Turkey Ice Cream

<北青旅-巴特曼土耳其冰淇淋>

According to archives, the first ice cream appeared in China about 3000 years ago, and it was made of frozen milk, far from the method now. It is said that after Marco Polo returned to the west, he also brought the recipe back. The history of Turkey ice cream is at least 200~300 years, and the so-called Turkey ice cream is meant Maras ice cream made in the traditional way.

Origin

How could ancient people eat ice cream without refrigerators? People in Maras overcame this difficulty by making use of the environment. From April, the bushes there was woven into mats and put on the snow to stop it from melting. In summer, people cut the snow into pieces and added milk, fruit, honey or salep to it, similar to shaved ice(刨冰). Later, it evolved into Maras ice cream.

Characteristics

1.It is more viscous and difficult to break when you stretch it.

2.It doesn't melt easily.

3.Vendors will play with you and make the buying funnier.

<Carnival Munchies-Turkish ice cream stall>

salep

<My Chicago Botanic Garden>

The Secret to Turkey Ice Cream-salep(蘭莖粉)

Commonly, stabilizers(穩定劑) and emulsifiers(乳化劑) will be added to ice cream. Emulsifiers can help bring H2O and grease together and prevent small grease particles from combining into big particles and thus precipitate. Stabilizers can grasp H20 tightly and keep it from frozing or melting to maintain its delicate taste. Based on this knowledge, we find out that the polyglucoside mannose(聚葡甘露醣) in salep is a natural stabilizer and emulsifier, so it involves the advantages above. It is no wonder that you see a person eat ice cream with a knife.

polyglucoside mannose

<香港百科HK Wiki 香港百科internet.hk>

<http://tkturkey.com/%E5%9C%9F%E8%80%B3%E5%85%B6%E5%86%B0%E6%B7%87%E6%B7%8B%E5%B0%8F%E7%99%BE%E7%A7%91/>

How to make Maras ice cream?

Relax and listen to music~

sushi

This week, I want to introduce one of my favorite meals-sushi! Before, it was a method to preserve food: decrease pH value by adding acetic acid(醋酸), which prevented microorganism from flourishing to slow down the speed the food became spoiled at.

<成瀨宇平-酒與下酒菜的科學><http://static.ettoday.net/images/702/d702574.jpg>

origin

Between the late Western Han dynasty and the early Eastern Han dynasty, sushi was first transported from Southeast Asia to the south of China, and it was not until the three kingdoms period that sushi was spread all over China. After it was transported to Japan, it became universal in the Mid-Edo era. Later, the rice just cooked was matched by acetic acid, which fastened the fermentation and speeded up the entire manufacturing process. Because of continuous innovation and invention, sushi was developed as a delicate and diverse dish.

<https://tw.answers.yahoo.com/question/index?qid=20050610000011KK00303>

classification of sushi

Many people think of sushi as rice wrapped up with seaweeds. In fact, sushi is a general term, and it can be divided into three kinds in Japan.

1.nigiri zushi(握壽司):

It is the most typical. After mixing rice, sugar and acetic acid, put fish on it.

2.maki zushi(捲壽司)

It was from Japanese casinos. The gamblers wanted to save time but they still needed to eat. Therefore, they rolled up rice and tuna(鮪魚), which can fill their stomach and don't adhere to their hands.

3.hako zushi(箱壽司)

It is a representative meal in Kansai. Put the acid rice and other materials in layers into the wood case, and press it by a board. After taking it out and cut it into pieces, you can enjoy the delicious hako zushi.

<https://tw.answers.yahoo.com/question/index?qid=20050610000011KK00303>

Indian Curry

To Indian,curry means "mixing a lot of  spices(香料) together."The spices commonly used in making curry are Turmeric powder(薑黃粉),fresh or dry chilis,coriander(胡荽),cumin(小茴香)and so on.Curry is often seen in the dishes of India,Malasia,Thailand and Japan,and it is usually accompanied with meat and rice.

The history of curry  
Curry was originated in India because the hot and strong flavor of curry could cover  the strange smell of  lamb,which helped Indians who didn't eat pork and beef.
In Indian's legend,Sakyamuni(釋迦牟尼) is the first one to teach people how to manufacture elixir of life(長生不老藥) from trees and grasses,and the elixir was named "curry", the place Sakyamuni preached at.Later,curry was spread widely as  a seasoning instead of an elixir.In the middle ages of Europe,spices became necessities in life because they could not only be used as  seasonings and drugs but also be used to conserve meat.To ensure that the sources were stable,Powers of Europe competed wiht each other and occupied Asia.In 1747,England took back the spices planted in India,and made curry a household name.In the late 19th century,curry was universal and was sold to French and Japan.Although India is the origin of curry,it is England that spread this dish to all over the world.    

