Review From Member5

Hi all,

One of the best italian food, itulah pendapat saya tentang Nuzzy's mousse and resto ini.
Berikut cerita saya mengenai resto yang satu ini :
Saya ke Central Park Mall karena ada diskon 30% dari Gramedia, tapi karena suasana sore hari itu di toko buku tersebut sangat sangat padat, saya bersama doi tercinta membatalkan niat membeli buku. Dan ternyata tidak hanya di Gramedia saja yang sangat padat tapi hampir seluruh area mall (karena ada event superhero japan dan tentu saja care4 yang selalu rame di akhir pekan). Kami sudah pengap rasanya dan memutuskan pulang saja sambil berjalan2 terlebih dahulu di taman yang ada di salah satu mall terbesar di JakBar ini, tidak sengaja melihat monster2 milik Nuzzy yang lucu2 dan kebetulan di resto ini hanya didatangi beberapa pengunjung serta jauh dari hiruk pikuk manusia, maka kami memutuskan dinner di sini aja.

Resto ini terdiri dari outdoor dan indoor, kami memilih indoor saja karena kami non-smooker. Interior di dalam cukup unik dan suasana sangat comfort. Setelah melihat menu yang cukup besar dan dibingkai, kami memesan Soft Shell Atlantic Crab, Aglio Olio Smoked Beef, Choco Cream Coffee, dan Lyche Strawberry Tea.

Soft Shell Atlantic Crab - 35k
Tidak berasa ini merupakan kepiting soka, kepitingnya dan cangkangnya sangat lembut. Rasanya pas dan menari-nari di lidah. Tapi sayang tepungnya kurang cruncy. But It's perfect snack for starter.

Aglio Olio Smoked Beef - 35k (medium size)
Pasta dengan mushroom dan smoked beef yang dimasak dengan saus aglio (kata waiternya - bawang putih), cabe kering dan cream. Pasta-nya boleh pilih homemade fettucini, regular fettucini, spaghetti, dsb. Untuk homemade fettucini dibagi menjadi 4 warna : kuning, merah, hitam, dan hijau. Warna kuning dan hitam saya lupa kandungannya dari apa, untuk merah dari beef, dan hijau dari spinach. Saya memilih warna merah. Pada saat menu ini datang, warnanya merah semua, mengerikan . Tapi untuk rasa : PERFECTO. Rasanya didominasi oleh asin dan sedikit rasa pedas, tapi sangat pas di lidah. Luar Biasa Uenak . Kami sampai menyesal tidak pesan yang large.

Choco Cream Coffee - 24k
Cokelat, kopi, cream, dan cinnamon berpadu menjadi satu menjadi minuman yang sangat yummy. Saya sebenarnya tidak suka cinnamon tapi dengan adanya cinnamon di minuman ini membuat sensasi yang berbeda. MUST TRY, VERY RECOMMENDED.

Lyche Strawberry Tea - 24k
Teh dengan rasa lyche strawberry ini menyegarkan, tapi tidak special.

Setelah makanan kami yang super lezat di atas habis, kami tertarik untuk mencoba pizza-nya, akhirnya kami memesan Milano Marinara Pizza.
Milano Marinara Pizza - 52k(medium size)
Pizza dengan topping seafood, segala macam seafood ada di atas pizza ini mulai dari cumi sampai oyster. Untuk rasa OK, rasa amis yang biasa ada di seafood pizza masih acceptable. Pinggirannya sangat crunchy. Great Pizza for Seafood Pizza Lovers.

Makanan yang ada di resto ini superb, kami masih mau order menu lain lagi tapi karena mengingat perut yang sudah full kami mengurungkan niat kami. O ya selain Snack ringan, Pasta dan Pizza, terdapat juga soup, salad, burger & sandwich, paela, dan steak. Untuk minuman tersedia juga cocktail dan varian kopi lainnya.

Overall, seperti yang saya katakan di atas, One of the best italian food untuk Nuzzy's resto yang juga memiliki cabang di Napoli dan New York. Sayangnya resto ini terletak agak terpencil, yang membuat para pengunjung mall tidak menyadari kehadirannya.

