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10.11.2011., četvrtak

BEST COOKING UTENSILS - COOKING UTENSILS


BEST COOKING UTENSILS - RATATOUILLE ONLINE COOKING GAME



Best Cooking Utensils





best cooking utensils






    cooking utensils
  • (cooking utensil) a kitchen utensil made of material that does not melt easily; used for cooking

  • This is a list of food preparation utensils, some of which are known as kitchenware.











Spicy Daal and Chawal




Spicy Daal and Chawal





The ultimate summer recipe...Daal, chawal, achar and kachoomar salad.

To make the best Daal(or lentils for my angrezi isspeaking flickrites), add half a teaspoon of red chilli powder, a teaspoon of turmeric powder and salt to taste to a cup of soaked red lentils. Bring to a boil and add chopped onions, one diced tomato and some curry leaves. Let it simmer till the lentils are completely cooked.

Garnish: Heat oil in a fry pan, add chopped garlic, cumin seeds and whole dried red peppers. Fry till brown, toss in a few bay leaves and pour over your daal....voila!!

Serve with steamed rice, pickled mangoes and fresh salad.

I could eat this stuff everyday :o)













cooking utensils




cooking utensils





-i usually keep them in the flower vase that's in the picture
-i also have a sauce spoon that's not shown
-used for only a few months
-purchased in fall 2006
-$5 or best offer









best cooking utensils







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COOKING SCHOOL MEMPHIS. COOKING SCHOOL


Cooking School Memphis. Cooking Lessons For Kids. Cooking Meatballs.



Cooking School Memphis





cooking school memphis






    cooking school
  • A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency.





    memphis
  • an ancient city of Egypt on the Nile (south of Cairo)

  • An ancient city in Egypt, whose ruins are situated on the Nile River about 10 miles (15 km) south of Cairo. It is the site of the pyramids of Saqqara and Giza and the Sphinx

  • largest city of Tennessee; located in southwestern Tennessee on bluffs overlooking the Mississippi River

  • A river port on the Mississippi River in extreme southwestern Tennessee; pop. 650,100. Founded in 1819, it was the home of blues music in the late 19th century and the scene of the assassination of Martin Luther King in 1968. It is also the childhood home and burial place of Elvis Presley

  • Memphis is an album recorded by Roy Orbison for MGM Records. The album was released in November 1972 .











cooking school memphis - The Love




The Love Goddess' Cooking School


The Love Goddess' Cooking School



Camilla's Cucinotta: Italian Cooking Classes. Fresh take-home pastas & sauces daily. Benvenuti! (Welcome!)

Holly Maguire's grandmother Camilla was the Love Goddess of Blue Crab Island, Maine--a Milanese fortune-teller who could predict the right man for you, and whose Italian cooking was rumored to save marriages. Holly has been waiting years for her unlikely fortune: her true love will like sa cordula, an unappetizing old-world delicacy. But Holly can't make a decent marinara sauce, let alone sa cordula. Maybe that's why the man she hopes to marry breaks her heart. So when Holly inherits Camilla's Cucinotta, she's determined to forget about fortunes and love and become an Italian cooking teacher worthy of her grandmother's legacy. But Holly's four students are seeking much more than how to make Camilla's chicken alla Milanese. Simon, a single father, hopes to cook his way back into his daughter's heart. Juliet, Holly's childhood friend, hides a painful secret. Tamara, a serial dater, can't find the love she longs for. And twelve-year-old Mia thinks learning to cook will stop her dad, Liam, from marrying his phony lasagna-queen girlfriend. As the class gathers each week, adding Camilla's essential ingredients of wishes and memories in every pot and pan, unexpected friendships and romances are formed--and tested. Especially when Holly falls hard for Liam . . . and learns a thing or two about finding her own recipe for happiness.










83% (12)





ISAAC HAYES




ISAAC HAYES





Isaac Lee Hayes (born August 20, 1942, in Covington, Tennessee) is an actor, soul singer, Academy Award-winning songwriter, musician, and arranger. He voiced the character "Chef", a singing ladies' man and elementary school cook, on the animated sitcom South Park.

In 1972, Hayes won an Oscar for Best Original Song for the film Shaft. Hayes became the first African American to win an Academy Award in a non-acting category. After Hattie McDaniel, James Baskett and Sidney Poitier, he became only the fourth performer of African descent to ever receive an Academy Award. He was also nominated in the Best Original Score category (for Shaft) as well.

Hayes won Grammy awards for: Best Instrumental Arrangement, "Theme From Shaft" (arranged with Johnny Allen) in 1971
Best Original Score Written For A Motion Picture Or A Television Special,"Theme From Shaft" in 1971
Best Pop Instrumental Performance By An Arranger, Composer, Orchestra and/or Choral Leader, "Black Moses" in 1972
In 1992, Hayes was crowned an honorary king of Ghana's Ada district thanks to his humanitarian deeds.

On June 9, 2005, Hayes was inducted into the Songwriters' Hall of Fame alongside Bill Withers, Steve Cropper, Robert B. Sherman, Richard M. Sherman, John Fogerty and his longtime writing partner David Porter.

Few figures exerted greater influence over the music of the 1960s and 1970s than Isaac Hayes; after laying the groundwork for the Memphis soul sound through his work with Stax-Volt Records, Hayes began a highly successful solo career which predated not only the disco movement but also the evolution of rap.











Dinner on the Kitchen Floor




Dinner on the Kitchen Floor





On Facebook today I mentioned the night in my apartment in Memphis when I was opening the oven to get the bread out, caught the cord of the electric skillet, and flipped the whole dinner onto the kitchen floor. I just dug out this picture that somebody took of the clean-up. Presumably one of the males took the picture since the females are all shown. The guest list that night included out-of-town visitors Wyatt Rousseau and Edwin and Carolyn Holmes and Memphians Mary Linda and Lee Wardlaw and Janie and Charlie McCrary. The three medical people (Lee, who was a Resident in Internal Medicine at Gaston Hospital at the time, and Wyatt and Edwin, who were either juniors or seniors at Vanderbuilt Medical School) discussed the situation and decided we could handle the risk of eating it (whatever it was -- I don't remember that part), after cooking it for a little while longer. We all lived. In the picture: Carolyn is in foreground with back to camera, Mary Linda is in reddish pants, Janie is partially visible wearing a skirt, and yours truly is scooping the goop from the floor back into the skillet.









cooking school memphis








cooking school memphis




The School of Essential Ingredients






Reminiscent of Chocolat and Like Water for Chocolate, a gorgeously written novel about life, love, and the magic of food.

