味道吃起來還不差拉
至於松露喔....真正的松露是還沒有嘗試過啦
只吃過松露油~~~加在生菜裡吃過
沒什麼感覺....
至於魚子醬~~~自己沒什麼興趣~~~所以也不會想要吃
由於家父是做有關西餐進口食材的~~才有機會吃到這些東西啦
PS:如果有興趣的朋友~~~可以從"東遠國際"去買到比市價便宜的西餐進口食材喔
for carvier, i like it with toro. i had it in a japanese restaurant. they put carvier on toro and it was excellent. (didn't put soy sauce, cause carvier is salty already)
the "traditional" way is to use thin egg to wrap carvier. but i don't like it so much.
Foie Gra. it is just liver. the way to cook it is even more important. the best Foie Gra i had was in Taiwan in a tappen-yaki restaurant. it was a fresh liver, not paste.
truffle has a unique flavor. it is hard to describe it. i like it pair with seafood. it is not good or bad.. it is unique.
there are 2 kinda truffle, winter truffle and summer truffle. they taste very different. summer truffle has a stronger flavor. winter truffle is cheaper.
台灣味才是真正的美味
長越大越發現西方世界的商業手法
就是將環境改變成對自己有利的
這樣不管做什麼 都無往不利
例如制訂藍芽標準
這樣標準都是他們訂 技術也都在他們手上
測試儀器也獨佔 即使做得出來也不給你過標準
等消費者的觀念跟習慣一建立
其他國家要用就等剝削
同樣的其他食衣住行
也常常被牽制在這環境中
總是對他們有利 能賺的只剩下剩餘價值
...
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