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<a href="http://www.wholinks2me.com/" title="Click here to see who's linking to my site.">Who links to my website?</a><BR>hahaha!!:<BR> <div style="border: 1px solid #cccccc; background-color: white; width: 115px; text-align: center; padding: 0 0 10px 0;"><p style="margin: 0"><a href="http://www.business-opportunities.biz/"><img src="http://images.business-opportunities.biz/blogworth/gw.jpg" style="border:0;"></a><br /> <span style="font-size: 11px;">My <a href="http://jazzieeaa.blog124.fc2.com">blog</a> is worth <b>$1,129.08</b>.</span><br /><span style="font-size: 10px;"><a href="http://www.business-opportunities.biz/projects/how-much-is-your-blog-worth/">How much is your blog worth?</a></span></p><p><a href="http://www.technorati.com/" style="border: 0px;"><img src="http://technorati.com/pix/tech-logo-embed.gif" style="border: 0px;"></a></p></div> <BR> <span style="text-align:left"></span> </div> </div> <div id="plugin"> <div class="linktitle" style="text-align:left"> <img 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about this 'esplanade' looking fruit?<br />the lingering scent that won't budge with any soap or detergent handwash.<br />But, if you gargle or wash your hands with water that has been passed onto the empty shell, the lingering scent just disappears almost immediately.<br /><br />it can be bitter, sweet or very sweet.<br />bright orange or pale yellow.<br />if you handle carefully, you won't get spiked.<br />you may not like the scent, to each its beholder.<br />too early, its not ripe.<br />too late, its too sweet.<br />if you forcefully pluck it from the tree without letting it<br />fall on its own,<br />you get nothing.<br /><br /><br /><br />there is this thing i hate about eating durians. <br />the messy, ugly ways of eating it.<br />ah, what the hell.<br />delicious.</div> <div class="entry_more"> <BR><b><script src="http://feeds2.feedburner.com/Jazzieea?format=sigpro" type="text/javascript" ></script><noscript><p>Subscribe to RSS headline updates from: <a href="http://feeds2.feedburner.com/Jazzieea"></a><br/>Powered by FeedBurner</p> </noscript></b><Br></div> <div><script type="text/javascript">var addthis_pub="jazzieeaa";</script> <a href="http://www.addthis.com/bookmark.php?v=20" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s7.addthis.com/static/btn/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a><script type="text/javascript" src="http://s7.addthis.com/js/200/addthis_widget.js"></script></div> <br> <script type="text/javascript"> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script><br> <div class="entry_state"> Posted by jazzieea<br /> <br />[<a href="blog-category-4.html">food</a>] </div> </div> <div class="entry"> <div class="entry_title"> <a href="http://jazzieeaa.blog124.fc2.com/blog-entry-57.html" id="57" name="57">sunday afternoon</a></div> <div class="entry_bar"></div> <div class="entry_date"> <span class="entry_year">2008</span>. <span class="entry_month">04</span>. <span class="entry_day">13</span> </div> <div class="entry_body">recipe for:<br /><a href=http://sunitabhuyan.blogspot.com/2007/11/soothing-venture.html>Sunita's World...Life & Food</a> - recipe for Assamese (Split red Lentils) with Butternut Squash soup. so sweet.<br /><a href=http://www.elise.com/recipes/archives/000051butternut_squash_apple_soup.php>Butternut Squash Apple Soup</a> - 'one tart of green apple to balance the sweetness of squash'. lovely.