The School of Essential Ingredients follows the lives of eight students who gather in Lillian’s Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen. Students include Claire, a young mother strling with the demands of her family; Antonia, an Italian kitchen designer learning to adapt to life in America; and Tom, a widower mourning the loss of his wife to breast cancer. Chef Lillian, a woman whose connection with food is both soulful and exacting, helps them to create dishes whose flavor and techniques expand beyond the restaurant and into the secret corners of her students’ lives. One by one the students are transformed by the aromas, flavors, and textures of Lillian’s food, including a white-on-white cake that prompts wistful reflections on the sweet fragility of love and a peppery heirloom tomato sauce that seems to spark one romance but end another. Brought together by the power of food and companionship, the lives of the characters mingle and intertwine, united by the revealing nature of what can be created in the kitchen.










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COOKING EXPERIENCES. COOKING


Cooking Experiences. Cooking Fried Okra. Cooking Club Ideas.



Cooking Experiences





cooking experiences






    experiences
  • The knowledge or skill acquired by such means over a period of time, esp. that gained in a particular profession by someone at work

  • (experience) the accumulation of knowledge or skill that results from direct participation in events or activities; "a man of experience"; "experience is the best teacher"

  • An event or occurrence that leaves an impression on someone

  • (experience) go or live through; "We had many trials to go through"; "he saw action in Viet Nam"

  • Practical contact with and observation of facts or events

  • (experience) know: have firsthand knowledge of states, situations, emotions, or sensations; "I know the feeling!"; "have you ever known hunger?"; "I have lived a kind of hell when I was a drug addict"; "The holocaust survivors have lived a nightmare"; "I lived through two divorces"





    cooking
  • Food that has been prepared in a particular way

  • The process of preparing food by heating it

  • (cook) someone who cooks food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food











Experience Design im Tourismus macht Spass!




Experience Design im Tourismus macht Spass!





Experience Design im Tourismus ist die planvolle Gestal-tung der Form und Funktion von Reise-Erlebnissen. Erfolg-reiche Tourismusmarken gestalten diese auf der gesamten Customer Journey ihrer Gaste: in der Landschaft, an den Service-Kontaktpunkten und in der Kommunikation selbst.











Experience




Experience





“Difficulties are opportunities to better things; they are stepping stones to greater experience. Perhaps someday you will be thankful for some temporary failure in a particular direction. When one door closes, another always opens.”

Model: Ida Irene Oddsdottir









cooking experiences







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COOKING BRISKET IN A SLOW COOKER : A SLOW COOKER


Cooking brisket in a slow cooker : Cooking dried shrimp.



Cooking Brisket In A Slow Cooker





cooking brisket in a slow cooker






    slow cooker
  • A countertop electrical cooking appliance that cooks food with low, steady, moist heat. It consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing a thermostatically controlled electric heating element.

  • A large electric pot used for cooking food, esp. stews, very slowly

  • Am electric duck oven or casserole used to cook stews and soups slowly. Also known as a crock pot.

  • A slow cooker, Crock-Pot (a US trademark that is often used ally), or Slo-Cooker (a UK trade mark that is often used ally) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying





    cooking
  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"





    brisket
  • Meat cut from the breast of an animal, typically a cow

  • The chest of an animal; A cut of meat taken from this area, especially from the section under the first five ribs

  • a cut of meat from the breast or lower chest especially of beef

  • A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.





    in a
  • (IN-AS) Assam (Assamese: ??? Oxom ) is a northeastern state of India with its capital at Dispur located in the city of Guwahati.

  • previous part of Lesson 1, work was defined as a force acting upon an object to cause a displacement. When a force acts to cause an object to be displaced, three quantities must be known in order to calculate the work.











Pot Roast




Pot Roast





Doesn't look very appetising here, but with some roast potatos and yorkshire pudding, vegetables and gravy it wa VERY nice, never done one before, have always done a piece of brisket but I'll def be doing this again, it didn't have any fat on it and it just melted in the mouth, I slow cooked it for 12 hours in my slow cooker/crockpot.











Brisket




Brisket





Brisket plate at Roadside BBQ. Sides of mac & cheese and garlic fries with some cornbread









cooking brisket in a slow cooker







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COOKING A ROAST BEEF DINNER : COOKING A ROAST


Cooking A Roast Beef Dinner : Zakir Cooking Videos : Giada Cooking Show.



Cooking A Roast Beef Dinner





cooking a roast beef dinner






    roast beef
  • beef roast: cut of beef suitable for roasting

  • Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash.

  • a trick where a kiteboarder jumps and grabs the heelside (back) of the board between his/her legs.





    cooking
  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (cook) someone who cooks food





    dinner
  • The main meal of the day, taken either around midday or in the evening

  • a party of people assembled to have dinner together; "guests should never be late to a dinner party"

  • Dinner is a 2002 play by the British dramatist Moira Buffini. It premiered at the Royal National Theatre, London on 18 October 2002.

  • A formal evening meal, typically one in honor of a person or event

  • the main meal of the day served in the evening or at midday; "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church"











Roast beef, thai basil salad




Roast beef, thai basil salad





Beef fried then roasted in the oven tossed with a basil, cherry tomato, chillies and cucumber salad with Chinese flat noodles and a dressing of lemon juice, wasabi, ginger, garlic, sesame oil, olive oil, soy sauce and a few other things.

Bit too narrow DoF than I'd like but couldn't be bothered setting up a light so held the bowl in one hand and took the shot at max aperture.











Roast Beef and Yorkshire Pudding




Roast Beef and Yorkshire Pudding





Ahhh, the great British Sunday lunch.

I love all kinds of food but sometimes you just can't beat a bit of meat and two veg...









cooking a roast beef dinner







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COOKING MADE SIMPLE : COOKING MADE


Cooking made simple : Remote cooking thermometer reviews : Goan cooking



Cooking Made Simple





cooking made simple






    cooking
  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"





    simple
  • A medicinal herb, or a medicine made from one

  • any herbaceous plant having medicinal properties

  • having few parts; not complex or complicated or involved; "a simple problem"; "simple mechanisms"; "a simple design"; "a simple substance"

  • elementary: easy and not involved or complicated; "an elementary problem in statistics"; "elementary, my dear Watson"; "a simple game"; "found an uncomplicated solution to the problem"





    made
  • Made or formed in a particular place or by a particular process

  • (of a bed) having the sheets and blankets set in order; "a neatly made bed"

  • successful or assured of success; "now I am a made man forever"- Christopher Marlowe

  • produced by a manufacturing process; "bought some made goods at the local store; rope and nails"











Life's Simple Pleasures(2)




Life's Simple Pleasures(2)





I usually find baking very comforting however it can be devastating when it turns to a disaster. To avoid this now I only go for simple recipes when I'm doing it just for fun. Sometimes making your own recipe is part of the fun however a bit risky.

