學學文創志業's 一口 DAILY

11.16.2009

bring your own

cut down on waste by bringing your own cutlery from now on.

stamp cutlery by tomás alonso

11.14.2009

ECOH Activities!!

Activity: APIVITA COSMETICS.

Activity: Private Party

Lovely Family

Activity: Disney Feast

接近年末活動越來越多...

每次都希望能滿足顧客的需求變化出更多不同的類型

每次對我們來說都是一種挑戰

從討論駁回再討論再駁回到達成共識

都需要一段不算少的時間來完成

過程很辛苦但成果很甜蜜

尤其我們有一個同心協力的大家庭

一起分享這份酸甜苦辣

聖誕?尾牙?新年?春酒?情人節?

想辦活動嗎??

來找一口!!!!!

學學文創志業一口一口學

電話:02-8751-6898#141 Regina #151 Eason

地址:台北市內湖區堤頂大道2段207號2樓

11.13.2009

一口 Catering

ECOH NEW FINGER FOOD.

我們接受記者會發表會慶生會公司下午茶等外燴活動預訂!

歡迎與我們洽詢.

地點:台北市內湖區堤頂大道2段207號2樓學學文創志業一口一口學

電話:02-8751-6898#151 Eason #141Regina

11.09.2009

i came across this recipe from one of my favorite cookbook, Harumi's Japanese Cooking. it's amazing how perfect the two vinegars go together with a just hint of soy sauce to enhance the sweetness of the tomatoes and the parsley with the pulpo.

the book called for fresh tomatoes but i used canned instead since i did not have any... the result was pretty good. this salad is simple, delicious and impressive, i hope you give this a try!

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pulpo tomato parsley salad

serves 4

2 cups of cooked pulpo (octopus) legs, cut into thin slices (substitution squid)

1 cup of fresh tomato or canned tomato without it's juice, roughly chopped about same size as the octopus

1/2 cup of parsley, discard the stems and chopped

3 TB of extra virgin olive oil

1 TB balsamic vinegar

2 TB white vinegar

1 tsp soy sauce

sea salt and pepper to taste

prepare the dressing by mixing the olive oil, vinegars, soy sauce and salt and pepper.

toss the pulpo (octopus), tomato and 1/2 of the parsley together.

serve with the rest of the parsley sprinkle on top.

here's how to prepare a whole octopus/ pulpo****

get the fish monger to clean the beaten the pulpo for you. beating the pulpo ensures tenderness.

remember not to over cook it because of it's tendency to get tough.

bring a pot of water to boil. wash the pulpo. add the pulpo and bring the water back up to boil then lower it to the lowest setting and let for simmer for 15 - 20 minutes depending on the size. after cooking, rinse the pulpo in cold water to let cool. use what you need and store the rest or freeze them in portions.

more pulpo on caper berry: pulpo fresco

more harumi's book:

harumi's japanese home cooking

everyday harumi

content via caper berry

lego sushi

via Daily Heller

11.07.2009

你們想看什麼咧?

一口 Daily至今也經營一段時間了,
不知道大家對哪些主題比較有興趣呢?
一口可以慢慢往那些方面發展,
提供一個嶄新的平台讓大家瀏覽喔!

是...
囊括各國有關食物的新聞訊息?
還是...
以食物作為發想的各式設計品?
或是...
你所不知道的食物趣事?

當然...食譜??或許也是你們感興趣的重點之一.

再不然,
一口每天的娛樂笑話生活趣事酸甜苦辣也能一併呈現.

你們覺得咧? 提供想法相互激盪一下吧!!