|Posted by frangibility on November 29, 2017 at 2:15 AM||comments (0)|
Debate is earnest, each discussion ending in a show of hands. Only when consensus is reached does the committee move to the next issue. “We are trying to transform our village by this process. We are empowered to be leaders,” said Says Sowmya, 16, president of the club.
Others are focused on more intimate issues, such as shepherding peers through adolescence. “I teach my friends on life skills such as personal hygiene, self-discipline and menstrual issues,” said Rajendhiran Sridevi, a 16-year-old “trainer”.
Sathiya Babu, deputy project director of Scope India, which helps deliver opportunities for the poor, said the gap between the ambitions of the young and the expectations of parents was widening. “The youngsters know that somebody has to do these things for the community. These girls are taking control of running the village. They want change.”
There is another incentive for the young women’s intervention. Thennamadevi’s teenagers, prompting a number to flee in search of a better life. Sridevi and Sowmya have frequently discovered that friends have disappeared, heading towards cities such as Chennai and never heard of again. Local records reveal that at least 150 children from the area have attempted to run away.
|Posted by frangibility on June 5, 2015 at 4:10 AM||comments (1)|
Author Notes: From Pure Dessert (Artisan 2007). - Alice Medrich
Makes 3 to 4 cups
For the candied peel:
4 oranges or tangelos, 2 grapefruit, or 6 to 8 lemons, limes, or tangerines, bright-skinned preferably organic or unsprayed
1 1/2 cups water
1 1/2 cups sugar, plus more for dredging
Instant-read or candy thermometer
Use a sharp paring knife to score the peel of each fruit into quarters (or sixths or eighths if using grapefruit), cutting just through the skin from the top to bottom all around. Use your fingers to strip the peel from the fruit. It’s okay if some fruit is left on the peel for now. You should have 3 to 4 cups peel. Save the fruit for another dish.
Place the peel in a 3- to 4-quart saucepan and fill the pan with cold water, leaving just enough space for it to boil. Bring the water to a full rolling boil over medium-high heat. Drain the peel and dump it into a large bowl of cold water to cool for a minute. Drain and return the peel to the saucepan. Repeat the entire blanching and cooling sequence twice for thin-skinned Meyer lemons or tangerines; three times for oranges, regular lemons, or tangelos; or four times for grapefruit. (Blanching rids the fruit of excess harshness and astringency and tenderizes it. The number of blanchings is not cast in stone. With experience, you may increase or decrease the number to get the tenderness and flavor that you like. Even fruit of the same variety varies in texture, skin thickness, and bitterness, so use my guidelines as you will.)
After the final blanching and draining, use a small sharp knife to scrape only the mushiest part of the white pith (and any fruit left on the peel) gently from the peel, leaving thicker lemon, orange, and grapefruit peels about 1/4-inch thick and thinner tangerine or Meyer lemon peels about 1/8-inch thick (thinner skins, in fact, may need little or no scraping). Cut the peel into strips or triangles or whatever shape you like. Place the peel in a smaller (2-quart) saucepan with the water and the sugar.
Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Wash the syrup and sugar off the sides of the pan with a wet pastry brush or a wad of wet paper towel. Adjust the heat and simmer the peel uncovered, with little or no stirring, very gently until the syrup registers between 220° F and 222° F and the peel has been translucent for a few minutes; this will take a little more or less than an hour.
Remove from the heat and use a slotted spoon to transfer the peel to a rack set over a rimmed baking sheet, to catch the syrup drips. Spread the peel out in one layer and let cool and dry overnight.
Dredge the peel in sugar to coat. Stored in an airtight container in the refrigerator, where the peel will keep for several months.
|Posted by frangibility on May 12, 2015 at 4:45 AM||comments (1)|
TM editors' note: This article discusses a penny stock and/or microcap. Such stocks are easily manipulated; do your own careful due diligence.
ROTH Capital's Joe Reagor believes that the price of gold will rise as confidence falls in the value of the U.S. dollar. In the meantime, several companies with great assets are struggling to raise financing and are thus considerably undervalued and possible takeover targets. In this interview with The Gold Report, he highlights three juniors and two mid-cap producers that are flying under the radar of investors.
The Gold Report: What's your gold price forecast for the rest of 2015 Virtual Office Hong Kong?