Back home there is a sweet bakery shop which I love it's apple pies and really miss them here. Well it's not actually a real apple pie, they call it apple pie. It's just a simple cake with a layer of delicious apple cinnamon sauce near it's bottom.

Last night when I had difficulty sleeping, instead of counting sheep I was thinking of baking something to resemble that so called apple pie. here is the recipe:

Ingrediants:

For the Cake
?????????????????????????????????????????????????????????????
100g self-raising flour
1/4 tsp baking soda
1 egg
50g caster sugar
20g melted butter
100g soy milk
vanilla

For the sauce
?????????????????????????????????????????????????????????????
100g grated cooking apple
30g soy milk (or water)
1-2 tbsp dark brown sugar
2 tsp cinnamon
1/2 tsp mixed spices (optional)
a little bit of butter (optional)
20g crushed walnut or pecans

Instruction:

1. Pre-heat oven to 180 degree
2. line a cake tin with non-stick baking sheet
3. Mix all the sauce ingredients and put on a low heat for a short while to form a paste and let cool before adding to the batter.
4. In a bowl mix well egg, vanilla and caster sugar.
5. Add melted butte and soy milk and whisk together.
6. Now pour the mixture over flour and baking soda, don't whisk too much. just form the batter.
7. Pour half of the batter in the cake tin, add all the apple sauce. Then cover it with the remaining of batter.
8. Place in the oven until baked. It took around 40 min.
9. Decorate with melted white chocolate (optional)
10. Enjoy!

After all, I have to admit it's not a fully tested recipe! Let me explain! I only had 75g of self raising flour and used strong white bread flour for the remaining. I forget to put baking soda or baking powder, but it was fine thank to self-raising flour. I didn't have any vanilla essence left, so I went for lemon zest and some drops of it's juice. My grater is very fine and small, therefor I chopped the eating (not cooking!) apples. I think it's all you should know :D

The result is a good afternoon tea cake but nothing near their apple pie except from smell of cinnamon and taste of apple :)) Their cake is very tender and a bit dry which I think it's a butter cake with no soy milk in! I only use soy milk because I have it in the fridge and I'm not comfortable with using too much butter or sugar in my cakes and usually try to use only one egg in my recipes. All because then I can have the whole cake without feeling too much guilt afterward! One of the disadvantages of not having family around when baking is that you can have it all in one go, all by yourself. Some impatient person like me wouldn't even let it to cool down!











Steak Burrito




Steak Burrito





13th May 2011

From Mexican Food Made Simple by Thomasina Miers, which is such a fab book. This was absolutely lovely and made all the components that I could myself. I love build-your-own meals and I am amazed there was a single bean to be refried and eaten with this as I spent all afternoon eating cooked pinto beans from the bowl. The only difficult thing was cooking four recipes from one book!

I think we're getting into the swing of Fun Food Friday.

I've set myself a challenge to only cook from books (rather than from internet or memory) for the whole of May 2011.









cooking made simple







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COOKING ISNT ROCKET SCIENCE. ROCKET SCIENCE


Cooking isnt rocket science. Neutral cooking oil. Veggie cooking



Cooking Isnt Rocket Science





cooking isnt rocket science






    rocket science
  • Rocket Science is an Australian alternative rock band that first came to public attention on national youth radio network Triple J around 2000. Shortly before the release of its third album, singer Roman Tucker suffered a serious injury and fell into a coma for around two weeks.

  • Rocket Science is a studio album from Apoptygma Berzerk. It follows the same path of synth-rock trends as the band's last album You and Me Against the World. The first single is "Apollo (Live On Your TV)".

  • Rocket Science is a 2007 American comedy-drama film written and directed by Jeffrey Blitz, and starring Reece Thompson, Anna Kendrick, Nicholas D'Agosto, Vincent Piazza, and Aaron Yoo.





    cooking
  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way





    isnt
  • The Illinois Soil Nitrogen Test ("ISNT") is a method for measuring the amount of Nitrogen in soil that is available for use by plants as a nutrient. The test predicts whether the addition of nitrogen fertilizer to agricultural land will result in increased crop yields.











Freedom isnt free




Freedom isnt free





models :
Aaron mann
Damien Inglish

Creative director/production assistant: Alex Calder

Photographer/edits: Derrick Warmerdam

Shot on location, for my series.

Loved how the shot came out.

strobist:
2 -1600 AB one shot scene left through soft box, one directly behind me shot through an umbrella

1 -800AB ceiling bounce.

Was going for a theatrical feel which is why i also tried shooting with less natural lighting at higher iso's on the other shot. I'm very happy with everything about these shots and to everyone who helped with them.

Mission Accomplished. no pun intended ;]













Rocket Science 05




Rocket Science 05





Rocket Science at Sounds of Spring 2008.

Took a few shots side of stage from the Backstage area while I was racing between other bands.

For any usage enquiries please contact matt@letsmakeart.com









cooking isnt rocket science







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COOKING SUBSTITUTE WHITE WINE - WHITE WINE


Cooking substitute white wine - Everyday chinese cooking - Cooking classes mn



Cooking Substitute White Wine





cooking substitute white wine






    white wine
  • pale yellowish wine made from white grapes or red grapes with skins removed before fermentation

  • Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.

  • Light (usually yellow with a hint of green but not pink) coloured wine





    substitute
  • Act or serve as a substitute

  • put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"

  • Replace (someone or something) with another

  • utility(a): capable of substituting in any of several positions on a team; "a utility infielder"

  • Use or add in place of

  • a person or thing that takes or can take the place of another





    cooking
  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"











Escarole with fruit salsa




Escarole with fruit salsa





Grilled Escarole with Summer Berry Salsa
(substitute any white fish)
Serves 4

2 large pieces escarole
Olive oil
Salt & pepper

Preheat grill to medium-high heat. Rub escarole with olive oil, salt, and pepper. Oil grill grate and place fish on grill for 4-5 minutes per side or until fish is cooked through. Plate and top with
berry salsa.

For the salsa:

? pint strawberries, chopped
? pint blackberries, halved
? pint raspberries, halved (any other kinds of berries may be added)
? red onion, finely diced
? avocado, diced
Handful of cilantro leaves, chopped
1 jalapeno or habanero pepper, finely chopped (to taste, for spice)
1 t. kosher salt
1 t. cumin (optional)
1 T. olive oil
1 t. red wine vinegar

Combine all ingredients. Sprinkle olive oil and red wine vinegar over mixture. Gently stir ingredients, cover, and let sit for 30 minutes. Use to garnish seafood, pork, poultry, or use as a dip for tortilla chips.











