text:
Gods N Gladiators
Regular price
"Next Level Brand" 60/40 cotton/polly blend ultra soft.
With our "Monoprint Garments," the apparel becomes a blank art canvas on which we print in the same style as one of our larger pieces of wall art. Printing all over the shirt in an unorthodox method, this painstakingly long process ensures a unique and individual look to each and every shirt. This is the only shirt in the world like it, no two works will ever be the same! The apparel we wear is a vehicle through which we express ourselves, express yourself with a truly one-of-a-king shirt!
THIS IS THE ONLY ONE. THIS SIZE ONLY! It is a functional art piece.
Hand Screen Printed. Super soft and stretchy for performance apparel needs. Perfect for a rigorous workout at the gym or for just lounging in at home on the couch.
All garments are hand tie dyed, hand screen printed, washed and dried in house.
Wash normally no special requirements needed.

subset: commoncrawl


text:
Narrow by
270 products
Buy Lexmark printers and printer cartridges.
Buy Genuine Lexmark Printer Products Online in Australia
CartridgesDirect is proud to offer products and software of high calibre through our online store, including Lexmark printer cartridges, Lexmark printers, and printing accessories to meet your professional needs. Recognized time and again as the true leader of managed print and document services, Lexmark's catalogue of devices and products is the most in-depth of all top vendors throughout Australia and worldwide. One of the most trusted brands in Australian printing, the quality of Lexmark printer cartridges is unsurpassed. Better your project deliverables and challenge the workplace status quo with high-yielding Lexmark toner for Lexmark laser printer cartridges that will contribute to exceptional communications between your clients and team. For more products, browse our range of Lexmark ink cartridges and Lexmark toner cartridges.


text:
Supremes de Volaille aux Champignons
Monday, August 31, 2009
Chicken Breasts with Mushrooms & Cream
Supremes de Volaille aux Champignons
Thursday, August 27, 2009
Dobos Torte - A la Daring Bakers!
- 2 baking sheets
- 9" (23cm) springform tin and 8" cake tin, for templates
- mixing bowls (1 medium, 1 large)
- a sieve
- a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
- a small saucepan
- a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
- metal offset spatula
- sharp knife
- a 7 1/2" cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional
Prep times:
Sponge layers: 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
Sponge cake layers:
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
Chocolate Buttercream:
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
Caramel topping:
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Finishing touches:
a 7" cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts
Directions for the sponge layers:
Note: The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1. Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3. Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)
Directions for the chocolate buttercream:
Note: This can be prepared in advance and kept chilled until required.
1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Directions for the caramel topping:
1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8" silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.
Assembling the Dobos:
1. Divide the buttercream into six equal parts.
2. Place a dab of chocolate buttercream on the middle of a 7 1/2" cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3. Optional: press the finely chopped hazelnuts onto the sides of the cake.
4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
Store in the refrigerator. Otherwise, the buttercream icing may become too soft.
Sunday, August 23, 2009
Reine de Saba avec Glaçage au Chocolat (Chocolate & Almond Cake)
From Mastering the Art of French Cooking, Vol. I by Julia Child, Simone Beck & Louisette Bertholle.
This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.
For the Cake:
4 ounces or squares semisweet chocolate melted with 2 Tb rum or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup pulverized almonds
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the Icing:
2 ounces (2 squares) semisweet baking chocolate
2 Tb rum or coffee
5 to 6 Tb unsalted butter
A round cake pan 8 inches in diameter and 1-1/2 inches deep
A 3-quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack
A small covered pan
A larger pan of almost simmering water
A wooden spoon
A bowl with a tray of ice cubes and water to cover them
A small flexible-blade metal spatula or a table knife
For the Cake:
Preheat oven to 350°F (175°C).
Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the Icing:
Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.
Yield: For an 8-inch cake serving 6 to 8 people
Saturday, August 22, 2009
Julia Child's "Pain Francaise" (French Bread) - Revisited!
