-Second Life Opium Fashion Agency-Opium InsightSubwayPT2

You are invited to The Subway, an interactive fashion show by Opium Fashion Agency. It is an Opium Insight production designed to find out who has the best jeans and tattoos on the grid! Do you have an opinion? OFA wants to know it! Guests will be given cards to rate the jeans and tattoos in the show and when it's all over will be asked who was the best jeans designer and tattooist featured on the runway. In addition, if a favorite is not featured in one of the shows, then we'd love to know who those designers are so that we can publish the results! 􀀀 Showtimes: Friday, January 9th, 2009 @ 12 noon SLT & Saturday, January 10th, 2009 @ 3pm SLT Over the course of the two days such designers include but are not limited to: Argrace Calypso Giano Coconut Ice Drawmachine Dutch Touch FKNY Cake Freesoul GRIPP Rughster Clothing Redgrave Savvy Avvy The Sweetest Sin Zona Cero InkD Tiki Tattoo NXS Tattoo Tat'Tash Ink Aitui Original Choice Tattoos EtchD Nardcotix Opium Fashion Agency Presents The Subway - An Opium Insight Production Saturday, January 10th, 2009 @ 3:00pm SLT Rehearsal: Wednesday, January 7th, 2009 @ 3pm & 7pm SLT Dress Rehearsal: Thursday, January 8th, 2009 @ 3pm & 7pm SLT ---------------------------------------------------------------------------------------- Cast: Avona Ryba Eoin Hotaling Ida Boomhauer Jackson Vantelli Kate Stockholm Nemi McCoy Ornella Alter RoadWarriorsLive Magic Ruby StarlightWriter



http://www.youtube.com/watch?v=WgHn1bSzuUM&hl=en

Paper Mario TTYD Version 2.0 - Part 165

Cooking 101 with Zess T. (Part 7) "I cover 49/57 recipes" Comments are now disabled due to unnecessary complaining. In this video, ZeldaFan01 teaches you how to make: 44. Coco Candy (Coconut + Cake Mix) Replenishes 3HP and 15FP 43. Jelly Shroom (Jammin' Jelly + Mushroom) Replenishes 5HP and 50FP 42. Shroom Broth (Golden Leaf + Slow Shroom) Replenishes HP over time. 41. Inky Sauce (Hot Sauce + Turtley Leaf) Replenishes 30FP. 40. Ink Pasta (Inky Sauce + Fresh Pasta) Replenishes 10HP and 30FP 39. Maple Ultra (Maple Syrup + Ultra Shroom) Replenishes 50HP and 10FP. 38. Choco Cake (Cake Mix + Inky Sauce) Replenishes 5HP and 15FP Tip: An Ice Storm in Fahr Outpost costs 6 coins. Why pay 15 in Keelhaul Key?



http://www.youtube.com/watch?v=VPr3RHghjWE&hl=en

Bran Van 3000 - Supermodel

aswell placed on their debut Record, Glee. Lyrics: Ooh, look at all this company coming round tonight. Even Catherine O'Hara's come by to say hello. You really wanna know? Well, I'll tell you, I might have to pour myself another little moonshine... Here we go: It was a sweet and frosty May, In the town of Thunder Bay, When Dale and Wendy Day went out to Sweetbrush Lake. Found a weeping willow to sit down and do the Thunder Bay a go-go, While the wind was real soft. Poor little Wendy just had to break. Later on that month, Dale went for Pepper lunch at the "we're-all-in-this-together diner". Yeah, the pea soup was fine, The corn cob on time, The chili dogs even finer. The real reason was that Wendy was working counter. Those two little kids just couldn't get enough of each other. Dale broke out like a man and said: "Wendy I think I want to take your hand and make little children, live beyond the sand. In respect to the clouds and the colony of your eyes, that day we made love, I'm going to call my little child Amber Jones" Hey supermodel, set the rest of us free. Which is exactly what happened. There ain't no genie in the bottle, or in that magazine. Let me ask you one question, and it goes: Hey supermodel, What's it like being pretty? Now everyone knows that if you're going to run a successful café, You have to hire the prettiest waitress. Amber it turns out had been working at the Pepperlunch café just like her mother did 20 years earlier, And it boils down to this very ...



http://www.youtube.com/watch?v=ddA_EF8DIjc&hl=en

Mouth-Watering Thai Desserts - The Flour

A friend of mine told me that my article, " Mouth-Watering Thai Desserts" on August 9th, 2008, does not have information on flour used in Thai desserts. My friend was right - I mentioned flour in one of the seven main ingredients but I did not write anything about flour. Thus, continuing from the previous article on "Mouth-Watering Thai Desserts" this article will focus on flour used in Thai desserts. Taken together, these two articles give a fuller picture of Thai desserts.

