Grilled Gourmet Burger

Grilled Gourmet Burger

Ingredients:
** 2 pounds of Kobe beef or lean ground beef
** 1/2 large red onion, chopped
** 2 Anaheim chile peppers, chopped
** 1/2 pound bulk Italian sausage
** 3 cloves garlic, minced
** 3/4 pound Muenster cheese, shredded
** 1 egg
** 1 tablespoon Worcestershire sauce
** 1 teaspoon chili powder salt and pepper to taste

Directions:
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
3. Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Enjoy!
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Barbequed Ribs Kansas City Style

Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:
** 1 C sugar
** ½ C paprika
** ¼ C kosher salt
** ¼ C celery salt
** 3 tablespoons onion powder
** 3 tablespoons chili powder
** 2 tablespoons cumin
** 2 tablespoons black pepper
** 2 teaspoons dried mustard powder
** 1 tablespoon cayenne pepper

Classic Kansas City Style Sauce:
** 1 teaspoon seasoned salt
** 1 teaspoon chili powder
** 1 teaspoon cumin
** 1 teaspoon mild curry powder
** 1 teaspoon paprika
** ½ teaspoon ground allspice
** ½ teaspoon ground cinnamon
** ½ teaspoon mace
** ½ teaspoon freshly cracked black pepper
** ½ teaspoon cayenne pepper
** 2 C ketchup
** ¾ C dark unsulphered molasses
** ½ C white wine vinegar

Enjoy!
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Grilled Rib-Eye Steaks with Chimichurri Sauce



1 to 1 1/2 inch thick Rib-Eye steaks
Salt and black pepper
Olive oil for brushing the steaks (about 1-2 tablespoons)

For the Chimichurri Sauce

1 bunch flat leaf parsley
5 garlic cloves, minced
1/4 bunch cilantro (about 12 sprigs – doesn't need to be exact)
1/4 cup red wine vinegar
1/2 lemon, juiced (about a teaspoon)
1/2 cup olive oil (plus more if needed)
1 teaspoon dried oregano
1/4 teaspoon dried red chili flakes (optional)
1 tablespoon red onion, minced
Salt and black pepper to taste

To Make The Chimichurri Sauce
Into a food processor, add the parsley and garlic and pulse a few times.
Add the cilantro, red wine vinegar and lemon juice and pulse until is all chopped finely. Place the mixture into a bowl.
Add the olive oil, oregano, chili flakes (if using) and red onion. Mix well to combine. Season with salt and pepper to taste.
Chimichurri sauce taste best if you let it sit for about 20 minutes so the flavors meld together.

For the Steaks
Pat the steaks dry and drizzle or brush them with olive oil. Season with salt and pepper. At this point, you are ready to grill your steaks or you can refrigerate them for up to 24 hours.
Preheat the grill to high heat (450 to 500 degrees Fahrenheit)
Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it's best to check the internal temperature with an instant read thermometer for accuracy.
Remove the steaks from the grill and allow them to rest on a platter, covered for 5-8 minutes, before slicing.

Chef’s Tips

Remove the steaks from the refrigerator 20-30 minutes before grilling so they come to room temperature.
Chimichurri can be served as soon as it is ready, however letting it sit for about 20 minutes allows for the flavors to meld together producing a much more flavorful sauce.
Use tongs to flip the meat. Do not pierce it with a fork.
Due to “carryover cooking”, the temperature of your steak will rise after its removed from the grill, That is why it’s important to rest the meat before cutting into it. During this resting period, the internal temperature will increase by about 5 to 10 degrees due to carry over cooking.


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11 Tips to Making the Best Pork Ribs.

11 Tips to Making the Best Pork Ribs.

Here are 11 tips I found helpful in making the best ribs.

1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!

3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake.

4. Always marinate your ribs in the refrigerator, not at room temperature.

5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.

7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?

9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.

Enjoy!
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Johnny Carino’s Angel Hair with Artichokes



4 tablespoons olive oil
2 teaspoons minced garlic
1 cup diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
4 ounces Artichoke Hearts, halved drained
16 ounces Angel Hair Pasta

Cook pasta according to package instructions.
In a medium-sized skillet sauté garlic in olive oil.
Gook until the garlic becomes fragrant.
Add diced tomatoes, diced black olives, capers, and halved artichoke hearts.
Sauté for two to three minutes on medium heat.
If desired you can add 1/4 cup of white wine.
You will want to cook cook for an additional 2 to 3 minutes so the wine can reduce.
Plate the angel hair pasta, and pour sauce over the pasta.


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Choose the best beef

Are you wondering how to choose the best beef for your cooking needs? However you choose to cook the beef you select, the same criteria apply to choosing beef. Select meat that is bright red with veins of fat, or marbling, through it. The red color indicates that the beef is freshly cut. The fat running through the meat provides juiciness and flavor.

As the beef cooks the fat will run off the meat, separating itself so you are not eating large amounts of fat which is not healthy for you. Fat around the edges of the beef should be white to ivory and firm to the touch. Before cooking your steaks, check for large pieces of fat and trim it away. The fat adds flavor and protects the meat from becoming dry during cooking too much fat remaining in a pan after cooking can affect the sauce or gravy. A good rule of thumb is to trim the fat to about 1/8 inch thick.

