FRENCH COUNTRY COOKING ELIZABETH DAVID. COOKING ELIZABE
FRENCH COUNTRY COOKING ELIZABETH DAVID. COOKING UNIVERSITY.
French Country Cooking Elizabeth David
spiced beef, day 3, fresh application of spice rub
One of the many gifts bestowed on me by one of my favorite authors, the late and much-missed Laurie Colwin, was a recipe for spiced beef, which she found in Elizabeth David's wonderful book Spices, Salt and Aromatics in the English Kitchen, and which was reprinted in her last published book, More Home Cooking. I first made it for Christmas Eve dinner in 1995. My grandfather told my mother it was the best beef he had ever eaten, and so it was that I made it for Christmas every year, except for 2003, when my grandfather passed away and we just couldn't bear to have it without him. The next year, it was back, partly because we missed it, but also because we knew that Grandpop would kick our asses if we stopped making spiced beef just because he wasn't here to share it with us.
Spiced beef is cured with a dry rub of salt, sugar, black pepper, allspice and juniper berries for two weeks before cooking; it is then slow-roasted, left to cool, wrapped in wax paper, packed between two planks, weighted down and refrigerated overnight. This enables you to slice it paper-thin the next day, which is the best way to serve it. It is intensely spiced, complex, mouthfilling and moreish. *Now* it feels like Christmas.
Penguin Handbooks 14 046100 0
Summer Cooking by Elizabeth David
First published by Museum Press 1955
This revised and enlarged edition published in Penguin Handbooks 1965
Reprinted 1966, 1967, 1969, 1970, 1971
Cover photograph by Anthony Denney
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COOKING MEASUREMENT CUP - MEASUREMENT CUP
Cooking Measurement Cup - Cooking Mama Mobile - Cooking Spare Ribs In Oven
Cooking Measurement Cup
Gel Food Recipe
Measurements are approximations. Yes I'm one of those cooks ;)
1/4 cup frozen spinach
1/4 cup green beans
1/8 cup fresh finely shredded fresh carrots
1/2 cup frozen peas
1 to 2 packets of original unflavored gelatin (brand is "Knox" found in grocery store). *The gelatine part is tricky. you may need 2 packets. I eye ball everything just like I cook. You need the end result so that when it's all said and done the gel food is firm. If it's too mushy it will simply dissolve in the water when you try to feed your fish. As for the veggies, feel free to experiment with different kinds. Keep peas in the mix though. They're good for digestion sake.
Heat in pan w/ approx 1/2 c chlorine free water (let tap water sit out over night at least 24hrs before using)
Just long enough that the carrots have softened. The frozen food is ready quickly. All you're doing is thawing it.
Place in blender and liquify the veggies. You want the consistency of say runny ketchup. *may need to add a bit more water to the blender if it seems too thick.
Dissolve 2 packets of unflavored gelatin in half a cup of warm water, microwave till clear, and stir into the veggie mix.
You can also add (dried, frozen, the real live thing) krill, brine shrimp, earth worms, canned tuna, etc and make a meat version to the veggies version. You'll need to turn the dried food into a powder before adding it to the blended veggies. As for the canned tuna, just drain, add and blend once more in the blender w/ the veggies.
I make both and just label the contatiners in the freezer. I think my fish eat better than I do :)
Pour the blended mix in small freezable containers.
Place in freezer.
Place in refrigerator to thaw (thaws quickly) when you're ready to feed your fish.
Once thawed will last 4 days for veggie version. 2 to (3 tops) days for meat.
One batch makes quite a bit of food. Well for goldfish any way. Most of you have koi and very large koi at that so you'll go through this much faster than I do.
***This should not replace food you are currently feeding your fish but should serve as a supplement to vary their diet. A fun treat high in vitamins A and C.***
In short, I keep the food frozen until I'm ready to feed them. Thaws quickly and they like this fun healthy treat. All and all I've found the firmer the mixer the better. More food is eaten and less food dissolves into the water.
