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Zapojení bluetooth dongu + GPS modulu do tabletu Aurora. by RejpalX.
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Zapojení bluetooth dongu + GPS modulu do tabletu Aurora. by RejpalX.
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READ if u think one of them is usable let me know by commenting.
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Worms really don’t have thumbs, so you should give them some! Lukeboe’s playthrough with commentary of Worms for Playstation 3! I use the Happague HD PVR to record my playthroughs. Sorry guys. I don’t accept friend requests on Xbox Live or PSN. I reserve my friends list for the people I play with often and know in real life. SUPERBOEBROS: Facebook: www.facebook.com Twitter: www.twitter.com LUKEBOE: Main Channel: www.youtube.com Facebook: www.facebook.com Twitter: www.twitter.com DANEBOE: Main Channel: www.youtube.com 2nd Channel: www.youtube.com Facebook: www.facebook.com Twitter: www.twitter.com
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Stay alive just long enough to die. Run and jump through 11 physics bending worlds to feed the monsters in this 360 gravity platformer! Like, Favorite & Share Today’s Episode: Get Free App Updates All Week – Subscribe! www.youtube.com Jackie on Twitter: twitter.com Graham on Twitter: twitter.com Twitter twitter.com Facebook facebook.com YouTube youtube.com AppJudgment Homepage revision3.com ABOUTAPPJUDGMENT With hundreds of apps to choose from for your iPhone, Android or whatever smartphone you may have, how do know what’s worth the download? AppJudgment is your daily source for mobile phone app reviews, previews and news!
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——————–MAS DETALLADO AQUI EN LA DESCRIPCION !!! ———- —————Características del Ace—————————— -Pantalla de 3,5” 320 x 480 pixeles -112.4 x 59.9 x 11.5 mm (113 gramos) -Procesador de 800Mgh y Ram de 276 megas -Memoria interna de 156 megas (útiles 120) -Camara de 5mp -Android 2.3.X -Bateria de 1350 mAH —————————————PROS———————————- -Poco peso. Maniobrable con una mano. -Rendimiento (no como el S2 pero tira bastante bien) -Tamaño. Pantalla. -Experiencia de usurio muy buena ———————————–CONTRAS——————————– -Memoria interna (extremadamente poca!!) -Nada mas, pero la anterior cuenta como 3.. ———————————RESULTADO—————————— -Es un magnifico terminal, perfecta gama media, bueno para tanto los que empiezan con los Smartphones como los que quieren uno tamaño iPhone y que no sea basura ¬¬ ————–Vean mis videos de como personalizarlo y suscribanse !!!———— HD PRO ANDROID REVIEWS
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Cheese, like wine, is something that can have a lot of variation from area to area, with hundreds of techniques available for creating different kinds of cheeses. And just as there are many variations of cheese, there are many different names of these cheeses to go with them. There is not right or wrong way to name a cheese, though if you have a homemade cheese you want to sell, there are plenty of options for coming up with names of the cheeses you make.
Where you are
Many of the names of cheeses come from where the cheese was produced, again sharing a similarity to many wines that are often named for regions in which they were made. If the location that you select is your farm, then the names of your cheeses are something like a brand name, identifying your product with where you created it.
The name of one cheese that was determined by this method is Maytag blue cheese, which is made at the Maytag Dairy Farms in Iowa. One interesting variation is Roquefort, which is actually named after the caves of Roquefort-sur-Soulzon, which is where this blue cheese gets the mold that makes up its veins.
Rather than coming up with the name of a cheese based on a farm where the cheese is made, some names of cheeses are based on entire regions where the cheese is produced. For example, Limburger cheese is named after the Limburg region of Belgium. Gouda, similarly, is the name of a cheese from the Netherlands and named after a city located there.
Variety of Cheese
Sometimes the names of cheeses become disassociated with the area they originally came from, and can be made in many different areas with the same name. For instance, cheddar cheese is the name of a cheese that originally comes from the Cheddar region of Scotland.
However, it is common today for cheddar cheeses to be made in Wisconsin and other areas of the world. In this way, it’s like a trademark name that becomes used so much, the name becomes a generic label for a product, like Kleenex tissues.
In this category, you may find that the name of the cheese contains descriptive information about how the cheese was made. For instance, smoked cheddar rather aptly describes the way this cheese gets its distinctive flavor, as well as how it is set apart from other cheddar variations.
But by far, most names of cheeses exist as descriptive ways to show how and where the cheese was made, and should likely be the basis for the names of your cheeses as well.
