All posts by KUROHIME

Deep Fried Bacon

Saw this on the food network and then after a web search found some recipes–oh lawdy, heart attack in action, but sure tastes good.

There’s nothing else to say….lol

little vid documentary:

recipe:

Ingredients

1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
Cream Gravy
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

Directions
1 Heat oil in a frying pan over med-high heat.
2 Whisk egg and milk together in a bowl.
3 Place flour in another bowl – season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).
4 Double dip – first in the egg mixture, then into the flour and repeat.
5 Fry in oil until golden brown.
6 Serve with cream gravy for dipping; also good served with steak.
7 To make cream gravy: Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

Black hairy tongue

Like few hours ago, my mind was scarred because of a disturbing image.
i won’t add the pictures here because….HELL NO!!!
It’s not a life threatening condition and is in fact quite common. It is a transient condition that does appear alarming. The tongue usually appears black and furry. The cause of a black hairy tongue is usually due to an overgrowth of bacterial organisms in the mouth.

so they break up the stats that way( that’s how i understood ):
SHOOT 2

In most cases, there are no symptoms except for discoloration of the tongue but some individuals may develop bad breath. Other individuals may also complain of altered or a metallic taste. A gagging sensation is often a delayed complaint because of the hairy projections.

Black hairy tongue appears hairy because of growth of small projections from the tongue surface. These papillae grow longer than normal. Normally papillae shed off every few weeks. The reason for overgrowth of papillae is because bacteria, and other organisms that reside in the mouth start to grow on the tongue surface. Over time, the papillae change color and start to appear dark yellow, brown or black.

In some people, the cause of black hairy tongue is never found. However, potential causes of this problem may be due to

Poor oral hygiene is one of the most common causes of black hairy tongue

Individuals who breathe through their mouth often develop black hairy tongue

Frequent use of medications containing bismuth (eg pepto bismol) can also cause darkening of the tongue

Regular use of mouth washes containing agents like hydrogen peroxide is a common cause of black hairy tongue. Today, many individuals who use hydrogen peroxide for mouth washes and teeth whitening often develop blackish discoloration of tongue.

Frequent use of mouth washes containing astringent agents like menthol or witch hazel. These substances cause excessive drying of the oral cavity and lead to overgrowth of certain bacteria

Prolonged use of oral antibiotics is associated with overgrowth of many organisms in the mouth, many of which can lead to changes in tongue discoloration.

Individuals who smoke often develop discoloration of their teeth and tongue

Treatment

There is no specific treatment for black hairy tongue. It is completely harmless.

The best way to prevent it is maintaining good oral hygiene, flossing teeth and brushing regularly. One should discontinue smoking or medications containing bismuth

Before seeking help from physician, one should try home remedies such as

– Brushing each time after eating
– Rinsing the mouth after each meal
– Flossing teeth at least 1-2 times a day
– Brush your tongue if possible with a tongue scrapper

While a regular visit to the dentist is recommended, this is not a must. Simple home remedies will clear up black hairy tongue and save you lots of money.

SHOOT 1

http://news.bbc.co.uk

Dentists target smoking dangers

White patches in the mouth can be an early warning
Dental teams at two Scottish universities are to be trained to try to help smokers quit the habit.

The move is part of a project aimed at tackling the serious oral health risks linked with smoking, such as cancer and gum disease.

Glasgow and Dundee dental hospitals have received £83,000 between them to give dental hygienists special training.

Rates of oral cancer have doubled in the last 15 years and smoking is linked with 90% of cases.

Research has also suggested that giving up smoking does more to cure gum disease than regular brushing.

(While this particular project is taking place in the dental hospitals, our work will have implications for general dental practice
Viv Binnie Glasgow Dental School)

As part of a pilot project, the universities of Glasgow and Dundee will help patients to quit the habit.

This project has been funded by the new Partnership Action on Tobacco and Health (Path) project.

Path is managed by the national anti-tobacco organisation Ash Scotland.

Most patients will be referred from their dentist because they are already a high risk, such as those with potentially malignant spots.

Smokers can develop a condition called black hairy tongue

Patients will then be randomly allocated to one of two groups for smoking treatment, which include either nicotine replacement therapy, or behaviour change counselling.

