横手焼きそば＠夏祭り

秋田県横手市のお祭り「全国線香花火大会」にて屋台の横手焼きそばをいただきました！野外で食べるとなんでおいしいんでしょうね。「横手焼きそば通販の林泉堂」店長高橋 yakisoba.info



http://www.youtube.com/watch?v=cV4nfxyRjJQ&hl=en

Dragonica - vs Frost Shiva Part 1

IAH Games; Kaye Server; Yakisoba's Team: ElChid (lvl 63) - Paladin, Lawliet88 (lvl 65) - Warmage, flyInBooo (lvl 65) - Trapper, Fylee (lvl 65) - Oracle



http://www.youtube.com/watch?v=zYYW0zHgmqI&hl=en

Asian Cooking Style

Asian cuisine has become a very famous food known to the world. It has brought tremendous good memory of the great mouthwatering taste. The favorite sort after cuisines are form countries like Thailand, Indonesia, Malaysia, China, India and Japan. There are few other countries' food that has started to attract the attention of the world are like food from the golden triangle countries, that is Vietnam, Laos and Cambodia.

Rice is the staple food and common among the Asian countries, therefore dishes cooked in Asian cuisine are always served with rice or noodles. Even rice by itself has a great many types with different cooking style in the different countries. Experience the aroma and different texture of different types of rice in different way of cooking will surely make you come back for this great food of the Asian countries.

In Asian countries, the ingredients prepared are normally fresh from the market. From generations to generations, it has been a home cook recipes where the ingredients such as fruits and vegetables are easily found in the garden or the field nearby the house. Herbs and spices are also the common ingredients used by the Asian in the delicious dishes cooked.

The Asian style of cooking method though has created different types of great taste, we understand that the ingredients are generally common and easy to find in any part of the world. There is no secret to the great taste as today we are pampered with many choices of canned, frozen ingredients or the ready made paste available to cook a good Asian cuisine anywhere, anytime we want.

sayonara affair K&A

travel food at all happy ^ ^ im really missing the food in Japan! especially of onigiri and Yakisoba! and yakiniku! I want to come back soon ^ ^



http://www.youtube.com/watch?v=nid3hJi-1Lk&hl=en

LIVE YOUR DREAM AFFIRMATIONS

your dreams want to be lived!



http://www.youtube.com/watch?v=iM3KdCunxMk&hl=en

The Munich Beer Festival

The 'world city with heart,' Munich is your destination for "beer festival." Beer festivals are the festivals in which a variety of beers and often other alcoholic drinks are available for tasting and purchase. Beer festivals are organized in a number of countries. There are several big and small beer festivals celebrated in Germany all over the year, but the Munich beer festival is the oldest and the largest beer festival in the world.

The Munich beer festival, known as Oktoberfest, is a two-week festival held each year in Munich, Bavaria, Germany during late September and early October. Oktoberfest is one of the most celebrated events in Germany. It is largest fair in the world, with some six million people attending every year.

Traditionally, Oktoberfest takes place during the 16 days up to and including the first Sunday in October. The festival takes place on the area known as "Theresienwiese" (Field or meadow of Therese), often called "d' Wiesn" or "d'Waasn" for short. Beer is the key note of the festival. The festival begins with a keg of beer tapped by the Mayor of Munich who declares in Bavarian tone "O'zapft is!" (It's tapped!).

The first Munich beer festival took place on October 12, 1810 when "Oktoberfest" was organized to commemorate the marriage of Crown Prince Ludwig (King Ludwig I) and Princess Therese of Saxe-Hildburghausen, from whose name the name of the festival ground, "Theresienwiese" came. On the first "Oktoberfest," a great horse race was organized.

People brew special Oktoberfest beer for the occasion; the beer is slightly darker and stronger, in both taste and alcohol. It is served in Maß, a one-liter-tankard. The first bulk of beer is served to the Bavarian Minister-President. Beer is served by only local Munich breweries that are allowed to serve this beer in a Bierzelt, a beer tent which is large enough for thousands. People also consume large quantities of food, most of it traditional hearty fare such as sausage, hendl (chicken), käsespätzle (cheese noodles), and sauerkraut, along with such Bavarian delicacies as roast ox tails.

Oktoberfest became the enormously world-famous festival by 1960, but the year marked the end of Horse races. The Japanese, Americans, and New Zealanders discovered the festival and often traveled to Germany during late September and early October to enjoy the Munich beer festival. Munich became the world famous city, and traditional German dresses, such as Sennerhut, Lederhosen, and Dirndl became extremely famous world wide.

There are often problems associated with the people who can't hold large amounts of alcohol. Sometimes some people fall sick due to drunkenness, and there is often a medical tent to treat drunks as well as sick people. The concept of the "quiet Oktoberfest" was developed in 2005 to undermine the violence in the festival. The music played in the afternoon is limited to 85 decibels. The tents only play quiet music, traditional wind music until 6:00 PM, and Schlager and pop music are played later.

The Munich beer festival is still one of the most famous festivals in the world. So, if you are planning your tour to Germany and you love drinking, do plan your tour during late September and early October to make yourselves part of the world famous Oktoberfest.

Once a Month Cooking - Hamburger Pasta Casseroles Freezer Meals

When it comes to cooking and baking, I love experimenting with once a month cooking. This type of cooking is when you spend a day or two making and baking up several meals for your family and then freezing them for future use.

This recipe will make 3 large casseroles that will each feed 8 people. They will keep in the freezer for up to 6 months. You will need three 9 x 13" rectangular foil baking pans, that I like to pick up at our local dollar store or discount department store. After freezing, thaw the casserole in your refrigerator for 6-8 hours and then reheat in the oven for 20 minutes before serving.

