Fun Virtual Worlds That Are Like Poptropica

The more and more of the curiosities

Searching the net I found a series of anecdotes or data unimportant but curious and entertaining to read.


Short Stories:

Normal

The holder :

While similar tools already in classical Greece and the Roman Empire, the holder appeared as such to the 1077

Chopsticks:

sticks developed sometime between 3,000 and 5,000 years in China (exact date unknown).

Spoon

found spoons made of wood or bone in sites dating from the Paleolithic.

Pressure Cooker:

The pressure cooker is airtight container for cooking prevents the escape of air or fluid under a set pressure. Because the boiling point of water increases with increasing pressure, the pressure inside the cooker allows the temperature rises above boiling 100 ° C (212 ° F ), namely to about 130 º C . The highest temperature causes food to cook faster divided reaching traditional cooking times three or four.

In 1679, the mathematician and physicist Denis Papin Anglo-French (1647-1712) invented a steam cooker -which called digesteur - in which water boiling at a temperature higher than normal, so that meat and other foods could be cooked in less time than conventional pots used at the time. He presented his invention at the Royal Society of London in 1681, but the novelty did not prosper and remained a more scientific study. No But this work helped him to be admitted as a member of the scientific society. It was not until the twentieth century became a reality for the invention and manufactured pressure cookers.

Chupa-Chups

Enric Bernat, after completing military service in 1950 opened his first confectionery company, products Bernat. This company specializes in the production of almonds, was linked to 1974 , in which an employer Massanes Sunday he proposed to take over the group Farm Asturias engaged in manufacturing of products related to the block.

Between 1956 and 1957 had the idea to make a candy that you could grab a stick. The inspiration came from two facts: the largest consumer of candy is for children and it used to take off the sweet mouth with his hand.

In 1958, he entered the English market with the first round candy stick under the trademark "Chups". A brand slogan reading "Chupa Chups" and they adopted it as the product name.

Chupa Chups logo was designed by surrealist Salvador Dali.

History of the Sandwich

The sandwich is named after John Montagu IV, Earl of Sandwich (1718-1792), an aristocrat of the eighteenth century, although it is very unlikely to have been invented for him. It is said that he liked to eat this way because it allowed betting without dirtying your fingers.

Source: wikipedia

more expensive meat and delicious in the world:

may have heard the story ever. The meat more expensive, exotic and delicious in the world. The Kobe beef.'s delicacy and flavor are incomparable. It melts in the mouth, they say, as a sweet delicacy from another world. As delightful as an exclusive. A tiny steak can overcome 100 euros. The secret? The legends converge into one: cows fed beer, massaged daily and entertained with classical music in the green hills of Kobe, a city 600 kilometers southwest of Tokyo, Japan. Elderly farmers Nipponese technology invented in the early X IX. Since then, the myth, so musical, enigmatic, repeated by word of mouth, has external ndido worldwide.

Source: El País

Your price: 200 euros a kilo

Its production: This delicatessen comes from Tajima beef, beef with black skin raised in some rural areas of Japan.

breast Recipes:

The owner of a restaurant that tastes unique to a hotel in Switzerland to spice up your culinary creations at least 75% of breast milk, as reported Telegraph.

The man is not in the list of prohibited species, at least in Switzerland.

The controversy is served from that Hans Locher, the owner of the restaurant, decided to insert press ads in women seeking donors of breastmilk, which would reward them financially for it.

"I experienced for the first time with breast milk when my son was born " said the cook, "can get really delicious meals with her."

Source: 20minutos.com

Difference Between Woodenfingerboards

Crema Catalana




One of the most typical dessert of Catalonia, despite to various sources point to a Jewish origin, and that their culture was very common sweetener mix, eggs and milk. The recipe is not identical, very similar to custard or pastry cream. Differs from these by being thicker than the first and less than the second.
Catalan cream is also called San José (Sant Josep in Catalonia) because it is typical of that day. Characterized in that it is often served with a caramel layer on top, but I do not just please and in my preparation I have omitted that detail. Anyway, I explain how to do it (just a pan indicated) and, furthermore, there are many more ways to serve: with sponge fingers (lady fingers), with cream ... etc.
And if you love this sweet ... you should know that there is a Catalan cream liqueur, about 15 degrees or 18 degrees of alcohol. Ingredients



8 egg yolks.
1 liter of milk.
200-250 g of sugar, as gluttonous as we are.
40 grams of starch or cornstarch.
lemon skin.
A cinnamon stick.

