I found this one here
Cook in oven at 210c for 15 minutes.
Check every 5 minutes.
Cook till crispy
Fill with salad fried quails egg and tomato.
Also you can use ceaser salad.
Fried rice and shrimp.
Scallops.
Friday, July 18, 2008
Spiritual Guidance
So much of the training for a pastor and the expectations of many, at least in the past, have revolved around “doing,” rather than “being” when exploring spiritual wholeness.Someone comes to the pastor with a need or a hurt or a hope, and the pastor tells them to “do this or do that” because Jesus did it, or because the seminary professor said this is the best way to fix it, or because the latest seminar sponsored by the hierarchy had a sale on spiritual tools.
An unhealthy cycle is promulgated when, for a moment of varying intensity, relief is experienced. The pedestal is erected for the pastor’s ego to be placed upon and the next person with a need or a hurt or a hope is offered the same fix.
Henri Nouwen wrote in Reaching Out:
"The real spiritual guide is the one who, instead of advising us what to do or to whom to go, offers us a chance to stay alone and take the risk of entering into our own experience. He[she] makes us see that pouring little bits of water on our dry land does not help, but that we will find a living well if we reach deep enough under the surface of our complaints." P.36
CHICKEN
Chicken at Shi Dae Suncheon
Roast chicken from a truck , the roast chicken truck .
BBQ Chicken Suncheon
Phone Number 1588-9282
BBQ Chicken Use the selling point that oilve oil is better but frying in oilve oil is just as bad as any other oil. Even so there chicken is ok.
Chicken
Original chicken 14000/ 7500
original drumstick 16000
calcium seasoned 15000/8000
hot spicy 16000/8500
Deri Q stick 16000
Deri Q wing 16000
BBQ 15000
BBQ wing 16000/ 8500
Smoked chicken 14000/9000
Golden strip 16000/8500
Sun Sal (boneless chicken) 15000
Also there is cracker chicken nugget half and half deri Q combo
Burgers
chicken 1500
chicken tonoggaibbi 3000
Meals
Pork cutlet
Olive stake
Chicken cup with drink 2000
sweet potato 1500
cheese stick 1000
squid ring 1000
potato chips 1500
corn 1000
coleslaw 1000
NaNa Chicken Suncheon
I think NaNa Chicken is better value you get more for your money.
I love their sun sal chicken.
Phone number 723-7799
Good tip is keep the card they give you with all chickens its a coupon and usually 10 of these will get you a free chicken.
Thursday, July 17, 2008
Baked Hake
By Mariajo'ssssssssssssssssssss:
- MERLUZA al HORNO (BAKED HAKE):
Recipes:
http://www.mundorecetas.com/acomer/pasoapaso/lomos_merluza_horno/index.htm (SPANISH)
http://www.caleyco.com/page_256.htm (ENGLISH)
Thanksssssssss !
- MERLUZA al HORNO (BAKED HAKE):
Recipes:
http://www.mundorecetas.com/acomer/pasoapaso/lomos_merluza_horno/index.htm (SPANISH)
http://www.caleyco.com/page_256.htm (ENGLISH)
Thanksssssssss !
Three stars
July 17'
“please come by 10:30-11Pm tonight for some bubbly!"
That was Ben Pollinger, the executive chef of Oceana, which got a three star review in The New York Times yesterday.
I e-mailed him my congratulations, he e-mailed me an invitation for sparkling wine. We both win.
And I had visiting out-of-town colleagues Robin Allen and Catherine Cobb, and that meant an after-work drink or two, giving me the opportunity to linger in Midtown until Oceana closed and the party could start.
The restaurant’s on 54th Street, between Park and Madison avenues, just two blocks from our Park Avenue office.
It was a relatively small, quietly exuberant affair, with very brief speeches from Ben and executive pastry chef Jansen Chan, Champagne, and a banana-cashew cake with chocolate ganache and white chocolate butter cream.
I asked if they were happy with the review, if anyone, like maybe their boss, Nick Livanos, had said anything like: “Why not four stars?”
I even asked Nick that, and he said that to get a four-star review you basically had to run a non-profit restaurant. He also talked about the new restaurant he was opening, Burger Deluxe, in Wayne, N.J., which will be a pared-down version of his City Limits Diner chain. Jim Botsacos, the Livanos group’s corporate chef, was so excited about the new place that it almost made me nervous. Boy, what a great story for Nation’s Restaurant News! (he said) How a savvy restaurateur takes a great concept and refits it for a smaller space in New Jersey!
Jake Addeo, the chef at Abboccato, was there, too — proof that rumors of his departure were wrong.
All of those people are part of the Livanos group of restaurants, but Tony Esnault isn’t. He’s the chef of Adour, Alain Ducasse’s wine-oriented place, but he was at the party, too.
“Do you work here?” he asked me, which is funny since he and I were among the only people at the party who didn’t work for Nick Livanos — us and a guy from Rachel Ray or Martha Stewart or someplace like that who was hanging out with the young publicists from KB (now KB/Hall), which represents the Livanos restaurants.
