View allAll Photos Tagged Rehydrate
Recipe to follow:
Use your fav pasta...3 cups, cooked and make this sauce:
Reconstitute 2 cups morel mushrooms in 1 cup Pinot Noir. Cut up 1 bunch scallions with 3 cloves garlic.
Gently sautè scallions and garlic with rehydrated morels, adding 2 tbsp vegetable margarine and 3 tbsp EVOO. Saute until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with another cup Pinot Noir.. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes then toss with pasta.
This is a polarized light transverse image under partially crossed polarizers (so both optically active and inactive material can be seen with brighness contrast) of a ovule wall in the Gynoecium of Asarum canadense, or wild ginger. Crystalline birefringent material is present in the ovule wall as shown by the bright (white) spots outlining the wall edge. I have only observed 1 crystal per cell. These are reported to be calcium oxalate crystals.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 30 s. Water rinse 1 min. Stained 1 % aq. Eosin-Y 1 min. Dehydrated 99 % IPA 2 min. Cleared 2X xyene 5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Photomicrograph of a Dandelion stem cross section. This is my first attempt at histological specimen preparation. Next time I need to use a thinner layer of Meyer's Albumin as it took up some of the stain.
Bright field micrograph created using a Sony NEX 5N on a Nikon SM inverted microscope with a Zeiss 2.5X objective, 4X eyepiece and a Leica MICAS microscope adapter with a 2/3X reducer.
Fixed in FAA 48 hr. Dehydrated 70 % ETOH 95% ETOH 2X, 99% IPA 3X. Cleared in xylene 2X, Infiltrated with Paraplast 2X, mounted in Paraplast. Sectioned with a Spencer 820 microtome at 7 microns. Floated on a water drop on a Mayer's Albumin coated slide and dried. Cleared in Xylene 2X. Rehydrated 99% IPA, 95% ETOH. Stained with Aniline Blue IPA, fixed acid alcohol, stained Orange G. Dehydrated 95% ETOH, 99 % IPA 2X. Cleared in Xylene 2X. Mounted with Fisher Permount.
The skipper rehydrates in the sunny cabin of the AMY BRUSCO.
Moving past Frenchman's Bar on the Columbia River.
Access all areas of Riverdance Live At The Marquee, Cork with Riverdance director John McColgan. Copyright: Abhann Productions Photographer: John McColgan
Since tomorrow, 17 March, is St. Patrick’s Day, Jersey Shore decided to make some “fruit jerky.”
“What better way to celebrate St. Patrick than with dried tomatoes and some other fruits?” said Aggie Ring. “And!!! I pity the poor fool who doesn’t know that a tomato is a fruit.”
“But…” I said. “We’ve never done anything like this before. What if we rip a hole in the fabric of the space-time continuum and destroy the galaxy?”
“Look. If it doesn’t come out well, we can just rehydrate them in some vodka.” said Aggie Ring.
“Oh, Tito’s!” I pleaded.
We went to the grocers. Aggie Ring wanted some really fleshy heirloom tomatoes but they didn’t have any. Aggie Ring made a command decision to go with Roma tomatoes. They’re fairly fleshy. You can’t make dehydrated tomatoes out of salad tomatoes according to the documentation we’ve found. They are great on salads, but not for drying out and maintaining flavor.
A couple of pineapples were picked out that seemed very fresh. In a moment of Aggie Ring lunacy, he picked out some honeydew melon. After letting out his trademark “Evil Aggie Ring™” laugh, Aggie Ring said, “I’ve always been a fool for a good honeydew melon.”
It turned out to be easier to prepare the fruits than any of the beef, pork, or poultry we’ve made jerky from in the past. Wash, peal, slice and throw into the “big ass” dehydrator. No need to marinade.
Aggie Ring cut of the tops of the Roma tomatoes where they had connected to the stem and sliced them vertically down the middle. This way, they form a “pool” or perhaps “jacuzzi” is a better word for the mass of the tomato fruit to form in while the moisture is being pulled out of them. You don’t want the “good stuff” to drip through all of the trays.
The pineapple and honeydew were cut into small pieces and also placed on trays in the dehydrator.
“Well,” said Aggie Ring. “My work here is done. See you guys in about 10 hours.”
I hope this all works out. If not, I’ll have to bring in Texas Aggie Ring’s Austin, Texas buddy “Tito” to see what can be done to get some life back into the fruits.
