55 private links
- Miel Biologique | Miel de la Garde
- Produits sauvages et cueillette en forêt - Gourmet Sauvage
- The best hot sauce in Quebec | Tabarnasco
- Accueil - Tribe Kombucha
- Érablière du Coeur Sucré
- ACCUEIL - Pascal Le Boulanger
- La Manufacture – Distillerie Artisanale du grain à la bouteille – Distillerie la manufacture
- Microbrasserie la Veillée – Microbrasserie La Veillée
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- ½ teaspoon ground nutmeg
- pinch of salt
- ¼ teaspoon vanilla extract
- ground cinnamon , for topping
- alcohol optional, see note
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.
Ingredients
- 1 pound can fish or 2½ cups flaked, cooked fresh fish (I used a 14.75 ounce can of Salmon.)
- 3 eggs
- ½ cup soft bread crumbs (I tore 1 slice of bread into small pieces.)
- 1 tablespoon melted butter or shortening
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 350° F.
- Separate the eggs.
- Put the egg whites in a mixing bowl, and beat until stiff. Set aside.
- Put the egg yolks in another mixing bowl; beat until smooth.
- Flake the fish and add to the bowl with the beaten egg yolks.
- Add bread crumbs, butter or shortening, salt, pepper, and parsley; stir to combine.
- Fold in the beaten egg whites.
- Put in a greased loaf pan, and place in oven and bake until firm (about 40 – 50 minutes).
- Remove from oven and cut into slices. If desired, serve with peas, cream or white sauce, egg sauce, or tomato sauce.
Ingredients
Meatloaf
- ½ medium onion diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian breadcrumbs or seasoned breadcrumbs
- 2 pounds lean ground beef 80/20
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
- 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Meatloaf Sauce
- ½ cup chili sauce *see note
- ½ cup ketchup
- 2 tablespoons brown sugar optional
Instructions
- Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
- In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
- In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
- Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
- Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
- While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using). Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
- Let the meatloaf rest for 10 minutes before slicing and serving.
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Ingredients
- ½ pound butter, softened (2 sticks)
- ¾ cup plus 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2⅔ cups Nestle Tollhouse semisweet chocolate chips
- 1¾ cups chopped walnuts
Instructions
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about two minutes.
- Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
- With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Preheat oven to 300°F.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Ingredients
- 2 tbsp butter
- 2 tbsp mayo
- ½ tbsp Dijon mustard
- 3 cloves of garlic
- 1 tbsp parsley
- 1 tsp Italian herbs seasoning
- 1 tsp salt
C'est vraiment bon.
Je n'avais pas de persil ni de mélange d'herbes italiennes.
J'ai fait mon propre mélange d'herbes pour remplacer.
C'est testé et approuvé
Cette recette est parfaite pour 1 sandwich si on suit la vidéo ou 2 sandwich si on applique le mélange que sur sa face intérieure.
Ingredients for 10 yields
For the cake:
- 4 Eggs whites
- Pinch Salt
- ¼ cup + 2 Tbsp. (75g) Sugar
- 180-200g whole almonds or 140g ground almonds
For the cream:
- 4 Egg yolks
- ¼ cup + 2 Tbsp. (75g) Sugar
- 1 teaspoon Vanilla extract
- 100ml Heavy cream
- ½ cup + 1 Tbsp (130g) Butter, softened
For decoration:
- Sliced almonds
Instructions
- Make the cake: preheat oven to 170°C (340°F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
- In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
- In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
- Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
- Bake for 20-25 minutes. Allow to cool.
- Make the cream: in a bowl, whisk egg yolks with sugar and set aside.
- In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
- In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
- Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
- Decoration: toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
- Keep the cake in the fridge for at least 4 hours before serving.
I'm not talking about paperback romance novels or the YA equivalents, like Twilight, because that makes sense to me -- those are written only with women readers in mind. I'm talking about examples like the Jim and Pam storyline in The Office. Watching something like that unfold can be so exciting for me, and I doubt that it's the same for guys. But maybe it is. But if not, why not?
I'm asking this question just as much to see if guys actually do enjoy a well-written love story as to understand why they don't, if that's the case.
To generalize for the purpose of an easy answer, let's think in stereotypically gendered terms. When it comes to love, men have an active role while women have a passive one.
What are the implications of this? It means that what a woman feels as the ups and downs, the mystery, the unknown, the excitement, etc., all things that define "blossoming" love, are things that happen to her. She is passive, she is the recipient. Her agency is contained in her response to these things.
But for a man, anything that makes "love" progress (or regress) pretty much directly stems from one of his actions. He does something or initiates and a woman responds/reciprocates. Because he does not have the gendered luxury of taking a backseat or passive role and watching things happen (if he does, nothing will; the woman will lose interest), he begins, by necessity, to view love as the cause and effect relationship that it more accurately is in reality (he does something, woman responds).
Seeing something like this takes a ton of the "magic" out of it. Compare it to seeing the sun rise every day. It becomes a lot less mystical, exciting, and dramatic when you know exactly why it happens and can simply see it for the cause and effect relationship that it truly is... you may even begin to take it for granted.
This is why romance eventually becomes well... unromantic for men. Romance is not a phenomenon, but instead a verb; it's a series of actions carried out by a man to earn a woman's affections... it's labor.
So when women or their SO makes romantic gestures to men, do they like it? Do men that were heavily pursued by women feel this way? What would be some good romantic gestures for men they would appreciate?
I wonder if this is true in same sex male couples too. Does one do the work over the other? Do they view romance the same or different?
Your answer is fantastic but it raises so many other questions
So when women or their SO makes romantic gestures to men, do they like it?
You're a little bit off the mark—you're actually describing an inversion of the gendered roles here (i.e. the woman is an active contributor while the man is a passive recipient or responder). While a man will appreciate such a gesture, it's not quite what composes the male romantic fantasy (more on this later).
Do men that were heavily pursued by women feel this way?
Men who aren't used to being pursued are usually confused or thrown off by the reversal of gendered roles. The result is the prevailing idea that men do not respond well to being approached first by women or even the autobiographical accounts from men describing instances where they couldn't respond well even if they were attracted to the woman approaching them. This is the men being shocked out of the traditional "script" of romance.
Secondly, when you talk about women pursuing men, that usually happens in a markedly different fashion than the way in which men pursue women (hint: it's more passive). A woman "aggressively" pursuing a man looks more like said woman going to extensive lengths to make it clear that she is available for pursuit rather than actively pursuing; the man is still usually leading things forward in some manner by handling the logistics of this romance. This is where you get those autobiographical stories from men about missing signals; "aggressive" pursuit from women is (usually) a set of passive signals that are clear to men who are experienced, but unclear to men not used to being "pursued."
I wonder if this is true in same sex male couples too.
I do too. I talk with a homosexual friend about stuff like this a lot, maybe I'll bring it up next time I see him.
The Male Romantic Fantasy
I'd say that men usually feel most loved when this normal state of affairs is negated; when they are made to believe that a woman's love is not conditional in the cause-and-effect manner described in the parent post. Love is work for men, but it can be rewarding work when things are going smoothly and the woman is happy as a result. But the male romantic fantasy is to be shown that the woman feels the same way and stands by him when he's down on his luck, when the money's not there, or when he's not feeling confident. He wants to know that the love he believes he's earned will stay even when the actions that feed it wane (however temporarily). A good woman can often lift a man up in his times of need and desperation and weather the storm even when things aren't going well. The male romantic fantasy is an enduring and unconditional love that seems to defy this relationship of labor and reward. A man wants to be loved for who he is, not for what he does in order to be loved.
An interesting way to examine this is to look at what women often call romantic entitlement. An entitled guy is a dude who maintains an unrealistic notion of men's typically active role in love. Before acknowledging reality, this boy uncompromisingly believes that he shouldn't have to do anything or change anything about himself to earn a woman's love; he wants to be loved for who he is, not what he does.