The United States Department of Agriculture (USDA) grades beef for meat packers. Marbling is the chief criteria for how beef is graded and priced in U. S. The more marbling throughout beef, the more tender, flavorful, and costly the beef will be. The highest quality, prime beef is rarely found in grocery stores. Most of the prime cuts go to the high classed restaurants. Choice meat which is well marbled and tender can be found at the quality markets and butchers.

Select meat, with contains little or no marbling, is the most commonly stocked grade of beef. For the best taste and tenderness, buy USDA choice beef over select meat. Officially graded beef will carry the USDA designation; otherwise the grade has been determined by the grocery store you are purchasing the meat from.

Grass fed beef is becoming more desirable and available in some markets. As the public becomes more informed about the additives being fed to the beef they are purchasing, the more popular grass fed beef is becoming. Grass fed beef is a bit lower in marbling and fat then corn fed beef. However, grass fed steaks can be quite tender and have a wonderful beef flavor.

Enjoy!
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No Bake Pistachio White Chocolate Cookies



3/4 cup creamy no-stir sunflower seed or almond butter
1 cup white chocolate chips (about 6 ounces), divided
1 cup quick-cooking oats
3/4 cup dried cranberries, coarsely chopped
1/4 teaspoon kosher salt
1/2 cup plus 1 tablespoon chopped, unsalted pistachios (about 2.3 ounces), divided
1/2 teaspoon vegetable oil

Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.


5 Ways to Make Your BBQ a Memorable Family Event

Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event. Here are 5 ways to make your routine evening barbecue a more unique experience:

1) Who said you have to stick to meat? Much can be done with bread and fruits over an open flame. To make this into a fun activity with your kids, use cookie cutters to make the bread and fruit into shapes. You can decide on themes like “animals” and “letters” or ask that each shape be different from the others! Then, let your kids decide which toppings they would like to put on. Add cheese, onion and various spices to bread and cinnamon and honey to fruit.

2) Try foil-wrapped surprise meals. Place different combinations of chicken, fish and vegetables with sauces and spices in foil packets. These cook in less than 20 minutes and lead to no-mess, lip-smacking results. Children will love the surprise element and can easily switch packets. You can even ask your family for combo suggestions before the barbecue, or draw ingredient names out of a hat to create new meal ideas.

3) A little variety goes a long way. If you tend to stick to the same old beef burgers and pork wieners, why not try grilled pizza or salmon steaks? Similarly, try to mix it up with condiments and seasoning. Sick of ketchup? Try salsa instead. Look online where you’ll find hundreds of easy recipes for barbecue rubs. These give your food that extra pizzazz and prevent the mess and drip that comes with barbecue sauces.

4) Barbecues don’t have to be rushed. In fact, barbecue devotees will tell you that today’s quick broiling is an insult to the term, which should represent a process of slow cooking on low heat. You can find many slow cooker recipes online, and the wait is a great opportunity to pass some quality time with your family and friends. Entertaining backyard activities include creating an outdoor canvas to paint on or playing backyard bowling with household items.

5) Mom said not to play with your food, but there’s always an exception! Barbecue games are great fun and tasty at the same time. In the game Glutton, each player gets a certain amount of mashed potatoes, macaroni and cheese or any other side dish. Various kitchen utensils are put in a box and the players blindly pick a few. On the go, they begin to eat their dish with the items that they took out. The first to finish his or her food wins the prize!

Finally, don’t fret! Far too many people get lost in the details of planning the perfect barbecue party and forget to enjoy the social atmosphere and delicious food. So kick back, bask in the relaxing sun and prepare for a summer of unforgettable barbecues!

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В штормовую погоду мы попали в темное ущелье на острове. Внутри него обитали безмолвные, аморфные азиаты, со странными порядками и постоянно пытавшимися от нас абстрагироваться, попытки с ними заговорить ни к чему не приводили.



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В штормовую погоду мы попали в темное ущелье на острове. Внутри него обитали безмолвные, аморфные азиаты, со странными порядками и постоянно пытавшимися от нас абстрагироваться, попытки с ними заговорить ни к чему не приводили.



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Story of life

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Grilled Chicken Wings by Earline and Otis Walker

America, Get Ready: It's Time to Cook Out!

Just in time for the cookout season, the country's top grilling cities were revealed, naming the Show Me State's St. Louis as number one.

"St. Louis is known for its great barbecue and rubs, and we've got the grills going to prove it," said Earline Walker, owner of one of the city's best barbecue restaurants. "That's because we know nothing can bring family and friends together like a cookout with that great smoky, real barbecue flavor of charcoal-grilled foods."

Memphis, Atlanta and Tampa were also named in the top ten list, which was compiled by Kingsford® Charcoal with Sure Fire Grooves™.

Easy Does It

Use a chimney to light the briquets. Simply place loosely wadded newspaper in the lower chamber, charcoal in the top and light the paper. Once the briquets are ready (they'll turn an ash-gray color), just pour them into the grill. Chimneys can be found at any hardware, home and garden or superstore. Visit kingsford.com for additional lighting methods.

Seasonal Sides

Spice up seasonal sides! Sprinkle fresh veggies like summer squash and corn on the cob with Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix instead of butter.