<br /><a href=http://vegetarian.about.com/od/desertrecipes/r/pumpheesecake.htm>Pumpkin Tofu Cheesecake</a> - must try<br /><a href=http://vegetarian.about.com/od/desertrecipes/r/summerfruitpie.htm>No Bake Summer Fruit Pie - strawberries, Blueberries, peaches</a><br /><a href=http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=604752>Vegetarian Gyoza & Dipping Sauce</a> <br /><a href=http://chinesefood.about.com/od/vegetarianrecipes/r/vegpotstickers.htm>About.com's Vegetarian Potstickers</a><br /><a href=http://mywifelovescooking.blogspot.com/2007/11/char-siew-bao.html>Happy Stay Home Wife's Recipe for - Char siew Bao</a><br /><a href=http://chinesefood.about.com/cs/dimsumdumplings/a/dumpling.htm>About.com's Potstickers, Gyoza, Chinese Dumplings, Jiao Zi recipes</a><br /><a href=http://chinesefood.about.com/od/vegetarianrecipes/r/vegpotstickers.htm>Leftover Remakes - Curry Gyoza</a><br /><a href=http://www.taste.com.au/recipes/collections/vegetarian>Taste.com.au's Vegetarian Recipes</a><br /><a href="http://gregcooks.blogspot.com/">Greg Cooks</a><br /><a href="http://closetcooking.blogspot.com">Closet Cooking</a> <br /><a href="http://lunchinabox.net/">Lunch in a Box</a> - nice jap dishes!<br /><a href=http://crystalbyblog.blogspot.com/>The Modern Vegetarian Recipes</a> - plenty of recipes<br /><a href=http://www.vegetarian-society.org/>Singapore Vegetarian Society Forum</a><br /><a href=></a><br /><br />maybe i should sleep.<br /><br />---<br />Matzoh Balls<br />- made of Matza (a flat bread made of plain flour and water,similar to a Chapati, eaten traditionally during <a href="http://en.wikipedia.org/wiki/Passover">Passover</a> by Jews)<br />- <a href="http://video.epicurious.com/?fr_story=1847c7f7986656f83f9c34ffa13b7956dc424ae0">recipe</a></div> <div class="entry_more"> <BR><b><script src="http://feeds2.feedburner.com/Jazzieea?format=sigpro" type="text/javascript" ></script><noscript><p>Subscribe to RSS headline updates from: <a href="http://feeds2.feedburner.com/Jazzieea"></a><br/>Powered by FeedBurner</p> </noscript></b><Br></div> <div><script type="text/javascript">var addthis_pub="jazzieeaa";</script> <a href="http://www.addthis.com/bookmark.php?v=20" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s7.addthis.com/static/btn/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a><script type="text/javascript" src="http://s7.addthis.com/js/200/addthis_widget.js"></script></div> <br> <script type="text/javascript"> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script><br> <div class="entry_state"> Posted by jazzieea<br /> <br />[<a href="blog-category-4.html">food</a>] </div> </div> <div class="entry"> <div class="entry_title"> <a href="http://jazzieeaa.blog124.fc2.com/blog-entry-56.html" id="56" name="56">Vegetables</a></div> <div class="entry_bar"></div> <div class="entry_date"> <span class="entry_year">2008</span>. <span class="entry_month">04</span>. <span class="entry_day">04</span> </div> <div class="entry_body"><a href=http://www.evergreenseeds.com/asveglis.html>Oriental Vegetables List</a><br /><br /><a href=http://en.wikipedia.org/wiki/Kai-lan>Kai-Lan</a> - related to the Broccoli, also called Gai-Lan, Chinese Broccoli, Chinese Kale. It has buds similar to the Broccoli, with large leaves. Baby Kai-Lan & Kai-Lan.<br /><br /><A href=http://en.wikipedia.org/wiki/Bok_choy>Bak-Choy</a> - Bai-Cai, Chinese Cabbage<br />two types: <br />the <a href=http://www.theworldwidegourmet.com/vegetables/cabbage/nappa.htm>Napa Cabbage</a>/Pekinensis(Beijing) Cabbage/ Da Bai Cai which are used in Kimchi, Light yellow to green in color. Broad leaves wrapped in cylindrical formation. <a href=http://www.evergreenseeds.com/tacahylisw.html>Taiwan Cabbage</a><br />the Cai-Xin/ <a href=http://www.evergreenseeds.com/smalloosleaf.html>Xiao Bai Cai</a>/ Pak choi /Chinensis/Chinese Mustard, Green leafy vegetable with broad leaves not wrapped together.<br /><br /><a href=http://en.wikipedia.org/wiki/Red_cabbage>Red Cabbage</a> - a sort of cabbage, often red or blue to purple in color, depending of the PH of the soil its grown in. 'Red Kraut' or 'Blue Kraut'. It can be eaten raw or cooked, uncooked - used in salads.<br /><br /><a href=http://www.evergreenseeds.com/edrapyucho.html>Yu Choy</a> - similar to the Cai Xin with thinner stalks<br /><br /><a href=http://en.wikipedia.org/wiki/Watercress>Watercress</a> - in the family of Cabbage. Its often used in sandwiches. noted for its many health benefits as its believed to aid in digestion, provide anti-oxidants and posses cancer-suppressing properties especially for lung cancer.