Innovate

When people heard the "Innovat", the word reminds them od steve jobs. what do you think?

This week, I talk about INNOVATE. I choose steve jobs.

Jobs changed the world  a lots of things.

Jobs’s product launches while at the helm of Apple continue to impact countless individuals. Released in 2001, the iPod was widely recognized as the first user friendly and innovative means of accessing music on the go. Consumers had used portable radios, CD or tape players for remote audio purposes prior to widespread access of mp3 files. Syncing with Apple’s iTunes program, the iPod gave users the means to carry and purchase hundreds of songs on a single device.

Jobs’s next big product launch was the iPhone. Combining the features of an iPod with those of a phone and computer, the iPhone enabled users to make calls, listen to music, and browse the Internet on one touchscreen-capable device. Besides synchronization to iTunes, the iPhone featured an exclusive App Store that liberated users from purchasing content from wireless carriers.

Taking their cue from the iPhone, Apple and Jobs then created the first touchscreen tablet without a keyboard. A cross between a laptop and iPhone, the iPad spurred the development of a new industry that other technology companies have since entered. Job’s influence on retail products has revolutionized consumer technology, forcing engineers and developers to create new and innovative products.

Jobs changed people' life style because people get a more comfortable and more easy.

This invention has affected to me and even though famous chefs. That reason is we can sharing information more easily and more fast by iPhone and iPad.

Dietary Concepts

I choose a high-protein diet. It could be help me lose weight.

I tried it by adding some extra protein to my meals. Give myself a week, boosting protein gradually.

Also, I counted calories. I was made good choices when I picked my protein.

When I Choose protein sources that are nutrient-rich and lower in saturated fat and calories, such as:
• Lean meats
• Seafood
• Beans
• Soy
• Low-fat dairy
• Eggs
• Nuts and seeds

 

These are the Best Protein Sources.

It's a good idea to change up my protein foods.

For instance, I could have salmon or other fish that's rich in omega-3s, beans or lentils that give me fiber as well as protein, walnuts on my salad, or almonds on my oatmeal.
While I adding protein to my diet, I should also stock up on carbs such as:
• Fruits
• Vegetables
• Whole grains
• Beans and legumes (both also have protein)
• Low-fat milk and yogurt (both have protein)

Also try healthy fats such as:
• Nuts and natural-style nut butters
• Seeds
• Olives
• Extra virgin olive oil and canola oil
• Fish
• Avocados

To helped manage my appetite, it also helps to split my daily calories into four or five smaller meals or snacks.

This high-protein diet is really helpful to lose my weight.

I fulfilled high-protein diet during a week. I reduced weight -5kg.

I will try to lose weight countinual as high-protein diet.

Hug a Farmer...

I visited a local farm in Niagara college on the lake campus on February 24.

They found winery program it was Canada's first commercial teaching winery. It located at the Niagara on the lake campus of Niagara collge within the Ciagara Redion.

 

 

This wine came to fame because the Chales prince of wales drunk icewine.

 

 

They have very huge grape farm(38 acres).

 

 

I tried eat ice grape. It was really sweet.

 

 

 

 

 Winery students are taught the day-to-day responsibilities and inner workings of a winery, from planting grapes to selling wine. Students form teams dedicated to making a specific variety of wine.

 

Before completing this blog assignment, It was great experience to go out and interview a farmer because I didn't know how make the wine.

And I learn about why Niagara local area is good for making ice wine. 

 

 

Pork neck fillet steak

Pork neck fillet steak

 

My favorite meat is pork and I choose pork neck. It is a boneless steak cut from the top of the pork neck. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks.

The Pork neck fillet steaks are probably best cooked on a ridged griddle, but you can also pan-fry or roast them.

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
400g - pork neck fillet steaks
10ml - olive oil
2 cloves  - garlic peeled and crushed
1string - fresh sage leaves, chopped
sea salt and freshly ground black pepper
1 - lemon

Method
1. Middle pan on a high preheat.