When the study is complete, the dentists hope to discover what motivates people with mouth lesions to stop smoking.

Viv Binnie, of the dental public health unit at Glasgow University, said: “At the end of the project, we hope to understand how effective these two different types of smoking cessation advice are.

“While this particular project is taking place in the dental hospitals, our work will have implications for general dental practice.”

If the pilot is successful it is hoped that more hygienists across the UK could receive similar training.

So it says it’s harmless. I shouldn’t worry – so you would think? But tell me, if your tongue turned out like the one in the picture, would you say to yourself, “Oh well, it’s completely harmless,” and then saunter off to work with your business suit and your black hairy tongue. I think not.

It may be physically harmless but nobody wants to be known as the Black Hairy Tongue Girl. Can you imagine how many of your friends would no longer let you taste any of their food because they can’t get that visual out of their mind? It’s social suicide I tell you. On the other hand, it would make a great Halloween prop.

Hum… sucks to be you…

MOQUECA

So let’s try this tomorrow for the prince

Moqueca

Ingredients

2 lb white fish steaks.

½ cup coconut milk

2 tablespoon palm oil

2 tablespoon lime juice

½ teaspoon salt

1 chopped Onion

1 clove garlic, minced

3 tablespoon parsley

2 tablespoon tomato paste

1 tablespoon pepper sauce

1 cup water.

Directions

Combine the fish with lime juice and salt in a bowl.

Let it marinate while you prepare the sauté pan.

Heat the palm oil in a sauté pan and add the chopped Onion,garlic.

Sauté the ingredients until Onion becomes limp.

Add marinated fish, tomato paste, water and simmer for about 10 minutes in medium heat or until fish is done.

Mix in the coconut milk, pepper sauce, parsley and simmer for additional 5 minutes.

MARISCADA

Another recipe i tried today. I liked it, but for Martial(…^x^…)

Mariscada

Ingredients

Directions

  • Place pre-cooked frozen clam meat and Shrimp in a colander. Let them thaw and drain overnight in a fridge.
  • Cut the fresh fish into cubes and the squids into small pieces. Rinse them and place in a bowl with salt and lemon juice. Let them marinate while you cook the mussels.

Mussels (Mexilhão):

  • Rinse the frozen mussels under cool running water. The shells should close.
  • Place mussels that do not close in a bowl with cold water and agitate them to make the shell close. *Discard the shells that do not close because they can be spoiled and cause intoxication.
  • In a large saucepan, place the good mussels with 1/8 cup of water.
  • Cook them about 10 to 15 minutes or until the shells open wide apart and meat come loose.
  • Use a fork to remove the meat from shells. Discard shells, reserve the meat.
  • Combine in blender diced tomatoes, onions, cilantro, minced garlic and salt.
  • Make a coarse purée.
  • In a large pan, heat the olive oil and pour the coarse purée.
  • Add the fresh fish and Squid. Cook for about 10 minutes.
  • Then, combine the other seafood: Shrimp, clam meat, mussels’ meat.
  • Add the coconut milk and cook for additional 15 minutes.
  • The dish should have the consistency of a soup when done.

*You can find the seafood all frozen packed in your nearest asian food market(chinatown

Different Brazilian Dishes

Meat and Seafood Dishes

In the Brazilian cuisine, most of the meat dishes rely on seafood that is commonly used for most meals. Fried shrimp, calamari, sea-squid, mussels and fresh fish are used for salads, stew or served with side-dishes such as rice and beans. Shrimp is the kind of meat that you will definitely encounter in most dishes, such as moqueca de camarao (shrimp stew), frigideira (seafood frittata), strogonoff de camarao (shrimp stroganoff), or even as a side dish, in the vatapá (spicy shrimp puree). Sometimes cooked in coconut milk, shrimp is the staple of Brazilian meat dishes. Pork is prepared for the lombo con farofa (roast loin of pork accompanied by toasted manioc), beef is used for stakes, while chicken is grilled or prepared in wine. Al types of meat can be prepared sautéed in coconut milk, cooked with Yuca or manioc fries, or served with farofa, a mix of manioc flour, butter and salt.