The following are the common flours used in Thai desserts: sticky rice flour, rice flour, cassave starch, corn starch, wheat flour, arrowroot starch and mung bean flour.

Sticky Rice Flour (paeng khao niaw)

Sticky rice flour is also referred to as "sweet rice powder" or "glutinous rice flour." It is made from short-grain sticky rice that becomes moist, firm and sticky when cooked. This is due to its proportionally higher number of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is often combined with plain rice flour to create a variety of Thai desserts.

In Thailand there are 2 types of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry sticky rice flour is finely milled without water. When buying sticky rice flour, choose products that have a white color and no smell or moisture.

Example desserts using sticky rice flour are Paeng Jee (grilled coconut cakes), Bua Loy Benjarong (taro, pumpkin, and mung dal bean balls in coconut milk) and Khanom Thua Paep (mung bean stuffing coated with shredded coconut meat).

Rice Flour (paeng khao jao)

Rice flour is used to thicken various dishes and is also an important ingredient in various Thai desserts. Rice flour is a good substitute for wheat flour, in that the latter causes digestive system irritation in those who are gluten intolerant. However, rice flour should not be used or substituted in some desserts like cakes. This is because rice flour is not finely milled like cake flour, and would not yield the same quality of desserts. In Thailand, there are 3 types of rice flour:

rice flour made from rice older than a year - good for absorbing water,
rice flour made from new rice - does not absorb water as well because of its moisture, and
rice flour made from new rice without water - excellent at absorbing water.

Beyond the type of flour, there are many grades for each type. To buy rice flour, choose products with a white color and absence of an old smell. If you plan to make a dessert using rice flour, find flour that was finely milled so your dessert will have a smooth texture.

Example desserts using rice flour are Khanom Chan (nine-layered dessert) and Khanom Thuay (coconut cakes).

Wheat Flour (paeng sa lee)

Wheat flour is a fine white powder that has high gluten content. There are different types of wheat flour depending on the types/characteristics of wheat used and the milling process. The common wheat flours are bread flour, all purpose flour and cake flour. These 3 types of wheat flour are different in the percentage of protein contained in the flour. Bread flour has the highest percentage of protein, 12%-13%, followed by all purpose flour at 9%-10% and cake four at 6%-9%.

Protein content is an important key for a buyer to know because it yields different result in cooking. High protein content means more water will be absorbed and there will be a longer mixing time to achieve optimum consistency. Thus the desserts/snacks that are chewy or sticky usually use the high protein content wheat flour.

Mung Bean Flour (paeng tao khiaw)

Mung bean flour is made from mung beans. It is a gluten-free flour. Some brands offer a very fine texture of flour. If the flour is not finely ground, one must grind it before use to prevent lumps. Mung bean flour comes in a variety of colors depending on how much it has been precessed. When cooking mung bean flour (with water on a stove), it turns transparent. One of the most well-known uses for mung bean flour is in so-called glass/clear noodles, very fine noodles made with a highly refined form of mung bean flour. When raw, these noodles are almost transparent, and they turn completely transparent when cooked. Khanom Salim is a Thai dessert that requires mung bean flour and cannot be substituted. Khanom Salim is sweet mung bean threads in syrup with coconut milk on top. It is served cold with ice. The mung bean thread is colored with natural colors like Flower of Chitoria Tematea Linn (Dok Un Chun) yielding a blue or lac (krang) yielding a red.

