its all about coffee and a story

For all coffee fan.........We like to call all true lovers of coffee "coffee sommeliers"- meaning that you love a good coffee as you would love a fine wine, cherishing each note of flavor and hint of boldness that makes the coffee roast what it is.



CAPPUCCINO CHIARO..... this is a term used in Italy for a cappuccino that has a less coffee and more milk. Chiaro means "light".
CAPPUCCINO SCURO.....this is a term used in Italy for a cappuccino that has more coffee and less milk. Scuro means "dark".


Last saturday one of the guest told me that he have a lot of different kind of rice at his house..... i feel so amazed and little bit shy.... how come we eat rice everyday but still we doesn't know that there are a lot..... a lot...a lot of difference rice in this world... So i search... and search about rice today....

LONG GRAIN RICE (INDICA) is a versatile, popular rice. Yhe grains remain firm and fluffy, after cooking and separate easily. Used in rice pilaf, fried rice, and steamed rice, but not suitable for risotto. Varieties include :
1. Basmati extremly aromatic ( indian and middle eastern cuisine)
2. Carolina and southern : not aromatic.most common rice in US.
3. Jasmine : aromatic. used in pilafs and asian style fried rice.

SHORT AND MEDIUM GRAIN RICE (JAPONICA) : is starchy, tender and sticky. good for risotto, sushi and paella. not recommended for fried rice.
1. Aborio : a round , medium grain rice with mild flavor.
2. Calrose : a fat, round rice, commonly used in sushi in US

SPECIALITY RICE :
1. Brown : nutty and hearty taste. requires more waterand twice the cooking time of other rice.
2. Wild : like rice, it is the seed of a type of grass, it is not actually a member of the rice family. Dark brown or black with nutty aroma and flavor. take three times longer to cook than most rices

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