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Albóndigas de arroz glutinoso糯米燒賣Glutinous rice dumplings
Remojar el arroz glutinoso durante 12 horas. Remojar los champiñones, las zanahorias, los brotes de bambú y cortarlos en cubos pequeños. Luego cocine con caldo de guiso durante 10 minutos, agregue sal y salsa de soja según corresponda. Luego viértalo en la olla arrocera, agregue la cantidad adecuada de agua y cocine al vapor hasta que esté cocido. Espolvoree con la carne de cerdo estofada cortada en cubitos y los piñones, mezcle bien. Luego envuélvalo con envoltorios de bola de masa ya preparados (use envoltorios de bola de masa ya preparados y extiéndalos más finos). Cocine al vapor el agua caliente en una olla. Un poquito más relleno por dentro. Envolver y congelar. Al comer, ponga agua caliente en la olla y cocine al vapor durante 7-8 minutos. No se desmoronará.
糯米泡12個小時。香菇泡發，胡蘿蔔，筍，切小丁。然後用燉肉湯煮10分鐘，適當加鹽和醬油。然後倒入電飯煲，加適量水，蒸熟。撒紅燒肉小丁，松子，拌勻。然後用現成的餃子皮包好（用現成的餃子皮再擀薄些）。熱水上鍋蒸。裡面塞實一點兒。包好後凍起來。吃的時候熱水上鍋蒸7-8分鐘。就不會散了。
Soak the glutinous rice for 12 hours. Soak mushrooms, carrots, bamboo shoots, and cut into small cubes. Then cook with stew broth for 10 minutes, add salt and soy sauce appropriately. Then pour it into the rice cooker, add appropriate amount of water, and steam until cooked. Sprinkle in diced braised pork and pine nuts, mix well. Then wrap it with ready-made dumpling wrappers (use ready-made dumpling wrappers and roll them out thinner). Steam the hot water in a pot. A little more stuffed inside. Wrap and freeze. When eating, put hot water in the pot and steam for 7-8 minutes. It won't fall apart.
Waffle House, Austin, TX
We sat at the counter right in front of the cook. Its always fun to watch a good short order cook that can balance and breeze through multiple orders. This gentleman seemed experienced and had several breakfast meals cooking at the same time. This image was taken outside the restaurant.
Explore #254 | 01/05/2010
After three years, I was fortunate enough to return to Tasmania, literally across the globe and 10 time zones; four flights were needed to get from winter Prague to early summer in Hobart.
Having relatives living in Australia and Tasmania, seeing old friends was easily combined with country exploration and adventurous trips, which is something we tried to pursue and use our 4-weeks time on the southern hemisphere to the maximum extent.
After a few lovely and relaxed family & acclimatization days in Hobart, time has come for us to leave the comfort of warm beds and friendly civilization, and to exchange it for a proper adventure comprised of hiking and travelling around the island.
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The fame of Wineglass Bay, the most celebrated beach in Tasmania, ensures a growing stream of visitors to Freycinet National Park. It is one of the east coast’s poster destinations, and the sublime national park, which is a wild domain of sugar-white beaches, pinkish granite mountains and utterly transparent water, are the reasons everyone is here.
We kept Freycinet National Park for the last days of our Tasmania road trip, saving its beautiful beaches with some lovely walking to a very relaxed adventure we planned for the very end of our journey.
Aiming to beat the crowds, we planned to stay overnight for two days at the more remote Hazards Beach, where there is a reliable fresh water source and which is luckily free of day-trippers posing for selfies at Wineglass Bay, though it's almost equally appealing (and with more calm sea waters than Wineglass).
Yet again blessed with favourable sunny weather, we slowly wandered along the secluded western coast of the peninsula, enjoying its clear sea waters and sandy beaches for numerous swims and relaxed sunbathing.
Had a hard time adapting to driving on the left side of the road and watching out for all the motorbikes.
I had no special reason for hoisting the flag of the Cook Islands but it's a handsome flag: the Blue Ensign with the circle of stars, representing its fifteen islands, reminiscent of the flag of the Council of Europe.
August 1976. NAHX 478060 is painted up for Cook Industries at the C&NW's Proviso Yard in Chicago, Illinois.
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
Early morning, filled myself with lots of curious and anxiety while driving in the mist. The motorway to Mount Cook is so amazing that I will never forget in my life, and....the fresh salmon slices I had at Lake Pukaki.
Scan taken from a very early Cookes hardback book called "Industrial Explosives, intention, development application"
This book was saved from been thrown out by employee Malcolm Jones Tremadog during its closure in the 1990s.
Thanks to Malcolm Jones Tremadog for allowing me to scan the photos in the book.