Hamburger Pasta Casserole

4 lbs. lean ground beef

1 lb. thin sausage links, sliced into bite-sized pieces

2 cups onions, finely chopped

2 cups celery, finely chopped

1 1/4 cup green pepper, finely chopped

16-18 ounces pasta noodles

3 cans tomato soup

4 1/4 cups shredded American Cheese

12 ounce bottle chili sauce

1/4 cup pimento, chopped

2 teaspoons table salt

2 1/2 teaspoons chili powder

1 teaspoon black pepper

2 cups water

4 1/2 cups bread crumbs

1/4 cup butter, melted (not margarine)

In a very large frying pan, cook the lean ground beef, sausage links, onion, celery and green pepper until the ground beef is brown and no longer pink. Drain off fat. Cook your desired pasta noodles according to box directions, drain water and set aside. In a large stock pot, add your cooked pasta noodles and meat mixture. Stir in the tomato soup, cheese, chili sauce, chili powder, chopped pimento, salt, pepper and water.

Split the mixture up into 3 equal portions. Place mixture into each of your baking pans. In a small bowl, combine the bread crumbs with melted butter. Sprinkle seasoned bread crumbs on top of the casserole mixture.

Bake casseroles in a 350 degree oven for 30-45 minutes. Let completely cool before wrapping and freezing.

How to Eat Pho - A Primer For First-Time Diners

When it comes to pho, a Vietnamese would have the distinct advantage of knowing how to eat it. Regardless of whether he or she grew up in the homeland or in an immigrant household overseas, he or she would have a mother or a grandmother who made this heart-filling noodle soup for breakfast each day, cooked using snippets of a recipe and with memories of how it is done in their own mother's kitchen. Or at the very least, he or she would have a mother who would herd the family to a restaurant every so often whenever they feel the urge. Eating pho is natural to a Vietnamese.

A non-Vietnamese will not have the same experience. Aside from having to deal with the chopsticks, pho will always look and smell foreign to anyone who did not grow up eating it. When faced with a steaming bowl of this noodle, and especially if it is your first time to sample the national dish of Vietnam, you may have a challenge on your hand. Here are some tips.

Simple Process of Enjoying Pho

If you find yourself in a pho shop for the first time, it's likely that a Vietnamese friend or a friend who knows this dish has invited you. But in the event that you are a real brave soul and decide to go try by yourself, figuring out how to eat pho can be a dilemma.

Thankfully, eating pho is not like eating Western food or even Japanese food. There is no unspoken etiquette that must be observed. This dish is meant to be enjoyed with some noise and a lot of slurping is just fine. So here's the process in a nutshell.

The best way to attack a steaming bowl of pho is to have chopsticks in one hand and a soupspoon in the other. Take in a little broth with your spoon, slurp in some to get a taste of it. Follow it up with the rice noodles using your chopsticks. Then select pieces of ingredients from the bowl and enjoy them individually or together with the broth and noodle. Easy. But there's more.

Taking in the Aroma

Of course, before you start eating pho, you cannot miss noticing the aroma created by the piping-hot broth. Most of the time, just taking in the rich aroma of beef stock simmered for a really long time with spices, roasted onion and roasted ginger thrown in is enough to whet the appetite. It also helps you appreciate this poetry in a bowl even more.

The fragrance of the broth is also a good indicator of its quality. Just one sniff will tell you if the spices are balanced in making the soup, if the broth is too salty, if there is monosodium glutamate sprinkled in it, or if the beef stock itself is poorly made. Remember that the soul of pho is in the broth. So enjoying the scent is definitely an important part of the dining ritual.

What to Do With the Garnishing

When you are served southern style Vietnamese pho, you will always be provided with a plate of garnishing. This plate would typically contain bean sprouts, culantro, Thai basil, sliced chili and lime wedges. Also you will have hoisin sauce and hot chili sauce available at the table.

Is there a specific order by which you should place these herbs in your bowl of pho? The answer to this is no. With the garnishing, you can think of it as finding the best combination that will fit your taste. Each individual garnish contributes its own distinct smell and taste to an already good bowl of pho. You do not want to dump all the garnishing into the bowl at the same time. Rather, just try a few at a time to get your preferred mix. More importantly, give the ingredients several chances (on different visits) and you'll appreciate their roles in this noodle dish.

Here are a few tips on consuming the ingredients:

Bean sprouts are put in raw for the crunchy factor. At a little at a time to maintain the crunchiness as you eat, or add them all while the broth is hot to cook them.
Dipping the sliced chili in the hot broth releases the oil and makes the broth taste spicier. You can keep them in if you dare. Many do.
Lime juice adds tartness to the broth, which is good if the broth tastes bland or too sweet for you. The saltiness and tartness together provide a delicious combination that many people love.
The herb leaves are stripped from the stems and shredded to bits before they are placed in the bowl. For the best aroma and taste, tear the leaves in smaller pieces, and add them as you go to maintain freshest and uncooked flavor.

Eating pho is always an adventure, even for those who have been enjoying it all their lives. For first-time diners, the key is to relax and enjoy. You'll find your own pho in no time.

Roy's Hawaiian Fusion Restaurant in Bonita Springs, Florida

Hidden away in the posh Promenade shopping center in Bonita Springs is Roy's Hawaiian Fusion restaurant. For over eight years Roy's restaurant has been one of the premier destinations for special event dining in Southwest Florida. Birthdays. Engagements. Anniversaries. Graduations. Promotions. Whether you're welcoming someone home, sending someone off, celebrating your last day of a Florida vacation, or just want an all-around exceptional meal...Roy's in Bonita Springs has cultivated an enduring legacy as the ultimate place to enjoy vibrant food and celebrate special moments.

I decided to pay a visit to see if they were still rightfully honoring their longstanding traditions of carefully honed hospitality and cutting edge cuisine.

In 1988, Roy's was first introduced in Honolulu by Chef Roy Yamaguchi, who holds the distinct honor of being Hawaii's first recipient of the prestigious James Beard Award. For those who don't know, the James Beard Awards are often called the "Oscars of Food". Roy based the Hawaiian Fusion Cuisine for his restaurant on childhood memories of the feelings and flavors of Hawaii. His menu combines the freshest local ingredients with European sauces and bold Asian spices, always with an emphasis on seafood. Shortly after the original Roy's opened in Honolulu, it was named one of Conde Nast Traveler's "Top 50 Restaurants in the United States". The New York Times referred to Roy Yamaguchi as the "Wolfgang Puck of the Pacific". After opening several other locations in Hawaii, Roy branched out to the continental US and eventually partnered with Outback Steakhouse, allowing a much wider expansion of his restaurant concept. Yamaguchi is now regarded as a pioneer who mastered a distinctive style, which brought his cooking to the forefront of contemporary gastronomy. As testimony to his success, there are now 37 Roy's, including 28 in the Continental US, 7 in Hawaii, 1 in Japan and 1 in Guam.