#AggieRing
Then a multiplicity of rolls.
Aughrusbeg Lough, in the district of Rusheen. A day out at the seaside for the green rollers.
Or . . . . A herd of green rolls, rehydrating at the waterside!
A+ Recipe - Definitely a Do-Over. Next time I'll add rehydrated shiitake mushrooms, as well. (Didn't have the pea pods, but didn't miss them.)
Asian Zucchini Noodle Stir-Fry with Shrimp
Yield: 4 servings
Ingredients
• 1/2 cup chicken or vegetable broth
• 1/4 cup hoisin sauce (only used 2 tbsp - wasn't sure I'd like so much)
• 1 Tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 3 Tablespoons olive oil, divided
• 1 Tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 pound jumbo shrimp, shelled and deveined
• 1 medium bell pepper, sliced
• 1/2 cup shredded carrots
• 2/3 cup sliced red onions
• 1 cup sugar snap peas
• 2 medium zucchini, cut into noodles
• Toasted sesame seeds, for garnish
Instructions
In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
You can make zucchini noodles using a variety of gadgets, including a mandoline, a spiralizer or a vegetable peeler.
For the broth I prepared a little tub of Knorr Vegetable Broth in 3.5 cups of water per their recipe, used what I needed for this recipe and put the rest in the fridge.
The coyote face used for this piece was rescued from a vintage resale store's bargain bin. I rehydrated it and re-shaped it, then added the recyled deerskin straps and the feathers.
The feathers are from my friend's farm, where they raise free-range show birds like exotic phesants and peacocks. They also have a pet macaw and two sun conures who molt quite regularly.
I only wish I could have saved the ears on this guy, but they were not turned and no amount of soaking could get them to co-operate with my attempts at re-shaping them.
If you're interested in purchasing this, just search Etsy for "NaturePunk".
Oddly, I'm thinking about doing prop and costume rentals soon, since I've had several random requests from other artists and photographers asking permission to use my pieces for photshoots and videos and the like. I've never done rentals before, and I certainly feel a bit nervous about allowing people to borrow my works, but if it's a way to make money between sales, I suppose it'll work out.
Any unauthorized use of this image is illegal and strictly prohibited.
If you wish to use this image, you are required by law to contact me for permission first: lionheart09@comcast.net
Longitudinal cross section through the centre of a developing sporophyte capsule from a moss. The Calyptra is at the left and the stem (not shown) connecting it to the plant is at the right. The dark staining cells surrounding the columella in the center contain the developing spores. A photo of the moss from which the sporophytes were obtained is at www.flickr.com/photos/14643312@N02/17164418555/. Stained with Flemming's Safranin, Gentian Violet, Orange Stain, substituting Crystal Violet for Gentian Violet. This specimen was sectioned at 7 micron. In hindsight, this was too thin. My next attempt will be at 12 micron.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, min 6 hours each. Cleared in IPA:Xylene at 3:1, 2:1, 1:3,1 hour each and pure xylene for 10 min. Infiltrated in xylene saturated with Paraplast for 5 days, followed by 3 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 7 micron. Applied to a charged slide from a tissue bath. Cleared in Xylene 2X, 10 min each. Rehydrated 99, 95 % IPA,10 min. each. Stained 1% Safranin in 50% IPA 24 hr. Differentiated 50 % IPA, 10 min. Stained 1 % aq Crystal Violet 10 min. Dip 4X in water. Stain 1 % Orange B 1 min. Dip 4X 95 % IPA, agitate 5 sec in 99 % IPA. Rinse off IPA with Eugenol (clove oil), wick off. Pour Eugenol over slide. Cleared 2X Xylene 2.5 min each. Mounted with DEPEX.
Bright field image at an original magnification of 20X on a Nikon MS invetted microscope using a Sony A7R with a Leica MIKAS 1/3X adapter.
Underneath the white paper seal, somebody carefully opened the red paper packaging and peaked inside. The yellow seal underneath ("original fabrik verschluss" = original factory lock or fastener) is also carefully cut. None of the cigarettes are missing and the packaging is fully intact. This could have occurred any time over the past 79 years, so I am not too worried. I am very tempted to rehydrate the cigarettes using a slice of apple in a plastic bag and smoke some, but I will resist the temptation (for now).