We
low heat milk with lemon peel cut very fine (the bitter white part) and the cinnamon stick. When we put out the fire and boil we strain to avoid leaving traces of cinnamon and lemon.

other hand whisk milk and sugar until well blended and frothy. Mix
starch or cornstarch with some of the hot milk to dilute it completely. We put the other part of the milk to reheat and incorporate the yolks slowly and mix well and then, we have milk mixed with cornstarch, making it through a strainer to prevent lumps.

keep the mixture over low heat until thickened. We must not let it boil until thickened slightly. Finally, we make the first boil and remove them. Continue to stir a bit so you do not cut or paste and put in container in which we will serve, typically a clay terrine .. Let cool to room temperature and then we put it in the fridge.

If we burn it is necessary to have a little sugar on top and a red-hot iron that will help us to burn sugar. They sell special tools for this purpose.

Ultimate I Spy Paper City

agar beads, decor amazing. Swiss roll

Today I bring you this recipe easy, but impressive for one who has never seen. Seems fine cuisine and is easier to do a fried egg. If you want to get to the point, to skip the introduction. If you want to read a little about physics in the kitchen and general knowledge is never more have a look the introduction. These tiny pellets of agar agar are called "marbles" or "roe" or "pearls."

Agar agar:

is known as agar agar, a term which in Malay means "jelly." With this designation as and gelatinous red algae (Gelidium cartilagineum ), flexible and resilient, as the product that it is removed, the agar agar powder.

Agar-agar is a hydrocolloid extracted from seaweed that is widely used in cooking and food industry. A colloid is a system composed of physical-chemical two phases: a continuous, normally fluid, and other particulate dispersed, usually solid. Colloid
name comes from the Greek root meaning Nikolas may stick. This name refers to one of the main properties of colloids: the spontaneous tendency to aggregate gar or clot. The colloid par excellence is that in which the continuous phase is a liquid and the dispersed phase consists of solid particles can be colloids whose components are in other states of aggregation.

As we will see this scientific definition is simple to understand: it tends to clot material, motivating vo by which we obtain a gelatinous mixture of strength varies according to amount and you mperatura . Also, this function "clot" serves to thicken sauces.

estimated quantities of water absorbed 200 to 300 times its weight.

differs with gelatin that holds be heated to a certain point, just over 50 º, while the state of gelatin reverses earlier. Remember also that melifica acid pH, such as pineapple juice, which is not possible with traditional gelatin. And something very important in this recipe today and it is not gelatinized high fat products such as oil. That coupled with the insolubility of water in oil will allow us to make the "Pearl of agar agar"

Its neutral flavor and almost imperceptible together with their low dose relative to its effect turns the agar agar in a very versatile ingredient in both sweet as salty.

is also used as culture medium in microbiology, science responsible for the study of microorganisms.

Source: Wikipedia and other encyclopedias .

Where to buy agar agar:

we found in oriental stores in both powdered form of seaweed. Some people shred the gas and used as the agar agar powder, although I have not tried this method.

Different brands sold in envelopes in the large supermarkets.

Many online stores sell it in both envelopes and in bulk.

Some pastry shops or wholesale ingredients are agar agar powder. In most exotic food stores or gourmet find agar agar.

is an ingredient that is booming.

Recipe

Ingredients:

3 g . agar agar powder.

110 ml. water

90 ml. tomato sauce.

A glass of oil.

