以蒜頭、鯷魚、羅勒、檸檬汁和堅果,拌入品質優質橄欖油和帕馬森起司手工製成 ,相信大家對青醬並不陌生,但手工製作的青醬你一定要試試 ! 先炒過你喜歡的肉類、海鮮或蔬菜,在加入青醬,無論配上義大利麵、燉飯或者Gnocchi都很適合 ! 很推薦使用蛤蠣或其他海鮮,能夠襯托鮮味!
手工做的青醬較濃稠,需要加入煮麵水讓醬變稀釋(大約150cc),也可看個人調整決定,若是煮海鮮或燉飯,可加入一般清水或高湯自行稀釋至喜歡的濃度 ,做千層麵或抹土司不需要兌水。
Handmade with garlic, anchovies, basil, lemon juice and nuts, mixed with high-quality olive oil and Parmesan cheese. I believe no-one is a stranger to pesto, but you must try our handmade one, it makes a world of difference! Fry your favorite meat, seafood, or vegetables first, then toss them in our pesto and serve it with pasta, risotto, or gnocchi. Try pairing it with clams or other seafood to really bring out that delicious umami flavor!
Our handmade pesto is thicker than usual, so you will need to reserve some pasta water and add it to the sauce to dilute it (around 150cc should do, but you can adjust the amount according to personal preference!). If you are making seafood or risotto, you can add water or stock until it is diluted enough to suit your taste. There is no need to add water to make lasagna or spread it on toast!
#miahomemadefood #mia手作料理 #青醬 #pesto #homemadepesto #homemade #手工青醬 #自製青醬
同時也有64部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Cheap & easy recipe for cooking on a budget! You can eat the whole servings in one sitting. Try this out 😉 Of course you can boil to cook the beanspr...
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- 關於toss out 在 Facebook 的最佳貼文
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toss out 在 Facebook 的最佳貼文
【奧林匹克式舉重動作不能捨棄的理由】
分享《The System: Soviet Periodization Adapted for the American Strength Coach》書中對奧林匹克式舉重的看法。該書的作者們並沒有否定專項訓練的重要性,但強調現階段(美國許多力量教練)用其他動作「取代」奧林匹克式舉重是不智的作法,主要的理由是上膊和抓舉能訓練到「大範圍動作」與「全身性」的「爆發力」與「速度」。下面附上原文、我的譯文和懸垂式上膊的訓練側拍影片:
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#以下為譯文,最後附上原文,若有發現翻譯不到位或有問題的地方,非常歡迎也希望各界指正!
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近年來,隨著人們越來越重視力量訓練中的安全性,以及所謂的「專項力量」訓練,奧林匹克式舉重動作已不再受到許多力量教練的青睞。主要的理由是,如果運動員不是要參加奧林匹克舉重比賽,有更好的爆發力訓練動作可以選,它們更容易轉化為運動賽場上的成績,而且這些動作不用移動那麼大的重量,所以對身體的壓力與風險會低很多。
為了甩開風險,有許多擲藥球或更有創意的動作已經在許多運動團隊的力量課表中取代上膊、抓舉、挺舉。在我們看來,這個鐘擺甩得太遠了,這些動作一直都能培養出世界上最強、最具爆發力運動員,現在卻要完全捨棄,實在太過極端。
我們要瞭解奧林匹克式舉重動作的主要目的是:通過「大範圍的動作」(特別是下肢)在全身產生最大的爆發力。
專攻奧林匹克式舉重選手和特別注重專項力量訓練的選手,這兩者的訓練課表,你最常發現的區別是:舉重選手是透過大範圍且快速的動作來訓練下肢;換言之,後者的動作幅度大都比較小。很多教練出於善意,使用了許多替代舉重的練習動作,但這些練習並沒有辦法達到舉重動作所需的柔韌性、協調性與力量輸出。
使用奧林匹克式舉重動作可以訓練到關節在較大彎屈幅度時的爆發力和穩定度,那也是身體在賽場上可能會碰到的幅度。(譯者註:當然對純跑者和泳者來說就並非如此了,不過自行車選手和大部分的球類運動相當符合)
一位運動員在進行完整的抓舉、挺舉時,如果進步太快或是沒有經過正確的指導再加上大重量,的確會導致受傷。但所有的訓練動作都是這樣,只要進階太快、操作不當或重量太重都會受傷,所以問題不在動作,而在於教練沒讓運動員準備好。
像美式足球或籃球這種運動的動作幅度很大,執行動作時需要高度的柔軟度與力量;在提升這些能力上,奧林匹克式舉重動作會比擲藥球的訓練更有效率。這些動作並不危險,只要你能先評估他們的身體是否有能力安全完成這些動作,事先對舉重動作進行規劃與指導,以及循序漸近地增加重量和動作難度,那麼很多顧慮都會消失。
當你能有效且適當地進行奧林匹克式舉重訓練,你會發現它的好處遠遠大於缺點。
(但作者也強調並不是每個人一開始都適合練奧林匹克式舉重動作)
一開始先別進行大量且高強度的奧林匹克式舉重訓練,最好先等到運動員們至少已經練了幾年之後才能大量的練。如果他們在早期要發展爆發力,可在運動員學習和改善舉重動作時先進行「跳躍」與「增強式訓練」。
無論什麼動作,練熟了動作的技術之後,接下來「速度」是第一位。雖然體育界很重視力量和肌肥大,但力量所表現出來的速度才是真正分出運動員實力差異的關鍵所在。
在健力(powerlifting)比賽中,動作的速度並不重要,目標是舉得更重,不管花多長時間,比賽結果只看重量。但在美式足球場上,最強壯的線鋒球員若不能迅速將力量轉化為控制對手防守球員的能力,他們就不能算是成功的進攻組球員。同理,一位能肩推數百磅重的鉛球選手,如果他不能用全身的力量來加速擲出鉛球,他也將無法把獎牌帶回家。
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#原文如下
THE OLYMPIC LIFTING CONTROVERSY
In recent years with the increasing emphasis on safety in strength training and what is termed “sport specific” training, the Olympic lifts have fallen out of favor with many strength coaches. The argument is that if you are not competing in Olympic lifting, there are better options for training explosive strength that translate more readily to sports performance, without the risks and strain inherent in rapidly moving heavy weights.
