Made with the fresh fruit puree Sorbet made in house, Chocolate Secrets' offers another tasty adult treat at http;//ChocolateSecrets.net. Dallas video production by PromiseProductionsUSA.com
http://www.youtube.com/watch?v=j6BaNm2v6NE&hl=en
วันพุธที่ 29 มิถุนายน พ.ศ. 2554
วันจันทร์ที่ 27 มิถุนายน พ.ศ. 2554
Allan's Disney Dream Video from Pools to Pubs 2011
Here is my walk-through of the Disney Dream in January 2011. Amazing Ship. I even have some shots of the Roy Disney Suite.
http://www.youtube.com/watch?v=frEgE3ymgC4&hl=en
http://www.youtube.com/watch?v=frEgE3ymgC4&hl=en
วันอาทิตย์ที่ 26 มิถุนายน พ.ศ. 2554
Restaurant Deals On The Jersey Shore | Monmouth & Ocean Counties | Ocean Grove | Belmar | Long Branch | Spring Lake | Toms River | Bradley Beach
The New Jersey Shore Restaurants in Monmouth County & Ocean County are rolling out the red carpet for their diners. They have been working hard to carve out a great menu of price fixed (prix fixe) dinners at very affordable prices. The restaurants, the choices, and the quality are all fantastic. You can even get cash back for dining.
วันเสาร์ที่ 25 มิถุนายน พ.ศ. 2554
Mousse yaourt ananas
Biscuit joconde marmelade d'ananas sorbet kalamansi chips d'ananas le tout acompagné d'un coktail curaçao jus d'ananas et mousseline mandarine.
http://www.youtube.com/watch?v=H9lTK6tU5Bk&hl=en
http://www.youtube.com/watch?v=H9lTK6tU5Bk&hl=en
วันพฤหัสบดีที่ 23 มิถุนายน พ.ศ. 2554
Moja kolekcja pachnidełek ;))
Zapachy jakie przedstawiam to (nie bedą w kolejności): *PACCO RABANNE- ULTRAVIOLET *LANCOME- TRESOR *CALVIN KLEIN- SECRET OBSSESION *CHLOE- NARCISSE *MORGAN- MORGAN DE TOI *AVON- FAR AWAY- TRUEGLOW *GIVENCHY- SUMMER SORBET--VERY IRRSISTIBLE-ANGE & DEMON *JLO- SUNKISSED *JEAN PAUL GAULTIER- FRAGILE *THE BODY SHOP- NEROLI JASMIN *BOOTS NATURAL COLLECTION- VANILLA SPRAY *GALE HAYMAN- DELICIOUS CHOCOLATE *GHOST-JASNONIEBIESKI *ESCADA- PACIFIC PARADISE *GIRARD- PROVENCE SPRING *WODA TOALETOWA O ZAPACHU MAGNOLII LUB JAŚMINU DZIEKUJĘ I POZDRAWIAM
http://www.youtube.com/watch?v=uiGUOZQHPCM&hl=en
http://www.youtube.com/watch?v=uiGUOZQHPCM&hl=en
วันเสาร์ที่ 18 มิถุนายน พ.ศ. 2554
Sexy Maternity Pajamas For This Spring and Summer
Whether you are expecting your first baby or due with your 3rd, there is one item of clothing that you will appreciate for it's comfort and fit and that's what you wear to sleep in. One of the first changes most expecting women notice is quality of sleep. Suddenly with body and hormone changes, not to mention morning sickness, night-time and early morning can become your most dreaded time of the day. Quality of sleep is important when you are pregnant and also links directly with your health and quality of life. Finding comfortable maternity pajamas that fits your changing body shape is important to enjoying a better night's sleep. Here are a few great styles in maternity sleepwear that available this season which also can double as nursing sleepwear after you have your baby.
วันพฤหัสบดีที่ 16 มิถุนายน พ.ศ. 2554
Nobu: Toro! Toro! Toro!
