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BBQ Smokers - A Big Part of American Cookery By Peyton Hines
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| Thursday, January 29, 2009 |
Smokers may not be used as often as the oven or microwave these days, but have been a part of the kitchen for a long time. In fact, there was smoke houses built in the early days that are primarily used to preserve meat. Today, this type of food consumption of snuff is still alive as evidenced by the smoked bacon, ham or LOX still. Indeed, smokers have been around for generations and no doubt many more to come.
There are two kinds of methods of smoking - hot and cold smoking. Heat is simply quitting hot smoke passes through the food to cook. Used for not only smokers snuff hot cooking meat, but also impart the flavor at the same time. To achieve this, smoked food is kept directly above or near the source of heat or fire in an enclosed compartment.
Smoking in cold, the meat is kept in an enclosure separate from the heat source at room temperature. The smoke is no longer cool to blows before the meal. The flavor comes to food but not heat. Curing usually accompanies the kitchen as a way to preserve meat and it takes hours or days to complete.
They are available in the market today every imaginable size, shape and make smokers - a sign that Americans still value of this method of cooking. During the hottest time of year, which is widely used. Cookouts are never the same without the ever-tasty grilled smoked to perfection.
There are currently smokers with digital technology to maintain the temperature is very easy. Some use gas or electricity, while others use charcoal or wood. Wood chips, sawdust or pellets usually with the purchase.
Take a look at online sites that smokers market to compare prices and quality. Taking into account the usual number of people to cook for quite a size smoker. Prices vary and so a better price range. When choosing one, go for quality.
Even companies that manufacture products tailored to suit customer specifications for smokers. If they are the same that are in line to place the order.
Have a smoker in the house will allow you to cook more delicious, nutritious and tasty meals for friends and guests.
Peyton Hines owns almost every type of equipment that is available barbecueing. You can never know too much about barbecue as constantly educate himself in the past, more about the barbecue. Write helpful articles and spends on education in its barbecueing web. Sign up FREE 7 part email series barbequeing in http://www.allaboutbbqsmokers.com/Reg1.html |
posted by neptunus @ 2:39 AM
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Chile, Panama & Mexico - Some South American Holiday Locations By Andy Adams
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| Friday, January 23, 2009 |
One of the best is to visit countries South America, full of culture and wealth of the world far from complete lifestyle Europe South America is home to many prominent countries such as Mexico, Brazil and Peru. The thing is that for each of the articles you read in the (very big) wonders of Manchu Picchu have a thousand other equally to see the extraordinary in the continent is immense. This article will cover ten secret holiday location you should consider whether you want to see South America this year.
Panama City, Panama
This city will see an increase in tourism this year primarily for two reasons; first since April this year airline KLM has a new route to go to Panama City to facilitate travel to get there this year. The second may be a popular U.S. TV show Prison Break which is based there, and recently with the help indicate relaxed city with an interesting mix jungles and beaches.
The beach can provide the perfect retreat from working life back home. Panama offer more than 900 types of birds, a tree species in 1500 and 7000 better breeds of vascular plants. This makes for the perfect holiday if you are a fan of nature and do not like to watch birds in the field of fresh rain on the back of the house.
Puebla & Oaxaca, Mexico
Mexico is the tour for many Americans to see their business outside their own boundaries. This is also popular among American college students during the summer and spring break. But when it's got a great party atmosphere, if that is not quite your thing then there are many other reasons to visit Mexico.
The main one that springs to mind a delicious, at some point you will likely find some derivative of Mexican cooking here in the UK but as with all the specialist cuisine you can not beat the feeling of the source. If you do not have enough food to eat with the local cuisine and there is a course that can take part in if you prefer a hands on approach. Cities such as Oaxaca and Puebla have many classes that can teach cooking skills to impress upon the family and your friends back from your holiday.
Mexico which also has the Cancun has become popular in the last few years and with a variety of cheap flights to Cancun available now may be the best time to take advantage of this exciting food.
San Pedro de Atacama, Chile
The Atacama Desert in Chile may not sound like the most inviting destination but there are a surprising number of activities that must be done in Chile, a specialist hotel even offers adventure holidays and spa in the middle of the Desert. The Tierra Atacama Adventure Spa and a boutique hotel that offers a tour of clay and sand-colored lagoons neighbors.
Even regions that have so untouched by man, as being protected areas, that they have the name of Moon Valley because the surface is similar to the days of small but sharp Crested with hills.
The next section of this article will include many other locations in South America that you must visit this year. Cheap flights to Mexico and South America has been the location of many British tourists to spread their wings and get a flight to see this beautiful corner of the world to himself.
If you are interested in cheap flights to the destination's dream now is the perfect time. There are some cheap flights available depending on where you see when you search for flights be sure to shop around. |
| posted by neptunus @ 5:45 AM
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American Pie - My Search For the Perfect Pizza - a Review By Albert Grande
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| Monday, January 19, 2009 |
Peter reinhart he began extraordinary adventure in Italy and travel in the United States, because he was looking for incredible pizza pie. To borrow phrases from Bill Graham: This book is not the best at what it is not the only book that he was! Not only we find this delicious disk extraordinary, but we learn how to create them.
The first part of American Pie is the quest for perfection. That should be subtitled "I find the perfect pizzaiolo (pizza master)," as a series of meeting with Peter pizzaiolos share the ideas and philosophy about pizza.
According to this book, there is more to pizza, rather than just throw together flour, yeast oil, tomato sauce, cheese, along with toppings. The fact of the matter is that you need to bake a part of your heart into each, to achieve brilliance. (Author sidebar: I call this Spiritual Pie. Pizza from the heart, from the soul.)
The second part allows for the book reinhart do what is best not, bake. All the recipes here reinhart and make it easy to reply. He claims to have the ability to identify all the materials and methods of cooking with anything he ate. Furthermore, he shared this secret with readers.
With many recipes, you will be able to produce some of the most famous pizza in the world. He added he was taking Pepe's (Wooster Street, New Haven, Connecticut), the famous oysters, New York style, Chicago deep dish, and many other focaccia. He gave tips grilling and even devotes a few lessons in the shock "in the air.
I am happy with the countless anecdotes throughout the book. For example, while waiting in line at the legendary Sally's Apizza in New Haven, Connecticut, he stopped to "Nick's Apizza" on the road using the toilet. He is impressed with their pizza and make a mental note to come back. Back up six months later, "Nick's Apizza" has been out of business. The conclusion is clear enough to make fantastic pizza may not be enough to sustain the business.