Tips : kosongkan perut sebelum ke Nuzzy's karena anda pasti akan makan lagi, lagi, dan lagi

Source: www.id.openrice.com

See Also: Tamani

Pasta from Italiano

There are two basic kinds of commercial pasta:

• Pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and:

• Pasta di semola di grano duro, made with semolina, water and a touch of salt.

The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels.

Which kind should you use?

Egg pasta goes well with hearty fare, for example meat-based sauces or rich pomarola. Tagliatelle are also commonly flavored with other ingredients, for example spinach, which turns them green, tomato, which turns them red, or squid ink, which turns them black. Lasagne made with egg pasta are also superb.

Because of the variety of shapes it comes in, pasta di semola di grano duro is more versatile; which shape to use depends upon the sauce and personal taste. Spaghetti, spaghettini, bucatini and other strands go well with fairly liquid sauces. Shorter hollow pastas, for example penne or tortiglioni, go well with thick sauces, in part because they trap the sauce. They also work well in baked dishes, because they have considerable body and can withstand being heated through a second time. Other shorter flat pastas, for example farfalle (butterflies or bow ties), work nicely with cream sauces because the sauce tends to stick to their surfaces.

In terms of purchasing commercial pasta, there are many brands to choose from; in Italy the most popular are Buitoni, De Cecco, Barilla, Agnesi, and Voiello (not necessarily in this order).

There is also pasta artigianale, pasta made in smaller factories by artisans whose chief concern is quality. Though the basic ingredients are the same, that's where the resemblance ends: The artisans extrude their pasta through bronze dies that leave microstriations to capture and hold the sauce, and also dry it at lower temperatures, thus preserving the flavors of the wheat. According to Nancy Harmon Jenkins, four of these producers export to the United States: Rustichella D'Abruzzo, Latini, Benedetto Cavalieri and Martelli.

Should you not find Italian pasta in your market: Read the labels of what's available, and pick pasta made with durum wheat flour or semolina. Avoid dried pasta made with simple bread or soft wheat flour (much of the Northern European pasta, for example) because it won't hold up to cooking.

Source: www.italianfood.about.com

See also: tamani, marzano

Fresh Cocktail

A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or herbs.

History

The earliest known printed use of the word cocktail was in The Farmer's Cabinet on April 28, 1803:

Drank a glass of cocktail—excellent for the head...Call'd at the Doct's. found Burnham—he looked very wise—drank another glass of cocktail.

The earliest definition of cocktail was in the May 13, 1806, edition of the Balance and Columbian Repository, a publication in Hudson, New York, in which an answer was provided to the question, "What is a cocktail?". It replied:

Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else.

Compare the ingredients listed (spirits, sugar, water, and bitters) with the ingredients of an Old Fashioned.

The first publication of a bartenders' guide which included cocktail recipes was in 1862 — How to Mix Drinks; or, The Bon Vivant's Companion, by "Professor" Jerry Thomas. In addition to listings of recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails". A key ingredient which differentiated "cocktails" from other drinks in this compendium was the use of bitters as an ingredient, although it is not used in many modern cocktail recipes.

The first "cocktail party" ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walsh invited 50 guests to her home at noon on a Sunday. The party lasted an hour, until lunch was served at 1 pm. The site of this first cocktail party still stands. In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop's residence ever since.

During Prohibition in the United States (1920–1933), when the sale of alcoholic beverages was illegal, cocktails were still consumed illegally in establishments known as speakeasies. The quality of the alcohol available was far lower than was previously used, and bartenders generally put forth less effort in preparing the cocktails. There was a shift from whiskey to gin, which does not require aging and is thus easier to produce illicitly.

Cocktails became less popular in the late 1960s and 1970s, as other recreational drugs became common. In the 1980s cocktails again became popular, with vodka often substituted for gin in drinks such as the martini. Traditional cocktails and gin are starting to make a comeback in the 2000s.