"20 Schwarze Cigaretten" = 20 Black Cigarettes
Stasbourg (Germ; Strassburg) is actually just across the border in France, so I am assuming a German occupied plant produced these cigarettes. Very interesting, and would have been considered high grade cigarettes.
A google search revealed that "JOB" was an established company in France producing tobacco and tobacco paper products:
"JOB is a brand of cigarette paper and a cigarette brand founded in 1849 by Jean Bardou and the Journet family, then taken over by his son Pierre Bardou. Today it is a brand of Republic Technologies, which is part of Republic Tobacco, an international group based in Chicago, USA."
Getting rehydrated after an exhausting bounce on our Bus and Tube Bouncer.
On the 3rd, 4th & 7th August we celebrated the 150th anniversary of the London Underground in the beautiful Vale of Aylesbury at the Buckinghamshire Railway Centre, now a forgotten part of ‘Metro-land’. The Centre based at Quainton Road station, was a former outpost of London’s Underground network on the now closed lines to Verney Junction and Brill. Events included rides in vintage carriages pulled by Victorian steam locomotives, family fun activities, a bouncy castle, as well as talks, films, and a Metro-land trail.
Copyright - All Rights Reserved - Black Diamond Images
Family : Arecaceae
The long drought of July August, September and extending into October now has to 2nd October 2017 seen more than a dozen Bangalows growing at Raintrees Native and Rainforest Gardens at Diamond Beach on the NSW Mid North Coast simply give up on life.
One example can be seen at the back of the now dry pond and is indicated by a Flickr NOTE.
Many have survived worse droughts but for some reason this one has taken a much heavier toll on the species.
Most of those that have succumbed have been growing directly next to a larger specimen which has presumably had more capacity to extract moisture than the smaller adjacent palm.
In all cases the trunk of the palm atrophies, shrinks and squares off in profile as its cells constrict due to lack of water. Once this happens the weight of the otherwise green frons above becomes too great for the trunk to support and the palm head just drops over in the crownshaft. Affected palms may live on for a considerable time, even years like this if rain comes regularly enough to allow the trunk to rehydrate however the palm is doomed and a centre frond will not generally re-establish.
In the case of these specimens I'll take them down and probably not replace them.
If the long dry extends into late October 2017 and worse, into November then other palms could also suffer the same fate. Fingers crossed for at least some spring rains although if recent years are any guide we are likely to see the dry continue for a while yet.
IDENTIFYING AUSTRALIAN RAINFOREST PLANTS,TREES & FUNGI - Flick Group --> DATABASE INDEX ---> Group TAGS
This one weighs 260g it was wobbling about in the day. A neighbour rang to ask me if I would rescue it. I have taken it to the vet who has kept it in to rehydrate and check over. When it is fit and healthy they will call me to take it to a rescue.
Nico's feeling a lot more like herself. Getting used to hopping short distances on three legs and is as beautiful and sweet as ever. Minor crisis yesterday as she was getting dehydrated and not drinking enough...nearly had to go back to the clinic for a drip to rehydrate her....but all okay in the end with chicken and rice dinner again with LOADS of water. Back to vet tomorrow for check up (and screaming fit, no doubt...she hates vets so much!). Thanks to everyone for your concern....but she's a fighter and she'll be fine!
Water, the very essence of life can work wonders for your colon and entire digestive system. To start with drinking lots of water not only rehydrates you but it also helps to regulate bowel movements, flush out any built-up waste and toxins.
For more → bit.ly/herbalarc-colon-cleanse
Cross section of a foliose lichen found on a dead tree. Specimen from the edge of the Dowagiac River (5/15). Lichen is a combination of a fungus and an algae (or cyanobacteria). Here, the elongated cells are the fungal hyphae and the algae are the round cells near dorsal surface (left). Together these make up the medusa. The upper cortex is hard to distinguish in this photo. The lower cortex is the very darkly stained material to the right. The source specimen is shown in: www.flickr.com/photos/14643312@N02/17758847712/ and www.flickr.com/photos/14643312@N02/17573214550.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 10 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min. Cleared 2X xyene 5 min each. Mounted with DEPEX. Lichen are reported to be difficult to adhere to the slide, however, white this protocol, I had no issues with the tissue coming off the slide.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
This is a transverse section through the stem of a Horse Hair (Equisetum arvense.) The previous photo shows the multi-layer structure of the internode region of the stem. This is a detail of a vascular bundle in the middle layer. Specimen collected along the Dowagiac River, 25 May 2015. In retrospect, the stem was not perfectly straight in the paraffin block and it was too thin.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed in bright field on a Spencer 42 petrographic microscope at original magnification of 200X using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
Snow day means homemade hot and sour soup. The taste is spot on and not muddled. I adapted Joanne Chang's recipe somewhat. Cut quick fried pork loin into thin strips instead of ground pork. Added two carrots julienned. Julienned the ginger too and not minced. Added three sliced rehydrated shitake mushroom and the soaking liquid. Used a mix of black glutinous rice vinegar and red rice vinegar. Highly highly recommended.