5-Minute Dessert

Before grilling desserts, brush the grates to remove any marinades or meat flavors from the meal. Then, drizzle KC Masterpiece® Barbecue Sauce on slices of pineapple, melon and apple, lightly grill to caramelize the topping and serve with ice cream.

Think Outside of the Kitchen

You can grill almost anything! Try grilling chicken wings instead of deep frying or baking them, as they're traditionally prepared. You can also heat sides, like beans and veggies, in a saucepot on the grates, or grill pizza and quesadillas for a great smoky, real barbecue flavor.

Grilled Chicken Wings

Recipe created by Earline and Otis Walker, owners of Smoki O's, St. Louis

Ingredients:
** 4 tablespoons granulated garlic
** 2 teaspoons red pepper
** 1 teaspoon salt
** 1 pound chicken wings
** 11/2 cups Hidden Valley® Original Ranch® dressing
** 2 cups KC Masterpiece® Original Barbecue Sauce

Directions:
1. Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix garlic, red pepper and salt; rub onto wings. Pour Ranch dressing into Glad® food storage bag; add wings. Shake bag to coat wings.

2. Remove wings from bag; place on aluminum foil, fold into cooking pockets and seal tightly. Place pockets on main grill rack for about an hour and a half. Remove wings from pockets and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust.

3. Baste wings with KC Masterpiece® Original Barbecue Sauce. Serve warm.

Preparation Time: 10 minutes

Cook Time: 11/2 to 2 hours

Serves: 4

* If smoker is available, arrange wings on smoker. Cook for 11/2 to 2 hours. Remove and place on grill over moderate flame and grill as directed above.

Of course, you don't have to live in St. Louis to enjoy great grilling. Make your next cookout shine with these tips from Walker.

Enjoy!
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Обувь изготавливается на итальянском оборудовании «Nuova Zarine» и «Wintech». Хорошая техническая оснащенность, современный дизайн, высокая квалификация работников позволяет выпускать обувь высокого качества по низким ценам.

Технология изготовления и применяемые материалы обеспечивают эластичность, легкость и высокую прочность нашей обуви. Она удобна и практична. Вся обувь сертифицирована и имеет санитарно-эпидемиологическое заключение.

Обувь выпускается на все возрастные группы и предназначена для работы и отдыха.

Мы будем рады видеть вас в числе в числе наших партнеров и сделаем все, чтобы наше сотрудничество стало взаимовыгодным и долгосрочным.

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Обувная фабрика "ВВС", производящая сапоги, галоши из ПВХ и ЭВА
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Обувная фабрика «ВВС» основана в 1996 г., и является одним из ведущих предприятий Ð{omitted}остовской области по производству качественной обуви из пластиката ПВХ и Ð{omitted}ВА.

Обувь изготавливается на итальянском оборудовании «Nuova Zarine» и «Wintech». Хорошая техническая оснащенность, современный дизайн, высокая квалификация работников позволяет выпускать обувь высокого качества по низким ценам.

Технология изготовления и применяемые материалы обеспечивают эластичность, легкость и высокую прочность нашей обуви. Она удобна и практична. Вся обувь сертифицирована и имеет санитарно-эпидемиологическое заключение.

Обувь выпускается на все возрастные группы и предназначена для работы и отдыха.

Мы будем рады видеть вас в числе в числе наших партнеров и сделаем все, чтобы наше сотрудничество стало взаимовыгодным и долгосрочным.

С уважением ИП Ð{omitted}ыбалкин Валерий Иванович.
Обувная фабрика "ВВС", производящая сапоги, галоши из ПВХ и ЭВА
Обувная фабрика "ВВС", производящая сапоги, галоши из ПВХ и ЭВА
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Panera Mediterranean Grain Bowl



2 chicken breasts cooked
2 cups arugula
2 cups cooked brown rice and quinoa
10 grape tomatoes sliced
1/3 cup kalamata olives
1/2 cup sliced cucumber remove seeds
1/3 cup crumbled feta cheese
1 tablespoon lemon juice
1/2 cup hummus
1/4 cup tahini salad dressing optional

Grilled Chicken

Marinate chicken breasts in your favorite marinade for a few hours before cooking.
Saute chicken breasts in a pan with two tablespoons of olive oil over medium heat.
Cook on both sides until done, this should take 5 to 7 minutes on each side.
Heat brown rice and quinoa in microwave until warm.

Prep fresh veggies

Wash arugula.
Slice cucumber in half, and scoop out the seeds with a spoon. Slice cucumber.
Slice grape tomatoes in half

Assemble salads

Divide brown rice and quinoa between two bowls.
Slice cooked chicken and place on top of brown rice and quinoa.
Add 1/4 cup of hummus to each bowl, and add half of the yogurt to each bowl.
Top each bowl with equal amounts of arugula, tomatoes, cucumbers, and oilves.
Top with tahini dressing if desired.


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How do I fix Garmin GPS update issues?

I am a mountaineer and using Garmin GPS unit for tracking the desired routes easily and comfortably. Often, I am planning various mountaineering trips to some rough and unknown routes, So I believe in using the global positioning system. When I was in the middle of the way, my Garmin GPS unit stopped working. It means that I need to Update Garmin GPS unit in the proper ways. I don’t have the full knowledge to update Garmin GPS unit. I am looking for online help from Garmin experts to update GPS unit. So anyone can recommend the simple ways to update Garmin GPS unit in the proper ways.