A dropper (or alternatively a syringe and a good pulse)

Mix half the water with tomato sauce i put a warm fire. Heat paragraph you the other half of water in a separate container and when it is hot, slip in it the agar agar. We incorporate this mixture to the other, which must also be hot. Mix well and continue heating over medium heat, removiend or until it begins to boil, time they removed the pan from the heat. Immediately fill a dropper with the mixture and separate droplets dropping going on we will have a bowl filled with oil. We'll see how it fell into the dish with oil droplets become balls.

Once we have enough plate filled with these pellets removed within a c uch ara. If we see that this solid proceed to strain the oil, keeping the balls that remain on the screen and proceed to make a new batch.

If we see that the mixture begins to thicken pan too much to fill the dropper we will have to heat it. If on the other hand we see that we chilled in the hot water dropper and insert the dropper into it, and the state of the agar agar is reversible , some from the 60-70 degrees Celsius years, depending on the amount of sugars, the pH of the mixture ... etc. With reversible I mean that goes from solid to liquid and from liquid to solid as a function of temperature.

Notes:

If the oil is cold, leaving it in the fridge for a couple of hours, the process will be faster.

The "pearls of agar agar" freeze without problems.

Variations:

can be made " ball "or" pearls "and a thousand different flavors. Using spirits, sauces, chocolates ... So if, you always have to have a certain percentage of liquid because it can not fill the dropper.

Stretched Labia Pickings

spinach with cheese and ham or salmon, decorated with "eggs tomato beef with onion

Today recipe long name, amazing presentation, but much easier than it looks. This recipe appears in numerous blogs and websites of the network and citare not any in particular.

History and facts ...
Did you know that the most accepted origin of the name "roly-poly" is that is being rolled out the brown of the cake? Although in this case there is no cake is worth, but a mixture of spinach and a tasty filling hole. One more interesting

singing. A widespread myth about spinach is that they are very rich in iron, who does not know Popeye, who used a can of this plant and obtained a supernatural force?
The origin of this myth is wrong scientist E. Von Wolf (1870), which multiplied by 10 the amount of iron to err on the placement of a comma. Currently actually shown that the majority of edible plants have the same or more iron than spinach. Parsley, kale, cabbage .... Exceed the quantities of iron from spinach. However, these are rich in vitamins A, E, iodine and various antioxidants.


Fillings:
can choose between filling it with salmon, ham or whatever else comes to mind. I've done it half and half, to please all guests. On the other hand we can choose to serve hot or cold. I've served hot and I had no cream cheese. If you are going to serve cold with cream cheese spreads, if you are hot, so better use havarti cheese slices or similar type.

Decoration:
Endless possibilities. Quail eggs hard, strip forming a grating cheese and grilling, beads of agar-agar as the photo .... The recipe of the latter will find it in my next entry.


Ingredients:

350 g. spinach, cooked and drained (about 550 g before cooking if they are frozen)

4 eggs 250 g. sliced \u200b\u200bcheese or cheese spreads, as if we serve it hot or cold.
300 g. Smoked salmon or 300 g. of ham.


1) Boil the spinach in salted water until cooked through. The snuck in and then drain the maximum amount of hands squeezing water.


2) separated yolks and whites. Mix the yolks with spinach, from which we will have shredded the larger pieces to get a good mix.

3) The well-drained spinach and mix them four buds. On the other hand assemble the four egg whites until stiff. Incorporate them into the yolk mixture with spinach carefully lest they fall. I like to do with your hands. Pepper.

4) Pour mixture into a mold with baking paper and expand it, taking care to leave no hole and no fine spend (an inch approx.).


5) Bake for about 15 min. to 180 degrees. We get and we tune. When this warm, put a baking paper on the base and rolled dough carefully. Let cool rolling as you see in the picture.

6) unrolled. We extend the cheese filling and roll again chosen. If you want to serve hot, put the oven on grill, cheese. If you want cold reserve at room temperature or in refrigerator. Decorate to taste and serve.

Why Do Men Grow Their Pinky Nails Long

, Chinese style. Spice





Ingredientes:



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1 kg beef steaks, nerveless. Steak for example.