Make it now. Seriously: food52.com/recipes/25530-joanne-chang-s-hot-and-sour-soup
Nothing you can see by looking at him would give you any indication of how difficult it was to bring this little one into the world, and that is certainly something to be grateful for. In her two previous pregnancies, his mom (my oldest daughter) had a terrible time with what she thought was just "worse than normal" morning sickness. This time, however, she had a full on case of a disease none of us had even heard of: Hyperemesis Gravidarum (HG). Early in their pregnancy women with HG (and their doctors) may think they just have an unusually bad case of the normal morning sickness but it's actually a separate pregnancy related disorder the main symptom of which just happens to also be nausea (although far more extreme).
There is still little basic research done on HG by the medical and pharmaceutical professions. Recent studies suggest that it may be genetic (for example, a sister of someone who has had HG is more likely to also have it). There are probably at least two varieties of HG as many women get better on their own at about 17 weeks into the pregnancy while others, like my daughter, have it all the way through. It also varies in the severity of its symptoms, ranging from barely tolerable to fatal (it's likely the author Charlotte Brontë died from HG). It is described by some as feeling like you have food poisoning that never lets up, but to be clearer still how bad it can get you really just need to understand that it can lead a joyfully pregnant woman to the inconceivable choice of terminating the pregnancy in just a matter of weeks. In fact, as many as 30% of women with HG will end up choosing to end the pregnancy. First person accounts of how devastating HG is are often times simply heartbreaking.
When my daughter was finally diagnosed with HG and then finally referred to a doctor who actually knew what it was and how to treat it, she was vomiting more than 20 times a day, could not eat or drink anything and was out of good veins through which IV fluids could be given to rehydrate her. Once she was seen by the right doctor, she was given a PICC line (sort of a "permanent" IV line except it is inserted into an artery with the outlet positioned close to the heart) and started receiving TPN (nutrition via the PICC line). She eventually was given a variety of anti-nausea drugs normally used for cancer patients and, towards the end, steroids which help with the nausea but also with the baby's lung development in preparation for an early, induced labor. Her nausea never improved substantially although it became more bearable ("like stomach flu as opposed to food poisoning"). She hung in for as long as she could and was finally induced 3 weeks early.
I've not written the above only to serve as a testament to my daughter and what she went through (and is still recovering from) but in hopes that someone reading this will remember it should anyone they know seem well beyond the normal morning sickness early in her pregnancy. As much as I would like it to be otherwise, doctors—including OB/GYNs—are in general terribly ill-informed about HG. It seems almost purely a matter of luck that a woman with HG will be correctly diagnosed to begin with, but it is even rarer that she get a doctor who will actually treat it.
To give you an idea of how backwards the medical profession is in regards to HG, there are women (and we're talking this century here) who have been committed to psychiatric hospitals because their HG is seen as a psychosomatic response to an unwanted pregnancy rather than the physical disorder that it is. It is also not at all uncommon for women to be denied proper treatment for HG but offered an abortion, instead. One woman my daughter spoke with recently was denied the PICC line/TPN treatment by her medical provider and told she could either wait to see if the nausea would get better on its own or terminate the pregnancy. There seems to be little regard for the psychological trauma such a choice will inflict on a woman who desperately wants her child but is unable to endure what HG is doing to her. It also disregards the fact that the next time she gets pregnant the symptoms are most likely to be worse.