Fresh Frozen Chicken

hi...
this link will help you to get the frozen chicken

Buy Frozen Chicken at Wholesale Price | Victoria Seara Frozen Chicken


Pasta Puttanesca



1 garlic clove, crushed
1 shallot, diced
One 2-ounce tin of anchovies, drained
One 14-ounce can of peeled plum tomatoes
2 teaspoons red wine vinegar
2½ cups penne (or any other kind of dried pasta)
10 Taggiasca (or Nicoise) olives, pitted
1 cup halved cherry tomatoes
Two 5-ounce tins of tuna in olive oil, drained
Salt and pepper
Olive oil
½ bunch of basil, leaves only

Heat a generous splash of olive oil in a frying pan over medium-high heat and cook the garlic and shallot for 2 to 3 minutes, until soft. Add the anchovy fillets and let them “melt” while stirring continuously, about 2 minutes.
Add the tomatoes and vinegar and let the mixture simmer for 3 to 4 minutes with a lid on, then crush with a potato masher.
Meanwhile, put a pan with plenty of salted water over medium-high heat and cook the penne according to the package directions.
Add the olives and cherry tomatoes to the shallot-tomato mixture and gently simmer for a few minutes over low heat. Fold in the drained tuna, heat through for 2 minutes, and season with pepper and salt if needed.
Once cooked, drain the penne in a colander and carefully stir the pasta through the tomato sauce. Divide the pasta puttanesca between two plates, drizzle with some olive oil, and serve garnished with basil.


Fighting Off Food Allergy Reactions

Fighting Off Food Allergy Reactions

Allergies to food are commonly dealt with by the avoidance of the allergy-causing food. When the allergen (the one that causes allergic reactions) has been recognized, the patient is then advised to eliminate it from his or her diet. This is achieved by revolutionizing the food prepared and reading carefully food labels on food products. A specific instruction when ordering food also helps avoid allergic mishaps when eating out.

All this cautiousness is due to the fact that there are individuals out there that are highly allergic in which even a tiny amount of allergens can cause major symptoms. Plus, there are also food preparations that contain some common food allergens which the average person would not usually link together.

To prevent exposure to foods that you may be allergic with, self-awareness is very important. You should know the food culprits that are causing these uncomfortable reactions. Knowledge can help you and your physician in formulating a management plan for your allergy. You should also make it a routine to scrutinize food labels when checking for possible food allergens included in the ingredients. During eat outs, do not hesitate inquiring about the ingredients of the meal you are planning to order.

Another precautionary measure, especially for those who manifest severe allergic symptoms when exposed to a food allergen, is the wearing of necklaces or bracelets provided by a medical institution to alert other people about your allergies in case of an accident, for example, to a state of unconsciousness.

Patients are also advised to constantly bring with them epinephrine self-injectibles which are prescribed by their physicians. Their physicians will instruct them how to self-administer the medication during an episode of allergic reaction.

If symptoms seem to be getting intense, emergency medics should be called to help transport the individual to the nearest hospital. Severe and sudden allergic reactions are also called anaphylactic reactions. Anaphylaxis may be fatal if not treated quickly.

Other than epinephrine injections, there are still other medications that can be prescribed by the physician to deal with allergic reactions to food. These medications would include bronchodilators, antihistamines, corticosteroids, and adrenergic agonists.

Bronchodilators relieve symptoms that are associated with difficulty of breathing. It basically dilates the bronchial air passageways of the respiratory tract that have become inflamed due to the allergic reaction which eventually helps the patient breathe normally. Highly allergy-sensitive individuals should carry with them fast-acting bronchodilators if they also experience asthmatic attacks from time to time that may be triggered by the allergic reaction.

Antihistamines alleviate symptoms like sneezing, runny nose, hives, rashes, and gastrointestinal discomforts. And corticosteroids lessen the severity of skin irritations and other inflammation caused by the allergic reaction. Antihistamines can be available in syrup or chewable tablet for easy access when a sudden allergic episode occurs.

Adrenergic agonists are utilized during emergency treatment for anaphylactic reactions. Results are immediate and highly effective. Adrenergic agonists typically alleviate symptoms of angioedema, cardiovascular collapse, bronchospasm, and hives.

In addition to medications that fight off symptoms of food allergies, there are treatments that are causing quite a stir in the medical world although there are not enough studies that have been conducted to prove that these treatments are effective.

One these revolutionary treatments includes the desensitization of the patient by administering injections of small amounts of the food allergen on a regular basis. This treatment claims that it can eventually make the patient endure the food allergen in the long run. Another is the introduction of a diluted substance that contains the food allergen underneath the tongue thirty minutes before the actual food intake. This treatment works in a way that it will defuse the symptomatic manifestations of the consumed food allergen.

Lastly, bear in mind that there is no cure to food allergies. All the aforementioned are only there to help alleviate the symptoms of allergic reactions.

P.S.
Try these natural plant remedies to help you fight disease and infections.


