Mobil Keluarga Ideal Terbaik Indonesia
Mobil Keluarga Ideal Terbaik Indonesia.....Saat ditanya tentang “Apa mobil idaman anda?” tentu jawabannya berbeda-b
eda sesuai dengan latar belakang penjawabnya. Misalkan seorang yang memiliki latar belakang bidang teknologi akan menjawab mobil yang bisa terbang, ada pula yang menjawab mobil yang bisa jalan sendiri sesuai perintah kita di komputer. Orang yang berlatar belakang ekonom pun akan menjawab mobil yang gratis tapi bagus adalah mobil idaman semua orang karena utnuk memperolehnya tanpa perlu pengorbanan. Jawab-jawaban diatas saya peroleh dari sedikit wawancara saya dengan teman-teman saya dengan latar belakang yang berbeda.- Mobil : adalah kendaraan bermotor dengan roda berjumlah empat, mampu menampung minimal 1 orang. Yang pasti memiliki harga lebih mahal dari kendaraan darat lainnya (he he he…)
- Keluarga : sekecil kecilnya keluarga berjumlah 2 orang tersiri dari pasangan suami istri. Apabila di hubungkan dengan mobil jadi mobilnya harus mampu menampung minimal 2 orang. Bisa juga 3 orang, 4 orang.
- Ideal : utnuk mengartikan mobil ideal ini tentu relatif tergantung dari sudut mana membahasnya. Dalam kesempatan kali ini karena ada kata kunci Indonesia maka kita ambil rata-rata kemampuan rakyat Indonesia dalam membeli mobil, selera pembeli. Maka kita akan mengambil garis tengahnya. Menurut pengamatan hasilnya ada 5 poin :
- Kenyamanan
- Terbaik : paling baik diantar semua produsen mobil memiki keunggulan-keunggulan yang mampu menjawab keluhan-keluhan konsumen mobil Indonesia
- Indonesia : berarti mobilnya harus disesuaikan dengan kondisi Indonesia sa at ini, bagaimana jalannya, bagaimana iklimnya dll.
The five-minute tofu recipe people who hate tofu LOVE
It is as tasty as chips, can be as salty as chips, is nearly as crunchy as chips, and is almost as easy to make as opening a bag of chips.
And it is something like a million percent healthier and a million percent less fattening. Which means if you are trying to diet or trying to eat healthy foods, this is the chip for you.
The invention of the tofu chip
I was making a curry tofu for myself and my curry-addicted husband ("Add more curry." "No, if I add more curry I won't be able to feel my extremities." "Yes, YES, add that much more." Sigh.) when I realized I had too much tofu.
What to do with leftover tofu?
It was too little to put back in the fridge, too much to throw away, but the perfect amount to screw around with.
So I did. And, inspired by salt and pepper tofu from the Chinese restaurant down the street, I invented tofu chips.
Vegetarian recipe for delicious tofu chips, if I do say so myself
1 package of very firm tofu (it's got to be the really firm stuff)
oil
salt
pepper
Place your tofu in a colander in the sink for at least an hour to allow the liquid to drain. Place a clean tea towel on top. Don't have an hour? Then pat your tofu firmly with the towel to soak up as much liquid as possible (I've done this when I was rushed and it works just fine).
Slice your tofu thinly (think the width of thick potato chips) and place your saute pan on the burner. Turn the heat to medium. When the pan is warm (you can tell when you drizzle a few drops of water into the pan with your fingertips and they instantly dance), add enough oil to generously coat the bottom of your pan.
Add your tofu (do not overlap; if your pan is too small to fit all the tofu, then do this in stages) and generously salt and pepper your slices (or use any other spices you like "Such as curry?" "No, haven't you had enough curry?" "Never!").
When the tofu has browned and crisped (it takes only a few minutes, but the trick is not to fuss with your tofu), then flip and salt and pepper yet again.
Cook until the other side is equally brown and crisp.
Pile onto a plate and munch away. Or arrange on a platter with dip and vegetables and munch away. Or dump them into a bowl and sneak into the den and enjoy them before your curry-loving husband wanders in to see what you are cooking and if it would be better with the addition of, say, curry.
The world's best cookie recipe
I don't make cookies. Sure, I'll eat a cookie if one is given to me (and I've never met a black and white cookie I could refuse). But I don't crave cookies.So if I tell you I've got the world's best cookie recipe, then you know I am not kidding.
The world's best cookie recipe
This recipe is from Pot on the Fire: Further Exploits of a Renegade Cook by John Thorne, Matt Lewis Thorne). I'm a massive fan of theirs (not only are the recipes wonderful, but he writes like a dream) and I highly recommend all their books as well as their wonderful newsletter.
They say this is the world's best cookie recipe. If you try this recipe, I'd like to know what you think.
(By the way, while this is vegetarian, it is not vegan - certainly not with that dairy in there - so only make these for your vegetarian friends!)
Vegetarian recipe for the world's best cookies: Arnhem Cookies
1 1/2 cups (7.5 ounces) all-purpose flour
1/2 cup plus 1 tablespoon (4.5 ounces) whole milk (see footnote #1)
1/8 teaspoon freshly squeezed lemon juice
1/3 of a standard .6-ounce cube of fresh yeast or 1 scant teaspoon of dry yeast
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 8 cubes
about 1 cup crushed rock sugar or sugar crystals (see footnote #2)
A heavy-duty electric mixer fitted with a dough paddle or a food processor fitted with a plastic blade.
The cookie dough should be prepared several hours ahead of the time you plan to make the cookies.
Combine the flour, milk, lemon juice, yeast (crumbling it into the mixture, if fresh), and salt into the bowl of the mixer or processor. Turn the machine onto high. As soon as the contents of the bowl are well mixed, add the first cube of butter. Beat this into the mixture for 1 minute, then add the next cube, beating this into the mixture for 1 minute. Continue in the same way until all the butter has been amalgamated. The dough will be soft and elastic to the touch. Use a spatula or dough scraper to form it into a ball. Place it on a plate, cover it with a bowl, and set it in the refrigerator until cool, or about two hours. If you wish, you may leave it overnight.
When ready to make the cookies, preheat the oven to 275 F and line two standard cookie sheets with parchment paper.(see footnote #3)
Sprinkle the work surface on which you plan to roll out the dough with a coating of sugar crystals. Uncover the dough and, with a sharp kitchen knife, divide it in half. Form each half into a round ball.
Coat the first ball of dough thickly with sugar crystals and transfer it to the sugared working surface. There, use a rolling pin to gently roll it out as thinly as possible, pausing frequently to sprinkle it and the counter with more sugar crystals. Also, while this is still possible, periodically turn the dough over so that more sugar crystals can be sprinkled on the bottom surface. The thinner and more evenly the dough is rolled, the better (and more authentic) the cookies; it should be almost as thin as homemade egg noodle dough.
If you wish, use a cookie cutter to cut the dough into ovals, the traditional shape. Otherwise, use a pizza cutter or sharp utility knife to cut them into rectangles, roughly 1 by 2 inches. Set the formed cookies into one of the parchment-lined cookie pans and place this into the preheated oven. The cookies should be baked until their tops are caramel-colored and their bottoms a crisp brown. Dahl's time is 30 to 45 minutes; we used insulated cookie pans, and our baking time was closer to an hour. While these bake, roll out and form the second batch of cookies in the same way.
Remove the baked cookies from the oven and-taking care with the hot pan-slide the parchment paper and cookies onto a wire cooling rack. Remove them from the paper as soon as they are cool enough to handle (see footnote #4). They keep well for at least for a week in an airtight container-but are best eaten within the first two or three days.
Footnotes
1 - The exact amount will depend on your flour. If your mixer struggles with the dough, dribble in more milk.
2 - Dahl writes that his own Arnhems were not quite as good as the real thing. This may be because his recipe substitutes crushed sugar cubes for the Dutch kandij suiker, amber crystals better known in this country as coffee sugar crystals. We used Billington's Amber Crystal Sugar, which is the ideal size-like fine gravel. But any amber coffee crystals will work well-larger ones should be crushed down to size with a rolling pin.
3 - Don't substitute the new Teflon baking mats for parchment paper; these don't work nearly as well.
4 - If your cookies have puffed up and have a chewy rather than crisp texture, they weren't rolled thin enough. They'll be good, but you won't think them contenders for the world's best cookies.
Tips from culinary school: How to cook rice, pilaf, pasta, potatoes perfectly
I promised to post some of the good tips I learned from the chef's here.
So I thought I'd start with tips on how to cook rice, pilaf, pasta, and potatoes to perfection. These are the insiders' tricks you wished someone had told you years ago.
Well, now someone has!
Rice me up, Scotty
The first starch we learned about was white rice. And the recipe for it could not be simpler: 1 cup rice + 2 cups water.
Here’s how you cook it. First, rinse the rice. Pour off the water. Be horrified at the dirt in the water. Rinse again, if needed. Put the now clean rice and a matching amount of water into your pot. Bring to a boil. Put a lid on your pot, and then (and pay attention class, this is the first of a series of brilliant tips) pour some cold water onto your lid.
That cold water does two things. First, when the steam inside the pot hits the lid, the cold water on the outside makes it rain back down on the rice. Second, an easy way to tell when your rice is ready is to watch that cold water. When it is evaporated, you know your rice is done.
Not sure? Peek into your pot. See wells in the rice? Yep, it’s done.
Now, don’t go stabbing your big wooden spoon in there, crushing all your nice grains of rice (like I, ahem, used to do, oh dear). Instead, take a spatula and run it around the edge of your pot, turning your rice gently over into the center, giving it a soft stir as you go. See, lovely taste and lovely texture.
Next, let’s meet polenta
There is only one trick to polenta: Stir, stir, stir.
Wanna try your hand? Then the formula is as easy as the rice formula, only, in this case, it is 1 cup polenta + 3 cups water + more water as needed.
No lid; no cold water. Just rinse (might as well rinse all your grains before you use ‘em, what can it hurt?) bring to the boil, don’t forget to stir, lower to simmering, and, did I mention you needed to stir until it is done?
See, I told you that was easy.
Let me introduce pilaf, Edith Pilaf
Dreadful joke. So sorry. But read on if you want to pilaf.
Beyond your grain and your liquid, you only need three things for a successful pilaf:
- fat
- aromatics
- herbs / spices
The grain can be anything from rice to barley. The liquid, anything from chicken stock to water. You decide.
Here’s how we made it. First, we heated the pans. Then, we added the fat. In this case, it was butter. The Nepal chef made us all listen to the sizzle of the butter. “See,” he said. “It is singing.” And it was.
Next, we added the aromatics which, in our case, was minced onion which we sweated at low heat. Then we added water and herbs. For herbs, we used a bay leaf and a sprig of thyme. On with the lid and into a 350 degree Fahrenheit oven and 20 minutes later we were all singing (so sorry) the praises of pilaf.
The best homemade pasta tips, ever
- Pasta tip number one: The trick with pasta is to use as little oil as possible. See, oil is a shortening. Shortening because it shortens strands of gluten in your flour. This, in turn, will make your dough tough. Great in bread, yes, but not in a nice, soft pasta.
- Pasta tip number two: If you want to make a long strand of pasta but you don’t have the elbow room those TV chef’s have, thread your pasta partway through your machine and stick one end of your pasta to the other end (think that classic picture of the snake eating it’s own tail). You keep feeding your loop round and round without having to deal with an unwieldy long strand. Brilliant, yes? Indeed, yes.
