text:
Simple Tooth Extractions Brisbane
Simple extractions can involve the removal of teeth which do not require special surgical attention.
This procedure is perfect if you have a decayed tooth that needs removing, requires orthodontic extractions or if your wisdom teeth are growing in
Simple Wisdom Tooth Extraction
Wisdom teeth are your last teeth to emerge and tend to come through between the ages of 17 and 25, although 11% of the population never develops wisdom teeth at all. The remaining 89% may have as few as one or as many as four. For some people, they erupt without any problems the same as all other teeth, but for others, they can create a range of complications.
The main problem with wisdom teeth is when they become impacted. This means they have developed at an angle and will not emerge straight and only partially come through your gum-line. The tooth will also most likely be growing towards your other healthy teeth at the back of the mouth. This is dangerous as the underside of your teeth is not protected by enamel which means this impacted tooth could collide with your dental pulp (nerves) resulting in pain and the destruction of a tooth. However, not all impacted wisdom teeth will cause pain alerting you to the problem; this is why we recommend x-rays in your late teens and early twenties so that we can detect any problems with the development of your wisdom teeth.
It is
estimated over 80% of wisdom teeth need to be removed
It is not possible to predict if or when your wisdom teeth will cause problems, although it is highly advised to remove them earlier rather than later. Even wisdom teeth which are going straight can regularly cause problems later in life, which is why the removal of four wisdom teeth is generally recommended unless they develop fully with no problems or pain. If you do remove your wisdom teeth later in life it can be more difficult as it takes a longer amount of time to heal.
Post-procedural care for extractions
Recovery will generally take a few days for most people. You may experience some slight post-operative swelling and mild discomfort. Over the counter pain relief medication is often all that is required to relieve your discomfort. Stronger medication can be prescribed if needed. A soft food diet is also recommended for several days.
Here at Refresh Dental Spa in Brisbane, we take the utmost care to ensure that you are comfortable throughout your treatment. If we can do anything to make you more comfortable or if you have any questions please do not hesitate to ask us during your appointment.
Make an Appointment
at Refresh Dental Spa


text:
Maxicom UAE
Maxicom Emirate is very interested in acquiring used IT equipment from Data Centers in the UAE. We offer complete ITAM lifecycle to clients during data center decommission process. Recoup the value of useless or unwanted IT assets by converting into top money. SELL Servers, SELL Processors, SELL Networking Equipment, SELL Storage today and get a free assets evolution in 15 minutes by our express quote. Our team aim clients satisfaction from the first stage of buyback process to last in a smooth manner.
- Servers: HP ProLiant Server Buy Back, IBM Server Buy Back, DELL Server Buy Back, EMC ...
- Processors: Desktop, Laptop, or Server
- Memory: Desktop, Laptop, or Server
- Hard Disk Drive: Desktop, Laptop, or Server
- Networking: Enterprise Switches, Firewalls, Supervisor Engines, Cards, and SFPs
- Storage: EMC, Drobo, NetApp, Dell, HP, IBM, PureStorage, etc.
Reverse Logistics
Maxicom handles the logistics of properly disposing of your used equipment in an environmentally sensitive way. We will pick up your systems from your designated location, cleanse data of all systems and audit your equipment to determine the value. Equipment that has no residual value is recycled. Maxicom Emirate wants to buy your used or pre-owned IT equipment/Off lease equipment. We have the staff with the expertise to give an accurate competitive price for your hardware. The condition of your item, as in its operable and physical appearance will determine the item's worth, as well as the demand and age of the product. We buy enterprise level IT equipment. We buy the surplus of new or used IT Hardware, Servers, Workstations, Parts, Peripherals, Storage Arrays, Networking and more. Get cash for your excess computer inventory, Fast!
HP, IBM, DELL enterprise servers are known for their innovation and reliability. Maxicom provides affordable IT solutions through our pre-owned and used HP, IBM, DELL Servers, which have been fully tested and inspected by our staff of experienced technicians. Find our latest inventory.
In today's economy, many companies prefer investing in used equipment or rental equipment rather than buying new equipment. Dealing with Maxicom gives you the best of both worlds, like new, zero hour condition at half the cost in half the time!
- Flexible rental options - short or long term
- Always up-to date hardware
- Fully calibrated and well maintained
- Access to large global inventory
- Fastest Response from our sales team
- 12+ Years of Experience
- Delivery across UAE
- Widest Range of Servers, Storage and Networking Equipment
Maxicom has an immense inventory of used networking equipment, used HP servers, used IBM p series servers, used Sun server, used DELL servers, IT products and specializing in end-of-life IT hardware like desktop, laptop, servers and networking equipment that are hard to find or obsolete. We Buy/ Sell/ Rent and Lease SUN, IBM, HP, DELL product through our Express Quote.
End of life Equipment Disposal
Maxicom Global FZE increases your operational efficiency by supplying hard to find IT spares, Server Spares, options, Memory, Hard drive, backplane, HBA, router, switch and modules etc. Any Hardware which AMC companies face a challenge in sourcing can be supplied with short lead time and excellent quality. We deal with almost all major brands like HP, IBM, DELL, CISCO, NORTEL , Avaya, Juniper, Oracle etc. (You name it and we can source it for you). Request For Quote with a part number of IT product or model at Express Quote.
special links
- Data Center Equipment
Maxicom introduces data center program and buyback program.
- Reverse Logistics
Optimize reverse logistics – including returns, repairs, refurbishments, resale/Remarketing, e-commerce return and disposal of parts – with Maxicom reverse logistics Program.
- Leasing Programs
End of lease-When the leased equipment no longer meets your technology needs, then ITAD program introduces.
- Assets Dispositions
When a company wants ITAD. Maxicom introduces IT Asset Management (ITAM) programmed. Which include data handling, data destruction securely, reuse/re-marketing and other programs to increase ROI and free the precious space.