The Roy's I was visiting is located right in front of Bonita Bay on U.S. 41 in Bonita Springs. Some advice: The entrance to Roy's is a blink and you miss it affair. There is a small Roy's sign, but U.S. 41 is an active road, and the sign is hard to see. To make it easy on yourself, just look for the Promenade sign instead.

The parking lot near Roy's was full, always a good sign during the slow season in Southwest Florida. My dining guest and I were early for our reservation, so we took a short stroll through the Promenade shopping center. The Mediterranean-influenced architecture, ample tropical landscaping, and notable water features put us in a South Florida frame of mind. The sound of rushing water soothed us as we wandered in and out of boutique shops and art galleries.

When it was time for our reservation, we headed back towards the restaurant. Names of major cities with Roy's restaurants are emblazoned on the two tall glass doors. A smiling member of the host staff opened the door for us as we approached, and gave us an enthusiastic "Aloha" for a greeting. The rest of the staff, behind a stately granite podium, smiled and greeted us just as warmly. We gave our name and were briskly whisked away towards our table. All the way to the table we were continually welcomed by servers and members of the kitchen staff.

The booth request we made was honored.

The Chef-Partner at Roy's in Bonita Springs is Chef Wade Lowe. He is instantly recognizable. In this era of network restaurant shows, like Top Chef and Hell's Kitchen, Chef Lowe's congenial and outgoing personality position him as a staple character in the local food media. His inspired arrangement of ingredients creates buzz and influences the menus of other local restaurants. He is a sought-after character, and his interviews and cooking demonstrations appear often in local magazine and television broadcasts. He also hosts well-attended cooking classes at Roy's, teaching Hawaiian Fusion fundamentals, on a regular basis.

The open and expansive kitchen gave us a unique view into the work and artistry of the seasoned culinary crew preparing our meals. Sushi was dutifully prepared at one station, while grills and ovens were being tended to in another. On the opposite end, a dedicated pastry chef added finishing touches to freshly-made eye-pleasing desserts while engaging in lively banter with guests dining at the pastry counter. In the center position, orchestrating all the action and finishing each plate with colorful sauces, fresh micro greens, and other exotic flourishes, stood Chef Wade Lowe.

At Roy's, our culinary journey began with an uncommon surprise. At just the moment most restaurants normally greet me with a few lackluster pieces of bread and tin-foil wrapped butter, Roy's blasted all common dining expectations out of the water by presenting our table with a colorful bowl of freshly steamed edamame. Also known as Japanese soy beans, edamame are a healthy and flavorful alternative to the blah loaf of bread served by every other restaurant in the world. Roy's seasons the soy beans with an addictive, and slightly spicy, blend of sea salt, Shichimi Togarashi and sugar. The edamame was a welcome deviation from everything I've come to expect from local restaurants. It was a unique and exotic way to begin our meal, and a sign that we were truly on a gastronomic road less traveled.

Seconds after our edamame arrived, we were greeted by our server with another "Aloha", and asked if we wanted anything from the bar.

We both ordered a glass of Au Bon Climat Roy's Label Chardonnay .

Our glasses of wine were set before us within a couple minutes.

After an appropriate duration, our server returned and gave us a full explanation of the menu. She guided us through the many different types of fish they were offering this particular evening, making certain we understood the taste and texture profiles of each, as well as how they were being prepared. Some were exotic Hawaiian species, such as the Opakapaka and Lehi. Others were of the local variety, like the Corvina, Pompano, and Cobia. In addition to the seafood, there were several enticing meat dishes. Standout offerings included the Braised Hawaii Kai Short Ribs and the 8oz Fire-Grilled Filet Mignon with a Roasted Garlic Shallot Reduction.

We asked for a few minutes to continue perusing the menu. Our server pleasantly acquiesced.

The interior of Roy's restaurant in Bonita Springs is tastefully decorated and as innovative as their food. Tall purple walls meet a layered yellow ceiling. One section of the ceiling yields to an even higher cupola lined with bright pottery precariously balanced. An attractive lounge area and bar is near the front door. The light is ambiance low, but bright enough to read the menus. Soft Hawaiian music competes with the energetic sounds of a working kitchen. All the tables around us were full, but the restaurant did not feel crowded. The varied ages of the clientèle surprised us. Older teens on dates, trendy twenty-somethings enjoying cutting edge cuisine, parents with well-behaved children, senior citizens, businessmen, and full families celebrating special occasions all surrounded us. I guess the love of great food knows no age.

When our menus were closed in front of us, our server returned to take our order. We started with two appetizers. The first was a Nori Seared Ahi Tuna finished with a Peanut Ginger Soy Vinaigrette. The other was the Crispy Char Sui Chicken Spring Rolls with a Pineapple Black Bean Dragon Sauce. We ordered a split salad, the Mixed Field Greens House Salad. As an entree, my guest chose the Roy's Classic Roasted Macadamia Nut Crusted Mahimahi. I opted for the Teppanyaki Seared U-10 Scallops and Butter Seared Tiger Shrimp, also known as the Shellfish Combo.

A few minutes later, a food-runner delivered our appetizers and took the time to explain the sauces paired with each. Chopsticks were offered, and we were politely asked to enjoy our selections.

The Nori Seared Ahi Tuna was served in a shallow bowl. The tuna itself, served rare by default, was coated with furikake and sesame seeds. It was sliced into bite-size pieces. Garnished with sliced ginger, shredded scallions, and bright red tobiko (flying fish roe), the tuna was served over a small bed of white rice. The Peanut Ginger Soy Vinaigrette packed a flavorful Asian punch, and provided a solid counterbalance to the mild, tender meatiness of the sashimi-grade tuna. The tobiko served as a functional garnish, adding another layer of complexity to the appetizer, complete with a smoky, salty taste and crunchy texture.

