郷土料理。
Feb 4, 2011
かっぽ鳥：地鶏、ニラ、タマネギ、しいたけ。
炙ると出てくる竹の油が、にんにく醤油にしお胡椒のシンプルな味付けを深く丸くする。
〆はおじや。
これジンギスカンもいいかもね。
かっぽ酒：焼酎の熱燗。注ぐ際に、かっぽかっぽと心地よい音が出るのが特徴。
竹から出る油の成分が二日酔いを防ぐみたいですよ。
って事で、竹まみれの一夜でした。
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| 30 | 31 | |||||
RECENT ENTRY
- May 2014 (1)
- August 2013 (1)
- April 2013 (1)
- January 2013 (1)
- October 2012 (2)
- September 2012 (1)
- August 2012 (1)
- June 2012 (3)
- March 2012 (1)
- February 2012 (2)
- January 2012 (2)
- November 2011 (2)
- October 2011 (1)
- September 2011 (7)
- August 2011 (16)
- July 2011 (10)
- June 2011 (5)
- May 2011 (6)
- April 2011 (8)
- March 2011 (12)
- February 2011 (11)
- January 2011 (9)
- December 2010 (9)
- November 2010 (16)
- October 2010 (9)
- September 2010 (16)
- August 2010 (7)
- July 2010 (10)
- June 2010 (15)
- May 2010 (4)
- April 2010 (15)
- March 2010 (22)
- February 2010 (17)
- January 2010 (13)
- December 2009 (14)
- November 2009 (9)
- October 2009 (14)
- September 2009 (2)