Totani e patate (cuttlefish and potatoes)




Totani e patate (cuttlefish and potatoes)





1. golden some garlic in oive oil. Turn stove off and let cool.
2. Turn stove back on. Add cleaned and cut cuttlefish (or substitute calamari). Let them turn pikn and cook slightly.
3. Add white wine, then some freshly made tomato sauce and chili pepper. Let cook down.
4. Add the potatoes (cleaned and largely chunked). Finish cooking.
5. Serve with fresh chopped parsley, crusty bread and a glass (or more) of wine.









cooking substitute white wine







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COOKING STUDENTS : COOKING


Cooking Students : Tales Of Vesperia Cooking Guide : French Cooking Recipes Julia Child.



Cooking Students





cooking students






    students
  • (student) a learner who is enrolled in an educational institution

  • (student) scholar: a learned person (especially in the humanities); someone who by long study has gained mastery in one or more disciplines

  • A person who is studying at a school or college

  • A person who takes an interest in a particular subject

  • The word student is etymologically derived through Middle English from the Latin second-type conjugation verb studere, meaning "to direct one's zeal at"; hence a student could be described as "one who directs zeal at a subject". In its widest use, student is used for anyone who is learning.

  • Denoting someone who is studying in order to enter a particular profession





    cooking
  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"











Cooking show- part II




Cooking show- part II





Today for their instructional video a different pair of students were making quesadillas, and they actually were very good. I think they learned from the pancake mistakes of yesterday.

Most of the videos are not made as cooking demos but a few are. The only rule on the cooking ones is that the teacher gets to sample them :)











Cooking Class 01




Cooking Class 01





CYA students carefully roll phyllo pastry around feta and sun dried tomatoes to make cigarillos.









cooking students







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COOKING SCHOOLS IN UTAH : IN UTAH


Cooking Schools In Utah : Cooking Class Sg : Benefits Of Cooking With Olive Oil.



Cooking Schools In Utah





cooking schools in utah






    cooking schools
  • (Cooking school) A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency.





    utah
  • A state in the western US; pop. 2,233,169; capital, Salt Lake City; statehood, Jan. 4, 1896 (45). The region, a part of Mexico from 1821, was ceded to the US in 1848. The first permanent settlers, who arrived in 1847, were Mormons fleeing persecution. Statehood was refused until the Mormons renounced polygamy—a dispute that led to the Utah War 1857–58

  • a state in the western United States; settled in 1847 by Mormons led by Brigham Young

  • Utah ( or ) is a western state of the United States. It was the 45th state admitted to the Union, on January 4, 1896. Approximately 80% of Utah's 2,784,572 people live along the Wasatch Front, centering on Salt Lake City.

  • The Utah Railway is a class III railroad operating in Utah and Colorado, and owned by Genesee & Wyoming Inc..











Foods that Alkalinize and Heal 1939 : internal sanitation




Foods that Alkalinize and Heal 1939 : internal sanitation





Internal Sanitation and a Clue for Health Seekers

In cases where constipation is not too well-established, a few simple rules will often suffice. First, reduce the intake of food and give the body a chance to catch up on elimination. In the beginning an enema may be taken to facilitate the unloading of waste. A twelve ounce glass of grapefruit juice first thing in the morning or a quart of lemonade, sweetened with honey, during the afternoon are good laxatives. A very powerful natural laxative consists of soaked sun-dried peaches or figs taken in the morning and again at noon, with very little, if any, other food. The liberal use of fruit and vegetable juices, with a diet otherwise sufficiently high in bulk requirements, will generally keep elimination regular.

But even though one can keep freshly ingested food moving on schedule, mere regular movements - although a good sign - are not complete evidence that all is as it should be. Cumulative constipation, a condition in which fecal matter collects over a period of years in folds or pockets of the colon, may nevertheless be present.

The retention of this waste is complicated by the action of the myriads of bacteria which are present in the body and which take advantage of congestion, slishness, or enervation to establish beds of infection. From these bacteria beds organisms are constantly escaping, polluting the blood stream and setting up additional points of infection.

Much can be done by the individual to put harmful bacteria at a disadvantage and prevent them from establishing themselves in dangerous concentrations. Dr. Thurman B. Rice in his "Bacteriology," a standard text used in modern medical schools, says: "The dilution factor is an extremely important one in all sanitary procedure. We do not exterminate germs but merely reduce their number. Rarely do enough germs get into the body to produce disease at once. They must grow and reproduce themselves many times. The resources of the body destroy many organisms and many are eliminated through natural processes." The key to the situation is to keep, through internal cleanliness, the numbers of the pathogens or disease-provoking microcytes below the point of danger.

You will recall the statement of the surgeon, Dr. Arbuthnot Lane, that he never would have cancer and that what he was doing to prevent it anyone could do. There is but one disease, says Lane, deficient drainage, and from this deficient drainage all disorders, cancer included, arise. So, concludes this authority, if natural elimination is maintained, disease will be averted.

The back of the tongue, as all physicians know, is a good index to intestinal condition. If the tongue is slime-coated and dark brown, one may suspect that food waste has found lodgement somewhere in the bowels and that the body is subjected to some degree of continuous contamination from the befouled sewer.

There are a number of methods employed to bring about complete intestinal cleanliness in such conditions. One of the most common is the fast, although I do not recommend a long complete fast. A partial or modified fast, in which the body is supplied with vitamins and minerals while withholding residue foods, is to be preferred. The fruit fast, or the fruit juice and vegetable juice fast, are good examples.

One of the simplest yet most effective methods of cleansing and detoxicating is through the lemon juice and water fast. The period may be from two to three days to a week or more. The juice of two lemons for each quart of water is used and a glass of this liquid taken warm each hour of the day. Morning and night an enema - one quart of water - should be taken. To break this lemon juice fast one can eat oranges or other fresh fruit the first day, and continue thereafter with fruits, cooked vegetables, cottage cheese, milk and buttermilk and fruit and vegetable juices.

Then there are the popular eliminative diets which are not so much a fast as a program for flushing, cleansing and detoxifying the system by concentrating on eliminative foods - natural foods, both fruit and vegetables, that are wholesome and laxative and very low in residue. The principal food in such diets is a vegetable broth, of which there are several varieties. (Page 21.) There is still another most effective means of removing the handicap of these disease-provoking masses. This particular method, although a strenuous program, is warranted to effect a complete evacuation of all the colon accruements and collections. Used with great success by one of the most skillful physicians in America, it can be employed by anyone who will take the time and trouble to follow out the regime. Here it is:

Abstain from all solid food and take only the following nourishment: A small cupful of liquor from boiled unsalted vegetables - no meat stock - at twenty-minute intervals throughout the day. Use a small enema of luke-warm water each evening. The best vegetables to use are the











Reading How To Write - 30/365




Reading How To Write - 30/365





I really need to get serious about finishing things I start, ie stories. I can think of a million things to write about when I haven't got the time to do so, and I rarely write more than once a month (except for the two or three months a year where I get hypergraphic and can't stop writing).

