AUSTRALIAN COOKING METHODS
četvrtak, 10.11.2011.
COOKING ACADEMY FREE PLAY : COOKING ACADEMY
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Cooking Academy Free Play : Cooking Terms And Meanings : Cooking Chicken Soup Cooking Academy Free Play
CIMG3934 More freestyle fun: some Japanese sponge cake with whipped cream and fruit and a half cut of a replica of my wedding cake. dungeon empires, dungeon, empires, mmo, mmorpg, kostenlos, gratis, free to play, screenshots, 3d, browser, rollenspiel dungeon empires, dungeon, empires, mmo, mmorpg, kostenlos, gratis, free to play, screenshots, 3d, browser, rollenspiel Related topics: some cooking games for girls reality cooking shows wonderful world of cooking ayurvedic cooking giada de laurentiis cooking today show cooking school slow cooking silverside home cooking magazine oyster mushroom cooking |
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HEALTHIEST COOKING METHODS. HEALTHIEST COOKING
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Healthiest cooking methods. Fun cooking activities Healthiest Cooking Methods
Spicy Plum Chutney Chutneys rock... so when my colleague brought me a pound of plums from her garden the other day it was chutney time. This one - spicy and sweet - goes well with cheese and roasted meats. Enjoy! Recipe: 500 gr. plums 200 ml. white balsamico 1 healthy glass of port (50 ml.) 1 apple 1 red onion 2 cloves of garlic 2-3 cardamon pods 1 star anise ? tsp of crushed chili (depending on how hot you like it) 50 gr. chopped dates 50 gr. cane sugar Sea salt and freshly ground black pepper Method: Prepare the fruit - remove the stones and slice roughly. Toss the onions, garlic, plums, dates and apples in a pot with 2/3 of the vinegar and add the spices, sugar, salt and pepper. Simmer for 10-15 minutes before adding the rest of the vinegar and a healthy glass of port. Cook for a further 30 minutes time - or until it thickens. Finally pour into sterilized jar/s. This recipe makes about 500 ml. If you want more just scale it up. Cooking dinner by lamp light In addition to environmental impacts, the health impacts stemming from inhalation of sooty smoke due to inefficient cookstoves and indoor fires is substantial. Inefficient cooking methods lead to health conditions such as pneumonia, chronic respiratory disease, and lung cancer. Over 1.6 million people a year die of indoor air pollution; most of whom are women and children. In developing countries, the disease burden from indoor air pollution is comparable to the impacts from malaria, tuberculosis, or HIV/AIDS. Access to more efficient cookstoves, with good ventilation, means that women can cook faster and generate less pollution thereby keeping themselves and their families healthier. It also means that women will reduce the number of trips they have to make to secure firewood. Related topics: cooking hobbies substitute for dry white wine in cooking word search cooking cooking styles measurement conversion chart cooking cooking language 2011 cooking games only new cooking games playing cooking mama |
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AUSTRALIAN COOKING METHODS : AUSTRALIAN COOKING
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AUSTRALIAN COOKING METHODS : COOKING WITH SHRIMPS : COOKING FOR FUN. Australian Cooking Methods
Jones & Company Ltd Wine Street (Bristol) Article Published in the Illustrated Bristol News 1960. IT could be said that Jones and Co. Ltd., of St. James' Barton, Bristol, was founded twice—once in 1843 and again in 1940 after the German blitz shattered the company's fortunes and wiped the store from the face of Bristol. In one night, on November 24th, Jones' store in Wine Street and High Street, City Centre, the culmination of almost 100 years' trading and steady expansion, was razed to the ground together with stock worth thousands of pounds and valuable records which chronicled its progress. Everything, in fact, was lost. All that was left were piles of twisted, smouldering ruins. But, typical of the spirit set by the founder in 1843, Thomas Jones, whose whiskers were as expansive as his business foresight, the company lost no time in making a fresh start to their business. It did so within three weeks. While the search went on for new premises soon to be found in Stapleton Road, a team ol thirty-two buyers with thousands of pounds to spend on purchasing new stock went out to markets in London, Manchester and elsewhere. Meanwhile, in Bristol, employees set about feeding the army of salvage workers. Only the day after the blitz the pavement outside Jones former restaurant in Mary-Le-Port Street was turned into a 'cookhouse.' Meals were cooked (very tastefully by all accounts) over a steel grate fired by rafters salvaged from the charret buildings. It is interesting to note that this novel 'action station' so impressed Miss Norma Bull, an Australian War Correspondent, that she was inspired to produce a water colour drawing of the scene. Thomas Jones, whose portrait hangs in the office of Mr. George Brymer, present chairman of the company and a former managing director, started his career in business in partnership with a colleague in Boston, Lincolnshire. In 1843, when he came to Bristol he opened the first ' Jones ' drapery store at 56 Wine Street. A character was Thomas Jones. It is said that he was sometimes in dispute with the Corporation and that he won a court action against them. He chose to mark the occasion, rather cheekily but in keeping with his Welsh sense of humour, by creating a crest. This shows a Welsh pony driving the city councillors before it. But to return to Thomas Jones the businessman who saw in Bristol a great potential for trade ..... His pioneering methods of retailing soon attracted attention and was cause for some amusement in the city. He introduced, for instance, eye-catching window displays such as exhibiting a Welsh pony (which in Mr. Brymer's time were sold for as little as 30s.), and used bacon, cheese, beer and tobacco to share a window with silks and satins. As trade prospered, as it most certainly did, ' T.J.' gradually acquired more shop frontages in Wine Street and High Street and the fact that the company could never acquire the central pivotal building, namely