2010

Saturday, December 25, 2010

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HEROES SEASON 3_ season third full of Heroes Series

HEROES SEASON 3

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HEROES SEASON 2_ second season of Heroes Series

HEROES SEASON 2

ملخص لـ The story of serial .. :

is a science fiction series produced by Channel NBC
U.S. offered the first episode in the 25-month
September 2006, a Of thought and creativity of renowned writer Tim Krige .
a drama about ordinary people from all over the world realize that they have extraordinary capabilities such as: Aviation
and suspension and control of time and self-medication, and read the future, etc., and after an eclipse
of the sun by their genes to change or clarify the warning and try to save the world Of mass

for download here link and one direct

vicious first .. :

] [ here ] [

The second .. :

] [ here ] [

The third .. :

] [ here ] [

The fourth .. :

] [ here ] [

fifth .. :

] [ here ] [

sixth .. :

] [ here ] [

seventh .. :

] [ here ] [

The eighth .. :

] [ here ] [

vicious Ninth .. :

] [ here ] [

tenth episode .. :

] [ here ] [

tenth episode of the MEU .. :

] [ here ] [

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HEROES SEASON1 _ the first season of Heroes Series

HEROES SEASON1

Category
Drama - Science Fiction

years production

2005

awards obtained by

2 Golden Globes and 20 awards and nominated for 55 other awards

evaluation serial
imdb

8.4/10

episode ............. 01
episode ........ ..... 02
episode.............03
episode.............04
episode.............05
episode.............06
episode.............07
episode.............08
episode.............09
episode.............10
episode.............11
episode.............12
episode.............13
episode.............14
episode.............15
episode.............16
episode.............17
episode.............18
episode.............19
episode.............20
episode.............21
episode.............22
episode ............. 23

Azguet on the image to see original size

Thursday, December 16, 2010

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kitchen - Custard Mint

Hi,

a new category: the kitchen. I cook for quite some time. But I never really had the opportunity to post.

So I start with the custard with mint.

Utensils needed:

a kitchen scale,
a heavy saucepan,
a Chinese
a whisk, a bowl
,
a spatula or wooden spoon.

The cooking utensils to:

a food processor. To whip the yolks and the final mixture is simpler
one second heavy saucepan. Used for the water bath to heat the custard to prevent it from boiling,
blender. Being my first custard, lumps appeared during cooking. It is in this case immediately stop the cooking, and spend the blender. Blend about 40 seconds, and regains its status cream creamy.

Ingredients: 50

cup whole milk,
100 g white sugar
5-6 stems of mint leaves,
1 or 2 vanilla beans,
6 yolks eggs.

Explanations:

Regarding sugar, mint leaves and vanilla, all depends on taste ... To adjust accordingly.
The number of yellow by contributing to the amount of milk .... Only the yolks give it smoothness. The consistency of custard, more or less thick, depending on the amount of yellow in it.

recipe .... :

Let's go now in the thick of it.

Step - The first cooking

Heat the milk with mint leaves for 20 minutes turning:

Porter then boil the milk with the vanilla pods split in two, you scratch the inside.

Once at a boil, let steep for 20 minutes.

Second Stage - The move to China

Once brewed, switch to Chinese milk. Do not hesitate to squeeze what is in Chinese to recover the maximum amount of milk

Step Three - Mixing yolks in a bowl

, whisk the egg yolks strongly with powdered sugar until the mixture is pale and frothy.

Fourth stage - The second cooking and egg-yolk, milk

Once past the Chinese, heat the milk:

Milk hot, pour a small portion of the hot milk into the eggs while continuing to whip the yolks. This prevents the yolks from coagulating.

Replace the milk on the fire. When the milk boils, slowly pour the milk into the bowl while mixing fouttant.

Step Five - The bain marie

Once the mixture is slightly frothy, pour the whole into the pan in a bain marie

Stir constantly with a wooden spoon, until the cream thickens and coats the spoon. Placing a finger on the back of the spoon: if the mark left by the finger is visible, the cream is cooked.

Step Six - Finishing

cooked cream, cream immediatly put in a container of cold water to stop cooking. If there are lumps, one must pass the cream in the blender. This restores its creamy state.

This custard may accompany a mint cake (brownie, fudge, ...) dark chocolate (between 60 and 80% cocoa). Marriage chocolate mint is relatively good.

Enjoy it ;-)

PS: Sorry for the quality of the photographs, but they were taken with a phone Cell.

Thursday, December 2, 2010

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Manna Bagel

Manna is a new health-food store open on Des Cascades St-Hyacinthe. I was personally invited to the official opening. Manna is a cooperative. So it pays to join if you want to buy.

