Quelle “Need U” • Album Download

“Blue Mondays”, as explained by Quelle

1 ‘Special Ingredient’
“its simple. i consider myself one of those special ingredients that make hiphop so special.”

3 ‘Deal Wit It’ feat Denmark
“one of my favorite songs of all times with one of my favorite emcees. this was the fist official crown nation song as far as im conserned. it of course is saying deal with the shit you got coming to you. on some no fly zone shit. but its also saying deal with the fact that we got that shit and these other niggas just dont.”

4 ‘The Jones Brothers’ feat Blaqk Mythe
“me and blaqk mythe started making music together back in 97/98. we dont work together often but he’s easily one of my favorite cats to work with. it was originally recorded over a beat by this cool ass dj named doc link. then i remixed it so it would fit in better with the album. me and blaqk just like talking shit. so thats what the song embodies.”

5 ‘Dick Ridah’ feat Denmark
“magnetic gave me a beat cd with this track on it a while back and it was like a year later when we finally made ‘dick ridah’. i was listening to a shit load of redman at the time, hence the chorus. if you don’t know the reference go listen to every redman album and find it. it’s more exciting when you hear it that way”

6 ‘Blue Mondays’
“this song is about the things people feel blue over. the story behind it is more yellow. or orange. some random cat gave me this remix cd where this guy did remixes of popular songs at the time. then like a good ways into the cd this beat comes on and i’m like “wow”. so i write the song not knowing who made the beat and of course not giving a fuck. maybe like two years later im at my guy daves apartment playing some shit he hadnt heard yet and blue mondays comes on and hes like “hey this beat sounds familiar” turns out his roomate, justin, made the beat that i got randomly a couple years back. so it made the album.”

7 ‘Need You’
“a song about a girl i wanted but couldnt have. simple as that. in all honesty i was just playing the herb. even someone as cool as me can fall victim to sucka shit from time to time. so i wrote a song about her. thats what writers do. the only thing i cant write well are two sentence descriptions of my songs.”

8 ‘Put It Down’ feat Galaxy
“meet these cats through Team Swass named 5ill and galaxy who were in this group automation alley. me a galaxy did a song called put it down over one of galaxys beats. this is accually the remix. its just a song about how we do what we do best. pretty to the point.”

9 ‘Running The Show’ feat Loose Cannon
“first of all, loose is one of the reasons i started making beats in the first place. plus he has this way of riding the drum patterns that i haven’t heard to many people do the same way. this is also the first song i recorded specifically for this cd. in my moms basement. two grown ass niggas. a few shout outs and a couple verses later we had a song.”

10 ‘Vegetables’
“this song works both ways. if you cant handle your liquor dont try to buy the bar out and shit like like. nothing funnier than watching a flossy ass nigga getting carried out of a bar by two equally deckd out cats and a chick wearing pumps and a mini skirt. but i’ve been there before myself. in the worse way. so i’m kinda getting on my own head too. i love alchohol so much though.”

11 ‘Yessyallin’
“i have no fuckin idea whos beat this is. and this song has not real goals in life. but it’s like one of my favorite songs. so “the kid stays in the picture” as they say.”

13 ‘Someday’ (aka ‘Take It From Me’) feat 87
“i originally wrote the first verse over a beat loose cannon did using that pink floyd machine song. i probably used it on a few other joints before it found its home on someday. then eighty came through with the chorus and a verse. then niggas was getting all moved and shit. which is a good thing. im just weird about emotional folks. its song about life. the things that change, the things that stay the same, hope, desperation. all that shit that makes people go crazy in the head.”

14 ‘Peace’ feat Big Tone
“i made ‘peace’ out of thin air. its just my way of saying goodbye. its was my live show closer for a while and still makes surprise apperances at the end of some crown nation shows. denmark was working at bd’s mongolian bbq at the time. thats where the ‘bds chop it up and grill it in your face line’ came from. and of course big tone is that guy.”

15 ‘Keep My Name Out Ya Mouf’
the name of the song says enough i guess. the story goes like this. this legend in my eyes named swing low the bro gave me a sack of mini disks jam packed with old detroit shit. i mean like old shit from cats like big fuzz and baatin and shit. this beat was in there and i kinda used it without permission. i couldnt resist. the shit is so classic. thanks swing.

16 ‘Song 16 (Therapy)’

“my little brother mosel was really into david axelrod for a minute so he had a lot of his shit downloaded. i heard this shit a decided it would be a challege to write to. and who am i to walk away from a challenge. thats my therapy. my way of clearing my head. writing. ahhhhh…”

Thanks to Quelle For Providing Insight Into The Album! Big Up!

∆

The death toll from a coal mine blast in northeast China climbed to 87 on Sunday as rescuers hunted for 21 workers still trapped deep underground in the nation’s deadliest mine disaster in two years.

The explosion tore through the state-run mine in Heilongjiang province near the border with Russia, one of the largest and oldest in China, on Saturday after a build-up of gas, survivors said.

With the main entrance blocked with debris, rescue teams equipped with oxygen tanks are entering the shaft through an adjacent mine, braving the high gas levels to search for survivors, media reports said.

The Heilongjiang Work Safety Supervision Bureau issued a statement on its website saying that 87 people were confirmed dead and 21 still stuck in the mine in Hegang City. Chronology: Major accidents in Chinese mines

Chinese rescuers are seen making their way into a mine near Hegang City in northeast China’s Heilongjiang province, on November 21, where an explosion killed at least 87 workers.

Rescuers have located the site where eight workers remain stuck in the shaft but it is unclear if they are alive, the China News Service reported.

“We were preparing to evacuate when the explosion occurred, sending glass and rocks flying everywhere,” miner Wang Xingang told China National Radio.

“We began running out and shouting to evacuate, smoke was everywhere, I couldn’t see at all, I was trying to feel my way out from my memory of the shaft.”

The explosion occurred at 2:30 am Saturday (1830 GMT Friday) when a total of 528 miners were in the pit, according to a statement issued by the State Administration of Work Safety.

According to local news reports, the blast was felt as far away as 10 kilometres (six miles).

The accident was the deadliest in the energy-hungry nation since an explosion killed 105 miners in Shanxi province in December 2007.

“I was with a group of 10 miners (when we were told to evacuate), right now I don’t know if they made it out,” mining veteran Fu Maofeng, 48, told the East Asia Trade News from his hospital bed.

Miners near the shaft entrance were told to evacuate after gas levels in the mine rose sharply, he told the paper. When he and two others reached the entrance, a huge blast ripped through the main shaft, he said.

Rescue workers have identified 28 areas in the mine, some 500 metres (1,650 feet) below ground, where teams were working at the time of the blast, reports said.

Over 400 miners escaped — about half of them ahead of the blast — with more than 60 hospitalised with injuries.

“Most of the injured are suffering from compound injuries, like respiratory injuries, broken bones and gas poisoning,” Pan Xiaowen, director of the Hegang general hospital, told the radio station.

“Currently six of the injured are in critical condition and the others are basically stable.”

On Saturday, President Hu Jintao and Prime Minister Wen Jiabao issued orders to take all measures to rescue workers, while Vice Premier Zhang Dejiang was dispatched to the mine to oversee the operation, state media said.

The head and vice head of the mine, which is run by the majority state-owned Heilongjiang Longmay Mining Holding Group, and its chief engineer have been removed from their posts, the China News Service said.

The director of the work safety administration has been tasked with leading an investigation into the blast, it added.

China’s state prosecutor will also launch a probe to determine whether any criminal negligence led to the disaster, China Central Television said.

The mine produces 1.45 million tonnes of coal a year and the company itself ranked 12th out of China’s top 100 mining companies and seventh in terms of production volume in 2009, according to its website.

China has a dismal work safety record, with thousands of people dying every year in mines, factories and on construction sites.

Its coal mines are among the most dangerous in the world, with safety standards often ignored in the quest for profits and the drive to meet surging demand for coal — the source of about 70 percent of China’s energy.

The central government has campaigned in recent years to modernise its collieries and control the leakage of gas, particularly methane, a pollutant responsible for several mine explosions.

Official figures show that more than 3,200 workers died in collieries last year, but independent labour groups say the actual figure could be much higher, as many accidents are covered up in order to avoid costly mine shutdowns.

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China says 87 people are now known to have died in a coal mine blast in Heilongjiang province, with 21 still trapped…. From BBC News. Full story

This site may contain information about: china cities. The blog is also related to: usa china.

Un poste de contractuel (CDD d’1 an) est à pourvoir à la Bibliothèque francophone multimédia de Limoges dans le pôle Limousin et Patrimoine dans le cadre du Plan d’Action pour le Patrimoine Ecrit, à compter du 1er janvier 2010..

MISSIONS

Placé sous la responsabilité du Conservateur en charge du pôle Limousin et Patrimoine, l’agent aura les missions suivantes :

- Catalogage d’un fonds patrimonial particulier (fonds du séminaire de Limoges : environ 20 000 ouvrages dont une majorité en latin) ;

- Participation à la conception et la réalisation d’outil de valorisation de ce fonds ;

- En tant qu’acteur du PAPE en Limousin l’agent recruté aura à travailler en collaboration étroite avec le SCD de l’Université, dépositaire d’une partie de ce fonds ;

- Participation à l’ensemble des tâches dévolues aux assistants du pôle Limousin et Patrimoine.

PROFIL

- Bonne connaissance des techniques bibliothéconomiques, sanctionnée par un DEUST / Licence professionnelle métier de la culture ou un CAFB, (options patrimoine appréciées) ;

- Connaissance du catalogage de fonds ancien ;

- Niveau minimum en latin requis ;

- Une expérience dans le domaine du traitement des fonds anciens est souhaitée.

Les candidats intéressés par ce poste peuvent contacter pour tous renseignements M. Rouziès, Conservateur en charge du pôle Limousin et Patrimoine, au 05 .55 .45 .96.79.

Les demandes devront être adressées à M. le Maire de Limoges, Hôtel de Ville, place Léon-Bétoulle, 87031 Limoges cedex 1, avant le 12 décembre 2009

Source : Bibliopat

House Shoes presents Quelle Blue Mondays • Download

“Special Ingredient”

“Blue Mondays”

Detroit hip-hop heavyweight House Shoes
recently released this album on twitter and it bangs.
It’s from relative newcomer Quelle, who also
produced most of these songs. Dude is definitely
on one & there are no skippers here, so I’m sure
you’ll enjoy it. Turn it up!

∆

Whole Wheat Pasta with Pumpkin Cream Sauce

Ingredients:

• 1 pound Whole Wheat Pasta prepared as packet says to prepare
• 8 oz pumpkin puree (about half a can)
• 1 Cup milk
• 1 Cup water or stock
• 2 tsp fresh sage, finely chopped
• 1 onion, minced
• 1 tsp nutmeg
• 2 generous handfuls grated Gruyere cheese
• salt

Directions:

1. In a medium saucepan, heat a few tablespoons of oil over medium-low heat. Add the onions and saute until translucent (bordering on golden)
2. Add the nutmeg. Saute for another minute
3. Add pumpkin, milk, and stock; stir gently until incorporated.
4. Add the sage.
5. Reduce heat and cook the sauce VERY GENTLY until it’s reduced by about 1/3.
6. Add the cheese, whisking vigorously to make sure it’s properly incorporated.
7. Toss the sauce with the pasta, distributing evenly. Serve with more cheese.

Results: It was pretty tasty! The pumpkin wasn’t as prevalent as I would have wished, but I love pumpkin, so that’s no surprise, really. I made this [doubled] as a meal for myself and a bunch of friends for our Up! viewing party. Jeff and I love Up! alot, so we had one the day it came out on DVD. That’s not about the food though. They all seemed to like it! They claimed to, and got seconds. I recommend it.

Recipe from Pithy And Cleaver

The Herr with Up!

Chicken Pasta with Thyme-Mint Cream Sauce

Ingredients:

• 1 pound pasta, such as linguine or fettucini
• 2 Tbsp olive oil
• 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup of dry white wine
• 1/2 cup chicken stock
• 1 1/2 cups heavy whipping cream
• 2 Tbsp chopped fresh mint
• 1 1/2 Tbsp chopped fresh thyme
• 1 teaspoon lemon zest
• 2 teaspoons honey
• 1 teaspoon sherry vinegar or apple cider vinegar
• 1/2 teaspoon salt and more salt and freshly ground black pepper to taste

Directions:

1. Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
2. Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
3. Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.

Results: Well, when it first came out, it was terrible. It kind’ve tasted like chicken-pasta dipped in tea. Yeeaah. About that. No thanks. However, as a leftover, I was surprised. It was delicious! Perfect for work lunches.

Recipe from Simply Recipes

Ya’ll (I can officially start using that more often now), I have arrived in Texas. Here are some things you should know:

1. It is hotter than I remember. Which kind of doesn’t seem possible because, obviously, who forgets that it’s hot here? But I guess I wasn’t expecting it to be QUITE so balmy in November. I mean, it’s on par with the summer we had this year in Anchorage – at least during the day. Who am I to complain, however? I believe they’re experiencing single digit temperatures back in AK.
2. No. I did not finish my audio book – which is, I suppose, the disadvantage of buying an audio book you know will last at least your entire trip. I have 9 chapters left, and I’m trying to imagine a scenario in which I would be sitting around my living room, listening to an audio book contentedly (as though it were a completely normal thing to do). I mean, isn’t it like a requirement that audio books be listened to only while driving? When the whole point is that your eyes aren’t free to read? In any case, all I’m saying is that I may or may not be finished with the story before I head back to visit family over Thanksgiving. But I’ll keep you posted on this, you can be sure.
3. I joined Twitter today. It happened. I was sitting at dinner saying I was thinking about joining, and the next thing I know Christina is downloading the application on my iphone. Though I didn’t protest, I’m not really sure I’m ready for this kind of internet-y commitment. The WWW is such a time taker as it is, and I am marginally opposed to letting the tweets of this world rule my life. But I suppose it will have its rewards. For now, let me just say that I feel like a foreigner in a foreign, unfamiliar, totally un-native land. Because I don’t know how to work the thing.
4. I live in Texas now.

I recently found myself re-watching a documentary on the Donner Party on DVD. For anyone who hasn’t heard of them before, they were a group of American pioneers who were part of a wagon train in 1846 that set off from Illinois bound for California 2,500 miles away. However, after a fairly uneventful beginning, they ran into serious trouble and got snowbound in the Sierra Nevada Mountains. In the end some of them resorted to cannibalism to survive. Out of 87 pioneers 39 died and 48 survived. Lead by George Donner, they split off from the main body of the train, as they wanted to follow an experimental route “Hastings Cutoff”, supposed to be a short cut. The problem was, the man promoting it, Lansford Hastings, had never really done the route himself and had never done it with a wagon. He wanted to flood California, which was then under the rule of Mexico, with American emigrants, so he could force a bloodless coup and take over the state. The party consisted of 87 people in 23 wagons when it was formed on July 19. Due to setbacks and the difficulties the party ran into the ‘short cut’ actually made them three weeks late when they rejoined the tried and tested California trail on September 26^th. Finally reaching Sierra Nevada in late October the party realised the pass they had planned to use over the mountains was blocked by a heavy snowfall, and consequently they were trapped. They retreated to a nearby lake and set up a makeshift camp, slaughtering the oxen, they’d used to pull their wagons, for food. However it was not enough and in December, fifteen of the emigrants formed a smaller party and set out to reach help at ‘Sutter’s Fort’ a fort some 100 miles away. Of the fifteen, only seven were alive, two men and all five women then they reached safety on the western side of the mountains on January 18 1847. Those who had died had been cannibalised by the others. One man had been left behind as he couldn’t go on and was never seen again. Rescuers from California, now part of the US, went to aid the unlucky travellers, in four separate rescue groups. When they arrived at the camp they found 14 dead. Each successive rescue found the people in a worse state than the last, with the dead being eaten when the second rescue arrived. The last member of the Donner Party to reach safety, Lewis Keseberg, did so on April 29^th 1847. I suppose what’s most interesting in this, undoubtedly tragic and harrowing, story is the limits of human endurance to which the pioneers where pushed. Those who survived did so with little food, poor shelter and means of warmth, but did what they had to in order to ensure that they survived, even though for some of them it meant breaking the last taboo. Thanks for reading.

L’Office International de l’Eau (OIEau; www.oieau.fr), association exerçant

des activités d’intérêt général pour les organismes publics et privés dans

le domaine de l’Eau : formation continue, information et documentation,

ingénierie institutionnelle et coopération internationale recherche un(e)

stagiaire webdesign pour son Pôle ” Gestion et valorisation de

l’information et des données”.

Missions

Dans le cadre de projets Internet, participera :

• à la réalisation de vidéos, avec notamment :

- rédaction des préconisations sur les meilleurs outils à utiliser a

réalisation des séquences,

- réalisation d’une vidéo

- le montage de cette vidéo,

- et sa mise en ligne sur les sites concernés.

• à la réalisation d’aides en ligne sous forme de vidéo sur les sites de

l’OIEau, comme l’exemple présent sur le site Sandre en y ajoutant la voix

http://www.sandre.oieau.fr/spip.php?article627

• à la définition de la liste détaillée (description, objectifs) des réseaux

sociaux les mieux adaptés à l’OIEau avec un argumentaire (Twitter, ….)

