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Weekend Herb Blogging #39

Jun 30, 2006 Noticias

Weekend Herb Blogging is back home with Kalyn and I thought I might just make some time for Thyme.

Thyme is a perennial - a pungent woody herb with more varieties than you can count. The common Garden Thyme is the most popular, with probably lemon thyme coming in second. Thyme has been used as a therapeutic product - it can aid digestion & fights coughs and intestinal parasites. It’s active ingredient is used in products such as Listerine and Vapour Rub due to it’s anti-bacterial and anti-fungal properties. Romans also used thyme to relieve melancholy.

I’ve decided to use Thyme in a dish that takes time - baby Roma Tomatoes are flavoured with fresh thyme leaves and wafer thin slivers of garlic and then slowly roasted at a low temperature for a few hours to release their water content and intensify their flavour.

You can apply this method to any tomato but I particularly like the baby Roma Tomatoes. I find they have a lot of flavour to begin with which only intensifies during the long cooking time. When cut in half, they are the perfect size to snack on.

Slow-roasted Baby Roma Tomatoes with Thyme and Garlic

1 punnet/250g Baby Roma Tomatoes
fresh thyme
fresh garlic cloves, sliced very finely
olive oil
salt and pepper

Slice the tomatoes in half and place in a bowl, drizzle over with a little olive oil and a grind of salt and pepper, mix well and then place on a lined baking tray, cut side up.

Sprinkle over with fresh thyme leaves and then dot the tomatoes with the garlic slivers, adding some whole cloves to roast at the same time. Grind over a little more pepper and then place in a low oven 140°C/284°F.

Cook for at least 2 hours or until the tomatoes have shrunk but still retain a little softness.

To serve:

Place the tomatoes onto a plate and drizzle over with some Extra Virgin Olive Oil and Balsamic Vinegar - makes a wonderful component of an antipasto platter.

You could also throw these in a salad or even toss through simple burnt butter pasta to add a flavour bullet.

Tagged with Weekend Herb Blogging : WHB

Google Checkout API

Jun 29, 2006 Noticias

Google Checkout, our recently unveiled checkout option, has an API that exposes sophisticated functionality and programmatic interaction via XML over HTTP. Once you’ve created a sandbox account, the Checkout API’s equivalent of “Hello World” is quite easy using cURL:

curl -d '<hello/>' https://<your-merchant-id>:\
<your-merchant-key>@sandbox.google.com/cws/v2\
/Merchant/<your-merchant-id>/request

When you’re ready to start integrating with the Google Checkout API, read through the Developer’s Guide, Sample Code and Developer’s Cookbook (for implementation-focused articles), and connect with other API developers in the Developer’s Forum.

Leer Mas!!! Parte 2

Jun 29, 2006 Noticias

Si nunca te funcionó el Leer Mas!!! descarga de aquí la plantilla que utilizas, con los cambios ya realizados (es un archivo de word, adentro esta destacado con letras rojas los códigos añadidos, parar que veas que error cometiste, o en que difieren).

Por ahora estan las plantillas: Dots, Dots Dark, Minima, Minima Black, Minima Blue, Minima Ochre, Nº897, Nº565 Harbor, Rounders, Rounders 2, Rounders 3, Rounders 4, Scribe, Snapshot, Snapshot Sable, Snapshot Tequila, Ms. Moto, Mr. Moto, Son of Moto, Thisaway, Thisaway Blue, Thisaway Green, Thisaway Rose, TicTac, TicTac Blue, Tekka, Jellyfish, Simple II, Herbert y Sand Dollar…Como pueden ver YA ESTAN TODAS!!!!! las plantillas que ofrece Blogger….Que tengan un buen fin de semana!!!!!

Compara esta plantilla con los cambios que hiciste en la tuya.

Si este es tu primer cambio en la plantilla, entonces puedes seleccionar todo el texto del archivo y copiarlo en tu plantilla. PERO, si ya hiciste cambios antes, como agregar links y otras cosas, entonces, no la reemplaces, solo revisa en que te equivocaste..

Ya esta comprobado como puedes ver en las imágenes de abajo, el Leer Mas!! aparece solo cuando uno lo desea, es decir, cuando agregamos el comando “span fullpost” dentro del post que es demasiado largo y que queremos linkear..

Por ahora estan estas (las de la primera columna), en la noche agregaré el resto.