This book had something about dreams in the title, and I had a pretty memorable dream last night: I was trying to get a ride to San Francisco to go to a show with Shereen (maybe because I am trying to figure out whether I should take the train or drive when I go up there in two weeks), but I was on a high school campus/winery in Los Gatos and there was a hippie dude walking around going, "You gotta try the hemp wine, dude !". Then I was ambushed by a track team from Utah running their little blonde butts off and asking me where to find a Steak n' Shake. I told them we didn't have those in California, and tried to ride a bike down 280 (at the El Monte exit in Los Altos) to get to my dad's shop so he could take me to the train station. On the way, I got a phone call from a friend and he told me he was going to die. Not that he was suicidal (thanks again, "The Bridge"), but that he was sick and was going to die soon. He was on the floor of an empty apartment, a blanket covering his legs and propped up against the dirty wall behind him. He looked fine but when I ran over and held him in my arms, he started to die. He got skinny and sweaty and shrunk. I started crying and kissing his forehead, then his breathing slowed until it stopped. I sobbed and sobbed, then laid his body down and ran away, thinking I would be blamed for his death. I found a bike at a convenience store nearby, biked to a friend's awful bedsit and watched her try to deep fry some corn tortillas, then threw one at her face when she made me angry with her awful cooking and complete lack of sensibility. I left and ran through a little patch of an idyllic European seaside town (that looked like Lawrence between 10th and 15th). There were signs that said "English" and "Francais" and each one led to a different part of town. I ran down the French one before I woke up.

I know where a lot of these elements came from (I really am stressed about whether to drive or take the train on the 14th; I was thinking about my pretend family in LG that afternoon; Bennigans is going bankrupt and it reminded me of Steak n' Shake; I saw an empty apartment on TV before bed; I just read that SF Chronicle series on Golden Gate Bridge suicides; I want a bike; I went to bed hungry; I thought about Guernsey's Anglo-Frenchiness, etc). The feeling of the dream was anxiety, about wanting something. Like good food or a bike or to run (I haven't since Thursday). Not that I want my friend to die either, but I guess I just wanted to be there for him when he needed someone. I wanted to be needed.

Weird. Anyway, what did you dream about last night ?









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INDIAN COOKING EQUIPMENT : COOKING EQUIPMENT


INDIAN COOKING EQUIPMENT : FREE COOKING GAMES TO PLAY ONLINE FOR FREE.



Indian Cooking Equipment





indian cooking equipment






    cooking equipment
  • (2. Cooking equipments) I thought of adding the cooking equipments into the list of essential kitchen supplies because I am damn sure that no kitchen can survive without these tools.





    indian
  • a member of the race of people living in America when Europeans arrived

  • of or relating to or characteristic of India or the East Indies or their peoples or languages or cultures; "the Indian subcontinent"; "Indian saris"

  • of or pertaining to American Indians or their culture or languages; "Native American religions"; "Indian arrowheads"

  • Of or relating to the indigenous peoples of America

  • Of or relating to India or to the subcontinent comprising India, Pakistan, and Bangladesh











tavolini




tavolini





For the Utata 19 Oct Weekend Project (This is My Home).

One of the most maddening things about trying to cook or bake in my kitchen is that none of the surfaces are of the right height to be truly workable. Ideally, you should be able to touch your work surface with your arms slightly bent. The countertops around my sink are too high; my kitchen table is too low. Happily, I managed to correct the table height a little bit by investing in a tavolini board, a maple board with a lip on one end (which hooks under the table), and a raised board on the other end (which helps to keep flour from splashing all over the table). It's still not a perfect height, but it's much, much better than it was.

There is not a day in our lives in which this board is not in use. Every light dusting of flour that shapes every loaf of bread; every flour-imbued pastry cloth on which I roll out every pie crust; every dough that gets kneaded, rolled, shaped or pressed; every cutting board that holds fruit, vegetables, meat, fish or chocolate, all of these things are made possible by the board. This is where I find myself on most nights and weekends, this is what I see before, during and after I bake. It is as familiar to me as my own face.

Good thing I don't treat my own face nearly as cavalierly as I do this board. I am not by nature an orderly person, and I am embarrassed to admit that more often than not, the tavolini serves as a dumping ground for condiments and equipment, such as the garlic jelly and burnt sugar essence I bought in Mystic; the custard cups and pinch bowls I use for mise en place; two heads of garlic; a box of kitchen matches; the small rolling pin I use for Indian breads and tartlet shells; the ruler I use for both of these things and countless other breads and pastries; a jar of roasted Szechuan peppercorns and kosher salt, ground together; a bottle of slivovitz; a bag of salt-rising yeast; a take-no-prisoners peppermill and a creme brulee torch. I am very bad about putting things away -- and yet, eventually, I do put them away, for there is dough to be rolled, and it needs its room to move.












Battle of Slim Buttes-1876




Battle of Slim Buttes-1876





Don't believe everything you read. The monument here is actually a half mile northwest of where the village and battle was. The site was searched for in 1914 and couldn't be located, but another search in 1917 was successful in locating it. They discovered a large number of expended 45/70 cartridges, some burned lodge poles, broken cooking equipment, and human skeletal remains. This marker was financed by Capt. Mills. The were going to place it at the actual site of the village but decided to put it here, close to SD Hwy 20, so people could see it. It was dedicated in August of 1920 before an assemblage of local residents.









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FREE ONLINE COOKING GAMES NO DOWNLOAD - FREE ONLINE COO


FREE ONLINE COOKING GAMES NO DOWNLOAD - COOKING MAMA PAL - COOKING WITH OLIVE OIL CARCINOGENIC



Free Online Cooking Games No Download





free online cooking games no download






    no download
  • (no?? downloading) LilHawk361 4 months ago





    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (cook) someone who cooks food

  • The practice or skill of preparing food

  • The process of preparing food by heating it





    online
  • on-line: on a regular route of a railroad or bus or airline system; "on-line industries"

  • on-line: connected to a computer network or accessible by computer; "an on-line database"

  • on-line(a): being in progress now; "on-line editorial projects"

  • While so connected or under computer control

  • In or into operation or existence

  • With processing of data carried out simultaneously with its production





    games
  • A single portion of play forming a scoring unit in a match, esp. in tennis

  • (game) crippled: disabled in the feet or legs; "a crippled soldier"; "a game leg"

  • (game) bet on: place a bet on; "Which horse are you backing?"; "I'm betting on the new horse"

  • A complete episode or period of play, typically ending in a definite result

  • (game) a contest with rules to determine a winner; "you need four people to play this game"

  • A form of play or sport, esp. a competitive one played according to rules and decided by skill, strength, or luck





    free
  • grant freedom to; free from confinement

  • Without cost or payment

  • able to act at will; not hampered; not under compulsion or restraint; "free enterprise"; "a free port"; "a free country"; "I have an hour free"; "free will"; "free of racism"; "feel free to stay as long as you wish"; "a free choice"

  • With the sheets eased

  • loose: without restraint; "cows in India are running loose"











Download




Download





Bright & sunshiney.
ACDC brought their own stage (to the left) and it was left up for the rest of the festival with no-one else playing on it. A little excessive, don't you think?











