Last UpdatedThursday, July 28, 2016food porn Stop sneering at those food lovers Snapchats taking their meals:...
Last UpdatedSaturday, June 25, 2016Scientists have found at Temple University in Philadelphia ways to make les...
Last UpdatedTuesday, July 19, 2016How To Make Awesome Pizza at Home INGREDIENTS; 1 1/2 cups of warm water 1 pa...
Last UpdatedTuesday, July 19, 2016The Indian state that is obsessed with beef fry Not many people associate In...
Last UpdatedMonday, August 8, 2016Afghanistan’s enigmatic food secret This ambitious project began in 20...
Last UpdatedMonday, August 8, 2016THE BETTER-SKIN DIET THE BETTER-SKINS DIET: Skin care is the c...
This ambitious project began in 2009, when the PhD student beautiful Haider
and her co-author,
met ethnic Dutch botanist Frederick Van Oudenhoven, while he was working in Tajikistan.
Immediately discovered the mutual love of the Pamir area of mutual concern for the future.
While working on development projects,
and it was all of the scientists looked to the erosion of tradition Pamiris directly with the foreign food that favored the recipes grandparents and young people leaving the mountains without plans to return.
Enigmatic food:After a day of its first meeting,
the scientists came across an elderly grandmother in the village while exploring the moon in the valley of the Tajik Pamirs Ghund.
Women recounted recipes from her childhood and showed the importance it held for her and the people Pamiris.
It was only ever been passed these recipes down orally from generation to generation.
“The woman asked us to write her recipes. Haider said this way,
and she can leave them for her children and grandchildren.” “The real need of the book became very clear.”
Is to explore each of the 100 recipes book through the eyes of the people Pamiris and history of their homeland, with spellbinding stories of local legends, and addiction to opium and Soviet influence. Readers can record will learn that time without an hour and that “enough” can be a form of measurement. And will pick up practical tips: how to store meat without a refrigerator, for example, or how to turn plants in medicine.
THE BETTER-SKINS DIET: Skin care is the clutch, but the key to healthy skins begins with what in your plate. The right foods can improve the appearance of the skins and prevent wrinkles, protect against sun damage.
Meet the meal with almonds. Nuts are rich in vitamin E, an antioxidant that deters off free radical damage that leads to dullness and wrinkles, can prevent weathering of the skins, according to dermatologist Ahmed Altiner, Ph.D., assistant professor of medicine in clinical dermatology at Cornell University and owner of the UWS Dermatology Care Skins Care in New York city.
After analyzing 750 pieces of European and American art from 1500 to 2000 AD, a new study from Cornell University Food and lab brands and found that the most commonly painted meals were decadent, such as shellfish and pasta dishes. These foods did not represent a typical follow the diet, making it equivalent to oil painting of Instagrams cut in Dominique Ansel Bakery and if Coco.
“People who love to take snapshots of their food, and posting on social media are often used as evidence of the extent of out of control of our world,” Brian Wansink, lead author of the study and director of the Food and lab brands, says the publication. “But this is nothing new. The artists painted meals glorified on the basis of desire rather than fact.”
Take, for example, a painting of Dutch artist Pieter Claesz in “Tafel MIT Hammer” ( “plate with lobster”) from 1641, which depicts the platters of lobster, oysters and lemon.
The oysters were “not part of the typical diet in the Netherlands,” says Wansink. “And where is the nearest lemon tree in Amsterdam? Plates like this mainly to emphasize the power sailing in the country. This was an ambitious foods and a status symbol.”
So stop worrying about each of those images for brunch refers to the end of civilization – and one day they might be hanging in a museum.
Not many people associate India with beef. Spirituality Yes,
maybe the plant, but certainly not beef.
But then it may not have been to Kerala,
the State of South India that loves beef – preferably fried.
Beef fried Kerala is the stuff of legend.
Is to provide the best kind, I was told, in the little shops on the side of the road, indescribably so you may miss them altogether if not for the smell wafting out.
It’s really delicious aroma with hints of coconut and curry leaves, cinnamon, cloves, coriander powder and cold toast.