All men secretly want this, but there comes a day when they eventually compromise out of necessity. After that day, they may spend years honing themselves, working, shaping themselves into the men they believe women want to be chosen by. A massive part of what causes boys to "grow up" is the realization that being loved requires hard work. This impetus begins a journey where a boy grows into a man by gaining strength, knowledge, resources, and wisdom. The harsh realities of the world might harden and change him into a person his boyhood self wouldn't recognize. He might adopt viewpoints he doesn't agree with, transgress his personal boundaries, or commit acts he previously thought himself incapable of. But ultimately, the goal is to feel as if his work is done.
When he can finally let go of the crank he continually turns day after day in order to earn love and, even if only for a moment, it turns by itself to nourish him in return, that is when he will know he is loved.
Windows est une catastrophe pour la vie privée, pour l'environnement et pour la liberté. Si vous pouvez vous en passer, il vaut mieux utiliser une distribution Linux. Si ce n'est pas le cas, cette vidéo donne quelques pistes pour limiter les dégâts.
Cette liqueur est aussi appelée "liqueur d'officier" ou aussi "confiture de vieux garçon".
Le principe : malgré son nom, il ne s'agit pas d'une confiture mais de fruits à l'alcool!
Utiliser en quantités égales (100 g environ), tous les fruits de saison de mai à octobre à l'exception des agrumes et autres fruits exotiques (bananes, mangues, ...). Déguster aux environs de Noël et toujours avec modération.
La recette :
-
Utiliser un grand bocal en verre ébouillanté et fermant hermétiquement.
-
Au fil des saisons, de mai à octobre, placer des fruits sains, lavés et essuyés, dans le bocal.
-
Ajouter la moitié du poids en sucre, recouvrir d'alcool de fruits (acheté au supermarché).
-
Fermer hermétiquement. Entre chaque ajout de fruit, conserver au frais et à l'abri de la lumière et compléter d'alcool si le niveau vient à baisser.
-
Incorporer successivement :
- fraises (petites et fermes) (fait)
- cerises (équeutées) (fait)
- groseilles (égrappées) (fait)
- framboises (fait)
- cassis (égrenés) (fait)
- pêches (pelées, dénoyautées et coupées en dés) (fait)
- abricots (pelés, dénoyautés, coupés en deux) (fait)
- nectarines et brugnons (dénoyautés, coupés en quatre) (fait)
- melon en dés (fait)
- prunes : mirabelles (fait), Reine-Claude (fait), quetsches
(coupées en deux et dénoyautées) - grains de raisins blancs et noirs (fait)
- poires (pelées, épépinées et en dés) (fait)
- ...
Il faut attendre 3 mois avant de déguster cette liqueur.
Conseils et suggestions :
-
Ne mettre qu'en très petite quantité les fruits très aqueux tels que fraises, melon et poires.
-
Surveiller régulièrement pour vérifier que des moisissures n'apparaissent pas. Si elles apparaissent, les retirer et ajouter un peu d'alcool.
-
En guise de conseil de dégustation, vous pouvez vous en servir pour agrémenter des desserts comme des coupes de fruits, des glaces.
Here a recipe for all who want to try it
- 595grams of flour (Tipo 00 flour)
- 386grams Of water (cool temperature)
- 18 grams of salt
- One teaspoon of dry yeast or a quarter of fresh yeast block
If you don’t have tipo 00 flour use type 405 which is very similar but little less water.
Important: mix the flour and salt because yeast hates salt. Let the yeast dissolve in the water and then put it slowly in the flour to mix it well and then knead. I only can recommend a technique to knead it correctly.
Let it rest in a bowl for 3 hours but cover it with a wet kitchen blanket to keep the dough humid. That is very important to prevent it from drying
Ingrédients
Pour l’éponge
- 310 ml d’eau tiède
- 5 gr de levure boulangère type saf
- 1 cuillère à soupe de sucre en poudre
- 1 cuillère à soupe de farine tout usage
Pour la pâte
- 400 gr de semoule fine
- 100 gr de farine
- 9 gr de sel
- 2 cuillères à soupe de sucre
- 50 ml d’huile d’olive
- 50 ml huile neutre
- 1 jaune d’œuf pour la dorure
- Mélange graines
Instructions
- Dans le bol du pétrin, mélanger ensemble l’eau tiède, le sucre, la levure boulangère et la cuillère de farine.
- Couvrir et laisser fermenter 30 minutes.
- Ajouter ensuite la semoule fine (ou extra fine), la farine, le sucre le sel et lancer le pétrissage vitesse 2.
- La pâte doit devenir souple et lisse. Si la pâte manque d’eau, rajouter une cuillère à soupe à la fois pour obtenir cette texture.
- Incorporer alors l’huile en filet toujours en pétrissant.
- La pâte devient parfaitement lisse avec des bulles d’air par endroit.
- Couvrir et mettre à lever dans un endroit à l’abri des courants d’air (four fonction étuve) pour 2 heures de pousse.
- Dégazer la pâte et façonner une ou deux galettes en fonction de votre moule.
- Badigeonner de jaune d’œuf battu et parsemer de graines.
- Laisser de nouveau lever pour 45 minutes et enfourner le pain au four préchauffé th. 185°C pour 25 minutes de cuisson.Le pain doit être bien doré.
- Laisser reposer sur une grille avant de le découper.
Colle à la farine
Délayez de la farine (de préférence de seigle) avec un peu d'eau, de façon qu'il n'y ait pas de grumeaux. Sur ce mélange versez de l'eau bouillante jusqu'à consistance de bouillie claire. Continuez à chauffer en agitant sans cesse avec une spatule en bois. Si la colle est trop épaisse, éclaircissez en ajoutant un peu d'eau. Cette colle est ordinairement utilisée pour la pose des papiers peints.
Colle de farine imputrescible et insecticide
Pour rendre la colle imputrescible il suffit d'ajouter au mélange eau-farine de l'essence de térébenthine dans la proportion d'un verre à vin par litre de colle. La « prise » de cette colle peut être retardée par l'apport de sucre en poudre (2 cuillerées à soupe par litre de colle), ce qui peut être intéressant pour certains types de travaux. L'essence de térébenthine ayant des propriétés insecticides, son usage est particulièrement indiqué pour la pose de papiers peints dans les maisons anciennes ou la garniture intérieure de meubles anciens.
Colle de riz
Cette colle est très blanche, transparente et d'une force extraordinaire; aussi l'emploie-t-on de préférence pour le cartonnage de luxe. En mettant moins d'eau vous obtiendrez une colle idéale pour réaliser des objets en papier mâché.
Délayez de la farine de riz (en vente dans les épiceries sous le nom de « crème de riz ») dans de l'eau froide (comptez 200 g de farine pour ½ litre d'eau). Lorsque le mélange aura-la consistance d'une pâte à crêpes, faites-le cuire sur feu doux pendant une dizaine de minutes.
Colle pour faïence
Prenez une poignée de fleur de farine de froment et pétrissez-la avec un peu d'eau, de manière à obtenir une pâte ferme et liée. Continuez à pétrir cette pâte sous un robinet d'où s'écoule un mince filet d'eau. Lorsque l'eau s'écoule claire et limpide d'entre les doigts, la pâte est changée en gluten, colle d'une solidité extraordinaire qui convient à la restauration des faïences.
Colle pour la porcelaine
Mélangez ½ litre d'eau-de-vie ordinaire à la même quantité d'eau. Ajoutez-y, en délayant, 30 g d'amidon et 50 g de craie finement pulvérisée. Ajoutez 15g de colle forte de menuisier « à l'ancienne ». Mettez sur le feu jusqu'à ébullition, ajoutez alors 15g de térébenthine. Mélangez bien le tout.
