Way Fridge Freezer : Freezer Cookie Dough
3 Way Fridge Freezer
- In cryptography, 3-Way is a block cipher designed in 1994 by Joan Daemen, who also (with Vincent Rijmen) designed Rijndael, the winner of NIST's Advanced Encryption Standard (AES) contest.
- Three Way is a 2004 film about a kidnapping plot, based on the pulp novel Wild To Possess by Gil Brewer, the film stars Dominic Purcell, Joy Bryant, Ali Larter, Al Israel, Dwight Yoakam and Gina Gershon. The film was released also with titles 3-way and Three Way Split.
- The 3 Way is a 1999 album by the American indie rock band, Lilys.
Based on fabled pulp novelist Gil Brewer's "Wild To Possess" comes this sinfully tasty, hard-boiled brew of lust, extortion and murder, starring Gina Gershon and Dwight Yoakam.
Lew is a small-time loser with a very big secret. He's overheard a sordid little kidnapping plot worth a cool million and is cutting himself in for a piece of the action. But when Lew shares his guilty knowledge with three extremely untrustworthy women - sexy gal pal Rita, lucious abductress Isobel and sultry, well-heeled Florence - his blackmail scheme spins murderously out of control. The problem with secrets? No one can keep 'em.
It doesn’t get better than this. An absolute classic and one of my favorites of all time: chocolate fondant. I used to alway
s order this in restaurants and it’s such a hearty dessert, a perfect way
to finish off a cold winter dinner. But since I found a super easy recipe (thanks Gordon Ramsay!), I hardly ever order it anymore. I’ve had to tweak his recipe a bit because I found the fondant a bit too thick to my liking, so I added some milk to the mixture. Serve it with Vanilla Icecream, and I’m confident you will like this as much as I have. Here’s the recipe in its full glory. Happy Chinese New Year!
50g melted butter , for brushing
cocoa powder , for dusting
200g good-quality dark chocolate , chopped into small pieces
200g butter , in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Vanilla ice cream
1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge
. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Add one to two tablespoons of milk to mixture.
6. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
7. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
8. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
fish and shrimp curry!
i needed to use up my super ripe garden tomatoes and there was a pretty awesome selection of red chillies at the farmer's market today so i thought i would make a malaysian treat in spirit of merdeka day!
p/s i stopped by the fish market on the way home and they had andouille sausage for sale so that made me an even happier camper! (jambalaya anyone?)
3/4 pound opah fish
1/2 pound large shrimp
1/2 pound okra
1/2 pound chinese long beans cut into about an inch
4 tomatoes skinned and chopped
4 big red chillies chopped up or pounded...your choice
4 tabasco pepppers
a handful of curry leaves*
4 cups water
8 oz can pineapple
3 tbs fish curry powder add a little water and make into a paste
1 elephant garlic cut into slices
1 red onion chopped up
a thumb of ginger sliced thin
3 tbs of tamarind (asam jawa) add water and strain
pepper*it's not always available, i just happened to have some in my freezer from the last time they did...not terribly important if unavailable..just adds a little sumthing sumthing. :P
pat dry the fish and sprinkle on some salt, pepper, onion and garlic powder. on a separate working space, pat dry the shrimp and sprinkle the same seasonings but adding a little curry powder to it.
in a wok, get oil screaming hot and brown the fish on both sides. remove and set aside. flash fry the shrimp and remove and set aside.
in the same wok, start frying up the onions, ginger, and garlic. add chillies.
add the curry paste and fry until it is well mixed and fragrant. add tomatoes. fry for a minute or two before adding the tamarind juice.
add water and the whole can of pineapple incl. the juice. add curry leaves and salt to taste. turn down the heat and let it simmer and reduce for about an hour.
add vegetables letting it simmer for another half an hour or so. between the okra and the condensation, the curry should thicken up pretty nicely.
add fish and let it simmer until the fish is fully cooked and adding the shrimp right at the end.
dish up and enjoy with either rice or roti prata!
3 way fridge freezer
This 3-way energy saving light bulb fits any medium screw base (E27, same as common light bulbs) and has a color temperature of 3000K that produces a warm white light, ideal as a room light. The 12-20-26 Watt power consumption equals a 50-85-100 Watt light output. Energy efficient - saves up to $84 over life of bulb (assumes 0.19/KWH North East energy cost); Energy Star rated; UL listed; average of approx. 10,000 hours life span. 50W and 100W setting have 1 second start delay. Larger-size harps to fit this bulb are available separately.
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