Does anyone else make gel food and have recipes to share?
Cranberry Orange Muffin Mis en Place
RECIPE: Adjust oven rack to lower middle position. Preheat oven to 400°. Spray cooking spray into 12 medium muffin cups.
Ingredients and measurements are shown in notes attached to the photo. Pass your mouse over each square to read the note.
In large bowl beat egg and mix water, shortening and brown sugar.
Reserve cranberries and walnuts. In medium bowl stir together all other dry ingredients. Stir into batter until just moistened and still lumpy. Fold in cranberries and walnuts.
Fill muffin cups evenly (about half full). Bake 20 to 25 minutes till golden brown. Cool on wire rack about 5 minutes. Remove muffins and serve warm.
The next photo in my photostream shows a finished muffin.
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COOKING FOOLS CHICAGO : COOKING FOOLS
Cooking fools chicago : Large pots for cooking
Cooking Fools Chicago
FHG with a Coleman lantern, circa 1996.
It is too clear and so it is hard to see.
A fool once searched for fire with a lighted lantern.
Had he known what fire was,
He could have cooked his rice much sooner.
"You can fool people with it when you're cooking. Like you can take it into the kitchen and come out with a turkey and people will be impressed."
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BOYS COOKING. BOYS
Boys cooking. Cooking crack on a spoon.
Totally staged, using dry ice for the smoke effect
Strobist info: snooted sb800 hung from the ceiling behind camera left - pointed into pot (also highlights hair and arm), sb600 reflected off white cabinet at camera right to light the face.
Boy cooking palm sugar.
Palm sugar is one of the staples in Cambodia cooking. It's made by slicing off the flowers of a palm tree, and collecting the juice as it drips out. Once you boil all the water out, you end up with something very similar to brown
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CORPORATE COOKING - COOKING
Corporate Cooking - Lo Carb Cooking
Sous l’egide d’un chef qui dirige sa petite brigade et selon le concept choisi, chaque equipe sera en charge d’une partie ou de la totalite d’un menu voir une partie ou la totalite de l’organisation complete d’un repas de fete, ce qui comprend egalement la decoration de la table et la vais- selle.
2009 Stylecorp Collection Launch
© PNP Media
All Rights Reserved. No usage allowed including copying or sharing without written permission.
Melbourne, AUSTRALIA - July 29: StyleCorp Collection Launch and short fashion show at Grand Hyatt Hotel CBD on July29, 2009 in Melbourne, Australia. (Photo by Patrik Nemes/PNP Media)
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COOKING SCHOOLS IN MASSACHUSETTS : COOKING SCHOOLS
Cooking Schools In Massachusetts : Cooking Jalapeno Peppers : Alternatives To Cooking Oil.
Cooking Schools In Massachusetts
chef michael morelli presents dishes to Pittsfield High School culinary arts students (2 of 3)
These students were preparing for the statewide culinary competition ProStart in this photo, and just took second place in Massachusetts overall on Friday, Jan. 22. The students received high scores in both cooking and management aspects of the competition, and completed a portion of their preparation for the event with Perigee Restaurant owner Dawn LaRochelle and Executive Chef Mike Morelli (above), both at the high school and at Perigee in Lee.
Massachusetts State Capitol
State capitol for Massachusetts. One of the most attractive.
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COOKING OIL PRICES 2011 : COOKING OIL
Cooking oil prices 2011 : Cooking recipes games online.
Cooking Oil Prices 2011
YOU MIGHT WANT TO START PLANNING
February 14, 2011
A Tipping Point Is Nearing
By Jeff T. Allen
We are facing a tipping point. There will soon be a crisis affecting US citizens beyond any experienced since the Great Depression. And it may happen within the year. This past week three awful developments put a dagger into the hope for a growth-led recovery, which held promise of possibly averting a debt and currency implosion crushing the American economy.
