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Tuesday, 18 September 2018

A Feather Blade of Beef From the shoulder, feather blade has multiple connective strips running through, which when...


A Feather Blade of Beef From the shoulder, feather blade has multiple connective strips running through, which when slow cooked break down and release a complex blend of flavours

Recipe idea serve with
Smoked mash potatoes with bacon, hazelnuts and parsley

Monday, 27 August 2018

You are the slave to your Emotions On U #SoundCloud

You are the slave to your Emotions On U #SoundCloud
1) Los Suruba - Peccio (Original Mix)
2) Shai T - Fauda (Valeron Remix)
3) Evans, Shawni - Through Her (Original Mix)
4) Adam Port - Do You Still Think Of Me (Original Mix)
5) Made In TLV - Layla (Original Mix)
6) Dole & Kom - Samoja (Mollono.Bass Remix)
7) Kintar, Delum - Sophie (Original Mix)
8) Sandrino, Frankey - Alya (Original Mix)
9) Luis Junior - Ways (Super Flu Remix)
10) Jonathan Kaspar - Panem (Original Mix)
https://soundcloud.com/emotionalmusic/emotional-54

August Garden Party Whole Lamb Roast setup ready to roll.


August Garden Party Whole Lamb Roast setup ready to roll.

Thursday, 23 August 2018

The tools are razor sharp ready for whole Lamb roast


The tools are razor sharp ready for whole Lamb roast

Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly...


Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands.

Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.

Faggots are also known as "ducks" in Yorkshire, Lincolnshire, and Lancashire, often as "savoury ducks".
The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser of Saturday 3 June 1843, a news report of a gluttonous man who ate twenty of them.

A popular dish is faggots and peas. (Mushy peas)
It is still common to see small butchers' shops in the area selling faggots cheaply, made to their own recipe.

Penleigh Farm Butchers great produce and quality.

Saturday, 11 August 2018

Supercalifragilisticexpialidocious That is what i say to this !!!


Supercalifragilisticexpialidocious That is what i say to this !!!
So luv Rhubarb get pickling.

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Friday, 10 August 2018

Thai salad ready to go with the main dish.


Thai salad ready to go with the main dish.
Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.

Thursday, 26 July 2018

Going gone fishing #CornishRiviera


Going gone fishing #CornishRiviera

U_Funk and Soul music powered by master editors & remixers; from the more downtempo and heady hip hop cuts to the...

U_Funk and Soul music powered by master editors & remixers; from the more downtempo and heady hip hop cuts to the more aggressive breaks...
...ostensibly built around records that have been sampled by hip-hoppers, but can really be enjoyed by anyone looking for some quality obscure soul funk.
https://soundcloud.com/piedpiper/all-i-do-pimpin-willie-12-inch-redux

Friday, 20 July 2018

Thunder Moon Incoming.........


Thunder Moon Incoming.........

Originally shared by Jon “the chef” Hole

Buck Moon, Thunder Moon or Hay Moon
How i feel in my defence
At this time of year, buck deer begin to grow velvety antlers, while farmers are struggling to put hay in their barns amid the summer season’s frequent thunder showers.
#Fullmoon

Friday, 13 July 2018

Hygieia stood with the Aesculapian snake around her arm and the cup of Lethe in her hand, turning her back to...


Hygieia stood with the Aesculapian snake around her arm and the cup of Lethe in her hand, turning her back to mankind.
Klimt conveyed an ambiguous unity of life and death, with nothing to celebrate the role of medicine or the science of healing.

Upon display of the painting in 1901, he was attacked by critics who could have noted that Vienna was leading the world in medical research.
An editorial in the Medizinische Wochenschrift complained that the painter had ignored doctors' two main achievements, Preventive medicine|prevention and cure.


Originally shared by Jon “the chef” Hole

Hygieia Gustav Klimt 1901
Her name is the source of the word   Hygiene 
The only colour photo part of the    big picturehttps://plus.google.com/+JonChef/posts/CN4HddkbGXi

Hygieia and her five sisters each performed a facet of Apollo's art: Hygieia ("Hygiene" the goddess/personification of health, cleanliness, and sanitation), Panacea (the goddess of Universal remedy), Iaso (the goddess of recuperation from illness), Aceso (the goddess of the healing process), and Aglæa/Ægle (the goddess of beauty, splendor, glory, magnificence, and adornment).

The paintings were attacked by critics when they were presented, as each painting broke different cultural taboos,

Outcome and destruction
The paintings were requested for the Louisiana Purchase Exposition in 1904 in St. Louis, Missouri|, but the ministry declined, nervous of what the reaction might be.

Klimt then resigned his Contract|commission, wishing to keep his work, but the ministry insisted they were already property of the state.
 
Only when Klimt threatened the removal staff with a shotgun was he able to keep his painting.
Klimt repaid his advance of 30,000 crowns with the support of August Lederer, one of his major patrons, who in return received Philosophy. In 1911
Medicine and Jurisprudence were bought by Klimt's friend and fellow artist, Koloman Moser.

Medicine eventually came into the possession of a Jewish family, and in 1938 the painting was seized by Germany.
In 1943, after a final exhibition, they were moved to Schloss Immendorf, a castle in Lower Austria, for protection.

In May 1945 the paintings were destroyed as retreating German SS forces set fire to the castle to prevent it falling into enemy hands.

All that remains now are preparatory sketches and a few photographs, most notably that of one focusing solely on Hygieia. Only one photograph remains of the complete painting of Medicine, taken just before it was destroyed. 

Source http://www.klimt.com/en/gallery/early-works/details-klimt-hygieia-detail-aus-medizin-1900.dhtml 

H/t Jacques J.J. Soudan 
#Hygieia   #GustavKlimt  







Wednesday, 11 July 2018

Coffee time anyone?


Coffee time anyone?

Originally shared by Jon “the chef” Hole

Coffee Jelly is a popular jelly dessert in Japan. It is a mix of an agar jelly with sweetened coffee, and was developed in the Taishō period (1912–1926).

It is often cut into cubes and served in a variety of dessert dishes and beverages.
Cubes of coffee jelly are sometimes added to milkshakes, at the bottom of an ice cream float, or to garnish an ice cream sundae.
Coffee jelly is often added to a cup of hot or iced coffee, with cream and gum syrup added. Condensed milk is poured over cubes of chilled coffee jelly in a bowl.

Coffee jelly can be made using instant mix or from scratch. It is served in restaurants and cafés, and is sometimes a part of students' lunches served at public schools in Japan.

#CoffeeTime

Image credit : https://goo.gl/JIhZJj

Monday, 9 July 2018

Really Cool In Vivien’s words, it ‘creates a dynamic in which the kitchen itself is like a seed that you sow.

Really Cool In Vivien’s words, it ‘creates a dynamic in which the kitchen itself is like a seed that you sow.
Khobeizeh
The Palestinian wild green, khobeizeh, is known in English as common mallow (in Latin, Malva sylvestris), and is widely available to forage for in Britain.
Take a little care in choosing a place you feel confident in picking from, as it likes to grow on roadsides and field edges where runoff and spray residue might be present.
This is a very simple Palestinian recipe:

INGREDIENTS:

Khobeizeh leaves – stems removed
Olive oil
Onions
Garlic
Salt
Lemon juice
Pinch of chilli pepper

(I don’t think you need your hand to be held on amounts – include from each what you think you’ll enjoy.)

METHOD:

Rinse the leaves and chop fairly roughly. Fry the onion for a few minutes before adding the khobeizeh leaves, garlic and salt. Simmer on a low heat until cooked, 10-15 minutes perhaps. Serve, adding a squeeze of lemon and some chilli pepper.

People gather around it – elders, youth, farmers, everybody comes together.
You might be sitting there talking about the jadu’i watermelon, but then one elder will mention a kind of leek they used to grow.
With each seed there’s a story, a tradition, a way of life, and that’s the heart of what the seed library is about.

We’re not a seed bank – our objective is not just to collect the genetic code and keep it in a freezer for a doomsday scenario. The idea is actually to keep a culture alive through these little seeds.’

Thank you Carol Ann ;)
https://dark-mountain.net/seeds-of-baal/

Wednesday, 27 June 2018

Caesar Salad "The die is cast" Caesar Cardini ( invented 1924 ) made do with what he had, adding the dramatic flair...


Caesar Salad "The die is cast" Caesar Cardini ( invented 1924 ) made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."

Is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

Monday, 25 June 2018

Lazy Sunday Day reading.


Lazy Sunday Day reading.

Originally shared by Bettina Ascaino

What's an efficient way to overcome procrastination?
Answer by Mike Leary "Why" is the easy part. Getting the person to change, now there's psychology."

Stop calling it lazy.

Lazy is a slang term used to shame people into compliance. Like "Quit being stupid" or "Don't be so ugly". It's supposed to motivate the person by them not wanting to be a horrid thing. But it is the accuser who wants something done and it is they who have the critical power.

When we were growing up, at some point someone was pointed to who wasn't getting something done and an authority figure said: "they're lazy" with such disgust, we made a mental note never to be like them. Disgust is one of the major conduits of emotional energy. It's body fluids and s**t. But in this case, the person is the pile of s**t. So to show another you aren't, you will comply with their judgment to get off your ass and do it. At least that's the concept.

Only in real life, what's going on is not laziness. It's oppositional, avoidance, exhaustion, fear, tactical, or a number of other issues. The judge doesn't or can't see any these so groups them all under lazy because, in their eyes, the job simply isn't getting done. That judge can include oneself. Many of us had that label used on us as children so it burned in as a way we were supposed to motivate ourselves too. Only it just makes us feel bad, it doesn't get to the real issue.

In addition, using shame terms creates an aura of negativity in us as humans. Living in the universe with its laws impinging on us, we are governed by its forces all the time whether we are aware of them or not. In this case, it is the third law of motion: 'For every action, there is an equal and opposite reaction'. When we feel insulted, which shame terms tend to do, we have a natural tendency to do the opposite, even if what was said is factual and helpful. We react to the insult rather than the reality. That's especially true if negativity was used as a motivator growing up.

So if the above is true, now what? How does one reverse a seemingly inherited behavior which is now costing you important deadlines, finances, health, or relationships?

1) Sort out what the truth is for this incident. What is really going on under the not motivated? There may be very legitimate reasons for not feeling like doing it now.

2) What does it remind you of similarly growing up? Who used the term on you and when.

3) Is it a habit or a predicament? Is it only happening on certain things that you don't like or has it spread to almost anything which takes effort?

4) Are any of those old formats still valid? How is shaming yourself with negativity helping you get things done?

5) Just becoming aware sometimes helps people release themselves from the old injunctions and they take care of business. Others are having to fight some old habits. They have to struggle to redirect the energy that's been going one direction for a long time. Another law of the universe.

6) Organizing on paper can help some sort what seems overwhelming in their mind and gives them a sense of control again. They can then focus on priorities and structure their time accordingly.

7) Others have to set up a discipline chart in order to break decades-long bad habits which resulted in things not getting done. The beginning of discipline is always scheduling which becomes what I call 'externalizing the computer'. Our head can't or doesn't schedule the sequences efficiently so needs the outside reminder.

8) Sometimes extra rewards are called for in order to motivate one through an unpleasant task. Some people are better than others at this but that type of bribery can spiral out of control and at some point, that part may just not be willing to be bought off anymore. Be careful setting this up.

9) Willpower is sometimes used to power on through but after many years, people can find their willpower has switched sides. It can dig in its heels and refuse at the worst possible moment. Best to use discipline.

10) One therapy technique is an aspect of the swish-pattern where the resistance energy is somanticaly given a voice in your body and moved to one hand. It states it's purpose and drive. Then a resourceful energy is located in your body and moved to the other hand. They have a dialogue and come to a new adult agreement, then merge by bringing the hands together to form a new form of energy, combining the best of both. That then is moved into the locations the other two used to fill. Now you have a new congruent resource.

11) And finally, get the big picture of who you are and your character. What kind of person are you regardless of what anyone else knows. Where is your integrity for making contracts. Do you operate on honesty and believe in keeping your word or have you given it away? Don't let anyone else take your truth. They can't really if you don't give it to them. Resolve for your own integrity, to do what you say, and say what you do. Be absolutely honest with yourself and you'll be honest with others. You won't take on things you aren't willing to do so there is no guilt. You'll not be "lazy" again.

http://qr.ae/TUpOcZ

Saturday, 9 June 2018

The Cake down the rabbit hole


The Cake down the rabbit hole
To eat inside out.
#Baking #Cake

Originally shared by Knihovna Chrášťany

- dortíček..................
- Amazing Alice in Wonderland cake by Fiona Black......
http://bit.ly/1Ekl8Bk
#aliceinwonderland   #cake   #bookcake   #bookworm

Friday, 8 June 2018

for you LeBurn Maddox Regrooved and Re-Rubbed for the FLOOR and 100% Approved by the Disco Police

for you LeBurn Maddox Regrooved and Re-Rubbed for the FLOOR and 100% Approved by the Disco Police
https://soundcloud.com/the-disco-police/e-man-mean-fiddler-100-pure-grooved-mix

Anthony Bourdain R.I.P. Kitchen Confidential in the Culinary Underbelly.


Anthony Bourdain R.I.P. Kitchen Confidential in the Culinary Underbelly.
“Avoid at all costs that vile spew you see rotting in oil in screwtop jars.
Too lazy to peel fresh?
You don't deserve to eat garlic.” or Ginger

Assume the worst. About everybody.
But don't let this poisoned outlook affect your job performance.
Let it all roll off your back.
Ignore it.

Be amused by what you see and suspect.
Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn't prevent you from enjoying their company, working with them or finding them entertaining.”
:)))) jon the chef

Thursday, 7 June 2018

Clafoutis in June or Flaugnarde.


Clafoutis in June or Flaugnarde. 19th Century. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries.

When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

A traditional Limousin clafoutis contains pits of the cherries.
The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavour.

Recipe

60g cup all-purpose flour
30g Sugar
Salt
3 large eggs
Vanilla pod (or extract)
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
4 fl oz milk
1 1/2 pints Black Cherries

Instructions

Preheat the oven to 350°.
Butter a 9-inch gratin dish.
In a bowl, whisk the flour, sugar and a pinch of salt.
Whisk in the eggs, vanilla, butter and lemon zest until smooth.
Add the milk and whisk until light and very smooth,
Pour the batter into the gratin dish and top with the cherries.
Bake for about 30 minutes, until the clafoutis is set and golden.

Serve warm #Clafoutis #Recipe

Wednesday, 30 May 2018

Berlin cocktail bar

Berlin cocktail bar

Originally shared by Jon “the chef” Hole

I still keep a suitcase in Berlin.
– Marlene Dietrich, Singer, 1957
Berlin, the greatest cultural extravaganza that one could imagine.
— David Bowie, Singer, 1970s
#SoundCloud
https://soundcloud.com/hello_strange/berlin-cocktail-bar-hello-strange-podcast-160

Friday, 25 May 2018

???


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Originally shared by Jon “the chef” Hole

To hot to handle ?
Out of the frying pan into the fire.
Can you take the heat of the kitchen?

Tuesday, 22 May 2018

Superb lush and got a really cool groove! Music in the Cornwall

Superb lush and got a really cool groove! Music in the Cornwall

Originally shared by Sue Aston

Peaky Blinders - Red Right Hand
My arrangement of the Peaky Blinders Theme for String Trio!
My favourite TV show is Peaky Blinders, and I wanted to arrange it for strings!
Here is my version for String Trio

#peakyblinders #redrighthand #sueaston
https://youtu.be/Z-A9JkiCuZk

Monday, 21 May 2018

Pomegranate molasses chefs Secret sauce preparing by the bucket load.


Pomegranate molasses chefs Secret sauce preparing by the bucket load.

Originally shared by Jon “the chef” Hole

Pomegranate Molasses bought and DIY.
So i cooked the wonderful Persian Roast Lamb and Jewelled rice
by Azlin Bloor

The DIY Pomegranate "almost" as good as bought stuff not quite as tangy and rich
I just boiled down a cartoon of Pomegranate juice bit of sugar and lemon juice.
My take away for next time and most def there will be ( I just lurve the molasses)
More lemon juice
Reduced a bit more
Bonus 1/4 of the price

Lamb dish @ https://plus.google.com/+AzlinBloor/posts/X4aiSx12o8R
Rice dishhttps://plus.google.com/+AzlinBloor/posts/RiNmFgiFejQ
#Molasses

Sunday, 20 May 2018

Title


Biblical Hyssop “Cleanse me with hyssop, and I will be clean; wash me, and I will be whiter than snow.”


Biblical Hyssop “Cleanse me with hyssop, and I will be clean; wash me, and I will be whiter than snow.”
for my adopting of Azlin Bloor Za"atar recipe @https://www.linsfood.com/zaatar/

Since people in the biblical era did not have access to the products we do today, they often relied on naturally occurring resources such as plants, animal byproducts, and minerals for cleaning, cooking, food, medicine, and more.

Hyssop, a herb in the mint family with cleansing, medicinal, and flavouring properties, was prolific in the Middle East and was used in a variety of ways.

Hyssop is also used symbolically in the Bible.
When the Israelites marked their doorposts with lamb’s blood in order for the angel of death to pass over them, God instructed them to use a bunch of hyssop as a “paintbrush” (Exodus 12:22).

This was probably because hyssop was sturdy and could withstand the brushing, but it also likely signified that God was marking His people as “pure” and not targets of the judgment God was about to deal out to the Egyptians.

Hyssop also appears at Jesus’ crucifixion, when the Roman soldiers offered Jesus a drink of wine vinegar on a sponge at the end of a stalk of hyssop (John 19:28–30).

This was, in fact, Jesus’ last act before He declared His work on earth finished and gave up His spirit.
While the hyssop stalk may have been used for purely practical purposes (i.e., it was long enough to reach to Jesus’ mouth as He hung on the cross), it is interesting that that particular plant was chosen.
It is possible that God meant this as a picture of purification, as Jesus bought our forgiveness with His sacrifice.
Just as in the Old Testament blood and hyssop purified a defiled person, so Jesus’ shed blood purifies us from the defilement of our sin.

Hyssop corresponds to the element of fire and the energy of the planet Jupiter. It's action is masculine in nature. Hyssop is primarily used for purification and protection.

Branches of hyssop can be used to sprinkle water when asperging people or sacred space or to sprinkle water around an area as part of a protective ritual. Try using it to sprinkle holy water around your home during your home cleansing ritual. Alternatively, it can be burned as a fumigant for this purpose, if you prefer.

Hearth Witches may wish to infuse hyssop into your wash water to cleanse your floors, windows, and door jams to clear away negative energy and curses and to prevent more negativity from entering.

Hyssop is also a valuable addition to any ritual bath for breaking hexes and curses.

Hyssop can be carried or worn to protect from negativity. It can be added to protective sachets for this purpose or infused into a liquid and applied to the skin.

Hyssop is associated with dragons and it is said that burning it will assist your interactions with them.


Food is our common ground, a universal experience.

Food is our common ground, a universal experience.
Most kind maria nasir

Originally shared by maria nasir

Just came across the most beautiful food and cooking related collection on G+ by my friend Jon Hole

It's about knowledge of ingredients and cooking techniques - stuff that works magic behind food and brings recipes to life .

