Where does cooking oil come from - Free cooking games for girls in english - The cooking and hospitality institute of chicago tuition
Where Does Cooking Oil Come From
- Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).
- Instead of coffee, Neelix pours Paris a steaming cup of cooking oil by mistake. (Waking Moments)
- In computer programming, COMEFROM (or COME FROM) is an obscure control flow structure used in some programming languages, primarily as a joke.
Buttercup Live- from behind the stage
borrowed from cdbaby.com :
It was really only a matter of time before Buttercup went nuts.
Of course, lotsa folks figured the San Antonio foursome was kinda already there from the get-go. Certainly frontman/guitarist Erik Sanden was always at least borderline crazy, going back to “Dial-a-Song” days when he wrote and recorded a tune a week just for anyone with enough time on their hands to call a special hotline and hear a song over the telephone. Not to mention the stunt where he committed to playing a single song over and over again for 24 hours, just to see if he could. And the bass player, Odie? Goodness, where does one start? Sweetest dude you’ll ever meet, but not “normal” even by the most liberal definition of the word. As for the two straight guys, drummer Jamie Roadman and lead guitarist Joe Reyes … they’d have to be nuts to hang around with the other two, right?
And let us not forget all those “Grackle Mundys” — Buttercup’s handle for their legendary, no-two-alike, what-will-they-possibly-think-of-next very special … events. Concerts, if you will — though they were more like performance art music socials. They were usually held in some tiny art studio in or around downtown San Antone. Or maybe in somebody’s living room or, every now and then, just to fuck with the status quo, an actual rock club. What happened at Grackle Mundys? We could tell you, but unless you were there, you wouldn’t believe it. Come to think of it, most folks who were there — band members included —didn’t believe it, either.
But they did learn to believe in a band that through years of strange gigs, countless songs, and more than a little practice has grown into a moody, melodic, powerful rock band with a sound that is somewhere between the Kinks at their most depressed and Neil Young at his most ecstatic.
Four loons, five-years worth of “Grackle Mundys,” and, just last year, a damn good sophomore album that they actually saddled with the name, um, Hot Love. So yeah, Buttercup has been on the road to madness for a while now. But as Sanden outlines the band’s schedule for the year ahead, it’s clear they’ve now officially gone certifiable.
With two albums under their belt (the aforementioned giddy Hot Love and the previous year’s moodier Sick Yellow Flower), Buttercup will triple their catalog in 2007 by writing, recording and releasing four CDs (three generous EPs and one full-length) before the end of the year. From scratch. First out of the gate is the freewheelin’ rock ’n’ roll EP Captains of Industry — its very title a cheeky nod to the band’s lunatic ambition. Hot on its heels will be the largely acoustic Living Again (July), followed by August’s Camp Zama, an “experimental” live album which may or may not be recorded somewhere in West Texas, far from the band’s San Antonio/Austin comfort zone. The as-yet-untitled full-length, schedule for October … well, there’s no telling what shape and sound that one will take. The band’s kinda making this all up as they go. Truth be told, the whole campaign was pretty much decided on a whim with a quarter of 2007 already in the rear-view mirror.
It’s an ambitious little to-do list, to say the least — and a cynic (realist?) would surely point out that they’ll never pull it off. But there were doubters at quite a few of those Grackle Mundy fetes, too: lured to the shows by friends or curiosity over what all the buzz was about, but ready to call “bullshit” the moment the band broke out the ukuleles, asked the crowd to watch the show on monitors at the bottom of oil drums or led the whole audience outside for a musical parade through a dicey part of town. By evening’s end, though, cynicism was invariably dropped in favor of the warm, fuzzy embrace of the “Buttercult.” Buttercup fans learn fast that this is a band that thrives on the unexpected and taking risks. And they’ve watched this band grow into one of the best, most solid rock bands around.
“We needed to move the goalposts a bit,” says Sanden of the Buttercup’s four-records-in-a-year gameplan, noting that Buttercup’s previous one-album-a-year schedule felt like a snail’s pace to the band. “I think doing this was my idea at first, but nobody in the band needed any convincing. They were all like, ‘Let’s do it! Why not?’”