Veggie Dishes

The country of Brazil has a rich supply of all kinds of fruits and vegetables, making it very easy for a vegetarian to choose ingredients for a fresh salad or even for a consistent meal. Rice and beans being the staple of this cuisine can be prepared in many ways that will satisfy all tastes. Usually, rice is simply boiled in hot water with olive oil, but more ingenious chefs may add garlic, onions, tomatoes and even black olives. Beans are an important part of the entire Brazilian cuisine, and can be used for salads, for stews or fired and served with bread. Either way, beans come in large varieties, such as brown beans (carioquinha), feijoada black beans, fradinho beans (used in traditional bahian recipe acarajé), white beans, and even chili beans. The fruit variety offers culinary possibilities for any vegetarian that can serve them as part of a fruit salad or mixed with fried rice, for a more exotic dish.

Appetizers

Some of the main Brazilian appetizers include the pastries fritos (fried turnovers), that may have different filings such as chicken, beef, seafood, vegetables, or cheeses. Recheio de carne is platter served with pao de queijo (cheese bread) or plain with different dipping sauces. The cheese bread can be served individually as a Brazilian appetizer and it can be made of parmesan, cheddar or mixed types of cheese. Bolinhos de bacalhau (codfish balls) is a fancy appetizer severed in restaurants together with a glass of wine, cocktails and even with a beer. Appetizers in the Brazilian cuisine may also consist of a fresh vegetable salad, or even a cream of palm heart soup, prepared with chicken stock, milk, white pepper and butter. Soups are usually served as a replacement for the first course, and are very much appreciated before the main meal, as well as platters of fruit or raw vegetables.

Beverages

Brazil is a country worldwide known for its strong flavored coffee. So it’s only natural to encounter some of the best coffee specialties all over the country. However, there are other special beverages as well, that are much appreciated by Brazilians. Among special drinks, cachaça is one of the most delicious liquors that are available in all parts of the country. Cachaça is the Brazil’s native liquor, made from sugar cane, and it is the main ingredient in the national drink, the caipirinha. Brazilian beverages may sometimes consist only of fruit cocktails with no alcohol, such as fruit punches, Swiss lemonade, and the blackcow, but sometimes come available in alcoholic versions, called batidas. These alcoholic cocktails come in flavors going from peanuts, coconuts, oranges, pineapples, apples, peaches and strawberries, to mango, papaya and bananas. Some other cocktails have specific names, such as passion fruit cocktail, puma’s milk, and angel’s pee, and are usually served in bars and restaurants.

Snacks

Brazilian snacks are usually represented by small portions of side dishes and they are mostly light and easy to prepare. Tutu de feijão (pinto beans puree) is appreciated as a snack and takes little time to prepare. Cornmeal porridge and beans seasoned with cassava flour are great as side dishes but served as snacks in-between meals as well. Fried pastries are sometimes available, and make for a great Brazilian snack. Acarajé is one of the most delicious fried snacks, and consists of deep fried peas wrapped in crispy dough. Other Brazilian snacks include aipim frita (yuca or manioc fries), Farofa, which can be served as a side dish as well as a snack, and the Brazilian cheese bread served sometimes as an appetizer. White rice with gorgonzola, collard greens (kale), or coconut rice are great for snacks and have a delicious taste as well. Cornstarch cookies are sweet snacks appreciated with any occasion by children and adults as well.

Desserts

In the Brazilian cuisine, a lot of interesting desserts and sweets are being prepared in a specific and rather interesting way. For instance, avocado is sweetened and used as part of the dessert dishes, as creme de abacate (avocado cream), unlike any other countries, that would rather use it salted for sauces. Meringue is another delicious Brazilian dessert, usually made with strawberries and a lot of whipped cream. and solid sweets are very popular in the Brazilian cuisine and are preferred not only by children, but by grown-ups as well. Among them, biscoitos de maizena (Cornstarch cookies) are the most delicious ones and have a typical vanilla flavor. Other desserts include ice cream, cakes, and exotic fruits such as papaya, mango, açaí, cupuaçu, bananas and pineapples, mixed in that are served with liquor and whipped cream, or used for that can be served as dessert in many fancy restaurants.

