Hello my beloved friends :) huh, ini adalah hari kamis terburuk yang pernah gue punya. coba bayangkaaaan saja, Ujian Nasional yang telah merenggut kebebasanku ingin membunuhku hari ini. *lebay* tadi UN-nya Geografi, semestinya dan sekudunya, bisa dan enggak sulit-sulit amat. eeeeeeee nyatanya justruuu, susyaaaaahnya setengah mati. mampus aja deh. selama ngerjain gue cuma nyebut nama Tuhan, "tuhan, yang penting lulus aja deh,plis plis plis ya Tuhan." frustasi gue. selesainya mau nangis gue. :(
naaah tapi... enggak lantas gue bermewek-mewek ria. Karena oh karena ada satu hal yang enggak akan pernah bikin lo bete, terbukti. Kawanku edisi #69 terbit Rabu 24 Maret 2010. kenapa?? coba deh beli dan baca, cuma 15000 saja. lo bisa dapet banyak banget inspirasi ciamik bin top. dari melucuti maksud gebetan dalam 10 menit, serangkaian kisah Justin bieber, mengupas tuntas cerita turnya Paramore, dan tentunya fashionnya yang bikin kita fresh abis.
Dan satu hal lagi kenapa kamu harus beli kawanku edisi terbaru ini, karena ada The Powerpuff girls mejeng disana di rubrik Power Smart Girl. Kok bisa? Bisa dong. baca cerita lengkapnya dan temukan kelebihannya. asik banget ya? hihi.
so, for unbeatable fun girls, just read kawanku. jangan ngaku oke kalau belum baca kawanku, be a peacemaker, be a smart girl, be a unique and charming girl. have a nice thursday, miss thursday udah nungguin dilanjutin nih. byeee.
1. Wash and soak toor dal for 4-5 hours. Boil adding salt, turmeric and one chopped tomato.
2. Dry roast and grind the above mentioned ingredients.
3. In a pan heat a little oil, add the tempering ingredients. Add 1 tbsp. of the dry roasted masala powder. Also add the crushed garlic and one chopped tomato. Stir in the boiled toor dal, one and half cups water, jaggery, tamarind juice and coriander leaves. Check the salt and sweetness according to your taste.
1. Wash and soak toor dal for 2-3 hours. Boil coarsely adding a little salt and set aside.
2. Peel and cut the toories into pieces.
3. In a pan add a little oil, saute the ginger garlic paste. Add the toories and chopped tomato and green chillies. Stir fry adding salt, turmeric powder and the methi and coriander leaves. Simmer till almost done and add a tsp. of the dry roasted and ground masala, tamarind juice and cook for a minute.
I've been travelling all day, but finally, I'm here! Where? you should ask yourself... well, as Easter is coming, I've come to my house at Algeciras, and spent all day with my mom and family... 3 months without seeing them, that's a long time for me!
Anyway, last saturday I had a little meeting with some friends from the Skins' forum. I met Nordin (on the right) and Crazy (on the left); and saw agian my beloved Vic (on the back, he looks a little bit like a zombie here, haha! Love you dear!).
We had a lovely time, taking coffee and chocolate milkshakes; hanging around Barcelona and talking a lot. And after this, I met Micky and we went to Danu's birthday party. We had dinner in a chinese restaurant and later, we went into a heavy pub where Juane had some nachos... or something like that...
Wtf with those nachos?
Sorry for he lack of post these past days, I've been so busy again... and with the trip, more work! After Easter, I'm moving, so I'll have a new hose that I'll show you, of course!
Tomorrow I want to show you some pictures I made in my last coolhunting class... but I want to show you only one:
Gorgeous Andy!!
Have you got plans for this Easter?
By the way, I almost forgot...
The lovely Fashionfreak has given me thi lovely award, thank you dear!! So yes, a little bit of colour for my blog, yaw!
I would like to pass this lovely award to my beloved Sher, from Beneath the Crystal Stars; and Daisy from A Daisy Chain Dream, because they both know that spring always comes ;)!
As weeks go, the last seven days have been quite surreal.
There’s not much that can prepare you for making your debut on national television. It’s a little like getting onto a rollercoaster in the dark with no clue as to how the ride will pan out.
Thankfully, there have been no major hiccoughs. The heats and quarterfinals have been safely navigated and I’ve come out the other side as a MasterChef semi-finalist. It’s truly wonderful to be able to write those words.
It was quite a surprise when we pulled up in the car park at the butcher/farm shop/deli/food nerd’s nirvana that I go to and saw that sign, usually reserved for far more important matters like proclaiming the arrival of the season’s first rhubarb or new potatoes.
We were there to pick up a meal worthy of a celebration - and to my mind few things shout ‘hooray’ better than a whopping great steak. Whilst individual pieces are all well and good, practicality, economy and taste favour a shared piece of beef, especially if cooked rare and sliced tableside.
A hearty single rib (côte de boeuf if you wish to get all Gallic about it) from a Red Poll raised a mere four miles away was ideal. Aged just over four weeks the meat was dark red and looked tender enough to eat as was. Instead it was liberally seasoned, vacuum packed and submerged in a water bath to bob around merrily for a couple of hours at 52 degrees.
The logistics of the operation presented some slight problems: on realising that my largest pan was not big enough the bone had to be trimmed away and the rib-eye seared on both sides for about five minutes in order to put a tasty crust on the outside.