October 31, 1994
In toro-loving circles, the landfall in Manhattan of Nobu Matsuhisa was hailed as if it were the Second Coming if not the First. The chef's taste and bravado, honed on a path from Japan to Alaska to Peru and Argentina, had lured the crème de la crème as well as the skim milk of Hollywood to his cramped temple of vinyl on La Cienega Boulevard. Now, in league with TriBeCa ward boss Robert De Niro and his restaurant right-hand Drew Nieporent, Matsuhisa realized it made no sense to clone a dump – not in the gracious old bank the partners had leased to house Nobu.
Still, no one could have guessed that out of designer David Rockwell's fertile noggin would come sheer enchantment: the cobalt-blue horizon of the smoking room, set behind blue velvet and winter twigs; the copper leaf and off angles of the ceiling; the real birches with ersatz branches; the curving wall of black river stones ("like a slab of beluga," rhapsodized the Voice), and the usual Rockwell wit (thirties fans and fish on chenille, cherry blossoms painted on the beechwood floor, tall stools with chopstick legs, the service bar in a bank vault). Just when we're ready not to be amused again by the irrepressible Rockwell, he tosses off his best design yet.
Worshipfully, a fan asks Nobu, "Please explain the Japanese symbolism in those odd panels on the wall." Nobu shrugs. "I don't know," he says, "ask David."
Rockwell: "Symbolism? What symbolism?" he says. "They're not Japanese. I just wanted something to insulate sound." So much for Zen and the art of noise-muffling.
Nobu or not Nobu. Opinions are fierce. Brilliant, says one. A disaster, reports another. He loved it. She hated it. The crowd is in full surge. With no World Series going, the new sport in town is table-nabbing. I call Nieporent requesting a spot for out-of-town friends, not me. Can't fool Drew. "What a waiting list tonight," he says. "Madonna and a party of six want 8:30. Calvin and six, 8:30. Martha Stewart and six, 8:30. Peter Guber, six… Jean-Claude Van Damme. And guess who I'm calling back first." He wants it to sound like a complaint, but clearly, he's in Heaven. Mere mortals will go on hold for a while. Is this a revival of sushi chic?
No wonder the crowd looks smug that first night, heads swiveling to see the faces that will confirm their own belonging. There are ritual martial cries from the crowded covey of chefs chopping and slashing behind the sushi counter. Our waiter, an import from La Cienega, has not lost his Hollywood. "Irasshai," he barks in traditional welcome to each new arrival. Alas, he can't get our order straight, urging us to begin with cold dishes, then bringing hot and forgetting half. Toro tartare with caviar in a small frosted-glass dish on a doily is worth the $25, I suppose; the voluptuous tuna belly is a sensory explosion.
"In my 25 years in business, this is my first doily," says Nieporent.
And we are enchanted by the special crisp fried sea eel with a spicy garlic sauce and the New Zealand mussels in a powerful potion. But the rock shrimp glisten with grease, the sushi rolls are rather ordinary, and the famous "squid pasta" (squid cut like fettuccine, with asparagus, garlic, and butter) is merely a pleasant joke without a punchline. "Is this Cheez Whiz?" my chums want to know, rejecting the crab in too much spicy mayonnaise. And they won't even taste the luscious black cod in miso.
Not even the Gilligan's Island charm of pouring cold sake from a hollowed-out bamboo carafe, not even a slight tipsiness, helps. "If we're still hungry, I'll buy everyone a pizza for dessert," I promise. But they are already applying compresses of dessert to bruised expectations, loving the ginger crème brûlée and the orange tart with bitter-chocolate sorbet and a leathery chocolate crust but dismissing red-bean spring roll -- "it looks like larva." I try to convince them it has whimsy, with its spidery sweet-noodle web, but I can see what they mean. And the green-tea crème caramel does look and taste like mousse of liver.
I don't even want to tell my friends how terrible it was. They are all crying, "brilliant," "sheer genius," "astounding." My mistake was to order à la carte at the table, they tell me. The secret is to sit at the bar (no reservations necessary) and order the daily omakase tasting (the chef decides; $60 and up, depending). How long may one have to wait? Somehow I doubt that Sony Music CEO Mickey Schulhof gets shuffled off to the Tribeca Grill like the minor-league sushi-bar standees. Now it's our turn. A couple still delirious from their first immersion in omakase join me – we order two dinners for three ($203, tax included) – thrifty, considering, and filling but aesthetically perilous. It's not easy to divide one slender burdock or one gingko nut.
