SPICE GUIDE FOR COOKING. COOKING WARE REVIEWS. OUTDOOR COOKING SUPPLIES.
Spice Guide For Cooking
- The practice or skill of preparing food
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- An aromatic or pungent vegetable substance used to flavor food, e.g., cloves, pepper, or mace
- A russet color
- An element providing interest and excitement
- aromatic substances of vegetable origin used as a preservative
- any of a variety of pungent aromatic vegetable substances used for flavoring food
- make more interesting or flavorful; "Spice up the evening by inviting a belly dancer"
- steer: direct the course; determine the direction of travelling
- A professional mountain climber in charge of a group
- lead: take somebody somewhere; "We lead him to our chief"; "can you take me to the main entrance?"; "He conducted us to the palace"
- A person who advises or shows the way to others
- A thing that helps someone to form an opinion or make a decision or calculation
- usher: someone employed to conduct others
The Spice Lover's Guide to Herbs and Spices
IACP Cookbook Award Finalist
Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.
"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."
—Regina Schrambling, Los Angeles Times
"Even those who never cook may find themselves often dipping into this intriguing read."
—CeCe Sullivan, The Seattle Times
UNHCR News Story: Pakistan: "Ramadan's spirit is sharing"
Sheraz and his family sit on a road side hoping to receive food aid so that they can start preparations for Ramadan. / UNHCR/ R. Ali/ August 2010
TAROO JABBA, Pakistan. August 11 (UNHCR) – On the eve of the holy month of Ramadan, Nazia and her husband Sheraz, a cook by profession, are desperately trying to find a way to prepare for the month ahead. They lost their home and Sheraz's restaurant in the devastating floods.
And now the family has no food with which to break the fast and celebrate the most important occasion of the year. Friends in their community in Khyber Pakthunkhawa province who once stepped in to help each other in time of need have dispersed as the flood waters destroyed not just their community but their way of life.
"We were not rich," says Sheraz, resting beside Nazia under the shade of a tree on the road side in Taroo Jabba, a small town near Peshawar. "But we had our own home – a mud house."
"I had never imagined that one day we would be on road."
"Ramadan's spirit is sharing," his wife sadly explains. "Our neighbors would exchange food even if we had made the simplest meal for breaking the fast. But now they have all dispersed. They are living in tents or with relatives in distant areas."
Nazia remains tramautized by the loss of her home: "I woke up at midnight because people were shouting," she told me. "I grabbed my children and left the house. It was very hard to keep walking in rising water which had reached my chest. The water was so powerful that I felt that someone was pushing me really hard. I could not keep my balance and fell along with my child." Thankfully, her husband rescued them and guided them to higher ground.
Across Pakistan, millions of flood survivors are confronting the holy month with similar concerns. Muslims abjure food and drink during the day during Ramadan but traditionally break the fast with a meal of fried foods and sweets when the sun sets. In addition to the ritual significance of the meal, not having enough food can be hard on the health of those who are already stressed by having no shelter and no home, health workers say. Ramadan is due to begin Thursday in Pakistan.
But not everyone is being forced to go without. Abdul Karim, 35, for example, is more fortunate. The father of four children who has been living in a camp for the displaced that was damaged but not destroyed by the floods, picked up a specially prepared package today. The Ramadan food package contains tea, rice, sugar, salt, dates, spice, juice and milk powder, flour for bread and a basin for pakora. It is among some 20,000 distributed by UNHCR and funded by the government of Saudi Arabia that are being handed out in three camps – Jalozai, Togh Sarai, and Benazir Complex camp in Khyber Pakhtunkwa Province.
Karim is feeling so good that he even told me that he dreams of returning home and celebrating Eid, the feast that marks the end of Ramadan, in his home village. "I am praying that this might be our last Ramadan in this camp."
So far, UNHCR has provided more than 41,000 plastic tarpaulins, 14,500 family tents, 70,000 blankets, 40,000 sleeping mats, 14,800 kitchen sets, 26,600 jerry cans, 18,600 plastic buckets, 17,700 mosquito nets and 13.3 tons of soap amongst the flood affected people of Pakistan. In the first delivery to Sindh province , the Provincial Disaster Management Authority airlifted 1,000 UNHCR tents to Sukkar.
By Rabia Ali in Taroo Jabba, Pakistan
Chinese Lunch Time
I recently stopped for some take out at the Imperial Dragon in Plainville Ma.
I had the lunch special L10. It was Chicken with mixed vegetables, an egg roll, and Pork Fried Rice. It was very tasty and there was a lot of food.
Imperial Dragon Inc
2 Man-Mar Drive
Plainville MA 02762-2228
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates.
In recent years, connoisseurs of Chinese food have also sprouted in Eastern Europe and South Asia. The culinary Michelin Guide has also taken an interest in Chinese cuisine, establishing Hong Kong and Macao versions of its publication.
Flour and rice are the two main food staples in China. In general, rice is the major food source for people from rice farming areas in southern China. Rice is also used to produce beers, wines and vinegars. In wheat farming areas in Northern China, people largely rely on flour based foods such as noodles, breads, dumplings and steamed buns.
Noodles are symbolic of long life and good health according to Chinese tradition. They come dry or fresh in a variety of sizes, shapes and textures and are often served in soups and fried as toppings. Tofu is another popular product often used as a meat or cheese substitute. It is a soy-based product which is highly nutritious, inexpensive and versatile. It has a high protein/fat ratio.
A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Sichuan cuisine, Shandong cuisine, Jiangsu cuisine and Guangdong (Cantonese) cuisine. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, scalding, and wrapping, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Beijing Roast Duck is another popular dish which is well known outside China. Based on the raw materials and ingredients used, the method of preparation, and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.
spice guide for cooking
SPICE (Simulation Program with Integrated Circuit Emphasis) has become the industry standard for computer-aided circuit analysis for microelectronic circuits, and is used by the majority of IC designers in North America today. Unlike most SPICE books, which simply present SPICE in a how-to-use fashion, this volume outlines how SPICE is used in the process of design itself. It features methodologies for analyzing transistor and op amp circuits, over 100 SPICE examples, and numerous chapter problems. Intended to accompany Sedra & Smith's Microelectronic Circuits, 4/e, this book can also stand alone as a manual for computer-aided circuit analysis for microelectronic circuits.
SPICE decks and the examples in this book, as well as examples from the first edition, are all available on-line via the World Wide Web at http://www.macs.ece.mcgill.ca/~roberts/ROBERTS/SPICE/. Most circuit examples can be simulated using a student version of PSpice running on a low cost PC. This new second edition improves upon the first by tightening up the language and shortening the volume's length by almost fifty percent in order to make the materials more useful as a supplement to Microelectronic Circuits 3/e, by Sedra and Smith. Also available from Oxford University Press to accompany Sedra/Smith Microelectronic Circuits 3/E:
Laboratory Manual by K.C. Smith (University of Toronto)
Additional Problems With Solutions by K. C. Smith
1995 Problems Supplement by K.C. Smith
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