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Results 1 - 10 of 23 for glass bottles

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  1. Magazines - Post Magazine - Food & drink

    Q&A: winemaker Lilian Barton Sartorius

    Posted Jun 29th 2014, 12:47am by Bernice Chan

    ... I had a little basket and little scissors and was responsible for the baby rows at the end. I also remember sitting on the barrels and taking a glass, sticking my finger in the wine and licking ...

    http://www.scmp.com/magazines/post-magazine/article/1540366/qa-winemaker-lilian-barton-sartorius
  2. Magazines - Post Magazine - Food & drink

    The corkscrew: bouquet list

    Posted Feb 22nd 2014, 11:39pm by Nellie Ming Lee

    ... sorted me out. It was a lesson well learned and since then I've always been conscious of the needs of the average wine drinker, whose requirements for a glass of wine are usually based on price and familiarity. Gone, too, are the days when the only choices of wines by the glass were "red" or "white". Wine lists of the past, mine included, used to reflect what ...

    http://www.scmp.com/magazines/post-magazine/article/1431002/corkscrew-bouquet-list
  3. Magazines - Post Magazine - Food & drink

    A glass apart: Sweet and savoury verrine recipes

    Posted Dec 07th 2013, 10:48pm by Susan Jung

    ... Text Nellie Ming Lee Sweet or savoury verrines will whet the appetite for more substantial dishes to come A glass apart Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   Verrines are savoury or sweet little bites that are served in small glasses; the savoury ones make nice amuse-bouches and the sweet ones are served as pre-desserts. The glasses should ...

    http://www.scmp.com/magazines/post-magazine/article/1372767/glass-apart-sweet-and-savoury-verrine-recipes
  4. Magazines - Post Magazine - Food & drink

    Spice market: catch them young

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... is slightly softened. Rinse it and pat it dry, then put it into a tall, narrow glass jar; if needed, trim the ginger into smaller pieces so they fit into the jar. Mix pure rice vinegar (not ...

    http://www.scmp.com/magazines/post-magazine/article/1512627/spice-market-catch-them-young
  5. Magazines - Post Magazine - Food & drink

    The corkscrew: master class

    Posted May 17th 2014, 11:06pm by Nellie Ming Lee

    ... not necessary to match one wine with each dish. Instead, just put the bottles on the table and sip away. He says he's discovered his best pairings that way.   Nellie Ming Lee is a food stylist ...

    http://www.scmp.com/magazines/post-magazine/article/1512664/corkscrew-master-class
  6. Magazines - Post Magazine - Food & drink

    The corkscrew: Common senses

    Posted Oct 06th 2013, 12:00am by Nellie Ming Lee

    ... five times a month)- a consumer who is usually female and price-conscious because buying booze is not a regular habit. We discussed the importance of positioning and labels. Is the bottle ... of a certain age who don't always have their reading glasses with them)? And why does a wine from Bordeaux always have a pen and ink sketch of a chateau on the label? Those of us who have been ...

    http://www.scmp.com/magazines/post-magazine/article/1322320/corkscrew-common-senses
  7. Magazines - Post Magazine - Food & drink

    The corkscrew

    Posted Oct 14th 2012, 12:00am by Nellie Ming Lee

    ... of shades that can tell the drinker a much deeper story about the wine he is drinking. When you examine a glass of wine, it is best to look at it against a white background (a piece of paper helps if the tablecloth isn't white). Examine the colour from the centre of the glass (this is called the core) to the rim (this part, which can vary from a lighter shade of the core colour to pale ...

    http://www.scmp.com/magazines/post-magazine/article/1057024/corkscrew
  8. Magazines - Post Magazine - Food & drink

    The Corkscrew: Fizzy alternatives

    Posted Dec 14th 2013, 10:27pm by Susan Jung

    ... the wine undergoing a secondary fermentation in the bottle. A bottle of champagne holds about six bars of atmospheric pressure; four grams of sugar per litre of wine will produce one bar, so 24 grams of sugar per litre- including the residual sugar present in the wine before more is added- are needed for the right level of fizz. Each bottle is first capped and aged on its side to let ...

    http://www.scmp.com/magazines/post-magazine/article/1378160/corkscrew-fizzy-alternatives
  9. Magazines - Post Magazine - Food & drink

    Book: Great British Bakes

    Posted Feb 22nd 2014, 11:39pm by Susan Jung

    ... that fill Great British Bakes from writers both well known (Eliza Acton, Maria Eliza Rundell, Hannah Glasse) and unknown. Boermans is an avid collector of cookbooks, including those written ...

    http://www.scmp.com/magazines/post-magazine/article/1431003/book-great-british-bakes
  10. Magazines - Post Magazine - Food & drink

    Pig's feet: love me tender

    Posted Feb 22nd 2014, 11:39pm by Susan Jung

    ... rice vinegar. If you use another brand, you might need to add some Chinese slab sugar. 2 pig's front legs or 3 pig's back legs, about 2kg in total 1 kg fresh ginger 2 bottles (600ml ...

    http://www.scmp.com/magazines/post-magazine/article/1430997/pigs-feet-love-me-tender

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