the famous old Dutch House, was a constant source of regret. Jones grew up as it were in the Victorian era and in those days transport was generally tedious. This did not altogether bother Jones. They maintained their own stables in Broadmead on the site now occupied by Boots. Four horse vans and eight horses were kept there, and these were a familiar sight around the bustling, narrow streets. Many alterations were made to the Wine Street—High Street buildings, and it is a sad thought that the fourth major alteration there was only completed on the Saturday before the blitz. At that time Jones had more than 750 employees. Quite obviously, not all could be retained. It is significant, therefore, that in the face of such adversity, the company policy was to retain its workers for as long as possible until they either found other employment or were taken back on the payroll. The company continued its search for more premises and within six months shops were also operating at Kingswood. Queens Road, Wells Road, Lawrence Hill, Broadmead, Mary-Le-Port Street and Merchant Street. Butterfly Cakes Preparation Time 30 minutes Cooking Time 25 minutes Makes 18 Ingredients * 250g butter, at room temperature * 330g (1 1/2 cups) caster sugar * 2 tsp vanilla essence * 4 eggs, at room temperature * 450g (3 cups) self-raising flour, sifted * 250ml (1 cup) milk * 100g (1/2 cup) raw caster sugar * 80ml (1/3 cup) water * 125g unsalted butter, at room temperature * 315g (1 cup) raspberry jam Method 1. Preheat oven to 180°C. Line 18 large (185ml/ 3/4-cup) muffin pans with paper cases. 2. Use an electric beater to beat the butter, sugar and vanilla essence in a large bowl until very pale and creamy. Add the eggs 1 at a time, beating well after each addition, until combined. Use a large metal spoon to gently fold in half the flour alternately with half the milk, until well combined. Repeat with remaining flour and milk. 3. Spoon the mixture evenly into the paper cases. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Place on a wire rack to cool. 4. Meanwhile, combine sugar and water in a saucepan, and stir over medium-low heat until the sugar dissolves. Remove from heat and set aside for 20 minutes to cool to room temperature. Use an electric beater to beat the butter in a small bowl until white and creamy. Add the sugar syrup in a thin, steady stream and beat until well combined. 5. Use a sharp knife to cut a shallow V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Cut the piece of cake in half crossways to form 2 semicircles. Fill centre of each cake with 21/2 tsp of raspberry jam. Arrange 2 semicircles of cake in jam. Place mock cream into a clean piping bag fitted with a 1.5cm diameter fluted nozzle and pipe down centre between the "wings" on each cake. Source Australian Good Taste - July 2002 , Page 67 Recipe by Sarah Hobbs Related topics: sicily cooking class roast cooking temp cooking mama games for free to play cooking without milk cooking flashcards cooking london broil in oven cooking games cooking mama kills animals mexican cooking equipment |
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COOKING GREEK FOOD - GREEK FOOD
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COOKING GREEK FOOD - WHOLE FOOD COOKING CLASSES. Cooking Greek Food
Greek Grill We coarsely chopped salmon, zucchini, red onion, and red bell pepper, seasoned liberally with fleur de sel (sea salt) & black pepper and grilled with olive oil spray. Book theme: Cooking Traditional Greek Food Cover Design. Book theme: Cooking Traditional Greek Food Cover design, typography use by Maria Papaefstathiou Illustrations by Xristina Douligeri Related topics: cooking by the book cooking turkey tips cooking jasmine rice cooking man cooking chicken frozen complete indian cooking first class cooking san francisco cooking frozen sausages |
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COOKING CLASSES IN PA - IN PA
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Cooking classes in pa - Cooking for large family. Cooking Classes In Pa
Cooking Class Lily Cavanaugh did it the hard way. She'd apprenticed under Master Chef Evan Taylor until he threw one temper tantrum too many. She was madly in love with him but so was every other woman who worked for him. So she walked away and built her own restaurant. Then Evan and the director of his new TV show, Dylan Bryant, walk into her restaurant to offer her an intriguing proposition... Lily Cavanaugh did it the hard way. She'd apprenticed under Master Chef Evan Taylor until he threw one temper tantrum too many. She was madly in love with him but so was every other woman who worked for him. So she walked away and built her own restaurant. Then Evan and the director of his new TV show, Dylan Bryant, walk into her restaurant to offer her an intriguing proposition... (17) Operation SEXTANT English/Anglais IS2009-6585 11 April 2009 Gulf of Aden Operation SEXTANT Ordinary Seaman Norman Galway, a cook onboard Her Majesty's Canadian Ship (HMCS) Winnipeg, prepares and sets aside a lunch for one of the military members who won't be able to attend the scheduled meal hours due to ship duties. HMCS Winnipeg is operating in the Gulf of Aden under Standing NATO Maritime Group 1 (SNMG1) to counter acts of piracy and provide security for transiting merchant vessels. Commanded by Commander Craig Baines, the Halifax-class patrol frigate has a crew of approximately 240, including a CH-124 Sea King helicopter detachment. Canada's participation in SNMG1, conducted under Operation SEXTANT, represents a continuing commitment to international peace and security. HMCS Winnipeg is the 5th Canadian Ship to deploy since 2006 to join SNMG1, which represents a multi-national maritime force capable of conducting missions across a broad spectrum of operations anywhere around the world. Photo: Warrant Officer Carole Morissette, Canadian Forces Combat Camera French/Francais IS2009-6585 11 avril 2009 Golfe d’Aden Operation Sextant Le Matelot de 3e classe Norman Galway, cuisinier a bord du Navire canadien de Sa Majeste (NCSM) Winnipeg, prepare et met de cote un repas pour un militaire qui ne pourra pas manger pendant les heures de repas prevues en raison de ses fonctions a bord du navire. Le NCSM