美食的洗禮

第一次擁有美食雜誌純屬偶然，學校裏有24元定6份雜誌的優惠，所以我就亂湊了6個，包括看上去滿有意思的Bon Appetit. 開始麽也就看看圖片，一看做法就開始打瞌睡，那麽多材料到哪去找。一堆的雜誌就被我丟在了旮旯裏。另一份雜誌Gourmet是買書贈送的一年訂閱，何樂而不為嘞。 Gourmet相較之下更無趣一些，連美食圖片都沒幾張。旮旯裏It goes!
可是最近越來越覺得自己過的真是窩囊，看看人家櫻姐姐，那叫一個精致哦，原來精致飲食隻會讓人精神煥發，而不是大肚腩呢。試著做了幾個書中的菜，哇~~~~~~~~ 我驚訝得無以複加，原來世界上還有這麽好吃的東西~~~ 比飯店裏都好吃的東西。自己做的菜原料足，新鮮又便宜（！一般來說。：）） 自從打定主意“精致生活”以後，我反倒瘦了，精神了，每天在廚房裏流汗2個小時隻覺得其樂融融。好吧，俺的攝像技術目前還很臭，有好多好菜壓根沒紀錄（記錄了也很醜）。男友督促我繼續做菜，大家也督促我哦~
大家可以到以下幾個網站看看，看我說得對不？
http://www.epicurious.com/

This delicious little tidbit is small enough to snuggle into the palm of your hand. When you pull out the pin, the truffle-topped, parmesan-encrusted potato puff drops into the smooth, creamy soup, creating an astonishingly intense experience that engages all your senses.

At first, it's hard to understand why your waiter calls this little confection in a shot glass a pear. So you take a sip and discover that the bright green liquid is pure celery whirled into a drink. Then you hit the curried cheese tuile in the middle, and as your teeth enter it liquid pear spurts into your mouth. The surprise of it! And then you swallow, and what is left is the pure heat of the curry dancing on your tongue.

It's a tiara. It's an igloo. No, it's a tiny arch of fried salsify embellished with salmon roe and soft noodles made of smoked salmon. And like everything else at Alinea, it is an astonishment in the mouth, an entirely new way to experience a completely ordinary vegetable. Eating this, you instantly understand why salsify is often called oyster plant. But it's so small and jewel-like that, once it's gone, you find yourself regretting the fact that you didn't simply pin it onto your lapel.

Just your typical luxury dish of caviar and cream? Not exactly. Take a bite of the white stuff and you taste ... oysters, which have been infused into the cream. What feels like an oyster in your mouth turns out to be a fresh lichee. If you're not confused enough, scoop your spoon a bit deeper and you'll find a granita made of horseradish that fills your mouth with icy heat. What you are eating is an essay on every aspect of the oyster. The caviar is simply a lagniappe.

That's a small silver petal of a spoon balanced on a cube of Lucite with a single minuscule bite on top. The lightness of the spoon makes the airiness of what you're about to eat even more obvious. Then your mouth closes over it, and you find that you are tasting coconut, and cayenne. And then, right at the end, the sweet flavor of icy corn kicks in and remains in your mouth long after the food is merely a memory.

Just out of sight, in the center of the table, are two small square plates topped with pristine white linen napkins. On top of them are spoons, forks, and knives. This group of pedestals lines up against the plates with such precision that they are exactly the same length. You can't help noticing this as the waiter urges you to pick up the pedestals and pop each little heart of palm into your mouth. One contains pineapple, one is filled with curried tapioca, one holds smoked foie gras ... So small. So tasty.

Summer on a plate disguised as a caterpillar. If the flavors seem familiar, it's because it is a actually a caprese salad that has been deconstructed and rearranged in a new and intriguing way. That little ball on the end is mozzarella filled with tomato water. Prod it with your fork and it pops, flooding the tiny cucumber with its lovely flower and all the diced vegetables with the clean essence of the fruit.

Grant Achatz does amazing things with squab. Sometimes he surrounds it with powerfully perfumed strawberries, pairs it with a custard made of long peppers, and sets a single square of crisp skin on top. Sometimes he alters the preparation. While the flavors are extraordinary, it is the textures-soft, softer, softest-that are the most amazing elements of this dish. Few birds fly this high.

These rare slices of beef laid out on tiles made of honeydew melon look far too pretty to eat. They glisten at you through a film of the sheerest sheet of cucumber. Sprinkled on top, "lime rocks," a squirt of soy sauce, and a single little sheaf of herbs. Sweet. Tart. Textural. Delicious.

Close your eyes as you spoon these dry, sandy little granules into your mouth. In a flash, they begin to dance around and join together until you have a mouthful of chewy, salty, sugary caramels. It's such an incredible sensation, this instant recombination, that you take another spoonful, and then another, hoping that the experience will last. This has all the joyful magic of cotton candy with a flavor that is all about grown-up sophistication.
http://www.joyofbaking.com/

還是私房人的點心精致，又合國人口味，這個網站也蠻有意思的，很家常。