The Char Sui Chicken Spring Rolls brightened up the tabletop with the color, pizazz, and artful presentation Roy's food is notorious for. A perfect appetizer to share, there were two spring rolls, chopped in half, arranged tower-like in the center of a swirling neon sea of Pineapple Black Bean Dragon Sauce. The exterior of the spring rolls were crisp, not greasy at all. The interior was comprised of baked chicken, bok choy, Napa cabbage and glass noodles. The sweet pineapple component of the sauce was dominant. As the "dragon" in the name implies, there is a pleasant, warming zip to the mouthfeel of the sauce. All in all, an undeniably unforgettable appetizer.

Our Mixed Field Greens House Salad arrived split onto two separate plates, as we had requested. The unique pairing of baby field greens, candied pecans, and dried cherries with a maple raspberry vinaigrette impressed. In a world where soggy lettuce and tired Italian dressings reign supreme, this boldly executed creation far exceeded our expectations. Explosions of flavor. Layers of texture. Garden-fresh ingredients. Impeccable.

Our table was consistently crumbed between courses by the attentive server. Before the main courses arrived, the server described several warm dessert options and told us we'd need to order them in advance, as they took twenty minutes to cook. We couldn't decide on one, so we ordered the Roy's Molten Chocolate Souffle and the Pineapple Upside Down Cake.

The server also asked if we'd enjoy some wine with dinner. Roy's restaurant in Bonita Springs has an extensive wine list, including many surprising by-the-glass choices. My guest ordered a Roy's Label Laurel Glen Desolation Cabernet Sauvignon from Sonoma. I went with an Ali'i selection. The Ali'i, or Hawaiian Royalty, wine choices are marked with a small crown next to the wine name, which indicates wines of distinct character and flavor, rarely available by the glass. My particular selection was the Caymus Belle Glos "Meiomi" Pinot Noir, also from the Sonoma Coast.

The timing was perfect. The wines arrived in large burgundy glasses at precisely the same time as our entrees. The wines were identified as they were placed before us. Again, the main dishes and sauces were named and briefly described as they were presented.

My guest's Roys Original Macadamia Nut Crusted Mahimahi satisfied. The sizable portion of versatile mahimahi lent itself nicely to the finely ground macadamia nut and panko crumb topping. Served atop some roasted bliss potatoes and sauteed asparagus, and surrounded by a signature swish of Maine Lobster Cognac Cream Sauce, this dish is a perfect example of Hawaiian Fusion cooking at it's finest. The tropical fish and nuts, asian bread crumbs, and European-style sauce merges into a single plate of Roy Yamaguchi created goodness. The mahimahi flesh was milk white. The lobster cream sauce was rich and decadent against the rough terrain of the crispy macadamia nut crust. Roy's food always looks great...and tastes even better than it looks.

My Shellfish Combo was picture perfect. Teppanyaki Seared U-10 Dayboat Sea Scallops and Tiger Prawns presented, almost Napoleon style, stacked above a bed of Pad Thai noodles, snow peas, and Asian vegetables. The arrangement looked intricate and handsome to the point where I almost regretted having to disassemble and eat it. The Kim Chee Yuzu Lime Butter was slightly spicy and had a quiet citrus element to it. The scallops were caramelized on top, but gave easy to the fork. Tender. Succulent. The large shrimp were pink and firm. Excellent shellfish variety and complex flavors were delivered with each bite.

Throughout dinner we saw multiple people celebrating special occasions. Desserts, with candles and personalized messages written in chocolate, were tactfully presented to the guests of honor. As an additional service, Roy's servers take pictures of all their guests commemorating special moments and furnish them with a complimentary and attractively framed photograph before they leave the restaurant. Rest assured, your cherished dates and important moments will always be delicately handled by the capable staff at Roy's.

Dessert was a double home run.

The Pineapple Upside Down Cake is something of a sleeper hit among Roy's regulars. The legendary Roy's Molten Chocolate Souffle usually takes center stage, propelled to front runner status by the rabid exclamations of obscenely addicted chocolate aficionados. The Pineapple Upside Down Cake eaters are more apt to order and enjoy their dessert in quiet confidence. But today I share their secret with the world: The Pineapple Upside Down Cake at Roy's is, perhaps, one of the most undermentioned desserts of all time.

Chocolate may be sexy. Chocolate may attract attention and sell magazines. And the taste sensation of that molten chocolate center paired with slowly melting vanilla bean ice cream may increase serotonin levels in the brain and act as an aphrodisiac....BUT...from a purely gourmand perspective, nothing ties up all the loose ends of a true Hawaiian Fusion dinner like Roy's Pineapple Upside Down Cake. Call me a purist, but that merging of caramelized pineapple sugars and coconut ice cream resonates somewhere deep within me, whisking me away with visions of tropical, swaying palms and soaring, splashing waterfalls. Did I mention the grass-skirted hula dancers, crashing waves, and exotic flowers? Roy's Upside Down Pineapple Cake is the true taste of Hawaii, and offered appropriate closure to one of the finer meals I've enjoyed in a long time.

I wholeheartedly assign Roy's Hawaiian Fusion of Bonita Springs my highest recommendation. In an industry notorious for its high turnover rate, managing partner Sondra Hon has assembled a high-caliber, veteran crew of restaurant professionals for her waitstaff. Full of personality, and well-versed in the nuances of fine dining etiquette, their product knowledge and ability to create a magical dining experience burst forth effortlessly. The kitchen crew follows suit, using their formidable skills to create absolutely stunning plates of ground-breaking food, completing the balance necessary for restaurant success. The food was to die for and the service was exquisite.

Mahalo to Roy's for the unforgettable dinner.

JAPAN! Grandma's house!! Jloggy 13!