Formation : Licence ou Master I, Webdesign

Lieu de travail : Limoges

Statut : Stage minimum de 3 mois, à l’Office International de l’Eau, dès que possible à partir de janvier 2010

Le dossier de candidature comportant une lettre de motivation et un

curriculum vitae est à faire parvenir à l’attention de :

Laurence GUEDET

Service « Gestion et valorisation de l’information et des données »

Office International de l’Eau

15, rue Edouard Chamberland

87065 LIMOGES Cedex

Source : ADBS

http://listes.adbs.fr/sympa/arc/adbs-info/2009-10/thrd4.html

Chicken Piccata

Ingredients:

• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
• 2 Tbsp grated Parmesan cheese
• 1/3 cup flour
• Salt and pepper
• 4 Tbsp Olive Oil
• 4 Tbsp Butter
• 1/2 cup chicken stock or dry white wine [I had dry white wine, so I used that.]
• 3 Tbsp lemon juice
• 1/4 cup brined capers
• 1/4 cup fresh chopped parsley

Directions:

1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Results: confession time: I have never had, nor seen up close and in person, Chicken Piccata. So… you know.. for all I know, it was all wrong. I wasn’t crazy about the sauce, it was a little bitter, but I got it a little more on the second piece of chicken. It was tasty, but it wasn’t my favorite dish ever.

Recipe from Simply Recipes

                                 AMIGOS PARA SEMPRE ( Confraternização Sênior )

 Solidariedade e muita Alegria 

Nos dias 09, 10 e 11 de outubro de 2009, os Grupos de Escoteiros 148º PAPA LÉGUAS (STA RITA DO SAPUCAÍ), 71º LUDOVIC PAVONI (POUSO ALEGRE) e 87º ANTONIO CLARET DA COSTA  (POUSO ALEGRE), participaram, nas dependências da AABB de Pouso Alegre/MG,  da atividade “Amigos para Sempre”, confraternização das Tropas  Sênior,  organizada pelo Assistente Distrital do Ramo Sênior, Ch. Ademir do Prado. Para a atividade foram  convidado todos os Grupo Escoteiros do Distrito Sul de Minas, porém, apenas os três grupo acima enviaram representantes.

A atividade foi em conjunto com os Jogos Solidários, promovidos pela AABB, onde, durante os dois dias de jogos, muitos jovens de diversas entidades da cidade de Pouso Alegre puderam conhecer um pouco sobre o escotismo.

Red Wine Beef Daube

Ingredients:

• 4 pounds Boneless Beef Chuck or other Stew, cut into 1 inch cubes
• 1 750-ml bottle full-bodied red wine or a mixture of bottle ends
• 1 cup concentrated [1 quart simmered down to 1 cup] Broth
• 2 carrots, peeled, quartered lengthwise, cut into 1 inch sections
• 2 Onions Quartered
• Bouquet Garni [This is like.. basically a bunch of herbs tied together... I used Parsley, Thyme, Rosemary, and Bay Leaves]

Directions:

1. Select a tall, narrow pot.
2. Put the beef, wine, broth, carrots, and onions in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth.
3. Adjust the heat so the liquid is at a gentle simmer – you want a bubble or two every second – cover, and cook on the stove top or in a 325 degree oven.
4. Check every ten minutes or so and adjust the burner heat or oven tempreature as needed to maintain the gentle simmer.
5. Cook for about 2.5 hours, or until a skewer easily slides into a cube of meat.

Results: It was tasty enough, but it wasn’t like… OH MY GOD THAT’S AMAZING tasty. At least not the first time. The leftovers, however, were far more satisfying.

Cooking – James Peterson [2007 : Ten Speed Press]

Spicy Tangerine Beef and Fried Beef Dumplings

Spicy Tangerine Beef

Ingredients:

• 3 tablespoons Soy Sauce
• 1 tablespoon Corn Starch
• 1 pound Flank Steak or Tri-Tip, cut in thin strips
• 2 tablespoons Dry Sherry
• 2 tablespoons Hoisin Sauce
• 2 tablespoons Honey
• 1 tablespoons Chili Sauce
• 2 tablespoons Soy Sauce
• 1/4 cup Tangerine Juice [I could only find orange/tangerine. Tasted fine.]
• 3 tablespoons Canola Oil
• 2 tablespoons minced Ginger [I just used the powder]
• 3 chopped Scallions
• 2 tablespoons Toasted Sesame Seeds

Directions:

1. In a resealable plastic bag, combine the Soy Sauce and Corn Starch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. [Or, if you're me, put them in a bowl, mix them up and then add the beef and mix it all together, and let stand while you get the rest of the stuff ready/are finishing dumpling stuff]
2. Whisk together the Sherry, Hoisin, Honey, Chili Sauce, Soy Sauce, and Tangerine Juice until completely combined.
3. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Just at the end of the process mix in the sesame seeds and Scallions.