The first was a little-noticed, but tragic, series of events in the newly elected House of Representatives. The speaker, Mr. Boehner, had given the task of fashioning the majority's spending cut agenda to Representative Paul Ryan (R-Wisconsin), a rising conservative star representing the vocal wing of fiscal conservatives in the House. Promising to cut $100 billion of government spending, Mr. Boehner spoke before the elections of the urgency to produce immediately when Republicans took control.
Out of a $3.8 trillion government spending agenda, the wonkish Mr. Ryan, considered by many to be the best hope for fiscal conservatives, revealed proposed cuts of a whopping $74 billion. After some tense meetings, (referred to as a "revolt" by some media) newly elected conservative congressmen convinced the leadership to commit to unspecified cuts of an additional $26 billion. The actual "cuts" from any such legislation will, of course, be less once the appropriate political log rolling and deal-making are done- let's call it $50 billion (while the deficit grows by $26 billion during the week it takes to discuss it). So go the hopes for serious spending restraint from our newly elected wave of rabid, anti-big government Republicans. They may deliver cuts 1.3% of total spending that is itself approximately 90% greater than collected taxes. Let's mark this spending reduction effort as an epic fail, at a time when epic success is almost required for survival.
The second awful development to occur last week was the employment report from the Labor Department, describing employment conditions in the U.S. economy in January, 2011. The report was packed with statistics, all pointing to anemic growth with a modest pickup in manufacturing employment. The little-noticed (not by the bond market) aspect of the report was the "benchmark" revisions, an attempt to get the total picture more accurate each year than simply adding up all the monthly change numbers. This year's benchmark revisions showed two alarming things: a decline from previously reported employment in December 2010 of nearly 500,000 jobs, and a reduction in the workforce of a similar amount.
Coupled with insistence from the Federal Reserve Chairman Ben Bernanke that the Fed intended to continue "quantitative easing" (a euphemism for monetizing the bonded debt of the federal government), the employment data caused bond holders to assume there will be no end to the red ink. Ten-year U.S. bonds lost a full percent of their value, declining a total of 18% since Bernanke announced the acceleration of Fed policy in August 2010. The yield on these bonds has increased from an ultra-low 2.4% in August to 3.65% today, as the Fed repeatedly describes inflation in the U.S. as too low.
In context, a 3.7% yield does not appear high by historical standards. In our current predicament, however, it is heading toward Armageddon. If interest rates on our debt rise by 1% it means our interest payments rise by more than $100 billion dollars annually (not including the interest payments owed to the Social Security Trust Fund--see below). As global liquidity and deficit spending have accelerated, food and commodity prices have skyrocketed, sending many prices up 25-50% worldwide since August. In some countries (Tunisia and Egypt among them) rice prices and cooking oil have doubled. Copper is up 40% in that time. If global inflation expectations take hold with tenacity, as they have many times in past periods of "easy money" by our Fed and Congress, interest rates may easily rise to 5-6%, an event which will blow an additional $300-500 billion hole in a budget already beyond sanity. Can our creditors give the U.S. a nod on $2 trillion of new debt each year without any plan to fix it? Remember, there is plenty of past experience with U.S. debt yielding 7-8%, a potential expenditure on our current debt of nearly 100% of tax receipts to pay interest alone should yields go there.
The third development of the last week which received much less press than the Egyptian crisis is the "new normal" in Social Security. The CBO released a report disclosing that the net cash flow for the Social Security trust fund -- excluding interest received from the book entry bonds it holds in U.S. debt -- will be negative $56 billion in 2011, and for every year hence even more so. This is the train wreck that was supposed to happen in 2020. It is upon us now. Any limp action by conservatives to bring t
Normal sighting at Pasar Pudu Wet market. I bump with my old friend I never met since High school. He own a restaurant or so called " food stall" located in Cheras. He often bought fish and other groceries at Pasar Pudu due to well known cheap price. But lately, he complained that the prices has gone up almost double and some of the main groceries such as cooking oil suddenly missing. He asked me whether I should know better because I'm a banker, what is happening to Malaysian Economic. I just smile and said to him...you should ask the politician....they know better.
