I will share my cooking, dining, and wine tasting experience on this blog. 2006 was a busy year, I travelled almost once every month. This blog is created to force myself to cook, dine, and drink more in 2007.
今日有事同大家講 明日這個陪伴我三年既blog將會關閉 我知大家一直對我很好很愛錫, 我都有必要交代一下 ......
如果YAHOO BLOG不能解決SPAM問題,不如乾脆加一個delete multiple message的功能吧.逼人家註冊了才能COMMENT,為網友......
One of the wines I have treasured for years. Medium lemon colour with gentle petillance at the bottom of t......
今時今日好難撈！ ...
請按此到新廚房
今晚第一次煮黑椒汁，煮法是按照梁許安璞食譜的黑椒汁牛排，自己改用鷄上肶代替。黑椒汁的味道唔錯，但唔夠杰，顏色唔夠黑，可能要做第二回改良下。材料有干蔥(shallot)、原粒黑椒、忌廉、牛...
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雞飯-
Kitchen CEO...
(水晶晶@on earth)
2009-01-23 23:34
豬扒配乾果、意大利黑醋 (to be continued...)-
可否說明...
(Miu-miu)
2008-11-26 21:45
松鼠狗&北京狗-
咁多位哥...
(YELLOW bus)
2008-10-26 23:29
意大利米蘭燜牛膝 Ossobuchi alla Milanese-
Have you con...
(Momo)
2008-06-07 02:44
搪瓷生鐵鍋 Enameled Cast Iron-
我想請問...
(Crocobone)
2008-05-21 15:39
星加坡辣椒蟹 Singapore Chili Crab-
Jumbo....? I...
-
Just been th...
(Alex同八哥小肥 ~\( ^o^)/ \(*o* )/)
2007-09-07 22:26
(Alexander)
2007-08-07 06:12
DON ALFONSO @ Lisboa-
Hi, nice pic...
(Toffee cream)
2007-09-01 16:07
新綱誌的抉擇-
Kitchen CEO,...
(Rachel Yau)
2007-07-30 22:45
叻沙 Laksa-
S'pore&#...
檢視所有回應(JC)
2007-07-18 14:38