And the seduction begins. An attack on all the sense, from the smart lacquer fan tray and sea-foam-opalescent bowl that excite the eye to the oddly wonderful gelatinous broth of the seafood with baby bok choy and the melting sweetness of swiftly seared tuna belly tattooed with tiny circles of fiery jalapeño that play on the tongue. Hard to imagine three grown-ups so fixated on two small serrated curls of fluke – "It looks like skate reduced on the copy machine," one friend observes, exclaiming over the citric intensity of yuzu. That's how obsessed foodies do carry on. Even the tempura that disappointed with its vapid predictability at the table seems splendid now in a limited edition – just asparagus, broccoli, smelt, and an oyster wrapped in shiso leaf. And thinnest slices of orange with mint layered in that wondrous green bowl have exactly the acid tang that makes a perfect finale.
Time to get real. I've racked up $500 in expenses here by now and not seen a sign of the master, off tending shop in California. It may be that Matsuhisa has not yet found the feel of home in our town. Alerted to the chef's return, I let a VIP friend of the house reserve. Now Drew is off on his bi-coastal rounds. Think of the mileage building up. But with Nobu darting about, Drew may be redundant. Politicians press the flesh. Nobu presses the fish. I have the illusion he is out in the kitchen personally adjusting each leaf destined for our booth.
Two plump oysters with caviar are a classic, understated first pitch. A bowl of Matsuhisa special sauce (minced ginger and shallot with soy, mirin, and sesame oil) accompanies fillets of fast-seared tuna, and we hoard it for the rest of the evening, though no dish ever needs the gilding. The whitefish is raw and unusually crisp in a yuzu glaze with just a drop of hot-pepper sauce – "That's the chef's South American influence," says the manager, Richard Notar. He's everywhere, too, calling the plays, explaining. A dab of that spicy mayonnaise does magic to mere halibut. Our host doffs his Matsuhisa baseball cap and calls for bread to dab up the sauce. "If the man uses mayonnaise, can bread be far behind?" he muses. "You could get them to send some from Tribeca Grill," I suggest. The waiters have been shuttling in all evening from the Grill and from Nieporent's Montrachet, just a few blocks north. So a bread run would not be outrageous. Fortunately, my chum lacks the nerve to insist.
Given the glow of so much attention, I may be imaging that the "new-style sashimi" is even more wonderful tonight – my friend is mopping up the sesame with his finger. And why not? I'm mopping, too. A small salmon steak is served barely jelled with shiitake and deep-fried spinach. A tiny tea cup of thick and exotic broth is "Nobu's answer to Chinese shark's fin soup," says Notar. After sweet eel fillets on red-tinged lettuce there is sushi, of course – yellowtail, toro again, a shiitake mushroom limp as a Dali pocket watch, and an odd vegetal thing with a hula skirt of sprouts.
Nobu stands by, grinning. "More?" he asks. Clearly he thinks we've had enough.
In toro-loving circles, the landfall in Manhattan of Nobu Matsuhisa was hailed as if it were the Second Coming if not the First. The chef's taste and bravado, honed on a path from Japan to Alaska to Peru and Argentina, had lured the crème de la crème as well as the skim milk of Hollywood to his cramped temple of vinyl on La Cienega Boulevard. Now, in league with TriBeCa ward boss Robert De Niro and his restaurant right-hand Drew Nieporent, Matsuhisa realized it made no sense to clone a dump – not in the gracious old bank the partners had leased to house Nobu.
Still, no one could have guessed that out of designer David Rockwell's fertile noggin would come sheer enchantment: the cobalt-blue horizon of the smoking room, set behind blue velvet and winter twigs; the copper leaf and off angles of the ceiling; the real birches with ersatz branches; the curving wall of black river stones ("like a slab of beluga," rhapsodized the Voice), and the usual Rockwell wit (thirties fans and fish on chenille, cherry blossoms painted on the beechwood floor, tall stools with chopstick legs, the service bar in a bank vault). Just when we're ready not to be amused again by the irrepressible Rockwell, he tosses off his best design yet.