It is important for a woman with HG to be correctly diagnosed and treated as soon as possible — severe dehydration and malnutrition caused by days and weeks of nausea and vomiting quickly exacerbate things. It is also important that she and her family not expect their family doctor or even her OB/GYN to know much about HG or how to treat it. Sadly, it will fall on both her and her family to "educate the medical professionals" she deals with and she will most likely need well-informed family members standing by her before she finally gets the care she needs. To learn more, please see the Help HER web site.
A 2 alarm fire destroyed several vehicles and a car port at the rear of a Sunnyvale apartment complex in October 2013.
Sunnyvale DPS handled the fire while calling on Mountain View and Santa Clara Fire Departments to provide Station coverage. FIre Associates and County EMS were on hand to Rehab the fire crews.
Fire Crews Rehab by rehydrating, cold drinks, rest, snacks etc... Meanwhile County paramedics check their vital signs to make sure they are healthy and able to go back to the fireground.
Mend damaged hair while shielding against future heat damage and color dry out. Rehydrates and restores damaged follicles while providing an overall moisturizing experience to quickly and effectively smooth frizz. For best results, pair with our Total Repair Smoothing Shampoo.
"Amish Country" series #3
Penn State University is basically located in the middle of Amish country of the state of Pennsylvania. Last week I had the opportunity to take some pictures of them which I'll post some of them in the coming days.
This is an oblique section through the gills of a Panaeolus foenisecii mushroom cut near the cap. The whole mushroom is shown at www.flickr.com/photos/14643312@N02/18306291616. The basidia which produce the spores at their tips are the dark blue stained structures at the right. The spores are the ovoid orange structures. Moving to the left below the basidia the mycelium which make up the structure of the gills is composed of hyphae, i.e., the strands. This is the same material as the vegetative structure in the substrate on which the mushroom fruiting body grows. The isolated spores in the mycelium are artifacts of specimen preparation. This is not the best staining job; 20 sec was too long in Hematoxylin, however, it does show the general teardrop shape of the basidia. Note how they constrict before joining to the mycelium.
The following protocol for fixation is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Staining was per Johansen. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Cleared IPA:Xylene, 1:3, 1:1, 3:1, 2 hr. min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. Cleared 2X xyene 5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Almost close to the Malaysian style dark Hokkien mee, better than most of the "Zi Char" stalls. Healthy as no pork lard was used. :) - ER
Hokkien mee is commonly served in Kuala Lumpur and its surrounding areas as Hokkien char mee. It is thick yellow noodles cooked in dark soy sauce with slices of pork, liver, squid, fish cake and choy sum/mustard greens as the main ingredients. Pork lard is used and cubes of pork fat fried until crispy are added to the dish for the extra flavour!
Once, my brother-in-law cooked Hokkien char mee for my family and I for supper during one of our visits to Kuala Lumpur. His dish tasted really close to those from the eateries! Yummy!
At home, here in Singapore, I used olive oil for healthier choice. As I could not find a similar type of noodles uniquely like those in Kuala Lumpur, I tried this dish with udon, the Japanese noodles. - Jenny
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
My blog: jenzhomekitchen
A light yet belly filling traditional stew made with tender chunks of pork shoulder (this is my deduction from the texture and flavour), shredded chicken and white hominy. The soup is comforting and aromatic (likely due to the thin slick of chili oil and dried oregano gracing its surface) and brims with cool crunchy shredded lettuce and diced raw radishes that help quell the flavourful broth’s heat. I was most enamoured by the starchy fattened rehydrated corn kernels (hominy) that left me scraping the bowl clean. As if this hearty bowl wasn't already a feast, the pozole is accompanied by additional DIY garnishes including two crispy tostadas (whole fried corn tortillas), crema, lime wedges, hot sauce, diced onions and jalapeños. I sided the meal with a bottle of tamarind flavoured Jarritos ($2.60) - a popular Mexican soft drink - that’s mildly tart, plumy sweet and delightfully refreshing.
Noodles serve with blanched vegetables and homestyle sauce which also double up as a dipping sauce for fried fish.