<br /><br /><a href=http://en.wikipedia.org/wiki/Spinach>Spinach</a> - noted for its higher content in calcium & iron than other vegetables. Savoy (with curly leaves), Flat (broad leaves, easier to clean), semi-Savoy (slightly crinkly curl leaves). related to the <a href=http://en.wikipedia.org/wiki/Chard>Chard</a>, Orache & Good King Henry. Not recommended to be kept and reheated as poisonous substances are formed for high <a href=http://en.wikipedia.org/wiki/Nitrate>nitrate</a> foods.<br /><br />Reheating spinach leftovers may cause the formation of poisonous compounds by certain bacteria that thrive on prepared nitrate-rich foods, such as spinach and many other green vegetables, converting Nitrates into Nitrites.<br /><br />Sodium nitrites are used to preserve food such as cured meats in sausages & bacon, it keeps color,. Nitrate is harmless, but it can convert to nitrite, which can form nitrosamines which, when combined with broken down proteins (<A href=http://en.wikipedia.org/wiki/Amino_acids>amino acids</a>). its a <a href=http://en.wikipedia.org/wiki/Carcinogen>Carcinogen</a>, an agent involved in the promotion of cancer.<br /><br /><a href=http://en.wikipedia.org/wiki/Ipomoea_aquatica>Water Spinach</a> - KangKong (in Tagalog) / Kang Kung (in Malay), Tung Choi (in Cantonese), Kong Xin Cai (in Chinese). It grows in water or moist ground therefore the hollow in stems. Chinese, Indonesian, Penang crusine - fried with minced garlic, stir-fried with <a href=http://en.wikipedia.org/wiki/Belacan>belacan/shrimp paste</a> or cantonese style, with preserved beancurd (fu ru).<br /><br /><br /><a href=http://en.wikipedia.org/wiki/Scallion>Scallions</a> - also known as Green Onions,Spring Onions. <br /><br /><a href=http://en.wikipedia.org/wiki/Shallot>Shallots </a>& Onions - cong1(mandarin) The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor.<br /><br /><a href=http://en.wikipedia.org/wiki/Celery>Celery</a> - <br /><br />Cucumber Family:<br /><a href=http://en.wikipedia.org/wiki/Zucchini>Zucchini </a>- also known as Zucca, the zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit.<br /><br /><a href=http://en.wikipedia.org/wiki/Gherkin>Gherkin</a> - a young cucumber often pickled in vinegar. <br /><br /><a href=http://en.wikipedia.org/wiki/Squash_(plant)>Squash</a>- Other species of Squash is the Pumpkin & Zucchini. For asia, its the <a href=http://www.evergreenseeds.com/orientalsquash.html>Oriental Squash</a> / <A href=http://en.wikipedia.org/wiki/Summer_squash>Summer Squash</a> which is different from <a href=http://en.wikipedia.org/wiki/Winter_squash>Winter Squash.</a>, or <a href=http://en.wikipedia.org/wiki/Kabocha>Kabocha</a><br /><br /><a href=http://en.wikipedia.org/wiki/Eggplant>Eggplant </a>- also called the Brinjal.<br /><br /><A href=http://en.wikipedia.org/wiki/Pumpkin>Pumpkin</a> gourd-like squash of the cucumber family. usually orange, yellow or some green, red & gray. the color of pumpkins come from lutein & both alpha & beta carotene making it a good source of Vit A. When ripe, it can be boiled, baked, steamed or roasted or in soups. Its taste is sweet and often used in deserts. - <a href=http://clk.about.com/?zi=18/1AR&sdn=southernfood&cdn=food&tm=21&f=00&su=p674.2.400.ip_p284.8.150.ip_&tt=2&bt=1&bts=0&zu=http%3A//southernfood.about.com/cs/pumpkins/a/pumpkin_recipes_2.htm>Ways to clean & cook Pumpkin.</a>, Recipe for a <a href=http://southernfood.about.com/od/pumpkinpies/r/bl21016d.htm>Pumpkin Pie</a><br /><br /><a href=http://en.wikipedia.org/wiki/Kabocha>Kabocha</a> - Similar to the Yellow Squash in color and flavor, its a smaller version of the Winter Squash.<br /><br /><br /><br /><a href=http://en.wikipedia.org/wiki/Turnip>Turnips</a> - High source of Vitamins such as vit C, Folate, Calcium and Dietary Fiber. relative of the Radish & Mustard.<br /><br /><a href=http://en.wikipedia.org/wiki/Radish>Radish</a> - comes in many varieties, colors and sizes. <a href=http://www.evergreenseeds.com/orradchinev.html>Chinese Radish</a> or the <a href=http://en.wikipedia.org/wiki/Daikon>Daikon</a> (in japan). Use the daikon for kimchi.