tag:blogger.com,1999:blog-5203879396825024000.post2881820264064659943..comments2023-10-20T12:01:01.876-04:00Comments on 通之廚房: [食譜]燒羊架通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5203879396825024000.post-43281788726143960742007-11-09T10:13:00.000-05:002007-11-09T10:13:00.000-05:00有啲料到播...不過點解中間有舊白飯架...大殺風景
[版主回覆11/10/2007 00:25:0...有啲料到播...不過點解中間有舊白飯架...大殺風景<br />[版主回覆11/10/2007 00:25:00]唔好意思, 我始終係無飯不歡<br />肥姐noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-34429902612784594372007-11-09T10:14:00.000-05:002007-11-09T10:14:00.000-05:00你唔係2個人食晒個2舊咁大舊羊架啊?留番啲比我好喎!
[版主回覆11/10/2007 00:25:0...你唔係2個人食晒個2舊咁大舊羊架啊?留番啲比我好喎!<br />[版主回覆11/10/2007 00:25:00]你早d 講嘛, 無淨嚕<br />肥姐noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-59869748961678186392007-11-09T11:31:00.000-05:002007-11-09T11:31:00.000-05:00嘩 , 好犀利呀, 2個人食唔食得哂呀
[版主回覆11/10/2007 00:34:00]其實仲有4...嘩 , 好犀利呀, 2個人食唔食得哂呀<br />[版主回覆11/10/2007 00:34:00]其實仲有4條骨係雪櫃, 另外4條係老婆個lunch box<br />SkyBluenoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-45087372734646426962007-11-09T22:59:00.000-05:002007-11-09T22:59:00.000-05:00好好味呀, 二人套餐呀(我話一碟),真係一碟2份分都得.
[版主回覆11/12/2007 23:34...好好味呀, 二人套餐呀(我話一碟),真係一碟2份分都得.<br />[版主回覆11/12/2007 23:34:00]哈哈, 我地都食唔晒, 所以帶左剩低既當聽日既lunch<br />Jacquelinenoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-36118312848404845762007-11-10T07:40:00.000-05:002007-11-10T07:40:00.000-05:00錯啦鬼妹紅紅 ,谷肥唔係佢HONEY. 佢老婆唔識野, 所以太瘦, 於是咪要狂整野被食, 等佢肥d0...錯啦鬼妹紅紅 ,谷肥唔係佢HONEY. 佢老婆唔識野, 所以太瘦, 於是咪要狂整野被食, 等佢肥d0者<br />貓の仙noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-21875226282134319252007-11-10T10:36:00.000-05:002007-11-10T10:36:00.000-05:00西餐! yummy!!!
[版主回覆11/12/2007 23:35:00]西餐其實非我強項
西餐! yummy!!!<br />[版主回覆11/12/2007 23:35:00]西餐其實非我強項<br />大蚊noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-40490441664809884112007-11-12T14:47:00.000-05:002007-11-12T14:47:00.000-05:00其實羊架加黑胡椒,芥辣同蒜蓉已經好野味 我通常整都唔用bread crumbs 食西餐咁大塊羊架仲要...其實羊架加黑胡椒,芥辣同蒜蓉已經好野味 我通常整都唔用bread crumbs 食西餐咁大塊羊架仲要食飯????<br />[版主回覆11/13/2007 04:44:00]無飯不歡嘛<br />♡♥KT♥♡noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-7085686391786427312007-12-11T07:47:00.000-05:002007-12-11T07:47:00.000-05:00dijon mustard, parsley, thyme係咩嘢嚟, 係邊度買, 大約幾$, thx...dijon mustard, parsley, thyme係咩嘢嚟, 係邊度買, 大約幾$, thx........<br />[版主回覆12/11/2007 22:57:00]dijon mustard: 法式第戎芥末醬, 上面黃色個樽 <br /> parsley: 荷蘭芹, thyme: 百里香 <br /> 超市或雜貨舖都應該有得買, 我係加拿大就大約1$加元1包, 係香港就唔知啦, 應該唔係好貴 <br /> <br />icenoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-37931850869497539362007-12-24T02:37:00.000-05:002007-12-24T02:37:00.000-05:00通少, 我準備聽晚試整(X'mas party), 希望我整到......