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
This is a transverse section of the Pedicle (flower stem) of Asarum canadense, or wild ginger showing a Trichome or hair. The Trichomes are epidermal cells which extend from the stem. They appear to be only one cell filaments extending from a two cell thick epidermal layer. These features proved difficult to section without damage. This was the best of the sections I prepared.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of , using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Cross section of the dorsal side of a foliose lichen found on a dead tree. The upper cortex is purple/blue stained at the top. Below this layer in the medulla are the algae (red stained round cells) interspersed with the fungal hyphae which predominate further below the surface. Specimen from the edge of the Dowagiac River (5/15). The source specimen is shown in: www.flickr.com/photos/14643312@N02/17758847712/ and www.flickr.com/photos/14643312@N02/17573214550.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 10 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min. Cleared 2X xyene 5 min each. Mounted with DEPEX. Lichen are reported to be difficult to adhere to the slide, however, white this protocol, I had no issues with the tissue coming off the slide.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Verdict santé et délicieuse...
Sauf par contre que j'ai procédé autrement..
Pour commencer j'ai fait mariner mes poitrines de poulet facon grecque recette sur recettes.qc.ca...ici..
www.recettes.qc.ca/livre/recette.php?id=172111§ion=1
Par la suite j'ai fait revenir mon poulet a la poele et couper en morceaux...ca donnes plus de gout...
J'ai fait revenir plus de feuilles d'épinards frais hachées grossierement et des lanieres de piment vert aussi...j'ai précuit mes rondelles de carottes...j'ai rajouté des tomates séchées réhydratées au lieu des tomates fraiches...
Pour finaliser la pizza pita j'ai mis un peu d'huile sur le pain pita ..et j'ai rajouté le poulet cuit et mes légumes..et le fromage mozzarella par la suite rajouté un peu de parmesan sur le dessus et un peu de basilic séché..
Par contre attention surveiller le temps de cuisson...ca va vite avec du pain pita...moi environ 13 min...a refaire assurément j'ai servi avec une bonne salade...Odena
La recette est ici sur le site le poulet du Quebec:
Summer Vegetables
Corn pudding, avocado, tomato-basil consomme aspic with eggplant and okra, eggplant, favas, peas, and rehydrated basil seeds.
saison
San Francisco, California
Active dry yeast is the form of yeast most commonly availablein the United States. Under most conditions, active dry yeast must first be proofed or rehydrated. It can be stored at room temperature for a year, or frozen for more than a decade, which means that it has better keeping qualities than other forms, but it is generally considered more sensitive than other forms to thermal shock when actually used in recipes.
Taylor stopping to rehydrate.
From an October 2011 photoshoot with two wonderful local models, Amanda K-Wa and Taylor-Lucas, about running and fitness.
FOV: 2.75" wide.
Uranyl nitrate and sodium chloride from a previous experiment was dissolved in water. Approx. 6mL of this solution was added to ~5mL of dry sodium metasilicate along with water in a small watch glass. This was rehydrated every few days for about two weeks as the sodium silicate would crystallize and then dissolve again. At the end of the two weeks it was dried under a small electric light bulb resulting in a clear glassy substance with a tinge of green color. On the surface formed large crystalline layer. Before the substance dried it was not very fluorescent. After drying and crystallizing, it became very fluorescent yellow-green under all UV wavelengths.
Because of the crystalline nature of the substance, I don't think I succeeded in creating hyalite opal which is amorphous and not crystalline.
Contains:
Pseudo "Hyalite" (FL Yellow-green >BL/UVabc)
Shown under UVa light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
"Hyalite Opal"
19Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
This is a bright field longitudinal section through the Liverwort Conocephalum sp. showing how the rhizoids join the thallus on the ventral side. The rhizoids anchor the liverwort to the ground and conduct water by capillary action between cells to the thallus. The rhizoids are single cellular, so, in this image, they have been sectioned on many planes thus the multicellular appearance is an artifact of sectioning. The rhizoids were coated with a mucilaginous material which complicated keeping them straight through all the processing.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 2 Paraplast baths prior to embedding in Paraplast. Sectioned 11 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated 99, 95 % IPA,10 min. each. Stained with Flemming's Safranin, Crystal Violet, orange G. as follows. Stained 1% Safranin in 50% IPA 24 hr. Differentiated 50 % IPA, 10 min. Stained 1 % aq Crystal Violet 10 min. Dip 4X in water. Stain 1 % Orange B 1 min. Dip 4X 95 % IPA, agitate 5 sec 99 % IPA. Rinse off IPA with Eugenol, wick off. Pour Eugenol over slide. Cleared 2X xylene 2.5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of , using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
Since tomorrow, 17 March, is St. Patrick’s Day, Jersey Shore decided to make some “fruit jerky.”