Joe Reagor: For the full year, our average price is $1,260 per ounce ($1,260/oz). If the U.S. dollar were to remain steady and not strengthen, gold could reach $1,300/oz by year-end.
TGR: Gold was sold off heavily in the last week of April based on an anticipated interest rate hike by the Federal Reserve. Should the Fed actually raise the rate, how much of a negative effect will that have on gold and for how long?
JR: It is commonly believed that rates will rise because the U.S. economy is improving, but we keep getting mixed signals. The most recent jobless claims were exceptionally good, but the Q1/15 GDP increase was only 0.2%. If we see a stiff rate increase because the Fed thinks the economy is strengthening, that could be bad for gold. Should the Fed choose to raise rates slowly over time, giving it the option to lower rates again if need be, I don't think that's bad for gold.
TGR: Some people believe that a stiff rate hike would spook the market and cause an equities crash. What do you think?
JR: I doubt the Fed would move on that without first providing a cushion to the markets viriwarm bulb. Should a rate hike spook the market and force the Fed to quickly lower rates again, I think gold would move higher quickly.
TGR: Is it possible an interest rate hike has already been priced in to the price of gold?
JR: The expectation of rate hikes is definitely priced into gold inherently through the strength of the U.S. dollar, as compared to, say, Europe, which has been forced to introduce further quantitative easing.
TGR: The World Gold Council (WGC) 2014 survey showed continuing strong demand for physical gold both from Asian consumers and central banks. Do you think this trend will continue?
JR: Definitely. The WGC's Q1/15 survey demonstrates that this trend is continuing. We believe that China will maintain its position as the world's largest consumer of gold as a store of value, with India as the largest consumer of gold for jewelry.
TGR: Over the past year Russia has bought more than $7 billion ($7B) worth of gold bullion. Its total gold holdings of 1,208 tons are worth $49B, making it the world's fifth-largest holder. Some suggest that Russia and China are working in concert to use gold as part of a strategy to shift economic power from the U.S. to this rival axis. Is there any credence to this?
JR: I believe Russia and China would prefer that the U.S. dollar not remain the world's reserve currency, which would shift the dynamics of the pricing of many commodities, not just gold. Exactly how they intend to accomplish this is not certain, but there's no question that this pushback against the U.S. dollar has the support of many countries.
TGR: Shouldn't rising physical gold demand force higher gold prices?
JR: The contract (or paper) gold market is significantly larger than the physical gold market. So an increase in physical demand doesn't necessarily result in enough of a total increase in gold demand to force higher prices in U.S. dollars.
Outside the U.S., the value of gold in other currencies is up almost 20% already this year, which should result in better margins for non-U.S. producers. Should the U.S. dollar weaken by, say Desktop-as-a-Service Solution, 10%, that would move the gold price up to around the $1,300/oz we're predicting for year-end 2015. Beyond that, we believe that rising marginal production costs could drive gold to $1,450/oz.
TGR: What are your forecasts for the prices of silver and zinc for the rest of 2015?
|Posted by frangibility on February 11, 2015 at 9:50 PM||comments (1)|
An Algerian told me the other day, "eating a lot of bread is one of the few things we really took from the French." Well, nevermind all those other things the French left behind, but Algerians do really love their bread. Bread here is subsidized, and arrives in the form of baguettes, delivered by truckloads twice a day. I wish I had a picture of this but I am shy about taking my camera out in public. Because of the subsidies, at 5 dinar or .05 euros a loaf, most of the baguettes are spongy and dry not very good. However, you can find some good baguettes scattered throughout the city.
But what we really love here are the local breads, the various flat breads you see piled next to the cashier's stand. Because everyone buys the baguettes, all the local forms of bread are usually sold in small batches apartment hong kong, either made by the shop owners themselves or by a small local bread maker. Many Algerians make these breads themselves at home.
There are a couple unique things about these breads, first they are usually made with a semolina dough, either completely semolina or semolina with a little regular flour mixed in, so they require a lot of kneading and a long rise time. Second, several of the breads are made on special pans, such as a clay pan that looks like the bottom of a tagine, but is made of unglazed clay with little spikes all over the bottom (see here). Below are some of the breads we've discovered in our first months in Algiers:
This is probably the most common kind of bread available. Called kesra bread, this version is leavened (matlua'a means risen) and is made on the clay pan described above Business Broadband. You can see the little pin-pricks left from the pan in the photo aboove.The bread is light and spongy, with a heartiness from the semolina. The bread is really only good the day it is made and gets dry quickly.