Yay! Off to grandma's house!! We walked for a while, but when we got there I got ice-cream! :) Did you know that Japan had A LOT OF SPIDERS?!?! Ahhhh... they're on every single tree!!



http://www.youtube.com/watch?v=FELfxbnqJB0&hl=en

yakisoba - Intro de Spirit Carries On

Yakisoba tocando a introdução da música The Spirit Carries On do Dream Theater no DVD score. Lindo, tirando o nosso batuca-maníaco Pasknel!!!! =P



http://www.youtube.com/watch?v=rb7C8x8WjlE&hl=en

Quick Healthy Recipe to Change Your Life

We know that America and the UK are the fattest in the world now - that's not in debate. For the first time in history, our children are actually facing an earlier death than our generation is enjoying. That's shocking, and we need to do something about it. This is not a point for debate - the facts are there. We need to move on from discussion, to action.

Many people associate "healthy" food with tasteless, bland vegetables - and this isn't the case at all. We have been deceived by the health freaks and diet scammers. The simple answer to healthy living is to prepare and cook your own food. Don't buy ready meals, and don't eat from fast food chains under any circumstances.

But most of us claim we can't cook, which presents a little bit of a problem when you're tasked with making your own meals. Well, here's news for you - anyone can cook. Maybe not everyone is capable of preparing various delicious meals for 50 people in one night, but then you don't need to - you only need to make one decent meal a day, for your family. In times past, we used to value skills like that, but somewhere along the way that got lost.

So I'm going to do my bit today, and teach you how to make an incredibly easy meal that's both filling, delicious, and healthy.

Let's make a quick and easy, and most importantly healthy, chicken stir fry to serve 4. Here's what you'll need. You may need to go shopping if you don't generally cook, but don't worry as everything in this should be in a typical supermarket.

Ingredients:

- 375g egg noodles

- 2 carrots, peeled

- 1 red, 1 green pepper

- 200g bean sprouts

- 4 tbsp vegetable oil

- 3 tbsp sesame oil

- 1 clove garlic

- 2tbsp soy sauce

- 2 boneless chicken breasts

- 3 tbsp oyster sauce

- 1tbsp roasted sesame seeds

Instructions:

- Start by boiling a pan of water to soften the noodles. Once boiling, put the noodles in for about 2-3 minutes.

- While the noodles are boiling, cut the carrots, chicken and peppers into thin slices. The chicken should be about 1cm wide, bite-size pieces. Chop the garlic up into tiny pieces.

- When the noodles are done, drain them and return to the pan. Toss them with 1tbsp of vegetable oil and cover the pan to keep them warm.

- Heat your wok until it's really hot, then add 2tbsp of vegetable and 2 tbsp sesame oil. After 30 seconds, add the chopped garlic. After another 30 seconds, add the vegetables and stir fry the whole lot for about a minute. Add a dash of soy sauce, then set the vegetables aside on a separate plate. Leave them for now.

- Add another tablespoon of vegetable and sesame oil to the pan, and stir fry the chicken. Cook for about 3 minutes until you can see any red bits anymore. When that's done, add the vegetables and noodles in too, along with the toasted sesame seeds. Stir in the remaining soy sauce and oyster sauce.

- Stir constantly, and cook for a few minutes more. Serve!

Pretty easy really. As long as you can chop and stir, you can't really go wrong with this. And once you've mastered that, you can experiment. Don't go crazy and make a stir fry everyday (though you may be tempted), but it's a great balance between, healthy, and economical.

Noodles

Different cultures have their own way of taking some water and mixing it with an all-purpose flour, a rice flour, a wheat flour and adding either barley, buckwheat,soybeans,seaweed or tapioca.
After combining whatever ingredients are used with the type of a chosen flour, they work the dough on a floured surface, roll the dough out and let it dry. Until, it is ready to be hand cut or hand pulled into whatever shape of a noodle that is desired. The finished noodle product is dropped into a hot chicken,a hot beef or a hot vegetable both from three to five minutes depending upon the noodle's thickness. After the noodles are finished cooking, they are left in the broth for a few more
minutes. The results are something of a phenomenon.

In five thousand B.C., the first forms of noodles were discovered in the Middle East. In three hundred A.D., the Chinese
were using buckwheat as the main ingredient for their noodles and
sharing the art of making them with the Japanese. In the seventeen hundreds, noodles were introduced in Naples, Italy.
As a rival to rice, noodles have been a staple food in millions
of households with the exeception of the cuisines of England and
France. Noodles are inexpensive to make and enjoyed as a complete
meal with vegetables, meat seafood or poultry added and as an
ingredient in soup to begin a simple meal or a feast.

The noodle feast begins with a Chicken Noodle Soup With Dried
Bamboo Shoots

1-cup dried bamboo shoots(found in Asian markets)

1/2-lb rice stick noodles

2-1/2-quarts chicken stock or two cans chicken broth

1/1/2-quarts water or 1-1/2-cans water

2-chicken legs with thighs, or boneless chicken breasts

1/2-cup sliced canned bamboo shoots

1-Tlb plus one teaspoon fish sauce

1-Tlb mixed fresh coriander and scallion greens

Directions:Cover the dried bamboo shoots with water in a saucepan
and bring it to a boil for thirty minutes. Drain the bamboo shoots and boil them again in one quart of water for two hours.
Drain and shred the bamboo shoots coarsely. Set aside.Note: For
cooking the rice noodles, drop one half of the package in boiling
water and cook for five minutes. Drain and rinse them in cold water to keep them from sticking. In a large pot:add the chicken
stock, the water and the chicken legs,or chicken breasts. Bring
to a boil and cook for thirty minutes. After the chicken is finshed cooking remove it from the broth and set aside. Add the
precooked bamboo shoots, the canned bamboo shoots,the fish sauce and the salt. Simmer for thirty minutes. To serve: shred the
chicken and arrange some of it with the cooked noodles and the
bamboo shoots into a soup bowl. Pour the hot chicken broth over the ingredients and top with the minced parsley and scallions.

Nancy an American woman with a Vietnamese daughter-in-law was
given a recipe for a spicy vinegar and lime sauce. The recipe
below is from Sat Thi's mother.

Spicy Vinegar And Lime Sauce

3-cups hot water

1-1/2-cups sugar

1-cup fish sauce

1-cup vinegar

1-lime

Chili peppers to taste

Directions: Mix the ingredients in parts. The first two, then the
last four and combine them together. Pour over any type of cooked
orentail noodles.