“What better way to celebrate St. Patrick than with dried tomatoes and some other fruits?” said Aggie Ring. “And!!! I pity the poor fool who doesn’t know that a tomato is a fruit.”
“But…” I said. “We’ve never done anything like this before. What if we rip a hole in the fabric of the space-time continuum and destroy the galaxy?”
“Look. If it doesn’t come out well, we can just rehydrate them in some vodka.” said Aggie Ring.
“Oh, Tito’s!” I pleaded.
We went to the grocers. Aggie Ring wanted some really fleshy heirloom tomatoes but they didn’t have any. Aggie Ring made a command decision to go with Roma tomatoes. They’re fairly fleshy. You can’t make dehydrated tomatoes out of salad tomatoes according to the documentation we’ve found. They are great on salads, but not for drying out and maintaining flavor.
A couple of pineapples were picked out that seemed very fresh. In a moment of Aggie Ring lunacy, he picked out some honeydew melon. After letting out his trademark “Evil Aggie Ring™” laugh, Aggie Ring said, “I’ve always been a fool for a good honeydew melon.”
It turned out to be easier to prepare the fruits than any of the beef, pork, or poultry we’ve made jerky from in the past. Wash, peal, slice and throw into the “big ass” dehydrator. No need to marinade.
Aggie Ring cut of the tops of the Roma tomatoes where they had connected to the stem and sliced them vertically down the middle. This way, they form a “pool” or perhaps “jacuzzi” is a better word for the mass of the tomato fruit to form in while the moisture is being pulled out of them. You don’t want the “good stuff” to drip through all of the trays.
The pineapple and honeydew were cut into small pieces and also placed on trays in the dehydrator.
“Well,” said Aggie Ring. “My work here is done. See you guys in about 10 hours.”
I hope this all works out. If not, I’ll have to bring in Texas Aggie Ring’s Austin, Texas buddy “Tito” to see what can be done to get some life back into the fruits.
#AggieRing
Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.
ETYMOLOGY
The term gado or the verb menggado means to consume something without rice. Gado-gado in Indonesian literally means "mix-mix" since it is made of rich mixture of vegetables such as potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped with krupuk and sprinkles of fried shallots. Gado-gado is different from lotek atah or karedok which uses raw vegetables. Another similar dish is the Javanese pecel.
REGION
Gado-gado is widely sold in almost every part of Indonesia, with each area having its own modifications. It is thought to have originally been a Sundanese dish, as it is most prevalent in Western parts of Java (which includes Jakarta, Banten, and West Java provinces). The Javanese have their own slightly similar version of a vegetables-in-peanut-sauce dish called pecel which is more prevalent in Central and East Java. Gado-gado is widely available from hawkers' carts, stalls (warung) and restaurants and hotels in Indonesia; it is also served in Indonesian-style restaurants worldwide. Though it is customarily called a salad, the peanut sauce is a larger component of gado-gado than is usual for the dressings in Western-style salads; the vegetables should be well coated with it.
Some eating establishments use different mixtures of peanut sauce, such as adding cashew nuts for taste. In Jakarta, some eating establishment boast gado-gado as their signature dish, some of which have been in business for decades and have developed faithful clientele. Gado-Gado Boplo restaurant chain for example has been around since 1970, while Gado-Gado Bonbin in Cikini has been around since 1960.
The key to a delicious gado-gado is the sauce made of fried crushed savory peanuts, sweet palm sugar, garlic, chilies, salt, tamarind and a squeeze of lime. Formerly, gado-gado sauce was generally made to order, sometimes in front of the customers to suit their personal preference for the degree of spiciness, which corresponds to the amount of chili pepper included. However, particularly in the West, gado-gado sauce is often prepared ahead of time and in bulk. Gado-gado sauce is also available in dried form, which simply needs to be rehydrated by adding hot water.
Gado-gado sauce is not to be confused with satay sauce, which is also a peanut sauce.