Hearty beef pot pie - Hamburger Pie - Easy Cheeseburger Pie

Hearty beef pot pie is a great meal to serve on a cold day or any time you want something that really sticks to your ribs. You can add extra zing to this recipe by adding 1 large chopped onion and mix in 1/3 cup of red wine with the gravy.

Hearty beef pot pie

Ingredients:
** 1 pound sirloin steak, cubed
** Salt and pepper to taste
** 1 (14 oz.) can beef broth
** 3 large carrots, cubed
** 1 cup frozen green peas, thawed
** 3 tablespoons cornstarch
** 1/3 cup water
** 2 (9-inch) refrigerator pie crusts

Directions:
1. Preheat oven to 350 degrees. In a saucepan over medium high heat, brown the pieces of meat on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.

2. In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).

3. When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef.

4. Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.

5. Line a 9-inch pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.

6. Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.


=> Hamburger Pie Recipe:
This recipe is an American favorite. We love hamburgers, so making a pie out of our favorite meat sandwich is a winning idea. To give this recipe a richer flavor, you can substitute 1 can of mushroom soup for 1 can of tomato soup.

All American Hamburger Pie

Ingredients:
** 4 potatoes
** 1 pound lean ground beef
** 1 onion, chopped
** 2 (10.75 oz.) cans condensed tomato soup
** 1 (15 oz.) can green beans, drained
** 1 cup cheddar cheese, shredded

Directions
1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Peel and quarter the potatoes and put into boiling water; cook for 15 minutes, or until tender. Drain and mash. Set aside.

2. In a large skillet, cook ground beef and onion over medium high heat until the beef is brown; drain. Stir in the tomato soup and green beans.

3. Pour mixture into a 9x13-inch baking dish. Mound the mashed potatoes around the meat mixture (do not cover meat). Sprinkle cheese on top of the potatoes.

Bake for 30 minutes, or until potatoes are golden.


=> Cheeseburger Pie Recipe:

Easy Cheeseburger Pie

Ingredients:
** 1 pound ground beef
** 1 onion, chopped
** 2 cloves garlic, minced
** 1 tomato, sliced
** 1/2 teaspoon garlic salt
** 1 teaspoon ground black pepper
** 1 teaspoon dried oregano
** 1 cup shredded cheddar cheese
** 1/2 cup buttermilk baking mix
** 1 cup milk
** 2 eggs

Directions
1. Preheat oven to 400 degrees. Grease a 10-inch deep dish pie plate.

2. In a large skillet, cook beef, onion and garlic over medium heat until beef is brown; drain. Spread beef mixture into the pie plate.

3. Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

4. In a small bowl, combine together the baking mix, milk and eggs. Pour over cheese.

5. Bake for 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.


=> Hamburger Pie Recipe:
This is a nice variation on the basic hamburger pie recipe. The cornbread mix adds a nice sweetness and blends very well with the other ingredients. For an extra treat, add 1 can of creamed corn to the cornbread mix.

Corn Bread Hamburger Pie

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 oz.) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 oz.) package corn bread/muffin mix
Minced fresh parsley (optional)

Directions

Preheat oven to 400 degrees.

In a large oven proof skillet, cook the beef, onion and green pepper over medium high heat until meat is brown; drain. Stir in the soup, salsa, ketchup and steak sauce.

Prepare the cornbread batter according to package directions; let stand for 2 minutes. Spoon batter over beef mixture. Bake for 15 minutes or until corn bread is lightly browned. Garnish with parsley.

Enjoy!
Try this Water Hack to lose weight.


Fix Printer with the Help of HP Print and Scan Doctor

Printers’ problems are very annoying when we have some urgent documents to print. HP offering HP Print and Scan Doctor to manage and troubleshoot printing tasks. You can download this software on your Windows PC to avail its services. If you have any major issue with your HP printer then contact experts to get immediate help. Techies will help you to resolve the error quickly.


Cape Brandy Pudding

Cape Brandy Pudding

The recipe I am going to share with you today is about 350 years old! A great favorite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favorite :)

Ingredients:
** 250 g of dates (remove the pits), cut up
** 1 teaspoon bicarbonate of soda
** 1 cup boiling water
** ½ cup butter/margarine
** ½ cup sugar
** 2 eggs, whisked
** 2 cups flour
** 1 teaspoon baking powder
** ½ teaspoon salt
** 1 cup chopped walnuts

Directions:
1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180°C for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.

Brandy Syrup
Ingredients:
** 1 cup water
** 1 tablespoon butter
** ½ cup water
** 1 teaspoon vanilla essence
** ½ cup brandy

Directions:
1. Boil together the sugar, butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.

Enjoy!
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Cooking For Beginners

Cooking For Beginners

We all have to start somewhere. Whether you are a young person at home with your parents who can teach you, or are a bachelor or bachelorette out on their own for the first time, the art of cooking is more than microwave dinners.

First thing to know is you’re not going to need to start with a full course turkey dinner with all the
trimmings. You can start with simple step by step recipes of the easier variety.

For beginners working with a recipe that’s simple is a good start and as a beginner, you will want to make sure you are following the directions precisely; this isn’t’ the time to experiment or improvise. You will have plenty of chances to be creative as you become more familiarized with cooking.

Two of the easiest recipes is boxed macaroni and cheese; a simple measuring and boiling process for
starters. Making ‘rice crispy’ squares is also an easy 5 step process.