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ESSENTIAL INGREDIENT COOKING SCHOOL. COOKING SCHOOL
Essential ingredient cooking school. Cooking lessons dublin
Essential Ingredient Cooking School
Cheese Appreciation class, Rozelle store
The group is taken through the basics of cheese appreciation, at this special class at The Essential Ingredient Cooking School, Rozelle.
Sweet Memories with Zoi Condos, Prahran Store
Zoi Condos brushing pastry during the 'Sweet Memories' class at The Essential Ingredient Cooking School, Prahran.
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HEALTHY COOKING FOR TWO. HEALTHY COOKING
HEALTHY COOKING FOR TWO. WOLF COOKING.
Healthy Cooking For Two
Did you know that some cuts of pork are leaner and contain fewer calories ounce-for-ounce than chicken breast?
Did you know that white corn tortillas contain about half the calories of even the "low cal" whole wheat tortillas?
Did you know that while avocados contain a lot of fat it's the "good fat" that lowers your HDL cholesterol?
Did you know that capsaicin in hot peppers increases your metabolism and cures muscle aches and pains?
Did you know fresh lime juice makes tacos taste so much better and contains almost no calories?
Did you know that peppers and onions are delicious and can be eaten at any meal?
The ingredients shown here (except for the tortillas) make a whole mess of tacos - probably about four meals-worth for one person, or two meals for two, etc. I can eat tacos four days a week for both lunch and dinner. I love this stuff, and in moderation is really healthy.
I attempted my own "al pastore" pork, with adobo sauce and pineapple, and while I don't think mine was all that authentic it was still muy muy delicioso.
Today's lunch features the Big Easy Salad of Red Beans & Rice from Healthy Cooking for Two. I'll definitely make this again, next time adding more hot sauce. To the side, we have grape tomatoes, cantaloupe, and mini Triple-Ginger Cupcakes - one with chocolate glaze and one without.
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FREEZING EGGS FOR COOKING. FREEZING EGGS
FREEZING EGGS FOR COOKING. COOKING RICE CAKES.
Freezing Eggs For Cooking
foundations for memories past & future
"... automatically, worn out by the gloomy day and by the perspective of a sad tomorrow, I put in my mouth a spoonful of tea in which I had softened a piece of the madeleine.... A delicious pleasure overtook me, isolated, disconnected from any idea about its cause. It immediately made life's vicissitudes indifferent to me, life's disasters became innocuous, its brevity illusory, in the same way that love operates, filling me with a precious essence: or, rather, this essence was not in me, it was me."
Marcel Proust / Remembrance of Things Past / Swann's Way
2 extra large eggs, beaten
2/3 cup sugar
1 cup all-purpose flour, dry measure, exactly
1 stick (4 oz) butter plus 1 1/2 Tbsp, for pans
pinch of salt
1/2 tsp vanilla extract
grated rind of 1/2 lemon
3 drops lemon juice (or 2 of lemon and 2 of bergamot)
For buttering pans:
1 1/2 Tbsp. melted butter and 1 Tbsp. flour
2 Madeleine pans each with 12 depressions 3 inches long.
All ingredients must be tepid to prevent the melted butter from congealing in the batter before it has blended as it should.
Measure 3/4 of the eggs into a mixing bowl with the sugar and the flour, and beat vigorously with a wooden spoon to blend into a heavy cream; if it's very stiff, beat in a droplet or so of the remaining egg. Set aside for 10 minutes. Meanwhile melt all of the butter in a saucepan, and let it boil until it begins to brown very lightly. Blend 1-1/2 Tbsp into the bowl with the Tbsp of flour, and reserve. Stir the rest of the browned butter over cold water until cool but still liquid. Finally, beat the remaining bit of egg into the batter, and stir in the cool butter. Stir in the salt, vanilla, grated lemon rind, lemon juice and bergamot (if you have any). Cover the batter and set aside for 1 hour (or longer). Using a pastry brush, paint the Madeline cups with a light coating of the browned butter and flour mixture, wiping any pools that form in the bottom of the molds; set aside (refrigerate in warm weather).
