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味嚼喃喃|跟著包周以食為引,咀嚼人間滋味

包周 Bow.Chou

當我們用食物打開話題...最後,會聊到什麼? 有時聊文化,有時談地方,有時只是分享吃進嘴裡的感覺,談談記憶裡的味道。 不定期也談談餐飲品牌與行銷設計、飲食文化、地方及個人觀點。 以食為引,咀嚼味道背後的人間滋味。 |歡迎贊助與支持本節目|namlinks.com/DonatePodcast |合作請來信|bowchouwork@gmail.com ┄┄┄┄┄┄┄┄┄┄ |節目主持| 包周 Bow.Chou/飲食作家、餐飲品牌設計行銷人 .個人著作:《設計師的餐盤風景 》、《設計在韓食》、《四季裡的港式湯水圖鑑》、《台灣胃看香港餐桌》 .合輯著作:《用廚房道具學做菜》、《10分鐘開飯》、《一起喝吧!啤酒好朋友 》、《原來製冰盒可以這樣用》、《裝可愛杯杯百變食譜》 ┄┄┄┄┄┄┄┄┄┄ |味嚼喃喃| .Instagram: www.instagram.com/b... more

PublishesTwice monthlyEpisodes25Foundeda year ago
Language
Chinese (Traditional)
Number of ListenersCategories
FoodArtsSociety & Culture

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Latest Episodes

EP24 飲食刻板印象:厚皮小籠包或薄皮?酸辣湯分台港?藍莓粉紅藍莓又是什麼?美食何時該加地區前綴?

本集談什麼?( 本集圖文:Facebook / Instagram )

我們以為理所當然的美食,換個地方可能顛覆了原本的想像。

吃小籠包,期待的是薄皮爆漿的小籠包,還是帶有老麵香氣的厚皮小籠包?

當認知裡有「薄皮」的存在時,咬下第一口會以為買錯?

點酸辣湯,習慣的是白胡椒提味的台式酸辣湯,還是辣豆瓣配浙醋的港式酸辣湯?

當酸辣湯跨越地域,如何演化出台式與港式的在地演變,風味上有... more

YouTube

味嚼喃喃.包周|EP23 茴香與普羅米修斯.茴香頭花椰菜濃湯.茴香菜盒子與茴香菜餃子

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.完整圖文: Facebook

.茴香頭花椰菜濃湯影片:Instagram

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|歡迎贊助與支持本節目|namlinks.com/DonatePodcast

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|EP23 茴香與普羅米修斯.茴香頭花椰菜濃湯.茴香菜盒子與茴香菜餃子|

茴香。

希臘羅馬神話裡有個普羅米修斯盜火的故事,那是個好長的故事了,普羅米... more

YouTube

味嚼喃喃.包周|EP22 乾爽流三杯乾炒麵腸

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.完整圖文: Facebook

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|歡迎贊助與支持本節目|namlinks.com/DonatePodcast

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|(素)乾爽流・三杯乾炒麵腸|

/ **借三杯的魂,施以乾炒牛河技法 **/

麵腸是我在香港極難尋獲的台灣食材,胃的鄉愁。

麵腸是什麼?是把麵糰在水中反覆洗去澱粉,留下純粹的生麵筋(麩質),纏繞成條後煮熟定型。

它沒什麼脾氣與身段... more

YouTube

味嚼喃喃.包周|EP21 標準之外:麵包、橄欖油、義大利黑醋

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.完整圖文: Facebook & Instagram

|標準之外|

食譜寫著鹽 10 克,同樣 10 克,海鹽粗獷、岩鹽厚實、精製鹽銳利、海藻鹽溫潤、竹鹽鹹度低,該用哪種?

同樣是初榨橄欖油,有的帶青草香、果香,有的苦澀辛辣,取決於品種、成熟度、加工方式與橄欖多酚濃度。

葡萄醋更有不同類型分級:

1) 義大利傳統陳醋(Traditional Balsamic Vinegar)

按D.O... more

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Reviews

5.0 out of 5 stars from 8 ratings
  • 終於⋯真的等很久⋯

    期待下集

    Apple Podcasts
    4
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    Hong Konga year ago

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Apple Podcasts
#24
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#58
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