Creme de abacate
Biscoitos de Maizena (Cornstarch cookies)
Cocadas
Quadrados de leite

Buckwheat Noodle Stir-Fry

Something i tried last night for the Prince who didnt felt he should feed himself

This recipe is from Jane Brodys Good Food Book. It is delicious and not hard to make and is low fat. I have no way of calculating the fat so….lol

try it it’s quite tasty

Servings: 1 Servings

Ingredients

Instructions

Serves 4-this recipe also can be doubled, tripled or quadrupled with excellent results if you have having company. I multiply everything by 4 with good luck.

Buckwheat noodles have a wonderful flavor and texture, quite a different pasta experience. They are about $2 for a 12 oz package but worth the higher cost in terms of taste and nutrients. Find at Oriental Matkerts or natural food stores.

You can make your own hot pepper oil by slowly cooking several dried chili peppers in sesame oil, when they blacken, remove and discard them.

1. In a large kettle of boiling water, add salt if desired, cook noodles for 3 minutes or until al dente, and drain.

2. In small bowl, combine Worc., soy and sherry and set mixture aside.

3. In a wok or large skillet, heat 1 Tb of the oil and stir-fry the scallions, garlic, and red pepper for 1 minute. Add cabbage, and stir fry for another minute. Add chicken or meat and stir fry the vegatbles a minute longer. Transfer to a bowl.

4. Heat the remaining tablespoon of oil in wok or skillet over high heat, and add the noodles, let them brown for about 2 minutes. Reduce heat and add the broth, stir to combine well.

5. Add veggies and Worc, soy sauce mixture to the noodles and toss the ingredients well. Heat the stir-fry for about 1 minute, sprinkling with hot pepper oil just before serving.

Note***I substitute 1 cup of broccoli and zuchinni for the chicken and meat

abril9

Mes Idées pour le souper Make sure to add some thank you comments too^_^

buckwheat-soba

La grippe

Ma premiere grippe  achoode l’année et ca conicide avec le fléau (supposement)de la grippe porcine.

2 jours plus tard mon fils(pouchon lol) l’attrappe aussi

Bonjour, runny stuffy nose, headaches, fever et le corps courbatu

The worst i made fun of a guy at work with those symptoms(lol tu as la grippe porcine? lol)
Mais d’aprés moi c’est juste une banale ptite grippe passagère

Nez bouché, enfin c’est plutot une narine qui est bouchee, et ça change de coté tout au long de la journée, et ce a longueur d’année, même en été, j’ai été voir un orl, il n’a rien trouvé, il m’a juste cramé des varices dans le nez qui me provoquaient des saignements, pour lui le fait que j’ai le nez bouché est la conséquence d’une forme d’allergie. J’ai essayé le lavage du nez a l’eau salée, mais le nez reste bouché.

Bon ben, je crois ont va mieux, ont est apte a retourner au travail ( à l’école pour mon fils)

en plus ce dernier à bien apprecié utiliser mon lit comme trampoline et m’embeter toute la journée

Theres an old saying, you need a lot of rest when you have the flu..well.. eerrr with that little guy around …forget it… and i thought he was sick..

en plus il pleut dehors… au moins, j’aurais été plus deprimée si cétais un sun shinning day.

image

A Zen Looking Pond Can Be Quite Discusting…

garden_pond_koi9

This is for my `pond-koi-fan`relative (actually my future mother-in-law) who can spend hours taking care a slimy pond…lol

#1. The gunk at the bottom of the filter stinks. It’s mucky, it’s slimy and it smells like a stagnant pond. But plants love it because it’s already pre digested for them and you are likely to have the greenest, healthiest garden in the block when you dump the muck on your garden.

#2. Pea Soup Green water is not very esthetic when you want to show off your fish. All a you can see are shadowy shapes moving through the water and you might as well own all white ogons as that expensive red and white kohaku or nifty brown chagoi if you can’t see anything but pea soup murk. But the green water is actually quite healthy for the fish. It offends our sense of esthetics, means we cannot see the disease on the fish early, and creates a great deal of competition with the fish for the dissolved oxygen in the water. However, newly hatched fry thrive in it, it shades the water and keeps it somewhat cooler and it is definitely a deterrent to blue herons. What they can’t see they won’t get. The hardest bit about pea soup green is waiting long enough for the pond chemistry to balance, the filter to take charge and start breaking down the raw fertilizer the fish and their decomposing food create.