Mary an American woman has always made her own egg noodles and
dropped them into a meat broth such as; a pot roast, or beef roast or chicken broth that she served for her family's supper.

Homemade Egg Noodles

(Serves 6)

3-large eggs

1-cup flour

1/2-tsp. salt

3-tsp. baking powder

1/2-cup flour(to use for rolling out the noodle dough)

Directions: Beat the eggs until they are foamy. Measure the dry
ingredients into the beaten eggs and mix them together until they
are of dough consistency. Measure the one-half cup flour and sprinkle it on a surface used to work the dough. Knead the dough for a few minutes and then roll it out in a thin sheet. Put the thin dough sheet on a piece of wax paper letting it dry. Cut the
noodle dough into thin or medium sized strips. Drop the cut noodles into a hot chicken or beef broth cooking them for five minutes. Let them sit in the broth for at least four more minutes before serving them.

Soba noodles are a flavorsome wheat noodle product that can be boiled and then made into a cold noodle salad. The vinaigrette
dressing is made with a combination of rice wine vinegar and lime
juice for a lower calorie dressing.

Soba Noodle Salad

2-packages soba noodles

1-package commerical packaged shredded carrots

4-green onions, sliced

2-Tlbs.coriander (Chinese parsley)chopped

4-Tlb rice wine vinegar

2-Tlb.lime juice

3 or 4 drops hot sauce

Directions: Boil the noodles according to package directions and then let them cool.Mix the shredded carrots, the chopped green
onions and the coriander into the cooled noodles. In a separate
bowl, whisk the rice wine vinegar,the lime juice, and the hot sauce. Mix the dressing with the cooled noodles and serve.

Rounding out the noodle feast is a dessert called an apple raisin
noodle pudding.

Apple Raisin Walnut Noodle Pudding

(Serves 4-6)

8-oz. broad egg noodles, broken into pieces

1/2-cup walnuts, chopped

1-cup raisins,

1/2-tsp. cinnamon

1/4-tsp. nutmeg

3 eggs, separated

1/4-cup butter

3-Tlbs. sugar

1/2-tsp. salt

Directions: Cook the noodles as directed then drain and rinse them in cold water. Combine the nuts, apples, raisins and spices
together. Beat the egg yolks with the butter, sugar and the salt
until well blended. Fold in the egg yolks into the cooked noodles
and then the apple spice mixture. Beat the egg whites until stiff and fold into the noodle mixture. Bake at 350 degrees for forty-five minutes.

What Makes Tofu Shirataki Noodles?

I'm sure you've heard about the rave. Tofu Shiratake Noodles seems the next best thing to miracle food. But you're skeptical. They cannot be all good. They claim to be low in carbohydrates, low in fat, high in fiber and a sure fire way to lose some weight. But are they really that good for you? We took a look at answering the most frequently asked questions about these tofu noodles.

Where do these noodles come from?

These noodles are a stable dietary staple of the Chinese, Japanese and Vietnamese populations. It is produced in countries where the main ingredient the voodoo lily is easily grown.

Asians Eat weird things, what are these noodles made from?

These noodles are made up almost wholly of flour derived from drying and grinding the root of the voodoo lily. Also known as the devil's tongue or Konjac plant. The other ingredients include limewater and tofu (soya bean curd).

How often could I eat them?

As often as you like I would say. The voodoo lily has for years been considered as famine food. The Chinese use the roots of this plant the same way we use potatoes. It is also often used as a cereal. Therefore it is a safe foodstuff to consume on a daily basis.

Do they really help with weight loss?

Yes they do. The devil's tongue has gained the reputation for being a famine food. This means a little goes a long way. Tofu Shirataki noodles are made up by combining this root and tofu resulting in a product high in the natural dietary fibre known as Glucomannan.

Because the dietary fibre Glucomannan' absorbs water filling the stomach and intestinal tract, it tricks the body into believing the digestive system is full or sated. Thus preventing binging or craving for more food.

You will therefore eat less, whilst feeling full. The fibre will also clear out your digestive tract allowing for you to better absorb nutrients from your food whilst burning stored Carbs (also known as fat).

Can diabetics eat them?

The consumption of Tofu Shirataki noodles is contra indicated for Type 1 diabetics as they can result in hypoglycemia (very low blood sugar levels) in people already taking medication or who have an overactive pancreas.

The consumption of Shirataki noodles has been found to be beneficial for those individuals suffering from Type 2 diabetics. As they have been known to control carb or sugar uptake into the body. Thus assisting with sustained sugar levels and preventing sugar spikes. Because of this property Shirataki noodles in indicated as a low glycemic index food.

Are there any health risks?

Not really. Shirataki noodles are safe for consumption by everyone. However due to their limiting the uptake of carbohydrates in ones' diet they are not suitable for type 1 diabetics.

Because these noodles contain a dietary fiber known as Glucomannan, There is mixed opinions on its suitability as a foodstuff for children under the age of five or for pregnant and or breast feeding woman. As these individuals require both carbohydrates to ensure proper growth and development. Due to the limitation of carbohydrate uptake, the consumption of Shirataki noodles is contra indicated for these individuals. Based only on their dietary requirements.

The dietary fiber Glucomannan has proven useful in the treatment of patients suffering from high cholesterol or constipation, as it has proven to improve these conditions substationally. Therefore the consumption of Tofu Shirataki noodles is encouraged should you suffer from any of these conditions.

Is there any nutritional value in these noodles, especially if they are low carb?

Yes these noodles contain Lipids, Sodium, potassium, magnesium, iron, phosphorus, copper, zinc, vitamin A, vitamin E, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12, pantothenate, niacin, fatty acids, folic acid. And by adding golden flax seeds to your meal will add Omega 3 and 6 acids allowing for a super healthy meal.

So even if you are a bit skeptic about them. Shirataki Tofu Noodles are good for you, not just if you plan to lose some weight. It is the ideal food to include in a limited vegetarian diet. And will benefit you more than a diet shake. It will add body to soups and meals whilst keeping the carbs down. They are a low carb alternative to pasta and could replace pasta in most recipes. So go on and try it.

