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Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add shrimp and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.

Ingredients

* 1/4 cup sliced or slivered almonds

* 1 pound fideos or very thin egg noodles

* 1/4 cup extra-virgin olive oil (EVOO)

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Place rack in center of oven and preheat to 400 degrees. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Bake uncovered about 20 minutes, until the breasts are golden brown. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

 * 6 chicken breasts (either bone in or halves with skin on)

 * 1 tsp dried thyme

* Olive oil

* 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)

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Steamed food & steamed bun (cont’d)Steamed food & steamed bun are usually served hot to customers. Hence, pathogens are covered in microbiological testing. Rice-roll, congee & rice dumpling (cont’d)Preparation of rice-roll involves multiple manual handling steps.

Samples include steamed minced beef ball, fish ball, steamed chicken with fish maw, steamed beancurd sheet roll with chicken, steamed beancurd sheet roll with duck feet, vegetable dumpling, Chiu Chow-style steamed dumpling, steamed fresh prawn dumpling, steamed stuffed dumpling, pork rib, chicken feet, steamed beancurd sheet roll, steamed glutinous rice roll, mini-sized sticky rice wrapped in lotus leaf and sticky rice wrapped in lotus leaf, steamed barbecued pork bun, steamed egg custard bun, steamed pumpkin bun, steamed sweet molten bun, steamed vegetable and meat bun, steamed lotus seed paste bun, steamed chicken bun, Chinese plain bun, baked barbecued pork bun and steamed sago dumpling.

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A categorisation of types of beer. Especially as it applies to the home brewer.

There are almost as many classifications of beer as there are people who drink it. O.K. that’s something of an exaggeration, but it is a fact that commercial breweries produce an amazing variety of beers with different flavours and textures, to cater for the very varied tastes of the beer drinker.

The home brewer can also produce an almost limitless variety of beers, but they will all generally fall into one of the main categories of beer. These categories are as follows:-

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A brief history of beer for the home brewer.

Home brewing, that is, making your own beer at home, is an increasingly popular activity for many people. There is an absolute wealth of information, supplies, and equipment to be found on nearly every high street, and of course the internet.

Hardly surprising in this age of advertisement driven sales, where often the manufacturing costs of a particular beer are dwarfed by the advertising budget of many of the large breweries. Giving rise to a common complaint of bland, overpriced beers with little, or no taste.

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Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add shrimp and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.

Ingredients

* 1/4 cup sliced or slivered almonds

* 1 pound fideos or very thin egg noodles

* 1/4 cup extra-virgin olive oil (EVOO)

Share This

Place rack in center of oven and preheat to 400 degrees. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Bake uncovered about 20 minutes, until the breasts are golden brown. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

 * 6 chicken breasts (either bone in or halves with skin on)

 * 1 tsp dried thyme

* Olive oil

* 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)

Share This

Steamed food & steamed bun (cont’d)Steamed food & steamed bun are usually served hot to customers. Hence, pathogens are covered in microbiological testing. Rice-roll, congee & rice dumpling (cont’d)Preparation of rice-roll involves multiple manual handling steps.

Samples include steamed minced beef ball, fish ball, steamed chicken with fish maw, steamed beancurd sheet roll with chicken, steamed beancurd sheet roll with duck feet, vegetable dumpling, Chiu Chow-style steamed dumpling, steamed fresh prawn dumpling, steamed stuffed dumpling, pork rib, chicken feet, steamed beancurd sheet roll, steamed glutinous rice roll, mini-sized sticky rice wrapped in lotus leaf and sticky rice wrapped in lotus leaf, steamed barbecued pork bun, steamed egg custard bun, steamed pumpkin bun, steamed sweet molten bun, steamed vegetable and meat bun, steamed lotus seed paste bun, steamed chicken bun, Chinese plain bun, baked barbecued pork bun and steamed sago dumpling.

Share This

A categorisation of types of beer. Especially as it applies to the home brewer.

There are almost as many classifications of beer as there are people who drink it. O.K. that’s something of an exaggeration, but it is a fact that commercial breweries produce an amazing variety of beers with different flavours and textures, to cater for the very varied tastes of the beer drinker.

The home brewer can also produce an almost limitless variety of beers, but they will all generally fall into one of the main categories of beer. These categories are as follows:-

Share This

A brief history of beer for the home brewer.

Home brewing, that is, making your own beer at home, is an increasingly popular activity for many people. There is an absolute wealth of information, supplies, and equipment to be found on nearly every high street, and of course the internet.

Hardly surprising in this age of advertisement driven sales, where often the manufacturing costs of a particular beer are dwarfed by the advertising budget of many of the large breweries. Giving rise to a common complaint of bland, overpriced beers with little, or no taste.

Share This