#3 The water in your pond is pond water. You do recall those fascinating biology slides in High School with all the unicelled organisms swimming around and eating each other? Guess what is in your pond water swimming around eating each other. But this is exactly what carp live in. The majority of those organisms eat each other, not the fish, some even provide food for the newly hatched fry or other things that provide food for the fish.

# 4. Nobody has a perfect pond and all the answers. Everyone will give you different answers for the problem you are asking you bout. If your fish are ill you can buy medicated food, make your own, inject them with drugs or dip them ahead of time for immunization. Which should you do? It depends who you talk to. The koi community is probably one of the friendliest groups you will encounter, because although everyone has their own favored filter type, they are willing to share and demonstrate to you why that one is right for their situation, but might be wrong for yours. The answers are out there, as well as a lot of experience, some of which is bound to match yours and have a hard won answer to your problem.

#5. Koi are carp and carp, like puppies, eat what ever they can get in their mouths. Like protective of what gets available to them — making sure guests and children don’t dump their sodas in the pond or throw in copper pennies. But along with eating everything, it also means we can treat them with a varied diet — the left over watermelon from the picnic, the half a grapefruit from breakfast, a quartered head of cabbage because it is so darn cheap at St. Patrick’s day. Even in an aquarium they don’t last long…so get over it

#6. The Spawning procedure is a very violent brutal experience. The males almost literally batter the eggs out of the female, leaving bruises on everyone who participates — which is usually the whole pond. It is literally a dirty thing with the pond full of scum from the milt and the thrashing. Crystal clear water becomes murky with stirred silt. But the experience of finding a fingerling or two in the pond that you know you did not purchase and that turn out pretty nice makes up for the temporary dirty house.

#7. Fish are slimy. Snakes are smooth and dry and slick, but fish are slimy. When you catch them for the show or to medicate them, they are slick slimy wiggly creatures. But that slime coat is part of their protection and design. One of the indications of fish health is the consistency of the slime coat. Adding salt increases the slime coat on our fish and increases the fish’s resistance to external parasites.

3533a3afc21d9909f1cbca20e90af694

In her garden

#8.Serious fish breeding means culling. Culling is sorting through the 250,000 eggs that hatch out of the 500,000 that were laid and fertilized and discarding the baby fish. But as cruel and inhumane as it sounds, culling insures the strength of the baby fish you do keep. You are initially discarding the deformed fish, then the ones with non desired color patterns. You are also ensuring that as those baby fish grow they have adequate space in which to grow and a better chance at the food. A pond that is adequate for twenty large koi quickly becomes inadequate for 100,000 baby koi.

#9. The pond is likely to contain all sorts of strange animal life right along with your fish. Leeches, anchor worms, fish lice, mosquito larvae, you name it. They’re the big brothers to those unicelled creatures you looked at under the microscope. But most of those critters provide food for the fish or, if they are not eaten, are easily controlled with a dose of Dimilin before they get out of hand. Snails seem to come out of thin air whether or not you have introduced plants. Dimilin knocks them down as well, although the fish like escargot as well as they like caviar during spawning season.

#10. There are no guarantees in Koi keeping. That beautiful baby fish you bought that was a glorious platinum white and metallic yellow is as likely to fade to a dull white as he is to remain bright and exciting. Take note of the fish in the last KOI USA that was bought as a dynamite red and white kohaku, faded in poor water and was brought back again. But that rather strange little fish is just as likely to change into something really wonderful as it is to change into something ugly. “Tategoi” simply means “a fish with potential.” Not “Instant champion, just add food and time.”

#11 A properly set up pond will need constant upkeep and attention. But consider just why you put the in your pond in the first place. Attention becomes part of the pleasure of koi keeping. Would that all obligations were as onerous as sifting by the pond feeding the fish and observing them for a while each day, watching for disease and bruises and potential problems. A properly designed pond is like a good car, upkeep can be minimal most of the time with occasional major tune ups and filter changes once or twice a year, depending on the fish load.