Julia Child spent A LOT of time trying to come up with the perfect loaf. She writes in her memoir, My Life in France, that "it would eventually take us two years and something like 184 pounds of flour to try out all the home-style recipes for French bread we could find." Wow...one thing is for certain...Julia had patience!
She eventually traveled to Paris from Cambridge at the request of Professor Raymond Calvel...a wonderful baker and teacher at the Ecole Francaise de Meunerie. There, Professor Calvel taught Julia everything that she needed to know. Julia's husband, Paul, even took photos of the precise positions of the baker's hands during each step. She went back home to Cambridge, and immediately started putting Professor Calvel's techniques to good use. There were only a few problems she had to overcome - First, what type of flour could be used in the place of the French flour (which has a lower gluten content)? Second, how would she simulate a baker's oven?
She did overcome these obstacles and ended up with a superb recipe to include in Mastering the Art of French Cooking, Vol. II. Now, anyone can bake a beautiful French batard...with only a little patience and practice! Please don't let the length of this recipe scare you. The recipe itself is extremely simple...most of the recipe is technique and notes. If you're serious about baking French bread, I highly recommend purchasing a copy of MtAoFC, Vol. II....the illustrations helped me tremendously. The first time that I made this bread during THIS DARING BAKERS CHALLENGE, I only had the recipe to go by...not Julia's illustrations. I've made this bread several times already this month, and the results are much better than my first attempt.
Next time I make this bread...which will be pretty soon...I'll take more photos of the process and add them to this post!!***
(Note: you do not neet to buy all these items if you don't have them already. Just improvise with what you already have)
- 4 to 5 quart mixing bowl with fairly vertical rather than outward slanting sides
- a kneading surface of some sort, 1 1/2 to 2 square feet
- a rubber spatula or either a metal scraper or a stiff wide metal spatula
- 1 to 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
- a stiff piece of cardboard or plywood 18 – 20 inches long and 6 – 8 inches wide, for unmolding dough from canvas to baking sheet
- finely ground cornmeal or pasta pulverized in an electric blender to sprinkle on unmolding board so as to prevent dough from sticking
- the largest baking sheet that will fit in your oven
- a razor blade or extremely sharp knife for slashing the top of the dough
- a soft pastry brush or fine spray atomizer for moistening dough before and during baking
a room thermometer to verify rising temperature
- 1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast
- 1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure
- 3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping dry measure cups into flour and sweeping off excess
- 2 1/4 tsp (12 gr) salt
- 1 1/4 cups (280 - 300ml) tepid water @ 70 – 74 degrees/21 - 23C
* 3 equal pieces for long loaves (baguettes or batards) or small round loaves (boules only)
* 5 – 6 equal pieces for long thin loaves (ficelles)
* 10 – 12 equal pieces for small oval rolls (petits pains, tire-bouchons) or small round rolls (petits pains, champignons)
* 2 equal pieces for medium round loaves (pain de menage or miche only)
If you making one large round loaf (pain de menage, miche, or pain boulot), you will not cut the dough at all and just need to follow the directions below.
After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping but not long enough for dough to begin rising again.
While the dough is resting, prepare the rising surface; smooth the canvas or linen towelling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking
Step 6: Forming the loaves – la tourne; la mise en forme des patons
Because French bread stands free in the oven and is not baked in a pan, it has to be formed in such a way that the tension of the coagulated gluten cloak on the surface will hold the dough in shape.
For Long Loaves - The Batard:
(Baguettes are typically much too long for home ovens but the shaping method is the same)
After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining ones covered. Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
Fold the dough in half lengthwise by bringing the far edge down over the near edge. Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.Roll the dough a quarter turn forward so the seal is on top.
Flatten the dough again into an oval with the palms of your hands. Press a trench along the central length of the oval with the side of one hand. Fold in half again lengthwise. This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom.
Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand. Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens. Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet.
During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all purpose flour, do not worry.