I felt I was reading a really wonderful and well researched book on the topic. If you are a true blue foodie, you need to follow this collection !

Saturday, 19 May 2018

Za’atar Palestinian thyme A traditional spice blend from Palestine including wild-harvested dried thyme (za’atar)...


Za’atar Palestinian thyme A traditional spice blend from Palestine including wild-harvested dried thyme (za’atar) from the hills of Jenin in the north of the West Bank mixed with toasted Sesame seeds and Sumac (a spice with a tangy, lemony flavour).
It’s an everyday staple in much of the Middle East, where it’s pasted onto bread dough and baked, drizzled over salads, sprinkled into hummus, rubbed into chicken or fish, eaten with yoghurt…and so on!
Perfect as a dip with Palestinian olive oil and freshly baked bread.
#Spice #Ingrediant

Wednesday, 16 May 2018

Piano Music by Alfie Hole

Piano Music by Alfie Hole
“My goal, if I was going to do art, fine art, would have been to become Picasso or greater. That always sounds so funny to people, comparing yourself to someone in the past that has done so much, and in your life, you’re not even allowed to think that you can do as much. That’s a mentality that suppresses humanity.”
https://www.youtube.com/watch?v=VjSUe7mTTJM&feature=share

Korean Pickled Cucumber If people are eating pickles for many generations, where did that come from?

Korean Pickled Cucumber If people are eating pickles for many generations, where did that come from? It’s central to a culture, to a history, to a personal story. It’s communication at it’s most fundamental
Anthony Bourdain

What to do with Cucumbers thank you maria nasir
*" Pickle making or preserving food by expanding its lifespan through fermentation is an art that has been around for thousands of years. Pickles are considered to be one of Cleopatra’s beauty secrets and were mentioned in Shakespeare’s writings. They made a handy food for shepherds, sailors and travellers. There is no culinary culture that doesn’t have a proud pickling history. Pickles can be sweet, salty, sour and hot or, in the case of Korean Pickled Cucumber, all of the above* maria nasir
http://www.foodaholic.biz/instant-korean-pickled-cucumber/

Monday, 14 May 2018

Eat all Vegans.

Eat all Vegans.... "The least harmful foods to eat come from perennial plants, and the animals that eat those perennial plants."
"The synergy of cows and grass can hardly be bested as an ideal system"

"That is why, in truth, a pound of grass-fed beef accounts for less suffering per capita than a pound of corn"

Veganism "is a laudable idea, but for some, it provides a framework for moral superiority"
"Cultivating a saviour complex is a natural result of following any ideological cause, and life is then seen through a framework that excludes anything that doesn’t fit into that ideology."
And the reality is that we all consume life energy, endlessly, in order to live our lives.
Read On below
https://medium.com/@drewfrench/grass-fed-beef-the-most-vegan-item-in-the-supermarket-8c46b45a0d47

Super Hi-Resolution recommend Zooming In!


Super Hi-Resolution recommend Zooming In!

Originally shared by Jon “the chef” Hole

98 Cubes of Real Food Hi res picture.
Recommend zooming in
From http://petapixel.com
H/t Hans Youngmann​​

Sunday, 13 May 2018

Juice101 "I want to do to you what spring does with the cherry trees"


Juice101 "I want to do to you what spring does with the cherry trees"
Pablo Neruda
#Cherries
"The man for me is the cherry on the pie. But I'm the pie and my pie is good all by itself. Even if I don't have a cherry." --- Halle Berry


Originally shared by Ani ta

Sunday, 6 May 2018

Arcadia London Live and Direct From ancient pagan festivals to giant flaming spiders, May Day has always called for...

Arcadia London Live and Direct From ancient pagan festivals to giant flaming spiders, May Day has always called for an epic celebration.

With temperatures set to soar from next week and fresh grass springing into life at the Olympic Park – here’s how we’ll be seeing in the sunshine.
https://www.youtube.com/watch?v=4bFijJKYTbg

Monday, 30 April 2018

Title

Silk and Spices Festival in Bukhara, Uzbekistan Mysterious caravan route and ancient way of communication of...

Silk and Spices Festival in Bukhara, Uzbekistan Mysterious caravan route and ancient way of communication of peoples, the Silk Road continues to hide its secrets ...

For several millennia, spices from India, and costly silk, whose secret was jealously guarded during several centuries by Chinese emperors, delight the eyes of all of us.

Even if tens of centuries have passed, history respects the value of silk and traditional knowledge workshops Uzbek silk.

At the heart of the desert between the red sand dunes, one of the real emeralds of the Silk Road survives the city Bukhara. This pearl is ready to dazzle the eyes of travellers for three beautiful days of summer, thanks to the festival Silk and Spice, where you can discover the legendary city of Bukhara and the phenomenal beauty of the East.

It is a festival of handicrafts where will be shown the masterpieces of the best professionals from all over the country. Also, thanks to folklore groups, theatre companies and musical performances, the city will be bathed in a festive atmosphere that will prevail you.