This book covers the whole pizza with everything from coast to coast. A nod is given to all types of pizza United States, together with a prescription. Age pizza from the new West Coast is also discussed.
He actually uncovers the mystery of Wolfgang Puck and California Pizza Kitchen's secrets. (Some Chefs who understandably, hesitate to be interviewed). The answer is both pizza menu was created by noted Legends of Pizza, Ed LaDou, star of Pizza: The Movie and Pizza owner Caiote Cafe, located in Studio City, California.
Reinhart through May was reviewed by The Edge sushi pizza, but not in accordance with the spirit of the book. This book is for anyone who has a sample pizza and those who have the interest to this food.
Travel will be enough for only a few aficionados, and worth the price entry. Add that, reinhart years of expertise in the baking Breads of all types, and you have a volume of unrivaled in scope. Buy it, read it and make your own perfect pizza!
You can obtain a free copy of Albert Grande World Famous Pizza Dough Recipe here:
Now make a Pizza Pizza on Earth ...
Kitchen Design Ideas study, kitchen remodel with your attitude.
Get a free copy of Albert Grande e-book about "Big Ideas" at this link: Big Ideas |
| posted by neptunus @ 9:22 PM
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Get Your Kids Cooking With These Kid Approved Cook Books By Christine Steendahl
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Many children of popular cook books help parents and children learn to interact in the kitchen. Children who love cooking and cooking this book explains how to cook simple nutritious food with children in mind.
1) Burning Down House
This cookbook cooking with children in a simple, easy to follow cookbook - containing recipes that allow children to explore the mind wonders of cooking.
The book includes kid friendly recipes for cooking breakfast to bedtime. Recipes include Lemon Pancakes, Jazzy Popcorn, Peanut Butter Spaghetti and more.
Burning Down the House, Cooking With Kids (English)
Price range: $ 9.35 from 1 Seller
Publisher: Q C Pub
Format: Paperback
MSRP: $ 9.95
2) A person who in the Kitchen With Mommy cook book contains more than 100 easy kid friendly recipes and some cool craft projects that parents and children can enjoy together in the kitchen. Cookbook that contains recipes for nutritious, low fat, tasty snacks and meals for holidays, rainy days, or every day.
Someone in the Kitchen With Mommy (English)
(More than 100 Easy Recipes and Fun Crafts for Parents and Children - ISBN: 0809231425)
Price range: $ 5.75 (Refurb) - $ 23.95 from 7 sellers
Publisher: McGraw-Hill
Format: Hardcover
MSRP: $ 15.95
Parents and children can enjoy making nutritious, low fat, and tasty snacks and meals for holidays, rainy days, or every day!
Someone in the Kitchen with Mommy contains 100 recipes that are not only fun but also to create the look too big.
3) Children in the Kitchen is a kid friendly cook book that contains more than 100 delicious, healthy recipes & fun children's shows the basics of baking and cooking nutritious.
Fun & Healthy 100 Delicious Recipes to Cook & Bake - ISBN: 0806904461)
Price range: $ 2.95 (used) - $ 33.13 from 3 seller
Edition: Kids in the Kitchen: 100 Delicious, Fun & Healthy Recipes to Cook & Bake
Publisher: Sterling Pub Co Inc
Format: Paperback
MSRP: $ 13.95
Guide and has color photos of explicit materials and finished products in addition to the images of children to prepare recipes.
4) American Heart Association Kids' cooking
American Heart Association cookbook Exercises (1 Release)
Author: American Heart Association
For more great ideas kid friendly visits http://www.kidapprovedmeals.com |
| posted by neptunus @ 9:19 PM
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Colonial Cooking - A History Of American Cuisine By Abhishek Agarwal
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Cooking in the entire colony is highly dependent on economic status. Class up the rented European trained chefs, while the lowest in the class of reliable homemaker to prepare a pot dinners. What is the same throughout the entire class, however, what has been prepared in the kitchen just what the season. Colonial chefs must be very prudent with the food, the chicken can not be killed except for the dinner will be eaten for breakfast and lunch as well. To waste food is not an option. Especially with the new and ever changing seasons of the United States, the chefs have made the most of what they can get their hands on, and save and preserve what they can, because Winters can be brutal.
As a chef in the household is not as easy as turning a key on the stove as it is. Have chicken for dinner meant out in the morning and killed himself, plucking and the sauce. Starting and maintaining a fire that occurred throughout the day. Organs of each animal also is considered a delicacy, fruits and vegetables are cooked is not always raw. Drink made especially sweet and punch a number of cheap alcohol. Meat is also often come to the table with the head and legs still bound and presented rolls for sopping up the juices and sauce. Cooking is hard, all day working in the United States and the Colonial cooking was sometimes worth its weight in gold.
Governor's Palace always maintained the best European trained cook. Although they are considered as slaves, they are the highest paid in the household. Palace even kept a number of cooking in the kitchen as well as each has a special expertise. Many of them have been cooking background in French cuisine, which is considered very top of the skin. Cooking is also a need to cook with the best equipment, including a number of copper Pot.
Gentry offered the next best in the colonial kitchen, while they are not trained French, they often eat after cooking the traditional model of the UK. Meat and sweet standards for each meal, and at this time household servants used to cook them, a lot of good so that they can often obtain freedom based on their ability to cook.
Middle-class who have come under the gentry in the colonial kitchen. Although they tried to match the cuisine of the gentry on special occasions, every day there is a more simple food. Many homes still rely on a servant to do the cooking, while only a few reliable top talent from the mistress of the house.
The lower classes in the most basic colonial cooking. Household use is not a slave, and almost every meal is a one-pot meals. Porridges popular and soups, and grits are the most commonly prepared, made from corn, cured pork, vegetables, and salt. Which accompanied the meal with any meat they can get their hands on, a lot of times, it does not exist.
Abhishek is a cooking enthusiast! Visit his website and download it FREE http://www.Cooking-Guru.com Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect food in the shoe-string budget. And yes, you can save all the accolades! But hurry, only limited free copies available!
http://www.Cooking-Guru.com |
| posted by neptunus @ 9:16 PM
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African and African American Cuisine - The Tie that Binds By O Quinn
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| Sunday, January 4, 2009 |
In May your life you have benefited from these prices as Jollof rice, greens very experienced and around Thanksgiving a delicious succulent piece of sweet potato cake. But do you know the origin of these dishes? Do you know where the inspiration of flavors such as these comes from?