Place the shaped piece of dough, sealed side up, at one end of the flour rubbed canvas, leaving a free end of canvas 3 to 4 inches wide.The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.
Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
Step 7: Final Rise – l'appret - 1 1/2 to 2 1/2 hours at around 70 degrees
The covered dough is now to rise until almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will still feel a little springy when pressed.
It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to the canvas and you will have difficulty getting it off and onto another baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.
Preheat oven to 450 degrees about 30 minutes before estimated baking time.
Step 8: Unmolding risen dough onto baking sheet – le demoulage.
(Note: we are only going to describe the unmolding of The Batard but the unmolding process is the same no matter the shape of your loaf or loaves. The key to unmolding without deflating your bread is slow and gentle!)
The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume.
For the unmolding you will need a non-sticking intermediate surface such as a stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.Dough is now lying along one edge of the unmolding board: rest this edge on the right side of a lightly buttered baking sheet.
Gently dislodge dough onto baking sheet, keeping same side of the dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3 inch space. Unmold the final piece near the left side of the sheet.
Step 9: Slashing top of the dough – la coupe.
The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice.
Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barbers straight razor at a cutlery store. For a 16 to 18 inch loaf make 3 slashes. Note that those at the two ends go straight down the loaf but are slightly off centre, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.
Step 10: Baking – about 25 minutes; oven preheated to 450 degrees (230 degrees C).
As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine spray atomizer, and slide the baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide the baking sheet out of oven.
Step 11: Cooling – 2 to 3 hours.
Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
Step 12: Storing French bread
Because it contains no fats or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it – let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crust will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old.
Step 13: Canvas housekeeping
After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become mouldy and ruin your next batch of dough.
The Simulated Bakers' Oven
Baking in the ordinary way, as described in the preceding recipe, produces an acceptable loaf of bread but does not nearly approach the glory you can achieve when you turn your home oven into a baker's oven. Merely providing yourself with the proper amount of steam, if you can do nothing else, will vastly improve the crust, the color, the slash patterns, and the volume of your bread; steam is only a matter of plopping a heated brick or stone into a pan of water in the bottom of the oven.
The second provision is a hot surface upon which the naked dough can bake; this gives that added push of volume that improves both the appearance and the slash patterns. When you have the hot baking surface, you will then also need a paddle or board upon which you can transfer dough from canvas to hot baking surface. For the complete set-up, here is what you should have...and any building-supply store stocks these items:
For the hot baking surface: Metal will not do as a hot baking surface because it burns the bottom of the dough. The most practical and easily obtainable substance is ordinary red floor tiles 1/4" thick. They come in various sizes such as 6 x 6, 6 x 3, and you only need enough to line the surface of an oven rack. Look them up under Tiles in your Directory, and ask for "quarry tiles" their official name.
(Note: When this book was written, quarry tiles had a fair amount of asbestos in them. Today, in North America and Europe, they normally are made of clay. Make sure if you decide to go purchase some quarry tiles you only purchase unglazed quarry tiles because most of the glazes used contain lead or some other nasty substance that could get transferred. A large pizza stone will also work but make sure it is at least 1/4 inch thick because the thinner ones can break when used at the high heats that baking bread requires. Make sure you never put wet tiles in the oven because they can shatter or worse as the oven heats up.)
For unmolding the risen dough from its canvas: A piece of 3/16 inch plywood about 20 inches wide.
For sliding the dough onto the hot tiles: When you are doing 3 long loaves, you must slide them together onto the hot tiles; to do so you unmold them one at a time with one board and arrange them side by side on the second board, which takes place on the baker's paddle, la pelle. Buy a piece of plywood slightly longer but 2 inches narrower than your oven rack.
(Note: Today, you can buy a real baker's paddle easily online or at a restaurant supply store for about the same money as a piece of plywood and it will have a bevelled edge that will make sliding loaves in and out of the oven easier)
To prevent dough from sticking to unmolding and sliding boards: White cornmeal or small dried pasta pulverized in the electric blender until it is the consistency of table salt. This is called fleurage.