Cassave Starch (paeng mun)

Cassave starch is often called tapioca starch (paeng sa koo). It is a refined white flour which is made from cassava root. Cassave starch is very finely textured, and is a common substitute for arrowroot starch and cornstarch. Cassave starch is gluten-free and easy to digest. It is often added to gluten-free baking as a thickener. It is broadly used as a thickener for sauces, soups and desserts in Thailand. In desserts, cassave starch is almost always used in blends with other types of flour so that desserts are more soft and sticky than when using only one type of flour.

Corn Starch (paeng khao pod)

Corn starch is made from corn kernels and is finely textured. Corn starch is best dissolved in cold water. When cooking corn starch (with water on a stove), corn starch tends to form lumps. Thus, it is important to stir frequently on low heat. It is used as a thickener and used in blends with other types of flour like rice flour.

Arrowroot Starch (paeng thao yay mom)

Arrowroot Starch is made from the root of the marantha arundinacea. In Thailand, arrowroot starch consists of tiny white balls that must be ground before using. However, in some brands, arrowroot starch is a fine powder just like cassave starch. Arrowroot starch is a gluten-free flour that has no identifying taste or scent. It is used as a clear thickener with any mixture or in blends with other types of flour. Its thickening power is about twice that of cassave starch. Arrowroot starch is used in many Thai desserts.

Thais love desserts and they have been a part of our lives for a long time. Thai desserts cannot be perfected without attentive use of flour. For some desserts, some types of flour can be substituted for each other, but in other cases substitution is not advisable. Each type of flour has its own characteristics, which in some cases preclude substitution, depending on how they interact with the rest of the dessert. When making delicious authentic Thai desserts, it is more important to closely follow the recipe than it is for non-dessert kinds of dishes. Enjoy the many wonderful tastes and textures of Thai desserts!

Napatr Lindsley

Good Ole Recipes Never Die

A fried pie is a old southern delicacy. Mothers and grandmothers alike would take the left over biscuit dough from breakfast and would roll it very thin into a circle. Fill it with cooked fruit filling, fold it over into a half moon shape, crimp it with a fork and then fry it until it was golden brown. The men and the children would open their lunch pails and find these wonderful desserts in there. The ones of us that got to eat this wonderful labor of love has memories that last a life time. I don't remember finding them in a lunch bucket, but I do remember getting home from school and there would be a platter full of fried pies waiting on us, and they were so good. My favorite was sugar and butter.

When I talk about a fried pie, I don't mean the commercial fried pie that we see at the grocery store or at all the Qmarts. I am talking about a fried pie that has a sweet, flaky crust and is full of real filling. I know this is almost a skill of the past. Just how to make these delicious treats had to be handed down through the generations. I guess it is an art just like making soap, canning our own food and making moonshine. Many of our younger generation will not have the pleasure of trying this piece of the past, unless they discover one of the companies out there that makes the real thing. There are a few places that still make it just like" Mama used to."

The most popular flavors for fried pies are Peach, Apple, Cherry, Apricot, and Chocolate. Sometimes you can find coconut and lemon. There is one company that even makes Strawberry and Pecan. You actually could make a fried pie out of any fruit, cream or meat filling that your heart desires.

A fried pie is not a simple recipe to master. The crust is very delicate. It must be thin enough to be flaky and tough enough to be handled. If this is done right, it is one of the most unique, delicious desserts that you can sit on your table, especially when a scoop of ice cream is added to the top.

The Fried Pie is known more in the South because that is where it originated; but everyone that tries it, falls in love with this spectacular sweet treat. Although a fried pie ,when it started, was just a way to utilize any left over biscuit dough. Thru the years it has evolved into a delicious, delicate, dessert that can bring back precious memories and delight the palates of both young and the young at heart

Mahi-Mahi Coconut Style in Ti-leaf Package and Opakapaka with Black Bean Sauce

Mahi is a beautiful, white, flaky fish caught fresh from the waters of the clean ocean surrounding the Hawaiian Islands. In Mexico, it is called Dorado. It is a colorful blue and yellow fish when fresh from the sea. We prepare it many ways, but this is a favorite Polynesian style.

4 eight oz. mahi-mahi filets

8 large ti leaves with rib removed

lemon grass, chopped

ginger, chopped

garlic, minced

lime juice

cilantro

sesame oil

coconut milk

Lay the mahi on a ti leaf, with lemon grass, ginger, garlic, cilantro and lime juice. Pour coconut milk over filet and a few drops sesame oil.
Tie ti-leaf and wrap with another ti-leaf using rib to tie; then steam or grill for 10-15 minutes.
Serve with steamed white jasmine or calrose rice and mango salsa!