Variations of medicine ball throws or more creative exercises have taken the place of cleans, snatches, and jerks in the strength programming of many teams as coaches try to reduce those risks. In our opinion, the pendulum has swung too far away from using the movements that have consistently produced the strongest and most explosive athletes in the world.
The main goal of the Olympic lifts is to generate maximal power and explosive strength in the entire body through large ranges of motion, particularly for the lower extremities.
The differences you will most often find between the training regimen of an Olympic weightlifter and of athletes performing more “sport specific” training are that weightlifters consistently take the lower extremities through high-speed, large range-of-motion exercises. Many of the substituted movements and exercises used by a well-intentioned strength coach do not come close to demanding and developing the flexibility, coordination, and force output demanded by the weightlifting exercises.
It is true that subjecting an athlete to a full snatch or jerk with a substantial amount of weight without the proper instruction or progression will often result in injury. However, that holds true for any exercise. It is not the fault of the exercise, but rather the coach’s fault for failing to prepare the athlete to succeed.
Dynamic sports like football or basketball require suppleness and strength expressed through large ranges of motion; the Olympic lifts are more effective at facilitating those qualities than a medicine ball toss. If you assess an athlete to be physically capable of performing the movements safely and if the lifts are programmed and coached effectively and progressed in both weight and complexity, many concerns diminish.
You will discover that when implemented effectively and appropriately, the benefits of the Olympic lifts far outweigh the drawbacks.
A significantly high volume of Olympic lifting is best left to the athletes with at least a few years of training under their belts. For developing athletes such as these, the power and explosive qualities can be addressed through jumping or plyometric training as the Olympic lifts are coached and refined over time.
After mastering technical efficiency and form, no matter what the movement, speed should always be the priority. Although strength and muscle hypertrophy are important in the world of sports, the rapid expression of that strength is what separates athletes on the field of play.
In the sport of powerlifting, the speed of the movement is not critical. The goal is to lift the maximum weight, however long it takes. On the football field, the strongest linemen will rarely succeed if they cannot rapidly translate that strength to control an oncoming defender. A shot putter who can military press hundreds of pounds will not take home a medal without the ability to explosively accelerate the entire body to throw the shot.
(extracted from page 101~102)
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若有發現翻譯不到位或有問題的地方,非常歡迎也希望各界指正!
toss out 在 Facebook 的精選貼文
DID YOU KNOW❓
❓❓❓
The only time Italy won the EUROs in 1️⃣9️⃣6️⃣8️⃣, they won their semi-final match through a COIN TOSS❗
🪙🪙🪙
Their match with Soviet Union was tied without a goal after extra time. The referee, Kurt Tschenscher pulled out an old coin & their captain Giacinto Facchetti called tails which turned out to be the right call, with Italy advancing to the final without a penalty shootout which would normally be used today to decide the tie❗
⏩⏩⏩
Fast forward to EURO 2️⃣0️⃣2️⃣0️⃣, Italy
Captain Giorgio Chiellini won the coin toss in the semi-final after the match was tied after extra time to choose which side of the field they will be taking penalties. The Azzurri eventually advanced to the final after knocking out Spain in the ensuing penalty shootout❗
🤯🤯🤯
Good omen for Italy tonight❓
toss out 在 ochikeron Youtube 的最讚貼文
Cheap & easy recipe for cooking on a budget!