The steam contraption: Something that you can heat to sizzling hot on top of the stove and then slide into a pan of water in the oven to make a great burst of steam: a brick, a solid 10lb rock, piece of cast iron or other metal. A 9 x 12 inch roasting pan 2 inches deep to hold an inch of water and the hot brick.
Monday, August 17, 2009
Julia Child's Boeuf Bourguignon!
As I recently posted, I made this dish in honor of Julia Child's birthday...Saturday would have been her 97th birthday. I got really ambitious and made this Boeuf Bourguignon, her recipe for Pain Francaise (French baguettes!), and her Reine De Saba cake for dessert. I'll post all about the wonderfully scrumptious bread in my next post, followed by the yummy Reine De Saba cake.
All chopped up and ready to go...I used a Rump Roast, as suggested by Julia...
Plus, it's not often that everyone at the table...and I mean everyone...goes back for seconds. We all had to have second helpings of this tasty meal.
Saturday, August 15, 2009
On the menu:
- The Famous Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)
- Pain Francaise (Fresh French Baguettes)
- Reine De Saba/Glacage Au Chocolat (Chocolate & Almond Cake with Chocolate-Butter Icing)
All made from scratch!
As we speak, the Reine de Saba is sitting pretty in the refrigerator (I made it last night), and the dough for the baguettes is about to undergo its second rising. Next, I'll be starting the Boeuf Bourguignon. Whew! It will be a lot of cooking, but I like to think Julia would be proud. ;-)
Of course, I'll blog all about each dish in the next few days. Stay tuned!
Bon Appetit!!!
Thursday, August 13, 2009
Athenian Orzo
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Moderate
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/2 cup crumbled feta cheese
1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
Saturday, August 8, 2009
Peanut Butter Chocolate Chip Cookies - Amazingly Easy!!
Thursday, August 6, 2009
Julia Child's Brussel Sprouts Browned with Cheese
***Okay, so I do realize that there's an infinite amount of other things in this world that are incredibly more exciting than Brussel sprouts. Trust me. Maybe you could take up basket-weaving, learn to play the bagpipes, or maybe even learn to juggle. All kidding aside, the term "Brussel sprouts" has never really inspired a lot of excitement in me.
Follow the master recipe for braising the brussels sprouts (below), but when they have been in the oven 10 minutes, turn them into a bowl. Reset set oven to 425 degrees. Sprinkle 2 to 3 tablespoons of cheese in the casserole or baking dish to coat the bottom and sides. Return the brussels sprouts, spreading the rest of the cheese over each layer. Pour on the melted butter. Place uncovered in upper third of oven for 10 to 15 minutes to brown the cheese nicely.
Serves: 6 people
Preheat oven to 350 degrees, and smear butter inside the casserole or baking dish.
Sunday, August 2, 2009
Cardamom Vanilla Pound Cake
3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups chilled heavy cream
2 1/2 tablespoons confectioners sugar
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.


text:
Bakalaureusekraad Parimad ülikoolid ja ärikoolid s 2021
Ülikoolide ja ettevõtete koolides bakalaureuse programmid s. Leia kogu info top reastatud ülikoolides siin ja nendega otse ühendust!...
Ülikoolide ja ettevõtete koolides bakalaureuse programmid s. Leia kogu info top reastatud ülikoolides siin ja nendega otse ühendust!
At Hult, we believe a business school should give you so much more than a degree. Our students graduate with a global network in place, the practical skills to make an impact from day one, a future mi ... Loe edasi
Graduate programs at Tufts University's Graduate School of Arts combine the atmosphere of a liberal arts college with the state-of-the-art technological resources of a research institution. World-clas ... Loe edasi
Fletcher's online Master of Global Business Administration teaches business fundamentals with a global outlook. The online Master of Global Business Administration from The Fletcher School—ranked No. ... Loe edasi
The Graduate Management Admission Council (GMAC) is a global, mission-driven association of leading graduate business schools.