Above are pictured two versions of the flat, or unleavened, kind of kesra. It is dense and chewy and slightly sweet. I really like this one for breakfast, alongside my yogurt and honey. This bread supposedly lasts a long time but we always devour it quickly, so we've never found out.
This is probably my favorite kind of bread here, but as the name implies (messemen means greasy or buttery) it is a bit rich. This is a semolina based dough that is stretched out very very thin and then cooked on a wide flat griddle with butter. It resembles Lebanese markouk bread, but a bit more free form and of course more greasy/buttery to the touch. I especially like to make sandwiches by spreading the bread with labne (strained yogurt) and sprinkling mint and olives over and rolling it up. Labne and sour cherry jam roll-ups are another favorite for breakfast.
Of course, there are many other kinds of breads - round hearty whole wheat and bran loaves, a bread called pain mahonais, named from Spanish immigrants who came to Algeria from Mahon, Minorca, and flavored with anise seeds and herbs or olives hong kong hotels. Special breads for eid or flat pancakes cooked on one side and sprinkled with honey. We look forward to sharing more of the breads here with you as we explore.
|Posted by frangibility on December 10, 2014 at 3:45 AM||comments (2)|
Fall in Ontario is always breathtakingly beautiful. Cool crisp nights and warm sunny days encourage you to go explore forest trails, where you can walk for miles surrounded by trees whose leaves display the entire palette of colours, from brilliant reds and oranges to pale yellows and greens.
Driving around back country roads, stopping occasionally to buy fresh fruits and vegetables straight from farm stands and picnicking by a stream or waterfall is my favourite way to enjoy a beautiful fall day. Hiking in the many gorgeous conservation areas around Ontario, trampling on crunchy fallen leaves, admiring the tapestry of changing colours from a peak, while the dappled sunlight shines through the trees is another favourite!
Sun ripened, farm fresh produce is a real luxury this time of year and I try to make the most of it by practically turning vegetarian! Pumpkins are one of my favourite harvest vegetables and I love to cook them with spices, the way my mother used to when I was growing up in India. Just passing a field filled with ripe pumpkins evoked so much nostalgia in me that we had to stop and buy a couple to bring home!
Curried pumpkin sabzi is a delicious sweet, sour, hot and spicy creation that is best made with fresh pumpkin and enjoyed with warm naan, chapati or deep fried puris!
Curried Pumpkin Sabzi
♪2 lb fresh ripe pumpkin
♪2tbsp each: vegetable oil, butter
♪2 dried whole red chilies
♪1/4 tsp each: cumin seeds, fennel seeds, fenugreek seeds
A tiny pinch of asafoetida (Hing), optional
♪1/2 cup finely chopped red onion
♪2 cloves garlic, finely chopped
♪1/2 tsp each: cayenne pepper, turmeric, ground coriander, ground fennel, garam masala, dried fenugreek leaves (Kasoori methi)
Salt to taste
1 tbsp brown sugar
1 tsp amchoor (dried mango powder) or lemon juice
2 tbsp chopped fresh coriander
Cut pumpkin into quarters, remove and discard peel and seeds. Dice pumpkin into small 1 inch bite sized pieces. you should have about 5 loosely packed cups (750gm) diced pumpkin to cook with.
Warm oil and butter in deep non stick skillet over medium high heat. Add red chilies, cumin, fennel and fenugreek seeds. Let sizzle for 30 sec, then add asafoetida, if using.
Add onions and garlic, saute for about 5-7 min until softened. Add diced pumpkin, cayenne, turmeric, ground coriander, ground fennel, garam masala, dried fenugreek leaves and salt. Mix well, cover skillet, reduce heat to medium low and cook for about 20 min or until pumpkin is tender.
Add sugar, amchoor (mango powder) or lemon juice. Cook, covered for another 10 min, stirring occasionally. Uncover skillet, turn up the heat to medium and cook off some of the excess sauce for about 2 min. Fold in the fresh coriander.
|Posted by frangibility on November 20, 2014 at 11:50 PM||comments (0)|
Finally, avocados are more affordable and the price of limes won't leave a sour taste in your mouth. Which means, of course, it's guacamole time!
Here, five very different recipes for the classic party dip. Break out the chips and dig in.
