Characteristic of ice cream in the Turkey In Turkey, a popular ice cream is dondurma, ice cream made from goat's milk with a blend sachlav (the root of a type of wild orchid are mashed Turkey).
America On the other America anymore, because its people is buff-dense foods taste and portions, then the ice cream with a blend of cookies, caramel and nuts plus a larger portion (could double to triple the size of an ice cream scoop from the other) so Obama-led country favorite ice cream this.
France In France, a popular ice cream is ice cream with liqueur levels (a kind of beverage alcohol in the wine / beer) tall.
Characteristic of ice cream in the Indonesia In Southeast Asia, like Indonesia and Malaysia, we know the ice puter made of coconut milk without using cream. also distinctive flavor using that Indonesia, like Kopyor, Advocates, and green beans. There are also ice cut from the neighboring country with the basic ingredients coconut milk but with the presentation should be cut first, then stabbed into or sandwiched with bread sticks (ice cream sandwiches sand).
Japan In Japan, ice cream is made from green tea matcha red bean ice cream and Ogura, there is also a mochi ice cream that is made of mochi cake batter.
India In India, a popular ice cream called kulfi is made from buffalo milk with added flavorings pistachio, mango, cardamom, and saffron.
Name: Avril Ramona Lavigne Birth place: Belleville, Ontario, Canada Birth date: September 27, 1984 Parents: Jean-Claude Lavigne and Judith-Rosanne "Judy" Loshaw Brothers/sisters: She has an older brother, Matthew, and a younger sister, Michelle Nationality: Canadian Ethnicity: White Hustbant: Deryck Whibley (lead vocalist of Sum 41; born on March 21, 1980; engaged on June 25, 2005; married on July 15, 2006; split in September 2009; filed for divorce on October 9, 2009) Occupation: Singer, songwriter, rhythm guitarist, actress, model, fashion designer Instruments: Vocals, electric guitar, acoustic guitar, piano, drums Website: www.avrillavigne.com
Profil singkat Chef cantik mungil yang bernama lengkap Maria Irene Susanto, lahir di Jakarta, 22 Maret 1980. Hobi memasak Chef Marinka tumbuh sejak SD. Mulanya berbagai macam bahan masakan dicampur dan diolah sesuka hati, dan hasilnya? “BUSUK” kalau kata Chef Juna. Selama 8 tahun di Sydney, ia terbiasa melakukan segala hal sendiri. Inspirasi muncul dari majalah, buku masak dan sumber lainnya. Chef Marinka nggak mudah menyerah, ia terus bereksperimen berbagai masakan dan kue.
“Seniman itu, kan kalau enggak puas, akan mengulang lagi. Begitu juga dengan memasak. Kalau enggak enak, mending diganti. Memasak itu harus sempurna. Kalau enggak, jangan disajikan deh.” kata chef lulusan Sydney ini. Aku setuju dengan kalimat ini. Kenapa? Makanan yang para chef hasilkan ini adalah makanan berkualitas, rata-rata berkelas. Nggak mungkin seseorang mau bayar mahal untuk makanan yang rasanya biasa-biasa aja, khan? Aku jelas nggak mau bayar makanan yang satu porsi seharga minimal 80.000 untuk makanan yang rasanya nggak super duper enak. Gimana dengan kalian?:)