subset: commoncrawl


text:
(Can you spot the RF's? Answers at the bottom of the page)
Most people would probably call us Web Designers or Web Developers, but we are both these things and much more. With over 20 years experience in the industry it might be easier to tell you the things we don't know about. From security to social media, back-ups to Bootstrap, marketing to mailing lists and many more we listen, research, advise, build and deliver.
We specialise in responsive web application development with a pedigree in Benchmarking Tools, Diagnostic Software, Data Collection / Processing, and Bespoke Application Development. This is not to ignore our experience in E-commerce, Content Management Systems, Booking Systems and Competition websites.
To discover the types of business we work with and more specific skillsets we possess, then read on below.
We work with many different sizes of business from a wide variety of sectors. Over the years we have provided solutions for our customers that serve small audiences, up to those that experience traffic in the 1000's per hour. Whomever we work with, we strive to understand their business so that we can utilise web technologies in the best way possible for them.
As well as our direct clients, we also work with a number of nationally and internationally recognised design, brand and marketing agencies who use us as their web development team. We provide them and their clients with advice, support and web development services.
Isabel Gillies - Marketing & PR Manager
Shepherd and Wedderburn
Graham Sykes - Managing Director
Emily Shields - Finance and Bookings Officer
Jonathan Bell - Marketing Manager
Grant Westfield
Darren Evans - Design Director
The Engine Room
Heather Baker - International PA / Administration consultant,
Baker Thompson Associates.
Katherine Travell - CEO
Ben Greig, Entrepreneur
We develop everything using PHP, JavaScript (& jQuery), HTML5, CSS3 and MySQL. We use and support a number of different frameworks and tools. Most of the bepoke applications we develop use our own propriartry platform FriendlyCMS (so named because of it's user friendliness).
We're natural born problem solvers.
For any project, RF adopt an agile approach but also understand when a more rigid project structure is required. At the heart of everything we do we put usability first and (boldly) class ourselves as UX Experts.
If you would like to find out more about our processes and how we can help you with your project then drop us a line and we'll be happy to tell you more.Get in touch
We're always interested to hear about a new idea for a project; the support you need with your existing system; the development partner you are looking for; or anything else web related you want to pick our brains about.
(Normal office hours: Mon - Fri 9am - 5.30pm)
Off the shelf websites? Good/bad? Wrong question. Who are they for? Right question. All about budget vs requirements vs audience. #webdesign
Mar 7
Handy social media colour guide https://designpieces.com/2012/12/social-media-colours-hex-and-rgb/ #webdesign #webdevelopment
Mar 2
News pages/posts on your website should have a unique URL. Why? When sharing it, users will be able to direct people to it. #webdesign #tips
Mar 1
Here's the answers: Robot Fixers, Red Five (Luke's call sign), Racquets & Feathers (We play a lot of badminton), Rocket Factory and Round Fox.
© 2017 RF Web Design Limited. RF and RF Media are trading names of RF Web Design Limited, Company No. 07062357


text:
New construction, buyer can make selections and changes. 8 lots total will have an association to do lawn/ snow. Pictures are from a similar home and are subject to selections. Plan can be changed and modified. Set a meeting for details and to answer questions.
3 or More Stalls, Attached Garage, Garage Door Opener
Countertops-Granite, Paneled Doors, Sliding Glass Door
Alarm-Smoke/Fire, Dishwasher, Garbage Disposal, Microwave Built In, Range-Free Standing, Sump Pump, Refrigerator, Water Heater-Electric
The IDX information being provided by the Northeast Iowa Regional Board of REALTORS® is exclusively for consumers' personal, non-commercial use, and it may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing. The data is deemed reliable but is not guaranteed accurate by the MLS.
Listing information last updated on December 13th, 2019 at 12:23am CST.


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Wanna know what it 's like to spend a day in the water with 200 kids on the autism spectrum surrounded by the greatest surf community and volunteers in the world? It looks a little something like this.
Tybee Island video – Surfers for Autism
- Date: September 10, 2012
- Author: ipvadmin


text:
Gold is recovering from its lowest level in 6 weeks with abandon dollar gains
LONDON (Reuters) – The price of gold and one percent jump on Monday as the dollar fell, prompting the metal to rise from its lowest level in six weeks reached in the previous session but the situation of anticipation and caution on the timing of raising US interest rates kept prices within a narrow range.
Silver also climbed to their highest level in nearly four weeks with abandoning the dollar index up early gains to fall 0.1 percent. Trading was limited in money markets because of a British holiday on Monday, and the closure of London markets.
By 1346 GMT, the spot price of gold rose 0.9 percent to $ 1188.30 an ounce (an ounce) after scoring dollars in 1192, while gold has increased in the US futures contracts for June delivery of $ 13.10 to $ 1187.60 an ounce.
And landed in the spot price of gold transactions on Friday to its lowest level since March 20 to $ 1170.20 an ounce after the Federal Reserve said (US central bank) that the slowdown in the US economy in the recent period and did not rule out a temporary interest rate hike this year.
Investors will be watching US economic data released this week include the jobs report for the month of April on Friday. It is like any weak figures that reinforce speculation that the Fed will delay raising interest rates, which will support gold.
Among other precious metals silver climbed 2.8 percent to $ 16.60 an ounce.
And platinum rose 0.9 percent to $ 1137.32 while palladium rose 0.2 percent to hit 773.47 dollars an ounce.


