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標題: [其他飲食] 冷麵~~ [打印本頁]

作者: noa 時間: 2009-1-29 15:30 標題: 冷麵~~

冷麵會唔會比公仔麵健康？定係其實大家都唔係幾健康？

作者: peter236 時間: 2009-1-29 15:43

You know, Chinese style la mian is better.

作者: Hyde 時間: 2009-1-29 18:55

原帖由 peter236 於 2009-1-29 16:43 發表
You know, Chinese style la mian is better.

STFU... no one cares about your taste

作者: ricrick 時間: 2009-1-29 19:50

you guys are funny
我霖吾落味精，兩個都ok

作者: csg836 時間: 2009-1-29 22:07

公仔麵用油炸 wor... not healthy.

作者: fredfred 時間: 2009-1-29 22:13

japanese vegetable noodle

作者: somewhereintime 時間: 2009-1-29 22:17 標題: 回復 5# 的帖子

Cantonese noodles use lye water,  Hand-pulled noodles use Borax,
better choice would be  Shanghai Yellow Noodles, Yang Chun Noodles
or pasta, Actually it is very easy to make fresh pasta at home, I make
spinach noodles,  pesto noodles, lemon pepper noodles, beets noodles,
tomato noodles and buckwheat soba all the time. Fast food fresh

作者: peter236 時間: 2009-1-29 22:19

原帖由 Hyde 於 2009-1-29 19:55 發表

STFU... no one cares about your taste

Haha, no one is as dumb as you. The Chinese invented la mian, but some other foreigners just copied. Today there are millions of types of la mian. I don't see why you cannot find a style that suits your taste.

作者: peter236 時間: 2009-1-29 22:20

原帖由 somewhereintime 於 2009-1-29 23:17 發表
Cantonese noodles use lye water,  Hand-pulled noodles use Borax,
better choice would be  Shanghai Yellow Noodles, Yang Chun Noodles
or pasta, Actually it is very easy to make fresh pasta at home, I  ...

You have insufficient knowledge of Chinese la mian techniques. You should improve your knowledge.

作者: sheep 時間: 2009-1-29 22:26

就憑你Peter236?

原帖由 peter236 於 2009-1-29 23:20 發表

You have insufficient knowledge of Chinese la mian techniques. You should improve your knowledge.

作者: sheep 時間: 2009-1-29 22:28

Peter236
你開始有個Toppy影子

作者: somewhereintime 時間: 2009-1-29 22:32 標題: 回復 9# 的帖子

I know many Chinese noodle masters, the trade secret is to add some borax
in the noodle dough to make it easy for showmanship.
It is perfectly alright to eat Water Noodle, noodles made with flour and water only.
FYI, I visit noodle factory often and I know hot to do commercial noodles ,
500 Kg batch, you can ask maestro of noodles, Derek Ngyuen, Garly Leung(who starred
on Food Network USA, and Grand Master Tony Wu

作者: noa 時間: 2009-1-30 16:56 標題: 回復 7# 的帖子

buckwheat soba <-----即蕎麥麵??

有感公仔麵越來越難食, 所以想轉轉口味~~

作者: goldie 時間: 2009-1-30 17:23

唔係嚇你，冷麵、公仔麵、拉麵、上海麵、意大利粉、蕎麥麵，食多七、八十年會死架。

作者: noa 時間: 2009-1-30 18:02

原帖由 goldie 於 2009-1-30 18:23 發表
唔係嚇你，冷麵、公仔麵、拉麵、上海麵、意大利粉、蕎麥麵，食多七、八十年會死架。

但七、八十年後人人都係差唔多o個個歲數死.....

作者: bubblesalt 時間: 2009-1-30 18:54

Someone told me because of the HUGE amount of preservatives in 公仔麵, if you eat too much, after you are dead, your body will not decompose....

作者: CWong 時間: 2009-1-30 19:28

有七、八＋岁咁老呀，都係時候食寿麵咯！

作者: somewhereintime 時間: 2009-1-30 19:40 標題: 回復 16# 的帖子

Instant noodle is scary for the oil they use.
There are companies collecting filthy used oil from restaurants and expired meat from butcher shop, refine/recycle them into colourless and odourless OIL.
It is banned for human consumption in Canada so they are exported to Far East, where
it is legal for cooking application: instant noodles, Japanese rice snacks and variety of deepfried products. So think twice before you dive in

作者: myversa 時間: 2009-2-2 14:47

原帖由 bubblesalt 於 2009-1-30 19:54 發表
Someone told me because of the HUGE amount of preservatives in 公仔麵, if you eat too much, after you are dead, your body will not decompose....

become a zombie?

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