900 g . onion

4 tablespoons olive oil 0.4 º

1 liter of beer

12 tablespoons soy sauce

2 teaspoons celery salt

4 cloves garlic

1 teaspoon black pepper

1 - Remove the fat and all that are nerves, tendons, etc ... and cut meat into thin strips of half a centimeter thick and about 4 in length.

2 - Cut the onion into julienne (strips more or less long).

3 - Put all the beer in a bowl and add all the spices, garlic, soy and oil. Mix well.

4 - Put the beef and onion in a bowl and cover with the mixture. Marinate for 12 hours.

5 - Drain well t

ode discarding the liquid preparation. Heat a skillet or wok over very strong. When hot put the meat and onions and keep it between 10 and 15 minutes over a very strong, stirring occasionally. Serve immediately.

Egg White Cm But Cervix Still Low Hard And Closed

Dulce typical Catalan, typically eaten for breakfast and snacks and almost always accompanied by a good hot chocolate. Of elongated and rounded at the ends, its main redients ing the egg, sugar and flour together, leaving a abizcochada mass ideal for dipping. In parts of South America is typically a very similar recipe, but equal, which is known by the name of vanilla. On the other hand look a bit like sobaos pasiegos, but differ from those in the fact that we do not add fat to the sponge fingers while sobaos are, more often, shortening or butter.

Recipe:

Ingredients:
200 g. pastry flour
150 g. Sugar 5 eggs

Vanilla powder, vanilla sugar (30 g . to replace the total sugar) or vanilla.

Icing sugar to decorate

1 - Separate the whites from the yolks. Beat the e more with sugar and vanilla until mixture is white and fluffy.

2 - Beat the egg whites until stiff with a pinch of salt. Sat paddles that are ready when the clearly tilt the container remain firm.

3 - With the help of a sieve or similar in order to avoid ar lumps, go throwing flour in and l bowl with the yolks and sugar gradually and stirring constantly. Then mix with the egg whites very gently, a process that we can do with a kitchen utensil very gently or, even better, with your hands.

4 - With the help of a wide nozzle piping or no tip form strips about 8 cm . length on baking paper or on a well greased pan.

5 - Preheat oven to 180 degrees and bake for 10 minutes, until top is slightly golden . If we like it before baking sweets we can put a little sugar on top. Another option is to wear it once cooked, either powdered or granulated sugar.

Bottomless Is It Normal

ciabatta bread or breadsticks





The ciabatta, Italian or ciabbatta giabatta , is a bread from Liguria , although some argue that its origins date back to Roman times. Currently you can find in all regions of Italy and much of Europe and the U.S.. It is characterized as white bread, usually presented in a rectangular, crispy crust and porous texture, so much so that comes to sound hollow when tapped. Its composition is nearly identical to that of breadsticks varying the molding and firing. Ciabatta bread, with its Mediterranean roots, often with oil olive among their ingredients and sometimes, whole wheat. The famous panninis are, in theory, this kind of bread.
To make this recipe will use two techniques confectioneries interesting: preferment " poolish " and fold the dough called " foolding ."

The poolish :
is a preferment , also called a boot, or dough, used in the preparation of bread. Fairly liquid texture, is usually a simple mixture of flour, water, yeast, and added to the dough before kneading as a substitute for yeast. Although they have declined in popularity as direct complements of yeast in bread, as bakery improvers do similar work without any rest and recipes have been simplified to a commercial level, the preferment are widely used in artisan bread recipes.

The origin of Poolish goes back to the Polish bakers around 1840, hence its name, and became popular with his arrival in France in early 1920.

The foolding :
The foolding folds is to make the dough in a determined. This technique is often closely linked to the use of poolish in the recipe and something wet mass. Technically
foolding that serves of yeast cells in contact with all parts of the body, thus acting on the almidol flour and produce gas. That is, to mix, while we avoid breaking the gluten structure. In short, we bring new food to the yeast.

Recipe:

Poolish , to prepare the day before:
1-2 grams of yeast (1 / 4 teaspoon Coffee )
130 g.
water 120 g. bread flour

For bread:
The poolish
290 g. bread flour.
10 g. brewer's yeast
120 g.
water 25 g. olive oil.
7 g.
salt

Poolish :

The night before mix the flour with yeast, giving way to volan and incorporate water into the center. Mix well with a spoon until a sticky dough and something liquid. Let stand overnight (between 10 and 15h. approx) covered with a cloth that transpire.