INGREDIENTS
PEANUT SAUCE DRESSING
Most of flavours in gado-gado are acquired from the mixture of its bumbu kacang or peanut salad dressing. Gado-gado perfectly combines a slightly sweet, spicy and savory tastes. The common primary ingredients of the peanut sauce are as follows:
- ground fried peanuts (kidney beans may be substituted for a richer taste)
- coconut sugar/palm sugar (substitute brown sugar if unavailable)
- chillies (according to preference and desired degree of spiciness)
- terasi (dried shrimp paste)
- salt
- tamarind juice
- lime juice
- water to dilute
The traditional method of making gado-gado is to use the cobek (pestle) and ulekan or flat rounded stone. The dry ingredients are ground first, then the tamarind liquids is added to achieve the desired consistency.
VEGETABLES
The composition of the vegetable salad varies greatly, but usually comprises a mixture of some of the following:
- blanched - shredded, chopped, or sliced green vegetables such as cabbage, kangkung, spinach, bean sprouts, boiled young jack fruit, chayote, string bean, green bean, bitter melon, and corn.
- sliced - boiled potatoes
- uncooked - sliced cucumber
- peeled and sliced boiled eggs
- sliced - fried tofu and tempeh
Outside Indonesia, it is usual to improvise with whatever vegetables are available. All the ingredients are blanched or lightly boiled, including vegetables, potatoes and bean sprouts, except for the tempeh and tofu, which is fried, and cucumber which is sliced and served fresh. The blanched vegetables and other ingredients are mixed well with the peanut sauce.
GARNISHES AND RICE
In Indonesia gado-gado is commonly served mixed with chopped lontong or ketupat (glutinous rice cake), or with steamed rice served separately. It is nearly always served with krupuk (crackers), e.g. tapioca crackers or emping, Indonesian style fried crackers, which are made from melinjo. A common garnish is bawang goreng a finely-chopped fried shallot sprinkles.
WIKIPEDIA
Underneath the white paper seal, somebody carefully opened the red paper packaging and peaked inside. The yellow seal underneath ("original fabrik verschluss" = original factory lock or fastener) is also carefully cut. None of the cigarettes are missing and the packaging is fully intact. This could have occurred any time over the past 79 years, so I am not too worried. I am very tempted to rehydrate the cigarettes using a slice of apple in a plastic bag and smoke some, but I will resist the temptation (for now).
"20 Schwarze Cigaretten" = 20 Black Cigarettes
Stasbourg (Germ; Strassburg) is actually just across the border in France, so I am assuming a German occupied plant produced these cigarettes. Very interesting, and would have been considered high grade cigarettes.
A google search revealed that "JOB" was an established company in France producing tobacco and tobacco paper products:
"JOB is a brand of cigarette paper and a cigarette brand founded in 1849 by Jean Bardou and the Journet family, then taken over by his son Pierre Bardou. Today it is a brand of Republic Technologies, which is part of Republic Tobacco, an international group based in Chicago, USA."
I have yet to come across wild Morel Mushrooms along any of the forest trails I have frequented over the years. Typically found in the spring and difficult to cultivate commercially, they are likely harvested by mushroom connoisseurs and entrepreneurs before I can lay my eyes on the hollow mushroom, for it is revered by gourmet chefs and food enthusiasts alike, thanks to its distinctive honeycomb-like appearance and rich earthy aroma, the latter I can attest to. So, I would take anyone’s offer to joint in their Morel mushroom hunt in south-eastern Ontario in order to take images of the very sought after fungus fruitbody in its natural habitat. To temper my disappointment, I bought a few dried wild Morels from a local store, rehydrated them and “transplanted” one in a habitat akin to where it might be found in nature, just to practice its lighting and stacking of macro images and thereafter photographing its distinctive external and internal structures in the controlled conditions of in-studio environment. As seen in a couple of images, the Morel attracted Daddy Longlegs as well as a number of unshown flies and ants during the shoot in the field.
Here, I've sacrificed one of the Toyota Prius battery modules for dissection. I wanted to see how the internal plates were shaped/formed, and see how the module failed, most likely from the bulging issue.
As the module developed more and more gas, the sides bulged, and the internal plates started separating from each other, increasing the internal resistance. This of course is speculation on my part.
Learn, Why we can't have large NiMh batteries for Electric Vehicles or anything else for that matter:
Search - "Patent encumbrance of large automotive NiMH batteries"
Send the link to your state's represenatives. Voice how this technology needs to be released for continued development. My worry is something like this might happen with the new Lithium Battery technology.
The above link, is why I don't suggest doing business with GM, Texaco, or Chevron, as they all had a hand in suppressing the development of EV's.