You can eat the whole servings in one sitting. Try this out 😉
Of course you can boil to cook the beansprouts in a pot then toss with the seasonings. You can serve at room temperature or cold in the fridge (you can keep it for a day).
More 5 MIN Recipe:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-
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5 MIN Tuna Bean Sprouts (Affordable Healthy Diet Recipe)
Difficulty: VERY Easy
Time: 5min
Number of servings: 1~2
Ingredients:
200g(7oz.) bean sprouts
70g (2.5oz.) canned tuna
2 tbsp. Japanese Mentsuyu soup base
1 tbsp. sesame oil
1 tbsp. sesame seeds
Directions:
1. Wash and place the bean sprouts in a microwavable bowl. Add drained canned tuna and Japanese Mentsuyu soup base. Cover with plastic wrap then microwave on medium (600W) for 3 minutes.
2. Toss with sesame oil and sesame seeds to finish.
レシピ(日本語)
https://cooklabo.blogspot.com/2021/05/Mugen-Moyashi.html
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toss out 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make a classic French style pie: Strawberry & Blueberry Galette, aka Fruit Galette.
Fruit galette is so gorgeous in its rustic form. It’s a French pastry similar to a tart or a pie, the famous one is Galette des rois (king cake). The fruit galette is another free form pie with fruit filling, and the crust folded partway over the top of the filling, looks like a flat round pie. The best part is the pastry dough is simple to make for even beginners, it's quite a bit less effort than puff pastry, but the result is amazing.
In this video we'll show you how to make the delicious strawberry galette in an easy way. This galette recipe features jammy strawberries and an ultra flaky, buttery crust. Enjoy. :)
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jBbq2q_capk
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How to make French Strawberry & Blueberry Galette
French Style Strawberry & Blueberry Galette Recipe
☞ Yield: Serve 3~4
✎ Ingredients
📍 Pie dough
all purpose flour 100g (plus more for dusting)
granulated sugar 15g
a pinch of salt
unsalted butter 80g (Iced, cut into cubes)
iced water 30g
one egg
crystal brown sugar Q.S
📍fruits filling
strawberries 180g
blueberries 40g
granulated sugar 30g
corn starch 6g
half lemon zest
lemon juice 2g
✎ Instructions
1. In a medium bowl, mix flour, sugar and salt together until well combined.
2. Add very cold butter cubes and toss in the flour and until each piece is coated. Just take a piece of butter, using your fingertips to press it flat, then complete all. If your fingers warm up the butter too much, you can chill for 10 minutes
3. Add ice water and mix with your fingertips until the dough holds together enough to form a ball. If too dry, drop the remaining water. Lumps of dough are OK.
4. Put the dough onto a piece of plastic wrap, and flatten into a disk and refrigerate for 1 hour.
5. Make the fruit filling. Pinch off the green and slice the strawberries.
6. In a large bowl, combine the strawberries and blueberries with sugar and cornstarch. Zest half of lemon and squeeze a little lemon juice. Toss the fruit mixture together, set aside.
7. Lightly flour your working surface, so the pastry doesn't stick. Unwrap the dough and roll it into a 26cm/10-inch round circle about 3mm~4mm thick.
8. Pile the fruit filling onto the center of the dough and leave at least 2 inches border around the edge. Fold the edges of the dough up and over the filling.
9. Brush the edges with the egg wash and sprinkle with sugar.
10. Preheat the oven to 220C and bake for 25 minutes. Once baked, transfer onto a wire rack and cool completely.
10. Let cool before slicing and serving with an ice cream or a dollop of whipped cream to take it to the next level!
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Chapter:
00:00 opening
00:35 Ingredients
01:33 How to make galette dough
04:27 How to make fruit filling(Strawberry & Blueberry)
06:18 Rolling and Assembly
07:55 folding the edges and egg wash
10:26 Baking
10:49 taste
-----------------------------------------------------------------------
#FruitGalette
#FrenchDessert
#easyRecipes
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toss out 在 Tasty Japan Youtube 的精選貼文
野菜やフルーツをたくさん食べられるレシピ。スライスした食材を天板に並べて焼けば、揚げずにサクサクのチップスが出来上がります!