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CRACK FOR COOKING ACADEMY 2. COOKING ACADEMY 2


Crack for cooking academy 2. Cooking oil comparison chart



Crack For Cooking Academy 2





crack for cooking academy 2






    cooking
  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"





    academy
  • A place of study

  • A secondary school, typically a private one

  • a secondary school (usually private)

  • an institution for the advancement of art or science or literature

  • A place of study or training in a special field

  • a school for special training





    crack
  • a long narrow opening

  • become fractured; break or crack on the surface only; "The glass cracked when it was heated"

  • Very good, esp. at a specified activity or in a specified role

  • ace: of the highest quality; "an ace reporter"; "a crack shot"; "a first-rate golfer"; "a super party"; "played top-notch tennis"; "an athlete in tiptop condition"; "she is absolutely tops"





    2
  • .2 Network (pronounced Dot-Two Network) is the name of an upcoming television network designed for digital television subchannels (hence the ".2") owned by Guardian Enterprise Group that will replace the GTN network on a date yet to be announced.

  • two: being one more than one; "he received two messages"

  • two: the cardinal number that is the sum of one and one or a numeral representing this number











Crack face.




Crack face.





the crack and peelling.











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WARCRAFT COOKING 450. COOKING 450


WARCRAFT COOKING 450. COOKING CLASSES IN PERTH.



Warcraft Cooking 450





warcraft cooking 450






    warcraft
  • Warcraft is a franchise of video games, novels and other media originally created by Blizzard Entertainment.

  • The art or skill of conducting a war; A warship (or warships collectively)





    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food





    450
  • * August 25—Marcian is crowned Eastern Roman Emperor.

  • New Jersey Transit operates or contracts out the following routes within Camden, Gloucester, and Salem counties.

  • 400 (four hundred) is the natural number following 399 and preceding 401. (For the year 400 AD, see 400)











Warcraft Statue




Warcraft Statue





This rather dramatic statue depicts a character from World of Warcraft, and was a major fixture on Blizzard's stand at E3.











Warcraft III on the big screen




Warcraft III on the big screen





The Warcraft tournament was broadcast on the big screen so people who weren't playing could watch.









warcraft cooking 450







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MICROWAVE COOKING METHODS - MICROWAVE COOKING


Microwave cooking methods - Southwestern cooking recipes



Microwave Cooking Methods





microwave cooking methods






    microwave cooking
  • A microwave oven, or simply a microwave, is a kitchen appliance that cooks or heats food by dielectric heating. This is accomplished by using microwave radiation to heat water and other polarized molecules within the food.

  • A heating method uses radiation generated by a special oven to penetrate the food. It agitates water molecules, creating friction and heat; this energy then spreads throughout the food by conduction (and convection in liquids).





    methods
  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)

  • Orderliness of thought or behavior; systematic planning or action

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed

  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one











Chicken Enchiladas with Sour Cream Sauce




Chicken Enchiladas with Sour Cream Sauce





This was my first attempt at homemade enchiladas...

Filling
Ingredients:
3-4 (medium-size) chicken breasts boiled and shredded
1 1/2 cup chopped yellow/white onion
1/2 cup chopped red onion
1 small can of diced black olives
1/4 cup chopped cilantro
1 10 oz.-can of cream of chicken soup
1/2 cup of chopped green chiles (fresh is best but canned will do)
1/2 cup sour cream
2-3 cups of shredded Mexican cheeses
1-2 tbsp of garlic powder (to taste)
Salt and pepper to taste

Instructions:
Boil chicken breasts until done. Shred the chicken but pour the broth (2 cups) into a bowl and set aside for now. Put the shredded chicken back into the pan and mix in the cream of chicken soup, sour cream, yellow/white onion, one cup of the cheese, and garlic powder, salt and pepper to taste, heat but don’t boil.

Sour Cream Sauce

Ingredients:
1/2 stick of butter
1/4 cup of chopped green chilies
1/4 cup of flour
1 cup sour cream
Salt to taste
Instructions
In a sauce pan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies and salt to taste. Heat on low. DO NOT BOIL.

The rest
You can fry the tortillas in the traditional method, but they add a heaviness that I’d prefer to avoid for a number of obvious reasons. So I found another method that’s a light lighter: Spray both sides of each tortilla with a non-stick cooking spray then wrap them in a paper towel and place in the microwave and cook on high for 60 seconds.

Once tortillas are ready, spoon filling into each tortilla, roll and place them in a baking pan(s). Sprinkle a light layer of cheese over the tortillas then pour the sour cream sauce over top and bake at 425 degrees for 20 to 25 minutes. Serve piping hot.

Makes about 12-15 enchiladas.











Divine chocolate cupcakes with Ganache




Divine chocolate cupcakes with Ganache





Ingredients for the chocolate cupcakes:
100g plain flower
20g divine cocoa powder
140g Fairtrade caster sugar
1.5tsp baking powder
Pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1 med egg
?tsp of vanilla extract

Ganache ingredients
400g Divine dark chocolate
200ml Double cream (at room temp)
175g caster sugar
Rum (optional)
Cocoa powder for dusting

Cupcake Method
•Preheat the oven to 170°C (325°F) gas 3.
•Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy texture.
•Whisk milk, egg and vanilla bowl. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
•Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins.
•Spoon mixture into the 12 cases and cook for 20 mins.

Ganache Method
•Break up or grate chocolate, put into a microwave proof bowl.
•Pour the cream over the chocolate
•Place in the microwave on full power for 30 seconds
•Remove and stir for one min it will barely have changed at this stage.
•Replace in the microwave on full power for a further 30 seconds
•Remove and stir for one min us should start to see the chocolate melting.
•Place back in the microwave on full power for 20 seconds
•Remove and stir for one min if all the chocolate has melted then it’s ready if not replace for a further 10 seconds.
•Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
•Decorate with blueberries, edible gold stars and glitter.