Preheat the oven to 375 degrees. After its hour-long rest, the batter will be fairly stiff. Using a spoon and a spatula, put a generous tablespoon of batter into each Madeleine cup; do not spread it out. Bake in the middle of a preheated oven for about 15 minutes. Batter will spread out to fill thecups, and will gradually swell up into a hump in the middle. They are done when lightly browned around the edges, and when they begin to shrink very slightly from the molds. Unmold onto a rack. When cool wrap airtight and freeze if they're not to be served immediately.
Making pasta dough
Too dry and it will be brittle and break while rolling it out and working with it. Too wet and it will stick to everything and be impossible to work with.
Good pasta dough sticks to itself and nothing else.
I highly sest getting a machine to roll out the dough and make noodles. I have a simple manually operated one. Nothing fancy, but still makes working the dough incredibly easier and faster.
I also sest you make yourself a rack of some sort to hang the noodles and pasta sheets on. I made one using string and a wooden curtain pole i picked up at a shop.
For cooking fresh pasta, be careful cause it is very fast. You want it just barely undercooked (al dente). For this pasta it took under a minute. Literally seconds, so dont wander too far from the pot. When it floats to the surface, its almost done.
For keeping, fresh pasta can be frozen and kept for a very long time. Or it can be refrigerated or dried. Ive tried refrigerating the unprocessed ball of dough, but had bad experiences trying to do anything with it later on. Its better to process fresh dough right away.
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GROUND TURKEY COOKING TEMPERATURE. GROUND TURKEY
Ground Turkey Cooking Temperature. White Cooking Wines. Cooking Oil Recycling Companies.
Ground Turkey Cooking Temperature
Sugar beet, a cultivated plant of Beta vulgaris, is a plant whose tuber contains a high concentration of sucrose. It is grown commercially for sugar production. Sugar beets and other B. vulgaris cultivars such as beetroot and chard share a common wild ancestor, the sea beet (Beta vulgaris maritima).
The European Union, the United States, and Russia are the world's three largest sugar beet producers, although only the European Union and Ukraine are significant exporters of sugar from beets. The U.S. harvested 1,004,600 acres (4 065 km?) of sugarbeets in 2008. Beet sugar accounts for 30–35% of the world's sugar production.
Sugar beet is a hardy biennial plant that can be grown commercially in a wide variety of temperate climates. During its first growing season, it produces a large (1–2 kg) storage root whose dry mass is 15–20% sucrose by weight. If the plant is not harvested at this time, then during its second growing season, nutrients in the root will be used to produce flowers and seeds and the root will decrease in size. In commercial beet production, the root is harvested after the first growing season.
Sugar beet output in 2005In most temperate climates, beets are planted in the spring and harvested in the autumn. At the northern end of its range, growing seasons as short as 100 days can produce commercially viable sugarbeet crops. In warmer climates, such as in California's Imperial Valley, sugarbeets are a winter crop, planted in the autumn and harvested in the spring. In recent years, Syngenta has developed the so-called tropical sugar beet. It allows the plant to grow in tropical and subtropical regions. Beets are planted from a small seed; 1 kg of beet seed comprises 100,000 seeds and will plant over a hectare of ground (1 lb will plant about an acre).