Source: www.wikipedia.com

See also: cake, pasta, marzano

Mengendalikan hawa nafsu ketika berpuasa

Puasa ramadhan bukan hanya menahan lapar dan haus tetapi bagaimana kita menahan seluruh hawa nafsu kita dan mengendalikannya mulai dari terbit fajar hingga terbenamnya matahari

Perintah puasa difirmankan Alloh swt pada Al-Quran surat Al-Baqarah ayat 183
"Yaa ayyuhaladziina aamanuu kutiba alaikumus siyaamu kamaa kutiba 'alalladziina min qablikum la allakum tataquun"
Artinya:
“ Wahai orang-orang yang beriman, telah diwajibkan ke atas kamu berpuasa sebagaimana telah diwajibkan ke atas umat-umat yang sebelum kamu, semoga kamu menjadi orang-orang yang bertaqwa."

Puasa adalah menahan. secaara artian adalah menahan keinginan hawa nafsu(atau jasad/diri).namun justru malah menjalankan keinginan keinginan Allah lah yang terkandung di dalam AlQuran. sehingga lebih optimal lagi dalam menjalankan ibadah yang Allah inginkan.

perintah puasa lebih menekankan kedalam aktifitas sendi kehidupan. dimana mampunya kita untuk menahan hawa nafsu kita (bahkan hingga makan dan minum pun kita tahan) kemudian menjalankan keinginan Allah sepenuhnya. sehingga meraih Taqwa

perintah pusa jatuh pada madinah. dimana dikondisi ummat islam saat itu baru saja hijrah dari mekkah setelah di tekan dari berbagai sisi kehidupan.. namun di sinilah terlihat sifat kesabaran(tidak lemah, tidak lesu, pantang mundur) dari semangat ummat islam untuk bangkit menyebarkan ayat-ayat Allah.ke seluruh wilayah

Adapun Syarat dimana Orang itu wajib Berpuasa adalah:
1. Beragama Islam
2. Berakal sehat
3. Baligh (sudah cukup umur)
4. Mampu melaksanakannya
5. Orang yang sedang berada di tempat (tidak sedang safar)

dan ketika saatnya berbuka tidaklah penting dimana dia berbuka dengan apapun baik dengan sushi atau pasta maupun dim sum yang penting adalah berbukalah dengan yang yang manis karena itu yang dianjurkan.

Delicious Pasta

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (pecorino, Parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon.

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (especially in Moscow). Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

Origin and history

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of carbon. Another rumour about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whiteish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally "burnt". It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.

The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called 'Carbonara'. More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.

The recipe was included in Elizabeth David's 1954 cookbook published in Great Britain. The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America.

Source: www.wikipedia.com

See also: steak, marzano

Papeda

Papeda atau bubur sagu, merupakan makanan pokok masyarakat Maluku dan Papua. Makanan ini terdapat di hampir semua daerah di Maluku dan Papua.

Papeda dibuat dari tepung sagu. Pembuatnya para penduduk di pedalaman Papua. Tepung sagu dibuat dengan cara menokok batang sagu. Pohon yang bagus untuk dibuat sagu adalah pohon yang berumur antara tiga hingga lima tahun.

Mula-mula pokok sagu dipotong. Lalu bonggolnya diperas hingga sari patinya keluar. Dari sari pati ini diperoleh tepung sagu murni yang siap diolah. Tepung sagu kemudian disimpan di dalam alat yang disebut tumang.

Papeda biasanya disantap bersama kuah kuning, yang terbuat dari ikan tongkol atau ikan mubara dan dibumbui kunyit dan jeruk nipis
sumber: wikipedia

Related Post:
Cafe
pasta
wine

makanan

Dorayaki adalah kue yang berasal dari Jepang. Dorayaki termasuk ke dalam golongan kue tradisional Jepang (wagashi) yang bentuknya bundar sedikit tembam, terdiri dari dua lembar kue yang direkatkan dengan selai kacang merah. Dorayaki memiliki tekstur yang lembut dan mirip dengan kue jepang yang disebut Kastela karena adonan yang mengandung madu.Makanan doraemon nie, hehehe
liat juga : pasta, steak, dim sum


sumber: kotakgame