The world needs music now more than ever. At Longy, we prepare students to become exceptional musicians who can engage new audiences inside and outside the concert hall, who can teach anyone, anywhere ... Loe edasi
Smith College Precollege Programs welcomes international students each year from around the world into our programs. You'll find that our small classes, similar to the undergraduate experience at Smit ... Loe edasi
The Tufts University School of Engineering offers a rigorous engineering education in a unique environment that blends the intellectual and technological resources of a world-class research university ... Loe edasi
Harvard Business School Online teaches vital business concepts in a unique and highly engaging way that enables committed learners to transform their careers, their organizations, and their lives.
Tufts is a leader in American higher education, distinctive for its success as a mid-sized university that excels at research and providing students with a personal experience. Our unique combination ... Loe edasi
Located in Harvard Square, One of the Most Dynamic Student Centers in the United States Surrounded by Harvard University Founded & Managed by Harvard-Trained Educators Classes Divided by Level AN ... Loe edasi
Anna Maria College is a private, not-for-profit, Catholic liberal arts institution accredited by the New England Association of Schools and Colleges. Founded by the Sisters of Saint Anne in 1946, AMC' ... Loe edasi
CIS – The College for International Studies was founded in 1981, an American University, is located in the very heart of Madrid in one of the loveliest parts of the city. Our building is easily acces ... Loe edasi
Founded by Harvard University and MIT in 2012, edX is an online learning destination and MOOC provider, offering high-quality courses from the world's best universities and institutions to learners ev ... Loe edasi
MyStay ENGLISH (MSE) is a new English immersion package, available in multiple cities worldwide.
Emerson College is internationally recognized as the nation's premier institution of higher learning devoted to communication and the arts.
The Division of Graduate Medical Sciences (GMS) at Boston University School of Medicine (BUSM) is a recognized leader in research and graduate education in the biomedical sciences. Our more than 900 s ... Loe edasi
Harvard University's Office of the Vice Provost for Advances in Learning (VPAL), in association with HarvardX, has established a high-quality environment for education to keep Harvard at the forefront ... Loe edasi
The MIT Sloan School of Management emphasizes innovative research that enhances management practice. Its focus on action learning means that students are able to apply concepts learned in the classroo ... Loe edasi
Welcome! Arts & Sciences is Boston University's largest academic division, the heart of a world-class research university. Our faculty in the Graduate School of Arts & Sciences are among the w ... Loe edasi
The Fletcher School of Law and Diplomacy at Tufts University (The Fletcher School)—the first exclusively graduate school of international affairs in the United States—has prepared the world's leaders ... Loe edasi
The Robert J. Morrissey College of Arts and Sciences fosters the rigorous intellectual development and the religious, ethical, and personal growth of its students. Morrissey College faculty and studen ... Loe edasi
The world's preeminent college for women, Wellesley is known for intellectual rigor, its belief in the enduring importance of service (and putting that belief into practice), and its cultivation in st ... Loe edasi
Babson College, the No. 1 school for Entrepreneurship for 27 years according to U.S. News & World Report, educates entrepreneurial leaders who create great economic and social value everywhere. We ... Loe edasi
Suffolk University — the only private, four-year institution located in the heart of downtown Boston — is proud to offer you a broad range of innovative graduate programs to help advance your career. ... Loe edasi
Zaragoza Logistics Center (ZLC) is a research institute established by the Government of Aragon in Spain in partnership with the Massachusetts Institute of Technology and the University of Zaragoza. F ... Loe edasi
Springfield College is an independent, nonprofit, coeducational institution. Springfield College has a long and distinguished history of service to humanity through its students' education—in spirit, ... Loe edasi
Boston Global Institute (BGI) is a group of dedicated educators & consultants from various backgrounds with more than 17 years of experience in various fields who recognize the unique challenges f ... Loe edasi
The Graduate School of Arts and Sciences at Brandeis University is a center for pioneering investigation embedded in the cooperative environment of a student-centered, medium-size research university. ... Loe edasi
At Boston Baptist College, we believe college should not simply be a time for mental growth but also spiritual growth. We believe education and biblical spirituality can and should walk hand-in-hand.