text:
For as long as folks have been exchanging source code for the public good, Portland State University has been a leader in the use and creation of free and open source software. This proud tradition started in the 80s, when Janaka Jayawardena, Mark Mason, and Bart Massey helped to put together a leading-edge volunteer student UNIX system administration team that eventually became the PSU Computer Action Team. It continues today with world class teaching and research around open source software development technologies and practices.
PSU's home state of Oregon and hometown of Portland have become an international center of open source development, from Linux kernel partners such as Intel and IBM to desktop developers such as Keith Packard of freedesktop.org and Cairo fame. We have a cordial relationship with the Open Source Laboratory at Oregon State University to the South, and are involved in the open source efforts of state and local government, of regional and local industry, and with local and regional open source development communities.
PSU's partnerships with regional and international open source organizations are sometimes financial, but more importantly are always collegial and cooperative. PSU serves an important role as a neutral and knowledgable meeting place for academia, industry, government, and developers involved in open source and related technologies and activities.
Any organization is only as good as its people. At PSU, a variety of amazingly talented people have come together around open source research and development.
Open source at PSU is currently spearheaded by Prof. Bart Massey. Bart is a man of many hats. He is an active open source developer with more than 20 years experience. His academic background ranges from physics to programming language implementation to artificial intelligence; he is a member of the PSU Laboratory for Learning and Adaptive Systems. Bart is lead faculty advisor to the Portland State Aerospace Society, one of the world's most advanced amateur rocketry groups and an organization fully committed to low cost open source hardware and software. Bart is a faculty member of the Oregon Masters of Software Engineering program; open source software engineering practices and tools are a principal research focus for him. Bart is the proprietor of a micro-business, bart-massey.com, and has consulted extensively for the local computing industry and legal firms. He is also the Technologist in Residence at the Open Technology Business Center in Beaverton, a technology business incubator with an emphasis on open tech. Bart is a Board Member of the X.Org Foundation, which promotes the development of the X Window System.
Most importantly, Bart is a committed teacher and mentor who has helped PSU to lead the way internationally in bringing open source into the academic curriculum at a high level. His Summer open source software development course has been taught in the PSU Linux Laboratory for the past 6 years, and has resulted in a number of interesting open source projects and a number of new developers for the open source community.
A huge number of impressive folks make up the PSU open source team. Here's some bios of key PSU CS Faculty and descriptions of their open source involvement.
Project 10-9 / Open VoiceBridge is a project to deploy open technology for speech recognition and SDR in the service of police officers in the field.
The Portland State Aerospace Society (PSAS faculty advisor Bart Massey) is an educational aerospace project at Portland State University, building the world's most sophisticated open software/hardware amateur rockets. The group consists of undergraduate and graduate students, faculty and staff of PSU, and local community members—ranging from high school students to engineers in industry—who are interested in aerospace engineering.
PSAS is based out of the College of Engineering and Computer Science at PSU, and has members and advisors in the Electrical and Computer Engineering, Computer Science and Mechanical Engineering departments.
The PSU/Intel Linux Laboratory consists of about 25 seats, modern PCs with nice X displays. The space is flexible, and used in a variety of ways by the CS and ECE departments.
The Maseeh College machine room hosts a number of open source boxes, including the CS department server and CS hosting for community projects. The X.org / freedesktop.org infrastructure is also hosted here.
For those who are looking for more general information on
open source, we strongly suggest the use of Google
search. Good information on open source licensing can be
found at the Open Source
Initiative. If you are looking for open source substitutes for
proprietary applications, you might take a look
at osalt.com.
For more information on open source at PSU, please contact Bart Massey.


text:
• Grab-a-Label design keeps your labels handy and organized. The next available label stays neat and clean together inside a compact dispenser.
• Made from semi-gloss 2.6 mil paper that can withstand light contact from most chemicals and is ideal for chemical containers.
• Semi-gloss paper reduce glare, without compromising the vibrancy and sharpness of your message or graphic.
• The tackified .7 mil acrylic adhesive is permanent and provides good adhesion on an array of substrates.
• Labels have a Kraft white 41# paper liner that is disposable.
• Labels are flexographically printed, using UV stable durable inks.
• The service temperature range is -65°F to 200°F (-54°C to 93°C) with a minimum application temperature of 45°F (7°C).
• Semi-gloss label material is receptive to permanent inks.
Have you purchased this item?