During these few days, the beauty of the mosaics, minarets and joyful music will harmonize with the mood of spring. We invite you to come see the festival, which will leave on you an unforgettable memory of the bright colour of silk and subtle taste of spices.
https://www.youtube.com/watch?v=R83qzkQeO_A

Tuesday, 24 April 2018

How do you like my new Cover picture?

How do you like my new Cover picture? "A recipe has no soul, you as the cook must bring soul to the recipe.” Thomas Keller

Monday, 23 April 2018

Spices There are three ways to use spices:


Spices There are three ways to use spices:
Tempering: fry in a small amount of hot oil.
Cumin seeds sizzle, mustard seeds turn grey and pop, fenugreek and urad dal brown, curry leaves and bay leaves darken.
This is done to flavour the oil before cooking, or sometimes the flavoured oil is used to dress the finished dish.
The whole spices also add texture to the dish (especially the crunchy dal and mustard seeds).

Flavouring: Dry, ground spices are added during the cooking process.
Some are added early so that their colour or flavour permeates the dish.
This includes turmeric, chilli, coriander and cumin powders.
Some are added late, just before the finish, so that their aroma stays fresh.
This includes garam masala which is a mixture of several warm ("garam") spices including clove, cinnamon and peppercorns.

Toasting: Dry roast on high heat, taking care not to burn spices.
Whole red chillies and fenugreek seeds darken, grated coconut turns a bit golden, and whole spices like cumin and coriander lose their "raw" smell. Typically, spices are toasted prior to grinding them into a dry or wet spice mix.

It is not unusual to use all three forms of spice in one dish! The result is layers of delicious complexity and flavouring.

Monday, 16 April 2018

To Kill two birds with one Stone


To Kill two birds with one Stone
My second dilemma concerns a second set of two chickens, however these chickens are alive and even more troublesome. These two chickens, apparently vagabonds of some kind, wandered onto the grounds of the monastery earlier today.

They were drunk and rowdy, and disturbed many of the other monks during post-breakfast meditation.

I asked them kindly to leave us in peace and find refuge elsewhere, but they refused and became belligerent.
They both swung their wings at me as if to punch me, but fortunately they were quite drunk and immediately fell, unconscious, to the ground.

As they were comatose, I quickly grabbed them by their talons, placed them outside the monastery walls, and locked the gate.

However, they both regained consciousness mere minutes later, and since then, have been trying in vain to fly over the gate.

To make matters worse, they seem even more belligerent, and their drunken vulgarity continues to disturb our meditations.

“So I ask you, wise Master, what is the correct path of action?”

To which Lao Tzen Tzang replied:

“By killing two birds with one stone, you shall kill two birds with one stone.”

“And how shall I do that?” asked the pupil.

You must find the biggest stone in the garden. Also a twelve foot ladder.
Take these to the front gate, and carry the stone to the top of the ladder.
When the chickens are not looking, drop the stone on top of them.

Then cook them for supper.

“But, Master, what if the stone is too heavy to carry up the ladder?”

“Then you must find a slightly smaller stone that is not as heavy.”

“But, master, what if none of the stones are big enough to kill both chickens in one fell swoop?”

“Then find a stone you can fit in your hand.
Aim for one chicken and throw the stone in a sidearm motion, as you might throw a curveball.
The stone should ricochet off of the first chicken and hit the second chicken as well.”

The pupil followed his master’s advice but, alas, once again proved himself grossly incompetent.

He carried a large stone to the top of a ladder placed next to the front gate, but just as he was about to drop it, one of the chickens flew up and pecked him in the eye.

The young monk lost his balance and fell, dropping the rock on his own face.

Though as dumb luck would have it, the chickens saw this and laughed until they choked to death on their own vomit.

The young monk may have lost several teeth, but that didn’t prevent him from cooking and eating a delectable sesame chicken supper.

And for the first and second times in history, two birds were killed with one stone. Also a ladder.

Originally shared by Shen Yun Official Account

Idiom: Shooting Two Hawks with One Arrow 一 箭双雕
In the West, we say "to kill two birds with one stone," but in ancient China, archery was the way to go.
Meet Zhang Sunsheng: a well-trusted strategist and a talented archer from China’s Northern and Southern dynasties (420-589 C.E). Zhang was charged with escorting a princess to the northwest, where she would be married off to the neighboring Turkish clan. While in the Turkish kingdom, the king became so impressed by Zhang’s archery skills that he invited Zhang stay as a special guest of honor. Thus, Zhang spent the next year on holiday, and often accompanied the Turkish king on his hunting expeditions.
One day, the pair spotted two hawks flying overhead, squabbling over a piece of meat. The king handed Zhang two arrows and asked him to take down the intimidating raptors, one after the other. Zhang carefully strung his bow, aimed closely at his first target, and let go. But much to even his surprise, he struck both birds in one stroke, accomplishing his task with only half the effort.
Now that’s what we call efficiency!