Worshipfully, a fan asks Nobu, "Please explain the Japanese symbolism in those odd panels on the wall." Nobu shrugs. "I don't know," he says, "ask David."
Rockwell: "Symbolism? What symbolism?" he says. "They're not Japanese. I just wanted something to insulate sound." So much for Zen and the art of noise-muffling.
Nobu or not Nobu. Opinions are fierce. Brilliant, says one. A disaster, reports another. He loved it. She hated it. The crowd is in full surge. With no World Series going, the new sport in town is table-nabbing. I call Nieporent requesting a spot for out-of-town friends, not me. Can't fool Drew. "What a waiting list tonight," he says. "Madonna and a party of six want 8:30. Calvin and six, 8:30. Martha Stewart and six, 8:30. Peter Guber, six… Jean-Claude Van Damme. And guess who I'm calling back first." He wants it to sound like a complaint, but clearly, he's in Heaven. Mere mortals will go on hold for a while. Is this a revival of sushi chic?
No wonder the crowd looks smug that first night, heads swiveling to see the faces that will confirm their own belonging. There are ritual martial cries from the crowded covey of chefs chopping and slashing behind the sushi counter. Our waiter, an import from La Cienega, has not lost his Hollywood. "Irasshai," he barks in traditional welcome to each new arrival. Alas, he can't get our order straight, urging us to begin with cold dishes, then bringing hot and forgetting half. Toro tartare with caviar in a small frosted-glass dish on a doily is worth the $25, I suppose; the voluptuous tuna belly is a sensory explosion.
"In my 25 years in business, this is my first doily," says Nieporent.
And we are enchanted by the special crisp fried sea eel with a spicy garlic sauce and the New Zealand mussels in a powerful potion. But the rock shrimp glisten with grease, the sushi rolls are rather ordinary, and the famous "squid pasta" (squid cut like fettuccine, with asparagus, garlic, and butter) is merely a pleasant joke without a punchline. "Is this Cheez Whiz?" my chums want to know, rejecting the crab in too much spicy mayonnaise. And they won't even taste the luscious black cod in miso.
Not even the Gilligan's Island charm of pouring cold sake from a hollowed-out bamboo carafe, not even a slight tipsiness, helps. "If we're still hungry, I'll buy everyone a pizza for dessert," I promise. But they are already applying compresses of dessert to bruised expectations, loving the ginger crème brûlée and the orange tart with bitter-chocolate sorbet and a leathery chocolate crust but dismissing red-bean spring roll -- "it looks like larva." I try to convince them it has whimsy, with its spidery sweet-noodle web, but I can see what they mean. And the green-tea crème caramel does look and taste like mousse of liver.
I don't even want to tell my friends how terrible it was. They are all crying, "brilliant," "sheer genius," "astounding." My mistake was to order à la carte at the table, they tell me. The secret is to sit at the bar (no reservations necessary) and order the daily omakase tasting (the chef decides; $60 and up, depending). How long may one have to wait? Somehow I doubt that Sony Music CEO Mickey Schulhof gets shuffled off to the Tribeca Grill like the minor-league sushi-bar standees. Now it's our turn. A couple still delirious from their first immersion in omakase join me – we order two dinners for three ($203, tax included) – thrifty, considering, and filling but aesthetically perilous. It's not easy to divide one slender burdock or one gingko nut.
And the seduction begins. An attack on all the sense, from the smart lacquer fan tray and sea-foam-opalescent bowl that excite the eye to the oddly wonderful gelatinous broth of the seafood with baby bok choy and the melting sweetness of swiftly seared tuna belly tattooed with tiny circles of fiery jalapeño that play on the tongue. Hard to imagine three grown-ups so fixated on two small serrated curls of fluke – "It looks like skate reduced on the copy machine," one friend observes, exclaiming over the citric intensity of yuzu. That's how obsessed foodies do carry on. Even the tempura that disappointed with its vapid predictability at the table seems splendid now in a limited edition – just asparagus, broccoli, smelt, and an oyster wrapped in shiso leaf. And thinnest slices of orange with mint layered in that wondrous green bowl have exactly the acid tang that makes a perfect finale.