The apple god alone apperceive adventure 2 allotment 2 Eng sub

Keima confronts Elsie on why she's still here and he still has the magic collar on his neck which the latter reveals that their contract is still not finish and the collar will only be removed until they capture all of the runaway spirits in the city. After meeting Keima's mother, Mari, Elsie claims she is her "husband's illegitimate child" which Mari snaps on her husband on the phone for his "infidelity" and allows Elsie to stay with them. Keima however, refuses to accept Elsie as his little sister as in his view, she doesn't have the requirements that qualify her to be one which she tries to impress him albeit unsuccessfully. But upon hearing her story on wanting to be successful just like her older sister, Keima reluctantly accepts Elsie as his sister. During lunch at a popular food stall, Keima and Elsie find their next target, Mio Aoyama, a rich girl who proceeds to buy all of the yakisoba sandwiches. Keima believes she is an easy target as she has all the characteristics of a Tsundere, and a love confession might break her hard shell. However, the confession doesn't work as planned, and Mio has her chauffeur beat Keima badly. As Keima and Elsie follow Mio to her home, they are surprised to learn Mio lives in a shabby apartment. Remember to rate comment and subcribe



http://www.youtube.com/watch?v=rwD-JT0i4G8&hl=en

TRAILER FESTIVAL DE BANDAS SANA 8

Trailer que mostra as atrações do palco interno e externo do SANA 8. PALCO INTERNO PROGRAMAÇÃO DIA 11 de Julho (Sexta-Feira) 10:00 -- Plastique Noir 11:30 -- Kakattekoi 13:00 -- Kabbalah Led Zeppelin Cover 14:30 -- Red Run 16:00 -- ---------Término das bandas---------- PROGRAMAÇÃO DIA 12 de Julho (Sábado) 10:00 -- Ooki Akatsuki 11:30 -- X-Metal 13:00 -- RoadSider 14:30 -- Drive Sex 16:00 -- ---------Término das bandas---------- PROGRAMAÇÃO DIA 13 de Julho (Domingo) 10:00 -- Cry of Souls 11:30 -- Hattori Hanzo 13:00 -- Mezzo 14:30 -- Yakisoba 16:00 -- ---------Término das bandas---------- *Programação sujeita a alteração.



http://www.youtube.com/watch?v=1cnHHASIYho&hl=en

Yakisoba Debbie Meyer Green Bags Parody

Yakisoba Debbie Meyer Green Bags Parody



http://www.youtube.com/watch?v=KaT39qSKy7U&hl=en

Pow noh popoh II - trailer(severino velho e cia)

Pow noh popoh II - A restauração Após a derrota de Sebastião, a praça passa a ser controlada pelo Sensei Yakisoba e os integrantes de sua academia, só um homem pode retomar a antiga ordem da praça, e apesar de ser um idiota mas com a ajuda de alguns amigos vai fazer o possivel para restaurar a ordem na praça.



http://www.youtube.com/watch?v=esGeA-iJ0lc&hl=en

Traditional Japanese Recipe

This may signify a huge area of japan dishes consists of these foodstuffs whose ingredients and recipe are actually brought in from other societies, nevertheless, which may have subsequently been attempted and put together by japan themselves.

With conventional Japanese recipe, there's no such issue being an in-between. Japanese recipe can be an awesome taste. And it will have when you'll be susceptible to consider that you will be eating raw food! However, regardless of the distastefulness from the scenario, there may be grounds why conventional Japanese recipe is regarded as being the best.

The Diet regime of Japan People

A steaming hot bowl of rice is incorporated into the majority of Japanese dish containers and in many cases the inside food are offered together with rice, such as rice desserts and also 'Mochi' to standard bowls of rice, Japanese merely enjoy the rice!

In addition to rice, nearly all foods end which has a round of teas - exotic towards the core! A regular Japanese breakfast every day would consist of miso soup, steamed rice as well as many different other dishes. When it comes to lunch, typical can be containers of rice as well as noodles. Aside from rice, food from the ocean can be very well liked in Japan. The Japanese eating fish or crustaceans is unequalled from seaweed to fish cakes. Conventional Japanese food ingredients used are soy, miso, ginger, wasabi, mushrooms, rice vinegar, beans, noodles, as well as Mirin.

However, in addition to the rich and bizarre fare, there is also the modest dish of rice as well as the simplicity from the traditional Japanese rural cuisine.

With regards to distinctive taste and presentation, there's hardly any other food which could go with the standard Japanese food. Whoever believes that uncooked food could taste so awesome? Like you who've not even researched and ended up to discover the excitement of the regular Japanese recipe, this short article should help convince you.

Drawing Jun the Crystaline Fox Boy 3-3

Jun belongs to me FINALLY!!!! It's finished.......OO



http://www.youtube.com/watch?v=7uHqN5feuSc&hl=en

Skinny Noodles and Shirataki Noodles

Skinny Shirataki Noodles are said to be the best food for those who are on a diet. You must have heard claims that they contain absolutely zero fat, zero calories, zero cholesterol, and zero sodium. Is that really true? You must be thinking that it's too good to be true! Let us find out.

Although the shirataki has an identical resemblance to noodles, it isn't exactly that. In fact, this noodle-like product is made from the starch obtained by the stem of the Konjac. Konjac is a plant from the potato family found mainly in Japan. Shirataki means "a white waterfall" in Japanese language. It consists of almost only water and Glucomannan, which is a soluble dietary fiber. Since it does not consist of anything else, it does not contain any calories.

The dietary fiber or roughage is a very important part of our diet. However, it is of no nutritional value, as it cannot be digested by the body. It is useful in thickening the food during the process of digestion and for adding bulk to it while excretion. Occasional consumption of roughage in very large quantity helps the removal of toxic substances that might be accumulated in a person's digestive system. It is interesting to note that, in 1977, a Special Committee comprising US senators regarded the lack of roughage in dietary intake as a major cause for many diseases in the American population. These diseases include stones, heart strokes, cancer, obesity, and even diabetes.