<br /><br /><a href=http://en.wikipedia.org/wiki/Shiitake>Shiitake</a> - Xiang Gu, Hua Gu. Noted for souces of Proteins, Vit D (dried shiitake has more vit D), medicinal properties such as anti-viral, cure allergies, anti-tumor properties. it also possibly inhibit <a href=http://en.wikipedia.org/wiki/Thrombosis>Thrombosis</a>. Used in miso soup (japan), bulgogi (marinated grilled beef), jjigae (stews), namul (sauteed vegetable dishes) (korea). Dried shiitake have lower amounts of <a href=http://en.wikipedia.org/wiki/Umami>umami</a> (meaning 'savoriness', the 5th 'taste' to the 4 basic tastes - sweet, sour, salty & bitter.)<br />-- do note that after consuming more than 3 shiitake mushrooms, everything that comes out of you will smell like it. so will asparagus.<br /><br /><a href=http://en.wikipedia.org/wiki/Asparagus>Asparagus</a> - 10 to 15cm, with flower-like bud, its leaves wrapped together around the stem. comes in 3 varieties of Spru, White & Purple asparagus. 'low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and <a href=http://en.wikipedia.org/wiki/Rutin>rutin</a>.' Rutin strengthens the capillaries therefore aid in preventing vericous veins, its also an anti-oxidant. Its diuretic therefore aid in treating urinal infections. <br />cooking methods: its sir-fried with all meats or wrapped in beef(cantonese & US), used in soups, <A href=http://www.thefreedictionary.com/broiled>broiled</a> over a grill. in french cooking its boiled and served with white sauces, butter.<br />read <a href=http://www.gapersblock.com/airbags/archives/asparagus_in_all_its_glory/>Asparagus in all its glory</a> for some nice recipes to do with asparagus. <br /><br /><br /><a href=http://en.wikipedia.org/wiki/Bell_pepper>Bell Pepper /Capsicum</a> - 'sweet pepper', 'capsicum' as they are commonly called. This Bell shaped fruit comes in colors of Red, Green, Orange & Yellow, it belongs to the family of <a href=http://en.wikipedia.org/wiki/Capsicum>Capsicum</a>. With taste varying from where they were produced. Bell peppers are a great source of vitamin C. Green bell peppers have about 50% more vitamin C than navel oranges by weight, and red bell peppers have about twice as much<br /><br /><br /><B>Spices:</b><br /><a href=http://en.wikipedia.org/wiki/Five-spice_powder>Wu Xiang</a> - Five Spice Powder, used in chinese cooking to provide five flavors, consisting of <A href=http://en.wikipedia.org/wiki/Cinnamon>Chinese Cinnamon</a> ,<a href=http://en.wikipedia.org/wiki/Cinnamon>cassia buds</a> (which is also cinnamon), <A href=http://en.wikipedia.org/wiki/Star_anise>star anise</a>, powdered <a href=http://en.wikipedia.org/wiki/Anise>anise</a>, ginger root, ground cloves.<br /><br />there are many types of cinnamon, different for each country, different levels of flavor.<br /><br /><a href=http://en.wikipedia.org/wiki/Clove>cloves</a> - brown in color, stalk-like buds, often used in Indian crusine - <A href=http://en.wikipedia.org/wiki/Biryani>Biryani</a>, there's quite a write up on its medicinal usage & toxicity when over consumed.<br /><br /><a href=http://en.wikipedia.org/wiki/Cumin>Cumin</a> - 'koo-min'. similar to <A href=http://en.wikipedia.org/wiki/Fennel>fennel</a> seeds in appearance, but are smaller and darker in colour. distint aroma due to its natural oils. has a warm flavor which brings out the sweetness in curries & salsa, also a main ingredient in chilli powders. The leaves are also used as Herbs.<br /><br /><A href=http://en.wikipedia.org/wiki/Bay_leaf>Bay Leaf</a> - its aroma is similar to Oregano & Thyme. somewhat herbal & floral scented. used in Biryani (Indian), Stews, Soups (USA), <a href=http://en.wikipedia.org/wiki/Bouillon_cube>Bouillon</a> (French). Best crushed before adding to food for better aroma. <br /><br /><a href=http://en.wikipedia.org/wiki/Paprika>Paprika</a> - a spice made from dried sweet red peppers (bell pepper) added to cooking for aroma & taste. most common is the Hungarian paprikas which are mildest and brightest red of all , with excellent aroma. Mostly sold at stores with mild to hot paprikas. High in vit C especially in sun-dried red peppers, anti-bacterial properties aiding in normalizing blood pressure, blood circulation, aid in the production of saliva & digestion.