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Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.
Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.
For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.
Summary:
Do you drool over the delectable dishes made by your favorite celebrity chefs on The Food Network? Many people watch those shows and wonder how those chefs got so lucky as to find themselves in a position where they work in amazing kitchens, cook their own set of recipes and get paid to be seen doing it all on television. How exactly does one go from an Alabama culinary arts program to a Hollywood kitchen? It’s not magic. It takes hard work, dedication to developing a culinar...
Keywords:
Alabama culinary arts, culinary arts, culinary career,
Article Body:
Do you drool over the delectable dishes made by your favorite celebrity chefs on The Food Network? Many people watch those shows and wonder how those chefs got so lucky as to find themselves in a position where they work in amazing kitchens, cook their own set of recipes and get paid to be seen doing it all on television. How exactly does one go from an Alabama culinary arts program to a Hollywood kitchen? It’s not magic. It takes hard work, dedication to developing a culinary career and a little bit of charisma. It’s something that anyone can do if they set their minds to it but only a few ever get motivated enough to make it so far.
The first place to start is getting an education in cooking. Perhaps not all of the chefs on The Food Network went to a culinary arts program but most of them did. If you looked at their resumes, you’d find that it didn’t matter whether they went to a well-known chef school in a city like New York or to an Alabama culinary arts school that few had heard of. The point is that they started the classes, finished the program and learned everything that they could along the way. Someone who is going to make it all the way to The Food Network has to be committed to taking advantage of every lesson that is offered both inside and out of the classroom.
Education alone won’t suffice, though. You also will need to get experience in the real world. Most chefs work their way up the ladder. They start out as assistants. Eventually, they become the head chef of a nice kitchen. From there, they move up to running the kitchen in a better restaurant. And these days, they may go from there to a position on a television show where they can just cook without having to serve anybody at all. They are willing to start at the bottom but they also make active efforts to move up. You have to know when it’s time to say enough is enough and take the next leap up that ladder.
As you’re out there getting this education and experience in the culinary arts world, you should be networking with as many people as possible. Leave a lasting impression on the chefs who teach the classes that lead to your degree. Remember to go the extra mile to make sure that bosses at all levels of the job remember who you are. The food that you cook is important but the connections that you make are what will often get you the jobs that you desire. You should make it a point to network at events and meet influential people in the food business. Make sure that you’re attending some events, which are related to food on television so that you can build up your connections in that specific area.
What all of these different steps have in common is that you have to have confidence in yourself to make them work. If you’re the kind of person who thinks, having an Alabama culinary arts degree is one that no one is going to care about, you’ll sabotage your chance at starring on food TV before you even get started. If you decide that you’ll make the most of each opportunity and use it to show off your unique talents, you’re already a star. The people who have celebrity personalities are the ones that will be able to combine their love for cooking with their desire for a spot in the spotlight.
Summary:
Regular vehicle maintenance and sensible driving habits will help the environment and save you money in the long run, according to the pros at the National Institute for Automotive Service Excellence (ASE).
Keywords:
Be Earth-Friendly: Get Your Car Serviced Regularly
Article Body:
Regular vehicle maintenance and sensible driving habits will help the environment and save you money in the long run, according to the pros at the National Institute for Automotive Service Excellence (ASE).
Well-maintained vehicles pollute less, last longer and command greater resale values. Follow these tips from ASE to become a more savvy and environmentally conscientious car-owner.
* Keep the engine running at peak performance. A misfiring spark plug can reduce fuel efficiency as much as 30 percent, for instance. Replace filters and fluids as recommended in the owner's manual to keep your vehicle in peak condition.
* Keep tires properly inflated and aligned to reduce the effort required by the engine - and gasoline consumption.
* Find a good technician. Ask friends for recommendations or check the reputation of the repair shop you are considering by contacting your local consumer group.
Check the technicians' credentials as well, including ASE certification. ASE-certified auto technicians have passed one or more national exams in specialties such as engine performance and air conditioning.
* Have your vehicle's air conditioner serviced only by a technician certified to handle and recycle refrigerants. Older air conditioners contain ozone-
depleting chemicals, which could be released into the atmosphere through improper service.
* Avoid speeding and sudden accelerations; both habits guzzle gas.
* Don't let the car sit idle with the engine running. When waiting for friends or family, shut off the engine to conserve fuel.
* Consolidate errands to eliminate unnecessary driving.
* Remove excess items from the vehicle to reduce weight and improve gas mileage. Also, be sure to remove that rooftop luggage carrier after vacations to reduce air drag.
ASE was founded in 1972 as a nonprofit, independent organization dedicated to improving the quality of automotive service and repair through the voluntary testing and certification of automotive professionals. Its certified technicians wear blue-and-white ASE shoulder insignia and carry credentials listing their exact areas of certification. Their employers often display the ASE sign.
About the county
Also known as the Republic of Hungary or Hungarian Republic, Hungary is a landlocked country located in Central Europe and bordering Austria, Slovakia, Ukraine, Romania, Serbia, Croatia, and Slovenia. Budapest is the largest city and also the Capital of Hungary. One of the key reasons why Hungary is popular is its hospitality to tourists. Also one can find an ideal mix of history and modern day in Hungary. While Hungarians proudly stick to their old Magyar Tradition they also keep them abreast with current fashions across the world. Most visitors flock to see Budapest, a truly world class city situated on River Danube which enchants everyone with love and music. The city is a blend of culture and outstanding beauty making it the right place for tourists. The city has been a paradise for writers, musicians and artists who were greatly influenced by this graceful city. If you travel west in Hungary Lake Balaton is popular with tourists. Local cuisines include halászlé (fish soup) with pasta and goulash (gulyás) soup.