Whole Fish

Steamed Opakapaka

It is not difficult to prepare a whole fish. This is how we can serve many people with ease. Amaryllis learned to prepare dinner for twelve her first time in the Bay Area, when she served whole, baked salmon caught fresh from the sea. This was so easy to prepare! The cleaned fish (gutted, with head removed) was stuffed with whole mushrooms, slices of onions, dried sweet basil, and pieces of butter. The fish was dotted with butter and basil, then covered in foil to bake for 30 minutes at 375 degrees! She would look in to see that the fish was pink and moist and perfectly cooked. The sweet basil was so fragrant! To serve, she would cut into 2-inch sections for each person. The mushrooms and onions and buttery juices were drizzled on top of each serving and garnished with lemon wedges. She served a green salad and wild rice.
In Hawaii, she discovered the moist, deep water fish opakapaka, or Hawaiian pink snapper. Hawaii's seafood has been described as the best in the world! The islands are so remote and the waters so clean. The fish are awesome. She loves steamed opakapaka with a black bean sauce. Black-bean sauce is easy to prepare. She uses 4 tbsp. salted, dried, black beans and 2 and 1/2 cups of water. Boil these in a frying pan, add 1 tbsp. cornstarch to thicken, then add chopped green onions. One tsp. of sugar is added. Cook 5 minutes.The whole cleaned, scaled fish is rubbed with Hawaiian salt and steamed in a long fish-steamer for 20 minutes. The fish is scored, salted black bean sauce and green onions are poured over it, then drizzled with hot peanut oil and served on a platter. Guests can pick at the fish with chopsticks!

Serve with steamed white jasmine or calrose rice and mango salsa!

Tips For the Best Tres Leches Cake Recipe

Tres leches cake is a famous Mexican dessert recipes. "Tres leches" is Spanish for three milks because this cake contains whole milk or cream, condensed milk and evaporated milk. You might imagine that such a combination would produce a heavy, dense cake but actually, tres leches cake is light and moist. It has a lot of air bubbles in it.

This cake is soaked in milk and often flavored with vanilla. This cake is famous in Mexico and it is not difficult to make yourself. This cake can either be a sponge cake or a butter cake and, as you would expect, a sponge cake gives lighter results.

Soaking cakes in liquid is not a new concept and there are various traditional cake recipes, which call for this step. Rum cake is a Christmas favorite and you might have tried a Savarin or Baba. Italian tiramisu is soaked in coffee to flavor it and Puerto Rican rum cake is also famous. These cakes are doused in alcohol to flavor them.

A lot of other cake recipes tell you to brush some kind of liquid over the cake to moisten it and add flavor. Good tres leches cake is moist instead of mushy and aromatic instead of overly strong flavored.

Early Recipes for Three Milk Cake

It is not certain how tres leches cake was invented, although this cake is more popular in Mexico and Nicaragua than anywhere else. The Nestle company claims it helped this cake to evolve during the second world war but that is not proven. Sweetened condensed milk has been around since the early nineteenth century, although many people do not realize this.

Due to the lack of refrigeration available at the time, sweetened condensed milk was invented because fresh milk did not keep for long and this ingredient was used to make various Mexican desserts, including cakes.

Tasty Toppings and Flavorings

Tres leches cake can be served as it is or topped with cajeta, which is a goat's milk and sugar based caramel sauce. Some restaurants in Florida and Texas add cajeta to the tres leches cake, technically making it a cuatro leches (four milks) cake, but this is a Tex Mex serving idea, rather than an authentic Mexican one.

A tot of rum or brandy can be added to the soaking liquid or you could try Irish Cream or Kahlua. Some toasted coconut would be good too and you might like to flavor the milk mixture with a nut or fruit extract.

For a southern style tres leches cake you can add drained peaches to the batter and peach schnapps to the soaking liquid. For a Caribbean spin, what about adding some coconut milk to the milk mixture and perhaps some light rum too? These steps are optional and you might just prefer to make a traditional recipe for tres leches cake.