Time to get real. I've racked up $500 in expenses here by now and not seen a sign of the master, off tending shop in California. It may be that Matsuhisa has not yet found the feel of home in our town. Alerted to the chef's return, I let a VIP friend of the house reserve. Now Drew is off on his bi-coastal rounds. Think of the mileage building up. But with Nobu darting about, Drew may be redundant. Politicians press the flesh. Nobu presses the fish. I have the illusion he is out in the kitchen personally adjusting each leaf destined for our booth.
Two plump oysters with caviar are a classic, understated first pitch. A bowl of Matsuhisa special sauce (minced ginger and shallot with soy, mirin, and sesame oil) accompanies fillets of fast-seared tuna, and we hoard it for the rest of the evening, though no dish ever needs the gilding. The whitefish is raw and unusually crisp in a yuzu glaze with just a drop of hot-pepper sauce – "That's the chef's South American influence," says the manager, Richard Notar. He's everywhere, too, calling the plays, explaining. A dab of that spicy mayonnaise does magic to mere halibut. Our host doffs his Matsuhisa baseball cap and calls for bread to dab up the sauce. "If the man uses mayonnaise, can bread be far behind?" he muses. "You could get them to send some from Tribeca Grill," I suggest. The waiters have been shuttling in all evening from the Grill and from Nieporent's Montrachet, just a few blocks north. So a bread run would not be outrageous. Fortunately, my chum lacks the nerve to insist.
Given the glow of so much attention, I may be imaging that the "new-style sashimi" is even more wonderful tonight – my friend is mopping up the sesame with his finger. And why not? I'm mopping, too. A small salmon steak is served barely jelled with shiitake and deep-fried spinach. A tiny tea cup of thick and exotic broth is "Nobu's answer to Chinese shark's fin soup," says Notar. After sweet eel fillets on red-tinged lettuce there is sushi, of course – yellowtail, toro again, a shiitake mushroom limp as a Dali pocket watch, and an odd vegetal thing with a hula skirt of sprouts.
Nobu stands by, grinning. "More?" he asks. Clearly he thinks we've had enough.
วันพุธที่ 15 มิถุนายน พ.ศ. 2554
TRANG XINH TRANG XINH @ GIAPO Queen St. - 03.01.2010 10:59
Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http
http://www.youtube.com/watch?v=8gKjXsG711o&hl=en
http://www.youtube.com/watch?v=8gKjXsG711o&hl=en
วันอาทิตย์ที่ 12 มิถุนายน พ.ศ. 2554
10 Minutes Of Your Life: Watching A Chocolate Fudge Bar Melting in HD Part 1
Thank You For Watching and Please Subscribe !!!! Uncut 10 minutes 720p HD video of almost anything shot from a tripod, only my youtube channel name is added. You can choose to watch a minute or less, 5 minutes more or less or the whole 10 minutes, it's up to you. Tags: Sherbet Sorbet Ben & Jerry's Baskin-Robbins Breyer's Cold Stone Creamery Dairy Queen Häagen-Dazs Magnolia parlor Soft serve Dreyer's Grand Ice Cream frozen dessert Milk Cream, water ice, sugar Halo-halo pop Ais kacang Dondurma
http://www.youtube.com/watch?v=iBDx1VsDpqs&hl=en
http://www.youtube.com/watch?v=iBDx1VsDpqs&hl=en
วันเสาร์ที่ 11 มิถุนายน พ.ศ. 2554
Got Iodine Salt in that Milk? Unassuming sources of abscess aggravate
Iodine is a trace mineral that regulates thyroid hormones while promoting normal growth and development. It is present in iodized salt, seafood and crops grown in iodine rich soil.
So you’ve read that excessive amounts of iodine can irritate your pores and provoke acne. So what do you do? Avoid excess iodine, right?
But iodine shows up in a motley of unassuming locals as Jean Carper, points out in Food Your Miracle Medicine. For instance, the Recommended Daily Allowance, RDA, of iodine for adults is 150 mcg, but one cup of milk has 88mcg of iodine, that’s over half of the RDA. One egg has 24 mcg and a slice of American cheese carries 16 mcg of iodine. And the content of iodine in some fast food meals has exceeded the RDA by as much as 10 times.