Saturday, 7 April 2018

Get cooking ;)

Get cooking ;)

Originally shared by Jon “the chef” Hole

Invention of cooking made having a bigger brain an asset for humans

Humans' move to a cooked diet, possibly first adopted by Homo erectus, and their bigger brains yet smaller bodies, left spare energy which allowed further rapid growth in brain size and the chance to develop the big brain as an asset rather than a liability, through expanded cognitive capacity, flexibility and complexity.

Human guts are about 60% of the expected size for a primate.
The small size of human guts (combined with our having the same basal metabolic rate as any other primate, relative to body mass) means that we have some spare energy, which contributes to explaining how we can afford a relatively large brain.
And the reason we have been able to evolve small guts is that we have been able to rely on eating our food cooked.
#ShotsofAwe  
https://www.youtube.com/watch?v=Pun6tbz8Rzw

Sunday, 1 April 2018

“When helicopters were snatching people from the grounds of the American embassy compound during the panic of the...


“When helicopters were snatching people from the grounds of the American embassy compound during the panic of the final Vietcong push into Saigon

I was sitting in front of the television set shouting

Get the chefs !

Get the chefs !

Calvin Trillin New Yorker’ magazine
Thank +Azlin Bloor :)

Originally shared by Azlin Bloor

Street Vendors, Vietnam

You can't miss the huge number of street food vendors on the streets of Ho Chi Minh City (Saigon), selling a variety of local Vietnamese favourites, like:

* Gỏi Cuốn (Fresh Spring Rolls)
* Bánh Xèo (Savoury Pancakes)
* Phở (Pho Soup Noodles)
* Bánh mì (Baguette sandwich)

You'll find a Vietnamese page on my site, full of recipes. Link below.

There is an unofficial 3 tier system to the street vendors in Saigon:

Top tier: vendors with a storefront, which they either own or pay rent on. Quite often, these are tiny little coffeeshop style establishments, with the vendors also living within the space.

2nd tier: vendors who tend to operate at the same spot day in day out. Their equipment consists of some sort of a mini catering trailer or box that is attached to a vehicle. Some even leave their trailers on the spot, all locked up of course, for the night.

3rd tier: these guys are extremely mobile and move from day to day; their method of transportation varies from a motorbike/scooter to a bicycle to their own two feet. The lady in the image has all she needs attached to her bike. Others pack a table, some chairs, cutlery, crockery and their food onto a single bike before going off and settling on a spot for the day.

Then you have travelling hawkers called gánh hàng rong in Vietnamese. They carry a long bamboo pole on the shoulder with a basket or pot on either end, selling a variety of foodstuff. It could be a full meal in the form of rice or noodles with vegetable and meat dishes or fresh fruit and vegetables or even dried foodstuff. You'll find more pictures in my Travelling with 4 Kids Collection.

https://linsfood.com/travel/

#nomadkitchencounter
#traveLin
#vietnamphotos
#saigon

Cerne Abbas Giant This be where I am.


Cerne Abbas Giant This be where I am.

Saturday, 31 March 2018

Blockchain Hotels @ https://goo.gl/ooqrB3 This is going to change your view on Hotels !!


Blockchain Hotels @ https://goo.gl/ooqrB3 This is going to change your view on Hotels !!

Originally shared by Blockchain Hotels

Blockchain Hotels We are building a global network of hotels across the world’s most beautiful and exciting destinations.

Decentralized from electricity and water sources, completely different from traditional hospitality options (and a lot more fun), each hotel is an oasis of positive energy, entertainment, productivity, freedom, and the spirit of innovation.

The Blockchain Hotels project @https://goo.gl/ooqrB3 is an exciting and new kind of hospitality and real estate investment opportunity.

It is the rare project where investors will be guests, and guests will be investors
#BlockchainHotels #Blockchain

Wednesday, 28 March 2018

Ostara


Ostara

Originally shared by Jon “the chef” Hole

Ostara Spell The Spring Equinox, called Ostara by many, is a day of perfect balance between night and day, darkness and light, slumber and awakening.

Many craft traditions, covens, and solitaries have devised their own rituals for awakening Mother Earth at this time.

Many of these can be traced back to England.
One common practice is to walk through a natural area, tap the earth three times with a staff or wand, and make a joyful noise to welcome the Goddess's return.

This ritual is performed three times in keeping with the sacred number of many of the Pagan sects from western European countries.

Now is not only a good time to awaken Mother Earth, but also to awaken ourselves.

We should ask: Are we only going through the motions now ?
Or are we reawakening our spiritual selves, and seeing anew all the magical possibilities of spring ?
To awaken your own body, mind, and soul to spring's rebirth, give back to Mother Earth some of the things we've taken from her.

Plant a tree, herb garden, or flowers.

Feed her animals and birds.

Tuesday, 27 March 2018

Hotels of the Future It is time for new hotels that are created for a new generation of travellers.

Hotels of the Future It is time for new hotels that are created for a new generation of travellers.

As the times change, so must the
concepts that are old and outdated.