<br /><br /><br /><br /><br /><br /><B>Herbs:</b><br /><a href=http://en.wikipedia.org/wiki/Fennel>Fennel</a> - a herb, highly aromatic & flavorful, used in many dishes. its flavor being similar to anise. the bulb, seeds and foliage are used, leaves being less fragrant than the seeds. Salads, Pastas & Risotto for Italian cooking.<br /><br /><a href=http://en.wikipedia.org/wiki/Basil>Basil</a> - its flavor somewhat like the anise, strong pungent sweet smell. most fragrant when fresh rather than dried or cooked. Medicinal properties, basil oil have potent antioxidant, anti-cancer, anti-viral, and anti-microbial and also decrease occurance of <A href=http://en.wikipedia.org/wiki/Thrombus>thrombosis</a>, similar to the shiitake mushrooms.<br /><br /><a href=http://en.wikipedia.org/wiki/Oregano>Oregano</a> - <br /><br /><A href=http://en.wikipedia.org/wiki/Thyme>Thyme</a> - used in soups, stews, with meats, especially lamb, eggs & tomatoes. Leaves are used Fresh, Powdered or Dried, fresh being the most flavorful. as it takes a longer time to release flavors, its added early during cooking. added to teas, herb benefits for respiratory infections(inhale) and when boiled and gargled, to clear throat inflammations. Many varieties of Thyme, English thyme being the most common.<br /> <br /><br /><A href=http://en.wikipedia.org/wiki/Bay_leaf>Bay Leaf</a> - slight bitter taste, fragrant when cooked, aroma is similar to thyme & oregano.<br /><br /><a href=http://en.wikipedia.org/wiki/Common_sage>Sage</a> - slight peppery flavor, added to meats. toxic when consumed over long periods of time.<br /><br /><b><br />Others:</b><br /><a href=http://en.wikipedia.org/wiki/Whole_grain>Whole Grain</a> - consists a mixture of grains which still have the bran, endosperm & germ retained. Whole-meal are products made from whole grain flour. "whole wheat," "wholemeal," or "whole corn" means the food is made from whole grains. other terms with 'Bromate' & 'enriched' means the food is not completely made from whole grains.<br /><br /><a href=http://en.wikipedia.org/wiki/Rolled_oats>Rolled Oats</a> - an oat grain with its outer husk removed, leaving the gout which is edible but still has a hard bran layer. its then steam treated and flattened to give a flat flake. There's quick & instant oatmeals which are terms for oatmeals that have been chopped into smaller pieces so they dissolve and cook faster. 'Oats are an excellent source of thiamine, iron, and dietary fiber.' It also contains antioxidants.<br /><br /><A href=http://en.wikipedia.org/wiki/Flax>Flax</a> - known as Flax seed or Linseed. commercially used are Flaxseed or Linseed Oil and Flax Seed itself. Flaxseeds contain omega-3 fatty acids & lignans that are good for the heart, have high absorbency and full of fiber but when over consumed, can cause diarrhea. <br /><br /><A href=http://en.wikipedia.org/wiki/Quinoa>Quinoa</a> - edible seeds grown in crops. light and fluffy when cook, it has a slight nutty taste, an alternative to white rice. often soaked before cooking by boiling in water. a good combination of amino acids, good source of dietary fiber, is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.<br /><br /><a href=http://en.wikipedia.org/wiki/Split_pea>Split Pea</a> - often mistaken as the Indian Dahl. comes in Yellow & Green. they are split to cook faster.<br /><br /><a href=http://www.chieftainwildrice.com/products/beans-lentils/lentils>Dahl</a> - or Daal/ Indian Dahl, Lentils.<br /><br /><A href=http://en.wikipedia.org/wiki/Chickpeas>Chickpea</a> - Garbanzo<br /><br /><a href=http://en.wikipedia.org/wiki/Monosodium_glutamate>Monosodium Glutamate</a> - <a href=http://en.wikipedia.org/wiki/Glutamic_acid>glutamates</a>-flavor enhancer, MSG.