Just because excess iodine may provoke acne does not mean you want to ex it out our your diet. Poor iodine intake can result in Goiter, an enlargement of the thyroid gland, and Cretinism, which causes dwarfism and mental retardation
Foods that contain large amounts of iodine include:
•Iodized salt, sea salt, and salty foods. Because it's hard to know which restaurants use iodized salt, you might want to avoid eating out during this time
•All dairy products (milk, sour cream, cheese, cream, yogurt, butter, ice cream)
•Margarine
•Egg yolks
•Seafood (fish, shellfish, seaweed, kelp)
•Foods that contain carrageen, agar-agar, algin, or alginate - all of these are made from seaweed
•Many prepared and/or cured meats (ham, bacon, sausage, corned beef, etc)
•Fresh chicken or turkey with broth or additives injected
•Dried fruit
•Canned vegetables
•Commercial bakery products
•Chocolate
•Molasses
•Soy products (soy sauce, soy milk, tofu)
•Any vitamins or supplements that contain iodine
•FD&C red dye #3 - this appears in many foods or pills that are red or brown, including colas
Foods with moderate amounts of iodine include:
•Egg whites
•Fresh noncured meat from the butcher
•Matzoh
•Homemade bread made with non-iodized salt and oil (not soy!) instead of butter or milk
•Most fresh fruits and vegetables (but not too much spinach & broccoli), washed well
•Frozen vegetables that don't have high-iodine ingredients (like regular salt) added
•Canned peaches, pears and pineapples
•Natural unsalted peanut butter
•Clear sodas
•Coffee or tea, as long as it's made with distilled water. But remember, only non-dairy creamer!
•Popcorn popped in vegetable oil or air popped, with non-iodized salt
•Sorbet - but remember to check the ingredient list for FD&C red dye #3!
As with all things, self-knowledge and moderation are the keys to divine health. It’s always good to know what you are eating before it starts eating away at you.
So you’ve read that excessive amounts of iodine can irritate your pores and provoke acne. So what do you do? Avoid excess iodine, right?
But iodine shows up in a motley of unassuming locals as Jean Carper, points out in Food Your Miracle Medicine. For instance, the Recommended Daily Allowance, RDA, of iodine for adults is 150 mcg, but one cup of milk has 88mcg of iodine, that’s over half of the RDA. One egg has 24 mcg and a slice of American cheese carries 16 mcg of iodine. And the content of iodine in some fast food meals has exceeded the RDA by as much as 10 times.
Just because excess iodine may provoke acne does not mean you want to ex it out our your diet. Poor iodine intake can result in Goiter, an enlargement of the thyroid gland, and Cretinism, which causes dwarfism and mental retardation
Foods that contain large amounts of iodine include:
•Iodized salt, sea salt, and salty foods. Because it's hard to know which restaurants use iodized salt, you might want to avoid eating out during this time
•All dairy products (milk, sour cream, cheese, cream, yogurt, butter, ice cream)
•Margarine
•Egg yolks
•Seafood (fish, shellfish, seaweed, kelp)
•Foods that contain carrageen, agar-agar, algin, or alginate - all of these are made from seaweed
•Many prepared and/or cured meats (ham, bacon, sausage, corned beef, etc)
•Fresh chicken or turkey with broth or additives injected
•Dried fruit
•Canned vegetables
•Commercial bakery products
•Chocolate
•Molasses
•Soy products (soy sauce, soy milk, tofu)
•Any vitamins or supplements that contain iodine
•FD&C red dye #3 - this appears in many foods or pills that are red or brown, including colas
Foods with moderate amounts of iodine include:
•Egg whites
•Fresh noncured meat from the butcher
•Matzoh
•Homemade bread made with non-iodized salt and oil (not soy!) instead of butter or milk
•Most fresh fruits and vegetables (but not too much spinach & broccoli), washed well
•Frozen vegetables that don't have high-iodine ingredients (like regular salt) added
•Canned peaches, pears and pineapples
•Natural unsalted peanut butter
•Clear sodas
•Coffee or tea, as long as it's made with distilled water. But remember, only non-dairy creamer!
