Makanan Super Mahal

[bruce]

Kobe Beef





Kobe beef (神戸ビーフ Kōbe bīfu?) refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.

Kobe beef is also called "Kobe niku" (神戸肉 lit "Kobe meat"?), "Kobe-gyu" (神戸牛?, lit Kobe cow) or "Kobe-ushi" (神戸牛?, lit Kobe cow) in Japanese.[1]

Despite many American beef products being labeled Kobe, authentic Japanese Kobe beef is not available for sale anywhere outside Japan, with the exception of Macau[2] and Hong Kong[3][4].

[bruce]

Abalone







Description

Abalones are members of a large class (Gastropoda) of molluscs having one-piece shells. They belong to the family Haliotidae and the genus Haliotis, which means sea ear, referring to the flattened shape of the shell.
Abalone shells are rounded or oval with a large dome towards one end. The shell has a row of respiratory pores. The muscular foot has strong suction power permitting the abalone to clamp tightly to rocky surfaces. An epipodium, a sensory structure and extension of the foot that bears tentacles, circles the foot and projects beyond the shell edge in the living abalone. Nine species of abalone occur in North America: black (H. cracherodii), flat (H. walallensis), green (H. fulgens), pink (H. corrugata), pinto (H. kamtschatkana), red (H. rufescens), threaded (H. assimilis), Western Atlantic (H. pourtalesii), and white (H. sorenseni) abalone.

 Black abalone (H. cracherodii) have black and smooth epipodium and tentacles. The shell surface is black or dark blue, and smooth. There are 5 to 9 open pores, and the pores are flush with the shell surface. Black abalone range from Mendocino County, California to southern Baja California. They are found in intertidal and shallow subtidal zones down to a depth of about 20 feet. Black abalone reach 7.75 inches in length, but are commonly 5 to 6 inches long.

 Flat abalone (H. walallensis) have a mottled yellowish and brown epipodium, with a pebbly appearing surface and lacy edge. The tentacles are greenish and slender. The shell is flattened, narrow, and marked with low ribs. There are 5 to 6 open pores, and the pore edges are moderately elevated above the shell surface. Flat abalone range from British Columbia, Canada to San Diego, California. They are found in the subtidal zone from 20 feet down to at least 70 feet. Flat abalone reach 7 inches in length, but are commonly under 5 inches.

 Green abalone (H. fulgens) have a mottled cream and brown epipodium, with tubercles scattered on the surface and a frilly edge. The tentacles are olive green. The shell is usually brown, and its surface marked with many low, flat-topped ribs that run parallel to the pores. There are 5 to 7 open pores, and the pore edges are elevated above the shell surface. A groove often parallels the outer edge of the line of pores. Green abalone range from Point Conception, California to Bahia Magdalena, Baja California. They are found in the intertidal and subtidal zones down to at least 30 feet. Green abalone are often found in crevices where surfgrass and algal cover is dense. They reach 10 inches in length, but are generally smaller.

 Pink abalone (H. corrugata) have a mottled black and white epipodium with many tubercles on the surface and a lacy edge. The foot is yellow to light orange. The tentacles are black. The shell is thick and its surface is marked with wavy corrugations. There are 2 to 4 open pores, and pore edges are strongly elevated above the surface. Pink abalone range from Point Conception, California to Santa Maria Bay, Baja California. They are found in the subtidal zone from 20 feet down to at least 120 feet, commonly in beds of giant kelp. Pink abalone reach 10 inches in length, but individuals over 7 inches long are now rare.

 Pinto abalone (H. kamtschatkana) have a mottled pale yellow to dark brown epipodium, with a pebbly appearing surface and lacy edge. Tentacles are yellowish brown, or occasionally green, and thin. The shell is irregularly mottled and narrow. There are 3 to 6 open pores, and the pore edges are elevated above the shell surface. A groove often parallels the line of pores. Pinto abalone range from Sitka, Alaska to Monterey, California. They are found in the intertidal and subtidal zones down to at least 70 feet. Pinto abalone reach 6.49 inches in length, but are commonly 4 inches long. Pinto abalone are also known regionally as northern abalone.