<br /><br /><br /><a href=http://en.wikipedia.org/wiki/List_of_herbs_and_spices>Wikipedia list of herbs & spices</a><br /><br /><br /><A href=http://www.stratsplace.com/rogov/bechamel.html>White Sauce / Bechamel</a> - used to dress food, its white and creamy. really easy to make and can be used for meats, vegetables, seafood. its just equal portions of flour & butter, warm milk over a small flame, stirring constantly. if the flame is too hot or you stir it too slow, you end up with coagulation to some lump of cooked batter. <a href=http://www.taste.com.au/recipes/8475/white+sauce+and+variations>recipe with variations of cream, parsley, pepper..</a>, <a href=http://www.annamariavolpi.com/page48.html>Balsamella (in Italian), step by step guide</a><br />origins in french cooking. its also the basic recipe for many sauces used in pasta, pizzas,lasagne.<br /><br /><a href=http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm>Difference Between Baking Soda & Baking Powder</a><br /><br /><br /><b>Cheeses</b><br />-this is not vegan but lacto-vegetarian.<br /><a href=http://en.wikipedia.org/wiki/Cheddar_cheese>CheddarCheeses</a><br /><a href=http://en.wikipedia.org/wiki/Processed_cheese>Processed Cheese</a><br /><a href=http://en.wikipedia.org/wiki/Pizza_cheese>Pizza Cheese - created specially for pizzas to have a stretchy texture, same as mozzarella but without further processing methods other than the basic cheemaking steps</a><br /><a href=http://en.wikipedia.org/wiki/Mozzarella>Mozzarella</a><br /><a href=http://en.wikipedia.org/wiki/Gouda_%28cheese%29>Gouda Cheese</a> - wrapped in red wax, this is my dad's cheese. he always had it in the fridge. <br /><br /><br />---<br /><br /><B>Vegan Cooking</b> <br /><a href=http://chinesefood.about.com/library/blvegetables.htm>Chinese Vegetables Recipes</a><br /><a href=http://www.annamariavolpi.com/vegetarian_recipes.html>Vegetarian Recipes, step by step guide with Anna Maria</a><br /><a href=http://www.whfoods.com/recipestoc.php#recipes>Vegan recipes @ World Health Foods</a><br /><br />Vegan Chocolate Mousse - <a href=http://video.about.com/vegetarian/Mousse.htm>Video guide of making tofu chocolate mousse</a> or <a href=http://vegetariancuisine.suite101.com/article.cfm/vegan_chocolate_mousse>Rich Fudgy Vegan Dessert made with Soft Tofu</a><br /><br /><a href=http://video.about.com/vegetarian/Butternut-Squash-Casserole.htm>Butternut Squash Casserole</a></div> <div class="entry_more"> <BR><b><script src="http://feeds2.feedburner.com/Jazzieea?format=sigpro" type="text/javascript" ></script><noscript><p>Subscribe to RSS headline updates from: <a href="http://feeds2.feedburner.com/Jazzieea"></a><br/>Powered by FeedBurner</p> </noscript></b><Br></div> <div><script type="text/javascript">var addthis_pub="jazzieeaa";</script> <a href="http://www.addthis.com/bookmark.php?v=20" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s7.addthis.com/static/btn/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a><script type="text/javascript" src="http://s7.addthis.com/js/200/addthis_widget.js"></script></div> <br> <script type="text/javascript"> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script><br> <div class="entry_state"> Posted by jazzieea<br /> <br />[<a href="blog-category-4.html">food</a>] </div> </div> <div class="entry"> <div class="entry_title"> <a href="http://jazzieeaa.blog124.fc2.com/blog-entry-55.html" id="55" name="55">the Making of a Vegetarian</a></div> <div class="entry_bar"></div> <div class="entry_date"> <span class="entry_year">2008</span>. <span class="entry_month">03</span>. <span class="entry_day">29</span> </div> <div class="entry_body"><b>Vegan, Lacto/Ovo Vegetarian Recipes:</b><br /><a href="http://allrecipes.com/HowTo/Making-a-Vegetarian-Lasagna-Video/Detail.aspx">Vegetarian Lasagna</a><br /><a href="http://www.vegan-food.net/">Vegan food.net</a><br /><a href="http://www.youtube.com/user/MASSALA">Indian Vegetarian Gourmet</a><br /><a href="http://www.youtube.com/watch?v=h-gYZfuIiYY&feature=related">Everyday Dish - Chocolate Chip, egg free, butter free, so easy to make</a> / <a href="http://everydaydish.tv/">everydaydish tv</a><br /><a href="http://www.youtube.com/results?search=related&search_query=chicken%20style%20tofu%20strips%20vegan%20vegetarian%20database%20bouillion%20paprika%20food%20cooking%20halal%20kosher%20marinade%20soya%20milk%20roast&v=FjH9lgvZRco">Tofu Recipes </a>- tons of vegan recipe videos over at youtube!