Monday, March 1, 2010 8:29:57 AM
recycle, daikon, radish
Second edition recycling project. Now is the radish. The ingredients of oden. Steeped in soy sauce soup tastes best.Mind, it is hot. Soak the tip of radish. Have a few days in the bud. Recycling success!
Wednesday, February 24, 2010 8:16:25 AM
UMEBOSHI, Plum
Plum blossoms were in bloom. Sakura enjoy the flowers in full bloom. However, the plum flowers and buds to enjoy. Cherry blossom cherry blossom is singing drinking party. Plum flowers, do it quietly while smelling the sweet and sour flavor. Then sun-dried, salted plum in fact, it is very common food in Japan is called umeboshi. The umeboshi, the secretion of saliva, fatigue, antibacterial, and antiseptic effect. Is very sour, salty taste because foreigners have been avoided.
Monday, February 22, 2010 11:39:18 PM
TENPURA, Butterbur Sprout
Found butterbur sprout on the banks of the creek. The wild grass native to Japan, the most impatient of spring wildflowers. In Japan, "Make Meals bitter spring." Called. The distinctive bitterness, and refresh the mind. Then I ate tempura. Paste and mix MISO is great for the paint to bake tofu.
Monday, February 22, 2010 9:01:15 AM
McDonald
Began this year. McDonald's Japanese new menu. Arrange the ingredents and source of the quarter pounder. 1st in
Texas. The second is New York. This is third time was in Hawai. Texas is a smoke flavor. New York, mustard flavor.
Hawaii was a barbecue flavor. I know Texas and Hawaii, New York does not understand.One in three is a favorite in
Texas. Hawaii is a bad barbecue sauce. New York is too strong a mustard sauce, not the taste of cheese. I hope the
next California.
Monday, February 22, 2010 12:16:01 AM
Carrot, Rcycle
Not seen for some time between now so big. Have been interested in whether the return to carrot.
Thursday, February 18, 2010 11:51:35 PM
Google map
Recently, work has been walking for health. 4km the road trip I was proud to be the shortest distance. Route on foot in search of the Google Maps. My confidence collapsed. Lived here 10 years. Through the streets and people's backyard, and there is a large piece of slate bridge, did not even imagine. I applaud Google Maps.
Thursday, February 18, 2010 4:23:46 AM
ｒｅｃｙｃｌｅ，ｃａｒｒｏｔ
Since the tip of carrots left over, I put the water. Three days later, I got the ingredients for life beef stew yesterday. Once warm, I would try to return to the soil.
Friday, February 12, 2010 1:29:02 AM
WaterJet
WaterJet Cutter
Will it be knowing of the water jet cutter? It emits a jet of water from the hole of about 1mm by the pressure of about 300MPa, and it is the power of the cut from a soft potato like bread to a hard metal like iron.
Development started from it in Japan after a delay of 20 years though development had started in the United States since the 1950's. The rescue team rescues in Japan with a water cutter due to the car accident with the danger of the ignition, and, in general, it is known. It is used as a cutoff device for food though this device is chiefly used to cut the metal and ore. Still, it is not a device generally used in the food industry.
However, the WatterJet Cutter is effective for cutting cut a difficult, soft food and frozen food.
Cutting bread and the japanese-style confection collapses in a too soft, existing cutting method. Moreover, there is something that puts the fruit internally in the japanese-style confection and doesn't understand from the outside. The additional value can be raised to such a japanese-style confection by showing beautiful the cutting plane by cutting it with WaterJet Cutting.
When hard food such as the frozen foods is cut, the blade of the metal is used. In this case, a detailed metal powder remains in the cutting plane. Such a metal doesn't remain for the waterJet Cutter.
I think that it is a machine that should be going to spread it for the hygiene side of the food production and the evasion of the risk in the future though it is a high machine the amount of money.
My Opera