This store sells organic and natural health products: Quinoa, rice, wheat germ, végépâtés, sausage meat and even without 100% natural cola! Health side, Manna also offers a wide selection of natural products such as:

vitamins, minerals and trace elements
various supplements personal care products and cosmetics selected
clay
wide selection of herbs as teas, capsules or drops
wide choice of essential oils and aromatherapy products

All this for help the body awakening, to help fall asleep or simply to maintain a healthy body.

All their products are completely organic and natural. Most products are products found in grocery stores but made with natural products. Manna also offers
meat without growth hormones, grasses flake, loans to eat healthy (tofu pie, pie carrots), vegetable milks and gluten-free products, no sugar or even lactose.

Besides, of course, the products normally associated with a grocery store, but as organic and health, such as meat from livestock, fruits and vegetables or even beer, with or without alcohol!

Manna also offers health advice service to guide you easily through all the products available that can help you to choose the vitamins or supplements for your own needs. Their association with the shop Zira enables them to serve desserts and sandwiches ready to eat top quality.

The first visit and the opening night did not know everything, obviously. But after having enjoyed some of the tastings, my family and I are still joined.

And I will keep you abreast of our discoveries, and our tests over the next visits.

1312, Des Cascades
Saint-Hyacinthe, Quebec
Phone: 450-250-0755 Email

: info-sth@cooplamanne.com

I hope for you you will discover the Manna soon!

Thursday, November 25, 2010

How To Make A Track Running Shoe Cake

prototypes of "shacks" Garden in the lobby of Montbeliard Community

Sunday, October 17, 2010

Baby Arrival Examples

Alex

Alex bagel is a restaurant in St-Hyacinthe Street Bourdages St-Hyacinthe.

The restaurant is also a distributor of Fairmont bagel, bagels are excellent, the service is good and the decor and ambience are very good. I ate a bagel with cream cheese, eggs Benedict and my father and my mother an egg with a bagel and fruit.

Bagels are in dozens of shapes and are all good, according to taste. They are available in sweet or salty. I ate one on Blueberry with cream cheese was delicious. And my mother, who was accompanied by eggs was a good alternative to the traditional toast.

Eggs Benedictine my father were good but the eggs were cooked hard and gave us cooks asparagus stalks that were supposed to be soft ...

The presentation is pretty good but still leaves a bit to be desired and the service can be improved but we must allow them time to get used because it is only 6 months Isis are open.

So therefore I recommend this restaurant for bagels and eggs Benedict.

Friday, September 17, 2010

How Many Ways Can 12 People Sit In 10 Seats

tasting the passion of Manon

Saturday, Manon Robert, the deli to Passions Manon Saint-Hyacinthe, invited me to a tasting of two recipes of my choice.
So I opted for bruschetta and spread caramel and topped with dark chocolate agar-agar.

Thanks to Manon for this great invitation. And here comes a link on her blog, to see me on video! Embarrassing

a bit, but ...

http://www.lespassionsdemanon.com/blog/2010/09/17/video-de-william/

bonus chronicle Katerine Rollet Dutrizac on 98.5 FM. Thank you for the mention and good reading

http://www.985fm.ca/audioplayer.php?mp3=79645

Saturday, August 28, 2010

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The grill room

What better after a day at the seaside as a steak grilled to perfection and that's what we used the restaurant, The Grill Room in Portland, Maine. We ate that evening a delicious steak cooked to perfection accompanied by roasted sweet potatoes that was neither too sweet nor too salty for not burying the taste and mushroom risotto were the best that I sincerely ate, my mom ate pizza with lobster, goat cheese and garlic, so much! And my father (a little less refined I must say) ate the pizza "cheeseburger" with ketchup, mustard and ground beef.

decor with farm animals around the restaurant and posters showing the different parts of the beef is warm and rustic which gives even more intimate effect as desired.

The service was excellent and very fast and bread is served with olive oil and pungent particularly good short excellent. I think that's one of the best restaurant that I had the chance to go

Tuesday, July 6, 2010

To Much Cervical Mucus

Olive Oils and Vinegars: how to find a Party

oils and vinegars are all different in taste. We usually choose our oils by their:

Gout: the bitterness, acidity and taste spicy tastes are very important when we choose the oil olive . It determines the intensity at the tasting.

Aroma: all the flavors giving a certain smell in oil that we can feel when tasting. And

has its flaws

The rancid (oxidation )
The musty
Chom (excessive fermentation of olives in piles)
The lees (fermentation of pulp particles in unfiltered oils with or without sedimentation).

oil olive is used for cooking, salad dressings and to do other fats.

For more information go see Part 2: Part 3 vinegar and fixtures and use

Friday, June 4, 2010

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contest pancakes

This month, I was busy looking for subjects for my blog. Now here I am with a pancake contest organized by 3 of Twitter friends of my father. I put aliases thereof because I can not remember their names ...