Winnipeg mene des operations dans le golfe d’Aden dans le cadre de sa contribution au 1er Groupe de la Force navale permanente de reaction de l’OTAN (SNMG 1) afin de lutter contre les actes de piraterie et d’assurer la securite des navires marchands de passage. Commandee par le Capitaine de fregate Craig Baines, la fregate de patrouille de la classe Halifax est dotee d’un equipage d’environ 240 personnes et d’un detachement d’helicoptere CH124 Sea King. La contribution du Canada au 1er Groupe de la Force navale permanente de reaction de l’OTAN (SNMG 1), dans le cadre de l’operation Sextant, represente un engagement continu a la paix et a la securite internationales. Depuis 2006, le NCSM Winnipeg est le cinquieme navire canadien a se joindre au SNMG 1, une force maritime multinationale capable d’executer une vaste gamme d’operations partout dans le monde. Photo : Adjudant Carole Morissette, Camera de combat des Forces canadiennes First! Was it the first time this little girl was holding such a big knife? Maybe not. I have seen many young students handling knives very well in my cooking classes. Bien jeune mais deja experte dans la manipulation d'un gros couteau.... Pas la premiere fois pour elle. cooking classes in pa BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring. Related topics: cooking tools gadgets disney cooking games for girls mastering the art of french cooking set fish types cooking cooking mama 2 dinner chalet cooking courses cooking range reviews cooking classes south australia cooking games addicting games cooking temp for pork chops |
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COOKING CHEMISTRY EXPERIMENTS - COOKING CHEMISTRY
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COOKING CHEMISTRY EXPERIMENTS - COOKING GAMES FOR GIRLS ONLY ONLINE - ANCIENT INDIAN COOKING. Cooking Chemistry Experiments
Foods that Alkalinize and Heal 1939 : Vitamin A is essential written carotene) as a tribute to the humble carrot. This vegetable is rich in it and can be cooked in all the usual ways without destroying it." Dr. Henry C. Sherman in "Chemistry of Food and Nutrition," a standard reference book, writes: "Vitamin A is essential to growth in the young and to normal nutrition and health at all ages. Lack of vitamin A results in a widespread weakening of the body and its ability to resist infections. This nutritional deficiency gives rise to an increased incidence of respiratory diseases; of skin, ear and sinus infections; of inflammation and infections of the alimentary tract; and even of renal calculi (stones). The higher intake of vitamin A also makes the lungs more resistant to disease. Vitamin A serves both as a tissue building and as a regulatory substance." The relation of vitamin A to the eye is very marked. Reports on recent experiments from Texas show that when vitamin A was withheld from brood sows, pigs in the litters were born blind, some without eyes at all. We know that vitamin A is necessary to prevent certain forms of eye infection and disorder, but we can't depend entirely on the eye symptoms to tell us when we need more vitamin A. In this connection Sherman says: "While cases of eye trouble due to vitamin A deficiency have attracted much attention, it is probable that while a few people suffer eye symptoms, a very much greater number are suffering from vitamin A shortage in other ways. In the work of Tilden and Miller it was found that nine out of eleven monkeys developed epithelial lesions and serious digestive disorders without showing eye symptoms. Wolbach and Howe in their work with guinea pigs found them to show the same pathological histology of the epithelium as do rats, but without developing the eye disease. . . . We should carefully heed the view which McCollum has so often emphasized, that there are probably large numbers of people who are more or less lacking in vigor because they live on foods containing less than optimal (the best) amounts of calcium and vitamin A." There is no doubt that vitamin A has far-reaching functions at all ages and conditions. It helps to protect the body from many diseases, chiefly through promoting a vigorously healthy condition of the body. It plays an important part in the development of positive or buoyant health and general vitality and resisting powers. And, as Mellanby, Green, Batchelder and other modern researchers have pointed out, the best results are obtained when the intakes of vitamin A are several times higher than the amount originally considered adequate. VITAMIN A AND KIDNEY STONES Of great interest is the announcement of Dr. Charles C. Higgens of the Crile clinic at a recent session of the American Medical Association, of a painless diet for combating kidney and bladder stones. The new diet, said Dr. Higgens, obviates the recourse to surgery for relief from this painful affliction. The idea came from experiments on Albino rats in biochemical laboratories. Diets deficient in vitamin A produced the stones. Rich vitamin A feeding dissolved them. Subsequently, eighteen human beings were reported as taking the vitamin A diet for kidney and bladder stones (calculi). Some of these had previously been operated on and the diet prevented formation of new stones - something that frequently happens. Or if the new stones had begun to form, the diet soon dissolved them. Of the patients without operations, in two, food caused a complete disappearance of the stones in four months. In others, with extremely large stones, thirteen months had produced a significant decrease in size. One patient with a stone completely filling one kidney had gotten rid of it in six months. The diet consisted of foods extremely high in vitamin A. VITAMINS TO PREVENT INFECTIONS Of course vitamin A is not the only vitamin which has anti-infective properties. Dr. L. Jean Bogert, in "Diet and Personality," tells us that: "Giving large doses of vitamins - far more than the amount actually needed to prevent those diseases due to vitamin deficiency - is probably an effective way of preventing infections or of helping the body to overcome an infection already acquired.... Now vitamin A in some way acts specifically on the membranes lining the respiratory tract, and vitamins A and C on those lining the digestive tract, to