Acuerdate de agregar en cada post la parte que quieres ocultar dentro del comando:

<br /> <span class="fullpost">LA PARTE QUE QUIERES OCULTAR</span>

Al pinchar sobre las imagenes no se despliegan es su tamaño original, acuerdate de pinchar sobre el cuadradito que aparece abajo a mano derecha para poder ver las imagenes nitidamente, como lo muestra la siguiente figura:

Resultado:

DESCARGA AQUI: Plantilla DOTS

DESCARGA AQUI: Plantilla Dots Dark

DESCARGA AQUI: Plantilla HARBOR

DESCARGA AQUI: Plantilla MINIMA

DESCARGA AQUI: Plantilla MINIMA BLACK

DESCARGA AQUI: Plantilla MINIMA BLUE

DESCARGA AQUI: Plantilla Minima Ochre

DESCARGA AQUI: Plantilla Nº897

DESCARGA AQUI: Plantilla Nº565

DESCARGA AQUI: Plantilla ROUNDERS

DESCARGA AQUI: Plantilla ROUNDERS 2

DESCARGA AQUI: Plantilla ROUNDERS 3

DESCARGA AQUI: Plantilla ROUNDERS 4

DESCARGA AQUI: Plantilla Scribe

DESCARGA AQUI: Plantilla Snapshot

DESCARGA AQUI: Plantilla Snapshot Sable

DESCARGA AQUI: Plantilla Snapshot Tequila

DESCARGA AQUI: Plantilla Ms. Moto

DESCARGA AQUI: Plantilla Mr. Moto

DESCARGA AQUI: Plantilla Son of Moto

DESCARGA AQUI: Plantilla Thisaway

DESCARGA AQUI: Plantilla Thisaway Blue

DESCARGA AQUI: Plantilla Thisaway Green

DESCARGA AQUI: Plantilla Thisaway Rose

DESCARGA AQUI: Plantilla TIC-TAC

DESCARGA AQUI: Plantilla TIC-TAC Blue

DESCARGA AQUI: Plantilla Tekka

DESCARGA AQUI: Plantilla Jellyfish

DESCARGA AQUI: Plantilla Simple II

DESCARGA AQUI: Plantilla Herbert

DESCARGA AQUI: Plantilla Sand Dollar

Cambiar el Cursor

Jun 29, 2006 Noticias

Aquí explicaremos como cambiar la figura del cursor mientras se navega en nuestro blog. Para empezar cabe aclarar que no funciona con firefox, pero no hay que desanimarnos, seguramente habrá quien lea nuestros blogs con el Internet Explorer por no poder instalar firefox, p. ejem. desde un cybercafé, la escuela, oficina, etc., o porque no se ha mudado de explorador.

Primero tenemos que conseguir una imagen para cursor, los formatos que sé que funcionan para esto son .cur y .ani, en esta pagina pueden encontrar muchos clasificados en categorías. Para poder ver los previews de los cursores tienen que entrar con Internet Explorer.

Después de escoger uno que nos agrade copiamos el código y lo pegamos en nuestra plantilla, debajo de body funciona bien.

Guardamos los cambios y publicamos el blog, después abrimos el blog con internet Explorer para ver que funciona bien.

Si consiguen el cursor de alguna otra pagina, pueden usar el código de la caja de texto, solo sustituyen la dirección de la imagen del cursor.

<br /> <style type="text/css">body {cursor: url(http://DIRECCIONDEIMAGENDENUESTROCURSOR); }</style> <p>

Para poder hacer un cursor personalizado, necesitaríamos un editor de imágenes que admita los tipos de archivos que necesitamos, una vez que tengamos el archivo lo subimos a algún servidor, conseguimos su dirección y aplicamos el código de arriba, aunque sobre ello no podría ayudarlos mucho, puesto que apenas puedo con el Paint.

Gyoza

Jun 28, 2006 Noticias

Gyoza are those wonderful Japanese dumplings - they are quite simple to make at home and make for a wonderful start to a meal or a light snack.

Gyoza

Gyoza or Gow Gee wrappers
120g pork, minced
180g cabbage, very finely shredded
3 spring onions, finely sliced
1 tablespoon Japanese Soy Sauce
1 tablespoon Sake
1 teaspoon Sesame Oil
1/2 teaspoon Sansho
1/2 teaspoon Sugar
1 egg, lightly beaten

Gyoza or Gow Gee Wrappers are round and are white rather than yellow like Won Ton wrapper. It’s these wrappers that will give you the best result.

To make the filling:

Combine the minced pork (I like to mince it myself from pork shoulder) with the cabbage, spring onions, soy, sake, sansho, sesame oil and egg in a bowl and mix well. Place this in the fridge for at least an hour to allow the flavours to amalgamate.