Keeping to a few simple recipes like these is a good start, as you become more comfortable with these simple cooking methods, you will be able to branch out from there and eventually discover the cook within.

Cooking isn’t "for" everyone, but, knowing the basics is; for some cooking to be a fun and relaxing time. It may just take a little time and a few burnt dinners until you find their groove but, with persistence and patience you too can learn to cook.

Enjoy!
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Chicken Paillards with Schmaltz Bread Salad



2 skinless, boneless chicken breasts (6–8 oz. each)
1 1/2 tsp. kosher salt, divided
1 1/4 tsp. freshly ground black pepper, divided
3 Tbsp. schmaltz (chicken fat) or extra-virgin olive oil, divided
2 thick slices country-style white bread, torn into 1/4"–1/2" pieces (about 2 cups loosely packed)
2 mini seedless or Persian cucumbers, thinly sliced
3 radishes, trimmed, thinly sliced
1/2 cup parsley leaves with tender stems
2 Tbsp. fresh lemon juice
1/4 tsp. crushed red pepper flakes

Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
Heat 1 Tbsp. schmaltz in a large nonstick or cast-iron skillet over high. Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. schmaltz and remaining cutlet.
Reduce heat to medium and add remaining 1 Tbsp. schmaltz to same skillet. As soon as schmaltz is hot, add bread and toss to coat. Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centers are still soft, about 3 minutes. Season with 1/2 tsp. salt and remaining 1/4 tsp. pepper and toss to combine. Remove skillet from heat.
Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 tsp. salt in a large bowl. Add bread and toss again to distribute.
Transfer chicken to a platter. Top with salad.


What clothes do you use to cook at home?

Surely, it must be a special cooker's dicky, maybe gloves and toque. But what is your shirt? Pants? The thing is that I like to wear brand clothes even at home. I walk tall. And ready to do everything!


Quinoa Salad with Almonds and Basil-Chive Vinaigrette

More people are calling almonds their favorite nut-and they are putting their almonds where their mouths are. Over the past six years, American almond consumption has increased by 11 percent per year.

From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are found in a variety of new food products.

One reason for their popularity may be their health benefits. Studies have shown that almonds as part of a balanced eating plan can lower LDL, or "bad," cholesterol and can help promote a healthy weight. In addition, almonds are packed with the antioxidant vitamin E, magnesium, protein and fiber. They also contain calcium. So, it's no coincidence almonds have become a favorite ingredient and the healthy snack of choice.


Quinoa Salad with Almonds, Feta and Summer Vegetables
Ingredients:
** 1 cup quinoa
** 2 cups low-sodium chicken broth or vegetable broth
** 3 ounces cubed feta cheese
** 1/2 cup sliced almonds, roasted*
** 1/2 pint grape tomatoes, halved
** 1 small red bell pepper, seeded and diced
** 1 small zucchini, trimmed and diced
** 2 scallions, diced

Instructions:
Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.

Serves: 6

Basil-Chive Vinaigrette
Ingredients:
** 2 tablespoons white wine vinegar
** Juice of 1/2 lime
** 1/4 cup plus 1 tablespoon extra-virgin olive oil
** 2 tablespoons minced fresh chives
** 1 tablespoon minced fresh basil
** Salt and pepper

Instructions:
1. Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

2. To roast sliced almonds, spread in an ungreased baking pan. Place in a 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Enjoy!
Try this Water Hack to lose weight.


Soy Muck - Carbs and Protein Increase Strength and Endurance for Athletes/Soldiers

'Soy Muck' - Sounds 'Yucky' but tastes great!

When I was in high school I used to run track (1/2 miler) and Cross-Country. At age 18 I learned of XC-Skiing so in my 20s I used to take part in marathons and XC-Ski races ('Cross-Country' skiing) throughout NY and the New England states.

I noticed many runners and skiers prepared for their races by 'carb-loading' with spaghetti and I tried that because I LOVED spaghetti - but THEY were eating it with butter - not tomato sauce. Now butter may be fine for toast and 'corn on the cob' but I really didn't care for it on pasta AND I Learned the HARD WAY you shouldn't eat tomato sauce before running long distances. Sure shocked the coach though when he sees a runner belching up red stuff though! ;-)

So, as I couldn't eat pasta plain, I switched to another high-carb food - rice.

I cooked-up a pot of Minute Rice and simply covered it with gravy and that gave me enough carbs to finish the races but I found other runners were also building muscle mass by eating a lot of protein - mostly in a plate of eggs.

Now I like 'Deviled-Eggs' but wasn't so fond of runny eggs or egg yolk so I needed another source of protein which didn't raise cholesteral but still built muscle mass. THAT'S when I learned about Soy protein.

I took some toasted soy beans but eating them wasn't so easy just prior to a race. So, I put them in a blender and ground them down to a fine powder and mixed that powder into the cooked rice and covered that with gravy.

Viola! I now had 'Soy Muck' - a mixture of soy (protein) and rice (carbs) and gravy to make the mixture go down easier.

As an added benefit; all that soy powder resulted in a lot of FIBER which cleaned out my digestive tract prior to the race making me a bit lighter while also providing me the energy and strength to run 15km on ice and snow, uphill and down while TRYING to stay in the track without 'catching a tip'.