increase their ability to resist bacterial invasions. Extra doses of these two vitamins, therefore, have an especially potent effect in assisting one to prevent infections. But vitamins B and D also play an important part in building up resistance to infections, and the best results are obtained when there is a liberal and well-balanced supply of all the vitamins. "Lack of vitamin A has been shown to increase the susceptibility to tuberculosis, sinus infections, ab-cesses in the ears or at the base of the tongue, colds and other infections.... Lack of vitami Home-scientifically-made cooking salt (1994) Another photocopy piece of cartoon drawing of my former chemistry teacher which I found in a box today. Done in 1994. In school I enjoyed the Chemistry subject, but today I cannot remember a thing I learned anymore. Oh except for ‘NaCl – Sodium Chloride’ which is a scientific name for salt. One of the ambitions I had was to be a chemist! (I am glad it did not happen!) Among the few others were artist and photographer... Well, young people dream. I am still dreaming my dreams today :) Related topics: cooking light recipe contest baking cooking method cooking salmon on cedar plank convection cooking chicken cooking roast beef dinner barbie cooking games in english corporate cooking event light cooking recipes for cooking trout |
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COOKING LARGE GROUP - COOKING LARGE
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COOKING LARGE GROUP - FREE FUN COOKING GAMES FOR GIRLS. Cooking Large Group
071116 0571 Cooks wait to grill kebabs and sausages for hungry customers in the open air market at Djemaa El-Fna square in the heart of the Marrakech medina, Morocco on November 16, 2007. The plaza bustles with food stalls and performers of all sorts till late every night. KS20110927-011.jpg Japanese language students practice their skills in the classroom and at home through cooking. Photo by Kumiko Sakamoto. Related topics: cooking classes boise cooking textbooks cooking a turkey cooking class brisbane moist methods of cooking where to buy cocoa butter for cooking reduction cooking term cooking brisket oven cooking lessons france cooking schools in la |
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FAST COOKING TURKEY. COOKING TURKEY
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FAST COOKING TURKEY. COOKING WITH GREEN TEA. Fast Cooking Turkey
Crrrrispy! Ohhh, doesn't that look GORGEOUS??? And it's a fast-cooking sucker too (only 3 mins / lb!) - almost as fast as it takes to eat it! Perfectly moist and tender meat all the way through, a crispy but not oily skin, and an oven The Family Circle Fish and Poultry Cookbook, 1955 When your cat is fast asleep and seems particularly happy about it, this is the locale in Dreamland that he or she is visiting. Related topics: youth cooking classes cooking oil brands in pakistan fun games of cooking slow cooking roast cooking broccoli in microwave nigella lawson christmas cooking hash cooking recipes levelling fishing and cooking two fat ladies cooking show |
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COOKING HOLIDAYS IN EUROPE : IN EUROPE
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Cooking holidays in europe : Bratzs cooking games Cooking Holidays In Europe
Na zdravi! Bruno introduced us to the Czech concept of takeaway pub food and beer. It was very tasty - and especially good because you can have a sneaky pint while you wait for it to cook. Bruno and Sheonagh also taught us the correct toasting etiquette - look the other person straight in the eye, say "Na zdravi!" as you clink your glass, then bang it off the table before taking a deep drink. The first mouthful is always the best, isn't it? Tower of London Thomas Cook Group snap in front of the Tower Bridge, London Related topics: cooking chicken in a microwave cooking the indian way turkey tetrazzini cooking light cooking with mama online twisted cooking mama games online free cooking recipes in urdu recipe cooking games |
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FREE ONLINE FOOD COOKING GAMES : FREE ONLINE FOOD
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Free Online Food Cooking Games : Does Alcohol Burn Off In Cooking : Does Cooking Food Destroy Nutrients. Free Online Food Cooking Games
Food Photography at The Little Chihuahua My very first food photography! Other than a few small snapshots here and there, I finally had a photo gig for food. Of course I never charge for any of my photos, so this was mainly for me to learn and have fun! I got incredibly hungry during the shoot, and the owner, Chef Andrew Johnstone, was very generous and gave me lunch and a gift card! I was a little worried about taking good photos of food, so I sort of just looked at some photos online of food photography and thought I could do it myself. I brought along a huge 52" gold/silver reflector with stand, and used natural lighting. I bounced the natural lighting from the front of the restaurant so I wouldn't create any crazy shadows on the opposite side. Worked out really nicely! The gold brought out all the warm colors. I shot with a 105mm f/2.8 macro first, but then decided to go with a sharper 85mm f/1.4D at varying apertures. I wanted shallow depth of field, but just enough to show all the details of the contents of the plates, and blurring everything else. A nice PC-E lens might have worked out better. So I ended up using the 85 for most of the shots while on a tripod. I found the sweet spot at the distance I worked at (4 feet away or so) to yield good results around f/2.5 or so, giving enough detail in the plate without getting an annoying background. I angled it slightly to give you a better sense of the food rather than top down. I had to make sure I didn't get the blue walls into the shot, so the close 85mm crop worked wonderfully. Towards the end I decided to get a group shot of all the plates, which is when I realized how much more interesting the shots were with a wide angle!!!! Argh, I spent so much time with the 85 only to realize I should've played a lot more with my 20mm f/2.8!!! I ended up getting some super exaggerated areas of the food, and also captured a lot of the "ambiance" of the