Until the latter half of the 20th century, sugarbeet production was highly labor-intensive, as weed control was managed by densely planting the crop, which then had to be manually thinned two or three times with a hoe during the growing season. Harvesting also required many workers. Although the roots could be lifted by a plough-like device which could be pulled by a horse team, the rest of the preparation was by hand. One laborer grabbed the beets by their leaves, knocked them together to shake free loose soil, and then laid them in a row, root to one side, greens to the other. A second worker equipped with a beet hook (a short-handled tool between a billhook and a sickle) followed behind, and would lift the beet and swiftly chop the crown and leaves from the root with a single action. Working this way, he would leave a row of beets that could be forked into the back of a cart.
Worldwide sugar beet productionTop Ten Sugar Beet Producers - 2005
(million metric tons)
United States 25
United Kingdom 8
World Total 242
UN Food & Agriculture Organisation (FAO)
Today, mechanical sowing, herbicide application for weed control and mechanical harvesting have displaced this reliance on manual farm work. A root beater uses a series of blades to chop the leaf and crown (which is high in non-sugar impurities) from the root. The beet harvester lifts the root, and removes excess soil from the root in a single pass over the field. A modern harvester is typically able to cover six rows at the same time. The beets are dumped into trucks as the harvester rolls down the field, and then delivered to the factory. The conveyor then removes more soil.
If the beets are to be left for later delivery, they are formed into clamps. Straw bales are used to shield the beets from the weather. Provided the clamp is well built with the right amount of ventilation, the beets do not significantly deteriorate. Beets that freeze and then defrost produce complex carbohydrates that cause severe production problems in the factory. In the UK, loads may be hand examined at the factory gate before being accepted.
In the US, the fall harvest begins with the first hard frost, which arrests photosynthesis and the further growth of the root. Depending on the local climate, it may be carried out over the course of a few weeks or be prolonged throughout the winter months. The harvest and processing of the beet is referred to as "the campaign", reflecting the organization required to deliver the crop at a steady rate to processing factories that run 24 hours a day for the duration of the harvest and processing (for the UK the campaign lasts approximately 5 months). In the Netherlands this period is known as "de bietencampagne", a time to be careful when driving on local roads in the area while the beets are being grown. The reason for this is because the naturally high clay content of the soil tends to cause slippery roads when soil falls from the trailers during transport.
Sebewaing, Michigan is known (to Americans) as the sugar beet capital of t
Don & Chip starting the XR500 on loan from a friend in Vegas.
The beast is alive.
Shooting skeet in the neighbor's backyard... and trying out the .20 & .
12 gauge shotguns Don brought back from Turkey in '02. Thanks to
neighbor Tom, we just showed up and bought ammo and clay pigeons by
the boxful there.
The whole group - an even mix of neighbor Tom's extended family and of
the guys in our bible study.
Don gave Gibson a half-hour fun ride on my Husky TE250. The ground
was damp, the air was cool--perfect conditions.
That evening we had our Thanksgiving feast. The Johnsons (Kim & Troy,
and their kids, Ali, Stephanie, Katie, and Lil Troy) came over to join
Don, Chip & our family at our house. This is the kids' table in the
front room. The smoked turkey turned out AMAZING! We took 1 thawed
22 lb turkey, injected Lawry's Steak-n-Chip marinade into the meat,
then cooked the turkey in the Orion smoker (link) for 2 hrs with the
temperature probe attached. EASY and superdelicious.
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TEACH COOKING KIDS : TEACH COOKING
TEACH COOKING KIDS : COOKING GAMES NO DOWNLOAD : FREE ONLINE COOKING GAMES FOR BOYS ONLY.
Teach Cooking Kids
The first Cooking with Kids class, brainchild of Vivienne Wildes, assistant professor in Penn State's School of Hospitality Management, began on Jan. 25, 2008. Penn State students volunteered to teach sixth graders from Centre County on Friday evenings, and planned the entire curriculum, including dishes for each week that include international, local, vegetarian and "simple gourmet" cuisine.
Cooking with Kids
This is a strange thing for Ikea to be teaching. Perhaps they were reading some Jonathan Swift.
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ORGANIC COOKING RECIPE - ORGANIC COOKING
Organic Cooking Recipe - Beef Tenderloin Cooking Times.