Un index de recettes de sauces piquantes. Il y en a même une à faire à partir de piments déshydratés.
Old-fashioned soda cookies
Ingredients
- 2 c. sugar
- 2 eggs
- 1 c. lard
- 1 c. sour milk or buttermilk
- 1 tsp. vanilla
- ½ tsp. nutmeg
- 1 tsp. soda
- ½ tsp. baking powder
- ½ tsp. salt
- 4 to 6 c. flour
Instructions
- Cream sugar, eggs and lard together; add sour milk, vanilla and nutmeg.
- Sift soda, baking powder and salt with flour; mix to a stiff dough.
- Roll out on bread board about 1/8-inch thick; cut with cookie cutter.
- Sprinkle with additional sugar.
- Bake in 275 to 300-degree oven until done. These cookies may be filled.
Pineapple cookies
Ingredients
- 1 cup shortening
- 1½ cups sugar
- 1 egg
- 1 can (8¾ oz.) crushed pineapple, with juice
- 3½ cups all-purpose flour
- 1 tsp. soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- ½ cup chopped nuts
Instructions
- Mix shortening, sugar and egg thoroughly.
- Stir in pineapple.
- Stir together flour, soda, salt and nutmeg; blend in.
- Mix in nuts.
- Chill at least 1 hr.
- Heat oven to 400°F.
- Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet.
- Bake 8 to 10 min., or until no imprint remains when touched lightly.
Snow on the mountain cookies
- Cream together
- 1½ c. shortening
- 1 c. brown sugar-light
- 2 - 1. baker unsweetened squares melted
- 1 well heated egg
- Sift together
- ¼ tsp salt
- 2 c. flour
- ¼ tsp. (baking) soda
- add alternately with ½ c. buttermilk, 1 tsp. vanilla, ¾ c. chopped nuts
- bake 12 min at 350°F
- frost with powdered sugar frosting
Ingredients
- 5 Lemons
- ⅓ cup (80ml) Lemon juice
- 2 tablespoons Lemon zest
- ½ cup + 2 tablespoons (125g) Sugar
- 2 cups (480ml) Heavy Cream/Double cream
- 1 teaspoon Vanilla bean paste (optional)
Instructions
- Wash the lemons well and let them dry.
- Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
- Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
- In a small saucepan mix sugar and lemon zest. Add heavy cream.
- Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
- Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
- Strain through a fine mesh strainer to remove zest – this step is optional.
- Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
- Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.
Écrire une documentation pour sa maison. C'est une excellente idée !
Ingrédients
- 1 magret de canard
- 1 foie gras éveiné non assaisonné
- gros sel de guérande
- 1 cas large de sel fin
- 1 cas rase de poivre moulu
Instructions
- nettoyez le magret de canard et placez le 15 heures dans le gros sel, au frigo
- rincez le et séchez le bien avec de l'essuie tout
- ouvrez le en portefeuille sans aller jusqu'au bout
- assaisonnez le foie egras avec le sel fin et le poivre moulu, massez pour bien faire pénétrer
- mettez une belle tranche de foie gras assaisonné à l'intérieur du portefeuille de canard et refermez
- ficelez bien serré et enroule le tout dans un torchon propre
- placez le tout dans le bas du frigo pendant 3 semaines avant de déguster
Un site qui regroupe les adresses de magasins liés aux travaux d'aiguille aux États-Unis.
Ça permet de planifier un voyage à thème :)
Ingrédients
- 150 g Crème de marron
- 0,5 l Crème liquide
- 20 g Sucre glace
Instructions
- Commencez par monter la crème liquide au batteur en chantilly et ajoutez à la fin le sucre glace.
- Dans un saladier, mettez la crème de marrons et mélangez avec un fouet un peu de crème fouettée à la crème de marrons petit à petit, en soulevant délicatement la crème fouettée.
- Plus vous allez incorporer de l’air et plus votre crème sera légère.