Bread:

1 - Sift the flour and baking powder. Then incorporate poolish and other ingredients: water, salt and oil. Mix with mixer or by hand if that hand will devote considerable effort to obtain a homogeneous, elastic and slightly sticky, if too sticky add a little flour. Nor should spend kneading, especially if use bread machine or stand mixer, you have to stop in our body has the features named.

2 - Shape rounded and oiled the entire exterior of the ball. Let stand for half an hour in a warm place, preferably the oven, about 35 °, covered with a cloth.

3 - After this time put on a floured surface. Treat mass carefully trying not degas , ie not to press too hard to keep the pores created in yeast. That is because we do ciabatta, bread very porous. Extending the carefully pressed a bit, forming a rectangle. We left half, getting two strips. We extend each strip into a rectangle. Fold in pastry making what is known as foolding ("binding"), as shown in the photos:
One side to the center and seal.
The other side towards the center and seal. Fold in
half lengthwise, horizontally. Seal. You must be a rectangular piece. To facilitate sealing
can get wet slightly fingertips with water.


4 - Leave for another 45 min . in a warm place, such as the oven at about 35-40 °


5 - Baking with steam. For this reason, some ovens have a plate prepared expressly to fill with water and the oven fills with steam. If not us ride our way: placing a container of water inside the oven. It is desirable to heat the water on the fire until herb baked as much heat it will cost. Heat oven to 250 °, and introduce the container with hot water. Just before putting the loaves in the oven sprinkled the walls with a water spray in order to gain even more steam. We lower the oven to 220 degrees and enter the chapatas for a period of between 20 and 30 min . Aware that sometimes the presence of water can slow the baking and can take longer. Also monitor not roast you over the top or bottom, sometimes it is necessary to turn to the mid-baked breads. Know that it is ready for its light golden color and because the beat has to sound hollow. Allow to cool and set. Among other things we know if we have succeeded to see that the crumb is full holes or "eyes."

Monica Roccaforte Free Hd

giabatta, breadsticks

What many now know as "sticks" and marketed by major companies as an industrial bakery healthy snack to snack between meals actually have a long history. They are original from Italy and known from before as breadsticks. It is about bread sticks, thin and crispy dough made with a very similar to the ciabatta bread. Often they add olive oil to make them happy (as is the case of most traded) and also sometimes spices, cheeses ... etc. Used as an aperitif or to accompany certain dishes, and elaborate ation is straightforward.

Recipe:

250 g . bread flour.

1 envelope of dried baker's yeast (or about 8 g .'s Yeast)

Some salt

100-120 ml. water

25 ml. olive oil.

Optional ingredients.

Place flour in a bowl and sift with salt and yeast. Make a well in center and pour the water and oil. It is advisable not to put all the water at once but gradually, depending on how you see the dough (sticky or dry). Knead until dough does not stick in the hands and somewhat elastic. Let stand one hour and two in a warm place (35 degrees is ideal) to grow, to approximately double its volume.

After the rest with your hands to squeeze out the air and proceed to stretch the dough with a rolling leaving very thin. Cut strips of desired thickness (as we like the breadsticks, I did pretty fine). We take the strips and make them turn on the table to create the stick. With the help of the paint brush with water (to make it more crisp and bright) and bake at 200 ° for about 15 minutes, taking them out of the oven for

begin to brown

Variations:

Wholemeal : to make breadsticks with more fiber and minerals. It is advisable to mix a little flour with normal force.

Cheese: scratch is added at the time of kneading. Knead together all ingredients, including cheese.

Seed number: are cast over the breadsticks before baking, by way of decoration.

Species: oregano for example, that if you get mixed with cheese-flavored pizza sticks. Are added during mixing, but also can be added over before baking.

Other forms: in addition to the classic stick can twist, roll, twist ... as I damn well please.