<br /><a href="http://www.101cookbooks.com/vegetarian_recipes/">101 Cook Books - Vegetarian Recipes</a><br /><a href="http://meganthevegan.blogspot.com/">Megan the Vegan</a> - she cooks, she experiments, indian cuisine, simple stir-frys and oh, she bakes!<br /><a href="http://allrecipes.com/Recipe/Mock-Chicken/Detail.aspx?prop31=9">Mock Chicken using tofu</a><br /><a href="http://vegweb.com/index.php?PHPSESSID=977153f100080f3b19acad8ea9e9ea7e&topic=12429.0">Yummy 'Chicken' Salad</a><br /><a href="http://vegweb.com/index.php?topic=21947.0">Apple-Banana Crisp with Caramel Peanut Butter Streusal Topping</a><br /><br /><b>Some words in the Vegetarian world:</b><br /><b>Tempeh </b>- <a href="http://www.soya.be/what-is-tempeh.php">what is tempeh</a>, <a href="http://www.vegancoach.com/tempeh.html">preparing tempeh</a> - nutritious indonesian fermented soya, mostly marinated with sauces then pan-fried to crisp or broken to bits and cooked in soups..etc.<br /><b>Chickpeas/Garbanzo </b>- <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58">what is </a>- good source for protein, most common in singapore in Indian dishes. boiled and enjoyed by itself, baked to chewy snacks with nuts, boiled+mashed and marinated with sauces and cooked with other condiments. Vegans use it to create mock tuna or chicken salad dishes as the bite is similar when properly made.<br /><b>Black Strap Molasses</b> - <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=118">what is</a> - for a buttery taste in baking, mostly mixed with honey to balance the bitterness. <br /><b>Tofu</b> -<a href="http://www.soyfoods.com/soyfoodsdescriptions/tofu.html"> what is</a> - comes in Silky, Firm..soya bean..come on..<br /><br /><b>Discussions & Questions:</b><br />There are some commotion at Yahoo! Answers regarding ovo/lacto-vegetarians & vegans<br />- <a href="http://answers.yahoo.com/question/index;_ylt=Asr0.PQblyjmjoIJpV7.q4J26xR.;_ylv=3?qid=20080329065801AAzNfdy">Why can't vegetarians and vegans understand?</a><br />- <a href="http://answers.yahoo.com/question/index;_ylt=Ahi6oU7c1fyiIhAAYfh2sPZ26xR.;_ylv=3?qid=20080329073850AA9GPIZ">Vegans, Would you eat an animal, etc...if you were dying of starvation?</a><br />- <a href="http://ca.answers.yahoo.com/answers2/frontend.php/question?qid=20070717025714AASIsnK&show=7">Why would vegetarians eat mock meats e.g. mock chicken, fish..?</a><br /><br />There are mentions of reducing cruelty to animals, and not using leather, wearing fur is one of the things vegans do. remember, 'all that didn't have a face'<br />wow.<br /><br /><br /><b>Other non-vegan baking bloggers</b><br /><a href="http://thepioneerwoman.com/cooking/">Pioneer Woman - baking & more</a><br /><a href="http://decadenze.com/blog/page/2/">Decadenze</a><br /><br /><br /><lj-embed id="112"><br /><b>Reasons why YOU should be a vegetarian</b><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/_sCD9Tkp2mU&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/_sCD9Tkp2mU&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /></lj-embed><br />(gees his british accent reminds me of hugh grant & i like that.)<br />- hormones are produced in reaction to fear - when the animal is killed and therefore, you're basically eating FEAR.<br /><br />'when was the last time you saw an obese vegetarian? or when was the last time you saw a vegetarian. probably never. there aren't many of us..'<br />haha..<br /><br /><br />Personally..<br />1. vegetables are cheaper<br />2. i don't think eating mock meats is right. its a pathway to eating real meat.