MassBay Community College is a place that changes lives. Dedicated to student learning and achievement, we offer associate degrees and certificate programs that provide students with top-notch educati ... Loe edasi
New England College of Optometry (NECO) is an optometry school that prepares the next generation of eye care providers, educators, and innovators through a rigorous curriculum and extensive clinical e ... Loe edasi
With over 3,000 students from across Dorset, the South West of England, and the rest of the UK, as well as overseas, Weymouth College offers a diverse range of courses, excellent facilities, and a tea ... Loe edasi
Think College is a national organization dedicated to developing, expanding, and improving inclusive higher education options for people with intellectual disabilities.
MIT reshapes itself to shape the future A new era of computing and AI education, research, and innovation Advances in computing will be a defining force in the next phase of human history, perhaps mos ... Loe edasi
Bridgewater isn't just a place to get an education – it's a place to belong. A place to lay the groundwork for a rewarding career. To find your own definition of success and gain the skills necessary ... Loe edasi
We've been here for 145 years, pioneering, sustaining, and refining a world-class education in art and design, and sending skilled and experienced scholar-artists out into the world as professionals, ... Loe edasi
We create an environment where our partner schools have a chance to connect with talent at a powerful, personal level, and foster bonds with highly qualified candidates.
Founded as a Catholic college in 1948 by the Congregation of Holy Cross, Stonehill's holistic approach is guided by the principles of education and faith. Our students grow into global citizens who va ... Loe edasi
For over 70 years, Bay State College has built a reputation for offering a unique, high-quality curriculum for the serious student. Thanks to our small classes, individualized attention, and a faculty ... Loe edasi
There are many Teaching English as a Foreign Language (TEFL) course providers operating around the world. With so much choice, and with such a vast amount of conflicting information available on the I ... Loe edasi
A Clinical Research Associate or Coordinator directs and supervises clinical trials that are run by physicians, nurses, and other science-degree holders. Unlike the jobs you currently can apply to on ... Loe edasi
Worcester Polytechnic Institute was founded in 1865 to create and convey the latest science and engineering knowledge in ways that are most beneficial to society. Today, WPI holds firm to its founding ... Loe edasi
At Assumption, we are committed to exploring with great gusto the relationship between faith and reason. By participating in this 2,000-year-old-tradition, today's students join generations of scienti ... Loe edasi
Learn anything faster with the world's best one-on-one online tutors with Preply. Preply is a platform for anyone who wants to improve/gain knowledge in any subject. We provide online lessons which gi ... Loe edasi
Gordon College is one of the nation's premier Christian colleges and located just north of Boston. We offer students extraordinary access to leading-edge opportunities for intellectual, professional, ... Loe edasi
Founded in 1908 in Boston, Massachusetts, Benjamin Franklin Institute of Technology (BFIT) is one of New England's oldest colleges of technology. Started with a bequest from Benjamin Franklin, and a m ... Loe edasi
Our team is made up of three international educators and lecturers, united by a shared drive to provide high quality ESL programs for both young adults and business professionals in the Boston area.
Bentley University is one of the nation's leading business schools, dedicated to preparing a new kind of business leader and one with the deep technical skills, the broad global perspective and the hi ... Loe edasi
Hospitality isn't just any career. It's the world's fastest-growing industry, encompassing travel, hotels, food service, and entertainment. Above all, it's about people. And it offers you dozens of wo ... Loe edasi
About us: Teaching Experience: +33Y; Total Scholarships: $43M; Scholastic Art Awards: 1,127; National Teaching Awards:29
The mission of The National Graduate School of Quality Management (NGS) is to provide educational programs which advance knowledge in the area of Quality Systems Management (QSM), to facilitate the co ... Loe edasi
We explore, develop, practice, and teach design of the land that is ecologically and socially sustainable.