#12 Fish die. Usually the one you are the most attached to, paid the most for, or was a special gift from a special friend. But please try and keep some perspective on the fact this is just a fish. An expensive fish, a beloved fish, but not a child. Your fish will not be covered by your HMO (and I’ve tried. It would be especially nice when it comes to medication) and most likely your vet will give you a polite turn down when you call him. Fish are remarkably hardy healing creatures, healing fins and sores frequently without showing a scar. And sometimes they die for no apparent reason (or from quite apparent raccoons or blue herons). There will never be one quite a special as that one, but please recall that koi, unlike Macaws, usually do not insult us by outliving their owners.

#13. Fish grow. Another unsettling fact for those who have stocked their pond to capacity with 8 inch to 15 inch fish in June and can’t figure out why their pond is full of green water the following June after the winter. The more you feed Koi, the better the chances they will grow. Large. But unlike a house with too many children koi do not grow up and move out. You will have them with you forever. You can’t abandon them along the side of a country road, you can’t release them to fly away, they’re your responsibility. Now they’ve grown and you’ve been both lucky and skilled enough that none died over the winter. Over crowded ponds are unhealthy for the fish and stunting to growth. Find a friend with a pond. Donate one or two to the meeting raffle. Support the Friends of Koi Auction in August with some “time to move on” fellows.

#14. Koi swim in their toilet. Ewwww. But with an adequate filter system that toilet can be flushed and purified hourly or better. How fast does your pump recirculate the water? That toilet water (no pun intended, ladies) is the same stuff that is nourishing the algae on the sides of the pond that provides food.

#15. Algae is invasive. Pea soup algae, hair algae, velvet algae on the side, brown algae, scummy algae, all sorts of algae. A brand new pond will have no algae. Everybody else’s has algae. But that algae, as with the pea soup clouding, is good for the fish. Hair algae is the fine stringy stuff floating out like hair in he water, attached to the sides, the filter inlet, the waterfall, everywhere. Koi generally don’t get caught in it and it is easy enough to pull off with hands or pool scrubbing brush. The second year my pond was in operation I had a strong growth of the hair algae. I put up shade cloth, allowed the fish to grow (lots) and the next spring the hair algae growth was minimal. The koi ate the little that sprouted. They also snack on the velvety coating that is all over the side of my pond. Another reason I don’t worry about them missing a meal as they have plenty of veggies.

#16. It is probably not possible to feed your fish without getting splashed. But a good deal of the pleasure of watching the koi is seeing their enthusiasm over food.

#17. Koi and plants mix with caution. But it can be done and done well. Koi, like pigs, like to root. They are not rooting to munch on your prize water lily roots, but they will break off the new growth and cloud the water with the disturbed soil. If you want to have lilies with your koi fill the top of the lily pot with large rounded river rocks that are too large for your koi to move. And keep your koi population down. Think about a marginal planting area where the fish are isolated from the plants by a barrier or dike of some sort, allowing the water to flow from the pond to the plants, but too shallow for the fish to navigate.

#18. Koi are expensive. Undoubtedly at some point the one fish that catches your eye will be more expensive than your house payment. But with careful shopping and a knowledge of what constitutes a good fish you can find smaller “tategoi” at a great price and have the pleasure of raising them to that larger size.

#19. No matter how large your pond is constructed, it’s never large enough. It is a Koi enthusiast axiom that the minute the pond is finished and filled you want a bigger one, while you’re planning the next excavation, you still have this one to enjoy.

#20. Truly disgusting is probably being able to tell your co-workers that you’re going to HAVE to go home and talk to the fish, or spend your vacation watching the water lilies bloom. In these lazy summer days could a pond be any more irritating (to others) than that? Talk of relaxing and peaceful

Japanese Bento boxes

while i was web browsing to purchase a bento box, i couldnt resist to giggle( oui vraiment)
how some people can be quite…imaginative
first one..lol
if someone would make me a lunch like that…not sure i’d be able to eat it..lol
yummy

different styles
tres chic
traditionnal
cute

i can’t reconize the item they used to prepare this eeehhh

pas sur….

finalement mon choix s’est porter sur….
oblong-box
tres BCBG et pour toutes occassions

pour en savoir plus
order your own, even prepare a homemade japanese bento
JUST BENTO