text:
- Supported Minecraft Versions:
- 1.12, 1.13
SkUniversal is a Skript addon that aims to universalize Skript by providing support for a wide range of plugins. You can download the latest version of Skript here.
Supported Plugins:
- Download the plugin jar.
- Place the jar in your plugins folder.
- Restart your server and enjoy!
Click here for documentation!
- AdvancedBan
- AdvancedSurvivalGames
- Autorank
- Bedwars
- Bitcoin
- Cannons
- ClearLagg
- CombatLog
- GriefPrevention
- Lockette
- LockettePro
- LuckPerms
- MinePacks
- Parties
- PlayerPoints
- PlotSquared
- PrisonMines
- PvPLevels
- ShopChest
- Shopkeepers
- SkyWars (CookLoco)
- SkyWars (Daboross)
- Slimefun
Don't see your favorite plugin?
First make sure that another addon doesn't support it, then feel free to request it in the discussion tab or pm me. There's a decent chance it'll be added!
Report the issue by posting in the discussion tab, pming me, or contact me on discord.
Source Code: https://github.com/OfficialDonut/SkUniversal
Welcome to skUnity!
Welcome to skUnity! This is a forum where members of the Skript community can communicate and interact. Skript Resource Creators can post their Resources for all to see and use.
If you haven't done so already, feel free to join our official Discord server to expand your level of interaction with the comminuty!
Now, what are you waiting for? Join the community now!
Dismiss Notice
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
Addon SkUniversal 2.6
Skript addon that provides support for a variety of plugins.
Recent Updates
- Version 2.6 Jan 12, 2019
- Version 2.5.5 Oct 19, 2018
- Version 2.5 Sep 1, 2018


text:
From Mr Spence... fresh from his tussle with those DRIVE BY TRUCKERS...
"Greetings Brothers, Sisters, and relatives of varying/dubious degrees of separation!
It doesn't look like the promoters for these shows have done much promotion (the
Edinburgh one has a poster advertising the show for Tuesday!) ...so I'll do it for them! There's a coupla impending kick-ass shows in Glasgow & Edinburgh....
SUN 11th SEPT - NICE'N'SLEAZY, GLASGOW doors - 8.30; £7(?) admission
THE IMMORTAL LEE COUNTY KILLERS 3 - Auburn, Alabama's finest exponents of the essential fucked-up blues return w/ a new LP to punt called "These Bones Will Rise to Love You Again" on Funhouse Recs. Check 'em out at...
BLACK DIAMOND HEAVIES - tour support 3-piece from Nashville ...dunno much
about them - but if the 'ILCKs rate 'em, they should be good! More info at...
MON 12th SEPT - THE SUBWAY, EDINBURGH doors - 7.30; £6 admission
BLACK DIAMOND HEAVIES (...see above for web-pages)
THE GREASE MONKEYS - well, you know what we do!
....if you can't make it along, please still spread the word - 'cos no-one else is, and the ILCK3 are a damn fine band. Hope to see y'all there.
All the Best..................Jim & the Grease Monkeys"


text:
Grilled Peach, Burrata and Basil Salad with a Dijon Dressing
I want to give you something quick and easy but which feels like you are treating yourself. I hope you enjoy this!
Parma ham would be a nice addition to this if you fancied it. Burrata is becoming increasingly popular in restaurants and is a very, very delicious thing. Take mozzarella cream and then wrap it in more mozzarella and then you have burrata. An insanely decadent cheese.
Serves 4
Dijon Dressing
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (not a syrupy one)
1 tsp Dijon mustard Grilled Peaches
2 tsp olive oil
4 peaches, almost ripe but not too soft, quartered and stoned
To Serve
2 x 125g balls of mozzarella or 200g ball of burrata, drained and torn into chunks
70g bag of rocket
Leaves from 1 bunch of fresh basil, roughly torn
Flaked sea salt and freshly ground black pepper
First, prepare the dressing. Lightly whisk all the ingredients together in a small bowl. Season to taste and set aside.
Now, to cook the peaches. Lightly grease a griddle pan or BBQ with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan.
Place the peach quarters, cut-side down, on the griddle pan or BBQ for 1–2 minutes to get the nice chargrilled marks. Use a metal fish slice to help lift the quarters up so as not to leave the chargrilled marks behind, then turn them onto their other cut side for another minute (don't cook on their skin side).
The charring will add to the flavour. You can use a frying pan to char them, but obviously you won't get the chargrilled lines, though that is okay. Set the peaches cut-side up on a large serving platter as you go.
Arrange the mozzarella or burrata chunks around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again, if necessary, drizzle it over and serve.
Big love
Lorraine xxx
Pic by Maja smend
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text:
I'm not perfect.
That's pretty obvious, right?
Last week, with one day spent at the zoo, two days devoted to prepping for my first speaking engagement, one day out of the house for Bible Study, and the final day of the five-day week spent frantically working on blog stuff . . . . the house got a little crazy. (See how I make it sound like it's the house's fault?)
Then, Saturday morning . . . I woke up at 5:30, showered and tried to look pretty, woke up the kids, got them into their basketball/cheer uniforms and dropped them off at 7:00 a.m. with Hubby at work. (He doesn't usually work on Saturdays . . . but it was that kind of weekend.)
Yes, I'm kind of whining, but mostly I'm making a point.
No matter how busy life gets, no matter which phase of life I'm in, or which tunnel-vision-project is currently causing me to obsess . . . there are certain basics that have to be done.
Not that I get them all done all the time. But even half-doing them is better than not doing them.
My Daily Checklist, even the one in my memory (which is significantly shorter than the one on paper), is a lifesaver.
And over the past two months of e-book writing and promoting craziness, I've experience both the relief of having things under control because I made sure the basics got done, and the stress of not having done the basics for a few days.
My point? The basics are the basics. Whether or not they're fun.
And . . . it doesn't get more basic than my e-book, 28 Days to Hope for Your Home.
I'm running a Sale-within-a-Sale through the end of February! That's just two more days. With the code HOPE, all you procrastinators can grab the book for only 2.00!!! Sale has ended and e-book has been retired – For detailed guides, check out my books: How to Manage Your Home Without Losing Your Mind and Decluttering at the Speed of Life.
Which is probably a bad thing for me to do because it rewards the procrastinators . . . but I really want to get those "I sold ____ copies in the first month!" numbers up as high as possible!
So really, now you have no excuse to not get a copy. It really is a fun read (if I do say so myself) and will guide you through 28 Days of developing the basic housekeeping habits that you truly can't live without.
Here's a short video (less than one minute!) about the book! (If you're an email subscriber, click through to see the video.)