[版主回覆12/...通少, 我準備聽晚試整(X'mas party), 希望我整到......<br />[版主回覆12/24/2007 22:10:00]希望你成功, 如果有任何問題, 歡迎你黎問我Lunoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-68277368978105974932008-06-06T12:12:00.000-04:002008-06-06T12:12:00.000-04:00用英介辣得唔得
[版主回覆06/07/2008 00:57:00]咩係英介辣?
dijon 比較...用英介辣得唔得<br />[版主回覆06/07/2008 00:57:00]咩係英介辣? <br /> dijon 比較好, 其他你可以試, 不過味道一定會有啲唔同<br />TingWainoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-18014505331290497722008-06-11T03:40:00.000-04:002008-06-11T03:40:00.000-04:00dijon mustard 係hk 邊樹買
[版主回覆06/11/2008 20:56:00]你去係...dijon mustard 係hk 邊樹買<br />[版主回覆06/11/2008 20:56:00]你去係citi super 睇吓啦, 我唔係住hk, 所以都唔係好知<br />TingWainoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-25184122265420334342009-08-11T03:07:00.000-04:002009-08-11T03:07:00.000-04:00想問下呢....入 焗爐果陣駛唔駛包鍚紙 Tim 架?? 定係就感放上個玻璃盆度就可以入爐呢??
[...想問下呢....入 焗爐果陣駛唔駛包鍚紙 Tim 架?? 定係就感放上個玻璃盆度就可以入爐呢??<br />[版主回覆08/13/2009 02:48:00]如果爐細, 食物好近發熱鮮, 咁就要, 如果唔係, 都唔需要嘅<br />In Lamnoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-69804732576506838512009-08-28T00:03:00.000-04:002009-08-28T00:03:00.000-04:00我家中的焗爐好簡單,但無 conventional roast,咁是否我上下發熱線開咗set 230...我家中的焗爐好簡單,但無 conventional roast,咁是否我上下發熱線開咗set 230 度便ok?<br />[版主回覆08/28/2009 21:14:00]230 係 攝氏 (c)喎 <br /> 應該無咩問題, 不過如果焗爐細的話, 又唔想咁快燶, 就先用錫紙蓋著羊架, 到最後10分鐘先囉開, 焗靚佢<br />kingsumnoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-72060486514454693202010-03-19T21:55:00.000-04:002010-03-19T21:55:00.000-04:00羊 扒 一樣咁煮得唔得??
[版主回覆03/23/2010 09:48:00]可以, 但唔需要焗啦,...羊 扒 一樣咁煮得唔得??<br />[版主回覆03/23/2010 09:48:00]可以, 但唔需要焗啦, 就咁用香草煎完就得<br />YuenTingnoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-29567068992380306212010-06-14T00:17:00.000-04:002010-06-14T00:17:00.000-04:00通少
我昨日照足呢個整比我老公食, 佢猛讚話好好味呀!惦呀!
[版主回覆06/16/2010 2...通少 <br /> 我昨日照足呢個整比我老公食, 佢猛讚話好好味呀!惦呀!<br />[版主回覆06/16/2010 20:47:00]呵呵, 如果我出第二期食譜, 有個緊快方法整好呀, 哩個羊架, 我都好滿意呢<br />baobaonoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-26754660183776314312011-12-12T00:46:27.000-05:002011-12-12T00:46:27.000-05:00hi 通少
我試過焗,好好味!
但唔知點解個面d麵包糠唔脆唔乾,仲係濕濕地?
仲有其實洗唔洗焗得咁上...hi 通少<br />我試過焗,好好味!<br />但唔知點解個面d麵包糠唔脆唔乾,仲係濕濕地?<br />仲有其實洗唔洗焗得咁上下就反轉黎焗,等佢焗得均勻d?<br />Thanks!<br />[版主回覆12/13/2011 21:55:40]等佢涼少少先會好啲, 唔係啲芥辣會溶晒, 抹乾都得, 仲好添<br />[Viviva回覆12/13/2011 15:08:58]原來係咁...唔怪知得我齊幾次都係d羊肉同麵包糠係'癡'唔埋,總一 pat pat 同唔脆唔乾啦!<br />唔知我無等羊架凍d先茶dijon mustard,會唔會有影響?<br />又或者如果我索咁d油先茶mustard會好d?<br />[版主回覆12/13/2011 01:41:34]麵包糠要脆呢, 記得要先好好煎封個羊架, 等佢出左啲油, 同埋要搽多少少芥辣等啲肉汁唔好滲都去麵包糠到, 但其實淋淋地帶少少脆都係好正常的<br /><br />唔需要反的, 反左就真係唔會脆啦, 如果怕燶就蓋張錫紙就會okVivivanoreply@blogger.com