Population & Languages
The population of Hungary is Roughly 10 million and the official language being spoken is Hungarian.
Electricity
The voltage is 230 V and the frequency is 50 Hz. The types of plugs used are Round pin attachment plug and "Schuko" plug and receptacle with side grounding contacts.
Geographic Location
Hungary is a landlocked country located in Central Europe and bordering Austria, Slovakia, Ukraine, Romania, Serbia, Croatia, and Slovenia. River Danube and River Tisza divide the country into three large regions. The country is strategically located astride main land routes between Western Europe and Balkan Peninsula as well as between Ukraine and Mediterranean basin
Climate
The climate of Hungary can be termed as Temperate with hot summers and cold winters. The average annual temperature of Hungary is around 9.6 °C. The maximum temperature in summer can be 43 °C and as low as -30 °C. The summer average is 26 to 36 °C and winter average is 0 to -16 °C.
Local Customs
Like any other country Hungary has its own customs too. It is customary to handshake. It is customary to make the toast and return. It is customary for guests to offer gifts to the host of a meal. Smoking is prohibited in most public areas. But travelers can smoke in long distance trains. Casual dress is acceptable in most places and formal for special occasions. Tipping up to 10 to 15 percent is customary for all services including restaurants, bars, clubs, taxis etc.
Attractions
Budapest
* Castle Royal Palace
* Fisherman’s Bastion
* Matthias Church
* Gellért Hill
* Chain Bridge
* The Great Synagogue and Jewish Museum
* Parliament Buildings
* Statue Park
Eger
* Eger Castle
* Szépasszony Valley (Valley of the Pretty Woman)
Lake Balaton
* Hévíz
* Keszthely
The Danube Bend
* Esztergom
* Szentendre
* Visegrad
Travel
By Air – The national airline of Hungary is Malv which operates flights from more than forty cities across the world. Other international airlines operating from Hungary include Aeroflot, Air France, British Airways, easyJet, KLM, Lufthansa, Sky Europe, Swiss, United Airlines and Wizz Air. Ferihegy Budapest International Airport (BUD) is the biggest airport which is like ten miles southeast of Budapest.
By River - There is a daily hydrofoil service run by MAHART connecting Vienna, Bratislava and Budapest in the months of April to October.
By Rail – The country is part of the extensive network of trains connecting the European cities. Hungary is connected to 16 European cities and there are 47 international trains daily to Budapest by direct rail link.
Duty Free Items
1. 800 cigarettes or 400 cigarillos or 200 cigars or1kg smoking tobacco for EU countries.
2. 200 cigarettes, or 100 cigarillos, or 50 cigars, or 250g of smoking tobacco for Non-EU countries.
3. 10 liter of spirits with more than 22% and ethyl alcohol, or 20 liter of beverages less than 22% alcohol content, or 90 liter of wine or 60 liter of sparkling wine, or 110 liter of beer for EU countries.
4. 1 liter of spirits and 2 liter of wine for Non-EU countries.
5. 50g perfume or 250 ml eau de toilette
6. Gifts , Food, fruits, medications and flowers for personal use of value up to €175
Prohibited Items
Un-canned goods, meat or dairy products, Narcotics, firearms, ammunition, weapons, eggs, plants, endangered species, fireworks and alcoholic beverages that contain more than sixty per cent alcohol.
If you have a tiny yard and would like a simple but well-maintained garden, you only need two things - determination and know-how. Here are some tips on how to keep your garden by the yard looking spruced up and glamorous.
1. Deadheading
Keep your border free from wilted flowers and dried leaves. Deadheading or removing dead flower heads will encourage the plants to produce more blooms for longer. Many perennials such as geraniums and dahlias, and some annuals benefit from having spent blooms removed
3. Pinch out tops.
Certain plants - especially foliage plants like Coleus - respond with a spurt of growth when their tops are pinched out. Pinching out makes the plant much bushier and so more blooms are produced. Fuchsias are prone to becoming leggy unless they are pinched out.
4. Fertilize lightly.
A minimal amount of fertilizer will further boost the growth of your vegetation. If you water your yard frequently, you have to fertilize it more regularly because of nutrient depletion. A fortnightly application of liquid fertilizer is sometimes more beneficial than granules as it is more readily absorbed by the leaves. Container plants will be considerably healthier with a half-strength solution of liquid fertilizer applied regularly.
5. Weed out.
This is one of the best ways to preserve the beauty of your garden by the yard. Remember, weeds compete with your plants for both nutrients and moisture. If the weeds are not close to seeding, leave them on the bed to rot down for mulch. If you must use a weedicide, try and get a wick applicator, rather than a spray. This will protect you plants from spray-drift.
6. Water them well
One good tip when it comes to watering your garden by the yard is to give it a thorough soaking once a week, making sure there is no run-off to cause erosion. Deep watering will encourage the growth of deeper roots that will be able to withstand dry spells weatherwise
7. Say no to chemicals
Chemicals are dangerous to humans and often kill the natural predators of the pest in your garden, so avoid them if possible. There are many organic alternatives that work almost as well.
With these simple tips, your garden by the yard will soon be the envy of your neighbors.
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