The African cuisine is tailored to African American cuisine. Passed from one generation to the next African American cuisine tends to keep its history the flavors of foods from Africa.
Many people in West Africa are farmers and have been for hundreds of years. Consequently much of the cuisine of West Africa is based on African food products such as yams, corn, peanuts and other vegetables and cereals.
Meats that are not always available in large quantities turns into delicious soups and stews seasoned with hot peppers and fragrant spices.
Cereals and tubers are often beaten down starches used to scoop flavorsome dishes or turned into porridges eaten at breakfast time.
There are many foods that we eat in America that are native to Africa. Think black-eyed peas, beans, chickpeas, dark leaf spinach to name a few. Okra and eggplant and the list could continue.
So the next time you play or cornbread, okra think of the history that brought this food for you. The heart of African American cuisine is in African cooking. The food is hearty and tasty and the possibilities are endless.
To explore more of West African cooking visit http://www.ethnic-cuisine.com/yoruba-cooking.html
O Quinn, who has traveled in its previous life, is now a stay at home mother who loves cooking ethnic cuisine for her extended family. To visit his http://www.ethnic-cuisine.com/yoruba-cooking.html |
| posted by neptunus @ 5:58 PM
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American Home Cooking Club - I Chef, I Eat, I Love! By Abhishek Agarwal
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American Home Cooking clubs have been specially trained so that members can participate in cooking. These clubs offer their members with new revenues, helping members to interact with each other and exchange notes on food, and also help create forums for cooking.
I head is one of those great American club devoted to home cooking. They have a recipe section where people post recipes on how to prepare different types of meals, drinks, tasty desserts, drinks and eats small sandwiches. Normally, we can find a recipe of the week in which individuals can try different combinations and choices to their taste. The recipe of the week was cited is that of chicken breasts stuffed. Here, the club offers members advice and ideas on how to complete the meal is. Individuals will demonstrate their favorite recipe using their favorite ingredient.
For those who are interested in finding information on their favorite foods is that I am head is a great American home cooking club that gives a lot of information on food. The club also provides its members with links that will help them to gather more information. People who hate to search for information, I find this head of the newsletter which is sent weekly to members very instructive. Those who subscribe to this newsletter to find new recipes and information not only on local and national food recipes but also on international food recipes.
I chef can create clubs in which individuals help to create websites where they post their favorite recipes. You can also find stories and articles written by different members who would be very interesting. Anyone can form a club for the recipe they can share with their friends and other interested persons. These clubs are also listed on nutrition topics. There are websites and clubs that teach you everything you need to know about cake decorating in French cuisine, how to cook using less than one dollar and the outdoor kitchen. Stories and articles from various clubs are presented by I-chief.
The forum which is featured in I head allows members to post their views and opinions. Various features such as Japanese recipes, recipes for vegetarians, applications for all revenues are presented here I head. You can also find useful information on this type of kitchen utensils and buy, recipes for those on food, cooking hints and ideas, tips for cooking for large groups or Parties can be found here. Those who wish to post notices must register and obtain an e-mail and password before you can comment. It is also possible for them to have their photos transferred with their signatures, if they wish.
Abhishek is really passionate about cooking and he had some great cooking secrets. his sleeves! Download free 88 Page Ebook, "Master Chef!" from its website http://www.Cooking-Guru.com/770/index.htm. Limited free copies available |
| posted by neptunus @ 5:57 PM
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The Barbecue Grill is a Staple in American Cooking By Jack Gordon
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For loyalists, gas grills majestically resting in their backyard, terrace, patio or as the David of Michelangelo pay respect to the wonderful art of grilling and barbecues. Whether purchased at your Home Depot, online or custom website, the quality of BBQ grills pierce the steak with everlasting flavor. Custom made barbecue grills? Is it possible? Yes, you can build your own brick barbecue!
Any type of barbecue or gas, are fun to buy, fun and pleasure to cook on!
Brick barbecues can make your backyard look even more attractive. Unlike charcoal and gas grills, brick barbecue grills are weather resistant and last longer than the grill. Unlike natural gas, which are built with nuts and bolts or welded together, brick barbecue can be built with mortar. These BBQ grills need a lot of patience and a lot of reading instruction manual to build. Tools to build these barbecue grills include brackets, fire grates, trowels, metal ties, and ashtrays. If you're hands-on love and create things from scratch, avoid buying Weber grills and other appliances used for cooking on the barbecue and get your hands scratches pleased with the task of creating your own grid .
Unlike with cheap grills, such as break-cast aluminum, a properly built brick barbecue can last for years and years. BBQ pits are not difficult at all to clean and requires very little maintenance. If you want to move elsewhere, breaking your brick barbecue and enforcement, it presents no problem. Remember, brick grill requires a pit to dump pieces of wood and wood pieces, so that your wood to reach. Barbecue recipes using this grid may include fresh sirloin steak, filet mignon, or simply hamburger patties. Whip your recipe book and see who goes better with the seasoning hamburgers. Paprika would not go well at all, that's for sure! Finally, a brick barbecue grill is a fine addition to the class of your garden or camping.
For this article, visit http://a1-bbq-grills.com/gas-grills-article-barbecue-grill.htm
For more information on gas grills and barbecue accessories, please visit http://a1-bbq-grills.com
Jack This is the seventh article of his site, a1 barbecue grills and he continues to impress. The site overlooks the gas grill, barbecue smokers, life outdoor hot tubs and barbecue revenue. Enjoy the site. |
| posted by neptunus @ 5:55 PM
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Fennimore's American Home Cooking - More About Its Exciting Installments By Abhishek Agarwal
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America's Home Cooking is a great show, the development of simple recipes for America everyday life. Chris Fennimore created this television with many facets of the kitchen. Currently, the show contains five:
1. Crock-pot cooking
2. Cookies
3. Comfort Food
4. Italian cuisine
5. Potatoes
As for now, there is no information on potatoes America? S Home Cooking.
1. Crock-Pot Cooking
Crock-pot cooking goes in tandem with America everyday cooking. Pot-using pots or slow cookers, the person may look around for other races and cooking dishes awesome.