Results: Really tasty! I was very happy with the outcome, as was Jeff, who had come over. I left the beef in the sauce a BIT too long, and it was a bit thick on them, but it tasted delicious, regardless, and the consistency was good.

Recipe from foodnetwork.com [Guy Fieri]

Fried Beef Dumplings

Ingredients:

• 1/2 pound Ground Chuck
• 4 Scallions, thinly sliced
• 3 Tablespoons Soy Sauce
• 3 tablespoons of Water [twice!]
• 1 beaten Egg
• 1 packet Pot Sticker Wraps [I cut down egg roll wraps. I'm sure won ton wraps would fit really well]

Directions:

1. Mix up the ground chuck, scallions and soy sauce. I used my hands, and pretended I was destroying enemies.
2. Put a wrap out, put a spoonful of the mixture on top this, and wrap it up so that it kinda looks like a dumpling. Anywhere the wrap touches / you fold it, use the beaten egg to make it stick together. Place all the little dumplings on a plate till you’re out of filler
3. Pre-heat a non-stick pan
4. Once the pan is hot, fill it with the little dumplings, and let them fry for about 3 minutes. Don’t mess with them, just let them hang out. [AndNo, you did not miss the step involving oil. There isn't one.]
5. Add the water [I used more than 3 tablespoons, and am convinced it was a good choice], and cover the pan, so that they steam
6. Reduce the heat, and let them cook until the water evaporates [5 minutes or so]

Results: These were tasty as well. We dipped them in soy sauce. I accidentally burned them a tiny bit, but it was hardly noticeable and they tasted gosh-darned good, so… you know. there. They went well with the beef, and we added broccoli as a vegetable. All in all a tasty meal!

Recipe from foodnetwork.com

This is the bomb Googles Favorite 87 Cool Things of 2009.

Read it, click and explore.

I gave up my Saturday night to go through it, def worth the investment, bloody brilliant to be honest.

Some high lights; augmented reality, building projection, Google maps mash-ups, stuff, cool stuff and more.

Can I interest you in an entr’ee below?

racer x she wants control performed by saggese francesco antonio Italy

Beer Batter Cheez-it crusted Fried Chicken

I took two recipes, and combined them, because I wanted to try my friend Miller’s recipe, but I also got a big urge to make beer related food. I should have stuck with Miller’s. Lesson learned.

Ingredients:

• 1 pound chicken [breasts, I used]
• 2-3 Cups Cheez-its
• 1/4 c finely grated Parmesan cheese
• 1-2 Tbsp Parsley
• 1 Tbsp thyme
• Salt & Pepper
• 1 Egg
• 2/3 cup flour
• 3/4 cup flat beer

Directions:

1. Cut up chicken into thin, even slices, and sprinkle with salt
2. In a bowl, beat egg and slowly add beer. Mix it all up, yo.
3. In a shallow bowl of some sort, mix up the flour, and some of the seasoning.
4. Crunch up the Cheez-its… Make them not too fine, but also not like whole cheez-its. Combine this in a plate with the seasoning and cheese, and mix it all up nice-nice.
5. Cover the chicken in the flour, then dip it in the batter, then coat it in the cheez-it mixture. [or, for the just beer ones, run through the flour mixture again.
6. Heat just enough oil in a large pan to cover the bottom. Allow to steam before turning heat down to medium.
7. Fry up individual breaded chicken fingers until golden, flipping as necessary.
8. When done, set aside to drain of excess oil.

Results: I should have just used Miller’s recipe. But I was curious! It was tasty, but the ones where I just used the batter tasted way too eggy, and not quite beer-y enough. The ones with Cheez-it’s, however, were perfect, pretty much. Beer goes well with cheese, so that was a nice touch to it.

Recipe from wayofthespatula.com
And from big oven

Bacon Wrapped Pork Roast

Ingredients:

• 1 pork loin (1 1/2 pounds)
• Salt & Pepper
• 1 Tbsp olive oil
• 2 Tbsp finely chopped fresh rosemary [I had the kind in a spice bottle. It tasted just fine]
• 1/4 lb bacon, thinly sliced
• 1 cup white wine

Directions:

1. Preheat oven to 375°F. Season pork wil salt and pepper. Heat oil in a large cast-iron skillet [Yeah. I have a regular pan, so I used a regular pan. Worked fine!] over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
2. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen twine. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
3. Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Results: Absolutely delicious.

Recipe from simplyrecipes.com