It was served with chips, an artery-clogging amount of béarnaise sauce and a heap of steamed broccoli as a concession to health - although once dipped into the rich buttery sauce the beneficial effects were possibly negated.
After waiting two and a half hours for a steak there was little that could have prevented us from falling on it like a pack of wolves hence the distinct lack of well composed, perfectly lit photographs.
In this case the lack of picture says a thousand words.
* * * The MasterChef quarter final can be found here, on the BBC iPlayer and the first of the semi finals will be broadcast on BBC1 on Friday 26th March at 7:30pm.
This is something to push me forward. I should stop being apprehensive and too judgmental about men. My dear friend Patrick Miciano who's getting married to my friend Kate, told me that this is a significant quote on how men fall in love...
"I wanted so badly to lie next to her on the couch, to wrap my arms around her and sleep. Not fuck, like in those movies. Not even have sex. Just sleep together, in the most innocent sense of the phrase. But I lacked the courage and she had a boyfriend and I was gawky and she was gorgeous and I was hopelessly boring and she was endlessly fascinating. So I walked back to my room and collapsed to the bottom bunk, thinking that if people were rain, I was drizzle and she was hurricane."
Today, I am taking a complete break away from the norm on, "What Should I Have for Dinner Tonight?" I am essentially taking a back seat and featuring a guest blogger on the site. This is something which I will do from now on, on a fairly regularly basis, and I will endeavour to provide as much variety in cooking style and recipe ideas as I can.
I would like to introduce you today to The Thrillbilly Gourmet from Tennessee, USA. Like me, The Thrillbilly Gourmet has no formal culinary training but has learned her craft both through experience and through knowledge acquired from others in a whole host of different ways, over a period of time.
The Thrillbilly Gourmet will show us in this post how to make beer can chicken, in a simple, no-nonsense fashion. Even better, she will do so in the form of videos, taking us through the process from start to finish.
I would seek only to point out at this stage that UK readers/viewers should use lager for this recipe for best effect, rather than ale/bitter/stout. Save the latter options for cooking with stronger flavoured meats such as beef, in the form perhaps of Steak and Ale Pie. I would also heartily recommend that where circumstances and budgetary considerations permit, free range, organic chicken should be used in this or any chicken recipe.
In this first of two videos, The Thrillbilly Gourmet will take us through the process of preparing the chicken for the grill and actually getting it on the grill. Sitting comfortably? Click the arrow in the centre of the screen below to start the video...
It goes without saying, of course, that in order to prepare this truly delicious dish, one requires a suitable grill. It may well be the case that you already have one and, if so, great! If you don't have a grill or barbecue suited to making this recipe, however, or perhaps you simply feel that yours is past its best and requires replacement, here are a couple of options you may wish to consider on both Amazon.com and Amazon.co.uk. Simply click on the relevant image for further details.
(Note that I have included one gas and one charcoal grill in each instance.)
You may be thinking that now the chicken is on the grill, all you have to do is wait until it is cooked, remove it, cut it and eat it. As we shall see in the second video, however, that is not the case. Don't make the mistake of failing to watch the second video in full if you truly want to enjoy beer can chicken at its very best!
Once again, The Thrillbilly Gourmet takes us through the required process...
Well, I hope that you are hungry and off to arrange to try this recipe out for yourself. Thank you for watching the videos today and I hope that you enjoyed the deviation from the norm. If you want to see lots more videos from The Thrillbilly Gourmet and discover more of her mouth-watering recipes, you can do both via the link below:
It is very unfortunate that a great many people associate eating in a healthier fashion with spending more money on food. This is often down to such as free range and/or organic foodstuffs necessarily costing more than non-organic, simply due to the ways in which they are reared or produced. It can also be down to food producers/suppliers taking note of the trending towards healthier eating and raising prices on their products accordingly. Clearly, there is little that any of us as individuals can do to combat these issues but this does not, at any time, mean that it is beyond our budget to engage in healthy eating.
Another association which many people make with healthy eating is the sacrifice of both taste and variety in their food. The good news is that both of these factors are simple myths. There is absolutely no requirement to sacrifice either taste or variety by eating in a healthier fashion and the site linked to below offers great advice upon both how to change your eating habits for the better in a healthy respect and do so within the restrictions of your family budget.
Hai haii jumpa lagi di edisi culinary of editor's stomache :)
Sebelum mengulas lebih lanjut, ada pertanyaan sbb: Pertama, makan apakah yang pakai sumpit ? Kedua, kalau gak bisa pakai sumpit gimana ? Ketiga, boleh gak sumpitnya dijadiin konde ? :p
Jawabannya adalaah... Resto Sumpit yang dikunjungi terletak di Grand Indonesia, lantai 3A, east mall. Tempat makannya enak utk kongkow, pilih yang diluar yaa. Makanannya lumayan enak juga, tapi jangan milih minuman teh tarik ya, rasanya sedikit aneh di lidahku. Tapi kalo pengen cobain ya monggo.. Dan untuk kalian pengguna provider Indosat, dapatkan disc. Up to 15% (Tetep pakai T&C tentunyaa).
Kesimpulannya: Jawaban diatas sama sekali tidak berhubungan dengan 3 pertanyaan diatas jawaban diatas (nah lohh...) ;p
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