This Western New England University website conveys a rich and powerful portrait of a special institution that provides outstanding educational opportunities for all students.
Massachusetts School of Law's mission is to provide an academically rigorous affordable legal education emphasizing ethics, advocacy, leadership, and professional skills.
Whether you learn English for school, university or English for the workplace, we have an English course that is perfect for your needs.
The IPBS partners offer undergraduate programmes that grant double degrees, require study in two countries, and promote language and cultural fluency along with business aptitude.
The School of the Museum of FineArts was designed by artists, for artists. It puts you, the artist, at the center. You will be encouraged here. You will be pushed. To take risks. To work in a medium y ... Loe edasi
CollegeWeeklive helps students with their college search. One in three college-bound students uses the site to help navigate the college admissions process and find the best college match. CollegeWeek ... Loe edasi
As a global leader, Cambridge Graduate University is designed for you. Cambridge Graduate University is the world's first global campus university crafted by the world's top scholars for a select coho ... Loe edasi
Boston University School of Law is a top-tier law school that offers a wide-ranging curriculum taught by professors recognized nationally as exceptional teachers and preeminent scholars. The core of t ... Loe edasi
Welcome to the Isenberg School of Management. If you are a student considering our programs, you will discover an exciting curriculum that combines business fundamentals with an emphasis on innovation ... Loe edasi
Simmons School of Management is located in Boston, Massachusetts, and offers three Graduate-level business programs: the MBA, Health Care MBA, and Masters of Science in Management programs. It is the ... Loe edasi


text:
Looking for storage or self storage in the Gold Coast area? Storage King are the self storage experts. Contact our store on 07 5572 0150
Storage King Miami has your self storage solution for Gold Coast. Our self storage centres cater for residential, commercial and industrial clientele with all storage unit sizes catered for. Our storage facility in the Gold Coast area has easy access within high security premises. We also sell a large range of boxes and packing materials to make the move easier.
Let Storage King provide you with the simple storage solution to solve all your needs. Use our expertise to help you with moving, storage, relocation and packaging in the Gold Coast area.
Moving house? We also have a handy self storage hints and tips page to help you pack up and move the items in to storage.
Storage King Miami looks forward to helping you solve all your self storage problems.
20 Oak Ave,
Miami QLD 4220
Phone: 07 5572 0150
Mon-Sat: 9:00am to 5:00pm
Sun: Closed
Storage Access
6:00am-8:00pm 7 Days a Week
We are the largest self storage operator with locations throughout metropolitan and regional Australia.
See what people have had to say about Storage King Miami...
Thank you very much to Keiran, Matt Bob. You guys have always been extremely helpful. Your customer service is impeccable and in today s world this is what I believe is lacking in so many other businesses. You have gone out of your way to make us feel welcome. We will be back. Thank you again.Monday 28th April 2014 01:11:01 PM
We have been using the services of Storage King Miami (SKM) since we moved into the area some 5 years ago when we quickly discovered on the removing day that we had an overflow of stuff issue. We needed to quickly find a local storage facility, and one that had great security and easy access. SKM met all of our requirements and more. Kerin and his team are great, always helpful and friendly. We cannot recommend them enough. Graeme Brattle Burleigh HeadsSaturday 25th January 2014 07:27:00 AM
I want to thank Steve at Miami for his excellent customer service today. I felt valued and was well looked after at such short notice. Keep up the good work,Steve you are a valuable employee.Thursday 18th February 2016 05:47:28 PM
We'd love to hear your thoughts on Storage King Miami, so please feel free to write us a testimonial.Write a Testimonial


text:
Welcome to our Web Site. Take a look around, browse our Picture Galleries, look at our prices. If we can be of assistance, or if you have any suggestions or comments, please call us or drop us a line.
Our New location is:
455 State Hwy C
Seymour MO 65746
Our Mission is to bring our Customers quality products at a great price.