When walking down the coffee aisle of most grocery stores, you will find a coffee grinder that customers use to grind coffee beans. A coffee grinder has also become a popular home appliance as the popularity of espresso and other coffee drinks has risen in the last two decades. Even the large number of coffee shops has not diminished the need of many coffee drinkers to grind their own beans in a coffee grinder.
A coffee grinder will grind roasted coffee beans into grounds that are either fine or coarse. By grinding your own coffee, you choose how you want the grounds.
A coffee grinder can produce fine or medium grounds which are best for traditional coffee makers. Those who love espresso will want to grind the beans into a fine grounds, which is similar to sugar or salt. Coarse coffee grounds are good for percolators or vacuum brewers.
A coffee grinder comes in two main types. The first type of coffee grinder uses rotating metal blades. These blades on the coffee grinder chop up the coffee beans.
The bladed coffee grinder allows the consumer to control the type of grounds. The type of grounds the bladed coffee grinder makes depends on how long you grind the beans.
Another type of coffee grinder uses a grinder wheel. This is called a burr grinder. To get coarse or fine grounds, you move the burr on the coffee grinder. Many people say this type of coffee grinder allows you more control as to the type of grounds you make.
The cost of the burr grinder depends on the type of wheel, whether it is flat or cone-shaped. The burr coffee grinder with the cone-shaped wheel rotates slowly and the coffee grinder will clog less.
You can chose a coffee grinder that works in two different ways. The manual coffee grinder comes with a crank on its side. You must move the crank on the coffee grinder to grind your coffee.
But if you dont want to do that much work to have freshly ground coffee, you will want to purchase an electric coffee grinder. The electric coffee grinder is the most popular coffee grinder on the market today. Many electric coffee grinders are small and inexpensive so you can carry them anywhere to grind your perfect cup of coffee.
The advantages to grinding your own coffee with a coffee grinder are many. You can grind coffee that suits your taste and not rely on pre-packaged coffee grounds.
A coffee grinder can be found in most retail stores and online auction sites. A coffee grinder will range in price from about to several hundred dollars. The coffee beans can be purchased at a grocery store or at a specialty coffee shop.
How you want your coffee to taste and the type of coffee you brew will determine the type of coffee grinder you will need to purchase. The type of brewer you use to make your coffee will also determine the type of coffee grinder.
* The Nestlé company, which bottles water under several well-known labels, fought ferociously in court to retain its rights to appropriate water from the Great Lakes to put in bottles to sell to you and me. When Michigans government instituted a new law that allows Nestlé Corporation to continue taking up to 250,000 gallons per day, and sell them at a markup well over 240 times its production cost, Nestlé dropped the court battle.
* In Vermont, Poland Spring (also a Nestlé product) was brought to court with a complaint that the bottled water in Poland Spring came not from “some of the most pristine and protected sources deep in the woods of Maine,” as advertised, but from other sources. In fact, on occasion, the water was trucked in from an unknown source out of state! But the court reasoned that Congress and the FDA made a conscious choice to allow states to regulate bottled water as long as their standards matched FDA standards. The bottled water met both standards, even though the source and advertised source were not the same.
What is bottled water?
The United States Food and Drug Administration says bottled water is any water meant for humans to drink that is sealed in bottles with nothing added except .
Aye, Theres The Rub!
As William Shakespeare said in Hamlet, speaking of sleep and death, Aye, theres the rub.
Bottled water may have nothing added except, and suddenly, with that small phrase, bottled water becomes something other than the pure water we thought we were buying.
except what? Well, bottled water may contain safe and suitable antimicrobial agents if the bottler wishes. Fluoride may be added, but it has to be within established limitations, of course. So thats what bottled water is.
Where Do They Get Bottled Water From?
Excuse the preposition at the end, but this question is frequently being asked just that way. Where do they get bottled water from?
As seen in the court cases cited above, they get bottled water from various sources: lakes, streams, wells, springs, glacier run-off, and even from municipal water supplies.
Bottled Water May Be Tap Water
You will probably be surprised to learn that they get at least 25% of our bottled water right from the tap. Bottlers simply bottle the local tap water, label it, and ship it off to stores. Sometimes they treat it first sometimes they dont. We consumers pay up to 10,000 times more per gallon for bottled water than we would pay for tap water.
What disreputable bottler would get bottled water from a tap?
1. The Coca Cola company for Dasani bottled water. Coca Cola admits this.
2. The Pepsi Cola Company for Aquafina bottled water. Apparently, Pepsi is not required to tell you this on the label.
Most bottled water is processed with filters and other treatments, but you should read labels carefully. Bottled water that is packaged as “purified” or “drinking water” probably is tap water, and unless it was substantially altered, the label must tell you that. However, as noted above regarding the Pepsi Cola Company, sometimes a bottler can get away without telling you.