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MY COOKING PARTY. COOKING PARTY


MY COOKING PARTY. PIZZA COOKING ACCESSORIES. IRANIAN COOKING



My Cooking Party





my cooking party






    cooking
  • Food that has been prepared in a particular way

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The process of preparing food by heating it

  • The practice or skill of preparing food





    party
  • A group of people taking part in a particular activity or trip, esp. one for which they have been chosen

  • an organization to gain political power; "in 1992 Perot tried to organize a third party at the national level"

  • A social gathering of invited guests, typically involving eating, drinking, and entertainment

  • A formally constituted political group, typically operating on a national basis, that contests elections and attempts to form or take part in a government

  • have or participate in a party; "The students were partying all night before the exam"

  • a group of people gathered together for pleasure; "she joined the party after dinner"











Home Cooking Party: Appetizer - Tomato-Basil Bruschetta and Garlic Paste Crostini




Home Cooking Party: Appetizer - Tomato-Basil Bruschetta and Garlic Paste Crostini





My girlfriend and I threw our third and home-cooking dinner party over at her place for her former co-workers.

For appetizers we served a tomato-basil-caper balsamic vinaigrette bruschetta along with a roasted garlic puree crostini. The roasted garlic paste was heavenly.











Home Cooking Party: Rei and I Making Meuniere




Home Cooking Party: Rei and I Making Meuniere





My girlfriend and I threw our third and home-cooking dinner party over at her place for her former co-workers.

My girlfriend and I double-teaming the hot fish meuniere action.









my cooking party







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PHEASANT COOKING TIMES : COOKING TIMES


PHEASANT COOKING TIMES : COOKING GAMES GIRLS ONLY



Pheasant Cooking Times





pheasant cooking times






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    pheasant
  • flesh of a pheasant; usually braised

  • A large long-tailed game bird native to Asia, the male of which typically has very showy plumage

  • large long-tailed gallinaceous bird native to the Old World but introduced elsewhere

  • Pheasants (or Phasianinae (Horsfield, 1821)) refer to any member of the subfamily of Phasianidae in the order Galliformes.











Cipaille




Cipaille





By the time I remembered to snap a shot, it was almost all gone!

Rabbit, chicken, turkey, pork shoulder, and beef sirloin from Goose the Market.

Paper reads:
Food historians generally agree that cipaille influenced the tourtiere, or maybe ice versa. Cipate as it’s often called literally means “six pies,” but most likely French hunters picked up the recipe from the English custom of cooking a large pie of fish for a boat’s crew while at sea. The French hunters modified it during the 14th or 15th century as a slow cooked casserole. They would throw a portion of the previous day’s catches into a pot layered with pastry, then set it over a fire for the day while they hunted. It’d be ready when they came back to camp.

In Quebec, it became the common dish for loggers, who often worked in solitary for months at a time. Like the French hunters, they’d let it cook all day in their cabin’s stove while they worked. When they came home, they’d be greeted with a warm waft of cooked rabbit, pheasant, elk, and/or moose.

The recipe varies wildly all over Quebec. Some families cook smaller versions for more intimate occasions, but others use it for family reunions or church gatherings and make a pie or two large enough for 40 people. Spices likewise vary, but recipes almost always incorporate layers of pastry and salt pork. Like the tourtiere, potatoes and onions have become ways to thicken the pie. And of course, the recipe has generally dropped its wild game influence and now usually includes beef, pork, and chicken.
This particular recipe includes turkey, chicken, beef sirloin, pork shoulder, and a little rabbit. There are also some potatoes, onions, and parsley (in lieu of savory) mixed in.

The recipe first appeared in American cookbooks in 1796, where Amelia Simmons named it the “sea pie.” Her version included pigeons.












010508, 5/366: Weekend Preparations




010508, 5/366: Weekend Preparations





January 5, 2008. 005/366. Well, Husbear started working on a movie on Wednesday. This is great, because it means an actual income stream until at least April (still paying off Italy debt over here!), but it obviously also means that his time at home has been seriously curtailed. He's trying to take care of some cooking chores today and tomorrow so we have delicious, up-to-his-standards meals for the rest of the week.

On Thursday, Husbear contacted Sebastian at Countryside Farm Products (we bought our Christmas goose from him this year, and a rooster, and a pheasant, and five quail... quite a guy) to see if he could buy some chicken feet to make a stock. He got four pounds. Half of them are on the stove right now.

This is the way he's made chicken stock for the last year and a half. Chicken feet make an amazing stock, and they're usually really, really cheap. These are of really good quality, too - some of the best we've seen!

Also today, he started confit-ing half of a pork belly from the Christmas half-pig (yet to be blogged) and salted cabbage to make sauerkraut, though that won't be ready for a couple of weeks. He's been busy.









pheasant cooking times







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ONE POT COOKING BOOK : COOKING BOOK


ONE POT COOKING BOOK : HIGH HEAT TURKEY COOKING : DOWNLOAD COOKING MAMA.



One Pot Cooking Book





one pot cooking book






    cooking book
  • A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality.





    one pot
  • In chemistry a one-pot synthesis is a strategy to improve the efficiency of a chemical reaction whereby a reactant is subjected to successive chemical reactions in just one reactor.











Momofuku




Momofuku





Note: this post is, as mentioned in comments below, quite old. It dates back to the very early days of the first Momofuku, when the menu was still evolving. After dozens of successive meals in the restaraunts of Momofuku, I've had some of the best food and service of my life. Having said that, this was my first impression:

The ramen battles have begun. With Rai Rai Ken having set the stage for the so-called New York Ramen Revolution (well, I call it that), contenders are muscling in for the challenge. Heading up the downtown contingent is Momofuku, located just around the corner from RRK, on 10th Street and 1st Avenue.

My advice? Come for the ramen, stay for the awesome steamed buns. Pick one of three fillings (chicken, mushroom, or pork), and they'll tuck it into a thick steamed rice flour pancake with thinly-sliced chilled cucumber, scallions, and a sheen of plum sauce. The fillings are all spectacular, and the attention they've paid to ingredients (free range chicken, berkshire pork, greenmarket mushrooms) pays off in spades. Man, I could eat these all day and still pack a few in while I sleep.

The ramen? Pretty good, but not authentic. Then again, I don't think they're really shooting for "authentic" -- when Momofuku aren't busy fusing Japan and Upstate New York (the owner/chef is a graduate of the French Culinary Institute), they're bringing Korea into the picture -- I have yet to try their version of Sul Rong Tang, but I'm hoping it's a little better than the ramen. Though it would trounce the offerings of any quick-service Japanese restaurant, the ramen at Momofuku doesn't yet seem "quite there". The noodles are pasty and offer little of the necessary strle; and though it pains me to say it, there's too much pork in the soup. The broth, once far too light to stand up to the aforementioned pork, has improved greatly since my first visit, so maybe things are looking up.