•Popcorn popped in vegetable oil or air popped, with non-iodized salt
•Sorbet - but remember to check the ingredient list for FD&C red dye #3!
As with all things, self-knowledge and moderation are the keys to divine health. It’s always good to know what you are eating before it starts eating away at you.
วันศุกร์ที่ 10 มิถุนายน พ.ศ. 2554
Flavors in the cookbook-- The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors
More information at: www.alinaspencil.com Don't get stuck eating the same old, boring six flavors of nondairy, vegan ice cream. In The New Scoop vegan ice cream cookbook, you'll find recipes for dairy-free frozen yogurt, sherbet, sorbet in fruit and vegetable flavors, plus spices, herbs, chocolate, peanut butter, and almond. There are Asian and tropical flavors, including guava, lilikoi (passion fruit), pineapple, green tea, azuki, and Okinawan sweet potato. There are the standard favorites, like mocha, chocolate, mint chocolate chip, strawberry, and pumpkin and spice. And there are more unusual flavors, like prune, strawberry basil balsamic, and coconut, mint and lime. For more info, go to www.alinaspencil.com Music: "Hammock Fight" by Kevin MacLeod at incompetech.com
http://www.youtube.com/watch?v=g2ENqr_rOGU&hl=en
http://www.youtube.com/watch?v=g2ENqr_rOGU&hl=en
วันอังคารที่ 7 มิถุนายน พ.ศ. 2554
Restaurantes Grand Velas Riviera maya
Restaurants PIAF Enjoy the fine art of French cuisine at Piaf, Grand Velas Riviera Mayas exquisite French restaurant. The delectable gourmet menu of Piaf was created by the acclaimed French chef Michel Mustiere. Savor such gourmet specialties as Chateaubriand, lamb filet with thyme sauce and ratatouille, sole meuniere, traditional French onion soup, and mouth watering desserts. SEN LIN Embark on a culinary journey through the distinctive flavors of Asian cuisine at Sen Lin Restaurant & Bar. Youll enjoy more than traditional Chinese and Japanese favorites at Sen Lin Restaurant & Bar. Here youll experience the culinary traditions of northeast and southwest Asia including China, Japan, Korea, Vietnam, Malaysia, Cambodia and Thailand. Enjoy such exotic choices as Corobuta pork medallions stuffed with seasonal fruit, marinated duck in 10 spices served with warm plum sauce, rock Cornish hens with three types of curry, seafood soup with spicy coconut, and warm lobster slices dipped in creamy Masago sauce. FRIDA Grand Velas Riviera Maya celebrates the legacy of the famous Mexican painter Frida Kahlo at the esteemed Frida restaurant. Frida offers exceptional Mexican cuisine with a modern twist. Every dish is a gourmet masterpiece that reflects the rich culinary heritage of Mexico. The gourmet menu at Frida restaurant features such delicacies as grilled flank fillet with roasted cactus leaves and Chipotle chili pepper stuffed with cheese, red snapper fillet in zucchini flower sauce ...
http://www.youtube.com/watch?v=TyOIlCng7YA&hl=en
http://www.youtube.com/watch?v=TyOIlCng7YA&hl=en
วันอาทิตย์ที่ 5 มิถุนายน พ.ศ. 2554
Mousse yaourt ananas
Biscuit joconde marmelade d'ananas sorbet kalamansi chips d'ananas le tout acompagné d'un coktail curaçao jus d'ananas et mousseline mandarine.
http://www.youtube.com/watch?v=H9lTK6tU5Bk&hl=en
http://www.youtube.com/watch?v=H9lTK6tU5Bk&hl=en
วันเสาร์ที่ 4 มิถุนายน พ.ศ. 2554
Allan's Disney Dream Video from Pools to Pubs 2011
Here is my walk-through of the Disney Dream in January 2011. Amazing Ship. I even have some shots of the Roy Disney Suite.
http://www.youtube.com/watch?v=frEgE3ymgC4&hl=en
http://www.youtube.com/watch?v=frEgE3ymgC4&hl=en
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