Learn Where They Get Your Brand of Bottled Water
1. Examine the label and cap on your bottled water. Look for the phrase “from a municipal source” or “from a community water system” on either. Those phrases mean tap water. The absence of the phrases is no guarantee that the bottle does not contain tap water, but their presence means it does.
2. In some states, you can find out the source from the state bottled water program. Not every state has this, but some like New York and Massachusetts list bottled water sources. Call the state where your bottled water originates and ask.
3. Call or write the bottling company itself to learn where they get your bottled water. Ask about health and safety measures used in bottling, filtration or other treatment, and additives.
If you choose to buy bottled water and are concerned about where they get it, do your homework. Research the various brands, and find those that truly use known, protected sources. Look for bottlers who are not afraid to share publicly all information on testing and treatment that will tell you water quality.
If youve never had the customary Spanish recipe of Paella, then youre surely missing out on something superb. There are actually many different variations of the recipe in Spain, and throughout the Spanish culture, but theyre all equally delicious.
The dish is made traditionally with seafood, however it can be made with chicken, vegetarian style, or rabbit as well. The one common ingredient that runs throughout however is the rice.
The type of rice that you must use for Paella is short-grained rice of which is the long cooking type; this is regardless of any other ingredient variation. If you are looking for a healthier version of the dish, then you can opt for a whole-grain or even a wild rice for yours, just be sure NOT to use instant rice and that when preparing the dish, the rice is able to absorb all the liquids. You want to find that happy medium of the rice not absorbing so much stock so that it becomes limp and soggy. This is when you know youve done it correctly.
One thing thats great about Paella is that it can be an impressive dish, even if you are surprised by an influx of unexpected guests. This is when youll simply add more rice to the dish to spread it out over more mouths.
Another great aspect of Paella is how flexible of a dish it can be. You can throw in just about anything you have in your cabinets in a dish like this. Again, you just need the correct rice, and a good hearty flavored stock. This is what gives the dish the flavor that you need to please the pallets of your guests or yourself. Using the ingredient Saffron, also known as azafran, is the key ingredient to the yellowish color that is given to the food. This is what distinguishes it as Paella.
A recipe for a great Seafood Paella is as follows. Youll need:
4 cups rice
8 cups good quality fish stock
8 king-sized prawns langoustines
8 good sized mussles
½ pound shrimp
8 ounces fresh or frozen peas
2 skinned and then chopped tomatoes. (Heres a quick Tip: Its best to skin the tomatoes by first dipping them in boiling water for a few seconds then running them under cold water. This will make the skin peel right off.)
2 garlic cloves sliced very thinly
3 strands of saffron which youll simply crumble by hand.
Youll want to fry the seafood in a good quality Extra Virgin Olive Oil.
Youll begin by sautéing the garlic in a pot or paella pan. Next, youll add the tomatoes, shrimp, peas and saffron. Cook this until the garlic is tender, but do not let it burn. Doing so will ruin the entire dish. Now put in the uncooked rice and stock. This will simmer for around 20 minutes so that the rice absorbs the stock and plumps up. You dont want the liquids to evaporate too quickly so be sure to cover the dish. Now just poach the remainer of the seafood in boiling water for only a few minutes. Youre ready to eat.
What makes a birthday cake special? Its got to taste great, no doubt, but visual appeal makes a cake truly dazzle. In Portland, Oregon, Papa Haydns is famous for incomparable birthday cakes that look as fabulous as they taste, so we asked co-owner Evelyn Franz to share a few of her secrets for cake decorating success.
Evelyn helped her sister and brother-in-law Heidi and Jeff Van Dyke, who founded Papa Haydns in the late 1970s, create their legendary dessert menu. Since then, Papa Haydns has become Portlands dessert destination, consistently winning awards and accolades from food lovers and restaurant critics alike.
With an MFA in sculpture and a lifelong love of baking, Evelyn guides her pastry staff in combining visual appeal with exceptional flavor and texture. I think its as important to pay attention to looks as it is to flavor, she says. The looks can make a huge difference in terms of what you actually taste on your palate. I dont think its a successful dessert unless it looks as good as it tastes.
If you want to try your hand at creating spectacular cakes for the birthdays, anniversaries and weddings in your life, consider these helpful hints from Evelyn.
Tie a yellow ribbon: An easy and elegant way to jazz up birthday cakes is by tying a colorful ribbon around the bottom of the cake. You can use chiffon or just a French ribbon to really doll up any cake, says Evelyn. Just remember to remove the ribbon before serving.