I visited one of these shops, the hotel Paputty called.
Paputty do not bother with unnecessary elements such as menus. If you had bothered to come in, it’s supposed to want fried beef.
This is the only thing the hosts, Harry Lal and Ranjit Palestinian Authority, want to eat, but to humor me that they ordered a lavish including fry beef and curry beef spread, beef roast, as well as Kerala bread essence, “Barantha Malabar” and thin rice noodle called “idiyappam”.
“When I put the beef fry in my mouth, my tongue tells me I’m in the real heaven now,” Harry tells me.
The key to this dish is “heavenly” is coconut, and a selection of spices Kerala, and a lot of patience.
To make fried beef or authentic “Thanga Kotthu Irachi”, and the meat should be stir-fried along with coconut flakes on a slow fire for half a day.
1 1/2 cups of warm water
1 package (21/4 teaspoons) active dry yeast
3 1/2 to 4 cups of flour (bread or all-purpose)
2 tablespoons olive oil
3 cups of homemade pizza sauce
Favorite pizza class
4 cups of the mozzarella cheese, grated
2 teaspoons salt
oven to 400 degrees Fahrenheit (204 degrees Celsius).
It must be very hot oven before you start to cook the pizza.
And put it on a baking sheet round or rectangular, depending on what you have at hand.
Use a pastry brush to spread a thin layer of olive oil over the top of the crust.
If you like a lot of sauce,
go ahead and slather it.
If you prefer a pizza on the dry side,
a little spoon in the center and spread around in a thin layer.
If you want to make a white pizza,
add a little olive oil and skip the pizza sauce.
You can make a quick pizza sauce using tomato paste
and a can of diced tomatoes and some spices.
Simmer tomato paste and (without drain them first) together on the backburner.
Add salt and spices and pepper to taste.
Continue boiling until the sauce is cooking down to the consistency of pizza sauce.
Favorite class layer have the sauce.
Add as many or few of the class as you want.
Class put heavier, such as onions and chicken or sausage, on the bottom layer, and add a layer lighter, such as spinach leaves or peppers, on the top layer.
Continue to load your own pizza with the amount of the class you want.
Unlike pepperoni and ham, which are pre-cooked, it should always be cooked meat layer before putting them on the pizza. They will get hot when the pizza bread,
but they will not completely cooked. If you are using minced meat, sausages, chicken, or other meat,
cook well in a pan on the stove or in the oven and drain grease before adding it to your pizza.
Remember that if you add a lot of vegetable toppings, pizza crust and may turn a bit soggy.
Water from vegetables moistens the dough. Limiting the amount of spinach and other vegetables, “water” you put on your pizza if you are worried about this happening.
Sprinkle with mozzarella cheese on the toppings.
Thick layer on if you want it that way, or add a thin layer if you want to go to Pizza lighter. If you want to use cheddar.
Put the pizza in the oven, and bake it for 20 minutes, or until the crust golden brown and cheese is melted.
Remove from the oven and allow to cool for a few minutes before slicing
Scientists have found at Temple University in Philadelphia ways to make less fat chocolate electricity use during the manufacturing process.
Chocolate is good and even recommended but not offend otherwise take a few kilos. Fortunately, science is there and she just put her nose in the chocolate.
See also: Japanese researchers have created on electric fork able to re-taste of salt
US scientists said in a study published in the “National Academy of Sciences journal” magazine and found a way to reduce the fat content in chocolate ratio, usually between 40% and 60%.
Electricity service in chocolate
Chocolate makers have tried to reduce the amount of cocoa butter in their products, but less than 40%, and the chocolate is too thick, and can not flow to the organs that produce it.
To keep the chocolate in liquid form while using less cocoa butter, scientists are using electricity.
By promoting the power supply in a sticky substance, solid particles of cocoa stick to each other and form a chain that drives the liquid chocolate in the right direction.
As a result, you can use less chocolate cocoa butter, without fouling presented their computers. This technology can reduce by 10% the percentage of fat content in chocolate.
Electrical or not, I got chocolate to keep the same taste our good old tablets, love handles and less.
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