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u will also like myloivfe ^!^ 
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, September 30, 2012
Tuesday, September 18, 2012
Saturday, September 15, 2012
* totally raw ( Carpaccio ) @!@!!!
the other day, we went to eat at vietnamese noodle shop.
we saw a post on the wall n we try to test it. " beef salad "
even though i love raw fish ( Sashimi ) very much.
i even feel a little bit afraid to eat.
read more about beef carpaccio http://en.wikipedia.org/wiki/Carpaccio
send from even though i love raw fish ( Sashimi ) very much.
i even feel a little bit afraid to eat.
read more about beef carpaccio http://en.wikipedia.org/wiki/Carpaccio
u will also like myloivfe ^!^ 
Tuesday, September 11, 2012
Saturday, September 8, 2012
Thursday, September 6, 2012
Sunday, August 26, 2012
* 砂锅米线做法，过桥米线做法 how to cook The sanded bowl rice noodle , Yun Nan bridge noodle.
how to make http://v.youku.com/v_show/id_XMzUwNjY5NjUy.html
see more http://www.soku.com/search_video/q_%E7%A0%82%E9%8D%8B%E7%B1%B3%E7%B7%9A
about 砂锅米线 http://baike.baidu.com/view/1015686.htm?func=retitle
过桥米线 http://baike.baidu.com/view/2109.htm
read in english http://www.eatingintranslation.com/2012/06/yun-nan-guo-qiao-rice-noodles.html
send from u will also like myloivfe ^!^ 
see more http://www.soku.com/search_video/q_%E7%A0%82%E9%8D%8B%E7%B1%B3%E7%B7%9A
about 砂锅米线 http://baike.baidu.com/view/1015686.htm?func=retitle
过桥米线 http://baike.baidu.com/view/2109.htm
read in english http://www.eatingintranslation.com/2012/06/yun-nan-guo-qiao-rice-noodles.html
send from
u will also like myloivfe ^!^ 
Wednesday, August 22, 2012
* USDA Recommended Safe Minimum Internal Temperatures
http://chicolockersausage.com/2012/01/27/fun-meat-fact-friday-internal-temperatures-and-meat-me-updates/
send from u will also like myloivfe ^!^
| Term (French) | Description | Temperature range[1] | USDA recommended[2] | |
|---|---|---|---|---|
| Extra-rare or Blue (bleu) | very red and cold | 46–49 °C | 115–120 °F | |
| Rare (saignant) | cold red center; soft | 52–55 °C | 125–130 °F | |
| Medium rare (à point) | warm red center; firmer | 55–60 °C | 130–140 °F | 145 °F |
| Medium (demi-anglais) | pink and firm | 60–65 °C | 140–150 °F | 160 °F |
| Medium well (cuit) | small amount of pink in the center | 65–69 °C | 150–155 °F | |
| Well done (bien cuit) | gray-brown throughout; firm | 71-100 °C | 160-212 °F | 170 °F |
| Overcooked | blacken throughout; crispy | >100 °C | >212 °F | >220 °F |
u will also like myloivfe ^!^
Tuesday, August 21, 2012
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