Somewhere at the bottom of the district in St-Hyacinthe, Douville lived a "Twitterers" inveterate called
LAquarium. He, Miss C and Sabigia organized a contest that me and my pancakes father were the judges. Pancakes gold, silver and bronze medals were distributed to these three people.

The crepe was awarded a bronze LAquarium: The crepe tasted good and had a beautiful color, but the only problem was the texture and thickness; her crepe was a bit too thick for my taste ... it was very thick! And I think he might have called "the pancake melting" because it was very soft inside. Side show, it was served with a piece of butter and a little syrup. The pancake

money was allocated to Sabigia. Her crepe was a desired texture, a refined taste;
she had put the rum and cinnamon in the dough. She had packed with cream cheese and chopped nuts. The reason why I put her in second place is because I found a small
bitterness in the taste of the pancake. Side show, the crepe was rolled with a filling inside.

And finally ........ The pancake

gold was awarded to Miss C for its pancake "hypoallergenic" without egg, made with soy milk. Just enough thick, crispy, sweet and has a beautiful color.
The only problem, however small it may be, was the presentation, that is to say ... no .... But still (I think) the best taste.

So Bravo to all our competitors, it was delicious. And maybe, if you're nice, they agree to give you the recipe! As for the photos, they will be available in a few days ... as soon as I could force my father to publish them.

Next up for them, a tweet-up cake. But this time, my father has promised to participate!

Wednesday, May 5, 2010

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"The difficult business" elements of scenery for the play of the East in Colmar. CAPM

Elements of scenery for the play of the East in Colmar.

Thursday, April 29, 2010

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Congratulations Manon! The key point

Just a note to congratulate our friend Manon Robert, owner of Passions Manon in downtown Saint-Hyacinthe.
She won the trophy Pick of the public at the Gala Tribute to retail for the City of St. Hyacinthe.
Bravo Manon and all your team, passionate about food that you will find new delights every time.

Passions de Manon is a delicatessen of 1660, Cascades St-Hyacinthe. Read our
ticket (http://silenceonbouffe.blogspot.com/2009/11/les-passions-de-manon.html) for more information.

Tuesday, March 23, 2010

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G! Grand

The G-spot boutique in Montreal last month allowed me to visit their kitchens and to show their wide range of premium products:

They sell buttons (délicieux!) and this is their best seller. There are a wide variety including:

- Chocolate Hazelnut Dark Chocolate-

-Poppy

-Balsamic Vinegar-Cream caramel-burnt

- Lavender-Blueberry
- Clementine
- Chocolate-banana-

Orange Blossom - Lychee-Raspberry
- Pear-ginger
-Maple Taffy
Macaroon-gold - (photo) - Chocolate-caramel The clutch
-macaroon-(bottom photo)-vanilla chocolate

But the most is certainly impressive warehouse
there are thousands and thousands of boxes of macaroni in the warehouse!

The owner is not anyone! Thierry Andrieu , the right in the photo, has been among other pastry chef Nuance's (the restaurant of the Casino de Montreal), the only restaurant 5

ranges from Quebec. Julien Reignier (left) has an internship at Bocuse one of pus great French chefs, before going everywhere around the world! They have much experience in the middle of the kitchen! By the way, you'll understood that I am obviously the middle one!

Their creations do not just stop buttons. They also have ice cream all kinds of fruits which are also sold at many other outlets in Quebec. Their flavor is usual, but better than those of commerce! But the one that has impressed my family is definitely ice cream with foie gras. Warning: do not eat alone because the taste is extremely powerful. But on waffles or other thing that will diminish the taste of foie gras is excellent! It's expensive but delicious and the best quality you can find on the Quebec market.

You can also eat French pastries: muffins, cookies and others you can find in bulk in a wall of the store with chocolate and organic cocoa beans is the best quality, coming from around the world.

Surprenant, kitchens Store Point G are particularly tiny and really, I do not know how they manage to make so many dishes for an entire restaurant in so little space.
I visited the entire operations and as with anything, I can not reveal some secrets that I had the chance to know. But I can give some tips: preparing macaroons is quite simple. Simply prepare the macaroon batter made of sugar, natural flavor, almond powder and other things, depending on the flavor of the button. The ganache
which lines the macaroon is made in a machine made ice cream and chocolate flavors and sometimes dye. It is then baked and assembled (hand Please although it is doing more than 15 000 per week) and here is the magic!
Unfortunately I could not see the preparation of other products ...

I really want to thank the owners who welcomed me this day a gourmet tour.
G Spot Shop

1266 rue Mont-Royal is H2J1Y3
www.boutiquepointg.com