Guacamole with Fresh Corn and Chipotle
Farm-fresh corn kernels add a bit of crunch to this guacamole, and when you add a juicy tomato anf a smokey chipotle chile, it's flavor central. Oh, and don't forget the sour cream.
Avocado, lime juice, salt, and cilantro. With just four ingredients, this smooth, chunk-free version is a purist's dream.
Yes, there is avocado in this guac, but also onions, broccoli, garlic, edamame beans, jalapeno, and cilantro. Creamed together, they make a healthy, delicious dip.
Mango Pomegranate Guacamole
Mexican cooking often calls for fruit in guacamole, and this juicy version sticks firmly to that tradition. Serrano chiles give some bite, and we suggest plantain chips for scooping.
Celery-Spiked Guacamole with Chiles
All the regular suspects star in this recipe, with a surprise appearance of chopped celery to give a pleasing crunchy contrast to the creamy avocado.
What's your favorite way to make guacamole? Do you add any unusual ingredients?
|Posted by frangibility on October 31, 2014 at 4:15 AM||comments (0)|
Remember that Cherry-Almond Crumble I made recently? I had plenty of cherries left after my cherry shopping spree. Fresh cherries are such a treat that I knew I couldn’t let them go to waste.
I started thinking how cherries and cheesecake have such a delicious history together. Knowing I couldn’t argue with that kind of track record, I quickly decided that combination would get put to good use with my remaining cherries.
That leads to these muffins.
Somehow calling them “muffins” just doesn’t seem adequate. They are so much more. They may seem unassuming from the outside. But, bite into one and you’ll find a lovely little pocket of sweet cream cheese filling. While I usually associate muffins with breakfast or brunch, I’d be more than happy to enjoy one of these most any time of day.
Besides the cherries and cream cheese, I love all the oats in these muffins, too. All of that good stuff together makes for a batch of pretty irresistible muffins.
|Posted by frangibility on October 13, 2014 at 3:45 AM||comments (0)|
Schrambling_donna gelb lobster dinner party valerie rob bob-4960
A friend who is one of the best cooks we know invited us to a dinner party Saturday night, but she had a surprising stipulation: We had to join her in the kitchen as she cooked. She lives in one of those "Hannah and Her Sisters"-style sprawling apartments covering so many acres her stove is a hike away from anything, and we always have to talk among ourselves while she slaves over it in splendid isolation. So this was a breakthrough Fine Wine, and it was a great evening because she had one guest arranging the cheese board, another stemming and chopping basil, the guys shucking the corn etc. while we stood ready to help her "dispatch" the lobsters. Rosé was involved, of course.
Even before cooking became a spectator sport, people were always drawn to kitchens at parties. Our last apartment had a kitchen a little smaller than an Uggs box Pegboard Displays, and still everyone would crowd in until I had to banish them. Then I would chop and stir and roast while listening to laughs and clinking wineglasses from the living room down the (short) hall. One of the things we looked for in the two years we hunted for our co-op, then, was a kitchen big enough for me to cook in with guests close enough that I could hear what exactly was so funny.
So this was a big breakthrough for Donna, but she did what I do when the party was over. Sent everyone on their merry way while she dealt with the damage. Cleaning up should be private Voting System.
|Posted by frangibility on September 16, 2014 at 6:35 AM||comments (1)|
The trick to french fries is double-frying. First, flash-fry the potatoes to eliminate moisture, then fry them again to ensure crispness. Eating them with mayonnaise will take you to Europe.
About 8 cups vegetable oil
2 pounds medium baking (russet) potatoes lace wigs uk, peeled
Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade
Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.
Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain Gemstone jewelry. (Return oil to 325°F between batches.)
Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)
Season fries with salt.
Cooks’ notes: If you don’t have an adjustable- blade slicer hong kong work visa, you can slice the potatoes with a knife lengthwise into 1/4-inch-thick slices, then cut into 1/4-inch sticks.
|Posted by frangibility on August 24, 2014 at 1:55 PM||comments (1)|
Makes 2 to 4 servings
Mon Poulet Rôti
EPICURIOUS EDITORS' NOTE: This simple roast chicken recipe by legendary chef Thomas Keller is one of the top-rated chicken recipes on Epicurious. It's an essential, delicious chicken recipe any home cook can master and enjoy.
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.