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Jan. 6th, 2011 @ 05:32 pm Portal MMORPG Games
Founded in the coolest network portal for mmo games, so he http://mmorpg.com.ua/ B differs from other similar pile - a large number of videos, a huge catalog of games and database software for online toys. Just do not count them as spam) if you have something interesting - pishim in a personal or on my blog
Перевод - Нашол в сети клевый портал об ммо играх вот он http://mmorpg.com.ua/ в отличае от кучи других подобных - большое количество видеороликов, огромный каталог игр и база программ для онлайн игрушек. Вобщем не сочтите за спам ) если есть у вас что то интересное - пишиме в личку или в моем блоге
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jasperpa:
Jun. 7th, 2006 @ 09:18 pm Microwave Popcorn Possibly Dangerous...
I know how much my gaming crew loves popcorn.

This article brought new information about investigations on buttered toppings into my life:
http://www.healthychefalex.com/newsletter.htm

If you don't have an air popper you can always use this safe alternative.

1/4 cup good quality popcorn 2 teaspoons olive oil 1/4 teaspoon salt Paper lunch bag
Toss the popcorn with the olive oil, salt, and mix...


Thanks to healthy chef alex for this information
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popcorn
sassymoonchild:
Feb. 6th, 2006 @ 08:33 am Biscuits and Baby Back BBQ Ribs and Mashed potatoes
So I made this for my boyfriend's birthday, and that's fun, so here we go!

Mashed Potatoes:

Milk
Butter (or margarine)
Seasonings of choice
Potatoes (traditionally white)

Traditionally I grew up in a family of five potato mongers, and then I dated Adam, who eats two bits and he's got his potato fix, so instead of the eight to twelve potatoes I used to peel, I usually do about five, and we're good. Chop them up in semi large chunks (I'd say one and a half to two inches) and put in a pot of boiling water, leave alone until a fork pierces them easily. Drain.

I'm kind of like Paula from the Cooking Network, who believes that there is almost always a reason to add MORE butter, so I usually add half a stick, and about three tablespoons of milk to a pot (as always, I add to taste, ultimately, so sometimes it's more, sometimes it's less)(I reuse the one I boiled the 'taters in) then add the potatoes. With a beater (electric or other) on the lowest setting, begin to mix the potatoes. Depending on the mood that strikes me, I add italian seasoning, or garlic, or both, or instead of the milk, chicken broth. Instead of butter, you can always use margerine. Slowly go up higher on the settings until the potatoes are light and whippy, or until you get them the way you like them.

Ta da!

Baby Back Ribs:

Baby Back Ribs
BBQ sauce of choice (I usually use Sweet Baby Ray's)
Garlic (either in cloves or minced, but they have to be live as opposed to powder)
Onion(s) (also have to be live, not powdered or dry)

I got this recipe from my dad a few years back, and molded it to my own use for inside cooking.

With the ribs, break off enough aluminum foil to wrap them individually. Set on aluminum foil, then cut off excess fatty junk. (or don't, if that's your cup of tea -- for inside cooking I reccommed it, grilling usually gets rid of fat right away)

Open up the garlic cloves and cut onion into wedges. Rub down the meat with them. I usually leave little bits of the garlic and wedges of the onion on the meat too. Wrap up in aluminum foil and place in your oven at 250-300 degrees for an hour and a half to an hour (depending on the temperature). This is a tenderizing/fast marinading process.

Sometime in there, if you are grilling outside, get the grill going.

When the meat is mostly gray (I call it gray, sorry) pull it out of the oven and let it cool for a moment. Pick off the garlic cloves/minced garlic and wedges of onion. If you're grilling outside, take them out and place on the grill. Brush BBQ sauce on side facing up and cover. Allow to cook for 10-15 minutes, then flip and repeat process. I generally brush BBQ sauce on four times, because I like to.

If you're doing it inside because you don't have a grill (we didn't have one until Mom and Dad gave us one for Christmas) turn the oven up to 375-400. Do a similar process with the meat using a double pan as for outside grilling.( the ones with the deep dish and a slitted cover) For easy cleaning I put more aluminum foil on the top part. Watch the meat carefully and make sure to place in the middle.

For the last two BBQ brushings, I turn on broil. This is a really hot setting, so watch your skin. Burning hurts, and if you aquire a burn, thoroughly flush in cold water until the burn is cool, otherwise it, like meat or a sunburn, will continue to cook. Sorry for that visual, but it gets the point across.

When BBQ sauce is a little browned, take out of oven or take off of grill. Ta da!

Biscuits

3 C flour
4 t Baking Powder
1 T sugar
some salt ( a pinch)
3/4 C Butter (1/4 C butter, 1/2 cup shortening)
3/4 t Cream of Tartar
1 C - 1 1/4 C of milk

Mix dry ingredients first, then add butter/shortening until mixed in. Results should be flakey looking. Add milk slowly until it is mixed in. I like my biscuits a little more flakey, so I use less milk than my mom and grandma do.

This is where their recipe calls for you to roll out the dough on a floored table and cut out biscuits. I tend to not do that, cause it wastes biscuity goodness, so I roll biscuits by hand. They look less uniform, but all the biscuits to be end up getting used. Generally I slather butter on my hands, but you can use PAM if it suits you, and then take a biscuit sized bit of mixture and roll it into a biscuit and slightly flatten it, then place it on a nonstick not greased cookie sheet. If you've ever done homemade hamburgers, it's much the same process as that (the molding of the biscuit mixture, that is).

Cook at 450 for about ten minutes or until the way you like them.

If you are making other stuff, like the ribs, you can also put them in at that temperature, just watch them close and make sure they're cooked through. Last night I put them in before I broiled the meat.

And there we go!
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big buts
musicalbeans: