Organizational Chart Of Medium Hotel

Happy New Year Rabbit Pan integral Anadam

Chinese New Year or Lunar New Year is the most important holiday of the year, and the most anticipated by everyone in Taiwan. The holiday commemorating the culmination of a year and the beginning of another, making colorful shades and the environment is filled with joy and optimism. This year's Lunar New Year begins on February 3 with the arrival of the Year of the Rabbit.

The busiest street in the New Year's Eve in Taipei, the capital is Ti Hua Street, located in a central and ancient. The street lined with buildings some over 100 years old, remnants of the Japanese colonial era, hosts many traditional grocery stores throughout the year.

But when approaching Lunar New Year, the place turns into a big bazaar, part of the street is closed to make room for a large number of sellers of sweets, and other traditional products, which consumed during the days of Lunar New Year holiday.

traditional sweets, nuts, local and imported delicacies like dried scallops, dried mushrooms, mullet roe, etc, are particularly sought after by customers in the New Year's Days.

piles of sweets and candies are really spectacular, and offer different varieties of all flavors. In a brief walk down the street Ti Hua, you can feel the fervor and exaltation of the people as it prepares to celebrate the greatest festival of the year than expected.

Customs unchanged

Shop and stock up with food and treats to prepare the big dinner the night before New Year is only part of the festivities. The Lunar New Year celebration involves many traditions that are accompanied by some superstitions.

The days before the New Year is de rigueur to make a general cleaning, where all useless strip both home and business, and thus also eliminate all the negative, for the new year with new energy and luck. By contrast, in the early days of the year can not throw away, believing that this will keep the good fortune that has brought the new year in the house. Houses are decorated with allegorical figures, for example, the fish, which is a homophone for "wealth" among a series of objects, in addition to the sides of the doors are hung with posters of red spring couplets that promise prosperity, wealth and good luck.

At this time the red and gold predominate everywhere, coloring the windows of the shops, the decorations on the doors of businesses and homes. Stores that are involved in selling office supplies or decorations, and a lot of sidewalk vendors and night markets, bring to selling a range of colorful merchandise with the theme of the new year. It's really a great attraction, see the special decorations, which each year presents innovations and modern touches while maintaining its traditional essence.

The temples also dress up and put red decorations to welcome the faithful who tend to visit their offerings to the gods on the first day of the year

The highlight of the celebrations is the big dinner on the eve of Lunar New Year, which is prepared with great dedication and time for members family. It is a feast consisting of delicious traditional dishes. Some dishes have meanings that refer to good luck and prosperity. Among them are the nien gao or cake made from glutinous rice years, which can be eaten sweet or savory. After the sumptuous dinner, some family members talking while you enjoy candy and nuts and drink tea, while others are dedicated to playing traditional games such as mahjong or cards.

For children, the occasion is very special because after dinner and before the end of the night, given the long-awaited hong bao, which are "red envelopes" with money, symbolize the wishes of good luck and prosperity. They also tend to give parents and older people as a gesture of respect and filial piety.


take this opportunity to show you how to do the traditional nien gao, and the simplest of all, and one of the typical ways of consuming. You can also eat chopped nothing else, or if nien gao salt, used in combination with vegetables and meats in savory dishes. this recipe I used to do it.


brown sugar Nien gao

Ingredients:
a. 20cc water
100 grs.
brown sugar 10 gr.

brown sugar b. 70 grs. brown sugar


160 cc water 1 / 2 teaspoon rum

200 grs. glutinous rice flour


Prepared

1. Mix the ingredients (a) and carry over medium heat until it turns a golden brown syrup.
2. Lower the heat and add (b), and stir to dissolve the sugar. Allow to cool.
3. Incorporate the liquor, then add the glutinous rice flour, and mix well well with a whisk until no lumps of flour remain.
4. Let stand 30 minutes. Stir well again and place the mixture in a bowl or pan about six inches. envoplast covered.
5. Steaming for 1 hour.
6. Cool completely before cutting.
can eat well or prepare other dishes with this sweet cake. Another option is to add fresh cooked beans, or some dried fruit to taste before cooking.

A typical way to eat is wrapped in a mixture of common wheat flour and egg then deep-fried.

Happy Lunar New Year!
That year of the Rabbit is very prosperous for each of you. A big hug!

Free Naruto Sprite Sheets

This is one of the pies that I like, plus easy to hold in the refrigerator for several days without problems and any extra freezes superbly.

Ingredients: 1 loaf
25 cms.


For the dough 150 grs .
flour 1 / 2 teaspoon
salt 75 g .
butter 1 small egg For the filling


2 leeks 3 tablespoons extra virgin olive oil 1 teaspoon salt

4 turns of black pepper grinder
150 grs.
bacon 100 grams. Grana Padano cheese
manchego cheese 150 grs 200 grs
sweet cream 3 eggs


cherry tomatoes chives

do Mode:
First the dough: Mix flour
salt and butter and rub with your hands until a blast, I add the lightly beaten egg and knead until blended but not take more than two minutes to prepare, one must seek to amass as much as possible, lest the dough becomes hard when baked, prick the dough with a fork so the baking does not rise.
also be done in the mixer or Th, just have to put all the ingredients and knead until dough is compacted. I let the dough rest
wrapped in plastic wrap at least 30 minutes in the refrigerator, then sprinkle a little flour on the counter and stretch the dough the step to the mold and cut it back leftovers to unite and do the leaves of the decoration.

In a pan put the oil and fry the leeks very finely with the bacon , salt and pepper and roll on the base.
In the bowl of the mixer I have, eggs, cheese, cream and I've beaten everything, and roll on the bacon, sprinkle with chopped chives and put the halved tomatoes.

Garnish with sprig of mass and get into a preheated oven at 200 º heat up and down in the second slot for 45 minutes.

Let cool a bit and ready to bring to the table.

Best Retro Looking 35mm Film

Who says you can not make a smooth 100% whole wheat bread, and also delicious? Some time ago I bought the book of breads, Whole Grain Breads by Peter Reinhart. It is a wonderful book for those wishing to make 100% whole loaves. Reinhart's epoxy method to achieve 100% whole wheat bread soft texture, in practice it is rather simple: use a biga or dough left to ferment approx. 4 to 8 hours, then soak slowdown at room temperature with a slurry of flour, cereals and / or seeds to be used in the pan for 12 to 24 hours. With these simple steps, and greatly improves the texture and we are not publishing oven stones, lol, but a rich bread, surprisingly smooth texture.

Anadam bread is a bread with history. The bread Anadam was created in New England, the United States before 1850, and is a well-known pan until today. Take a combination of wheat flour, corn meal and molasses. The version of this book is 100% complete (unless your dough is white like mine and only cool once, but just the amount of white flour is minimal).

The original recipe gives the option of using a biga or whole-wheat sourdough. I have used the second option, feeding my sourdough as indicated below to convert to whole wheat sourdough. I also give them the option of the biga for those without sourdough.

Delicious and very healthy, with the fabulous flavor and aroma of molasses and a touch crispy cornmeal. It is excellent for sandwiches, sweet or savory ... do not hesitate to try it.



Ingredients:

soak Place:

113 grs.
corn flour 56.5 grams.
4 g meal.
salt 142 grs.

water Mix everything for approx. 1 minute, cover and let stand at room temperature 12 to 24 hours. If you are not going to use it, place it in the refrigerator for up to 3 days.

For comprehensive sourdough:

64 grs. sourdough (I use my sourdough malt extract the 80% moisture)
191 grs. 142 grs flour
.

water Mix the dough with water, add the flour, mix to form a ball, cover and let stand at room temperature between 4 and 6 hours, or until you notice that it has doubled its size and issues a pleasant aroma.

Remove air from the dough and cover well and refrigerate until you are ready to use, can be used in the next three or four days.

If no dough can make a BIGA INTEGRAL, as follows: 227

grs. 1 gram flour
instant dry yeast
170 grs.

water Mix all ingredients and knead for 2 minutes. Let stand 5 minutes, then knead again for 1 minute. Cover and refrigerate for at least 8 hours or up to 3 days.
biga before using to make the final dough, remove from refrigerator two hours before .


final Mass

All soaking mixture
All sourdough biga integral or integral (one of the two eye!)
128 grs.
5 g flour.
salt 7 oz. instant dry yeast
56.5 grs. molasses 28.5
melted butter or vegetable oil (I used butter)



Prepared

; , The dough should pass the test membrane or transparency.

1. You can do it in the mixer or by hand. I used the mixer. Cut the dough into small pieces and soak the mixture, and with the rest of the ingredients knead at low speed approx. 1 minute. Increase speed and knead for 2 or 3 minutes. If necessary, stop the mixer and scrape the walls spatula, after a minute or two, the dough forms a ball.

2. Mass to take lightly floured board (preferably whole wheat) and work for 3 or 4 minutes. The dough should form a very thin and elastic membrane to stretch (see photo), (of course not just as elastic as when working with white flour).

3. Form a ball and place in an oiled container, cover and let stand for 45 to 60 minutes at room temperature, and at least have doubled its volume.

4. On floured board, shape the bread, smashing the ball slightly with your hands and then winding.

5. Place in loaf pan 11x20 cm, it is sprayed with water and allowed to weigh for 45 to 60 minutes.

6. Bake at 177C for 20 minutes, turning the pan and bake for 20 to 30 minutes until bread is well browned on all sides. The internal temperature (if you have that kind of thermometer) must register 91 C in the center.

7. Remove from pan and cool on rack.

This is going to Yeastspotting !

Steam Mop Hurt Hardwood?

chocolate and almond cake

Only for those who love chocolate ^ _ ^

was having lunch one of the richest in Taipei burgers with my colleague S. in a Western restaurant, simple, where diners are mostly Western and students, and if I mistake not the owner or co owner is from New Zealand, when we find a few magazines Cuisine at a table in between bites .... we got to browse and admire .... was there when I saw this recipe Chocolate and almond cake from Positano ... I loved what I saw and simplicity of ingredients and processing. Immediately I noted in a tiny slip jiji. How many times do this, right?

then, looking for information on their origin, have found no big deal indeed, the recipe appeared on page web of that magazine on the internet:) I guess

chocolate cake and almond Positano is a sister, cousin or family of the Torta Caprese I've seen on many blogs. Positano is a popular tourist town on the Amalfi Coast of Italy.

Without further introduction, a simple and delicious cake flour has not known a glory:))



Ingredients:
For a cast of 23 cm in diameter (I used my 8-inch pan) .

200 grs. good quality dark chocolate (64-70% cacao)
200 grs.
unsalted butter 200 grams.
sugar 5 eggs (Separate the whites and yolks)
250 grs. almonds (toasted and then ground)

Grated lemon icing sugar for decoration
( also used a tablespoon of lemon juice to beat the egg whites )



Prepared

1. Melt chocolate, butter and 150 grams. sugar bath.
2. Remove from the heat, add the egg yolks and ground almonds, mixing well after each addition. Book.
3. Besides, with electric mixer, beat egg whites with 50 grams of sugar, a tablespoon of lemon juice until soft peaks form (but not too drive), add the lemon zest.
4. Mix cream and chocolate meringue with a wooden spoon or hand mixer, until no traces of merengue.
5. Place the mixture in a covered pan with parchment paper or greased and floured (23 cm in diameter), and carry a preheated oven at 180 C for 30 to 40 minutes. (In my case I found 30 minutes sufficient because I love a bit wet).
6. Let it stand a few minutes and unmold. When completely cooled, sprinkle with icing sugar.