text:
See All
Video Recipes
"Pachakam" means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Shredded chicken mixed with onion, pepper and other ingredients
Category :
Published On: 23 Dec 2011
English: Onion
tamil: Vaengayam
malayalam: Savala
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Marathi: Kandaa
Oriya: Piaja
Punjabi: Pyaz
for more details, click the name of the ingredient
English: Pepper Powder
tamil: Kurumulagupodi
malayalam: Kurumulagupodi
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Oriya: Golmarich
Punjabi: Kalimirchi
Tulu: Eddae Munchi
Kashmiri: Marutus
Urudu: Kali Mirch / Siah Mirch
English: Bread crumbs
tamil: rotti crumbs
malayalam: rotti podichathu
telugu: bred mukkalu
kannada: bred crumbs
hindi: roti ke tukarom
English: Egg
tamil: Muttai
malayalam: Mutta
telugu: Gruddu
kannada: Motte
hindi: Anda
Gujarati: Endu
Konkani: Motto
Marathi: Ande
English: oil
tamil: Ennai
malayalam: enna
telugu: camuru
kannada: taila
hindi: tela
Punjabi: moyen
English: Salt
tamil: Uppu
malayalam: Uppu
telugu: Uppu
kannada: Uppu
hindi: Namak
Bengali: Laban / Noone
Gujarati: Meethu
Konkani: Meet
Marathi: Mith
For preparing chicken with cheese balls, first cook chicken in little water with pepper powder and salt.
Shred the chicken into thin strips.
Mix the shredded chicken with onion and grated cheese.
Shape the mixture into small balls.
Dip each ball in the beaten egg and roll in bread crumbs.
Heat required oil and deep fry the chicken with cheese balls to a golden brown color.
Serve the yummy chicken with cheese balls along with tomato sauce.
Apple and banana slices are combined with maida mixture...
Shredded chicken mixed with onion, pepper and other ingredients...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements


text:
March 2, 1986, Section 1, Page 63Buy Reprints
FOR almost 1,000 years, until the first part of the 19th century, a tiny, exotic Jewish community of no more than 2,000 people flourished in a place far from other Jews and with little or no contact in the world outside its native land. Its Jews observed the Sabbath and the holy days, refused to eat pork, practiced circumcision and studied the Torah.
These Jews lived in the Chinese city of Kaifeng, and starting Tuesday they will be the focus of an exhaustive documentary exhibition at the Jewish Museum - ''The Jews of Kaifeng: Chinese Jews on the Banks of the Yellow River.''
''For the student of Jewish culture, Kaifeng is the opposite of the usual story of survival in the face of persecution,'' said Dr. Karen Wilson, the museum's coordinator of curatorial affairs. ''Kaifeng is the rare example of a Jewish community coexisting happily with a broader culture that accepted it. But the story has a bittersweet ending, since the Jews of Kaifeng eventually became totally assimilated and totally Chinese, and today the community really no longer exists. There are some 200 Kaifeng residents who know they are descended from the Jews because the Jews had special family names that are passed down, and they still don't eat pork. But since there is a large Muslim community in China that also doesn't eat pork, many believe they are Muslim.''
Synagogue Artifacts
Since very few objects belonging to the Jews of Kaifeng survive, the exhibition relies mainly on photographs of rare historical documents extant in museums and libraries, as well as 19th- and 20th-century photographs taken in Kaifeng itself. But the exhibition includes some selected artifacts from the Kaifeng synagogue. Among them are a 17th-century Torah, two Torah cases, prayer books, ink rubbings of inscribed monuments, and a drainmouth from a ritual-washing place.
''One of the most handsome pieces is a slate chime that was used in the synagogue to call the worshippers to prayer,'' Dr. Wilson said. ''That particular piece was handed down through the generations until the early 20th century, when it was sold to an Anglican bishop in Kaifeng whose collection is now in the Royal Ontario Museum in Toronto.''
The Jewish community of Kaifeng - in Honan Province in east-central China, about 370 miles southwest of Peking - was as tiny as it was hardy, with a population that fluctuated between 1,000 and 2,000. Though the origins of the community are uncertain, it was probably founded along the legendary Silk Route by Persian Jewish merchants during the Sung Dynasty. An inscribed stone tablet erected in the Kaifeng synagogue in 1489 commemorates a warm encounter between tribute-bearing Jewish merchants and the Sung emperor sometime between 960 and 1126.
Knowledge of the community's history has been pieced together from written records, oral recollections and reports from Westerners, especially Jesuit missionaries, who encountered the Jews of Kaifeng while attempting to introduce Christianity into China in the 17th century. Jewish Scripture and Language
Although the Jews of Kaifeng dressed like the Chinese, spoke the local dialect and engaged in the same occupations as other Chinese, in their religious beliefs and practices they remained very much like other Jews, and they maintained schools that taught Jewish scripture and language.
But they had no contact with the outside world, and over the centuries the ethnic identity of Kaifeng Jews began to blur more and more into the dominant and hospitable Confucian culture. Chinese teachings and traditions mingled with Jewish beliefs and practices. The knowledge of Hebrew diminished, and 12 new Torahs, written in the middle of the 17th century, were rife with misspellings.
With the death of Kaifeng's last rabbi between 1800 and 1810, the community's knowledge of Hebrew ended, Jewish services were discontinued, and the synagogue fell into ruin. The Jewish community gradually disintegrated. By the middle of the 19th century poverty in the community was so severe that the surviving Kaifeng Jews had to sell six of their Torah scrolls and several synagogue books to emissaries from the London Society for Promoting Christianity Among the Jews. Today virtually nothing of the culture remains in Kaifeng itself. Mistaken Identity
''My favorite story in the exhibition is of how the existence of this community came to the attention of the West at the beginning of the 17th century,'' Dr. Wilson said. ''There was a Kaifeng Jew who had managed to attain the rank of mandarin, which was a very high level in the Chinese bureaucracy. Hearing about a man in Peking who belonged to a religion that believed in only one God, he decided he must be Jewish and went to meet the man, who was in fact a Jesuit missionary named Matteo Ricci. When they met, the mandarin said 'Here I am, and we're both members of the same religion.'
''Ricci was delighted,'' Dr. Wilson continued, ''because in his heart of hearts he believed there was a lost Christian community in China, and he proceeded to kneel down in front of the altar. The Chinaman thought this was odd, and they started talking. Soon it became clear to the Jesuit that the mandarin's interpretation of the Four Apostles as Old Testament figures was very different from theirs. Nevertheless, the Jews of Kaifeng ended up inviting Ricci to become their rabbi. Not knowing what a Christian was, they still believed they shared the same religion but with a few slight differences.''
The exhibition was assembled at the Beth Hatefustosch, the Nahum Goldmann Museum of the Jewish Diaspora in Tel Aviv, in the spring of 1984, and it has already appeared in San Francisco and Miami. It will remain open through through June 15. Museum admission is $3 for adults, and $1.75 for students, the elderly and children 6 to 16.
The Jewish Museum is at 1109 Fifth Avenue, at 92nd St. Museum hours are Sundays from 11 A.M to 6 P.M.; Mondays, Wednesdays and Thursdays, noon to 5 P.M., and Tuesdays from noon to 8 P.M. The museum is closed Fridays and Saturdays. Information: 860-1888.


text:
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Monday, September 28, 2009
Peter Piper Pipped
I don't think we ever stop going through transitions, whether it is adapting to a new place of habitation, a new job, a new relationship or a new idea; we are constantly going through today what changes our habits of yesterday. When i started this blog almost two and a half years ago (had to make sure to get that half in there...i'm 5'9 and a quarter, don't forget that quarter) i started a habit of myself that i fell in love with. Nothing could keep me from blogging. I'm in a random foreign country alone on a park bench: blog. Last karaoke night of the year at the Irish Pub down the road: blog. Easter, Christmas, thanksgiving: blog. It's 2am and there are yet 3,000 more words due on Alexander's trek through the Orient: blog. Will you go on a date with me: blog. Sleep: blog. Girl's night out cocktails: blog. I have chosen blogging over many things; aside from an ailing family member or friend, what is there that i do, or could do that is more important than this?
Oops. It appears that there is something after all. This revelation, however, does not attach any less importance to Salty. no no nothing like that. In the end what it is is realizing that i don't blog because i have to, i blog because i choose to. And sometimes, i have to choose to wait. Transitions. Transitions are glasses that let you go from dark to light without changing them. But they are also moments when you stack your priorities and weigh the outcomes. Oftentimes, the result is an exploded suitcase and a never-ending cup of tea.
I am twenty three years old. I am sure you were twenty three years once. I graduated college nearly 5 months ago, and am adjusting to two new jobs that take six of my seven days....i'm back with my parents for a bit, did you know? Do you care? I am preparing my rook, bishop, and queen for a move that you will not believe; and it is in the middle of this that i have realized that there are times when we have to sacrifice what we want in the moment in order to get what we want for the future.
But now, we have a post. Three weeks in want, we have a post. In conversation with my editor (who obviously hasn't had much to edit) i realized that the ducks were finally falling into the basket, and that it was finally ok to blog. and the tears come streaming down my face! But oh holy crap! I had forgotten i had finally signed up for the Daring Bakers, after a two (and a half) year stint of protest (daringness for being different) i sucked it up and cracked and wanted in! and i'm almost ready to be kicked out on the first challenge, ahk!
so apparently there is an actual due date that is not just the end of the month...forgive me, i'm blond. will that work? If anyone yells at me, i would just like to point out that Christy at 5 Types of Sugar was late too. Saying that sounds like she's pregnant (she's not) but i love giving her a hard time.
So i rushed to the secret club page (only secret club members are allowed in)...puff pastry. ah ok. i've done puff pastry. wait....puff pastry, dear god why! of all things other than baguettes, puff pastry takes hours! gaw! I don't mind making puff pastry, had i not spent many hours making it about two months ago, i wouldn't have minded so much....but it really is (pardon me) quite a bitch to make. Well. a challenge is a challenge is it not. Touche.
Vols-au vont is the actual challenge; a puff pastry cup filled with a sweet or savory. My only edge is that i have made these before, a Christmas party about three years ago filled with a spinach concoction i have yet forgotten. But on a strict time budget, puff pastry is no bueno. Meh. Salty is no wimp. Alright, Sunday we make the puff pastry dough, and Monday we bake it up. Now we must be creative with the filling...did you know that red peppers can grow in a Seattle backyard garden? they can. hmmm. peppers. Pepper, cheese, cream, cilantro, salsa cream pipped into a puff pastry! Ah sweet that's fast!
The recipe for puff pastry dough can be found here, as the September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. The Vols-au-Vent are based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Pepper pipped mouse:
8 oz cream cheese
1 cup whipping cream
1 bell pepper
2 tsp bloomed gelatin
chopped cilanto
enough salt to taste
red/cayenne pepper (did you know they're the same?)
method: mix all ingredients (except cream) in blender or food processor until smooth. Whip cream until stiff, gently fold in mixture, and pipe into your cups.
As i've already said, i've made puff pastry for croissants before. However what was produced here, was not puff pastry. hard. dense. where are the flakes? are there any flakes? i am not exactly sure what went wrong, perhaps i was too violent with the poor dough, or went too fast. but i think in the end it was my attitude. in mallory fashion, of course. Well, now we know. take more care, or you will have a ton of pie dough in the freezer.
So i guess i'm a daring baker now, right? no hazing? well. maybe not yet. i'm on the in-crown of baking blogging now eh? we'll see how long i keep it up. but. you know. i think i just may do it.
Change is good. change means we're learning. i like this home here too much to ever give it up. but i must drop my infantile ideas of its condition-less priority. Maybe there will be three weeks again where i cannot come home. In a perfect world, i come home every week. but life's not perfect.
A challenge just means i have to work harder to get it. if you didn't fight for it; sometimes it is not worth having. we're here. we're baking. we're photographing. we're growing. and we're figuring out the tricks. so keep with me friends. i won't disappoint.
a bientot.
25 comments:
- Aran said...
it's ok to take your time. you have plenty of time ahead of you mallory! and what are you saying about the pastry not turning out? it looks amazing. perfect layers! welcome to the db!
- September 29, 2009 at 1:22 AM
- Jo said...
I must say that your puff pastry looks fantastic .. look at the layers. And the mousse filing sounds equally delicious. Lovely pics.
- September 29, 2009 at 2:18 AM
- M.Lane said...
Your posts are so interesting [and make me so hungry] that however long the gap between them they are a wonderful treat. I'm looking forward to the next one!
- September 29, 2009 at 5:44 AM
- KMDuff said...
What a fun pepper mousse idea. :) Way to be creative!
- September 29, 2009 at 5:58 AM
- peasepudding said...
what perfect vol au vents! so flaky, beautifully round and the filling sounds delicious
- September 29, 2009 at 7:51 AM
- Wic said...
your post is amazing. love the pictures, adore your pastry and have a lot of fun reading.
- September 29, 2009 at 8:14 AM
- alana said...
Ah yes. sometimes the best thing in these transitional moments is a day of pastry. lovely post....
- September 29, 2009 at 1:39 PM
- Half Baked said...
Lovely post and nice job on your vol-au-vents. I love the filling it sounds delish!
- September 29, 2009 at 2:15 PM
- Colloquial Cook said...
oh you're daring alright. Now I want a recipe for those seedy (yes, seedy) cookies appearing on the last pictures with the spoons.
Et hop!
- September 29, 2009 at 2:35 PM
- Moira said...
Well Mallory,
I guess life is made of changes and challenges ;))
I'm glad you're back with another delicious recipe and hope you come back again with the recipe of the cookies that appear in the last photo.
And i would like to invite you for another challenge, there's an invitation here: http://kochtopf.twoday.net/stories/announcing-world-bread-day-2009-yes-we-bake/
This one occours just once in a year (16th October) and i think you may like to bake something special or unsual :)
Um grande beijo
- September 29, 2009 at 3:28 PM
- deb@accessoryalamode said...
Yum, yum! Heaven is what I was thinking when I saw this posted! It looks delicious and I am sure there are rave reviews!!
- September 29, 2009 at 5:12 PM
- Jill said...
Beautiful pictures!! You are very talented and I've enjoyed reading your blog! :)
- September 30, 2009 at 5:37 AM
- sweetakery said...
Lovely post! Perfect layers, great puffy pastry...the filling sounds delish! =)
- September 30, 2009 at 10:47 AM
- shaz said...
No small violins available - will keyboard tapping do? Bravo on your first challenge and it's worth the wait to hear from you :)
(Ps, I think you're allowed to be a week late - but don't quote me)
- September 30, 2009 at 3:55 PM
- Poulet said...
impressive. u manage to improve ur quality every single new blog post!
- October 1, 2009 at 3:15 AM
- Mallory Elise said...
well. thank you everyone for your kind words about my flakes and layers!
Moira - obrigada! eu vou participar!
Clare - i'm going to harass you until you join now too. and a seedy cookie recipe to come in the future :P
poulet - what can i say, we improve everyday. i promise ;)
- October 1, 2009 at 5:53 AM
- Maria said...
Wow, this is my first time visiting and your photos are stunning!
- October 2, 2009 at 3:43 AM
- Sierra said...
I miss being able to eat these delicious treats!!!!!
- October 3, 2009 at 4:26 AM
- Christy said...
I'm here!! Good job watching my back, btw!! I thought we were friends!! Hehe.
Anyway, yeah, I know how you feel. It's hard for us at this point, where we're still trying to figure out our next move on the human chessboard, and at the same time thinking about what we want to do for the rest of our lives. I agree that for everything that we prioritise in our lives, there are certain things that we have to give up. I suppose it will be a couple of years of this, and then we'll find our groove (hopefully).
The vol au vents look great---they look really flaky and 'high' to me---not even close to as bad as you told me they were!!
- October 3, 2009 at 4:42 PM
- Shannalee said...
Mallory. I am SO glad you left a comment on my site because, seriously, I am smitten with yours now. We are kindred spirits and not just because of a love for food, but for a love for talking about it. Oh and as far as not finding time to blog---there is a sadness with that, no question, but you are very wise to see that there are transitions in life that sometimes prevent us from doing what we love. But those transitions usually, gracefully circle back and, I hope, that means we'll be hearing from you more.
- October 7, 2009 at 6:08 PM
- Pemula SEo said...
haha delicieus...nice your cake in week
- March 20, 2010 at 11:47 PM
- belajar bisnis said...
majority of Indonesia's like a cake.Nice your post.
- March 22, 2010 at 12:07 PM
- Grosir Sepatu Futsal said...
nice post
- March 25, 2010 at 7:54 AM
- LAPTOP MURAH said...
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- March 25, 2010 at 7:55 AM
- Hosting Murah Indonesia Indositehost.com said...
Nice information, valuable and excellent, as share good stuff with good ideas and concepts, lots of great information and inspiration, both of which we all need, thanks for all the enthusiasm to offer such helpful information here.
- July 20, 2010 at 10:49 AM