It was a perfectly reasonable question. Maybe I’d changed jobs.
Tony goes to a lot of chef parties, which I wouldn’t really expect from a Ducasse chef, and that just shows what I know. But I mean you expect someone who works for Alain Ducasse to be aloof, snooty and way too cool to hang out with other chefs.
I kind of expect that from New York Times writers, too, but in fact the ones that I’ve met are quite nice. Then again, I tend only to meet them at parties at the top of my social stratum.
Either there or just randomly on the Internet.
Eventually I settled in to conversation with Jansen, who was kind of mentally parsing the Times review while handing out pieces of cake.
Times critic Frank Bruni said of Jansen’s creations: “Desserts on the whole are splendid.”
Jansen wondered about the word “splendid.” Where, exactly, did it fit in the realm of quality? Better than “good,” surely. But maybe a hair short of “excellent”?
Mr. Bruni especially loved the frozen banana mousse, which is funny because Jansen took it off the menu on Monday, replacing it with a dish of peaches & cream with croissant ice cream. The ice cream is made by making a crème anglaise without vanilla, freezing it and then mixing pieces of baked croissant into it. Jansen leaves the vanilla out because he wants the toastiness and yeastiness — especially the yeastiness — of the croisssants to come through. He also garnishes it with croissant crumbs, if I remember correctly.
The idea came to him when he was eating a croissant with peach jam and butter.
Because of the toastiness, people think there’s coconut in there, but what they're tasting is the toastiness which they associate with toasted coconut. Funny how that works.
“please come by 10:30-11Pm tonight for some bubbly!"
That was Ben Pollinger, the executive chef of Oceana, which got a three star review in The New York Times yesterday.
I e-mailed him my congratulations, he e-mailed me an invitation for sparkling wine. We both win.
And I had visiting out-of-town colleagues Robin Allen and Catherine Cobb, and that meant an after-work drink or two, giving me the opportunity to linger in Midtown until Oceana closed and the party could start.
The restaurant’s on 54th Street, between Park and Madison avenues, just two blocks from our Park Avenue office.
It was a relatively small, quietly exuberant affair, with very brief speeches from Ben and executive pastry chef Jansen Chan, Champagne, and a banana-cashew cake with chocolate ganache and white chocolate butter cream.
I asked if they were happy with the review, if anyone, like maybe their boss, Nick Livanos, had said anything like: “Why not four stars?”
I even asked Nick that, and he said that to get a four-star review you basically had to run a non-profit restaurant. He also talked about the new restaurant he was opening, Burger Deluxe, in Wayne, N.J., which will be a pared-down version of his City Limits Diner chain. Jim Botsacos, the Livanos group’s corporate chef, was so excited about the new place that it almost made me nervous. Boy, what a great story for Nation’s Restaurant News! (he said) How a savvy restaurateur takes a great concept and refits it for a smaller space in New Jersey!
Jake Addeo, the chef at Abboccato, was there, too — proof that rumors of his departure were wrong.
All of those people are part of the Livanos group of restaurants, but Tony Esnault isn’t. He’s the chef of Adour, Alain Ducasse’s wine-oriented place, but he was at the party, too.
“Do you work here?” he asked me, which is funny since he and I were among the only people at the party who didn’t work for Nick Livanos — us and a guy from Rachel Ray or Martha Stewart or someplace like that who was hanging out with the young publicists from KB (now KB/Hall), which represents the Livanos restaurants.
It was a perfectly reasonable question. Maybe I’d changed jobs.
Tony goes to a lot of chef parties, which I wouldn’t really expect from a Ducasse chef, and that just shows what I know. But I mean you expect someone who works for Alain Ducasse to be aloof, snooty and way too cool to hang out with other chefs.
I kind of expect that from New York Times writers, too, but in fact the ones that I’ve met are quite nice. Then again, I tend only to meet them at parties at the top of my social stratum.
Either there or just randomly on the Internet.
Eventually I settled in to conversation with Jansen, who was kind of mentally parsing the Times review while handing out pieces of cake.
Times critic Frank Bruni said of Jansen’s creations: “Desserts on the whole are splendid.”
Jansen wondered about the word “splendid.” Where, exactly, did it fit in the realm of quality? Better than “good,” surely. But maybe a hair short of “excellent”?
Mr. Bruni especially loved the frozen banana mousse, which is funny because Jansen took it off the menu on Monday, replacing it with a dish of peaches & cream with croissant ice cream. The ice cream is made by making a crème anglaise without vanilla, freezing it and then mixing pieces of baked croissant into it. Jansen leaves the vanilla out because he wants the toastiness and yeastiness — especially the yeastiness — of the croisssants to come through. He also garnishes it with croissant crumbs, if I remember correctly.
The idea came to him when he was eating a croissant with peach jam and butter.
Because of the toastiness, people think there’s coconut in there, but what they're tasting is the toastiness which they associate with toasted coconut. Funny how that works.
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