COOKING OIL STORAGE CONTAINER - STORAGE CONTAINER


Cooking oil storage container - Lobster cooking tips - Free cooking magazines by mail.



Cooking Oil Storage Container





cooking oil storage container






    storage container
  • means a container in which sealed sources are secured and stored.

  • ASF is a storage container . Media streams in an ASF file are read by a media server and transmitted over a data communications transport protocol to a local client for render ing or local storage. The local client could also play an ASF file from its local storage.

  • A collection of storage objects. Storage containers provide a re-mapping from this collection to a new set of storage objects that the container exports. The appropriate analogy for a storage container is to volume groups, such as in the AIX® LVM and the Linux LVM.





    cooking oil
  • any of numerous vegetable oils used in cooking

  • Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).

  • Instead of coffee, Neelix pours Paris a steaming cup of cooking oil by mistake. (Waking Moments)











Rember Barbara Sloniker - I'll Never Forget




Rember Barbara Sloniker - I'll Never Forget





Today is the 12th Anniversary of my mother's passing. I've been going through my old papers. I found a paper I wrote a couple years ago for my English class. We had a class period to write it and then we had to read it at the end. This paper was the hardest paper I've ever had to write. It required no research and was only five hand written pages long. The assignment was to write a paper from a different person's perspective. I wrote in my mother's.





In February of 1994 I was diagnosed with cancer. The doctors gave me a 20% chance of life. I didn't think these were very good odds so I decided to go to a homeopath and see what they had to offer. I immediately began a holistic diet eating only fresh fruit, vegetables and low fat meat. I cut out all processed foods and anything cooked in oil. With in a few months I reduced the size of my tumors by 50% almost enough to become operable. Unfortunately the rest of me was shrinking too.

Over the past few months I lost a lot of weight. Publicly I blamed it on my new diet but I new the truth. My sickness was taking it's toll. My appetite had completely disappeared and was replaced by nausea from my daily in take of morphine and other pain killers. The only time I would feel hunger is when I would smoke marijuana. I explained this to my doctor. He wrote me a note stating that he believes that marijuana is beneficial to my health. After that marijuana became a part of my daily health regimen often replacing the more debilitating pain killers.

Since being diagnose with cancer I feel liberated. I am determined to live with cancer and not die from it. Some of my most interesting exploits took place post-diagnosis. I hosted girls night out at the local roller rink, went white water rafting, and took road trips all over California with my daughter. Also I opened my own business for the first time in my life.

My business was am artist co-op with 7 partners. We named it gallery 7. We would hold monthly meetings for the co-owners. Our meetings were stifled by arguing and indecision. It seemed like the 7 couldn't agree on anything. The problem was primarily with Dakota and her husband who was also a co owner. We were at an impasse. As long as they remained part of the store progress couldn't be made. The remaining members and I put it to a vote and unanimously decided to ask them to step aside. Dakota was infuriated. Even though I only had one vote she solely blamed me for everything.

Dakota and her husband came in to pack up their things while
I was working. As Dakota took the last of her things out of the store she stopped and said punctuating her sentences by jabbing her finger at me, "You better watch your house. You better watch your business. And you better watch your kid cause they're all under surveillance for drugs!"

I was so thankful to have Dakota out of my life I didn't take her threats seriously. After all I don't sell drugs or have anything to do with them except for what I use for medicinal purposes. I thought she was just blowing off steam.

December 19,1995 TNT (Toulumne Narcotics Taskforce) arrived at gallery 7. They searched ny car, my business, and my person. They found nothing. Before the officers left they informed me they had already searched my house. They found a small amount of marijuana. An officer gave me a copy of the search warrant and a $300 ticket for under an ounce of marijuana.

When I returned home I found my 15 year old daughter Jessie had been home sick from school. She was terrified. Jess told me TNT busted in the house with guns drawn as she was attempting to open the door for them. An officer interrogated her as the others searched the house. The search came up empty and all the police left except her interrogator. As he was leaving he paused at our kitchen table and flipped the lid off a plastic food storage container. Jess said he pulled a plastic bag out of his pocket and poured the storage containers contents into the bag. It was 7 seeds! That's what they charged me with.