2. Lay the steaks out on a chopping board and drizzle a little olive oil over each one.

3. Sprinkle over the garlic, sage, a good sprinkling of salt and lots of ground black pepper.

4. Zest of the lemon onto the steaks, then cut the lemon in two and squeeze one of the halves over them as well.

5. Rub this marinade into both sides of each steak is evenly oiled and seasoned.

6. Place the steaks in a hot frying-pan (it make a bit of smoke).
7. Turn the steaks over after two minutes, then turn every minute until they’ve had 8 minutes cooking time in total.

8. Squeeze the other half of the lemon over the cooked steaks and let them sizzle for a moment.
9. Absolutely, delicious served with some oven-baked potato wedges, a green salad and some hot chilli sauce.

Pork neck!

Identify your chosen animal, cut and reasons for this selection:

I choose pork neck because I love pork meat and it is my most favorite part of pork. And also most Korean like pork belly and pork neck. I can make many different types of food from pork neck. The pork neck is very chewy and flavorful.


Background:

Animal - Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. - from wikipedia.

Cut - Spare rib roast/spare rib joint/blade shoulder/shoulder butt: This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder, cut comes from this area, and may contain the shoulder blade.


Cooking methods:

This is a boneless steak cut from the top of the pork shoulder. It doesn't have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks. The steaks are probably best cooked on a ridged griddle, but you can also pan-fry or roast them. The garlic, sage and lemon add extra flavour to the meat, but don't worry if you don't have them, the dish will work just as well without. Prep time: 10 minutes Cook time: 10 minutes

Get your griddle pan on a high heat and let it get screaming hot. Lay the steaks out on a chopping board and drizzle a little olive oil over each one. Sprinkle over the garlic, sage, a good sprinkling of salt and lots of ground black pepper. Grate the zest of the lemon onto the steaks, then cut the lemon in two and squeeze one of the halves over them as well. Rub this marinade into both sides of each steak with your fingers so they are evenly oiled and seasoned.

Place the steaks on your griddle or in a hot frying-pan (they make a bit of smoke, so get your fan on!). Make sure you don't have too many in the pan at one time – there should be a gap between the steaks and they shouldn't be touching each other at all, so if your pan isn't big enough, cook in batches.

Turn the steaks over after two minutes, then turn every minute until they've had 8 minutes cooking time in total. Squeeze the other half of the lemon over the cooked steaks and let them sizzle for a moment, then lift them out of the pan with tongs to a plate to rest for a minute before serving. Absolutely delicious served with some oven-baked jacket potato wedges, a lovely green salad and some hot chilli sauce.


Considerations when buying chicken thighs:

Selecting Quality Pork
1.Pork that is a pinkish-red color will provide a better eating experience. Avoid choosing meat that is pale in color and has liquid in the package.

2.Look for pork that has marbling, or small flecks of fat. Marbling is what adds flavor.
3.Avoid choosing any meat that has dark colored bone.
4.The fat of the pork should be white with no dark spots.

Ginseng Chicken Soup, Samgyetang [삼계탕]

These days, I was dead-tired. So, I want to improve my health by taking tonics.

 

In Korea, when people want to build up their health, usually they choose SamGyeTang which is the healthiest way to cook chicken.

 

Small, young chicken is stuffed with sweet rice, ginseng, Korean dates and other medicinal herbs, and boiled to perfection.

 

Usually a whole chicken is served for one person.

SamGyeTang is believed to be a health food that revitalizes the body and boosts the immune system.

 

 

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Ingredients

Chicken,  water, garlic clove, Korean date, green onion, chili, bay leaves, ginkgo nut, sweet rice, ginseng, salt, black pepper

 

 

Provide a recipe for the soup

 

1. Soak sweet rice  & Wash chicken

Wash 1 cup of sweet rice and soak in water for 40 min and leave it in a strainer for at least 10 min to drain water.

Wash the chicken inside and out thoroughly under running water. Cuff off the tail and fats.

 

2. Onion&bay leaves Water

Add onion, bay leaves, black pepper,  clove and 12 cups of water in a pot and bring it to boil. When boiling, lower the heat to medium and simmer it for 20 min then remove onion and bay leaves.



 

 

3. Prepare chicken & Stuff chicken

While simmering the onion water, stuff the chicken. Make slits on the outer skin of inner thigh (to be used to keep legs crossed). You can also use kitchen string to tie the legs instead.