As the time of fiat currencies is drawing to a close and reforms are
needed, the same is true in the hotel world.

It is time for the reinvention of hospitality projects, their
technologies, how they are powered, what experience they provide, and what spirit they have at the core.

This is what Blockchain Hotels will bring to the table.
https://www.blockchainhotels24.com/airdrop/

Saturday, 17 March 2018

Blockchain Hotel extra hotel tokens only for a day.

Blockchain Hotel extra hotel tokens only for a day.
Our Vision
We are building a global network of hotels across the world’s most beautiful and exciting destinations. Decentralized from electricity and water sources, completely different from traditional hospitality options (and a lot more fun), each hotel is an oasis of positive energy, entertainment, productivity, freedom, and the spirit of innovation.

The Blockchain Hotels project is an exciting and new kind of hospitality and real estate investment opportunity. it is the rare project where investors will be guests, and guests will be investors.
Blockchain Hotels @ https://goo.gl/9MgGP9
https://www.blockchainhotels24.com/how-to-get-extra-hotel-coins-in-telegram/

Thursday, 15 March 2018

Block Chain Hotels Imagine a chain of hotels located in the world’s

Block Chain Hotels Imagine a chain of hotels located in the world’s
most beautiful paradise locations and exciting
urban hubs, serving the community of blockchain
pioneers and digital nomads as they live, work,
travel and collaborate.

Decentralized from
electricity and water sources, different and more
fun than traditional hospitality options, each hotel
is an oasis of positive energy, entertainment, and
the spirit of innovation.

Not only do Blockchain Hotels offer guests a great,
affordable hotel option, but they offer our early
supporters a chance to take part in the success of
the hotel chain through profit-sharing as well as
providing an opportunity to stay or live in the hotels
themselves.
https://dashboard.blockchainhotels24.com/?ref=a5f3576
https://www.youtube.com/watch?v=6OCBfYotFxg

Wednesday, 7 March 2018

Umami all the way.


Umami all the way.
Umami /uːˈmɑːmi/,
a savoury taste is one of the five basic tastes (together with sweet, sour, bitter and salty).
A loanword from the Japanese (うま味?), umami can be translated as "pleasant savory taste".

This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji 旨味 are used for a more general sense of a food as delicious.

People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG).
For that reason, scientists consider umami to be distinct from saltiness.
#Umami

Why You Should Hard-Cook Lots of Eggs and Soak Them in Soy Sauce
After peeling the eggs, you move them to marinate in the fridge in a small vat of soy sauce, sherry vinegar, and sugar for a few hours. (I’ve left them overnight too, which I actually found to be extra salty and delicious.)

The soak isn't just about salting them, but a more rounded seasoning—a little sweet, a little tangy, but mostly a lot of umami. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar.

Momofuku's Soy Sauce Eggs

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
¾ cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

#Umami #eggs

Tuesday, 13 February 2018

An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup

An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup
― H.L. Mencken, A Book of Burlesques

Thursday, 8 February 2018

I Know Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or...


I Know Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
#Cooking #IKnow

Monday, 5 February 2018

Probably the best Souffle in the West "The only thing that will make a souffle fall is if it knows you're afraid of...


Probably the best Souffle in the West "The only thing that will make a souffle fall is if it knows you're afraid of it"

of the French verb souffler which means "to breathe" or "to puff".

The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.

Soufflés are typically prepared from two basic components:

A flavoured crème pâtissière, cream sauce or béchamel, or a purée as the base
egg whites beaten to a soft peak
The base provides the flavour and the egg whites provide the "lift", or puffiness to the dish.

"You can give the same recipe to ten cooks, and some make it come alive, and some make a flat souffle.
A system doesn't guarantee anything"

Monday, 8 January 2018

Live and Direct Berlin @M-Eject is always a good trip! on U #You-Tube

Live and Direct Berlin @M-Eject is always a good trip! on U #You-Tube
It's daring and biting sound of Berlin, it's Detroit's underground, it's depth of sunny deep house.
But always stay loyal to his personal taste that developed for more than 10 years behind the decks.
During this years M-Eject learned how to capture the listeners with his musical stories and everybody satisfied with this kind of dance.

Resident of labels: Pollux Records (Germany/Greece), National Techno Records (Russia), City Life Records (Gemany), SiestaMusic Digital (Spain)
OnU#SoundCloud
https://www.youtube.com/watch?v=fxo3kW72keI

Tuesday, 2 January 2018

This time last year and a happy funk New year ;) 2018

This time last year and a happy funk New year ;) 2018

Originally shared by Jon “the chef” Hole

Armenian Duduk music Chill ;)
The duduk (doo-dook) is an ancient double-reed woodwind flute made of apricot wood.
It is indigenous to Armenia.
It is commonly played in pairs: while the first player plays the song, the second plays a steady drone, and the sound of the two instruments together creates a richer, more haunting sound.

https://www.youtube.com/watch?v=y5tcbD5in7k&t=1853s