Going down without a fight is just not in my nature. I got a lawyer and started talking to activists. Dennis Perone, the owner of the first cannabis buyers club in San Fransisco and Jack Herer the author of "The Emperor Wears No Clothes", sponsored my case. Activist from the college and I organized a demonstration for the first day of my trial.

When I arrived at the courthouse the sidewalks were chocked by the number of supporters. Everyone had signs and they were yelling my name.

"Free Barbara! Free Her Now!

"What Do We Want?

"Herbal Justice!

" When Do We Want It?

"NOW!"

We caused such a commotion that the news crews made the 3 hour journey up into the mountains to cover it. I was in all the papers. It only took two more court dates like this one before the DA dropped the charges. He probably figured he'd never hear from me again. No such luck.

There was no stopping me now. I had a cause











Gazpacho! (sans flash)




Gazpacho! (sans flash)





6 medium to LARGE ripe tomatoes, peeled [§THIS IS KEY!!] and chopped
1 sweet onion, finely chopped
1 cucumber, peeled, seeded [§ THESE TWO ARE KEY!!] and chopped
4 stalks organic celery, chopped [When this fresh from your local organic market it perfumes your kitchen like magic!]
3 cloves garlic
6-10 leaves of chopped basil
1/4 cup good balsamico vinegar (I love Terra Medi™--available via Crate& Barrel; or some decent shop)
1/4 cup olive oil
Ground Sea salt and fresh ground artisanal pepper to taste
4-6 or more drops of Tabasco sauce to taste

[§ Failure to peel the tomatoes; as well as peel & de-seed the cuke RUINS this dish. Do not take short cuts on these essential points, no matter how much of a hurry you're in!]

THINGS I forgot but should have added:

1 sweet red bell pepper (or green) seeded and chopped
1-2 Tbsp chopped fresh parsley
1-2 Tbsp of cilantro

THINGS YOU MIGHT CONSIDER, based on experimentation:

2 Tbsp chopped fresh chives
1 Tbsp freshly squeezed lemon juice
2 teaspoons sugar (or better: same amount of Blue Agave Sweetner)
1 teaspoon Worcestershire sauce (omit for vegetarian option)

(If its really hot out, you can add watermelon--for a twist. Add somewhere between 1/5-1/4 the volume of tomatoes, i.e., 6 tomatoes, add 1/2-1 cup volume of watermelon pieces WITHOUT seeds!!! If you do add the melon, skip the sugar/sweetner)

THEN...
Dump all the ingredients into the Cusinart¶. Blend slightly, to desired consistency.

[¶Using a Cusinart means you dont have to cut things small, if you use a blender for this make smaller veg. cuts.]

Pour it all in a non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to cook.

Enjoy with toasted baguette slices (I cover mine with Karen's Hot Giardiniera; twinkle-toes who have a problem with 'hot' stuff can spread Karen's Muffalletta, instead.)









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COOKING RECIPES KERALA - COOKING RECIPES


Cooking Recipes Kerala - California Cooking - Cooking Schools Chicago



Cooking Recipes Kerala





cooking recipes kerala






    cooking recipes
  • (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.





    kerala
  • Kerala (Malayalam: , ) is a state in India. It is located on the south-western region of the country. It was created on 1 November 1956, with the passing of the States Reorganisation Act bringing together the areas where Malayalam was the dominant language.

  • Keralas or Udra Keralas were mentioned in the Mahabharata Epic as a Kingdom which took part in the Kurukshetra War on the side of the Pandavas. The navigators and survivors of the Yadava Dynasty of Dwaraka, also settled in Kerala later, resulting in the cult of Krishna worship.

  • A state on the southwestern coast of India; capital, Trivandrum. It was created in 1956 from the former state of Travancore-Cochin and part of Madras

  • is a state on the tropical Malabar Coast of southwestern India. To its east and northeast, Kerala borders Tamil Nadu and Karnataka; to its west and south lie the Indian Ocean islands of Lakshadweep and the Maldives, respectively. Kerala nearly envelops Mahe, a coastal enclave of Pondicherry.











