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Recettes | Rachelle-Béry. World's Largest Gummy Worm: Over 2 feet of gummy goodness. Gummy Worms are delicious. But they're small. When you really need to get your gummy worm "fix", there is no substitute for the World's Largest Gummy Worm. Weighing in at three pounds, it is 128 times bigger than a traditional gummy worm.

BAM! The World's Largest Gummy Worm is yours to be devoured. The World's Largest Gummy Worm boasts an impressive 5-inch girth and packs a walloping 4,000 calories into its 26-inch-long frame. Dang. The World's Largest Gummy Worm packs 4,000 calories into its 3-pound body. As I'm sure you'll remember from geometry class, the volume of a cylinder is represented as πr2h. With a radius of approximately 0.75 inches and a height of 26 inches, the World's Largest Gummy Worm is 46 cubic inches of candy. Its mass is equivalent to approximately 128 regular gummy worms or 840 regular gummy bears. A regular gummy worm is approximately 128 times smaller than the World's Largest Gummy Worm.

There are two distinct methods of WLGW consumption: Answer: YES! A: There is. Restaurant médiéval La Chope Gobeline - Accueil. How A Kitchen Design Could Make It Easier To Bond With Neighbors | Co.Design. There has been a long history of less-than-successful kitchen gadgets, from the automatic potato peeler to Internet-enabled refrigerators. Many of these design concepts fail because they either miss the mark or because they assume people will adapt their behaviors to accommodate the concepts, rather than the other way around. Most activities taking place in kitchens are neither cooking nor eating. At last month's Housewares show, my colleagues at Bresslergroup and I presented what we call near-term kitchen concepts. These are product designs and adaptations driven by trend analysis and consumer research, and considered in the context of real-world behaviors.

There is room for improving the kitchen experience, but effective design research requires going beyond just the identification of opportunities. We bridged these two issues with the MySpice app concept. A recipe is made possible by combining ingredients among multiple friends. We might even consider the ? Arachide. Un article de Wikipédia, l'encyclopédie libre. Description[modifier | modifier le code] Deux ovaires d'arachide après la chute des fleurs. L'ovaire fécondé est plus épais et plus clair que la tige, et terminé par un bout pointu de couleur mauve, qui permet de creuser la terre lors de sa croissance. L'arachide est une plante pérenne à fruits jaunes de 20 à 90 cm de hauteur. Les feuilles sont composées à 2 ou 3 paires de folioles membraneuses, ovales.

Le fruit mûrit à une profondeur de 3 à 5 cm. Les graines ovoïdes sont enveloppées dans un tégument sec rouge. Culture[modifier | modifier le code] Les variétés cultivées sont très nombreuses et regroupées en deux grands types : Le cycle de culture dure de 90 à 150 jours. Les cacahuètes ne poussent que dans des sols bien drainés et pas trop argileux pour éviter les pertes au moment de la récolte (arrachage). La récolte doit se faire dès la maturité (lorsque la pellicule qui recouvre la graine se détache facilement). Zojirushi NS-LAC05 - Price Comparison - Canada's Cheapest Prices. La Korrigane - Notre équipe. La Korrigane - Brasserie Artisanale. Vins. Chef Michael Smith - Chef - Host of Chef at Home, Chef at Large and The Inn Chef TV Series.

PEI> Ever complain about the high price of a restaurant or the bill being too high? Check out this $190,000 Vegas bill! About 13 hours ago from web PEI> All this spring rain bugging you? Consider our farmers perspective. They're happy with early season rain... about 14 hours ago from web PEI> Congratulations to Food Country director Adam Perry> Island Media Arts 2011 Film Maker of the Year! About 16 hours ago from Twitter for iPhone PEI> check out @agourmetfarmer > Jason Persall is an artisan farmer in Ontario and hosts his own web video cooking show!

PEI Dinner> brown sugar and Old Bay spice cured salmon> hickory hot smoked on my Big Green Egg> backyard cooking season is in full swing! PEI> The Brickhouse, Local Artisan Kitchen> enjoying the best seats in the house at the islands hottest new restaurant> at the tasting bar! PEI> check out the coolest Food & Wine app ever by @NatalieMacLean > it shoots the label with your iPhone/BB then gives you lots of info!

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Han Solo in carbonite chocolate bar! This is an instructable on how to make your own Han Solo in Carbonite chocolate bar! But using these basic instructions you can make ANY kind of chocolate bar or mold! So what I used was food grade silicone. There are many brands who have different names for it. There are different grades, cures, durometers, (how flexible it is)pot life, (how long you have to work with before it cures) So you must double check each products specifications. The main difference is that food grade silicone is non toxic and is platinum cured versus tin cured.

The specific product I used was Smooth on Sil 940, sampler size. It's 2 lbs and about 40 bucks. Just googling "food grade silicone" will find you what your looking for. Here is the same product, different company, on ebay: Dishcrawl: the matchmaker for your mouth. Recettes du Québec - Recette de Le meilleur pouding chômeur. . Matt Braun . 2D . 3D . 5D . designer . work.