The Serious Eats Field Guide to Asian Greens [Photographs: Ben Jay, unless otherwise noted] When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. That's why we highlighted the most common varieties you'll find in Asian groceries with notes on what they are, how they taste, and most importantly, what to do with your haul. AA Choy AA Choy stalks and leaves. Latin name: Lactuca sativaAlso known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosunFlavor: The leaves are similar to romaine, while the stalks taste a little like cucumber. Back to the full list » Bok Choy Shanghai and baby bok choy. Chinese Broccoli Chinese Celery Chrysanthemum Greens [Photograph: Chichi Wang] Daikon Greens [Photograph: wikioticscan/Flickr] En Choy Fava Greens [Photograph: Lily Chin] Kokabu Greens Malabar Spinach
NutsOnline | Premium Bulk & Wholesale Nuts, Dried Fruits & Gift Baskets Body Unburdened The Tea Journalist How I Healed My Child’s Cavity If you ask most people whether or not a cavity can heal, the answer you would get 99% of the time is that it is impossible. Even conventional dentists would agree with this assessment. Ask a typical dentist at a routine cleaning whether you can heal a cavity on your own and he/she is likely to look at you like you’re crazy (I know this from experience). In stark contrast to this current conventional “wisdom”, Dr. If you think about this in an open-minded manner leaving all preconceived ideas about cavities behind, doesn’t this make sense? Having read Dr. some years ago, I’ve been of the school of thought that cavities can indeed be healed with proper nutrition for some time. For this reason, I am very excited to relay to you a recent story regarding one of my children. There was a definite hole in the tooth and not a small one either. I called the dentist right away and made an appointment. Not anymore. Probably. I didn’t change anything else. I was very very proud of him. That’s right.
The Beauty of Maps: A Documentary Here we bring you the 4 part BBC series, The Beauty of Maps. Released almost a year ago the documentary takes us through the staggering four million map collection of the British Library in London. Through the ages the story of the worlds landscape and population has been told through the creative and colorful use of maps. Often that tale has been destorted or idealized by the map maker, adding layers of history and revealing the society behind the maps making. Some examples are simply informational, the layout of streets and their names… others are highly beautiful, displaying a careful hand and creative mind. Medieval Maps Pt 1 Medieval Maps Pt 2 Medieval Maps Pt 3 City Maps Pt 1 City Maps Pt 2 City Maps Pt 3 Atlas Maps Pt 1 Atlas Maps Pt 2 Atlas Maps Pt 3 Cartoon Maps Pt 1 Cartoon Maps Pt 2 Cartoon Maps Pt 3
Meet The 11-Time World Pizza Champion Photo: Sara Remington You'd be hard pressed to find someone more enthusiastic than Tony Gemignani is about pizza. Tony Gemignani has one jealousy-inducing resume. It's full of phrases like "World Champion" and "Best in America." And get this: it all relates to pizza. What are a few general tips to keep in mind when making pizza at home? What are some common mistakes that people make at home? What component is most important when making pizza? Tony Gemignani has racked up an impressive number of trophies related to pizza making and tossing. How does one become the world's best pizza tosser? What’s the coolest experience you’ve had/person you’ve met as World Pizza Champ? Reprinted with permission from The Pizza Bible Servings: Enough dough for one pizza Ingredients: Tiga Recipe Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water.
Beauty and Make Up Tips Herbs Info - Learn About Herbs, Herbal Remedies and Essential Oils Fractions and Ratios Return to my Mathematics pagesGo to my home page © Copyright 2000, Jim Loy 6/5 of all people have trouble with fractions. That's a joke; I'm not sure where it came from. 6/5 of all people is more people than there are. Now that I have confused you, let's talk about fractions. These are fractions: 1/2, 3/7, 21/8, 3/6, .013, 1.3%. Each piece is a fraction (1/7) of the original wiener. That is what fractions are, numbers of pieces of a certain size. Let's look at some of the other fractions from the first paragraph. 21/8 is an improper fraction, one that is greater than 1. 16/8 is 2. This brings up the fact that fractions imply division. 1/2 is one divided by 2. 16/8 is 16 divided by 8, which gives us 2. 21/8 is 2 with a remainder of 5. 3/6 is reducible: 3/6=1/2. Technically, we are dividing top and bottom by 3, the greatest common factor (divisor). .013 (or 0.013, which many people think is clearer in order to distinguish decimal points from periods) is a decimal (base 10) fraction.
How to sleep in hot weather 20 August 2012Last updated at 12:29 GMT By Tom de Castella BBC News Magazine Southern and eastern Britain has experienced a mini heat-wave. What's the best way to get to sleep on sticky nights? The hot, humid weather across parts of Britain has made for uncomfortable nights. The Met Office says temperatures will now fall slightly but humidity will remain fairly high at 60-80%. Humidity is a big part of the problem, making it hard for sweat to evaporate. In places like the US, where powerful air conditioning units are reasonably common in houses in hot and humid areas, it's not so much of a concern. But in places like the UK where it's hot and humid less frequently how should people ensure they get a good night's sleep? Weather expert Philip Eden recommends a technique common in Mediterranean countries. Continue reading the main story Sleep strategies "As a species, we are diurnal," says Dr Malcolm von Schantz, a molecular neuroscientist at the University of Surrey's Sleep Centre.
What's the Difference Between Dutch Process and Natural Cocoa Powder? | Serious Eats [Photographs: Marissa Sertich Velie, unless otherwise noted] There's a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style. Sometimes I wish I baked like that, but truth be told I often freestyle and substitute. Take, for instance, cocoa powder, which comes in two main varieties, natural and Dutch process. Can you substitute one for the other or are you better off sticking to the road more traveled? The answer: it depends on what you're baking, but no matter what, the two varieties don't taste the same. So What is Cocoa Powder Exactly? [Photograph: Vicky Wasik] Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. Natural Cocoa Powder If you're making natural cocoa powder, that's the end of the line. Dutch Process Cocoa Powder Disappointingly, this does not mean that it wears tiny wooden shoes. Chocolate Cake Chocolate Pudding