Mix well and continue cooking on low




Mix well and continue cooking on low





Cooking on a stainless steel pot will often cause this to stick at the bottom. Just keep stirring and getting it out with whatever utensil you are using to stir. Once the meat is added and is cooking the rest of the sticky stuff will remove itself from the bottom











Cook on covered for about 30 minutes




Cook on covered for about 30 minutes





If you use a pressure cooker, you can probably get this done in 15 minutes. If you see a lot of liquid, you can cook on open. If you think it is too dry - you can add a tablespoon or two of water.









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COOKING ROAST BEEF IN OVEN. BEEF IN OVEN


Cooking Roast Beef In Oven. Cooking Class Adelaide.



Cooking Roast Beef In Oven





cooking roast beef in oven






    cooking roast
  • (Cooking/Roasting) Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavor enhancement.





    beef
  • cattle that are reared for their meat

  • A cow, bull, or ox fattened for its meat

  • Flesh or muscle, typically when well developed

  • gripe: complain; "What was he hollering about?"

  • The flesh of a cow, bull, or ox, used as food

  • meat from an adult domestic bovine





    oven
  • A cremation chamber in a Nazi concentration camp

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • kitchen appliance used for baking or roasting

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • A small furnace or kiln











Beef To Die For




Beef To Die For





Vegetarians look away now !

This rib roast is from locally (Meadows/Echunga) grown beef. The butcher I go to grows his own beef. This piece is from a hereford/angus/simmental cross, and was aged in the butcher's cool room for 7 weeks.

I cut down between the rib bones and meat, added garlic slices and Ottoway Ranges free range bacon between in the gap- and then tied the meat back on to the bone.

One hour and 45 minutes in a medium oven, and 20 minutes to rest. Served with roast potato, carrots, turnip and Yorkshire pudding.

The accompanying wine is a 2003 d'Arenberg Coppermine Road Cabernet Sauvignon.

Magnificent !











Day 56 - Eye Roast in Oven Cooking Bag




Day 56 - Eye Roast in Oven Cooking Bag





I'm not much of a cook, and trying new things in the kitchen scares me more than a little bit. My husband is great at improvising in the kitchen, but I need to take a recipe and follow it like a slave. Between my cooking fears and my dieting, I'm not particularly inventive in the kitchen.

But I was in the mood to try something different, so I asked the supermarket butcher for advice. He suggested I try cooking this eye roast in an oven cooking bag.

I followed the butcher's instructions closely, and it looks like it's turning out alright.









cooking roast beef in oven







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COOKING SCHOOLS IN NYC : COOKING SCHOOLS


COOKING SCHOOLS IN NYC : CHINESE CLASSIC COOKING : FREE ONLINE SPONGEBOB COOKING GAMES.



Cooking Schools In Nyc





cooking schools in nyc






    cooking schools
  • (Cooking school) A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency.





    nyc
  • .nyc is a proposed city-level top-level domain for New York City.

  • Pennsylvania Station — commonly known as Penn Station — is the major intercity train station and a major commuter rail hub in New York City. It is one of the busiest rail stations in the world, and a hub for inboard and outboard railroad traffic in New York City.

  • New York City

  • New York is the most populous city in the United States, and the center of the New York metropolitan area, which is one of the most populous metropolitan areas in the world.











IMG 7729




IMG 7729





This wee dude was way precocious and rad, and the Strokes-looking kid to his right recognized me from '99, when I was homeless and crashed on the couch of a friend of mine, who he lived with at the time. Ironically, I used to cook for that house sometimes in exchange for the place to stay and tonight HE graduated from cooking school.











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COOKING SCHOOLS IN TORONTO - COOKING SCHOOLS


COOKING SCHOOLS IN TORONTO - FREE COOKING CLASS.



Cooking Schools In Toronto





cooking schools in toronto






    cooking schools
  • (Cooking school) A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency.





    toronto
  • Toronto is a town within the city of Lake Macquarie in New South Wales, Australia, approximately from Newcastle's central business district and is a commercial hub for the sprawling suburbs on the western shore of the lake.