Making the Gyoza:

Take a wrapper and place it on a bench. Moisten the edge with a little water - this will help it seal. Lay a small amount of filling along the centre of the wrapper. Be careful not to overfill.

Draw the edges together to form a half moon. Press to make sure the edges have sealed.

Stand the gyoza upright and push down slightly to flatten it’s base, then move along the edge pinching and twisting. Traditionally, it’s said that gyoza should have 5 pleats.

Keep repeating the process until you’ve used all the mixture up. These will freeze really well - the best method is to place them in the freezer on a tray for an hour or so before moving them into storage containers where you will keep them in single layers. The initial chilling should stop them from sticking.

To cook:

Gyoza have a two part process. The first is steaming and the second is frying. There are various ways of doing this - I quite like this one-pan method.

In a fry-pan pour in a thin layer of water. Let it come to the boil before adding the gyoza. Place a lid on the pan and turn down the heat and let them simmer. The water should just about be gone by the time the gyoza are ready. Remove the gyoza, dry the pan and add a little oil. Heat this then add the gyoza - cook the base and one side only until they are nice and crispy.

Serve with Japanese Soy Sauce or Ponzu Sauce.

Tagged with Savoury Food

From My Rasoi #6

Jun 28, 2006 Noticias

Paz from The Cooking Adventures of Chef Paz is hosting this month’s From My Rasoi and the theme is Rice.

Initially I’d thought of making a risotto but while flicking through the pages of a recent acquisition (”A little taste of Morocco” by Tess Mallos) I was swayed by a photo of a luscious rice pudding and I knew then I had to make it. It’s a bit unusual from the rice puddings I’ve made in the past, this is flavoured with a combination of almond extract and orange flower water and to add a little more texture, ground almonds are incorporated into the mix. To top it off, a drizzle of warm honey and orange flower water soaked raisins.

Rice Pudding with Raisins

110g short-grain rice
4½ cups milk
55g sugar
55g ground almonds
2 tablespoons cornflour
¼ teaspoon almond extract
2 tablespoons orange flower water
2 tablespoons raisins
2 tablespoons honey, warmed

Steep the raisins in 2 teaspoons of orange flower water before you start cooking this dish.

Put the rice in a large non-stick saucepan with 1 cup of water and a pinch of salt. Place over medium heat and cook stirring occasionally until the water has been absorbed.

Set aside ½ cup of milk.

Stir 1 cup of milk into the rice, bring to a simmer and when the rice has absorbed the milk, add another cup. Continue to cook the rice until all the milk has been added, ensuring each addition of milk is absorbed before adding the next. This should take around 30 minutes and with the final cup the milk should barely be absorbed.

Mix the sugar with the ground almonds to break up any lumps. Stir into the rice mixture and simmer for 2-3 minutes. Mix the cornflour with the ½ cup of reserved milk and stir into the rice. When thickened, boil gently for 2 minutes. Remove from heat and stir in the almond extract, 1½ tablespoons of orange flower water. Stir the pudding occasionally to cool it a little.

Pour the pudding into a serving bowl and sprinkle with the soaked raisins and drizzle with warmed honey. Serve warm or cold.

It’s a simple dish but packs a lot of flavour.

Tagged with From My Rasoi

Subir Audio y video con Castpost

Jun 27, 2006 Noticias

Castpost es un servicio que permite crear una cuenta personal en la cual puedes almacenar y compartir audio y video. Su uso es bastante sencillo e intuitivo. Podemos almacenar archivos de audio en formato mp3 y video (mpeg, avi, mov, wmv, 3gp). Se pueden almacenar hasta 100 mb en tu cuenta y un tamaño máximo por archivo de 50 mb.

Para hacer uso del servicio primero hay que registrarse y crear una cuenta, una vez dentro del panel de control, damos clic en add item:

Rellenamos el formulario con los datos de nuestro archivo y de nuevo clic en add item

Con lo cual nos aparece lo siguiente:

A veces tarda un poco en subirlo, esto dependerá del tamaño de nuestro archivo, una vez terminado, nos regresa automáticamente a nuestro panel de control, para subirlo al blog necesitaremos el código html, para ello damos clic en generate HTML y abrirá una ventana emergente con nuestro código.

Una vez puesto en nuestro blog debe quedar así:

Gerry Riskin’s Seven Immutable Laws of Change Management

Jun 27, 2006 Noticias

Just wanted to say I’m enjoying Gerry Riskin’s Seven Immutable Laws of Change Management [link to the 7th law and work backwards...]. Well worth the read!

Nice work Mr. Riskin!