restaurant as well with the wider lens. The f/2.8 was great for creating a shallow DOF in these shots as well. So I was able to get a closeup of the food, while showing it staged in the restaurant. AWESOME! Not the greatest for a menu, but for promotion and website use, it would be perfect. I would highly recommend everyone try using wide angles wide open for food photography! I loved it. The 85mm yielded shots of the food with plenty of detail, great for showing off on a menu. The 20mm resulted in fun shots worth posting on Flickr and as promotion for a website. Food photography is fun, makes you really hungry, but not sure if it's THAT interesting to me. I'm much more about taking photos of the preparation of the food, the people behind the scenes, and the cool details of a restaurant. But alas, here it is! Enjoy this series. Gamification: Campusfood.com Badges Campusfood.com is an online food ordering website for college students. They have added gamification to their experience by creating a badge system for users which encourages them to order more frequently and from different vendors in order to gain status in their online community. Repeat customers are rewarded with badges such as Raw Deal (10 sushi orders in a month) and Beta Taster (one of the first 50 people to order from a new menu). Since adding points and badges to Campusfood.com, the number of new users who return two or more times is up 15-20%, says Michael Saunders, the site's founder. The site even features a updating panel on their homepage showing who is earning badges. Related topics: couples cooking classes dc cooking mama 2 game online cooking broccoli in microwave cooking measurements calculator diane kennedy mexican cooking cooking classes oklahoma cooking trivia quiz kids cooking party supplies pink cooking pots cooking with flavored vinegar |
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HOLIDAY COOKING FOR KIDS : HOLIDAY COOKING
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Holiday Cooking For Kids : Forgotten Skills Of Cooking Darina Allen : Cooking Equipments Holiday Cooking For Kids
Holiday Tree Brownies Recipe Ingredients: 1 box Betty Crocker® Orginal Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box 2 or 3 drops green food color 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) Betty Crocker® Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits Miniature candy canes (2 inch), unwrapped Directions: 1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening. 2. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut lengthwise into 3 rows. Cut each row into 7 triangles, see diagram. Save smaller pieces for snacking. 3. Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors. 4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks. 2011 Gifts for kids This picture frame and pencil box are made from recycled computer keyboards. The pens next to them are made from recycled metal cans, such as cooking spray. These items can be found at Where the Sidewalk Begins in Salem. Related topics: cooking in copper pots jeux cooking southern cooking recipes cooking products outdoor cooking system cooking conversions cups grams cooking fish en papillote cooking games with no sound alive and cooking tv cooking service games |
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MARIJUANA COOKING RECIPE - MARIJUANA COOKING
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Marijuana Cooking Recipe - Cooking With Yan - Cooking With Eggplants. Marijuana Cooking Recipe
Eat Me This is my new favorite book. I read it in one sitting. It is part cookbook, part memoir, part self-help, written by Kenny Shopsin of, well, Shopsin's. Shopsin's is a New York establishment. It used to be it's own little corner grocery store/restaurant, but in 2007 they moved into the Essex Street Market, right next door to my friend Anne's cheeseshop. Eating at Shopsin's is an experience. It's where I picked up the phrase "Mad Decent." I don't think that Kenny cooks there as much anymore, but he's always around. Often, the place is run by his son Zack, who is also a profound and intense guy. This book, Eat Me, includes recipes from Shopsin's such as Turkey Cloud and Mac N Cheese Pancakes. But perhaps better than the recipes are Kenny's insights. Like this gem regarding how to cook a burger: "Try to resist the impulse to press down on the patties with a spatula while they're cooking. This not only presses the juices right out of them, it compresses the meat, and that combination defeats the point of everything you've done up to this point. I still do it from time to time. I can't help myself. I guess it's a lot like masturbating. I feel really good while I'm doing it, but then I feel bad afterward." I kind of like this part too, about pancakes: "Anybody who is tempted to question my use of frozen pancake batter might want to stop and think about what pancakes really are. They are flour and milk drowned in butter and some form of sugar. They're crap. As far as food value, you might as well take Crisco, whip it up with powdered sugar, and spread it on your face. I am not saying they're not delicious or that you shouldn't eat them, but they're a luxury, a recreation, like smoking marijuana or having sex." The Alice B. Toklas Cook Book Includes such recipes as "Haschich Fudge" (yes, it's exactly that), "Frogs Legs a la Parisienne", "Flaming Peaches", "Devil Sauce", "Braised Pigeons on Croutons", "Bass for Picasso" (made for him for lunch), and how to make Sloe Gin. Related topics: cooking book reviews family restaurant cooking games cooking game 60 cooking dinner weekend cooking school buying used cooking oil km070 cooking chef |
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LITTLE GIRLS COOKING GAMES : COOKING GAMES
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Little Girls Cooking Games : Cooking Oil Temperatures Little Girls Cooking Games