More terrific toppers: Check out cake decorating stores for ideas, says Evelyn, who likes to adorn birthday cakes with dragees or candy pearls. Silk or edible flowers also make elegant cake toppers, turning an ordinary layer cake in to a birthday cake to remember.
Fabulously frosted: With a little practice, you can turn frosting into an intricate birthday cake design. By alternating vertical and horizontal ribbons of frosting, for example, youll create a delicate woven pattern that dazzles the eye. Even simpler designs can be achieved by creating swirls or peaks with a spatula or the back of a spoon.
Wrap it up: For the more advanced pastry chef, wrapping a cake in a thin layer of another cake can add an elaborate touch that dazzles even after a birthday cake or anniversary cake is sliced. Papa Haydn features such delicacies as White Chocolate Mint Truffle Torte, wrapped in a patterned chocolate sponge cake, Hazelnut Mousse Torte, wrapped in a striped almond sponge cake, and Georgian Peanut Butter Mousse Cake, wrapped in a polka dot sponge cake and topped with ground peanuts. It takes some practice, but the effect is well worth the effort.
The fine art of chocolate: Evelyn and her crew are well-practiced in the art of decorating with chocolate, too. Simply spread a thin layer of melted chocolate on a cooled marble slab or baking sheet, then carefully make curls or ribbons with a metal spatula to decorate your special cakes. For birthday cakes, you can cut out rectangular banners of dark chocolate, write a Happy Birthday message with white chocolate or frosting, then place the banner upright on the cake for an edible birthday greeting. This, too, takes practice, but once youve mastered the technique, youll be a cake decorating star.
Designing from the ground up: Another way to create dazzling birthday cakes is to layer different cakes and fillings for a variety of flavors and textures. Well do a cake that has meringue in it as well as chiffon and maybe a flourless chocolate cake, says Evelyn, to give it a nice texture and a little crunch. Using cakes and fillings of different colors adds to the visual appeal as well as the taste.
If you approach cake baking and cake decorating as Evelyn Franz does like a true artist your birthday cakes, anniversary cakes and even wedding cakes will dazzle your guests before, during and after they enjoy the delicious taste!
Henry Ford said, Whether you think you can, or you can’t, you are usually right. If you really want to improve yourself, know that you can. You will not be dieting, you will be changing ingredients and you will give in to some changes without turning your nose up before trying. It took a long time to put that weight on, it will come off, but not in 6 weeks like the skinny models on your TV screen. Have patience! Dont have the mindset of a dieter. Remember, you are not starving. You are eating delicious, tasty food.
My husband was 241 lbs. and had a triple bypass six years ago. Today he weighs 178 lbs. and his cholesterol is 108. I never lied to him about his food; I just neglected to mention that I did things like replacing the ground beef in his chili with veggie protein crumbles (from the frozen food case) and the shredded cheddar was veggie cheese from the supermarket produce department. Believe it or not the shredded veggie cheddar tastes and melts so much better than the regular no-fat cheddar. He loves it! I finally had to tell him why he was losing so much weight. He was beginning to think there was something terribly wrong with him.
I bought a cook book with lots of creamy comfort foods that he always craved. None had the heavy cream, butter and cheese that comfort food usually has. I learned how to substitute fat-free half & half or evaporated skim milk for cream. I used margarine with no trans-fat and after a while, I didnt need a special cookbook. It was easy to convert any recipe to low fat, low calorie, low anything.
Heres a good example of a recipe conversion: Original recipe was made with veal not chicken. I used healthy olive oil and margarine, reduced both to 1 ½ teaspoons. The half-and-half was replaced with the fat free kind.
Chicken in a Creamy Mustard Sauce:
2 chicken breasts (boned & skinned)
1 ½ tablespoon flour
¼ teaspoon each salt & pepper
1 ½ teaspoons each olive oil & margarine
½ cup each diced onion & sliced mushrooms
¼ cup fat-free half-and-half or evaporated skim milk
1 tablespoon each Dijon & fresh parsley
1 ½ teaspoons lemon juice
Dredge chicken in flour, salt, & pepper. In a non-stick skillet heat oil over medium heat, add chicken and cook, turning once, until browned on both sides and cooked throughout (about 2 minutes per side). Remove chicken.
In same skillet heat margarine until bubbly; add onions & mushrooms. Sauté until lightly browned. Reduce heat, add half-and-half, mustard, parsley and lemon. Stir constantly until sauce comes to a boil and thickens. Serve over the chicken.
Learn this method of good eating; forget the fad diets and the pills. Stop killing your husband and the kids with what you think is kindness cooking. Serve more vegetables and salad. Get healthy and then look in the mirror and be proud of your accomplishment!