- Versez le mélange et mettez dans des ramequins ou des coupes à glace.
- Placez votre mousse à la crème de marrons au frigo afin qu’elle puisse prendre et refroidir.
J'ai fait ça pour les fêtes.
C'est super bon.
J'ai mis plus de crème de marron (≈ 2x) pour réhausser le goût qui est un peu trop subtil.
J'ai servi ça avec des brisures de marrons glacés et une gavotte.
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup tahini
- 1 c sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 cup + 2 tb flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1¾ cup valrhona discs (64% cocoa)
- maldon salt
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, tahini, and sugar together on medium speed until light and fluffy, about 5 minutes. add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes. sift the flour, baking soda, baking powder, and salt into a large bowl and combine. add the flour mixture to the butter mixture and mix on low until just combined. add the chocolate discs and mix them in by hand with a rubber spatula.
- Line a baking sheet with parchment paper. using a 2-ounce ice cream scoop, scoop out 12 dough balls and place them on the baking sheet. wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. this will allow the gluten in the flour to relax and will give you a tender soft cookie. do not skip this step.
- At this point you can bake 1 or bake 12. keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
- Preheat the oven to 325ºf and line a baking sheet with parchment or a silicone mat. space the cookie dough balls at least 3” apart to allow for them to spread. bake for 13-16 minutes until just golden brown around the edges. they will still look fairly unbaked in the middle, which is perfect. sprinkle each with maldon salt when they come out o the oven. allow to cool for 20 minutes on the baking sheet or cooling rack.
Je n'ai jamais testé cette application, mais après une courte démonstration, je suis sur qu'elle doit faciliter grandement la planification de prises de vues.
Ingredients
- 4¾ cups (570g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves, optional
- ¼ cup (50g) light brown sugar or dark brown sugar, packed
- 1½ teaspoons (9g) table salt
- 1 tablespoon (10g) instant yeast
- ¾ cup (170g) pumpkin purée or squash purée
- 2 large eggs
- ¾ cup (170g) water
- 4 tablespoons (57g) butter, softened
- ¾ cup (128g) dried cranberries or golden raisins
- ¼ cup (46g) crystallized ginger, diced
Instructions
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger.
- Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
- Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each.
- Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet.
- Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
- Preheat the oven to 350°F.
- Bake the rolls for 25 to 30 minutes, until they're lightly browned and the center of one reads 190°F on an instant-read thermometer.
- Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.
Ingredients
- 2000 g Beef—silverside or toprump
- 5 Tbsp Brown (malt) or cider vinegar
- 2.5 Tbsp Coarse salt (2% of the meat weight)
- 2 tsp Ground black pepper
- 2 Tbsp Coriander seed
- 1½ Tbsp Brown sugar (optional)
Instructions
- Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
- Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
- Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
- Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
- Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
- Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
- Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
- Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.
Notes
- if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderize the meat.
- if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodized salt – iodine leaves a bitter taste in the mouth.
Maintaining a free software project is spending years of your life to solve a problem that would have taken several hours or even days without the software.
Which is, joke aside, an incredible contribution to the common good.
The time saved is multiplied by the number of users and quickly compound. They are saving time without the need to exchange their own time.
Free software offers free time, free life extension to many human living now and maybe in the future.
Instead of contributing to the economy, free software developers contribute to humanity. To the global progress.
Free software is about making our short lifetimes a common good instead of an economical product.
- CityWood - Unique Wooden Map - 3d Laser Cut
- Made A Wooden New York - GIF - Imgur
- Quit my dead end job in digital mapmaking a few years ago to make them on wood instead. Here's how I made a 3D wooden map wall art piece of NYC. - GIF - Imgur
- Wooden Maps Gallery — WoodScape Maps - 3D Wood Maps | Custom 3D Wooden Maps | Laser Cut Topographic Wooden Maps | Custom Wooden Wall Art | Unique Wooden Gifts
Ingrédients
- 6 piments habanero
- 750g de mirabelles
- 20cl de vinaigre de cidre
- 20cl de jus de citron vert
- 6 gousses d'ail
- 2 oignons
- 1 CàS de graines de coriandre
- 1 CàS de graines de cumin
- Huile d'olive
Instructions
- Dénoyauter les mirabelles. Ecraser grossièrement les gousses d'ail et couper les oignons en quartiers. Epépiner les piments. Attention, mettez des gants !