Its basic composition is what makes skinny shirataki noodles ideal for those who are struggling with obesity, those following a diet plan, or even those who are having heart complications. These noodles are extremely low on carbohydrates. They are perfect and ideal for consumption by all age groups. They are a very popular substitute of pasta that can create complications for people with digestive issues. You can use these noodles with your regular pasta sauce and other ingredients.

The skinny shirataki noodles have been an inseparable part of the Japanese kitchen since thousands of years. Even in earlier times, it was known for its health benefits. In earlier times, the Japanese doctors suggested that they were an excellent agent for detoxification. The consumption of these noodles was believed to be helpful in cleansing the alimentary canal and every other organ associated with digestion. Modern science also compliments these ancient beliefs by confirming the skinny shirataki noodles to be an ideal diet for diabetic patients.

The skinny shirataki noodles are not only free from cholesterol, but also do not allow the existing sugar in our body to enter the blood stream. Not to mention that they also interfere with the Bile acids that are produced in our body, thereby destroying the excess cholesterol. It is now scientifically proven and clinically established that these noodles will help you stay skinny. Its use is imperatively recommended to people suffering from obesity. Reach out for a cooking book immediately and learn how you can make delicious and healthy vegetable soups and other dishes with these noodles.

Churrasqueira a álcool de bacia / disco de arado!!!

Churrasqueira feita com uma grande bacia de arado. Os furos foram fechados com solda, foram solados dois cabos laterais, foi fabricada uma base que se encaixa numa base com recipiente para o álcool combustível!!!! Vantagens de não ser dificil para acender, bastando colocar alcool, facil de ser transportada, sem fumaça, sem sujeira, pode ser utilizada dentro da cozinha (como no video) e pode ser utilizada para o preparo de yakisoba, iscas de carne com pimentão e cebola e calabresa!!!!!!



http://www.youtube.com/watch?v=1jn4cDbcMtE&hl=en

How to Cook the Best Pasta the Real Italian Way

Most people think cooking pasta is really easy. Just throw some noodles in boiling water and drain it when it is soft enough, right?

Sorry to say, that is wrong. What is hopefully true is that the secrets I am going to reveal to you will make pasta one of your favourite dish to prepare and enjoy by yourself or with your dear ones.

First of all, allow me a short digression. To a serious pasta lover the name "noodles" is plain simply dreadful. Noodles is a very good name for Chinese pasta, or Japanese, or Thai, or any other nationality pasta, but not for Italian pasta. Calling Italian pasta "noodles" would be like calling American baseball or English cricket something like "Stickball". That is just sad.

Yes, pasta is easy to cook, *if* you have the right ingredients, *if* you know the right way of preparing it, and, above all, if you have the right attitude. "What is this?" - I hear some of you gasp - "I now have to be like a zen archer or a samurai warrior just to prepare a bowl of noodles?" Let's proceed in order, one secret to the next (by the way, didn't we agree never to call pasta noodles again?)

PASTA SECRET #1: ATTITUDE

Let's start with the most important aspect: attitude.

If you feel your guest swooning in delight over your steaming pasta is a good thing, you have to take cooking seriously. Cooking, and especially cooking pasta, is an act of love and self-sacrifice. It requires your personal energy, your prana, your inner and outer purity, and your uninterrupted concentration. Without these elements, cooking is not cooking anymore, but just cold, mechanical, heartless food preparation. Would you feed such food to your dog?

Before even start preparing your utensils, stand in your kitchen, facing the stove and get inwardly ready to cook. Silence around you and inside you is needed. A short meditation would be even better. Soulfulness is essential.

Feel inside you and visualise in front of your mind's eye the final pasta dish you want to prepare. Feel the aroma of the pasta, the looks, the sound the moist pasta strands do when stirred together, even before they are cradled by the sauce. Imagine the joy on the face of the friends that soon will be enjoying it.

Then, act with determination and precision but never with hurry.

How to Make a Blueberry Bundt Cake With Vanilla Glaze

When it comes to summer parties and serving a homemade dessert, I like to bake bundt style cakes. This recipe is one of my favorites because I use fresh blueberries that are in season. They are most plentiful during the months of May through September. They can be eaten raw or used in cooking and baking for cakes, pies, pudding, jams, jellies, granola mixes, muffins, breads or cereals.

Here is a little known health fact about blueberries. They are a great source of vitamin B6, vitamin C, vitamin K and dietary fiber. Health reports have shown that they may help to reduce the symptoms of Alzheimer's disease and reduce urinary tract infections. Additional health studies have shown that they can also help to reduce cholesterol levels.

Blueberry Bundt Cake

3 cups un-sifted flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 cup sour cream
2 cups fresh or frozen blueberries

Lightly grease and flour a 10" round tube pan. Preheat oven to 350 degrees. Sift 3 cups of flour, baking soda, baking powder and salt together in a large bowl; set aside. In a small bowl, combine brown sugar with 1 teaspoon of flour and cinnamon, stirring to mix the ingredients.

In a large bowl, beat the softened butter, granulated sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well between each addition. At low speed, beat flour mixture alternating with sour cream into the mixture. Pour 1/3 of the batter into the baking pan. Sprinkle half of the blueberries and half of the brown sugar mixture; repeat layers.

Bake in a preheated 350 degree oven for 50-60 minutes. Cool for 20 minutes in the pan before removing the cake. You can glaze the top of the cake if desired.

Vanilla Glaze

1 1/2 tablespoons water
2 cups confectioners sugar
2 1/2 tablespoons corn syrup
1 1/2 teaspoon vanilla extract

Combine all ingredients in a medium sized bowl and blend until smooth. Drizzle over the blueberry cake.

okonomiyaki

mamma mia quanto era bono sto okonomiyaki.. e perchè vogliamo parlare degli yakisoba????



http://www.youtube.com/watch?v=ABoEU_QgcH0&hl=en

Omama Japanese Cooking #4 - Yakisoba

Japanese cooking from a mom in Japan. Tomoko shows us how to make yakisoba (fried noodles). Music from the Yoshida Brothers.



http://www.youtube.com/watch?v=x_KdI6BJlAE&hl=en