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What's up with Wheat?
My brother got a big scare recently when he had some tests done and they discovered he was very anaemic. Usually in a male this is considered serious and may be an indication of internal bleeding. He now suspects that he may be gluten intolerant the same as our mother. When I was studying nutrition we were given a statistic that in the general population, 1:2000 can expect to be coeliac but people from the west of Ireland have a much higher incidence; up to 1:200. But this does not explain the explosion of people now saying they have an intolerance to wheat or to gluten. Gluten is the protein portion in wheat and is what allows the bread to rise, being elastic and therefore able to trap the bubbles of carbon dioxide produced by yeast metabolism.
I read an article by Dr. William Davis in Rodale News about the modern wheat plant. He claims that by selective cross-breeding the plant we grow now does not have anything in common with the original wheat plant. It is almost half as tall with a huge seed head and is bred for high yield. As it is a hybrid it would be unable to grow in the wild and so has to be doused with a combination of toxic chemical fertilisers and pesticides. Now before you say "oh, that only occurs in America", which to be honest was my first thought, my mother was told in a farmer's market by one of the women working there that this happens here in Ireland. She said wheat is soaked in Roundup before sowing!! Not a very nice thought because I certainly do not want to eat anything soaked in Roundup or Agent Orange.
The same doc says that modern wheat is so nutritionally deficient it may be responsible for obesity, diabetes and other inflammatory conditions, This is due to the changes that have occurred in the gluten protein gliadin which has become a "potent appetite stimulent". He goes into a lot of other theories about why this has occurred but by this stage I had had enough, however if you want to read his article here is the link http://www.rodale.com/wheat-free-diet-0?page=0,0&cm_mmc=Twitter-_-Rodale-_-Content-RecentNews-_-mutantwheattakingoverbreadaisle
Now you may think that by only buying certified organic flour that you will be on the pig's back however, if the actual wheat genus has been mucked about with that much, you are still getting a nutritionally deficient product, albeit free from the toxic chemicals; so what is the point?
I decided to eliminate wheat from my diet and then started looking into alternatives. I now use spelt flour for almost everything and today I experimented with making bread using rye flour, buckwheat and a "new" product called Kamut which is an ancient type of wheat grown by the pharaohs in Egypt (Triticum turgidum). Because it is a wheat variety it contains gluten so would not be suitable for diagnosed coeliacs. The recipe I used is as follows:
1 mug each of rye, buckwheat and Kamut flours.
1 mug of oat bran,
2 tablespoons of mixed seeds (sesame, pumpkin and sunflower)
1.5 teaspoon of bread soda sieved
1 tablespoon of olive oil
Buttermilk to give the consistency of gloopy porridge
Some more seeds sprinkled on top
If you wanted you could add a tablespoon of blackstrap molasses to give a nice dark, sweet flavour which makes the bread really good to eat with cheese.
I baked it at gas mark 6 (200degC) for about an hour and then turned it out and cooked it upside down for another 10 minutes until the base sounded hollow when tapped.
The resulting loaf was delicious, liberally smothered with butter and some of my brother in law's honey!
My next plan is to try making yeast bread and pizza dough with the Kamut flour and I will let you know how I get on.
Wheat Wheat Intolerance Coeliac


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