So, take a box of Minute Rice (or any substitute), follow the instructions to cook as much as you like. Be careful NOT to make enough for 'leftovers' unless you have a 5lb sledge and a cold-chisel!

Get a bag of toasted (salt free!) soy beans and grind them down to a fine powder.

Sprinkle the soy powder and blend into the cooked rice.

Heat some gravy (beef, chicken, turkey, pork) and pour that onto the soy/rice mixture to the consistency you prefer.

There really are no set proportions because different people prefer different portions and consistency.

Word of caution though: Eat the mixture as fast as you can before it 'sets' - as in concrete.

Yes, if you leave 'Soy Muck' to cool too long it WILL become as hard as concrete and stick to whatever it comes into contact with - depending upon the amount of gravy used. More gravy = less hard - like brownies. Less gravy = rock hard.

Oh yeah, all that soy makes it taste like peanut butter and dogs LOVE it!


How do I set up hotmail in outlook?

I want to set up hotmail in outlook for my personal usage. Hotmail email service is very popular among the users. This emailing service has many striking features, so thousands of users use it for personal usage. When I try to set up hotmail in MS outlook, I get stuck in the middle of the set up procedure. Hence, it has become a big hurdle for me. I don’t have full technical knowledge for setup Hotmail in outlook. Therefore, I am asking from someone to get the simple ways to set up Hotmail in outlook.


Sourdough Crepes


6 Tbsp. (100 g) sourdough starter
2 cups (250 g) all-purpose flour, divided
2 large eggs
¾ cup plus 1 Tbsp. (or more) milk
3 Tbsp. granulated sugar
½ tsp. baking soda
½ tsp. kosher salt
3 Tbsp. unsalted butter, melted, plus more room temperature
Grapeseed or vegetable oil (for pan)
Jam, crème fraîche, demerara sugar, and/or lox, (for serving; optional)

Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps—a few small lumps are fine, but try to get batter as smooth as possible.
Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn’t need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.


3 Easy to Cook Chicken Recipes for a Lovely Treat - Hot N' Spicy Chicken

3 Easy to Cook Chicken Recipes for a Lovely Treat - Hot N' Spicy Chicken

We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N' Spicy Chicken Recipe:-:
#1. Spicy Chicken Wings
Ingredients:
** 1 lg. can Parmesan cheese
** 2 tbsp. oregano
** 4 tbsp. parsley
** 1 tsp. salt
** 1 tsp. pepper
** 1 stick margarine
** 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings
Ingredients:
** Chicken wings
** 1/2 stick margarine
** 1 bottle Durkee hot sauce
** 2 tbsp. honey
** 10 shakes Tabasco
** 2 tsp. cayenne pepper (optional)
Directions:
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings
Ingredients:
** 5 lbs. bag chicken wings (drumettes)
** 12 fl. oz. Louisiana Pre Crystal Hot Sauce
** 1-2 sticks butter
Directions:
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Enjoy!
Try this Water Hack to lose weight.


Chef John Folse On How To Cook Delicious Shrimp

Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there's no doubt where his heart is.

"Eating in Louisiana is a religion; it's not just about nutrition," Chef Folse says. "It's an in-gathering; it's celebratory; it's a prayer of thanks for all we've been blessed with from the swamp."

John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks.

And their first lesson was that only the freshest foods yield their true flavors. "He really taught us to refuse anything less than great taste," Chef says.

To serve the freshest foods, you need to know what's in season. "When it's brown shrimp season, you eat brown shrimp. When it's white shrimp season, you eat white shrimp. When it's strawberry season, you eat strawberries," Chef chuckles.

Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.

Well-taught cooks only purchase whole, in-shell, raw shrimp when they're displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.

Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. "A lot of people are worried they will undercook shrimp," Chef says, "but the real crime would be to overcook it and boil out all of the flavor and texture."

Follow these tips and your shrimp are sure to yield their true Louisiana flavors.

So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, traditional shrimp recipe. And it's one of my favorites."

Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.

For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.

Chef John Folse's Shrimp Scampi

Ingredients:
** 1-1/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined
** 1/2 cup flour
** Salt & cracked black pepper to taste
** Tabasco Pepper Sauce to taste
** 1/2 cup olive oil
** 6 cloves garlic, sliced
** 1/4 cup shallots, chopped
** 2 tbsp fresh basil
** 2 tbsp fresh oregano
** 1/2 cup mushrooms, sliced
** 1/4 cup parsley, minced
** 1/2 cup dry white wine

Directions:
1. In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large sauté pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or until edges turn golden.

2. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine.

Serves 4.

Enjoy!

University Of Utah To Develop A Powerful New Phyto Hack To Reverse Diabetes Type 2.


Why should you participate in a technical meeting?

Dmitry Filippov's photo on PyCon 2015
If you have never attended a technical meeting before , you might think this is a waste of time. Or people attending technical meetings are just looking for ways to delay work. In fact, conferences provide many life-changing opportunities for students, professionals, and organizations.

In this blog, I will discuss the benefits of attending a technical conference.

Why I gave up the beaches and beer in Bangladesh

The best and effective learning method
How do I go to high school: algebra
Critical thinking helps solve problems
How to use blackboard or whiteboard when teaching

Photograph by Chris Ried

This is the most active and important reason for attending the technical conference. You will learn about the latest projects, ideas and technologies in the industry.