Chris Fennimore shows how individuals are increasingly using pots. It also focuses on various add-ons like side dishes, appetizers, main dishes and desserts. Crock-pot not only saves time but also a kitchen ple6thora food. Chris Fennimore detailed revenue of 4 hot choices are:
i. Wedding Soup
ii. Spinach casserole
iii. Lasagna liquid, and
iv. Apple Crisp
2. Cookies
It is a force of the show. The TV program focuses mainly on cookies rather than the other as sweet desserts, ice cream, cakes and pies. The show presents information on different types of fillings, frostings, fillings, so to team up with different cookies. This leads to endless delicious sweet delicacies. In this installment of the show, host Fennimore has many specialties, for example ethnic Greek Cookies, Snickers Bar Cookies, and a pie in Vienna.
3. Comfort Foods
Every day the kitchen surely loves comfort food. People here distinguish foods majorly comfort in 4 tracks:
i. Soups and stews
These choices satisfy your appetite. They warm your heart and are soothing to the soul.
ii. Classic favorites
Another category of comfort food group takes you back to your childhood. These include several all-time favorite American children as spaghetti or meatloaf and meatballs.
iii. Ethnic Heritage
This class connects American people to their lost generations.
iv. Indulgent foods
The indulgent food category called flat filled with candy and desserts like cheesecake. In this category, host Chris Fennimore, details of revenue items as:
pasta with zucchini fries;
spicy turkey and black bean chili;
bread and meat classical sauce;
dumplings;
A peach dessert called peaches and cream;
caramel coffee cake, etc.
4. Italian cuisine
America has a culture very mixed and therefore his taste buds change. America's Home Cooking in this section offers advice, tips and recipes to merge with the Italian delicacies traditional American recipes. Chris Fennimore explains revenue as hot favorite:
Chicken cacciatore;
Puttanesca pasta with sauce;
Healthy Heart Alfredo sauce;
Stuffed artichokes;
A traditional Italian casserole called Tiel;
Eggplant cooked.
Abhishek is really passionate about cooking and he had some great cooking secrets. his sleeves! Download free Ebook 88 pages, "Master Chef!" from its website http://www.Cooking-Guru.com/770/index.htm. Limited free copies available. |
| posted by neptunus @ 5:54 PM
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Bobby Flay - King in a Chef Hat By Alice Lane
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Super Food Network Star Bobby Flay is a king in a hat head. Multi-talented culinary king of the airwaves, it is also a famous chef, author of award-winning cookbooks and a good restaurant. His critically acclaimed Mesa Grill and Bar Americain in New York City, Mesa Grill inside Caesar's Palace in Las Vegas, Bobby Flay Steak inside Borgata Hotel Casino in Atlantic City, and Mesa Grill in Paradise Island, Bahamas, are de rigueur among fashion , Jet setting gourmets. His newly opened Bobby's Burger Palace in Long Island aimed at a popular audience.
Bobby first discovered his talent when he was ten-seven and worked as a cook in Joe Allen's well-known haunt in the theater district, which his father was a partner. But Joe Allen was so impressed by the young cook's unique culinary gifts Bobby he paid tuition to attend the French Culinary Institute, from which he graduated in 1984 (and, in 1993 , This brilliant student awarded its first academic excellence award). After his graduation, he worked in buds and jams where he became lovers in southwestern cooking style with its gentle heat ingredients. In developing his own style, it was now influenced by influential leaders as Wolfgang Puck, Jonathan Waxman and Jeremiah Tower. Of them learned that good food need not be fussy, that delicious, creative cuisine comes from textures and colors as well as taste. Let Jams, Bobby became chef at Miracle Grill in the East Village. Then he opened his first Mesa Grill in 1991.
The idea behind the Mesa Grill has been to the colors, new twist on the cuisine of the Southwest. Since its opening, the Mesa Grill has received rave reviews for his impertinent style of the Southwest, including New York Magazine's 1992 award best restaurant and a 2-star review in The New York Times. The critical and popular success of the Mesa Grill Bobby led to the Bolo opened in 1993, which presented a clever mixture of traditional Spanish cuisine with ingredients from America, including a wide variety of tapas. That same year, Bobby has received the James Beard Foundation Award for Rising Star Chef of the Year. This time the New York Times was awarded a rare Bolo 3-star review. Bobby opened the Las Vegas Mesa Grill in Caesar's Palace in 2004, with the same lively and innovative cuisine as the original NYC Mesa Grill. Meanwhile, New York, Bobby changed chef jackets and opened Bar Americain in 2005, which described the intimacy of a brewery with truly American style and tastes. The New York Times attributed Bar Americain 2 star review of the celebration of traditional American regional cuisine using ingredients and recipes.
In addition to its fabulously successful restaurants, Bobby has shared his enthusiasm and knowledge of food through its award-winning cookbooks kitchen and its programs on the Food Network. Bobby Flay's bold American Food - its first book - was published in 1994 and the following year won the prestigious award of the International Association of Cooking Professionals. Bobby wrote five books later - all much success and influence - and, in 1996, he donned a bib and apron made its debut on the Food Network. Since then it has hosted many television cooking providing information and advice on regional cuisine American coast to coast audience. His show Boy Meets Grill won an Emmy. In 2003, Bobby King received the crown of Iron Chef America, and it continues to compete in Iron Chef cookoffs. It is the food correspondent for CBS Sunday Morning and The Early Show, and writes a monthly column for the magazine Maxim.
In his bib apron and chef hat, Bobby welcomes other barbecue lovers with its Grill It! with Bobby Flay program on the Food Network. Here lovers can fence on their jackets and share cooking techniques and recipes, cooking next to the king. |
| posted by neptunus @ 5:52 PM
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Great American Home Cooking Clubs - Food Lovers ParadiseBy Abhishek Agarwal
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| Saturday, January 3, 2009 |
If you are looking for a place where you can share recipes and a large kitchen with ideas such as people like you, the Great American Home Cooking Club is the ideal place for you. This club was created by a group of people who were and 'kitchen'. Constantly experiment and come up with innovative and tasty dishes. They first offered on the new food, a place for members of Hangout relax and share their revenue and an endless list of recipes to America and try to refine it.
The American Home Cooking Club has been created by a chef and the club has evolved into one of the top clubs in the kitchen floor. In the income section of the club, you can find recipes to make the most of a meal, drink, drinks, desserts, sandwiches, and almost every dish under the sun. The Great American Cooking Club is expected to propose a "recipe of the week." There will even be a chef standing by to give members a taste of the recipe of the week, and also explain how the dish at home.