<br /><br /><br /><br /><a href=""></a></div> <div class="entry_more"> <BR><b><script src="http://feeds2.feedburner.com/Jazzieea?format=sigpro" type="text/javascript" ></script><noscript><p>Subscribe to RSS headline updates from: <a href="http://feeds2.feedburner.com/Jazzieea"></a><br/>Powered by FeedBurner</p> </noscript></b><Br></div> <div><script type="text/javascript">var addthis_pub="jazzieeaa";</script> <a href="http://www.addthis.com/bookmark.php?v=20" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s7.addthis.com/static/btn/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a><script type="text/javascript" src="http://s7.addthis.com/js/200/addthis_widget.js"></script></div> <br> <script type="text/javascript"> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script><br> <div class="entry_state"> Posted by jazzieea<br /> <br />[<a href="blog-category-4.html">food</a>] </div> </div> <div class="entry"> <div class="entry_title"> <a href="http://jazzieeaa.blog124.fc2.com/blog-entry-54.html" id="54" name="54">Recipe: Videos, Guides, Its so Easy to Make Kimchi!</a></div> <div class="entry_bar"></div> <div class="entry_date"> <span class="entry_year">2008</span>. <span class="entry_month">03</span>. <span class="entry_day">19</span> </div> <div class="entry_body"><span style="font-size:large;"><strong>How to make Kimchi</strong></span><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/qyTVVJ76z7M&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/qyTVVJ76z7M&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br />Simple, small portions.<br /><br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/YadJUuRX3BI&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/YadJUuRX3BI&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br />understandable, simple, concise, but i disagree with 'showering the pepper powder and sauce' that way so i might go off on this step.<br /><br /><br />Ms Maangchi uses <a href="http://en.wikipedia.org/wiki/Leek_(vegetable)">Leeks</a>. i'm not sure what is that, i've not seen it in the bottled kimchi that i buy off shelves.<br />in her recipe she uses Leeks, and adds it when making the pepper sauce.<br /><br />How to make Kimchi<br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/IeBR91ypxk4&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/IeBR91ypxk4&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br />step by step. original. with oysters! huge portions though.<br />She has alot more recipes. <a href="http://www.youtube.com/user/Maangchi">'Cooking Korean Food with Maangchi'</a><br /><br /><strong><br />Overview:</strong><br />I suppose its easy after viewing all three videos that the most basic thing to get right is to salt the cabbage, radish then rinse the salt off. after that, mix rice flour with water, cook over a stove slowly till it becomes a gooey translucent paste. let it cool. meanwhile, prepare spring onions, garlic, ginger & onions.<br />mix korean red pepper powder (no other substitute) and sugar into the rice flour mixture, add the finely diced garlic, ginger & onions. pour over into sliced cabbage, then put the spring onions and mix well.<br />after which, pour into a bowl, press down, cover with a plastic sheet, close the cover of the bowl and store.<br />I suppose the minimum days is 2days and the maximum storage after (in fridge) is a few good weeks?<br />I'm asking Maangchi on the recommended as SG has humid weather. i'm worried keeping it in the fridge stops the fermentation process. -- she told me, she keeps hers in the fridge for up to a month. and advices, for best fermentation keep it in room temp for a while to let fermentation begin.<br />wow... i'm so gonna try it.</div> <div class="entry_more"> <BR><b><script src="http://feeds2.feedburner.com/Jazzieea?format=sigpro" type="text/javascript" ></script><noscript><p>Subscribe to RSS headline updates from: <a href="http://feeds2.feedburner.com/Jazzieea"></a><br/>Powered by FeedBurner</p> </noscript></b><Br></div> <div><script type="text/javascript">var addthis_pub="jazzieeaa";</script> <a href="http://www.addthis.com/bookmark.php?v=20" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s7.addthis.com/static/btn/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a><script type="text/javascript" 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