In other areas: The chopsticks are definitely better than Rai Rai Ken's, in that they don't splinter, either when you separate them, or in your mouth. Service is a little on the skittishly-attentive side, but that's okay if you're reading a book or something. The room is definitely more spacious than RRK, and everybody has a nice clear view of the kitchen -- usually run by the man pictured here, who was whipping up a batch of bacon cheeseburgers when I left at closing time. You can't blame the guy; he eats a lot of ramen.











~Scrumptious~




~Scrumptious~





~One of my favorite sugar bowls..I love the roses on this piece..From the ruffled pedestal cake plate, the scalloped dessert glasses, to the rose embossed silver flatware..setting an elegant & romantic table makes every gathering that more delicious ..A feast for the eyes is just as important to your sense of taste..Setting a beautiful table..shows your guests you have good taste...~









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POACHING COOKING METHOD - COOKING METHOD


POACHING COOKING METHOD - FAST COOKING GAMES



Poaching Cooking Method





poaching cooking method






    poaching cooking
  • Poaching is the process of gently simmering food in liquid, generally water, milk, stock or wine.





    method
  • Orderliness of thought or behavior; systematic planning or action

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one

  • a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)

  • In object-oriented programming, a method is a subroutine that is exclusively associated either with a class (in which case it is called a class method or a static method) or with an object (in which case it is an instance method).











poaching an egg 1




poaching an egg 1





After reading a bunch of different ways poach an egg, and failing miserably at the cling wrap method, this is what I did. Posted here so that I, or Scott, can look it up later on:

Fill the big skillet (your favorite one) 2/3rds of the way with water (appx 2"), put in a few tablespoons of white vinegar (it's under the sink) and some salt.

Set the heat on the (miserable electric) stove to 6, wait until the water is simmering just barely. Some instructions say to bring the water to a boil, plop the egg which disturbs the boil point, then lower the temperature so that it simmers. But, you know how hard it is to lower the temperature with our (miserable electric) stove right? So just wait until there are lots of little bubbles at the bottom and the water is trembling. Err on the site of hotter water.

Crack an egg into one of those thin white porceline mugs that I got in college, there are only two left since I broke most of the set. Try to use fresh eggs (ha!).

Holding the mug upright lower the base into the water, then using your wrist turn it smoothly so that the egg slides out -- you are basically twisting the mug out from underneath the egg. Don't hold the mug into the water too long or the egg will cook to the inside of the mug. (Some methods call for allowing the white to cook a little before slipping into the water, this didn't work at all for me.)

Disturb the water as little as possible, and allow things to calm down before adding the next egg.

Admire.

When the white is opaque use a plastic spatula to release it from the bottom of the pan. Say after two minutes have passed?

Cook for 2 to 4 minutes total based on how runny you'd like the yolk to be. I found four minutes to be too long, and three minutes not quite long enough. If you're using the new rotary timer you might want to keep it with you if you wander away, that sucker has an annoying alarm. At four minutes the yolks were gel-like, which isn't bad if that's how you like them. However, beware of overcooking if you're going for runny yolks.

Lift out using the metal slotted spoon (don't scrape the bottom of the skillet, you'll kill both of us with the scratching of the nonstick coating like that). Poke the middle, it should be wobbly but not egg white runny. If is ok, hold under a light stream of hot water at the tap to rinse the vinegar off. Allow to drain a bit, then deposit lovingly on some toast. (I usually hold the toast ovet the egg on the spoon then flip them both over together.)

If the top is not cooked settle back into the water and then carefully flip it over. Let it cook for like 20 seconds then pull it out. The top whites not cooking happened to me once but hasn't happened since.

I read some instructions that said to lay the egg on some paper towel and blot the top with more paper towel before you plate it. Knowing how disastrous this could be I tried it anyhow. Do not try that.

Salt and pepper the top. Try not to drop and break the pepper ball the way I did that one time.

added later
Ok, I saw an Alton Brown episode on this - he boiled the water, added the eggs, covered them with a lid, took it off the heat and let it sit for seven minutes. The cover allowed the steam to cook the top of the eggs. He also mentioned you should use a nonstick skillet or the eggs run the risk of sticking to the bottom.











cabane a sucre sugaring off CDODDS 74F0401




cabane a sucre sugaring off CDODDS  74F0401





First Nations people taught the early British and European settlers their methods for making maple syrup from the sap of the sugar maple tree – one of nature’s golden sweeteners – which can only be found in southeastern Canada and northeastern USA. Through the years, harvesting the maple crop has become a big business. The sap needs frosty nights (approximately -3°C) followed by warm sunny days (approximately 3°C to 5°C) in order to flow. Farmers collect sap by drilling a hole in the tree trunk and attaching a spile to direct the sap into a bucket or tubing system. Some sap is still collected in pails and carried to the sugar house in tanks on sleighs and wagons. Other maple syrup producers use plastic tubing and a vacuum pump to bring the sap from the trees to a storage tank near the sugar house.A sugar maple tree must be about 40 years old before it is large enough to tap for syrup production and can yield a total of 30-40 gallons in a season. To produce maple syrup, you need 40 gallons (135-180 litres) of sap boiled down to make 1 gallon (4.5 litres) of syrup. The syrup can be boiled down further to make maple sugar, maple butter and maple taffy. Although a significant outlay of time and effort is required to harvest a crop with a relatively small output, maple syrup and maple sugar are important agricultural products in Quebec where 80% of the world’s supply is produced. It's a seasonal ritual in Quebec. As soon as the moon is right, or the wind from the southwest blows a certain way, the maple syrup producers head into the sugar bush and begin tapping their trees. The buckets fill with a sweetish, watery liquid that will be boiled down to make the delicately flavoured syrup everyone loves on pancakes.Don't for a moment think that maple syrup is just for breakfast. The Amerindians used it to cook venison; later, the French pioneers added it to all kinds of dishes they cooked up on wood fires. Today, the whole family gathers in late March and early April at the sugar shack, where groaning tables are laden with the traditional "cabane a sucre" foods: pea soup, baked beans, maple-cured ham, "oreilles de crisse" (fried strips of salt pork), omelettes, and maple-sweetened desserts like sugar pie, crepes and "grands-peres" (dumplings poached in maple syrup). Then everyone goes outside for the traditional hot maple taffy, served on a bed of fresh snow and scooped up with wooden sticks.Sugaring off time is the perfect occasion for a sleigh ride, a tromp through the woods or a stop at one of Quebec's famous maple festivals, like the one at Saint-Georges, in the Beauce (Chaudiere-Appalaches).









poaching cooking method







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