The club has created their own house a large kitchen links to various clubs and online portals and is a great way to explore the different ways in which food is prepared and served. The club is fast gaining popularity across the country and many people are just signing hone their skills in cooking large meals for their families and friends.
Members or visitors can search through the columns of the Great American Cooking Club to find their favorite recipe and how to prepare. Others can subscribe to a letter from the head of which the fish Wrap and Food News Letters are sent once a week for each person who cares to subscribe. These letters contain new information on the Americans as well as food and recipes.
The head that I was named the club is a system where individuals can create their own site within the site and upload their own recipes, cooking stories and articles on everything related to food and food. It is possible for any member of the recipe to create a club and invite people to join and share their ideas and recipes. There are clubs such as cake baking, bread making, beverage and brewing your name - I cook, he!
Then connect you and you with an account and learn new recipes and beer and do not forget to share your recipe secrets as well.
Abhishek is really passionate about cooking and he had some great secrets of cooking his sleeves! Download the FREE Ebook 88 Pages, "Master Chef!" from its website http://www.Cooking-Guru.com/770/index.htm. Limited free copies available. |
| posted by neptunus @ 9:29 PM
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The Settlement Cookbook: An Immigrant's Guide to Assimilation By Terry Kaufman
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The dark recesses of the brain of all students from the early 20th century American history should light up, tingling, when they calculate the size of the colony and settlement Cookbook House, created by Lizzie Black Kander. Both the concept and the woman made an indelible mark on America.
A native of Milwaukee, Lizzie Black Kander (b. 1858) was a driving force in the establishment of the first social settlement Milwaukee in 1900. This organization, under the auspices of the Federation of Jewish Charities of Milwaukee, was known everywhere as "The Rules" or "The House of settlement." He offered instruction to newly arrived immigrants in vocational training and national in addition to courses in English, American history, and music, hoping to establish women immigrants to the American consumer culture.
Course in the House settlement came the need for a way to reproduce recipes, household tips, and advice on housewives who have been written on the table. The students, mostly high school girls, need to return before nightfall, but the expenditure has been far too long to copy lessons.
Mrs. Kander thought about creating a cookbook could help alleviate the situation and allow more time for actual teaching. As colleagues on the settlement of the Governing Council are not prepared to risk the magnanimous amount of $ 18 on this company, and no other Jewish organizations have been providing assistance in funding, went Kander to the printer husband of one of her friends in the hope of aid. He gave this book that has been supported by selling advertisements from institutions such as the Boston Store, the Pfister Hotel, and the Plankinton House Hotel, to name a few.
Because of funding, Kander was able to increase the content of the original book with more recipes offered by friends, society matrons Milwaukee, European favorite recipes of her students and their families, and even was able to include recipes from noted chefs here and abroad.
In April 1901, the first race of the kitchen has emerged under the cover of the way to a man's heart ... The book of regulations. Divided equally between simple recipes for girls just learning to cook and more complex and revenue of these cooks with prior training, the regulation also Cookbook household tips, advice and housekeeping. Spilled grease on your floor? Juste pour cold water on the hardening of the grease. How to set a table? Always use clean towel, even if it is big and cheap. And so on. Throughout the book, an undercurrent implies that if you follow all the income and other directions implicitly, you become a good American.
The regulations were Jewish Cookbook by association only. After learning the book was written and financed by a Jewish organization, many people automatically assumed that it was a Jewish cookbook, not for any other group of Milwaukee, but the Jewish residents. From the very birth of the draft Regulation Cookbook a patent disregard for regulation Jewish: it offers recipes borscht, chopped herring, and paprika schnitzel along with recipes for oyster bisque and scalloped ham and potatoes for non - Jewish readers. While the space of two dishes mentioned above, several rules of kashrut (dietary laws, or the regulator in the Kosher) were broken: oyster bisque includes oysters (shellfish which are forbidden) and cream; scalloped ham and potatoes is a double whammy with ham (from pork, which has a cloven hoof) and potatoes in cheese (milk and meat should not be consumed at the same time ). The regulations were Cookbook a combination of Jewish, German, and other revenue.
It is quite easy to be deceived with the ethnicity of the work. I have a ragged, hand-me-down copy of the settlement of my mother whose mother was Hungarian. I still remember my surprise the first time I let my fingers through revenue walk, stopping here and there, watching the early 20th century standards in the food and housekeeping. What were all those non-Jews in receipts from the book? They are not here! It must be a printing error, they must belong to another cookbook. I was a slight shock to find recipes for pork and other of their peers. Where was the recipe for Eastern Europe sour cabbage soup with pieces of beef and dozens of plump raisins floating in it? What should I do Gefilte fish from scratch? Should I boil or bake my bagels?
In theory the most successful fund cuisine in American history, The Cookbook regulation was sold for 50 cents per copy. It was revised in 40 editions, including one in Yiddish for young immigrant women for whom the book was written. It has sold more than 2 million copies and still have funds to charitable projects of this. It is still a source of funding for any purpose Jewish Community Center of Milwaukee and remains a vibrant reminder of the American social history.
NEXT installment: an overview on TV bad boy, Master Chef Gordon Ramsey, the family traveling debut success, he enjoys worldwide. Is it the vitriol of all time or is it part of his TV persona?
Terry Kaufman is chief editorial writer and Niftykitchen.com Niftyhomebar.com. See more cookbooks, cookbooks to Niftykitchen.com. |
| posted by neptunus @ 9:27 PM
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Historic Backgrounds on Culinary Arts By Milos Pesic
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If you call your daughter's first attempt to cook a stew of something cooking, then the historical origins of the culinary arts dating as far back as the time when we just learning to make fire. Of course, they then dishes simple, fresh roasting their catch made on the fire by rubbing two sticks together. Today, culinary arts have grown to extreme heights. But all these came to be because of years of hard work and a deep passion for cooking.
Background on the origins of the culinary arts can be traced back to the 1800s. Boston Cooking School, the first American cooking school, made his mark when he taught students the art of the kitchen. The first book written in 1896 by a student in the same school, Fannie Merritt Farmer was part of the historical origins of the culinary arts. The book is still used as a reference to that date.
A series of fund historical culinary arts followed, after a couple of years. The year 1946 marked a new development in technical education. James Beard ordinary American cooking classes on television has earned him the moniker "the grandfather of American cuisine." The historical origins of the culinary arts has never been more important than the creation of the Culinary Institute of America (CIA) in the same year. The institution is the first school to offer courses in the kitchen.