 Red abalone (H. rufescens) usually have a black epipodium, but some specimens have a barred black and cream pattern on their epipodium. The surface of the epipodium is smooth and broadly scalloped along the edge. The area around the foot is black and the sole is tan to grey. The tentacles are black. The shell surface is generally brick red and the inside edge is often red. There are 3 to 4 open pores, and the pores are moderately elevated above the shell surface. Red abalone range from Sunset Bay, Oregon to Tortugas, Baja California. North of Point Conception, they are found in the intertidal and subtidal zones down to at least 60 feet. South of Point Conception, they are found in the subtidal zone down to over 100 feet. Red abalone reach 12.3 inches in length, but are commonly 7 to 9 inches long.

 Threaded abalone (H. assimilis) have a mottled pale yellow to dark brown epipodium with a pebbly appearing surface and frilly edge. The tentacles are yellowish brown, short and thin. The shell is oval and the surface is marked with prominent ribs interspersed with narrow ones. There are 4 to 6 open pores, and the pores are moderately elevated above the shell surface. Threaded abalone range from San Luis Obispo County, California to Bahia Tortugas, Baja California. They are found in the subtidal zone from 20 feet down to at least 80 feet, commonly on rock surfaces. Threaded abalone reach 6 inches in length, but are commonly smaller. Threaded abalone are considered a subspecies of the pinto abalone by some scientists.

 Western Atlantic abalone (H. pourtalesii) have a yellowish epipodium with large and small sensory tentacles. The sole of the foot is tan. The shell is reddish-orange. Western Atlantic abalone range from North Carolina through the Gulf of Mexico to Brazil. They are found from 187 feet down to at least 1,200 feet on hard substrates. The largest recorded shell had a length of about 1.2 inches.

 White abalone (H. sorenseni) have a tan and pebbly epipodium. The sole of the foot is orange. The shell is deep, thin and oval. There are 3 to 5 open pores, and the edges of the pores are elevated above the shell surface. White abalone range from Point Conception to Bahia Tortugas, Baja California. Most white abalone are found in the Channel Islands in California. White abalone are found in the subtidal zone down to at least 200 feet. They are commonly found in open, exposed areas. White abalone reach 10 inches in length, but are commonly 5 to 8 inches long.

[bruce]

Sarang burung (Swallow bird's nest)









Bird's nest soup is a delicacy[1] in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup.

The edible bird's nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird's nest soup.

[bruce]

Hisit (Shark fin)









Shark fin as a symbol of status & face

Like many dishes in traditional cultures, shark fin is served as a symbol of class and wealth. Shark fin – like a brand name car or bag – is known as a “conspicuous consumption” product, meaning that it is served as a public display of social status.

Traditionally, the groom’s side of the family pays for the wedding banquet and folklore used to say that “a bride marrying into a family without shark fin soup on the table, is marry into a poor family.” Although we now know that is simply not true, this dish now has become an ingrained tradition of status, “face” and respect. Much like how one may expect turkey at Thanksgiving dinner, banquet guests may expect shark fin at the wedding table.

[bruce]

Haisom (Sea Cucumber)







Sea cucumbers are echinoderms from the class Holothuroidea. They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. The number of holothurian  /ˌhɒlɵˈθjʊəriən/ species worldwide is about 1250 with the greatest number being in the Asia Pacific region.[1] Many of these are gathered for human consumption and some species are cultivated in aquaculture systems. The harvested product is variously referred to as trepang, bêche-de-mer or balate. Sea cucumbers serve a useful purpose in the marine ecosystem as they help recycle nutrients, breaking down detritus and other organic matter after which bacteria can continue the degradation process.[1]

Like all echinoderms, sea cucumbers have an endoskeleton just below the skin, calcified structures that are usually reduced to isolated microscopic ossicles (or sclerietes) joined by connective tissue. In some species these can sometimes be enlarged to flattened plates, forming an armour. In pelagic species such as Pelagothuria natatrix (Order Elasipodida, family Pelagothuriidae), the skeleton and a calcareous ring are absent.

[bruce]

Truffle (Jamur)









A truffle is the fruiting body of a subterranean mushroom; spore dispersal is accomplished through fungivores, animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees.

There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus Tuber) are highly prized as a food: Brillat-Savarin called them "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine.

[bruce]

Telur ikan sturgeon (Caviar)









Caviar is a luxury food, consisting of processed, salted, non-fertilized roe (ripe egg masses obtained from fish). According to the Food and Agriculture Organization, caviar is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.[1]

Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas[2] (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish,[3] and other species of sturgeon.[4][5]

Based on flavor, size, consistency and colour, prices for caviar range as high as $8,000-$16,000 per kg.[citation needed] Caviar is considered a luxury delicacy and is eaten as a garnish or a spread.

