才？配菜是大黑本菇、開心果鴿汁、芝麻菜菜蓉——濃郁的鴿汁裡頭必須有開心果的堅果甜香來回應鴿身吸收的糖焗香氣，還要加上一點芝麻菜的菜蓉來跟開心果、菇片有個交流，以芝麻菜的獨特辛香讓本菇的植物性umami不至於太寡，同時中和鴿汁的濃郁。

    Chef Maxime的菜，是會吃得有點累的菜式，因為菜品結構間的線索頗多，技術含量相對也高，每一道都有在他想像遊走間的起承轉合，在舌尖營造一閃一閃的驚喜。我跟Chef Maxime說：「如果把你的菜比喻為性愛，你的性愛是永不沈悶的招數！」他聽了邊大笑邊點頭認同；「做菜就跟做愛一樣，要有高低起伏，要有起承轉合，要令人不知生死，最後回味無窮！」

    @mximeagilbert @ecriturehk @theforksandspoons852 @michelinguide @theworlds50best

    #maximegilbert #ecriturehongkong #ecriture #michelinstar #michelinstarchef #asias50best #agnescheefoodcolumn #agnescheefoodcritic #hongkongfinedining #frenchfinedining #croutedesel #croutedusucre #quail #quaillover #foodandsex #foodcriticschoice #agnescheefoodcritic

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