Julia Child had invaded the kitchen through the radio in 1960. She introduced French cuisine to American society that has earned him the right to be in the historical origins of the culinary arts.
The first historical origins of the culinary arts have opened doors for more culinary schools around the world. The year 1977 welcomed the California Culinary Academy. In 1980, he was the New England Culinary Institute in turn open. The French Culinary Institute and monitoring opened its doors enthusiasts kitchen in 1984.
Like any other school, the culinary arts also have their own accreditation body. The Commission ACFEI approval was established in 1986 and was able to accredit five schools in the same year. This is a historic event in the world of culinary arts because it will lead the various culinary schools to comply with a set of standards.
Today there are hundreds of schools with teaching people the best cooking methods and techniques. No wonder foods have become so diverse. Eating has never been more pleasant to taste the food we have ever tasted before. The historical background on the culinary arts have contributed greatly to let us enjoy eating more today than in the past.
Milos Pesic is a successful webmaster and owner of the popular culinary arts and comprehensive information site. For more kitchen articles and resources on the culinary arts and related topics, visit their website at:
http://culinary.need-to-know.net |
| posted by neptunus @ 9:25 PM
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Book Review - Cooking With a Baby on Your Hip, by Francinne Lawrence By Susan Heim
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I recently ran across a book that defines "hip" in several ways. Not only does it give you recipes to please while you are in the education of children a child (ie, always with a baby on your hip!), But the cost of design and easy recipes in this book are designed to make you feel "hip and happy!
Cooking with a baby on your hip is the first of a series of books couyoo Cascio Lawrence, who referred to "three young spirit and diversity of women who grew up to be on the hip of the hip are all their own "! Lawrence is also nationally recognized educator and consultant to nonprofit organizations focused on providing services to families. She compiled a beautiful gift-sized book that combines mouth-watering recipes, a shopping list, hip and beautiful illustrations, beautiful words of wisdom and humor of the author, and the smile inducing price. ( "New parents cooking rule: If at first you do not order pizza.") Revenue include:
Near First-Thing-in-the-Morning Shake
Angel Hair Pasta Nirvana
Tiny Truffle Cakes
Poco a poco Polenta
Halibut Cheeks with Avocado Salsa
Scramble & Wrap
Strawberry Coconut Bubble Tea
And to take care of the new mom:
Foaming Bath Oil
Banana Honey Face Balm
This wonderful book provides just the right ingredients to prove that it is possible to have a baby and have a life, I highly recommend it if you have or will have a new baby, or you are looking for a gift for a new or little-to-be-mother. www.BabyonYourHip.com Visit to order your copy!
Susan M. Heim is a former editor for the success of "Chicken Soup for the Soul" series. His books include "It's Twins! Parent to Parent rating from birth to adolescence", "Oh, Baby! 7 Ways Baby Will Change Your Life the First Year," twice the love stories of inspiration for Families with Twins, and Singleton multiple ";" Boosting Your Baby's Brain Power "and" Chicken Soup for the Soul: Twins and more. "Her articles and essays in numerous books, magazines and websites. Susan says online column for Mommies Magazine called "Living and Loving with twins and multiples." It is also an expert on twins and multiple AllExperts.com and ParentsConnect.com, and a parenting expert for SelfGrowth.com.
Susan is the founder of TwinsTalk, a site of twins and raising twins (http://www.twinstalk.com). Susan shares her parental wisdom on his blog, Susan Heim on children, http://www.susanheim.blogspot.com It is the mother of 4 children - two teenagers and preschool twins |
| posted by neptunus @ 9:21 PM
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BBQ Smokers - A Big Part of American Cookery
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Smoking May not be used as often as the stove or microwave these days, but they were part of the kitchen for a long time. In fact, there was even built houses smoking in the first few days were mainly used to preserve meat. Today, this kind of food smoking is still alive as evidenced by the bacon, ham or lox we still have. Indeed, smokers have been around for generations, and particularly for many more to come.
There are two types of methods of smoking - hot and cold smoking. Hot smoking is simply let the hot smoke through the food to cook. Smokers smoking hot not to cook the meat, but also give the flavor of both. To do this, smoked foods are stored directly above or near the source of heat or fire in a closed compartment.
In cold smoking, the meat is kept in an enclosure separate from the heat source at room temperature. The smoke is allowed to cool before being blown to the food. The flavor of the food arrives, but not heat. Curing is usually the kitchen as a way to preserve meat and it takes hours or days to complete.
It is available today on the market every imaginable size, shape and make smoking - a sign that Americans have always the value of this method of cooking. During the golden age of the year, they are widely used. Cookout are never the same without the ubiquitous tasty barbecue smoked to perfection.
There are now smoking made with digital technology to maintain the temperature is very easy. Some use gas or electricity, while others use charcoal or wood. Wood chips, sawdust or wood briquettes usually purchase.
Check out online sites that smokers market for comparing prices and quality. Keep in mind the usual number of people that you cook in order to obtain enough size smoker. Prices vary, so as to better define a range of prices. By choosing one, go for quality.
There are even companies that manufacture customized to suit customers specifications smokers. If you are delivering, they are also online for you to place this order.
Having a smoker in the house you can cook delicious, tasty and nutritious meals for friends and guests.
Peyton Hines owns almost all types of barbecueing equipment is available. You can never know too much on the barbecue to constantly educate himself later, more about the barbecue. He writes articles and goes about his studies barbecueing web. Join the e-mail FREE 7 series barbequeing to http://www.allaboutbbqsmokers.com/Reg1.html |
| posted by neptunus @ 9:18 PM
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American Pie - My Search For the Perfect Pizza - a Review By Albert Grande
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| Friday, January 2, 2009 |
Peter Reinhart, begins his incredible adventure in Italy and travel across America, as it looks incredible pizza. To borrow a phrase from Bill Graham: This book is not the best at what he does, he is the only book that does what he's done! Not only are we looking for these incredible discs delicious, but we learn to do.
The first section of American Pie is the quest for perfection. The subtitle should be "my search for the perfect pizza (pizza captain), Peter encounters a host pizzaiolos share ideas and philosophy on the pizza.
According to this book, there are more than pizza, not just run together flour, baking powder oil, tomato sauce, cheese with other toppings. The fact is that you need to cook some of your heart in each of them to achieve a shine. (Author sidebar: I call this spiritual Pie. Pizza heart, soul.)
