Video: Food Plating

Dish plated by Marco Martini, Chef at Stazione di Posta, Rome

Watch video at Vimeo (2:20 minutes) …..

Chinese-style Shrimp with Asparagus


12 large shrimp (about 400 g), shells and veins removed
12 stalks asparagus
1 clove galic, sliced
a few slices of carrot, cut into fancy shape

Shrimp Marinade

1/2 tsp salt
1/2 tsp cornstarch
1 tbsp egg white
1/8 tsp sesame oil
dash ground white pepper


1/4 cup chicken broth
2 tbsp water
1/4 tsp sugar
1 tsp cornstarch
1/8 tsp sesame oil
dash ground white pepper


  1. Pat dry shrimp with paper towel. Add marinade and mix well. Chill in refrigerator for 30 minutes.
  2. Trim asparagus. Blanch in boiling water with 1 tsp each of salt and sugar. Remove and drain.
  3. Make a 1 cm slit along the back of the shrimp. Wrap each shrimp over a stalk of asparagus. Fold the tail through the slit in the back to secure.
  4. Blanch the shrimp and aspargus in hot oil until shrimp are cooked. Remove and drain on paper towel. Arrange shrimp on a serving platter.
  5. Heat 1 tbsp oil in a wok, saute garlic and carrot. Add sauce ingredients and bring to a boil. When sauce thickens, pour over shrimp and serve hot.

Source: Hong Kong magazine

Shellfish and Dishes

Greater Argonaut (アオイガイ)



Stir-fried with Butter and Soy Sauce


Protein Evolution – Turnng Plants into Meat-like Foods

Enlarge image ….

Producing the savory, juicy steaks and pork chops that many people crave requires a lot of animals raised on huge, unsustainable amounts of plant protein. But what would happen if, instead of giving so much of it to animals as feed, we ate the plant protein ourselves? Food scientists are working to make this Earth-friendlier option a palatable reality, according to an article in Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society.

Melody M. Bomgardner, a senior editor at C&EN, notes that we need protein, which our bodies break down into essential amino acids, to maintain good health. Low-carb diets and research showing the benefits of protein have boosted the trendiness of this macronutrient. As a result, on average Americans consume more protein than they need. And raising livestock, the major source of dietary protein in the U.S., puts a tremendous strain on water resources and arable land. It also contributes to greenhouse gas emissions.

The good news is that Americans are increasingly turning to plants for protein out of concern that red meat can lead to heart disease and obesity. Food manufacturers are paying attention. They have quickly responded with a growing range of protein-packed soy, pea and algae products. But to win over more steak lovers, scientists are still working toward the ultimate goal: plant protein that looks, feels and tastes like meat.

Read more at Chemical & Engineering News ….

Calling On Plants To Fulfill Protein’s Promise …..

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