8 little things I've been tagged by Luice of 3Dots to do this '8 little things' game.... (did this list once, forgot to save, and skipped to a different page....UGH!) 1. My hands are a wreck. Short fingernails, callused fingertips, and healing ouchies. It comes with the occupation and our LONG winters, but once, just once, I wish to have long-ish nails with a nice French manicure. 2. I love to work in the garden and dig in the dirt (another reason for little thing #1). My favorite perennials include: Juptier's Beard (centranthus ruber), goldern thyme, all hostas, any ornamental grasses, and anything with a black flower. 3. I have a decent sized tattoo of a sea goat on my back. I'm a Capricorn, hence the sea goat. 4. Speaking of farm animals, I really, really, really want chickens. Just a little coop with 6 hens for eggs and manure. My husband does not agree with this idea, but I may just surprise him this spring with a box full of peeping chicks and a truck full of lumber for the coop! 5. I'm a mum to a fiery little girl. She keeps me busy. And away from the bench more than I care to be. 6. I love to cook. A lot. And bake. My favorite dish to prepare: baked penne with gorgonzola. My favorite baked good? Apple Pie. 7. I secretly do not want to attend my 20th high school reunion in August. Don't tell anyone, but I'm trying to find a craft show to do that weekend so I can be FAR, FAR away from it all. 8. I need to have coffee every morning to start my day. If not, that nasty, caffeine withdrawal headache sets in and I'm ruined. French Roast, cream, and raw sugar, thank you. T1 Salt hotel Tobi leading poker game with m&m's Most evenings some of us played poker. During the trip we spent quite some time in small villages or in the middle of nowhere...places where we could not do much else but playing cards/reading/talking/having a drink. Tobi was the poker lead (professional poker player). We played poker with stones, leaves or m&ms. The little girl in the back, Lady, is the daughter of one of our jeep drivers and cook who guided us through the salt flats and Atacama desert. Lady assisted us during the poker game. Related topics: cooking bacon wrapped filet mignon cooking with teriyaki sauce cool fun cooking games cooking school aspen flavored cooking oil recipes cooking tips hindi pizza temperature cooking all cooking games for girls only cooking academy completo community cooking classes |
- 01:39 - Komentari (0) - Isprintaj - #
SIMPLE ASIAN COOKING. ASIAN COOKING
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Simple Asian Cooking. Mastering The Art Of French Cooking Table Of Contents Simple Asian Cooking
Asian Sesame Sliders INGREDIENTS 1 1/2 lb lean (at least 80%) ground beef 1 cup fresh bean sprouts 1/2 cup finely chopped celery 1/2 cup finely chopped fresh mushrooms 1/4 cup finely chopped green onions (4 medium) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon finely chopped garlic 1/2 teaspoon pepper 3 tablespoons Crisco® Pure Vegetable Oil 1/4 cup sesame seed 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits) 1 cup mayonnaise or salad dressing 1 tablespoon wasabi paste (Japanese horseradish) 1 1/2 cups finely shredded Chinese (napa) cabbage DIRECTIONS 1. Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery, mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape mixture into 8 patties, 3 1/2 inches in diameter. 2. Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick skillet over medium-high heat; add remaining vegetable oil to cover bottom of skillet. Add patties; cook about 5 minutes on each side or until meat thermometer inserted in center reads 160°F. 3. Meanwhile, place sesame seed in shallow dish. Separate dough into 8 biscuits. Brush reserved 1 teaspoon vegetable oil over one side of biscuits. Press oiled side of each biscuit into sesame seed; place seed side up on ungreased cookie sheet. Bake as directed on can. In small bowl, mix mayonnaise and wasabi paste. 4. Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Top bottoms of biscuits with patties, cabbage and biscuit tops. Asian chicken burger Lunch made from left over. Yesterday I cooked a whole chicken by 1st marinating the butterflied chicken w ginger, galangal, galic, lemongrass, coriander roots, palm sugar, soy sauce, oil (a coating of it visible on the skin). Then I roasted it. Didn't take a photo, as it was late by the time it was cooked. Today, I warmed up & sliced the left over chicken breast & dressed it w some roasted chili dressing. On the side, there's a simple Asian slaw of savoy, carrot, peanuts & fried shallots, with a Asian dressing made of mild olive oil, soy sauce & lemon juice. 15 Oct 2011 Related topics: internal cooking temperature for salmon cooking rice in a steamer cooking beef tenderloin steak cooking class thailand cooking classes in sydney cooking mama ii cooking station table lobster cooking instructions |
- 01:38 - Komentari (0) - Isprintaj - #
ON FOOD AND COOKING MCGEE. ON FOOD AND
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On food and cooking mcgee. Cooking buckwheat. On Food And Cooking Mcgee
Books to Read Gaudy Night, Les MIserables, The Principle of Least Action in Quantum Mechanics, Leyendas de la Santeria, La Iliada, The Principles of Relativity, Stiff: The Curious Lives of Human Cadavers, The Revolution in Science 1500-1700, The Story of Spin, Selected Papers on Quantum Electrodynamics, The Story Factor, The Chicago Guide to Communicating Science, The Republic, General Theory of Relativity, Marlborough: His Life and Times, The Perspective of the World, The Wheels of Commerce, Complete Stories and Poems of Edgar Allan Poe, On Food and Cooking, Indian Travels of Thevenot and Careri 2 peter mcgee jamieson with son John A picture of my great-grandfather Peter [ne McGee] Jamieson, with a son who had emigrated from Scotlandf to Canada. I think this picture was probably taken when Peter's son John had returned to Scotland in the Canadian Forces during WW1. Related topics: what is the best cooking oil cooking parties for kids cooking temp for pork chops saffola cooking oil the best cooking school cooking fresh turkey healthy indian cooking recipes cooking with beef cooking station table |
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WORST COOKING OIL. WORST COOKING
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Worst cooking oil. Fast food cooking game. Cooking birthday parties for kids. Worst Cooking Oil