Organic Cooking Recipe
Homemade Organic Paneer
1/2 gal. whole organic milk
2-3 tsp vinegar or lemon juice
Bring milk to rolling boil, stirring constantly to avoid scorching. Then add 2-3 tsp of vinegar or lemon juice until the milk begins to separate into curds and whey. Keep stirring until separation is complete. Allow to sit for a few minutes and strain through the cheesecloth. Press between two plates for 1 - 2 hours. Grill and enjoy with sauce or curry.
Organic Corn from a local farm in SF bay area.
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HOW TO RECYCLE COOKING OIL. RECYCLE COOKING OIL
HOW TO RECYCLE COOKING OIL. ALMOND OIL COOKING
How To Recycle Cooking Oil
King Gyros, McKinley Ave., Mishawaka, IN - Sept 2010
O.K.- this was one of those unbelievable situations that you can't make-up!
I ordered the Gyros combo and I always ask that my fries be made freshly in every restaurant - I used to cook, so, I know what goes on in the kitchen/behind the "line".
The lady was nice and polite and we started chatting about freshness of food and french fries in particular- I said how much I hated starch coated fries ( see previous rant ) and she agreed that fries should always be freshly made. This place has the kitchen line right behind the front counter so you can see everything the cook is doing- after we just had this conversation I SAW HER SCOOP UP THE STALE, OLD FRIES THAT WERE SITTING IN THE WARMER WHEN I WALKED IN AND DUMP THEM INTO THE "FRESH" BASKET OF FRIES THAT WERE STILL COOKING IN THE OIL !!! She left the old fries in oil for the last 20 seconds that my "fresh" fries were cooking and then dumped them all into the warming tray scooped them up and served them to me! DID SHE THINK I COUDN'T SEE WHAT SHE WAS DOING? DID SHE JUST NOT CARE? DID SHE REALLY THINK THIS IS A PROPER WAY TO "RECYCLE" OLD FRENCH FRIES ? The fries were super-saturated with grease, mushy, nasty. The gyro was o.k. but, the meal was ruined because of the frie stupidity. This place got me once- never again.
I'm also sorry that I didn't pay more attention to this. It involved cooking oil somehow which I would have liked to see. They were accepting computer donations which immediately takes hazardous materials out of the waste stream. They were routed to different projects throughout the faire including the oil-related one which was to assemble the workable donations into a supercomputer. Does anyone know how that worked out?
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KITCHEN COOKING ACCESSORIES. KITCHEN COOKING
KITCHEN COOKING ACCESSORIES. PRIVATE COOKING CLASSES.
Kitchen Cooking Accessories
Knife block with 4 knives
Knife block with 4 knives
Comprises: Bread knife 18 cm (tot. length 33 cm), utility knife 10 cm (tot. length 24 cm), cook's knife 13 cm (tot. length 28 cm) and cook's knife 19 cm (tot. length 34 cm).
Bought new 1 year ago (499 Yens)
ON sale: 300 yens
Cook Book Holder
Makes reading your recipe book a little less stress on your neck and keeps the book clean.
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LIVE COOKING STATION : LIVE COOKING
LIVE COOKING STATION : FREE COOKING GAMES ONLINE FREE : COOKING LIGHT TOMATO BASIL SOUP
Live Cooking Station
Live Cooking Station
We visited this cool little Japanese restaurant in the back alley of Yokohama, Japan, she cooked everything for us at our table
Kimberly Dunn live in College Station, TX
Kimberly Dunn performs live at the PIKE's Pit Cook Off in College Station, TX on April 2, 2011.
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STRING FOR COOKING. STRING FOR
STRING FOR COOKING. COOKING WITHOUT WINE. COOKING FOR A DATE.
String For Cooking
17/365 tangled up in blues (for my sister lillian)
Early one mornin' the sun was shinin',
I was layin' in bed
Wond'rin' if she'd changed at all
If her hair was still red.
