I’m really glad that I found this book in the library last month. I’m even happier that I borrowed it (I’ve always refused to borrow any books from the Dummy series due to its explicitly derogatory implications). After reading through this entire bible about food blogging, my food blog (yes, this one here) finally obtained its long awaited refurbishment.
Jajangmyeon (or Jajangmyun) originated from the Chinese (Beijing) version of Zhajiangmian (炸酱面), which means ‘noodles with fried sauce’. The key difference between the two versions is the type of bean paste used to cook the sauce: the Chinese uses fermented brown soybean paste which is mainly salty; the Koreans use fermented black soybean paste which includes caramel and is hence not as salty. The secondary difference would be the ingredients added into the sauce: the former has their sauce stir-fried with minced meat; the Koreans fry theirs with loads of vegetables.
Panna Cotta, which means ‘cooked cream’, originates from Italy and is a lighter, more jelly-like and less sweeter version of its denser cousin – the mousse. The most authentic form of Panna Cotta is the original vanilla flavour, cooked simply with cream, milk, sugar and vanilla seeds.
Zur Erinnerung habe ich diese Fotos gemacht, denn die Farben dieser Schokoladen sind so blunt und hell.
It was a night of shooting with the stars. We went out for dinner and then walked all around the riverfront to indulge in our new-found interest – taking photos with different exposure settings and then applying the HDR technique on them. This method allows photos to be taken, tone-mapped and later post-processed in such a way as to enhance different aspects of the image – colour, lighting, contrast, tone etc. In other words, the technique helps to bring out the best in each photo. No more unwanted shadows and overexposed highlights. No more flat images. I’m a total convert.