Ah yes, the Buttercup battle cry: “Why not,” every bit as much as their songwriting and musical chops, is what makes this band tick. It’s what made Sanden, Odie and Roadman — three-quarters of San Antonio’s late, great Evergeen — decide to regroup after a year or two apart and pick up nowhere near where they left off: With the slacker, goof-off rhythm guitarist (Sanden) recast as a take-charge visionary and dynamic frontman, and the whole Stones swagger traded for an unabashedly more fey and whimsical but ultimately more daring and mercurial Kinks fetish. “Why not” is also the mindset that made Reyes, formerly half of the acclaimed Alamo City flamenco duo Lara & Reyes and a Grammy-w
bottled up August
September greetings! A nice cool breeze blew through our rocky village and I trotted out the garden to dig trenches for spinach, lambs lettuce, beet roots and chicory salads. Where did all of August go? Like hot condensation, it steamed out. I passed almost every single day in the kitchen putting up food for the winter while Benji hammered and sawed. Both of us like little ants preparing for the cold to come during the hottest month. A friend came to visit one August and remarked that I spend too much time cooking. What, should I be working on my tan instead? Those days are gone, though we did hit the pool or river at 5pm each day to all of our delights especially Amaya who is really kicking hard and trying to swim.
My newly finished (except the fireplace) living room smells like Kim Chee. Not the best smell, but one taste and you’ll know it’s worth it. With boatloads of free food coming in from the superette market and the garden giving forth in baskets filled to the brim, I had to come up with something other than boil in a water bath for one hour and absolutely no more jam! We hardly eat jam and I have 25 jars (to give away or trade.) Using the stove full steam all the time is just too hot and contrary.
Sun drying makes a hell of a lot more sense so twenty kilos of Roma tomatoes were sun dried for four days in the hot, baking sun, sprinkled with sea salt, protected with cheese cloth and brought in each night. Afterwards, I dipped them in vinegar and packed them tightly into jars and filled them with olive oil. They reduced down to three jars from one carton full. Practical and so full of condensed tomatoey flavor. The same for the figs that are overwhelming us right now. I made ten jars of fig chutney, but the rest are being sun dried and packed into tiny freezer bags where they will keep well for 8 years. But I’ll use them up for sparkling Kefir water drinks for all of the winter.
Fermenting has been the best way to preserve since the dawn of time. Natural Sea Salt sprinkled onto almost any kind of vegetable creates a brine for them to ferment happily. The original pickles were salt brined and later they were transferred to a vinegar solution to keep them longer. Ferments are good for 3- 12 months. And really good for you. I did a fruit ferment with peaches, pineapple, apples, grapes and pistachios and spices like ginger root and chilli pepper- a kind of fruit Kim Chee. Another good one was the endive, celery and carrots. I always make a sauerkraut with juniper berries, to see how to do it, watch the video by Sandor Katz who the guru of modern day ferments and its revival. His book Wild Fermentation is at the top of the stack of my recipe books.
When I am not brining, I am pickling. I love the sweet and sour taste of anything in a vinegar and sugar solution. Carrots, green beans, grated zucchini, cucumbers, radishes and beets were just some of the pickling I did. Even boiled eggs! Today I am pickling gherkins and purslane. To make the solution boil half vinegar and half water and some sugar, add any spices that you like, for example pepper corns, mustard seeds, cloves, nutmeg (really good on the grated zucchini), juniper berries, coriander seeds, dill, etc. Pour the liquid over your vegetables and then fasten the lid. Some people water bath for ten minutes. Brines take a few weeks to mature and then last for a year or two or more but are tastier in the first year.
My goal is for us to eat up all this food all winter long, so next August, you will find me in the kitchen again, preserving summer. Nature and being a Freegan (Dumpster diving) provides such a bounty of delicious food that it would be a crime to make too much food and not enjoy it, or share it within the cycle of the year.
cooking utensils spatula
cooking fishing leveling guide
bangkok cooking school
chiang mai cooking
cooking frozen hamburger patties
sue cooking games for kids
once a month cooking recipes healthy
cooking gift sets