  • A city in Canada, capital of Ontario, on the northern shore of Lake Ontario; pop. 635,395

  • the provincial capital and largest city in Ontario (and the largest city in Canada)

  • Toronto was a Canadian rock band active during the late 1970s and early 1980s. It was formed in Toronto, Ontario, Canada, by guitarist Brian Allen and American-born singer Holly Woods.











The Long Road To Woodstock---The Return From Eden (That Would Be Seattle To You)




The Long Road To Woodstock---The Return From Eden (That Would Be Seattle To You)





I'm not sure at what point during the summer of 1969 I decided that I would go to Woodstock. I read RollingStone religiously in those days, and I would guess that that is where I first saw the concert mentioned. I doubt if I said to myself, "This is going to be the greatest concert ever and I have to be there." Certainly it was being touted as the be-all and the end-all of concerts in 1969, but the CounterCulture stood astride the World of Youth and Music in a way it does not now, even if its/our influence over the World of Politics was less than we hoped, or even imagined. So there would be other years, and other mega-concerts, no doubt. I imagine I said something like, "That sounds really cool. I'm going."
Once I had made the decision to go, I had to decide how to get there. I had hitch-hiked across the United States and, although the trip had its moments---the lovely and moving tomb in Hiawatha, Kansas, the layover in Ogden, the long ride with the Newlyweds in Oregon and Washington---I didn't really have any enthusiasm for going back the way I had come. But I guess my return route had been decided even before I left to go out to Seattle, because at some point before I left Ohio, I saw my grandmother Van Noate. Grandma was a school teacher and thus, had her summers free, and with no husband and a conservative approach to fiscal matters, she always had plenty of discretionary funds. So she traveled a lot. One of her tours (she went on those bus tours favored by matronly school teachers and the like) was of the Canadian Rockies. She handed me a ten-dollar bill (quite a bit of money for those days) and told me that, if I got to the Lake Louise Chateau (I guess it is officially Chateau Lake Louise) in Banff National Park., I was to stop and eat in the hotel dining room. So I told her I would, and put the money in my pocket. I would imagine that I was the one who said I was coming back through Canada, and that put the idea of a meal in her head. She, more than anyone I knew (and of course my father had inherited her passion), cared about food, and cared about the quality of the foodstuffs that went in to her cooking. If she was going to eat something, she wanted it to be the certified best of breed.
Canada was a good choice for the return journey for another reason. You got on the Queen's Highway in Vancouver, and you got off of it in Toronto or Montreal. You didn't have to think about what route to take. I didn't even need a map (and I'm not sure I had one.)
I had done no research. I didn't even know if hitch-hiking was legal in Canada. I didn't know how far it was to Montreal, but I imaged that a car could drive that far in three or four days, so I figured I could hitch-hike in ten or twelve. The Woodstock Festival was scheduled to start on Friday, August 15th, so I planned my trip to begin the first of August. I'm not sure if I left on July 31 or August 1 or when, but it was almost certainly about this time. I suppose I had cleaned out my apartment, which didn't mean much, because I hadn't accumulated much of anything in my time in Seattle---the apartment was furnished, I didn't really cook (that I remember), no music, just a backpack and a sleeping bag, my limited inventory of clothing---very little. It all fit in the backpack. I imagine I turned in my key, shouldered my pack, and headed down the hill to the ferry terminal. Maybe I caught a bus.
Now about this photograph. That curly-haired little girl is not mrwaterslide in another life, though he's probably been called girly-man, or words to that effect,from time to time. He did have longish hair---though he tried to keep it clean. No beard at that time. Blue jeans, t-shirts, one imagines, his felt hat with the beads.
I could have asked my friend Ezook (on flickr, here, now, 2009, not even born I don't think in 1969) to go down to the ferry and take a picture for me, but I didn't think of it until too late. But the photo does seem apt, especially now, looking back. Like a naive pilgrim, I set out on a fantastic voyage (okay, a fantastic hitch-hike). I was blissfully unaware (wary, but nevertheless unaware), and I was protected by some magic forcefield. I had a series of adventures, was tested from time to time, cut the knot, solved the riddle, found the secret passageway, and came out whole in the end, Wiser and perhaps a little Sadder.
That's how it should have been, anyway. In practice, I'm not so sure---but here I am, so at least I returned from my journey.












Apple Orchard




Apple Orchard





The Register

Thursday, October 30, 1902

A Visit to the Valley.

“Lally Bernard” a well known special correspondent of the Toronto Globe,
has recently visited Nova Scotia. She writes an interesting letter
which appeared in the Globe of October 4th under the heading “The
Orchards of Nova Scotia.” “Lally Bernard” evidently had a good deal to
learn about fruit growing in Nova Scotia, and seems to have been
surprised as well as pleased by what she saw. Her mission, however, was
of a special nature and is thus described: -

“My visit to Wolfville was made in connection with the question of fruit
farming in Canada for women from Great Britain who might have a little
capital and a certain amount of experience in horticulture to warrant
their embarking upon a business career in this special line of work.
Educationists are today in the older parts of the world training women
in many branches of out of door employment. In England both the Lady
Warwick Hostel and Swanley College of Horticulture are daily sending
women equipped for the work into the arena of skilled labor. The
question has again and again been asked the writer, “Does Canada offer
any inducements for women of this class?” and the question had to be
answered by a lady orchardist who had fourteen years of practical
experience in her profession.

“As yet Canada is not overstocked with really high-class fruit farms,
and the question is at this date very simple to answer. Let three young
women, who between them can scrape up a tidy little capital, which might
bear from a hundred to a hundred and fifty pounds per annum in the
motherland, invest that capital, or a portion of it in a orchard in the
Annapolis Valley, bring with them a scientific knowledge of horticulture
and a readiness to learn from the school of horticulture established by
the Fruit Growers’ Association, in Wolfville, all that concerns “local
conditions,” and they ought, if willing to work on a co-operative plan
which will enable them to do a great portion of their own planting,
pruning and budding and grafting, as well as the household work, easily
increase the interest on their capital to 10 per cent, from the usual 2
? per cent in England. Close to the seaboard from which the fruit is
shipped to England, in touch with people in the motherland who can
arrange for their market, light and sure in their handling of fruit, and
natty and honest in the packing of the larger quantities, they should by
all the laws of common sense be able to compete with success with any
male orchardist in the country.”

“Such is the experience of a practical lady orchardist, who has seen the
work connected with a fruit farm where apples, plums, pears and peaches
are grown with great success. “The heaviest item of expense I could
find,” she said, “was the commercial fertilizer, which in this
particular instance had to be freely used. Next came the weekly
upturning of the soil between the trees, with the disk harrow, the work,
of course, being done by a hired man.” But my lady friend was
enthusiastic on the subject of a woman’s fitness to graft, bud and prune
the trees, as well as her success in the discernment of ripe fruit. “A
man,” she explained, “Invariably goes to a tree and bruises the delicate
fruits, such as plums and peaches, by pinching them to see if they are
ripe enough. We women, who for generations have been accustomed to
measure lengths by the eye and to note color and a thousand little
indications of the ripeness of the fruit we cooked or served at the
table, use our powers of observation almost unconsciously. Where a man
will use a foot rule, we can measure with the eye. Where a man uses his
hands we use the eye.” This opinion concerning a woman’s dexterity as a
packer and handler of fruit I had confirmed again and again, even by
men; and, curiously enough, men are not always prone to accept the fact
that women are experts in this kind of work.

“It is amazing,” my friend went on to say, “how a woman can pick out a
basket of plums of exactly the same size without measuring one with
another; and when she handles the fruit she uses all her fingers, giving
a uniform but gentle pressure in doing so, and not bruising the fruit in
the least, while a man will pick fruit by fairly ‘gripping it’ between
two fingers. Tell him to sort out a basketful of plums of a uniform
size, and he has to measure nearly every one by the sample you give him,
while a woman instantly manages the same without any extra handling.”










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