[bruce]

Hati angsa (Foie grass)









Foie gras merupakan makanan khas Perancis yang terbuat dari hati angsa. Nama foie gras di sini memang tak terlalu populer. Tapi, hidangan ini di benak orang Eropa boleh dibilang begitu lekat. Terutama di Perancis, Bulgaria dan Hongaria. Olahan dari hati angsa ini tergolong makanan paling tua di Eropa. Orang Bulgaria telah membuatnya sejak 2000 tahun lalu. Namun, sajian ini pertama kali muncul di Mesir.

[Phooey]

Haduuhhhhh enakknyaaaaa   


Bro Bruce pernah makan yg mana   


GBU
 

[bruce]

Haduuhhhhh enakknyaaaaa   


Bro Bruce pernah makan yg mana   


GBU
 

Kalau yang disebut wagyu beef, pernah. Sepotong erempat, yang penting nyobain.

Kalau abalone pernah, seporsi masih dimakan eramai ramai juga.

Shark fin, beberapa kali, waaupun bukan yang first grade.

Sarang burung, pernah sekali.

Telur ikan yang pernah coba yang telur ikan terbang, seperti yang banyak ditabur di atas sushi, kalau caviar belum pernah.

 

[bruce]

Lobster







Lobster bercapit membentuk sebuah keluarga (Nephropidae, kadangkala juga Homaridae) dari crustacean besar laut. Mereka penting sebagai hewan, bisnis, dan makanan.

Lobster bercapit jangan dibingungkan dengan lobster spiny, yang tidak memiliki capit (chelae) dan tidak berhubungan dekat. Hubungan terdekat dari lobster bercapit adalah lobster reef Enoplometopus dan tiga keluarga dari crayfish air tawar.

[bruce]

Kepiting salju (Chionoecetes opillio)






Chionoecetes opilio is a predominantly epifaunal crustacean found at shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Male C. opilio with a total length above 95 millimetres (3.7 in) long are the most commonly trapped, especially around Canada and Newfoundland. This crab genus is found all across both the Atlantic and Pacific oceans. There are seven species in the genus Chionoecetes, all of which bear the name "snow crab." Chionoecetes opilio is also related to Chionoecetes tanneri, commonly known as the tanner crab, and other crab species found in the cold, northern oceans.

[Phooey]

Ckckckckc........
Bener2 mempraktekkan Kitab Pengkotbah   

 24 Tak ada yang lebih baik bagi manusia dari pada makan dan minum dan bersenang-senang dalam jerih payahnya. Aku menyadari bahwa inipun dari tangan Allah. (Ecc 2:24 ITB)


GBU
 

[bruce]

Ikan buntel (Fugu)







Fugu (河豚 or 鰒; フグ?, literally "river pig") is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.[1] The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified through rigorous training are allowed to deal with the fish.[1][2] However, domestic preparation occasionally leads to accidental death.[2] Fugu is served as sashimi and chirinabe.[2] Some consider the liver the tastiest part but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984.[2] Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.

The torafugu, or tiger blowfish (Takifugu rubripes), is the most prestigious edible species and the most poisonous. Other species are also eaten; for example, Higanfugu (T. pardalis), Shōsaifugu (T. vermicularis syn. snyderi), and Mafugu (T. porphyreus). The Ministry of Health, Labour and Welfare of Japan provides a list[5] that shows which species' body parts can be consumed. The list names safe genera including pufferfish of the Lagocephalus and Sphoeroides genera and the related porcupinefish (Harisenbon) of the genus Diodon.

A dish of fugu can easily cost ¥5,000 (approx. US$50), but it can be found for as little as ¥2,000 (approx. US$20), and a full-course fugu meal (usually eight servings) can cost ¥10,000–20,000 (approx. US$100–200) or more.[citation needed] The expense encourages chefs to slice the fish very carefully to obtain the largest possible amount of meat. The special knife, called fugu hiki, is usually stored separately from other knives.

Agak aneh juga kalau ikan buntel dijadikan makanan mahal, karena kalau kebetulan mancing di laut, paling sebal kalau dapat ikan yang bisa memutuskan tali pancing ini. Biasanya setelah digoda hingga menggembun, disepak kembali ke dalam laut.

Apakah benar rasanya enak, atau karena ada efek memancing adrenalin yang bagai taruhan nyawa yang bikin orang ketagihan ya?

[the_doctor]

ini namanya enak di mulut ngak enak dikantong..