If you don't have kitchen string, you can use photato bag string!

Stuff EACH chicken cavity with ½ cup of rice, ginseng, date, cloves of garlic and ginkgo nut.

4. Boil Stuffed Chicken
Place the stuffed chicken, whole garlic, date, green onion and chili in onion water and boil with a lid on high heat for 20 min. Make sure most of the chicken is submerged in water when you start boiling the chicken. Add more water if needed. Skim off foams.


 Then, lower the heat to medium to simmer with a lid for another 20 min.





 

 

5. Serve

When the soup turns milky white, turn off the heat. Add ½ to 1 tablespoon of salt (taste and add gradually), ½ teaspoon of black pepper to the broth. Serve in a large bowl. Enjoy!

 

It taste is a little bit oilly and has much chicken flavor. Taste is similar to Canadian chicken stock. Smell is like gravy sauce and medicinal herbs.

I think this blog assignment is successed, also I learned about Samgyetang recipe.

Next time, I will use medicinal herbs. I knew medicinal herbs smell and their effeciveness with this as a momentum.

After eat Samgyetang, you can use leftove for Chicken rice porridge.

 

Sweet Rice Drink(Sikhye) Recipe!!

Today~ I will introduce Korean traditional yummy drink. Its name is Sikhye(sweet rice dink).

Sadly, these days, it is hard to find real home made Sikhye anymore.

If you ever tasted the canned Sikhye that is available in most Korean markets worldwide.

 – I am so sorry… that is really NOT anything close to what the real one tastes like.

The canned Sikhye is nothing but sugar water.

The real Sikhye flavors are just not there…

I will show you how you make it the home made Sikhye (since we do use the modern gadget called the “rice cooker”).

BTW, the milled malt barley used here is the same malt used to make beer and bread.

However, when a non-Korean malt barley is used, for some reason, it does not always produce the same effect. Perhaps it’s milled differently or not enough of the needed ingredients are in there.

Servings: 10 cups          Cooking Time: 6~7 hrs          

Ingredients

• 2 1/2 cup milled malt barley(yeotkireum)
• 10 cup water
• 1 cup cooked short grain rice
• 3/4 ~ 1 cup sugar (depending on how sweet you want it)
• cotton for strainer
• ginger (optional) 

Directions

1. Soak the crushed milled malt barley (yeotkireum) in 10 C of warm water for 1 hour. While soaking, massage the malt barley with your hand 2-3 times so that all the good stuff gets loose from the husk.

2.Strain malt barley water, making sure you squeeze out all the good stuff by hand in the strainer before throwing it away.
* Rest the strained malt water for 2~3 hrs and you will see white sediments accumulate at the bottom of the bowl.For a clearer sikhye, let it rest 4~5 hrs.

3. Add the top liquid part of the malt barley water to the rice cooker with the cooked rice already in it.

                  6PM   -----------------------Next day------------------->                 1AM

4. Keep the rice + malt barley liquid mixture ‘keep warm’ in the rice cooker for around 7 hrs until about some rice granules rise to the top.

This means the amylase in the malt has been activated in the warm temperature and has transformed the starch in the rice into maltose making the rice lighter and therefore floating to the top. In other word, this is fermentation process.

 

* prepared cutting ginger and making sachet

5. Boil on medium heat for 10 minutes. Skim off any foam while it’s boiling.Taste the sweetness and adjust sugar to taste. Also remember that the drink will taste less sweet when served cold.

And now you have a fabulous sweet, flavorful Korean rice dessert drink for parties and guests.

 

Cool and store this wonderfully sweet and delicious Sikhye in the fridge.

 

Options

• Add couple pieces of sliced ginger to step 5 for additional flavor.

Serving suggestions

• Traditionally, pine nuts, dried jujube sliced thinly are used as garnish.
• You can also use little bit of yuzu syrup  to add a citrus finish before serving.

Extra Stuff

I made lemon tea, formented beet and pickle. It just practiced for fermentation assingment.

I will show you simply.

 

Lemon Tea

 

 

 

 Pickle

 

Formented beet  

 

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