- Faire torréfier les épices à sec quelques secondes jusqu’à ce qu’elles dégagent leur parfum et les broyer au mortier ou au moulin à épices.
- Faire revenir 10mn le piment dans de l'huile d'olive et la moitié du vinaigre avec l'ail et les oignons. Attention, ouvrir grand les fenêtres ou porter masque et lunettes, et ne pas se pencher sur la cocotte !
- Ajouter les mirabelles, le restant du vinaigre, les épices. Saler et ajouter un peu d'eau (vous pourrez en rajouter pour corriger la texture. Laisser mijoter pendant 30mn, puis laisser complètement refroidir.
- Mixer la préparation finement avec le jus de citron vert, et corriger la texture avec de l'eau ou du jus de citron en fonction de ce que vous désirez (plus ou moins visqueux).
- Embouteiller immédiatement. La sauce piquante se conserve à l’abri de la lumière une fois ouverte.
Comment sécuriser les différentes épaisseurs d'une courtepointe avant le matelassage.
- On comprend en quoi consiste le pâte à pain : de l'amidon sur une structure de gluten.
- On comprend pourquoi le pétrissage produit de l'eau en créant le réseau de gluten.
- On comprend pourquoi faire une panification au levain est plus difficile qu'avec de la levure : cela tient à dénaturation du réseau de gluten sous l'action des protéases (enzymes). Si c'est trop fermenté, le façonnage devient impossible. La pâte ne se tient plus.
- On comprend pourquoi un pain au levain est plus digeste (cf. point précédent).
Ingredients
- 2 cups rye flour
- 1 cup all purpose flour
- ⅔ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground anise
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup honey
- ⅓ cup molasses NOT blackstrap!
- ¾ cup milk plus extra for brushing
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
- Add all dry ingredients to a large bowl and mix well.
- Place wet ingredients in a small saucepan and gently warm over medium heat.
- Add the warmed wet ingredients to the dry ingredients and mix using a rubber spatula until a sticky batter forms.
- Pour the batter into the prepared loaf pan and flatten the surface. Lightly brush the top with milk. Bake for 60 minutes or until a toothpick inserted comes out clean. Cool in the pan and serve warm or cold with butter.
Notes
- when you warm the wet ingredients, please really do just gently warm them until they're completely runny. Do not boil them.
- do not use blackstrap molasses, they are too bitter. Regular dark molasses like the ones used for gingerbread are the right kind.
- if you don't have all the individual spices the recipe calls for, use 2 teaspoons of ground cinnamon and 1.5 teaspoons of either pumpkin pie or apple pie spice mix.
- unlike American-style quick breads, this one is meant to be sliced into fairly thin slices. And since the bread is baked without any added fat... most definitely serve it slathered with butter ?
Oude Wijven Koek en néerlandais
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar (packed)
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon anise seeds
- 1 teaspoon cinnamon
- 1 egg
- 1 cup water
- 1 cup sour cream (or yogurt)
Instructions
- Preheat oven to 375 F degrees.
- Spray a cake pan or a Bundt pan with cooking spray.
- In the mixer of your bowl whisk together all the dry ingredients. Add egg, water and sour cream or yogurt and mix until well incorporated.
- Pour batter in prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- A religion named after and founded by King Adonis I which empowers and enlightens callipygian (shapely buttocks) women and new age thinkers.
- A religion based on the life and teachings of King Adonis I.
- It's adherents are known as Adonitologists.
I'm an Adonitologist and my religion is Adonitology.