Lentil curry Recipe: Cook 1 cup yellow lentils and mash them. Flavour hot oil with mustard & cumin seeds, curry leaves asafotedia, turmeric powder, chopped garlic, ginger and green chilies. Add 1/2 chopped onion and fry until slightly browned. Add 2 tsp garam masala (curry powder), 1 tsp corriander powder, 1/2 tsp jeera (cumin) powder, 1/2 tsp chili powder. Add one chopped tomato and fry. Add the lentils and water and 1 tsp jaggery and some tamarind. Boil for 15 min. Oil Drop Inspired by recent water drop photos. This is cooking oil dropped/poured into a pyrex dish and is one of 7 photos posted. Lighting was from an off camera flash bounced against a multi-coloured card behind the dish, strength set to 1/16th power enabling photos to be taken in quick succession without having to wait for the flash to recharge. I got about 40 interesting images over a couple of hours which I thought wasn't too bad ;) Related topics: chinese cooking video 1 450 cooking guide cooking corn on the cob in microwave sherry cooking wine substitute cooking fresh cod cooking measurements 1 cup cooking course in delhi ramadan cooking recipes twisted cooking mama2 5 star cooking games |
- 01:37 - Komentari (1) - Isprintaj - #
SOUTH BAY COOKING SCHOOL - SOUTH BAY
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South Bay Cooking School - French Cooking Chicken Recipes - Free Cooking Classes In Nyc. South Bay Cooking School
Diving in Albania - Jal Diving School 2005 The Grama bay is a pristine, Mediterranean paradise in South Country. Dive into its clear blue waters to snorkel over vibrant coral reefs teeming with hundred species of brightly coloured fish, giant clams, marine turtles and dolphins. The tour offer fantastic diving in the most popular and beautiful areas in Albania South Country which have varying attractions and beauty’s, snow white beaches in pristine condition and relatively untouched. 7 Days of Diving in Albania (For a group not more than 6 divers) 1.Day: Arrival at Rinas Airport (Tirana) (or Arrival in Durresi Port). Welcome Party with introduction of the program for 7 Days. An alternate Program,which can be influenced by the diving. Group,will be presented. Showing films for underwater in Albania 2.Day: Aim: Adventure diving Dive in History. Drive in Vlora coastline (Jonian sea). Morning Program: What to expect? Wreckdive to an second World War ship from20-35 m deep called "Spitalier" Second dive in wrecked boat of Second World War in 27 m. This boat is full with municion of war Afternoon program: Drive to touristic area of National Park of Llogora. Lanch in Mountain area of Forest Park Llogora. Drive to south,to beach village Dhermi. Acomodation in hotels of Dhermi. 3.Day: Aim: Getting familiar with the conditions and specialities of the Ionian sea. Morning program: Visit to Yala What to expect? 15 min Drive by Minibus/Off road car Dive at a reef in beach area up to 40 mtr of depth Barbeque at the beach,alternatively .Lunch package Or a ride to a near restaurant. The accommodation for cooking and lunch. Afternoon program: Trip to Big Canion of Gjipe by boat Walking in Big Canion,making foto ,film Trip by boat to Cave of Pirats Dive in the front of the Cave (from 20-30 m) Returne to Yala followed by a dinner near the beach Sleep in Yala hotels 4.Day: Aim: Diving and History Morning Program:Visit of Porto Palermo (Panormi Bay). 30 min drive by Minibus/Off road car. What to expect?Diving in the abandoned Albanian submarinebase of Porto Palermo.In 28-37 m deep ancient amfora and fish.Visit to the fortress of Ali Pascha Tepelena known as the Lion of Janina.This fortress is lying next to the diving area. Drive to Himara for Lunch. Afternoon program :Second dive in Porto Palermo Dive in the reef from 30-45 m.You can see lobster,fish etc.Trip to Saranda City.Acomodation in Saranda Hotels 5 Day: Aim: Diving and History Morning Program: Dive in wrecked ship of second World War in 20 m deep.Visit to Archeologic City of Butrinti Trip to National Parc of Blue Ey. Adventure dive in big underwater cave of Blue Ey. Trip to Museum city of Gjirokastra 6.Day: Aim: Adventure diving Morning Program : Visit in Castel of Gjirokastra Trip to Black Ey area. Dive in Black Ey hole (37m deep or more) Transfer to Tirana City (The capital of Albania) Goodbye Party 7.Day: Departure All programs are proposals and my be influenced by the guests in order to provide convenient Diving for all grades of divers. Alternate programs will be offered as well to fullfill the Requirements of our guests The South Bay The South Bay. This is a hilltop view of Los Angeles from someones back yard in Palos Verdes. I love these land / city scape shots but nobody ever comments on them. I guess it's because I don't take the time to create proper stitched panoramas. Nah, I still don't think anybody would like them but me. They really aren't very interesting unless you are there. Related topics: only new cooking games camping cooking set calories in cooking spray cooking without milk vegan cooking for one riceland rice cooking instructions healthy cooking book |
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TIPS FOR COOKING INDIAN FOOD : TIPS FOR COOKING
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Tips For Cooking Indian Food : Play The Cooking Game : Cooking Classes New York. Tips For Cooking Indian Food
The Hindu Shia And The Tamil Ethos Of Goddess Marriammen 197,442 items / 1,620,745 views Mumbai is a mind space, Mumbai is a simmering cauldron of human religiosity, Mumbai is a melting pot of regional cultures becoming one... Not a single person here at the Marrriammen feast ever bothered to ask me who I was or what was my religion..I was one of them , under the hospitality of a Goddess Mother Marriammen , they worshiped and revered . This thought was enough for them. Most of the guys who were to pierce their cheeks with 18 feet steel rods were not just Tamils but Maharashtrians.. They were believers of Goddess Mariammen The guys here before going towards the beach were busy sharpening the points of the rods.. Ganesh the Head Priest knew I was a Muslim but showed no surprise ..and today he considers me apart of his family.. I have been shooting this festival barefeet all over Mumbai Juhu Nehru Nagar , Macchimar Colony Mahim , Madras Wadi Worli , Sion Koliwada and have captured the Goddess her rituals her followers and the gusto zeal with which this feat is celebrated in