One potato, two potato, three potato, four
As an interesting demonstration, the chef made peeled and cubed potatoes boiled in water, whole potatoes boiled in their skins, and baked potatoes baked in their skin. Then she removed the skins from any potatoes that had ‘em, and ran each of the potatoes through a food mill, so she ended up with three piles: One per cooking method.
The cubed potatoes had, as you can guess, lots of water, making them mushy and unable to hold any yummy butter (assuming you wanted to add butter, and why wouldn’t you, I ask?). The whole boiled potatoes fared better - held less liquid - but the best potatoes, by far, where the baked ones: Dry and fluffy and waiting to absorb as much butter as you wanted to add. Yum yum.
See. Great tips, eh? I've got a million more on Cooking School Confidential. In fact, my goal is to write about 'em whenever I can remember 'em. So we can all benefit.
It's like you're going to culinary school with me!
Featurettes Soul Food Nation
Bring on the braised greens! Soul food—healthy, sustainable, soul food—has arrived, thanks to chef and cookbook author Bryant Terry.
By Elizabeth Castoria
If the first thing that comes to mind when you hear the phrase “soul food” isn’t sustainable agriculture with a side of social justice, you clearly haven’t met Bryant Terry. The 35-year-old activist (and Aquarius, as he quickly points out) is on the brink of making soul food synonymous with healthy living and stable, fair food systems. Though Terry says the food-justice movement has come a long way, there’s still a long way to go for those who want to see a healthy, nourished nation with equal access to fresh produce. In working toward that goal, Terry’s been featured on the Sundance Channel’s “Big Id
VegNews: Are you a vegetarian?
Bryant Terry: I became a vegetarian in high school. Then a vegan. Then a fruitarian for a summer in college. Then a breathatarian for a day. Then a pescetarian in graduate school. Then back to being a vegan ... As one can tell, my relationship with food has been fluid, shifting as I have changed. So I choose not to label my diet at all, nowadays. But if I were to characterize it, I would say that I have a plant-centered diet devoid of meat.
VN: How has food justice changed since you first became involved?
BT: It has moved from the margin closer to the center.
VN: What’s been your proudest moment as an activist?
BT: When I stopped being dogmatic, self-righteous, and judgmental.
VN: Have you been able to convince your family members—who you’ve said inspired you to focus your work in the South—to eat more healthfully?
BT: I have convinced many of my family members in the South to eat more of the fresh, seasonal, and sustainable foods that they grew up eating. It’s about helping them remember, not teaching them anything new.
VN: What’s your favorite meal?
BT: Vegetable pho (Vietnamese rice-noodle soup).
VN: Why use “vegan” in the title of your book and make all the recipes vegan if you don’t identify yourself as a vegan?
BT: Vegan Soul Kitchen provides a much-needed intervention in a genre oversaturated with books that include animal products. And this book is for everyone to enjoy no matter what her or his habitual eating habits might be.
VN: What upcoming project are you most excited about and why?
BT: Starting a family. It’s the most important thing to me.
Top 10 Veg Pick-up Lines
Need a little extra help to secure that sought-after date? Let the, er, experts at VegNews show you how it's done.
1. If I said you had the body of an all-natural, organic-living, animal-loving, environment-nurturing, whale-saving sex machine, would you hold it against me? Please?
2. May I take your picture? It’s for the World’s Sexiest Vegetarian competition.
3. Could you help me out? I’m trying to decide if I want to keep these new hemp sheets, but I need a second opinion.
4. Your organic cotton t-shirt looks really soft. Can I feel it?
5. Wanna come up and see my Vitamix?
6. What’s your favorite thing to do with agave nectar?
7. Do you like my new skirt? I love pleather but it makes me all hot and sweaty.
8. Mmmmm. I could really go for a hot veggie dog right about now.
9. I’ll eat Hip Whip on anything.
10. How do you get your protein?