See our Sale items:
'Printable PDF of our Ad – Ends November 30, 2020


text:
Cubs helped, hurt by homers in loss to Mets
Wood belts two-run homer but surrenders game-tying blast to Lagares
CHICAGO -- Two late-inning mistakes from the mound and the inability to hit with runners in scoring position hurt the Cubs in a 4-3 loss to the Mets on Sunday afternoon at Wrigley Field.
Left-hander Travis Wood turned in another quality start, but he surrendered a game-tying two-run homer to Juan Lagares with two outs in the seventh inning before reliever Kyuji Fujikawa gave up the game-winning homer to Daniel Murphy in the eighth.
Murphy's solo shot, on a 2-0 fastball, was the first run Fujikawa (1-1, 6.75 ERA) has allowed since returning from the disabled list on May 10.
"That's one of the bigger home runs I've ever hit," Murphy said, "just because it was a tie ballgame. It was really nice to put a good swing on that ball."
The Mets were able to get big hits when they needed them, whereas the Cubs kept letting scoring opportunities slip away.
Chicago had three leadoff doubles -- including one in the fourth inning by left fielder Ryan Sweeney, who was thrown out on a close play while trying to stretch it into to a triple -- but could not score each time.
The Cubs also had a runner at third with one out in the first and sixth innings, and a man at third with two outs in the fifth.
"We struck out twice with guys on third base and [one out], so those kinds of things come back to haunt you," manager Dale Sveum said.
The Cubs finished 1-for-10 with runners in scoring position.
"Everybody's trying to do his part," said catcher Welington Castillo, who went 2-for-4. "Everybody goes to the plate to do their best and with men on base try to get them in. ... We're trying so hard to do it, but sometimes they make their pitch."
Like New York, Chicago took advantage of the home run and appeared to have the game wrapped up because of it. Mets starter Dillon Gee kept the Cubs off the board until the fifth, when Castillo doubled and Wood launched an offering onto Waveland Avenue to give the Cubs a two-run lead.
It was Wood's fourth career homer and the second time in the past four games a Cubs pitcher has gone deep, following Jeff Samardzija's two-run shot on May 15. Overall, Cubs starting pitchers are hitting .306 with five doubles, two homers and 11 RBIs this month.
"We've got good athletes who can swing the bat, so they're being aggressive up there and taking advantage of the pitchers' mistakes," Sveum said. "It's been a huge bonus."
Sweeney led off the sixth with a homer to right field, his first with the Cubs, to give Chicago a two-run cushion before Lagares tied the score in the seventh with his first Major League homer.
"As soon as it left the hand, I didn't like it," Wood said. "I was hoping he would pop it up or something, but he didn't. He put a good swing on it and hit it out of the park."
Despite that homer -- and a two-out RBI single by David Wright in the sixth -- Wood pitched well, allowing five hits and striking out three. The outing marked his ninth straight quality start, making him the first Cubs pitcher to open a season with that many since Mordecai Brown did so in 1908.
He's also the first Cubs starter to turn in nine consecutive quality starts at any point in a season since 1994, when Steve Trachsel spun off 11 straight from June 5 to Aug. 9, but that was overshadowed by Lagares' homer.
"It was the last batter [Wood] was going to face, and he threw the worst pitch of the game in that situation," Sveum said. "We pitched great. We just couldn't keep the ball in the ballpark."
Despite the loss, the Cubs posted their first .500 homestand since July 27 to Aug. 1 of last season. After an off-day on Monday, they begin a six-game road trip vs. the Pirates and Reds beginning in Pittsburgh, where they hope to connect on the big hits that eluded them on Sunday.
"It's two of the top teams in our division that are playing really well and pitching really well, so it's going to be tough scoring runs," Sveum said. "We've got to do the best we can to take advantage of those opportunities we get. When you're facing good pitching all the time, you better drive in runs when you have the chance, or it's just going to be an uphill battle."