Handy English/American vocabulary chart for foodies. Buy the print here.
This is nice idea. :)
Justyna Kowalczyk, our cross-country skiing Quin and gold medalist from Sochi.
Dead at 46, Philip Seymour Hoffman
Poppy Field Sunset, Oxfordshire, England
photo via sue
The feeder is made as a small branch of about 30 centimetres long, on which several pieces of lard or any other birds’ dainties can be hung. However, its distinguishing feature is that it is provided with a suction cup that allows fixing the feeder right on a window. This creates the conditions for a very close contact of a human with wildlife.
Igor Pinigin, Dorogaya: ‘At my place, the feeder is fixed right on the kitchen window, about half a meter away from the dinner table, so very often tomtits and me dine together. Emotional component is an important feature of this project.’
• Accidentally close a tab? Ctrl+Shift+T reopens it.
• Bananas release dopamine, eat them when you’re sad.
• CTRL+SHIFT+ESC is the one handed version of CTRL+ALT+DEL
• Don’t brush your teeth hard, it makes them sensitive and removes enamel.
• Don’t like spiders? Put citronella oil on your walls and they will not go there.
• Drink one glass of water for every alcoholic drink you have, you’ll get drunk without getting a hangover.
• Get clear ice cubes by boiling water before freezing it
• Heal paper cuts and immediately stop the pain with chapstick.
• If you accidentally write on your dry erase board with a permanent marker, scribble over it with a dry eraser marker to remove it.
• If your shoes smell, put them in the freezer overnight, it will kill the bacteria.
• Make bug bites stop itching with a banana peel.
• Make a paper longer with 12-point text, but 14-point periods and commas.
• Need to get around a blocked website at work? Try replacing the http:// with https://
• Never send your resume as a word file (unless asked) Instead, print it to a pdf file, it’s much cleaner and professional looking.
• Pick a flavor of gum you don’t normally chew, and chew it while studying during a test.
• Place a piece of bread in a container with your homemade cookies and they will stay soft.
• Put a dry towel into a dryer with wet clothes, they will dry faster.
• Put toothpaste on a pimple and cover it with a bandaid overnight. It will dry out.
• Practice fake smiling in the mirror every day before going to work/school, you’ll genuinely start to feel happier.
• Rub canola/olive oil on knives before cutting onions, you won’t cry, alternatively chew gum and you won’t either.
• Short on time with a wrinkled dress shirt? Hang it up in the bathroom to steam it flat.
• The night before, place things you don’t want to forget the next morning on top of your shoes.
• Use hydrogen peroxide to remove blood stains from clothing.
• When cleaning windows use newspapers or coffee filters instead of paper towels, they will not leave streaks.
• When microwaving bread products/pizza put a glass of water in with it, it will keep your bread for going spongy.
• When you move into a new place you’re renting, take pictures of any and all damage, then post them on facebook (privately if preferred) so you can use the reference date as proof you didn’t do it.
• When searching plane tickets online delete your cookies prior, prices go up when you visit a site multiple times.
Warsaw | by The Globetrotting photographer
My lovely Warsaw!
Engineering the Perfect Cookie with Chemistry
Baking cookies can be quite scientific. When you put raw cookie dough in the oven, you’re really just setting off a series of chemical reactions.
Here are the key moments of the baking process:
- The dough spreads: the butter inside the cookie dough begins to melt so that the perfectly formed dough ball you put in the oven begins to flatten out. The final diameter of the cookie is determined in this process.
- The rise: At about 212°F, the water in the dough begins to turn into steam. This steam expands the dough and it rises. The baking soda does a similar reaction by creating carbon dioxide. This makes the cookie flaky and light.
- Color and flavor: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that’s overflowing with aromas and tastes (such as butter scotch, sweet rum and popcorn). The second yummy process packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie’s surface.
You can adjust the ingredients to refine the cookie’s architecture.
"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster," explains UCLA’s Liz Roth-Johnson. This makes a flatter, wider cookie. But using melted butter will also make the cookie chewier: as the water in the butter converts into gas, it creates air pockets — the melted butter creates smaller holes.
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