The second half of the book allows Reinhart to do what he does best, cooking. The recipes are all here and Reinhart makes it easy to reproduce. He claims to have the ability to identify all the ingredients and cooking methods of anything he eats. In addition, he shares these secrets with the reader.
With many recipes, you'll be able to replicate some of the most famous pizza in the world. He added his views on Pepe (Wooster Street, New Haven, Connecticut), world famous clam style, New York, Chicago, Deep Dish, focaccia, and many others. It gives advice on cooking and even devotes a few lessons about tossing in the air.
I enjoyed the many anecdotes throughout the book. For example, while waiting in line at the legendary apizza Sally's in New Haven, Connecticut, he stops in "Nick's apizza" across the street to use the toilet. He is impressed by their pizza and made a mental note to return. Upon his return, six months later, "Nick's apizza" has ceased operations. The obvious conclusion is simply fantastic pizza May not be sufficient to support a business.
This book covers the range of pizza of all things together. A nod is given to all types of pizza with American recipes. New Age pizzas from the West Coast are also discussed.
He reveals the mystery of Wolfgang Puck's California Pizza Kitchen and its secrets. (Some leaders have been understandably reluctant to be interviewed). The answer is both pizza menus have been created by legends noting Pizza, Ed LaDou, star of Pizza: The film and the owner of Pizza Caiote Café, located in Studio City, California.
Reinhart May exceeded the peak of the examination of sushi pizza, but it did in the spirit of the book. This book is for all those who have already sampled pizza as well as those who have a passion for this food.
The trip alone enough for some aficionados and is worth the price of admission. Add to that, Reinhart years of expertise in baking breads of all kinds, and you have a volume that is unparalleled in its scope. Buy it, read it and make your own perfect pizza!
You can get a free copy of Albert the Great's World Famous Pizza dough recipe here:
Make Pizza Pizza is on Earth ...
Learn Kitchen Design Ideas, Remodel your kitchen with Attitude.
Albert Grande get free copy of the e-book on "big ideas" at this link: Big Ideas |
| posted by neptunus @ 10:22 PM
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Get Your Kids Cooking With These Kid Approved Cook Books By Christine Steendahl
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Many cookbooks for children helps parents and children learn to interact in the kitchen. Children love to cook and cook the books describe easy ways to cook nutritious meals to children in mind.
1) Burning Down the House
This book of recipes with children is a simple, easy to follow cookbook - containing recipes that allow a child to the spirit to explore the wonders of the kitchen.
The kid friendly cook book of recipes for breakfast to bedtime. Recipes pancakes with lemon, Jazzy Popcorn, Spaghetti with peanut butter and others.
Burning Down the House, Cooking with children (in English)
Price range: $ 9.35 from 1 Seller
Publisher: T C Pub
Format: Paperback
MSRP: $ 9.95
2) Someone in the kitchen with Mom cook book contains more than 100 easy kid friendly recipes and some cool craft projects that parents and children can enjoy together in the kitchen. The book includes recipes for nutritious, low fat, tasty snacks and meals for holidays, rainy days, or all day.
Someone in the kitchen with Mom (in English)
(More than 100 easy recipes and fun crafts for parents and children - ISBN: 0809231425)
Price range: $ 5.75 (Refurb) - $ 23.95 from 7 sales
Publisher: McGraw-Hill
Format: Hardcover
MSRP: $ 15.95
Parents and children can enjoy creating nutritious, low fat, and tasty snacks and meals for holidays, rainy days or any day!
Someone in the kitchen with Mom contains 100 recipes that are not only fun but also make too much.
3) Children in the kitchen is a nice little cookbook which contains over 100 tasty, fun and healthy recipes showing children the basics of nutrition and cooking food.
Fun & Healthy 100 Delicious Recipes to Cook & Bake - ISBN: 0806904461)
Price range: $ 2.95 (used) - $ 33.13 from 3 sales
Edition: Kids in the Kitchen: 100 Delicious, Fun & Healthy Recipes Cook & Bake
Publisher: Sterling Pub Co Inc
Format: Paperback
MSRP: $ 13.95
The book has clear instructions and color photos of ingredients and finished products in addition to photos of children in the preparation of revenue.
4) American Heart Association Kids' Cookbook
The American Heart Association Kid's Cookbook (1 Release)
Author: American Heart Association
For more fabulous kid friendly ideas visit http://www.kidapprovedmeals.com |
| posted by neptunus @ 10:20 PM
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The Stevia Cookbook - Cooking With Nature's Calorie-Free Sweetener By Carrie Lauth
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If you want your family to eat less sugar, or you try to lose weight, this book will be a great addition to your library cookbook. It is full of useful information on stevia, the "soft" grass, which is also free of calories.
The first part of the Stevia Cookbook talk about the history of Stevia - both from the beginning and in modern times. Here's an interesting question: why, despite the fact that Stevia is popular in Asia and has also been used by the Indians of South America for centuries, Stevia is so little known in the States? The book emphasizes the large company (money) and government (policy). Are we surprised by this? Not really.
Fortunately Stevia is available on store shelves of health products today. The great thing about stevia is that it has zero calories. It is also very economical because it only takes a few drops to sweeten your tea or a half-teaspoon sugar for dessert. Stevia will not lead to tooth decay, such as sugar. Some health experts argue that natural healing Stevia is the pancreas and adrenal glands.
Chapter 3 tells us the history and the dangers of artificial sweeteners. How are they safe? Chapter 4 familiarize yourself with the different forms of Stevia: from all the green leaves to the white powder of concentrated liquid, you learn that the wording to be used for a different applications.Part Two recipes. You'll find recipes for crepes and pancakes, muffins, salads, dressings and sauces, beverages and, of course - dessert!
My family has been using Stevia as a part of our daily lives for years and we love it. My children to reach the liquid Stevia when they are green tea. My sister uses stevia to sweeten his coffee. I used Stevia in my desserts too.
The book gives practical advice on cooking with Stevia. For example, if you use too curiously your food will taste bitter. There are a few tips for successful use Stevia, but once you learn, you can start reaping the benefits of Stevia.
To read more reviews of natural products and healthy lifestyles, visit http://www.NaturalMomProducts.com |
| posted by neptunus @ 10:17 PM
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Fannie Merritt Farmer - Mother of the American Cookbook By Terry Kaufman
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When a person, whether a gourmet or just someone really appreciated, and prepared foods, delicious think, meals, the name of Fannie Merritt Farmer comes to mind. His story is a teaching commitment in the public that you do not have to be a professional chef to live an ideal life in the kitchen and around the house.
Bostonian Fannie Merritt Farmer (B.23 March 1857) is the eldest of four daughters born of a strong family Unitarian led by John Franklin Merritt and Mary Ann Watson. His parents strongly believed in good education for their daughters, and it is clear that each must complete college. Unfortunately for her, Fannie, while still in high school, suffered a paralytic stroke in his left leg after a possible effect of polio. Treated as an invalid for several years, she was not allowed to return to school.
30, farmer, who did not wish to spend his last years of languishing in bed, hire herself as a mother attending a family friend, Mrs. Charles Shaw. Mrs. Fannie Shaw urged to place itself in classes at the cooking school in Boston so that it can become a professional cooking instructor. Founded in 1879 by the Woman's Education Association of Boston, the school has focused on a more intellectual approach to food preparation and attention to food, and over time, women have acquired high status not only as cooks, but as cooking instructors trained and authorities on health, whether for normal health, but also for the chronically ill in its form as a post-Civil War school founded by philanthropists and reformers. Working-class women had a chance to enter the professional work force when the labor market for women was not at its optimum. In focusing on science and national powers, the Boston Cooking-School quietly encouraged upper-class women to learn a "respectable" means to support themselves in case of setbacks or death of the husband. Mary Johnson Lincoln, following the collapse of her husband's finances, was an example of these women. Cooking teacher and renowned author of the original edition of the Boston Cooking School Cookbook, she was an inspiration to Fannie Farmer. Farmer finished school 2 years in 1889 and became the principal deputy director and then 1891.
Fannie Farmer's first cookbook, a revised version of Mrs. Lincoln-book, The Boston Cooking-School Cookbook, was published in 1896 and is still in print today. It is based on the school of Mrs. Lincoln revenue, without giving them credit for Lincoln. Farmer's Edition is concise and simple, comprehensive. Its point of sale was in the way the science of food was mixed with call revenues. Farmer's book formed a systematic overview of cooking. The Boston Cooking School Cookbook left, without doubt, a woman Fannie Farmer generous ways. Because the publisher was wary of taking a company designed by a woman, they insisted that she pays all the costs of initial impression. Because of this unilateral, Farmer eventually retain copyright and profits and is in position, if it chose to make a number of people very uncomfortable to doubt his business acumen.
In 1902, Farmer left his position, it could open Miss Farmer's School of Cooking. Here, she puts more emphasis on teaching housewives and society matrons. His new goal is to focus on healthy eating for patients and the chronically ill, disabled or sick. Farmer was involved in the formation of hospital dietitians and nurses as well as regular courses at the Harvard Medical School. Farmer has also published in 1904, what she saw as his magnus corpus: food and cooking for the sick and convalescing. The topics discussed here, it ranged from breastfeeding infants to drink about a treaty on diabetes, while cajoling his readers to make beautiful food presentations for patients: use a heart-shaped bread and butter sandwich on a delicate flower flat rather than carelessly throw a piece of bread and a bowl of butter. It has the aesthetic sense helped patients to make a quick recovery.
For other years of his life, farmers have continued to give lectures across the country. Towards the end, she suffered two strokes and was forced to return to his wheelchair. She taught until ten days before his death (15 January 1915). His school has continued to prosper under the direction of Alice Bradley, until its closure in 1944.
If for nothing else, Fannie Merritt Farmer was revered by millions for its innovations in the way the recipe was written. It has the standard size measures so that a cup is still a cut, regardless of the substance was measured. This has much more precisely so that, theoretically, the recipe can be reproduced every time without all the speculation which was expected, this small element of surprise! Its success led to the call for his audience the "mother of measures level" or "the pioneer of the modern recipe."
NEXT installment: Lizzie Black Kander created the famous cookbook that was used for the past 100 years by all segments of American society. Originally written to teach how the newly arrived immigrants to properly integrate into turn-of-the-century (20) Milwaukee, these young women have learned to do everything inside, cooking for cleaning in a manner equal to that of a well-established resident. This book was born from the famous Milwaukee Settlement House and its most famous cookbook.
Terry Kaufman is chief editorial writer and Niftykitchen.com Niftyhomebar.com. See more cookbooks, cookbooks to Niftykitchen.com.
© 2006 Terry Kaufman. |
| posted by neptunus @ 10:13 PM
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BBQ Smokers - A Big Part of American Cookery By Peyton Hines
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Smoking May not be used as often as the stove or microwave these days, but they were part of the kitchen for a long time. In fact, there was even built houses smoking in the first few days were mainly used to preserve meat. Today, this kind of food smoking is still alive as evidenced by the bacon, ham or lox we still have. Indeed, smokers have been around for generations, and particularly for many more to come.
There are two types of methods of smoking - hot and cold smoking. Hot smoking is simply let the hot smoke through the food to cook. Smokers smoking hot not to cook the meat, but also give the flavor of both. To do this, smoked foods are stored directly above or near the source of heat or fire in a closed compartment.
In cold smoking, the meat is kept in an enclosure separate from the heat source at room temperature. The smoke is allowed to cool before being blown to the food. The flavor of the food arrives, but not heat. Curing is usually the kitchen as a way to preserve meat and it takes hours or days to complete.
It is available today on the market every imaginable size, shape and make smoking - a sign that Americans have always the value of this method of cooking. During the golden age of the year, they are widely used. Cookout are never the same without the ubiquitous tasty barbecue smoked to perfection.
There are now smoking made with digital technology to maintain the temperature is very easy. Some use gas or electricity, while others use charcoal or wood. Wood chips, sawdust or wood briquettes usually purchase.
Check out online sites that smokers market for comparing prices and quality. Keep in mind the usual number of people that you cook in order to obtain enough size smoker. Prices vary, so as to better define a range of prices. By choosing one, go for quality.
There are even companies that manufacture customized to suit customers specifications smokers. If you are delivering, they are also online for you to place this order.
Having a smoker in the house you can cook delicious, tasty and nutritious meals for friends and guests.
Peyton Hines owns almost all types of barbecueing equipment is available. You can never know too much on the barbecue to constantly educate himself later, more about the barbecue. He writes articles and goes about his studies barbecueing web. Join the e-mail FREE 7 series barbequeing to http://www.allaboutbbqsmokers.com/Reg1.html |
| posted by neptunus @ 10:06 PM
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