Make delicious curry

Introduction of spices

characteristics of curry in different countries
India:Using a lot of spices--spicy and strong taste

Thailand:adding coconut sauce(椰醬)to decrease the hotness and increase the odour.
                famous for green curry,red curry and yellow curry.

green curry

Malasia:adding banana leaves( 芭蕉葉),shredded coconut(椰絲),nasi(椰漿).

Japan:delicate.invent curry dice(咖哩塊)

Germany beer

Beer is one of the alcoholic beverages that exist the longest time in the world and the most widespread,and it is from the hydrolysis(水解) and fermentation of starch(澱粉) to become sugar.

The History of Beer

Tracing back to 700 BC,Germans started to manufacture these bubble-making beverages.Germany’s 

earliest record of selling beers is in the 14th century,and the main providers were at Bremen and Hamburg,which was located in the north.It was sold to Netherlands,England and even India.In Hamburg only,there were approximate 600 factories producing beers in 1500AD!In 1516,the dutch of Bavaria,Wilhelm IV,issued a decree to regulate that it could only use barley malt(大麥芽),hops(啤酒花) and water to make beers.From then on,Germany beers became the synonym of orthodox beers.Therefore,as long as it is called Germany beer,the quality will be above the standard.Besides,it is the oldest regulation of food in the world.

Beer production

fsinet.fsid.cvut.cz/cz/U218/peoples/hoffman/.../Beer%20Production.ppt

Characteristic

Comparedto beers in Czech, Netherlands or America,thosein Germany take on the taste of malt(麥芽).

However,the well-known Pils,or Pilsener,is an exception.It is bitter because more hops are added.

As for Weissbier,produced in Bavaria,it is fresh and smooth.

There is some profound knowledge hidden in beers

Sorted by Stammwurzegehalt(麥芽濃度),beers can be divided into three kinds:

• Schankbier:alcohol2.5 ％,concerntration of wort(麥汁) 7 ％— 8 ％

•  Vollbier ：alcohol3.5 ％—4.3 ％,concerntration of wort 11 ％— 14 ％

•  Starkbier: alcohol4.5 ％— 7 ％,concerntration of wort more than16 ％

In  addition,when people order beers ,they will distinguish them by colors normally.In German,

 Starkbier means thicker beers,and they call them dunkel(深色啤酒).Hell is used to indicate thinner 

ones,meaning light color.

More details about the classification of beers

1.Alkoholfrei 

Alcohol occupies less than 0.5%

2.Maltz Beer 

Commonly seen.Black and sweety.Suitable for pregnant wpmen and children.

3.Alt 

Making method is from the old times.

4.Lager 

It is made in the easiest way,so it is cheaper.

5.Rauchbier 

Have the taste of smoke and wheat.

6.Berliner Weiss 

It is mainly made in Berlin.Sour and can be used to quench thirst.

7.Bock 

Popular in Munich(慕尼黑).white or black.more alcohol

8.Doppelbock 

Made from rye(黑麥).concentration of alcohol is high

9.Eisbock 

Extract out water at the last process by freezing

10.Koelsch 

It is put in the thin and long 200ml glass,so it seems to be elegant.

The method to preven drunkenness

Don’t drink beers when you areon an empty stomach.Besides,you can eat some high energy food

like sugar or chocolate,protein,vitamin B or vitamin C,which is able to fasten the oxidization of the 

alcohol in our blood.

If you want to Sober up(解酒),you can eat the following food

1.Milk

Milk or yogurt can form a protective layer on top of your stomach wall in order to reduce the 

absorption of alcohol.

2. Rice pottage(米湯)

 








 By eating rice pottage, the polysaccharide and vitamin B will dissolve alcohol. It will work 

 better with some sugar!

3.Honey water

You may drink some honey water to ease a headache and to help digest alcohol.

Ingredients

1.water

2.starch

  





 Barley malt is the most common source because it contains more enzymes.

3.Yeast

   






C6H12O6  → 2 C2H5OH + 2 CO2

4.Hop

   









The source of the sour taste.

It adds to the flavor of beers and extends the time bubbles exist 

5.Clarifying agent

 Precipitate protein and other solids to make it clearer.