そのままおやつ感覚で食べても、サラダのトッピングにも◎ぜひ作ってみてくださいね♫
揚げないのにサクサク!フルーツと野菜チップス4種
■ズッキーニチップス
1人分
材料:
ズッキーニ 大1本
オリーブオイル 大さじ2
塩 小さじ1/4
コショウ 小さじ1/2
ガーリックパウダー 小さじ1/2
作り方:
1. オーブンを200˚Cに予熱しておく。
2. 天板にクッキングシートを敷く。ズッキーニを3-6mm程度の厚さに切り、天板に並べる。
3. 小皿に塩、コショウ、ガーリックパウダーを入れて混ぜ合わせる。
4. (2)にオリーブオイルを刷毛で塗ってから(3)を振る。裏返してもう一方の面も同様にする。
5. オーブンで25-35分焼く。(途中で一度裏返す)きつね色になったらオーブンから取り出す。常温まで冷ましたら、完成!
■さつまいもチップス
1人分
材料:
さつまいも 大1個
オリーブオイル 大さじ4
塩 小さじ1/2
コショウ 小さじ1/2
乾燥タイム 小さじ1
作り方:
1. オーブンを200˚Cに予熱しておく。
2. さつまいもを3-6mm程度の厚さに切り、ボウルに入れる。
3. (2)にオリーブオイルを入れてあえるように混ぜる。塩、コショウ、タイムを加えてさらに混ぜ合わせる。
4. 天板にクッキングシートを敷き、(3)を均一に並べる。
5. オーブンで25-35分焼き、途中で一度裏返す。きつね色になったらオーブンから取り出す。常温になるまで冷ましたら、完成!
■ケールチップス
2人分
材料:
ケール 1束
オリーブオイル 大さじ2
塩 小さじ1/4
コショウ 小さじ1/4
パプリカパウダー 小さじ1/4
作り方:
1. オーブンを180˚Cに予熱しておく。
2. ケールの葉の部分を太い茎からちぎり取り、食べやすい大きさに切ってボウルに入れる。
3. (2)にオリーブオイルを入れる。小皿に塩、コショウ、パプリカパウダーを入れて混ぜ合わせ、(2)に加えて混ぜ合わせる。
4. 天板にクッキングシートを敷き、(3)を均一に並べる。
5. オーブンで10-15分焼く。葉の縁が薄茶色になり、焼きあがったらオーブンから取り出す。常温になるまで冷ましたら、完成!
■りんごチップス
1人分
材料:
りんご 2個
オイルスプレー、または油
シナモン 小さじ1
作り方:
1. オーブンを180˚Cに予熱しておく。
2. 天板にクッキングシートを敷く。りんごを3-6mm程度の厚さに切り、天板に並べる。
3. りんごにオイルスプレーをする、または油を塗る。シナモンを振る。
4. オーブンで30分焼き、途中で一度裏返す。薄くきつね色になったらオーブンから取り出す。常温まで冷ましたら、完成!
Baked Fruit & Veggie Chips 4 Ways
■Zucchini Chips
for 1 serving
Ingredients:
1 large zucchini
2 tablespoons olive oil
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
Preparation:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Cut the zucchini into ⅛- to ¼-inch (3- to 6-mm) slices. Arrange on the baking sheet, ensuring the slices aren't overlapping, otherwise they won't dry out properly. Brush the slices with olive oil, then season with salt, pepper, and garlic powder. Flip the slices over and repeat.
3. Bake for 25-35 minutes, flipping halfway, until golden brown. Let cool to room temperature. The zucchini will continue to get crispier as they cool.
4. Enjoy!
■Sweet Potato Chips
for 1 serving
Ingredients:
1 large sweet potato or yam
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried thyme
Preparation:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
3. Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
4. Enjoy!
■Kale Chips
for 2 servings
Ingredients:
1 bunch kale
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
Preparation:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
3. Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
4. Enjoy!
■Apple Chips
for 1 serving
Ingredients:
2 apples
nonstick cooking spray or oil
1 teaspoon cinnamon
Preparation:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Cut the apples into ⅛- to ¼-inch (3-to 6-mm) slices. Arrange on the baking sheet. Spray the slices with nonstick spray or brush with oil. Then, sprinkle with cinnamon.
3. Bake for 30 minutes, flipping halfway, until lightly golden brown. Let cool to room temperature.
4. Enjoy!
#TastyJapan
#レシピ
MUSIC
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Speaking for myself, the terms have basically the same meaning. However "Toss out" is a bit wordy for casual conversation. ... <看更多>
toss out 在 Throw out / Throw away / Toss out - W4D4 - Daily Phrasal Verbs 的推薦與評價
WEEK 4 DAY 4 of DAILY PHRASAL VERBSThrow out - Throw away - Toss outDon't forget to subscribe for more FREE ENGLISH VIDEO ... ... <看更多>