Her folks they said our lives together
Sure was gonna be rough
They never did like Mama's homemade dress
Papa's bankbook wasn't big enough.
And I was standin' on the side of the road
Rain fallin' on my shoes
Heading out for the East Coast
Lord knows I've paid some dues gettin' through,
Tangled up in blue.
She was married when we first met
Soon to be divorced
I helped her out of a jam, I guess,
But I used a little too much force.
We drove that car as far as we could
Abandoned it out West
Split up on a dark sad night
Both agreeing it was best.
She turned around to look at me
As I was walkin' away
I heard her say over my shoulder,
"We'll meet again someday on the avenue,"
Tangled up in blue.
I had a job in the great north woods
Working as a cook for a spell
But I never did like it all that much
And one day the ax just fell.
So I drifted down to New Orleans
Where I happened to be employed
Workin' for a while on a fishin' boat
Right outside of Delacroix.
But all the while I was alone
The past was close behind,
I seen a lot of women
But she never escaped my mind, and I just grew
Tangled up in blue.
She was workin' in a topless place
And I stopped in for a beer,
I just kept lookin' at the side of her face
In the spotlight so clear.
And later on as the crowd thinned out
I's just about to do the same,
She was standing there in back of my chair
Said to me, "Don't I know your name?"
I muttered somethin' underneath my breath,
She studied the lines on my face.
I must admit I felt a little uneasy
When she bent down to tie the laces of my shoe,
Tangled up in blue.
She lit a burner on the stove and offered me a pipe
"I thought you'd never say hello," she said
"You look like the silent type."
Then she opened up a book of poems
And handed it to me
Written by an Italian poet
From the thirteenth century.
And every one of them words rang true
And glowed like burnin' coal
Pourin' off of every page
Like it was written in my soul from me to you,
Tangled up in blue.
I lived with them on Montague Street
In a basement down the stairs,
There was music in the cafes at night
And revolution in the air.
Then he started into dealing with slaves
And something inside of him died.
She had to sell everything she owned
And froze up inside.
And when finally the bottom fell out
I became withdrawn,
The only thing I knew how to do
Was to keep on keepin' on like a bird that flew,
Tangled up in blue.
So now I'm goin' back again,
I got to get to her somehow.
All the people we used to know
They're an illusion to me now.
Some are mathematicians
Some are carpenter's wives.
Don't know how it all got started,
I don't know what they're doin' with their lives.
But me, I'm still on the road
Headin' for another joint
We always did feel the same,
We just saw it from a different point of view,
Tangled up in blue.
Sake-Simmered Spanish Mackerel with Soy-Glazed String Beans
Sake-simmered Spanish Mackerel with haricot vertes and rice
[Mackerel is a very fishy/oily tasting fish, and the combo of the multiple boilings with the ginger & sake takes the edge off it quite nicely.]
- Rinse 4 filets Spanish Mackerel (Saba); score them diagonally on the skin side with a knife to prevent curling when cooking
- Heat 3/4 cup sake in a wide flat pan until just simmering
- Add the saba filets, skin side up, and cover to bring sake back to a simmer
- Add 1/2 cup less 1 Tbsp. mirin and cover again to bring liquid back to a simmer
- Add 1/4 cup dark soy sauce and cover again to bring back to a simmer
- Add 1 Tbsp. grated ginger
- Add heavy pinch sugar
- The fish is done when it pierces very easily with a fork or knife (about 10 minutes simmering total)
- Serve over rice with some of the reserved cooking liquid
- For the string beans, heat a heavy non-stick pan over high heat
- Add a Tbsp. olive oil; it should shimmer in the pan and almost smoke; swirl it around
- Add the beans and toss
- Cover the pan to increase heat
- Add 1 Tbsp. dark soy sauce and toss; re-cover the pan
- The beans are done when they have turned a very bright green; do not over-cook!
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