Mumbai. I also visited the Marriammen Temple in Chennai when I went there to shoot Moharam Ashura in 2010.. From Wikipedia, the free encyclopedia Mari (Tamil: ????),Tulu(mAri), also known as Mariamman (Tamil: ?????????? and Mariaai (Marathi: ??? ??), both meaning "Mother Mari", spelt also Maariamma (Tamil: ?????????), or simply Amman or Aatha (Tamil: ??????, "mother") is the South Indian Hindu goddess of disease and rain. She is the main South Indian mother goddess, predominant in the rural areas of Tamil Nadu, Karnataka, Andhra Pradesh and Maharashtra. Mari is also closely associated with the Hindu goddesses Parvati and Durga as well as with her North Indian counterpart Shitala Devi. Origin Mari likely originated as a village goddess related to fertility and rain. The goddess would have been a local deity, connected to a specific location, close to a certain tree, a rock or a special spot, mostly in rural areas. According to some sources, Mariamman is the same as Renuka or Yellamma and even Sri Chowdeshwari Devi. Sri Thailuramma Devi, Huchamma Devi, Manchamma Devi, Chwodamma Devi or Chowdeshwari are few considered elder sisters of Mariamman.[clarification needed] One story about the origin of Mariamman is she was the wife of Tirunalluvar, the Tamil poet, who was a pariah, outcaste. She caught smallpox and begged from house to house for food, fanning herself with leaves of the neem or margosa tree to keep the flies off her sores. She recovered and people worshipped her as the goddess of smallpox. To keep smallpox away they hang nim leaves above the doors of their houses. Another story involves the beautiful virtuous Nagavali, wife of Piruhu, one of the Nine Rishis. One day the Rishi was away and the Trimurti (an image with three heads representing Brahma, Vishnu, and Shiva) came to see if her famed beauty and virtue was true. Nagavali did not know them and, resenting their intrusion, turned them into little children. The gods were offended and cursed her, so her beauty faded and her face became marked like smallpox. The Rishi returned, found her disfigured, and drove her away, declaring she would be born a demon in the next world and cause the spread of a disease which would make people like herself. She was called Mari, meaning 'changed.' Both stories are reported by Whitehead and he remarks that in Mysore he was told that Mari meant sakti, power. Mariamman is an ancient goddess, whose worship probably originated in the tribal religion of Dravidian India before the arrival of the Aryans and the brahman religion. According to tradition, among the Dravidian mountain tribes as in Coorg in southern Karnataka, human sacrifices were offered to Mariamman. These were replaced with animals and as we have seen, in some villages no animal sacrifices are offered. Here we can see a historical gradation. Local goddesses such as Mariamman who protect villages and their lands and represent the different castes of their worshippers have always been an important part of the religious landscape of South India. However, we can note periods of special significance. The eclecticism of the Vijayanagar period (1336-1565) encouraged folk religion, which became more important and influenced the more literate forms of religion. In the last century and a half there has been a rebirth of Tamil self-consciousness (see Devotion to Murukan). In the middle of the present century deities such as Mariamman have become linked to the "great tradition" as the strata of society which worship the goddess has become integrated into the larger social order. Iconography Mari is usually pictured as a beautiful young woman with a red-hued face, wearing a red dress. Sometimes she is portrayed with many arms—representing her many powers—but in most representations she has only two or four. Mari is generally portrayed in the sitting or standing position, often holding a trident (trisula) Daal - experimental This is a totally experimental daal I just cooked. I didn't follow any recipe I know of and just did it off the cuff as the ideas flowed from my mind. Here's how I made it. Equal measures of black Urad daal and Moong daal - use as much as you think you need to cook, but keep them equal. Wash the daal thoroughly - in some countries this is really important as you can get small insects in daal. Place in a large, deep pan with plenty of water so it's totally covering the daal by at least twice its volume and boil with a little salt. In another pan heat vegetable oil and add two tea spoons of paanch phoron (five spice) and heat till the phoron starts to sputter. Add some petits pois (baby peas) and haldi (called hollud in Bengali or turmeric powder in English) and fry till the haldi is well coated on the petits pois. Next open a can of tomato and chuck it in. Mix till it all starts to boil. At this point I added some salt and brown sugar and tasted to see how it was. Nice! Next you should take the daal off the boil and very slowly, so as not to scald yourself with hot water, tip all the daal in to the pan containing the petits pois and mix it in well. If required, add some hot water to the daal so it maintains a runny consistency. Raise the heat to bring to the boil and then lower heat, put on the lid and cook till the daal becomes soft. Taste it at this point and add more salt if required. You'll notice the daal expands in volume a lot. Make sure you keep it all nice and wet and don't let the water level drop below the top line of the daal in the pan otherwise the daal will be too dry. That's it! I just took mine off the heat and let it stand for ten minutes. It tastes great! Now I need to think of a name for this recipe. Related topics: cooking light subscription customer service cooking wild hog safe cooking temperature for chicken lightweight cooking cooking gift sets cooking schools in hawaii fun cooking for girls baipai cooking school bangkok cooking halibut fish tv cooking competitions |
- 01:30 - Komentari (0) - Isprintaj - #
Studeni 2011 (18) Dnevnik.hr |
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AUSTRALIAN COOKING METHODS
australian cooking methods, cooking school holidays, southern style cooking, 99 cooking guide p2p, cooking monkfish tails |
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