The conference speaker is an expert in his field of work. They concentrate all their experience and knowledge in one speech, which helps people easily understand complex concepts / ideas.

Questions are also encouraged in technical meetings, so this is the best place for students to get career advice from professionals.

networking


The picture was taken on Unsplash by rawpixel
Some people think that it is futile to participate in a meeting when you can watch all the content online, so why spend time and money to attend the meeting? Well, the conference provides several opportunities for people who are starting or planning to start their careers. There will be many people who are interested in the same technology, programming language or platform, so here is the ideal place to meet like-minded people, make new friends and get professional recognition.

In the technology industry, the network is usually more important than technical skills, so make sure you do n’t fall behind the department when hone your technical skills 😉

Career Development

Many professionals participated in these meetings. Sharing your resume and work experience with them can make you work or intern in the ideal company! Introducing yourself to recruiters and industry leaders will have a better impression than connecting with them through LinkedIn.

Promotion and recognition

If you are a professional, you can attend the meeting as a speaker. Doing so will make you recognized by industry professionals and help you find a job. Many companies prioritize candidates who have spoken at technical conferences. If you are an organization, you can sponsor the event to promote your products and services.

Free, free, free!

You can get gifts and lunch for free at the technical conference! It may sound silly, but it can inspire some people. Who doesn't like free stuff?

Read More: Do My Assignment For Me UK


Collect all information before taking assignment help

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Golden Margarita Glaze

Cinco de Mayo not only marks a heralded Mexican holiday, but also provides an opportune time to bring out the grill and turn your backyard BBQ into fiesta.

While tequila, Mexico's most renowned export, is most commonly used in margaritas, it also makes an excellent marinade ingredient for grilling:

Golden Margarita Glaze

Brush on a little fiesta flavor every time you grill with this luscious, zesty margarita glaze. Great on fish and shellfish, chicken, pork or vegetables.

Ingredients:
** 1/4 cup unsalted butter, melted
** 1/4 cup Jose Cuervo Golden Margarita
** 1 Tbsp. packed brown sugar
** 1 tsp. taco seasoning or ground cumin
** 1 Tbsp. fresh lime juice
** 1/4 teaspoon salt or to taste

Directions:
Blend all ingredients together in a bowl. Set aside. Brush your food with glaze during the last 1 to 2 minutes of grilling. Drizzle any unused glaze over your food just before serving.

Makes about 1/2 cup or 4 servings.

It's always important to satisfy your guests' hunger and thirst, but tending to the grill and tending to the bar can be difficult to do simultaneously.

* Here's a timesaving tip: Look for ready-to-serve margaritas whenever you buy spirits. Delicious and convenient, ready-to-serve margaritas allow you to entertain with quality and style-just twist the cap, pour and enjoy.

One option, Authentic Cuervo Margaritas Minis, comes in easy-to-carry four packs of single-serve bottles. ACM Minis are perfect for tailgating parties, trips to the beach or sitting at the pool. Portable and convenient, ACM Minis allow you to bring the fun of margaritas anywhere!

Celebrate the best of Mexican culture by grilling with a distinctive Mexican spirit.

Enjoy!
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Pickle Potato Salad



4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces
1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces
3 Tbsp. vegetable oil
3 Tbsp. Pickle Brine Spice Rub
1½ tsp. kosher salt, divided
½ small red onion, thinly sliced
4 celery stalks, thinly sliced on a diagonal
2 tsp. white wine vinegar
3 Tbsp. extra-virgin olive oil
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
3 cups shredded rotisserie or leftover cooked chicken
4 kosher dill pickle spears, sliced ¼" thick
¾ cup parsley leaves with tender stems

Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
and whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.

Pickle Brine Spice Rub

4 Tbsp. coriander seeds
6 Tbsp. vinegar powder
4 Tbsp. dried dill
2 Tbsp. kosher salt
4 tsp. celery seeds
1 tsp. mustard powder

Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.


How do I get rid of brother printer not printing error?

From the last three or four weeks, my brother printer is showing the incapability of printing. I am trying to apply the printing command to my printer, but it is refusing for printing. I am facing the technical error such as brother printer not printing, so I don’t have ideas to sort out this technical glitch. I try to identify the actual causes of it, but I don’t get the real causes. I am facing a lot of trouble to identify the causes and applying the right skills for resolving it. Nothing is going to right. Anyone can help me.


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While working on Epson printer, I need Wi-Fi connection to take the print out from any location through any gadget. Wi-Fi connection makes the users comfortable to take the print out from their devices easily. From a long period, I am using normal connection for my Epson printer for printing services. Now, I want to set up Wi-Fi connection on my Epson printer for wireless printing facilities. I am working on Epson printer for various printing purposes. Hence, I want to set up wireless connection on Epson printer. But I don’t have the technical background to establish Wi-Fi connection on my Epson printer, therefore I am looking for Epson support. So I look for quick support on how to connect epson printer to wifi .So please anyone can recommend the simple methods to connect Epson printer to Wi-Fi connection. I am seeking for technician’s assistance to set up Wi-Fi connection on my printing device. Can you provide Epson helps for this technical concern?